Six Serious Life Lessons from Yoga and Tea

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Tea Talk 21Yoga and tea are ancient spiritual disciplines and therapies that work on creating harmony between mind, body and spirit. In the aaaah!… good stretch of the muscles and steeping of the tea leaves in hot water, lies an entire philosophy that is inspiring the world to change the way we live and think.

The principles of yoga are parallel with the art of tea. They both are addictive practices that alter the very way we feel, think, understand and experience life – a life beyond the good and the evil. I believe my tea journey wouldn’t have reached this present if my fifteen years with Ashtanga yoga, hadn’t morphed the confluence of my asanas into something more personal.

Yoga has so much to give us beyond its science of asanas. In the subtle moments of deep self-connection and introspection, it’s transformative powers inspire us to embrace change and grow to new heights. In case you are on a path to achieve modern day enlightenment and are in search of living a more deliberate life, here are six lessons that have helped me trust in the practice and in the answers that arise from it.

1. Alignment – One of the best lessons you can learn from yoga is to master the art of staying calm and not give a F. Yoga emphasises the most on the importance of correct body alignment, to hold an asana and do it correctly. This is a prerequisite for all the good energies to generate and flow, and bring us to a meditative state that we are seeking. Yoga teaches us how to live in harmony with life’s asymmetries, by subconsciously making us understand the significance of our health and well-being.

2. Courage – Off the mat, yoga teaches us our capacity to build strength and withstand life’s obstacles. Asanas are not exercises. They are very subtle methods of manipulating our energy in a certain direction. If practised correctly and mindfully, yoga can break down all the negative thinking patterns, psychological, emotional and physical barriers that inhibit us from thriving and feeling bulletproof.

3. Consciousness – The longest journey is the journey inward. Yoga helps to develop a connection with our soul, and it makes us experience the spiritual energy that is a pathway for higher awakening, consciousness, intuition and healing. Yoga and tea are forms of meditation and they make us realise, that mindfulness does not have to be complicated. Just ending a yoga session by lying down still and deep breathing in Savasana, followed by a cup of tea, simplifies the whole concept of “mindfulness”.

4. Feel less pain – Letting go and moving on is the hardest asana. In yoga, we are taught to “let go” when we are sitting calmly, deep breathing on the mat and even when we are trying to nail a headstand effortlessly. Releasing all the tension and breathing through the noise of it all, is the smoothest take-off. Yoga, just like tea, shows us that we have the power to silence the chaos within. Both the practices help us comprehend the true reality – that just as pain compounds with time, so do positive thoughts.

5. Evolve – Once you get into yoga and tea, you are a student for life. The science of asanas and the history of different kinds and styles, make our bodies limitless. Awakening our senses and opening our minds to receive information is the mantra that creates the “zest” factor in our lives. Yoga teaches us how to open to the world and stay receptive to all its possibilities and opportunities.

6. Self-love  – Yoga makes us sensitive and helps us listen to our body’s messages and emotions. It forms the connection that we are looking for. Right from what we should and shouldn’t eat, how we must deal with toxicity, to serious decisions about what we want and do not want in life – the practice of yoga creates a sacred foundation within ourselves, where there is more acceptance, freedom, love, peace, joy and light. It’s a total upgrade!

Inspired to read more about the uplifting effects of yoga and tea? Here are 5 reasons why Rangsaa is your best post-yoga drink.

Illustration credit: Erika Lourenco

RANGSAA TALK – Marathi Literature Festival

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I recently got invited to be a part of the panel at India’s first Marathi Literature Festival organised by Dainik Bhaskar Group in Nasik. The theme of the event was “From Tapri to Cafes: Exciting Days Ahead”.

It was an honour to join the fellow panellist Ankit Bohra, founder of Tapri Cafe in Jaipur and Priya Kapoor, founder of Roli Books Publication and CMYK stores. While Ankit represented the love for traditional chai in India and Priya highlighted the growing trend of cafes in bookstores, Rangsaa was there to introduce people to the new culture of tea and the Global Tea Movement that we have initiated.

It was a great opportunity for me to speak about our incredible Rangsaa journey. I was deeply humbled and honoured to share my knowledge, insights…and of course love for tea in the company of esteemed authors, writers, creatives and visionaries. The hospitality and kindness of people in Maharashtra always fills my heart. And I thank Dainik Bhaskar group with all my heart for this opportunity.

INTERVIEW – In Conversation with Jeff Fuchs, The Tea Explorer (Part 2)

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Interview jeff 28.Being from the west, you’ve good access to superior tea varietals. What did you feel was missing and what drove you curious?
JF: All of my tea instruction and mentorship began in Taiwan almost twenty years ago and I learned Mandarin primarily so that I could understand more tea vocabulary, so for me everything has its base close to where the tea has been growing for centuries..  Asia was my great instructor and remains so, and the culture and efforts surrounding tea are embedded so when I began to read and hear how tea was taking off in the west there was a kind of excitement in me.

Throughout the years I met with, sat with, sipped with…and sipped some more with locals who were bound to the leaf and cultivated, harvested and created teas and one thing that came through consistently was the lack of pretension and fanfare when they communicated about tea. Though many haven’t got the data, or the scientific names for flavours’ origins, they knew the soil and could explain the history that tea has had with mortals.

For me, I found these stories vital in any talk of tea but there was very little of it really being made available. You learn a lot from the people involved in creating a tea. Every good tea has a great tale, and great people that participate in making it available and those tales and people need some reverence and some recognition and that is, I suppose, one of my main drivers…and a driver that will continue motivating me…and my palate.

9. What is your ‘way of tea’ and how it is an important element of your life?
JF: Ahh….now into the belly of it all. My life is largely on the road so having rituals is vital for me to keep time and space relatively grounded. It is a way that is simple, repetitive and it is a time that I guard voraciously. I cannot do a lot of talk and ’stuff’ until I’ve quietly gone about my tea making and taking.

I’m never without either a flared cup or a clay tea pot, and of course the accompanying leaves. More often than not I’ve got two teas with me. One is inevitably a cake of ancient tree Puerh. This is my morning ritual and it is usually spent alone with a thought to where the tea is from and the hands and personalities behind it.

The preparation of the tea (and my prep is inevitably very simple) is a kind of meditation of sorts. I wake, stretch and then there is my first morning tea and then a second and then I’m ready (or convinced that I’m ready) for whatever the day brings. If I’m at home I tuck into my tea storage and decide which tea will merge me into the day and I prepare it on an old bamboo tea table that is stained with years’ of offerings.

10. What do you think is the biggest issue/challenge in the current global tea industry?
JF: a) There needs to be ways in which the little family run tea zones have an ability to get and continue to get their teas out to a wider public and profit. It is most often the teas produced by such little gardens that I consider to be ‘rippers’ – absolute stunning teas, who are not under the threat of minimum yields or over-harvesting schedules.
b) If hand-picked teas that are carefully made are to have a future, then the workers who pluck and produce the leaves need to have fair compensation and treatment, particularly by tea companies.
c) Changes in the climate are causing many huge alterations in the way food is grown and where it is grown. I’m a huge advocate of the principles of permaculture and bio-dynamics and allowing nature some time to adapt rather than us humans dictating through sprays, GMO’s and adulterations. Tea too can benefit from this kind of foresight.

11. How are the rare teas from the remote parts of Asia that you’ve discovered different from the mainstream commercial teas?
JF: Biggest difference is that with some of these small yield, small production harvests is that they are a kind of beautiful one-off that exists once in one vintage and then is gone. You’ll have a small hand-crafted yield that is unique for Spring, and then one unique for Summer, rather than huge industrial amounts of teas.  Yes consistency is great but I’m a fan of some of those little productions that exist in a small brief offering.

Another stunning part of these off-the-grid teas is that when you sample and sip, you can – after a while – start to feel and taste a master’s hands and preferences. One is able to begin to determine flavours that are inherent to a specific region’s soil, precipitation and to a specific set of hands and preferences. This for me is something that touches the soul aspect of a tea. The same principles can be said of other foods and consumables.

Trying to negate an inconvenient flavour isn’t the right of any industry. Trying to funnel the masses into consuming or enjoying the same family of flavours isn’t something I see as good, though perhaps it might seem more convenient for some mass producers. It is in the slight differences and nuances that the magic happens and that the palate can develop.

12. Tell us about some of your favorite high mountain teas that you’ve discovered.
JF: I’m a big fan of a few teas, with raw Puerhs being my favourites so I’ll start there. Naka produces some wonderful ancient tree tea offerings from southern Yunnan. Fresh vegetal bite that ages beautifully.

He Kai is another favourite of mine from the Bulang Mountains of southern Yunnan Province and it is one of my go-to teas to take on expeditions into the mountains. It never fails to keep me zinging and it grips the teeth with its force before gently letting go. Though I’m astounded at the prices being charged, a good Lao Banzhang always seems to impress, though it depends on who is producing it. There is a Mr. Gao who taught me much who makes teas that spoil the palate.

My formal tea education began in Taiwan, and I’ve always loved the teas from Dayuling in the mountains of central Taiwan – true high altitude Oolong that is not always simple to find. Gorgeous tea. As for Darjeeling, though there are many stunning teas, I’m partial to Jungpana for its utterly warmth and butter.

13. Which are some of your favorite teas and your personal morning favorite?
JF: The above teas I mention are all favourites but right now I’m really enjoying a He Kai old tree raw (Sheng) Puerh offering that was produced in 2008. Seven years has developed it into something absolutely wonderful and I can drink this tea all day, every single day…anytime.

Another current masterpiece is a 2010 Bang Pun raw Puerh from ancient trees that again, has hit some wonderful notes. Jing Mai Mountain also seems to offer up sumptuous Puerhs season after season.

The latest favourite though is a new Spring 2017 He Kai from Man Mai Village – it is a potent fresh and almost explosively green Puerh that lights up the blood and system. It is a beam of light every single morning for me. I wake, do some breathing and then prepare a Man Mai every single morning and for the last months it has been this raw He Kai.

14. The tea culture globally is way progressive and advanced than the tea culture in India. What tea experiences do you feel people are missing on?
JF: What has always shocked me about Indian tea culture is how so very few Indians I’ve met are able, or have access to, their own wonderful teas. Darjeeling was built up to export but we’re so far past those days that I think that India could well develop a real domestic love of its very own Darjeeling brews. Assam teas dominate the spectrum of what is available but there are so many aspects that could be built into a new Indian chapter of tea enjoyment of its very finest. The leaves are present, the skill sets are available and the terroir exists so why not develop some white teas, more Oolongs, and some greens or heavily roasted offerings even. The industry in India I think could do with some re-evaluating of values and perhaps some young blood to take a few risks. Tea can be taken in new directions directed by and influenced by Indians with some risks.

Having just said the above, the first thing I do when arriving to India is track down a potent offering of Masala Chai….I’m entirely hooked when in India and I do understand the love of a traditional cup local chai. But, I’d love to see India enjoy some of its very own superior teas and have it available to a wider range of people.

15. Being in the industry for so long and having explored the unexplored, what would you like to share with the urban generation of tea lovers?
JF: Ultimately a deep wish is that more people realize that great teas are and can be very ‘simple teas’. Simply made, with a minimum of manipulation where the leaves taste not of something concocted or synthetic but of the soil and the minerals themselves.

One thing that has always encouraged and delighted me with tea is that the great teas are never far from the hands, nor should they be. Great teas need human hands and touch at every stage. They need the intimacy of the masters and dedicates who don’t simply shove the leaves in one end of an industrial machine and collect it at the other. Teas should be the domain of the small curators and the large and there should be enough audience and sippers for all models. We shouldn’t expect that every single year a tea will be consistent – we should expect and encourage characteristics that are unique to seasonal variations. Though I like consistency, for me the magic in tea always lie in variations and experiments.

16. Travelling gives us liberty and making new friends on the way makes it enriching and worthwhile. How have your experiences changed you as a person?
JF: Experiences can and should, I believe, refine and develop the mind and heart and in my own time I’ve edited down the ‘basics’ in my life and learning to enjoy with less. To enjoy a moment deeply, the mind needs to be ready and willing to open and receive, so in preparation, I suppose I try to be as mindful and present as I can.

My life has been particularly affected and moved by many of the elders of the Himalayas, and those who still live in communion with the land and who haven’t forgotten how to live with and within the elements.

I’ve learned too, that there are very few moments that do not improve with a good cup of tea and the mountains nearby.

Don’t miss the Part-1 of the interview

INTERVIEW – In Conversation with Jeff Fuchs, The Tea Explorer (Part 1)

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Interview jeffJeff Fuchs is an award winning Himalayan tea explorer, entrepreneur, author, mountaineer, ambassador of The Ancient Tea Horse Road, ambassador of The North Face, Asia traveller, documentarian and ‘the pursuer’ of rare teas grown in the ancient, remotest routes on the planet. In an exclusive conversation with LoveforTea Jeff talks about his intimate relationship between mountains, indigenous cultures and tea and the experiences that have fuelled his purpose to search beyond. Recently named one of the top ten “tea influencers” in the world, Jeff’s most awaited work with award-winning filmmaker Andrew Gregg,“The Tea Explorer”, that experts are calling the “documentary of the year” airs on CBC documentary channel, on 23rd of July, at 9:00 pm EST.

1. Jeff, tell us about your journey from an entrepreneur to an award-winning explorer of far-away lands. Where, when and how did it all start?
JF: Not sure I can point to a beginning point so much as a pathway that has continually led me from one mountain world to another, from one character to another, from one tale to another…and of course from one sip to another. Mountains and tea have long held me and I cannot imagine being without or away from them for any amount of time. My father once said to me when in my mid-teens that he didn’t expect me to do anything I didn’t care about, and these words coming from an ex-professor to my ears at a very impactful time in my life lit up the fires even more and allowed me to wonder about a life of wandering and following paths.

The idea of exploring the trade routes and trying to find the last travellers and traders of these routes was important to give some context and lifeblood to their vital influence on culture, economics and the world of faith. It was like a kind of karmic circle where each thing led me back to the other. These journeys that traders and pilgrims took, required weeks and months and the characters along the routes have in many cases maintained their oral narratives and tales of the life. From my perspective documenting these tales and characters (which remain one of the least told aspects of the Himalayas) is vital to understand the mountains themselves.

2. You’ve explored the rare routes in China, Tibet, Nepal and India. How did you decide the destinations, routes and manage to travel to some of the most undocumented routes?

JF: There is a wonderful saying on the Tibetan Plateau about travel and life, “There are no straight lines through the mountains”. This sums up my motivation: to participate in this movement and record how life is/was lived in such landscapes and spaces. Mountains are nature’s editors and through them, one must pass – and survive – in order to thrive. My wish has always been to track as many of these great routes as I can to access the stories, the precious people and the landscapes and spirit of the heights. What struck me was how little was written or taken down about the old trade routes of salt and pashmina and tea, and so interviewing people and finding them became the journey itself. I realized when interviewing these wonderful characters that they too needed documenting. Once there was a vision to seek out these routes, it was a question of engaging with the “ancients”, the remaining traders and muleteers and travellers who remember still when the only way to move was by foot.

With deciding on the routes, came through discussions with the elders. Once recalling their journeys, they would point out another route that they had travelled hauling yet another item. I remember one old grizzled trader in Tibet explaining that he did seasonal work and often shifted what it was that he traded and sold. “One year I only traded salt and the next salt and tea. Then I traded pashmina and tea because of the value. But always tea was the most valued of all commodities”.

3. What specific routes have you explored so far? Please share some tea experiences that you’ve had which are memorable.
JF: One of the beautiful aspects of the trade routes is that there was seldom a set finish point. Lifetimes would be needed to find the ultimate destinations of every wandering trade…and it seems fitting that way. These routes were in large part only found out about through repeated visits I made to interview elders or old traders.

The Tea Horse Road (known to the Tibetans as Gya’lam, or ‘wide road’), has long occupied me with its various strands. Some of these strands completely leave the main trunk and act as access routes for valleys, regions and even different cultural hubs. A decade was spent travelling as many of the passages of it as I could track down. Another of the great journeys I was part of was a 40 days trek following a long forgotten salt route in southern Qinghai (Amdo) Province that was used by nomads. It was simply called ‘Tsa’lam’ or Salt Road, and though there were many such routes, this one was particular because of two vital elements. It circumnavigated the sacred Amye Maqin mountain range and thus was a also an important pilgrimage route, and secondly, it cut through the lands of the fearsome Golok nomads, who, even for the hearty and strong were a risky threat to risk encountering.

Most recently there was a trade route I followed that hauled tea through the magnificent kingdom of Mustang along the Nepal-Tibet border. These trade routes were lifelines and news-pipelines rolled into one. Post, migrants, villains, armies, pilgrims and commodities all followed these paths, while culture and traditions, as well as DNA, all found their way from leagues away. Nothing though would have any colour or vibrance without the elders and their oral narratives and memories of such journeys.

4. Tell us about your most awaited documentary ‘The Tea Explorer’. What do you plan to share through your film?
JF: The film is peek into the journey tea took from the tea bastions of southern Yunnan province onto the Tibetan Plateau – a journey that must rank as one of the great underrated adventures of the world with its passage through the Himalayas and beyond.

It also delves a little into some of the magnificent characters of the Tea Horse Road. The film too seeks to shed some deserved light upon the odysseys that tea was part of on the overland trade routes. The tea that travelled by schooner from India and China to western Europe is relatively known, but the great routes through the skies and the endeavour necessary to make those journeys are the stuff of legends. I suppose the film is immersed in tea’s origins, part re-tredding along the routes themselves and part mountain lore of one of the great unknown routes of history with a delicious little bit of time with an old trader.

5. Tell us about your book ‘The Ancient Tea Horse Road’. What experiences inspired you to write about the oldest trade route in the world?
JF: The book is a kind of combination of journaling and a leap back into history of this great trade route. One huge driver for the book was to introduce the Tea Horse Road to a wider audience, and the vital role it played in building not only the Himalayas but to Asia broadly.

The book is largely based on my own 7.5 month journey along the route and the characters who filled my ears and heart with their tales. Woven into this narrative is some of the experiences with the origins of all tea, Yunnan. Ancient tea tree forests, wonderful tea-stained and tea-fueler characters that served and preserve so much of the tea culture….all of them fill the book.

Lastly, the journey and book focus on the last generation of traders that we could track down and speak with. Their memories are the lifeblood of the route and without their words, and thoughts there would be very little flavour to the stories. A book of mountains, memories, and a green leaf.

6. Tell us about your recent exploration in Nepal and what teas have you brought back home this time.
JF: Journey was along an old trade route along Mustang’s eastern flank. Extraordinary isolation and a space very much consistent with so many of the landscapes along the trade routes, with nature ruling with her moods.

One of the pleasures of the journey was based on a promise I had made to an old tea trader two years previous. I had me this man, Konga, when we were filming the documentary and I loved his spirit and passion for the days of trade. We ended up filming him speaking of his past days of trading and of the risks of travel along these routes through the sky. He became like a kind of uncle to me. When our trek finished in northern Mustang I tracked him down and we had time for tea, to reminisce and of course to present him with a brick of tea I had brought from China. It was a very warm reunion for me because he personified so much of what made the traders and muleteers special.

I brought back some Jun Chiyabari tea, which is wonderful….though I’m a happy slave to my raw green Puerhs still.

7. How do you prepare yourself to travel at such high altitude?
JF: These routes are all about the land and the precious souls who live upon them and within them every single day. Preparations are wonderful segments of time. Training is usually an enjoyable thing with weighted packs and ascents with the odd bit of up hill sprints. Ascending anytime is something delicious as it forces the tendons and lungs into a kind of enjoyable stress.

Living well is a training of sorts and I don’t really change too much before a trip other than to make sure the tendons and joints are stretched well and mobile with isometric exercises and long easy stretch sessions in quiet places. There are some visualization exercises that I’ve started that I’m enjoying as well as much for to prepare the mind for long slogs.

Most of my journeys are around a month or more so what one needs is an ability to “enjoy the experience” as a whole. Living 24/7, where one is sleeping, eating, day-in-day-out requires some passion and love of elements rather than just being outside for temporary bursts.

A lot of Tibetans refer to the idea that they see the mountains not necessarily as barriers and walls and challenges but as guardians and corridors. They don’t force themselves on or through the mountains and I try to be very mindful of that philosophy both when in the mountains and when in preparations for them.

Interview continued in Part-2

Drinking Tea And The Art Of Doing Nothing

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Tea Talk 11AThe Italians have a beautiful concept signifying the pleasantness of inactivity – ‘La Dolce Far Niente’, which roughly translates to ‘the sweetness of doing nothing’.

Well, the concept seems easy as taking a break doing relaxing activities gives us lot of options to chose from. But the challenge here is to cultivate ‘mental silence’, which isn’t just about getting respite from the distractions of office chatter or deadlines. It’s about the real sustained silence that quietens inner as well as outer chatter and takes us beyond the noise. A state that can be easily attained through the ‘Art of Tea Meditation’.

A recent Harvard Business Review states that the busier we are, the more quiet time we need. It emphasises on the need of structured periods of silence as important factors in achieving success. In our modern lives when our day begins running on a treadmill of duties and ends with exhaustion, taking a silent break is a luxury. Tea is the modern day meditation and a simple solution to effortlessly embrace the art of doing nothing and experiencing mental silence.

Tea masters and monks have been practising the ‘art of tea way’ for more than 3,000 years – an art that consists simply of boiling water, preparing tea and drinking it. Embracing the traditional goodness of tea in modern times by upgrading our tea-time can help to reprogram our thoughts, manage the non-stop information flow and cultivate periods of deep silence. It can condition our minds to be more adaptive and responsive to the complex environments in which so many of us now live, work, and lead.

Our lives can be a lot different if we take a deliberate pause by just giving 30 minutes of our day to the process of making our cup of tea. This pause declutters our mind, bringing about a sense of calmness and tranquillity.  You can chose this time to unwind, plan your day, read a book, think about what you love, admire the view from your window or think about nothing at all. You make your tea, absorb yourself in the process, sit and sip with no particular agenda, letting yourself go wherever your mind takes you. You could also use this time to think about what kind of life would be worth living, rather than simply living the life you live.

With each passing day, we feel more tired, hoping for a reboot in the form of a break, a pause from the daily hustle. And this idea usually translates into a quarterly vacation – travelling to a far off land to get away from the madness for a while. But we don’t need to postpone that idea any further because the elusive ‘relaxation’ that we yearn for is not just found in the scenic landscapes of our ideal vacation spots. It exists within each one of us and is ours to claim if we learn to embrace it with a tea lifestyle. So instead of fantasising about that one big vacation, brew your tea, find that perfect spot in the house, and reboot your life with a simple tea meditation.

The world is getting louder. But silence is still accessible. It just takes commitment and creativity to cultivate it.  Make your cup of tea mindfully, take a deep breath, relax and let your brain move away from the abstract and the distant towards the tangible and the near.

INTERVIEW – In Conversation with Carne Griffiths

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Carne Griffiths InterviewInfusing the beautiful colours of various teas in his artwork, Carne Griffiths, a UK based Artist, swaps paint for a cuppa to create intriguing portraits, working primarily with tea, vodka, whisky, brandy and calligraphy ink.

Carne’s approach to painting, which often includes drawings of faces that break down at the edges into floral motifs and exuberant painterly marks and stains, has captivated viewers globally, with his work being exhibited from Milan to Hong Kong, as well as at The Royal Academy in London. Griffiths’ celebrity subjects include Heidi Klum and Kate Beckinsale, and his illustrations of Donald Sutherland and Jesse Eisenberg can be found in recent editions of The New York Observer.

In an exclusive conversation with LoveforTea, Carne takes out some time during his recent solo exhibition at Westbank Gallery in London, and shares his inspiration and vision behind his emotionally-driven work and why he adores painting with tea.

1. Carne, you paint with tea, ink, alcohol, gold leaf powder and diamond dust. How did such unique elements land in your work and how did it all begin? 
CG: Alcohol was the first unusual material to appear in my work, and it appeared merely by having a drink of brandy nearby – sometimes when I am working I do so in a very chaotic way so if there is something nearby that can be used to create I will use it. The water I was using was dirty so I used the brandy instead – not quite an accident but utilising something as a replacement.  The brandy had a very subtle but interesting effect on the work – so I decided to pursue it further but using a non-alcoholic alternative – and tea seemed to be the ideal way to reproduce the colour.

This led to the exploration of using different teas, different hues and colours and also different strengths.  It had the effect of providing an earthy palette to my work and I was able to build confidence using colour – I liked its chaotic nature and the way it could be steered around the page gradually becoming darker in tone as it dried. Tea became a key component in my work and certainly helped in raising awareness of my work as it created an unusual story.

2. What types of tea do you use in your work and which are your personal favorite?
CG: Early work focussed on using chai and jasmine teas – I worked mainly with Twinings but every time I travelled I would collect unusual teas – basil tea from India – different chais, wrapped teas and loose leaf teas, herbal teas such as sage and rose hip teas both from turkey – it was interesting to see the subtle differences in each and also – various teas would change dramatically in colour as they dried.

3. Which are your favourite teas and the time of the day you enjoy drinking them?
CG: I mainly drink the teas as I am using them but as I leave the teas to steep indefinitely they become bitter, as a side I normally have a cup of builders tea to hand! My favourite summer tea is Jasmine and it’s also a fine tea for painting – it has a honey like colour on the page and can give very subtle effects.  It also combines really well with turquoise inks to form a palette of blues and greens.

4. Your portraits are an amalgamation of different elements and art forms. How do you approach the blank canvas?
CG: I approach each piece of work with a very open mind – quite often the particular theme or collection of elements evolves slowly through the process of creating – I begin with a sketch which will form the basis for the composition but then the process involves layering marks and then building up and destroying areas using the hot teas or sometimes just plain boiling liquids.

5. Tell us about your ongoing solo exhibition at Westbank Gallery.
CG: My solo opened on the 8th of June and will run until the 14th – it is a collection of works on paper using teas and inks but also a small collection of newer works on canvas.  I want to try and develop my style of painting to using a more versatile media – teas and inks work very well on paper, I use them almost exclusively on bockingford watercolour paper from St Cuthbert’s mill which I always stretch before working – this helps to keep the surface flat and prevents pooling of liquids in areas you wouldn’t want.

6. How has your work matured over the years as an artist?
CG: My work evolves very slowly and subtly – as an artist I have found that interesting projects will steer the direction of the work and force you to think how you can combine your main message with the subject of say a group exhibition.  I also work as an illustrator and with some brands through my agency Beautiful Crime, these projects bring new elements into the work and often result in changes to the overall style.  I have a passion for detailed observational drawing but I also have a passion for the abstract and the act of automatic drawing or drawing from the subconscious – I try to fuse these two areas in my work as it keeps me interested and excited about the subject.

7. Which are your favourite works from your journey so far?
CG:I always find it difficult to select favourites but there are pieces of my work which have been key to progressing a style, the early piece Rose, was the one that defined my work as a combination of nature and portraiture, then there was the piece Strength which broke boundaries with colour and gave me a real platform to showing my work.  Following this was a piece from a triptych series called Eleven, that series had a lot of meaning for me – it was based around numerology and was created at a real junction in my life.

8. Is there an artist you admire. Tell us who and why?
CG: I spent my college years working alongside artist Dan Baldwin, when we went our different ways after college I worked the 9-5 but he painted constantly and now is established as one of the most exciting contemporary artists of today.  I always admired his drive and energy – there was barely a time when he was not an artist and I think this sort of drive and creativity are what result in a truly authentic creative.

9. How is your ideal day when you are not painting?
CG: I enjoy spending time in nature, cycling or even just in the garden – it’s small observations about the natural world that influence the work and it’s the main message in my work – returning the importance to the natural world.

Carne’s entire gallery can be seen on his website and Behance.

Valentine’s Special – Rangsaa’s 10 Tips To Embrace Life With Tea

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Get your adrenaline shooting. Shake up. Get up. Make a cup of tea. Relax. Keep walking. Set goals. Live life. Smile often. Laugh loud. Love yourself. Love more. Eat nutritious food. Stay hydrated. Drink more tea. Listen to more music and less advise. And lastly – Never give up on love. Find love in whatever and whomever you can. Find love in people, moments, places, work and things. Love is the essence of everything. It is the core of our existence and the most beautiful element in our lives. It is the ultimate path to inner peace.

Let tea make your journey better. Let it remind you that real love is pure and special. Bring more colors, flavors and aroma in your life. Wish you all a very Happy Valentine’s Day! Live well. Drink well. Be well.

Tea Aromatherapy – Find Your Balance With Rangsaa

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tea-talk-10The practice of aromatherapy as an alternative medicine uses essential oils and aromatic plant extracts to heal, relax and improve one’s mood. From burning incense to fragrant oils, the tradition of aromatherapy has long been practised in temples, spas, meditation centres, hospitals etc. The popularity of aromatherapy has encouraged many to jump on to the bandwagon, labelling and selling synthetic candles, lotions and cosmetics for “aromatherapy”. These artificial products, naturally, do not have the properties the real herbs and oils do.

The many health benefits of aromatherapy make it hugely popular, such as its ability to reduce anxiety and depression, boost energy, eliminate headaches, induce sleep, reduce pain and strengthen immunity. And over the course of time, this simple ritual has paved it’s way to our homes – a practice aimed at healing and relaxing our bodies and mind.

Tea, a simple medium to achieve the meditative state, has been filling the need for an authentic way to aromatherapy. The healing and rejuvenating exercise is shifting to tea, with essential oils being infused into tea leaves, leading to an evolution in the diversity of flavors and aromas.

What makes tea such a soothing beverage is not just its taste nor the chemical compounds in the drink but the aromas and scents wafting from the cup, which go a long way in reducing stress. With each sip, the scents linger in the air, relaxing and energising the body and mind. The process of smelling the warm, rising aroma, is a process to connect with our inner selves, awaken from within and find a sense of harmony with nature.

This is the embodiment of aromatherapy in it’s most natural state. If you’re looking for something for vigour, vitality, healing, soothing or just lulling yourself to sleep, the task is as simple as bringing hot water to a boil and indulging in a fine cup of tea.

At Rangsaa, we strive to achieve the same sensory experience and mental balance with our all-natural blends. Our ingredients come alive in the water, bringing out layers of strong and complex aromas that are unique, reviving, soothing and relaxing, making way for the perfect, serene tea-time. Tea aromatherapy in all-natural way with no artificial essential oils or flavouring – this is the Rangsaa way. Just a medley of simple ingredients packed with 100% genuine love.

We believe our sense of smell plays a major role in our lives. The “smell” receptors in our nose communicate with parts of our brain (the amygdala and hippocampus) that serve as storehouses for emotions and memories. When you breathe in the aroma from a cup of Rangsaa, the receptors stimulate these parts of your brain and influence physical, emotional, and mental health. An important element of aromatherapy is synergy, a unique combination of a variety of aromas that can create an effect far more than that achieved by the oils on their own.

In today’s fast paced world, it is our effort to help people find balance and harmony of mind, body and spirit in a simple cup of Rangsaa. A journey from scratch to the molecular realm, Rangsaa aromas develop an all new character when brewed, with a unique burst of strong aromas that you’ve never experienced before. Brew our tea, find that perfect spot in the house and clear your mind of all worries. Dive into a journey of healing and wellness with a delectable and soothing aromatherapy experience. Jumpstart your journey of mindfulness with Rangsaa and experience the healing power of tea.

Rangsaa Launches It’s Website Rangsaa.com on ITD 2016

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On the 12th International Tea Day, 15th December 2016, we at Rangsaa are glad to launch our website www.rangsaa.com.

We at Rangsaa are huge fans of superior quality tea and herbs, but were jaded with the poor-grade and dusty flavors that found their way into infusions. Having realised a gap in the market for healthy, all-natural tea, we sought out to create delicious blends loaded with pure, unadulterated power. And so Rangsaa was born.

Climate change and modern lifestyle are messing our health and mental peace. Diseases like diabetes, hypertension and high blood pressure are increasingly becoming common among people. In Delhi, the national capital of India, there are already serious concerns surrounding the dangerously high levels of toxicity in the air.

We feel it is the need of the hour for people to consider tea as the best option for their daily drinks. Market stats and global trend forecast prove that people are bored of artificial drinks and are looking for something that will improve them naturally.

After years of research and collaboration with experts, we created our unique Rangsaa recipes to rediscover the forgotten power of Indian herbs. Rangsaa’s tea blends and tisanes are the results of a precise and careful selection of evocative herbs with proven health benefits, designed for the modern tea drinker. We aim to create an exquisite tea drinking experience for tea lovers around the world. And we ensure our journey is beneficial for all by working directly with small growers and farmers.

A fitness and wellness movement, Rangsaa operates in a unique space. With all-natural ingredients curated to transform and energize, Rangsaa is all about complex and novel layers of flavors, undertones and aromas. Our blends are multi-versatile, finding their uses in cooking, nutritious drinks and healthy cocktails. We love design and bring to you a product that not just tastes amazing, but also looks absolutely amazing. Just how our tea makes you feel good inside-out, so will our packaging.

The concept of healthy, nutritious tea goes way beyond the popular green tea or flavored tea bags. While we do see the concept of premium tea as a health drink growing globally, it still remains to gain traction in India. Rangsaa is on a mission to change this and we need your support to that end.

We are brewing a modern culture for contemporary tea drinking experience, and we look forward to sharing this wonderful journey with you. Please check out our website, shop and show your support. Share it if you love it.

10 Reasons Why You Must Stop Drinking Fizzy Drinks

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aerartedartificaldrinksblog-1Who doesn’t love sipping on fizzy, carbonated drinks on occasions ranging from going out with friends or being plain bored at home? However, for all their easy charm, aerated drinks are not all that harmless. Last year, scientists claimed fizzy drinks cause thousands of deaths every year. Not the first time they have come under the scanner, artificial drinks often contain sugar, harmful chemicals and minimal nutritional value. While they still enjoy a wide appeal, we have been warned against their potential harms on numerous occasions.

It is time to switch over to nutritious and natural options from aerated drinks. Let us look at some reasons to quit your fizzy drinking habit:

1. Increased risk of diabetes – The high amount of sugar in artificial drinks skyrockets the blood sugar and causes an insulin reaction in the body. Over time, this can lead to type 2 diabetes or insulin resistance. Between 1990 and 2000, an increase in the consumption of fizzy drinks led to a whopping 130,000 new diabetes cases.

2. Can lead to heart disease – There exists a strong link between heart disease and the consumption of foods with added sugars. Sipping on fizzy drinks can dramatically increase the risk of cardiovascular diseases. Not just this, the artificial sweeteners used in diet beverages are established neurotoxins that are responsible for several behavioral and cognitive problems.

3. Increases risk of cancer – The synthetic chemicals used in the coloring of soft drinks are believed to be carcinogenic and have subsequently been banned in many countries. In addition, diet sodas have artificial sweeteners that are documented carcinogens. Aerated drinks can lead to various kinds of cancer such as prostate cancer in men, breast cancer in women and pancreatic cancer.

4. Obesity – It is no secret that soft drinks have zero nutritional value and make us fat. When you drink fizzy drinks, you confuse your body into thinking it is sugar intake. When it figures out the truth, you instantly develop a craving for the sugar you missed out on! Moreover, sweet sensations promote insulin release, blocking your body’s ability to burn fat.

5. Damages dental health – The high acidity in artificial drinks causes plaque to build up on the teeth and can lead to cavities and gum disease. Long-term consumption of colored drinks causes the same harmful effect.

6. Premature ageing – The phosphates used in artificially sweetened drinks have been found to speed ageing. This doesn’t just mean more wrinkles on your face, but several health complications as well.

7. Dehydration – Because of the high sugar, sodium and caffeine content in artificial drinks, they dehydrate the body and over a long period of time can cause chronic dehydration.

8. Alters your brain – Besides affecting the body, aerated drinks are also found to change the protein levels in the brain, leading to hyperactivity.

9. Can cause early puberty – Consuming sugary drinks every day can lead to incidences of teenage girls hitting their period earlier, consequently increasing their risk of cancer.

10. Taxes your organs – Your heart, liver, brain, digestive tract and kidney work in-sync for optimum functioning of the body. Artifical aerated drinks trigger your organs to react as if they are in a dangerous situation and cause imbalance, which puts your body under a lot of stress. This is very harmful to your health in the long run.

So, the next time you are looking for an energy boost, think about alternative ways before you buy energy drinks. Switch to tea and explore it’s vast flavors and taste options. Find the ones you like. It’s all about going natural, respecting your body and pumping it with nature’s power. Explore Rangsaa blends and kickstart your healthy lifestyle today.