Shandong Color of the Tea and to Get the Best Avor
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The Coloration and Glazing of the Teas of Commerce
Art. VIII.- ?The Coloration and Glazing of the Teas of Commerce. By R.Warrington,F.C.S. (The Quarterly Journal of the Chemical Society, No. xiv. 1851. Art. xv. P. 156.) In the year 1839, on the 16th of August, a Report on the Manufacture of Teas in China and the kingdom of Assam was published by Mr C. A. Bruce ; and in this report, which was soon after republished in the Edinburgh New Philosophical Journal, it was stated that the articles used in glazing and co- louring various forms of the green teas especially, was indigo, with sulphate of lime.1 It appears now, according to the re- sults of positive analysis by Mr Warrington, that this colour never is communicated by means of indigo, but by another article much less costly, namely, Prussian blue or prussiate of iron. Mr Warrington shewed in a former communication to the Chemical Society in February 1844, that there are two kinds of green tea, known in commerce as the glazed and the un- glazed; that the glazed is coloured by the Chinese with a mixture of Prussian blue and gypsum, or sulphate of lime, to which a yellow vegetable colouring matter is sometimes added; that the unglazed kinds are merely dusted with a small quantity of gypsum powder ; and that in the specimen of what is called Canton gunpowder this glazing or facing is carried to the highest degree. Mr Warrington then also stated, that he had never met with a sample of green tea, in which the blue tint was given by means of indigo. -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
Chemometrics Methods Applied to Non-Selective Signals in Order to Address Mainly Food, Industrial and Environmental Problems
ber 2019 Decem Chemometrics Methods Applied to Non-Selective Signals in Order to Address Mainly Food, Industrial and Environmental Problems PhD Thesis Maryam Hooshyari University of Genova Doctorate in Sciences and Technologies of Chemistry and Materials Chemometrics Methods Applied to Non-Selective Signals in Order to Address Mainly Food, Industrial and Environmental Problems PhD Thesis Curriculum: SAFC XXXII Cycle Maryam Hooshyari Supervisor: Prof. Monica Casale 1 Data Sheet Title: Chemometrics Methods Applied to Non-Selective Signals in Order to Address Mainly Food, Industrial and Environmental Problems Subtitle: PhD thesis Author: Maryam Hooshyari Supervisor: Prof. Monica Casale Department: Pharmaceutical, Food and Cosmetology Sciences, Research Group of Analytical Chemistry and Chemometrics Curriculum: Pharmaceutical, Food and Cosmetology Sciences (SAFC) University: Università degli Studi di Genova Financial support: Università degli Studi di Genova Thesis Abstract: Chemometrics is a chemical discipline that uses mathematical and statistical methods in order to extract useful information from multivariate chemical data. Moreover, chemometrics is applied to correlate quality parameters or physical properties to analytical instrument data such as calculating pH from a measurement of hydrogen ion activity or a Fourier transform interpolation of a spectrum. Aim of this thesis project is to develop chemometrical strategies for the elaboration and the interpretation of non-selective complex data in order to solve real problems in food, industry and environmental fields. Keywords: Chemometrics, PCA, PARAFAC, SIMCA, PLS-CM, PLS- DA, ANOVA, PLS, QDA, D-Optimal Design, Green Tea, Lichen Thalli, Air Pollution, Engine Oil, Base Oil, Crude Oil, Naphthenic Acid, Produced Water, NIR, Fluorescence, LC- HRMS, UV-Visible, Spectroscopy, Chromatography. 2 Table of Contents Preface ......................................................................................................... -
Some Tips About Drinking Tea
Some tips about drinking tea (Zhu Li) Tea is the most popular drink in the world. Tea itself is the balance of Yin and Yang. First of all, how to categorize tea? Tea can be grouped into Yin Tea and Yang Tea. Yin Tea includes white tea, dark tea and yellow tea. Yang Tea includes green tea, black tea and qing (blue) tea. So, in total there are 6 categories of tea, 3 kinds of Yin Tea and 3 kinds of Yang Tea. Secondly, how to prepare tea? The preparation of tea follows the Yin Yang balance rule. When preparing the Yin Tea, we use the ‘Yang’ way, boiling is the easiest and best way. Comparatively, when preparing the Yang Tea, we need to choose the ‘Yin’ way, and never boil any Yang Tea, otherwise it may cause potential health problems. Boiling the Yang Tea will produce anthraquinone in green tea, cyanogenic glycosides in qing tea, and acrylamide in black tea, and all these chemical components may cause cancer in long run. So, using the clay pot to prepare black tea will not only helps us to get best taste but also a cup of healthy tea. As to Qing tea, it’s easy to use French press to prepare it. Grand Yang tea, green tea needs a special treat, which is to drop the 1 boiled water into the cup with green tea leaves. By doing this way, the green tea will taste fresh and have sweet ending. Thirdly, when to drink tea? The time consideration of tea drinking actually is related with the best time of acupuncture method, which is called ‘Zi Wu Liu Zhu’ in Traditional Chinese Medicine (TCM). -
Mimi's Tranquili-Tea
Mimi’s Teas ~ A Loose Leaf Tea Shoppe Menu of Tea ~Black Tea~ Apple Spice Premium Ceylon Black Tea with Apple Bits, Cinnamon Pieces, and Cloves $3.15/oz Apricot Black Tea Premium Black Tea Blend & Flavors $3.15/oz Banana Sundae China Black Tea, Milk Chocolate Drops, Banana Chips, Flavor $3.15/oz Black Currant Premium Ceylon Black Tea, With Natural Black Currant Flavor $3.25/oz Black Velvet Organic China Black Tea, Ginseng, Peppermint, & Licorice $4.75/oz 1 Mimi’s Teas ~ A Loose Leaf Tea Shoppe Menu of Tea Buddha’s Delight Tea Premium Black Tea with Apple its, Orange Peel, Currants, Cinnamon, Almond Flakes, Cloves, and Safflowers $4.35/oz Cha Cha Chai Organic Indian Black Tea Blend Organic Ginger, Organic Cinnamon, Organic Cardamom, Organic Clove & Organic Pepper $4.15/oz Cherry India Black Tea, Safflowers, Cherries, & Cherry Flavor $2.95/oz Cherry Cordial Black Tea, Cherry, & Chocolate Bits ~natural & artificial flavor~ $3.15/oz Chocolate Almond Black Tea, Almond, Cocoa Beans ~artificial flavor~ $3.15/oz Chocolate Supreme Black Tea, Chocolate Bits, Natural & Artificial Flavor ~contains soy~ $3.55/oz 2 Mimi’s Teas ~ A Loose Leaf Tea Shoppe Menu of Tea Coconut Heaven Naturally Flavored Premium Black Tea, & Shredded Coconut $3.35/oz Earl Grey Manhattan Blend Vintage British Black Tea Blend with Bergamot & Flowers $3.95/oz Earl Grey Special Blend Premium Ceylon Black Tea with Bergamot & Vanilla $3.45/oz Decaf Earl Grey Naturally Decaffeinated Natural Bergamot Flavored Black Tea $4.95/oz Ginger Peach Premium Ceylon Black Tea Flavored with -
Frida Kahlo Inspired Afternoon Tea
“It is not worthwhile to leave this world without having had a little fun in life” Frida Kahlo Frida Kahlo Inspired Afternoon Tea Inspired by the opening of the most talked about exhibition of the year, Frida Kahlo: Making Her Self Up at the Victoria & Albert Museum, the new afternoon tea by The Lanesborough’s Head Pastry Chef Gabriel Le Quang celebrates the colours, shapes and textures of the life of Mexican artist, Frida Kahlo. Tea commences with a taste of Agua de Jamaica, the classic Mexican water flavoured with hibiscus typically drank in the Mexican merienda (afternoon tea period). Alongside traditional scones and accompaniments, and some classic afternoon tea sandwiches, the pastry selection has been inspired by the life of Frida: Corn sablé with dulce de leche, combining the Mexican tastes of corn and the traditional dulce de leche Margarita Baba, a classic baba with a Margarita twist using agave and tequila Carrot Cake, decorated in Frida-esque style Passion Fruit and Raspberry Éclair, inspired by the work of Frida with Central American flavours Mexican Chocolate Tartelette, made with Mexican chocolate and garnished with delicate sugar flowers For the full merienda experience, guests can order hot chocolate or Mexican spiced hot chocolate instead of tea or coffee with their Afternoon Tea. FRIDA KAHLO INSPIRED AFTERNOON TEA A selection of finger sandwiches Egg and Watercress, Cucumber and Mint Smoked Salmon and Cream Cheese, Chicken Tinga, Traditional Guacamole Selection of Frida pastries Homemade scones, fruit preserves, and -
The Journey of a Tea Merchant
Summer, 2018 Upton Tea Quarterly Page 1 Vol 27 No. 3 Holliston, Massachusetts Summer, 2018 THE JOURNEY OF A TEA MERCHANT ith a lifelong passion for the world’s finest teas, Roy Fong, owner of the Imperial Tea Court in San Francisco, has been importing premium tea to the United States for more than thirty years. WHe has journeyed to China countless times in the pursuit of happiness to be found in a cup of tea. “Tea chose me. Looking back, there was no other path but tea.” I recently had the pleasure of sitting down with him at the Imperial Tea Court. Over many cups of tea, he shared his story. PLEASE TURN TO PAGE 51. ' (800) 234-8327 www.uptontea.com Copyright© 2018 2018 Upton Upton Tea Tea Imports. Imports. All rights All rights reserved. reserved. PagePage 2 2 UptonUpton Tea Tea Quarterly Quarterly Summer,Summer, 2018 2018 Summer,Summer, 2018 2018 UptonUpton Tea Tea Quarterly Quarterly PagePage 3 3 NOTEWORTHY...NOTEWORTHY... TABLETABLE OF OF CONTENTS CONTENTS MayMay 12, 12, 2018 2018 OverOver twenty twenty new new teas teas have have been been introduced introduced AA Note Note to to our our Valued Valued Customers Customers ................................. .................................3 3 inin this this issue issue of of our our newsletter newsletter, including, including spring- spring- CurrentCurrent Tea Tea Offerings Offerings AA Note Note to to our our Valued Valued Customers: Customers: harvestharvest first first flush flush Darjeelings Darjeelings (page (page 9) 9) and and a afirst first AfricaAfrica..............................................................................................................................................3131 -
A Basic Introduction to Taiwanese Oolong Tea
A Basic Introduction to Taiwanese Oolong Tea We’d like to start with a special thanks to Li Guang Chung, whose research was invaluable in creating this introduction. 烏 Taiwan is truly a tea paradise, full of bountiful tea varieties, tea culture and events, teaware artisans and masters. A Chajin can turn any corner and find another tea lover to share another perspective over a cup or two. The island’s wealth of tea is way beyond the scope of even an extended issue of Global Tea Hut. There is more oolong variety than we can explore, let alone all the other kinds of red and green tea the island offers. If you look 龍 at it, the island itself is shaped like a tea leaf! Our journey through Taiwanese oolong will be geographical. Like all true Zen masters, Tea has always been known by the mountain She comes from, since She is one with Her terroir. A few of the teas shown on the map to the right are varietals/ processing methods—Baozhong, GABA, Eastern Beauty and Tieguanyin—but the rest are locations. We will move from the general to the specific, starting with an overview in this article and then moving into the history of Taiwanese tea, changes over time, varietals and then some informative articles on specific oolong regions and farmers. So let Guanyin flick her magic waters on us and let’s climb up on this black dragon. He’s gentle, and will guide us well... Wen Shan 文山 / Pinglin 坪林 Baozhong (包種) GABA (佳龍) Muzha 木柵 Tieguanyin (鐵觀音) * Beipu 北埔 Eastern Beauty (東方美人) *also found in Miaoli (苗栗) Taichung 台中 Li Shan (梨山) Da Yu Ling (大禹嶺) Nantou 南投 Mingjian (名間) Dong Ding (凍頂) Shan Lin Xi (衫林溪) Yu Shan (玉山) Chiayi 嘉義 Ali Shan (阿里山) Taiwan Oolong olong is the richest and most leaves from Wuyi mountain like a 1. -
Emperor Huizong
國際茶亭 Global TeaTea Hut& Tao Magazine April 2016 Classics of Tea Emperor Huizong's Treatise on Tea Moonlight White Tea GL BAL TEA HUT Tea & Tao Magazine ContentsIssue 51 / April 2016 Moonlight White This is our second issue in the Classics of Tea series, following the Cha Jing we trans- lated last September. The emperor Huizong’s Love is Treatise on Tea offers a window into Song Dynasty tea, and the lives of some of the ear- changing the world liest Global Tea Hut members. The emperor loved white tea above all else. Moonlight White is a great white tea from the forests of Yunnan. bowl by bowl Features 15 AN INTRODUCTION TO THE EMPEROR 19 THE EMPEROR & THE ART OF TEA By Steven D. Owyoung 29 SONG HUIZONG 15 19 THE ARTIST By Michelle Huang 35 TREATISE ON TEA By Song Huizong 35 Regulars 03 TEA OF THE MONTH “Moonlight White,” White Tea Daqing, Jinggu, Yunnan 11 TEA EXPERIMENTS Song Dynasty-esque Whisked Tea 49 TEAWAYFARER Dalal al Sayer, Kuwait © 2016 by Global Tea Hut All rights reserved. 月 No part of this publication may be re- produced, stored in a retrieval system or transmitted in any form or by any means, 光 electronic, mechanical, photocopying, re- cording, or otherwise, without prior writ- 白 ten permission from the copyright owner. From the Editor n April, we move into the heart of spring. Tea buds genres of tea in one book or the many classics we hope are opening to another year’s rain and weather. to translate over the years. -
Antioxidant Activity of Polyphenolic Plant Extracts
Antioxidant Activity Antioxidant Extracts Polyphenolic Plant of • Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Edited by Dimitrios Stagos Printed Edition of the Special Issue Published in Antioxidants ww.mdpi.com/journal/antioxidants Antioxidant Activity of Polyphenolic Plant Extracts Antioxidant Activity of Polyphenolic Plant Extracts Editor Dimitrios Stagos MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Dimitrios Stagos University of Thessaly Greece Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Antioxidants (ISSN 2076-3921) (available at: https://www.mdpi.com/journal/antioxidants/special issues/Polyphenolic Plant Extracts). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0288-5 (Hbk) ISBN 978-3-0365-0289-2 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. ix Preface to ”Antioxidant Activity of Polyphenolic Plant Extracts” .................. xi Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Reprinted from: Antioxidants 2020, 9, 19, doi:10.3390/antiox9010019 ................ -
When You See Just How Much Variety There Is in the Tea World, You Can't
hen you see just how qualities and fulfill the tea’s poten- but the majority of such teas don’t W much variety there is tial. It would not be correct to say turn out well, like the modern in the tea world, you that oolong, for example, is just a attempts to cultivate Taiwan’s Three can’t help but feel some awe, as well method of processing tea, because Daughters, as well as Chin Shin as a sense of great excitement and that processing was advanced to suit oolong, in Vietnam and Mainland adventure. There is so much to learn, certain varietals of tea. And as vari- China. No matter how nice the so many teas to taste and so many etals have changed, moving from trees or the skill of the farmer, you cups to share! Some of the famous place to place (whether naturally or can’t find the same quality else- varietals of tea are wild mutations, carried by people), so too have pro- where. In other words, a Taiwanese created by the energies of Nature and cessing skills adapted and changed, tea processed like a Wuyi Cliff Tea Earth, while others are the result of creating a whole array of different might be a nice tea in its own right, the genius of generations of farmers teas. but it will never compare to a real and masters who devoted their lives Nowadays, there is a lot of exper- Cliff Tea, at least not by Cliff Tea to the Leaf. And looking back at the imentation. -
The Way of Tea
the way of tea | VOLUME I the way of tea 2013 © CHADO chadotea.com 79 North Raymond Pasadena, CA 91103 626.431.2832 DESIGN BY Brand Workshop California State University Long Beach art.csulb.edu/workshop/ DESIGNERS Dante Cho Vipul Chopra Eunice Kim Letizia Margo Irene Shin CREATIVE DIRECTOR Sunook Park COPYWRITING Tek Mehreteab EDITOR Noah Resto PHOTOGRAPHY Aaron Finkle ILLUSTRATION Erik Dowling the way of tea honored guests Please allow us to make you comfortable and serve a pot of tea perfectly prepared for you. We also offer delicious sweets and savories and invite you to take a moment to relax: This is Chado. Chado is pronounced “sado” in Japanese. It comes from the Chinese words CHA (“tea”) and TAO (“way”) and translates “way of tea.” It refers not just to the Japanese tea ceremony, but also to an ancient traditional practice that has been evolving for 5,000 years or more. Tea is quiet and calms us as we enjoy it. No matter who you are or where you live, tea is sure to make you feel better and more civilized. No pleasure is simpler, no luxury less expensive, no consciousness-altering agent more benign. Chado is a way to health and happiness that people have loved for thousands of years. Thank you for joining us. Your hosts, Reena, Devan & Tek A BRIEF HISTORY OF CHADO Chado opened on West 3rd Street in 1990 as a small, almost quaint tearoom with few tables, but with 300 canisters of teas from all over the globe lining the walls. In 1993, Reena Shah and her husband, Devan, acquired Chado and began quietly revolutionizing how people in greater Los Angeles think of tea.