Guest guest Posted August 17, 2006 Report Share Posted August 17, 2006 A WORLD OF TEA FOR THE TASTING: Black, green, and oolong teas all come from the top tender shoots of the white flowering tea plant, Camellia sinensis, but the varieties are processed differently. The location in which the tea leaves are grown contributes to the flavor as does the climate and the season during which the leaves are picked. The name of a tea may include the region in which the tea leaves were grown, the biggest being Assam in India. Regardless of variety, choose fresh-smelling teas of whole, loose leaves. A black tea is a good energy-boosting choice for mornings. Good black choices include Assam Doomni Gold Rain, which has a unique red-wine aroma; English Breakfast; or a tea from the Darjeeling region of the southern Himalayan foothills. Those who like more aromatic, dark teas similar to those they might have tried in Chinese restaurants should pour themselves a cup of oolong. This type of tea, which comes mainly from China and Taiwan, is low in caffeine. An oolong called Ti Kuan Yin has a distinctive, sweet flavor. Fans of green teas might want to try Sencha extra fine, Gyokuro, or Jasmine Dragon Phoenix Pearls --- a variety scented with jasmine flowers. White teas are lighter and more subtle with natural sweetness and virtually no caffeine. Try Silver Needle, a white tea, if you are in the mood for something light. At the end of the day, try an herbal tea such as peppermint, Rooibos --- a South African tea available in orange, peach, and other flavors --- or lemon verbena, which is a popular European after-dinner drink. These herbal varieties are not true teas but are very soothing and have no caffeine. BREW TIPS: The kind of teapot you use is less important than how you brew the tea. If you're a serious tea drinker, invest in a $12-$18 Swiss gold filter to replace the infuser on your teapot. Measure your tea into the gold filter, which is round and fits inside the rim of your teapot. Boil your water in a kettle or a saucepan. Pour the water over the tea. Let the filter sit in the water. A China black should steep three to five minutes; a Darjeeling about three minutes. Some teas are more forgiving than others, but a Darjeeling should not be overbrewed. Use a timer. When brewing green teas, keep the water under a boil because boiling water is too hot. Steeping times are less than for black teas, about 2 to 3 minutes. Some drinkers steep green teas for less than a minute. Most green teas can be infused more than once. When brewing black teas, warm the teapot first by filling it with hot water and then discarding the water. For the tea, start with fresh water and bring it to a rolling boil. Pour the water over the leaves and steep. Tea balls are good for tea-bag kinds of teas, but they don't have enough room for full-leaf teas to expand. Tea doesn't age well; it will be at the peak of its flavor the same year it's initially processed and packaged. Source: "The Atlanta Journal-Constitution ~ 1/11/01" The coward believes he will live forever If he holds back in the battle, But in old age he shall have no peaceThough spears have spared his limbs Stanza 16 of the Havamal (the Sayings of Har) from the Poetic Edda Everything Natural http://health./ Everything Magick EverythingMagick/ Quote Link to comment Share on other sites More sharing options...
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