Teas and fermented drinks to give British Columbians comfort this snowy season

[Premi]

https://www.cbc.ca/news/canada/british-columbia/cultural-winter-drinks-1.6307480

British Columbia

4 British Columbians from different cultures share their favourite drinks to cozy up with this winter

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Teas and fermented drinks to give British Columbians comfort this snowy season

 

Baneet Braich · CBC News · Posted: Jan 08, 2022 9:00 AM PT | Last Updated: January 8

 

Getting through another snowy winter can mean finding the perfect drink to sip and savour.

In British Columbia,  different cultures have diverse drinks to keep warm or feel fresh in the winter, among them Indigenous Labrador Tea, Indian Cha or Chai, Chinese Pu'erh Tea, and Russian Kvass.

 

North America: Indigenous Labrador tea

T'uy't'tanat-Cease Wyss is an Indigenous ethnobotanist who has fond memories of searching for and drinking Labrador tea, also known as swamp tea. 

"It's very soothing, calming, very good for the respiratory system … it's the things you want most in winter, said Wyss.

Labrador tea leaves are found all over North America which Indigenous people refer to as Turtle Island. 

 

Labrador tea plants are commonly found in bogs across North America. (CBC News )

The plant commonly grows in bogs and is most fragrant in the winter explains Wyss. 

While Labrador tea can be made in a variety of ways, Wyss and her daughter Senaqwila boil water and add five to seven leaves. After boiling for about 15 minutes, the tea is ready to be served. 

• COVID-19 concerns, closures have families and communities heading out on the land

"Working with plants is like bringing your ancestors to the table, says Senaqwila. 

"You can close your eyes and picture … loving words, a warm hug, words of encouragement keeping you warm during the long winter months. "

The pair reflect on how the tea binds Indigenous people all across the continent. 

"When we drink this tea we are thinking about all the stories that are shared," said Wyss. 

India: Cha or Chai 

Baljit Singh Brar prepares chai every day starting at 6 a.m. at the Gurdwara Baba Banda Singh Bahadar Sikh Society in Abbotsford 

Chai has a black tea base with milk and spices. The drink is enjoyed widely across India year-round but its aroma, warmth, and spices make it perfect for the winter, Brar explains. 

 

Chai has a black tea base with milk and spices, such as cardamom, cloves, and fennel. (Baneet Braich)

Brar adds black tea bags, fennel, cardamom, cloves, carom seed, ginger, and waits for it to simmer in a pot of boiling water. 

The cloves and cardamom add a pleasant fragrance, while the carom seed and ginger can help with digestion, Brar says.  

Next, he adds milk, brings the mix to a boil and adds sugar. 

 

Baljit Singh Brar prepares Indian chai, also known as cha, daily at his gurdwara in Abbotsford. (Baneet Braich)

"Cha is what energizes us in the morning. The whole family gets together and makes tea ... it makes our bodies feel fresh," said Brar in Punjabi. 

• Unique drinks to warm up the coldest of days: Andrew Coppolino

China: Pu-erh Tea 

Daniel Lui pours boiling water in a small clay teapot filled with Pu'erh Tea, an ancient tea sourced from the Yunnan province in China. 

The black tea is fermented, aged and packaged in a cake-like shape, explains Lui who is the owner of the Chinese Tea Shop in Vancouver. . 

"Very dark and earthy, very good for calming, warming, relaxing," says Lui. 

Lui uses a special tea knife to pry open the cake shape of the Pu-erh tea. Then, he cuts it into small pieces, adds it into a teapot and pours hot water in and on top of the clay teapot to help expand the tea leaves. 

 

Chinese Pu-erh tea is a fermented black tea popular for its soothing and calming properties. (CBC News )

He rinses out the tea, pours it on top of the teapot again to keep it hot and refills the teapot with hot water for the first official infusion of tea, then waits 18 seconds and pours out the new batch into small teacups.

"Good for digestion, for bowel movement, tea is fully fermented and very low in caffeine."

• 'Tea is art': Chinese newcomer connects with others over the perfect brew

The packaged tea is considered a family treasure that is often aged for a lifetime and passed on to the next generation, Lui says.

"I was so lucky to be able have some Pu-erh tea from 1960s or 50s and also taste Pu-Erh tea over 100 years old."

 

Chinese Pu-erh tea is aged and passed along through generations of families, says Daniel Lui, owner of the Chinese Tea Shop in Vancouver. (CBC News)

Lui's grandfather left him Pu'erh tea from the 1970s as well. 

Russia: Kvass

For Natalia Mitrofanova, a go-to drink for the winter is Kvass, a fermented non-alcoholic or low alcoholic staple in Russia that tastes similar to beer. 

Kvass is especially popular in summer but can also be enjoyed year-long, says Mitrofanova, the owner of the Russian Spoon Bakery in Vancouver. 

 

Kvass is a staple fermented drink in Russia with key ingredients like rye bread, raisins, and sugar. (CBC News)

"Russian people like it because they drink it all the time," she said.

Mitrofanova makes Kvass with rye bread, raisins, sugar and water. Honey or other dried fruit like cranberries and blueberries can also be added, she says.

Bread crumbs from a previous batch of Kvazz are also used to speed up the fermentation process, Mitrofanova says. 

She ferments the drink over three days in a bucket, stirring it occasionally. 

 

Mitrofanova says Kvass is a healthier alternative to sodas, and its fermented properties can help with hangovers, especially over the holidays in winter and helps boost the immune system. 

"It also reminds one ... of Russia. People really like it."

ABOUT THE AUTHOR

 

Baneet Braich

CBC Donaldson Scholar

Baneet Braich is a Joan Donaldson Scholar for CBC News. Connect with her at baneet.braich@cbc.ca or on Twitter at @Baneet_Braich

[GurjantGnostic]

5 hours ago, Premi said:

https://www.cbc.ca/news/canada/british-columbia/cultural-winter-drinks-1.6307480

British Columbia

4 British Columbians from different cultures share their favourite drinks to cozy up with this winter

Social Sharing

• Facebook

• Twitter

• Email

• Reddit

• LinkedIn

Teas and fermented drinks to give British Columbians comfort this snowy season

 

Baneet Braich · CBC News · Posted: Jan 08, 2022 9:00 AM PT | Last Updated: January 8

 

Getting through another snowy winter can mean finding the perfect drink to sip and savour.

In British Columbia,  different cultures have diverse drinks to keep warm or feel fresh in the winter, among them Indigenous Labrador Tea, Indian Cha or Chai, Chinese Pu'erh Tea, and Russian Kvass.

 

North America: Indigenous Labrador tea

T'uy't'tanat-Cease Wyss is an Indigenous ethnobotanist who has fond memories of searching for and drinking Labrador tea, also known as swamp tea. 

"It's very soothing, calming, very good for the respiratory system … it's the things you want most in winter, said Wyss.

Labrador tea leaves are found all over North America which Indigenous people refer to as Turtle Island. 

 

Labrador tea plants are commonly found in bogs across North America. (CBC News )

The plant commonly grows in bogs and is most fragrant in the winter explains Wyss. 

While Labrador tea can be made in a variety of ways, Wyss and her daughter Senaqwila boil water and add five to seven leaves. After boiling for about 15 minutes, the tea is ready to be served. 

• COVID-19 concerns, closures have families and communities heading out on the land

"Working with plants is like bringing your ancestors to the table, says Senaqwila. 

"You can close your eyes and picture … loving words, a warm hug, words of encouragement keeping you warm during the long winter months. "

The pair reflect on how the tea binds Indigenous people all across the continent. 

"When we drink this tea we are thinking about all the stories that are shared," said Wyss. 

India: Cha or Chai 

Baljit Singh Brar prepares chai every day starting at 6 a.m. at the Gurdwara Baba Banda Singh Bahadar Sikh Society in Abbotsford 

Chai has a black tea base with milk and spices. The drink is enjoyed widely across India year-round but its aroma, warmth, and spices make it perfect for the winter, Brar explains. 

 

Chai has a black tea base with milk and spices, such as cardamom, cloves, and fennel. (Baneet Braich)

Brar adds black tea bags, fennel, cardamom, cloves, carom seed, ginger, and waits for it to simmer in a pot of boiling water. 

The cloves and cardamom add a pleasant fragrance, while the carom seed and ginger can help with digestion, Brar says.  

Next, he adds milk, brings the mix to a boil and adds sugar. 

 

Baljit Singh Brar prepares Indian chai, also known as cha, daily at his gurdwara in Abbotsford. (Baneet Braich)

"Cha is what energizes us in the morning. The whole family gets together and makes tea ... it makes our bodies feel fresh," said Brar in Punjabi. 

• Unique drinks to warm up the coldest of days: Andrew Coppolino

China: Pu-erh Tea 

Daniel Lui pours boiling water in a small clay teapot filled with Pu'erh Tea, an ancient tea sourced from the Yunnan province in China. 

The black tea is fermented, aged and packaged in a cake-like shape, explains Lui who is the owner of the Chinese Tea Shop in Vancouver. . 

"Very dark and earthy, very good for calming, warming, relaxing," says Lui. 

Lui uses a special tea knife to pry open the cake shape of the Pu-erh tea. Then, he cuts it into small pieces, adds it into a teapot and pours hot water in and on top of the clay teapot to help expand the tea leaves. 

 

Chinese Pu-erh tea is a fermented black tea popular for its soothing and calming properties. (CBC News )

He rinses out the tea, pours it on top of the teapot again to keep it hot and refills the teapot with hot water for the first official infusion of tea, then waits 18 seconds and pours out the new batch into small teacups.

"Good for digestion, for bowel movement, tea is fully fermented and very low in caffeine."

• 'Tea is art': Chinese newcomer connects with others over the perfect brew

The packaged tea is considered a family treasure that is often aged for a lifetime and passed on to the next generation, Lui says.

"I was so lucky to be able have some Pu-erh tea from 1960s or 50s and also taste Pu-Erh tea over 100 years old."

 

Chinese Pu-erh tea is aged and passed along through generations of families, says Daniel Lui, owner of the Chinese Tea Shop in Vancouver. (CBC News)

Lui's grandfather left him Pu'erh tea from the 1970s as well. 

Russia: Kvass

For Natalia Mitrofanova, a go-to drink for the winter is Kvass, a fermented non-alcoholic or low alcoholic staple in Russia that tastes similar to beer. 

Kvass is especially popular in summer but can also be enjoyed year-long, says Mitrofanova, the owner of the Russian Spoon Bakery in Vancouver. 

 

Kvass is a staple fermented drink in Russia with key ingredients like rye bread, raisins, and sugar. (CBC News)

"Russian people like it because they drink it all the time," she said.

Mitrofanova makes Kvass with rye bread, raisins, sugar and water. Honey or other dried fruit like cranberries and blueberries can also be added, she says.

Bread crumbs from a previous batch of Kvazz are also used to speed up the fermentation process, Mitrofanova says. 

She ferments the drink over three days in a bucket, stirring it occasionally. 

 

Mitrofanova says Kvass is a healthier alternative to sodas, and its fermented properties can help with hangovers, especially over the holidays in winter and helps boost the immune system. 

"It also reminds one ... of Russia. People really like it."

ABOUT THE AUTHOR

 

Baneet Braich

CBC Donaldson Scholar

Baneet Braich is a Joan Donaldson Scholar for CBC News. Connect with her at baneet.braich@cbc.ca or on Twitter at @Baneet_Braich

Skip the fermented drink. You get alcohol in those in varying random degrees. Based on batch. That's a no go. 

[dalsingh101]

On 1/10/2022 at 1:38 AM, GurjantGnostic said:

Skip the fermented drink. You get alcohol in those in varying random degrees. Based on batch. That's a no go. 

I think kefir is okay though. I heard it's good for the digestive tract? 

[GurjantGnostic]

1 hour ago, dalsingh101 said:

I think kefir is okay though. I heard it's good for the digestive tract? 

Absolutely bro. Different fermentation. 

[dalsingh101]

7 minutes ago, GurjantGnostic said:

Absolutely bro. Different fermentation. 

Plus it has that vit k2 that is essential for proper absorption of vit D supplements.  

[GurjantGnostic]

3 minutes ago, dalsingh101 said:

Plus it has that vit k2 that is essential for proper absorption of vit D supplements.  

It's a lot harder to survive without milk than with it. What a God send. Nothing dies, it's full of fat and protein. Sugar, minerals vitamins, who knows what enzymes. I can see why so many cultures love their cows. Now worship? I think maybe that got lost in translation. But revere? Absolutely?

[paapiman]

1 hour ago, dalsingh101 said:

I think kefir is okay though. I heard it's good for the digestive tract? 

What's Kefir bro?

Thanks

 

Bhul chuk maaf

[paapiman]

31 minutes ago, GurjantGnostic said:

It's a lot harder to survive without milk than with it. What a God send. Nothing dies, it's full of fat and protein. Sugar, minerals vitamins, who knows what enzymes. I can see why so many cultures love their cows. Now worship? I think maybe that got lost in translation. But revere? Absolutely?

Sri Satguru jee (Tenth Master) saved 100,000 cows from butchers in his previous life when he went by the name of Sri Dusht Daman Maharaaj.

 

Bhul chuk maaf

[GurjantGnostic]

1 minute ago, paapiman said:

Sri Satguru jee (Tenth Master) saved 100,000 cows from butchers in his previous life when he went by the name of Sri Dusht Daman Maharaaj.

 

Bhul chuk maaf

Bro. This meat situation is just out of control. 

[GurjantGnostic]

6 minutes ago, paapiman said:

What's Kefir bro?

Thanks

 

Bhul chuk maaf

Yougurt drink. 

[dalsingh101]

22 minutes ago, paapiman said:

What's Kefir bro?

Thanks

 

Bhul chuk maaf

It's like what we'd call kuttee lassi in Panjabi - it's fermented milk basically - tastes like  slightly sour yogurt. Tastes better when you mix a little milk with it.   

[Premi]

 

Think the title is a little exaggerated and wrong, but still interesting. 

[GurjantGnostic]

48 minutes ago, Premi said:

 

Think the title is a little exaggerated and wrong, but still interesting. 

I've seen the odd compelling airetarian. Forget the exact details but there is that Yogi who claimed to not need food, and didn't the hindustani government take him up on it? And put them in a hospital room without food?

Forget how long it went on for but didn't the dude pass? I mean I think they just stopped at a certain point. 

[GurjantGnostic]

I can put off hunger for a long time and go without eating when I have to but I'm still constrained by ingesting nutrients for sure.

[GurjantGnostic]

[Premi]

It's well-known that calorific restriction leads to longer life. But I like food too much and cannot function without it...

[GurjantGnostic]

13 minutes ago, Premi said:

It's well-known that calorific restriction leads to longer life. But I like food too much and cannot function without it...

That dude ..I mean two weeks no food? Maybe. Water? No way. No pee? No way. I mean that's really incredible, but was highly monitored. 

[Premi]

5 hours ago, GurjantGnostic said:

That dude ..I mean two weeks no food? Maybe. Water? No way. No pee? No way. I mean that's really incredible, but was highly monitored. 

You remember David Blaine?

https://edition.cnn.com/2003/WORLD/europe/10/20/britain.blaine/index.html

Doctors feed Blaine after stunt

Monday, October 20, 2003 Posted: 1748 GMT ( 1:48 AM HKT)

LONDON, England (CNN) -- Doctors have started to feed illusionist David Blaine after he completed his 44-day starvation stunt with only water for sustenance.

Blaine was recovering in a private hospital in the British capital Monday where medics were giving him a nutritional drink packed with high levels of vitamins, his spokesman said.

The magician experienced an irregular heartbeat during his time in the box suspended over the River Thames in London, caused by a lack of potassium and thinning of the heart's walls, according to a statement on his Web site.

[GurjantGnostic]

17 hours ago, Premi said:

You remember David Blaine?

https://edition.cnn.com/2003/WORLD/europe/10/20/britain.blaine/index.html

Doctors feed Blaine after stunt

Monday, October 20, 2003 Posted: 1748 GMT ( 1:48 AM HKT)

LONDON, England (CNN) -- Doctors have started to feed illusionist David Blaine after he completed his 44-day starvation stunt with only water for sustenance.

Blaine was recovering in a private hospital in the British capital Monday where medics were giving him a nutritional drink packed with high levels of vitamins, his spokesman said.

The magician experienced an irregular heartbeat during his time in the box suspended over the River Thames in London, caused by a lack of potassium and thinning of the heart's walls, according to a statement on his Web site.

Whew. That's pushing it. Now imagine no water, no pee no nothing, no deterioration? 

Almost all the airetarians report drinking a sweet nectar that forms in the back of their throat. 

[Premi]

8 hours ago, GurjantGnostic said:

Whew. That's pushing it. Now imagine no water, no pee no nothing, no deterioration? 

Almost all the airetarians report drinking a sweet nectar that forms in the back of their throat. 

You must have known of him when he was in the media a lot around 15 years ago

What did you think generally ?

[paapiman]

9 hours ago, GurjantGnostic said:

Almost all the airetarians report drinking a sweet nectar that forms in the back of their throat. 

Who are the Airetarians bro?

Thanks

 

Bhul chuk maaf

[GurjantGnostic]

4 hours ago, paapiman said:

Who are the Airetarians bro?

Thanks

 

Bhul chuk maaf

People who claim to subsist off air alone. 

[GurjantGnostic]

5 hours ago, Premi said:

You must have known of him when he was in the media a lot around 15 years ago

What did you think generally ?

I think it's possible. I think you could kill yourself trying too. I think they thought they were gonna catch this dude in a lie, only to not. 

Guru Granth Sahib Ji talks about people claiming to subsist on milk alone, while eating secretly, and also talks about not needing food. 

[HSD]

 

[GurjantGnostic]

12 hours ago, HSD said:

 

Yes to teas, no to caffine ultimately but not a big issue if you're into it, but fermentation isn't for consumption. Even if the body likes the toxins.