A 12-Step Guide to Staying Sane During the Plague Year: Niall Ferguson

Maybe you stayed safe in the plague year. Most of us have. But did you stay sane? A growing body of research shows that the damage to our health caused by COVID-19 went far beyond the disease itself. In addition to multiple physiological conditions that have claimed lives because people eschewed medical care they would normally have sought, a great many of us have suffered psychologically — some from fear of infection, some from protracted incarceration with their nearest and dearest, many from the enforced isolation that does not come naturally to our species. Survey data from the United States, China and other countries point to a pandemic of depression, anxiety and stress.

I’ve had the good fortune to avoid both physical and mental illness in 2020. As a repressed misanthrope — who for many years was forced by circumstances to be much more gregarious than I really am — I have positively relished nine months in one place with a social circle confined to my wife, my two youngest children, and a handful of local friends. (I cannot speak for the other inhabitants of my bubble.)

As the year nears its end — and with the plot twist of a new and more contagious U.K. variant of the SARS-CoV-2 virus, as if to reconcile the Europeans to Brexit — I feel duty bound to share some tips for maintaining mental health. In honor of the process formulated in 1935 by Bill Wilson and Robert Holbrook Smith, the founders of Alcoholics Anonymous, here are my twelve steps to staying sane (or at least getting no more insane) in a pandemic:

Step One: Drink tea, not booze. I began 2020 with my first ever trip to Taiwan, where I was cured of making tea like a Brit, i.e., chucking a teabag, boiling water and some milk in a mug. Sitting cross-legged in the Shi Yang Shan Fang tea house, which perches on the side of Yangming Mountain to the north of Taipei, on a night of torrential rain, I experienced my first gong fu tea ceremony. A young man conducted the ceremony, which involves multiple pots and cups, all made of delicate, unglazed clay. “Are you a tea master?” I asked him, somewhat crassly. “No,” he replied serenely. “I am the servant of the tea.”

Ever since that evening, I have served tea this way three times a day, beginning with Taiwanese gaoshan (high mountain) tea in the morning, followed by Wazuka Yuki Oolong Cha at lunchtime, and concluding with Japanese sencha (green tea) in the afternoon—all ordered from the wonderful Sazen Tea. More than anything else I have done this year, the tea ceremony has kept me sane in the solitude of my study.