The Honorable Mr. James David Hooley, the United Kingdom's ambassador to Cuba, celebrated his first "Tea Day" in Havana in a very different manner than is customary in his home country.
A month after assuming his diplomatic mission in the Cuban capital, the British ambassador visited a farm in Guanabacoa on May 21, where he was welcomed by the leaders of the local project Bacoretto, which specializes in the production of gluten-free artisanal flours.
During the visit, Hooley learned the Cuban way of preparing infusions similar to tea: brews of medicinal plants such as oregano, linden, chamomile, mint, moringa, or guava leaves, among others.
Instead of the traditional English black tea with milk, the diplomat found himself experiencing something defined by healing and scarcity. “You do it very differently,” he said with a smile after tasting a local brew served with cookies and pancakes made from Bacoretto's gluten-free flours.
An English tradition reinterpreted in the Cuban way
In the United Kingdom, the tea ceremony is much more than simply enjoying a beverage. It is a tradition deeply rooted in British identity, a daily pause to socialize or simply savor the moment.
From the classic “afternoon tea” with pastries and scones to the robust breakfast tea, consumption is a cultural expression that ranges from protocol to affection.
In Cuba, although there are tea enthusiasts, there is no deeply rooted culture in this regard, as can be said for coffee.
Infusions, commonly known as herbal teas or decoctions, are primarily consumed for medicinal purposes. They are not typically chosen for pleasure, but as an accessible resource in times of illness or scarcity.
However, due to the current food crisis that the country is experiencing, many families have begun to turn to infusions as a substitute for coffee and milk at breakfast.
Bacoretto: Cuban flour for an alternative diet
The Bacoretto project, led by 39-year-old entrepreneur Gabriel Pérez, produces between 6 and 8 kilograms of artisanal flour weekly from yuca, rice, plantains, and coconut. However, the lack of funding and machinery limits the expansion of this family-run microenterprise which employs eight people.
Your proposal targets a growing market of individuals with gluten intolerance who need local and natural alternatives, but in Cuba, few chefs know how to work with these flours.
With this visit, the new ambassador reaffirms his commitment to strengthening the relationships between the United Kingdom and Cuba, starting from cultural and human perspectives. He made it clear that a cup of tea is always an opportunity to converse with Cuban entrepreneurs from the private sector.
Frequently asked questions about "Tea Day" in Cuba and the food situation on the island
How did the British ambassador celebrate his first "Tea Day" in Cuba?
The British ambassador celebrated his first "Tea Day" in Cuba by visiting a farm in Guanabacoa, where he learned about the preparation of Cuban infusions with medicinal plants, a different experience from the traditional English tea with milk.
What is the difference between Cuban infusions and traditional English tea?
Cuban infusions are primarily made for medicinal purposes and use local plants such as oregano and chamomile, while English tea is a cultural tradition centered around black tea with milk. In Cuba, infusions are more of a resource in times of scarcity than a choice for pleasure.
What is the Bacoretto project and how is it related to "Tea Day" in Cuba?
The Bacoretto project is a Cuban family microenterprise that produces artisanal gluten-free flours, used for making cookies and muffins that accompanied the infusions during the celebration of "Tea Day." This project highlights local culinary innovation amidst the food crisis in Cuba.
How is Cuba's food crisis reflected in the celebration of "Tea Day"?
The food crisis in Cuba is reflected in the use of infusions as substitutes for coffee and milk during breakfast, highlighting the shortage of basic food items. The visit of the British ambassador and his involvement in the preparation of infusions demonstrate a focus on adapting local resources in response to the shortages.
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