The Global Tea Club promotes the understanding and appreciation of tea traditions around the world as a way to foster cultural diversity and multiculturalism on campus. Through participation in tea traditions, we also aim to support health and wellness among students.
This year's theme is Continental Tea Cultures! Our goal is learn about tea histories and ceremonies from countries across the continents. We'll also explore what different teas and tea cultures offer for bettering our physical, emotional, and mental well-being.
Morocco
Touareg tea is a classic blend in Morocco, brewed with mint and green tea leaves and plenty of sugar. A traditional Moroccan tea ceremony requires serving the tea 3x to guests with the same tea leaves and different doses of sugar each time, as reflected in the proverb, "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death."
Tibet
Po cha is a yak butter tea often referred as the national drink of Tibet. It’s tea that can comfort and fortify its consumer in the high-altitude and cold climates with its soup-like consistency. Making this tea is a time-consuming process, requiring you to crush, soak, and boil a brick of tea for several hours followed by churning it with butter, milk, and salt.
Taiwan
Taiwanese bubble tea has an iced tea base (black, green, jasmine, or oolong) with powdered milk and syrup. Its origin dates to 1988 when Lin Hsiu Hui, a product development manager at the Chun Shui Tang teahouse, dropped tapioca balls from another desert into her tea at a staff meeting. Her innovation made its debut at the teahouse and is now an international phenomenon.
Whether it's cha, chai, te, or tsai, there's something to learn, give, and enjoy in every cup.
