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52 recipes for the ultimate afternoon tea

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High tea at your favourite hotel is a special experience but when time and geography get in the way it's just as easy to have your own at home. Get the kettle bubbling, bring out the old silverware, we're bringing back the tea party...

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Drinking tea is a tradition that's said to date back to 2737 BCE, when, according to legend, Chinese emperor Shennong found his hot water was greatly improved when a dried leaf fell from a plant into his cup. Since then, tea drinking has spread around the world, its recipes and preparations evolving along the way. Here's how to enjoy a cup around the globe.

1. MOROCCO

A mix of mint, green tea leaves, and a generous serving of sugar, Touareg tea (also known as Maghrebi mint tea) is the customary blend in this North African country. Poured from up high into slim, delicate glasses, it's served three times to guests. Each time the flavor varies slightly. Per the proverb: "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death." Refusing any one of these servings is considered the height of rudeness.

2. TIBET

Forget the "milk or lemon" debate. How about adding some salty butter to your tea? Po cha, the traditional tea of Tibet, is made by boiling a brick of Pemagul black tea for hours. From there, milk, salt, and yak butter are added, and the mixture is then churned together. It's said this blend with a soup-like consistency is uniquely comforting and fortifying in the high-altitude and cold climates.

3. INDIA

India is both a huge producer and consumer of tea. But for all its variants, the country is best known for its chai blends that mix black tea leaves with spices like cinnamon, ginger, nutmeg, cloves, cardamom, and pepper. Though regional recipes vary, this spicy tea is such a quintessential element of day-to-day life that is sipped on the go, offered to houseguests, and found for sale on nearly every street. Vendors called chai wallahs traditionally sell their brew in small sustainable clay cups made from local earth. Some people consider the dust of these clay cups to be a crucial ingredient to get the true taste of this national drink.

4. ARGENTINA

While India has chai, this South American nation has yerba mate (pronounced ma-tay), an herb "tea" made from its titular herb. Called "the drink of the gods," it's a staple of Argentinian life. It is prepared in a small pot or dried calabaza gourd from which it's drunk through a special straining straw called a bombilla. This device will be revived with more hot water, and passed around a gathering so all might share its tea and bond. To say "thank you" in this situation is seen as declining the drink, which is a grave insult. Also insulting: stirring the brew with the bombilla, as it questions the abilities of its brewer/your host. Traditionally, yerba mate is served without a sweetener, but younger generations have taken to adding sugar or honey.

5. RUSSIA

The tea traditions of Russia were forged in its leaner days, where food and drinks needed to be stretched to serve as many as possible. From these shortages came zavarka, a loose-leaf tea concentrate brewed in a small metal container called a samovar. In this vessel, a very strong (usually black) tea is brewed and then served in large mugs. However, you wouldn't dare fill the mug. Instead, guests take an inch or less of this powerful concoction that they then tame with boiling water as desired. Russians typically drink it black, but hosts will offer milk and sugar, as well as an accompanying snack. Serving zavarka without cookies, crackers or some other munchable is to serve it "naked" and is considered wildly rude.

6. CHINA

The traditional Chinese tea ceremony, Gongfu Tea is an incredibly detailed process, down to the elaborate designs on its small pot and cups. The ritual also involves a tureen, strainers, tongs, tea towels, a brewing tray, and "scent cups," which are used solely to sniff-not drink-the very strong and bitter brew.

Guests are invited to smell the leaves before brewing. This is just the first of many steps, along with warming the cups with a wash of the tea's first brew. The second is drinking, and the tea will be ideally be poured by arranging the cups in a circle, pouring from high in one continuous motion, around and around until each cup is full. Guests are expected to cradle the cup-and its accompanying saucer if there is one-in two hands, to sip slowly and savor the flavor, and then cradle the empty cup to relish in the aroma after the tea is gone.

7. THAILAND

As the Chinese Civil War was drawing to a close in 1949, refugees fled to Thailand, taking with them elements of Chinese culture including a rich tradition in tea. But Thailand's tea culture became unique with the evolution of the distinctly amber-colored Thai iced tea or Cha Yen, a blend of Ceylon or Assam tea with sugar, condensed milk, and spices like star anise, tamarind, and orange blossom, served over ice in a tall glass. Some recipes include topping it off with evaporated milk, creating an appealing ombre effect. It's a sweet and spicy treat that's high in calories but incredibly refreshing on hot days and complementary to the culture's spicy cuisine.

8. TAIWAN

A modern innovation on Chinese tradition is Taiwanese bubble tea. A high calorie treat, its base is an iced tea (black, green, jasmine or oolong typically) with powdered milk and sugary syrup. But the bubbles to which it owes its name are small balls of tapioca, a starchy white grain. The origin of bubble tea only dates back as far as 1988, when Lin Hsiu Hui, a product development manager at the Chun Shui Tang teahouse, dropped some tapioca balls from her fen yuan dessert into her tea during a staff meeting, a fortuitous place to experiment. Soon, the teahouse was selling her quirky creation, and in the decades since it's become an international phenomenon with bubble tea shops popping up across Asian, Europe, and the United States.

9. HONG KONG

The name " pantyhose tea" may make this concoction sound unappealing, but it's named for the straining sock-which resembles but is not and has never been pantyhose-that is used to strain the tea and milk. The brewing of this powerful blend is labor-intensive, demanding 10 to 20 minutes of dedicated and repeated straining. Most often it appears on the menu in lively tea-centric diners called cha chaan teng, where people of every class and background happily mingle over the beverage and with raucous conversation.

10. JAPAN

Like China, this island nation also has highly detailed tea ceremonies with names like Chanoyu, Sado, or Ocha. The movements of the brewer in these processes are carefully choreographed to care and consider the viewpoint of the guest being served. These ceremonies include everything from the preparation of the home to how guests are invited into it, the order in which utensils are brought into the room, the cleaning and warming of these tools, the actual brewing, and the cleanup. Details vary depending on the time of day and season, but the powdered green tea Matcha is the preferred blend. It is served with sweets to play against its bitter flavor.

11. PAKISTAN

Tea is a common drink and a courtesy extended to guests across Pakistan. An element of Kashmiri culture, Noon Chai is a special blend of tea that includes a mix of pistachios, almonds, salt, milk, and spices like cardamom, cinnamon, and star anise. It's easy to pick out because of its signature pink color, which can be enhanced with a bit of baking soda. Served on special occasions, Noon Chai is typically enjoyed with pastries like sheermaal, kandir tchot, bakarkhani, and kulcha. More casually enjoyed is " Doodh Pati," or milk tea, which involves no water.

12. THE UNITED KINGDOM

Tea was introduced to England in the 17th century, but the iconic British tradition of afternoon tea took nearly another 200 years to catch on. In 1840, standard meal times placed lunch at midday and dinner late, around 8 p.m. or so. Anna, the seventh Duchess of Bedford, requested her household staff prepare a sort of mini-meal around 4 p.m., where tea and a selection of cakes or small sandwiches would be served. Her example inspired the upper class, and then spread across the country, spurring the proliferation of tea gardens where customers could enjoy tea and cake in a lovely setting. Today, tea is a major element of Great Britain's identity and day-to-day life.

13. NEW ZEALAND
British missionaries
in the early 19th century are believed to have introduced the tea-brewing practice to the Kiwis, and by the end of the century, tea had replaced ale as the beverage of choice for breakfast across all classes. The rise of tea gardens during this time promoted tea drinking to a social activity, which gave men and women the perfect chance to mingle in public without drawing gossip. Inspired by their British roots, "afternoon tea" became a staple, and New Zealand developed its own high tea ceremony, which includes elegant settings, delectable finger sandwiches, and mouth-watering sweets.

14. IRAN

After tea caught on in India and China, the taste for it spilled down the Silk Road and into the Middle East by the 15th century, sparking the rise of tea houses known as chaikhanehs. But it wasn't until the 20th century that Iranians began growing their own black tea, making it a nationally embraced beverage, which now welcomes guests and is a crucial element in social life. A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called nabat. So constant is tea's presence in Iranians' lives that its kettle will be kept on a stove burner all day. Tea is served very strong. Rather than mixing in sugar to counteract the bitterness, you're encouraged to place a sugar cube between your front teeth and suck the strong brew through it.

15. MALAYSIA

This Southeast Asian country's signature brew contains black tea, sugar, and condensed milk. But what makes teh tarik or "pulled tea" special is how it's mixed. To achieve its distinctly frothy texture, Malaysian brewers pour the beverage back and forth between mugs, giving the liquid repeated access to cool air as it flows from one glass to another. As this tradition developed, so too did the showmanship of its making. To watch teh tarik being mixed is to witness an elaborate and energetic dance, where the brew behaves as a partner, leaping to and fro without a drop ever being lost!

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Drinking tea is a tradition that's said to date back to 2737 BCE, when, according to legend, Chinese emperor Shennong found his hot water was greatly improved when a dried leaf fell from a plant into his cup. Since then, tea drinking has spread around the world, its recipes and preparations evolving along the way.

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Learn how to make tapioca pearls (boba balls) for bubble tea from scratch. Whether you like your boba pearls chewy, soft, 'Q' or firm, we'll show you how to achieve that perfect texture.

Homemade boba pearls are an absolute must if you love drinking bubble tea. Making boba balls from scratch will give you more control over the size, texture, and flavour. This is something you won't be able to control with store-bought ones.

Our recipe will show you how to make the perfect boba in under 30 minutes. No more crispy centered, mushy or hard boba pearls! We'll also show you how to make tapioca pearls with matcha, mango, lychee and even rose ones at the end!

What are Tapioca Pearls?

Tapioca pearls (boba) are small chewy balls made from tapioca starch. Typically, these spheres are black in colour and are used for bubble tea. Although boba has a gelatinous texture, no gelatin is used in the process of creation. Therefore, this makes these small chewy spheres vegan friendly.

Boba are naturally translucent and white in colour. However, black food colouring or brown sugar is often used in the process. This is to achieve the familiar black colour. Black boba pearls were created for an aesthetic purpose to contrast with the colour of milk tea.

What is Tapioca Starch?

Tapioca starch is a gluten-free flour that comes from the cassava root plant. The native South American plant arrived in Taiwan between 1895 and 1945, under Japanese rule. Tapioca starch is mainly known for making thick and chewy textures in dishes.

Is this the same as sago?

Sago is also a type of chewy ball that is used in Asian desserts. However, it is usually smaller in size and made from a variety of tropical palm stems. Sago is used more widely across different Asian cuisines.

What does it taste like?

Cooked by themselves, there is very little taste to tapioca pearls. These small spheres can be made with brown sugar or steeped in a caramel syrup for a sweeter taste.

Texture

Some people describe the texture of these small spheres to resemble that of jelly and gummy bears.

In Taiwan, the texture of tapioca boba pearls is referred to as Q or QQ. The term itself is hard to translate. However, it attempts to describe the mouthfeels of the soft yet resilient or bouncy texture. The high percentage of starch in cassava root is the reason behind this chewy texture. Other dishes which are also described in Taiwan as Q include fish balls, mochi, taro balls, and tangyuan.

Where is it from?

Black tapioca pearls were first created as a cheaper alternative to sago. Milk tea with boba pearls was originally created in Taiwan during the 1980s. Milk tea was not an unfamiliar concept to the tea-drinking culture in East Asia. Meanwhile using boba pearls in desserts was already a common practice. The combination of both naturally kicked off in popularity when it was first introduced as a cooling summer drink and snack.

Although the inventor of bubble tea is much disputed, there are two stores in Taiwan which fight the claim of inventing the drink. As neither side won the patent lawsuit, this allowed many vendors to adopt and sell their version of the beverage snack worldwide.

Why is bubble tea also called boba?

Boba can refer to the pearls alone or the milk tea drink as a whole. Interestingly, the term 波霸 (bōbà) in Chinese is slang for a woman with voluptuous breasts. The pearls was nicknamed boba as a gimmick for having larger boba balls than all other competing stores.

It is widely believed that the term was adopted by overseas Chinese who referred to the beverage as boba. This was easier to pronounce than the Chinese term 珍珠奶茶 (zhēnzhū nǎichá). Today, the small black spheres are interchangeably called boba, pearls, or tapioca pearls.

Is it healthy?

Tapioca pearls are made of starchy carbohydrates. This means that they are calorie-dense and can be hard to digest. There are very little nutritional benefits but there are no adverse effects on health when consumed in moderation.

Some manufacturers may use colouring, thickeners and preservatives to prolong shelf life and its appearance. These ingredients can lead to gastrointestinal problems. This is especially the case when consumed in large amounts.

Fresh vs Store-bought

The benefits of making tapioca pearls yourself are that you know exactly what ingredients are inside it. Also, you will be able to customise it entirely by making unique flavours like mango boba or matcha pearls.

The disadvantage is the time it takes to make tapioca pearls. It is also difficult to get the consistency right on the first few attempts.

Store-bought boba pearls will guarantee a degree of texture and taste to resemble those at a bubble tea shop. Wu Fu Yuan is a brand that we recommend. The brand has created several instant options that can cook in 5 minutes.

Using Food Colouring

A lot of recipes will call for the use of black food colouring as this is a traditional method to make tapioca pearls. There is no problem with using food colouring.

Other than food colouring, you can also use activated charcoal or natural food colouring dyes.

However, we will not use any food colouring for our recipe below. Instead, we will use brown sugar as a replacement. Using brown sugar is a good way to get a sweeter flavour. Also, it will provide a light brown colouring at the same time.

How to Make Perfect Tapioca Pearls At Home

Everyone loves their boba pearls differently. Some will prefer them soft on the outside but with a slight resistance at the centre. Others might prefer the black boba made firm and al dente. Whatever it is, pay attention to the tips below on how to make tapioca pearls that's perfect for milk tea.

Water

The small spheres should be cooked to a 1:8 ratio with water. This will allow each raw pearl to be evenly cooked and become more supple.

Temperature

Temperature control is one of the key factors in getting the correct consistency desired for pearls. For small spheres that are soft on the outside and slightly resistant on the inside, keep the heat at medium-high to cook the outer layer of the pearls. Then on stew the boba on low heat to cook the centre.

Cooking Time

Altering the cooking time will change the firmness of the boba pearls.

Firm: 6 - 8 minutes

Chewy: 8 - 10 minutes

Soft: 10 -15 minutes

Very Soft: 20 - 30 minutes

Size

We recommend staying with 1.5 cm big tapioca pearls. As these will likely increase in size once cooked. They are absolutely perfect for hot milk tea drinks like Royal Ceylon, Roasted Tea, and Classic Milk Tea to absorb the flavours. The pearls are also likely to maintain a great texture throughout. Any bigger than this size, may not be suitable for cold milk tea drinks. This is because the bigger the homemade boba, the faster it will harden on the surface and lose its original consistency.

For cold or iced beverages, like fruit teas and fresh milk, smaller-sized pearls might be more suitable.

Ice Bath

An ice bath is essential to get the QQ mouthfeel or bouncy texture. This will immediately stop the cooking process and make the boba firm up slightly. The longer this is left in the ice bath, the firmer the boba will be.

Running these under cold water also works too. Besides, cold water helps to remove any additional starch on the surface. This can greatly improve the texture for some people and also prevent them from sticking to each other.

Here is a video you can watch that shows you how to do this:

Sweetness

There are a few ways to adjust the sweetness of these boba pearls. Here are 2 ways.

Levels of brown sugar

You can change the amount of brown sugar used with tapioca starch. Instead, you can use more water to replace the sugar. This will make tapioca pearls less sweet. If you still want to retain the appearance of these homemade boba pearls, make them using black food colouring.

Steeping Time

The longer you steeped the small spheres in sugar syrup, the sweeter it will be. For a sweeter taste, simmer the mixture in brown sugar for more than 20 minutes. It is important to begin the steeping process when the homemade boba are still warm at the centre. This is so they can better absorb the flavours.

How long will they last?

Cooked pearls will last 4 hours at room temperature. Refrigerated pearls can last up to 3 days. However, these will not retain their original texture. While it is possible to freeze boba, we don't recommend freezing as the boba won't be soft and chewy. It is best to only cook how much you would like to use.

On the other hand, raw pearls have a much longer shelf life. Dried pearls covered in starch can last 2-3 months if stored correctly. Store in a cool dry place and away from sunlight. Using an airtight container will help to prolong its storage life.

Customisation

The recipe above provides the basis on how to make tapioca pearls at home. Here are some popular customisations to experiment with.

Flour

Use a mix of the flour to change the texture. Try using sweet potato flour, cornflour, vital wheat gluten flour or even butter squash to change the texture of it. We recommend substituting 20% of tapioca starch with cornflour. This should give you a more firm, chewy centre. It will also make the small spheres harder to overcook in the process.

Shape and size

Get creative and have some with making boba at home! Change the size of the boba. Try cubes, diamonds, or even stars! Though do keep in mind, this will significantly change the cooking time required. Keep the size of these relatively small and even. This will make sure that the pearls will cook evenly.

Flavours

Why stick to brown sugar? There are many different flavours you can try to incorporate when making tapioca pearls. Here is our favourite alternatives to try!

Matcha Tapioca Pearls

70g tapioca starch

30g potato starch

1 teaspoon matcha powder

100ml of boiling hot water

Method
Mix the dry ingredients together. Once the water has boiled, add half of the dry mixture and incorporate well. Then add the rest and roll into small sphere shapes. Follow the main recipe instructions to cook. For a stronger green tea flavour, you add more matcha powder. Alternatively, you can steep the cooked pearls in matcha and brown sugar. This will also work with blue flower peas if you're looking for natural food colouring.

Rose Infused

1-2 teaspoon of rose syrup

70g tapioca starch

30g potato starch

100ml of boiling hot water

Method
Combine the dry ingredients. Once the water has boiled, add the dry mixture in two separate times. Carry out this process quickly so you can incorporate all the ingredients. Roll into small sphere shapes and follow the main recipe instructions to cook. Adjust the amount of rose syrup used to change the flavour of the tapioca pearls.

Mango Boba

50ml of mango puree

50ml of water

70g tapioca starch

30g potato starch

Method
Combine equal parts of mango puree with water and bring to a boil. Once this has boiled, add in the tapioca and potato starch. Mix well and make into small balls. You can use 80ml of mango juice instead of mango puree.

In theory, most fruits can use this recipe. Especially in either juice or puree form. This fruit-infused boba recipe works best for tropical fruits like passionfruit, pineapple, lychee, and dragon fruit.

Show us your homemade tapioca pearls by tagging us on Instagram. If you're looking for more inspiration try out our brown sugar milk tea recipe!

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How To Make Tapioca Pearls (Boba Balls) With Perfect Texture For Milk Tea

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Learn how to make tapioca pearls for bubble tea. Whether you like your boba chewy, soft, 'Q' or firm, learn how to get that perfect texture.

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The Met's Heilbrunn Timeline of Art History

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Although the Japanese word for the tea ceremony, chanoyu, literally means "hot water for tea," the practice involves much more than its name implies. Chanoyu is a ritualized, secular practice in which tea is consumed in a specialized space with codified procedures. The act of preparing and drinking matcha, the powdered green tea used in the ceremony, is a choreographed art requiring many years of study to master. The intimate setting of the tea room, which is usually only large enough to accommodate four or five people, is modeled on a hermit's hut. In this space, often surrounded by a garden, the participants temporarily withdraw from the mundane world.

In the tea room, the emphasis is on the interaction between the host, guests, and tea utensils. The host will choose an assemblage of objects specific to that gathering and use those utensils to perform the tea preparations in front of the guests. Each tea gathering is a unique experience, so a particular assemblage of objects and people is never repeated. The guests are expected to abide by tea room etiquette with regard to the gestures used to drink the tea and the appreciation of the utensils. When presented with a bowl of tea, a guest will notice and reflect upon the warmth of the bowl and the color of the bright green matcha against the clay before he begins to drink ( 2002.447.28). The ceramics used in this context-tea bowls, water jars, flower vases, tea caddies, and so forth-are functional tools valued for their practicality as well as artworks admired for their aesthetic qualities. A key element in this practice is the host's connoisseurship skills; the host acquires a collection of objects that conform to a shared aesthetic standard and selects which objects to use in a particular gathering.

The tea ceremony as it is known today emerged in the sixteenth century. It was an elite artistic pursuit that provided a forum for the rulers of Japan, the warrior elite, and wealthy merchants to forge and reinforce social ties. The first ceramic utensils appreciated in this context were ancient ceramics from China that had been handed down in Japan for generations ( 91.1.226). Imbued with the potency of age and the glamour of ancient Chinese civilization, which the Japanese had long revered as a source of culture, these objects were treasured in Japan. A shift occurred in the mid-sixteenth century, pioneered by influential tea masters such as Sen no Rikyū (1522-1591). These tea masters began to incorporate rustic ceramic vessels from Korea ( 1983.557.2) and Japan ( 25.215.47a,b), and found beauty in unrefined, natural, or imperfect forms. By the authority of their recognized connoisseurial abilities, the leading tea men of the time elevated these objects to the same level as the ancient Chinese treasures. This aesthetic, which celebrates austerity, spontaneity, and apparent artlessness, is known as wabi.

Many of the Japanese-made ceramics used in this ceremony are unglazed stonewares first intended as utilitarian vessels for farmers. Such wares were made at a variety of kilns, including Shigaraki ( 1975.268.428) and Bizen ( 25.215.47a,b). These sites produced vessels as early as the Heian period, long before the development of the tea ceremony or the wabi aesthetic. The different clay in each location resulted in specific colors and textures when the piece was fired. Shigaraki ware, for example, is characterized by a fiery orange color and a speckled, bumpy surface caused by the feldspar in the clay. Bizen ware, on the other hand, is known for its deep reddish to blackish brown color.

Since their purpose was not decorative, these vessels were not necessarily made with aesthetic considerations in mind. Large jars would usually be shaped using a method of coiling bands of clay, instead of the more precise potter's wheel, often resulting in asymmetrical vessels. When fired in the kiln, ash would settle on the shoulders of jars, melt, and drip down the sides, resulting in natural ash glazes. Therefore, the ultimate appearance of these rustic pieces was unpredictable, shaped more by the forces of fire and the natural characteristics of the clay than by a careful hand. With these ceramics we can especially notice the role of tea practitioners in assigning value. Not every agricultural storage jar in Japan was deemed a work of art when the wabi aesthetic arrived. Rather, tea practitioners discovered certain objects and recognized specific qualities in the glaze, shape, and texture that they considered worthy of artistic merit. Each instance in which these "found objects" passed from one famous tea master to another contributed to their pedigree, further increasing their value.

Shortly after tea practitioners began to take an interest in the utilitarian vessels from sites like Shigaraki and Bizen, these kilns began changing their approach to ceramic production. They introduced new shapes into their repertoire that were specifically designed for use in the tea ceremony. Rather than placing objects in the kiln and letting the natural processes work unhindered, these potters began to predict the effects within the kiln in order to achieve the characteristics of glaze and shape that conformed to the aesthetic standard of the tea community. This was aided by the fact that the technology for making and firing ceramic vessels improved in the early seventeenth century, allowing potters more control over their work than ever before.

Furthermore, the establishment of the tea ceremony also led to the creation of new types of wares, such as Raku, Shino, and Oribe. Raku ware is particularly prized in the tea community. Most often in the form of tea bowls, these lightweight glazed earthenwares were molded by hand rather than thrown on a potter's wheel ( 17.118.74). This difficult technique requires a high level of skill in order to produce bowls with thin walls of even thickness. Handmade bowls are also thought to better reflect the spirit of the maker than something thrown on a wheel. As opposed to agrarian vessels that were created by unknown potters, this type of ceramic puts more emphasis on the creator's role in the process. Although many tea practitioners made their own Raku ware, the style has come to be most closely linked with the Raku family of potters, which traces its lineage to the time of the early tea master Sen no Rikyū, and still produces tea bowls today.

Shino and Oribe wares emerged slightly later than Raku, both produced at kilns in Mino province. Oribe ware was named for Furuta Oribe (1543/44-1615), a tea master and disciple of Rikyû, alluding to his well-known preference for warped or seemingly flawed wares. Glazed in eye-catching colors such as copper green, and molded into iconoclastic forms, Oribe ware is easily recognizable ( 1975.268.443). The flamboyant decoration indicates a shift in style at the time, and reminds us of the constant quest by tea practitioners to find new assemblages to intrigue and surprise their guests. Furuta did not directly oversee the production of these ceramics, but the style developed during the time he lived, in his native province of Mino, and was influenced by his taste in tea vessels. Shino ware, also favored by Furuta, is identifiable by the milky white glaze typically applied to the surface, and it is the first variety of Japanese pottery to which pictorial designs are applied. These designs were simple motifs from the natural world done with an unrestrained hand, coinciding with the wabi sensibility ( 1975.268.436).

Although tea wares were highly valued, it was not until the time of two great innovators, Nonomura Ninsei (active ca. 1646-94) and Ogata Kenzan (1663-1743), that potters began to sign their work. Ninsei was the first potter to do so. His work primarily consists in lavish tea jars and incense containers. His bold style of bright enamel designs was far removed from the humility of wabi, though his works were also highly regarded as tea utensils. In fact, his wares were popularized by the tea master Kanamori Sōwa (1584-1656) ( 29.100.668). His skill is evident in his less decorated pieces as well; a feeling of control and refinement is apparent in all his work ( 36.120.559a-f).

Ogata Kenzan also worked in Kyoto and inherited the techniques of Nonomura Ninsei, but his style differed greatly ( 29.100.614a,b). He seems to treat his ceramic works as paintings that simply happen to employ clay for the ground instead of silk or paper. Kenzan was the brother of the famous painter Ogata Kōrin (1658-1716), with whom he often collaborated. The brothers came from a wealthy background where the arts of painting, calligraphy, and poetry were part of their education. Unlike Ninsei, Kenzan did not train for many years as a potter, but rather approached ceramics as an amateur with an eye for design. The novel ceramic wares of Kenzan and Ninsei became the basis for a ceramic style associated with Kyoto.

Although the notion of wabi is useful in helping us to understand the high value placed on certain wares that may have gone unnoticed in other contexts, ceramics used in the tea ceremony came in a variety of styles. From sleek, dark Chinese tea bowls, to rough, unglazed Shigaraki jars, to the brilliantly enameled incense containers of Ninsei, a spirit of eclecticism can be found in the tea room. In fact, the contrast between these ceramics serves to highlight the unique beauty of each.

Willmann, Anna. "The Japanese Tea Ceremony." In Heilbrunn Timeline of Art History. New York: The Metropolitan Museum of Art, 2000-. http://www.metmuseum.org/toah/hd/jtea/hd_jtea.htm (April 2011)

Guth, Christine M. E. Art, Tea, and Industry: Masuda Takashi and the Mitsui Circle. Princeton: Princeton University Press, 1993.

Murase, Miyeko, ed. Turning Point: Oribe and the Arts of Sixteenth-Century Japan. New York: Metropolitan Museum of Art, 2003. See on MetPublications

Ohki, Sadako. Tea Culture of Japan. New Haven: Yale University Art Gallery, 2009.

Pitelka, Morgan, ed. Japanese Tea Culture: Art, History, and Practice. London: RoutledgeCurzon, 2003.

Varley, H. Paul, and Kumakura Isao, eds. Tea in Japan: Essays on the History of Chanoyu. Honolulu: University of Hawai'i Press, 1989.

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The Japanese Tea Ceremony | Essay | The Metropolitan Museum of Art | Heilbrunn Timeline of Art History

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Although the Japanese word for the tea ceremony, chanoyu, literally means "hot water for tea," the practice involves much more than its name implies. Chanoyu is a ritualized, secular practice in which tea is consumed in a specialized space with codified procedures.

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This non-alcoholic Margarita Mocktail Recipe is the perfect blend of sweet and tart. Also known as a virgin margarita, all ages can enjoy it!

Virgin Margarita

I love a delicious and beautiful drink. But being that I don't drink alcohol, I sometimes feel sad that I don't get to try those beautiful drinks that come from the bar at the restaurant. So I've made it a mission of mine to create really delicious drinks and mocktails that everyone of all ages can enjoy.

I just think a delicious drink can add so much to a get together, or even just a simple night at home with the family. Easy party punch recipes don't take a lot of time to put together and most things can keep in a freezer or pantry until you are ready to use it. Although party punch is my favorite thing to make, I do enjoy making a delicious mocktail as well.

Some of my favorite mocktail recipes are this Mai Tai Mocktail, AZ Sunset Mocktail, and this non-alcoholic Moscow Mule. I also have these 40+ mocktail recipes you gotta check out. This non-alcoholic margarita mocktail has officially been added to my favorite mocktails recipe list.

I rimmed the glasses with a coarse salt and sugar mixture and I really loved it! My kids weren't huge fans of the salt in it, but I thought it was just the perfect amount of salt to go with the tartness of the limes.

This recipe is for 4 servings, but you could always double it to serve more guests. Or even triple it to make it into a virgin margarita punch that all your party guests can enjoy. It would be so easy to serve it out of a punch bowl or drink dispenser.

There really is no right or wrong way to enjoy this non-alcoholic Margarita Mocktail. I can't wait until our next taco tuesday and make up a batch for the family. I think they will be the perfect pair. Tacos and margaritas. They totally go together right?!?!

If you've got a special occasion coming up and are in need of a punch recipe, make sure and check out all these easy party punch recipes. I'm sure you'll find just what you need.

Happy Mixing!

Liz

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This non-alcoholic Margarita Mocktail Recipe is the perfect blend of sweet and tart. Also known as a virgin margarita, all ages can enjoy it! I love a delicious and beautiful drink. But being that I don't drink alcohol, I sometimes feel sad that I don't get to try those beautiful drinks that come from the bar at the restaurant.

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While it might be easy to grab a big ol' jar of pre-made salsa from the chips aisle at the grocery store, we all know it doesn't quite taste the same as a flavorful and fresh homemade salsa. From diced tomatoes with fresh fruit to spicy peppers and vodka (yes, vodka!), the sky is the limit with from-scratch salsa. This summer, toss the canned brand aside and kick it up a notch with these 15 creative salsa recipes.

4. Cilantro Peach Salsa: Peaches are everywhere during the summer months, meaning there's no time like the present to take advantage of original stone-fruit-starring salsas like this one. (via I Am Baker)

5. Avocado Corn Salsa: A twist on pre-made salsa takes hardly any time to pull together. It's ideal for a last-minute get-together when you're short on preparation time but still want to impress. (via Betty Crocker)

7. Texas Caviar: The name caught our attention, and the recipe won us over. Nom on this with tortilla chips, stuff it in a burrito or eat it like a salad. Whatever way you dice it, you'll be in rice and bean heaven. (via A Nutritionist Eats)

11. So-Simple Salsa Dip: Holy moly. Does this look like something out of a 1950s party or what? It's an uber cheesy take on classic salsa. We see ourselves eating way more than one serving size of this. (via Betty Crocker)
Which of these delicious alternatives to store-bought salsa are you ready to whip up? What's your favorite dip for chips? Let us know in the comments below.

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Dip Your Chips Into These 15 Creative Salsa Recipes

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From diced tomatoes with fresh fruit to spicy peppers and vodka (yes, vodka!), the sky is the limit with from-scratch salsa. This summer, toss the canned brand aside and kick it up a notch with these 15 creative salsa recipes.

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Traditional games have maintained their popularity for centuries because they can be played again and again and still be entertaining. All the board games on this list can easily be made with a pen, paper and a few tokens, which make them great for quick and easy boredom busters, too. Not only that, but playing traditional games from around the world will teach your children about other cultures.

The games on this list are known as abstract strategy games and they fall into several categories based on the objective of game play. Abstract strategy games rely on player's thinking, logic and visual perception skills. They do not rely solely on chance or athleticism! ( Good news for many of us, ha ha ha)

Happy playing!
How to use this resource:
I've arranged the games by general geographic location. At the bottom of this article you will find a list sorted by type of abstract strategy game. Each game introduction links to detailed written instructions, where you can also find a printable game board for most of the games. If video instructions are available for any of the traditional games, I've included them here.

Games from Asia

China

Watermelon Chess, or Xi Gua Qi, is originally from Hangzhou, China. It's a battle game and totally unrelated to regular chess!

Pong Hau K'i, is also played in Korea, where is is known as Ou-moul-ko-no. It is a blockade game in which you try to prevent your opponent from moving.

Korea

Five Field Kono, or o-pat-ko-no in Korean, is a battle game. It operates on the same principle as the better known "Chinese checkers."

India

Kaooa, also known as "Vulture and Crows" is a hunt game for two players. The star-shaped board adds a fun twist.

Lau Kata Kati is from the Lower Bengal region of India. It is a battle game for two players that has a butterfly shaped board game and nine tokens per player. Like other battle games, the goal is to capture all of your opponent's tokens.

Indonesia

Tchuka Ruma, a traditional game from Indonesia, is part of the family of mancala games, versions of which you can find on several continents, particularly Asia and Africa. It is a solitaire game we made it into a multiple player game by racing to see who could solve the puzzle first.

Mancala games are games of transfer usually played with stones in boards with multiple depressions.

Thailand

Len Choa is a hunt-type game in which one tiger goes up against six leopards. Roar!

The Philippines

Tapatan is a three in a row game and may seem familiar to many players. Similar positional "in-a-row" games are played around the world, such as three-men's morris or Achi ( played with four tokens per player).

Traditional Games from Africa

Liberia

Queah is related to the draughts family of abstract strategy games. Draughts games include the very familiar checkers and generally pit opponents with an equal number of tokens against each other using diagonal moves.

Zimbabwe

Tsoro Yematatu is another three-in-a-row game for two players. It uses a triangular board.

Nigeria

Dara, a three-in-a-row game is very different than the other positional games included in this article. It's a bit more complicated to learn but once you get the hang of it, it's just as fun as the others.

Kenya

Shisima is a positional game from Kenya. Shisima means "water" and the tokens represent water bugs trying to skitter along to the the water source in the center of the board. Shisima uses an octagonal board.

Europe

Nine Holes is a familiar game to many. It is a positional game popularized in Britain and similar to tic-tac-toe ( aka naughts and crosses).

Fox and Geese is a hunt game played in many European countries, dating back to the 12th century C.E.

Pentalpha is a solitaire brain teaser played on a star shaped board. I believe it is from Crete, but I am not 100% certain of that.

Solitaire, also known as Patience is more commonly known as the name of a popular card game. However, it is also the name of a peg board game that originated in 17th century France. It was also widely played in Britain.

Oceania/Pacific Islands

Mū Tōrere from the Māori people of New Zealand is a blockade game played on an unusual star-shaped game board.

Lu-Lu is a dice game from Hawai'i. This obviously isn't a board game and it is a game of chance, rather than an abstract strategy game but I wanted to include it anyway. Lu-Lu dice teaches basic math skills and uses flat dice you make yourself ( or use our printable). I don't have a video but click on the image to transport yourself to the written instructions!

Traditional Games from The Americas

Picaria was played by indigenous peoples of Southwestern North America. It is a three-in-a-row game thought to have been adapted from games introduced to North America by Europeans.

Kolowis Awithlaknannai was played by the Zuni people in what is now occupied by New Mexico. It is a battle and capture game in the Alquerque family of games.

Games by Type
Positional games: Positional battle: Blocking games: Hunt games:
In these games, it is typical for one player to attempt to block, and the second player to capture.
Capture games

Watermelon Chess

Queah

Kolowis Awithlaknannai

Lau Kata Kati

Transfer games: Solitaire games: Other:

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Traditional games have maintained their popularity for centuries because they can be played again and again and still be entertaining. All the board games on this list can easily be made with a pen, paper and a few tokens, which make them great for quick and easy boredom busters, too.

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What do you know about your world?

' THIS IS... Your World' is a new quiz game guaranteed to reveal surprising truths about the planet you live on.
Collect and compare over 200 cards from all corners of the Earth, including all 50 US States.

If you can answer these, then try the harder challenges in the game!
What country is the biggest? Canada or Russia?
Who has the bigger economy? California or Italy?
Which has the highest mountain? The United States or Australia?
Where is the homicide rate higher? Alaska or Mexico?
Who has the longer life expectancy? France or China?
Which has the largest population? Japan or the United Kingdom?

Win the game by correctly placing your cards into a list of countries.
Play alone, play offline, play against friends.
' THIS IS... Your World ' is super educational.

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What do you know about your world? ' THIS IS... Your World' is a new quiz game guaranteed to reveal surprising truths about the planet you live on.Collect and compare over 200 cards from all corners of the Earth, including all 50 US States.

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Flags of all 195 countries in the world listed alphabetically. See also: Flags of other dependencies and territories (flags not included on this page).

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Why choose the United Kingdom?

The UK is still the most popular education abroad destination in the world among US students. SUNY offers dozens of opportunities in the UK. Click here to start your search.

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Why choose the United Kingdom? The UK is still the most popular education abroad destination in the world among US students. SUNY offers dozens of opportunities in the UK. Click here to start your search.

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Flags of the World coloring pages | Free Coloring Pages

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Flags of the World Coloring pages. Select from 28423 printable Coloring pages of cartoons, animals, nature, Bible and many more.

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As a drink that is an integral part of many people's everyday lives, tea can be magical. From its origins in the ancient Chinese Dynasty to now, traditions surrounding tea have spread around the globe.

Almost any country you travel to has its own tea time traditions. From different ceremonies to different types of teas, there is much to be learned from a single cup.

We've put together a list of eleven different countries and their tea traditions to broaden your horizons about the most-consumed drink in the world.

The Chinese Tradition of Cha-Dao: The Way of The Tea

Cha is the Chinese word for tea. Dao, or "the way," is the process of reality. Dao philosophy promotes living in harmony with nature. Though there are many interpretations of Dao, a few principles associated with Daoism include:

Simplicity

Patience

Going with the flow

Realizing all things change

Harmony with nature

Balance

The tradition of Cha-Dao allows you to understand the Dao through the taste of tea. Everything that goes into making the tea is appreciated in this tradition. Each aspect contains an "energy" that flows through you while you drink the tea. These "energies" include:

The mountain

Wind

Rain

Soil

Sun

Moonlight

The clay for the tea bowl

Springwater

The people who cultivated the tea

The person who brews the tea

Nature provides all the elements to produce the tea leaf and the bowl you use to drink it. Humans in harmony with nature cultivate the leaf and pass their energy onto it.

Then the person who prepares the tea uses their refined skills to create something extraordinary. Thus, harmoniously aligning oneself with nature.

Traditional Chinese Tea Ceremonies

There are a couple of different tea time tradition ceremonies practiced in China. The most popular being the Gongfu ceremony. Others include:

Wedding tea ceremony
Bride and Groom share tea with each other's parents as a sign of respect and a joining of the family

Wu wo tea ceremony
Social rank has no meaning in this ceremony where everyone brings their own tea set

Perennial tea ceremony
With one leader and four participants, this ceremony promotes the importance of harmony and respect for nature

The Gongfu ceremony is meant to create an art-like experience. In a peaceful environment, this ceremony requires extreme attention to detail and a long-time investment.

Japanese Tea Time Traditions: Chanoyu Tea Ceremony

China introduced tea to Japan in the 8th Century as a medicinal beverage. Around 1333 to 1573, people of all classes in Japan began enjoying tea and focusing more on the spiritual aspects.

Today, green tea is the drink of choice for most people of Japan in the morning. They will enjoy a few cups throughout the day as well. As an essential part of every meal, restaurants will even offer you tea free of charge as you take a seat.

Even today, though, the people of Japan still enjoy traditional ceremonies from their past. The Matcha ceremony being a popular one that even tourists can enjoy.

What Is the Matcha Ceremony?

Chanoyu, "the way of the tea," is a tea time tradition based around serving the green tea Matcha. It is more about the preparation and ceremonial gestures than it is about drinking the tea. Every detail of the ceremony is meant to be for the pleasure of the guests.

The tea ceremony is meant to induce Zen meditation by expressing simplicity and creating an elegant atmosphere. Every predefined movement is a bonding experience of:

Matcha ceremonies are typically held in a traditional tearoom with a tatami floor. An outdoor tea gathering called a nodate is another popular area to hold this ceremony.

Types of Matcha Ceremonies

There are different reasons for holding this tea ceremony. Other types of tea ceremonies include:

Akatsuki-no-chaji
Held in winter to welcome dawn into the tearoom

Yuuzari-no-chaji (Yûzari-no-chaji)
This translates to "early-evening tea ceremony held in the warmer months"

Asa-cha
This is held in the early morning hours of summer

Shoburo
This honors the first use of the portable brazier for the year in May

Shougo-no-chaji
Most formal type of ceremony held in winter and summer months

Kuchikiri-no-chaji
Celebrates the breaking of a seal on a new jar of tea in November

Nagori-no-chaji
Honors the last of the year's tea supply in October

Yobanashi
Honors the long winter nights of December and February

Hatsugama
Signifies the first tea of the year

Steps of The Chanoyu Ceremony

The matcha ceremony is all about simplicity. The basic steps associated with the Japanese tea ceremony include:

Host prepares the utensils and tearoom as well as their mind and soul

Guests wash their hands and bow upon entering the tearoom

Host cleanses the tools while guests remain silent

Host prepares the Matcha

Host serves Matcha to the main guest (shokyaku), who takes a sip, wipes brim, and passes onto the next guest.

Host cleans utensils, and guests look over them with a cloth before bowing and exiting

Be sure to be on time and be respectful of the host. The tea ceremony is as much about guest etiquette as it is about proper preparation by the host.

The Rhythm of Life in India: Chai

Originating in India, Chai is a black tea boiled in milk and water that is mixed with spices and herbs. As India's most popular drink, you can find Chai Wallahs (people who serve Chai) almost anywhere.

Also known as masala chai, or "spiced tea," Chai was said to be created somewhere between 5,000 to 9,000 years ago by a king to act as a cleansing Ayurvedic beverage in what is now India.

Originally used as a cure for mild ailments, this tea evolved into an everyday favorite beverage by the 1900s.

Today, the people of India drink multiple cups of Chai throughout their day. They are usually enjoying it around four p.m. with an afternoon snack. They buy their cups from roadside shops and stands as well as brew their own at home.

Chai: A Family Business

Everywhere you look in India, you can find a small Chai shop run by a devoted family. Multiple generations of brewing lead up to the cup you drink today.

As the country evolves, many people still flock to little roadside stands to watch the magic of a family run business brew a tea rooted in tradition. Some families have upgraded to modernized Chai cafes that offer better sanitization and the luxury of Wi-Fi.

Different Variations of Chai

Even though masala chai is the most popular Chai, there are many variations of Chai throughout the world. Even in India, you can find a wide array of ways to make the countries beloved drink. A few variations of Chai are:

Tea became popular in the mid-19th century in Morocco. Touareg tea, also known as Tuareg tea or mint tea, is green tea mixed with mint leaves and sugar. Other herbs such as absinthium can also be added generously to create this popular drink.

Whenever a guest comes to their home, the people of Morocco must offer them tea as a sign of friendship and hospitality. It is a sign of great disrespect to not offer one's guest a cup. This simple offering is a great part of their culture.

Mint tea is drunk throughout the entirety of the day. It is served before, after, and sometimes during every meal. You can find it at teahouses and every home. Often, this tea time tradition along with the art of preparing mint tea is passed down through generations.

Traditional Tea Ceremony

Serving tea to one's guest is often done the traditional way. or the process of preparing tea, is done in front of one's guest and can vary from region to region. Generally, preparing tea the traditional way goes like this.

Set up a tray of decorative glasses and two teapots

Ensure all ingredients are nearby
Ingredients may differ by region

Rinse teapots with warm water

Place leaves in pot and rinse with warm water, then discard water

Add sugar to pots

Add boiling water to pots

Let steep for several minutes

Pour tea into glasses from a height of at least twelve inches

If tea does not have foam on the top, pour back into the pot to let steep longer.

Only serve when tea appears foamy

A second and third pot may be prepared while guests enjoy their cups. In some regions, the act of pouring the tea into the glass and back into the pot is a necessary step to mix ingredients.

However, in modern times, some people have begun preparing the tea in the kitchen away from the guests. The same method is used, but the demonstration of skill to guests is not done.

Russia's Tea Time Traditions:

Russia is famous for its vodka, but did you know tea is a popular drink as well? Somewhere around the 1920s, workers began brewing tea the zavarka way, and it became popular throughout all social classes after that.

Zavarka, which means "to brew," is a strong tea-based concentrate. Russians prepare their tea by brewing a large pot of tea concentrate in the morning and then diluting each individual cup to ones liking throughout the day.

The samovar, or Russian teapot, is just as important as the tea itself. Samovars often have attachments that hold the tea concentrate and can be very intricate in design. As the main centerpiece of the table, the samovar is often passed down as a family heirloom.

Components of Zavarka

The Russian tea ceremony can be done with any type of tea so that each person can create their own perfect cup. Besides tea, the samovar and podstakannik are traditionally used.

Podstakannik is a tea glass holder that is often elaborately designed like the samovar. It is commonly made of metal and is still used today on trains or in local cafes.

Nowadays, people use porcelain cups to drink their tea from, but some still break out the traditional podstakannik occasionally.

The samovar is also not as popularly used today due to the introduction of electric tea kettles. However, most people still have it as a decorative piece for their home.

Tea and Snacks in Russian Tea Time Traditions

No matter the time of day, when Russians invite guests into their home, they offer not only tea but snacks as well. Sushkie is a common dessert offered that is a cross between a bread and a cookie meant to be dipped within the tea. Other snacks offered include:

Tea is always served with dinner towards the end with the desserts. If you are ever invited for tea, be sure to bring a dessert for the host to share during teatime.

It is considered extremely rude to turn down tea when offered it. No matter the reasoning for visiting, there is always time for tea.

Iranian Teahouses

Kashef Al Saltaneh is said to be the father of Iranian tea after he smuggled tea saplings and seeds from India to Iran after learning the secrets of how to make tea in 1895. Since then, tea has become the drink of choice for most Iranians, who consume it throughout the entirety of the day.

Imported from Russia, the samovar is what tea is traditionally served in. Most formal meetings and occasions begin with the offering of tea from the samovar. Most dinners end this way too.

Iranian tea itself is defined by its deep reddish-brown color. It can come in a variety of subtle flavors and is normally quite strong. You sweeten the tea by placing a sugar cube between your teeth and then drinking the tea.

The Importance of Chaikhanehs

Chaikhanehs, or teahouses, are imperative to the tea time traditions in Iranian society. As a place to socialize with one's peers due to the ban on clubs and bars, Iranian tea houses are often populated by younger generations.

People of all generations can enjoy the comfort and experience of a Chaikhaneh, though. These teahouses come in all shapes and sizes with something for everyone. Whether they are a lavish venue or simple one, they are something magical.

Lavish chaikhanehs have intricate architectural design as well as traditional decorations of pots and mirrors amongst other things. Some, like the Azari Tea House in Tehran, even have teahouse paintings that feature religious and mythical themes.

Keep in mind that in Iran, only men are allowed in most teahouses; however, a few like Azadegan Teahouse allow women in as well.

Tea was introduced to Tibet somewhere around AD 641. Gradually, Tibetans decided that they could receive nutrients from the tea to make up for their lack of vegetable intake since vegetables do not grow in harsh environments.

There are four main types of tea served in Tibet. These include:

Butter tea, or Po cha, is the most popular of the four. The people of Tibet drink it to keep them warm outside while giving them energy, healthy fats, and calories. You burn a lot of calories trying to stay warm in the cold; butter tea helps with this.

Tibetans will drink many cups of tea per day for the nutritional intake. It gives them an instant energy boost to do daily activities in their high elevation home that can be difficult to breathe in.

How to Traditionally Prepare Po cha

When you enter a Tibetan home, they will likely prepare a glass of butter tea for you. Although there are only a few steps, this process can last for a few hours. Here's how to prepare Po cha.

Boil pu-erh tea for a couple hours
This creates chaku (a strong bitter tea)

Boil water and add chaku and salt

Add butter and milk from a dri (female yak)

Pour mixture into a chandong (a type of churn)

Blend the po-cha for as long as desired

Nowadays, Tibetans may simply pour the tea into a cup and stir it with their chopsticks instead of using a chandong. People outside of Tibet may use a black tea that takes less time to steep and a use blender to churn the final product.

Tibetan Tea Houses

If you wish to experience Tibetan tea tradition first hand, stop into one of their many tea houses. Though small, they offer an unpretentious atmosphere where people gather to socialize.

Take a walk down Barkour Street, and you will find an array of teahouses to choose from that all offer a genuine Tibetan experience.

Taiwan's Changing Tea Time Traditions: Bubble Tea

Taiwan tea culture dates to the 18th century when Chinese tea farmers brought over tea bushes. Oolong tea quickly became a popular tea grown within Taiwan along with green and black teas.

The Taiwanese ceremony of drinking tea is greatly influenced by China and Japan. It closely resembles the Chinese gong fu cha ceremony using Japanese tea ware.

This ceremony involves appreciating the scent of the tea before consuming it by pouring the tea into scent cups. Once the aroma has been appreciated, the tea is poured into a different cup, where it is to be enjoyed in three sips.

Bubble Tea: Taiwan's New Tea Culture

However, nowadays you are less likely to find teahouses and tea ceremonies due to a changing tea culture. Instead, you will find bubble tea shops everywhere you go.

Bubble tea, also known as "black pearl tea" or "boba tea," didn't come about until the 1980s. This makes this drink newer to the scene than most traditional teas. It is said to be the culture of the younger generation.

Back in 1949, shou yao, or hand-shaken, tea was created and named foam tea. Later in the 1980s, black tapioca balls were added to milk-based foam tea to create the bubble tea we know today. Now, you can find this drink everywhere you look in Taiwan, as well as all over the world.

As a way of eradicating the growth of opium in Thailand, King Bhumibol Adulyadej initiated a variety of royal projects that switched farmers over from opium farming to tea farming around the 1960s.

Sometime after that, Thailand became known for its cha-yen (iced tea). It is blacked tea mixed with condensed milk and ice. This strongly brewed red, sweet tea is not typically made at home. Rather, you can find it in any local store or restaurant.

How Popular is Cha-yen in Thai Tea Time Traditions?

In other countries, Cha-yen is viewed as an extremely popular drink to the people of Thailand's culture, but to natives, it is just another drink. They do not drink it every day, but this is not to say that it isn't enjoyed by many. North America has simply idolized the beverage.

Thailand is best known for producing oolong tea, which is a traditional Chinese tea. When it comes to consumption, bubble tea from Taiwan is very popularly consumed.

Tea isn't a necessity to the culture of Taiwan even though the drink Cha-yen has become a sort of symbol of the country in North America.

Yerba Mate of Argentina

Yerba mate comes from a tree and was first used in the 14th century by Guaraní natives. They used the leaves of the tree as a currency as well as to create the drink we know as yerba mate.

Yerba mate tea is not actually a true tea because it contains no tea leaves from the Camellia sinensis, but rather herbs. The leaves of the yerba mate are dried and steeped in hot water to create a tea-like substance that can be served cold or hot.

As a caffeinated beverage, yerba mate tea is often described as tasting earthy and bittersweet. Depending on the type of plant and time of harvesting, you can get different levels of sweetness and woodsy flavors.

How is Yerba Mate Part of Tea Time Traditions in Argentina?

Yerba Mate is drunk throughout the entirety of the day. You can find it in tea bags and in instant form but very rarely in restaurants. This is because it is not meant to be served with a meal.

Instead, it is meant to be sipped throughout the day or used in social interactions.

Custom of Preparing Mate

Yerba mate is easily made by locals using only a few ingredients and materials. To make yerba mate, all you need is:

Hollowed calabash gourd
Today you can use a wooden, glass, or ceramic gourd

Bombilla - metal straw with a filter on the end

A thermos

Yerba mate

Hot water

A simple process of filling the gourd with mate and pouring hot water at a temperature of 140-158ºF into the gourd and letting it sit for a while produces the well-known tea. After the tea has steeped, place the filtered end of the bombilla into the mate and enjoy.

Yerba Mate Etiquette

Drinking yerba mate is a bonding experience between people. The brewer of the mate hands the guest a gourd as a sign of respect. The guest is expected to drink all the mate and hand the gourd back.

If the guest does not want anymore, they say "gracias." If the guest would like more, though, they simply refrain from saying it and wait for the gourd to be handed back.

In a group setting, it works the same way. The host offers someone the gourd, and they drink and hand it back for the host to fill and hand to another member of the group. Only say thank you when you are done drinking.

British Afternoon Tea Time Tradition

When you think of tea, almost everyone thinks of England and their afternoon ritual around it. Tea was popularized in England in the 1660s by King Charles II. It wasn't until 1840 that the tradition of afternoon tea was started.

The seventh Duchess of Bedford, Anna, would become hungry between her lunch and eight o'clock dinner time. She would ask that tea and snacks be delivered to her in the late afternoon daily. This is what began traditional teatime that is still observed today.

What Kind of Tea is Drunk?

Any type of tea can be drunk during the afternoon teatime. It is all dependent upon the person's preferences. A few common types of teas include:

What is Served with Afternoon Tea?

The reasoning behind afternoon tea was the food. Tea is traditionally served with an array of snacks. These include:

Who Has Afternoon Tea?

Afternoon tea was normally practiced by women rather than men. It is a time to gather and socialize with friends over light snacks. Traveling around England, you will find that different restaurants, hotels, and bakeries all offer the option of afternoon tea.

Tea Time Traditions Are Fascinating

Whether you are experiencing your first Japanese Tea Ceremony, or have just settled in for a very proper British afternoon tea, there are amazing tea experiences all around the world. Next time you travel, check into the region's tea traditions - you'll be glad you did.

If you love tea as much as I do, pin this Tea Time Traditions article to your favorite tea-loving Pinterest board and pass it on for others to enjoy! Pinkies up!

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Tea Time Traditions Around the World - Brewed Leaf Love

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As a drink that is an integral part of many people's everyday lives, tea can be magical. From its origins in the ancient Chinese Dynasty to now, traditions surrounding tea have spread around the globe. Almost any country you travel to has its own tea time traditions.

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Are you looking for your next favorite card game to play with family and friends? Look no further than this list of six exciting, international card games. While it can be daunting to learn a new game, learning and laughing with loved ones is well worth taking the time to build your repertoire of card games. Once you get started, you may be surprised to notice similarities between new games and ones with which you are already familiar.

Card games and their fundamental concepts have spread with human travel through cultures and across oceans. Most games fall within several standard categorizations-trump games, fishing games, trick-taking games, and shedding games.

A Brief History of Card Games

Card games are thought to have originated in China around the year 1000 CE. Often block-printed, early Chinese cards may have been used in addition to other game pieces such as dice. Other early playing cards were found in Mamluk Egypt (the period about 1250-1517). The suits found on Mamluk cards-cups, coins, swords, and polo sticks-influenced the development of Latin cards, the earliest medieval European playing cards. Card games and card decks became popular in the late medieval and Renaissance period, resulting in Germanic variations with new suits such as acorns. A mix of Latin and Germanic suits developed into the well-known French-suited deck now seen globally.

Types of Card Decks

Most Americans think of card decks as 52 cards in four suits-hearts, diamonds, spades, and clubs. However, this style of card deck is only one of many which are in use internationally. The cards commonly used in America are a French-suited deck. Other suits exist and are called standard patterns. For example, modern Italian card decks have four suits-cups, coins, swords, and clubs (or batons). Italian decks are often stripped decks, meaning the cards number less than 52. Italian decks number 40 cards as the 8s, 9s, and 10s have been removed or are not included. Other decks of cards may be game-specific and lack suits altogether, such as Mexican Lotería cards. Make sure to use the right cards for each game.

Popular Card Games From Around the World

Lotería, a Mexican game of chance
The Mexican game Lotería requires a special deck of 54 cards. Each card has a picture, name, and number. A tabla (board) of 16 images is chosen by each player. Similar to bingo, cards are drawn at random and players mark the called cards on their boards with dried beans or chips. When a player has achieved the desired objective (be it a row, column, or diagonal), they shout "¡Buena!" to announce their victory. While the 54-card deck has a set of traditional names and images, you can find themed sets such as a pandemic-themed set (by Rafael Gonzales Jr.) with Zoom and toilet paper cards.
Racing Demon, an English game of speed

This high-speed card game goes by multiple names. First known as Racing Demon when the game emerged in the early 20th century in England, Americans who imported the game called it Nertz or Pounce. To play, each player needs a standard 52-card deck with a unique color or design. Ideal for two to eight players, the goal is for a player to get rid of their deck of cards first. Players do so by communally building in sequence rather like a group game of solitaire. Grab some decks of cards and check out the detailed instructions for this fun game. You can even buy special sets of cards meant for Racing Demon, and (although this is not necessary) it can be stylish.

Pişti, a Turkish fishing game

Pişti (pronounced "pishti") is a Turkish fishing game. Also played in Cyprus, the game is known as Basra and variations exist throughout Lebanon and the Middle East. Fishing games have the objective of collecting cards under a series of rules. Pişti is played with a standard 52-card deck. Four players discard, trying to match the number of their card to the card below. In this way, a player can capture the discarded cards. A jack allows a player to automatically capture the cards any turn. The captured cards are worth specific point values. To learn more about the scoring and rules, you can find detailed instructions online.

Whist, a trick-taking game for Jane Austen
In Jane Austen's Pride and Prejudice, the laughable Mr. Collins sits down to a game of whist at a Longbourne party. Mr. Collins knew little of the game, but probably because he lacked these excellent instructions. Whist developed in England during the mid-18th century. Popular at social gatherings, it is a trick-taking game where the goal is to win as many tricks as possible. (A trick is the set of cards played in one round, after all players have thrown a card.) Two teams of two face off. After a card is led, other players must follow the suit unless they have no cards of that type. In that case, the player may trump-a predetermined suit that beats the others. You can use this historical card game to teach children or new players how to use trump cards-a skill also relevant to the popular games Spades and Euchre.
Briscola, an Italian trick-taking game
Briscola is a great game to try out an Italian-suited 40 card deck. You can play the game with a standard deck, but you must create a stripped-deck by removing the 8s, 9s, and 10s. Like Whist, Briscola is a trick-taking game. However, in this Italian game, the cards are ranked by worth in an order which may surprise-ace, three, king, queen, and jack are worth points ordered from most to least. Both two-player and four-player instructions are useful to learn the ins and outs of this popular Italian pastime.
Big Two, a Chinese shedding-type game

Big Two (or Deuces) is a shedding-type card game which likely developed in China during the 1980s. Using a standard 52-card deck, the object is to rid oneself of all of one's cards. Cards can be played in certain combinations, including familiar poker combinations such as straights, flushes, and full-houses. The rules are a bit more complex than those of Whist or Lotería, but for poker fans this game is perfect for game night.

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6 Unique Card Games Played in Different Countries Around the World

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Are you looking for your next favorite card game to play with family and friends? Look no further than this list of six exciting, international card games. While it can be daunting to learn a new game, learning and laughing with loved ones is well worth taking the time to build your repertoire of card games.

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Game Rules

The object of the game is to be the first player to place all their tiles on the table.

The game includes 106 tiles: 104 colored number tiles, plus 2 jokers. Each tile displays a number ranging from 1 to 13, in four colors: black, blue, yellow and red. All tiles appear twice, except for the jokers.

To begin playing, all tiles appear face-down on the table. Each player receives 14 random tiles, which are placed on the player's rack, while the remaining tiles form the tile pool.

The game now begins, starting with the "Initial Meld" move (explained below).

Tiles must be placed on the table in sets of either "Groups" or "Runs":

Groups include at least 3 tiles of the same number - each one in a different color.

Runs include at least 3 tiles with consecutive numbers in the same color.

Please note: The number 1 can only be used as the lowest number in a run, and cannot follow the number 13.

A joker may be used to replace any specific tile.

In order to begin placing tiles on the table, each player must first achieve the Initial Meld: sets (Groups or Runs) with a total sum value of at least 30 points. The points are calculated by adding up the numbers on all the tiles used in the Initial Meld. If a joker is used, it receives the value of the tile that it is substituting. Manipulations are not allowed during the initial meld!

Players who have achieved the Initial Meld may - in subsequent turns - use tiles from their rack to create new sets, build upon existing sets on the table, or completely rearrange (manipulate) existing sets on the table - providing all sets created are valid at the end of the turn and no unused tiles remain.

If a player cannot or does not wish to place tiles on the table during a certain turn, the player is required to take a random tile from the tile pool. Each turn ends when the player has finished placing new tiles on the table (press the v button to approve) and/or manipulating existing sets - or alternatively if the player takes a tile from the pool.

A time limit per turn may be set, if players so desire - for example, a time limit of 15, 30 or 60 seconds per turn. If a player does not complete their move within the time limit, the player must return all tiles to their previous position and take a penalty of three tiles from the pool. (The default is no time limit).

If the game has not yet been won but all tiles in the pool have been used, each player has just one more turn. The game will then end and each player adds up the value of their remaining tiles on their rack. The player with the lowest score wins.
Manipulation

Manipulation is the most exciting part of the game, as players try to place as many tiles as possible on the table by rearranging or adding to existing sets.

And again: Manipulations are not allowed during the initial meld!

Following are examples of manipulations.

Important: At the end of each turn, all sets on the table must be intact, with no unused single tiles remaining. The computer will signal if any of the sets or tiles have been placed incorrectly.
Manipulation Examples:
1. Adding tiles to an existing set
2. Removing a fourth tile from a set and using it for a new set
3. Adding a fourth tile to a set and then removing a different tile from the set to create a new set
4. Splitting a run and adding a tile, to create two new sets
5. A combined split
6. Multiple splits

Using a Joker
* All rules apply to both jokers, regardless of color (red or black).
* Either joker can be used to complete any set.
* Two jokers CAN be used in a single set.
* A joker on the table may be replaced with a suitable tile from the table or from the player's rack, and the player may then use the joker in another set.
* However, a player can only retrieve a joker from an existing set on the table after completing the initial meld.
* In the case of a group of three identical numbers, the joker can represent either of the missing colors (as there are four colors in the game).
* Once a player retrieves a joker, it must be used it in the same turn.
* Sets containing jokers may be split and manipulated like regular sets.
* Although each tile appears twice in the game (with the same number and color), a joker can be used to represent the same tile a 3rd time.
* If a joker remains on a player's rack at the end of the game, its penalty value is 30 points.

At the end of each game, scoring will be calculated as follows:

The winner receives the score equivalent to the sum total of all tiles remaining on the other players' racks.

Each losing player receives minus the sum value of all tiles remaining on their own rack.

Strategy Tips
The beginning of each Rummikub game may seem slow, but as the table builds up with sets, more and more manipulations are possible.

In the early stages of the game it may be a good idea to keep some tiles on your rack, so that the other players "open up" the table and provide more manipulation opportunities for you.

If you have a set of 4 tiles, it is sometimes useful to only place 3 of the tiles on the table, keeping the 4th tile to be used during your next turn - instead of having to draw a tile from the pool.

Keeping a joker on the rack for a number of turns may also be a good strategy - but you will risk receiving 30 penalty points if another player finishes the game before you.

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The object of the game is to be the first player to place all their tiles on the table.