To grow a coffee plant at home is a wonderful experience that would assist you in learning and appreciating the job involved in producing a good cup of coffee. Growing coffee at home is very easy. You need to take care of the plant especially during flowering or cherry development. Ideally you need to start with a freshly picked coffee cherry.
Harvesting Coffee Seeds
Based on the county where your coffee is being grown, the coffee beans can be further harvested as little or much in year depends on the county’s plant and accessible climate. Coffee plant flowers and fruit are purely dependent on the cycle of wet seasons. Growing coffee beans nearer to equator gives you more and more chance to harvest. The cherry is normally pulped by hand, washed with clean water, and fermented in a small container. The fermentation stage is now complete when the mucilage no longer clings to the coffee. Wash away the fermented mucilage with clean water.
Each year coffee is generally harvested during the dry season only, when the coffee cherries are extremely bright red, glossy and firm adequate to be harvested. These processes are called as careful picking, stripping and mechanical harvesting, respectively.
Germination
If coffee cherries are not readily accessible green coffee could also be bought from a home supplier, but it is vital that the bean is of a current crop and current shipment. The probable for germination would then go on for almost four months, but after this time the germination rate is numerous fold less and germination time is drastically longer. Fresh seeds need to be germinated in 2.5 months, but old seeds could as well take as long as 6 months.
Proper Care
The temperature in countries outside the Tropic belt is too unstable and too cold to permit the tree to grow. It is suggested watering the tree twice per week as full watering and a half watering. In a half watering, we can simply add some water to the soil and let it to drain. In a full watering add water with fertilizer and let it to drain. The key is to maintain the soil most, but well drained.
After two or three years flowering and probably cherries could be expected, but do not hope for high-quality coffee unless you are at a high altitude and are watching the conditions of the artificial microclimate carefully. Once the cherries are grown you could harvest, pulp, ferment, dry, roast, and have a drink of your own coffee production.
Adam Akelis is a professional copywriter who has a sound knowledge on coffee, his favorite drink. Not only Adam, there is lot of coffee lovers all over the world interested in knowing the benefits on coffee intake. To know more on coffee, its types (roasted coffee, gourmet coffee, Cains Coffee etc...) and its benefits please visit http://www.bluehillcoffee.comand to contact Adam Akelis mail to adamakelis@gmail.com.
This article is free for republishing
Source: Article Alley
Friday, 20 April 2007
Choosing the Perfect Wine Glass
Many modern wines do not need to be aged over a great period of time; therefore extensive cellars are often unnecessary. Having said this, if you have the time, space and resource to excavate a cellar, your wine will surely benefit. A purpose built cellar is not normally an option for most households and so suitable alternatives must be explored.
Planning to acquire new wine glasses? Want ideas on what to pick and what to avoid buying? Getting the right wine glass is crucial for the total experience of drinking good wine. It isn't only for aesthetic reasons but it actually has scientitifc underpinnings on why wine glasses should be used. Here are some guidelines to follow when choosing wine glasses and how to keep them in good condition:
Crystal is a must
Crystal glasses are the best kind of glasses that can be used for drinking wine. It is important to keep away from using stained or colored glasses when drinking wine because this doesn't give you the opportunity to observe and appreciate the wine itself. Avoid buying wine glasses that have patterns or line designs since this causes light to reflect on the wine which in turn affects the wine's color.
Glasses for red or white wine
Tradition dictates that red wine be poured into large glasses while white wine into smaller ones. You don't have to strictly follow this rule since both white and red wine need the same space to open up. Each have nuances that must be carefully regarded to fully realize their potentials.
Art of Wine Tasting.
Stem preferences
Another tradition for wine lovers is the use of long stem glasses to prevent the wine from heating up quickly. Because of technological and design advances in wine glass production, there are now stemless glasses that reduce the rate of the wine heating up.
Washing your wine glasses
Don't use a dishwasher to clean your wine glasses since they use detergents that have ingredients which can cause the glass's quality to become lower. This can also prevent you from tasting or smelling the wine if some of the detergent used sticks to the glass. Use a smooth and clean piece of cloth as well as soap or even a detergent to wash the glasses.
Keep extra glasses at home
It isn't unusual for wine glasses to break their stems easily if not handled with care. You can never tell when your friend, spouse, parents, or kids will break a glass or two. Thus, it is a good idea to have some extra glasses stored somewhere safe.
Keep in mind that higher quality glasses highlight the flavor as well as the aroma of your wine. Crystal glasses are of the highest quality but also the most expensive, ranging from $50 to $100 dollars! This may sound like a steep a price, but if you defenitely want to maximize your drinking experience they may be well be worth the money.
As a final point, always store your wine bottles on their side. Corks are designed to be kept moist, so that they remain airtight and do not crumble when a corkscrew is inserted.
This article is copyright
Source: Free web content
Planning to acquire new wine glasses? Want ideas on what to pick and what to avoid buying? Getting the right wine glass is crucial for the total experience of drinking good wine. It isn't only for aesthetic reasons but it actually has scientitifc underpinnings on why wine glasses should be used. Here are some guidelines to follow when choosing wine glasses and how to keep them in good condition:
Crystal is a must
Crystal glasses are the best kind of glasses that can be used for drinking wine. It is important to keep away from using stained or colored glasses when drinking wine because this doesn't give you the opportunity to observe and appreciate the wine itself. Avoid buying wine glasses that have patterns or line designs since this causes light to reflect on the wine which in turn affects the wine's color.
Glasses for red or white wine
Tradition dictates that red wine be poured into large glasses while white wine into smaller ones. You don't have to strictly follow this rule since both white and red wine need the same space to open up. Each have nuances that must be carefully regarded to fully realize their potentials.
Art of Wine Tasting.
Stem preferences
Another tradition for wine lovers is the use of long stem glasses to prevent the wine from heating up quickly. Because of technological and design advances in wine glass production, there are now stemless glasses that reduce the rate of the wine heating up.
Washing your wine glasses
Don't use a dishwasher to clean your wine glasses since they use detergents that have ingredients which can cause the glass's quality to become lower. This can also prevent you from tasting or smelling the wine if some of the detergent used sticks to the glass. Use a smooth and clean piece of cloth as well as soap or even a detergent to wash the glasses.
Keep extra glasses at home
It isn't unusual for wine glasses to break their stems easily if not handled with care. You can never tell when your friend, spouse, parents, or kids will break a glass or two. Thus, it is a good idea to have some extra glasses stored somewhere safe.
Keep in mind that higher quality glasses highlight the flavor as well as the aroma of your wine. Crystal glasses are of the highest quality but also the most expensive, ranging from $50 to $100 dollars! This may sound like a steep a price, but if you defenitely want to maximize your drinking experience they may be well be worth the money.
As a final point, always store your wine bottles on their side. Corks are designed to be kept moist, so that they remain airtight and do not crumble when a corkscrew is inserted.
This article is copyright
Source: Free web content
Easy Recipes For Chicken Breast
There are hundreds of ways to prepare chicken. In this article you’ll find recipes for; garlic chicken, mushroom chicken and lemon chicken, 3 very different flavors.
I personally always use chicken breasts, however chicken thighs can almost always be substituted if your preference is dark meat. Since chicken thighs are smaller than chicken breasts increase the number of chicken pieces in any given recipe.
I also prefer the taste of kosher chicken and so never use salt in my recipes as kosher chickens are salted during the processing period. I also always thoroughly wash the chicken and then pat dry prior to beginning the seasoning process.
Garlic Flavored Chicken
4 chicken breasts (you can use either skin on, or skin off chicken pieces)
¼ cup grated parmesan cheese
¼ cup dry bread crumbs
¼ cup olive oil
2 teaspoons crushed garlic
In a sauce pan, combine the garlic and oil. Heat over very low heat so that flavors mix. Combine the bread crumbs and parmesan cheese in a dish that you can roll the chicken pieces in. Generously dip the chicken in the garlic and oil mixture, then roll in the cheese and bread crumb mixture. Bake as you would normally bake chicken, about an hour at 350 degrees.
Note: if you use an oil or bread crumbs that are garlic flavored, your chicken will have additional garlic flavor.
Mushroom Flavored Chicken
4 chicken breasts
1 can cream of chicken soup
2 cans cream of mushroom soup
1 soup can of milk
1/2 tsp. pepper
1/2 tsp. salt
Pour one can of the cream of mushroom soup into a baggie and marinate chicken several hours. Cook chicken about 35 minutes in a 350 degree oven. While chicken is cooking, prepare the sauce. Combine the salt, pepper, milk, cream of chicken soup and the other can of cream of mushroom soup. Mix well. Remove chicken from oven and pour the sauce over the chicken and bake for at least 20 more minutes or until chicken is done.
Note: You can also add cut up mushrooms to the baking pan for additional flavor.
Lemon Chicken
4 chicken breasts
1/3 cup lemon juice
½ cup butter or margarine
½ cup flour
1 clove of garlic, chopped
1 tablespoon minced onion
salt and pepper to taste
Lightly dust chicken with flour. Melt butter and then coat chicken with butter. Put remaining butter in baking dish. Cook for 30 minutes in a 375 degree oven. During cooking, brush chicken with butter a few times.
While the chicken is cooking, prepare the sauce. Mix together the lemon juice, onion, garlic, salt and pepper. Remove chicken from oven and baste with sauce. Cook an additional 25-30 minutes, basting with the sauce a few times during cooking.
I hope you enjoy these 3 different flavors of chicken.
Bon Appetite!!
~ ~ ~ ~
Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
This article is free for republishing
Source: Article Alley
I personally always use chicken breasts, however chicken thighs can almost always be substituted if your preference is dark meat. Since chicken thighs are smaller than chicken breasts increase the number of chicken pieces in any given recipe.
I also prefer the taste of kosher chicken and so never use salt in my recipes as kosher chickens are salted during the processing period. I also always thoroughly wash the chicken and then pat dry prior to beginning the seasoning process.
Garlic Flavored Chicken
4 chicken breasts (you can use either skin on, or skin off chicken pieces)
¼ cup grated parmesan cheese
¼ cup dry bread crumbs
¼ cup olive oil
2 teaspoons crushed garlic
In a sauce pan, combine the garlic and oil. Heat over very low heat so that flavors mix. Combine the bread crumbs and parmesan cheese in a dish that you can roll the chicken pieces in. Generously dip the chicken in the garlic and oil mixture, then roll in the cheese and bread crumb mixture. Bake as you would normally bake chicken, about an hour at 350 degrees.
Note: if you use an oil or bread crumbs that are garlic flavored, your chicken will have additional garlic flavor.
Mushroom Flavored Chicken
4 chicken breasts
1 can cream of chicken soup
2 cans cream of mushroom soup
1 soup can of milk
1/2 tsp. pepper
1/2 tsp. salt
Pour one can of the cream of mushroom soup into a baggie and marinate chicken several hours. Cook chicken about 35 minutes in a 350 degree oven. While chicken is cooking, prepare the sauce. Combine the salt, pepper, milk, cream of chicken soup and the other can of cream of mushroom soup. Mix well. Remove chicken from oven and pour the sauce over the chicken and bake for at least 20 more minutes or until chicken is done.
Note: You can also add cut up mushrooms to the baking pan for additional flavor.
Lemon Chicken
4 chicken breasts
1/3 cup lemon juice
½ cup butter or margarine
½ cup flour
1 clove of garlic, chopped
1 tablespoon minced onion
salt and pepper to taste
Lightly dust chicken with flour. Melt butter and then coat chicken with butter. Put remaining butter in baking dish. Cook for 30 minutes in a 375 degree oven. During cooking, brush chicken with butter a few times.
While the chicken is cooking, prepare the sauce. Mix together the lemon juice, onion, garlic, salt and pepper. Remove chicken from oven and baste with sauce. Cook an additional 25-30 minutes, basting with the sauce a few times during cooking.
I hope you enjoy these 3 different flavors of chicken.
Bon Appetite!!
~ ~ ~ ~
Audrey’s mom always entertained when she was growing up. Audrey learned to prepare for large groups and has often entertained 15-30 people in her home at a time. You can find more great recipes at www.recipe-barn.com
This article is free for republishing
Source: Article Alley
Authentic Chinese food
Kwun Sing was opened back in 1974 by Sai Chung. Sai Chung’s specialty was to cook food that not just look good and smell nice, but also taste fabulous. Within a short time of period, the amount of his customers increased. Many people asked them self what is this mans secret. Well that is very easy. By using only fresh and the best ingredients every day. Every day Sai Chung get up
early in the morning to go to the market where he can buy fresh fish and other see foods, fresh meat and most important fresh vegetables.
Sai Chung learned cooking in Hong Kong from a very well known chef. His teacher used to always say that you only can serve your meal
if it looks good, smells nice and most important taste good. Never ever give a customer the food that is not tasty, if the meal comes
back that is most probably most embarrassing what can happen to a very good chef.
Sai started early to integrate his son to this business. His son Choi started to help his dad in kitchen at the age of eight. Little
by little Sai taught his son the rules and how to cook good food. With the time Choi got more and more into the business and then in
2001 he took the business over from his dad.
Even today after over 35 years the concept is the same. Every single meal that is in the menu is cooked individually and fresh for every
single customer. There is no ready-made product that just has to be warm up.
Click here for a new site on Authentic Chinese food
early in the morning to go to the market where he can buy fresh fish and other see foods, fresh meat and most important fresh vegetables.
Sai Chung learned cooking in Hong Kong from a very well known chef. His teacher used to always say that you only can serve your meal
if it looks good, smells nice and most important taste good. Never ever give a customer the food that is not tasty, if the meal comes
back that is most probably most embarrassing what can happen to a very good chef.
Sai started early to integrate his son to this business. His son Choi started to help his dad in kitchen at the age of eight. Little
by little Sai taught his son the rules and how to cook good food. With the time Choi got more and more into the business and then in
2001 he took the business over from his dad.
Even today after over 35 years the concept is the same. Every single meal that is in the menu is cooked individually and fresh for every
single customer. There is no ready-made product that just has to be warm up.
Click here for a new site on Authentic Chinese food
Tea Basics 101 - Tea Type or Taste, How Do You Choose?
With over 3000 different varieties of tea in the world, how do you choose? Do you choose by the particular type of tea, or do you choose by the taste you like best?
Surprisingly, all tea comes from the same evergreen plant -- Thea sinensis, of which two varieties are the most common -- Camellia sinensis and Camellia assamica. The type and taste characteristics of each tea are determined by the growing region -- climate, soil, and altitude -- as well as how the tea is processed.
The first step in any tea production occurs when the tea is harvested or "plucked," by hand, once the top two leaves and bud have sprouted. The leaves are then spread out on long trays in warm temperatures, to promote moisture loss of about 50%. This is known as withering. The withered leaves are then sometimes rolled, by machine, to help release the leaves' oils and juices and then they are left out in the open air for several hours. This open air process is known as "fermentation." It's not really a "fermenting" process per say -- it's actually an oxidation process that occurs in the tea leaves, whereby the leaves absorb oxygen, which changes their chemistry, and therefore affects both the taste and color of the tea. After the fermentation stage, the leaves are then passed through a dryer to stop the oxidation process. Once thoroughly dried, the tea is then ready to be sorted, and taste-tested.
Based on the methods used in production, tea can be divided into four different types: black, oolong, green and white tea.
Black Tea
Black tea is withered, fully fermented and dried. Black tea least resembles the natural tea leaf. The manufacturing processes and varieties of black tea differ considerably among the various growing regions. Black teas should give a strong, hearty and bright, reddish or amber-colored brew.
Assam (India) -- rich, bold aroma, full-bodied with a strong malty taste, and a clear, dark red brew. It is delicious with a spot of milk.
Ceylon (Sri Lanka) -- very aromatic, golden-amber brew with a rich, full astringent flavor that is sometimes described as "fruity" or "biscuity." Goes great with a little milk.
Darjeeling (India) -- the rarest and most prestigious of black teas. Its quality is excellent due to the growing climate and altitude. It has a distinct taste for each growing season; First Flush, light and astringent with an amazing aroma and a green muscatel, sometimes "flowery" taste, and Second Flush has a darker, more round, less astringent, and "fruitier" full-bodied flavor. Both provide varying degrees of muscatel and wood flavors, along with a rich, golden-red brew.
Keemun (China) -- has a subtle orchid aroma and a rich, red brew. The flavor is mild with a hint of sweetness, full-bodied, and wine-like.
Lapsang Souchong (China) -- a dark tea with a distinct smoky fragrance and flavor, due to the tea leaves being withered over open fires of pine. Gives a rich, red brew.
Nilgiri (India) -- gives a bright and smooth, well-rounded, "fruity" mellow flavor.
Yunnan (China) -- has a brisk, rich, slightly peppery or "spicy" taste with a pronounced floral aroma. Named the "mocha of tea" it has a red-amber color, and is full-bodied.
Oolong Tea
Oolong tea is withered, partially fermented and dried. Oolongs fall between black and green tea in color and taste, have low caffeine, and give an orangy-brown to dark brown brew. Oolong tea should give a very mellow, delicate and "fruity" flavor. Some varieties give a deliciously "nutty" finish.
Darjeeling (India) -- excellent oolong with a flavor finish of unripened fruit. The brew is pale yellow.
Formosa (Taiwan) -- undergoes a longer fermentation period than other oolongs and therefore is darker in appearance. It has a bright, brownish-amber brew and possesses a delicate, "fruity," sometimes "nutty" taste and a superb aroma.
Pouchong (China) -- the least fermented oolong, therefore it falls somewhere between green and oolong tea. It's often used as a base for jasmine tea as well as other scented teas. It has a very mild, smooth, sweet flavor, and gives a pale, orangy-brown brew.
Green Tea
Green tea totally skips the oxidation process. After it's been withered, if at all, it's immediately steamed or heated via firing or pan frying to prevent oxidation. It is then rolled and dried. Green tea most resembles the tea leaf in its natural state. Higher grades of green tea have a fuller, more complex flavor, and can usually be steeped more times than the lower grades. Green tea should give a pale, yellowish-green brew, and the taste should be smooth and fresh -- very light and delicate.
Bancha (Japan) -- very similar to Sencha but of a lower quality and caffeine content, and a weaker flavor.
Chun Mee/Precious Eyebrows (China) -- gives a smooth taste with a clear, pale yellow brew.
Genmaicha (Japan) -- a medium quality Sencha tea, mixed with toasted rice and popped corn. It gives a light brown, refreshing brew with a slightly "smoky" or "nutty" flavor.
Gunpowder/Pearl Tea (China) -- gives a strong, greeny-coppery brew with a pungent taste.
Gyokuro (Japan) -- is the most refined and expensive of Japanese tea. It has a subtle aroma and a very smooth, sweet, mild taste.
Lung Ching/Dragon Well (China) -- has a delicious aroma and fresh, mellow flavor. The brew is clear yellow with a slightly sweet aftertaste.
Matcha (Japan) -- powdered tea made from Gyokuro leaves, used in traditional Japanese tea ceremonies. The brew has a jade green color and the flavor is very strong -- makes excellent iced tea.
Sencha (Japan) -- has a mixture of subtle sweetness, bitterness and fresh green scent. The taste varies in strength according to the season in which it is plucked. The brew is a clear and bright, light green.
White Tea
White tea is unfermented -- it goes through the least amount of processing of all the teas. The young tea buds are plucked before they open and receive no oxidation or rolling; they are simply withered and then immediately dried by steaming. The curled up buds have a silvery, white appearance, thus the name. White tea is produced mainly in China (Fujian Province) and Sri Lanka. It is produced in limited quantities and is therefore more expensive than the other three types of tea. It produces subtle flavors in the cup -- fresh and mellow with a hint of sweetness and a slight "flowery" taste. The color of the brew should be very pale -- straw-colored. White teas are extremely rich in vitamins.
Yin Zhen/Silver Needle (China) -- its flavor is flowery and sweet, and the brew is very pale.
Pai Mu Tan/White Peony (China) -- has a very smooth, velvety flavor with a fresh aroma. The brew is clear and pale.
Once through the production process, and depending on its quality, each variety of tea is then either marketed as a single source tea, or mixed with teas from other countries/regions to form a blend. Many consumers prefer purchasing single source tea from specific estates or plantations, and quite enjoy the slight taste variations that can occur from year to year, due to that tea's regional climate fluctuations. On the other hand, some retailers of fine tea like to offer their customers tea that always tastes the same, from the first purchase to the fiftieth, so they blend together a number of different teas to ensure a consistent quality and taste from year to year.
Whether choosing your tea by type or by taste, it totally depends on your own personal tastes and preferences. Those who prefer a very light tea that has little caffeine and a mild taste should lean towards purchasing white or oolong tea. Those who enjoy an aromatic, "herby," yet refreshing tea should purchase green tea, and those who prefer a darker more robust brew should look to purchase black tea.
Nonetheless, once you've made your tea type or taste choice, and are ready to purchase, check that the tea leaves smell fresh and are roughly the same size. Never buy tea that looks dull. The leaves should be glossy, and there shouldn't be any twigs or stalks in the mix. And finally, when brewing your tea, always look for a bright, clear infusion -- teas of high quality and taste should never have a dull, muddy brew.
Mary E. MacDonald is the owner of The JavaPot, an online tea and coffee shop that offers a premium line of gourmet whole bean coffee and loose leaf tea, with an emphasis on organic products. You will also find more great articles, some unique coffee and tea -related gift items, delicious recipes, and product reviews. Check out The JavaPot for more details about current coffee and tea offerings.
This article is free for republishing
Source: Article Alley
Surprisingly, all tea comes from the same evergreen plant -- Thea sinensis, of which two varieties are the most common -- Camellia sinensis and Camellia assamica. The type and taste characteristics of each tea are determined by the growing region -- climate, soil, and altitude -- as well as how the tea is processed.
The first step in any tea production occurs when the tea is harvested or "plucked," by hand, once the top two leaves and bud have sprouted. The leaves are then spread out on long trays in warm temperatures, to promote moisture loss of about 50%. This is known as withering. The withered leaves are then sometimes rolled, by machine, to help release the leaves' oils and juices and then they are left out in the open air for several hours. This open air process is known as "fermentation." It's not really a "fermenting" process per say -- it's actually an oxidation process that occurs in the tea leaves, whereby the leaves absorb oxygen, which changes their chemistry, and therefore affects both the taste and color of the tea. After the fermentation stage, the leaves are then passed through a dryer to stop the oxidation process. Once thoroughly dried, the tea is then ready to be sorted, and taste-tested.
Based on the methods used in production, tea can be divided into four different types: black, oolong, green and white tea.
Black Tea
Black tea is withered, fully fermented and dried. Black tea least resembles the natural tea leaf. The manufacturing processes and varieties of black tea differ considerably among the various growing regions. Black teas should give a strong, hearty and bright, reddish or amber-colored brew.
Assam (India) -- rich, bold aroma, full-bodied with a strong malty taste, and a clear, dark red brew. It is delicious with a spot of milk.
Ceylon (Sri Lanka) -- very aromatic, golden-amber brew with a rich, full astringent flavor that is sometimes described as "fruity" or "biscuity." Goes great with a little milk.
Darjeeling (India) -- the rarest and most prestigious of black teas. Its quality is excellent due to the growing climate and altitude. It has a distinct taste for each growing season; First Flush, light and astringent with an amazing aroma and a green muscatel, sometimes "flowery" taste, and Second Flush has a darker, more round, less astringent, and "fruitier" full-bodied flavor. Both provide varying degrees of muscatel and wood flavors, along with a rich, golden-red brew.
Keemun (China) -- has a subtle orchid aroma and a rich, red brew. The flavor is mild with a hint of sweetness, full-bodied, and wine-like.
Lapsang Souchong (China) -- a dark tea with a distinct smoky fragrance and flavor, due to the tea leaves being withered over open fires of pine. Gives a rich, red brew.
Nilgiri (India) -- gives a bright and smooth, well-rounded, "fruity" mellow flavor.
Yunnan (China) -- has a brisk, rich, slightly peppery or "spicy" taste with a pronounced floral aroma. Named the "mocha of tea" it has a red-amber color, and is full-bodied.
Oolong Tea
Oolong tea is withered, partially fermented and dried. Oolongs fall between black and green tea in color and taste, have low caffeine, and give an orangy-brown to dark brown brew. Oolong tea should give a very mellow, delicate and "fruity" flavor. Some varieties give a deliciously "nutty" finish.
Darjeeling (India) -- excellent oolong with a flavor finish of unripened fruit. The brew is pale yellow.
Formosa (Taiwan) -- undergoes a longer fermentation period than other oolongs and therefore is darker in appearance. It has a bright, brownish-amber brew and possesses a delicate, "fruity," sometimes "nutty" taste and a superb aroma.
Pouchong (China) -- the least fermented oolong, therefore it falls somewhere between green and oolong tea. It's often used as a base for jasmine tea as well as other scented teas. It has a very mild, smooth, sweet flavor, and gives a pale, orangy-brown brew.
Green Tea
Green tea totally skips the oxidation process. After it's been withered, if at all, it's immediately steamed or heated via firing or pan frying to prevent oxidation. It is then rolled and dried. Green tea most resembles the tea leaf in its natural state. Higher grades of green tea have a fuller, more complex flavor, and can usually be steeped more times than the lower grades. Green tea should give a pale, yellowish-green brew, and the taste should be smooth and fresh -- very light and delicate.
Bancha (Japan) -- very similar to Sencha but of a lower quality and caffeine content, and a weaker flavor.
Chun Mee/Precious Eyebrows (China) -- gives a smooth taste with a clear, pale yellow brew.
Genmaicha (Japan) -- a medium quality Sencha tea, mixed with toasted rice and popped corn. It gives a light brown, refreshing brew with a slightly "smoky" or "nutty" flavor.
Gunpowder/Pearl Tea (China) -- gives a strong, greeny-coppery brew with a pungent taste.
Gyokuro (Japan) -- is the most refined and expensive of Japanese tea. It has a subtle aroma and a very smooth, sweet, mild taste.
Lung Ching/Dragon Well (China) -- has a delicious aroma and fresh, mellow flavor. The brew is clear yellow with a slightly sweet aftertaste.
Matcha (Japan) -- powdered tea made from Gyokuro leaves, used in traditional Japanese tea ceremonies. The brew has a jade green color and the flavor is very strong -- makes excellent iced tea.
Sencha (Japan) -- has a mixture of subtle sweetness, bitterness and fresh green scent. The taste varies in strength according to the season in which it is plucked. The brew is a clear and bright, light green.
White Tea
White tea is unfermented -- it goes through the least amount of processing of all the teas. The young tea buds are plucked before they open and receive no oxidation or rolling; they are simply withered and then immediately dried by steaming. The curled up buds have a silvery, white appearance, thus the name. White tea is produced mainly in China (Fujian Province) and Sri Lanka. It is produced in limited quantities and is therefore more expensive than the other three types of tea. It produces subtle flavors in the cup -- fresh and mellow with a hint of sweetness and a slight "flowery" taste. The color of the brew should be very pale -- straw-colored. White teas are extremely rich in vitamins.
Yin Zhen/Silver Needle (China) -- its flavor is flowery and sweet, and the brew is very pale.
Pai Mu Tan/White Peony (China) -- has a very smooth, velvety flavor with a fresh aroma. The brew is clear and pale.
Once through the production process, and depending on its quality, each variety of tea is then either marketed as a single source tea, or mixed with teas from other countries/regions to form a blend. Many consumers prefer purchasing single source tea from specific estates or plantations, and quite enjoy the slight taste variations that can occur from year to year, due to that tea's regional climate fluctuations. On the other hand, some retailers of fine tea like to offer their customers tea that always tastes the same, from the first purchase to the fiftieth, so they blend together a number of different teas to ensure a consistent quality and taste from year to year.
Whether choosing your tea by type or by taste, it totally depends on your own personal tastes and preferences. Those who prefer a very light tea that has little caffeine and a mild taste should lean towards purchasing white or oolong tea. Those who enjoy an aromatic, "herby," yet refreshing tea should purchase green tea, and those who prefer a darker more robust brew should look to purchase black tea.
Nonetheless, once you've made your tea type or taste choice, and are ready to purchase, check that the tea leaves smell fresh and are roughly the same size. Never buy tea that looks dull. The leaves should be glossy, and there shouldn't be any twigs or stalks in the mix. And finally, when brewing your tea, always look for a bright, clear infusion -- teas of high quality and taste should never have a dull, muddy brew.
Mary E. MacDonald is the owner of The JavaPot, an online tea and coffee shop that offers a premium line of gourmet whole bean coffee and loose leaf tea, with an emphasis on organic products. You will also find more great articles, some unique coffee and tea -related gift items, delicious recipes, and product reviews. Check out The JavaPot for more details about current coffee and tea offerings.
This article is free for republishing
Source: Article Alley
Subscribe to:
Posts (Atom)