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Coffee Bean Tea Leaf

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2010 Women's Wellness Conferecne Session Presentation by Coffee Bean and Tea Leaf
Transcript:
  • 1. Keiros Womens Wellness Conference October 9, 2010 David De Candia Director of Tea International Coffee Bean and Tea Leaf

2. What We Are Going to Cover

  • What brought me to tea
  • What tea means to me
  • Judging the quality of tea
  • The best way to brew your tea
  • Cooking with tea
  • Helping tea origins
  • Mindfulness and spiritual health
  • through tea

3. The History and Origin of Tea

  • Tea began as a medicine and grew into a
  • beverage.
  • In China in the eighth century it entered
  • the realm of poetry.
  • The fifteenth century saw Japan take tea
  • into Teaism.
  • Year 879 was the earliest record of tea .
  • Marco Polo records tea taxes in 1285.
  • 1700s tea finds its way as a morning tea.
  • Tea plant native to Southern China.
  • Two types of leaves: China & Assamica
  • Tea grew wild in India.

4. Customs and Beliefs:Spirituality of Tea

  • Luwuh, a poet, saw in the tea service
  • harmony which reigned through all
  • things
  • Tea-equipage; the blue cup was ideal
  • as it added to the greenness of the beverage
  • Heavy bowls used for powdered tea
  • dark brown in color
  • White porcelain used for leafy teas
  • The connection of Zennism with tea
  • The Tea ceremony

5. Iron Buddha Tea Ceremony 6. Tea Set Ceremony 7. Library Opening Ceremony 8. China species 9. Judging the Quality of Tea

  • The judging of the quality of tea has little
  • to do with preference but with making sure
  • that it meets all the necessary criteria.
  • The criteria is a sensory evaluation of taste,
  • visual and aroma of the infused and dry leaf.
  • Checking for defects such as over firing or
  • lacking brightness and flavors necessary for
  • that type of tea.
  • Consistency is the main aspect from season to
  • season.

10. Camellia Sinensis 11. Tea PluckerBogawantalawa 12. Tea Fields in Taiwan 13. Chai 14. Oolong 15. The Best Way to Brew

  • Use cool filtered water, not distilled water
  • One level teaspoon of tea to a 8 ounce of
  • cup of water
  • Do not use water that has already been
  • heated.
    • Previously heated water has lost its necessary
    • minerals for flavors decreasing the quality of the
    • cup of tea that is 97% water.
  • Temperature is very important!
    • Green Tea 175
    • Oolong 180
    • Black 185-190

16. Tea Cupping 17. Cupping Darjeeling 18. English Breakfast Blend

  • Place -Sri Lanka (Ceylon), Darjeeling India.
  • Profile- Medium body, Sweet flavor peach like with a slight astringency at its finish. Floral aroma mixed with chocolate.
  • People - The Bogawantalawa Estate workers in Sri Lanka take enormous pride in their tea.
  • Process-The Ceylon (Morning dew pluck) Darjeeling an exclusive blend. Both OP leaves.
  • Pairings-Dining(Fish, Chicken) Cuppings(White peach). Great as a marinade for barbecues.

19. Genmaicha

  • Place-100 % Produced in Japan. Green tea grown in Shizuoka and the brown rice produced in Tohoku region.
  • Profile-Its flavor is mild and agreeable and combines the fresh grassy flavor of sencha green tea and the aroma ofthe roasted rice.
  • People-Shizuoka is the most famous green tea producing region in Japan. Workers take great pride in this product.
  • Process-Plucking, Steaming, Rolling, Drying, Shifting, Selecting, Firing, Blending.
  • Pairings-Best drank hot. Great with Chinese or Japanese food. After meal is the best!
  • STEEPING TIME: 3MINUTES

20. How to Incorporate Tea Into Savory and Sweet Dishes

  • All types of tea infuse in water at the
  • correct temperature.
  • Herbs and spices also infuse in water
  • and can be used as a marinade or salad
  • dressing.
  • The dry leaf and herbs can be used as a
  • dry rub for meats and poultry.
  • Tea is very visually appealing and can
  • also provide your recipe with texture
  • and flavor.

21. Tea Eggs with Mushrooms 22. Chicken with Oolong tea 23. CBTL Apricot Ceylon Tea Chicken Confit

  • Ingredients
  • Serves 4
  • 4 chicken legs
  • 3 tablespoons coarse salt
  • 2 Tablespoons Apricot Ceylon tea leaves
  • 1 teaspoon coarsely ground pepper
  • Olive oil for poaching
  • Directions
  • Rub chicken legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add tea leaves. Refrigerate covered, turning chicken occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
  • Preheat oven to 300 degrees. Rinse chicken under cool running water, and pat dry. In a skillet over medium heat, place chicken skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
  • Transfer meat and reduced fat to a small casserole, placing chicken skin side up in one layer. Add enough olive oil to cover. Cover casserole with a lid, and place it in the oven. Cook until chicken has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.

24. How Buying Tea Helps at the Origin

  • At the Coffee Bean & Tea Leaf, we have
  • built a day care center, community center,
  • and library at the Bogawantlawa Tea
  • Estate in Sri Lanka, starting in 2003.
  • AidLankakids.org is a non-profit
  • organization that helps orphaned girls
  • from the tsunami.
  • Mukengeria Nursery school (2008)

25. Nantou Ren-Als Children's Home, Taiwan 26. L.P.G. Distribution Program Shree Dwarika, Darjeeling, India 27. CCC Cancer Hospital in Sri Lanka 28. Aidlankskids.org , Sri Lanka

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