The brief: to line edit six short descriptions of meetings between Kyoco Taniyama and the participants in her installation art project, ‘Tea and Homeland’.

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How to make Eritrean tea

  1. Grind roughly equal amounts of cloves, cinnamon and cardamom pods to taste
  2. Put 1 spoon of the powder in a teapot with some black tea bags and add hot water


The tea I drank together with her two-year-old son is from Eritrea, prepared in her own style. She first ground cloves, cardamom and cinnamon to a powder. Then she put one spoonful into the teapot, and finished it by pouring in black tea. This one sweet and spicy spoonful of powder completely transforms the tea with its addictive flavor. It seems that the conventional way of drinking the tea is to add lots of sugar, but she makes it without sugar to suit her taste.

Many people drink tea in Eritrea, but the coffee ceremony is traditional when visiting family or friends. Spending nearly the whole afternoon together drinking an average of six cups of coffee is one of the most recognizable parts of Eritrean culture. Brewing this coffee and the habits surrounding it are passed down through the family, generation to generation. This culture has been inherited by the Eritrean people of the Bijlmer too. In the modern city, where people are pressed for time and don’t use much of it for tea breaks, I thought I would like to review or rethink our daily common cultural tea habit after hearing these stories.

She emigrated at a young age. Drinking this spicy tea and eating ketcha bread bring her back to the memories she has of her homeland. Recreating the taste of her mother’s ketcha, she retraces her memories and makes it in her own way by kneading a dough containing three types of organic wheat flour, salt and water. The bread was extremely fragrant and delicious, a bread which I had never tasted before.








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  1. 固形のグローブ、シナモン、カルダモンをグラインダーで粉末にする(それぞれの量はほぼ同量。好みによって調整する)。
  2. ひとさじの粉末と紅茶のティーバッグをポットに入れ、熱いお湯を注ぐ。