Orchids are among the natural world's most wonderful productions. For many among us, they create joy merely by gracing our homes or our greenhouses. Nonetheless it must be admitted that aside from their beauty, orchids have little practicality for people, with the single exception of that estimable orchid that give us our vanilla flavoring.
If you had been around eighty to 100 years ago, though, you perhaps would have had the chance to try an aromatic tea produced from the leaves of a rare orchid. The drink, called Faham tea, achieved some popularity among the French populace in the early 20th century. Specifically, it was brewed from the pungent leaves of the Angraecum fragrans orchid (also recorded as the Jumella fragrans).
The rare orchid was native to the Reunion Island 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 delicious it could be.
An essay in a horticultual journal published in 1924 noted that Faham tea had been introduced into France, where some people were drinking it as a substitute for "Chinese" (i.e., common) 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 the previous name for Reunion, by the way.
The orchid involved was known to grow high on the slopes of Reunion, far within almost unreachable forests. The difficulties inherent in collecting a sufficient amount of the plant meant that Faham tea, as a commercially viable product, was almost certainly to fail. Despite widespread concurrence in the tea's tastiness, it was for the most part forgotten by the middle of the century.
Most of us won't ever have the pleasure of knowing 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 actually make some yourself. To brew the tea, you first bring water to a boil in a tea kettle. Then you add some dried orchid leaves (roughly 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 circular from the 1920s advertising Faham tea avers:
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 delightful. Faham tea, anyone?
Now, if you think you would like to have a try at growing orchids, suitable for tea or otherwise, you will require accurate information.
Nowadays, of course, we have an abundance of good information on the proper way to grow orchids. The most complete guide to today's orchid growing, beyond question, is Orchid Care Expert by Nigel Howard, which is available to be downloaded from the Internet. Mr. Howard's guide is a complete education in itself, great for beginners as well as the more experienced. Also, visit the Orchid Secrets website, which contains a growing library of postings on many topics of orchid care.
