Preparing for a Successful Lifestyle Change: Part 2

Habits and Affirmations

If a ship does not have a clear sense of direction, it will go around in circles. Making a healthy lifestyle change and a new, younger me is much like a ship traveling from point A to point B; one needs a clear direction! Because of this, and to help guide my new healthy lifestyle, I’ve focused on cultivating solid habits and affirmations.

I’ve done a lot of research on reversing the aging process, but the resource that best sums up my goal is Deepak Chopra’s book Grow Younger, Live Longer. In it, Chopra outlines various steps we can take to actually grow younger through nutrition, exercise, proper rest, etc.

Inspired by this idea, I have set my year-end biostat (biological statistic) goal to become 39 years old. I know I am 47 years old, but biologically I want to finish this year at an age of 39. To lay a foundation for lifestyle change that will help me accomplish my goal, I’ve incorporated habits and affirmations into my daily life.

My Daily Affirmation

My affirmation sums up all the areas in which I want to invest making a successful lifestyle change, in elegant Chopra style. I read it every morning and check in to review if my ship is moving into the right direction toward age reversal. 39 is a bit ambitious but I believe it is feasible. This summer I am planning to conduct further bio tests — a bit difficult to conduct in Malawi — and hopefully I will arrive at this number.

Here is my affirmation:

“Every day in every way I am increasing my mental and physical capacity. My biostat is set at a healthy 39 years of age. I look and feel like a healthy 39 year old. To reverse my biological age, I will begin by changing my perception of my body, its aging, and time. I do this through the following:

Two kinds of rest (restful awareness and restful sleep)
By nurturing my body through healthy foods,
By using nutritional compliments wisely
By enhancing mind/body integration
Through exercise
By eliminating toxins from my life
By cultivating flexibility and creativity and consciousness
Through love and by maintaining a youthful mind.”

I translated this affirmation into a 6-pillar development plan in this post to put this lifestyle change into practice. And if you haven’t read the first blog post on preparing for a healthy lifestyle change and crucial time management in order to do so, read it here. Like time management, habits and affirmations are an important part of building a foundation for lifestyle change.

Conscious vs. Subconscious mind

To achieve my goal I have incorporated a lot of different routines. It’s a little bit like driving on autopilot. When you start driving a car, you don’t start by thinking, “Let me put by hand onto the steering wheel, let me start the car, shift the gear, press the break, look trough the window.” You do these things almost automatically. Your brain is trained to do them effortlessly.

But remember your first driving lesson, how nervous you were and how challenging driving was at that time?

To me all these new routines are similar, and once I moved these habits (through the use of my affirmation) into my subconscious mind, they become effortless. They are now an automatic part of my day. I am happy when I realize later that I am on track and moving forward.

On the other hand, my conscious mind is busy focusing on the main goals I have set for my day, the challenges I am trying to solve, and the results I am trying to achieve.

It is an elegant balance between moving forward in my growth and being able to accomplish everything scheduled in my day. They are not conflicting but rather they are complementary in moving towards growth.

Habits

One of the hardest things to establish are habits. You might say, ” I don’t have time to do that,” or “My day is already busy,” or “I don’t have the energy or motivation for a new routine.”

Trust me, I was the same way!

But then I came across Andy Ramage and his One Year No Beer (OYNB) program. When I joined OYNB in 2017 the only thing I did was listen to Andy’s thoughts on establishing goals and habits. I listened with disbelief because everything sounded so unrealistic and so far removed from my life. It sounded great, wonderful, but how the hell can I (little me) achieve this?

But then something changed. I took little, tiny steps into the direction he suggested. I started with a few minutes, reflected on the results and then started to expand on new habits and new routines.

Life is a daily journey, and it is about realizing and welcoming every single moment and appreciating what we have. When you grow a habit like you would grow a seed into a plant, you are building a strong foundation, and therefore something that has the chance to be sustainable and to be with you for a long time.

Habits are not doing the same thing every day in the exact same way. A habit (like a plant) needs to be adjusted, pruned, changed up. It is that flexibility, the openness to drop a habit and try a new thing which makes a habit powerful and eternal.

Now I probably have about 50 habits I am focusing on every day and I love it. I love the fact that I am investing in my future and health while having fun in the present and that I am on track of achieving my goals.

How to Prepare for a Successful Lifestyle Change

Part One: Making Time for Healthy Habits

If you read my last post “A New Journey to a Healthier and Younger Me”, you know I have embarked on a new journey of health and wellness. I talked about six specific pillars on which I am focusing in order to make a lifestyle change and, in turn, to transform myself physically, mentally and spiritually.

The ultimate goal? To become physically younger and inspire others to do the same.

Establishing healthy routines is imperative in this journey, and sustainability and consistency is key. So before we go about implementing our six pillars, we must first have a strong foundation on which to build routines. First, we must make TIME for our new daily routines.

1. Examine Your Current Daily Schedule

Examining your daily schedule will help you find pockets of time to make your lifestyle change.

I like the quote I heard a few months ago: “You have the same 24 hours as Beyonce…” The biggest challenge is that we all have the same 24 hours in our day. Expanding one activity means we have to reduce another.

Find for pockets of time in your typical day that you spend on leisure and rethink them from this perspective: Are they really make my boat go faster? Is this really good for my health? Do I really need to watch another Netflix movie?

Think about your daily routines from start to finish. Do you spend too much time on your phone clicking on click bait? Consider using an app on your phone to alert you when you’ve spent longer than 15 minutes “decompressing” by playing a game you love. That game might relax you, but it’s not directly contributing to your healthy lifestyle change.

2. Rethink Your Wake/Sleep Schedule

Personally, one of my most important foundations to find time to be healthy is to first look at the wake/sleep balance. I aim for 7 hours, 30 minutes of sleep and then build my schedule around that. Sometimes it works, but most of the time I’m less than perfect at getting the requisite sleep.

With small children, a full-time job, social obligations, and chores required to keep life running, what is ideal might not be realistic every day. But just having that sleep goal is the key for me. I do not beat myself up when I only get 6 hours of sleep. Instead, I look forward and remind myself that tomorrow is another day and I will try to move into the right direction toward my goal of a healthier me.

Then I reflect on what I can do to get more sleep.

In my next blog installment, we will cover Part 2 of How to Prepare for a Healthy Lifestyle Change. We will be covering affirmations and healthy habit as crucial first steps in our wellness journey.

Stay tuned!

A new journey to a healthier and younger me….will you join?

Rainmaker. Knowledge broker. Healer.

Wishing everybody a Happy New Year!

I am planning to expand this blog from a water and tea blog to a wellness blog and I will document my journey of becoming younger and younger biologically. My goal is to help as many people as I can, to inspire them to become the better version for themselves.

So many dreams for 2020….

While I have been silent for the past months as our family transitioned from Myanmar to Malawi, the start of the new year is also a motivator for me to finally relaunch my blogging.

Over the past months, a lot of things have happened. The move from Asia to Africa has not been without any bumps, but we finally settled into our new life here in Lilongwe, Malawi.

Malawi, also known as the warm heart of Africa, is a wonderful place with so many opportunities, but also challenges. While Malawi is the second largest exporter of teas in Africa, access to clean water is an issue and access to fine water is almost non-existent.

Despite all of this, I managed to continue exploring my passion for water and tea, but an additional desire slowly emerged.

The Year 2019 – My main achievements

These are the moments I am most proud of in 2019 (in no particular order):

Successfully transitioned from Myanmar to Malawi

Walked 100,000 steps in one day to earn the Fitbit Olympic Sandal badge

Being a husband to my lovely wife Kristen

Being a father to my lovely sons

Listened to 230 audio books

Presented at the Fine Water Summit in Stockholm, Sweden

Conducted 5 water tastings on 3 continents

365 days alcohol free and member of OYNB

Maintained my target weight

Built my first home gym

365 days of Elevate and Calm – my ultimate go to apps in the morning.

The journey to better health

As many of my friends know, I have enjoyed my journey to a healthy and better me over the past two years. More and more I realized, that developing a new wellness strategy, is what makes me happy and ultimately will contribute to a stronger me.

Out of this, a new idea was born for me: Push my envelope and create a new ambitious goal.

Daily mantra

My daily mantra over the past two years has been:

“How can I become a better version of myself by the end of the day?”

The daily change has been tiny, but doing this every day has allowed me to reach a level of performance and health I would never thought of possible two years ago.

My wellness and fitness journey, started with a simple Fitbit tracker in 2017 and reaching 10,000 steps every day has been a motivator going forward. In 2019, I even managed to walk 100,000 steps in one single day (took me 17 hours walking nonstop in Rome, Italy) to obtain Fitbits Olympian Sandal badge.

To motivate me to grow as a person, I started using technology on a new level as of this year. In 2019 I managed to listen to 230 audio books and expanding my knowledge has been a passion for me and my personal growth. I read a lot of books on wellness, health, nutrition, bio hacking, aging and most of all reverse aging.

Michael 2.0 – The Year 2020

My 2020 goal sounds crazy, ambitious – but I know, achievable. One of the questions in 2019, which stuck with me is : “Will it make the boat go faster?” I only focus on development goals, if they will add value in growing as a person. If it is counter productive, I will not do it. Sounds easy, but requires a lot of daily discipline. The key is to balance your developments to the point that they support each other and make you as a person overall stronger.

Over the past 48 months, I have eliminated alcohol, sugar, actually any drink calories, as I have now a zero calorie drink diet (I only drink water, tea and coffee).

I am at my ideal weight, set at a BMI of 22.5 , which I have maintained over the past 2 years (give or take a pound). I have a healthy, 117/75 blood pressure, a full range of healthy within normal stats including cholesterol, blood sugar and BF.

My main 2020 goal is:

While I will get one year chronologically older, I will become one year biologically younger.

Everything I am doing wellness wise, is driven by actual numbers and data goals. I have created a detailed affirmation and a plan on how I will achieve this.

Anything I do on wellness has to fit into my busy day. I am first of all a husband, father and work as the head of resource management for the World Food Programme in Malawi. Life is hectic and there are a load of daily challenges which need tackling.

The wellness path forward – A new blog

I am planning to expand this blog from a water and tea blog to a wellness blog and I will document my journey of becoming younger and younger biologically. My goal is to help as many people as I can, to inspire them to become the better version for themselves.

My development plan for 2020 is build on 6 pillars:

Tracking: Making my goals visible is one of the most important elements. I am using a Fitbit tracker, a Fitbit scale and an Oura ring. This provides me with insights on my progress towards my goals and my health status.

Mindfulness: I am a big fan of the Calm app and I have started using Muse 2 this year. Mindfulness has been a game changer for me to be present in the moment and to build a strong mind/ body integration.

Fitness: I am passionate about my fitness routines. I have started to use Neuro Priming and Neuro Stimulation (Halo Sport) this year to achieve better results. I focus on cardio, core and strength trainings. My favorite room in the house – our own gym!

Nutrition: I started my own nutrition programme and I labeled it : Reverse Engineered Metabolism (REM) – I am focusing on giving my body the elements it needs for growth and maintaining the proper health. I also started incorporating vitamins and probiotics on a mindful level. This also includes my zero calorie drink diet.

Skin: To look and feel younger, skin care is essential. This is not coming natural to men so it took some time, but now I am hooked. For me the skin is our largest organ is the entry gate to cell rejuvenation and growth.

Social aspect: While my growth is focused on me as a person, I cannot do this alone. I am so blessed being part of several great communities, most importantly the OYNB community but other amazing facebook groups as well to learn from others. I want to give back and help others in their journey to achieve a healthier and happier version of themselves.

Over the next 12 months I will document my journey and highlight what has worked and what has not. Certainly I will include my thoughts on the latest trends in tea and water as this remains one of my most important interests.

Please feel free to reach out to me in case of any questions and I am happy to include the topics in my next blog.

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The Road to Stockholm – the bridge between water and tea

As I am gearing up to make my way to Stockholm, Sweden to attend the Fine Water Summit, I am putting my finishing touches onto my presentation. I will be highlighting opportunities between the tea industry and the fine water industry and hopefully open avenues and amplify the message for both industries.

What I admire the most about both industries is the passion people have for their product. I have now met many people around the world who have the great ability to tell a story about wonderful high-quality loose-leaf teas and fine waters. Both communities are filled with an extraordinary drive to show the public a side that will add value to their day to day lives. Both the water and the tea communities are filled with giving people who will go out of their way to connect you to their product.

Myanmar

Myanmar has a diversified tea culture. Tea is everywhere. During meals in tea shops, in tea breaks during the day, it is present in many shapes and forms. Often you find simple Chinese green tea, but often Myanmar people will enjoy their tea with milk and sugar. Everybody has their own preference: stronger, sweeter, lighter, not so sweet. It is in the moment a culture of purified water, something I am gearing up to speak further about. Slowly I am seeing that people are mindful of their choices and try to incorporate one of the few brands of spring water which are available.

In a country with a lot of people having little or no income, it’s no easy task to use spring water, but the trend is positive. People are starting to see the need for proper hydration and the need for minerals in their daily fluid intake. I see the start of people becoming aware of the advantages of certain brands and most importantly, the differences in taste. It is my goal to shine a more prominent spotlight onto water and tea and pull them out from the back of the menu to become more front and center in a dining experience.

Tea plantation on the hill near Pindaya, Myanmar

If you are a manager at a workshop, a restaurant chef in a fine restaurant, a teacher in a busy school or a student in a university, water and tea play an important role your life. Many people appreciate these beverages and select their favorite brands or type as they bring them joy and happiness into their often demanding and busy lives. Some people however take these liquids for granted. They accept an average taste as the norm, without knowing what taste, flavor and aroma water and tea are capable of. They are happy to down a glass of tap water to quench their thirst quickly. They dunk a cheap tea bag into a cup of lukewarm water and are happy with the tea-like taste in their cup.

The journey

That is the journey that fascinates me. To connect amazing products to amazing people, who deserve better then just a cheap tea bag or tap water. We all work hard and look for the best possible life, a life full of happiness, joy and fulfillment. Affordable luxury can be had simply by upgrading the tea quality to a loose-leaf tea or by selecting a nice spring or mineral water. We just need to reach out and invest a little to gain big. If relatively simple products such as tea or water can make a difference, how can we achieve this?

Over the past months I have faced the challenging task to bring that message to the public, one person at a time. I found it a victory of the day, when I convinced a shopper in a supermarket in Myanmar to try a spring water rather then the purified water. During my stay I enjoyed in-depth talks with restaurant owners to find avenues for them to fine waters as profit centers for their restaurants and to add another layer to their story. I treasure the talks with water brand owners who want to seek further reach of their product in the global market. I sense, that we are on the way of opening up the fine water industry to a larger segment of the public.

Sommelier

As a sommelier, I aim to add value by exploring interesting ways of connecting tea and water. I explore the different taste structures and present my readers with a small token of information which might get people thinking. Many people do not think about paying attention to their tea water. They are not aware of the possibilities to amplify the taste experience of their beverage.

Many people think, that ‘water just tastes like water’. It is my mission and objective to find the different layers and provide you with a sense of exploration and become more mindful when we taste. How do I describe the taste of water? What difference does that make? What are the products which can change by using different waters in tea? How important are water and tea for my wellness and health?

These are questions I plan to tackle in Stockholm in a few days. I am looking forward to immersing myself in discussions with the champions of the fine water industry and find inspiration in their work and presentations. And I hope I can add a little bit of value to what I am sure will be a fantastic event.

I will certainly bring you a recap of the fine water summit on my blog in the coming days.

Watch this space and stay thirsty!

Diving into the city of water – Venice

What better place to conduct a water tasting in Italy, than in the city of water – Venice. Spontaneously I decided to jump on a train, seek out the fine waters the city has to offer and bring tasting notes to you. On the way I hope to provide you with a glimpse of the beauty this unique city has to offer. One of my favorite cities in the world and a magical place to explore.

I will be mainly focusing on Italian waters and there are plenty to choose from. They have taken over the city as there seems to be a shortage of foreign waters. There are a few around. I discovered a very special non-Italian water which I will include in my review.

Fiuggi

The first water I am tasting is from the town of Fuiggi in the Lazio region. It runs through volcanic deposits in the Ernici mountains. In Europe this water is classified as Ogliomineral water, with a low mineral content. As a water sommelier I am focusing on water beneficial to wellness, but this water is advertised for its health benefits, primary for supporting breaking down kidney stones. I am cautious of such health claims, but you never know.

The water has a low minerality with a TDS of 181. The water has a light , easy flowing and mellow taste, it almost calms the taste buds. Nice, straightforward still water for a relaxing, smooth experience.

Here you see the water in front of the Bridge of Sighs. It is made of marble with stone bar windows. It connects the interrogation rooms with the new prison in the Doge palace. When prisoners would be escorted over the bridge to the prison , they would take one final glimpse of beautiful Venice before disappearing into the darkness of the prison.

Aqua Panna

One of my favorite waters in Italy has to be part of my tasting. I have written about this water in many tastings and blogs before so it does not need any special introduction. From the town Villa Panna and a low TDS of 241 it comes with a crisp , light and almost lemony taste. It is interesting to compare this water to the other low minerality waters. While I found the other ones more full bodied and rounded, Aqua Panna always stands out with a lighter and crisper appearance on the taste buds.

Here you see Aqua Panna next to St Marks Campanile, the bell tower of St. Marks Basilica. Its 98 meters high and collapsed in 1902. It was rebuild in 1912 and inaugurated exactly 1,000 year after the original foundation was laid.

San Benedetto

I have not blogged much about this water, but it is one of the most popular waters inside of Italy. Some good restaurants around the world have it on their water menu.

The brand is located in Scorze, near Venice. The city of Venice pumps their fountain and tab water from the same region and proudly calls it ‘Aqua Veritas’ – true water.

*San Benedetto in front of the Rialto bridge*

The water comes in many bottle shapes and sizes, I tried San Benedetto in the new eco green bottle. Good to see when major water brands move forward and contribute to a better foot print in the water industry. The water is on the edge of the medium minerality category with a TDS of 264. It has a smooth taste with a robust, balanced texture , there is a certain weight in the entrance with a clean finish. A nice easy flowing taste experience.

Fonte Essentiale

I found Fonte Essentiale a remarkable still water. It comes from the Terme di Borario, 255 km northwest from Venice. It has a very high minerality of a 2,480 TDS which is unusual for still waters. High minerality waters have a high complexity and a different taste experience than low minerality still waters. You can feel this complexity on the taste buds. On entry it feels heavy and bold, complex as the taste buds experience the layers of this wonderful tasting water. I found it soft on the edges as you drink the water with a nice and energetic finish.

Here you find Fonte Essentiale on top of the Rialto bridge , the oldest bridge spanning over the Canale Grande. It is a beautiful stone arch bridge and a major tourist attraction in Venice.

S. Pellegríno

S. Pellegrino also does not need much of an introduction as it is a well known super brand and practically available all over the world. Yet it cannot be excluded from an Italian water tasting. What makes S. Pelegríno so special are it’s bold bubbles and yet a well rounded experience in the finish. With a TDS of 841 it comes with a high minerality. I love the energy of the texture, a truly enjoyable drinking experience. It has a pleasant, citric entrance with a lively finish.

S. Pellegrino in front of masks, normally worn during Carnivale in Venice

Donat Mg

While I selected Italian waters for this tasting, I came across this sparkling water from Slovakia, Donat Mg. With a TDS of 13,197 it is off the chart in terms of minerality so I had to experience it and create some tasting notes for you. The minerals contained in this water are several grams (1 g of Magnesium, 1.6 g of sodium, 2.1 g of sulfate) instead of the milligrams normal in waters. I know my taste buds are in for a stormy tasting experience. As expected the taste is quite complex with a bold set of bubbles. Just opening the bottle feels like unleashing a monster.

A surprising mellow entrance is followed by several waves of mineral tastes, in a pleasant way. At the finish you almost feel that the water saved the best for last and you experience a boost of minerals to be remembered. The water brand advertises the water good for digestion (scientifically proven in a study in Berlin). You almost get an Alka Seltzer experience and I can imagine it to be a good remedy for hangovers. If you are in for a special meal, a good water for complex flavors, maybe even a good steak.

Guglie Bridge –
Historic footbridge across the Cannaregio Canal, with a carved balustrade & decorative gargoyles.

There a hundreds and hundreds of wonderful spring and mineral waters in Italy, so we only scratched the surface of the Italian water portfolio. Hope you enjoyed the journey to Venice and let me know if you want me to review more of the Italian or a different water selection.

Stay thirsty!

Mindful Water. Easy ways to taste your water

In this blog I want to examine how water can help us to be more mindful and useful pointers how to best experience and taste your water.

Mindfulness has become one of the most important ways you can improve your life. It’s all about living in the moment, appreciating the now and being able to better control your thoughts. I will share a story with you on how mindfulness has saved my life during a meeting later.

The beauty of mindfulness is that a few minutes every day will have a tremendous impact on your daily life.

Over the past years, mindfulness has allowed me to take charge of my habits and bring more balance to my emotional state. I am using the app Calm , but there are many other options out there such as headspace or insight timer.

You might ask yourself now: but what has water to do with mindfulness?

Most people take water for granted. They sip water here and there, mostly when they feel thirsty or light headed. Many associate water with a meal they take. In most restaurants, a waiter will bring a glass of water as quietly as possible or open up a bottle of water and we sip almost subconsciously as we talk to others.

Hydrate

Being mindful about water can change your wellbeing and your happiness tremendously. Our body is made up of 70 percent water. The better we are hydrated, the better our organs will function. When we get the signal that we are thirsty it is often too late. Our organs do not function properly anymore and we rush to take a sip. Most of us are accustomed to the fact that water is all around us and that you just have to open up the tap to take a sip.

Did you know that by drinking water regularly you can lose up to 10 pounds of weight per year? Just by taking a few sips of water every day.

The quality of the water you are drinking is important. Tap water often contains chemicals to keep the treated municipal water safe and it often does not include enough minerals which your body needs daily.

Spring water on the other hand contains essential minerals, is free of chemicals and comes with a great taste. Drinking water does not only have to be a life saving automatic experience, it can be an enjoyable event.

In order to appreciate the taste, you need to be mindful of how you experience the water. Drinking water can be an experience to appreciate the moment and to be grateful for what we have. It is sometimes the simple things which can help us to get into a better mood and appreciate our daily life.

Let me give you a crash course in tasting. You can break down the experience into several components and you can be mindful of each step.

While your taste buds will be doing the heavy lifting, it helps to enhance the experience to utilize your other senses.

The look

Have a look at the glass, swirl the water around a bit. You can even smell the water, although in most cases the water will be odorless or will have a hint of sweetness. Have a look at the bottle. In great restaurants the wait staff can give you a bit more background on where the water is coming from and what makes it so unique. Knowing what to look for will help your taste buds later on. For sparkling water you can see the motion in the glass: are the bubbles fine or heavy? Do you see them rising to the top quickly or slowly. The intensity of the sparkle will give you an indication on how you might experience your tasting.

12504778 – fresh clean water splash in blue.

The initial sip

The initial sip: When the water enters the mouth, you will have an initial reaction to the water. Does it feels soft or heavy? Do you experience the energy of the bubbles? Does it feel elegant or bold? This can be sometimes a critical moment to decide if you like a water or not.

The taste

Now your taste buds go to work. Each of us experiences taste differently. It depends on the composition of our taste buds and how well we are tuned into the experience. It will also depend on our likes, if we like sparkling or still water, if we have a preference for the intensity or if we like a certain level of acidity. These decisions are made in fractions of a second and feel more like a ‘gut’ feeling. Being mindful and ask yourself: how does this water taste? What makes it special? Do I like it or not?

I like to add certain terms when I describe water. To me there are several categories:

The energy feel: does the water feel vibrant or quiet? When the water dances with my taste buds, is it a slow, romantic dance or a quick, passionate, vibrant dance?
The flavors: Can I sense a bit of salt? Do I feel a bit of acidity? Maybe like a lemon? Like a piece of fruit?
The texture: Is the water velvety or silky? Does it feel complex?
Reflection: Does the water remind me of anything? Granite? Chalk? Silk?

Often a taste will link with a memory. It could be a vacation trip we had to a river or a water fall. It might relate to our grandma’s farm and the spring in the back yard. Maybe a trip to a lake and a taste we had drinking the water on a hiking trip from a clean spring. These memories will try to link to the taste experience you are having right now.

I invite you next time you take a sip of spring or mineral water to be mindful of these categories and find a term that would work for you to describe the water. If you mention these terms to your wait staff they will be able to find you a water that matches the taste and you will enjoy the experience more. Water choices in a restaurant should be much more then just the question : Still or Sparkling?

Part of my job as a sommelier is to find good descriptions of taste, so that people can connect with the experience. It’s not easy as we all have a different understanding of taste. In the beverage industry these descriptions have to be appetizing and inviting so that you would be happy to try it out.

Drinking the water

And finally, drinking the water. When your water makes the way down your throat, it will be a unique experience for you. You might like it or not. This last stage is called the finish and in some cases you will experience an after taste. That does not have to be a bad experience. In some cases you like the experience so much that you will remember the water and would buy it in the future again because of it.

Being mindful

Most of us do not spend much time thinking of this in stages, but being mindful about a simple thing as experiencing a sip of water can open up a whole new world. The saying “ water tastes like water” is outcome of thinking when we do not describe or pay attention to the taste of water. Everything has a taste and everything leaves an impression , you just have to be mindful about it. This is similar to what I am experience in the tea industry. It is just like flying economy and business class. Once you have flown business class you do not want to go back. When we experience a certain taste in water we accept this as normal , as the status quo, but once we have the opportunity to taste something amazing , it will open up a new avenue for us and new possibilities to enhance the quality of life. And why not try to enhance our life with an affordable piece of luxury, a fine water which can add a bit of positivity to our day. Knowing how to taste a water and what to look for, will earn you street (or water) credit with your family and friends.

When I was in a workshop in Rome, during one of the presentations I started to get very bored as the presenter was very dry. I remembered my mindfulness practices and spotted a bottle of Aqua Panna in front of me. I started to think about the qualities of the water, the tastes and the history of this water. These thoughts got me trough the presentation and I took a sip of the water and was saved. You can read my reflections in one of my previous blogs.

Stay Thirsty!

Would You Drink Anti-Aging Tomato Tea?

I rarely review teas on this blog (would you like to see more of this? Send me a comment.)

When I picked up this tea, I had to share my thoughts with you as it was truly a unique experience. Say hello to TOMATINO from the Gryphon Tea Company!

My first reaction was similar to yours – WHAT?

A Tomato tea? Who would ever drink this? The sommelier in me however became curious. If they are selling it, it must be drinkable. At least I can warn people to stay away from this brew. And I have a lot of respect for Gryphon for developing excellent teas. Gryphon is known for excellent high quality teas and was founded in Singapore in 2006 linked to a family tea importer almost 100 years ago.

So I gave it a try and boy was I surprised. Let me first tell you a bit about the composition of this tea. It is actually not a tea but an infusion, a tisane. In the tea industry normally only if the plant camellia sinensis is included, it can be called a tea, otherwise it is an infusion or tisane. The tea industry is relaxed about this and you will find many “teas’ which do not really have any tea plant inside.

Tomatino

The base for this infusion is Organic South African bush tea, rooibos (Afrikaans for red bush). I love this plant, often used similar to traditional tea and has a hibiscus sweet like taste. The rooibos is then blended with organic honey bush, apple, tomato, carrot, beetroot, cinnamon and orange peel, creating its blend no. 268. Quite a complex blend with many different flavors and textures. The mastery of a good blend is to find the right mix of ingredients based on how their taste will diffuse into the water, creating the final drink. Some ingredients only need very little to explode with taste into the water and some might need a little more. All have to work together at a given time to reach the brewing finish line at the same time. The tea company recommends to use 200 ml of a less then boiling water for one sachet for about 5-6 minutes.

Based on its ingredients the blend is naturally caffeine free.

Different tastes can create a unique experience to our taste palette. The thought of putting a tomato into hot water and digesting the stew, no matter how healthy it would be is an appalling thought. We are primed to believe that tea blends will come with fruits and herbs to create a good taste. But vegetables? Not so much.

The tea comes in a sachet, already a plus for me. A sachet is a more liberating loose tea bag, allowing the tea to fully unfold when brewed. It is intended for high-quality loose-leaf teas to extract their full flavor as intended during the brewing process.

Tea water

A note on water to be used: a good water would have:

a low TDS – Total Solids Dissolved (preferably less than 50 – you will find the number on the water label, sometimes called – total minerals diffused); and
a ph level of about 7, sometimes a little higher is fine.

Sometimes you will find waters different to the criteria but they seem to be working well with tea. It there is interest, I can put together a list of good tea waters from my experience.

The Tomato Taste

Once you overcome your initial reservation about trying a vegetable tea and you made the tea according to instructions, a wonderful sweet smell will greet you. The first sip is amazing as you are crossing the line between your perception and the feedback from your taste buds that something amazing is happening. You can taste tomato and carrot but you will find a gentle balance from the sweetness of the rooibos. The beetroot, the apple, cinnamon and orange peel add a herbal and fruity layer to bring the composition together. In addition to the vegetable taste, you will get a crisp citrus counterbalance to make it a pleasant overall experience. While the tomato taste will be noticeable at the beginning, the finish will bring a burst of additional fruit and spice flavors. Quite a treat for your taste buds. It brings together savory and sweet taste dimensions. In addition to the taste and smell experience, I love the color in the cup. It is a perfect blend of tomato meets carrot, rooibos and orange.

Tomatino is a great tisane to enjoy with food. It would go best with baked or grilled fish with a tomato and red pepper puree. I would also recommend a water with a medium TDS (250 – 800) to compliment your food and tea.

Tomatino, besides a great taste, will come with a huge amount of wellness benefits. The tomato is also labeled the elixir of youth for its anti-aging effects. It is filled with antioxidants and super fruits, so you will get additional mineral and vitamin benefits.

Taste thoughts

Tomatino is a great example of blending teas to achieve new taste experiences. We all are unique individuals and we all have our different perspectives on what tastes good and what does not. We experience our life journey and make little mental notes on what fruits and vegetables we like and what we better stay away from. As a sommelier it is my privilege to find teas and waters which match your taste and give you the best experience on what matches best your taste experience. Sometimes it is also my pleasure to recommend something new to you, something that might change your mind or that makes you experience a drink that might surprise you. In the case of Tomatino I can promise you that you will experience something which based on the title and the ingredients you might have not expected.

And this is the beauty of life. We never know what to experience next and it might be a wonderful surprise that expands our horizon. You might be able to find a new favorite. The best is yet to come.

Stay thirsty!

Water is a Human Right

Whoever you are, wherever you are, water is your human right

As we marked World Water Day last week I would like to highlight the importance of access to clean water around the world.

This year’s theme of World Water Day has been “Leave no one behind – clean access for everybody by 2030”.

The heartbreaking reality

Here are some of the realities we are facing in today’s world:

2.1 billion people live without safe water at home.
One in four primary schools have no drinking water service, with pupils using unprotected sources or going thirsty.
More than 700 children under five years of age die every day from diarrhea linked to unsafe water and poor sanitation.
Globally, 80% of the people who have to use unsafe and unprotected water sources live in rural areas.
Over 800 women die every day from complications in pregnancy and childbirth.
Around 159 million people collect their drinking water from surface water, such as ponds and streams.
Around 4 billion people – nearly two-thirds of the world’s population – experience severe water scarcity during at least one month of the year.
700 million people worldwide could be displaced by intense water scarcity by 2030.

Water in Myanmar

As a United Nations staff member in Myanmar I can see the challenges of access to clean water every day. Since I moved here, I have been faced with the reality of having to use water from bottles and filters as the tap water cannot be used, not even for brushing teeth. While I am in the fortunate position of being able to buy clean water for my family, many people in Myanmar do not have that ability due to their limited income.

Inle Lake

I was glad to see that Myanmar has been chosen as a backdrop in the official World Water Day poster. Inle Lake is located in Shan State in the north of the country, a complex area with a long history and inspiring sights. The fisherman you see in the poster has a unique way of peddling on the lake, wrapping his leg around the pole to steer the boat. They also use the traps you see to hunt for fish. To me Inle lake as been an inspiring region were tradition and innovation is coming together. You can see amazing projects where renewable and sustainable energy meets traditional Myanmar and Shan state culture.

It is also a reminder of how precious these water reservoirs are. They provide livelihood to thousands of people.

Water is essential

Since we all need water to survive, people are forced to drink the tap water, resulting in many people becoming sick and even dying from water born diseases. People in the developed world do not think much about water as it is readily available around us. Once something becomes scares it will rise as a priority and gain our attention. We do not see water as a critical element for survival. In most developed cities, water is available as tap water or can be drank from clean fountains as I have experienced in Rome, Italy.

Living in Myanmar made me realize how important clean water is for our survival and wellness. Since water is clear and odorless there is a lot of trust we need to exercise when drinking water that it will be good for us and safe to drink.

We often rely on known water brands to be certain that the water will be safe and clean for us to drink.

The fine water industry

The fine water industry takes this important step forward. Not only do premium brands provide clean and safe water to drink, they also ensure that minerals are available in their waters which will promote wellness in our lives. You will find a description of the mineral content on the water bottle label. The TDS (Total Dissolved Solids) will give you s sense on the overall mineral level in that particular water.

We are constantly in search of improving ourselves and performing at our highest level and with water we have an easy-to-implement product right in front of our noses.

Take a moment to think about the state of our planet when it comes to water and consider what action you can take to improve the current state.

Stay Thirsty!

A Different Kind of Sommelier

When I heard about Marc Almert being voted the best Sommelier in the world by ASI (Association de la Sommellerie Internationale), I was first of all happy. Happy, that a fellow German has won this title and that there is hope (half-jokingly), that my German taste buds have some genetic advantage in the world of tasting.

Once the happiness settled in and I congratulated Marc, one of my old questions came back to me: Why is it always wine that is associated with the word Sommelier? As a tea and water sommelier, how do I compare?

It also brings back a point I was advocating for over the past years, that we sommeliers would benefit from collaborating. Let me first be clear for the people which already have started to type comments: in Sommelier terms, wine will always play a major role, there is no question that wine plays a dominant role when it comes to fine beverages in the restaurant world.

But let us ponder an additional question for one moment: how can sommeliers, wine, water, tea or even olive oil or chocolate sommeliers benefit from collaborating with each other? Can the customer experience be enhanced by having a heightened experience as a product from Sommeliers getting along with each other?

Sommeliers from different areas do not need to be in competition with each other. I do not think there needs to be a conversation on which field produces the best sommelier. There is no need to look up or down, as respect for each other’s accomplishments will all move us in the right direction. Each specialist, who is passionate about his or her area can contribute to the table experience and add value to what ultimately the customer will benefit from.

@MartinRiese has successfully demonstrated that water sommeliers add significant value and bring water forward as a significant revenue center for the restaurant. Sommeliers like Martin make water entertaining and important for people to notice. The fine water industry is at the beginning of a new beverage revolution where the conversation on fine water will enter front and center.

How about that certificate?

I agree, that a 4-day summer course, where you are presented with a “Sommelier” certificate will not make you an expert. A one-year Tea Sommelier course which brings you to the ability blind taste tea and determine the year and even the tea plantation does. A hands on, intensive course over 3 months with the fine water academy and the expert guidance from Martin Riese and Michael Masha certainly will.

I remember the summers when my family went off to the beach to relax and I would stay for 8 hours in the kitchen to taste and describe different teas. I remember long weekends of water tastings to develop a palette for water flavors and textures. Tasting is an essential skill for sommeliers and it takes a long time to develop enough confidence to develop a good skill level. Certified Sommeliers in the tea and water industry with credible institutions are passionate individuals who want to make a difference in the world and lead the way to a higher level of spirit and sophistication in their industry.

What is a Sommelier?

If you google ‘Sommelier’ most likely the words ‘Wine waiter’ or ‘Wine steward’ will pop up on the top of the list. Ads for sophisticated wine schools and expensive wine classes will be offered. Other beverages will not appear until far, far down the list and rarely in the context of Sommelier.

Sommelier history

King Philippe V of France first recognized the job of sommelier as a formal profession in the fourteenth century when a ‘sommelier’ was a court official charged with the transportation of supplies. The word came from the Middle French – a ‘saumalier’ was a pack animal driver, derived from the word ‘sauma,’ referring to either the pack animal or the packsaddle. In King Phillipe’s day, the job of sommelier involved keeping the provisions of the royal house well-stocked. It also involved taking nibbles of perishable foods and sips of perishable wines to ensure that they were still edible and had not been poisoned. A wise sommelier would need to take careful stock of the popularity of the nobleman or monarch he chose to serve if he wished to preserve his health!

The modern version of a Sommelier

As a dual Tea and Water Sommelier, certified by the World Tea Academy and the Fine Water Academy, I am enjoying my ability to learn and educate in two different yet equally passionate industries. I made it my mission to be a bridge ambassador, who can connect the world of tea and water and identify opportunities for the hospitality industry. I am working with brand owners to develop strategies and ways to get the public more excited and more educated about incredible products the industry has to offer.

Everybody has a different preference and a different flavor and taste profile. Sommeliers taste hundreds of different products to be able to recommend an option to a customer which they would enjoy. Some people might like sparkling water, some might like a still water, some a green tea and some an oolong tea. We all have a different set of taste buds with which we are enjoying the world and it is the opportunity of sommeliers to find that magic match. Sommeliers can spark interest and highlight the benefits of high-quality products to enhance the customer experience.

A night to remember

I had a wonderful collaboration experience in November 2018. During a networking event for my current job, I met the Olive Oil Sommelier Benedetta in Italy, who conducted an Olive Oil and Balsamic Vinegar Tasting. I learned new things and most of all I could sense her passion to give people more information about Olive Oil and Vinegar, in order for them to improve their choices and their experience selecting the right oil in the future.

For me that is the essential point: A sommelier has the ability to spark an inspiration in people and show them a side of a beverage they have not seen before and what will make their experience better and more enjoyable.

Each island of the beverage industry produces experts who have a passion and developed a way of presenting their knowledge to people who do not think about beverages in such an extensive way.

As a water and tea sommelier I have the good fortune to be certified in two wonderful industries. What connects these industries is the passion to make their beverage more visible and more exiting to the public.

Conclusion

The bottom line is that Sommeliers from different industries should collaborate more and exchanging perspectives and ideas that will benefit us all. I would love to see a cross industry network of Sommeliers to present their ideas to each other.

I am looking forward to the Fine Water Summit in Stockholm in a few weeks where I will talk about the bridge between Water and Tea and the opportunities for both industries. I am looking forward to exchange ideas with the best of the best in the fine water industry in looking towards new trends for the future.

Looking forward to sharing my insights from the summit here on this blog.

Until then, Stay thirsty!

How to Easily Brew the Perfect Cup of Tea

Everybody has their own preference. Some like tea bags, some like high quality loose leaf tea, some are just somewhere in between. It is not up to me to convert you or decide for you what you find the best. My goal is to make you a little bit more curious and provide you with options for your tea journey.

The perfect cup of tea is the one you like the most. It is the one that hits the spot and has the right taste. The perfect cup will bring joy and a sense of gratification to your day. What could be better than to find an oasis of happiness in the middle of a stressful day. I talked a lot about taste in recent posts and tasting right takes a lot of practice. Bringing a little bit of mindfulness in the way you are making decisions when making your cup of tea can go a long way and ultimately lead to better tea enjoyment in the process.

The key components for the right cup of tea are:

1. The right water

2. A high quality loose leaf tea

3. The right brewing temperature

4. The right brewing time.

You can take this further to the top by selecting special brewing vehicles and a wonderful cup to enjoy the tea in, but I am trying to focus on the essentials. The key is that you create an experience that suits you best and connects with what you like. There is no perfect one-size-fits-all solution.

1. The right water

The quality of water is often overlooked. As a water sommelier this is one of my most important areas of education and also one of the most fascinating. You do not have to be a water sommelier to make a good cup of tea, but if you want to expand on your essential knowledge, I can highly recommend a Fine Water 101 course with The Fine Water Academy to learn the basics.

The best tea water has a ph level (check the label on the bottle) of around 7, and a super low TDS (Total Dissolved Solids), best below 50. (As long it is in the neighborhood of these numbers, you can select a water you like the best. I believe that selecting a wonderful water will only further add to the tea experience by adding a little piece of affordable luxury and will complement the high-quality tea. Remember, 95% of tea is water and a fine water will make such a big difference.

2. A high quality loose leaf tea

I often get the comment: “But this kind of tea is more expensive. Is it worth it?” Totally. The beauty of loose leaf tea is that you can re-steep the same leaves, while with a standard tea bag, you can normally only use once. If convenience is a priority, buy some empty loose leaf tea bags or pyramid teas. Try to research where the tea is coming from, which country, even which state or province. Try to learn more about the characteristics, what is the best way of brewing it, what are the intended flavors or aromas. Most high quality loose leaf tea is produced by experienced tea masters and they turn a leaf into a piece of art and into a wonderful taste.

Certainly there are limits and it’s the same with water or wine. There is the terroir and the conditions that will influence the characteristics of the tea leaf. The soil and the water running trough the ground will have an impact on the growth of the tea plant. A tea plant in the soil of China will be completely different than a tea in the soil of India. The beauty is that you have six types of tea to choose from and thousands of different kinds of tea. Even if you would drink a different tea every day for the rest of your life, you would not be able to experience them all. So pick something you like. If you give me a preferred taste you like, I can guide you in the right direction to fast track your search.

3. The right brewing temperature

Most teas are pretty forgiving. You can boil the water and pour it over the tea leaf and you get a decent cup of tea. Some high quality loose leaf teas are not so forgiving. Use the wrong temperature and the tea will turn bitter or weak. So using the right temperature is essential and the below picture can guide you in the right direction. You do not need a thermometer. Just use the fisheye method to ‘eye ball’ the right temperature. When you see bubbles on the bottom of the pot, it will tell you about the temperature of the water. Tiny bubbles (the size of shrimp eyes) will be a water temperature of about 160F, while the size of fish eyes will be about 180F).

4. The right brewing time

If you brew some teas too long, they become too bitter. Brew it for too short an amount of time and they become too weak. In the picture below you can see the right combination for a tea type. You might have to experiment a little bit to find just the right spot for your tastes.

Conclusion

Being mindful of these components will result in a better cup of tea, one that you never imagined. It is like flying business class for the first time and never wanting to go back to economy. Life is full of obstacles and challenges. Treat yourself to a nice cup of tea and great a little piece of happiness to brighten your day. Choose a favorite cup or mug to drink the tea to further elevate your experience.

If you know the background of the water you are brewing the tea in, the culture and terroir of the tea leaf, brew it at the right temperature and at the right time, I guarantee you that you will create something magical, something special to be remembered. And you can use this knowledge to bring joy to your friends and family. Nothing creates happiness more than a wonderfully brewed cup of tea, at least for me.

Stay Thirsty!