Rare Date
Bring Back This Orchid Tea!
Orchid flowers are among nature’s most gorgeous creations. For many among us, they bring happiness merely by their presence in our houses or gardens. It must be said that aside from their loveliness, orchids have little practical value for people, with the single exception of the orchid that produces our vanilla flavoring.
If you had been around around eighty to a hundred years ago, though, you would possibly have had the opportunity to savor a wonderful tea created from the leaves of an unusual orchid. This drink, commonly called Faham tea, achieved some celebrity among the French populace in the early 20th century. To be specific, it was made from the pungent leaves of the Angraecum fragrans orchid (sometimes alternately recorded as the Jumella fragrans).
The rare orchid was a native to the Reunion Island off the African coast. An epiphytal species known to local folks as “faham,” its use as tea is credited to Reunion’s indigenous people, who are reported to have been the first to discover how tasty it could be.
An article in a horticultual magazine published in 1924 stated that so-called Faham tea had been sold in France, where many consumers were sipping it as a substitute for “Chinese” (i.e., regular) tea. “Every work on botany of any importance similarly places it in the foremost rank of the beneficial productions of this favored clime (Reunion),” the author says. “One of our most illustrious writers George Sand eulogizes it in the midst of the fine description of the Island of Bourbon.” Bourbon was the previous name for Reunion, by the way.
The orchid in question was known to grow very high on the steep slopes of the island, far within nearly unreachable forests. The difficulties attendant on gathering a large amount of the plant meant that Faham tea, as a viable commercial item, was almost certainly not to succeed. Despite widespread acknowledgement of the tea’s tastiness, it was completely forgotten by mid- 20th century.
Most of us won’t ever find out what Faham tea tasted like. But if you happen to be fortunate enough to have a specimen or two of the right kind of orchid, you could sacrifice a few leaves and make some up for yourself. To brew the tea, you first bring water to a boil in a tea kettle. Then you put in some dried orchid leaves (about as much per cup as you would regular tea) to the water, turning off the heat and allowing it to steep for a few minutes.
A flyer published in the 1920s promoting Faham tea states:
It can be used as a substitute for tea on all occasions, as it combines its tonic and digestive qualities free from the sleepless effect. It possesses an aroma of great delicacy capable of being rendered more or less pungent according to the quantity used, and it gives forth a most agreeable perfume. After being drank, it leaves a lasting fragrance in the mouth, and in a closed room the odor of it can be recognized long after.
This beverage has the further advantage over tea which requires to be drank at the time of making, in that it can be reserved for a future occasion if requisite, and may either be taken cold or made hot again. Milk or spirits in small quantities, especially rum, serve to develope its aroma and lending it additional delicacy or greater strength render it a delicious drink. Lastly this valuable plant is made use of to flavor custards and ices to which it communicates its delicate fragrance.
Sounds delicious. Faham tea, anyone?
Now, if you think you would like to try your hand at growing orchids, rare or elsewise, you will require accurate information.
In our day there is lots of excellent, accurate information to be had by anyone who would like to grow orchids. The most accurate and clear guide to expert orchid gardening, I have found, is Orchid Care Expert by Nigel Howard, which may be downloaded from the web. Mr. Howard’s ebook is a complete course in itself, great for neophytes as well as those more experienced. Also, check out the Orchid Secrets web site, which is publishing an ever-growing database of articles on many aspects of orchid cultivation.
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