I’m starting something new here, a peak behind the making of each magazine. Each issue is unique in its construction and content, and I hope these posts shed some light on the pulling together of things into one, cohesive whole. Since it’s just me over here, I can say I rely heavily on the archives. Many books and records have now been scanned into huge online databases of illustrations, notes and photographs. Naturalists drawings and discoveries. Vintage advertisements, black and white photos documenting certain eras or industries. Scans of seaweed and botanists plates, latin names for animals and many, many texts are aplenty, and I incorporate them where I feel appropriate. Sometimes a whole series will form the backbone of an issue, such as the latin illustrations of hunting animals in The Hunt issue. Sometimes the plain documentation proves immensely beautiful, such as the scans of seaweed plates in The Cast issue.
Vintage advertisement for Horniman’s Tea. Horiman’s advertisements and style shift to keep up with the trends of the time.
An article on The Tea Horse Road, a road carved into the mountains for the trading of tea.
In this issue, there was a deep and far-reaching history, tea being one of the oldest of drinks. This lead to much reading on the dynasties, trades and records kept to learn how tea traveled throughout time and the and cultural traditions that formed and shifted.
All “true” tea comes from the same plant.
Having known a little about the plant prior to beginning the issue (and having my own little potted tea plant), the fact that all true tea comes from one plant meant learning about the processes and techniques used to create the different teas.
Each issue includes a Menu focused on the theme fo the issue, in this case, tea.
I already had many recipes in my mind for the issue. They begin forming months, if not years, prior to the start of the issue. A few of the recipes (Black Tea Cinnamon Rolls, Lapsang Souchong Crème Caramel), had been brewing in my mind for a few years. Sometimes it’s a part of a recipe, such as a Demi-Glace, tucked away in the archives of my brain that flushes out into a full recipe with the development of the issue.
For the essay in this issue, I wrote of the Bloedel Reserve. The reserve is located on the island I grew up on, and was a place I visited a few times while I lived there. It’s a very unique spot. With the teahouse as the center of the property and a flowing connection to nature, it proved in line with the contemplations of Chinese philosophers who relied heavily on tea drunk in natural environments to clear the mind.
From perusing through old cookbooks, to scribbling recipe ideas on pieces of paper, to testing those recipes in the kitchen, to scanning vintage advertisements and walking the grounds of the Bloedel Reserve, this issue was made. In the beginning there are mood boards and drawings and the contents of the issue laid out, with the hope that I can create the content to fill the vision. It never quite comes out that way, but takes on a nature of its own that, often, leads to a better or more unexpected place, such as was the case with this issue. Originally I intended for more alluring mystery, more dark and starry imagery and graphics of the art deco era. Yet, as I learned about Tea, I was reminded of its worldwide presence and the variations it takes on. So, in the end, I hope to have represented a fair account of a number of different places, teas and traditions. Soon to come I’ll be sharing recipes and articles from the issue here, so check back soon or sign up for the newsletter below for more.
Cheers,
Shannon