200 word essay
What are teas? What are they made from?
Written form and for submission on Wednesday via email
those with no submission will subject to no grade
Make 2 recipes of fresh teas. (additional to lab menu given)
The more creative the better the mark
Recipe costs due Monday with cost controller.
God Bless
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Catherene B. Petipet
IV-BSHRM
Black tea
Is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the species are used, the small-leaved Chinese variety plant (C. sinensis sinensis), also used for green and white teas, and the large-leaved Assamese plant (C. sinensis assamica), which was traditionally only used for black tea, although in recent years some green has been produced.
Oolong
(Traditional Chinese: simplified Chinese: pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation.[1] It is among the most popular types of teas served in typical Chinese restaurants.
Green tea
Is a type of tea made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time.
White tea
Is the uncured and unoxidized tea leaf. Like green, oolong and black tea, white tea comes from the Camellia sinensis plant. Oolong and black teas are oxidized before curing.
White tea often contains buds and young tea leaves, which have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.[1]
White tea is a specialty of the Chinese province Fujian.[2]
RECIPES OF FRESH TEA
Watermelon Sun Tea
A long-held tradition in Florida, Sun Tea can take on a whole new attitude with pureed fruits added to make a thirst quenching drink even tastier!
Ingredients:
• 4 cups water
• 3 or 4 peppermint tea bags
• large pitcher
• honey (or splenda)
• fresh mint leaves
• 4 lbs watermelon, cubed, seedless (makes about 6 cups)
Directions:
1. Set pitcher out in sun with water and tea bags. Let tea steep for an hour to two hours in full sun, or until the tea is the preferred color.
2. Puree watermelon, strain and discard pulp.
3. Add watermelon juice to Sun Tea in pitcher. Sweeten with honey or splenda, to taste.
4. Serve over ice with fresh mint leaves in each glass
ALMOND TEA
Ingredients:
• 4 tea bags
• 1/2 tsp lemon zest
• 1/2 cup sugar
• 2 tbs lemon juice
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 4 cups water
Preparation:
Steep the tea and lemon zest together in boiling water for 4 minutes. Stir in the sugar, lemon juice, almond and vanilla flavourings. Serve hot.
CHOCO MINT TEA
Ingredients:
• 6 mint tea bags
• 6 cups milk
• 6 tbs hot chocolate mix
Preparation:
In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, then stir in a tablespoon of chocolate powder in each mug.
Serves 6
Catherene B. Petipet
IV-BSHRM
Black tea
Is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas. Two principal varieties of the species are used, the small-leaved Chinese variety plant (C. sinensis sinensis), also used for green and white teas, and the large-leaved Assamese plant (C. sinensis assamica), which was traditionally only used for black tea, although in recent years some green has been produced.
Oolong
(Traditional Chinese: simplified Chinese: pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) somewhere between green and black in oxidation. It ranges from 10% to 70% oxidation.[1] It is among the most popular types of teas served in typical Chinese restaurants.
Green tea
Is a type of tea made solely with the leaves of Camellia sinensis, that has undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Recently, it has become more widespread in the West, where black tea is traditionally consumed. Many varieties of green tea have been created in countries where it is grown. These varieties can differ substantially due to variable growing conditions, processing and harvesting time.
White tea
Is the uncured and unoxidized tea leaf. Like green, oolong and black tea, white tea comes from the Camellia sinensis plant. Oolong and black teas are oxidized before curing.
White tea often contains buds and young tea leaves, which have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.[1]
White tea is a specialty of the Chinese province Fujian.[2]
RECIPES OF FRESH TEA
Watermelon Sun Tea
A long-held tradition in Florida, Sun Tea can take on a whole new attitude with pureed fruits added to make a thirst quenching drink even tastier!
Ingredients:
• 4 cups water
• 3 or 4 peppermint tea bags
• large pitcher
• honey (or splenda)
• fresh mint leaves
• 4 lbs watermelon, cubed, seedless (makes about 6 cups)
Directions:
1. Set pitcher out in sun with water and tea bags. Let tea steep for an hour to two hours in full sun, or until the tea is the preferred color.
2. Puree watermelon, strain and discard pulp.
3. Add watermelon juice to Sun Tea in pitcher. Sweeten with honey or splenda, to taste.
4. Serve over ice with fresh mint leaves in each glass
ALMOND TEA
Ingredients:
• 4 tea bags
• 1/2 tsp lemon zest
• 1/2 cup sugar
• 2 tbs lemon juice
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 4 cups water
Preparation:
Steep the tea and lemon zest together in boiling water for 4 minutes. Stir in the sugar, lemon juice, almond and vanilla flavourings. Serve hot.
CHOCO MINT TEA
Ingredients:
• 6 mint tea bags
• 6 cups milk
• 6 tbs hot chocolate mix
Preparation:
In a saucepan, heat milk with tea bags until almost boiling. Steep for a couple of minutes and strain out tea bags. Pour our 6 mugs of milk, then stir in a tablespoon of chocolate powder in each mug.
Serves 6
What are teas?
Tea refers to the agricultural products of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water[1], and is the colloquial name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour.[3]
The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a double-fermented black tea, is also often classified as amongst the most popular types of tea.[5]
The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea.
2 recipies of teas
Watermelon Sun Tea
A long-held tradition in Florida, Sun Tea can take on a whole new attitude with pureed fruits added to make a thirst quenching drink even tastier!
Ingredients:
* 4 cups water
* 3 or 4 peppermint tea bags
* large pitcher
* honey (or splenda)
* fresh mint leaves
* 4 lbs watermelon, cubed, seedless (makes about 6 cups)
Directions:
1. Set pitcher out in sun with water and tea bags. Let tea steep for an hour to two hours in full sun, or until the tea is the preferred color.
2. Puree watermelon, strain and discard pulp.
3. Add watermelon juice to Sun Tea in pitcher. Sweeten with honey or splenda, to taste.
4. Serve over ice with fresh mint leaves in each glass.
Fresh Ginger Tea Recipe
Ingredients
* 1 small slice of fresh ginger peeeld and sliced into several thin pieces
* boiling water
Directions
1. Place fresh thin slice and peeled ginger into a cup.
2. Add boiling water
3. let stand a few minutes.
4. Drink tea and then eat the softened sliced pieces of ginger.
5. Sweetener is optional.
6. I drink the tea as is.
Tea
Tea refers to the agricultural products of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water[1], and is the colloquial name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour.[3]
The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a double-fermented black tea, is also often classified as amongst the most popular types of tea.[5]
The term "herbal tea" usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea.
Teas are tropical evergreen shrubs or small trees extensively cultivated in places like China and Japan and India; source of tea leaves which are used to make tea beverages.
Lemon-Hibiscus Tea
Makes 3 quarts
A touch of sassy citrus flavor and a crimson blush make this tea a favorite of children and a festive party beverage.
• 2 quarts water
• 1/4 cup dried jasmine flowers
• 1 cup dried hibiscus flowers
• 4 cups lemonade
• Lemon slices for garnish
1) Fill a container with fresh, cold water, toss in the tea herbs, cover, and set the container in a sunny location for a few hours.
Fresh and Fruity Tea
Makes 2 quarts
This tea has a subtle, delicate flavor. Substitute regular sage for a more robust taste.
• 2 quarts water
• 1/2 cup fresh pineapple sage leaves
• 1/4 cup dried chamomile flowers
• 1/4 cup dried rose hips
• 1/4 cup chopped lemon zest
• Fresh pineapple sage leaves for garnish
1) Fill a container with fresh, cold water, toss in the tea herbs, cover, and set the container in a sunny location for a few hours.
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