May 2021

Cucumbers and their secret powers

Cucumbers are not only for salads!!


1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.
3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.
8. Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.
11. Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemicals will kill the bacteria in your mouth responsible for causing bad breath.
12. Looking for a ‘green’ way to clean your taps, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the
shine, but is won’t leave streaks and won’t harm you fingers or fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
Pass this along to everybody you know who is looking for better and safer ways to solve life’s everyday problems.

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Brewing loose leaf teas

Loose Leaf Tea Brewing Guide

 

Brewing tea couldn’t be more simple, here are a few guidelines on how to brew loose leaf tea and what to look for:

  1. Water
    Brewed tea is mainly water. Depending on the quality, tap water should be avoided if possible. In some cities it may contain traces of pollutants or chemicals that affect the taste of tea. Good-tasting water like spring water or filtered water will make good-tasting tea. Over boiling the water can cause it to lose oxygen and may affect flavor (We are picky). Avoid using boiling water to brew green or white teas as it may alter their delicate aroma.
  2. Tea
    Loose leaf teas will release more flavor when steeped without physical constraints. Avoid infusers or tea bags as they don’t allow the tea leaf to fully unfurl. Giving the leaves space to fully open, they can better release all their flavors. Loose leaf tea varies in shapes and sizes so their steep time varies as well. We use 6 grams of loose leaf tea for 8 ounces of water. It’s a starting point, and feel free to experiment to your taste. We prefer to weigh out the tea rather than using a spoon because tea varies in density therefore physical volume.
  3. Teaware
    Avoid having heavily scented infusions on claypots as most claypots are porous and absorb flavor. Other teapots made with ceramic and glass are easier to clean. Rinse the teapot with hot water to preheat the vessel before brewing the tea.
  4. Steeping Time
    When steeping a new tea, steep it for a minute or two and then taste it. Focus on the taste rather than the color. Remember to strain all of your tea out into a cup or a pitcher to avoid over-steeping. The steeping time will depend on the tea, ratio of water to tea and personal preference. When using good loose leaf tea, make sure to steep several times because they are meant for multiple infusions. Remember to increase the steeping time for subsequent infusions.
  5. Trial and Error
    Experiment with temperature, time and ratio of tea to water. There are no wrong answers here. Ultimately, your taste is the one that needs to be satisfied.

Loose Leaf Tea Hot Brewing Chart

Here are some general guidelines on how to brew using hot water.

Our suggested ratio

6 grams tea
8 ounces 
water

*Scale it to your teaware volume and feel free experiment to your taste

Steeping time & water temperature

White 1-1:30 minutes in 180-195° F (82-91° C).
Taiwanese/Chinese Green 1-2 minutes in 185-195° F (85-91° C).
Japanese Green 0:45-1:30 minutes in 160-185° F (71-85° C).
Twisted Leaf Oolong 1-2 minutes in 195-205° F (91-96° C).
Ball Shaped Oolong 1-2 minutes in 202-212° F (94-100° C).
Black 0:45-1:30 minutes in 195-210° F (91-99° C).
Pu-erh 1-2 minutes in 195-210° F (91-99° C).
Herbal Tisane 2-3 minutes in 202-212° F (94-100° C).

Loose Leaf Tea Cold Brewing

All types of tea can be made into a great-tasting iced tea.

Our suggested ratio

8 grams tea
25 ounces 
water

*Scale it to your teaware volume and feel free experiment to your taste

Water temperature range

Cold Brew room temperature water and refrigerate for 12-24 hours.
Hot Brew above suggested temperature, brew for 5-10, refrigerate until cold.

A few tips

  • If using ice, a stronger brew is preferred. Ice will dilute the strength of the tea.
  • Ice quality will impact the tea flavor. If the ice sits in the freezer for long periods of time they will absorb odors and flavors that will influence the flavor of the iced tea.
  • If using sweeteners, use honey, agave, or simple syrup. It will dissolve easier.
  • Making bitter, over brewed tea and then diluting it does not get rid of the bitter taste.
  • The water used to brew tea should be carefully considered since it imparts its impurities to the finished tea. Bad water will make bad tea, no matter how good the tea.

We encourage you to experiment with different amounts, steeping times, and steeping temperatures to suit your own palate.

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Creamy or Black

Creamy or Black

Do you add milk to your tea, or are you a staunch ‘tea purist’? There are endless debates on when and how to add milk, and why. Many cultures around the world put milk in their tea, so let’s examine this divisive issue.

History of adding milk to tea

Many assume that adding milk to tea started in England, but that’s not actually the case. The British didn’t start drinking tea until the 17th century, whereas dairy may have been added to tea in Tibet as early as 781, when tea was introduced to Mongolia from China.

In India, milk is an integral part of masala chai, and its history may have started thousands of years ago as an Ayurvedic beverage. But tea leaves didn’t make their way into the drink until British tea farms were established in the mid-1800s.

The term for tea with milk will depend on what culture is adding it, but it can generally just be called ‘milk tea’. As you’ll see, there are many varieties and styles to enjoy. But first, let’s answer the burning question of ‘why’?

Why add tea to milk?

So, people do add milk to tea. But why? It’s tough pinpoint exactly, but there are quite a few theories that make sense.

The quality of the tea coming over to Western Europe in the 17th and 18th centuries had much to be desired. Long sea voyages, improper storage, and even adulterated tea leaves often left brews unpalatable. One theory is that milk was added to these teas to even out the taste and tame the harsh flavors.

Another theory during this time period involves European-made porcelain tea cups. These early European cups were very fragile and valuable, and adding hot tea sometimes caused them to crack. Pouring a bit of cold milk to the cups first would temper the cup, and lower the temperature of the tea being added, thus protecting the teacups from cracking.

Nutrition also comes into play. As we mentioned, Tibetan teas contain dairy to add nutrition and stave off hunger. This is a similar reason why working-class Brits added milk to their teas during the industrial revolution. ‘Builder’s Tea’ was a sweet, milky brew intended to keep workers going throughout the day.

In general, adding milk to teas that are high in tannins such as black tea will significantly smooth out the brew. The tannins lead to bitterness and also astringency, which is a drying sensation on the palate. Milk binds to the tannins and also adds a little bit of natural sweetness, evening out the flavor. This also helps with black tea blends that may be low in quality and therefore even higher in tannins.

Teas Appropriate For Milk

Teas that have a longer oxidation will be higher in tannins, therefore are strong, and astringent enough to hold up to milk. Many black tea blends such as breakfast blends are created with the idea that milk will be added after brewing. They are made to be extra strong to stand up to the milk.

There are other black teas processed to brew quickly and become very strong. These are called CTC which stands for ‘crush, tear, curl’. They are black tea leaves processed into small pellets, which infuse very quickly in hot water. Due to the strong brew they produce, it’s perfect for adding a splash milk.

There are ‘orthodox’ or whole-leaf black teas that also work with milk, such as Assam and Ceylon teas, also black teas from Kenya. You could consider a stronger Chinese black tea such as Keemun a good option as well.

Any bold black tea would be a good candidate for adding milk, but we recommend that all teas should be tasted without any additives first, to get a good idea of the flavor. If after tasting you decide to add milk, great! You should enjoy teas any way you like them. But be sure to taste them without milk first.

Of the teas we offer at Té, our Jade Rouge would be appropriate for milk as it’s sweet and full-bodied. Our Stonegate Breakfast and Formosa Assam would also do well. Stonegate Breakfast is made in the style of a Chinese Keemun, so it’s fragrant and full-bodied. The Formosa Assam is malty and fruity, strong enough for milk if you so desire.

Types of tea with milk preparations

Milk tea is enjoyed world-wide in various ways, both cold and hot. Here are a few ways to enjoy it:

  • Tea latte –Tea (can be any type of tea) with steamed or frothed milk added. It can be sweetened or unsweetened.
  • Boba Tea – Or bubble tea, a milk tea from Taiwan with added tapioca pearls popular around the world. Usually served cold and with some level of sweetness.
  • Hong Kong Style – a combination of strong black tea and evaporated or condensed milk usually served hot.
  • Masala Chai – Indian Assam tea boiled with various spices and milk until strong and spicy.
  • London Fog – A tea latte that combines Earl Grey black tea with frothed milk, and often a hint of vanilla.
  • Builder’s Tea – A strong black tea with milk and sugar added. The term is still colloquially used in the UK today, and blends are still sold for ‘builder’s brew’.
  • Teh Tarik – Means ‘pulled tea’. Popular in Southeast Asia, it is black tea blended with condensed milk. The mixture is poured back and forth between two vessels to give it a light and frothy texture.
  • East Frisian Tea – A unique tea custom in a small corner of Germany where cream and rock sugar are ritualistically added to strong black tea.

Health benefits of adding milk to tea

You may have heard that adding milk to tea will dull its health benefits. It’s tough to say for sure if there are any positive or negative effects of adding milk to your tea, studies have been inconclusive. Proteins in milk do bind to the antioxidants in tea which could counteract the absorption of their helpful nutrients, but it’s difficult to determine how much of this is actually happening. Absorption may be just slowed, not completely blocked.

Adding milk may make tea easier on an empty stomach, or for those that have a sensitive stomach to begin with as it eases the tannins. But again this is based completely on your own individual experience.

Milk to tea ratio

Adding milk to tea is a personal preference, we always recommend trying the tea straight before adding anything to it. If you going to add milk, a ratio of ¼ milk (or less) for one serving of tea is ideal.

Do you add your tea first, or your milk first? This is an age-old debate, so it’s really up to you. We prefer to brew the tea to its desired strength, pour it into the cup and then add milk in order to know exactly how much milk is needed.

Single Serve Brew

1/4 cup milk
1 cup brewed tea.

Preparation

  1. Heat your water to boiling
  2. Measure tea into your brewing vessel
  3. Pour in water
  4. Brew to your desired strength.
  5. Remove leaves and pour tea into a cup
  6. Add about 1/4 cup milk, or to taste.

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The health benefits of tea

Tea is one of the most popular drinks in the world—second only to water—and it can be a healthy addition to your diet.

Without added sugars or milk, tea has very few calories per cup. Plus, research suggests that tea offers a variety of potential health benefits.

A new infographic shows the health benefits associated with different types of true tea, as well as herbal teas.

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Health benefits of the different types of teas

Types of Teas and Their Health Benefits

Regarded for thousands of years in the East as a key to good health, happiness, and wisdom, tea has caught the attention of researchers in the West, who are discovering the many health benefits of different types of teas.Studies have found that some teas may help with cancer, heart disease, and diabetes; encourage weight loss; lower cholesterol; and bring about mental alertness. Tea also appears to have antimicrobial qualities.“There doesn’t seem to be a downside to tea,” says American Dietetic Association spokeswoman Katherine Tallmadge, MA, RD, LD. “I think it’s a great alternative to coffee drinking. First, tea has less caffeine. It’s pretty well established that the compounds in tea – their flavonoids – are good for the heart and may reduce cancer.”Although a lot of questions remain about how long tea needs to be steeped for the most benefit, and how much you need to drink, nutritionists agree any tea is good tea. Still, they prefer brewed teas over bottled to avoid the extra calories and sweeteners.Here’s a primer to get you started.

Health Benefits of Tea: Green, Black, and White Tea

Tea is a name given to a lot of brews, but purists consider only green tea, black tea, white tea, oolong tea, and pu-erh tea the real thing. They are all derived from the Camellia sinensis plant, a shrub native to China and India, and contain unique antioxidants called flavonoids. The most potent of these, known as ECGC, may help against free radicals that can contribute to cancer, heart disease, and clogged arteries.

All these teas also have caffeine and theanine, which affect the brain and seem to heighten mental alertness.

The more processed the tea leaves, usually the less polyphenol content. Polyphenols include flavonoids. Oolong and black teas are oxidized or fermented, so they have lower concentrations of polyphenols than green tea; but their antioxidizing power is still high.

Here’s what some studies have found about the potential health benefits of tea:

  •  Green tea: Made with steamed tea leaves, it has a high concentration of EGCG and has been widely studied. Green tea’s antioxidants may interfere with the growth of bladder, breast, lung, stomach, pancreatic, and colorectal cancers; prevent clogging of the arteries, burn fat, counteract oxidative stress on the brain, reduce risk of neurological disorders like Alzheimer’s and Parkinson’s diseases, reduce risk of stroke, and improve cholesterol levels.
  •  Black tea: Made with fermented tea leaves, black tea has the highest caffeine content and forms the basis for flavored teas like chai, along with some instant teas. Studies have shown that black tea may protect lungs from damage caused by exposure to cigarette smoke. It also may reduce the risk of stroke.
  •  White tea: Uncured and unfermented. One study showed that white tea has the most potent anticancer properties compared to more processed teas.
  •  Oolong tea: In an animal study, those given antioxidants from oolong tea were found to have lower bad cholesterol levels. One variety of oolong, Wuyi, is heavily marketed as a weight loss supplement, but science hasn’t backed the claims.
  •  Pu-erh tea: Made from fermented and aged leaves. Considered a black tea, its leaves are pressed into cakes. One animal study showed that animals given pu-erh had less weight gain and reduced LDL cholesterol.d

THIS POST WAS ORIGINALLY POSTED ON www.webmd.com

These statements have not been evaluated by the Food and Drug Administration. Tashi Tea is not intending on diagnosing, treating, curing, or preventing any disease.

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