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According to "urban legend", iced tea was discovered accidentally by an enterprising Englishman Richard Blechynden who had come all the way from Calcutta, India to represent teas from the Far East at the 1904 St. Louis World's Fair. Not meeting with much success in the stifling heat, Mr. Blechynden poured the tea over ice and met with a near instant success. However, the oldest printed recipes for iced tea were published in 1870. Russian tea with sugar and lemon slices was fashionable in the USA and served in hotels in 1860th under the name "tea a la Russe" both hot and cold.
America is unique in its tea consumption habits. In the United States over 85% of the tea is consumed as an iced beverage. Iced tea has gained wide spread popularity as an alternative to carbonated soft drinks being an attribute of a healthy life style. This refreshing drink is traditionally served sweetened or unsweetened with lemon slice over ice cubes in a tall glass. Black tea is the classic ingredient used to make iced tea. With incredible offers on the market today for black and green teas, Rooibos, blended teas, ayurvedic, flavored, herbal and fruit teas, try to find your preferred beverage by experimenting with such a variety. For iced tea to have consistent strengths from start to finish, use ice cubes made from leftover tea.
Here are three ways for making perfect iced tea:
Hot Water Method
Boil water. Steep your favorite tea with double the amount of loose leaf. Strain prepared drink to remove the tea leaves. Sweeten with sugar or honey if desired. Pour the strained tea into a pitcher with ice cubes. Serve in a tall glasses filed with additional ice cubes, garnish with a lemon slice and a spring of fresh mint.
Cold Water Method
This method is the best to achieve a crystal clear drink result. Fill a large pitcher with cold water and loose leaf tea (8 teaspoons of tea per 4 cups of water), let it chill overnight. Strain the mixture to remove tea leaves. Sweeten with sugar syrup if desired. Serve and enjoy.
Sugar syrup: combine equal amounts of water and sugar in a small saucepan. Bring to boil and simmer until clear, about 7 minutes. Cool and store in refrigerator. You may add lemon zest to the mixture while boiling, proceed as directed, discard the zest and enjoy lemon sugar syrup with your favorite iced tea!
Sun Tea
"Sun tea" is tea brewed by being left to steep in the sunlight. In a glass jar, combine water and loose leaf tea (8 teaspoons of tea per 4 cups of water). Place the jar in a warm, sunny location for 3-4 hours. Strain the mixture to remove tea leaves. Sweeten with sugar syrup if desired. Chill in refrigerator. Serve and enjoy!
There are also lots of different variations of iced tea. Common modifications to the traditional recipe include adding fresh fruit, flavored syrups, cranberry or orange juice, sparkling water and even champagne to make a delicious tea drink. Bubble tea is very popular in Taiwan and worth to try on a hot summer day as an exotic desert. A strong black tea sweetened with condensed milk and served cold with large tapioca pearls. Great low calorie desert that quenches your thirst! The possibilities for making a unique and refreshing glass of iced tea are virtually countless. Experiment and enjoy your summer!
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Preparation | Iced Tea | Recipes
Chinese Wū long or Oolong is a type of tea located between green and black in the Chinese classification. In other words, Oolong is half-fermented tea. Oxidation ranges from 20% to 40%, and the most characteristic feature of this tea is that the leaves are fermented unevenly. Along the edges of the tea leaf fermentation can be quite astringent, almost like black tea with well pronounced reddish rim around a leaf but in the center of leaf fermentation, is very weak, close to green teas. As a result, Oolongs have a wonderful aroma and taste that combines the freshness of green tea and tartness of black tea.
Oolong combines the best qualities of both green and black teas. Some highly fermented Oolongs give a fairly dark brown-reddish infusion. However, such Oolongs constitute only a small share of the vast diversity of this type of tea. Basic and famous Oolongs have a gentle light yellowish or greenish tinge honey extract. By appearance of the infusion, they are closer to green teas and by taste - to black teas. A good Oolong is both refreshing and delicious with no trace of bitterness and stronger aroma than any green or black teas. Oolong is a well known type of Chinese tea used in ceremonies. A widely-used ceremonial method of brewing Oolongs in Taiwan and China is called Gongfu Cha. For a complete appreciation of the taste of this tea, tea pairing is recommended: tea bowl and snifter cup used to appreciate the tea's aroma. Tea poured into a snifter cup and a drinking bowl is placed upside down over the top of the snifter cup. Then the two are inverted so that the snifter cup is upside down in the drinking bowl. The final stage is when the snifter cup is lifted and the tea is released into the drinking bowl. After all this manipulations, tea drinkers can respectfully receive the aroma and then enjoy the taste. There are two main types of Oolong that are grown and harvested in China and Taiwan, the mainland and island tea. The next classification is the type of traditional treatment and characteristics of climate and soil. Oolongs grow high in the mountains, shrouded in fog, on the poor stony soils. The quality of tea depends on the orientation of the slope, the number of fogs during the growth and professionalism of collectors, who manually collect and sort out the tea leaves in difficult mountain conditions. Oolong often resembles the form of twisted lumps consisting of strongly folded and compressed whole leaves. When touched, the lumps are elastic and dense. Fresh tea should be slightly shiny and have a strong fragrant. During the brewing process, the tea leaves unfold, expend and consume the entire volume of the teapot when steeped 2-3 times. Usually, Oolong brewed with water temperature of 176-194º F for 3-4 minutes. A teapot 150 ml takes about one heaped teaspoon. Expensive Oolongs can withstand multiple infusions up to 20-25 times. The fragrance of tea can vary from delicate peach tones to astringent walnut, with a corresponding color change of infusions darker with each subsequent brewing. There are varieties of oolong that color does not change and remains yellow-green, while others, originally given infusions of intense color give a pale infusion each subsequent brewing.
Oolong tea is the most diverse among Chinese teas in terms of taste and appearance . Oolong is tea-perfection conceived by Heaven and Earth.
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History | Loose Tea | Preparation | Oolong
The origin of tea traditions of England is obliged to one of the most beautiful women in the middle of XVII century. In 1662 Charles II married princess Catherine of Braganza from Portugal. The Portuguese had been the first Europeans that encountered tea, controlled the trade routes from Asia and drank this wonderful beverage. Chest with tea leaves, among other treasures was in bride's dowry. According to tradition, the new queen's passion for tea was appreciated in court, and soon became the most popular drink in the chambers of Buckingham Palace. Inventive British replaced the eastern bowls for cups and saucers and used tea spoons for sugar that also entered into vogue in the XVII century. The British aristocracy recognized only the tea from the youngest and most succulent of the upper leaves, which are called "Orange Pekoe". "Orange" comes from the Dutch word meaning "gold, royal, belonging to the Dutch royal House of Orange-Nassau," and "Pekoe" - from the Chinese word "leaf". Because The Dutch East India Company played a central role in introducing tea to Europe, perhaps, they could have marketed the tea as "Orange" to propose a royal warrant. However, in modern classification of common tea leaf grades "Orange Pekoe" stands for "royal leaf".The real revolution in the tea business actually began in 1837 with the ascension to the throne of the young Queen Victoria. China was unable to meet the increased demand in Europe and began to supply the market with product of insufficient quality. At the time, relations between Great Britain and China had escalated. In response to the British sanctions, China has imposed an embargo on trade with Britain. But the decisive Queen Victoria signed a decree of establishing the state tea company in the British colony - the North Indian province of Assam. Mayor of the Royal Guard, Robert Bruce and his brother Charles crossed breeded seeds smuggled out of China with local tea trees. Thus was launched a completely new variety with bright color and a strong astringent taste. In memory of those events, one of the types of English tea from Assam is named "Victorian". By the middle of the XIX century, Britain became the largest tea supplier, capable of providing not only the needs of the empire, but also neighboring countries. The Assam black tea from the Indian colony of Great Britain, Russians merchants carried by caravans and sold in the capital's shops, "colonial goods" under the name "Indian tea". Taste of Assam for Russians still is the most familiar and traditional. In XX century, the British voluntarily renounced the former "tea" colonies and focused the effort on improving the quality of tea blends. This act has reflected on a nation-wide British love for tea. Continuing the Victorian tradition, modern tea masters - tea testers - offer demanding connoisseurs of tea a wide variety of traditional and exotic flavors. English tea has long gone beyond the United Kingdom, and in many countries today, tea lovers enjoy impeccable taste, intelligence and respect for people.
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Black Tea | History | India | Traditions | English | Assam
There are numerous methods for brewing tea leaves. In Japanese tea ceremonies, powdered tea is whisked into green foam, in Mongolian, they reduced tea leaves dust by boiling with salted milk…Western tea lovers follow the Chinese way of brewing tea leaves in hot water. This way seems very simple, but there are several essential tips that are critical to a good cup of tea.1. Make sure you use good quality cold water2. Your kettle and teapot need to be clean3. Use the correct amount of tea leaves4. Use the correct amount of water at proper temperature5. Make sure tea is steeped for the right length of time6. Use proper storage for tea leaves
Use good quality cold water
Water that is used to make tea has a large influence on the tea taste. Water composition, chalk content, mineral content and hardness differ from region to region and influence the taste experience, greatly. For the best taste results, use good-tasting water. Only use fresh water which was not already cooked previously. Bottled spring or filtered waters are ideal for this purpose, find the kind you like. If using tap water, make sure it runs for couple minutes before poured in the kettle. Tap water lacks oxygen when it sits in water pipes for hours. Do not use distilled water. Kettle and teapot need to be clean Tea should always be prepared in a specific container, such as a teapot made out of glass or ceramics. Always preheat your porcelain, ceramics or glass with hot water. The best water and the finest tea can be easily destroyed if the kettle or teapot is not clean. A brownish residue on the inside of teapot builds up after every brewing and needs to be taken care of; otherwise it will add a bitter taste to freshly brewed tea. So, just rinsing a teapot does not take care of the problem. Use a small amount of detergent while washing and wipe out the inside with soft cloth or sponge. Make sure the teapot is rinsed off thoroughly after washing, otherwise you may add extra "flavor" to the delicate bouquet of brewing tea leaves. Even the kettle is used only to boil water; it needs to be washed occasionally due to mineral deposits build up. Iron teapots are especially suitable for green tea and oolong tea. In Japan, these pots are only used to keep the water hot for the tea ceremony. For Europeans, the Japanese have enameled the pots on the inside so that they can be used to brew tea. Iron pots are very stylish and are almost indestructible.Use the correct amount of tea leaves I have the easiest solution – read suggested instruction but if you like to experiment, here are some general tips to follow:1. Use a tea measuring spoon. The decorative tea measuring spoons are available in many different forms and decors and determine the amount of tea needed for one cup. Particularly the longer spoons represent a good aid to reach the tea in the deep tea tins.2. Use one teaspoon of loose leaf tea per each serving (6oz cup), 1-2 level teaspoon of herb blends and Rooibos, one heaped teaspoon of fruit blends;3. After the amount of tea leaves is measured and placed in the teapot, add hot water;4. Use tea strainers or tea filters while steeping. It will allow removing tea leaves easily when brewing process is done.Use the correct amount of water at proper temperatureEach tea variety requires its unique treatment with respect to brewing. Most tea companies provide a suggested instruction on the package that refers to cup of tea being 6oz. The temperature of water varies depending on type of tea. Suitable thermometers for taking the appropriate water temperature are available.1. Black and Oolong Tea requires fully boiling water 203-212 F;2. Green and White Tea steeps best at 176-194 F, first stage of boiling also called "string of pearls", when small air bubbles rising to the surface and water is starting to steam.Right temperature will allow the delicate bouquet of tea composition to unfold fully, presenting its aroma.Tea should be steeped for the correct length of time The length of time depends on specifics of brewing leaves which need adequate time to open. White and Green tea requires 2 to 3 minutes due to being unfermented. Infuse the tea and let sit for 2 minutes. Many green tea drinkers also start by infusing half a cup of green tea with hot water for one minute before sieving it. Then the same tea is brewed again. This way, many of the bitter substances are eliminated.Fully fermented black tea steeps longer 4 to 5 minutes. Pour the bubbly-hot water over the tea and let sit for 3 to 5 minutes. Note: 3 minutes for an energizing result and up to 5 minutes (and a little less tea) for a more calming effect. Stir the infusion once and then pour it over a sieve or tea filter. The brewing time also depends on the size of leaf, the bigger the leaf the longer infusion time. Do not let tea brew too long, otherwise it will become bitter and taste will suffer. When it comes to fruit, herb and Rooibos tea, you do not have to worry. Due to being naturally decaffeinated, these tisanes need about 10 minutes on average to brew and will not go bitter.There is a "Perfect Tea Hourglass" available to keep to correct time.Proper storage for tea leaves As all products, tea leaves have an expiration date. Although each type of tea has a different shelf life, it's best to use tea within six month since day of purchase. Green and white tea is the most perishable due to short fermentation process. These types of tea need to be consumed in year of harvest. Black and Oolong retain their properties for several years. Pu-Erh gets only better with time. However, tea should be kept away from heat, moisture and sunlight. In order to preserve freshness tea should be stored in cool, dry, dark place in tea tin or ceramic container. Tins in various sizes are ideal for the storage of loose tea. The sensitive teas are well-protected against smell and light effects. The market offers many different decors that fit each tea character.Now, when you know all the tricks, let Tea Party begin!
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Loose Tea | Preparation
Ceylon (Sri Lanka) tea can also be attributed to "India". This island located close to India which produces the same amount of tea as the mainland plantations, and even more generating roughly $700 million annually. Cultivation of tea in Sri Lanka started accidentally. Up until the 1860's, Ceylon was only for coffee plantations, but due to sudden fungal disease called "coffee rust" most of the coffee trees have died and brought the downfall of coffee production, then igniting an era of tea. In 1867 the first tea plantation in Ceylon was laid by Scott James Taylor in Kandy. He became the father of tea cultivation in Ceylon. In 1890's Sir Thomas Lipton visited Ceylon and founded his own tea plantations and factories for tea processing focused on the needs of British consumers. Ceylon black teas are divided into three main types: high-grown (1,200 meters above sea level), mid-grown (600-1,200 m) and low-grown (up to 600 m). The share of high-altitude, high-quality tea is relatively small; it is the finest plantations in Nuwara Eliya that are located at an altitude 6,128 ft. Good quality tea are also harvested on the plantations: Dimbula ( altitude ranging between 3,500 ft to 5,000 ft), Uva province( altitude ranging between 3,500 ft to 5,000 ft) and Ratnapura (low-grown tea). Indian tea Nuwara Eliya is the highest tea region in the world and considered one of the most important locations for tea production in Sri Lanka. Tea produced in Nuwara Eliya has a very unique flavor. Tea leaves gather year around, but the best yields are in January-March. Tea leaves in this region are plucked at dawn, it is the time when leaf retains its freshness and then displays it in the brewed beverage. Sometimes the tea from Nuwara Eliya called the "champagne of tea", as well as some teas from Darjeeling province in northern India. This tea gives a tincture of golden color, delicate and refined flavor and slightly astringent taste. Uva region is situated in the south-eastern part of Sri Lanka in the mountains, which are located on the slopes of the plantation growers an excellent tea. Uva area's tea is widely used for blends such as English Breakfast Black Tea Blend, Irish Breakfast Black Tea Blend, Morning Tea…etc. A distinctive feature of tea from this district is a golden-reddish infusion, excellent flavor and a wonderful taste. In the Dimbula area most tea plantations are located on the south-eastern slopes. The best tea is obtained in January-March, when the weather is dry and cold (for this latitude) and is determining factor of flavor. The main characteristic of the local tea is the aroma of a faint lemon note. The taste of the tea is full, with a little tartness, the infusion is bright and reddish color.
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Black Tea | History | Loose Tea | Ceylon
Tea consumption in India has a long history, South Asians viewed tea as an herbal medicine rather than as a recreational beverage. Although commercially, tea is being cultivated in India is relatively recently - within the second half of the 19th century. However, in the foothills of the Himalayas in the north and north-eastern regions of country, tea trees grew before the arrival of the British. For centuries, tea has not been cultivated but only gathered from wild trees. There is a legend that British merchants transported a few tea bushes from China and planted them in the plains of India, by the time they occupied and colonized by Britain. From those few bushes, started a global cultivation of tea in India and Ceylon. It happened in the thirties of the 19th century when the British East India Company became concerned about the Chinese monopoly on tea that constituted most of its trade and supported the enormous consumption of tea in Great Britain. After the first successful experience in 1863, the British East India Company brought to India a large batch of germs and after 10 years of hard work, the tea plantations give the first crop. In 1870, over 90% of the tea consumed in Great Britain was still of Chinese origin but by 1900, this had dropped to 10%, largely replaced by tea grown in India and Ceylon. Success has created several companies, many of which still sell tea and are known throughout the world. India's success on the international market is mainly due to accommodating the special English taste for strong tea, adequate for chalky water.High quality tea in India is growing on mountain slopes which are very steep (up to 70 degrees). Plantations are located on terraces which rings encircle the mountain slopes. These high quality grades of tea gather exclusively by women and only manually. The tea plucking process takes place usually at the break of dawn. Manufacturers are trying to make tea of the highest class, twisted leaf tea and no broken leaves. There are two main areas of growth of Indian tea: Darjeeling and Assam. Important cultivation areas are, apart from Darjeeling and Assam:Dooars - west of Assam, mainly production of CTC teas.Nilgiri - South Indian tea district, fresh teas, similar to those of Sri LankaSikkim - north east of Darjeeling, high-quality teasTerrai - south of Darjeeling, similar to Darjeeling, somewhat more herb in taste.
Today India is the second largest producer of quality black tea and the first one of the middle and low-grade "bulk" teas, CTC. A large portion of this "simple" tea stays in the country; locals are very fond of drinking tea (a modest 750 grams per person a year), it is quite different in Sri Lanka (Ceylon). Although these countries are close neighbors, the locals hardly drink tea, and the entire Ceylon crop is exported. A small proportion of green teas are produced in India as well and mainly for Japan that buys simpler varieties to add them to their own production. Assam is a tea district in Northern India across the Brahmaputra. It is the largest connected tea growing region in the world. The plateau with highly arable rainforest soil contains a lot of humidity due to the prevailing monsoon winds. The local climatic conditions, especially rainfall, create a greenhouse effect which positively affects the quality of tea leaf. Tea plants are cultivated in tea gardens on large cultivatable land of up to 1,000 hectares. There are about 2,000 plantations in Assam. Assam tea is generally heavy and spicy, dark in the cup. It is the main component of the classical English and East Frisian blends which are prepared for water with high chalk contents and are usually drunk with milk and sugar. Since the appearance of the young tea traders on the international market, especially from Africa, Assam was largely driven out of this market by the cheaper tea varieties. Harvesting PeriodsMid April to Late May: First Flush. These qualities are of rather little economic significance for the European or US market. These teas are mostly aromatically fresh, light and of rather tart character. For this reason they do not meet the traditional Assam features.Early June/Mid August: Second Flush. The second flush, harvested in June/August, before the large monsoon rain starts, is highly demanded. Assam teas from the second plucking period are of greater relevance in terms of quality and the export business. These qualities are often very "colored" in tips, with a pouring that is mostly very dark and has a typical strong, full-spicy and malty character. The oldest tea gardens in Assam were founded in 1832-33 by English trade agencies. In 1839, the first Assam tea appeared in a London action. The Assam region is bordered by China, Bhutan, Burma and Bangladesh. Assam is one of the most beautiful places in the world and in all respects, is one of the best places for the cultivation of black tea. Darjeeling is a region in the North-Eastern India, located at the southern slopes of the Himalaya Mountains. Darjeeling is the most famous tea region of India. Tea gardens are located at altitudes of up to 2,600 meters above sea level on an area of 20 thousand hectares and produce the most exquisite types in the world. Darjeeling borders with China and Bhutan. The special microclimate of the region is ideal for growing elite types of tea also called "champagne of tea". Black Orthodox tea from Darjeeling (Indians pronounce the name with the accent on the second syllable) are considered one of the most delicate and fragrant teas in the world, competing with the best Chinese varieties and very often surpassing them. The unique taste of tea from Darjeeling is highly valued by tea lovers and experienced connoisseurs. The best tea grows in the coldest part of the terrain, at an altitude of 2,600 meters. The color of the infusion is deep burgundy with a green tint. Harvesting PeriodsMarch-May: First Flush is in March, as soon as the weather is good after the end of the vegetation break, the first soft leaves and buds of the first period are plucked. The characteristics of a good F.F. Darjeeling are a lively fresh, delightful flowery aroma and a honey color of the infusion. This tea is sold at auctions, and prices are several times higher than the subsequent charges from the same plantation.May-June: In between crop – the qualified "trailer" of the first flush season does have a particular connection with the first touches of the second flush period. The leaves and the infusion are already turning darker and the diversity of the flavors varies from full-bodied to slightly aromatic. The In-between is often used as a profitable blend-quality. Due to the high demand, the prices are not as cheap.June-July: Second Flush. The summer crop is the summit in a crop year. The tea leaves develop more aroma by the longer exposure to sun. The most important quality features of a classical S.F. tea are dark brown leafs with golden tips and the color of infusion is soft amber. Taste is full-bodied with a distinctive nutmeg note. The second collection is no less interesting and appreciated by connoisseurs, sometimes higher than the first crop.October-November: Autumnal crop. After another period of rain in late summer and until the vegetation lull in November, fully aromatic but somewhat mild teas are plucked.Nilgiri is one of the major tea regions of India, located in the south of the country, at the foot of the Blue Mountains. The tea gardens in Nilgiri are small compared to plantations in Assam. Tea in Nilgiri is cultivated on altitudes between 800-2,000 meters above the sea level. Tea plantations are surrounded by snow-covered mountains and luxuriant growing jungle. In 1840, the first tea seedlings had been planted, thanks to good climatic conditions, the seedlings became well acclimated and the basis for future plantations.Nilgiri takes second place in India in volume of black tea production. Frequent monsoon rains, high average annual temperatures, allow the great cultivation of tea all year. Tea gathers unite in Nilgiri twice a year: in spring (April-May) and second flush in autumn (September-December), the best being the spring collection. The Nilgiri tea is a main component of so-called English blend. The tea of these regions is full-bodied, with a bright infusion, mild taste and can be distinguished by a fresh citrus scent which is reminiscent of the Ceylon high-growns.
Most of the Indian tea is used for mixtures or blends. Different companies make a blend for a large consignment of tea, which is then packaged and sent to consumers. Naturally, the composition of blends from time to time changes, so there is a practice such as a sampling of tea. Similar to the in the selection of wine, tasting is needed prior to purchase of product in order to understand which tea is the best. There are companies (mostly British) that have their own tea testers in the tea factories located in India, whose main task is to monitor the quality and stability of tea taste, regardless of the crop. To do such, they select from several tea plantations and make trial blends, the best of them becomes a model for the party. There are four varieties of Indian tea that is sold unblended: Darjeeling, Assam, Nilgiri (also used in blends) and Sikkim. Sikkim Tea is a new variety introduced in late 1980, but has already won the position on the market of tea. This delicious and sweet tea is reminiscent to the taste of Darjeeling tea and Assamese tea aroma. One can say that it occupies an intermediate position between these two titans.Black tea from India can be brewed in several ways. Brewing methods of tea depends on its type and grade. Chinese method: more loose leaf tea leaves and less time of brewing, English method: 1 tsp of tea leaves per 6oz cup and a long (3-5 minutes) brewing process, or Indian method: very strong tea infusion, hot milk and a lot of sugar. All three methods have their unique characteristics, and each way is good for its type of tea. The Chinese way is suitable for any Indian tea, but best of all, it reveals aromas of delicate high grade tea varieties such as teas Darjeeling. The English method does not allow steeping the tea more than twice. If you prefer to drink tea, as it is loved in England, with milk or cream, then pour the cream into a cup prior to the tea slightly heated. Fine broken leaf grades are very popular in India, where English tradition of drinking tea with milk has spread in a transformed way. Brewing using the Indian style is a very intense brewing method. Tea leaves are steeped with hot milk, water and a lot of sugar. Then the infusion is poured from one tall glass into another to create the appearance of abundant foam. This very thick drink, with a nice color, can hardly be called tea; however, the Indians are very fond of it and consumed in large quantities. This method is also used to prepare a strong tea with milk and spices called Masala Chai. Some of the chai masala spice mixtures are still in current use are derived from Ayurvedic medical texts.ESP Emporium offers an amazing selection of black tea – the most popular drink in the world. Vast selection of high quality tea from India presents all the most magnificent types from Darjeeling and Assam, First and Second Flush, pure and blended. Worth to give it a try!
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Black Tea | History | Loose Tea | India
Over the long centuries of isolation from the rest of the world, in Japan appeared amazing things: ikebana, bonsai, origami, sumo, kabuki, mange and much more. It is logical to assume that in respect of Japan, tea is not so simple either.
Green tea is very popular drink in the world today, but the Japanese consume tea in quite a peculiar way, starting with the production of special teas and ending with particular traditions of tea drinking. Japanese tea ceremonies (Sado or also known as Chanoyu) cannot be described in gastronomical terms. This is an art of contemplation and meditation, a way to achieve harmony with the world and cognize knowledge of the laws of the universe. Even leaving aside the complexity of a Japanese tea ceremony, we can tell you a lot about the kinds of traditional Japanese teas and its consumption.The first thing that catches the eye, when studying the varieties of Japanese teas, is that they are all green and non-fermented. There are not that many types of Japanese traditional teas and they are all very unique. Their individual characteristics are not similar against each other, nor anything else in the world. The names of Japanese teas are fascinating: Matcha, Sencha, Genmaicha, Gyokuro, Hojicha, Bancha, Usucha, Kamairicha, Kabusecha, Tamaryokucha and Kukicha. Most of these products cannot be found on the shelves of tea shops outside of Japan. The most popular exception is Sencha and Bancha - the easiest tea to prepare with traditional green tea taste. Sencha literally means "roasted tea", a basic Japanese tea and the basis of which many other varieties of Japanese teas are developed. In fact, Sencha is a plain green tea that does not require special knowledge and skills to prepare. Most Japanese green teas are steamed at first to prevent oxidation, then rolled, shaped, dried and finally fired to preserve and add flavor. All lovers of green tea will admire its lightly grassy note. As any tea, Sencha could be a high quality and poor, we should not draw any conclusions about this tea when tasting Sencha of incomprehensible production. Good quality Sencha consists of a flat and long delicate tea leaves with distinctive fragrant of fresh green grass. Even high-graded Sencha contains a large amount of powder or tea dust. When brewed, Sencha gives a very bright infusion with a lively green color, traditionally served in transparent or white cups. The aroma and taste of Sencha are soft, both fresh and slightly sweet and velvety. Sencha tea infusion includes a large amounts of caffeine, vitamins C and B2. This tea invigorates the mind and body.
Preparing Sencha is a simple process, even thou the first attempt may fail, don't be discouraged: warm teapot, put tea leaves in, cover with water remembering that water should not be boiling, and steep for a while ... However, it is impossible to give universal recommendations about the amount of dry tea leaves, water temperature and time of infusion, since the quality of tea and water are always different. Made with hard water tea is not as good because of its active substances that cannot dissolve fully. For green teas (all teas in general) there is a tip: the more delicate tea and softer water, the lower the water temperature should be and less time of infusion. Sencha tea leaves must not steep longer than 2-3 minutes. This means that the entire teapot tea should be poured into cups or into a separate container no later than in 3 minutes. If over steeped, the tea will be bitter, if under steeped the taste will be watery. Sencha is the only Japanese tea that almost does not change the taste and aroma in the second and subsequent brewing. Other Japanese teas are inconceivable to brew a few times without losing the taste. The first of each new brewing is recommended to take one heaping tea spoon per 6oz serving of tea and infuse for 2 to 3 minutes. If the taste and aroma seem to be weak, hold the second brew a little longer, but next time increase the amount of tea. An indicator of properly brewed Sencha is bubbly foam. If not, that means that the water is too hot, cold, hard or the tea leaves are not the best quality. Tea Gyokuro (also known as "precious dew" or "jade drops") is a higher grade expensive tea, which is cultivated in a special way. Gyokuro is different from Sencha because it grows under the shade for about two weeks prior to the harvesting period that aims to reduce amount of Catechin in leaves, therefore the bitterness in tea infusion. This fine tea is very rich in aromatic oils, vitamins, minerals, caffeine and other useful and pleasant elements. Splendid Gyokuro is also called "King of tea" and "Tea of genius" because it cheers up (raises) the spirit and stimulates the thinking. The taste and aroma of Gyokuro is similar to Sencha but with light almost imperceptible nuances. Color of dry tea leaves vary from bright green to golden-brown depending on the terrain and weather during the growth and harvest. Tea merchants will recommend a unique method of brewing for Gyokuro which differs from any other tea brewing techniques. Gyokuro tea leaves are typically steeped at low temperature 150 to 165 F for 1 to 2 minutes. Since the temperature of water is low, pre-heating the pot and cups in order to maintain the warmth of tea would be recommended as well. If the water used is too hot, it will destroy the magnificence of taste and aroma. Matcha is a fine-powder with the consistency resembling talc green tea used in Japanese tea ceremonies and cooking. Matcha is the most difficult Japanese tea to prepare according to traditional techniques and requires specific skills. It was invented in China in the tenth century and was introduced to Japan only in the twelfth century. Being forgotten at home, powdered tea has become a cultural asset of Japan. Matcha is made from Tencha that has very similar cultivation process to Gyokuro. The process of covering tea bushes from direct sun light before harvesting enriches the tea leaves of amino acids and makes it sweeter. Gathered and processed tea lives with removed stems and veins undergo grinding procedure by millstones. Matcha is a premium quality and has a sweet taste with a deep flavor.
During a Japanese tea ceremony, Matcha powder frothes up into a foam with bamboo whisk and a small amount of water. The advantage of this type of tea is the fact that all substances contained in tea leaves are delivered into the human body completely - in the form of an opaque beverage. Matcha is a concentrate of tea leafs. The taste of this tea is very fresh, but slightly bitter. Matcha can be combined with other types of tea adding freshness to taste and aroma. Lower quality grades of Matcha can be added to various dishes of rice, noodles and tempura to chocolate, ice-cream and traditional Japanese sweets. Tamaryokucha is a high-quality Japanese green tea. To make it, tea leaves are steamed or fried. Tamaryokucha is rich in vitamins and contains little caffeine. This tea has a berry-like flavor with an almond aftertaste and citrus-grassy distinctive aroma. Genmaicha is a combination of Sencha with roasted brown rice. This mixture gives a turbid light brown color of infusion and well pronounced rice flavor with hints of sunflower seeds and fish. Taste-wise, Genmaicha resembles soup, after the tea is drunk, you can eat the rice. This drink-dish is a great alternative to dinner or lunch for those who are on a diet. Japanese drink Genmaicha to subside the feeling of hunger without burdening the stomach. This tea contains a large amount of vitamin B1 and a small amount of caffeine. Hojicha is a roasted tea that is set apart from other Japanese teas. This tea is made from Sencha which is roasted in a porcelain pot over charcoal at high temperature. Tea leaves of Hojicha tea ate brown and shiny with a dominating roasted flavor. Hojicha steeps by conventional infusion for less than a minute. Color of the infusions resembles weakly brewed black tea. Hojicha does not have subtle nuances of aroma and taste. This is a simple tea to quench the thirst or drink during the meal. Because of the process of roasting Hojicha, the amount of caffeine decreases, this tea can be served after the evening meal and/or before going to sleep.Other Japanese green teas that are characterized as low quality Sencha are Bancha and Kukicha. These uncomplicated teas are made from big crude leaves, stems, stalks and twigs. These types of Japanese teas are collected at the end of the season and are considered as lower grade. Bancha and Kukicha are the simplest and cheapest of Japanese teas and are used for daily consumption of liquid for Macrobiotic Diet, the dietary regimen that is based primarily on grains and plants. This macrobiotic way of eating is very popular in Japan. There are twenty two grades of Bancha. Kukicha can be added to juice for children's consumption.
Tags: amount, aroma, bancha, brewing, brown, caffeine, ceremony, color, contains, cups, drink, flavor, fresh, genmaicha, grade, green, gyokuro, hojicha, infusion, japan, japanese, kukicha, leaves, light, lower, matcha, means, minutes, popular, powder, prepare, process, quality, recommended, rice, roasted, sencha, similar, special, steeped, tamaryokucha, taste, tea, temperature, traditional, types, used, vitamins, water, world
Green Tea | Loose Tea | Traditions | Japanese
Pu-Erh is a tea of emperors and commanders. In ancient times, soldiers were drinking Pu-Erh before battling to gather strength, find resoluteness and have confidence in victory. Today, this tea is popular among business people. Pu-Erh helps to concentrate on making important decisions and preparing for crucial meetings and lengthy negotiations. Pu-Erh assists to live an active, varied life. You can dance all night in the club and in the morning, appear in the office fresh and rested after an extraordinary cup of tea.
Pu-Erh grows in the Province Yunnan, the most southwestern province in China where more than a thousand years, tea is produced. Yunnan is the country of fog, mild sun and tea trees.Today, in an era of civilization and mechanisms, the best Pu-Erh is still being handcrafted by people that possess a special inner sense, processing an understanding of tea, they know the time when Pu-Erh becomes Pu-Erh and pass on their knowledge from generation to generation. In order to obtain a deep color infusions, strong mild taste and long-lasting fragrance, this tea is aged for several years in special conditions. Pu-Erh is the only kind of tea that gets better with time. The optimal storage time for different kinds of Pu-Erh is from 10 to 30 years. A collection of aged Pu-Erh can be appraised higher than the collection of vintage wines.The beauty of Pu-Erh is not only in its unusual taste and aroma. Despite the fact that this tea contains a small amount of caffeine, it invigorates and improves the efficiency better than coffee. This is the best drink for the morning, but is not recommended for the evening. High-quality and properly brewed Pu-Erh is very beneficial for one's health. It helps digestion, normalizes metabolism, lowers high blood pressure, reduces cholesterol, improves skin condition, reduces the risk of cancer, removes toxins and facilitates the alcohol withdrawal syndrome or overeating. Pu-Erh is the only tea that may inhibit the growth of peptic ulcers. Regular consumption of Pu-Erh contributes to weight loss and rejuvenates the body. It would be better to say that Pu-Erh helps to maintain the body to be the way it should be. As all types of tea, Pu-Erh is made from the leaves of the plant Camellia Sinensis. Top grade Pu-Erh obtained from the leaves collected from tea trees, not tea bushes. The older the tree, the more exquisite Pu-Erh brewed from its leaves. In the Pu-Erh county of Chinese province Yunnan which gave the name of this group of teas, grow some of the trees that are about a thousand years old. Pu-Erh made out of leaves from such trees is valued particularly high. In the forests of Burma, Vietnam, Laos and eastern India, found wild tea trees yielding a smaller amount but not less valuable harvest. The leaves of wild trees are gentler with a refreshing "menthol" aftertaste. They do not tolerate rough handling. From the leaves of wild trees the only loose leaf (not pressed) Pu-Erh is obtained. For the production of Pu-Erh, green tea leaves are used. After gathering, they are dried in the sun, roasted and kept for several months. After the drying process, the leaves are pressed, which produces a "raw" or "green Pu-Erh", similar to the properties of green tea. This Pu-Erh does not have a delicate aroma and exquisite taste, but is simple to prepare and inexpensive. In China, this tea is not considered a real Pu-Erh and called Mao-cha (coarse tea). This tea has been popular among nomads and Tibetan monks.To get a "mature Pu-Erh", the dried leaves are subjected to a secondary drying and post-fermentation, using modern accelerated technology to produce the mature Pu-Erh. The leaves are sprayed with water, collected in heaps or placed in rooms with high humidity with the help of microorganisms, a process called fermentation takes place. The higher the humidity, the faster the fermentation process, but the aroma and taste of tea leaves is much to be desired. In addition, excessive moisture leads to mold development. By traditional technology, Pu-Erh is aged in dry areas. In the province of Yunnan many factories and private facilities are located where the Pu-Erh is produced by using old recipes. Different bacteria cultures and different organizations of the fermentation process have a major impact on the taste, aroma and healing properties of Pu-Erh. The period of fermentation for high quality Pu-Erh lasts at least 6 months. With the growing popularity, Pu-Erh prepared by traditional technology is becoming increasingly difficult because more and more manufacturers use a quick simplified method of fermentation. The last stage of preparation of Pu-Erh is pressing. Tea is lightly steamed to soften and skillfully pressed into the desired shape (brick, pancake, rectangular blocks, bird nests, mushrooms or melons) then dried and wrapped in cloth. Bricks and pancakes of pressed Pu-Erh can weigh from 100g to 5kg. Pressed in a flat square, Pu-Erh is suitable material for the creation of embedded pictures, but "bird nests" which are designed for one portion, are more practical for a busy lifestyle.When buying Pu-Erh, one should pay attention to its fragrance and structure of the pressed leaves. Good quality Pu-Erh tea is characterized by a pronounced aroma of dried fruits with earthy notes. The smell of mold is an indicator of improper storage. If there is an opportunity to taste Pu-Erh before buying, evaluate the color of the infusion and depth of flavor. Also pay attention to the leaves remaining after brewing. Well-preserved whole leaves are an indicator of high quality Pu-Erh. A Quality loose leaf Pu-Erh usually has a delicate fragrant and pale color. loose leaf Pu-Erh can be appreciated only by experienced tea drinkers (connoisseurs). Preparation of Pu-Erh
Since Pu-erh has a very strong flavor and rich color; it is not recommended to brew this tea in clay teapots. Clay absorbs all smells and any other tea brewed in the same teapot will taste similar to Pu-Erh. The rich color of this tea will look good in a glass or porcelain cup. Quality Pu-Erh can be steeped a lot of times, therefore use a small teapot and small bowls. To maximize the healing effects of Pu-Erh, it should be drank without sugar and other sweets. A small amount of dried fruits or dark chocolate is quite acceptable. One "bird nest" or "mini tuocha" is good for multiple infusions. To "revive" and clean tea, pour some hot water; let it sit for 1 minute, and then drain the brew. This act will clear and warm the tea because the Pu-Erh has been waiting to meet you for several years, so allow its strong and earthy flavor to unfold softly. The first brew of Pu-Erh should be steeped up to 45 seconds, and then subsequent brewing time should be increased. This tea is an excellent representative of Chinese teas that surprise consumers with the originality and complexity of flavor bouquet.
Boiling is an old method of preparing pressed teas. The most spectacular brewing of Pu-Erh is in a glass teapot when the stages of heating water and the behavior of tea leaves can be observed. When brewing Pu-Erh, the process is very important not to miss the stage called "crab eye", when small bubbles start rising from the bottom of the kettle. At this stage, 1-2 cups of water should be poured out of teapot and then poured back, this stage is called "noise in the pines" - the muffled sound prior to boiling. Thus, the water becomes rejuvenated and is ready to accept the tea. Pre-soaked in cold water, the Pu-Erh is introduced to the water prior to boiling. At the first stage of boiling - "string of pearls", the teapot is removed from the fire and set aside for 30-60 seconds. The boiling process for this type of tea requires experience because of the excessive brewing time which makes the Pu-Erh infusion turbid, bitter and unpalatable. Another disadvantage of this method is that it is not economical. Boiled tea cannot be brewed again.
Tags: aged, amount, aroma, better, bird, boiling, brewing, called, chinese, collected, color, cup, different, dried, excessive, exquisite, fermentation, flavor, generation, green, grow, helps, important, infusion, leaf, leaves, loose, method, poured, preparing, pressed, prior, process, province, pu-erh, quality, several, stage, strong, taste, tea, teapot, technology, thousand, traditional, trees, water, wild, years, yunnan
Health Benefits | History | Pu-Erh | Twitter
People drink tea, to forget the hustle and bustle of the world. Tan Yen
Welcome to the world of unique, vibrant essence that forms an environment for communication to the world of green tea. Apart from the fact that tea is simple to prepare and pleasant to taste, it is a unique plant which includes a huge amount of different substances that provide a favorable effect on the human body. For some reason, only when we visit museums, we draw attention to the achievements of human race in various fields. Once inside the museum, we may explore the aircraft industry, we begin to admire the progress when standing next to the first wooden airplane, then stroll over to find a super modern fighter jet, both man-made within the last one hundred years. In museums of fine art, we are surprised to learn about the enormous changes in the technique of writing that occurred in just a few centuries, at each stage giving the world priceless masterpieces. However, once among the remarkable and infinitely fragrant teas, we rarely think about the historic characters and events, some of which dates back to antiquity. In ancient times, people discovered wild tea trees, the leaves are plucked from the trees were just chewed or boiled in water. Century's later people learned how to make pressed tea and then loose leaf tea. They gradually discovered many other variations throughout several millenniums, revealing all of its secret benefits. As a result, countless assortments of tea are on store shelves, readily available to all that desire this great treasure. Despite the tremendous diversity of over 350 tea trees, each plant providing distinctive attributes within the glorious green leaves. Sky-high peaks, misty cliffs and green valleys only help these leaves to absorb a unique "spirit". The magical transformation of the collected tea leaves, from white to black, happens because of the improvements past down from ancient times. We hope that while you are exploring our website and blog, you will assimilate many new and interesting things about the culture of tea, the types of tea brewing methods, the countless benefits of loose leaf tea and the secrets of making an exquisite cup of tea.
Tags: airplane, ancient, art, attention, benefits, century, characters, collected, countless, discovered, draw, events, explore, exquisite, fields, fine, forms, green, hope, human, jet, later, leaf, learn, leaves, loose, man-made, museums, people, plant, pressed, progress, provide, secret, several, shelves, spirit, super, surprised, tea, technique, think, times, treasure, trees, tremendous, unique, various, wild, world
History | Loose Tea | Traditions
Every morning begins about the same for millions of families in the world, with a refreshing cup of tea: black, green, white, herbal, fruit, flavored. We partake our favorite drink mostly out of habit rather than consciously. Scientists have calculated that a person drinks at least 51oz of fluid in one day, one third of this is tea. In each country people drink it in their own way: one is with butter and salt, some like it with milk, others prefer it by making extraordinary "bouquet", adding in tea herbs, fruits or flowers. We have collected the most common myths about tea, so we can confirm or refute the controversial debate.
Myth #1. Tea has a tonic effect on the body, so it is better to drink in the morning. True. Tea contains caffeine which has an activating effect on the cardiovascular system, so it should be drunk in the morning or afternoon. By the way, caffeine content in green tea is less than in black tea or coffee. Therefore, if you want to cheer up, do not drink gallons of coffee, better brew a cup of aromatic and healthy green tea. Myth #2. Tea with milk is harmful.
False. However, when milk is added, the chemical composition of tea is changing since the casein in milk binds the antioxidants. Tea becomes less tonic, and has less effect on blood vessels (the fact that the composition of tea includes vitamin P as well as other substances that strengthen the vascular wall). On another hand, tea with milk takes toxins out and works as a diuretic.
By the way, according to some narrations, the tradition of drinking tea with milk originated from the British. Due to the fact that the finest porcelain cups sometimes did not withstand boiling water and cracked. Therefore, the British began to dilute the tea with milk.
Myth #3. Loose leaf tea is better than tea bags. True. Usually, contents of tea bags are known as fanning's or dust, everything that is broken and crumbled. Tea bags are not necessarily cheaper than loose leaf tea, you pay for the packaging material and the process. Loose teas have more variants which can be brewed differently and it can be blended at your desired taste level. Tea bags, on the other hand, are pre-blended for a specific flavor. Loose teas can give you the purest of flavors for each variety, blended for your own preferences. Tea brewed from tea bags is not harmful - just useless. There is simply no better alternative than loose tea, it just tastes better. So, if you truly want to experience a heavenly cup of your favorite tea, then loose leaves are the way to go. Check out this great independent article titled, "For the love of tea!".
Myth #4. You cannot drink green or black tea in large quantities because it affects functions of the body.
Everything is good in moderation. Generally, there are no substances in tea that could harm the body. Three to four cups of tea per day will give you a total of 320 mg of polyphenols. People with kidney disorders, stomach ulcers, anxiety should not drink caffeinated tea. Pregnant and breastfeeding women should also avoid caffeinated drinks. There are a lot of healthy alternatives: Rooibos, Mate, Herbal blends, Fruit blends.
Myth #5. Herbal tea can be an assistant in the treatment of certain diseases. True. Herbal tea cannot be used as medication but as an aid to help the drugs treatment is acceptable. However, herbs contain active substances that can trigger side effects and interact with other herbs, supplements, or medications. For these reasons, people should take herbs with care, under the supervision of a practitioner knowledgeable in the field of botanical medicine. For therapeutic purposes or maintain immunity, herbal infusion should be brewed separately and should not be abused.
Myth #6. Coffee and tea have the same amount of caffeine.
No. Dry tea leaves contain more caffeine than coffee beans. However, in a single serving cup of prepared coffee contains significantly more caffeine than a cup of tea due to difference in amount used to prepare a cup of tea. Don't forget that certain types of tea can undergo a second infusion that will have even less caffeine. According to eHow.com, you can see for yourself that black tea, which is considered to have the highest levels of caffeine, is 50% less than coffee.
Myth #7. Hibiscus or Karkade decreases blood pressure.
True. Drinking Hibiscus tea effectively lowers blood pressure and reduces high cholesterol levels. Hibiscus is a main component of many Fruit and Herbal tea blends. Teas that contains Hibiscus, is caffeine free and rich in Vitamin C, which has a pleasant fragrance and vibrant red color.
Myth #8. Tea should be strong.
Partly true. Of course, the stronger the tea, the stronger its components and the higher the tannin content. Excessive amount of tannin over time may prevent the body from absorbing calcium if your diet is low in this nutrient, but the health benefits of tea are much greater than probable issues. How strong the tea should depend on one's preferences and suggestions from the tea company.
Myth #9. Tea has an antiseptic effect. True. Tea actually contains antiseptic substance, but the concentration of these substances is very low, and with serious illnesses, they may be useless. It is better to seek assistance from a doctor and use the tea as an aid.
Tags: aid, amount, bags, better, black, blends, blood, body, brewed, british, caffeine, certain, coffee, component, composition, contains, content, cup, difference, drink, effect, ehow, fact, favorite, flavor, fruit, give, green, healthy, herbal, herbs, hibiscus, leaf, leaves, levels, loose, milk, morning, myth, people, strong, substances, tea, tonic, true, used, useless
Health Benefits | Loose Tea | Myth
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Marcel Petite ComtéPrint this Page
There are many people and companies selling cheese in the United States today, but none have taken the time, traveled as far, or made the effort to reach the finest producers of cheese in the world that Formaggio Kitchen has. Recently, Kurt and David returned from a trip to Jura, France, where they went to personally select the wheels of Comté that will be sold here and in our stores. In addition to the years spent developing an understanding of the nuances of fine cheeses, there are relationships to consider, and hundreds of cheeses to taste. At this stage of purchasing and negotiating, the French affineur and exporter begins to develop a profile of each customer. He might offer a taste of a lesser cheese, and wait for your comments, before offering another; or perhaps offer a sample of his personal favorite, one of the world's finest, and see if it is appreciated. On one hand, he may be trying to discover if the buyer has any understanding of fine cheese, but on the other, he's trying to qualify a customer and to pair them with the perfect cheese for their needs. After some years of this, an American buyer can establish a reputation as a lover of fine cheese and, if fortunate, find acceptance.
Each village in Jura has a number of dairy farms, and these farms are organized into cooperatives, called "fruitiers", where their milk is used to produce cheese. Each fruitier has a name, of course, but also a number, and these numbers are used to identify the producer of each wheel of Comté.
Each wheel of Comté has the fruitier number, the month, and the year of production branded on its side. After the wheels of cheese are manufactured and branded, they are purchased by "affineurs" or cheese-agers, who then cellar the cheeses for a period of many months. Each affineur lives and dies by their reputation for finding and caring for the best cheeses available, and among the Comté affineur elite, none stand as high as Marcel Petite.
About Marcel Petite
In 1966, Marcel Petite reached an agreement with the local government in Jura to take possession of Fort Saint-Antoine, a fort built in 1879 as protection against a possible Prussian assault via Switzerland. The fort had seen some use during World War I and World War II, but was for the most part unchanged, and remained two simple, large munitions depots separated by a courtyard used for military exercise. After purchasing the fort, Mr. Petite had a roof built over the courtyard and then covered it with eight meters of soil. When aging operations began, they had some 300 wheels of Comté on hand.
Today, Marcel Petite Affineur holds some 65,000 wheels of Comté at various stages of aging, produced by 13 high-altitude fruitiers. The Comté of Marcel Petite are unusual in many ways, but he is considered an innovator for his vision of aging cheeses for longer periods of time at lower temperatures through a painstaking attention to detail. Before Mr. Petite, the average age of a Comté was a maximum of 12 months because beyond that point the cheese would begin to deteriorate on the cellar shelf. All that changed with Fort Saint-Antoine.
Claude, the lead cheesemonger at Fort Saint-Antoine, heads a staff of five tasters, who spend each day sampling some 300 wheels of cheese to best determine how to proceed with each individual wheel. Upon tasting it may be decided to sell the wheel at twelve months, or to hold it for another month, or two, or longer. In this manner, they find the cheeses that can withstand extra long aging, and improve for it. This is what makes Marcel Petite's Comté a Grand Fromage-standing among the very finest cheeses in the world, cheeses such as Farmhouse Cheddar and Parmigiano Reggiano.
Our buyers have tasted many, many wheels while visiting, and they have selected particular Comtés to bring to our customers, friends, and the many restaurants we service. Our 2012 / 2013 selection includes the Gourmadise level (10-12 months) from Noël-Cerneux, with sweet caramel flavors with hints of apple and pear; Fort Saint Antoine (12-14 months) from Narbief and Valloreille - the former giving more savory notes of vegetable broth and white chocolate and the latter giving flavors of cooked milk, ripe cherry and pistachio; Symphonie (16+ months) from Les Majors with a bright and balanced flavor that is at once nutty, savory and fruity; Symphonie "Grand Cru" (24+ months) from Chapelle d'Huin with notes of caramelized onion and roasted peanuts; and finally Symphonie "Extra Grand Cru" (36+ months) from Le Bergement and Rix-Trébief - the Bergement with a rich foie gras undertone, floral top notes and a hint of bitter chocolate while Rix-Trébief has notes of dark espresso, toasted nuts and dark chocolate.
Each batch of cheese has its own distinct characteristics and to us, they our selection offers a rare opportunity to taste through the diversity of flavors that Comté can offer. As we walk through the fort making our selections, one wheel from each batch is marked for our stores. The image below shows one such wheel with Formaggio Kitchen scored into the rind - a very proud moment for our tasters!
For a quick video visit to Fort Saint-Antoine, view this video. It's in French, but there are some interesting visuals such as Claude hammering the Comte to find any faults within the wheel (all by sound!) and watching a cheese robot flip an entire wheel of comte. These robots ride through the caves, elevate to the top rack pull a wheel down, brush one side, turn the wheel, brush the other side and replace the wheel on the rack!
To view all of the cheeses we source from Marcel Petite, please click here.


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A very close friend's husband was walking their half-Malamute half-Alaskan Husky yesterday. The dog is 75-80 pounds, and had a blaze orange collar on. The husband had a red sweatshirt on. They were accompanied by three other dogs. The dogs are all voice trained, and here is my friends story:
Around here a coyote might hit 40 pounds, and does NOT have markings like the Malamutes/Huskies. The shot would have required POOR ID and questionable IQ.At 2 pm, on this gorgeous sunny Saturday, J went for his customary hike with our dogs. We hike and/or ride our horses with our dogs 4-5 times per week on the trails near our house. He parked at his usual place at the trailhead on Cedar Mountain Road, and was hiking down a marked foot trail that leads to the 717 system. Two men, one from Castle Rock, and one from Colorado Springs, were out shooting coyotes for fun. They were utilizing some type of "coyote calling" device to attract coyotes, and this got R's attention and she went towards the noise. She was shot in the chest. She is a tall 75 lb malamute/husky, wearing a bright orange reflective collar with tags.
J wrapped R in his sweatshirt to stem the bleeding, and immediately called me. Fortunately I was at home, and within minutes I was there and I was able to get R over to Teller Park Vet and into surgery. With the assistance of Dr. X, we spent two hours working on her, and despite a horrific wound and extensive blood loss, I believe she will survive, although it remains to be seen if she will be able to return to her previous level of fitness and continue to climb 14er's with J.
J called the Teller County Sheriff's department and the Division of Wildlife. Apparently, as long as the "hunters" "believed" that they were shooting a coyote, they are within their rights to shoot and/or kill dogs, hiking alongside their owners, with absolute impunity.
This is OUTRAGEOUS. I am incensed and livid that in a relatively densely populated area like Divide, on a marked trail, adjacent to Teller County's largest subdivision of Indian Creek Estates, recreational shooters can shoot and kill your dog while you are hiking with it. They did not shoot her because she was unattended, at large, or chasing wildlife or livestock, or threatening anyone - in fact, she is quite shy and would never approach a stranger. They shot her because they were trigger-happy and did not have a clear enough view to distinguish a 75 lb collared malamute mix, hiking with a man and 3 other dogs, from a coyote.
On the USDA Forest Service's own website, Pike National Forest is described as "... a busy urban national forest noted for the majority of fourteen thousand foot peaks in Colorado ..." We do not live in an area where you would not expect to see other hikers, horseriders and ATV'ers and dog walkers!
I am just so frustrated and unhappy that IDIOTS did this, giving sportsmen, recreational shooters, and hunters a bad name. Shooting something CLEARLY not completely identified no less. Arggghhhhhhhhhh
May the two men rot in hell.
If anyone wants to see a chest shot wound I'd be glad to share it, but it is not pretty.


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Explore Flexbox, the Flexible Box Layout model, how it compares to other CSS layout techniques, and why it's an important part of the evolution of CSS layout.
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Asking the right questions does not include the undead
PUBLISHED: 19 Feb 2014 04:44:19 | UPDATED: 19 Feb 2014 04:45:19PUBLISHED: 19 Feb 2014 PRINT EDITION: 19 Feb 2014Fiona @work
Fiona Smith
If you were ever curious about why cloud storage company Dropbox has so few women on staff – even for an IT company – it could be that women know nothing about zombies.
Among a set of quirky interview questions for the company is: "If someone came in right now and announced that the zombie apocalypse had just started outside, what would you do in the next hour?"
Brain teasers like these are supposed to gauge how creative your thought processes are and may be intended to show that the company is fun and quirky, but when the questions are about interests that are primarily male, women miss out.
In the US, where Dropbox is headquartered, 18 per cent of the engineering hiring pool is female, but this company has only 6.3 per cent, or only nine women in its 143 person engineering team.
Vice-president of innovation and research at Singularity University, Vivek Wadhwa, writes on Venturebeat.com that brain teasers (which have been abandoned by Google's hiring processes) "fortify the male-dominated, frat-boy culture that Silicon Valley is increasingly being criticised for".
As evidence of that culture at Dropbox, he reproduces an email from a female employee: "I was interviewed in a room called The Break-up Room by a male. It was right next to a room called The Bromance Chamber. It felt weird I would be interviewed in such a strangely named conference room."
Countering jock culture
Sometimes recruitment procedures that seem like a good idea at the time can have a far-reaching deleterious impact on company culture. In Australia, Goldman Sachs had been puzzling about why – after a series of efforts to attract women to the company – was making no headway at the graduate level.
The reason was almost too simple to believe. At the very first step of the recruitment process, junior analysts were given the job of sifting through the resumes to identify likely candidates.
As chief executive of Goldman Sachs Australia, Simon Rothery, says: "The CV [curriculum vitae] selection in our firm was being done by first, second and third year analysts – the most junior population within our firm. Guess what? The people doing the selection were 70 to 80 per cent male, had been to private schools, played rugby, did the same thing on the weekends. The short list ended up being the same thing."
When the bank's diversity team was asked to take over the job of doing the first cut of resumes, the number of female graduates lifted from 25 per cent of the intake to more than 50 per cent in just one year. It then went to 60 per cent this year, Rothery told a recent Male Champions of Change lunch, held by the Financial Services Institute of Australasia.
The Australian Financial Review
Read more
People | Simon Rothery |
Topics | Company News, Employment & Industrial Relations, Financial Services Industry /Banking & Finance , Health & Wellbeing |


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Very Good Recipes of Mustard from sweetpaprika
There is one Mustard recipe on the blog sweetpaprika. (337 on all the blogs)
Click on the title of a recipe or the photo of a dish to read the full recipe on its author's blog.
Maple and Mustard Glazed Easter Ham with Pull-Apart Rolls
By sweetpaprika
04/02/12 01:26
A succulent glazed ham is an easy and classic choice for a holiday celebration. And since Easter is right around the corner, why not plan on picking up a half pre-cooked ham, either shank or butt end if you will be serving 12 or fewer people. For a larger...
Add to my recipe book


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Connor Patrick came into the world on April 6, 2010 at Camp Lejeune Naval Hospital in North Carolina. I did not get to hold him right away because he there were some points during birth that they thought he may not have had oxygen. He did not even cry right away, but once he did, oh boy could you hear him. The first thing I noticed was his hair. It was so white. He looked like a little angel. He looked up at me and gave me a half smirk and went right to sleep. I now think that smirk was my warning that this little guy was going to be my greatest challenge in life.
Connor was always an unhappy baby. I felt something was wrong from the very beginning but kept being told it was nothing. Even when he started having tantrums with breath holding spells.
In May 2012, Connor had thrown a tantrum as usual, but this time he started to have a seizure. He went limp and lifeless and completely pale afterwards. I thought he was dead. I was told in the ER that it was a fluke and it would not happen again, but not even 24 hours later he had another. After fighting with his doctor who still thought there was nothing wrong, we were sent to a wonderful neurologist who after an MRI diagnosed Connor with Chiari. I had never heard of it before and neither had his family doctor.
His neurologist sent us to a pediatric neurosurgeon at Duke who is doing another MRI to decide if Connor needs to go ahead and have the decompression surgery. Every day with Connor is a challenge, but this boy is so worth it. My goal is to raise awareness about Chiari, and Connor's goal is to be Batman.
Follow Connor's Battle with Chiari
I want to share my baby girls picture and story. Abbie Layne was the happiest baby. She had already had a year of medical nightmares. She was born with a heart defect which she thankfully outgrew.
At her 6 month checkup the doctor noticed her face drooped on the left side and it was then that she was diagnosed with the birth defect torticolis which means the neck muscles were too short on the one side of her neck. She was sent to childrens hospital because she had developed brachycephaly which means her head wasn't growing right. She needed an infant helmet according to the first orthopaedic doctor we saw. Childrens hospital said that with intense physical therapy on her neck her head should straighten out. It did.
Her next problem was her legs. We ended up back at Childrens because we were told her legs were twisted and she was going to need braces. The specialist said she might not walk until she was 18 months but that she wouldn't do braces until she was 2. My little girl started walking at 10 months. She was unsteady but her legs weren't perfect. A few weeks before she turned 1 we were at a wedding and she was running all over. That next Monday she started falling. She was at daycare and she would stand up then fall. She couldn't walk without using the furniture for help. I took her to the doctors and the doctor she saw said it was a viral infection. The next day Abbie couldn't sit without falling over. I took her back in and she saw her regular pediatrician. She did blood work again and said her white count was a little high but that she thought it was something more. She said Abbie was not acting like Abbie.
She ordered an MRI and on the 28th of September, two days before her 1st birthday we had the MRI. We got the news she had Chiari malformation the next week. The 8th of October I met with the neurosurgeon and he said she needed surgery. I convinced them to wait until after Halloween since I had a 2 year old also and wanted them to have one more fun thing before surgery. November 1st Abbie had decompression surgery. She did great! She tried pulling out the ivs while in recovery! She developed a fever while in the PICU but that turned out to be an ear infection. She was released after being in the hospital for 5 days. She just went back yesterday because she was leaking out her incision but it was just drainage because she ripped open part of her stitches. She is back to being her normal active self just a week after major surgery! I know there are others that have more problems and some have less but for a 1 year old I'm proud of my baby!
Cian & Kaelan are siblings who were diagnosed a month and two days apart with Chiari I Malformation. Their cerebellum tonsils are herniated 16mm & 10mm respectively.
On June 24th and September 17th, 2011, Dr. Jorge Lazareff, at UCLA led his team to decompress both children. They are doing remarkably.
Follow our journey on Facebook
Cian's Video
Kaelan's Video
My name is Celena, I am 14 years old and was diagnosed with Chiari Malformation and Syringomyelia in March 2012.
I will be having another MRI to see if there have been any changes and to decide whether I will need surgery, I think that I will, I have vertigo 24/7
I been thinking about rasing money to find a cure for this rare and bad disorder, but I really dont know how and I dont think I can do the walk yet, maybe in the future.
I want to make my own website and try to give information and explain my story with it, and what it is really is and how people/kids have to deal with it.. I do videos on youtube but i feel like thats not enough..I would like it if you share my youtube channels, I will be telling my journey there.
Please visit my YouTube Channel
Rihann was diagnosed with Arnold Chiari Malformation Type 1 at age 15 months.
Her first surgery was in March 2010 at age 17 months and second surgery was in Dec 2010.
Rihann started having trouble with passing out and seizures at 11 months. It took 4 months and a MRI too diagnose her. After her diagnosis, and meeting with neurosurgeon, her first surgery was 30 days later.
She did great for a month and then everything started over again. So in december 2010 was her second surgery. With multiple MRI, sleep study, and removal of tonsils and adnoids, and more MRI she is now diagnosed with a Syrinx at her C2.
Rihann is facing another surgery the summer of 2012. Please continue to pray for these children and help FIND AND SUPPORT THE CURE!!!!
Angela's journey with Chiari begins shortly before her 4th birthday.
She had a "hump" on her back on her right side. We soon found out she has scoliosis. Concerned that she was only 4
with a significant sized curve, we went to a Peds ortho for his thoughts. We were told to prepare ourselves for grow rods because that was going to be the only way to keep her curve from progressing. We sought a second opinion, the thought of repeated surgeries for grow rods did not sit well, we wanted to be sure that it was really the only option.
So we took Angela, aka Diva, to Shriner's Hospital in Lexington, KY....the doctor there requested an MRI. The MRI was done in September 2010 (Chiari awareness month) and they found her syrinx. A rather large and fat syrinx bulging and believed to be causing her spine to curve so obnoxiously. We were referred to a Pediatric Neurosurgeon who was the first to say "Chiari Malformation" ....wanting and hoping to be able to find a doctor a little closer to home we went to Children's Hospital in Pittsburgh, PA, where we were blessed and eternally grateful to find Dr. Stephanie Greene.
Diva's decompression surgery was March 22, 2011. In the year since her surgery, Diva's curve has decreased from a high thoracic curve of 52 degrees w/ a 34 degree compensating curve in her lumbar.....down to 41degrees/ 23degrees compensating.....and her syrinx is gone.
Diva is my hero. Brave and strong beyond her years. Thankfully she is symptom free. She has trouble regulating her body temperature and occasional headaches but nothing like what it was before surgery.
Diva continues her fight. She is an amazing little soul. A brave and strong Chiari Princess. I am so proud of her.
She continues to wear her scoliosis brace, she has been through 5 different ones....what can I say, she's a growing little girl. Her curve continues to improve and we have every reason to believe it will continue to do so.
Thank you for reading Diva's story!! And to the other chiari warriors out there....Keep fighting!! And God bless each of you!!


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Rick is an award-winning cooking teacher and author of over 40 cookbooks, on subjects from baking to grilling, and more. His recipes have appeared in Bon Appétit, Cooking Light, Men's Health, Food and Wine and Fine Cooking, and he is a guest chef on shows including Today and CBS Good Morning. Inspired by the culinary activities on the popular television show Mad Men, Rick has created a menu that shows off the very best food of the sixties (a period that also gave us Julia Child, James Beard and onion dip!).
Menu: Pu-Pu Coconut Shrimp and Sweet-Sour Dip; Beef Wellington with Bordelaise Classique; Potatoes au Gratin; Creamed Spinach; Grasshopper Pie


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Product Number: | OCTP13DS |
Item Price: | $16.99 |
Availability: | In Stock |
Shipping Weight: | 0.43 lb. |
Sling is constructed with 1.25 inch mil-spec webbing. Patented one-hand adjustment locks sling into position for extra stability. Integral thumb-loop allows for easy carry and maximum safe control of the sling and firearm. Assembled with 1.25 inch Talon swivels which installs easily onto existing swivel bases. Also available without swivels. GUARANTEED FOREVER
The Original Super-Sling 2+Customers who bought this item also purchased


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Please note that as of October 24, 2014, the Nokia Developer Wiki will no longer be accepting user contributions, including new entries, edits and comments, as we begin transitioning to our new home, in the Windows Phone Development Wiki. We plan to move over the majority of the existing entries. Thanks for all your past and future contributions.
Talk:Nokia Asha Web Apps Tutorial - from SDK installation through to store publishing
Hamishwillee - Initial thoughts
Hi Thomas
Thanks for competing in the competition!
I haven't yet read this properly, but it looks like you've done a pretty thorough job of introducing the tools. My first concerns are:
- Title "Building and distributing modern Web Apps for Nokia smartphones". As this article ages, this will no longer be "modern", and also this is specific to Series 40, which largely consists of "feature phones". I suggest you rename to "Series 40 Web Tools 2.0 Tutorial - from SDK installation through to app deployment" - or similar. That way when this ages it is still clear what SDK and process you used
- Similarly, worth adding the SDK you used and any other information in the ArticleMetaData
Hamishhamishwillee 09:53, 1 August 2012 (EEST)
Thomas Tursics -
Good suggestions. I specified the title and renamed it to timeless "Series 40". Also added some artical meta data.
ThomasThomas Tursics 00:34, 2 August 2012 (EEST)
Hamishwillee - Thomas - thanks
Fixes look good.
Hamishhamishwillee 09:57, 8 August 2012 (EEST)
Thomas Tursics - Additions
I amended the ovi store and the look at download report
ThomasThomas Tursics 01:37, 1 September 2012 (EEST)
Hamishwillee - Thank you
Much appreciated. The judges will be looking at all the entries over the course of this week.hamishwillee 10:38, 3 September 2012 (EEST)
Sangam KS - Is this app a Dynamic S40 app?
Is this app Dynamic or Simple and Static?
SangamSangam KS 17:43, 25 March 2013 (EET)
Hamishwillee - Sangam - what does it matter?
The article doesn't have an accompanying app and the instructions are generic. On that basis I don't understand your question - can you please explain your problem / question in more detail.
Hhamishwillee 02:28, 26 March 2013 (EET)
Sujay M - Hamishwillee - Is App developed following this article dynamic?
I am planning to develop apps but a necessary condition is it should be dynamic. Are similar apps developed following this article (different RSS) dynamic or are they static in working?
Please provide some Dynamic generic app articles, it would be helpful for starting off S40 development?Sujay M 07:56, 26 March 2013 (EET)
Sujay M - Will the feeds get refreshed automatically?
I want to know if the feeds get refreshed automatically. If yes, what is the refresh interval and where can we change it?Sujay M 07:58, 26 March 2013 (EET)
Hamishwillee - I don't know - suggest you try it
Hi Sujay
I don't know - I suspect not, but why don't you just try it? As a rule its not usually a good idea on a resource constrained device to keep data flowing all the time.
However if you really need it to be updated automatically and it is not then it should be relatively simple to use a javascript timer to trigger an update.
In any case this question really has very little to do with this article. I suggest a better place to ask your question is the discussion boards because that will get more "eyes" on it.
Hamishhamishwillee 03:02, 27 March 2013 (EET)
Sujay M - Thanks Hamish
Thanks HamishSujay M 12:11, 27 March 2013 (EET)
Mishrapk12 - Is icon size w for Nokia Asha 501?
Is the icon size will be same(80x80) if we are developing for nokia asha 501? Do we also have to provide favicon icons?? Please specify the exact sizes of icons for Nokia Asha 501.mishrapk12 (talk) 15:37, 9 July 2013 (EEST)
Hamishwillee - Read the manual
The style guidelines have been updated.hamishwillee (talk) 08:59, 10 July 2013 (EEST)


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Food for the Faithful gives thanksSaturday, January 5th, 2013 Issue 01, Volume 17.
Thanks again to all who made the Christmas party for the children a success and to all those who volunteered. "I hope I covered everyone who so generously helped us. There were so many wonderful sponsors and individuals that contributed something. If I missed someone, know you are most appreciated as well," said Esther Barragan. 0 comments Be the first to share your opinion on this article!
Anza Valley Outlook has tightened its' policy regarding comments. While we invite you to contribute your opinions and thoughts, we request that you refrain from using vulgar or obscene words and post only comments that directly pertain to the specific topic of the story or article. Comments that are derogatory in nature have a high likelihood for editing or non-approval if they carry the possibility of being libelous. The comment system is not intended as a forum for individuals or groups to air personal grievances against other individuals or groups. Please, no advertising or trolling. In posting a comment for consideration, users understand that their posts may be edited as necessary to meet system parameters, or the post may not be approved at all. By submitting a comment, you agree to all the rules and guidelines described here. Most comments are approved or disregarded within one business day. |
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Marrakech is one of Morocco's top travel destinations. If you're planning a trip to Morocco, you should definitely consider traveling to Marrakech to experience its world-class shopping, markets, and street markets. In particular, the Jemaa el-Fna, Bazaar, and Djemma Al Fna are all highly recommended if you travel to Marrakech. But there's a lot more to check out in Marrakech, so be sure to look around the Marrakech travel guide in more detail.
Questions answered about visiting Marrakech
I would like to do a tour in the Sahara Desert, starting in Marrakech. I have 4 days to do it. Does anyone kwon any tour agency (budget) were I can book? I want to visit Cheggi, in Mergouza, and the gorges in the way. If it is possible the Zamora dunes too.Thanks Can anybody give me some good ideas for places in and around Marrakesh in Morocco? Www.moroccandeserttrips.com
We are specialists in trekking and climbing in Atlas Mountains, with over long time taking this experience of organizing a wide variety of trips for clients from all over the world.We speak English and French.We offer a wide range of services for those planning a trip to the High Atlas, the Sahara or the Atlantic coast. This may be a one-day guided walk to full package trips, including transport, accommodation, food, guides, mules, tents, cuisine, entertainment and much more. The size of the group is also variable from single travellers to large groups. More details about our offers are in Main Menu.It is very helpful for us to know about your expectations and answer your inquiries. This would help us work out a suitable package for you and see to the possibility of modifications.We look forward too seeing you with us. Ask a travel question about Marrakech
Travel Tips from people who've been to Marrakech
Marrakech, especially the Medina, the old city is very exotic. Narrow streets and very easy to get lost but also very easy to get help from the locals, even if you might not speak arabic or french. Important to have pre-hand given tips or to hire a guide in order to find what is hidden behind the beautiful big, wooden doors. Friendly people, good food and shopping and many ways to relax in a hammam or a country club a bit outside the city. Good tip? (+4) Beware of the men with monkeys or snakes, once they get them on you for a photo, they dont come off till you pay! Good tip? (+3)
Good tip? (+1) Recent Updates for Marrakech
Floreed F. answered Hakim S.'s question: 3 mons ago Floreed F. answered Hakim S.'s question: 3 mons ago Moroccoculture T. asked the question: 6 mons ago
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Synesius of Cyrene |
Mosaic depicting an angel. Museum of Ptolemais |
of Cyrene (c.370-c.413) was a Neo-Platonic
philosopher who became bishop of Ptolemais
in the Cyrenaica.
He left behind a small corpus of texts that offer much information
about daily life in Late Antiquity, and about the
of the Roman world. The text of Letters 18, 19, 20, and 21, recommendations for an important man from Alexandria, are offered here in the translation by A. Fitzgerald. They were written in 404. Letter 20: A recommendationTo DiogenesThe blessed Theodorus was during his lifetime a popular host to the citizens of Pentapolis. He particularly attached my own parents to himself by the great kindness he showed them in every possible way, and by his delightful conversation and charm. Let us recall the grace of his many delightful traits by our actions in favor of his kinsman, Ammonius. I have paid my meed of gratitude. And what was the duty of the absent but to comment this man to such as near him at the moment? It is your duty to see that his stay among you should not be irksome to him. |
Online 2007 Revision: 15 August 2007 |


text: On Sun, 29, Jul, 2001 at 08:36:50AM +0200, Jeroen Coumans wrote: Hi I've just tried the mpg123 instructions and I find that I don't need the alias for mpg123 - I do use alsa (0.5.11 I think - can't remeber). Do you remember why you needed it? Mark -- Mark Hymers BLFS Project Leader markh at linuxfromscratch.org


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You are hereAbout Us
About Us
Dynamic. Diverse. Passionate.
The Hickory Tree Chorus is a dynamic women's chorus, with members of diverse musical backgrounds and experiences, who share a passion for singing, performing, learning, friendship and fun.
Our repertoire covers a lively mix of popular music — Broadway, Beatles, Jazz, Swing, holiday favorites, ballads, uptunes, and modern classics from the American Songbook — arranged in chord-ringing, four-part a cappella harmony, barbershop style, often by our Master Music Arranger and Director, Carolyn Schmidt.
We love to perform!
Each year we produce an annual show and perform at community and private events throughout the New Jersey area. The chorus is committed to vocal excellence and puts those skills to the test in an annual regional competition where it has medaled for more than thirty years. We are a chapter of Sweet Adelines International — a worldwide organization of more than 23,000 women singers committed to advancing the musical art form of barbershop harmony through education, competition, and performance. The opportunities for friendship and camaraderie, travel and personal growth are limitless. We welcome women of all ages to visit and audition.