DOCSLIB.ORG

Bulk Tea Catalog

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Bulk Tea Catalog Your partner in tea since 1950. www.FirsdTea.com TABLE OF CONTENTS 3 OUR COMPANY 4 GREEN TEA 6 WHITE TEA/PUERH TEA 7 OOLONG TEA 8 BLACK TEA 9 TEA SPECIFICATIONS 11 PREMIUM GREEN/BLACK/PUERH TEA 12 PREMIUM OOLONG TEA Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com OUR COMPANY Firsd Tea is the U.S. subsidiary of parent company, Zhejiang Tea Group, Ltd., China’s largest tea exporter and the world leader in green tea exports. With over 65 years’ experience as a leader in the tea industry, the company exports more than 40,000 tons of tea annually including: green tea, black tea, oolong tea, white tea, puerh tea, scented tea, special gourmet tea and intensive processed tea products. By inheriting the essence of the 4,000 year old Chinese tea culture, our group has integrated the traditional tea processing crafts with the modern technique, developing new tea products to meet the needs of modern society. We ensure that the quality is true to authentic Chinese tradition and we keep prices low. We strictly monitor each step from planting, harvesting and packaging to ensure the quality and integrity of our products. Our clients nd that we are able to provide superior products for a lower price. As a result, we are able to assist in increasing their tea sales by improving the selection, quality and price - yielding greater prots at an enhanced margin. PARTNERSHIP We are committed to creating a partnership with you and your company to encourage not only your growth, but the overall health and wellness of the U.S.; we’re striving to deliver healthy and organic tea options on a larger scale in North America. Tea sales in the U.S. are projected to double over the next 5 years. Is your company ready for this opportunity for growth? Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 3 GREEN TEA With a pure, vegetal avor and distinctly fresh aroma, our green tea leaves are hand picked and undergo minimal oxidation to preserve their natural essence. In fact, the leaves are withered for only a short amount of time before they are heat-treated to prevent further fermentation. This preserves the natural healing attributes found in the tea leaves, most specically, the antioxidant content. GENMAICHA DRAGON WELL GUNPOWDER Genmaicha is composed of The at, green leaves of Also known as the "Green Sencha and roasted this classic “Longjing” tea Pearl", this classic green popped brown rice. The produce a clear, tea is made from tea leaves distinctive taste of this tea yellow-green infusion and hand-rolled into tiny pellets. combines the fresh grassy a lingering, pleasant When steeped, the liquor avor of green tea with the aftertaste. exhibits a dark golden color, aroma of roasted rice. Lin'an County, Zhejiang a strong roasted, smoky Yiwu County, Zhejiang Province, China. avor, and a very unique Province, China. aroma. Shaoxing County, Zhejiang Province, China. CHUNMEE MAOJIAN The long, ne, jade leaves Hand harvested tea leaf tips of this tea produce a clear, are rolled into a pointy pale yellow liquor, and a shape, resembling a strand sweet plum-like avor with of hair. This tea is known for toasty notes. its delicate, subtly sweet Chun’an County, Zhejiang taste, and fragrant aroma. Province, China. Yixing County, Jiangsu Province, China. Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 4 MORE GREEN TEAS SENCHA JASMINE PEARLS This steamed green tea is Artfully crafted from the famous for its fresh taste nest silver tips of tender and aroma. The steaming young buds, this tea is process minimizes the hand-rolled into pearls oxidation of tea leaves, and naturally scented making this a with the essence of fresh quintessential tea with jasmine blossoms. The bright green liquor, sweet pearls boast a taste and a clean full-bodied yet sweet nish. taste with a lingering Yiwu County, oral note. Zhejiang Province, China. Fuzhou County, Fujian Province, China. GYOKURO MATCHA Also known as “Precious Matcha is a type of Jade Dew”, it is the highest nely-powdered green quality shade-grown tea made of Tencha - a Japanese-style green tea. specially treated Due to reduced sunlight, shade-grown tea that is minimal photosynthesis high in chlorophyll and occurs, resulting in low in tanning. When increased amounts of Tencha tea leaves are amino acids, chlorophyll de-veined, de-stemmed, and caeine. This impacts and ground into ne, the color, taste and aroma, emerald-green, talc-like producing a sweet, powder, the nal product delicate tea with a soft, is known as Matcha. mellow body. Zhejiang Province, China. Zhejiang Province, China. Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 5 WHITE TEA The rarest of all teas, white tea is delicate in avor as well as color. The tea has a subtle, sweet avor and a mellow nutty body. White tea receives its name from the delicate leaf tip that blooms in early Spring. These young tea leaves are harvested when a white down covering appears. After they are plucked, minimal processing occurs, preserving a high concentration of antioxidants and ensuring low caeine levels. SILVER NEEDLE BAI MU DAN These young white A sweet, mild tea with a tea buds deliver a golden and bright liquor. delicate aroma with a The avor oers a clean, oral note. Taste is oral taste with a hint of smooth, light and fruit. sweet at rst sip, but Fuding County, Fujian nishes with a eeting Province, China. smoky hint. Fujian Province, China. PUERH TEA A regionally endemic and famous tea produced traditionally in the Yunnan Province, Puerh Tea is processed from the fresh leaves of a superior “large leaf” variety of Camellia sinensis and it experiences a unique natural post-fermentation process. This tea is famous for its feature of “longer steep time, better aroma” which is its most important feature and distinguishes it from other teas. Puerh is called the “edible antique” and in China people believe it will increase in value over time. PUERH LEAF When steeped, this tea exhibits a dark reddish infusion with a strong earthy scent, an aged essence and sweet undertones. Jinuo County, Yunnan Province, China. Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 6 OOLONG TEA Referred to as the “Champagne of Teas”, oolong is considered to be among the nest. The cultivation of authentic oolong tea is restricted to a small area of Southeastern China’s Fujian and Guangdong Provinces. The tea leaves are handpicked and then partially fermented, yielding a range of avors; some are mild with a oral aroma, while others may be more full-bodied and toasty. SHUI XIAN TIE KUAN YIN WUYI ROCK OOLONG Produced using the top As a legendary variety, Tie This tea is a premium three to four leaves on the Kuan Yin is considered the variety of Chinese oolong branch, this tea is hand masterpiece of oolong tea. tea. The aroma is clean rolled into its nal shape. The lovely orchid-like like green tea with an When brewed, the infusion aroma lls the air after osmanthus ower note, has an amber color with an steeping. The taste oers a but the taste is sweet and exquisite oral fragrance. honey-like sweetness with mellow like black tea. The taste is smooth and a hint of oral notes. Wuyi Mountains, Fujian lightly sweet with a subtle Fujian Province, China. Province, China. dryness reminiscent of pear skin followed by a lightly baked aftertaste. Wuyi Mountains, Fujian Province, China. Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 7 BLACK TEA Black tea is the most common type of tea worldwide. The tea is prepared by fully fermenting the harvested tea leaves prior to undergoing heat-treatment. This fermentation/oxidation process imparts a full-bodied avor, delicate aroma, characteristic reddish-brown color, and higher caeine content to the black tea. KEEMUN BLACK MAO FENG ORANGE PEKOE The most famous variety of This black tea has twisted Regarded as the Chinese black tea featured thin leaves with russet color quintessence of Anhui by its distinctive and and velvet texture. The taste black tea, this excellent balanced taste. This tea is is rich and lingering with a quality tea oers a dark, fresh and sweet, with fruity note of subtle dark glossy, bright-red liquor, aroma and a hint of orchid. chocolate and sweet orchid. and a honey aroma with Anhui Province and Zhejiang Province, China. owery fragrance. Fuliang, Jiangxi Province, Dongtai County, Anhui China. Province, China. YUNNAN BLACK LAPSANG SOUCHONG The leaves of this tea have Famous for its characteristic a unique long, closely smoky aroma, this tea is formed fat shape, dried over a smoking pine showcasing golden downy re, imparting the nished pekoe. The taste is ne and product with a sweet and smooth, though slightly clean smoky avor. tart. Fujian Province, China. Yunnan Province, China. Firsd Tea I 34 Blevins Drive, Suite 1 & 2 I New Castle, DE 19720 I 302.322.1255 I FirsdTea.com 8 ORGANIC TEAS SAMPLES AVAILABLE • CALL 302.322.1255 ORGANIC WHITE TEA GRADE CASE SIZE N.W. (KGS) N.W. (LBS) OCW001 Organic Silver Needle Leaf 19” x 16” x 13.5” 10 kgs 22.05 lbs OCW002 Organic Silver Needle Extra Special Leaf 19” x 16” x 13.5” 10 kgs 22.05 lbs OCW003 Organic Bai Mu Dan 6901 Leaf 19” x 16” x 13.5” 7 kgs 15.43 lbs OCW004 Organic Bai Mu Dan 6900 Leaf 19” x 16” x 13.5” 7 kgs 15.43 lbs OCW005 Organic White TBC 202 TBC 44“ x 21” x 8“ 55 kgs 121.25 lbs OCW006 Organic Bai Mu Dan 6902 Leaf 19” x 16” x 13.5”
Load more

Recommended publications
  • TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
    Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars ..............................................................................................................................
    [Show full text]
  • High Tea Menu
    Hippopotamus High Tea Menu Our tea has been carefully selected by Dilmah, this selection celebrates the individuality and taste of tea from estates around the world known only for their excellence. Museum High Tea Your preferred choice of tea, selection of French delights to tease your palette. $25.00 Elegant High Tea Museum High Tea accompanied by a glass of Cloudy Bay Pelorus, method traditional. $40.00 Luxury High Tea Museum High Tea accompanied by a glass of Laurent Perrier champagne. $50.00 Ginger spice tea The pronounced sharp flavour of ginger balances perfectly with a high grown Ceylon Tea to offer a delicious refreshing spice tea. Green with Jasmine flowers The sweet Jasmine flowers are mixed with green tea to impart the fragrance and distinctive flavour. Supreme Ceylon The tea garden of the British empire. One of the most outstanding teas, full bodied, and complex. Natural rosehip and hibiscus Rosehip and hibiscus flowers produce a reddish infusion with a strong fruity aroma. Earl Grey A rich and strong brew enhanced with oil of bergamot offering a very distinctive and unique flavour. Pure peppermint leaves Pure peppermint leaves provide a cooling and refreshing taste. Morrocan mint green tea Pure Ceylon Young Hyson green tea with peppermint, a combination of a gentle green tea with the sweet fragrance of peppermint. Pure Chamomille flowers The Chamomille flowers have an uplifting aroma reminiscent of apples. Prince of Kandy A high grown Ceylon tea, delicate with an almost greenish character. Mediterranean Mandarin The lightness of the liquor is deliciously and gently lifted by the sweet, slightly tart flavour of mandarin.
    [Show full text]
  • Identification of Similar Chinese Congou Black Teas Using An
    molecules Article Identification of Similar Chinese Congou Black Teas Using an Electronic Tongue Combined with Pattern Recognition Danyi Huang , Zhuang Bian, Qinli Qiu, Yinmao Wang, Dongmei Fan and Xiaochang Wang * Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China; [email protected] (D.H.); [email protected] (Z.B.); [email protected] (Q.Q.); [email protected] (Y.W.); [email protected] (D.F.) * Correspondence: [email protected]; Tel.: +86-0571-8898-2380 Received: 8 November 2019; Accepted: 6 December 2019; Published: 12 December 2019 Abstract: It is very difficult for humans to distinguish between two kinds of black tea obtained with similar processing technology. In this paper, an electronic tongue was used to discriminate samples of seven different grades of two types of Chinese Congou black tea. The type of black tea was identified by principal component analysis and discriminant analysis. The latter showed better results. The samples of the two types of black tea distributed on the two sides of the region graph were obtained from discriminant analysis, according to tea type. For grade discrimination, we determined grade prediction models for each tea type by partial least-squares analysis; the coefficients of determination of the prediction models were both above 0.95. Discriminant analysis separated each sample in region graph depending on its grade and displayed a classification accuracy of 98.20% by cross-validation. The back-propagation neural network showed that the grade prediction accuracy for all samples was 95.00%. Discriminant analysis could successfully distinguish tea types and grades. As a complement, the models of the biochemical components of tea and electronic tongue by support vector machine showed good prediction results.
    [Show full text]
  • China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: a Winey and Fruity Tea with Depth and Complexity. T
    China Keemun Panda Loose Leaf Tea English Tea Store • Cup Characteristics: A winey and fruity tea with depth and complexity. Takes milk very well • Infusion: Bright tending reddish • Ingredients: Black tea • Caffeine/Antioxidant Level: Medium/Medium • Grade(s): Panda Grade #1 • Manufacture Type(s):Special Keemun Orthodox • Region: Anhui Province • Growing Altitudes: 1500-4900 feet above sea level • Shipping Port(s): Shanghai Brewing Instructions Hot Tea Brewing Method: Use freshly drawn water. When water is re-boiled, or stands for a while, it loses oxygen which prevents the full flavor of the tea being released. Warm the pot first. This helps the brewing process by maintaining the brewing temperature for longer so to extract more flavor from the tea. Be sure to use boiling water to make the tea. Water which is "off the boil" does not allow the tea to brew properly. Ideal brewing temperature is 100° C/212° F. Minimum brewing temperature is 90° C/194° F. Brew for 3-5 minutes. Shorter times will not reveal the full flavor and the quality of the tea. Longer brewing will result in a bitter tasting tea as Tannin will start to be extracted from the tea leaves (If you brew in a cup brew for a much shorter time, 1 - 2 minutes). Stir the tea in the pot once or twice while it is brewing. Iced tea brewing method (Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea, 6 tea bags into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1.25 cups/315ml over the tea.
    [Show full text]
  • Role of Cyclooxygenase-2 and Fatty Acid Synthase in Breast Cancer Development
    ROLE OF CYCLOOXYGENASE-2 AND FATTY ACID SYNTHASE IN BREAST CANCER DEVELOPMENT by Suying Lu A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Nutritional sciences University of Toronto © Copyright by Suying Lu 2008 Library and Bibliotheque et 1*1 Archives Canada Archives Canada Published Heritage Direction du Branch Patrimoine de I'edition 395 Wellington Street 395, rue Wellington Ottawa ON K1A0N4 Ottawa ON K1A0N4 Canada Canada Your file Votre reference ISBN: 978-0-494-39890-6 Our file Notre reference ISBN: 978-0-494-39890-6 NOTICE: AVIS: The author has granted a non­ L'auteur a accorde une licence non exclusive exclusive license allowing Library permettant a la Bibliotheque et Archives and Archives Canada to reproduce, Canada de reproduire, publier, archiver, publish, archive, preserve, conserve, sauvegarder, conserver, transmettre au public communicate to the public by par telecommunication ou par Plntemet, prefer, telecommunication or on the Internet, distribuer et vendre des theses partout dans loan, distribute and sell theses le monde, a des fins commerciales ou autres, worldwide, for commercial or non­ sur support microforme, papier, electronique commercial purposes, in microform, et/ou autres formats. paper, electronic and/or any other formats. The author retains copyright L'auteur conserve la propriete du droit d'auteur ownership and moral rights in et des droits moraux qui protege cette these. this thesis. Neither the thesis Ni la these ni des extraits substantiels de nor substantial extracts from it celle-ci ne doivent etre imprimes ou autrement may be printed or otherwise reproduits sans son autorisation.
    [Show full text]
  • CONTACT US Call Your Local Depot, Or Register Online with Our Easy to Use Website That Works Perfectly on Whatever Device You Use
    CONTACT US Call your local depot, or register online with our easy to use website that works perfectly on whatever device you use. Basingstoke 0370 3663 800 Nottingham 0370 3663 420 Battersea 0370 3663 500 Oban 0163 1569 100 Bicester 0370 3663 285 Paddock Wood 0370 3663 670 Birmingham 0370 3663 460 Salisbury 0370 3663 650 Chepstow 0370 3663 295 Slough 0370 3663 250 Edinburgh 0370 3663 480 Stowmarket 0370 3663 360 Gateshead 0370 3663 450 Swansea 0370 3663 230 Harlow 0370 3663 520 Wakefield 0370 3663 400 Lee Mill 0370 3663 600 Worthing 0370 3663 580 Manchester 0370 3663 400 Bidvest Foodservice 814 Leigh Road Slough SL1 4BD Tel: +44 (0)370 3663 100 http://www.bidvest.co.uk www.bidvest.co.uk Bidvest Foodservice is a trading name of BFS Group Limited (registered number 239718) whose registered office is at 814 Leigh Road, Slough SL1 4BD. The little book of TEA 3 Contents It’s Tea Time! With a profit margin of around 90%*, tea is big business. We have created this guide to tea so help you make the most of this exciting opportunity. Tea Varieties .............................. 4 Tea Formats ............................... 6 With new blends and infusions such as Chai and Which Tea Is Right For You? .... 8 Matcha as well as traditional classics such as Earl Profit Opportunity ....................10 Grey and English Breakfast, we have something for Maximise Your Tea Sales .......12 all, helping to ensure your customers’ tea experience The Perfect Serve ....................15 The Perfect Display .................16 will be a talking point! The Perfect Pairing ..................18 Tea & Biscuit Pairing ...............20 Tea Geekery ............................21 Recipes .....................................22 Tea Listing ................................28 4 People’s passion for tea All about tea has been re-ignited.
    [Show full text]
  • House Specials : Original Blend Teas
    House Specials : Original House Specials : Original Blend Teas <Black> Blend Teas <Green > Lavegrey: Jasmine Honey: Our unique Creamy Earl Grey + relaxing Lavender. Jasmine green tea + honey. One of the most popular Hint of vanilla adds a gorgeous note to the blend. ways to drink jasmine tea in Asia. Enjoy this sweet joyful moment. Jasmine Mango: London Mist Jasmine + Blue Mango green tea. Each tea is tasty in Classic style tea: English Breakfast w/ cream + their own way and so is their combination! honey. Vanilla added to sweeten your morning. Strawberry Mango: Lady’s Afternoon Blue Mango with a dash of Strawberry fusion. Great Another way to enjoy our favorite Earl Grey. Hints combination of sweetness and tartness that you can of Strawberry and lemon make this blend a perfect imagine. afternoon tea! Green Concussion: Irish Cream Cherry Dark Gun Powder Green + Matcha + Peppermint Sweet cherry joyfully added to creamy yet stunning give you a little kick of caffeine. This is a crisp blend Irish Breakfast tea. High caffeine morning tea. of rare compounds with a hidden tropical fruit. Majes Tea On Green: Natural Raspberry black tea with a squeeze of lime Ginger green tea + fresh ginger and a dash of honey to add tanginess after taste. to burn you calories. Pomeberry I M Tea: Pomegranate black tea with your choice of adding Special blend for Cold & Flu prevention. Sencha, Blackberry or Strawberry flavoring. Lemon Balm and Spearmint mix help you build up your immunity. Minty Mint Mint black tea with Peppermint. A great refreshing Mango Passion: drink for a hot summer day.
    [Show full text]
  • Masterpiece Era Puerh GLOBAL EA HUT Contentsissue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark
    GL BAL EA HUT Tea & Tao Magazine 國際茶亭 December 2018 紅 印 藍 印印 級 Masterpiece Era Puerh GLOBAL EA HUT ContentsIssue 83 / December 2018 Tea & Tao Magazine Blue藍印 Mark To conclude this amazing year, we will be explor- ing the Masterpiece Era of puerh tea, from 1949 to 1972. Like all history, understanding the eras Love is of puerh provides context for today’s puerh pro- duction. These are the cakes producers hope to changing the world create. And we are, in fact, going to drink a com- memorative cake as we learn! bowl by bowl Features特稿文章 37 A Brief History of Puerh Tea Yang Kai (楊凱) 03 43 Masterpiece Era: Red Mark Chen Zhitong (陳智同) 53 Masterpiece Era: Blue Mark Chen Zhitong (陳智同) 37 31 Traditions傳統文章 03 Tea of the Month “Blue Mark,” 2000 Sheng Puerh, Yunnan, China 31 Gongfu Teapot Getting Started in Gongfu Tea By Shen Su (聖素) 53 61 TeaWayfarer Gordon Arkenberg, USA © 2018 by Global Tea Hut 藍 All rights reserved. No part of this publication may be re- produced, stored in a retrieval system 印 or transmitted in any form or by any means: electronic, mechanical, pho- tocopying, recording, or otherwise, without prior written permission from the copyright owner. n December,From the weather is much cooler in Taiwan.the We This is an excitingeditor issue for me. I have always wanted to are drinking Five Element blends, shou puerh and aged find a way to take us on a tour of the eras of puerh. Puerh sheng. Occasionally, we spice things up with an aged from before 1949 is known as the “Antique Era (號級茶時 oolong or a Cliff Tea.
    [Show full text]
  • Wholesale Product List RETAILERS Spring 2014
    Wholesale Product List RETAILERS Spring 2014 Out of hours orders may be made by telephone, fax or email Prices in this list are exclusive of GST Orders below $150 incur a $15 delivery fee Please refer to our website for product photos and descriptions 26 Brown Street, Claremont, WA 6010 P (08) 9284 7100 • F (08) 9284 7144 W www.thegrocer.com.au NEW New Product E [email protected] TABLE OF CONTENTS ASIAN AND JAPANESE 19 MUSHROOMS - DRIED 9 BAKE MIXES, CONFECTIONERY AND BISCUITS 25 MUSTARDS 14 BEVERAGES 23 NUTS, FLOWERS AND HONEY 21 CAPERS AND CAPERBERRIES 8 OILS- EVOO, INFUSED, FLAVOURED AND OTHERS 14 CHOCOLATE & CHOCOLATE SAUCES 25 OLIVES 9 CHRISTMAS PRODUCTS 28 PASTA 12 COOKING EXTRACTS 21 PASTA SAUCES 13 CURRY PASTES & CONDIMENTS - GOAN CUISINE 17 PASTRY & BAKING INGREDIENTS 20 CURRY PASTES & CONDIMENTS - OTHERS 18 PATE, FOIE GRAS, CONFIT & SNAILS 2 DAIRY PRODUCTS 3 PESTO & TAPENADES 13 FINISHING PROUDCTS 10 PRESERVED VEGETABLES 9 FLOURS AND POLENTAS 10 PULSES 11 FLOWERS 21 RICE AND NOODLES 11 FRUIT- IN SYRUP, DRIED, PASTES, GLAZES 22 SAFFRON & TRUFFLE PRODUCTS 8 GRAINS 10 SALT AND PEPPERCORNS 7 HERBS & SPICES, SPICE MIXES & UMAMI PASTE 6 SEAFOODS 2 HONEY 21 SKINCARE 7 JAMS 14 SMALLGOODS- CHORIZO, JAMON AND QUAIL EGGS 1 MARINADES, CHUTNEYS, VINAIGRETTES, 15 STOCKS AND JUS 8 DRESSINGS, MAYO MEXICAN AND SOUTH AMERICAN 19 SUGAR 7 MIDDLE EASTERN / NORTH AFRICAN 19 TEAS 24 MUESLI, BREAD AND BISCUITS 27 VINCOTTO, VINEGARS AND VERJUICE 5 We also have a Food Service Portfolio available on request * Please contact us for a copy of our trading terms E&OE Ctn Ctn Brand Size EAN BARCODE Qty Disc % SMALLGOODS - CHORIZO, JAMON AND QUAIL EGGS These meats are priced per kilogram and come in a variety of sizes - approximate weights are given but may change slightly.
    [Show full text]
  • ในประเทศอังกฤษ Know More About Tea
    Volume 6 Issue 23, Apirl - June 2016 ปที่ 6 ฉบับที่ 23 ประจำเดือน เมษายน - มิถุนายน 2559 สถาบันชา มหาว�ทยาลัยแมฟาหลวง TEA INSTITUTE, MAE FAH LUANG UNIVERSITY เรียนรู วัฒธรรมการดื่มชาในประเทศอังกฤษ Know More About Tea Special Report Health Tea Tea Research ชาอัสสัม ชะลออาการซ�มเศรา การพัฒนาเคร�่องดื่มชาเข�ยว กับงานสงเสร�มการเกษตรบนที่สูง ในกลุมผูสูงอายุ อัสสัมลาเตพรอมชง ในจังหวัดเช�ยงราย ดวยชาเข�ยวอุนๆ โดยใชสตีว�โอไซด เปนสารทดแทนความหวาน 2 Editor’s Desk โดย ทีมผู้จัดท�ำ สงกรานต์วันปีใหม่ของคนไทยใจสุขล้น ชื่นฉ�่าทั่วทุกคนความสุขล้นทั้งกายใจ รดน�้าและด�าหัวให้ทุกครัวเริ่มสิ่งใหม่ ฉ�่าชื่นทั้งกายใจทุกข์อันใดอย่าได้พาล สวัสดีวันสงกรานต์ค่ะ กลับมาเจอกันอีกแล้วในช่วงเดือนเมษายน เดือนที่ร้อนที่สุดในรอบปีถึงอากาศจะร้อนแค่ไหน ขอเพียงใจเราอย่าร้อนตามนะคะ ส�าหรับจดหมายข่าวชาฉบับนี้เราได้รับเกียรติจากผู้อ�านวยการศูนย์ส่งเสริมและพัฒนาอาชีพ เกษตรจังหวัดเชียงราย (เกษตรที่สูง) คุณนาวิน อินทจักร มาเล่าถึงบทบาทหน้าที่ของเกษตรที่สูงในการส่งเสริมเกษตรกร ผู้ปลูกชาอัสสัม ในคอลัมน์ Special Report และตามด้วยคอลัมน์ Know More About Tea ที่จะกล่าวถึงวัฒนธรรมการดื่มชา ของคนอังกฤษ ต่อด้วยคอลัมน์ Talk About Tea ที่ได้เล่าถึงที่มาที่ไปของโครงการพัฒนาหมู่บ้าน ผลิตภัณฑ์เมี่ยงเพื่อสืบสานภูมิปัญญาท้องถิ่น นอกจากนี้ยังมีงานวิจัยที่น่าสนใจของนักศึกษาส�านัก วิชาอุตสาหกรรมเกษตร มหาวิทยาลัยแม่ฟ้าหลวง ที่ใช้สตีวิโอไซด์เป็นสารทดแทนความหวาน ในเครื่องดื่มชาเขียวอัสสัมลาเต้พร้อมชง เอาใจคนรักสุขภาพ ในคอลัมน์ Tea Research ตาม ด้วยเมนูของอาหารที่มีส่วนผสมชา ใน Trendy Tea Menu นอกจากนี้ ในคอลัมน์ Health Tea ยังให้ความรู้เกี่ยวกับการดื่มชาเขียวเพื่อลดอาการซึมเศร้าในผู้สูงอายุ และคอลัมน์
    [Show full text]
  • 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).
    [Show full text]
  • Empire of Tea
    Empire of Tea Empire of Tea The Asian Leaf that Conquered the Wor ld Markman Ellis, Richard Coulton, Matthew Mauger reaktion books For Ceri, Bey, Chelle Published by Reaktion Books Ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Markman Ellis, Richard Coulton, Matthew Mauger 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 440 3 Contents Introduction 7 one: Early European Encounters with Tea 14 two: Establishing the Taste for Tea in Britain 31 three: The Tea Trade with China 53 four: The Elevation of Tea 73 five: The Natural Philosophy of Tea 93 six: The Market for Tea in Britain 115 seven: The British Way of Tea 139 eight: Smuggling and Taxation 161 nine: The Democratization of Tea Drinking 179 ten: Tea in the Politics of Empire 202 eleven: The National Drink of Victorian Britain 221 twelve: Twentieth-century Tea 247 Epilogue: Global Tea 267 References 277 Bibliography 307 Acknowledgements 315 Photo Acknowledgements 317 Index 319 ‘A Sort of Tea from China’, c. 1700, a material survival of Britain’s encounter with tea in the late seventeenth century. e specimen was acquired by James Cuninghame, a physician and ship’s surgeon who visited Amoy (Xiamen) in 1698–9 and Chusan (Zhoushan) in 1700–1703.
    [Show full text]