Index page
../../../../../
[Root community]
../../../../
[Community:
Animals; Communications by country; Cooking]
../../../
[Community:
Cuisine; Animals; Biota]
../../
[Community:
Beverages; Fermented beverages; Milk]
../
[Community:
Tea; Tea by country; Camellia sinensis]
Community members, in decreasing PageRank scores:
Tea refers to the agricultural products of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling waterWebster's Third New International Dictionary, and is the colloquial name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world.<ref name="Macfarlane"></ref> It has a cooling, slightly bitter, astringent flavor.<ref name="ody">
The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea, Four Types of Tea all of which can be made from the same bushes, processed differently, and in the case of fine white tea, grown differently. Pu-erh tea, a double-fermented black tea, is also often classified as among the most popular types of tea.Tea types and tea varieties
The term "herbal tea" usually refers to an infusion or tisane of fruit or herbs that contains no Camellia sinensis.Dictionary.com search Herbal tea URL accessed February 15, 2007. The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea.
Earl Grey tea is a tea blend with a distinctive flavour and aroma derived from the addition of oil extracted from the rind of the bergamot orange, a fragrant citrus fruit.
Traditionally the term "Earl Grey" was applied only to black tea; however, today the term is also applied to green teas, including white tea and oolong, and tisanes, such as rooibos, that contain oil of bergamot. Because of Earl Grey's aroma and Twinings' distinctive packaging in England with Charles Grey, 2nd Earl Grey, the tea is sometimes called "Old Stinky".
This category includes tea varieties that contain two or more types of tea, or are mixtures of tea leaves with flowers, herbs, spices, and/or other substances, or teas that have added natural or artificial flavorings or aromas.
:For other meanings, see Iced tea (disambiguation) 'Iced tea, also known as ice tea, is a form of cold tea, often served in a glass over ice. It may or may not be sweetened. Iced tea is also a popular packaged drink. It can be mixed with flavored syrup, with common flavors including lemon, peach, raspberry, lime, and cherry. Apart from real tea, other herbs are also sometimes served cold and referred to as (herbal) iced tea. Unsweetened iced tea is sometimes made by a particularly long steeping of tea leaves (Camellia sinensis) at lower temperature (one hour in the sun versus 5 minutes at 80-100°C). In addition, sometimes it is also left to stand overnight at the refrigerator.
:This article is about the citrus fruit. For the herbs of the same name, see Monarda didyma and Monarda fistulosa.
thumb thumb|185px|A bergamot orange from Calabria, Italy The bergamot ('''''Citrus aurantium'' ssp. ''bergamia''''') is a small and roughly pear-shaped fragrant citrus fruit native to Southeast Asia. Today it is also commercially grown in Calabria, Italy. Bergamot grows on small trees which blossom during the spring. The distinctive aroma of the bergamot is most commonly known for its use in Earl Grey tea, though the juice of the fruit has also been used in Calabrian indigenous medicine as an herbal remedy for malaria
| last = Krippner | first = Stanley | coauthors = Ashwin Budden, Michael Bova, Roberto Galante
| title = The Indigenous Healing Tradition in Calabria, Italy | journal = Proceedings of the Annual Conference for the Study of Shamanism and Alternative Modes of Healing | publisher = Chair for Consciousness Studies at Saybrook Graduate School and Research Center | location = San Francisco, California | date = September 2004 | url = http://www.stanleykrippner.com/papers/Calabria2004Rev_1B_.htm
| accessdate = 10 February 2009}}</ref> and its essential oil is popular in aromatherapy applications.
The bergamot orange is unrelated to the herbs of the same name, Monarda didyma and Monarda fistulosa, which are in the mint family.
*1.5 cl (three parts) Tequila *1.5 cl (three parts) White Rum *1.5 cl (three parts) Triple Sec *1.5 cl (three parts) Gin *2.5 cl (five parts) Lemon juice *3.0 cl (six parts) Gomme Syrup *Dash of Cola | prep = Mix ingredients in glass over ice, stir, garnish and serve. | notes = | footnotes = | categories = no }} A Long Island Iced Tea is a highball made with, among other ingredients, vodka, gin, tequila, and rum. A popular version mixes equal parts vodka, gin, tequila, rum and triple sec with 1 1/2 parts sour mix and a splash of cola. Close variants often replace the sour mix with sweet and sour mix or with lemon juice, the cola with actual iced tea, or add white creme de menthe. Some restaurants substitute brandy for the tequila.
The drink has a much higher alcohol concentration (~28%) than most highballs because of the proportionally small amount of mixer.
Outside of the United States, this highball is often altered, due to the unpopularity of sour mix. Long Island Iced Tea served outside the States is often made of liquors and cola alone (without sour mix), with lemon or lime juice, or with lime cordial.
Irish Breakfast tea is a full-bodied, brisk, malty brew. It is a blend of several black teas: most often Assam teas and, less often, other types of black tea.
Some of the brands of Irish Breakfast tea include Barry's, Bewley's, Republic of Tea, Twinings, Taylors of Harrogate, Stash Tea Company, Fortnum and Mason, Mark T. Wendell, Harney & Sons, and Upton Tea Imports. All of these and many other companies create their own blends of Irish Breakfast tea.
In Ireland, it is not referred to as "Irish Breakfast tea", but simply as "tea". It is enjoyed throughout the day and evening. The Irish brands, such as Lyons and Barry's, are heavily weighted toward Assam.
Most commonly, Irish Breakfast tea is drunk with milk, but some prefer to drink it straight or with lemon.
English Breakfast tea is a black tea blend usually described as full-bodied, robust, and/or rich, and blended to go well with milk and sugar, in a style traditionally associated with a hearty English breakfast. It is the most common style of tea in Britain.
The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun included in more expensive blends. Common brands of English Breakfast tea (which do not always include the term itself in the branding) include Ty·phoo, PG Tips, Twinings, Tetley, Taylors of Harrogate, and Dilmah, as well as many own brands.
Mountain tea may describe a number of things: *A tisane made from Sideritis *A tisane made from Ironwort *It is a common name for Gaultheria procumbens
Thai tea (also known as Thai iced tea) or "cha-yen" () when ordered in Thailand, is a drink made from strongly-brewed black tea ("red tea" in East Asia). Other ingredients may include added star anise, tamarind or red and yellow food coloring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated or whole milk is generally poured over the tea and ice before serving to add taste and creamy appearance. However, in Thailand, evaporated milk and the tea are mixed before serving and topped with more milk. Locally, it is served in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a frappé at more westernised vendors.
It is popular in Southeast Asia and in many American restaurants that serve Thai food, especially on the West Coast. Although Thai tea is not the same as bubble tea, a Southeast and East Asian beverage that contains large tapioca pearls, Thai tea with tapioca pearls is a popular flavor of bubble tea.
Kahwah (also spelled qehwa, kehwa or kahwa) () is a traditional green tea recipe that originates from Kashmir. It is made in parts of Kashmir administered by Pakistan and India, as well as throughout various regions of the countries.
[Abstract not available for the category]
A flowering tea, or blooming tea (Chinese: 香片, 工艺茶, or 开花茶), is a small bundle of dried tea leaves and flowers bound together with cotton thread into a ball. When steeped, the bundle expands and unfurls in a process that emulates a blooming flower.<ref name="Hsiao-Ching Chou">"On Food: Stop and savor the flowering teas", Hsiao-Ching Chou, Seattle Post-Intelligencer, May 1, 2007.</ref> Typically they are sourced from the Yunnan province of China."The Cup that Still Cheers", Caterer and Hotelkeeper, 20 October 2005. Flowers commonly used in flowering teas include globe amaranth, chrysanthemum, jasmine, lily, hibiscus, and osmanthus.<ref name="Hsiao-Ching Chou"/>
It remains uncertain whether flowering tea is a relatively recent, or much older, invention.<ref name="Hsiao-Ching Chou"/>
Flowering teas are often prepared in a transparent vessel for easy viewing. They can be refreshed several times by adding more water as needed, from 5 to 15 times depending on the variety. Flowering teas are fragrant, aromatic teas that do not tend to get bitter with extended steeping.
Peppermint tea is a drink that is either a mixture of tea and peppermint (Mentha piperita) or a tisane (infusion) of peppermint alone. This drink is said to have health benefits. It is sometimes called mint tea, a phrase that could also refer to tea. Tea made solely from peppermint leaves is naturally caffeine-free, but if blended with Camellia sinensis leaves it will contain caffeine.
A tea made from blending peppermint and spearmint leaves is referred to as a Doublemint tea.
The term Ceylon tea may refer to a number of varieties of tea grown in Sri Lanka:
* Ceylon tea (black), Black tea * Ceylon tea (green), Green tea * Ceylon tea (white), for White tea
ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea. It was originally laid down in 1980 as BS 6008:1980.<ref name="bs">BS 6008:1980 Method for preparation of a liquor of tea for use in sensory tests standardsdirect</ref> It was produced by ISO Technical Committee 34 (Food products), Sub-Committee 8 (Tea).
The abstract states the following: <blockquote>The method consists in extracting of soluble substances in dried tea leaf, containing in a porcelain or earthenware pot, by means of freshly boiling water, pouring of the liquor into a white porcelain or earthenware bowl, examination of the organoleptic properties of the infused leaf, and of the liquid with or without milk, or both.</blockquote>
This standard is not meant to define the proper method for brewing tea, but rather how to document tea brewing procedure so sensory comparisons can be made. An example of such test is a taste-test to establish which blend of teas to choose for a particular brand in order to maintain a consistent tasting brewed drink from harvest to harvest.
The work was the winner of the parodic Ig Nobel Prize for Literature in 1999.
Tasseography (also known as tasseomancy or tassology) is a divination or fortune-telling method that interprets patterns in tea leaves, coffee grounds, or wine sediments.
The terms derive from the French word tasse (cup), which in turn derives from the Arabic tassa (cup), and the Greek suffixes -graph, -logy, and -mancy (divination).
Masala chai (Hindi (मसाला चाय [masālā chī], "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.http://www.veetea.com/site/articles/Masala-Chai/ By itself, chai is merely the generic word for tea in much of the world, but for many English speakers outside those regions, "chai" is always construed as "masala chai".
The Prince of Wales is a regal tea blend typically served in the afternoon with scones. It is a full bodied bright liquoring tea, which may include Assam, Lucky Dragon, Keemun, Oolong, or Gunpowder with larkspur, and always a hint of blackcurrant.
Its many variations are produced by multiple companies. The most notable of these, Twinings of London, has however recently withdrawn its Prince of Wales tea from the United Kingdom market (although it is still marketed abroad), as witnessed by their official regional websites.
According to Twinings, the particular prince the tea was named after was Edward, Prince of Wales, later Edward VIII, who requested a carefully blended tea. Edward granted Twinings permission to resell his personal blend using his royal title, in 1921.
Sideritis syriaca is a herb that is used to prevent and fight the common cold. It grows in the Eastern Mediterranean, specifically the Balkans. Sideritis is known as Mountain Tea, Ironwort, Sheperd's Tea, or Pirin Tea. These plants are wild, hardy flowering perennials that have adapted to survive with little water and little soil. This species of Sideritis thrives on rocky slopes and pastures at elevations over 3000 feet. The plant grows in abundance at the foot of Mount Olympus in Greece, where it was traditionally harvested by shepherds.
[Abstract not available for the category]
A gàiwǎn or gai wan (trad: 蓋碗, simp:盖碗, lit: "lidded bowl") also known as 蓋杯 (pinyin: gàibēi; literally, "lidded cup“) or 焗盅 (pinyin: júzhōng; literally, hot-steeping vessel), is a Chinese covered bowl used for the infusion and consumption of tea, first created during the Ming dynasty
Camellia sinensis, the tea plant, is the species of plant whose leaves and leaf buds are used to produce tea. It is of the genus Camellia (), a genus of flowering plants in the family Theaceae. White tea, green tea, oolong, pu-erh tea and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) is also harvested from camellia sinensis, but uses twigs and stems rather than leaves.
The name sinensis means Chinese in Latin. Camellia is taken from the Latinized name of Rev. Georg Kamel, S.J. (1661-1706), a Czech-born Jesuit priest who became both a prominent botanist and a missionary to the Philippines (it is not uncommon for members of the Catholic Jesuit order to combine careers in scholarship with their religious work). Though Kamel did not discover or name the plant, Carl Linnaeus, the creator of the system of taxonomy still used today, chose his name for the genus of this tree to honor Kamel's contributions to science. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.
Tea tree or Ti-tree is a popular name that has been applied to a number of different, unrelated plants: *Camellia sinensis (aka Thea sinensis), from which black, green, oolong and white tea are all obtained. *Melaleuca from which tea tree oil is obtained, in the family Myrtaceae. *Leptospermum, also in the family Myrtaceae; notably **Leptospermum scoparium (Manuka) in New Zealand and southeast Australia. * Kanuka (Kunzea ericoides) also in New Zealand. *Boxthorn or Lycium in the family Solanaceae, notably **Duke of Argyll's Tea Tree (Lycium barbarum), also known as Wolfberry or Matrimony Vine. *Ti (plant), Cordyline fruticosa, in the family Laxmanniaceae, formerly treated in the family Agavaceae.
Also: *Tea Tree, Tasmania is a locality south of Hobart. *Ti Tree, Northern Territory is a small town.
Tea blending describes the process of blending different teas together to produce a final product. This occurs chiefly with black tea that is blended to make most tea bags but can also occur with such teas as Pu-erh, where leaves are blended from different regions before being compressed. The aim of blending is to create a well balanced flavour using different origins and characters. This also ensures that variation in quality and from season to season can be ironed out. The one golden rule of blending is this: Every blend must taste the same as the previous one, so a consumer will not be able to detect a difference in flavour from one purchase to the next. There are various teas which have additives and/or different processing than "pure" varieties. Tea is able to easily receive any aroma, which may cause problems in processing, transportation or storage of tea, but can be also advantageously used to prepare scented teas. Tea is usually flavoured in large blending drums with perfumes, flavourants, and essential oils added. Although blending and scenting teas can add an additional dimension to tea, the process is often used to cover and obscure the quality of sub-standard teas.
