Adschefography

MILKSHAKE

2021-06-05T00:09:00.002+05:30

Adarsh yadav

A delicious alternative to sugar laden soda pop / soft drinks are tasty Milkshakes and Smoothies.

Whether you're on a diet or just want to be health conscious you will find healthy milkshake recipes here. If you're a big milkshake fan, you will find how easy it is to make a quick, ice cold milkshake. It is easy to prepare a healthy milkshake drink.

You just need some fruit, ice and mixer. The preparation is a breeze. Here we have given a range of milk shake variety. Try these as an alternative to bottled drinks and keep yourself fit and fine.

INTRODUCTION OF MILKSHAKE

The first milkshakes appeared within the late 1800s and were eggnog type drinks that didn't include frozen dessert , but made up for the shortage by adding whiskey. By the turn of the century, milkshakes had evolved towards what we all know today and were mixed with chocolate, strawberry or vanilla syrup, sometimes with frozen dessert (but no whiskey).

subsequent step towards today's milkshakes occurred in 1911 when Louis Hamilton and Chester Beach, the founders of Hamilton Beach, developed an electrical drink mixer. a close-by business, the Horlicks Malted Milk Company, had urged them to develop an appliance that made it easier to combine malted milkshakes.

Hamilton Beach's drink mixer was introduced and was an instantaneous success, and with it malted milk shakes became a well-liked addition to soda fountains throughout the us . Milkshakes of the time were thick with real frozen dessert , milk and syrup. For a malted milkshake, malt powder (an evaporated mixture of barley, flour and milk) was added.

The drink mixer was later refined into the blender, and milkshakes became the more modern frothy type (although the thicker milkshakes are considered preferable by many connoisseurs). the fashionable nutriment "milkshakes" are usually a non-dairy, partially gelatinized, gum based substance that a lot of consider a milkshake in name only only.

In the 1930s, automated "multimixer" milkshake mixers were introduced that would make multiple milkshakes directly . These were primarily utilized in soda fountains that needed to blend multiple milkshakes at a time, although many smaller shops continued to use the only milkshake mixers. Although there are few soda fountains left today,

Traditional milkshake mixers can still be found today at restaurants and cafes that serve quality milkshakes. If good quality ingredients are used, an equally tasty milkshake also can be made with a blender.

The basic design of the milkshake maker hasn't changed much over the years, and lots of of the present appliances would fit right in with the décor of a 1950s soda fountain. this is often great if you're trying to place together a retro style kitchen (even if you are not , you cannot go too far wrong making milkshakes!). you'll even buy a retro style milkshake mixer from Hamilton Beach, the corporate that helped invent the fashionable milkshake.

In next we will makes delicious milkshake recipes

banana milkshake

chocolate milkshake

almonds milkshake

pineapple milkshake and so on .

How to write objective in resume for student

2020-06-22T20:16:00.000+05:30

As important as all other aspects of your resume, it is essential to learn how to write an objective for a resume. While it is only one or two sentences at the top of your resume, its importance cannot be downplayed. It is one sentence that says why you are the best candidate for the job. As such, many people often stare at a blank computer screen for hours on end trying to figure out how to write a good objective. you can also check out my previous blog on how to write professional resume

What is the Goal of the Objective

Simply put, the goal of any objective on a resume is to increase the possibility of a positive response from the potential employer. The objective should encourage the employer to read the rest of your resume. It is for you to transmit the idea that you are the best possible person for the job opening.

Why it is Vital to Understand how to Write an Objective for a Resume

First of all, your objective will get attention. Write what you think would gain the attention of the human resources department, employer, or job recruiter. To grab attention, the objective needs to be specific in demonstrating how you can use your current skills to impact the job opening. It is great bait to reel someone in to read your resume.

Objectives also set the tone for the resume. People read from the top down, so of course they will see your resume first. It is how you set the tone, much like the title of a book.

We pick up a book at a bookstore and read the back if the title catches our eye. Your objective needs to do the same thing.

While many believe the objective to be redundant when written along with a cover letter, keep this in mind – many job recruiters skip over the cover letter and first read the resume. Therefore, the objective is what will keep you in the mind of the recruiter when going through piles of resumes.

What you Need to Include in your Objective Statement

There are three vital components to writing an objective statement. The first component is mentioning the position you are applying for. State the position you want and do not be vague.

By stating the specific title of the position applied for, you clarify to the ‘gatekeeper,’ whether the human relations department of a job recruiter, what job you want and it eliminates any confusion if there are multiple positions being filled. It demonstrates that you are interested and informed of the position.

Next, you need to mention your key skills that qualify you for the job. Give the selling points so the person reads the rest of your resume. Identify the skills that make you the best candidate for the position. Keep it relevant and demonstrate how that skill will translate into the position.

Lastly, show how those skills will translate into value for the employer and the company as a whole. While an employer can try to figure it out on their own, it is best to just present it to them in a clear written format. Say in a few words how you will be an asset to the company.

An objective is like the bait on a fishing hook. You want the fish to grab the bait so you can reel it in. The same holds true for an objective statement. When you learn how to write an objective for a resume, you are hooking the employer in so you can reel them in with your resume.

how-to-write-professional-resume

Tips for writing a professional resume

No matter what industry you're targeting, knowing how to make a resume is key to getting the job you want. Recruiters, employers and hiring managers all begin their search to fill a position by reviewing resumes to identify qualified applicants to interview.

That means that blowing it at the resume stage will prevent you from getting a chance to convince an employer that you're the best candidate. Knocking it out of the park by crafting a strong resume that captures the attention of the hiring team puts you in contention to earn a job offer.

Follow this step-by-step guide on how to write a resume that a hiring manager just can't refuse.

-- Use a simple resume format.

-- Know what to include and exclude.

-- Craft your summary statement.

-- Tailor each resume to the job.

-- Proofread carefully before submission.

Use a Simple Resume Format

Many job candidates make the error of assuming that a resume that stands out visually, or has eye-catching graphics, are going to be more appealing to hiring teams. If you've got this mindset, you would possibly find yourself spending tons of your time deciding which font style to use or choosing art treatment for your resume.

When it involves formatting your resume, less is nearly always more. Going overboard with fancy fonts and funky graphics can find yourself simply distracting resume reviewers instead of impressing them. You should choose an easy format and skip the bells and whistles.

Choose 10, 11- or 12-point type; keep margins to at least a half-inch all around; use basic bold, italics and underlining to improve readability. Understand that it's the content of this document -- your work experience -- that needs to stand out, not how the content is formatted.

Know What to Include and Exclude

All resumes should contain your contact information at the highest of the page, followed by your work experience -- together with your most up-to-date position first -- then your educational background. You can also add the optional summary section (described below) under your contact information.

Story continues

Just as important, though, is knowing what information to omit from your resume. You should not list any personal information -- such as your age, birth date, sex, race, marital status and whether or not you have children -- to avoid possible hiring bias.

You should also skip irrelevant or outdated work experience; an edge that you simply held over 15 years ago is probably going not needed, unless it's essential to proving your qualifications for the new position. It's also generally not an honest idea to list skills and hobbies that are unrelated to the position to which you're applying.

Craft Your Summary Statement

While some applicants simply move from their name and get in touch with information at the highest of their resume directly into their job history, you'll help separate your resume from the pack by including a well-written summary statement near the highest of the document.

A summary statement may be a compact sentence or two that describes the key skills, talents and experiences that you simply bring back the table. It gives the employer a "quick hit" of who you're professionally, what role you seek and what you'll bring back their company.

As you think that about what attributes to spotlight in your summary statement, consider what would be the shortest way possible to explain your work experience. If you had to offer a one-sentence elevator pitch to the employer about everything that your resume ultimately represents, what would you say?

Be sure to think about the precise employer and job that you're targeting once you write this sentence. You may want to tweak the statement slightly for every company you apply to, albeit the role is that the same, to make sure that you simply hit on what's important to each organization.

Tailor Each Resume to the Particular Job

To that end, when considering the way to write a resume for employment , you ought to be prepared to customize your resume more broadly for various employers, too. While your job history won't change regardless of which company you submit it to, it's going to add up to stress certain experiences over others counting on the precise role to which you're applying.

For example, if you're submitting your resume to 2 product manager positions in two different organizations, read each description carefully. If one company is trying to find someone with superior communication skills, remember over your job history and make certain to flag instances that validate the strength of your communication skill set.

Proofread Carefully Before Submission

Your resume could also be the sole calling card that a possible employer sees from you. For this reason, it's important that every detail conveys the level of professionalism and care that you'd hope to reflect in an interview. This means you'll be wanting to travel over your final resume with a fine-tooth comb, proofreading it for any typos or grammatical errors.

This is even more important in some industries than others. Clearly, if you're applying for employment that depends on being detail-oriented, a misspelling in your resume are often a death knell to your chances of getting called in for an interview. No matter what role you're aiming for, a carefully proofread resume will help make sure that your application doesn't get thrown out due to a careless mistake.

follow me on Instagram

https://www.instagram.com/adschefography/

Also comment down about your experience.

You can also suggest topic /recipe for that dm me on Instagram @Adschefography

How to write a professional resume

2020-06-18T15:54:00.008+05:30

Learning how to write a professional resume is of utmost importance. It is an essential tool that you need to use to effectively sell yourself to a potential employer. The objective of a professional resume is to showcase you as an attractive choice for a job opening and guarantee a spot in the interview process. Employers are inundated with resumes, but by having the right professional resume in hand, you will increase your chances of having it read.

Before you Even Start Writing a Professional Resume

Before writing your resume, outline it. Write down all the job experiences/ job description , skills and accomplishments first and then select the ones that are best suited for the job you are applying for.

If you are applying for a position as an executive assistant, it is highly unlikely that they will care if you worked in a kitchen of a restaurant. However, and this is the caveat, if you can somehow demonstrate how you can translate the skills you understood in the kitchen to being an executive assistant, then write it in your resume. Just do not talk about the hours you spent in front of the top range.

A resume is a succinct summary of a person’s education, work experience, and relevant qualifications. Prior to writing a professional resume, research the company and the field you are applying for to specifically tailor the resume. Do not use standard templates when writing a professional resume as prospective employers can spot them a mile away. You want your professional resume to be personal and stand out from all the others.

Here is a list of things you need to do when writing your professional resume

Always tailor a resume for different employers by placing emphasis on the experience and skills you have that the company is looking for.

Keep your resume to one page and do not use the backside.

Make sure there are a lot of white spaces as well as a border.

Use underline and bold for headings and only use one font and font size.

Do not use first person or pronouns, but use action verbs whenever possible.

Try to not repeat phrases or words in your resume.

Utilize bullet points for lists as it makes it easier to read a resume rather than big, chunky paragraphs.

Do not forget to proofread your professional resume when you are done as employers will disregard all resumes with grammatical and spelling errors, no matter how qualified for the job you may seem.

What Needs to be Included in a Professional Resume

Always make sure your name, address, phone number and email address are at the top of the page. Also to be included in your resume is work experience, accomplishments and all relevant skills.

When possible, use numbers to provide a more accurate representation of the scale of projects you have undertaken. Give relevant examples showcasing various traits that are necessary for the new job opportunity, including communications skills and leadership skills. Do not say you have those skills, show that you do.

What not to Have in your Professional Resume

While there is much you need to put into your resume, there is also a lot that you need to keep out. Personal and unrelated information should never be included. You do not have to put down your religion, race, or any of that as employers are not allowed to ask. Do not write down salary expectations unless required to do so in a cover letter.

Even then, give an approximation and write that you are flexible based on the requirements of the job. Do not include the phrase “references available upon request,” because an employer already assumes this to be true. It just takes up extra space on the resume.

While understanding how to write a professional resume may seem like a daunting task, it really is not. By knowing the right tools, you can whip up a professional resume in no time!

How to Write a Cover Letter for a Resume

Understanding how to write a cover letter for a resume is extremely important. The cover letter is the most critical component in getting your resume read by the prospective employer. If a cover letter is horribly written, both the cover letter AND the resume will get thrown in the trash. You need to nail the cover letter in hopes of having your resume read and then getting an interview for the job.

Here are some tips for how you can perfect the art of the cover letter.

Cite all External Recommendations

One of the biggest complaints that many employers state is that they constantly read “Recommendations are available upon request.” Most employers do not have time to go looking for recommendations before they even meet you. If you have a good recommendation, get a quick quote and make it one of the focal points of your cover letter. Your skills and qualifications sound a lot better when someone else is saying them, or else it just sounds like needless bragging.

Cover Letter Templates With a Twist

The internet is great for many things; one thing it is not good for is cover letter templates. You do not know how many other people have used that template and it ensures your cover letter looks like anyone else’s. Potential employers spend a lot of time reading over cover letters and they can spot a template from a mile away. You can use a template to organize your thoughts but change it up a bit before sending it out.

Find Out all you can about the Company you are applying to

Every cover letter you write should be specifically tailored for the job. Any employer can spot out a generic cover letter that has probably been used for a number of job searches. The way to tailor your cover letter is simple – do some research on the company.

You do not have to do heavy research or try out the products; just click the “About Us” and the FAQ section. Get a rough idea and then lead off with that. If you demonstrate you did your homework while figuring out how to write a cover letter for a resume, the employer will see that you are serious about the position being offered.

Do not be Formal, Be Personal

The common thought is that your cover letter needs to be formal to make a good first impression. And while it is important to show that you can write properly, you do not want to sound like a robot with no personality. People are going to hire people they like and it is not only about mission statements and requirements.

In many cases, if your cover letter is good, even if you do not possess all the requirements, an employer will be willing to meet with you for an interview. Remember, before they meet you, all they have is your cover letter, so you want to show some of yourself in it.

State why you are Perfect for the Job

A cover letter is just like a speech you would give to become class president. You want to provide the specific reasons why you should be selected as class president. You want to tell them why they need to put your name on the ballot.

Do not put in all this information about who you are, a cover letter is not an autobiography. They can read that stuff in your resume. Provide interesting and unique facts that the employer will not read on the resume. Do not say, “I will be good for this job because…” Make it conversational.

Proofread, Proofread, Proofread!

A cover letter needs to demonstrate professionalism and if the potential employer sees grammatical and spelling errors, the last thing they are going to think is that you are professional. Many throw out cover letters and resumes upon seeing errors. Have someone read the cover letter when you are done writing it to ensure it is written perfectly.

Learning how to write a cover letter for a resume is one thing, but if you know how to do it properly, you increase the chances of having them read your resume and schedule an interview.

A professional resume gives a good impression in your interview . If you know the small points then it helps in your career also

In the next topic we will discuss how resume helps in you interview and also how to write objective for your resume .

follow me on Instagram

https://www.instagram.com/adschefography/

Also comment down about your experience.

You can also suggest topic /recipe for that dm me on instagram @Adschefography

The Economic Shock of the Covid-19 Crisis

2020-06-11T17:18:00.006+05:30

The Economic Shock of the Covid-19 Crisis

IMPACT OF THE COVID-19 OVER GLOBAL ECONOMY, FINANCIAL CRISIS AND SUPPLY CHAIN

If you're worried about the economic growth of the corona virus crisis you're not alone it's scary.

There is no clear forecast and each country's experience will be different here's what we do know a steady flow of money goods services and the people to make them flow is essential to a healthy economy and that flow is severed right now by life savings stay-at-home orders recession is inevitable but what kind of recession it will be and what recovery might look like is still unclear to help imagine what could happen.

Authors from Boston Consulting Group point out that recessions and their recoveries come in various shock shapes. These are determined by how hard a crisis hits the supply side of an economy that's an economy's input capital like machinery factories, software labor or workers plus productivity .

How we use labor and capital productively the heart of the supply side is hit the more credit is interrupted meaning less money is injected in the form of loans to businesses and individuals to fuel investment and the more difficult it is for productivity to recover from best to worst we have V U and L recession shock shapes.

economic recovery shape

The V shape is a one-time dip if credit can continue to flow, productivity and labor are less affected; you can see that growth dips but recovers to its pre-crisis level and growth rate. U shape is much more costly, credit flow is disrupted and growth drops automatically never rebounding to its pre-crisis path the rate of growth recovers, see how the slopes are the same but a large gap between the old and new paths represents one-off damage to the economy supply-side.

The L shape is the worst credit is severely disrupted not once but endless and there is very little new investment this economy never recovers its prior output path and the rate of growth also declines the crisis leaves permanent structural damage to the economy supply-side these examples represent crises that started in the financial sector disrupting credit flow in this capital growth we have some off-the-shelf policies for dealing with these.

However we are now in uncharted territory with a double risk of a financial system shock and an epic freeze of the real economy the households firms and government that deliver real physical goods and services countries have no existing playbook for dealing with this double shock months of necessary social distancing raises the risk of both types of problems which can feed off each other in dangerous ways.

For example a prolonged crisis can drive up real economy bankruptcies of everyday people in firms making it harder for financial systems to manage and a financial system crisis would starve the real economy of credit which could cripple investment and ultimately growth in this combined crisis capital does not grow pushing the economy towards a u-shape not good .

However we can head off a you or l-shaped recovery and lessen the intensity of the crisis how primarily innovation on the medical side vaccines treatments and capacity innovations are needed to save lives and end the economic damage caused by social distancing on the economic side in addition to a vigorous and efficient policy response we will need policy innovations.

LOCK DOWN MEASURES ON LARGE SCALE FOR COVID-19 PANDEMIC

In the u.s. The 2 trillion dollar stimulus bill is just a start. We will need innovative ways to deliver that money to those who need it since never before have policy makers had to help such large numbers of firms and households.

For example the so called discount windows.That allow unlimited access to funding for the financial sector could be replicated for households and firms in the real economy so that they can stay afloat zero interest bridge loans to households and firms a stay on mortgage payments for residential and commercial borrowers these are potential solutions that could help make a real difference.

The economic goal is to keep our shocks shape closer to a V and further away from a u or an L speedy executed well medical and policy innovations are our best hope to save the most lives and avoid permanent economic damage.

Also Indian prime minister Narendra Modi asked Union ministers to prepare to boost the 'Make in India' initiative and reduce dependence on other countries. Addressing the nation, the prime minister expressed concern over the problems faced by the poor, the daily wage laborers and the farmers.

"The government has made every effort to assist them through the Pradhan Mantri Garib Kalyan Yojana. They have also looked into their interests in formulating new guidelines,"

He said.To ease the pain and distress, the finance minister last month announced a stimulus of Rs 1.7 trillion, which includes three months of free food grains and cooking gas, and Cash Dolce for Women and Poor Senior Citizens looking to reduce the economic impact. Lockdown nationwide.

According to the statement, over 80 crore poor ration card holders get three kilos of wheat or rice and one kilo of preferred pulses every three months, while 20.4 crore women who have Jan Dhan bank accounts get cash. 1,500 assistance in three months.

CONCLUSION

Despite it all — a nation on edge, with an untamed pandemic and convulsive protests over police brutality — for the first time in three months there is a scent of economic optimism in the air.

Employers added millions of jobs to their payrolls in May, and the jobless rate fell, a big surprise to forecasters who expected further losses. Businesses are reopening, and the rate of corona virus deaths has edged down.

~~right sidebar~~

http://www.adschefography.com/2020/05/the-indian-cuisine.html

follow on Instagram

https://www.instagram.com/adschefography/

Also comment down your experience

THE INDIAN CUISINE

2020-05-31T12:19:00.006+05:30

Adarsh yadav

THE INDIAN CUISINE

Indian cuisine evolves along with its history .India has its heritage ancient culture which depends on religions , economic conditions etc . spices is the heart of indian cooking and also india is second largest populated nation where we find the world largest number of vegetarian communities and also a huge variety of different vegetarian indian dishes . Indian cuisine also contains a variety of different pulses and spices which is used worldwide.

In this article you will find how cuisine influences Indian cooking .

History of Indian cuisine

Cuisine is an amalgamation of different styles. Its food is if you desire an actual comprehension of cuisine. It is methods that distinguish one area in addition to the variation of spices.

North Indian cuisine: Kashmiri food has a big influence in Central Asia. Rice that is grown in the country is utilized in a wide selection of dishes and is eaten as a staple also mainly eaten as steamed rice . Green leaf vegetable or the Saag is an essential ingredient in meals. In other north Indian states like Punjab, Haryana and Uttar Pradesh, Individuals eat a lot of Chapatis or Rotis as wheat is grown. The Taandoori and naan Rumali Are types of Rotis which are eaten from the North.

Mughlai cuisine's influence is mostly felt in this region of the nation. In India you will find a few spices like garam masala , mustard seed , turmeric , coriander powder etc in every house .

Indian cuisine: the country's area uses fish spices and coconut liberally. Due to the nearness of the shore, a wide range of seafood is also consumed by them. In the event of Tamil Nadu, tamarind has been used to inject sourness and it is what distinguishes it. In Andhra Pradesh, green and red chillies are used a good deal and it makes food. Rice puttu stew, Fried prawns, dosas, idlis and appams are dishes of the area of the nation. Eastern cuisine: Assam and West Bengal are countries that specify Indian cuisine. Bengalis are best known for their love for Maach Bhaat or even fish curry along with rice. The Assamese are known for their distinctive cooking techniques along with the large quantity of bamboo shoots in dishes. The eastern Indian Individuals not only love their fish, but meats as well, plus they have a broad number of recipes of beauty along with flavorsome dishes. The Bengalis also have a number of sweets to their credit like Roshogolla Cham Sandesh and Kheer' milk based dishes .

West Indian cuisine: Western India has perfected the desert cuisine. Due to the mostly arid region of this area of the country, there's a lack of fresh vegetables and fruits. The people have learned to replace these food items with Dal and Achaar'. They've plenty of different varieties of lentil recipes from the store along with a typical meal consisting of Dal Roti Achaar and Yogurt. In the lower portion of the western area where the shore is there, sea food is eaten a lot.

Goanese cuisine has a rich Portuguese effect and its Sorpotel Egg Molie and Vindaloo are famous. If you're planning to start cooking Indian anytime soon, it's never a bad idea to begin with a regional cuisine that seems the simplest to you.

So this is a short description about how Indian cuisine is the combination of many different

regional cuisines like south indian cuisine , indian restaurants or spice blends . It also has

popular dishes like rogan josh , meat dish ,deep fried dishes etc

Next blog will be on Famous indian spices so that you can follow us to get updates.

Comment down your experience below.

Foods you should not store in a lock down panic between freezers

2020-05-25T19:16:00.001+05:30

Adarsh yadav

Foods you should not store in a lock down panic between freezers

Make sure you do not keep these foods in your freezer.
Some foods do not keep well if they are frozen.

The current lock down has caused a kind of panic among those who stock their kitchen during the rainy days. We also hear of people freezing their foods for future use as many foods have short lives. While it is okay to freeze your dry fruits, ice creams and peas, there are many foods that are good before going into the freezer and not so good after they come out.

Here is a list of foods that you want to maintain your integrity, so you should not keep them in the freezer.

Foods you should not store in a lock down panic between freezers Dairy Products

Milk is the first thing we want to stock but do not heed everyone's suggestion to freeze milk cartons. When you take it out and melt it, it will become dry. Likewise, the cheese will crumble and will not be so delicious after all.

Dairy products such as milk, cheese, and eggs should not be stored in the freezer.

Foods you should not store in a lock down panic between freezers Fried Foods

We like our fries, chips and nuggets for their crisps. But these fried foods are sure to be lost if they are frozen. So, eat these snacks to your heart's content instead of saving them for later. You will not mind doing this. right?

3. Noodles
Want to make noodles during lockdown? Cooked or raw, noodles and pasta will not hold up well in the freezer. After defrosting it, it will be muddy. Buy only those packs that you are going to use soon.

4. Cucumber
Use frozen cucumber slices for your eyes only, not for your mouth. The cucumber will soften after thawing and will taste different.

5. Fruit
Only dry fruits or dry fruits are safe to store in the freezer, not fresh fruit. Emptying them will change their structure, taste and decrease their nutritional value.

6. Coffee
Open coffee beans or ground coffee will catch that weird freezer smell and your coffee will not taste the same. However, unopened coffee bags can still be stored in the freezer for a few weeks.
Coffee beans or ground coffee do not keep well in the freezer.

7. Tomato Sauce
We all like to make our sandwiches, chips, namkeen with ketchup. If you are afraid that your local grocery store will run out of it and therefore, you plan to stock it in your freezer, please do not. After defrosting it, you will see a mess with tomato paste, water and vinegar.

Freezing these foods will negatively affect their consistency, texture and taste. So wisely choose the foods you want to keep in your freezer.

for more tips and secrets follow us on Instagram link below
https://www.instagram.com/adschefography/?hl=en

.

Invention of Alcohol

2020-05-19T13:02:00.011+05:30

Adarsh yadav

Invention of Alcohol

Alcohol is one of the longest-used products in human history, has been used as a currency

by many civilizations, and is an ingredient for 3 of the 10 most consumed beverages.

To stay in the ‘spirit’ of things ,let's think about it .

Hey!

We don’t know when people first consumed alcohol.But we do know we weren’t the first.

There are many species who have evolved defense mechanisms against alcohol. Bats in Latin America eat fermented fruits with ease, certain species of bees don’t allow drunk bees to return to their hive, while the pen-tailed tree shrew spends 2 hours every day drinking fermented palm nectar without getting drunk. Because fermentation is a common natural process, we cannot be certain when humans first consumed alcohol.

The best guesses of scientists point out that humans likely figured out fruits ferment when held in some sort of container and could be consumed for a light buzz. In fact, the very first evidence of humans intentionally creating alcohol comes from China, at around 7.000 BC. Researchers analysed the chemical composition of a jar and found a concoction of fermented rice, honey, and hawthorn leafs, which was likely an intentional method to create wine.

Whether wine making spread from China or was invented independently elsewhere we don’t

know.

But we do know that 1.000 years later the first grapevines were cultivated in the caucasus. By the year 4.000 BCE, Mesopotamia created a thriving wine making industry.

But so far every alcoholic drink came from fermented fruits.This is how wine is made.what is wine linked mentioned.

But in Mesopotamia people learned of a new method to create alcohol.

They put grain in hot water, which over the course of a few hours added alcohol to the

Liquid. And so the first beer was created, which is fermented grains rather than fermented fruit.

So let’s raise our cup to the very first beer in history. And while the knowledge of wine production took 1.000s of years to mature into an industry with vineyards and professional winemakers, beer took only about 500 years to create the very first brewery.

This was in Egypt, in Hierakonpolis, producing about 1.100 litre of beer every day.

And it’s ancient Egypt that we get the first writings on how they used alcohol.

Some things are different.

For example, beer was used as payment and to quench thirst. This was in a time before modern sanitation, meaning water was far more likely to be polluted than beer and beer only had around 1% alcohol at the time. But there are also a lot of things that haven’t changed. It is used recreational during festivals and feasts, as a social lubricant to help people opened up, and played an important role in various religious rituals.

Over time beer became as important to the Babylonians in the middle east as it was to

Egypt. In Babylon the first laws concerning alcohol were laid down in the Code of Hammurabi…

but rather than talking about the consumption of alcohol, it only addressed the fair commerce

of alcohol. And the Egyptians and middle easterners exported their wine and beer across the Mediterranean Sea and to India.

In India people found a third way of making alcoholic beverages.

In 1.700 BC people discovered how to ferment honey and turn it into a drink.

And so let's raise our flagon to another dead dragon because there is just one drink you

need: Mead. Mead Making became especially popular in colder regions, Such as Nepal, Central Europe, Russia. This was because keeping bees was usually easier than harvesting enough grain or fruits. And around this time India made another major scientific discovery in the field of alcohol: distillation. You see, when yeast converts sugars or carbohydrates into alcohol it can only naturally do so up to a point. But with distillation this alcohol could be extracted, allowing a higher % of alcohol in people’s drinks. And so India created the first liquor.

While today liquor means that it contains at least 15% alcohol, back then the technology

only allowed a few percentage points of alcohol. While the rest of the world drank mead, beer, and wine, China shifted towards drinking Huangjiu, which is a type of rice wine…

China… How could you? But it actually makes sense as Rice cultivation allows you to produce a lot more calories than with other types of grains. And this type of drink has remained popular with the Chinese all the way to today. Back in the west, Rome rose to prominence.They figured out how to make wine ‘age’ and constructed vineyards across their empire.

They considered wine to be ‘democratic’, because it was consumed by all the people:

from the highest noble to the lowest slave, man and woman, peasant and aristocrat.

It was such an important product that when Rome’s borders expanded, so too had the

wine trade to provide all the Roman soldiers and colonists with sufficient wine.

While the Romans had access to beer, they preferred wine.

In fact, Romans liked their wine so much that they often noted disparagingly that the Germanic

people liked to drink beer… In that regard nothing has really changed…

When the middle ages rolled around, Middle-Eastern scientists improved upon the distillation

process by inventing the distillation still. This allowed people to get higher percentages of alcohol out of their distillation process. And most importantly, they discovered ethanol.

Ethanol is the alcoholic chemical which makes people drunk. But while many inventions into alcoholic beverages originated in the middle east, it’s also the place where Islam rooted itself.

With Islam came a negative view on consuming alcohol, leading to its prohibition.

And such controls of alcohol by states and religions is quite common throughout history.

In the 20th century the USA tried to prohibit the production of alcohol, while the USSR

tried to limit the sale of alcohol. And while it’s often thought of as a very modern thing for governments to do, it’s actually a very old practice.

As Chinese commentator nearly 2.700 years ago said people “will not do without beer.

To prohibit it and secure total abstinence from it is beyond the power even of sages.

Hence, therefore, we have warnings on the abuse of it.`` And this commentator was right.

Throughout history there have been thousands of cases of governments and religions trying

to control alcohol sales or production. While many Islamic societies ban the substance, ancient Egypt worshiped Osiris, the god of beer, among other matters. But Roman Catholicism, however, believes that wine can literally turn into the blood of their god and has often joined prohibition movements. So far such bans either don’t have enough data to make a conclusion, or they are failures: People will produce or import alcohol illegally.

In the USA and USSR people brewed their own alcohol, which were of low quality, causing

permanent damage to its drinkers… all of which could have been avoided if they had

opened a few history books, making this a great example of why learning history is important.

By the 15th century the process of distillation finally allowed for proper liquor to be produced.

And with higher alcohol content came the introduction of new types of drinks.

Too many to mention all at once, but to give a few examples are whiskey, which is a distilled

alcoholic beverage made from fermented grain mash; Brandy, which is distilled wine; and

gin, which is distilled juniper wine. And gin actually has an interesting history: It was originally called ‘jenever’ in Dutch, but the English pronounced it Geneva, and when it reached France the people shortened it to just ‘gin’. By 1743 England produced 18 million gallons of gin per year.

In the early 19th century British soldiers in India drank their malaria medicine in tonic

water. But this was bitter. So soldiers added water, sugar, and lime to improve the taste.

And thus, gin and tonic was born. While Afroeurasia was inventing more and more new types of alcoholic drinks, it is important that we don’t forget the Americas either.

Unfortunately, we don’t have as detailed a history of the Americas.

We do know that the production of Alcohol probably never reached further north than

where the South of the USA is today. Meaning millions of people had no idea alcohol even existed until the European arrived. But when the European did arrive, the native Americans gladly traded European alcoholic drinks for local resources. In Central America people have made wine out of cocoa since at least 1.100 BCE, mead made from local honey, and even beer made from corn. They also had their own unique type of alcoholic drink called Pulque, which is white and has a sour yeast-like taste. Which you can still buy today if you want to.

The Europeans soon colonized the Americas and started harvesting sugarcane using slave

labor. Some of those slaves discovered that molasses, a byproduct of the sugar refining process, could be fermented into alcohol.

Eventually someone added distillation to this process and created the very first modern

rum. Ironically, this made the slave trade even worse as sugar was now even more profitable

to produce.

Over time rum came to be associated with piracy as many privateers in the Caribbean started

trading in rum. When rum overtook brandy as the most traded alcoholic beverage in the Caribbean, sailors were starting to get paid in rum. When those privateers became pirates, their fondness of rum remained. And so the association between rum and piracy was established.

In the 19th century the industrial revolution changed the lives of people in a significant

way. More factories were being built, meaning a lot of people were needed to man the machines, this in turn meant that a lot of people started living in cities. Society at the time wasn't prepared to deal with this urbanization. Long workdays, few vacations, people packed into cities filled with disease... At the same time those same people started forming a middle class.

And so with more problems and more money, many people found escape from their new harsh

reality in alcohol. But rather than dealing with the underlying problems industrialization was creating, many organisations simply blamed alcohol.

High crime rates, poverty, disease... they were all blamed on alcohol. And in a world where people don't have a proper grasp on sociology, economics, and biology

it's easy to come to this conclusion. But as alcohol seemed to cause more problems, scientists started using all the new technologies of industrialization to understand exactly what alcohol was.

What is it made of?

How is it created?

What effects does it have on people?

Louis Pasteur discovered the connection with microscopic yeast cells and the fermentation

process. He discovered yeast cells convert sugars into alcohol and carbon dioxide, which he discovered in the 1850s. But he didn’t discover the mechanism itself.

Various scientists would add to this work over the next 100 years, figuring out the

exact process of turning sugar into alcohol. A process which is far too complicated for me to explain in a history artical , so if you want , comment to me i'll make a separate blog on that. just like my what ia wine blog where i have explained the structure of wine ..

But by 1940 the process was finally understood and was named the Embden–Meyerhof–Parnas

pathway...

So humans only understand how alcohol is created for less than a century.

As our technology improved and humans gained access to more safe drinks, people moved away from alcohol. Coffee, tea, and water replaced alcoholic beverages. And with this societal change and scientific understanding, humans started treating alcohol very differently now that it wasn’t needed anymore.

For example, while in the past we used very broad rules such as “moderation”, today

we have more specific rules such as specific limits on alcohol consumption while driving

a vehicle, limiting the sale of alcohol for certain ages, and putting safety labels on

products. And as our understanding of psychology increased, we came to understand the underlying reasons for alcohol abuse.

So now we have support groups for people who get addicted, finally giving humanity a tool

to combat the negative effects of alcohol. And for those of us who don’t have issues with it, we now know that alcohol also causes various positive effects such reduced chances of coronary heart disease, osteoporosis, and increases longevity.

And remember; don't drink and drive.

Types of tea

2020-05-13T16:21:00.000+05:30

TYPES OF TEA

The type of tea varieties used will, of course, depend on the customer’s choice, but most establishments carry a varied stock of Indian, Ceylon, China and speciality teas, together with a variety of tisanes (fruit flavored teas and herbal infusions) available upon request.

Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called camellia

sinensis. It produces what is regarded as a healthy beverage, containing approximately only half

the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central

nervous system. Teas black pu erh tea also explain below.

Tea was a popular drink in all over the world which is explained in previous blogs I have mentioned the link below-:

TEA- THE JOURNEY OF LEAF

White tea “Silver Threads”
white tea

Already more than two millennia in China are grown up tea «Silver Threads». After all Heavenly Empire only in the end of the nineteenth century has handed over the lead positions in the tea markets.

The basic advantage of elite tea silver threads

Consists in the harmonious and balanced connection of four refined components – careful, manual gathering of tea leaves; also as a herbal tea.magnificent color of infusion; magnificent aroma and divine taste. The high-quality raw materials selected manually from which tea

«Silver Threads» is made, giving it the refined aroma and unique taste. Therefore it deservedly carries elite and expensive grades.

There are only two places on a planet where tea Silver Thread is cultivated. It is a province of Fujian in China and island Sri Lanka high mountains.

There are two kinds of white tea of the first-rate quality he/she is Eugene’s Yin (silver needles) and Paj MuTan (a white peony), they are the most expensive teas in the world. Tea Silver Thread is made of the best raw materials which are either the top kidney with pair leaves, or still the closed kidneys. They collect in the first months of spring early in the morning in dry, sunny weather. Today it is forbidden for collectors to eat products of the type of an onion or garlic, and to take alcohol.

White tea has a cooling influence on an organism, therefore he is better for drinking in a warm season. It is easy enough, therefore to put it is hardly more than other teas – about a third of the volume of a teapot.

However it is better to make tea weak, than too strong then it is possible to feel its taste to the full.At white tea has pale yellow or rozovata-yellow color, and bright fresh “grassy” aroma. White tea by necessity is soft and not too hot water (50-80), the above quality of white tea is made, the boiled water should be softer”Since it has special concentration of the essence giving to its refined aroma too hot water will kill its marvelous qualities. Time of its insisting also is longer — from 7 till 15 minutes depending on the chosen grade. It is necessary to also add that white tea is badly stored and transported, since in the absence of fermentation it is very exacting to storage conditions.

Also the deserved popularity was received by Pai Mu Tan’s tea (Baj Mu the Tribute) — the White peony. Fujian is made in a province. Tea is developed from gentle, collected in the early spring before they will completely be dismissed. Not braided and not fermented remind graceful certain white colors.For two teaspoons of tea take and fill in with their hot water (under one data – 85 degrees, on another – 60). Insist long enough — 6-8 minutes.

Black tea

Black tea in China names years of sustained tea. The most well-known black tea – “Puer”, is named by the name of cities where it is sold. Tea includes the special technology manufacture that exists in the province of Junnan. The subtlety of its manufacture consists, first, as a tea

leaf having special taste, aroma and structure, and secondly, in technology of processing in which result tea turns out strongly fermented tea .They also have leaves of camellia and also have health benefits and also few amounts of caffeine content .

How do you make black tea?

Black tea is made with enough hot water (90-100 %), tea is drawn from 2 till 5 minutes. Ready tea has a wide variety color (from light pink to bright malinovo-red or red-brown), flavoring and aromatic shades. Experts notice that if green tea aroma is more grassy, at black – more resinous; green tea possesses freshening and bitterness of black tea heavier. “Flower” aroma of black tea is stronger, but at green it richer.black tea is that: green tea leaves display a thin layer for drying on numbers of special racks. Drying process lasts 12-18 hours.

English breakfast (English Breakfast)

English breakfast (English Breakfast). The concrete recipe of the given blend in many respects depends on firm-manufacturer since rigid standards here don’t exist. As a rule, it is a mix from the Indian or Ceylon teas.Variants towards prevalence in the given mix or towards prevalence of the Indian teas are possible. Therefore flavoring qualities of “the English breakfast» vary.

* the Irish breakfast (Irish Breakfast). Usually this blend is a mix from Assam sredne – and Ceylon teas, sometimes with insignificant addition of ordinary Indian or Ceylon teas. Differs a fortress, intensive red color of infusion, strong tartness and expressive aroma.

Green tea

There is a large quantity of versions of green tea. It is made in 18 provinces of China and is made from camellia sinensis plants . The main feature of manufacture of green tea consists in technology of processing at which there is no tea leaf fermentation. After gathering fresh tea leaves slightly in the open air. This process name «greens murder». The closer under the characteristics green tea to the white less. As soon as leaves become soft and look faded, then it is traditional during some time subject to thermal processing. High temperature quickly dulls

activity of enzymes and stops oxidation processes that allows tea to keep green color of leaves and a note of fresh greens in aroma. Also in tea medical natural biologically active substances of fresh leaves remain and during time they are liberated in a cup it is also fully oxidized.

Turquoise tea (Oolong)

Oolong is translated as «a black dragon», also named turquoise tea. Turquoise is a free translation of a hieroglyph which means azure heavenly blueness, in Russian of an exact word for definition of this color simply isn’t present. The name of

Oolong occurs from the place name — the rivers Oolong (“the river of a black dragon”), proceeding in a province Fujian which is the native land of these teas. Oolong concerns the semi fermented teas, and has incorporated freshness and cleanliness of green tea, a saturation and sweet red, and fragrant aroma of flower tea.

Oolong is an absolutely special product, with an ulterior motive named «tea perfection», the son of the Sky and the Earth, uniting their properties. This tea grows highly in mountains, on legendary plantations, and the people from generation to generation inheriting tea knowledge. It is said that quality Oolong directly depends on a combination of the fogs shrouding trees, and

the sun recovering a tea leaf.

The degrees of a fermentation of Oolong take an intermediate place between green and red (black) teas. Degree of a fermentation classical Oolong 40-50 %. Oolong are made from mature leaves (instead of from young), collected with adult tea-plants more often. Leaves for manufacture Oolong often are united in a branch, they necessarily should have a shank as in a stalk the greatest quantity of the essence giving to tea aroma contains. At once after assemblage, tea leaves a thin layer display in a shade of trees for withering and drying («greens murder»). Time of dying from 30 till 60 minutes.

As soon as the desirable level of a fermentation will reach, the oxidation process should be immediately stopped. It is reached at the expense of calcination of tea leaves on heated air.

Yellow tea

Yellow teas produce only in China in a province Hunan.In Europe yellow teas are a little known, as throughout many centuries it was forbidden to take out them from China on pain of the death penalty. It is known that the infringements connected with trade by tea and furthermore with its contraband, punished in China always rather severely, without respect of persons. So, for example, in XVI century for transfer of tea to foreigners imperial

son-in-law Ou Jan-Lun has been sentenced to the death penalty by quartering. In China yellow teas were used originally only at court of the emperor, and subsequently – the higher dignitaries of the empire and during religious ceremonies.

Tea producing countries

Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil,

a warm climate and where there is at least 130 cm of rain a year. It is an annual crop and its

flavour, quality and character is affected by its location, altitude, type of soil and climate. The

main tea producing countries are described below.

China

This is the oldest tea growing country and is known for speciality blends such as Keemun,

Lapsang Souchong, Oolongs and green tea.

East Africa (Kenya, Malawi, Tanzania and Zimbabwe)

This area produces good quality teas, which are bright and colourful and used extensively for

blending purposes. Kenya produces teas which are easily discernible and have a reddish or

coppery tint and a brisk flavour.

India

India is the largest producer of tea, producing about 30 per cent of the world’s tea. Best known

are the teas from Assam (strong and full bodied), Darjeeling tea (delicate and mellow) and also

Nilgiri, which is second only to Assam and produces teas similar to those of Sri Lanka.

Indonesia

Teas produced here are light and fragrant with bright colouring when made and are used mainly

for blending purposes.

Sri Lanka (formerly Ceylon)

Teas here are inclined to have a delicate, light lemon flavour. They are generally regarded as

excellent afternoon teas and also lend themselves to being iced.

All teas are fermented (oxidised) during the process of manufacture, which gives them their

black colour. The one exception is China green tea.

Tea may be purchased in a variety of forms depending on requirements such as:

l volume of production

l type of establishment

l clientele

l the occasion

l method of service

l storage facilities available

l cost.

The different means of purchasing are:

l Bulk: this is leaf tea (also called loose tea), which allows the traditional method of serving.

l Tea bags: these are heat-sealed and contain either standard or speciality teas. They come in

one-cup, two-cup, pot-for-one or bulk brew sizes up to several litres.

l String and tag: this comes as a one-cup tea bag with string attached and a tag that remains

outside the cup or teapot for easy and quick identification of the tea by the customer.

!Envelopes: this is again a string and tag tea bag but in an envelope for hygienic handling. It

is used for trays for in-room tea and coffee-making facilities.

l Instant: instant tea granules.

l Pods: these are specially designed individual portions of tea that are used in proprietary tea

and coffee makers. Each pod makes one portion of tea and the pod is then

Storage

Tea should be kept:

l in a dry, clean and covered container

l in a well-ventilated area

l away from excess moisture

l away from any strong smelling foods as it very quickly absorbs strong odours.

There are many more Types of teas are also there like japanese teas , iced tea, matcha tea ,earl grey etc every type has its own quality like herbal tea , caffeine free and so own comment below your favorite one .

what is wine

2020-05-10T18:36:00.005+05:30

Adarsh yadav

What is wine

This blog is basically about the structural components of wine . Along with the types of wine and grapes variety,

Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes.

The fermentation takes place in the district of origin, according to local tradition and practice.

Only a relatively small area of the world is wine producing. This is because the grape will only

provide juice of the quality necessary for conversion into a drinkable wine where two climatic

conditions prevail:

# sufficient sun to ripen the grape

# winters that are moderate yet sufficiently cool to give the vine a chance to rest and restore

its strength for the growing and fruiting season.

These climatic conditions are found in two main wine producing zones, which lie between the

latitudes 30° and 50° north of the equator and 30° and 50° south of the equator.

Three-quarters of the world wine is produced in Europe (often referred to as ‘Old World’) and

just under half in the EU. France and Italy produce the most wine, with Italy being the next

largest producer followed by Spain and Germany, and Portugal. Outside Europe (often referred

to as ‘New World’), the largest producer is the USA followed by Australia, Argentina, Chile and

South Africa.

wine world

Classification of wine

message me for the presentation .

structural components of wine

A good bottle of wine includes structural components that define the taste of wine .

It is necessary to know about these components because of these things only wine structure depends so let start

Grapes

grapes physical structure

It has physically 20% skin , 75% pulp, 5% seed . And chemically it has 70% water, 15% sugar, 10%acids /proteins/materials and other,4%cellulose , 1% oil.

chemical structure

FACT

For making one bottle of wine approximately 9.5 kg or 21 lb grapes are used.

so when the grapes is crushed . This is the composition that goes to the fermentation vat , because of fermentation the amount of sugar converts into alcohol obtaining the liquid which is called WINE.

Chemically wine is an acid alcoholic solution with other phenolic and Aromatic components . And as density of sugar is different from the density of alcohol , so its distribution of component are different after . But wine on an average again after

85% water , 12% alcohol , 3% other but in actually that 3% is very important for us it consist of

TASTE , AROMA , TEXTURE are came into these 3%..

ALCOHOL

As we all know that alcohol is an important factor in the wine . The higher component in wine is alcohol which plays a role in wine structure also in the way we perceive aromas and flavours though there is an trace of alcohol molecules which come from the sugar in the berry. The sugar molecules transform into alcohol that means more sugar leads to more alcohol in the wine . But how does the alcohol effects the texture here is the simple rule,

THE MORE ALCOHOL --------> THE MORE BODY PERCEPTION

So high alcohol wine is also full bodies wine ,and as a by-product also appears the glycerol ( it is an mouth coating texture also sweet taste) ,

How does Alcohol effect the aromas and taste ?

The ethanol which is the main alcohol in wine taste the sweet but when is too high generally over the 15 % alcohol by volume it can mask the rest of the aromas.

High alcohol turns the burning sensation in your nose and mouth ,It means the grapes have high amount of sugar and very few acids like an overripe grape so mainly high A.B.V the wine losses its freshness and characters and it something called as over cooked. So it depends a lot how the rest of the wine components are balanced in the wine and it said that Its very difficult to find out the well- balanced wine when the A.B.V is more than a 15% .

ACID

The another components was acids it provides the sourness and fresh feeling in the tongue and it also serve the define fruit flavour. I mean the correct amount of acidity is good because it enhance the taste like in lemon that's is better and more tasty when you feel the sourness . The acid is integrate ,evolve and transform into sugar , typically the higher temperature the faster this acid degradation . Those worm areas produce grapes with less acid are more sugar than the cooler one ,also a good acid level help the wine to age well and not to become dual and flat among the years. Best thing to remark about the acid it is not only the amount of it but also the quality of the acids you can imagine it is not the same the acidity of a green apple or the acidity of vinegar.

TANNIN

The tannins are the components responsible for the structure of the wine chemically they belongs to the group of substance that called phenolic components. Among this phenolic components we can find molecules responsible for the color of the wine called Anthocyanins or the famous mainly associated and discussed with the antiox capacity of wine. but lets focused on tannins because they affects the taste of the wine tannins are mainly present in the skin stems and the seeds of the grapes but also in the wood so , wine that have been fermented in contact with the skins or the stems or aged in the oak barrels have tannins . It means red and reserve wine but also the white wine if they are ever been aged in oak barrels , tannins in wine are describe as structure they produce a sensation dryness in the mouth because tannins associated with saliva in the mouth causing this dryness . Tannins are also responsible for the bitter taste that we can notice mostly in the center and the back of our mouth . The taste of tannin is depends on the grape variety look at the scale which is given below

LESS TANNIN – Gamay – Pinot Noir – Sangiovese – Grenache – Zinfandel – Syrah – Malbec – Merlot – Mourvèdre – Cabernet Franc – Cabernet Sauvignon – Petite Syrah – Nebbiolo – MORE TANNIN

Also the management of wiener or the wine making process affect the perception of tannins because they evolve during the ripeness and once the wine is done with the time in oak barrel or the time in the bottle , So its not only the amount of tannin in wine it also the quality of them .

One interesting thing about tannins that food can change the perception so when the high tannin wine is dries you mouth you can pair with the oily food like - lamb, pork chops or cheese because then you mouth will indicate very pleased and sensation . At the last tannins produce by the plant and they are natural preservative so wine with proper amount of tannins are aged better

SUGAR

Sugar is like we all know is responsible for the sweet taste and its also very useful to balanced the high acid wine . The sugar of the wine comes from the grape an during the fermentation it is transform into the alcohol, This process the sugar is also the different types some of them is easier to transform then others so when the fermentation process ends it could be an still traces of sugar that its not been transformed into alcohol by the juice this low sugar content that make wine micro biologically stable , and this low amount of sugar is called residual sugar and depending how much it is and which specific type it is the wine will be more and less sweet . In European regions dry wines cannot have more than 1% sugar and they need at least 4.5% sugar to be labeled as sweet wine but actually the most famous sweet wine have more than this like port that has 8 % Sauternes 15% , sweet Riesling up to 30 % and sherry up to 40% .

Dry wines are less than 0.5%
Off-dry wines are between 0.6% and 1.9%
Semi-sweet wines are between 2% and 6%
Sweet wines are over 6%

If you want to compare it, a regular coke has around 11%.

AROMATIC

It means the natural tendency of wine to show up fruit like aromas and flavour as a consequence of the aromatic components of wine . The aromatic components belongs to the different category of the chemical substances that are the molecules responsible for the aromas and flavour these molecules can come from the grape variety come from the fruit , flower, herbs these are called primary aromas . And they can also be produce during the fermentation as the aromas of cheese, dough, butter etc also called secondary aromas. And it can also be appears during aging in the oak barrels or in the bottle .

Kitchen Tips

2020-05-06T01:21:00.000+05:30

Adarsh yadav

Kitchen Tips

If the pineapple turns sour, then put the succulents in the pineapple and keep it in the freeze.

If the dried corn is kept in the sun one day and then cooked then popcorn is easily made.

Put a handful of rice in a bottle of salt in the rainy season, then there will be no salt water, but salt will rise.

If the egg is dipped in water, then the egg remains fresh.

To remove kira in rice, keep dry red chillies, garlic and labang in the rice.

If it freezes by staying in the bottle for many days, then keep the bottle in hot water. It is never bad.

At the time of boiling the milk, put it around the bowl, then after boiling the milk, do not sing out of the pot.

If you keep raw banana and lemon in water for 1 hour every day, then the taro remains fresh for more days.

If you keep the potato dipped in salt water after cutting, then the potato will not work.

If the vegetable becomes more spicy then add 1 teaspoon of sugar.

If you get Sahad in mint sauce, then the test is very good, definitely prepare it once.

It is much crisper than frying the machete with good frying and frying it in it.

Mixing mustard oil in ginger paste and keeping it, ginger paste is good for a long time.

Basic wine testing techniques

2020-04-27T13:04:00.001+05:30

How to find our perfect glass of wine 🍾

If you are a wine lover you have a lot of choices for the perfect glass of wine. But when it is presented with the thousands of options that create confusion in our options which one is suitable for us.

For clearing such confusions this blog is very useful .i will also try to make the whole blog on the wine to brush up your knowledge of wine. I'm having few hacks to choose you a bottle of wine favourite flavour but that will discuss after the wine tasting techniques

WINE TASTING NOTES

Add caption

Vineyards wine tasting should be both rewarding and memorable. It should excite the senses, and most importantly, it should be fun. Even though many assume that wine tasting is sipping, swishing, and swallowing – many are amazed to find that there is even more to it!
Wine tasting is an art, and when done correctly, is quite fun.
So then, how do you taste and evaluate a glass of wine?
Take charge of the wine experience and try your chances as a master sommelier
with the 5 S’s: See – Swirl – Sniff – Sip – Savor

SEE THE COLOR

A wine’s colour is better judged by putting it against a white background. A good sommelier will always pour enough wine in your glass so you can see and interpret the colour of wine from where you're sitting. The easiest way to assess the colour of a wine is to hold the glass at a 45-degree angle against a white background in a well-lit room.

With white and rose wines, we look at the base of the glass where it joins to the stem. Look straight in the middle as the light in the room can change the colour at the edges of the wine. Whites tend to drift from water-white to lemon-green to lemon, gold and amber with age. They will also look fuller bodied as they get older. Similarly rose wines will move from salmon pink to pink and then orange-pink, often getting more amber should you age them.

Red wines are assessed by looking at the rim of the wine. Reds tend to move from purple to ruby, garnet and then brown with age. Unlike white wines, reds will gradually start to look lighter-bodied with age - although this doesn't mean they are actually any less full-bodied in the mouthfeel!

NOTE:- white wines gain colour as they age, while red wine loses colour.

SWIRL

Without having tasted the wines, one does not know if, for example, white wine is heavy or light. Before taking a sip, the taster tries to determine the order in which the wines should be assessed by appearance and nose alone. Heavy wines will be deeper in colour and generally more intense on the nose. Sweeter wines, being denser will leave thick, viscous streaks (called legs or tears of wine click on the link to know more ) down the inside of the glass when swirled.

SNIFF/SMELL

The smell is the main sense used in wine tasting, so sniffing the wine before the initial step is

essential. A wine’s quality can be judged by its bouquet and taste. The easiest way to start smelling a wine is to give it a good swirl and stick your nose right in. Breathe in slowly. Just think about the first flavours you get: you may get fruit (citrus, orchard, tropical, stone), you might get kernel (nuts or biscuit), malolactic (cream, butter), lees (yeast, brioche), perhaps vegetable (green pepper, cut grass) or oak (leather, cedarwood, vanilla and so on).

The important thing with smelling is there's no wrong answer. Just say what comes to mind. This will help you to identify other wines later on because you'll know your personal perceptions - try not to listen to what others say!
NOTE:- Did you know that 60% of what we taste is from what we smell? This is why things taste quite a bit different when we have a cold.

SIP

Take a slightly larger sip than usual and hold the wine in your mouth for 3-5 seconds letting it coat the surface. Once inside the mouth, the aromatics are further liberated by exposure to body heat and transferred retronasally to the olfactory receptor .some wine to need food, but generally, you can get a good impression, from your first sip. If it's wine number one of the day the acid or tannin might shock you, so do this twice just to get your palate in check.

The second time you taste can be a little more "pro". Drink a little and gently suck air over it. This will release more levels of flavour in the wine and let you better assess the structure. Think about the following:

Is the wine dry or sweet? This is a sliding scale. Think about where it fits in the context of other wines you've tried.
Acidity is best identified in the back of the mouth where the molars are. Is it low, medium or high? Does it balance with the rest of the wine or stand out like a lemon?
Texture and tannin are next. Does it make your mouth feel dry? Is it creamy? Are you thinking rounded or crisp and steely?
Alcohol is the feeling of heat. It's either very well balanced and unnoticeable or hot and undesirable. Think about alcohol in the context of the rest of the wine. Is it working for you or not?
the body is all about texture. Think about milk being skimmed, semi-skimmed and full fat. In the same way, wine is light, medium or full-bodied
Flavor intensity. Is it pungent subtle?
Flavor profiles are like aroma where we're looking for fruits, kernel, malolactic, lees, vegetables, oak and so on.
Maturity is the final point. This is ultimately a feeling of how well integrated the wine is. Also, youthful wines will be fruity while mature wines will have more tertiary flavours like milk, butter and brioche for example

SAVOR

The finish is the sensation you get from actually wallowing the wine and it can be very different from the taste you get on your palate. What you want to look for is an alcohol taste (there shouldn’t be one) and the length of time the wine taste stays with you. This length of time is called the finish and some wines can linger for as long as a minute. Also, co, consider the balance of the wine; do any tastes dominate or are this a well-defined bottle.
Now you know how to taste wine.

IF YOU VISIT ANY VINEYARD OR WINE TASTING SESSION. THERE ARE FEW QUESTION YOU CAN ASK FROM THE PERSON IN THE TASTING SESSION

1) what is the history of the winery/vineyard?
2) which grapes are grown at this vineyard?
If you’re at a winery, then it’s worth asking more about the kind of grapes they have selected to grow, and the reasons for this.

3) How are the wines fermented?
it’s good to ask a little more about the process. Some wines may be aged in barrels (this often gives an oaky taste to the wine) and others in large vats. You can find out how long the wine has spent fermenting, and how this affects the flavour and aroma.
4) Are any of these wine a blend?
It’s always a good idea to ask which blends are in the wine and what that brings to the flavour. Is there an even percentage of each grape in the wine? Getting to know the science behind the composition will help you to better understand how different flavours are put together to produce a finished product.

5)what food you pair with wine

CHOOSING A GLASS OF WINE ON THE BASIS OF YOUR FAVORITE FLAVOURS

If You Like Coffee

Or more specifically the earthy, rich and slightly bitter flavour and aroma of espresso, then you’ll love a Shiraz. It’s considered a heavyweight wine with peppery and spicy flavours. The wine is powerful and rich with a velvety smooth finish – perfect for those that like their coffee strong!

If You Like Red Fruits…

You’ll like Pinot Noir. It’s produced from red grapes and is typically lighter than other red wines. It has fruity flavours and aromas such as cherries, raspberries and strawberries. It can also have a slightly perfumed aroma mixed with a slightly earthy and herby flavour. Ideal for those that like the taste of sweeter red fruits.

If You Like Black Fruits…

Then a Tempranillo could be the one for you. With fruity flavours similar to black cherries, plums and tomatoes, the wine is medium to full-bodied and has an earthy aroma with a smooth finish.

If You Like Citrus Flavours…

You’ll enjoy a Chardonnay. Depending on the climate, Chardonnay can have more tropical flavours such as orange, pineapple and grapefruit. The origin of the wine also plays a part and means it can range from light and zesty to creamy with coconut and vanilla flavours.
If you already have a favourite but would like to try something new here we are a few options

If You Like Cabernet Sauvignon, You’ll Like Rioja.

Rioja has a similar structure to Cabernet Sauvignon, which is why many people often like both. If you enjoy the taste of red fruits that come through in a Cabernet Sauvignon then you’ll love a Rioja as it is said to be even more aromatic. The Spanish wine draws on prominent flavours such as cherries, raspberries and strawberries.

If You Like Merlot, You’ll Like Grenache.

While Grenache doesn’t taste exactly like Merlot, there are certain similarities that can be appreciated. With both, raspberry flavours are present although with Grenache there are hints of strawberry, citrus and cinnamon present.

If You Like Pinot Noir, Try Gamay Noir.

Gamay Noir is similar in taste to Pinot Noir and is a light-bodied wine. It has tart flavours that are enhanced by red fruits such as cherries, raspberries and plums. It also has earthy notes complemented by delicate floral aromas. Often more competitively priced than Pinot Noir, it’s worth trying as a refreshing alternative.

If You Like Chardonnay, You’ll Like Riesling.

Slightly lighter than Chardonnay, Riesling wines are defined by their fresh taste. With apple, peach and pear flavours prominent throughout, this wine manages to be both sweet and crisp. There are also delicate aromas running through such as honey, jasmine and lime.

If You Like Pinot Grigio, You’ll Like Albariño.

If you find yourself reaching for the Pinot Grigio, how about switching out for an Albariño? Popular in spain, the dry white wine is crisp with citrus flavours and peachy, floral tones. The aromatic wine has fantastic acidity, and is a firm favourite in the summer months.

For more information you can also click on the links below
language of wine

if you like this article don't forget to FOLLOW & COMMENT
for more updates also follow me on Instagram

The language of wine

2020-04-21T12:39:00.001+05:30

Terminology

What is wine?

Wine is an alcoholic beverage typically made from fermented grapes.

Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide and heat. Different varieties of grapes and strains of yeast produce different styles of wine. That topic will be covered by another article.

Here are some key terms

Acidity:- Acids are found in the grapes and come out during the fermentation process, that's why wine has a crisp and sharp taste. There are numerous types of acids that are found in all wines. Wine from a hot climate, and got vintages tends to be lower in acidity. Wine from cooler climates are higher in acidity

Acetic:- All wine has some traces of acetic acid, which offer a vinegar scent. Too much of acetic destroyed a wine. Acetic cause behind volatile acidity or VA.

NOTE - too much acidity makes a wine sour and feels sharp, lean or angular. Not enough acidity will make wine feel flabby.

Aeration:- when you add air in wine to enhance their perfume become more noticeable.

Aftertaste:- This is one of to most important components to great wine. The length of time a wine spends in your mouth once you've finished tasting that is what we pay for the good wine. It also depends on which part of the tongue the wine has come into the contact with.

Aroma:- The sent of wine

Age:- wines that can be aged are the high quality as they get better with cellaring. Aged wines Are bottles that have been cellared.

Note - cellaring means, the process of storing and protecting bottled or barreled wines from the environment influences such as heat, light, humidity, and movement is known as cellaring .and it also enhances the flavour, aroma, and complexity of developing maturing wine. The temperature of collaring around 50 to 58 Fahrenheit with a humidity level

Aggressive - An aggressive wine is too high in acidity. This term also describes winners with hard tannins.

Alliers:- The forest region of France where troncais grows. Wood from the troncias oak trees produces the best oak for use in wine barrels, due to its right grains.

Angular:- These wines are lean. They are opposite of round or fleshy.

Anthocyanins:- pigments that give red wine it's colour.

AOC:- Appellation d'origine Controllee it's a French government certification awarded to select regions for agriculture product that is most often for wine or cheese.

Backward: Backwards is used to define a wine that is tight, closed in or reserved. This means the aromatic and other qualities in the wine are not available to the taster. This is often a normal trait in young wines.

Balance: Balance is one of the key traits all great wines share, regardless of where they come from. The term is used to say all the elements that make up the wine, acid,.

Barrel or Barrique: A vessel to age wine which is usually made from oak.

Barrel Fermented: Wines that were vinified in barrel instead of vats or tanks. This takes place more often with white wines. However, some producers barrel ferment red wine. This is known as micro vinification

BDX: Abbreviation for Bordeaux

Blend: When one or more grape varieties is used to produce the wine.

Blind Tasting: The identity of the wine is hidden from the taster. In theory, this allows for an unbiased evaluation of the wine. Single blind means the type of wine is known to the taster, but not the specific wine. Double blind means, the taster has no prior information on the wine.

Body: Body is a term used to describe the weight and feel of wine. Full bodied wines are normally high in alcohol.

Bold: Red wine with dark color, high alcohol, with concentration and intensity, that is usually in a forward style.

Bordeaux Wine: Area of southwest France famous for producing of the worlds best wines that are a major focus on this web site.

Bottle age: All quality wines need to be aged in the bottle before being opened. For some wines, this could be a few years. Other wines (for example the First Growths from Bordeaux) in select vintages require 30 years or more to become mature.

Bouquet: Different than perfume, this denotes a mature, or maturing wine with secondary characteristics, other than primary fruit scents.

Botrytis Cinerea: This special fungus, known as noble rot is how most of the world’s sweet wines are made. See Sauternes for a more detailed explanation.

Bricking: When red wines mature or age, they lighten in color and move from purple, to dark red, to ruby and finally to the color of brick. This is the same term as browning.

Brix: The measurement of sugar content.

Cabernet Franc: Important blending grape used in Bordeaux in the Right Bank and the Medoc.

Cabernet Sauvignon: The key grape used to produce Bordeaux wine from the Medoc.

Chardonnay: The world’s most popular white wine grape.

Complex: Complex is an important quality in a great wine. Normally associated with aromatics, the term is used when a myriad of scents or fragrances are found in a wine's perfume.

Concentrated: Concentrated is the opposite of light. Concentrated wines display a wealth of fruit, richness and depth of flavour, as well as raw materials.

Decadent: Decadence in a wine is a good thing. They are rich, sexy, opulent wines with mouth-coating textures.

Decanting: Decanting is the practice of pouring wine from a bottle into a larger container. While special decanters for wine can be purchased, even an everyday pitcher will work fine. Decanting is done for two reasons. Removal of sediment from older wines, or to allow air into a young wine, for the purpose of allowing them to soften in texture and display more aromatics.

Delicate: Light wines are delicate. This is not a quality to seek in Bordeaux. It is better suited for some white wines and Pinot Noir.

Dessert Wine: Created for tax purposes, dessert wines are wines high in alcohol ranging from 14% to 24% alcohol. Many riper styles of California Cabernet Sauvignon and classified as a dessert wine, due to their high alcohol levels.

Double-Blind: When wines are double tasted double-blind, no information of any type is given to the tasters.

Double Decanting: Double decanting is the act of pouring wine from the bottle into a decanter. Washing the bottle out with clean water to remove any sediment and then pouring the wine back into the original bottle. This adds twice as much into wine than ordinary decanting.

Dry Wine: Dry wines are red or white wines where all the residual sugar has been fermented.

Earthy: Earthy wines smell of mushrooms, forest floor or truffles. This is a positive attribute that is experienced in older wines, especially, Bordeaux wines.

Elegant: Wines with elegance are in balance with soft, refined characteristics and textures. They are never heavy.

Exotic: Positive term used to denote unique, opulent textures of a special nature that are only found in the best of wines, in select vintages.

Fermentation: The process of turning sugars into alcohol, also known as alcoholic fermentation.

Filtered: Filtering is the process of removing solid particles by having the wine move through a filter.

First Growths: Term for the absolute top Bordeaux wines, as defined by the French Government in the official 1855 Classification of Bordeaux wine.

Flabby: Flabby wines are low in acidity and lie there in your mouth. They are heavy and not fun to taste.

Fleshy: Fleshy wines are full-bodied concentrated and round or opulent textures.

Flight: When more than one wine is poured at the same time.

Floral: Red and white wines can be floral. For example, Bordeaux wine from Pomerol and Bordeaux wine from Margaux often displays a floral component.

Flowering: The time of year that the initial floral blossoms form on the grapevine.

Fortified Wine: Fortified wine is produced by the addition of brandy or other spirits.

Fourth Growth: Term for a chateau in the 1855 Classification of the Medoc that earned the fourth-highest level of classification.

Full-bodied: Full-bodied wines are most often high in alcohol, glycerin and concentration.

Gravity Cellars: Gentle method for moving wine without using pumps and only using the force of gravity.

Green Harvest: Green harvesting is when a grower removes unripe grapes to help lower yields and increase the concentration for the remaining grapes.

Hectare: European term of land measurement that is equal to 2.47 acres of land. All French vineyards are measured in hectares.

Honeyed: A common trait in sweet wine whites which have a honey character.

Ice Wine: Low alcohol sweet wine made from frozen grapes.

Lactic Acid: A smooth textured acid that is the by-product of malolactic fermentation. This is the same acid that is also found in milk.

Late Harvest: Late Harvest wines are sweet wines produced from grapes that are allowed to over-ripen on the vine.

Legs: The clear, viscous tears that run down the side of your glass after swirling your wine. The tears or legs are formed from the glycerin in the wine. This along with colour are the first two things a taster notices in a wine.

Modernization: What happens to wine through oxidation. Wines that are maderized show aged colors and a lack of fruit, similar to what is found in Madeira wine.

Mature: A mature wine has aged to the point in time that all its elements come together; tannins, fruit and acid. At this time, the wine has also taken on secondary aromas and flavours.

Medium Bodied: Term for wines lacking the same level of concentration found in full-bodied wines.

Mid-Palate: The mid-palate is the middle of the wine tasting sensation that takes place after the initial taste and the finish. This is the point in time where the majority of the flavours are released and experienced.

Must: Freshly pressed juice, seeds, stems, skins and sometimes stems.

New Oak: The first time a barrel has been used to age wine. Barrels can be used numerous times.

Noble Rot: Grapes that have been attacked by Botrytis, which is needed for the production of many sweet wines, especially in Sauternes.

Oaky: Wines that are too oaky, often smell of vanilla. Those wines usually spent time in French oak barrels. Wines that are oaky that resided in America oak, often smell of dill pickle.

Oxidized: Oxidized wines have experienced too much air. They can become brown or bricky in colour and taste like Sherry.

pH: Term of measure for acidity in a wine. Wines with high pH have low acidity. Wines with low pH have high acidity.

Pop and Pour Common method of opening a wine bottle by the act of simply removing the cork and pouring the wine. Popped and poured wines are not decanted.

Press Wine: Essentially the second pressing of the pomace, which is made from the grape skins, seeds and pulp after the fermented juice is removed from the solid materials. Press wine provides more tannins, colour and potential flavours and can be blended in or not, depending on the vintage and the choice of the winemaker.

Pure: Purity is a good thing in wine, and hard to find. Wine with purity allows the true expression of the fruit to come through. Think of tasting a sweet, ripe berry off the vine.

Red Table Wine: Created for tax purposes, red table wines vary in alcohol from 11%-14%. This is the same as a Table Wine.

Ripe: A ripe wine is one that is produced wine is ripe when its grapes have reached the optimum level of maturity.

Secondary Aromas: This is what happens to the scent of wine once it matures. It develops tertiary, non-fruit aromatics like truffles, tobacco, leather, tar, cedar and spice. This is a positive term.

Smoky: Some wines offer scents of smoke, fire, char or burnt aromas. This happens either because of the char in the barrels, the soil or the grapes.

SO2: Chemical compound shorthand for sulfur dioxide, a gas which is used as a preservative agent to help avoid oxidation.

Soft: Soft wines are round, elegantly textured and can be low in acidity.

Sorting: Sorting is the last step before fermentation. During sorting, the winemaker removes all the unripe grapes and other unwanted material. Sorting can be done by hand or with new, optical sorting machines or other techniques.

Spoofilated: Ridiculous term used by detractors of Robert Parker for wines they deem were produced using some of the more modern, widely accepted wine making techniques.

Syrah: The only red grape used in the Northern Rhone and an important blending grape for Chateauneuf du Pape.

Sweet Wine: Sweet wines are red or white wines which have varying degrees of residual sugar remaining.

Table Wine: Table wines do not denote quality, or a lack thereof. It is a degree of measurement for all wines that range from 11% to 14% alcohol.

Tannin: Tannins which are extracted from the grape skins and stems, coupled with acidity and alcohol, are the backbone of a wine and one of the key components to a long life. Tannins need to be ripe for a wine to feel good in your mouth, Unripe tannins can make your mouth feel dry or make the wine seem hard.

Tartaric Acid: The small, harmless crystals found at the bottom of a wine bottle. The crystals are harmless, odorless and lack flavour. They occur naturally when some wines age.

TCA (2Trichloroanisole) TCA is the chemical compound that is the main cause of cork taint in wine.

Terroir: A sense of place created from numerous environmental factors ranging from soil types, exposure, climate, topography and various other elements specific to the unique location. Those factors have a real effect on the vine and its expression of character on the vines and in the grapes. Terroir can be affected severely by the choices the winemaker takes in the cellars and in the vineyards.

Tobacco: Tobacco is a common smell found in mature wines, especially from Bordeaux. The aromas can range from cigar tobacco to ash or even pipe aromatics. This is a positive trait.

Torrefaction: Coffee with vanilla aromatics, with scents arising from the oak barrels during the ageing process.

Ullage: Term for the air space between the wine and the cork. The level of ullage can determine the potential level of quality in an older wine.

VA: VA is short for volatile acidity.

Vieilles Vignes: French term for old vines. Grapes from old vines have a minimum of 35 years of age. Old vines can producer better, more concentrated fruit, with naturally lower yields. Vines in some areas like Chateauneuf du Pape can be more than 100 years of age.

Vin: French term for wine.

Vin de Paille: Sweet wines that are produced by allowing the extremely ripe grapes to dry out on straw mats to decrease their juice while increasing their sugar levels.

Viticulture: The study and, or act of grape growing.

Woody: Woody wines are oaky. They feature strong, often overwhelming scents of vanilla, coffee or smoke. They can also feel dry in the mouth. This is a flaw.

Yeast: Yeast helps the process of converting sugar to alcohol during the fermentation process.

Born As Seed Vanished As smoke

2020-04-19T15:01:00.000+05:30

Cigar

The word cigar originally derives from the Mayan sikar ("to smoke rolled tobacco leaves"—from si'c, "tobacco"). The Spanish word, "cigarro" spans the gap between the Mayan and modern use. The English word came into general use in 1730.

The origin of cigar is unknown .

Historians generally believe that the cigar was invented by the ancient Mayans, who would wrap the tobacco in a palm or a plantain leave and smoke it. Archaeologists have even discovered an ancient Mayan pot from the 10th century that depicts a Mayan man puffing on one of these very early cigars. When Christopher Columbus came over to the New World he was one of the first Westerners to discover tobacco. The local Indians showed him how they smoked the tobacco leaves and Columbus and his lieutenants quickly adopted the habit. When they brought the idea back home, smoking became quite popular in Spain and Portugal. The French ambassador to Portugal, Jean Nicot, popularized cigar smoking in France and nicotine was named after him. It was around this time that manufacturers in Spain started wrapping the dried tobacco in papers rather than leaves. After that, many companies started to grow tobacco and mass-produce cigars

Cuba's fertile land and favorable climate allowed all three types of tobacco leaves used in a cigar — the wrapper, filler and binder — to be harvested on the island, and sailing ships were soon distributing Cuban tobacco from Europe to Asia. Columbus had claimed Cuba for Spain, and the Spanish soon cornered the nascent industry, mandating in the 17th century that all tobacco for export be registered in Seville; they later tightened their stranglehold on the market by forbidding Cuban growers to sell the crop to anyone but them — a monopoly that persisted until 1817.

everything is explained in ppt

Selection and smoking

* Cigar boxes should be opened carefully with a blunt instrument.

* To extract a cigar, press the rounded head and the cigar will tilt upwards for easy extraction.

* Cigars should not be handled before selection. Rolling a cigar near the ear, sometimes called

‘listening to the band’, says nothing at all about the cigar and simply damages it.

* The appearance of a cigar should be smooth, firm and even to the touch. It should always

be the same size and colour as its partners in the box. The wrapper (outer leaf) should have

a healthy glow to it and the open or cut end should be smooth and even.

* The band or identification tag should only be removed if the customer requests it. If it is to

be removed it should be done carefully as moving it up and down can damage the cigar.

Even if peeled off gently, it can still rip the tobacco leaves.

* When cigars are not pre-cut a V-shaped cigar cutter is required to cut the end, thereby

facilitating maximum free draught and ease of smoking. Do not make a small hole with a

match or cocktail stick, as this will leave a moist tar concentrate, which imparts a very bitter

flavour as the end of the smoke is approached.

* To light a cigar use the broad flame of a long match, a cedar wood spile, or a gas lighter,

rotating the cigar to achieve even burning and periodically moving the cigar through the air

to encourage burning.

FACTS ABOUT CIGARS

By the late early 1900 s there was an 10,000 cigars company's operating in U.S
The first Spanish cigar company was established in Cuba.
Did you know that in 2017, more than 330 million cigars were imported into the United States?
It took a long time to harvest and manufacture the cigar your smoking. It takes between 40-60 days to harvest tobacco plants. After this period, the tobacco is cured. While the curing process imparts flavor into your cigar, it can take up to five years to finish.

TEA - The journey of leaf part 2

2020-04-16T18:50:00.000+05:30

CHAI - The Indian style of drinking Tea

Tea means chai in India . Chai is just like second largest Indian drink after Water .

Basically it is an infusion of a strong black tea that's been simmered along with milk ,sugar/honey/jaggery and sometimes spices. You simmer the infusion of tea and milk at a medium-to-high heat for a couple of minutes. simmering helps combine the tannic strength of a black tea with milk to produce a creamy liquor with a dense texture.

CHAI TEA what world refers actually it is a spice tea blend that can be consumed with milk and that in Indian is very famous and called Masala Chai. There is no define recipe of masala chai it's differ from region to region .However there are some staple spices that can be notice in most spiced chai blends - cardamom , ginger , cinnamon , fennel seed and clove .

CHAI SUTTA

A New Trend started in India specially from youngster

smoking is injurious to health the content of articles no way supports and promotes . kindly comments you opinion about this artical

Chai sutta a common slang used in India between youngster that is very famous all over the nations , there is an reason behind there popularity . The combination of tea and cigarette acts as mind stimulation that people enjoy .

Many people don't know that tea contain nicotine compound also found in cigarette, potato, eggplant etc.

An scientific studies that chai and cigarettes are associated with relaxation , enjoyment and taking a break and nowadays its is also called as 'Chai-Sutta time.

There is an another story of chai sutta told my friend and also have an psychological reason behind that addiction is usually the mouth goes dry while smoking and people look for cheapest liquid available so that Tea become the natural choice because the combination of both enhance the flavour , making it addictive. It is double the amount of nicotine as i told that tea also contain nicotine .

NICOTINE

The small amounts of nicotine in tea are absorbed via your digestive tract via a process that can take a significant amount of time — whereas the nicotine in cigarettes affects your brain almost immediately.

Ice - breaker

Chai sutta gather around the people with a sutta and one hand with chai and no wounder , one turns out to be best buddies for your chai sutta times . In India you can easily find the streets vendors who individually sell a cup of tea and a single cigarette as a 'COMBO PACKAGE.

LIST OF MOST POPULAR CHAI ACROSS INDIA

Masala Chai
A tea spiced with Indian flavors, and desired greatly on cold mornings. The most common spices used are cardamom, clove, black pepper, cinnamon, ginger and nutmeg. Recipes use some or all of this in varying proportions.
Adrak or Ginger ChaiAdrak or ginger chai is a hot favorite, especially during winter. Grated ginger is added to the tea pot while the tea is brewing. This is also considered the elixir for colds because of ginger’s reputation for clearing sinuses.

Elaichi or Cardamom ChaiAnother hot favorite, this uses freshly ground or powdered cardamom. It’s sweet from the cardamom and is a refreshing choice of chai. Cinnamon can also added grated or powdered.

Bombay Cutting ChaiMade famous in Mumbai or Bombay, the Cutting Chai is called so because the flavor of the tea is said to be so strong that it is only served by the half-glass. It’s a modified masala chai and is served in small ‘cutting glasses’ instead of cups, and is a best-loved from ‘tapris’ or the roadside tea stalls.

Kashmiri Kahwa Originating from Kashmir, this is a traditional green tea prepared with exotic spices. The signature flavor of Kashmiri Kahwa is derived from saffron strands, which are included in the blend. Cardamom, almonds, cinnamon and cloves are also added to the tea. This is a tea best served during brunch hours.

Sulaimani ChaiAlso, known as ‘Ghava’ or ‘Kattan Chaya’, this is a form of black tea which finds its roots in South India. The Sulaimani is basically black tea with lemon, and is best had after a heavy meal as it aids in digestion.

Tulsi ChaiKnown more for its health benefits, Tulsi Chai uses one of India’s most sacred herbs – the holy basil. Fresh tulsi leaves are added to the brew and it’s thought to strengthen the immune system and in relieving stress. This can be prepared with or without milk and the ideal time to consume is said to be in the morning.

TEA - the journey of leaf (part 1)

2020-04-15T21:10:00.001+05:30

Origin story and journey of

Tea /Chai / Cha/ Muo Cha

Before we talk about the origin of tea. we have a story of the mythical Chinese inventor of agriculture Shennong .During a long day spent roaming the forest in search of edible grains and herbs, the weary divine farmer Shennong accidentally poisoned himself 72 times. but before the poison can end his life a leaf drifted into his mouth. He chewed on it and it revived him , and thet is how we discovered tea.Or so an ancient legend goes at least. Tea doesn't actually cure poisonings, but this story highlights tea's importance to ancient china.Archaeological evidence suggests tea was firstly cultivated there as yearly as 6000 years ago or 1500 years before the pharaohs built the great pyramids of Giza.The original chinese tea plant is the same type that was grown around the world today yet it was originally consumed very differently . It was eaten as a vegetable or cooked with grain porridge. Tea only shifted to food to drink at 1500 years ago .

Origin story of tea in china

A great deal of legend and myth surrounds the story of the origin of tea. One legend says that, in the year 2737 BC, the Chinese Emperor Shen Nung noticed that a green leaf had blown into a bowl of boiling water, colouring the water and creating what became known as tea. From then on the emperor desired nothing but tea to drink. they are also draw extravagant pictures in the form of tea, very much like espresso art you might see in coffee shops today .

The Invention of Black Tea

Up to the mid-17th century, all Chinese tea was Green tea. As foreign trade increased, though, the Chinese growers discovered that they could preserve the tea leaves with a special fermentation process. The resulting Black tea kept its flavor and aroma longer than the more delicate Green teas and was better equipped for the export journeys to other countries.

Japan's Tea History

In the early 9th century, Japanese visitors to China were introduced to the values and traditions of tea. The Buddhist monk Dengyo Daishi is credited for bringing Chinese tea seeds to Japan when he returned from his studies abroad. Tea became an integral part of Japanese monastery life; monks used tea to help stay alert during meditation sessions. By the early 1300's tea gained popularity throughout Japanese society, but its early religious importance permanently colored the meaning and value the Japanese associate with tea and directly influenced the Japanese Tea Ceremony.

Russia's Tea History

In 1618, the Chinese presented a gift of tea to Tsar Alexis of Russia. Everyone was curious about the new beverage and tea quickly gained popularity. A camel caravan trade route emerged to transport tea into the country. This caravan covered 11,000 miles and took nearly 1½ years to travel by camel. To keep the tea-hungry Russians satisfied, nearly 6,000 camels - each carrying 600 pounds of tea - entered Russia each year. In 1903 the camel caravan was replaced by the famous Trans-Siberian Railway, which slashed the transportation time from 1½ years to just over a week.

Europe's Tea History

The Portuguese and Dutch first imported tea into Europe in 1610...Rembrandt was just 4 years old! England's dance with tea did not start until 1662 when King Charles II married the Portuguese princess Catherine of Braganza. Britain's new Queen had always loved tea and brought with her, as part of her dowry, a chest of fine Chinese tea. She began serving the tea to her aristocratic friends at Court, and word of the exotic Royal beverage spread quickly.

Tea as a Status Symbol

As an imported luxury, only the wealthy could afford to drink tea. The least expensive pound of tea available cost the average laborer about a month's worth of wages. The lofty tea prices made tea highly fashionable and elitist. The ability to serve and drink tea with elegance and skill marked social status and indicated good breeding and intellect. To that end, many wealthy 18th century English and Dutch families had paintings made of the family having tea.

The "Afternoon Tea"

Afternoon Tea by George Goodwin Kilburne

Afternoon tea, still a popular British institution, is credited to Anna, the 7th Duchess of Bedford , who complained of the long gap between a light breakfast and a late evening meal. To appease her cravings, she advised her maid to bring a pot of tea and light refreshments to her room. Anna soon began to invite friends to join her for afternoon tea...and the trend spread quickly.

The "High Tea"

High tea is a very much a different thing than the Afternoon tea. High tea, though it sounds more elite, is actually a 19th century working class custom. High tea is served later (around 6:00 PM) and consists of a full dinner meal for the common people. High tea is served alongside meats, fish or eggs, cheese, bread and butter, and cake. High tea is more of a man's meal, while Afternoon tea is more of a lady's social diversion.

The role of tea in globalization

The Dutch dominated the tea trade until 1678 when the British began importing tea on a commercial scale. The British Royal family, seeking full control and profits over trade, chartered the East India Company and granted it a monopoly on all trade throughout Asia and Eastern Africa. The East India Company quickly became the most powerful monopoly the world has ever known - and tea was its primary commodity. They were given the right to acquire territory, coin money, keep armies and forts, punish lawbreakers, form foreign alliances, and even declare war.

The reign of the East India Company continued until the British Parliament declared the trade routes open to competition in 1833. There were, however, many lasting effects of the centuries of dominance. The British East India Company changed the world: They claimed Hong Kong, Singapore, and India as British colonies, and prompted a global economy...all because of tea.

India's Tea History

India is the world's largest consumer of tea in the world – and the second largest producer of tea – including the world's most popular tea varieties - like Assam and Darjeeling tea. However, the growth of tea as an industry in India has been relatively recent.

Historical records indicate the prevalence of tea drinking in India since 750 BC. In the 16th century, a vegetable dish was also being prepared using tea leaves with garlic and oil. However, the credit for rediscovering tea and cultivating it at a commercial level goes to the British.

Tea Cultivation was commercialized by the British in India
Commercial tea cultivation in India was driven by British who consumed tea in enormous quantities, which they bought from China. By 1750, they were purchasing millions of pounds of tea every year from China. Even though the British managed to counterbalance it with opium trade to some extent, they found that their tea consumption was exorbitantly expensive and unsustainable.

This realisation led to a sustained effort by the British to understand tea production – and start tea cultivation in India.

Tea Producing Regions of India

Following the success of tea cultivation experiments in Darjeeling and Assam in the 1800's , Eendeavours in other parts of India with similar natural conditions were undertaken. These efforts led to a thriving tea industry in at least ten distinct tea producing regions of North-East and South India:

Darjeeling
Assam
Dooars and Terai
Kangra
Nilgiri
Annamalais
Wayanaad
Karnataka
Munnar
Travancore

Different Tea Varieties in India

Darjeeling Tea

Darjeeling has been growing the Chinese variety of the tea plant since 1841. But unlike other regions that grow this variety, the environment of Darjeeling has a unique and magical effect on the tea bush. Part of this magic can be explained by science, and part of it remains an endearing mystery. Darjeeling tea is sold at very high premiums in the international market due to its Muscatel flavour (or a musky spiciness). This flavour cannot be replicated in any other market because Darjeeling tea has a geographical indication .

Tea plantations in Darjeeling are situated at altitudes between 600 metres and 2,000 metres above sea level. The soil, the intermittent clouds hovering above the mountains and the bright sunshine - all contribute to the magic of Darjeeling tea. Plucking Darjeeling tea leaves is a slow, exacting and time consuming process.

Assam Tea

The state of Assam (name derived from Asom, meaning one without equals), which includes the northern Brahmaputra valley, the middle Karbi and Cachar hills and the southern Barak valley, is home to the single largest contiguous tea growing region in the world.
Assam is also home to India's largest tea research centre, which is located at Tocklai in Jorhat, and is managed by the Tea Research Association.

Dooars and Terai Tea

The first plantation in Terai was named Champta, and it was set up by James White in 1862. Subsequently, the Dooars region saw its first tea plantation in the form of Gazeldubi. In Dooars, the Assamese tea plant was found to be more suitable.
Today, Dooars and Terai have a combined annual production of 226 million kg of tea, which accounts for around 25% of India's total tea crop.

Kangra Tea

The Kangra district in Himachal Pradesh was deemed as a potential tea growing region by Dr. Jameson in 1829, following a feasibility survey. He brought Chinese tea plants from Almora and Dehradun and had them planted at Kangra, Nagrota and Bhawarna.

The Kangra region is famous for its range of green teas (Hyson, Young Hyson and coarse grades) and black teas (Pekoe, Pekoe Suchong, Coarse teas and Fannings) and are globally renowned for their exquisite flavour.

Nilgiri Tea

Initial experiments with tea cultivation commenced in the Ketti Valley in 1853, and commercial production was first undertaken in the Thiashola and Dunsandle Estates in 1859. Over a century later, Glensmorgan emerged as the first estate in South India to produce green tea in 1969.
Nilgiri tea has also been registered as a GI in India, and around 92 million kg of this tea are produced every year - around 10% of India's total tea production.

Types of Tea

Four main types of tea are produced based on how tea leaves are processed2:

Green tea (non-fermented)
Black tea (fermented)
Oolong tea (partly fermented)
White tea (least processing)

All four types of teas - i.e. green tea, black tea, oolong tea and white tea - are made from the same tea plant, Camellia Sinensis (L) O. Kuntze. How the tea ends up depends on how it is processed2 after being picked.

White tea undergoes the least processing, followed by green tea (non-fermented) and oolong tea (partly fermented). Black tea (fermented) is made to go through an oxidation process, to which it owes a distinctive flavour.

Green tea is made by withering tea leaves - and then steaming, rolling and drying them. It undergoes minimal processing, and contains 80-90% catechins and flavonols (10% of total flavonoids). The infused leaf is green, and the liquor is mild, pale green or lemon-yellow.

Black tea involves additional processing (i.e. aeration and withering). As a result, it has different levels of catechin (20–30%) and flavonoid content (theaflavins and thearubigins represent 10% and 50–60% of total flavonoids respectively).

Black tea is by far the most common type of tea produced. The infused leaf has a dark brown colour and a sweet aroma.

Oolong tea is a partially or semi-fermented tea. A full-bodied tea with a fragrant flavour and sweet fruity aroma, it has some qualities of both black tea and green tea due to its manufacturing process. It is more suitable for people who prefer a low caffeine option.

White tea is appreciated by tea connoisseurs for its unmatched subtlety, complexity and natural sweetness. It is also considered to be a far greater source of antioxidants than green tea because the tea leaves undergo minimum processing.

All four types of tea contain different types of polyphenolic compounds with antioxidant properties. So all the four types of tea are good for health. However, due to a difference in their nutrient content, they offer different health benefits.

INTRODUCTION OF COFFEE

2020-04-12T18:33:00.000+05:30

A STORY OF FIRST CUP OF COFFEE

Long time ago an legend has it that kaldi (Khalid was a legendary Ethiopian goatherd who discovered the coffee plant around 850 AD or 13th century ).

kaldi and the dancing goats

He discovered the energising effects of coffee when he saw his goats getting excited after eating some berries from a tree. then after kaldi came up with the idea of drying and boiling the berries to make a beverage some times later a passing monk observe kaldi .

the monk throw the berries into the fire , grounded it and dissolved it in hot water and so was made the world FIRST CUP OF COFFEE.

THE BEAN BELT

THERE ARE SEVEN MAJOR COUNTRIES

1. MEXICO
2. COLUMBIA
3.BRAZIL
4. IVORY COAST
5.INDIA
6. VIETNAM
7. INDONESIA

THE TOP MOST LARGEST PRODUCTION COUNTRIES ARE brazil, columbia, vietnam,

and INDIA stand 6th position in the world . The major region of coffee production in india are ( karnataka , kerala , tamil nadu )

Coffee traces its origin to a genus of plants known as Coffea. Within the genus there are over 500 genera and 6,000 species of tropical trees and shrubs. Experts estimate that there are anywhere from 25 to 100 species of coffee plants.

The genus was first described in the 18th century by the Swedish botanist, Carolus Linneaus, who also described Coffea Arabica in his Species Plantarum in 1753. Botanists have disagreed ever since on the exact classification, since coffee plants can range widely. They can be small shrubs to tall trees, with leaves from one to 16 inches in size, and in colors from purple or yellow to the predominant dark green.

In the commercial coffee industry, there are two important coffee species — Arabica and Robusta.

COFFEE PLANT

Arabica and Robusta.

ARABICA - These plants require higher altitude to grow which is about 2100 meter. almost 70% of world grow arabica coffee. Arabica beans are bigger in size and oval in shape .

taste : arabica is more acidic , aromatic and has delicate flavour with low body

ROBUSTA- These plants require lower altitude to grow which is about 1000 meters. 30% world grow these species. if we talk about size then it is smaller in size and round in shape.

Taste: Robusta has very low acidity , with heavy body and bitter flavour .

AS we talk about our first coffee cup there are lots of improvement is taken place to make an perfect cup of coffee .

JOURNEY FROM SEED TO CUP

*SEED

from the coffee tree small green cherries appear after 4-5 years.

*HARVESTING THE CHERRIES

the small cherries turn out into bright , deep red when it is ripe and ready to be harvested . Farmers pick these cherries by hand and store them into large basket or sacks.

* PROCESSING

once the beans are picked , processing must begin as quickly as possible to prevent fruit spoilage . Depending on location and local resource beans are processed in one of two ways

1. Dry method

2. Wet method.

DRYING

if the beans have been processed by the wet methods . the green beans must now be dried properly through pulping machine to prepare them for storage .

dried under the sun and monitored regularly.

GRADING AND SORTING

Grading and sorting is done by size and weight and green beans are also reciewed for color flaws r other imperfection .

IMPORTING

only the finest beans are selected and the green beans are then transported or imported to local places or other countries.

ROASTING

The beans are now roasted to enhance the flavour and to develop the rich coffee flavour

GRINDING AND BREWING

THE roasted coffee beans are grinded into power . Finally the coffee powder is brewed to make your cup of coffee'

Adschefography

MILKSHAKE

INTRODUCTION OF MILKSHAKE

How to write objective in resume for student

Tips for writing a professional resume

How to write a professional resume

Here is a list of things you need to do when writing your professional resume

How to Write a Cover Letter for a Resume

The Economic Shock of the Covid-19 Crisis

IMPACT OF THE COVID-19 OVER GLOBAL ECONOMY, FINANCIAL CRISIS AND SUPPLY CHAIN

LOCK DOWN MEASURES ON LARGE SCALE FOR COVID-19 PANDEMIC

CONCLUSION

THE INDIAN CUISINE

History of Indian cuisine

Foods you should not store in a lock down panic between freezers

Invention of Alcohol

Invention of Alcohol

Types of tea

TYPES OF TEA

White tea “Silver Threads”white tea

The basic advantage of elite tea silver threads

Black tea

How do you make black tea?

English breakfast (English Breakfast)

Green tea

Turquoise tea (Oolong)

Yellow tea

Tea producing countries

Tea may be purchased in a variety of forms depending on requirements such as:

The different means of purchasing are:

Storage

what is wine

What is wine

Classification of wine

structural components of wine

ALCOHOL

THE MORE ALCOHOL --------> THE MORE BODY PERCEPTION

How does Alcohol effect the aromas and taste ?

ACID

TANNIN

SUGAR

Dry wines are less than 0.5%Off-dry wines are between 0.6% and 1.9%Semi-sweet wines are between 2% and 6%Sweet wines are over 6%

Kitchen Tips

Kitchen Tips

Basic wine testing techniques

WINE TASTING NOTES

SEE THE COLOR

SWIRL

SNIFF/SMELL

SIP

SAVOR

IF YOU VISIT ANY VINEYARD OR WINE TASTING SESSION. THERE ARE FEW QUESTION YOU CAN ASK FROM THE PERSON IN THE TASTING SESSION

CHOOSING A GLASS OF WINE ON THE BASIS OF YOUR FAVORITE FLAVOURS

If You Like Coffee

If You Like Red Fruits…

If You Like Black Fruits…

If You Like Citrus Flavours…

If You Like Cabernet Sauvignon, You’ll Like Rioja.

If You Like Merlot, You’ll Like Grenache.

If You Like Pinot Noir, Try Gamay Noir.

If You Like Chardonnay, You’ll Like Riesling.

If You Like Pinot Grigio, You’ll Like Albariño.

The language of wine

Terminology

Here are some key terms

Born As Seed Vanished As smoke

Cigar

everything is explained in ppt

FACTS ABOUT CIGARS

TEA - The journey of leaf part 2

CHAI - The Indian style of drinking Tea

CHAI SUTTA

A New Trend started in India specially from youngster

TEA - the journey of leaf (part 1)

Origin story and journey of

Tea /Chai / Cha/ Muo Cha

Origin story of tea in china

India's Tea History

Tea Producing Regions of India

Different Tea Varieties in India

White tea “Silver Threads”
white tea

Dry wines are less than 0.5%
Off-dry wines are between 0.6% and 1.9%
Semi-sweet wines are between 2% and 6%
Sweet wines are over 6%