Food and Drink

The Horseshoe Inn Restaurant

2008-07-24T02:01:00.000-07:00

Do you live in Cambridgeshire and are looking for new places to eat out? Then you should definitely think about visiting the Horseshoe Inn Restaurant in St.Neots.
At this great inn you will find great food, fine Wines, real ales and a brilliant service. They change their menu frequently to keep everyone happy.

The Horseshoe Inn Restaurant is a destination for those wishing an enjoyable and fulsome lunch as well as evening dinner.

They can offer luncheon or 'Light Meals' menu which suits everyone from Senior Citizens to kids with fresh wholesome sandwiches to steak or fish.

With a large dining area, and two bars, both with real fires, and a large plush green garden you should find a comfortable respite for a while.

For a great evening of food and drink visit The Horseshoe Inn Restaurant.

Italian Foods and Eating Style

2008-07-24T02:00:00.000-07:00

When it comes to talking about Italy, food is everything - sitting around a table after a long day working or at the beach, it is food that brings the family together. Discussions about life, family matters, Italian politics and the world as a whole are quite popular during meal times when extended families sit for hours.

Italians love sitting down to eat with their immediate family, the whole process is different than that in England. There may be family members sitting around a table, but it’s not the same experience. Meal times are a fairly relaxed affair in Italy; there is no urge to eat your meal down as quickly as possible, to rush off to do something else. The food is brought to the table at a relaxed pace and eaten slowly; afterwards, of course, the family talk follows.

In case of a big family gathering, the preparations start hours in advance of the arrival of the first guest and continue till much later, as the hosts usually prepare much more food than needed. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule posted at mexicanfoodsrecipes.com, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table.

Finally, when you do sit down for the meal, it is a very long, relaxed and drawn out process. Generally, Italians can sit down to a ten-course meal, eaten for over three hours pointed out by italianfood-recipes.com. There will be more courses if the family gathering is bigger, as everyone usually brings something with them to add to the table - a good traditional homemade Italian food. The courses are generally rather small and are usually served on large platters in the center of the table, within easy reach of everyone at rentbarcelonaapartment.co.uk/planning_europe_vacation.htm. If you are new to this experience; remember, not too get so full on the fist few courses that you regret not having space for another course further down the line.

There is never ever anything like a quiet Italian dinner table something is always going on! The older men sit at the head of the table discussing the old days, the women usually rush back and to from the kitchen with more trays of food, the younger generation, compete to be heard when all sit around the center of the table discussing the state of the world and the children do all that children normally do.

Even as the meal reaches it’s grand finale, most members stays around the table with conversations going on for hours, or maybe a game or two of scopa. The event gets underway only when everyone arrives – it is like an un-written rule that until all the guests arrive and all food is prepared, no one gets in the mood to enjoy. Children, however, are an exception to this rule, as they tend to get past watchful eyes of adults, and pinch salami and cheese from the table. A traditional Italian card game – though a few people may saunter off to relax!

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Some Important Ingredients for Baking

2008-07-24T01:57:00.000-07:00

Baking requires a wide variety of ingredients and asks the chef to use them in many ways. Despite this variety, there are a number of ingredients that will show up consistently from recipe to recipe. A few of these staples of baking are flour, eggs, sugar and yeast. Beyond these regular ingredients, apples, cranberries, lemons, pure vanilla, and chocolate are other ingredients that are used frequently. Each of these foods has specific guidelines for use which make it easier for chefs to use them to their greatest potential.

Flour, baking powder, soda, cream, sugar, eggs and yeast make up the backbone of baking recipes. Flour provides the form of your baked good. The type of flour used will define taste, texture and structure of your final product. The reason this all works is because flour contains protein. When the protein mixes with water and heat it responds chemically and gives your baking project its strength. Baking powder and baking soda works similarly to yeast by providing a leavening force for your dish. The primary difference is that baking powder and soda create a chemical reaction that makes the dough rise, while yeast is a living organism that feeds on the dough which creates the same effect as baking powder and soda. Cream is technically the fat that rises to the top of whole milk. It is often whipped and is used in a variety of ways. In baking, sugar does more then just act as flavoring. It also adds tenderness and texture, among other things, to your final product. Like flour, eggs act as a structural element in baking. Eggs can provide leavening, texture, richness and other various characteristics to your baked good and are often used in the batter. Butter also fits beside these other regular ingredients. Aside from these basic items, a wide variety of fruits and nuts are used regularly while baking.

Apples are used frequently in recipes, but be sure to choose a type of apple that fits the flavor you want in your dish, and make sure that it is properly ripened. Good baking apples are firm, smooth, and will give off a fresh smell. Blueberries are another fruit that is used a lot. Look for blueberries that are firm and plump. It is also important to look for berries that are dark with a white dusting. This dusting is important and naturally generated. This dust is a sure sign of freshness. Be sure to avoid berries that are soft, moldy, or crushed. Cranberries are also a popular choice, but almost never raw. When raw they are extremely tart. These berries should be firm, smooth skinned and a shiny red color. Lemons also consistently used. When choosing lemons, they should be bright yellow without any green spots or blemishes. An important task when using lemons is to wash the outer skin. Insecticides are often used on lemons, and do not go well in your baked good. Be sure to wash the rind thoroughly. Peaches, raspberries, pumpkins, strawberries and rhubarb also find their way into many recipes. These fruits follow similar rules of freshness to the already mentioned ingredients, and should be purchased carefully. Nuts can be found in a wide variety of ways, and are generally pre-packaged in the store. Be sure to look closely at what your recipe is asking for before you begin to search for a product.

Two final popular ingredients are vanilla and chocolate. Pure vanilla is a very expensive spice, but it is worth the money when it comes to making a high quality desert. This spice comes in a few forms, primarily extract, beans or powdered. It can also come mixed with sugar. Chocolate is used in a few forms as well. Most recipes will call for semi-sweet or unsweetened varieties. These two ingredients are used often and should be kept readily in your spice rack.

Many ingredients are used regularly in baking, and having a grasp of how these items are used is important. It is also crucial to recognize the freshness and quality of the products you will use. Having a good grasp of these basic ingredients will ensure a high quality snack for your enjoyment.

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ChefsWorld

2008-02-06T08:51:00.000-08:00

A world created by chefs for chefs. The purpose of ChefsWorld™ is to empower chefs in the marketplace by opening up communication channels between chefs globally. Membership is free and gives you access to all facilities listed below. ChefsWorld™ is not a recruitment site, but we do provide this facility.

For Chefs

Choosing a career, as a Chef is synonymous with demanding, creative, challenging and dynamic work environments. The nature of the industry ensures constant change with styles and types of food served around the globe. It can also lead to being taken advantage of, high agency fees and disreputable employers.

This is the reason for the creation of Chefsworld™ – a website created for chefs, by chefs.

The site is two-fold:

CAREER

• You can rate your present and past employers online – giving others the vital information that you rarely know until to late.
• Add your CV to the site for prospective employers to contact you. All contact is through your member’s page and internal mail, secure and confidential. Your name will only appear if you choose to show it.
• Access job adverts placed by potential employers.
• Add your CV to the Relief Chef section when you require additional income.
• Fulltime relief chefs can add CV, rate of pay etc. to the site and be contacted directly by the client.

NO AGENCY FEES ARE CHARGED

FORUMS

Access the forums to discuss anything from recipes to advice to the latest kitchen equipment. As long as the discussion revolves around chefs, the topics are limitless.

COST TO JOIN

Membership is FREE. This gives you access to all areas; Full use of the communication console requires membership.

Please note that in these early stages of development all jobs posted relate to UK employers. We welcome all chefs globally to use the site and the free membership available.

Some job adverts will not display contact details, the apply button will forward your c.v and message to the employer (need to register to upload c.v).

For Employers

Chefsworld is the website by chefs for chefs. As such, the information is accurate, detailed, appropriate and direct.

To search our CV database and to place an ad, please start by registering with us. Registration provides you with your own “inbox” and allows you to manage your own account. Click here to register

The various search criteria are categorised in regions and job titles to enable targeted searches.

The services available are:
1. Searching for CV’s and placing job ads £50 for 30 days access buy now
2. Searching CV’s only £50 for 30 days access buy now
3. Placing a job ad only £10 for 30 days access buy now
4. Searching for relief chefs / consultants only £5 for 30 days access buy now
5. Benefit from Discounted prices with the Job Pack

JOB ADVERTS TOTAL COST COST PER JOB
1 Job Advert £10 £10
3 Job Adverts £25 £8.33
5 Job Adverts £40 £8.00
10 Job Adverts £70 £7.00
20 Job Adverts £120 £6.00

6. Earn Discounts on the Price of Job Adverts by Linking your website to ChefsWorld. The discount available is dependant on the Page Rank from where the link originates. PR1 = 10%, PR2 = 20 % etc. Create an employers account and email tim@chefsworld.net for your discount to be applied to account.

Services 1 – 3 also provide access to relief chefs and consultants.

The search CV service allows you to short list candidates and to send a message directly to the chosen chefs. Job ads are placed in the chef’s section and include a link to allow chefs to contact you directly.

Advice for Recruiting and Retaining your Chef

The most important and critical aspect to understand and implement; is that the chef is your business. Without a good client experience, your business is vulnerable.

Extract from one of today’s leading and most successful restaurateurs, Gordon Ramsay

"My answer to anyone remotely interested in how we run restaurants is that any new restaurant concept must always start with the chef. Not with the location, not with the restaurant designer and not with the smooth talking front-of-house manager. The passion, the focus and drive of the chef are what will make the restaurant work. Ultimately, we believe it will be his menu that people come to taste.”

The full article can be viewed in the Chefs Forums under ‘A must read article’.

Identify and recruit the right chef.

If you are recruiting a ‘Head Chef’, why then advertise,” this would suit a Sous Chef ready for his first role as ‘Head Chef’?
This chef is your business, are you then going to take a chance that he may or may not be ready to drive your profits forward!

Similarly why recruit a Chef for a franchised ‘retail park’ restaurant when what you are looking for is a ‘line cook’ not a Chef.

Remuneration

Recruitment agencies and catering magazines give you industry standard salary guidelines. ChefsWorld looks at the Relief Chef market.

An average Chef De Partie who is working the relief circuit can expect to earn up to £25 000 per annum, compared to the ‘industry standard’ of £16 000.

Why would I offer this?

A large percentage of smaller successful businesses are balancing the salaries offered, with profit related bonuses. Another increasingly popular option is profit related share options.

So how does this work towards retaining my Chef and still running a profitable business?

Your Chef will now spend most of his waking hours in the kitchen, how do you keep the passion and drive crucial to your business?

Spending a week or two weeks a year (not holiday entitlement) in another kitchen similar to your business keeps your Chef up to date with new styles and trends. ChefsWorld networking area can be useful to find available properties; you would also benefit your kitchen by registering and having fresh ideas and talent in your kitchen periodically.

Your kitchen needs to be maintained, apart from being the core of your business, the chef/s need to have the right equipment for the task at hand and that equipment needs to be maintained to ensure a healthy working environment.

Your business model should be worked around your kitchen and what that kitchen is capable of producing, similarly your dining areas should be worked around your kitchen. The kitchen size and design will dictate the size and style of the menu and dining capacity.

Kitchen misconception

The lowly Kitchen porter paid minimum wage and left to get on with it as he/ she sees fit.

You have just entrusted all your business assets to this person. A pot, pan, plate, knife, glass if cleaned, maintained and stored correctly will last indefinatly, reducing your outlay and increase profits.

In most of Europe’s leading kitchens the lowly kitchen porters are paid bonuses based on asset retention.

ChefsWorld is also available to consult on individual business needs. Please use the ‘contact us, page for this service.

As chefsworld is a chef’s site, if you are having difficulty finding a chef we may be able to offer advice on how to word your job ad to attract the right chef and what the industry related salaries are. We can also send you comments from chefs as to what attracts and keeps them.

For more information visit: www.chefsworld.co.uk

Chocolate full of health benefits

2007-07-10T02:29:00.000-07:00

Chocolate the proverbial food of the gods can slightly lower blood pressure in people with mild hypertension, doctors report today in an analysis that spotlights the medical benefits of a tasty treat.

German researchers writing in the Journal of the American Medical Association say dark chocolate is so rich in the class of biochemicals called flavonols that it actually produces favorable effects on the cardiovascular system. Just 30 calories worth -- about the size of a Hershey's Kiss -- not only helped lower blood pressure but raised levels of nitric oxide, which relaxed blood vessels.

Dr. Suzanne Steinbaum, of Lenox Hill Hospital in Manhattan, thinks it's time for dark chocolate to move from the candy store to the clinic.

"The best part of this study is that it allows us to give whole-hearted recommendations to those patients with high blood pressure who might have a sweet tooth," she said.

Going into the study, Dr. Dirk Taubert of University Hospital in Cologne, Germany, hypothesized that "small, habitual" doses of dark chocolate might prove beneficial. He gathered 44 adults between the ages of 56 and 73 with untreated pre-hypertension and mild, stage 1 hypertension, dividing them into two groups. One consumed a daily dose of dark chocolate; the other the same amount of white chocolate. The test ran 18 weeks.

For those eating dark chocolate, the average systolic blood pressure declined by 2.9 millimeters of mercury. The systolic pressure is the upper number in the blood pressure fraction. The average diastolic blood pressure dropped by 1.9 millimeters of mercury. No change occurred for those who nibbled on white chocolate.

Still, some doctors aren't clamoring to recast dark chocolate into a medication.

"There are probably a lot of naturally occurring compounds that have beneficial effects on blood pressure, but it just so happens that this one comes packaged in dark chocolate," said Dr. David Brown, chief of cardiovascular medicine at Stony Brook University Medical Center. His conclusion: "It's not ready for prime time."

Dr. Stephen Green, associate director of the cardiac catheterization laboratories at North Shore University Hospital in Manhasset, said patients with hypertension should stick with their medications.

"I've noticed that people, especially here on Long Island, don't like the idea of having hypertension, but they're always bringing me lists of supplements and vitamins and stuff out of the health food store that they want to take,"

For more details on Chocolate visit www.halfvalue.com and www.halfvalue.co.uk

For more information on books visit www.Lookbookstores.com

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Create a healthier world by Indian Chinese Food

2007-05-09T08:30:00.000-07:00

Start tracking some environmental factors that relate directly to your health, and take constructive action where you can. Advocate for cleaner energy, greener design, preservation of your local watershed. Eating healthiest food is an excellent way.

Food is any substance, usually composed primarily of carbohydrates, fats, water and/or proteins, that can be eaten or drunk by an animal for nutrition and/or pleasure.[1]Most traditions have a recognizable cuisine, a specific set of cooking traditions, preferences, and practices, the study of which is known as food sciencegastronomy.[2] The study of food is called food science. In English, the substance food is often used metaphorically or figuratively, as in food for thought.

Whatever the occasion, whoever the recipient is, a tasty treat is a gift that will pretty much always be appreciated. Indo Munch delicacies absolutely never go out of style. You can even give an extended gift with one of our tasty treats of the month. The possibilities are endless and mouthwatering. Consider some of these delectable options that we've assembled for you.

We are a casual dining restaurant serving Indian & Indo-chinese cuisine to kindle your taste buds. We take pride in serving you with fresh & delicious food directly from the "Pot" to the "Plate"!. We offer takeout, take party orders, cater for special events and offer special menu on request. For the best Indo-Chinese & Indian food look no further than Indian Work, Visit www.indomuch.com to get to know the different tastes and healthy Indian-Chinese food.

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Grow coffee at your home

2007-04-20T09:01:00.000-07:00

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.
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Choosing the Perfect Wine Glass

2007-04-20T09:00:00.002-07:00

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.

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Easy Recipes For Chicken Breast

2007-04-20T09:00:00.001-07:00

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

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Authentic Chinese food

2007-04-20T08:58:00.000-07:00

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

Tea Basics 101 - Tea Type or Taste, How Do You Choose?

2007-04-20T08:56:00.000-07:00

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.
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