 |
|
Reply
| |
Intro for this chapter
When we think diet drinks, the first thing that comes to mind is something that tastes strongly sweet and full of artificial sugar and other mysterious things with unpronounceable names. The best diet drink you can actually take as a first choice and to start curbing the fiercest appetite is simply WATER. I am lucky enough to get my water from a wonderful artesian well that is so naturally sweet that it is a treat to drink. I love Cold water in the summer time as nothing else quite is as refreshing. When your body is signaling you that you need liquid..what is is really saying is..."PLEASE , give me some water...." So do try to always reach, first, for water and drink a full glass before you go for your preferred beverage...I bet the craving will be nipped and your body will reward you for it. From our best diet drink, water, we can start making variations which is where the recipes in this chapter can help. Just adding a lemon to a sparkling glass of iced water will bring a refreshing curb that is unlike anything a glass of soda would do. Just so you know, all a soda will do is cause you to be MORE thirsty...so if you have that habit of needing a fix of soda, I strongly suggest you start to eliminate that unhealthy mix of big words from your body nutrition. It only leads to more addiction, by giving you the taste but not the health that your body craves. Substituting a taste similarity is not breaking a habit that needs to be stopped. This chapter will give some really good ideas for you to try that is both healthy and nutritious. With any luck, there will not be too many calories involved for those trying to cut down on that area. There are a couple of things that you will want to have handy when making a witchy beverage. First, a good calorie counter is very wise . There are many books on the market that has a in depth list of food and their calories. I really like having one of those pocket versions that I can just have with me all the time. The bigger versions are great to have beside all those cookbooks though. This will help you learn to keep your calorie intake in check by just knowing what and how much you are putting into your body. Next would be measuring implements by spoon, or by the cup..both are important in keeping your count accurate. Eventually you will learn what a real cup or teaspoon of something is, but for now...have them as part of your arsenal! Finally for a great mixer is a blender. Yep..many times you will get a whole new appreciation of mixed ingredients by blending them. You can use a whisk, too, but I still suggest having a blender as part of your kitchen preparation tools. One last thing I want to add here is that you have a good teapot. The key to a great pot of tea is having a tea pot that you can place your tea bag or tea strainer into and pot the boiling water into. In this pot (preferably glass) is where you seep your brew. Not on the stove in a boiling frenzy that ends up making your tea bitter and bland with every healing benefit scalded from the leaves and roots. I will talk more about how to properly brew teas later on. But for now, place this on the list of things to have in your tool box for perfect beverages. |
|
 First
Previous
2-7 of 7
Next
Last
|
|
Reply
| |
Tips & Sips Brewing the perfect cup of tea is only as difficult as you want it to be. Bellow are some good guidelines to follow, but of course I encourage you to try and discover on your own what works best for you. Right Equipment: Japanese tea, more so than many other kinds of tea needs room when brewed. A tea ball is not recomended. I suggest either using a Japanese tea pot, tea strainer.or simply cheescloth or the handy tea bags you can get at health food stores. Measurement: In general the ratio of tea to water, is approximately one teaspoon to one cup of water. Yes you may re-use this tea to brew several times, but note that the potency will go down with each brewing and it is not recommended to brew more than 2 or 3 times.
However some teas have a larger leaf size, for this reason I suggest slightly more than one teaspoon, or slightly more than you would use for a normal tea. These teas include, Genmaicha, Hojicha and Bancha to name a few.
Also for more expensive teas such as Gyokuro it is suggested that you use a little less water than you would normally use because of its delicate flavor.
For matcha I typically recommend 1/4 - 1/2 of a teaspoon for one cup of water, depending on desired strength. Technique: When brewing tea, please do not stir or mix. Simply pour, otherwise the tea may become cloudy. Also it is tradition that you do not add anything to a Japanese tea (such as milk or sugar), in fact it is a common trend in Japanese culture to consume things as close to its natural state as possible. But I also understand that sometimes an addition may help balance the taste for paticular consumers, all that I request is that you try the teas in their natural state, then adjust as needed. You will likely to find that you do not need anything.
For matcha whisk thoroughly with a quick side to side motion (not in a circle) until you see a bubbly foam. Water Quality: Does water quality affect the taste of the tea you brew? Yes, this may seem obvious, but do not brew tea in water that you would not normally drink by itself. The better the water you use the cleaner the taste will be. And likewise the better it may be for you. Most Important: for Water Temperature and Brewing Times: I suggest approximately 180 degrees farenheit (just bellow boiling) for about 3 minutes for japanese teas \. If you like your tea stronger in flavor add a minute, or for more subtle flavor, subtract a minute.
The same temperature is applied when brewing matcha, but since matcha is so fine and has such a greater surface area no wait time is needed. Matcha brews instantly.
When brewing more delicate teas such as Gyokuro slightly lower temperature is suggested. I have found that English teas take a bit longer and I like the 20 minute rule ...for English teas that seems to make a perfect pot of tea to steep for 20 minutes and serve with cream and honey. I know...not a dieting thought but purely of tradition and love of tea. Proper Storage: Store your tea in a tightly (ideally air tight) container, away from light, heat and moisture. However do not keep in refrigerated places, this will usually cause a moisture build up. When green tea is exposed to air, the Chlorophyll (chemical component that causes the green hue) will change its color to reddish brown. It will decrease the taste and aroma. If no canisters or containers avaliable, our best suggestion would be a tightly sealed plastic bag, placed inside somthing of solid color such as a paper bag. They can also be kept in the original container, and sealed tightly.
Properly stored tea can easily be kept for many months with no loss of flavor. |
|
Reply
| |
Tea Health Information There is a wealth of tea health information that has been published in journals, books, newsletters and on the internet. Hundreds of scientific studies involving humans and animals have linked daily tea consumption -- whether black, green, oolong, white or herbal tea varieties -- with medicinal benefits. In fact, knowledge and use of tea as a health tonic for various ailments dates back thousands of years to when the brew was first discovered in China. Today, tea health information reveals therapeutic properties for almost every type of health condition from arthritis, heart disease, cancer and liver disease to asthma, tooth decay, stress and weight control. The research is exciting and indicative of potential benefits from such a natural source �?the Camellia sinensis plant, a perennial evergreen shrub from which all tea comes. Yet, it is important to keep in mind that more studies need to be done to further substantiate findings. The following selection of articles are provided for general information and reference purposes -- and should not be interpreted as specific medical advice. If you are considering adding a tea regime to your daily diet for therapeutic or medicinal purposes (and not just for the sole pleasure of drinking the flavorful beverage), be sure to first consult with your healthcare provider.
Health Benefits of Green Tea More than five hundred studies have been conducted in recent years to research the potential health benefits of green tea. While in Asia, this smooth, delicate tasting brew has been used for medicinal purposes for thousands of years. Scientific findings have linked green tea consumption to the slowing or prevention of cancer (specifically cancer of the bladder, colon, esophageal, stomach, and pancreas), heart disease, rheumatoid arthritis, impaired immune disease, and liver disease. Health benefits of green tea even have been proven to aid tooth decay and dieting. The tea’s medicinal properties -- whether consumed hot or over ice -- are attributed to its rich concentration of catechin polyphenols, particularly epigallocatechin gallate, which act as powerful antioxidants that ward off disease and improve health. The limited oxidation or fermentation of tea leaves during processing protects these antioxidant properties from breaking down, making the health benefits of green tea more significant that black or oolong varieties. Here are highlights of some recent studies that point to the extensive health benefits of green tea. Cancer
The Journal of the National Cancer Institute published results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. A Japanese study among women who drank a form of powdered green tea revealed that their risk of getting bladder cancer was cut by 50%. University of Purdue research studies confirmed that green tea compounds inhibit the growth of specified cancer cells. A 1990 study revealed that people who drank green tea lowered their rate of colon and rectal gland cancers. Other related studies have confirmed that tea drinkers were less likely to develop colorectal cancers than non drinkers. Indiana University School of Medicine researchers found that mice who were exposed to a liver carcinogen developed fewer tumors when they were given green tea compounds, suggesting that green tea helps prevent liver tumors. Mayo Clinic scientists found that the active green tea component,epigallocatechin gallate, was effective at killing prostate cancer cells. A report in Fundamental & Applied Toxicology revealed that mice who had green tea added to their diets developed fewer or no lung cancer tumors compared to the mice who did not have green tea added to their diet. The International Journal of Cancer reported a study among humans that concluded that the more green tea consumed, the less likely one is to develop pancreatic cancer. A report in Cancer magazine reported drinking green tea reduced the risk of developing stomach cancer in humans Heart Disease A 25-year study of people drinking more than 8.5 ounces of tea daily revealed a lower risk of coronary heart disease than those whose green tea consumption was less. Also, the study found that the rate of first heart attacks and potential risk of dying from cholesterol-related heart disease issues was notably reduced. A Japanese study found an meaningful decrease in cholesterol levels among men who had a high intake of green tea. Other animal studies have confirmed these findings and revealed that green tea contributes to lower serum cholesterol levels. Scientists at Case Western University found that green tea antioxidants postpone the beginning of and decrease in the severity of one type of arthritis in mice. A test tube study in Europe revealed decreased movement of blood cells that cause inflammation when exposed to green tea antioxidates Research has showed that green tea protects liver cells by triggering the immune system to ward off the effects of alcohol and chemicals in cigarette smoke Researchers at the University of Geneva in Switzerland found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo, suggesting the brew's positive contribution to weight loss Information from human and animal studies demonstrate that green tea inhibits bacteria that causes cavities in teeth. Also, there is fluoride present in tea, which helps protect against cavities.</MENU> In addition, there are a multitude of other articles and resources on the internet that provide information about scientific research related to green tea. To garner the greatest health benefits of green tea, brew the leaves in their natural, original form �?rather than use tea bags. Studies suggest that some commercial tea bags contain less then 10% of tea’s original antioxidant properties. Please Note: Before starting a tea regimine for medicinal purposes, always consult with your doctor and discuss how and whether tea can play a role in your health care.
|
|
Reply
| |
(not sure if this will go in the book or not...) How to Make Organic Kombucha Tea Organic Kombucha tea, also referred to as Mancurian Tea or Kargasok tea, is made with a live “starter culture�?that is added to a mixture of black tea and sugar. It is then allowed to ferment for a week or more before it is ready to drink The tea is a sweet-tasting beverage that is known for a variety of health benefits that include helping to boost the body’s immune system, promoting healthy digestion, building stamina, and fighting a number of infections. Though, the Food and Drug Administration has not approved organicKombucha tea for medicinal purposes, it has been recognized around the world for its health benefits for centuries. Organic Kombucha Tea Recipe
Supplies to Brew Organic Kombucha Tea <MENU> A suitable brewing container, about 5 litre or 1 gallon capacity A piece of muslin, kitchen towel or some other piece of clean porous material. A size that will cover the top of the brewing container with some overlap. A large elastic band to hold the material on the container. A thermometer (optional) 4 litres (plus a glass) of water (boiled and cooled or filtered) Tea (6 teaspoons loose or 6 tea bags), organic black, green or a mixture of both. 320g refined white sugar (ordinary household sugar). A healthy Kombucha culture that can be purchased from an online supplier 400ml of ready brewed organic Kombucha tea or 60ml (4 tablespoons) distilled vinegar (white, apple, cider or white wine vinegar). If you are using vinegar, it must be distilled -- not live, brewed or fermented. Suitable bottles (4 litres worth) A kitchen measuring jug</MENU>NOTE: The first thing you should do is to clean everything that you are going to use to make your organic Kaombucha tea. Cleanliness (hands, equipment, etc.)is imperative to making healthy organic Kombucha tea. Directions Making Your Sweet Tea Solution:
<MENU> To make the nutrient, take approx. 1 litre of water. The water should either be filtered or should already have been boiled for at least 5 minutes. Bring the water to the boil in a kettle, stainless steel or heat-resistant glass household cooking pot. After boiling, add the sugar and organic tea, stir it till the sugar dissolves, then leave off the boil to infuse for about 15 minutes. Put the other 3 litres, and the extra glass of cool water into your brewing container. When the 15 minutes are up, strain out the loose tea (if used) or remove the tea bags; then add the sweet tea to the rest of the water in the brewing container. The 4 litres of nutrient needs to be between 20°C - 30°C, this is where the thermometer comes in useful. You might be able to judge this yourself, it's about room temperature. Just make sure that it's not too hot, otherwise you could kill your new organic Kombucha tea culture very quickly. </MENU> Adding the Live Culture:
<MENU> Once at the right temperature, add the culture to the liquid. It may float or sink, it doesn't matter. Then add the 400ml of finished Kombucha or 60ml of distilled vinegar if you don't have any organic Kombucha tea.</MENU> Time to Brew:
<MENU> Cover the top of the container with muslin or kitchen towel and use the elastic band to hold it in place. Move the container to a suitable location -- somewhere that it can be left undisturbed for about a week. It should be kept at a constant temperature 20°C - 30°C, away from tobacco smoke, strong smells and not in the kitchen if there is a lot of grease in the air from frying food. It needs to be left undisturbed the entire time and the culture needs air</MENU> 5 Days Later�?/I>
<MENU> After 5 days, it is time to taste your organic Kombucha tea. By now, you should have a new “baby�?culture forming on top of your brew and the tea might be nearly be ready. If you take a good deep sniff in your brewing container, it will probably smell like pure vinegar. Press down lightly on the newly formed culture with the back of a spoon so that you can get a sample of the tea. Or slide a plastic straw carefully down the side of the new culture and sample a little (be careful about back flow). Taste it�?what you are looking for is a slightly sharp (acidic), not sweet taste. If it is not quite there yet then put the cover back on and leave it for another day before tasting again. The length of brewing time can vary quite a lot but, it is normally between 5 days to 2 weeks though, it can take longer under certain circumstances. Once you have the right taste, it is time to bottle your lovely, healthy Kombucha tea. </MENU> Bottling
<MENU> Get yourself some suitable clean bottles. With clean hands, take the two cultures out (the new 'baby' and the original 'mother') and place them on a clean plate. Pour some of your organic Kombucha tea into a kitchen jug and then, using the jug, pour it into the waiting bottles - right to the brim, no air gaps. Pour a little on your resting cultures whilst you do this - it helps keep them free from airborne nasties. Put the top on and stick a label on the bottle with the date. Continue with the rest of the tea. Remember to save some tea for your next batch - about 10%. You want to keep these bottles at room temperature for at least 5 days. The reason for this is twofold: (1) It allows a build up of CO2 (gas) that makes the drink fizzy, and (2) It allows the tea to mature and develop a more mellow taste. After 5 days you can move your bottles to the fridge or somewhere else cool / cold, then drink your cold, fizzy Kombucha. </MENU> Continuing to Brew:
The best way to look after your culture and maintain a constant supply of Kombucha Tea is to make your new batch immediately you have bottled the previous one. <MENU></MENU> Only Use Proper, Sterile Equipment
According to the Food and Drug Administration, organic Kombucha tea contains considerable quantities of acids commonly found in some foods such as vinegar, and smaller quantities of ethyl alcohol. Because the acid could leach harmful quantities of lead and other toxic elements from certain types of containers--some ceramic and painted containers and lead crystal -- suchcontainers should not be used for storing Kombucha tea. |
|
Reply
| |
Weight Loss TeaResearch Studies Show Green Tea to be a Weight Loss TeaFor 4,000 years, Asians have regarded green tea as something more than just a beverage. Green tea was used as herbal medicine and treatment for everything from headaches to depressions and even to weight loss. Research studies have been conducted in recent years to identify what compound present in green tea makes it a potent health drink. The scientists have found that green tea contains several antioxidants, which are responsible for many of green tea's health benefits, including weight loss. A research study by American and Swiss scientists on the weight loss benefit of green tea was concluded and the results of which were published in the American Journal of Clinical Nutrition and Urology. During the course of the study, they have found that green tea contains certain compounds that contribute to its potential as a weight loss tea. Lead researcher D. Abdul Dulloo said in a press release that there are only two ways to achieve weight loss -- either reduce energy intake or increase energy expenditure. Green tea, it seems, has compounds that can increase the body's normal metabolism rate, thus making it a weight loss tea. At the University of Geneva, where the study was conducted, Dr. Dulloo and his colleagues experimented on ten healthy young men. They theorized that the main contributor to green tea's weight loss benefit is its caffeine content. To test this hypothesis, they placed the study's participants on a typical "Western" diet, which is about forty percent fat, thirteen percent protein, and forty-seven percent carbohydrates. Three times a day, the researchers measured their subjects' energy expenditure (the measurement used in determining the number of calories burned in 24 hours) and monitored respiration to find out how well each person in the study utilized carbohydrates, proteins, and fats. When they interpreted the data, the researchers found that men receiving regular dosages of green tea extract showed a significant increase in their 24-hour energy expenditure and a reduction in their respiration quotient (which means that more fat is burned, thereby achieving maximum weight loss). On the other hand, those men who were only given caffeine or a placebo with every meal showed minimal increases in their metabolism rates. The scientists construed that the substance, catechin polyphenol, present in green tea adds to its benefits as a weight loss tea. These substances may alter how the body uses the hormone norepinephrine, which is responsible for increasing fat and calorie burning and optimizing weight loss. This article was written by Leon Reinhart, owner of GreenTeaArticles.blogspot.com, which includes a guide, tips and other information about green tea...we need to contact him about using this info. |
|
Reply
| |
Kombucha Tea Kombucha tea is a fermented, pleasant tasting drink made from sweet black tea and a live culture, sometimes referred to as a mushroom, which is a co-dependant blend of healthy bacteria, yeasts and other micro-organisms. The culture is added to a mixture of black tea and sugar, and allowed to ferment for a week or more to yield Kombucha tea. It is an ancient health drink that is recognized for its elixir -type properties. The tea is purported to help boost the immune system, detoxify the body and enhance overall energy. It is rich in amino acids and enzymes that promote efficient cell production, repair body tissue, and combat foreign bacteria and viruses. In addition, Kombucha tea contains other essential acids that helps the body’s digestive system, inhibits the growth of bacteria assists the body’s cleansing process and fights yeast infections. It is important to note that the Food and Drug Administration has not approved the beverage as a treatment for any medical condition. Once the tea is prepared, it is left in a dry, ventilated place to ferment from 5 days to two weeks, depending on taste. Then, it is stored in airtight containers for consumption. Similar to making homemade yogurt with live cultures, a portion of the brew is kept to be used to make future batches of tea. White TeaWhite Tea: A Relatively Recent Phenomenon
Even though tea has been enjoyed for about 5000 years since its serendipitous discovery by Chinese Emperor and divine healer Shen-Nung in 2737 BC, the white variety did not come into existence until much later. It has only about 200 years of history and is the youngest among the major tea types -- green, oolong and black tea. Legend and History
According to legend, the white tea tree variety was discovered by a girl named Lan Gu from Fuding county of Fujian Province in China, where the beautiful Taimu Mountain is located. While taking refuge in a cave in the mountain, Lan Gu found a special tea tree whose young buds were covered by silvery hair during spring. When wide-spread disease was hurting the villagers, Lan Gu used the leaves from this special tree to help cure them. For her kindness and courage, people honored her with the name of Mother Taimu and named the mountain Taimu Mountain. This legend parallels historical accounts that indicate the brew was first produced in Fuding in 1796 and later spread to two other counties (Zhenhe and Jianyang) in Fujian. Varieties
There are three varieties of white tee trees -- Big White, Narcissus White and Vegetable White, with Big White considered the finest and most popular. In addition, the tea is differentiated based on plucking method -- Silver Needle (only one bud is plucked), White Peony (one bud together with one leaf down) and Longevity Eyebrow (one bud with two to three leaves down). Silver Needle, also known by its original Chinese name “Bai Hao Yin Zhen,�?is the most precious and exotic. As the least processed among all types, white tea leaves are only withered and dried. This light oxidation process preserves natural compounds that potentially deliver the most health benefits of any variety. Health Benefits
In 2002, Oregon State University scholar Roderick H. Dashwood published “White Tea �?A New Cancer Inhibitor�?in Foods and Food Ingredients Journal of Japan that provided insights into the anti-cancer and anti-mutagenic properties of white tea. At the 2004 meeting of the American Society for Microbiology, Pace University researchers presented findings that linked white tea extract to prophylactic applications that retard the growth of bacteria that cause staphylococcus infections, streptococcus infections, pneumonia and dental cavities. They also found the anti-viral and anti-bacterial effect might be greater than that of green tea. The rareness of the tea trees and short harvest time (e.g. high grade Silver Needle is only made from the youngest buds plucked during two days in Spring) cause the price of white tea to be higher than other varieties. White Tea Benefits The demand for white tea has soared since the release of early-stage research suggesting white tea benefits a bevy of health-related concerns and includes properties that boost immune systems, prevent dental plaque, provide colon cancer protection, and guard against skin cell damage. While the tea has been around for thousands of years in Asia, scientists have only recently found that white tea benefits are linked to stronger antioxidant properties than other teas. A 1984 study at Pace University revealed that white tea extract may help slow viruses and bacterial growth, thus reducing the incidence of staphylococcus and streptococcus infections, pneumonia, fungus growth, and even dental plaque. Findings from another study conducted at the Skin Study Center at University Hospitals of Cleveland and Case Western Reserve University reveal indicators that white tea helps skin cells by boosting immune systems when exposed to harmful sun rays. This suggests that white tea potentially can be used to treat some forms of skin cancer �?and serve as an agent in cosmetics to protect against signs of aging from damaged skin. An article published in the Carcinogenesis journal by scientists from the Linus Pauling Institute at Oregon State University found that consumption of moderate amounts of white or green tea may hedge against colon tumors consistent with the prescription drug, sulindac. When used in combination with the drug, the results were more effective. White tea benefits come from young tea leaves that are picked before the buds have fully opened. The buds are covered with silver fuzz that turns white when they are steamed and dried -- hence the name: white tea. Rather than being air-dried, white tea leaves undergo less processing and are steamed. This process keeps the leaves closer to their natural state and increases the tea’s anti-oxidant properties. Tea connoisseurs find white tea varieties delicate and sweet, with little or no grassy taste that is sometimes noted in green and black varieties. Oolong Tea ... Wu-Long TeaOolong tea (also referred to by many as wu-long tea) originated in the Fukien province of China. It is a fruity medium-bodied brew that combines attributes of both black and green tea varieties. Recognized as the most fragrant of all varieties, oolong tea has a flavor that echos the freshness of green tea (only without the tinge of bitterness) and a rich aroma characteristic of black tea blends. While black tea undergoes extensive fermentation, and green tea minimal withering and oxidation, the processing for wu-long falls some where in the middle of these two varieties. This semi-fermented tea is one of the most complicated to produce. The leaves are wilted in sunlight immediately after plucking and then are shaken (not broken) in bamboo baskets to slightly damage them and release the oils and other compounds. The leaves are then dried until the edges turn a reddish hue. A firing or special heating process stops further oxidation, giving the brew its unique attributes. The leaves have the appearance of loosely twisted balls that may vary in color based on fermentation time. Wu-long tea is graded according to the harvest season, handling, and the quality of the leaves. Crops that are plucked during the summer months are the most consistent and stable, thereby producing the highest quality teas. Formosa oolong, which is grown in Taiwan, is considered the finest variety available and is sometimes referred to as “the champagne of teas.�?It has an amber appearance and peach-like essence. Other types of wu-long tea include <MENU> Ti Kuan Yin �?delicate peach flavoring with nutty undertones Tieguanyin �?sweet to the palette Shuixian �?darker oolong that features a spicy flavor Da Hong Poa �?light and delicate Fenghuang Dancong �?flowery sweet taste Darjeeling �?a semi-fermented version of the traditional black tea variety</MENU> Oolong tea has more polyphenols than black or green tea varieties. Polyphenols have strong antioxidant properties to help protect against a variety of health conditions and disease. In addition, polyphenols may help improve metabolism to facilitate weight loss and promote healthier skin condition. A cup of oolong tea contains about half the caffeine of a cup of coffee. |
Black Tea: An Overview Black tea (referred to as red tea in China and Japan) is the most popular and available type on the market today. It is typically used in hot and iced English brews -- and has more caffeine than contained in green, oolong or white blends. Flavor and Color
This popular variety features a deep reddish-brown hue and full-bodied taste that ranges from flowery and fruity to spicy and nutty. The taste and color results from an extensive oxidation process once the leaves of the tea plant, camilla sinensis, are picked. Processing
After picing, the leaves go through a withering process where they are dried on racks for up to 18 hours until excess moisture is removed and the leaves become supple enough to roll. Then they are rolled and cooled, which breaks down the membranes of the leaves creates a chemical change that allows the juices to emerge �?and the leaves to darken. Finally, the leaves are ”fired�?and heat is applied to halt oxidation and seal the flavor and aroma. Types and Taste
Following are some common types of black varieties and the tastes with which they are associated. <MENU> Assam -- rich, dark, slightly malty Ceylon -- medium-strength variety Darjeeling -- light, with a slightly flowery aroma; also made with green blends Earl Grey -- light with a slight fruity flavor English Breakfast -- medium classic blend Irish Breakfast -- more robust than English Breafast Keemun - smooth Chinese black blend Jasmine tea -- scented with Jasmine flowers Lady Grey -- like Earl Grey with added lemon and orange oils Lapsang Souchong -- infused with pine smoke Nilgri -�?robust flavor Russian Caravan -- rich, hearty taste Yunnan -�?peppery flavored variety</MENU>Health Benefits
Flavonoids in black tea, which are highly concentrated, have been associated with a number of health benefits that include reduced the risk of stroke and heart disease. There are research studies that link flavanoids, which are present in all blends, to lowering cholesterol levels, reducing inflammations, improving blood flow, and even helping the body maintain proper blood sugar levels. According to the USDA flavonoid database, both black and green contain 150 to 190 milligrams of flavonoids per cup. They also provide trace amounts of healthful minerals such as potassium and fluoride. Popularity
More than 90% of the world’s black tea is used in the Western world and can be found on grocery store shelves, specialty tea shops, restaurants, and gourmet food outlets. The invention of the tea bag in the early 1900s is said to contribute significantly to black tea’s popularity and consumption. Chai Tea Recipe ChoicesWith so much delightful variation, there's a chai tea recipe
to appeal to every taste. Over the past decade, chai tea has steadily grown in popularity and now can be found on most coffee house menus and standard grocery store shelves. Chai, which is an Indian word for tea, is a soothing alternative to coffee drinks like lattes and cappuccinos because of its rich, sweet flavor, velvety consistency and enticing aroma. This ancient tea blend is made with brewed black tea, milk, honey, sugar or syrup, and a unique combination of spices that vary based on the specific chai tea recipe. Spices typically included in a chai tea recipe include cinnamon, cloves, fennel, ginger, nutmeg, black pepper, and cardamom. According to ancient Indian health practices, the deliberate mix of spices helps to calm the mind and revitalize the spirit. In addition, chai tea is said to promote healthy digestion. There are significant variations in chai recipes based on the area of the world and a drinker’s individual taste. In fact, some say chai recipes are like a hearty vegetable soup - its always good but everyone's recipe is slightly different. Following are some chai tea recipe variations that you may want to make at home and sample. If the recipes below are not to your liking, substitute or add some of your favorite spices and sweeteners to create a special blend of your own. The are also a wide choice of recipes online if you are looking for more alternatives to satisfy your taste buds. Chai Tea Recipe #1
7 cups water
1 tbsp fennel or anise seed
6 green cardamom pods
12 cloves
1 cinnamon stick
1/4" ginger root, sliced thinly
1/4 tsp black pepper corns
2 bay leaves
2 tbsp of black tea
6 tbsp honey or rock sugar
1 cup of milk (may use soymilk)
In a saucepan, combine first 8 ingredient (spices and water) in a pan, cover and bring to a medium boil for 5 minutes. Turn off heat and let steep for 10 minutes. Add tea and bring to a boil again, simmering for 5 minutes. Add honey or rock sugar and milk. Makes about 8 cups.
Chai Tea Recipe #2
1/4 teaspoon cardamom
5 whole cloves
3 teaspoons loose black tea
3 cups water
chopped ginger
milk
Sugar or honey to taste
Lightly crushed cardamom seeds and cloves. Mix these spices with tea and set aside. Add a small piece of chopped ginger to water and boil for 3 minutes. Remove water from heat and add the tea/spice mixture. Cover and let it steep for 8 minutes. Pour tea through strainer. Serve with milk and sugar or honey.
Chai Tea Recipe #3
1 tablespoon tea leaves
1 stick cinnamon
4 cups bowling water
Sugar cubes
Put tea and cinnamon in a tea pot and add boiling water. Allow to steep for 5 minutes. Drink while dissolving a cube of sugar in your mouth (Kurdish recipe) or add sugar cubes directly to your tea.
Chai Tea Recipe #4
4 slices fresh ginger cut 1 ¼ inches thick
1 cinnamon stick
4 whole cloves
1 heaping demitasse spoon powdered cardamom
1 6-inch vanilla bean (cut up into 1 inch pieces)
dash nutmeg
1 heaping tbsp. sugar
1 1/4 cup honey
3 Darjeeling blend tea bags
2 cups of water
2 cups of milk
Bring 2 cups of water to a boil and add teabags and then other ingredients in the order listed above. Reduce heat and simmer for 5 minutes, stirring occasionally. Add milk and bring to boil, then take off heat. Strain through strainer or coffee filters and serve hot or in a tall glass filled with ice. |
|
Reply
| |
Bubble Tea ... Pearl TeaPearl tea, which is also commonly referred to boba or bubble tea, was first introduced in the 1980’s by a Taiwanese street vendor who created the sweet and usual cold beverage to sell to children after school. In just a few years, word quickly spread throughout Asia about the luscious, strange concoction of tea, milk, flavoring, ice and black tapioca balls (or pearls) that have a chewy consistency and settle at the bottom of the glass. In the late 1990's, demand soared as scores of bubble tea parlors opened in Japan, Taiwan, Hong Kong, and all over South East Asia. Then, the beverage's appeal came West and cafes began selling the unqiue tea beverage in almost every major Asian population center. Recipes vary but include blending hot black or green tea with flavoring and/or milk and shaking with ice until chilled. Then cooked, sweetened tapioca pearls are added just before serving. There are generally two types of pearl tea: - Fruit-flavored teas. Flavoring added to bubble tea can take the form of powder, fruit juice, pulp or syrup. Examples of popular flavors include berry, tropical fruit, banana, coconut and chocolate
- Milk teas. Milk teas may be made with cream, milk or non-dairy creamers, which add a unique flavor to the beverage. Milk teas may or may not include flavoring.
The tapioca balls are made from the cassava root, a starchy root that originated in Central or South America and later spread worldwide. Preparation includes boiling the marble-sized balls for 25 minutes until they are cooked thoroughly and have a chewy consistency. Next, the balls are cooled and, since they have little-to-no taste, are soaked in sugar, syrup or honey solutions. Extra-large straws are needed to drink pearl tea and enjoy the refreshing, dessert-like beverage. As popularity for the beverage continues, new recipes and variations are being introduced �?some that do not even include brewed green or black tea from which pearl tea originated. Some variations include: Changing the consistency to an icy slush-type drink Developing new, exotic flavors Creating easy make-at-home pearl tea kits Introducing different colors of tapioca balls Pu-erh TeaPu-erh tea, one of the most popular teas in China, gets its name from a town in the southwestern province of the Yunnan region. Though tea is not grown in this town, it was at one time a thriving tea market. Production Pu-erh is a large leaf variety or Dayeh, and is grown and picked throughout the year unlike other teas that require a dormant season. Although dark pu-erh tastes much like black tea, it is not black or oolong, but falls into a category of its own. Processing is similar to black tea, with the exception of a couple steps. The tea is picked, processed and partially fired allowing the leaves to retain moisture. The slightly moist tea is then piled. The natural bacterium on the leaves creates a reaction similar to that of a compost pile. The tea is then aged, in special underground rooms or caves, adding to its unique character. One of the most significant distinctions is that pu-erh tea gets better over time. These aged teas are prized and can be found in vintages, like wine, some dating back 40 to 50 to 100 years. Types and Brewing
The two main classifications are green and dark, or oxidized pu-erh. The tuo cha, meaning pressed, is a dark pu-erh tea. Tuo cha's were developed in early China trade because the teas were bulky and hard to transport. Tea was pressed to compact the leaf, reducing the size of the loads for long journeys. Dark pu-erh is just that, dark, due to the initial oxidation done before firing, like other black teas. The teas age well and change over time, although not as significantly as green pu-erh. Not for the unadventurous drinker, they make a strong aromatic cup and most people are quick to judge whether they like or dislike the brew. They are not for the unadventurous tea drinker. They make a strong aromatic cup and most people are quick to judge whether they like or dislike the brew. There are a couple of things to consider before judging your taste of pu-erh tea. - The tea comes in an enormous variety, not just dark or green, but in many types of both categories.
- Many types smell earthy or even a bit fishy. Don't be discouraged, the aroma is going to be very different than the actual taste in your cup.
The dark variety is the easiest to brew; unlike traditional tea preparation you can't over brew this tea. Prepare pu-erh tea with the hottest water possible and steep for 5-7 minutes or longer if you like. You can wash your tealeaves once or twice to optimize the flavor. No matter what you do it is almost impossible to ruin this tea. Health Benefits
Whether in tuo cha or loose leaf forms, these unique teas have long been used in China for the medicinal benefits. The soothing properties, aid digestion and are perfect after heavy or greasy meals. More recent studies indicate powerful cholesterol lowering effects, blood cleansing properties and aid significantly in weight loss efforts. Many published studies have been done showing the enormous health benefits of this wonderful tea. The most eye opening of these studies was conducted in France several years ago. A blind study was conducted with 500 hyperlipidemia patients (individuals with advanced cholesterol conditions, usually controlled with medication). Half of the controlled group consumed 3-4 cups of pu-erh tea daily, while the rest of the participants were given something else. After a 30-day period the results showed that drinking pu-erh on a regular basis could significantly lower cholesterol and further research confirmed that pu-erh was as effective as the most advanced cholesterol lowering medications available. This is just one of the many healthy benefits of this delicious tea |
|
|
First
Previous
2-7 of 7
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Chamber Spa
