From the category archives:
Teazine
Here is where you will find blog entries, articles and reviews. Items of interest, herbal news, events, and general miscellaneous thought provoking articles.
by TeaLady on February 7, 2012
Chinese tea fields
If you have been curious about white tea but were not sure what it is, here I intend to clarify this once and for all. White tea, Green tea, Oolong tea, orange pekoe and black tea are all derived from the same plant. Camellia Sinensis. There are many different strains of this plant and from different countries or different geographical areas of the same countries the plants will be very different to the taste. Even from the same location, the tea’s are grown differently to produce different effect. Harvesting times, and methods such as covering the plants to simulate a shade effect creates a million different subtle flavours to choose from. The Green tea is all the different types of leaf that have not necessarily been aged or fermented although sometimes they are slightly, they remain green. The black teas are dried and treated and aged in many different ways; too many to put into a blog post. But as the name suggests, they are no longer green. White tea is very special because only the young and new tops of the tea plant are harvested. That characteristic white “downy fur” on the leaves are common to many plants when they are very young and tender. This precious freshness is what makes the white tea so special and delicate to taste.
It is said that black teas have the most caffeine and green teas have less, and white teas have even less caffeine. While this is a loosely true guideline, it is impossible to predict the exact amount of caffeine which a tea will contain as there are too many variables. Season (what was the weather like when it was growing?), harvesting time, soil conditions, how long that product was on the shelf before you purchased it, exact ratio of tea to water, water temp and steeping time. Don’t get caught up in numbers or measurement of caffeine. Use your judgement, be moderate and listen to your body. If caffeine is an issue, keep in mind that the second and third infusion contains a dramatic drop in caffeine levels. Tests have shown that the levels of caffeine become barely negligible by the third infusion actually. Most of the caffeine then is highly soluble and the best jumpstart comes from your first steeping. I have heard from some worldly TCT customers who have encountered asian green tea drinkers who “pour off” the first infusion anyways; so this is an option if you love green tea but find that caffeine causes your body stress. Because this is a plant, there are so many healthful constituents to it and so many advantages of choosing to drink tea instead of coffees, colas, or sugary juices.
The benefits and pleasure derived from imbibing this wonderful, age-old, healthy beverage makes Camellia Sinensis the number one drink in the world.
by TeaLady on February 6, 2012
Several years ago, during Asian Heritage Month, I attended a workshop on the Vietnamese Lotus Tea Ceremony. We learned how to make Vietnamese sweets, and then Rebecca Craig from Camellia Teas presented a wonderful slide show and story about the Lotus tea ceremony from Viet Nam.
Because it was a while ago my memory for detail may be somewhat lacking, but I will never forget how entranced I was and I regret not recording it sooner. The story goes, that during the Imperial era, in the 17th century or before even, the lotus tea was only for royalty. And it was a revered ceremony for only the very important people. Only special utensils were used and they were only “bathed” in lotus water before use, as well.
What made the tea so divine, precious and enchanting was the method in which it was collected. Only the best tea leaves were used and those leaves were taken by the young girls in rafts silently gliding through the reeded waters at dusk. Those leaves were reverently, precisely and gently placed into the centre of the blooming lotus flowers to sleep there when the petals of the lotus folded themselves and closed for the night. At dawn, the flowers began to open to the sunshine and the maidens ventured again in their silent boats to recollect those tea leaves which had been infused with the scent and flavour of the lotus. These girls also were tasked with the job of collecting the dew from the petals which they were to drop in dedicated jugs and returning them to the palace. The dew was actually what was used to bathe the tea utensils. Then the lotus tea was reverently prepared according to very strict and deliberate procedure of the day for tea ceremony.
During this workshop, we had the pleasure of tasting some modern lotus tea which had been brought by someone who recently visited Viet Nam. I was positively enamoured and enchanted so from that day forward I vowed to make a lotus tea blend. Eventually I did, but a consistent source of lovely lotus petals still eludes me. Once in a while I find some, or find an importer who has some. Then, and only if they are fairly fresh, I make a batch. Very special Indeed.
by TeaLady on February 6, 2012
Our own White Tea with Lotus is TCT’s “ever elusive” blend because it is only available when the most lovely and aromatic lotus petals are available; so if you see the Take Charge Tea white with lotus in a shop or at a sale, I recommend that you pick it up. It may be months or years before you can find it again. It’s all about quality of ingredients. We would rather have a flavour be unavailable than sell you old flower petals or something less than wonderful. Lotus petals seem to be an ingredient which is rare to find in Canada but those flowers grow everywhere in Viet Nam. I pray for a connection with someone who travels to Viet Nam or even better, has family there and can bring me lotus flowers.
When I realized that the White Tea with Lotus was not going to be added to my repertoire on a consistent basis I decided last year that it was time to make another white blend. White tea was becoming popular it seemed as my customers were asking for it more and more. So last year the inspiration hit for a comforting winter tea. Because white tea is so mild and light a flavour, it was important that the other ingredients enhance but do not overwhelm the integrity of the precious white. Also because of it’s light flavour I was thinking “uplifting”. Something that will be like summer sunshine in a cup, warming and soothing. Lemon of course. I chose lemongrass and lemon balm because they are not strong lemon flavours but they are uplifting and have properties that encourage a cozy “feel-good” effect. Besides the emotional and sensual comforting of the flavour, I am a fan of substance so I wanted a key medicinal ingredient in there too; so that the tea could also be a healer, in a real and profound way. Enter….SAGE. Sage is an amazing, native traditional ingredient that is indicated for many different physical ailments and is used extensively for spiritual purification as well. In this blend, the sage is intended to compliment; or rather provide to a catalyst for the other ingredients forming a synergistic blend of ingredients perfect for someone suffering the winter blahs. You know, that lingering cold or cough that keeps you feeling exhausted during those long dark and damp winter days that seem to last forever? Sage is drying, so any mucous in the sinus cavities or lungs will be cleared by drinking sage tea. It is also indicated for coughs extensively; although for a dry cough I recommend using the tea with honey (local unpasteurized) to lubricate and soothe the passages. So there you have sunshine in a cup. Lemon Balm has been recommended for melancholy since the dawn of herbalism. Lemongrass also has mild antidepressant properties, is said to ease muscle aches, invigorate and boost digestion and glandular activity. This blend SOUNDS and TASTES uplifting, really.
Indeed the white tea has the least caffeine, and in TCT’s white with lemon and sage blend there is even less because the white tea is less than half the recipe which includes the lemonbalm, lemongrass and sage. Also, for another layer of flavour, I found that a tiny bit of my favourite, a very high quality oolong, really gave the finished product a nectarlike rich smooth finish. Oolong has more caffeine than white generally, but again, in this blend there really is very little of it. However, the blend lends to give a body a definite “pick-me-up” without that buzzy stimulating kick that you would get from a more intense morning tea. It’s perfect for early afternoon at the office, or for a gentle morning lift off. Uplifting but soothing at the same time. We love this tea, and have been hearing that many of you do also!!
by admin on February 23, 2011
There are different kinds of depression and different reasons for it. Most common, and most logically is the depression which occurs after a sad event like the death of a loved one, or loss of job, or other life change. It is accepted and understood that time will heal and mourning is appropriate. It is understood that financial strain causes stress, and boredom causes sadness. So looking for and finding another job or redirecting attention towards getting occupational retraining can help solve these. These normal life occurrences give most people a taste of depression which for others becomes an inescapable state of being for months even years. Sometimes depression is hormonal and health related only and sometimes it is a hereditary or acquired chemical imbalance in the brain.
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