Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 OOH yes strong coffee. NOT Starbucks though, right? I just discovered white tea too. So very subtle, I like to say you have to " listen " to it in the way the Japanese say you have to " listen " to their incense for its subtle beauty. Anyone out there (I bet there are a few takers on this one, knowing what I do...) like Turkish coffee? The cardamon... oh wowie wow wow. Oh goodness this is a fun group, kindred spirits. - M in Cle Serra [serrathescented] Monday, February 14, 2005 2:31 PM Tea I'm fond of Oolong in black teas. I really love White Tea tho--very mellow, mild taste, none of the green tea " tang " to it and from what I understand just as high (or higher, depending on who you read) amounts of antioxidants. Chai's a great invention too...all that mellow, delicious vanilla, soooo soothing! As far as morning goes tho--the stronger the coffee, the better. Seems it's my Scandahoovian upbringing--most of my relatives liked their coffee " chewy " Serra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2005 Report Share Posted February 14, 2005 , " M. Gilbert " <michelle.gilbert@s...> wrote: > OOH yes strong coffee. NOT Starbucks though, right? > > I just discovered white tea too. So very subtle, I like to say you have to > " listen " to it in the way the Japanese say you have to " listen " to their > incense for its subtle beauty. > > Anyone out there (I bet there are a few takers on this one, knowing what I > do...) like Turkish coffee? The cardamon... oh wowie wow wow. > > Oh goodness this is a fun group, kindred spirits. > > - M in Cle First about the turkish coffee... I started making & drinking it over 15 years ago. Dated a Greek, and he introduced me to so many wonderful foods. I really think that a lot of my interests took off from there (cardamon, real vanilla... fine foods, spices, EO's... on and on). I even have the copper pot and my first mortar and pestle was to purchased to crush the cardamon pods. Tea! Oh boy! Where to start, where to start...? I love strong " chewy " coffee... but gave it up. Went cold turkey and more into my teas. But! Now I am back in the work force and I have a cup of strong coffee about every other day (never do get to finish it For teas.... I love black teas and I love green or white tea and so many, many others. I love the green and white because I do not need *anything* with them. To put any type of sweetener or any other additive is to make it taste disgusting. It is so strange that way. I try to stay with greens and whites lately for this reason. I am trying to stay away from sugars/honeys and *definitely* dairy! But, alas, I love my black teas --and they go so well with milk. Lately I have been doing raw organic dairy (namely CREAM!) and I can tolerate it, so I have found a solution. (Wonderful thing... raw dairy. What a wonderful flavor!) I love English Breakfast teas and Earl Greys the most. I love Roobios also. I am quite a tea-snob too. I love to have tea at the fine hotels in downtown Chicago. That is my idea of a good time in Chicago. I love to have Oblaten with my tea (make sure you check it out!) I turn my nose up at my mother's offerings of Lipton and have instead made sure she is supplied with plenty of organic green, white, roobios and fine black teas. Her favorites are now green and roobios --and she comes to me informing me of the benefits of them! I have to give a shout-out to The Republic of Teas Vanilla Almond black tea... I love that stuff. I also have to give a shout-out to Constant Comment. That is one of the first teas I went to from my Mom & Dad's Lipton. It still is a good tasting tea --and this tea-snob actually just finished up a box of it! LOL Andrea Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2007 Report Share Posted February 2, 2007 http://www.wholefoodsmarket.com/products/tea/index.html#whichtea Tea Polly put the kettle on, We'll all have tea. - Charles Dickens, Barnaby Rudge (1841) a.. Tea and Health b.. Types of Tea c.. Tea Terroir d.. The Colors of Tea e.. Iced Tea and Sweet Tea f.. Tea Substitutes g.. Which tea is right for me? Learn more a.. A Brief History of Tea b.. Cooking with Tea c.. How Tea is Harvested and Processed d.. Japanese Tea Ceremony e.. Tasting Terminology f.. To caffeinate or not to caffeinate... g.. Storing, Brewing and Serving Tea Chá, the Chinese symbol for Tea The tea trade is booming. Both the variety and number of quality teas in North America are expanding - even remote convenience stores usually have a modest selection of bottled teas on offer. According to the Tea Association of the USA, tea sales of all kinds have nearly quadrupled since 1990. Tea is the most popular beverage in the world and has always been a favorite in Asia, where it originated some 5000 years ago. Its popularity in Europe dates to the early 17th century. Britain in particular has long had a love affair with tea. In the U.S., tea is now encroaching upon territory once dominated by coffee and soft drinks. Tea and Health This burgeoning interest in tea is due to a new realization of its health benefits. Recent studies have confirmed what tea drinkers in Asia have known for centuries: that tea is good for you. Many consider true tea to be the ultimate health beverage. Now that medical science is validating tea's health claims, Americans are embracing it wholeheartedly. More than just a beverage, true tea of all kinds - from white to black - is an elixir brim full of antioxidants that are beneficial to the body. Antioxidants reduce oxidation reactions in the body that are associated with aging and other disease processes. Specifically, tea has been shown to help promote healthy cholesterol levels, increase metabolism and improve mental performance. Green tea may also inhibit plaque buildup on teeth and may help the body deal with stress. Benefits can be realized by consuming three cups a day, which is the historical average for most Asian tea drinkers and the base line for many recent studies. Because the antioxidants in tea are water-soluble and therefore short-lived, tea should be drunk at intervals throughout the day. The best time to drink tea is on an empty stomach between meals. Antioxidants are best absorbed in the absence of food and tea can interfere with the absorption of some nutrients, particularly iron. If you enjoy milk with your tea, you may want to consider recent research published in the European Heart Journal reporting that adding milk to tea negates its health benefits. Caseins, a group of proteins found in milk, react with the flavonoids in tea to cancel out their beneficial effects. Types of Tea All true teas come from the leaves of the tea bush or tea tree (Camellia sinensis), which is native to Asia. Just as there are many varietals of wine from grapes, so too are there many varietals of tea from this remarkable plant. Most quality teas produced today come from five countries in that part of the world: India, China, Japan, Sri Lanka and Taiwan. Each country has its own unique growing conditions (terroir) and culturally influenced production methods that combine to give you the distinctive taste of the tea in your cup. Though deeply integrated, one with the other, each contributes special characteristics to every style of tea. Tea Terroir Terroir is a term usually associated with wine but is also appropriate for tea. It is the sum of sun, soil, precipitation, temperature and elevation in a specific area that conspires to produce particular qualities in tea leaves (or grapes) peculiar to that area or region. Here are the categories of tea from the five major tea-producing nations: India - known for its black teas, especially Darjeeling and Assam, India is the largest producer with close to two billion pounds of annual production, much of which is consumed domestically. Most of India's tea is produced on several thousand large estates in the south and northeast part of the country. China - home of all tea types, China is the 2nd largest producer. It produces the largest variety of leaf styles and more specialty types than any other country. China sets the standard for pan-fired green teas with varietals like Dragon Well and also exports exceptional white teas, black teas such as Keemun, and pu'erh teas. Most of China's tea is produced on small family lots in south and east China. Sri Lanka - the classic black teas of this island nation are well-known as Ceylon teas. Taiwan - produces the world's finest oolong teas such as Tung Ting and Ali Shan. Japan - exports fine green teas such as Matcha and Sencha. The Colors of Tea In each of these countries, various production methods have evolved over time, giving us four basic categories of tea that, when combined with terroir, give us a tremendously rich selection of quality tea: White Enjoyed for nearly two centuries by the Chinese, white tea has just recently come to the attention of Westerners. Its delicate, translucent color - from pale straw to light amber hues - comes from a high percentage of immature leaves or buds. Its flavor is subtle and smooth, a delicate infusion of citrus and floral notes that is never astringent. Actually a minimally processed form of green tea, white tea is the least processed of all teas. The leaves and buds are merely dried (withered), sorted and packaged. Though researchers are still not certain, this minimal handling may be the reason for the relatively high antioxidant and low caffeine content of white tea. Harvested only in the spring, white tea is generally more expensive than other types. Green Green tea is leading the tea revolution in North America, sparked by reports of its health benefits. It's available in a bewildering array of infusions and styles that can be traced to two general regions: China and Japan. Chinese-style green tea is described as light, with a soft natural sweetness and hint of smokiness, whereas tea produced in Japan is fresh, with grassy notes and a hint of the ocean. These subtle differences are due to the variant production methods used in each country. Green tea undergoes only slightly more processing than white tea and has a little more caffeine. Its high antioxidant levels are the basis for the health claims that have made it so popular. Oolong Oolong tea occupies that middle territory between green tea and black tea. Its unique flavor is due to a modest level of oxidation - a process that exposes the bruised leaf to oxygen in the air - that, like green tea, varies by region of origin. The two main regions in this case are China and Taiwan. Taiwan's oolong tea, regarded by many as the best, is characterized by light, floral and fragrant liquors, and highly complex fruit, spice and floral aromas. Its color often has a green cast. In contrast, Chinese oolong is darker, due to longer oxidation, and exhibits roasted " toasty " flavors. Oolong tea (known as red tea in Asia) is valued in China for its purported digestive properties. Its antioxidant levels are high and the caffeine content is somewhat higher than green tea. Black The most widely consumed tea in the world, black tea is so called because the relatively lengthy oxidation period (several hours) darkens the leaves. This color is transferred to the cup in pale sienna and red-orange tones. Black tea flavors can be differentiated by region more so than other teas: India Darjeeling - The Champagne of teas with light, complex muscatel flavors and flowery aromas Assam - Strong and malty, the ultimate breakfast tea with or without milk and sugar. Sri Lanka (Ceylon) Straightforward flavor, good straight - up or with additions. China Wine-like, with a sweet finish and subtle smokiness, the Burgundy of teas. Black tea also has the high antioxidant levels desired by so many health conscious tea drinkers as well as higher levels of caffeine, but still only about half as much as a similar serving of coffee. Other Teas Tea terminology beyond the main categories discussed above can be confusing, with many overlapping definitions. Here are some additional terms to assist you in deciphering tea classifications. Specialty Teas - narrowly defined, a term used to describe unadulterated teas of exceptional quality and flavor, including such attributes as hand harvesting. Now used more broadly in the public domain to include virtually any tea that exhibits attributes above the ordinary. Estate Teas - named after specific tea gardens in India, Sri Lanka and other prime producing regions, thereby representing and branding the best these gardens have to offer. Blended Teas - describes various combinations of tea leaves from more than one region or crop to obtain a desired flavor, aroma or character. This term is sometimes abused - used in reference to flavored or scented teas from a single region or crop. Flavored Teas And Scented Teas - true teas to which flavors - from almond to wild cherry - and/or aromatic oils have been added for flavor and aroma. Examples include Lemon-flavored green tea; Earl Grey, a blended black tea with oil of bergamot; and Jasmine tea (scented with the fragrance of jasmine flowers). The best teas of this sort use natural flavors or essential oils derived from natural or organic sources. Avoid teas with artificial flavors or those that do not declare whether or not their flavorings are natural or artificial. Chai Tea - a derivative of cha, the Chinese word for tea, chai means " tea with spices; " usually of the more assertive sort, such as ginger or cinnamon. Russian Tea - can refer to tea produced in Russia or drunk in the Russian style - in a glass with lemon. Souchong and Lapsang Souchong - a Chinese-style black tea made from the third, fourth and fifth leaves from the tip of the branch. These leaves are older and larger than the young leaves at the tip and have less flavor. Leaves used for lapsang souchong are dried over a fire, giving it a distinctive smoky taste and aroma. Pu'erh - a black tea made in the Chinese-style that is then moistened and selectively aged (fermented), sometimes for decades, giving it a rich, complex character with earthy, clove-like flavors. A good tea for coffee drinkers. Gyokura and Kabesucha - Japanese green tea for which the leaves have been shaded from the sun in bamboo boxes prior to harvest, raising their carotenoid content and giving the finished tea a unique flavor with subtly sweet, vegetal notes. Hoji-cha - standard Japanese green tea that is roasted at high temperatures (360°F), elevating the volatile oil content and intensifying the flavor. Iced Tea and Sweet Tea Initially, iced tea was simply tea that was chilled after brewing and served over ice, usually in a glass with a slice of lemon. The term " iced tea " now includes bottled tea that is drunk chilled without ice. Sweet tea is merely iced tea sweetened with sugar. More than sixty percent of the tea consumed in the United States is in the form of iced tea, a significant portion of which is sold in restaurants or bottled. Most iced teas are brewed from black tea though any type of tea may be used. Iced tea is traditionally brewed with about 50% more dried tea per cup to compensate for flavor loss due to melting ice. Adding ice to hot-brewed tea can make it cloudy. One way to prevent this from happening is to brew the tea at room temperature for several hours instead of the normal hot water method. This reduces the amount of caffeine compounds responsible for clouding on contact with ice. Tea Substitutes Herbal teas, called Tisanes in Europe, are not true teas and therefore do not supply the same health benefits as real tea. They do provide an abundance of flavor alternatives and other healthy attributes depending on the herb used. Chamomile tea, for example, is used as a relaxant, while peppermint is considered a digestive aid. Many herbal teas are blends of various botanicals and spices. Except for Yerba Mate, they are caffeine free and usually need to be infused longer than regular tea to release their full flavor. It's always a good idea to ask a qualified medical professional before taking any unfamiliar herbs. Other tea substitutes include Red tea, sometimes called Red Bush, a mild, nutty-flavored infusion from a South African flowering shrub called rooibos, and Yerba Mate, a South American botanical that contains traces of caffeine and has a full-bodied, woody flavor. Often other ingredients, such as cinnamon or vanilla, are added to these non-tea brews for aroma and flavor. Which tea is right for me? Selecting tea is a highly subjective exercise, much like deciding which wine to drink, and vulnerable to such ephemeral things like mood and time of day. However, some general guidelines can be attempted. If you want to gain maximum health benefits (i.e., antioxidants) from drinking tea, try white or green tea. If you want maximum caffeine content along with antioxidants, go for black. Beyond that it boils down to personal taste. For example, if you like milk in your tea, choose a robust black tea from Sri Lanka or Assam, India, or perhaps a good English blend like English Breakfast. All of them tolerate milk and sweeteners very well. If you want to curl up with a cup in a window seat on a rainy day and ponder life's big questions, then a delicately fragrant white or green tea is a good choice; but if you're bolstering your nerve for that showdown with the boss after lunch, then a more intrepid tea like Earl Grey or perhaps a seductive oolong is just the ticket. So you see, tea is what you want it to be. At its best, tea encourages reflection and personal serenity but it can also be energizing and uplifting. The novelist Alice Walker wrote: " Tea to the English is really a picnic indoors. " But to a Zen Buddhist priest in Japan, tea exists on a whole other plane. Consult with one of our tea specialists at any Whole Foods Market store to narrow down your choices and come away with a tea that's just right for you. Quote Link to comment Share on other sites More sharing options...
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