Honeybush-infused Wanton Soup

A Delightful Twist

FLAVOUR, Issue 4

When it comes to elevating the flavours of a classic wanton soup, sometimes a touch of innovation can transform the ordinary into the extraordinary—introducing our delightful Honeybush-infused Wanton Soup, a fusion of tradition and innovation that will tantalize your taste buds unexpectedly.

Why Honeybush?

The infusion of Honeybush tea into the base of this soup offers a unique depth of flavor—a delicate sweetness intertwined with subtle earthy notes. Not only does it elevate the taste profile, but it also brings a comforting warmth that harmonizes beautifully with the umami of the miso and the freshness of the greens.

Dive into this innovative twist on a classic and savor the fusion of flavors that the Honeybush infusion brings to your table. It’s a journey for your palate that combines tradition with a touch of culinary creativity.

• • 2 tablespoons dried Honeybush tea leaves
  • 5 cups water
  • 3 dried shiitake mushrooms
  • 1 teaspoon oil (olive or vegetable)
  • 1 teaspoon miso paste
  • Salt and white pepper to taste
  • Wanton (frozen from our store)
  • Green leafy vegetable of your choice (bok choy, spinach, or kale work well)

Step 1. Infuse the Honeybush

 In a pot, bring 5 cups of water to a gentle boil. Add 2 tablespoons of dried Honeybush tea leaves and let it infuse for 30 minutes. Strain the liquid to create a fragrant Honeybush-infused base for your soup.
_

Step 2. Prepare the Ingredients

Soak the dried shiitake mushrooms in warm water until they soften(best overnight or at least 2 hours). Once softened, slice them thinly. Wash and prepare your desired green leafy vegetable by chopping or separating the leaves.
_

Step 3. Sautee and Boil

Heat a pot over medium heat and add a teaspoon of oil. Sautee the sliced shiitake mushrooms until they release their aroma, then add the infused Honeybush liquid into the pot. Bring it to a gentle boil.
_

Step 4. Season and add Wantons

Dissolve 1 teaspoon of miso paste into the simmering soup, adjusting the salt and white pepper to your taste preference. Carefully add in the wantons, allowing them to cook until they are almost floating at the surface.
_

Step 5. Incorporate the Green Vegetable

As the wantons begin to float, introduce the washed green leafy vegetable into the bubbling soup. Let it cook for a few minutes until the greens are tender yet vibrant.
_

Step 6. Serve and Enjoy: Ladle the aromatic Honeybush-infused Wanton Soup into bowls, ensuring each serving has a generous portion of wantons and greens. Garnish with fresh herbs or a sprinkle of sesame seeds for an added touch.

Enjoy the harmony of taste in every spoonful of this Honeybush-infused Wanton Soup!

SA’s Bedtime Remedy:
Honeybush Tea

Unlocking the Magic of Honeybush Tea: A Sweet Symphony of Flavor and Wellness

TEA, Issue 4

Honeybush farmer tending honeybush seedlings in the nursery

Brief Introduction to Honeybush: The South African Treasure

Honeybush tea, also known as “Heuningtee” in Afrikaans, hails from the beautiful landscapes of South Africa. It’s derived from the Cyclopia plant, which belongs to the legume family and has been used for centuries as an herbal infusion.

Flavorful Notes of Honeybush Tea: A Taste Like No Other

Now, let’s talk about taste. If you’re a fan of rooibos tea, you’re in for a treat. Honeybush tea offers a similar, yet subtly unique, experience. It boasts a sweet, honey-like aroma and a smooth, slightly nutty taste that’s bound to please your palate. No wonder it’s often referred to as the “cousin” of rooibos.

The Health Benefits: Sip Your Way to Wellness

Honeybush isn’t just about its exquisite taste; it’s packed with health benefits that make it a standout in the world of herbal teas. Let’s explore a few of the remarkable advantages:

Rich in Antioxidants

Just like green tea, Honeybush is loaded with antioxidants, which are known for their ability to combat free radicals and protect your body from oxidative stress.

Caffeine-Free Bliss

Are you looking to cut back on caffeine but still need that warm, comforting beverage? Honeybush has your back. It’s entirely caffeine-free, making it perfect for a relaxing evening drink.

Digestive Aid

Some folks swear by Honeybush for its digestive benefits. It’s believed to alleviate indigestion and other tummy troubles.

Anti-Inflammatory Properties

The tea’s potential anti-inflammatory properties may help with conditions like arthritis and other inflammatory issues.

Improved Skin Health

If you’re seeking that radiant glow, Honeybush could be your secret weapon. Its antioxidants may contribute to healthier, more youthful-looking skin.

A Soothing Bedtime Companion

Due to its caffeine-free nature and soothing qualities, a cup of Honeybush tea before bed can be your ticket to a good night’s sleep.

Regenerative Honeybush Cultivation

Honeybush biodiversity

Tea-Thoughts: Sip, Savor, and Enjoy

In the world of teas, honeybush stands out as a caffeine-free, wellness-promoting infusion, and it’s time to embrace its numerous benefits. Whether you’re looking for tranquillity before bedtime, a caffeine-free energy boost, or a unique taste of South Africa, honeybush tea is your serene companion. So, let your tea journey begin, and let the soothing flavours of honeybush enhance your health and well-being.

Behind The Tea Brand

With Mingwei Tsai

PEOPLE, Issue 4

I had an opportunity to study some engineering at UCD. After I had finished my bachelor’s studies. I went on to a master’s programme, and the master’s programme was upgraded to a PhD, specialising in wastewater treatment. But please don’t worry –  our tea has nothing to do with processed wastewater!

It is the discipline that I acquired through wastewater research that really helped me understand that, nothing is impossible. If that very, very dirty wastewater can be treated to such a degree that it’s accepted by the receiving body of river and ocean, any key tea ingredient that comes our way should be able to be blended to create a beautiful, exciting mixture that is suitable for drinking.

My passion for tea continued into my high school years and into my university years. Nigiro started about 15 years ago, and O’ways tea cafes started about 13 years ago. The journey of tea has shaped the tea community here in South Africa and will continue beyond my time, forever. Thank you.

O’ways: How did you start Nigiro 15 years ago?

Minwei: Fifteen years ago, there was no loose-leaf tea appreciation, or very limited loose tea appreciation in the hotels and restaurants in South Africa. So, we entered into a joint venture with Origin Coffee to start Nigiro tea. At the beginning, I learned a lot. I think, at the time, it was necessary for the tea business to piggyback or to enter the market with the support of a more mature coffee industry.

I think with any industry, it’s about the people. At the time, the people at Origin were very appropriate people for this venture. It would never have been successful without the people at the time. So it is the people who made it successful, and it is now the different hotels and restaurants that support Nigiro and authentic and original tea making.

It becomes a teapot with beautiful aroma, colour and flavours that connect to everything around you.

Step 1. “Once upon a time, there’s a heaven on earth.”

Step 2. “As the circle of life goes round and round…”

O’ways: You mentioned that the hotel and restaurant managers were open to the transformation. What kind of transformation can tea bring to the hospitality industry?

The transformation in tea that we are referring to is the transformation from a tea with ingredients over which you have no control to something which truly connects with you.

An exclusive tea blend uses ingredients that are directly connected to the hotel and restaurant. It speaks of the personality of the hotel. It speaks of the persona and the characteristics the of the hotel, it speaks about the design, the art, the architecture, the garden, the food, the wine, the colour of the furniture, the atmosphere of the hotel. All of that can be expressed through tea. It is a beverage with very high flexibility. At the same time, it has beautiful stories which connect it to the establishment.

When we speak about transformation, we are transforming it from a tea bag, a simple tea bag that is not connected to the hotel, to a loose-leaf tea with a tangible,connected ingredient.

The difference is humungous.

But to have that successfully carried out, it requires an extraordinary amount of forward-thinking and understanding of global food and tea beverage trends. It requires training and requires food and tea pairing and connections. It’s not just a simple cup of tea with a floating tea bag with a swinging tea tag on the side of the teacup.

It becomes a teapot with beautiful aromas, colours and flavours that connect to everything around you. So, it is a true transformation with a lot of impact.

O’ways: If someone has never been to O’ways before, and they come here for the tea, what would you recommend?

The one recommendation is to please follow your heart. Drink what your heart tells you, to be in harmony with yourself, to appreciate the tea in its purest form, appreciate its colour, appreciate its transformation of flavours. During the 3 or 5 minutes of infusion time, connect with that tea, connect with the ingredients of the tea, connect with the origin of the tea through the fragrance, through the flavours, through the energy that it radiates. You will know whether this tea is right for you or not…

Embrace the Mystique of Smoked Tea

Unraveling the Fascination with Smoke

TEA, Issue 3

Photo by Ricky Turner on Unsplash

The most well-known smoked tea is called Lapsang Souchong. It is also known as smoky souchong, tarry lapsang souchong and lapsang souchong crocodile –  and its origin might just surprise you. 

“Purportedly, lapsang souchong was first created in 1646, as civilians in the Wuyi Mountain areas fled from Qing soldiers who were advancing through the area on their Manchu unification campaign against the Southern Ming. Before they fled, to avoid spoilage of newly plucked leaves, batches were quickly dried over fire and buried in sacks. Afterwards, despite the odour, the tea leaves were shipped and sold to the Dutch traders. At the time, the months-long journey from China to Europe necessitated preservation methods and the partial oxidation of this Wuyi tea, an oolong tea graded as bohea or souchong, was better able to preserve its quality. The smoky souchong tea sold and the Dutch returned to request more.” According to Wikipedia.

In the East, China particularly, preserving the tea leaf’s original flavour is seen as the best way to enjoy a cup of tea. I found articles in China that provide us with more context: “Smoked tea is a kind of native tea used by farmers, and it can be found in most rural areas of Hunan. “Smoky flavour” is taboo in the production process of green tea in my country, but Hunan smoked tea has violated this taboo and formed its own unique flavour. There are folk customs of drinking smoked tea in the rural areas of Xiangxi, Yiyang, Yueyang, Xiangtan and Changsha, Wangcheng, Liuyang and Ningxiang. “

Besides its unique scent and the experience it provides, smoked tea also has medicinal properties. It has the effect of clearing the head and waking up drowsiness, and since it is a black tea, it also helps with digestion after a greasy meal. Tea has the effect of diuretics and is antidiarrheal. Occasionally, people who drink tea will feel that the amount of urination will increase. The diuretic effect of tea itself is due to the effect of theophylline contained in tea, while tannins in tea have antidiarrheal functions. During Covid, there was an internet rumour that drinking Lapsang Souchong helped fend off Covid because of its anti-bacterial properties; Lapsang Souchong was sold out in our shops and was only restocked recently. 

This morning I enjoyed a cup of smoked Earl Grey with a simple egg omelette and O’ways signature homemade teriyaki sauce. It’s been my ritual for two weeks now. Ever since I had my first smoked tea, I cannot resist the craving for the combination of “smoke” and teriyaki sauce for its rich taste. It compelled me to share this surprising discovery with you today.

Scented tea is an excellent choice of gift. Many of our customers in South Africa enjoy scented tea because it has been produced with creativity and imagination. It gives us access to nature and connects with our preferences(our own nature)..

Photo by 五玄土 ORIENTO on Unsplash

Behind The Plates

With William Phiri

PEOPLE, Issue 3

O’ways: So you started straight from the farm?

William: Yes. During the time I worked in the garden, the chef would come to the garden and ask for coriander or basil or lettuce, which I grew. I would pick some and send it to the kitchen. Then, after just six months in the garden, there was a day when I was asked by Nikanzana – who was in charge on that day –  to help in the kitchen because they were understaffed. They asked me to wash the dishes and see what the chef intended me to do. Normally I finished my shift at five. But because there was a shortage of staff, they asked me if I could help. As I wanted to know what was happening in the kitchen, I had to take an extra shift just to work in the kitchen! Eventually I was moved from the garden to the kitchen. But I was not yet cooking in the kitchen. I was washing the dishes, and that’s all. There was one time the chef was feeling ill and it was only the two of us on the shift. And usually I wasn’t allowed to do anything except wash the dishes. I couldn’t shake the pot. I couldn’t cut the onion. And we were so busy. So that was when he started telling me what to do. He was sitting at the corner saying, “Can you chop this?” “Put there, put oil, put salt.” “Okay, wait, check there.” “Do this, do that”. That’s all. And when the order had been sent through, I had to wash the dishes. And so it went on until I had finished the shift. Because he was there telling me what to do, I felt so confident. I was just following the instructions. Actually, I didn’t know what I was doing. But from that time, I began to learn that, “okay, this is this, that is that.” I was 20.

White tea is not the tea with milk?

Also, I was confident because the food which I sent out was not returned; even though I didn’t  know what I was making. That’s when I realized that, Oh, I can cook! When did you realize that you liked cooking? When I went home, I was very happy. Like, seriously, was that me cooking? But I could see that, okay, if that can stick in my mind, what if I read a recipe book, maybe I will be able to cook. I was just following the chef’s instructions, the methods. He was sitting on the small chair in the corner while I was standing at the stove. He didn’t taste anything; he just said it was all right. He was my first master – chef. His name was Gonani.

O’ways: Have you eaten all the dishes that you have cooked?

William: I have tasted each and every dish that I have cooked. And in Claremont, we change the menu every three months. Whilst there are some dishes which must remain (for example, “har gow” and “dan ping”) most dishes must change. Although it was hard for me to hear that I must come up with a new dish, I soon realised that, if this is my own creation, then I know what I am cooking, my job would be easier! I don’t need to obey instructions. I got some books from Lisa and soon discovered I was into Japanese cooking. Japanese teriyaki tofu was my first, and customers today are still enjoying this dish which I created a very long time ago. To create colour, I used marrow and red pepper, aubergines, egg, baby marrow and tofu. I had to substitute some ingredients with others in order to achieve the same taste as the original, and discover the secret ingredient in the HP sauce so that I could replicate the taste in my own sauce. So I decided to put in a little bit of sugar and vinegar to create the taste. And I had to use tofu and aubergine instead of pork. Check it out! Lastly, we had to calculate the costing.

Teriyaki Tofu Delight

A Taste of Japan in Every Bite

FLAVOUR, Issue 3

Indulge in a culinary journey that combines the best of taste and tradition with our delectable recipe for Japanese Teriyaki Tofu. This dish encapsulates the essence of Japanese cuisine, merging the natural goodness of tofu with the rich flavours of teriyaki sauce. The tender silkiness of tofu, paired with an array of vibrant vegetables, is brought to life through the harmonious marriage of balsamic vinegar, soy sauce, and a touch of magic. Join us on this gastronomic adventure as we guide you through creating a dish that embodies both simplicity and sophistication in a single bite.

• • 100g Silk Tofu (Diced)
  • ½ Abuergine (Diced)
  • ½ Red Pepper
  • 1 Baby Marrow (Diced)
  • Salt & Pepper
  • 4 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 Teaspoons Maiyzina
  • ½ cup of Water
  • 1 Tablespoon Olive Oil

Step 1. Begin by cooking the sushi rice as per the instructions on the packaging.
_

Step 2. In a pan, gently heat the olive oil.
_

Step 3. Add the diced aubergine, red peppers, and baby marrow, then stir-fry while seasoning with a pinch of salt and pepper.
_

Step 4. Incorporate the diced silk tofu into the pan and continue stir-frying.
_

Step 5. Pour in the balsamic vinegar and soy sauce, and stir-fry to combine the flavours.
_

Step 6. In a separate bowl, mix Maiyzina with water, then gradually add this mixture to the pan.
_

Step 7. Stir the sauce until it thickens and gains a shiny texture.
_

Step 8. Serve your delectable teriyaki tofu creation with sushi rice or mashed potatoes.

Step 9. Itadakimasu (bon appetit in Japanese)

Exploring
the Opulence
of Pu’erh

A Journey into the Captivating World of Fermented Tea

TEA, Issue 2

Pu’erh packed in dried tangerine. 

Photo by petr sidorov on Unsplash

Fast-forward to today in Cape Town, South Africa, where you can experience a Pu’erh cake worth R2000 in our store. Pu’erh tea, in general, resides within the premium range. But why? Why do tea enthusiasts attribute such immense value to Pu’erh? What secret lies behind these luxurious price tags? Let us delve into this captivating inquiry. Firstly, by simply being aware of Pu’erh, you exhibit exquisite taste (at least by Nigiro’s standards). And if you mistakenly classify Pu’erh as black tea, fret not—you are not alone. Pu’erh is a distinct category of tea, separate from black tea.

Distinguishing Pu’erh from other teas is not a formidable task, as it usually arrives in brick form. However, it also boasts other captivating shapes: cubes, pyramids, coins, and even mushrooms! (Yes, you read that right.) It is also available in loose-leaf form. Personally, I hold a fondness for the traditional round cake, known as ‘Beeng Cha’—a tea presentation as unique as the modern manufacturers’ production of “Shou Pu’erh” (Shou meaning “ripe” or “black” Pu’erh). Speaking of “ripe” Pu’erh, we must not forget the other side of the coin: Sheng Pu’erh (raw). Pu’erh tea exists in four distinct types, with the primary differentiation being “raw” and “ripe.”

Sheng Pu’erh or Shou Pu’erh, Sheng being raw and green. However, discovering truly “green” Pu’erh can be quite the challenge, unless you find yourself in Yunnan, China—the birthplace of the Pu’erh industry. The most commonly encountered Pu’erh is “ripe” or black, owing to its fermentation process. Similar to wine, Pu’erh can be an intricate delight. While Pu’erh in South Africa is imported exclusively from Yunnan, China, its birthplace, you will encounter it in the form of bricks or loose leaves. Pu’erh bricks come in both “raw” and “ripe” variations, while loose-leaf “raw” Pu’erh is a rare find, typically reserved for collecting and requires six years of patient aging before consumption. Thus, we are left with four types of Pu’erh to be savored and cherished, Aged raw puerh, ripe puerh, ripe puerh that has been aged flavoured puerh (usually just ripe).

I personally find pleasure in the “body” of the brewed Pu’erh, an attribute that can only be discerned once it is obtained. Depending on your personal tea preferences and experience, discovering the perfect brew of Pu’erh often requires a leap of faith. Therefore, it is vital to engage in meaningful dialogue with the tea seller, ensuring your desires are understood. Allow me to present our tea master MingWei’s recommendation:

“Pu’erh tea exudes an earthiness that grounds the spirit, coupled with nuanced hints of caramel and wood. Prepare to immerse yourself in a refined, full-bodied flavour experience, embracing the range from young to aged or raw to ripe Pu’erh. For a delightful pairing, indulge in the tantalizing combination of Pu’erh with our luscious red velvet cake!”

Behind The
Tea Cups

With Patson Chigondo

PEOPLE, Issue 2

O’: How long have you been working at Nigiro?

Patson: I’ve been working at Nigiro for nine years now. It feels like home, and I enjoy the welcoming atmosphere, laughter, and camaraderie we share as a team.

O’: So, after nine years, you feel it’s the right time to introduce your own blend?

Patson: Yes, it’s a bit late, as I should have done it sooner. However, I’m excited to create a blend that represents my own taste and style. I want to share it with our customers and get their feedback. It’s a project I’m currently working on. 

Tea can be used in various ways beyond brewing it for drinking. Some people use tea for its health benefits, while others use it as a substitute for coffee. Additionally, tea can be used in cooking and creating different dishes. For instance, at Nigiro, we have a delicious dish called “poached egg with honeybush infusion” that pairs well with our honeybush tea. Tea can add interesting flavours to many recipes and enhance the dining experience.

O’: Are there any tea-infused dishes that you recommend?

Patson: If you join us for breakfast, I highly recommend trying our poached egg dish infused with honeybush tea. It’s a delightful combination, especially when enjoyed with a cup of honeybush tea. Another interesting option is to try our Woo Combo, which goes well with our Japanese Cherry Blossom Green Tea, also known as Sakura. This signature tea blend is exclusive to Nigiro and offers a unique flavour experience.

Working at Nigiro feels like being at home for me. 

Step #1:
Dry your washed cups keep them squeaky clean.

Step #2:
Love your tools, clean your tools.

O’: What temperature is best for brewing tea?

Patson: The ideal brewing temperature depends on the type of tea. For green tea, it’s best to use water between 60 to 75 degrees Celsius. Black tea requires water around 90 to 95 degrees Celsius. Oolong tea can be brewed between 70 to 85 degrees Celsius. Adjusting the water temperature allows you to achieve the best flavour and aroma from each tea variety.

O’: What do you enjoy most about working at Nigiro?

Patson: Working at Nigiro feels like being at home.

We wish to encourage more people and more customers to know more about us, and they must know how good it is with tea. During the time of COVID, doctors were recommending people get the tea to get the medication for immune boosters. We are also fully vegetarian, which is no meat, no alcohol, no garlic, and no onion; that also helps if you become a vegetarian. Most of the diseases that we get are from animals, from my point of view. So we encourage people to get connected with tea and our nature, and when you’re making tea, you must always make the happiness with a smile so that you can get the connection of what you’re doing.

Behind The
Tea Cans

With
Peter Orwa

PEOPLE, Issue 1

O’: Do you have any recommendations for fellow tea lovers, such as favourite books or resources or other tea communities you enjoy being a part of?

Peter: I recommend people drink green tea, herbal tea, or rooibos, which naturally benefit our bodies. Honey Bush is good for breathing and relaxing our body, reducing our chances of getting cancer. People need to know more about tea and what are the benefits. I drink tea according to the benefits. If I drink this tea, what will I get from it?

It’s about humanity, you and me. When you started this journey, did you want to finish, or do you want to stop?

Step #1:
Choose the right size metal scope

Step #2:
Use Electronic scale for accuracy

O’: How did you get your tea knowledge?

Peter: It’s a long story. You need to open your heart and love the tea. Some of the stuff will come naturally because I grew up with tea. I met MingWei (Owner of Nigiro), and he gave me a lot of knowledge about tea. My trainer was Craig. That’s how I got my experience, day by day.

In general, I love tea. I love to work with tea. I’d love to know more about tea, and I can help people with tea. Maybe they are stressed or have other sicknesses, I can recommend something to them. It’s about humanity, you and me. When you started this journey, did you want to finish, or do you want to stop?

Exploring
the Richness
of Black Tea

TEA, Issue 1

Black tea research has been shown to improve cognitive function and reduce the risk of developing Alzheimer’s disease and other forms of dementia.

Camellia sinensis Photo by Tokyo Kohaku on Unsplash

In addition, black tea contains compounds called theaflavins and thearubigins, which have been shown to have anti-inflammatory properties. This makes black tea beneficial for those with inflammatory conditions like arthritis and inflammatory bowel disease.

Another health benefit of black tea is that it can help to improve cardiovascular health. Studies have shown that drinking black tea regularly can help to reduce blood pressure and lower cholesterol levels. This can help to reduce the risk of heart disease and stroke.

In Africa, black tea has played a significant role in the continent’s economy. Tea production and trade have provided employment opportunities and contributed to economic growth in countries like Kenya and Malawi. The tea industry has also played a role in promoting sustainable agriculture practices and supporting small-scale farmers.

In South Africa, black tea consumption and enjoyment is high, possibly on a par with rooibos consumption in some families. 

In harmony with the energy of black tea, the production of black tea requires older leaves, possibly more than two years old. After cycles of season, the leaves harden during warm summer months and increase their robust nature during dry months, which all add to its maturity, essential to the grounding and woody nature of black tea. Resonating with its grounding nature and flavours, it pairs well with the sweetness from sugar, dessert, and milk. No wonder most black tea drinkers prefer black tea with sugar and milk. However, amazing black teas are beautifully rounded from Malawi, Kenya, India, Sri Lanka, China, and Taiwan. Satemwa from Malawi, Keemun from China, Margaret’s Hope from India and Sun Moon Lake from Taiwan are some of the fascinating black teas.

Photo by Igor Miske on Unsplash