Thinking outside the bag ...

Pu Erh -- A tea worth waiting for

2012-02-26T12:00:00.003-05:00

Dr. Oz mentioned Pu Erh tea on a broadcast this past week... This made it a very busy Pu Erh week in the shop ... So what is Pu Erh?

Pu Erh (pronounced "POO-ar" or POO-Er... POO-AIR is okay too) comes from Yunnan province in China, which is considered to be the birthplace of tea, and traditionally is harvested from ancient wild trees rather than hip-high bushes. Unlike other varieties of tea, it is harvested throughout the year with no particular season as the trees do not require the dormant period required by Camelia sinensis bushes. The processing of Pu Erh is much like that of black tea, but with a few differences. The tea is only partially fired, allowing some moisture to remain in the leaves. The leaves are then piled or sometimes pressed into a cake form. The natural bacterium on the leaves creates a reaction similar to that of a compost pile. The tea is then aged in special underground rooms or caves, adding to its unique earthy character.

Pu Erh is the only tea that is intentionally aged. This aging process causes the tea to take on an earthy aroma. The taste is often different than the aroma. Typically, the longer the tea is aged, the smoother its flavor. Many give this tea credit for restoring and maintaining good health.

Since the time of the Tang Dynasty, Chinese have drunk this tea after rich meals to ``cut the grease’’. In the 1970's Chinese doctors in Kunming reported clinical experiments in which drinking pu erh was shown to lower cholesterol levels in the blood stream. French researchers at St. Antoine Hospital in Paris duplicated these results with 500 hyperlipidemia patients (individuals with advanced cholesterol conditions) and found that three cups of Pu Erh a day for a month brought lipids down 25 percent in those drinking Pu Erh, while those drinking other teas showed no significant change. These tests further showed Pu Erh performed at least as well as the most advanced medicine for the purpose, without the drug's side effects.

It has since been shown to help reduce body weight by increasing the metabolism. Many report that drinking it after meals relieves any overstuffed feelings and aids digestion. A in-shop 2 week study at SensibiliTeas showed that 3 cups a day with no other changes to diet or lifestyle, resulted in a slow, steady weight loss, and an average cholesterol of 60 points. Participants also saw a reduction in C-reactive protein levels. (participants were required to have a physical before and after the study)

Aids digestion
May help reduce cholesterol levels
May assist with weight loss efforts
May reduce blood alcohol levels
May increase metabolism
May reduce C-reactive protein levels

Pu Erh is available in various forms at SensibiliTeas. I have a few Pu Erh cakes, but our best seller is Immortal Nectar ... a Pu Erh harvested in 1997. I also have it in other loose leaf variets, including a Scottish Caramel Toffee Pu Erh and a Strudel Pu Erh (Pu Erh with cinnamon, vanilla & mint) the form of Tuo Cha (handformed into the shape of a tiny birds nest) , or loose but packed into mandarin oranges.

Pu Erh, due to its aging, is different than any other tea you'll ever drink. It's bold but never bitter. It's earthy, but smooth. It's fabulous with spicy food, and a hit with those trying to switch to tea from coffee. Proven to do all it's advertised to do ... it's certainly worth a try!

2012-02-25T11:49:00.004-05:00

22 February 2012
Source: The Sunday (London) Times

As few as three cups of black tea a day will cut cholesterol, stabilize blood sugar and reduce chances of a heart attack.

The research backing these claims appeared in the journal Nutrition Bulletin. A 12-week study of 87 volunteers, financed by the industry backed Tea Advisory Panel (TAP), showed three cups of tea a day led to a significant improvement in various cardiovascular risk factors.

Researchers found two or more cups protect against type 2 diabetes. Results were similar, with or without milk.

The benefits are attributed to the 150- to 200-mg of flavonoids in tea are equivalent to five portions of vegetables and may be the best delivery of antioxidants.

Nutritionist Dr. Carrie Ruxton, who co-authored the review reports tea’s active ingredients control inflammation, reduce excess blood clotting, promote blood vessel function and reduce clogging in arteries.

“There is far more to the nation's favorite drink than we realize,” reports Ruxton. “With its antioxidant flavonoids, black tea packs a powerful punch with many health benefits particularly for the heart. And recent studies show that the flavonoids work their magic whether or not we choose to add milk.”

“Chronic conditions such as heart disease, stroke and diabetes are associated with inflammatory processes and the presence of excessive pro-oxidant free radicals in the body,” according to TAP’s Dr. Tim Bond, “The proven antioxidant and anti-inflammatory effects of black tea flavonoids may therefore be responsible for the positive health effects of black tea.”

Away for a while ...

2012-02-12T14:39:00.001-05:00

Hiatus from blog updates for now. Cut my finger pretty bad and typing is difficult. All blooming teas are on sale 50% off (reg. $3.00/today $1.50) All ``love teas'' 50% off -- Valentine, Forget-Me-Not Rooibos, Essence D'amour, Rose-Kissed Jasmine, Kashmiri Rose, Violet Rose, Amore ... sale runs through Tuesday.

Shop will be open Tuesday - Friday 11am-5pm and Saturday 10am-5pm regardless of my silly injury.

Saturday's Rooibos -- Lime Ginger Green Rooibos

2012-02-11T13:55:00.002-05:00

Lime Ginger Green Rooibos

The dry and pleasant flavor of West Indian Lime gives our Lime Ginger Green Rooibos a unique, zesty citrus flavor swirled with notes of ginger. The unique flavor of this rare lime variety is thirst-quenching and known to enhance circulation and immunity. Get the juices flowing with this stimulating yet caffeine-free blend of antioxidant-rich and longevity-enhancing botanicals.

Friday's Flavored tea -- Açaí Berry Black

2012-02-10T17:19:00.002-05:00

No website link to this one because it has just arrived in the shop!
Totally yummy hot or iced!
Premium India black tea plays beautifully with the rich flavor of the açaí berry.

Please note, this tea does not carry all the benefits of the açaí berry, and the tea simply carries a açaí berry flavor, but that doesn't mean it's not good for you!

Sorry for the short blog ... blog writer has writers cramp ... Hmm... do I have a tea for that? Checking ...

Thursday's Herbal Tisane -- Honeybus

2012-02-09T15:23:00.004-05:00

Honeybush (scientific name Cyclopia genistoides; Family: Fabaceae), or 'Heuningbos' in Afrikaans, is commonly used to make an infusion in the same manner as tea. It grows only in a small area in the southwest of South Africa and shares many similarities with rooibos.
The leaves of the bush are harvested, bruised, and left in the sun to oxidize. The resulting product is then boiled or steeped like tea to make a beverage that is enjoyed both hot and cold.
South Africa's Univeristy of the Free State found Honeybush an effective aid for constipation and a mild relaxant.
Honeybush contains virtually no caffeine (< 0.01% compared to 3.3% in ceylon tea), and is low in tannin (0.45% compared to 30% in ceylon tea). Tannin inhibits absorption of minerals.
Some of the active compounds present in Honeybush include:

Isoflavones
Flavones
Cinnamic acids
Coumestans
Non-Phenolic metabolites
Xanthones

Caffeine-free
Very low tannin levels
It is very soothing and calms the central nervous system
Eases constipation
Can be applied topically to skin irritations
Full of antioxidants to guard against free radical attack
Contains polyphenols that boost the immune system and to help reduce the degenerative effects of lifestyle diseases
Rich in minerals such as iron, potassium, calcium, copper, zinc, magnesium, manganese, and sodium
Contains isoflavones and coumestans that are known to prevent breast, prostate and uterine cancers, osteoporosis and high cholesterol
The flavones and isoflavones of Honeybush are similar to those of soy, and are similarly helpful when used in the treatment of menopausal symptoms.
Staves off hunger pangs
Reduces water retention

Downsides of Honeybush
None whatsoever as no negative side effects ever reported therefore Honeybush can be drunk freely. If Honeybush is brewed or boiled for longer than ten minutes, the antioxidant activity becomes much higher.

Wednesday's Oolong -- Da Hong Pao

2012-02-08T12:00:00.000-05:00

Dà Hóng Páo 大红袍

Also known as "Big Red Robe", Dà Hóng Páo is an important Wuyi Oolong tea. According to legend, the mother of a Ming Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on Mount Wuyi and reportedly dates back to the Song Dynasty, still survive today and are highly venerated. At one point, less than one kilogram of tea was harvested from these plants each year, of which a portion was retained by the Chinese government. In 2005, Da Hong Pao was known to sell for $30,000 kilogram (2.2 pounds)
Dà Hóng Páo is also one of the ten famous teas of China.

Not yet on the website, but available at the shop or via phone/email order, and at a much better price.

Da Hung Pao yields a golden yellow liquid that produces a pleasant long lasting aftertaste. Multiple infusions strongly encouraged.

Tuesday's White Tea -- Baihao Yinzhen

2012-02-07T12:00:00.001-05:00

Baihao Yinzhen

白毫银针 Baihao Yinzhen is a white tea produced in Fujian Province in China. Amongst white teas this is one of the most expensive varieties and the most prized, as only top buds (leaf shoots) are used to produce the tea. Genuine Baihao Yinzhen is made from cultivars of the Da Bai (Large White) tea tree family. It is important to point out that there are other productions that look similar with downy leaf shoots but most are green teas, and as green teas, they taste differently and have a different biochemical potency than the genuine white tea Baihao Yinzhen.

Baihao Yinzhen is also considered to be one of the 10 famous teas of China.

This tea consists of uniform buds that have yet to open into leaves. The dry leaves have a silky texture from the fine white hairs (bai hao) that cover each shoot. The flavor is unmistakable and long lasting -- somewhat buttery or nutty. The aftertaste is astringent and satisfying. This is among the rarest and most spectacular of the white teas. Early in the spring, the individual leaf buds are picked and carefully handcrafted into this noteworthy tea. Infuse in a glass to enjoy the dance of the green leaf bud spears. Packed with antioxidants and low in caffeine - a very healthy tea. This of the highest grade and was grown near Fuding, in northern Fujian.

Monday's Green tea -- Longjng

2012-02-06T12:00:00.001-05:00

Longjing

西湖龙井

Long ago, around 250 AD, in the Hangzhou region of the Zhejiang province of ancient China, a small town of poor tea farmers was feeling the tense grip of a great drought. With no rain, the leaves of the ancient tea plants began to yellow and fall to the cracking soil. Days went on -- no sign of rain. A town meeting was held to discuss their fate.

A Taoist priest selected a young man to climb to the top of a nearby mountain. They were told by their great-great grandparents that an old water dragon had once built a nest. Prayers to the dragon would deliver the town from sure ruin.

For three arduous days the young man climbed the precarious incline, sleeping only enough to shake off the drowsiness. Early on the fourth day he climb one more peak and then it saw it! He rushed to the top of the mountain, excited to have finally found the dragon! His town would now be saved! But alas, all he found was an collapsed ancient shrine made of rocks he had not seen before, and a dark empty well.

No dragon was to be found.

Overwhelmed by disbelief, the disheartened young man fell to the ground, kneeling to the shrine. All day and all night the young man lay upon the broken altar praying that his town be saved from the clutches of the drought. Soon he could keep his eyes open no longer. His dreams held the images of a great beast that swirled in the clouds, gathering them together and swirling them in a frenzy. The clouds change from a pillowy white to a dark, gloomy gray.

Soon he was awoken by the heavy drops that quickly soaked his clothes. He climbed to the highest peak and saw that both the mountain and his arid town below were drenched with a life-saving rain. He walked to the well beside the altar and noticed that it was now full, and he was delighted and mystified to see the different layers of water seeming to swirl round and around each other, like a dragon chasing his own tail.

He returned to his village to find that his prayers had saved the tea crops.

He never spoke to any of his fellow villagers of his dreams or what he witnessed on that high mountain peak, but every year he returned to the summit to pray at the broken altar. Every year he noticed, even as his bones grew brittle and his body weak, that the well next to the shrine never seemed to lose any water, and the swirling layers moved endlessly as the dragon endeavored to catch that tail.

As he became on old man, and he knew he time on the earth would be soon ending, he passed his story along to his many grandchildren. Annually, they would take the trip up the mountain to pay homage to the altar and the well with the water dragon, which became known as the Long Jing, or Dragon Well.

Other legends hold that:

1) When locals were digging the well found a stone shaped like a dragon and so they named the well Dragon Well. (kinda boring, huh?)

2) The well’s water is particularly dense. After rainstorms, the lighter rain water floats on the surface of the water and exhibits a twisting pattern which resembles the long and sinuous bodies of Chinese dragons. (a little more exciting, but I like the longer story better...)

And now ... about the tea!

First ... where is it grown

There are a lot of non-authentic Dragonwell teas available on today's market. Authentic Long Jing or Dragon Well tea comes from the area around West Lake in the Hangzhou regions of the Zhejiang province in southern China, an area held in the embrace of many hills and mountains peaks. This area is celebrated as ‘paradise on earth,’ a water wonderland, and a favorite imperial retreat. These high peaks keep cold air sweeping from north from reaching the tender and delicate Longjing tea growing in low-lying areas. So your Longjing green Chinese tea matured in a warm climate with a pleasant average temperature of about 61°F. The best Long Jing is from Lion Mount.

Throughout the year, the warm weather brings almost 5 feet of rainfall to the area. And almost 100% humidity makes clouds and fog that keep the burning sunlight from destroying the tender buds of the Longjing Chinese tea.

There is also a unique sandy soil on these hills. The white, porous earth is excellent at draining water and contains rich amounts of vital minerals like silicon and kalium for this special Chinese tea. Luxurious silks also come from this region, as the soil and climate are perfect for growing mulberry, the sole food of silkworms.

What does it look like?

It is easily recognized by it's The present-day flat shape of Dragon Well Tea is said to have something to do with Emperor Qianlong of the Qing Dynasty. Legend has it (Yes ... another legend!) that on one of his inspection tours to Hangzhou, Emperor Qianlong disguised himself as an ordinary man and came to the Hugong Temple at the foot of Shifeng Mountain near Dragon Well Village. An old monk served him some Dragon Well Tea of the West Lake. After drinking it, Emperor Qianlong instantly felt refreshed and fell in love with the sweet-smelling tea. “Sparrow-shaped leaves and subtle aromas, trickling down my throat like a pleasant breeze'' he noted in one of his poems. And so he personally picked some tea leaves and hurriedly placed inside his pocket to bring them back to the capital city.

After the long journey, the tender tea leaves were pressed flat but still greatly praised by the empress dowager. Emperor Qianlong therefore deemed the tea to be "imperial tea" and ordered the annual supply of tea leaves be baked flat exclusive enjoyment of the empress dowager. Or so the legend goes ... The flat shape of Dragon Well tea is generally believed to be influenced by Dafang tea of neighboring Anhui area in the late Ming (1368-1644) and early Qing Dynasty (1644-1911).

And how does it taste?

It is said to be known for its four wonders ... its emerald green color, aromatic flavor, sweet taste and beautiful appearance. It's taste is mellow, refreshing, slightly sweet and perhaps finishing a bit nutty. It has an exquisite lingering fragrance.

Sunday's Black Tea -- American Breakfast

2012-02-05T16:18:00.001-05:00

American Breakfast Tea

Origin: India, China, Sri Lanka and Taiwan

Traditionally, a breakfast tea is a hearty tea that will easily stand up to the addition of milk and sugar. This tea is a little more tantalizing. Made from tea leaves from India, China, Sri Lanka and Taiwan. It is full-bodied, malty and has a bright amber cup, but has a delicate flowery bouquet. Perfect as is or nicely complemented by the addition of milk, lemon or sugar, it's the perfect cup to start your day. So ... what do you want to do today? 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes.

Saturday's Rooibos -- Jamaican Flower Rooibos

2012-02-04T12:00:00.000-05:00

Jamaican Flower Rooibos

Origin: South Africa

Description: Organic Hibiscus Sabdariffa is more commonly known as "Jamaica Flower". The tart and deep flavor of hibiscus blends well with the refreshing and healthful nature of rooibos. This blend has a deep red infusion with a strong and fruity body that finishes with complex notes of mango, passionfruit and island spices. Contains Organic/Fair Trade rooibos, hibiscus, honeybush, lemongrass, schizandra berries, rosehips, licorice root, orange peel, and flavors of passionfruit, orange, tangerine, mango and clove. Great hot or iced. 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes. Organic and Fair Trade.

Friday's flavored black tea -- Cardamom

2012-02-03T12:00:00.001-05:00

Cardamom

Origin: India

Description: A treat popular in Eastern Africa. Black tea artfully blended with cardamom creates a brew that is warmly sweet with lemony undertones. An excellent choice for an upset stomach. 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes. Organic.

Thursday's herbal tisane -- Kapha

2012-02-02T12:00:00.000-05:00

Kapha

Origin: Various

Description: In Ayurvedic principles, your Kapha is said to be similar to clay (elements of water and earth). It helps to hold our constitution together and provides structure, fluid balance, endurance and strength. It is the slow, stable, calming, sweet and cold aspect of the self and governs our resistance to disease and promotes self healing. Kapha imbalance can have some of the following indicators: easily congested, lethargic, difficulty waking up in the morning when under stress, slow digestion. When Kapha is in balance, the mind is peaceful and settled and your body feels full of energy and strength. Our Ayurvedic Kapha herbal tea will help restore balance to your kapha energy. A delicious spicy-warm combination of lemon balm, ginger, cinnamon, cardamom, and black peppercorns. 212°F 1-2 level teaspoons tea per 8 ounces water; steep for 3-5 minutes. Multiple infusions possible. Caffeine-free. Organic.

Wednesday's Oolong -- Formosa Beauty

2012-02-01T12:00:00.000-05:00

Formosa Beauty

Origin: Taiwan

Description: The island of Taiwan was previously known as Formosa, which is Latin for Beauty. This tea is commonly referred to as Oriental Beauty, as designated by Queen Elizabeth II, this tea is similar in taste and appearance to a first flush Darjeeling. This Taiwanese tea's flavor is fruity, rich and smooth, perhaps even a touch sweet. This is also known as Pong Fong tea (in Taiwanese, which means to brag), Puff tea, and Eastern Beauty. Formosa Beauty is great for multiple infusions -- it's complexity unfolds with each brewing. While other dark oolongs are a perfect match to grilled foods, this one is an especially nice complement to duck. 212°F 1-2 level teaspoon tea per 8 ounces water; steep for 5 minutes.

Tuesday's White Tea -- Essence de l'Amour

2012-01-31T12:00:00.001-05:00

Essence de l'Amour

Origin:

Description: This beautiful full-leaf white tea has been enhanced with the addition of large red rose petals. This heady combination produces a tea with a delicate body and refreshing floral taste. The perfect way to say "I Love You!". 185°F 1-2 level teaspoons tea per 8 ounces water; steep for 5 minutes.

Monday's Green Tea -- Jing Mai

2012-01-30T12:00:00.001-05:00

Jing Mai

Origin: China

Description: Jing Mai is from an ancient tea growing region of China's Yunnan province. This tea has the scent of rain and damp leaves and a smooth sweetness that is unique to the green teas of this growing area. 185°F 1 level teaspoon tea per 8 ounces water; steep for 1-3 minutes. Organic and fair trade.

This is a green tea made from the same leaves hand picked from the ancient tea treas of the Jingmai Mangjing region of China in the Yunnan Province, the birthplace of tea.

Sunday's black tea -- Ancient Forest

2012-01-29T12:04:00.003-05:00

Ancient Forest

Origin: China

Description: Yunnan black tea that is a specialty of Southwest Yunnan with a unique history from ancient protected tea trees in China’s protected Blue Mountains of Jingmai Mangjing. This tea is handpicked and handsorted. It brews a rich golden-sunrise colored infusion with a creamy texture and notes of honey and amber. Organic & fair trade. 212°F 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes.

The Jingmai Mangjing Ancient Tea Forest is situated in the highlands of Yunnan's Lancang River Basin. This region is considered a heritage center for tea and is home to some of the oldest tea trees and tea cultures in the world. This area of Yunnan is famous for its arbor tea tree varietals that make this origin's tea so unique.

The settlements of Jingmai Mangjing consist of various mountainside villages. All the villages within Jingmai Mangjing have ancient tea trees. Jingmai is a group of villages inhabited predominantly by the Dai people and Mangjing is a group of villages inhabited mainly the Bulang people. Each family in the Jingmai Mangjing area relies on the sale of tealeaves for the majority of their annual income.

This ancient tea forest is home to many varieties of bamboo, trees, medicinal and culinary herbs, edible fungus and wild vegetables. The local people have no use for synthetic pesticides, fertilizers or large scale clear cutting to pursue their traditional agriculture. Many of the local foods and herbal medicines used by the villagers are not cultivated but wild harvested in the mountains of their ancient tea tree forest.

The villagers of Jingmai Mangjing's social, religious and economic history are intertwined with the ancient tea forest. The local people of Jingmai Mangjing are descendants of the "Pu" ethnic group, who are known as the earliest tea planters (1066 BC-221BC).
Bulang cultural and religious adherence forbids the destruction of their ancient tea trees. Ancient Bulang proverbs urge their people to conserve the forest and protect the tea trees for future generations.
Bulang Ancient Tea Proverb:
•If we leave the gold you will spend it...
•If we leave the ox it may die...
•We must leave the tea trees so they can grow and provide...
•You should not let others take the tea trees...
•You should protect the tea trees like you do your life and never let them out of your control.

Unlike modern tea farms, Jingmai Mangjing was established by ancient tea planters more than 1300 years ago and is considered an "Antique Tea Garden." Many of Jingmai Mangjing's tea trees range from 800 to 1200 years old, with the eldest tea trees exceeding 1300 years. Over the course of many centuries, the Jingmai Mangjing villagers have nurtured one of the largest areas of antique (100+ years old) and old tea trees (30+ years old).

Saturday's rooibos -- Chocolate Monkey

2012-01-28T12:00:00.000-05:00

Chocolate Monkey

Origin: South Africa
Flavors of chocolate and banana blend together to create an incredible dessert tea. Great hot or iced. No monkey's injured during the blending of this tisane. 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes. Organic.

Yes ... A bewitchingly sweet blend with which to envelope your palate ... Ripened bananas swirl in a sweet symphonic song of rich, silky chocolate and spicy pink peppercorns ...
Make a cup, then kick back your feet, relax and think ... hey, this stuff is good for me too! And what a great substitute for that cannoli you were about to run down to the bakery to get ...

Friday's Flavored tea -- Birthday Dreams

2012-01-27T12:00:00.000-05:00

Birthday Dreams

Origin: China

Description: A party in a cup! The flavor of birthday cake through and through, so now every day can be your birthday! Premium Chinese black tea with flavors of cream, vanilla and a whisper of caramel. Rainbow sprinkles added for festive effect. 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes.

Why do we have birthday cakes?
The birthday cake has been an integral part of the birthday celebrations in Western cultures since the middle of the 19th century. Certain rituals and traditions, such as singing of birthday songs, associated with birthday cakes are common to many Western cultures. The Western tradition of adding lit candles to the top of a birthday cake originates in 18th century Greece. However, the intertwining of cakes and birthday celebrations stretch back to the Ancient Romans. The development of the birthday cake has followed the development of culinary and confectionery advancement. While throughout most of Western history, these elaborate cakes in general were the privilege of the wealthy, birthday cakes are nowadays common to most Western birthday celebrations. Around the world many variations on the birthday cake, or rather the birthday pastry or sweets, exist.

In earlier times, birthday cakes were mostly round in shape. Scholars associate religious beliefs and technical compulsions for the same. Greeks offered round shape cake to the Goddess of Moon - Artemis as it signified moon. Candles placed on the cake made the cake glow like the moon.

Some scholars maintain that cake in the ancient world has association with the annual cycles. Round shapes of cakes were preferred as these represented the cyclical nature of life. Most specifically, the sun and moon.

The technical reason given for the roundness of the cake is that most cakes we know off advanced from the bread. In ancient times breads and cakes were made by hand. Typically, these were fashioned into round balls and baked on hearthstones or in low, shallow pans. Hence, these naturally relaxed into round shapes. With the progress of times baking pans of various shapes were developed and today we see cakes in imaginative shapes and sizes.

Thursday's Herbal Tisane -- Lemon Myrtle

2012-01-26T12:00:00.000-05:00

Lemon Myrtle

One of the shop's best sellers. Among those who drink Lemon Myrtle on a regular basis, there are reports that folks have gone years without catching a cold or stomach flu, though those around them my have suffered. It is antibacterial, antiviral, antifungal and said to even be able to fight free radicals. Lemon myrtle also acts as a bronchodilator, opening up the breathing passages of your lungs. Oh ... and it's delicious. Like things sweetened a bit? With just a touch of honey it's like drinking lemon drops.

Lemon Myrtle (Backhousia citriodora) is a native Australian tree growing naturally from Brisbane to Rockhampton in a range of altitudes from 50 to over 800 m above sea level. The Sunshine Coast and Proserpine area are identified as main areas of natural strands.

Lemon Myrtle is a superb tea product as a herbal infusion as well as a delicate flavoring in specialty tea blends when blended with black, green or herbal teas. Lemon Myrtle tea has enjoyed huge success in international tea markets. The superior flavor profile of lemon myrtle as well as its appeal as an alternative to lemongrass has resulted in its success as a tea product.

Lemon Myrtle essential oil has been used for many years as an aromatherapy product by world leading aromatherapists. It is also an essential oil ideally suited for blending, as well as vaporization used in a misting spray or oil burner, as a refreshing, uplifting, room fragrance. Soaps, shampoos, hair conditioners, lip balms, perfumes, body scrubs, shower gels, are all now available with natural Australian Lemon Myrtle essential oils.

Its use as a flavoring agent in cooking is limited primarily to Australian cuisine, but lemon myrtle is slowly taking hold in regions around the globe where it has migrated, particularly in the southern portions of Europe and the United States, and South Africa.

The lemon myrtle tree is generally petite but can occasionally attain a height of over 60 feet (20 meters). The fragrant leaves, which are 2 to 5 inches (5 to 12 centimeters) long, are dark green, glossy, and lance-shaped. The small, cream-colored flowers of the lemon myrtle grow in clusters at branch tips throughout the summer season.

Lemon myrtle trees are also grown in regions of China and Southeast Asia, where the spice leaf is prized for its essential oil, which is used for both culinary and medicinal applications. The taste is bright and citrusy, with a pronounced lemon flavor. The leaves may be used either fresh or dried. Dried leaves of good quality have an intense flavor that may rival the flavor of fresh leaves.

Because the flavor of lemon myrtle resembles that of the citrus fruit so closely but lacks the fruit's acidity, it is especially useful in recipes that are milk- or cream-based. It imparts a strong lemony flavor and won't cause dairy products to curdle. On the other hand, it is unsuitable for extended cooking times, as the lemon flavor begins to dissipate and a strong eucalyptus flavor can begin to emerge. For this reason, lemon myrtle is more successfully used to flavor cookies, ice creams and sorbets, pasta, stir-fries, fish, and grilled meats than foods requiring longer cooking times, such as roasts and dense cakes.

In addition to its use in prepared dishes, lemon myrtle is a good choice to add flavor to spice rubs and marinades for poultry and fish, flavored vinegars, salad dressings, and dips. It can even be used as a flavoring agent in hot or iced tea.

Here's a link to a great recipe for gluten-free lemon myrtle macadamia nut muffins,

http://omnomally.com/2011/04/18/lemon-myrtle-macadamia-muffins/

Wednesday's Oolong -- Chamraj Vintage Oolong

2012-01-25T12:00:00.001-05:00

Chamraj Vintage Oolong

Beguiling character with toasty muscatel notes reminiscent of the Darjeeling region of India, though this tea hails from the blue mountains of India -- Nilgiri. It has hints of fruit with a lively astrigency. The leaves open to reveal a sweet and subtle flowery aroma. Chamraj is well-known for being a tea garden that is a model of social responsibility to its workers and families. It was established in 1922, and is a pioneer in bio-dynamic agriculture. The best Nilgiri can offer. 185° 1-2 level teaspoon tea per 8 ounces water; steep for 3-5 minutes. Multiple infusions encouraged. Biodynamic, organic, fair trade, single estate.

What the heck is biodynamic?
In the early 1920s, a group of practicing farmers, concerned with the decline in the health of soils, plants and animals, sought the advice of Rudolf Steiner, an Austrian philosopher, who had spent all his life researching and investigating the subtle forces within nature. And biodynamic farming was invented.

Biodynamic farming is a holistic and regenerative farming system that is focused on soil health, the integration of plants and animals, and biodiversity. It seeks to create a farm system that is minimally dependant on imported materials, and instead meets its needs from the living dynamics of the farm itself. It is the biodiversity of the farm, organized so that the waste of one part of the farm becomes the energy for another, that results in an increase in the farm’s capacity for self-renewal and ultimately makes the farm sustainable.

This requires that, as much as possible, a farm be regenerative rather than degenerative. Materials that are imported onto the modern day organic farm are carefully considered. Often they can be tracked back to a natural resource provided by the earth. Examples include petroleum to move materials around, ancient mineral deposits, by-products of unsustainable agriculture-related industry, and the life of the seas and waterways. An important social value of biodynamic farming is that it does not depend on the mining of the earth’s natural resource base but instead emphasizes contributing to it.

Tuesday's White Tea -- Snowbud (Xue ya)

2012-01-24T12:00:00.000-05:00

Snowbud (Xue ya)

Origin: China

Description: White tea from the Fujian province of China. Snowbud as its name implies is an airy, light tea, its name is actually derived from the snow-colored patches that spot the tightly wound leaves. It yields a cup worthy of its name: it is effervescent and graceful, with delicate, clean floral aroma. Snowbud is comprised exclusively of unprocessed leaves and buds, all gathered and dried in the early days of spring. Of all the teas we offer, our Snowbud is among the lightest ones. If you enjoy the subtle, gentle taste of white tea, we hope you'll give this one a try. 185°F 1-2 level teaspoons tea per 8 ounces water; steep for 5 minutes.

Snowbud, or Xue Ya, is considered a new type of white tea that was developed in the 1980’s using authentic Fujian white tea bushes according to a special process that involves nuances of white tea and green tea production. It is hand harvested in very limited quantities on the high mountain peaks. The hand harvested single leaf and bud is covered with ``bai hao'' , or fibers that resemble fine, downy hair. This is a sign of a quality tea.

Monday's Green tea -- Assam Fatikcherra Green

2012-01-23T12:00:00.002-05:00

Assam Fatikcherra

It's unusual to find such a nice green tea outside of China or Japan. However, this Assam beauty is smooth and mild with very little astringency. Outstanding choice for a nice light iced tea. 185°F 1 level teaspoon tea per 8 ounces water; steep for 1-3 minutes. Organic and Fair Trade.

Yesterday, I talked a bit about the Assam region of India and the dark, bold black teas that hail from those lands.

Well, this tea is a tough one to figure. I get it from an Indian importer. He calls it Assam Fatikcherra, so that's what i called it. Research since naming the tea, though, indicate that the Fatikcherra estate is located in Tripura, a small Indian state that is bordered on three sides by Bangladesh and can only be accessed in India by passing through the state of Assam. The estate can, though, be considered of the Assam region, and so I'm leaving the name as is. The landlocked state of Tripura has hilly terrains (about 15 ft. to 3100 feet above see level), rich, fertile soil and climatic conditions that are optimal for growing tea.

Literature shows that there were large populations of rhinoceros, elephant, tiger, leopard, langurs and monkeys in Tripura, but many species were facing extinction. These also include some of the highly rare, endemic and endangered species -- including the Hoolock gibbon, slow loris, capped langur, Phayre’s langur, stump-tailed macaquae and pig-tailed macaque. The other endangered and threatened mammalian species in Schedule 1 of Wildlife (Protection) Act, 1972 are elephant, sloth bear, Indian wolf, Binturong, leopard, marbled cat, leopard cat, Chinese pangolin and serrow, etc. Progress is being made, and numbers are slowly increasing. Tripura also boasts over 300 species of birds. (Sorry ... shouldn't go on like that but the wildlife fascinates me ... now you're starting to learn how I got all the knowledge about all the weird things I know about).

Always try to read something while enjoying a nice cup of tea ... read something nice. The world is full of too much nastiness.

Gong Xi Fa Ca!

2012-01-23T10:17:00.003-05:00

Gong Xi Fa Ca or Gung Hay Fat Choy!
Chinese New Year, also called the Lunar New Year or Spring Festival, occurs usually in January or February. This year Chinese New Year is January 23. Today is the first of fifteen days of celebration and the beginning of the Year of the Dragon. Chinese New Year ends on the first day of the full moon (February 15).

The Year of the Dragon is said to be marked by excitement, unpredictability, exhilaration and intensity (Hmmm.... did the Mayans know that?) The Dragon is the mightiest and most favored of the zodiac signs, which brings about an excited optimism in Asia this year.

There are several variations on the mythology behind Chinese New Year celebrations. Most are based on a ugly bloodthirsty monster named Nian that would emerge on the last night of each year to destroy villages and eat people. A wise elder advised villagers to scare the monster away with loud noises. That night, they set fire to bamboo, lit fireworks, and banged their drums. The monster, afraid of the loud noises and lights, ran away to hide in its cave. In another version of the myth, an old man persuaded Nian to turn its wrath on other monsters, not the villagers. Before he was seen riding away on Nian, the old man, actually a god, advised the people to hang red paper decorations in their homes and set off firecrackers on the last night of the year to keep Nian away. On the first day of the new year, the villagers celebrated, greeting each other with the words “Guo Nian” which means “survive the Nian”, a tradition that has continued to this day to mean “celebrate the new year.”

In China, the familiar Gregorian calendar is used for day-to-day life. But Chinese calendar dates continue to be used to mark traditional holidays such as the new year and the fall moon festival. It’s also used astrologically to select favorable dates for weddings and other special events.

The Chinese calendar is a lunisolar calendar, in other words, a combination of solar and lunar calendars. It has a long history spanning several Chinese dynastic rules from as far back as the Shang Dynasty around fourteenth century B.C.. There are several different symbolic cycles within the calendar, used in Chinese astrology, that make it an intricate and complex measure of time.

A month in the Chinese calendar spans a single lunar cycle. The first day of the month begins during the new moon, when no sunlight falls on the lunar hemisphere that faces the Earth. A lunar cycle, on average, lasts 29.5 days, so a lunar month can last 29 or 30 days. Usually, there are 12 lunar months in a Chinese calendar year. In order to catch up with the solar calendar, which averages 365.25 days in a year, an extra month is added to the Chinese calendar every two or three years. As a result, Chinese New Year falls on different dates each year (in the Gregorian calendar) between January 21 and February 21.

Each year of the Chinese lunar calendar is represented by one of twelve animal symbols of the Chinese zodiac: Rat, Ox, Tiger, Rabbit, Dragon, Snake, Horse, Sheep, Monkey, Rooster, Dog, and Boar. For 2012, it’s the dragon’s turn. According to Chinese astrology, people born on the year of the dragon are said to be strong, self-assured, eccentric, intellectual, and passionate, among other things.

Chinese New Year celebrations traditionally lasts 15 days, from the first day (during a new moon) to the 15th day (a full moon). Each day holds a special significance that varies according to local traditions. But first, before the arrival of the new year, homes are thoroughly cleaned to sweep away ill fortune, and to welcome good luck. On new year’s eve, there are family gatherings to celebrate and enjoy sumptuous traditional feasts, and to greet the new year with fireworks at midnight.

In the days that follow, festive dance parades are held featuring colorful dragons or lions, ceremonies are held to pay homage to deities and ancestors, children receive money in red envelopes, gifts are exchanged, extended family members visit each other, and there’s more traditional feasting.

The celebration culminates on the 15th day with the Lantern festival; on this night of the full moon, families mingle in the streets carrying lighted lanterns, often creating a beautiful light display.

How will you be celebrating?

Sunday's Black Tea -- Assam Banaspaty

2012-01-22T12:00:00.001-05:00

Assam Banaspaty

Bold, black and beautiful, this single estate tea is known as one of the stronger black teas with a rich, malty flavor. There is an old saying ``If your strength is your weakness, then Assam is your cup of tea.'' 212° 1 level teaspoon tea per 8 ounces water; steep for 3-5 minutes. Organic, single-estate and fair trade.

The Assam Valley lies about 120 miles east of Darjeeling in the northeast portion of India bordered by China, Burma and Bangladesh. This low-lying valley produces more than 1,500,000 pounds of tea annually. This region produces, for the most part, hearty, bold, malty teas, typical of what you might find in a breakfast blend or as the base for an Earl Grey.

The literal meaning of the word Assam is a bit of a mystery. One theory holds that it is based on the Indo-Aryan word Asama, meaning uneven, or unparalled; unique. Banaspaty literally means flora, fauna and trees. Assam’s tea plants have much larger leaves from their southern cousins and are therefore known for their strong malty flavor.

The Banaspaty garden is an organic, fair trade garden, in an area of Assam where tribal people are a majority. Organic pioneers are slowly rebuilding the fertility of this tea garden situated close to the Bramaputra river. Independent evaluation from the Fairtrade Foundation ensures that communities such as the Karbi Anglong tribal people really do benefit from clean drinking water, improved housing and better education.