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Tea & Teasans

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Maria C

on 6 April 2013

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Transcript of Tea & Teasans

The Discovery of Tea Tea & Teasans The Chinese originally called Tea, “Kia”. During the course of the 6th century AD, the name evolved into "Cha". On its arrival to the West, it became "Té", (which is still the name for tea in many countries).

Tea is an evergreen plant of the Camellia genus. Its scientific name is "Camellia Sinensis"
The tea plant has thick leaves, dark green in color, and a strong thick stem. The tea flowers bloom in white or pink and have a delicate fragrance.
There are about 200 different species of the tea plant around the world.

Tea Picking: The soft seedlings develop in a nursery for ten months, which protects them from difficult weather conditions. After they have strengthened, the tea plants continue to develop in open fields that are sheltered by the shade of wide trees. The leaves are then handpicked and gathered into wide baskets on the backs of the tea pickers. The hand picking ensures that only the best leaves of the tea plant are collected and used for producing the tea.
In Asian countries, the tea picking season starts with the beginning of spring and continues from May until August. In Africa, the tea picking continues all year long.
Only the plant's bud and two young leaves are used for processing the tea. The tea flowers are also picked, dried and added to the blend to supplement the aroma. "Legend has it that tea was discovered by the Chinese Emperor, Shan Nong, in 2737 B.C. The Emperor had a habit of boiling his drinking water. One day, while he was in his garden, a few tea leaves fell into his boiling water. This gave off a rich, alluring aroma. The Emperor, upon drinking this brew, discovered it to be refreshing and energizing. He immediately gave the command that tea bushes be planted in the gardens of his palace. Thus, the custom of brewing fresh tea leaves in hot water began." Tea Parties Pour freshly boiled water into a serving vessel. Add the coarsely chopped leaves, petals, etc., and steep for roughly five minutes. Strain and sweeten if desired











Often, Teasans are served in a clear glass teapot or mug to show off the brilliant color from the plant. The Eastern world has been using tea for more than 4,500 years
For most of this time, tea was unknown in the Western world.
Tea was only introduced into the West 400 years ago. -These herbal teas are called "Tisanes" by the French ...meaning "Herbal Infision"
...This translates to "Teasans"

















-Originated in the luxuriant flower gardens around Cannes Use petals, rinds, roots, bark, etc. and all have a very high yield.














Gain these items from all around a kitchen, including unused citrus fruits from the bar. Unlike coffee, tea provides a sustained energy boost from the naturally occurring caffeine content. A calming effect comes from this through the also naturally occurring theanine. 1, 8oz cup of tea contains roughly 15-70mg of caffeine
8oz brewed coffee contains 95-200mg of caffeine
Caffeine free tea has 99.9% of the caffeine removed
Herbal teas are naturally 100% caffeine free Cinnamon Caffeine Content -Plants other than camellia sinensis, (fresh or dried herbs, fruits, etc.), that are steeped like tea

-Naturally caffeine free and are very flavorful examples:
Cinnamon
Citrus fruits
Ginger
Lemongrass
Chamomile
Mint
Rose Petals
etc. Hardly any waste... Teasans: How it got its name... How to prepare it... Tea has been receiving a lot of press recently...
linking regular tea drinking, (3-4 cups a day per person), to a lower risk of cancer, heart disease and hypertension.

However... not all teas are created equal...
Bottled teas vs. hot chai served at coffee houses vs. home steeped tea.
Traditionally made tea: loaded with antioxidants
Instant/bottled/decaffeinated teas: contain fewer of these compounds


Examples:

According to Lisa R. Young, a nutritionist at New York University
1, 16-ounce bottle of Arizona Green Tea with Ginseng and Honey contains 140 calories and 34 grams of sugar.
The same amount of Coke has 194 calories and 54 grams of sugar

A grande Tazo chai tea latte at Starbucks packs 240 calories and 41 grams of sugar


*Alone, in the traditional style of steeping tea, teas can help to prevent cavities because it naturally contains fluoride. It will however, stain your teeth slightly. In the Philippines, the majority of the population drinks ginger tea as a health precaution because they claim that it controls the sugar levels of diabetic people The work in the 'European Journal of Clinical Nutrition' contradicts the common belief that tea dehydrates.
In fact, tea rehydrates as well as water does.

Examples of Health Benefits Attributed to Tea Consumption:
clears your arteries
calms inflammation
wipes out viruses
oral health
enhances immune functions
burns calories
etc. If drinking tea three to four times a day to rehydrate your body also cut the chances of you having a heart attack, would you drink more tea? Theanine: An amino acid which moderates brain function. It significantly increases activity in the alpha frequency band which indicates that it relaxes the mind without inducing drowsiness. "Diluting the Benefits of Tea." Well Diluting the Benefits of Tea Comments. N.p., n.d. Web. 03 Apr. 2013.

"Etiquette and History of Afternoon Tea." Afternoon to Remember Fine Tea and Gifts RSS. N.p., n.d. Web. 03 Apr. 2013.

"French Resume Export of Herb Teas -- Prospects Good for Long Island Oysters." - Article. N.p., 08 Sept. 1947. Web. 03 Apr. 2013.

"A History of Teapots." History of Teapots. N.p., n.d. Web. 03 Apr. 2013.

Landis, Denise. "FOOD CHAIN." The New York Times. The New York Times, 25 Dec. 2002. Web. 03 Apr. 2013.

"Loose Leaf Tea." Numi Organic Tea. N.p., n.d. Web. 03 Apr. 2013.

"Result Filters." National Center for Biotechnology Information. U.S. National Library of Medicine, n.d. Web. 03 Apr. 2013.

Smith, S. N., and Bronwyn Harris. WiseGeek. Conjecture, n.d. Web. 26 Mar. 2013.

"Tea's Popularity Growing in US." The Star Press. N.p., n.d. Web. 26 Mar. 2013.

"A VICTORIAN TRADITIONAL TEA PARTY." HubPages. N.p., n.d. Web. 03 Apr. 2013.

http://www.wtea.com/about-tea_growth.aspx Works Cited: Caffeine Comparison: Until the fifth century A.D., tea was primarily used as a remedy, due to the medicinal benefits attributed to it. From this time onwards, China's upper class adopted the fashion of presenting packages of tea as highly esteemed gifts, and of enjoying drinking tea at social events and in private homes. At around the same time, the Chinese Tea Ceremony began to develop, as well as the Tidings of Tea which began to spread as it reached Japan. *Today, tea is mostly produced in Japan, china, India and the Middle East What is Tea, and How is it Harvested? Black Tea:
1st drying
Rolling
Fermentation
2nd drying Drying/Fermentation Process Green Tea:
1st Drying
Rolling
2nd Drying White Tea:
Tea Picking
Drying Oolong:
1st Drying
Rolling
Fermentation
2nd Drying
*shorter fermentation time than Black Tea Honeybush Green Rooibos North African Moroccan Mint Rooibos Orange Peel Rooibos Chai Chamomile Lemon Arabian Dry Dessert Lime Berried Treasure Rose Petals The English tradition of the "Afternoon Tea" was created by Anna, Duchess of Bedford when she would have tea and scones to suppress the hunger pains she felt in between meals.
She began inviting friends and family to join her, and the daily event slowly morphed into a social gathering. This was the earliest known tea service.

Everyone in England followed suit. Now, Afternoon tea is customary.


Before this, tea was generally consumed strictly in a lady's closet or bedchamber, and was mainly for female gatherings. *The earliest examples of teapots
Ming Dynasty (1368-1644) in China
Zisha of the YiXing region. *Cultured people ate with 3 fingers
Commoners ate with five
Birth of the raised pinkie
This pinky “up” descended from a misinterpretation of the 3 fingers vs 5 fingers dining etiquette *Tea cups did not always have handles.
Mid 1750’s
Copied from a posset cup
The Saucer
“A Dish of Tea.” Tea Tidbits 1.) What is the name of the Emperor who, legend has it, discovered tea?








2.) What plant does all tea come from?




3.) What percent of water is lost from the leaf during the drying and fermentation process? Maria Ciccotelli & Roshara Sanders
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