Fermentation of tealeaves occurs as a process of oxidation immediately after gathering. The leaves are broken to expose the oil to air. The intensity of fermentation depends on the amount of time allowed for oxidation before the roasting process begins. Green teas typically undergo no fermentation. Lightly fermented teas such as some Oolongs may range from 10% to 50%.
Roasting is done in an oven after the desired level of oxidation is achieved. The amount of time the leaves are roasted categorizes them from light through heavy. The more roasted the leaves, the darker the tea will be. A combination of fermentation and roasting gives each type of tea the particular qualities for which it is named. For example, a typical Oolong tea is fermented to more than 50%, but only lightly roasted. This gives Oolong its distinguishing aroma of honey. A green tea with minimal fermentation and roasting will have a fragrance and flavor of just-picked flowers.
Five thousand years ago, the Chinese Emperor, Shen Nung, accidentally discovered a new beverage. He believed, as did those who practiced Indian Ayurvedic medicine, that boiled water was the safest to drink. The Emperor was traveling in a distant region with his court and they were hot and thirsty, so stopped to rest and have boiled water. The servants prepared the water but dried leaves from a tea bush fell into the pot and were infused into the water. Shen Nung drank this new beverage and liked it so much that it soon became all the rage. And that was how tea was introduced into China.
INGREDIENTS
1 cup boiling water
1/2 teaspoon dried thyme (1 teaspoon fresh)
1. Place thyme in cup and cover with boiling water. Cover and allow to steep for 10 minutes.
2. Strain and serve, with honey and/or lemon, if you like.
Makes one serving.
Lavender Mint Tea
1 teaspoon fresh lavender flowers or 1/2 teaspoon dried lavender flowers
1 1/2 to 2 tablespoons fresh mint leaves or 2 teaspoons dried mint
1 cup boiling water
1. In a teapot, combine the lavender flowers and mint. Pour boiling water over the mixture; steep 5 minutes.
Yield: 1 cup
Variation: For more interesting blends, add rosemary, lemon balm or lemon verbena, and rose geranium.
Three ways to Make Iced Tea Brewed Tea. Make tea approximately double strength and steep only 5 minutes. Pour into a pitcher over an equal amount of ice. (If you are using a glass pitcher, let the tea cool before pouring it in.) If you sweeten the tea while it is hot, you'll need only half as much sugar.
Refrigerator Tea. Follow the procedure for sun tea, except let the mixture brew in the refrigerator overnight. This method has two advantages: When it's done, it's already cold, and no matter how long it sits, it doesn't get cloudy.
Sun Tea. In a glass jar or pitcher, place 1 teaspoon of loose tea or 1 tea bag per pint or tap water (with sugar, if you wish). Cover and set in the sun for 1 hour or so. Timing is not critical - because the water doesn't boil, the tea will not get bitter.
Ingredients:
Boil water. Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water. Continue boiling for 3 to 5 minutes, stirring constantly. Remove from heat. Cover and allow to steep until luke warm. Strain, and add sugar to taste. Serve in a clear glass over plenty of crushed ice. Top with half & half.
Traditional Variation: Substitute coconut milk for half & half.
Decaffeinated Variation: Substitute decaffeinated tea leaves.
Low-fat Variation: Substitute evaporated milk or rice milk for half & half.
Natural Variation: Substitute unrefined cane sugar for refined sugar and beet powder for food coloring.
So here is our easy-to-make recipe for green tea, but this one tastes so good you’ll never guess how good it is for you! A great, healthy thirst-quencher for hot summer days.
INGREDIENTS
6 green tea teabags
6 cups cold water
2 ripe peaches, pitted and sliced
1. Place teabags in a large teapot or pitcher.
2. Put sliced peaches in a saucepan, add cold water, and bring to a brisk boil, then pour water and peaches over teabags.
3. Steep for 6 minutes, then add sweetener (maple syrup, honey or Succanat are recommended). Allow tea to cool, then refrigerate until thoroughly chilled.
4. Include a few peach slices in each glass and serve with a spoon, garnished with a sprig of mint, if you like.
Even Easier Alternative Method: Make a pitcher of green tea and add the contents of a can of organic sliced peaches. Chill thoroughly.
Makes 6 servings.
Angelica is a remedy for colds, coughs, pleurisy, flatulence, rheumatism, fever, nervousness, poor skin, appetite loss, gas, indigestion and can also be used as a blood tonic. Fresh Angelica root stimulates production of digestive juices and improves the flow of bile. This tea resembles china tea with a celery taste.
To 1 teaspoonful of dried or 3 teaspoons of fresh add 1 cup of boiling water. Steep to taste.
Thyme Tea helps bronchitis, coughs, sinuses, nose and throat, larynx and whooping cough. It can be used as an anti-bacterial. Thyme tea aids digestion.
To 1 1/2 teaspoons thyme add 1 cup boiling water. Steep 10 minutes. Take several times a day. Do not exceed 3 cups per day.
2 Sunkist Lemons
4 cups boiling water
6 herbal tea bags (peppermint and spearmint blend or ginger flavored) ice cubes
Honey or sugar to taste
With vegetable peeler, peel each lemon in continuous spiral, removing only outer colored layer of peel (save peeled fruit for other uses). In large pitcher, pour boiling water over tea bags and lemon peel. Cover and steep 10 minutes. Remove tea bags; chill tea mixture with peel in covered container. To serve, remove peel and pour over ice cubes in tall glasses. Sweeten to taste with honey. Garnish with lemon half cartwheel slices, if desired. Makes 4 (8 ounce) servings.
Lemon Balm Tea will perk you up in the morning; help bloating, gas, mood disorders, bronchial inflammation, high blood pressure, mild vomiting, toothache, earache and headaches. Lemon Balm has anti-bacterial and anti-viral properties.
Use the plants leaves. A good combination is lemon balm and fennel. To 1 teaspoon of crushed lemon balm add 1 cup boiling water. Steep 10 minutes. Take twice a day.
Peppermint Tea helps indigestion, head colds, headaches, appetite loss, bronchitis, and fever and gal bladder problems. It can be used as a blood and liver tonic.
To 1 teaspoon of peppermint add 1/2 cup of boiling water. Steep 10 minutes.
2 cups freshly picked petals of dark red roses
1 litre water
honey Place
washed petals in a teapot. Pour in the boiling water, cover and leave the tea to brew for 10 minutes. Serve this tea hot or iced, with honey to enhance the delicate taste.
Fennel Tea helps bronchitis, digestive problems, coughs, stimulates movement of food through the stomach and intestines, dries respiratory phlegm and destroys germs. It makes a good after dinner tea.
Use crushed or ground seeds. To 1 - 1 1/2 teaspoons of ground seeds add 1 cup of boiling water. Steep to taste.
Dill Tea helps an upset stomach, indigestion, coughs, colds, and bronchitis, fever, sore throat, and tendency to infection, urinary tract infections and sleep disorders. It stimulates the appetite, acts as a nerve sedative, and is a blood and liver tonic. Dill seeds have been proven the most effective.
Crush the seeds or use a grinder. To 1 teaspoonful of crushed seeds add 1 cup of boiling water. Steep to taste.
Chamomile Tea has soothing, calming and relaxing properties. It helps digestion, coughs, colds, poor skin, and is used as a liver tonic. The entire chamomile plant can be used for tea. However, the flowers are the most flavorful.
To 2 teaspoons dried flowers or 1 tablespoon of fresh flowers add 1 cup boiling water. Steep to taste.
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