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Robbie Creations

February 18, 2012 1 comment
http://all-kinds-of-tea.com/try-these-with-your-tea/robbie-makes_b-day_cake/
http://all-kinds-of-tea.com/try-these-with-your-tea/robbie-makes-tea-treats/

Treats for all

Tea Pot

“You can never get a cup of tea large enough or a book long enough to suit me”

by C.S. Lewis

Info on OoLong Tea

February 18, 2012 Leave a comment

Oolong (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting.[1] Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.[2] The degree of fermentation can range from 8%[3] to 85%,[4] depending on the variety and production style. This tea category is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia,[5] as is the tea preparation process that originated from this area: gongfu tea-making, or the gongfu tea infusion approach. In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally “blue-green tea”).[6] The taste of oolong ranges hugely amongst various subvarieties.[7] It can be sweet and fruity with honey aromas,[8] or woody and thick with roasted aromas,[9][10] or green and fresh with bouquet aromas,[11] all depending on the horticulture and style of production.[12] Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas. Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are ‘wrap-curled’ into small beads, each with a tail. The former style is the more traditional of the two. The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning “black dragon tea”. Source http://en.wikipedia.org/wiki/Oolong

History of Tea

February 15, 2012 Leave a comment

The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, it has traveled the world conquering the thirsts of virtually every country on the planet. Tea is the most popular beverage in the world as well as one of the healthiest.

Tea is steeped in legend.  Perhaps the most common legend is that the Chinese Emperor Shen Nong in 2737 BC was boiling water to drink when the leaves of a tea plant fell into his pot. He liked the results , viola tea was born!   There seems to be enough evidence that tea was discovered in the Yunnan Province of China sometime before 1000 BC.

Tea was a priveleged drink , only for royalty. They drank it for the health benefits and the taste.  As more tea plants were discovered during the Tang Dynasty (618 – 907), tea drinking became more common among lower classes and the Chinese government supported planting of tea plants and even the building of tea shops so everyone could enjoy tea.  Tea is now everywhere and it comes in many varieties.

How to Choose Edible Flowers for Tea and Other Uses

February 7, 2012 Leave a comment
Edible flowers are generally used to make teas, candies, salads, etc. When added to a dish, they offer a nice flavor. You can add them to jams, pickles, syrups, vinegar, cakes, custards, ice-creams, etc. Flowers of herbs or vegetables are generally included in the edible flowers list but there are exceptions also. Flowers of tomato, potato, eggplant, peppers, asparagus, etc. are not eaten. Some lilies, daffodils, azalea, oleander, rhododendron  are poisonous. Remember, only the petals of composite flowers like sunflower or safflower are edible. Pollen of these flowers are extremely allergenic.
Use of these flowers may result in serious reactions in sensitive individuals. Those who have asthma, ragweed, and hay fever should stay away from composite flowers. People with such diseases may suffer from serious health problems with consumption of other flowers as well. Become educated before using edible flowers. If you have any doubts, you should consult a person who knows  about the flowers and their culinary uses.  Ask questions about the quantity to use and the health benefits.thanks  Leena Palande


More Tea Facts

February 7, 2012 1 comment


Rooibos tea:

Rooibos contains a large amount of antioxidants and is naturally caffeine-free. The minimal level of acids makes rooibos a forgiving brew; it will not turn bitter, even if accidentally infused for more than the recommended time!

Herbals tea:

 Many roots, flowers, bark, leaves and seeds can be brewed for medicinal and recreational use.  They have a variety of health benefits.

Pu-erhs:

Are aged Chinese teas. They undergo a bacterial process, not unlike bleu cheese. This produces an earthy, peaty aroma and distinctive flavor. These teas are highly-prized in China, especially ones that have been aged for 35 years or longer. Some pu-erh teas are formed into bird nests. Pu’er is available as loose leaf or in various compressed forms.

Did you know….tea vs coffee

February 6, 2012 Leave a comment

I found this information in one of the sites I like to frequent your-cup-of -tea.com

“Leaf tea is plucked then processed in different ways. If it is basically picked and not oxidized it becomes white tea. This contains the least amount of caffeine. Some oxidation results in green tea and this has more caffeine. Complete oxidation becomes black tea. This tea will have the most caffeine. According to the International Coffee Organization all of this leaf tea has less caffeine than the coffee bean when it is brewed for drinking.”

There will be more  information  coming on the processing of tea.