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Faham Tea

Orchid flowers are some of nature’s most cheerful productions. For many among us, they create happiness merely by gracing our homes or our gardens. Nonetheless it must be conceded that other than their loveliness, orchids possess little practicality for people, with the single exception of the orchid that give us our vanilla flavoring.

If you had been around some 80 to a hundred years ago, though, you would possibly have had the opportunity to drink a wonderful tea produced from the leaves of an unusual orchid. This drink, called Faham tea, achieved some celebrity in France in the early 20th century. To be specific, it was made from the sweet smelling leaves of the Angraecum fragrans orchid (also recorded as the Jumella fragrans).

The unusual orchid was native to the Reunion Island off the African coast. An epiphytal variety known  locally as “faham,” its use as tea is credited to Reunion’s indigenous people, who are are said to have been the first to discover how delicious it was.

An essay in a horticultual journal of 1924 said that so-called Faham tea had been sold in France, where many consumers 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 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 an earlier name for Reunion, by the way.

The orchid involved was known to grow very high on the steep slopes of Reunion Island, in the midst of almost unreachable forests. The difficulties attendant on collecting a sufficient amount of this plant meant that Faham tea, as a viable commercial product, was almost certainly not to succeed. Despite widespread concurrence in the tea’s tastiness, it was completely forgotten by the middle of the century.

Most of us won’t ever know what Faham tea tasted like. But, if you happen to be fortunate enough to be growing a specimen or two of the necessary orchid, you could sacrifice a handful of leaves and actually make some up for yourself. To prepare the tea, you first bring water to a boil in a tea kettle. Then you put in some dried orchid leaves (approximately as much per cup as you would regular tea) to the water, bringing down the heat and permitting it to steep for three or four minutes.

A circular published in 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 try your hand at growing orchids, rare or elsewise, you will need accurate information.

Nowadays, of course, we have an abundance of excellent information on the correct way to grow orchids. The most up-to-date guidebook to modern orchid care, I have found, is Orchid Care Expert by a Mr. Nigel Howard, which can be downloaded over the Internet. Mr. Howard’s guide is a complete course, useful for beginners and more experienced growers alike. Also, be sure to visit the Orchid Secrets site, which is publishing an ever-growing database of entries on all topics of orchid cultivation.

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