The Western IslesBoard

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking. It includes aspects of tea production, tea brewing, tea arts and ceremony, society, history, health, ethics, education, and communication and media issues.

Tea plays an important role in some countries of the Isles. It is commonly consumed at social events, and many cultures have created intricate formal ceremonies for these events. Morning tea and afternoon tea are national custom in coutries like Athara magarat. Tea may be drunk in small private gatherings (tea parties) or in public (tea houses designed for social interaction).

Different regions favor different varieties of tea—black, green, or oolong—and use different flavorings, such as herbs, milk, or sugar. The temperature and strength of the tea likewise vary widely.

Aprosia (New aapelistan)

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The tea culture of Aprosia is an important part of the different national cultures of Aprosia. Grown locally in the coastal regions and to an extent in the valleys of the inland, tea (tén, tʰe:n) has been grown in Aprosia for ages and has local many local variants. While regular black tea is usually served unsweetened and without milk or spices, certain cold variants and alcohol variants are sweetened, either by sugar or mixing with sweet rice wines. The considerable variations of tea in Aprosia has led to tea being widespread in Aprosia.

Regular Aprosian tea is commonly prepared by boiling water and tea at the same time. A samovar style contraption, ténšášd (tʰe:nʃaʃd), is also commonly used, especially in public tea serving establishments. Iced tea in Aprosia is prepared by steeping tea in liquid for a lengthy period, usually with sugar and possibly with alcohol, until it is cooled and the steeped tea leaves are removed.

Tea is served in several occasions and while a concept of tea time has not developed, tea is a common drink in restaurants and mazdénud (mazdʰe:nud), alongside regular teahouses. Tea servings in teahouses and mazdénud are often alongside tobacco consumption in Aprosia and different snacks and foods. In contrast to traditionally quiet and peaceful teahouses, the mazdénud are establishments serving different drinks and foods, accompanied by live displays of music and different games, a form of gambling in Aprosia. While regulated since independence, the mazdénud form of gambling and the tea culture related to them are relatively common in Aprosia and in the Aprosiatic diaspora.

Athara Magarat

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One of the largest tea producers in the Isles, Athara magarat is a country where tea is popular all over as a breakfast and afternoon drink. It is often served with milk (usually of Kirati yak or horse), sugar, and spices such as ginger, cardamom, black pepper and cinnamon. Almost all the tea consumed is black Aruneli tea of CTC variety. Usually tea leaves are boiled in water while making tea, and milk is added.

Tea is unofficially considered the national drink of Magarat by most of her citizens. Offering tea to visitors is the cultural norm in Magarati homes, offices and places of business. The "Art of Tea" is a cultural activity involving the ceremonial preparation and presentation of tea. Small tea shops are prevalent across the entire country for Magaratis and foreigners who wish for readily-prepared tea while tea houses are used only for holding tea ceremonies.

There are two most famous hangates in the Magarat region that produce black teas:Arun Valley and Khumbuwan. Khumbu tea is known for its delicate aroma and light color. It has high aroma and yellow or brown liquid after brewing. Aruneli tea, on the other hand, is known for its robust taste, dark color and intense aroma. Hangate of Arun Valley produces the largest quantity of tea in Magarat, mostly of the CTC variety, and is one of the biggest suppliers of major international brands such as TBD and TBD.

Some unique Magarati teas include -

• Chathaese Tongba: Despite its name, Chathaese Tongba (the actual tongba is a millet-based alcoholic beverage from northeastern Magarati hangates such as Arun Valley) is in fact a tea famous for its sour taste. It is said to have originated from the area which is now known as San Montagnan Chatha. The Chathaese Tongba is made from sweet black tea fermented with a mixture of yeasts and bacteria. The exact mixture is not known to outsiders so it still remains a mystery.

• Chuli Style Yak Tea: Mostly seen in northern and central Magarati hangates, this is essentially tea with butter from Kirati yak as a substitute for milk. This tea is a very warming drink suited for cold weather in the central Chuli Mountain Range and northern Magarat. The tea also provides high caloric energy, as well as protection from chapped lips since it has butter. However, the butter should be from a Kirati yak or else it will just create a greasy film.

• Hangun's Tea: Usually stalks, twigs and stems of green tea are used as fertilizers in other countries. But 13th Century Magarati nobility from the various constituent hangates of the Khas-Kirat Empire blended them to create this unique tea. As parts of tea plants usually excluded in other teas are found in this tea, one will find that the taste and aroma are very unique in a pleasant way. Regular Hangun's Tea comes from Arun Valley or Khumbuwan hangates.

• Khumbuwani Cannabis Tea: This is a cannabis-infused drink prepared by stepping various parts of the cannabis plant in hot or cold water. Since both tea and cannabis are heavily-cultivated in Khumbuwan, the cannabis tea is readily available there.

• Wrestling of Snake and Turtle: This is essentially a mixture of small amount of liquor and black tea. Usually, caffeine and alcohol mixed together can be very unhealthy if both are in large doses. It is essential to only use large amount of one and small amount of the other. The alcohol can be any, but brandy is touted as the best tasting in Wrestling of Snake and Turtle tea. Only 1/2 or 1/4 of the alcohol in the bottle's lid should be poured into tea cup while the rest should be boiled tea. It is also important to put in alcohol first and tea later, not in reverse.

• Yarsha Chiya: This Magarati tea used to be very exotic but now it's becoming better known in the world of tea lovers. Yarsha Chiya is in fact a green tea slowly aged using a subspecies of the Ophiocordyceps magaratis fungus, and now Magarati government only acknowledge Yasha Chiya produced in Chuli Hangate as the authentic one. Yarsha Chiya is available as loose leaves, thick rectangular block, or a round disc-shaped which looks like a cake. In fact, carefully aged Yarsha Chiya are one of the most expensive teas in the Isles.

• TBD Tea:

Dragao do Mar

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Most people in the southern Dragao do mar drink tea everyday, while most in the north drink coffee. A small portion of Marians drink both coffee and tea, usually coffee in the morning and tea in the evening.

Martenyika

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Tea is important in Martenyika not just economically, but culturally, and even medically. Black tea has grown in popularity throughout Martenyika, with two main varieties grown for export and domestic consumption, but old traditional brews also remain. Here are some of the teas Martenyikans enjoy:

Aromatique: "aromatique" (aromatic) is the colloquial name for Martenyika's signature light black all-day tea variety, which is unique because of the distinct fragrance of its leaves and the subsequent brew. Aromatique is often described with terms such as light, refreshing, and airy; it is almost exclusively drunk hot and without any additions, to avoid ice or other flavors influencing the tea's delicate nature. This tea has become very common in Martenyikan society, often serving as a form of basic hospitality or impetus for social interaction.

Jelani (AKA Janga/Jabali): While the exact name varies depending on the region, they all refer to the same strong black tea base, and in fact they all mean something along the lines of "strength." Jelani is both the name of the strong black tea itself, and more accurately the beverages that use it as a base. The full bodied, astringent nature of Jelani makes it difficult to overpower, so additions like honey or honey wine, lemon, and so forth are common. Jelani is enjoyed either hot or iced, because it is not at risk of being watered down from ice.

Chicory Tea: Chicory tea, like the chicory plant itself, is a staple of rural Martenyikans in particular. Chicory grows plentifully in such areas, and has been used for food as well as a range of medicinal purposes. This tea can be made with either the chicory flowers or dried roots. Reportedly these types of chicory tea can treat a vast range of issues, from increasing appetite and calming upset stomachs to relieving pain. Additionally it can act as a sedative if enough is consumed in one sitting.

Khat Tea: Khat tea is a base of almost any kind of tea that is brewed with the addition of khat. Khat itself is a plant whose leaves and stems may be chewed for euphoriant drug properties, and reportedly it can alleviate medical ailments such as diabetes, depression, stomach ulcers, obesity, headaches, and male infertility. Khat tea is mostly used for medicinal purposes, and it holds spiritual and cultural significance due to being featured in certain ritual traditions. The idea is that the properties of both the khat and the tea base would work together to amplify benefits on the one drinking it. Khat and khat tea drinking have come under scrutiny due to side effects, but they remain legal in Martenyika.

Ostehaar

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Since the 18th century, when tea was first introduced to Ostehaar through Noronica during the Noronnican period, Ostehaar has been one of the region's greatest tea consumers, with an average annual per-capita tea supply of 1.23 kg (2.71 lbs). While in many other countries coffee has replaced tea as the most common hot drink - in Ostehaar tea has prevailed and gradually gained the status of a national drink. The Oster word for tea is teh (pronounced like day with a 't' instead of a 'd').

A teahouse (tehfaar in Oster) is an establishment which primarily serves tea, usually having a quiet or subdued atmosphere. Like pubs, tea-houses in Ostehaar are common places for social gatherings, usually of a few close friends and for the purpose of having a calm conversation. Most Osters drink strong black tea with a bit of sugar, and no other additions (such as milk or lemon). Most tea brands consumed in Ostehaar today are imported from Noronica, Athara magarat and Negarakita.

Tea is often offered to guests by a host, and small food portions are often served during "noon tea" (ernteh, which literally means day-tea in Oster) and "evening tea" (aalarteh, lit. last-tea). It is the beverage of choice for many Osters when they are not drinking alcohol - for instance, tea is always the drink served to the designated driver in anti drinking & driving ads.

Segentova

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Segentova stands out among nations, as tea and coffee seem to enjoy similar levels of popularity throughout Segentova, with certain regional differences. As a general rule of thumb, tea is more often consumed in the more temperate, southern regions (where tea is a common cash-crop cultivated in the lange plantations) while coffee is more often consumed in the arid islands and cooler climate of the north. Cultural customs surrounding tea broadly follow continental European trends, as such it is oftentimes served sweetened and with added milk.

Local taverns, pubs, and cafes, which serve as social and communal centers throughout the country commonly serve both coffee and tea as non-alcoholic alternatives throughout the day, and it is not an uncommon sight to see families or groups of friends sitting around a table and enjoying a cup of tea in the local Taverne ( Segen colloquialism for any establishment offering food and drink).

Common additions to Segentovan tea often include Sheep or Goats milk, as these have historically been the most common types of livestock held in the country, often sweetened with sugar, honey or molasses. An alternative to this is the use of condensed milk. Tea in Segentova commonly served with biscuits or small portions of cake or pastry on the side. Especially during winter, it is not uncommon for people to add particularly liquor or spirits to their tea. When served in an establishment, this is commonly referred to as an extra. As smoking-laws are comparatively lace in Segentova (allowing restaurants and bars to set their own policy, provided they warn about it at the entrance, and, should the have separate smoking and nonsmoking sections, segregate these), tobacco is oftentimes consumed along with tea. It is said by many that the stereotypical image of rural Segentova is and elderly shepherd wearing a beret and smoking his pipe while he enjoys a cup of tea, with a little extra in it.

Wellsia

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Most Wellsians drink coffee in the morning, even though hot tea is also popular, iced sweet tea is common for noon and evening meals, with a hot tea often used as a mid afternoon snack.