Orchids are among Mother Nature's most beautiful creations. For many among us, they create joy simply by gracing our living spaces or our greenhouses. Nonetheless it must be said that other than their beauty, orchids have little practical value for human beings, with the single exception of the orchid that produces our vanilla flavoring.
If you had lived eighty to 100 years ago, though, you might well have had occasion to savor a wonderful tea created from the leaves of a rare orchid. This drink, called Faham tea, achieved some celebrity in France in the early 20th century. Specifically, it was made from the sweet smelling leaves of the Angraecum fragrans orchid (sometimes alternately recorded as the Jumella fragrans).
The rare orchid was native to the Isle de Reunion off the coast of Africa. An epiphytal species known to locals 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.
A story in a horticultual magazine published in 1924 recorded that Faham tea had been introduced into France, where some people were imbibing it in place of "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 writer 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 an earlier name for Reunion Island, by the way.
The orchid involved was known to grow high on the mountain slopes of Reunion, far within virtually inaccessible forests. The problems inherent in gathering a large amount of the plant meant that Faham tea, as a viable commercial item, was almost certainly not to succeed. Despite widespread agreement as to the tea's tastiness, it was for the most part forgotten by the middle of the century.
Most of us will never discover what Faham tea tasted like. But if you happen to be lucky enough to be growing a specimen or two of the right kind of orchid, you could sacrifice a handful of leaves and make some up for yourself. To prepare the tea, you first bring water to a boil in a tea kettle. Then you add some dried orchid leaves (approximately as much per cup as you would regular tea) to the water, turning off the heat and permitting it to steep for three or four minutes.
A circular from the 1920s advertising Faham tea says:
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 have a try at growing orchids, rare or elsewise, you will need accurate instructions.
Nowadays, of course, we have an abundance of excellent information on the correct way to grow orchids. The most up-to-date guide to modern orchid cultivation, without a doubt, is Orchid Care Expert by a Mr. Nigel Howard, which can be downloaded from the Internet. Mr. Howard's guide is a full course of study, immensely practical for novices and the more experienced cultivators alike. Also, be sure to visit the Orchid Secrets website, which features an ever-growing database of postings on many aspects of orchid cultivation.
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