The Cup That Cheers (Tea in general)

Member Name: cata

Product:	Tea in general
Date:	11/10/01 (449 review reads)
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Advantages: Use your garden

Disadvantages: None

Tea, that most evocative drink that is forever associated with cucumber sandwiches and cricket.

TYPES:---------------------------------------

There are many different types of tea, both black and green, they in fact all come from the same plant, ’Camellia sinensis’. The differences comes from the area they are grown in and how they are processed.

Black tea is the most popular in the western world, have a rich aroma and flavour. In reality the leaves are a dark reddish brown , the leaves are picked and allowed to wither in the hot sun. Then bruised and left to ferment it is during this process their colour, flavour and astringency develop. The leaves are then dried to stop the fermentation process and preserve them.

Green Teas have less aroma and flavour than their black cousins, and make a paler brew. The leaves are first steamed straight after harvesting, this retains some of the colour and stops the fermentation process. They are then lightly rolled before drying.

Oolong tea is a cross between black and green tea, being semi fermented. It is often used in blends although is available as a tea in it’s own right.

Various types:-------------------------------

Different teas do have very different characteristics, this not only affects how they are drunk but certain teas are designed for certain times of the day.

Assam: this is from \North East India, strong and dark, blended with a Ceylon or an African tea , makes up most of what we call a breakfast blends. This type of tea is best drunk with milk.

Ceylon: Crisp and strong, has a glorious amber colour, also best drunk with milk.

Darjeeling: this varies in taste, it depends on were it was grown and harvested. Tea from the first harvest, or first flush, is a very delicate tea. The second flush makes a more robust brew. Autumn harvest produces a thicker tea altogether. All types can be bought but most commonly t
he teas available in supermarkets are blends of second flush teas. Its delicate aroma and taste make it an ideal after lunch tea, best drunk as it comes without milk or sugar.

Scented Tea: Jasmine, Earl Grey both fall into this category, make good afternoon and evening teas are both best without milk and sugar. Enabling the flavour to come through clearly.

Lapsang Souchong: A smoke black tea from China, makes a refreshing afternoon drink, again refrain from milk and sugar to enjoy at its best.

Gunpowder: A green Chinese tea like Oolong, are very delicate and are ideal after dinner, they contain less tannin and caffeine so are good for digestion. Again do not add milk and sugar as this will destroy any flavour.

There are many other teas especially the herbal teas that are now available, all are best drunk plain to enable the flavours to come through. Peppermint is very good for indigestion suffers and rosehip for those suffering from water retention. More on home made herbal teas later on.

ICED TEA:------------------------------------

It is very easy to make Iced tea and choose the flavour tea that you most enjoy. It is best to use proper tea rather than bags and use tea best drunk without milk. For this reason I would avoid Assam and Ceylon as they will produce a rather bitter brew.
Make tea in your normal way, then when brewed to your taste strain into a jug leave to cool and then chill for an hour or so.
Sweeten chilled tea to taste, crush ice and place in tall glasses, add a slice of lemon or orange, add a few mint leaves and pour the tea over them.
This makes a refreshing drink which can be made in the morning and kept in your fridge all day. Try giving it to your kids it is a better alternative than fruit juices or the dreaded fizzy drinks.

The above recipe can also be used as a great base for a fruit punch, you can also try it in a casserole, for an alternative to your usual stock. r>
If you have a pot of tea such as one of the breakfast blends, try soaking dried fruits in it. Use mixed fruit to make a lovely tea loaf, or prunes to make a fruit compote.


RECIPE:
Fruit Loaf With Tea:-------------------------

500g mixed dried fruit,
250ml strong tea, Assam or Ceylon, cool and strain.
225g soft brown sugar,
2 eggs beaten,
225g self-raising flower,
2 teaspoons mixed spice,
1-2 tablespoons of clear honey.


Method:

Put fruit and tea in a bowl and leave overnight,

Pre heat oven to 160 deg C, gas mark 3, 325 def F,
Line a 900g loaf tin with greased proof paper.

Stir the sugar into the fruit and tea mix and stand for five minutes, stirring occasionally to ensure sugar is dissolved.

Now add the beaten eggs, sieve the flour and mixed spice together over the bowl and mix well. The mixture has to be nice and smooth.

Pour into your tin and bake in the oven for One and a half hours or until a skewer comes out clean. Cover the top of the loaf with foil if it becomes too brown.

When cooked remove from oven and while still warm drizzle honey over the top, spread it all over with a pastry brush. Leave the loaf in the tin until cold then remove. To store use foil and a cake tin.

Herbal Teas:---------------------------------

You can also make teas or Tisanes from any herb or edible flower in the garden as long as they have not been sprayed with pesticides. Some however work far better giving rich flavours.
Herbs and flowers used in this way include, bergamot and camomile flowers; caraway leaves (caraway seeds make a stronger brew); dill; elderflowers; fennel; hawthorn and hibiscus flowers; lemon balm; lemongrass; lemon verbena; lime flower; mint; rose petals or hips; and rosemary.

You can also use angelica leaves but diabetics should be careful of their sugar content. Raspberry leaves, useful drink for those
about to go into labour . Sage also makes a refreshing tea but should not be drunk too often. This is because it’s antiseptic properties that can cause potential toxic shock. Thyme makes a nice drink to but it is not advisable to drink if pregnant.
You can make these brews with either single herb or flower or make a mixture to suit, even adding spices for added flavour. All however make a refreshing caffeine free brew and make a pleasant alternative to tea or coffee. Serve without milk and sweeten with honey or sugar as required.


RECIPE
Dill Tisane:---------------------------------

Two teaspoons of fresh dill, chopped lightly, four green cardamom pods , lightly crushed.
Quarter teaspoon of fresh chopped mint, one small thin slice of ginger.
One pint of boiling water, and to serve thin slices of lemon.

Warm your pot, then add the herbs and spices to it, pour the water over the lot.
Leave to infuse for approximately three to five minutes depending on the strength of tea you wish to get. Longer you leave it the stronger the flavour and colour, serve by straining into a cup or glass, garnish with slice of lemon and decorate with mint leaves. Use honey to sweeten if desired.

Enjoy your brews I hope your cup cheers,

Cata®