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Review on Herbal Teas
Chandini Ravikumar /J. Pharm. Sci. & Res. Vol. 6(5), 2014, 236-238 Review on Herbal Teas Chandini Ravikumar BDS Student, Savitha Dental College, Chennai Abstract: Herbal tea is essentially an herbal mixture made from leaves, seeds and/ or roots of various plants. As per popular misconception, they are not derived from the usual tea plants, but rather from what are called as ‘tisanes’. There are several kinds of tisanes (herbal teas) that have been used for their medicinal properties. Some of them being consumed for its energizing properties to help induce relaxation, to curb stomach or digestive problems and also strengthen the immune system. Some of the popular herbal teas are Black tea, Green tea, Chamomile tea, Ginger tea, Ginseng tea, Peppermint tea, Cinnamon tea etc. Some of these herbal teas possess extremely strong medicinal benefits such as, Astragalus tea, a Chinese native herb that is used for its anti-inflammatory and anti-bacterial properties; which in many cases helps people living with HIV and AIDS. Demonstrating very few demerits, researchers continue to examine and vouch for the health benefits of drinking herbal teas. Key words:Camellia Sinensis, tisanes, types, medical benefits, ability to cure various ailments, advantages, disadvantages. INTRODUCTION: Herbal tea, according to many, look like tea and is brewed as the same way as tea, but in reality it is not considered a tea at all. This is due to the fact that they do not originate from the Camellia Sinensis bush, the plant from which all teas are made [1]. Herbal teas are actually mixtures of several ingredients, and are more accurately known as‘tisanes.’ Tisanes are made from combinations of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements that give them their taste and provide Image 1: Green tea the benefits of herbal teas [2]. -
Tea of Life® Products Collection Semi Contra
TEA OF LIFE® PRODUCTS COLLECTION SEMI CONTRA/EPAZOTE TEABAGS CHENOPODIUM AMBROSIOIDES otherwise called Semi-Contra, Epazote, American Wormseed, and Mexican Tea etc. is a remarkable natural herb that has long been used in various areas of the world for its many health benefits. The beneficial uses of plants go back to the Garden of Eden. Plants have been used since then for food and medicine, and therefore for health and well being. This fact has been preserved for generations. Your Great Grandparents knew best. There was a secret and something special in this herb, Semi- Contra. Continue the legacy they knew. Preserve for your generation, nature’s natural resource for a healthy living. Embrace the privilege of a Miracle Within Reach, Semi-Contra! TEA OF LIFE ® HEALTH INC. SPECIALIZES IN MARKETING THIS PATENTED, 100% NATURAL HERBAL GREEN TEA WITH MEDICINAL PROPERTIES. This herb has been used since the 1800’S for its Benefits in Promoting Health and Wellness being. In the 1800’s many of its benefits had been re-enforced through common uses by Yucatan Indians who used it in their cooking and folk remedies for their everyday Healing and Well being. In Late 1800’S, A German Pharmacist who was traveling in Brazil discovered from his own research and observations, remarkable findings about this herb. He observed that this herb which grew locally was used regularly by that ethnic culture for its many benefits, in promoting health. In later years this herb was re- discovered in the Caribbean, Africa, Mexico, Latin and Central America. Those cultures used the herb widely as a Dietary Supplement for its health benefits, especially in fighting off Intestinal Parasites. -
Tea Drinking Culture in Russia
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Hosei University Repository Tea Drinking Culture in Russia 著者 Morinaga Takako 出版者 Institute of Comparative Economic Studies, Hosei University journal or Journal of International Economic Studies publication title volume 32 page range 57-74 year 2018-03 URL http://hdl.handle.net/10114/13901 Journal of International Economic Studies (2018), No.32, 57‒74 ©2018 The Institute of Comparative Economic Studies, Hosei University Tea Drinking Culture in Russia Takako Morinaga Ritsumeikan University Abstract This paper clarifies the multi-faceted adoption process of tea in Russia from the seventeenth till nineteenth century. Socio-cultural history of tea had not been well-studied field in the Soviet historiography, but in the recent years, some of historians work on this theme because of the diversification of subjects in the Russian historiography. The paper provides an overview of early encounters of tea in Russia in the sixteenth and seventeenth century, comparing with other beverages that were drunk at that time. The paper sheds light on the two supply routes of tea to Russia, one from Mongolia and China, and the other from Europe. Drinking of brick tea did not become a custom in the 18th century, but tea consumption had bloomed since 19th century, rapidly increasing the import of tea. The main part of the paper clarifies how Russian- Chines trade at Khakhta had been interrelated to the consumption of tea in Russia. Finally, the paper shows how the Russian tea culture formation followed a different path from that of the tea culture of Europe. -
Wikipedia, the Free Encyclopedia 03-11-09 12:04
Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product 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 common 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 which many enjoy.[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 post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. 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. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania. -
2016-2017 Suite Menu
> 2016-2017 Suite Menu Bon Secours Wellness Arena > > Making It Better To Be There Since 1929.™ 2 Welcome! INDEX Welcome to the 2016-2017 season! On behalf of my entire hospitality team here at the Bon Secours It’s going to be a great year for the Wellness Arena, we are delighted to help you host a successful event. Special requests are never a problem. From cakes to entrees, our Chef Greenville Swamp Rabbits here at will work with you to create perfect special dishes for your celebration. the Bon Secours Wellness Arena. Please call us. We’re 100% dedicated to making it smooth and easy for you to enjoy entertaining your guests. We are honored to host you and your friends and colleagues Here’s to great times and truly memorable experiences. this year. To a person, everyone on our team of culinary Welcome and thanks for joining us! Cheers! professionals is striving to make the time that you and your guests spend together here at the Bon Secours Wellness Arena more enjoyable, and more valuable. We believe in the power Michael Baker of hospitality to help people connect in meaningful ways, and Michael Baker, General Manager our mission is simple: Making It Better to Be There®. Centerplate Catering at the Bon Secours Wellness Arena Take a careful look through the new menu. We’re always working to adapt authentic regional dishes inspired by the traditions of the communities where we live, and this year we’ve added some fun and delicious local options. From tried-and-true fan favorites to locally sourced specialties, everything we prepare is fresh, wholesome, and meant to support the entertainment moments O 864.250.4863 that people remember for a lifetime. -
Growing an Herbal Tea Garden
Growing an Herbal Tea Garden By Lynn Heagney March 1, 2019 Teas if you please Growing an herbal tea garden is fun and rewarding. It involves selecting the site for your garden, deciding which herbs you’d like to grow, choosing a design, then planting, harvesting, and using the herbs you’ve grown in delicious teas. When you’re finished, not only will you have a wonderful source for all of your favorite teas, but you’ll also have a place that attracts butterflies, bees, and hummingbirds. Your first major decision is deciding where you’d like to locate your garden. Be sure to pick a site that has lots of sun, at least 4-6 hours per day because most herbs like sunny locations. Also, pick an area that drains well. Only mint likes “wet feet;” the rest prefer drier areas. If your only option is a damp area, you might consider planting your herbs in a raised bed, or in containers. It’s also nice if you can find a site that’s relatively close to your house so you can have fast and easy access to fresh herbs. Now you’re ready to choose which herbs you’d like to include in your garden. You can decide to establish a site exclusively for herbs used only in teas, or you can combine those with culinary herbs. You can also mix both types of herbs with a variety of flowers. If you’d like see how these combinations might work, plan a visit to the Discovery Gardens in Mount Vernon, where the Herb Garden and Cottage Garden provide inspiring examples of these strategies. -
Our Jing Tea Selection Black Teas
OUR JING TEA SELECTION Single garden British tea brand, JING, is on a mission to give you the best drinking experience while helping tea producers and their environments to thrive. To do this, they select distinctive single garden teas from Asia and build long-lasting, personal relationships with the tea masters who produce them. Every tea in their range expresses the unique character of its garden and maker – from their Ali Shan, which encapsulates both the green, lush refreshment of the national park its grown in and the organic growing techniques pioneered by the Chen family who make it; to their Red Dragon, which is the result of a collaboration between a group of Chinese and Taiwanese tea experts working organically in a new tea area high in the mountains of Yunnan. BLACK TEAS Assam India The ultimate single origin 'english' breakfast tea, satisfying and robust with honeyed malt richness. Expertly blended from selected gardens in Assam, India, for a fortifying and malty black tea that is perfect with or without milk. Earl Grey, Ruhuna Sri Lanka A delicious full-bodied base black tea from Ruhuna in Sri Lanka. A touch of natural bergamot tempers the tea’s natural richness and gives the tea its delicious, citrusy note. Darjeeling 2nd Flush Darjeeling, India A tippy Darjeeling Second Flush tea encapsulates the best of the summer season of this famous region. Lighter and more fragrant than other Indian black teas, this particular Darjeeling tea combines warming and comforting aromatic flavours with a deeply refreshing taste and enough body to make it a classic afternoon tea . -
Appetizers Salad
1 APPETIZERS Samosa (Veggie/Lamb) 5/6 Vegetables, green peas, potato, turmeric powder with house spices Veg Chili Manchurian (V) 8 Mix vegetable battered with chickpeas flour Vegetable Pakora (V) 6 Cabbage/spinach/potato chop/onion chop Himalayan Samosa Chat/Namkeen Chat 7 Aloo Tikki, chop onion, garbanzo, yogurt & spices Chili Lamb Jerky 13 Dried boneless lamb flavored with Nepali Timbur (Sichuan pepper), ginger, garlic & onion Piro Chicken Wings 8 Spicy Bone-in chicken wings seasoned with house spices Chicken Chili 11 Boneless chicken battered with chickpeas flour, served with spring onion & capsicum Chicken Lollipop 7 Chicken drumsticks battered with corn flour & house spices Fish Pakora 13 Boneless fish lightly battered with ginger, garlic & chickpeas flour Lamb/Chicken Kebab 10 Tender minced lamb or chicken with house spices Asparagus /Stuffed Okra Pakora 7 Asparagus & okra battered with flour (GF) SALAD Himalayan Tossed Salad/Chicken/Shrimp/Soy Chicken 10/12/10 Mixed lettuce, cucumber, carrot, onion, tomato, cherry, pecan & pumpkin seeds Cucumber Cabbage Salad 5 Cucumber, cabbage, tomato, carrot & olives Strawberry Spinach Salad 7 Fresh spinach garnished with onion, berries (seasonal), almond flakes & homemade cheese Please inform us for any dietary preferences or allergies. V- Vegan G- Gluten Free 1 2 SOUP Chicken Soup 8 White meat chicken, vegetables prepared with house spices Vegetable Turmeric Soup 7 Mixed vegetable prepared with rich lentils NEPALI SPECIALITY MOMO Handmade dumpling crafted with magical Nepali spices Steam Momo -
Appetizers & Small Plates Sides Rice
APPETIZERS & SMALL PLATES SQUASH DUMPLINGS DAILY SOUP Six butternut squash dumplings, Seasonal vegetarian soup sesame dipping sauce 8 Cup 6 Bowl 9 PICKLED VEGETABLE PLATE MOORISH KEBABS Seasonal veggies 7 Two grilled halloumi cheese and veggie skewers 6 SHARE PLATTER Local cheeses, smoked meat, crackers, pickles, savory and sweet bites 17 SALADS & SANDWICHES CAESAR SALAD & PESTO ROAST TURKEY WILD SMOKED SALMON SANDWICH Wasabi dressing 17 Arugula, red onion, cheddar, Other Brother olive oil, basil pesto, mayo 14 LACINATO KALE SALAD GRILLED CHEESE SANDWICH With shredded beets and carrots, avocado, toasted pumpkin seeds 13 Cheddar on Pain de Mie milk bread 9 Gluten free bread available upon request. ADD TO SALAD Feta cheese 2 Wild smoked salmon or smoked duck 6 TEA-SMOKED CHICKEN Slow-baked chicken 5 SALAD SANDWICH Handmade tempeh 4 Arugula, red onion, cheddar, Other Brother olive oil, basil pesto, mayo 14 THE VEGETARIAN SANDWICH DUCK SANDWICH Avocado, roasted peppers, arugula, Smoked duck with cheddar, arugula, baked zucchini, red onion, white cheddar, horseradish mayo 14 Other Brother olive oil, basil pesto, mayo 14 SIDES Sandwiches served on Acme bread using Zoe’s Avocado 4 Poached egg 2.50 Slow-baked chicken 5 Smoked duck 6 natural, hormone & antibiotic-free meats. Tea-smoked chicken salad 6 Handmade tempeh 4 Zoe’s Bacon 4 Wild smoked salmon 6 Market fruit 6 Tahini Broccoli Seaweed Salad 5 RICE BOWLS & BRUNCH OCHAZUKE VEGGIE FRITATTA Japanese tea soup Seasonal vegetable frittata with cup of Houjicha green tea, veggies, soup and side -
Traditional Knowledge on Herbal Drinks Among Indigenous
Rashid et al. Journal of Ethnobiology and Ethnomedicine (2018) 14:16 https://doi.org/10.1186/s13002-018-0217-8 RESEARCH Open Access Traditional knowledge on herbal drinks among indigenous communities in Azad Jammu and Kashmir, Pakistan Neelam Rashid1,3, Rodrigue Castro Gbedomon2*, Mushtaq Ahmad3, Valère Kolawolé Salako2, Muhammad Zafar3 and Khafsa Malik3 Abstract Background: Traditional knowledge about the use of medicinal plants for herbal drinks (HDs) is not well documented in the Azad Kashmir region despite their widespread use. This study highlights the taxonomic diversity and traditional knowledge on medicinal plants used for HDs while examining the diversity of diseases treated with HDs in the study area. Methods: Individual discussions were conducted with 255 informants (84 women and 171 men). Data gathered included (i) informant age and gender, (ii) HD species and respective plant parts used, (iii) health disorders treated, and (iv) mode of preparation and utilizations. Quantitative ethnobotanical indices including relative frequency of citation (RFC), informant consensus factor (ICF), and use value (UV) were used for data analyses. Results: Altogether, 73 medicinal plants belonging to 40 families and 66 genera were reported to be used in HD preparations, with Asteraceae being the richest family. The average number of HD species cited was 9.09 ± 0.17 per informant and did not vary either by age or gender. In addition, men and women, and adults and the young used the same pool of species (dissimilarity nearly zero). The most used plant parts were leaves (20.00%), roots (17.25%), and fruits (16.47%). Based on UV, the top five most used species were Valeriana jatamansi, Isodon rugosus, Onopordum acanthium, Acacia nilotica, and Viola canescens; and the UV was similar among gender and age categories too. -
English Teaching Forum Magazine January 2002, Volume 40, Number 2
02-0244 ETF_48-56 12/4/02 4:01 PM Page 49 “It is absolute nonsense to spend the special occasions in one’s life without the golden cup of tea.” SOUMIA MALEK, Bordj bou Arreridj, Algeria Tea Time ELCOME TO A NEW TYPE OF FORUM ARTICLE. Above In the past, the non-academic articles on topics of global inter- A piping hot cup of tea symbol- izes hospitality and friendship to est (for example, bicycles last July) or Americana (Texas last Octo- many people around the world. ber) were researched and written by members of the Forum staff. In this issue our gen- © ILLUSTRATION WORKS/Getty Images Weral interest topic is tea, the world’s most popular drink. The stories, descriptions, recipes, and poems that you are about to read were contributed by our readers in Opposite page response to the tea survey announced in the April and July issues last year. A Tamil tea-picker inspects har- vested tea leaves at the Melfort While reading all of the responses and choosing which ones to include here, we Tea Estate in Sri Lanka. noticed that many of them mentioned childhood, family, friends, guests, customs, and © JEREMY HORNER/CORBIS culture. The similarity tells us that for many people having tea is a social occasion. There were other responses, however, that highlighted the pleasure of contentedly sit- ting alone and having some tea. Although there is a tremendous amount of variation in types of tea, ways of preparing it, and times to enjoy it, we can all agree that tea is a splendid drink. -
Gold Peak BUNN ITCB
BREWERS OF GOLD CHECK THESE 5 STEPS TO QUALITY INSTRUCTIONS FOR THE BUNN ITCB 1 BREW IT RIGHT 2 TEMPERATURE PREPARATION FOR 3 GALLON BREW BREW IT RIGHT HOW HOT? 195° OR GREATER! 195° 1. Begin each brew cycle with a clean, empty 1. Allow the brew cycle to fi nish before adding WHY IT’S IMPORTANT It is important that the brew funnel and urn. (Be sure the urn lid sugar for sweet tea. water be sufficiently hot to extract the tea doesn’t interfere with the flow of dilution beverage from the tea leaves. water.) 2. Discard the tea bags from the brew basket immediately after the brew cycle is fi nished. 2. Use 1 tea bag for each complete brew cycle. NEVER RE-USE TEA BAGS. To make sure you are SERVING TEMPERATURE 3. Make sure to use the GRAY COLORED quick 3. For sweetened tea, please use the following brew, brew basket. guidelines when adding sugar: Serving quality iced tea, 1. Never use a warm glass. just follow these steps: 4. Place the tea bag in the center of thebrew 2. Always use correct Ice Fill. basket and replace the brew basket in the brewer. (Figure A) For regular Sweet Tea, add 2 cups of Fill the cup with 3/4 ice sugar per 3 gallon brew BREWING TEMPERATURE 5. Slide the funnel into the funnel rails until it for the best drink! stops. For Southern Style Sweet Tea, add a minumum of 4 cups (maximum of 6 1. Measure the brew water temperature at the FILL UP BLUE LINE WITH ICE 6.