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| Tea is the most consumed beverage in the world next to water, and can be found in almost 80% of U.S. households. On any given day, about half of the American population drinks tea. Hot or iced, it is the beverage of choice in American homes, at anytime, anywhere, for any occasion. Across the pond, the Brits drink about 165 million cups of (hot) tea per day, with about 70% of the population drinking at least 3 – 4 cups daily. |
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| All (black) tea comes from a warm-weather evergreen, the Camellia Sinensis plant. (For the purpose of brevity, we will leave Herbal Teas, - which are an infusion of leaves, roots, bark, seeds or flowers of other plants - for a future article.) The processing of the fresh leaves of the tea plant and their level of contact with oxygen, determines resulting types of tea. During oxidation, tea leaves undergo natural chemical reactions that result in distinctive colors and taste characteristics. Green tea is not oxidized— the leaves are steamed, rolled and dried, while black tea is allowed to oxidize for two to four hours. Oolong tea falls somewhere between green and black teas, in that the leaves are only partially oxidized. |
Throughout history, this centuries old beverage has been taxed, bartered for brides, smuggled, fought over and sipped decorously in millions of drawing rooms and tea shops. The infamous Boston Tea Party, a protest against English tea duties in December, 1773 sparked off the American War of Independence and eventually led to the U.S. becoming an independent nation.The custom of drinking tea is several thousand years old. Tea was a known beverage as early as Confucius (c.551-479 BC), and was firmly established as a beverage during the later Han Dynasty. References prior to the third century AD showed a new Chinese character, ch'a, which came to refer to tea. By the Tang Dynasty (618-906 AD), tea was the popular national drink of China, spreading from court circles throughout society. Tea containers have been found in tombs from the Han Dynasty (206 BC - 220 AD).
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Chinese Green tea is more popular in Asian countries than in the West. China’s greatest teas come from the oldest and more prestigious plantations in single estates, which expresses the unique nature of their soil and environment. The leaves are carefully aged, until the tea achieves a perfect balance of texture, sweetness and flavor.
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For the Japanese, tea is more than just a humble beverage. The tea ceremony, whose aim is to help the spirit find peace, has effectively straddled centuries and borders. Japan consumes most of its green teas at home, therefore good Japanese green teas are difficult to obtain outside the country.
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Recent research from Oregon State University shows that freshly brewed green or black teas contain 10 to 100 times more antioxidants than bottled teas readily available in grocery stores. |
As part of a healthy lifestyle, the benefits of tea are numerous. Tea can be a restorative to flagging energy, it can relax you when you need de-stressing. It can temporarily remove hunger pangs and sweet cravings. Studies support the notion that tea can support a healthy cardiovascular system, may help the body to fight certain types of cancer, and can be helpful in combating the rising epidemic of type-2 diabetes. According to other studies, calorie-free green tea may play an important role in helping the body to maintain a healthy weight and shape through its uniquely positive effects on energy metabolism. |
| Although we cannot yet call ourselves a nation of tea drinkers, it is the “other” preferred beverage at American coffee houses; organic teas are readily available and more purveyors of fine teas can be found at food industry trade shows than ever before. A good cup of tea is dependent on clean, filtered water. If you use tap water to make your cuppa, expect a decrease in flavor. Chlorine and other chemicals in our tap water affects the taste and quality of ice, soups, coffees and teas. |
| Sources and references: |
| www.teausa.org. |
| United Kingdom Tea Council at: www.tea.co.uk |
| Tea Association of Canada |
International Tea Committee |
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From the Wizard |
80% of British office workers now claim they find out more
about what's going on at work over a cup of tea than in any other way.
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Afternoon & High Tea |
In 1662, Catherine of Braganza, the Portuguese queen-consort of Charles II of England, didn’t actually introduce tea to Britain, but she certainly had much to do with it becoming a fashionable and widely consumed beverage. Upon arriving at England’s shores for her wedding, after a rough sea crossing, Catherine requested a cup of tea. There was none available, so she was given ale instead. It did not improve her queasy stomach and she retired to her bed. |
By the mid 17th century an exotic “cupp of tee – the China beverage” had gained popularity in elite societies in Holland, Portugal, and other European countries. Queen Catherine had tea served daily at the English court and soon the restorative beverage caught on. Originally it was so expensive, due to high taxation, that only the wealthy could afford it. The servants cleaned and emptied the pots of used tea leaves and re-used them for their own tea. |
The origination of Afternoon Tea, the light bite between the midday and evening meals, is credited to Anna Maria, seventh Duchess of Bedford. In 1841, she took tea and enjoined her friends to share her light repast. Teas were elegant affairs, with small bites of food presented on little china plates. Ladies wore Tea Gowns, and could either remove their gloves or leave them on. They ate bread and butter, scones, cakes and sandwiches with the crusts removed. The lady of the house always presided at the tea pot, but the men were required to pass the cups and saucers. If no men were present, that job fell to the daughters of the household. |
For the working class and farming communities, afternoon tea became High Tea and the main meal of the day. High tea was a cross between the delicate afternoon meal enjoyed in the ladies' drawing rooms and the sumptuous dinners enjoyed in houses of the gentry in the evening. At high tea, strong tea was taken with the hearty, hot meal of meats, stews, savory pies, bread and cakes. |
Warm the teapot, toast your crumpets and get out your Wedgwood or Royal Doulton! Afternoon Tea always includes freshly baked scones and we are pleased to present this recipe for your enjoyment. For bridal and baby showers, a ladies' afternoon tea makes a delightful alternative to a luncheon. |
Contact us for more scone recipes or for a
Spring Tea Menu. 760.479.1746
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Sister Ita’s Sultana Scones |
From the Kylemore Abbey Cookbook,
used with gracious permission from: |
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Mother Magdalena FitzGibbon
Abbess of Kylemore Abbey
Connemara, Co. Galway, Ireland
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Ingredients: |
4 c. flour 2/3 c. golden raisins
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1-½ tsp baking powder 4 tbsp sugar |
1 tsp baking soda 2 large eggs |
½ tsp salt 1-¼ c. milk
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4 tbsp sweet butter ½ oz candied citrus peel
(room temperature) (optional)
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Pre-heat oven to 400° F.
Sieve the flour, baking soda,
baking powder, salt into a large bowl and rub in the butter,
until it resembles coarse
meal. Add the sugar, fruit and the peel. Mix well. Beat the
eggs and mix with the milk. Make a well in the center of
the flour, add the egg-milk mixture, and mix to a soft dough.
Turn out on to a floured board and roll out to about 1 inch
thick. Cut into rounds, using a 2 ½ inch fluted (cookie) cutter. Brush with some beaten egg. Place on a greased baking sheet (or use a silpat on a cookie sheet) for 15 –20
minutes. Turn out on to a wire tray to cool.
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www.theculinarywizard.com
E-mail: wizard@theculinarywizard.com |
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