drink tea be sexy
(this is not doug and/or june..lol)
An ancient beverage, tea has been drunk for pleasure and health for thousands of years. There are many tastes to the aforementioned TEA. However all tea comes from one plant.... Camellia sinensis. The differences in the many teas we have -- whites, greens, oolongs, blacks, and pu-erhs -- is in the specific varietal that was used, the local environment the tea was grown in, and the way it was processed. (facinated yet?)
WHITE TEA White tea is minimally processed; it is generally only picked and air dried. The highest-quality white teas are picked early in the spring before the leaf buds have opened and while still covered with silkywhite hair. The traditional varietals used for white tea have abundant downy hair on the young leaf shoots. These delicate teas have clear flavors that tend toward savory, nutty, and vegetal. Traditionally harvested in China, they are the focus of many studies on health benefits for their high levels of antioxidants.
GREEN TEA Green tea is picked and quickly heated by steaming or pan firing. The goodness of the leaf is sealed inside. The leaves are not oxidized which makes a green/yellow brew. Green tea has a short life span - it doesn't stay fresh long. The most well-known greens come from China and Japan. The flavors are grassy, vegetal, nutty, and sweet. Because the leaf is so delicate, the tea should be brewed in water that is well below boiling to prevent cooking the leaves and destroying the subtle notes of the tea.
BLACK TEA Black tea, or red tea as it is known in China, is a result of the complete oxidation (or fermenting) of the leaf so they turn black.(hence the name..j) First produced in China, the tea increased in popularity when the British cultivated the plant in India, Sri Lanka, and Africa. First the leaf is spread out and left to wither (wilt), losing some moisture, stiffness and much of its weight. Then it's rolled, exposing essential oils to the air and starting the oxidization process. When this is complete the leaf is heated to stop the process, graded for quality and packed. Black teas are known for their robust, full-bodied flavors of cocoa, earth, molasses, and honey
PU-ERH TEA Pu-erh tea is aged, post-fermented, and often compressed into bricks. Its name comes from the town of Pu-erh in Southwestern China. Pu-erhs have a strong earthy taste that gains complexity over time. Some prized pu-erh teas are more than 50 years old and are very rare. Drunk for centuries by the Chinese, pu-erh is said to lower cholesterol, aid digestion, and cure hangovers.
The familiar terms Pekoe and Orange Pekoe refer to the size of the leaves..not the processes or variety.
Varieties of Tea:
Assam- a high quality black tea, full bodied and robust. Assam is a black tea named after the region of its production, Assam, in India. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. English Breakfast tea, Irish Breakfast tea, and Scottish Breakfast Tea are common generic names.
Basket Fired- a japanese green tea with a light flavor. It has been cured in baskets by firing or drying.
Ceylon- a delicate and fragrant black tea from Ceylon (Sri Lanka). It has a golden color and rich, intense flavor which many tea consumers greatly appreciate, and it is used straight as well as in tea blends. The tea leaves are carefully selected for optimal flavor and meticulously oxidized to make classic black tea. After oxidation, the tea is roasted it is prepared for sale.
Darjeeling- the finest black tea from India..flavorful and aromatic. Darjeeling tea is a tea from the Darjeeling region in West Bengal, India. It is available as black, white or oolong. When properly brewed, it yields a thin-bodied, light-colored infusion with a floral aroma. The flavor can include a tinge of astringent tannic characteristics, and a musky spiciness sometimes described as "muscatel". Although Darjeeling teas are marketed commercially as "black teas", almost all of them have incomplete oxidation (<90%), so they are technically more oolong than black.
Earl Grey- an aromatic, hearty black tea from India and Ceylon. Earl Grey tea, sometimes mistakenly spelled as Earl Gray (by whom??? I ask..j) , is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit. Traditionally the term "Earl Grey" has applied only to black tea that contain oil of bergamot as a flavouring.
( Having said that though, it should be noted that Earl Grey Tea is not just used for drinking. It is used as a flavoring in a number of cakes, sweets, and other assorted confectionaries, and can also be found in the ingredients list to help flavor sauces and chocolates. In the case of sauces, tea bags are usually included in with the basic stock, boiled for a time, then discarded as the rest of the sauce comes together. In the case of sweet recipes, a small amount of loose tea is sometimes added to hot cream or melted butter, then strained once these ingredients have soaked up the tea’s flavor.)
Formosa Oolong- a tea with a subtle wine like flavor...a traditional Chinese tea produced through a unique process including withering under the strong sun and oxidation before curling and twisting. The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning "black dragon tea".
Gunpowder- is a form of green tea produced in Zhejiang Province of China in which each leaf has been rolled into a small round pellet. It is believed to take its English name from the fact that the tea resembles blackpowder grains. It is also possible that the English term may stem from the Mandarin Chinese phrase for "freshly brewed", gāng pào de (剛泡的), which sounds like the English word "gunpowder." It is a delicate pale tea. The flavor of brewed gunpowder tea is often described as thick and strong like a soft honey, but with a smokey flavor and an aftertaste that is slightly coppery. This type of tea is often seen as having a flavor that is somewhat grassy, minty, or peppery. When buying gunpowder tea it is important to look for shiny pellets, which indicate that the tea is relatively fresh. Pellet size is also associated with quality, larger pellets being considered a mark of lower quality tea. High quality gunpowder tea will have small, tightly rolled pellets.
Keemun- a fine Chinese black tea, mild yet robust. The aroma of Keemun is fruity, with hints of pine, dried plum and floweriness (but not at all as floral as Darjeeling tea) which creates the very distinctive and balanced taste. It also displays a hint of orchid fragrance and the so-called 'China tea sweetness. The tea can have a more bitter taste and the smokiness can be more defined depending on the variety and how it was processed. In China, Keemun is typically drunk without milk or sugar.
Lapsang Souchong- tea from Formosa is a pungent, strong, black teawith a unique smokey flavor. Lapsang is distinct from all other types of tea because lapsang leaves are traditionally smoke-dried over pinewood fires, taking on a distinctive smoky flavour. Lapsang souchong's flavour is strong and smoky, similar to the smell of a barbecue or campfire. it has a rich dark color.
Basic Needed Termonology in order to not be ignorant about tea:
Afternoon Tea: Refers to a British meal taken mid afternoon, comprising of sandwiches, scones,and pastries accompanied by tea. The 7th Duchess of Bed ford is believed to have started the tradional afternoon tea in the early 19th century.
Artisan teas: Often refers to premium, full-leaf white, green, and black teas that are hand-sewn into intricate blossoms or rosettes; they require no tea bag or strainer and “bloom” when steeped; sometimes referred to as flowering teas, peonies, or anemones.
Brick tea: Common grades of Chinese and Japananes tea mixed with stalk and dust and molded into bricks under high pressure. Originally these bricks were used by Asian travelers as convenient way to transport the tea. Tea bricks were also used to barter for trade goods.
Caddy: The name given to a tin or jar of tea, which takes its name from the Chinese or Malayan word 'catty'- a term used to describe the weigh of one pound of tea. In the past, tea caddies were equipped with a lock and key.
Caffeine: A stimulant contained in tea, which can boost the heart rate and alertness and, in elevated quantities, can lead to restlessness or insomnia. (see article below for more info)
Cha: The word for the Chinese and Japanese character referring to tea.
Chai: A popular tea drink made from strong black tea, milk, sugar, and spices.
Chanoyu: The Japanese tea ceremony, literally meaning "hot water tea," which celebrates the beauty and mundane aspects of everyday life.
Chunmee: Chinese green tea, with the shape resembling human eyebrows.
Dust: The smallest and usually lower quality grade of tea commonly used in commercial teabags.
Flush: Refers to the timing of the tea harvest. "first flush" is the early spring plucking of new shoots. "second flush" is harvested late spring through early summer, yielding more body and full flavor. Autumnal flush is the late season harvest.
Gyokuro: A high grade Japanese tea produced by a special process in the Uji district of japan. It is made from tea grown on shaded bushes which increase chlorophyll content.
High tea: The name given to a meal served late afternoon to early evening which is a mixture of afternoon tea and dinner. The meal comprises of a main entree dish sometimes a pudding or desert served with bread and butter, cakes and teas. High tea was the main meal of farming and working class of Britain in the past.
Jat: Type of tea brush normally applied to its origin. For example a tea comes from the China or Indian Jat. This means that the tea bushes originated either from seeds or cuttings from China tea plants or from the indigenous tea found in Assam.
Matcha: A powdered green tea produced in Japan that is used in the Japanese tea ceremony.
Orange pekoe: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.
Pekoe: Indicating a smaller grade of whole black tealeaf, specifying only size and not quality or flavor.
Rinsing (Washing) tea: Pouring hot water over tea leaves for 10-15 seconds, prior to using them for brewing tea. Rinsing tea is not an exact science, and some people do it while others do not. It is usually necessary when brewing oolong tea,especially during oolong tea ceremony.
Russian tea: The name given to a hot tea poured into a glass over a slice of lemon. Sometimes sugar or honey are added.
Souchong: Indicating a larger grade of whole black tealeaf, specifying only size and not quality or flavor.
Yellow Tea: Yellow tea is a rare type of tea only produced in China. It is yellow in color—both the leaves and the infusion. This color is acquired by adding an extra step during production, called "Sealed Yellowing" （闷黄）, a slow oxidation process of tea polyphenols such as catechin. This unique step make it weet, mellow and bright yellow in color, while without any hint of grassy taste characteristic of green tea.
Brewing tea is, at its heart, very simple. There are several basic steps:
1. Heat good-tasting water.
2. Add tea (about one tablespoon per cup).
3. Steep for 2 to 3 minutes, taste.
4. Strain and enjoy!
5. Re-steep for more pleasure.
There are variations according to the type of tea. . As a general rule, please pay attention to the following:
Teapot: Choose a teapot, covered cup, or glass, and preheat with hot water. Use a strainer to prevent leaves from entering the cup or spout.
Tea: Brew teas loose, not in a small tea ball or infuser. This allows the leaves to open fully and release all their flavor. We use 3 grams of tea for 6 ounces of water. Whole-leaf teas vary in density, so use one teaspoon for compact teas and up to 2 tablespoons for voluminous teas.
Water: Start with good-tasting water, such as spring or filtered. Avoid tap water; it may contain chemicals which will affect the taste of the tea. Don't overboil, as this depletes the oxygen in the water and compromises flavor. Do not use boiling water when brewing white or green teas. This will cook the leaves and destroy their delicate flavor.
Suggested Temperatures: White or green teas, well below boiling (170-185 F). Oolongs (185-210 F). Black teas, just off a boil. Pu-erhs, full rolling boil (212 F).
Steeping Time: Until you are familiar with a particular tea, steep for a minute or two, then try a sip. Pay attention to taste rather than color. When the tea tastes right to you, serve or pour off all the liquid to avoid oversteeping. Most teas are meant to be infused several times. Increase steeping time for subsequent infusions.
Experiment: Feel free to experiment with water temperature, brewing time, and proportion of tea to water. Watch the leaves unfurl and savor the aroma. Remember, our guidelines are just that. Enjoy
Tea and Health
Not only is tea soothing and delicious, but, throughout its history, it has been associated with important health benefits. New studies point to evidence that these healing properties have a scientific basis. While all tea is healthy to drink, Green tea contains the highest level of polyphenols (flavonoids), which are known for their antioxidant activity. Consumption of tea is being studied for its reported benefits on:
- Enhancing immune function
- Lowering LDL cholesterol levels
- Increasing HDL cholesterol levels
- Reducing blood pressure
- Thinning the blood, reducing the risk of a heart attack
- Lowering the risk of stroke
- Reducing the risk of cancer
- Boosting longevity
- Aiding digestion
- Preventing dental cavities and gingivitis
Much of the focus of modern research is on the effects of three ingredients found in tea:
- Antioxidants (Polyphenols)
- Nutrients
- Caffeine
Many of the health benefits of drinking tea come from the fact that tea contains high levels of antioxidants called polyphenols or flavonoids. These compounds are most prevalent in green and white teas, but are also present in varying degrees in Oolongs and black teas. In the processing of black teas another antioxidant is formed - theaflavin. This is weaker than the polyphenols in Green teas, but still performs antioxidant activities in laboratory experiments. Polyphenols scavenge cell-damaging free radicals, which are linked with cancer-causing genes and cause LDL cholesterol to form artery-clogging plaque. The polyphenols in tea possess 20 to 30 times the antioxidant potency of vitamins C and E. Antioxidants impair the ability of free radical cells to harm the molecules that make up our bodies.
Nutrients
Tea is a dietary source of important vitamins and minerals. Tea contains Carotene, a precursor to vitamin A; Thiamin (vitamin B1); Riboflavin (vitamin B2); Nicotinic acid, Pantothenic acid, Ascorbic acid (vitamin C), vitamin B6; Folic acid; Manganese, Potassium, and Fluoride.
Caffeine
Caffeine is a compound revered by many and vilified by some. It is a natural substance that occurs in varying amounts in different plant varieties, stages of growth and parts of the plant. It's the magical substance that awakens us and keeps us alert throughout the day. Because of this, people want to quantify and manage its intake.
The typical cup of coffee has approximately 125-185 milligrams of caffeine. The tea industry generally publishes a range of about 45-60 milligrams of caffeine for black and white teas, 35-45 milligrams for oolong teas, and 15-20 milligrams for green teas. Please remember that these are very general levels. Depending upon the type of tea and how it is prepared, caffeine levels can be significantly greater or lower than outlined here. Some caffeine levels vary depending on how tea was processed and when it was grown. Factors such as type of tea plant, when it is picked, and how it is picked, all have a great influence. For example, some Japanese green teas have more caffeine than Chinese green teas due to factors such as nitrogen fertilizer levels, specific varietals and plant shading. White teas tend to have the highest level of caffeine because the tea is derived from buds and young first leaf tips. Assamica varietals (Indian teas) have higher levels of caffeine than most
Confused??? Just buy Tetley, Lipton or Red Rose..they think for you...
RosA (wine) and Ceylon Orange Pekoe tea punch
For one large punch bowl, approx 20 servings:
1 pint blueberries
6 oz lemon juice
4 oz simple syrup (equal parts sugar of your choosing and water - shake to mix)
8oz Bourbon of your choice
10-12 oz Rosé (also works really nicely with a sparkling Rosé)
1 2-3 cup pot of Orange Pekoe tea - cooled
Angostura bitters
In a shaker or large pitcher, muddle 3/4 of the blueberries with the simple syrup, mash them up as well as you can, add lemon juice, Bourbon and ice. Shake or stir well and strain with a fine mesh strainer into your punch bowl. You want to strain out the mashed berries and ice. Add Rosé, tea and 6-8 dashes of bitters, stir. Taste and adjust sugar.
No comments:
Post a Comment