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At Evolution 107.9, we shake up radio and the media!

You nStudiootice that we look a little different and sound a little different – that’s because we are! We’re dedicated to experimentation, creativity and distinctiveness. Part of our uniqueness comes from the simple fact that we are all students at the BC Institute of Technology. We are always learning and asking questions and want to bring you along for the amazing ride.

Find out what our staff – called Evolutionaries – are doing, interact with us via social media, skim through our produced shows, stay up to date with what’s going on in the community and of course – listen to our music.

Major label… indie label… or no label – we don’t play hit music, we play good music!

Recent Posts

Tea, Anyone?

Fancy a spot of tea, rather than the bean water most of the Western world is drinking these days? While you might be talked into drinking Earl Gray or Pu-erh, the following teas are a bit more adventurous than that.

The three basic types of tea in China, according to colour (and fermentation levels).

  1. Russian Brick Tea
    Yeah, you heard me right. Similar to how the Chinese keep their tea lying around, it’s Russian black tea compressed into a brick. When you’re feeling a little parched, just grind a little off and brew the dust. The antique ones have all sorts of designs and words on them, some date back to Tsar Nicholas II. Just be sure to sanitize it first, they’re meant for travel, after all.

    An antique tea brick from the time of Tsar Nicholas II. Seriously, don’t drink antiques. The older the brick, the more mould in it.

  2. Awabancha
    This tea is pickled.
    Awabancha from Tokushima, Japan pickles their green tea like sauerkraut. The tea is picked, boiled until brownish, leaves mashed, and pickled in the water it boiled in. In the end, it’s dried so it looks like any old Japanese dark tea, and I hear it tastes great (a bit sour, though).

    I don’t know about you, but I find fruit teas far more revolting than this stuff.

  3. Pocha
    This Tibetan and Indian staple is highly popular with its people, and you’d have several cups of it before work. It takes a bit of work churning the dark tea with yak (or cow) butter and salt, but it sits in your fridge very well. But nowadays people lead far busier lifestyles, so you’d get tea bags to brew, then throw in the butter and salt in the blender.

    Mmm, nice and salty.

There are a LOT more teas I wanted to show you guys, but those really might make you lose your appetite so I’ll leave it there. Wherever you’re travelling to try out their local teas. Who knows, you might find it pleasant and it’ll make for great watercooler conversation.

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