Black Tea Also Called As Red Tea

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Of the four tea types, black tea is allowed to oxidize the longest and is known for its beautiful red color and light sweet taste.


The Other Three Types Of Tea:
(The Chinese call it red tea because the actual tea liquid is red; westerners call it black tea because the tea leaves used to brew it are usually black.) This process produces a hearty, deep, rich  flavor. Black tea contains the most caffeine, but still has only about half the amount of a regular cup of coffee. About 75 percent of the tea produced worldwide is black tea; it is the type of tea consumed by 87 percent of American tea drinkers. 

The processing sequence for black tea is:
  1. Leaves and buds are harvested.
  2. Leaves and buds are cleaned.
  3. Leaves and buds are withered.
  4. The withered leaves are cut and fermented.
  5. When the cut leaves turn from blue-green to dark red or black, they are placed into the hot wok to stop the fermentation process and add flavor.

Oolong Tea | The Champagne Of Teas

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Oolong tea, referred to as the Champagne of teas, is a semioxidized whole-leaf tea, which retains all of the nutrients and natural healing factors contained in unfermented green tea, but without the raw, grassy taste. It falls somewhere between green and black tea, with complex flavor and aroma. The leaves go through a very brief fermentation process, which eliminates harsh irritants from the raw tea and creates the subtle fragrances and flavors that distinguish this tea from all other varieties.
Oolong legend tells us Wu Liang (who lived during the Ming Dynasty in China, around 1400 AD), a tea farmer, went out one day to pick tea, as he did every day in the tea-picking season. He had collected quite a bit when his eye was caught by a deer drinking by the river. He stopped his tea-picking activities and killed the poor animal (sorry to have to report this). He took the slain deer home, as it would provide him with a week’s worth of meals. He forgot all about his tea. When he went back to collect his load, he found that the tea had started to blacken. We know today, it had begun to oxidize.

Wu Liang thought that it might have gone bad, but decided to proceed with his traditional preparations. He dried the tea by pan-firing, as was done with the green teas of the day. When he made a cup of this tea, he was surprised to find that it tasted different than his usual green tea, and discovered that he loved the flavor. He taught his neighbors and friends how to make the new tea, and it came to be named after him. Language being what it is, the name eventually evolved from Wu Liang to Oolong.

The processing sequence for oolong tea is:
  1. Leaves and buds are harvested.
  2. Leaves and buds are cleaned.
  3. Leaves and buds are placed in bamboo containers and air is blown through them. This process is referred to as “withering the leaves.”
  4. The withered leaves are rolled, which releases the oils within the leaf. These oils mix with the oxygen in the air and the leaves begin to ferment or oxidize.
  5. When the rolled leaves reach a dark blue-green color, they are placed into a hot wok to stop the fermentation process and add flavor.

Green Tea And Its Processing Sequence

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During the Song Dynasty (960–1279 AD), production and preparation of tea changed throughout China. Even then, people were looking for convenience; a new form of tea emerged as a result of people wanting more and more tea without having to take the time to brew the leaves. 
The tea leaves were picked and quickly steamed to preserve their color and fresh character. After steaming, the leaves were dried. The finished tea was then ground into fine powders that were whisked in wide bowls. The resulting beverage resembled what we know of today as instant tea—you mixed the tea powder with hot water and voilĂ ! Your tea was ready in an instant.

This tea was highly regarded for its deep emerald or iridescent white appearance and its rejuvenating and healthy energy. This style of tea preparation, using powdered tea and ceramic ware, became known as the Song tea ceremony. Although it later became extinct in China, this Song style of tea evolved into what is now the Japanese tea ceremony that endures still today.

Today, there are between 12,500 and 20,000 green teas produced in China alone (although they are named and renamed so many times—for no apparent reason—that no one knows exactly how many there are). It is similar to wine in that respect. There are thousands of vineyards that produce wines; not all of them make it to market, or are meant to do so. It’s the same with tea in China.

There are thousands of individual tea plantations and each produces its own variety of tea. Some are meant only for an individual farmer’s consumption; others may be distributed in a local area; and still others are grown for the commercial market and shipped worldwide.

As with white tea, the bud and leaves for green tea are picked, cleaned, and dried. The tea leaves then undergo a minimal amount of oxidation. Green tea has very low levels of caffeine, and derives its distinctive, healthy good flavor from the area in which it is grown and the techniques used to produce the tea.

The processing sequence for green tea is:
  1. Leaves and buds are harvested.
  2. Leaves and buds are cleaned.
  3. Leaves and buds are dried.
  4. In Japan, the leaves are steamed, which stops any fermentation.
  5. In China, the leaves are placed in very hot woks to stop any fermentation.
  6. The tea is then rolled, cut, ground, or shaped into a form uniquely associated with the plantation on which it is grown.
Dragon’s Well is the most famous of Chinese green teas; it grows on the peaks of the Tieh Mu (t’yeh MOO) mountain range. Chinese mythology tells us that the dragon is the king of the waters. History tells us that in 250 AD, there was a drought at the Dragon’s Well monastery. A monk prayed to the dragon, pleading for rain. His prayers were immediately answered, and the tea produced there received its name.

White Tea | The Tea Of Royals

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If all true tea comes from the same plant, how are the different types created? What distinguishes one type of tea from another is the way the leaves and leaf buds are processed after harvesting; these processes vary somewhat from country to country, but the basic concepts are the same around the world. Because all tea comes from the Camellia sinensis plant, the differences are created by the length of time the tea leaves are allowed to “ferment,” or oxidize.
White Tea
White tea, which has always been revered as the “Tea of Royals,” is the most delicate and least processed tea in the world. White tea, named for the hao, or the white hair on the bud or baby leaf, is known for its mild flavor and natural sweetness. It is made from young leaves that have undergone no oxidation. 

The production of authentic white tea is restricted to a limited geographical area in southeastern China’s Fujian province. In fact, it wasn’t until the 1990s that white tea was introduced to the Western world. It possesses the least caffeine of all the tea types, and is prized for its cooling and refreshing character while delivering many antioxidant and heart-strengthening elements, and is becoming more and more popular as a result of the newfound health benefits.

White tea was being produced as far back as the Tang Dynasty (618–907 AD). At that time, the nature of the beverage and the style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into cakes and prepared by boiling pieces of the compressed tea in earthenware kettles. This special white tea of Tang was picked in early spring when the new growths of tea bushes that resemble silver needles were abundant. 

The processing sequence for white tea is:
  1. Leaves and buds are harvested.
  2. Leaves and buds are cleaned.
  3. Leaves and buds are dried.

Shrimp And Shiitake Mushroom Lumpia With Orange Chili Mint

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Yield: 24 servings
Lumpia Ingredients
  • 2 lb Diced Peeled Fresh Shrimp
  • 2 c Chopped Shiitake Mushrooms
  • 1/2 c Thin grated Carrot
  • 2 oz Bean Sprouts
  • 2 oz Shredded Kai -Choy Chinese Mustard
  • 2 oz Shredded Won Bok Cabbage
  • 1/2 oz Garlic Chopped
  • 1/2 oz Chopped Lemongrass
  • 4 ea Kaffir Lime Leaves
  • 4 oz Cooked Long Rice Noodles
  • 2 tb Chopped Fresh Mint
  • 2 oz Chopped Fresh Cilantro
  • 1/2 oz Nam Pla Fish Sauce
  • 1 oz Oyster Sauce
  • 1 tb Hot Chili Paste
  • Sesame Oil
  • Soybean Oil
  • 24 Lumpia Wrappers
Sauce Ingredients
  • 3 Oranges
  • 2 c Rice Wine
  • 1/2 c Rice Vinegar
  • 1/2 Bottle Lingham Chili Sauce
  • Fresh Picked Mint Leaves
Directions
Lumpia:
Stir fry at high heat in a equal parts sesame-soybean oil blend, ginger, garlic, lemongrass, carrot, cabbage, mustard, mushrooms, bean sprouts. Add the lime leaves, cilantro & mint and season with the oyster sauce, fish, soy and chili paste to taste, keeping the vegetables crisp. Set aside to cool. Fold in the cooked rice noodles with the vegetable mixture.

In a hot saute pan stir fry the chopped shrimp in sesame-soybean oil with chopped ginger and garlic, finishing with the same seasonings of fish soy, oyster sauce and chili paste. Combine the shrimp with the vegetable/noodle mixture. 

Assemble:
On a lumpia wrapper, place a mound of the shrimp vegetable mix, brush the edges lightly with egg, then roll the mixture up folding in the edges to close the ends. Pan fry in soy bean oil til golden brown & crispy and drain well on paper towels. Place the orange chili sauce on a plate and slice the rolls at an angle, arrange on the sauce & garnish with a spoonful of the diced fruit salsa, mint, cilantro and black seeds.

Sauce:
In a sauce pan, add the wine, vinegar, oranges cut in half and squeezed (include rind and skin). Bring to a boil. Add the lingham chili sauce, simmer for about 5 minutes,  and strain. Set aside warm. Serve immediately.

Best Ways To Lose Your Weight Permanently And Effectively

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Why People Are Not Losing Weight Despite Eating Less.
Eating less doesn't always work-If you cut out 1000 calories per day from your maintenance level, that will add to a 7000 calorie deficit in a week, there are 3500 calories in a pound of stored fat so cutting out 7000 calories should give you a weight loss of 2 pounds per week, Right ?, No wrong! It rarely happens that way!!

There is a very simple explanation to this- The body has a survival mechanism that kicks in the minute it senses that the number of calories it is getting is lesser than normal, since the human body cannot distinguish between "dieting" and "starvation", it naturally thinks that you are starving and will hold onto it's reserve of calories, thus dieting actually makes you "fat"!

So I guess it makes sense to stay away from very low-calorie diets as these affect your life in many ways like-
  • maybe initially you will lose weight but it will become progressively more and more difficult
  • binging and cravings will go up
  • your metabolic rate will slow down
  • you will feel weak and tired all the time
  • chances of rebound weight gain are high
BEST WAYS YOU CAN PERMANENTLY AND EFFECTIVELY LOSE WEIGHT-
  • Decrease only a small number of calories (for your RDA see here).
  • Start exercising a lot more to burn that fat, weight training is highly effective.
  • Divide your meals into 6 smaller meals so that your metabolism is high throughout the day, increase intake of protein(calculate the number of calories and macro-nutrients in your diet here).
  • Refrain from both fasting and feasting.
  • Remember it is more important to be fit and healthy.
  • Be patient!.
If you thought that "Nutritious" and "delicious" don't go together then you are in for a happy surprise!It is often thought that Healthy food is bland and boring and if you think so too then these recipes are just for you :)
  • Healthy wholewheat (atta) soft bread
  • Tangy pineapple rasam
  • Homegrown turmeric and a healthy burfi
  • Peach Upside down vegan cake
  • Healthy Sugarfree Cookies
  • High protein dal ke kebab
  • Double protein Besan cheelas with swiss chard
  • Tomato Soup

Fresh Berries And Vanilla Cream Sauce

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We usually think of serving fresh berries with cream, but this recipe is a favorite dairy farmer's recipe. One would at first think that dairy farmers would use cream with abandon; not so, as cream is the most valuable part of the milk. 

For special Sunday desserts, berries might be simply folded into cream to make a "berry fool," but a vanilla cream sauce such as this one, which is a thin custard that pours like cream, points out the bright flavor of juicy berries. Try this sauce also with baked fruit desserts such as apples, crisps, crumbles, or cobblers.

Ingredients (Makes 6 Servings)
  • Fresh raspberries, strawberries, blueberries
  • 6 egg yolks
  • 2/3 cup sugar
  • 21/2 cups milk
  • 1 teaspoon vanilla
Method:
  1. Pick over the berries. 
  2. In a large bowl, beat the egg yolks with 1A cup of the sugar. 
  3. In a heavy saucepan, combine the remaining sugar with the milk; heat to boiling. 
  4. Whisk about V2 cup of the boiling mixture into the yolks. 
  5. Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160°F.). 
  6. Turn the heat off and stir for 2 to 3 minutes. 
  7. Do not boil or custard will curdle. 
  8. Add the vanilla and pour through a fine mesh strainer into a serving bowl.
  9. Chill, covered. 
  10. To serve, pour or ladle sauce over servings of fresh berries.

Tibetan Timo | Steamed Rolls

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Timo are often served in place of rice, and are especially good with dishes that have gravy, such as curries. They may be eaten hot or cold. Leftover timo may be pan-fried for breakfast. Break the timo into smaller pieces and toss in light oil or butter till they become crunchy. Children, and those fond of sweets, may enjoy timo shredded into a bowl with melted butter and honey.

Ingredients (Serves 6 to 8) :
8 cups unbleached white flour
4 teaspoons baking powder
½ teaspoon baking soda
2 cups cold water

Sift the dry ingredients together in a bowl.
Gradually incorporate the water into the flour mixture by slowly pouring it into the center while mixing in a circular motion from the center outward. When the dough has formed, knead about five minutes until it is soft and pliable. It should not be sticky. 
  • Let the dough rest 20 to 30 minutes, covered with a bowl or plastic. 
  • Roll the dough out flat about ¼ inch thick, using the minimum amount of flour necessary. 
  • Oil the surface of the dough lightly and then cut the entire shape into strips 2 to 3 inches wide and about 8 inches long. 
  • Fold and twist each piece into a pleasing shape and place on a lightly oiled steamer tray, arranging the timo so they are not touching.
  • Heat the water in the bottom of the steamer. When the water is rapidly boiling, place the steamer trays on top, cover, and steam undisturbed for 15 minutes.
  • Keep any leftover timo in a plastic bag or air tight container or they will become hard and dry very quickly. Usually they disappear very quickly!

Yoga Is a Great Stress Buster

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Stress is a simple fact of life on earth in the twenty-first century; stress is so common that countries all over the globe are incorporating the English word “stress” into their own languages: “Que stress. ¡Me siento agobiada/o!” (translation from Spanish: “What stress. I am totally overwhelmed!”). If you’ve never been under stress, we’d like to know your secret. (It’s probably yoga!)

Yoga tackles stress on many levels. The postures, or asanas, help you control your wayward body, making it stronger, more flexible, better functioning, and consequently, more resistant to disease and other physical problems. Practicing the asanas trains your body to do exactly what you tell it to do. Your doctor knows that moderate exercise, deep breathing, and relaxation are all great ways to relieve stress—yoga accomplishes all three. 

Yoga’s breathing exercises, or pranayama, consciously channel the flow of the life force, prana, into and out of the body. Physiologically, deep, regular breathing sends a signal to each cell of your body to relax. Yoga meditation calms your racing thoughts and exercises your ability to master your own mind, rather than let your mind master you.

Yoga is a physical, mental, and spiritual way of life that puts reality into perspective. Yoga doesn’t change your stressful circumstances, but it does teach you how to react to them without neglecting or injuring yourself.
Asanas (pronounced AH-sahnahs) are the postures, or exercises, of yoga designed to help you master control of your body. Asanas are also meant to facilitate meditation. Pranayama (PRAH-nah-YAH-mah) are breathing exercises designed to help you master control of your breath.

What Is Yoga | Why Yoga

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Yoga is a system of techniques that reflects real and proven scientific concepts. Many things Western scientists understand about the body have actually been known by yoga practitioners for centuries. Yoga sees the body from a different perspective than  traditional Western medicine, but the basic principles are the same. What we Westerners call nerve plexus, yoga calls chakras (although these terms don’t coincide precisely chakras include psychospiritual energy). What we Westerners call spinal alignment, yoga accomplishes through various poses or exercises designed to do what many of us pay chiropractors to do. The human body is in a constant state of flux, continually adjusting internally to the influence of a changing external environment.

Western medicine calls this process homeostasis. Yoga’s five sheaths of existence—in essence, the body, the breath, the emotions, the intellect, and happiness—reflect the same need for balance between internal and external forces. The terminology may be different, but the concepts are universal.

Yoga (pronounced YOH-gah) is derived from the Sanskrit root yuj, meaning “to yoke or join together.” Prana (PRAH-nah) is a form of energy in the universe that animates all physical matter, including the human body. Prana is the soul of the universe. Doing yoga maximizes your body’s flow of the universal life force, giving you better health and increased vitality. Chakras (CHAH-krahs) are centers of energy located between the base of your spinal column and the crown of your head. Each chakra has a corresponding color, sound, perception, and biological function. Note that the actual spelling of chakra is cakra, but this spelling isn’t commonly used.

Yoga is a fun activity that can produce powerful results. Yoga will wake up your body, sharpen your mind, and clarify your spirit. Yoga doesn’t hurt, is only as difficult as you make it, and allows you to proceed at an individualized pace. Yoga can be a tiny part of your life; or you can incorporate its theories, rituals, postures, diet, and philosophy into every aspect of your life. You control how deeply yoga touches you. But if you begin a steady practice, be assured that yoga will transform the way you look, feel, move, breathe, and interact with friends, family, and co-workers.

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