Tea-n-age

Yields: 1 Cup This recipe of course come from Ms Tarla Dalal the Queen of all Indian recipes Ingredients: 1/4 Cup - Peppercorn/Kalimirch 1/4 Cup - Dried Ginger/Saunth/Sakku 20 - Green Cardamom/Hari Elachi 3 inch - Cinamon Stick/Dalchini 20 - Cloves/Laung 1/2 tsp - Grated Nutmeg/Jaiphal  Get all ingredients ready and grind into fine powder in coffee blender or mixer. Sieve powder and collect small pieces from sieve and grind again to fine powder, store in air tight container. 

As the fifth largest importer of tea in the world, it is important to study the tea market in Egypt https://www.researchgate.net/publication/262231379_Egypt_Import_Demand_for_Source-Differentiated_Tea

There is nothing quite like finding the perfect treat to go along with your tea. While the tradition of afternoon tea is usually associated with the British, it is now a delight that is enjoyed around the world—there’s even a growing  trend in afternoon tea in the U.S . And it makes sense that this tradition is transcending cultural barriers, as many Americans looking for nutritional choices realize that there are many  health benefits to drinking tea , like the influx of antioxidants and boost to the immune system. But no matter where or how you enjoy your afternoon tea, it can be an even more pleasing routine if you find a sweet treat to pair with your warm, aromatic drink. Though it may not always be the healthiest choice to indulge in a pastry or baked good with your tea, it is fine every once in a while to satisfy your sweet craving. Here is a guide to a few  afternoon tea treats inspired by the British :  http://www.tching.com/2017/11/perfect-treats-pair-afternoo

For most crops, insect damage is a bad thing—both for yield and quality.  With tea, however, we have this somewhat unique case of the so-called “bug-bitten”  teas where attack by an insect actually improves the quality compared to an un-attacked plant by inducing chemical changes that are said to improve the aroma of the finished tea.  Famous examples of this are Oriental Beauty (东方美人, dong fang mei ren), Concubine Wulong (贵妃, gui fei), and Honey-Aroma (蜜香, mi xiang) black teas.  All three of these teas are originally Taiwanese, so is there something special about Taiwan?  Well, when you dive into the scientific literature on leafhoppers on tea plants, most of the studies done in Taiwan are on a species of leafhopper known as Jacobiasca formosana, while most of the studies in mainland China talk about a leafhopper known as Empoasca vitis .  So it seems safe to assume that maybe one of these insects causes “good” chemical changes in the tea leaves that increase the quali

GUNPOWDER Gunpowder  green tea could be one of the most underrated teas on our site. Named for its gunpowder-like smell and appearance, this  green tea  has a slightly smoky flavor. You can enjoy this tea as is, or you can try it with mint in our  Moroccan Mint  blend. Inspired by a traditional Moroccan tea service, this tea’s blend of mint flavors will perk you up on the gloomiest of fall days. No matter how you enjoy your Gunpowder, you’ll be delightfully surprised by how this green tea veers from traditional green tea. WHITE WINTER CHAI So the name includes the word “Winter,” but that doesn’t mean it can’t be an amazing Fall tea, too!  Tali’s Masala Chai  and  Pumpkin Spice Chai  are obvious tea choices for the season, but for a mellower and cozier take on chai,  White Winter Chai  is an awesome choice. White Winter Chai features many of the same spices found in a classic chai drink, but with a white tea base. The white tea isn’t too overpowering, giving the spices room to s

A wise man knows that lotions and potions only help so much, and that a true long term solution lies in the depths of ancient wisdom. We create modern tea blends using ancient Traditional Chinese Medicine (TCM) principles. Developed by TCM practitioners to assist with issues we see every day, like bloating, lethargy, sugar cravings, and even PMS. Weight Management, Fertility issues, Women & Men's health , energy concerns, calming issues are all addressed here  https://yourtea.com/pages/which-tea-suits-me

A refreshingly different approach to tea ...SororiteaSisters I was touched by their recognition towards charity as per the link below and please do help in whichever way you can  http://sororiteasisters.com/chariteas/ "At SororiTea Sisters we would like to make a special mention of those companies who make our world a better place with their tea.  Below you will see a list of Companies and the Charities they support along.   This Page will be updated often so please check back.  If you are a company who supports a charity with your tea or teas and would like to be mentioned here or have The SororiTea Sisters review your tea please email the admin team at sororiteasistersblog@gmail.com.

My first experience with Teforia was a visit to founder, Allen Han’s workshop in 2015 where he showed me a prototype unit. As skeptical as I was, I gave Allen 5 grams of my favorite tea at the time, a Meizhan black tea I had sourced from Fujian Province. I had only been able to get 2 gaiwan steepings out of a 5 gram serving of this tea. Allen loaded the tea into his unit’s infusion globe, dialed some settings into his iPhone and we sat there as the machine pulled carafe after carafe of tea from the single 5 gram serving of leaves. I was amazed. He was able to quadruple the amount of drinkable tea liquor I was able to get out of the same leaves. The prototype I experienced that day went on to be the Teforia Classic. Taking a page out of the book of Tesla,  Teforia  released their higher-end machine first, The $999 Teforia Classic, before releasing a more affordable version this week: the $399 Teforia Leaf. Why the $600  difference between the two machines? The Teforia Classic can in

Recently my colleague Ilan Pappe and I were in Mexico City attending a conference on Palestine. In the course of the memorable few days we spent together catching up with the latest atrocities around the globe (in between our respective talks on the habitual shenanigans of the Zionist settler colony in Palestine), perhaps the most memorable phrase I remember is when Ilan cited our mutual friend the eminent Indian Marxist Aijaz Ahmed who had once told him "our singular historical failure as a nation was after 200 years of British colonialism we failed to teach them how to cook!" Soon after that memorable phrase I came across a typically blase BBC report headlined "The true story behind England's tea obsession", celebrating British and other European aristocracies, this time about the culinary calamity the British call "tea". To continue : http://www.aljazeera.com/indepth/opinion/british-colonialism-ruined-perfect-cup-tea-170918113331476.html

Old Delhi’s pavement tea stalls are notorious for their extra-sweet, extra-milky, extra-gingery chai. If you are a tea seller’s regular patron, he might add spoonfuls of malai too. One aspect of the Walled City’s tea-drinking culture, however, has not been investigated by our city’s food chroniclers — the practice of serving chai in a glass tumbler placed inside a china cup. Why this gimmick? After all, in the rest of the city, pavement stalls serve tea either in a glass tumbler or in a cup.  http://www.hindustantimes.com/delhi-news/delhiwale-the-mystery-of-a-curious-tea-tradition/story-frly9jRzY2JSK6jw9hOtwI.html

Industry Insights The global ready to drink (RTD) tea and coffee market size was USD 71.43 billion in 2015 and the is expected to increase exponentially on account of health benefits provided by these drinks. These drinks are being touted as a healthy replacement for carbonated drinks which are associated with numerous health hazards including obesity and hypertension. Improving health awareness coupled with rising disposable income is expected to boost demand for these products. The demand for these drinks is high among the millennials who are on the lookout for instant energy drinks. Manufacturers have now started formulating RTD drinks with nutraceutical ingredients to enhance the nutritive value provided by these drinks. The rising demand for on the go drinks is expected to boost the demand for these products. The major factor affecting the industry is the prices of tea and coffee. The untimely rains and rise in agricultural input costs have resulted in an incre

Watch this video https://www.youtube.com/watch?v=pZ9jlWzF73M

Making tea, not just coffee, puts a press pot to good use. The Tea Press, a portable drink bottle, works something like a press pot. Put tea leaves in the bottom, add water that is just shy of boiling temperature (best for most teas) to the proper fill line, press and you have hot tea. A removable inner sleeve can be filled with ice to quickly chill the tea. The bottle is insulated to maintain the tea’s temperature and comes in five colors  https://www.nytimes.com/2017/10/23/dining/tea-bottle-davidstea.html?rref=collection%2Ftimestopic%2FTea&action=click&contentCollection=timestopics&region=stream&module=stream_unit&version=latest&contentPlacement=2&pgtype=collection

 https://www.revolutiontea.com/blog/everyone-should-drink-green-tea/ If you're not already a tea drinker - you should be. Tea is one of the oldest and most natural drinks on the globe, and many are discovering there is a lot more to a cup of tea than you might suppose. This is especially true of green tea, arguably the healthiest variety of the tea industry. WHY GREEN TEA? What makes green tea so special? Its many health benefits combined with a mild and delicious flavor have brought green tea almost instant fame over the last few years. As more is learned about the cancer preventative properties and other health aspects of the drink, green tea will continue to be among the world's healthiest beverages. GREEN TEA REDUCES CERTAIN CANCER RISKS There have been studies across the globe that have now provided firm evidence that green tea inhibits the growth of cancerous cells, effectively reducing your risk of certain types of cancer. Green tea has been shown

https://www.revolutiontea.com/blog/brewing-the-perfect-cup-of-tea/ Brewing the Perfect Cup of Tea In different cultures there are very specific ways to make a cup of tea. In some cultures there is a method to whom is served first and tea leaves must be added to the water a specific way. In other cultures there is some debate as to whether tea should be served with milk or lemon. Depending on where you live and what traditions and practices you follow, your cup of tea may very greatly from that of your neighbor. But if you're searching for the way to a divine cup of steaming tea, you should take the time to do it right - or at least close enough. BOIL WATER Unless you are using an automated coffee maker or hot water dispenser to provide your hot water, you'll want to put a kettle on to boil. Even if you have the option of obtaining your hot water from more conventional means, there is a great satisfaction in boiling water in a tea kettle anyway. It feels ho

 https://www.washingtonpost.com/lifestyle/food/tea-might-become-your-favorite-hot-beverage-if-you-ditch-the-little-bags/2014/10/20/426d03c4-4ff3-11e4-aa5e-7153e466a02d_story.html?utm_term=.6ba3b8f1c834 Coffee or tea? A splosh of cultural baggage comes with that choice, offered by banquet servers who tote a carafe of “caf” in one hand and “decaf” in the other. The tea might arrive later, or it might not. If it does, chances are good that a) it was brewed through the machine used for coffee, or b) it comes with a tea bag afloat in tepid water. Weak. Tea is the second-most consumed beverage in the world, after water. But it is a second-class citizen in our nation of hot-liquid drinkers, no matter how much the tea numbers are trending upward . That’s surprising, considering that tea — green as well as black — was the go-to refreshment in America long before colonists dumped 340 chests of it into Boston Harbor . Contrary to popular opinion about a patriotic grudge that se

Dexter , Crompton , Schoeller & Hoesch are the three biggest players in this complex manufacturing method https://www.thefreelibrary.com/The+big+three+in+teabag+paper.-a020178165

Coffee has a few important chemicals -Caffeine -Trigonelline -Chlorogenic acid -Sucrose & soluble fibres -Fats,terpenes, Sterols , Oils Most of the chemistry of coffee is determined during the roasting stage. More details later, but a lighter roast has more acids and more trigonellines and chlorogenic acids and caffeine remains unchanged . There are various preparation methods: Ideally boiling water should never be used for brewing coffee. Please remember that Italians like a Dark Roast Strong while the French prefer the Aroma and Lighter versions French Press –After brewing with boiled water a plunger is used for separation . Since the temperature is not very high, it does an uniform extraction and retains flavours uniformly.The cup is not very strong.Howard Schultz mentioned that French Press is the best but he would not sell it from Starbucks. Drip Filter – The process is slower. The filter paper comes in the way and holds back fats and sterols

 http://socraticcoffee.com/2015/04/measuring-total-dissolved-solids-a-refractometer-comparison/ Abstract The goal of these two studies was to examine the measurements from two refractometers advertised to measure the total dissolved solids (TDS) content of coffee. Utilizing mixed study designs, the VST LAB Coffee II Coffee & Espresso Refractometer (the newer VST LAB Coffee-Espresso III will be tested soon) was compared against the Atago PAL-COFFEE refractometer in two different experiments. For the first study, distilled/demineralised water was used to zero the refractometer in one condition and brew water was used to zero in the other condition. Our results demonstrated no significant difference in the readings between the VST and Atago refractometers, nor between the two water types. Another experiment was performed to assess the impact of the syringe sample filters supplied by VST. Our results demonstrated a significant difference between refractometers ( p = 0.

The process of quantifying the TDS of coffee continues .Here are further insights : https://baristahustle.com/analyzing-espresso-recipes-strength/ Last week we talked about the importance of dose in understanding espresso recipes. This week, we talk about understanding ‘strength.’ Now, when people talk about coffee ‘strength’ they might be talking about one of three things: Intensity of flavour Texture, weight or viscosity Concentration of dissolved coffee flavour. These three things are also regularly part of the same sentence, so to avoid confusion, here’s how I’m going to write about it: When I use the words ‘strength’, ‘strong’ and ‘weak’ I’m talking about the concentration of dissolved coffee flavour, or Total Dissolved Solids (TDS). When I use the word ‘intensity’ I’m talking about intensity of flavour. When I use the words like ‘rich’, ‘watery’, ‘heavy’ and ‘light’ I’m talking about texture, weight and viscosity. Strength To communicate strength quick

 In the ongoing debate on the method of brewing coffee ,I found this article closest to one of the best and unbiased . The concept of measuring the TDS Total Dissolved Solids definitely appealed to me.   https://www.cnet.com/news/how-you-make-your-coffee-matters/ The author is Brian Bennett  Whether you choose to whip up pots of fresh drip, drop the plunger on a hot French press, or would rather brew one K-cup at a time, your preferred method of coffee making will yield drastically different results. And I'm not just talking about how long you have wait to enjoy your java or the degree you must work for it, either. Indeed, various coffee brewing styles will affect your product in significant ways, from intangibles such as differences in texture, body and flavor to more concrete scientific values you can quantify in the lab. Chief stat among them is a brew's percentage of total dissolved solids (TDS), that golden number which indicates just how much actual stuff