Faham Tea

Orchid flowers are some of nature's most stunning objects. For many among us, they create joy simply by gracing our houses or gardens. It must be admitted that aside from their beauty, orchids have little practical value for people, with the singular exception of the orchid that produces our vanilla flavoring.

If you had lived 80 to a hundred years ago, though, you might have had the chance to drink a wonderful tea made from the leaves of an unusual orchid. This drink, commonly called Faham tea, achieved some celebrity in France in the early part of the 20th century. Specifically, it was made from the sweet smelling leaves of the Angraecum fragrans orchid (also recorded as the Jumella fragrans).

The unusual orchid was indigenous to the Reunion Island off the coast of Africa. An epiphytal species known  on the island as "faham," its usage as tea is credited to Reunion's indigenous people, who are reported to have been the first to discover how delicious it was.

An article in a horticultual magazine from 1924 noted that so-called Faham tea had been sold in France, where some consumers were sipping 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, incidentally.

The orchid in question was known to grow very high on the mountain slopes of the island, far within almost unreachable forests. The problems inherent in collecting a large amount of this plant meant that Faham tea, as a viable commercial item, was doomed to fail. Despite general agreement as to the tea's tastiness, it was completely forgotten by mid- 20th 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 own a specimen or two of the right kind of orchid, you could sacrifice a few leaves and make some 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, bringing down the heat and permitting it to steep for a few minutes.

A flyer published in the 1920s extolling 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 otherwise, you will require accurate instructions.

Now there is lots of excellent, accurate information available for anyone who would like to grow orchids. The most accurate and clear guidebook to today's orchid cultivation, in my opinion, is Orchid Care Expert by a Mr. Nigel Howard, which may be downloaded from the web. Mr. Howard's guide is a full course all to itself, perfect for beginners as well as the more experienced. Also, check out the Orchid Secrets website, which features an ever-expanding database of entries on many facets of orchid care.