love & flowering teas

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  1. 1. Flowering Teas ---- LOVE TEAS
  2. 2. When negotiating the purchase of this tea with our Supplier, hetold me the legend that sits behind it. The story goes that around150 years ago, a small tea farmer's daughter fell in love with ayoung boy. She wanted to give him something very special as apresent, but couldn't think of what to give. One day, when handstrewing tea with her parents, she thought about making a heartshaped tea - the 'Love Tea' that we are talking about today. Afterseveral failed attempts, she got the perfect heart shape. The boy loved the tea and they were soon married and livedhappily ever after. The legend lives on in the form of the Love Tea.Today, the tea is very popular with young people in China,particularly aroundValentine's Day.
  3. 3. Flowering tea or blooming tea (Chinese: , , or ) consist each of abundle of dried tea leaves wrapped aroundone or more dried flowers. These are madeby binding tea leaves and flowers togetherinto a bulb and are then set to dry.
  4. 4. When steeped, the bundle expands andunfurls in a process that emulates a bloomingflower, while the flowers inside emerge asthe centerpiece. Typically they are sourcedfrom the Yunnan province of China. Flowerscommonly used in flowering teasinclude globeamaranth, chrysanthemum,jasmine lily, hibiscus, and osmanthus
  5. 5. It remains uncertain whether flowering teawas a modern creation or was a much olderinvention of China. Flowering tea is generally served incontainers made of glass, or othertransparent material, so that the floweringeffect can be seen. The bundles can usually bereused two or three times without the teabecoming bitter.
  6. 6. InTrinidad the flowers areboiled to make a tea which isused for baby gripe, oliguria,cough and diabetes;cooling.[1] In Hawaii, it is commonlyused in long-lasting leis sinceit retains its shape and colorafter drying. This flower is used to make agarland for Brother's Dayin Nepal. The garland is putaround the brother's neck bytheir sister for Protection.
  7. 7. Chrysanthemum tea has manypurported medicinal uses, includingan aid in recoveryfrom influenza, acne and as a"cooling" herb. Accordingto traditional Chinese medicine thetea can aid in the prevention of sorethroat and promote the reductionof fever. In Korea, it is known wellfor its medicinal use for makingpeople more alert and is often usedas a pick-me-up to render thedrinker more awake. In westernherbal medicine, Chrysanthemumtea is drunk or used as a compressto treat circulatory disorders suchas varicoseveins andatherosclerosis.
  8. 8. Jasmine tea (Chinese: ; pinyin: mlhuch) is tea scented witharomafrom jasmine blossoms tomake a scented tea.Typically, jasmine teahas green tea as the teabase; however, whitetea and black tea are alsoused. The resulting flavourof jasmine tea is subtlysweet and highly fragrant.It is the most famousscented tea in China
  9. 9. Lilium bulbs are starchy and edible as rootvegetables, although bulbs of some species maybe very bitter. The non-bitter bulbs of L.lancifolium, L. pumilum, and especially L.brownii(Chinese: ; pinyin: bih gn)and Lilium davidii var unicolor are grown on a largescale in China as a luxury or health food, and aremost often sold in dry form for herb, the freshform often appears with other vegetables. Thedried bulbs are commonly used in the south toflavor soup. Lily flowers are also said to beefficacious in pulmonary affections, and to havetonic properties.[42] Lily flowers and bulbs areeaten especially in the summer, for theirperceived ability to reduce internal heat.[43] Theymay be reconstituted and stir-fried, grated andused to thicken soup, or processed to extractstarch. Their texture and taste draw comparisonswith the potato, although the individual bulbscales are much smaller. There are also specieswhich are meant to be suitable for culinary and/orherb uses
  10. 10. Preliminary study has shown that drinkinghibiscus tea may lower blood pressure inpeople with type 2diabetes,[3] prehypertension, ormild hypertension.[7][8][9] However, there isno reliable evidence to supportrecommending hibiscus tea in thetreatment of primaryhypertension.[10][11] The average systolicblood pressure for diabetics drinkinghibiscus tea decreased from 134.8 mmHg(17.97 kPa) at the beginning of one study to112.7 mmHg (15.03 kPa) at the end of thestudy, one month later.[3] Drinking 3 cups ofhibiscus tea daily for 6 weeks reducedsystolic blood pressure by 7 mm Hg inprehypertensive and mildly hypertensiveparticipants. In those with mean systolicblood pressure over 129 mm Hg, thereduction was nearly 14 mm Hg. Hibiscusflowers contain anthocyanins, which arebelieved to be active antihypertensivecompounds, acting as angiotensin-convertingenzyme(ACE) inhibitors.
  11. 11. The drink is called roselle (a namefor the flower)or rosella (Australia), agua deJamaica and/or flor de Jamaica inLatin America, Arhul kaphool in India, karkad in Levant,Egypt, Sudan, Italy and Russia, ChaiKujarat in Iraq, ChaiTorsh in Iran, gumamela inthePhilippines, bissap, tsoborodo or wonjo in WestAfrica, sorrel in Jamaica, Barbados and Trinidad and Tobago, redsorrel in the widerCaribbean, andother names in other regions,including the U.S., where it issometimes known assimply Jamaica.
  12. 12. In Thailand, most commonly, roselleis prepared as a cold beverage,heavily sweetened and poured overice, similar to sweetened fruit juices.Plastic bags filled with ice andsweetened 'grajeab' can be foundoutside of most schools and in localmarkets. Roselle is also drunk as atea, believed to reduce cholesterol. It is less commonly made intoa wine, sometimes combinedwith Chinese tea leaves, in the ratioof 4:1 by weight (1/5 Chinese tea).The beverage is popularin Malaysia and Indonesia as well. In China, candied flower petals areoccasionally available. In MandarinChinese, it is called lushnhu ().
  13. 13. Osmanthus /zmns/[2] isa genus of about30 species of floweringplants in the family Oleaceae.Most of the species are nativetoeastern Asia (China, Japan, Indochina, the Himalayas, etc.)with a few species fromthe Caucasus, NewCaledonia, Sumatra,and NorthAmerica (Mexico, CentralAmerica,southeastern United States)
  14. 14. Numi Organic Tea Primula Blloming and FloweringTea Mountain Rose Herbs
  15. 15. Twinings Love Teas Love Tea is a fascinating tea that comes fromtheFujian province of China. It's a hugely famoustea growing region, the largest in China and isthe producer of a fifth of all teas in China. Aswell as being China's largest tea producingregion, Fujian is home to an amazing range ofwhite, black and green teas.
  16. 16. The 'Love Tea' is an extension of the Treasure Teas ofChina, also referred to as the Blooming teas. Theseteas are almost 100% handmade, using a verybespoke production process which involves a hugeamount of manual dexterity. Because it is so timeintensive to produce, it is done so in very nominalquantities, making it a real work of art. The tea is made using only the finest quality teaspicked in springtime and it takes 2 to 3 days to makejust a couple of cubes of this beautiful tea. Thespeciality of this production of this tea is amazing andin a year, we'll be lucky if more than 20-30kgs of thistea is produced.
  17. 17. The first aroma you get from this tea is slightly herbaceous followed by aslightly toasty note - a really soothing smell; really light and soft. On first taste, again you will get that herbaceous not but as you let itlinger on the palette, it has a slight honey note to it; some people evenlike to enhance this sweetness with the addition of a little honey or sugar. This is one of the few teas that doesn't become bitter. Even after 4 ormore minutes of brewing, it becomes almost sweeter in flavour as theflavanoids from the flowers such as the Jasmine start to come out. The beauty of this tea is that you can use the flower 3-4 times, continuingto brew more of this decadent tea. It is absolutely perfect with something sweet to compliment it; perhaps acouple of chocolates - ideal on Valentine's Day. It is also such an beautifulsight to watch this tea brew that it is a great experience to share withyour loved one
  18. 18. Few cafs in Omotesando can rival the atmosphere at thisverdant tea shop, which sits inside the Aoyama Flower Marketshop on the corner of Aoyama-dori. Flowers and plants crowdthe greenhouse-like interior, where customers can sample herbalteas alongside a menu of food including open sandwiches,parfaits and French toast.
  19. 19. Gold, Cynthia; Stern, Lis (2010). Culinary tea: More than 150recipes steeped in tradition from around the world. Philadelphia:Running Press. p. 274. ISBN 978-0-7624-3773-3. ^ Jump up to:a b c "On Food: Stop and savor the flowering teas",Hsiao-Ching Chou, Seattle Post-Intelligencer, May 1, 2007. Jump up^ Richardson, Lisa Boalt (2009). Tea with a twist:Entertaining and cooking with tea. Eugene, OR: Harvest HousePublishers. p. 12. ISBN 978-0-7369-2579-2. Jump up^ "The Cup that Still Cheers", Caterer and Hotelkeeper, 20October 2005. ^ Jump up to:a b "What is Flowering Tea?", WiseGEEK.