Gonzaga grad explores tea history

Jeff Koehler, a Barcelona, Spain-based food writer and Gonzaga University graduate, explores one of the world’s most famous tea-producing regions in his lastest book.

“Darjeeling: The Colorful History and Precarious Fate of the World’s Greatest Tea” discusses the farming, politics, history, violence and monsoons of the celebrated spot in the Himalayas with the same name. It’s Koehler’s first narrative book.

“Darjeeling tea’s story is romantic,” he writes in the introduction. “Like all romances, it has a strong element of improbability, even randomness, to its beginnings, with false starts, near misses, and plenty of luck along the way to the plant’s finding its perfect home.”

Koehler is also the author of four cookbooks: “La Paella,” “Rice Pasta Couscous: The Heart of the Mediterranean Kitchen,” “Morocco: A Culinary Journey with Recipes” and “Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucia.”

Originally from a suburb north of Seattle, Koehler graduated from Gonzaga in 1991. Catch Koehler this summer at readings in Seattle (6:30 p.m. July 14, The Book Larder) or Portland (7:30 p.m., July 23, Powell’s Books). Meantime, here’s a tea recipe from the back of his new book.

Masala Chai

From “Darjeeling” by Jeff Koehler

4 cardamom pods

2 cloves

4 while black peppercorns

1-inch piece cinnamon stick

2 cups whole milk

1-inch piece fresh ginger, grated or chopped

3 tablespoons sugar, or more to taste

2 tablespoons strong black tea leaves or 2 tea bags

In a mortar, crush the cardamom, cloves, peppercorns and cinnamon stick.

In a heavy-bottomed saucepan, add the milk and 2 cups of water, crushed spices and ginger. Bring to a boil, reduce the heat to low, allow the foam to subside. Stir in the sugar and tea and simmer for 3 to 5 minutes, depending on desired strength of tea, stirring from time to time and watching that it does not boil over.

Strain into tea glasses.

Serves: 4