Proper Procedures For English Tea Time

When we say "English Tea Time", we eventually associate the English tea time to some form of gathering with the tea at the center stage. Well, this idea is right in the first place. As we all know, most people especially the English are mostly tea drinkers. In fact, the English people considered the tea ceremony as part of their tradition, and as such it is not amazing that many of the Englishmen are the best tea blenders and tea growers.

For that matter, the concept for English tea time emerged. However, in an English tea time, there are certain rules to be followed, and that was termed as "English tea time etiquette". 

So what then is the English tea time etiquette?
 

The English tea time etiquette is said to have drastically evolved for over the years. In the early days, the gentlemen are allowed to pour their hot tea into the saucer to make it cool before drinking, but now, as the English tea time continue to change, such act is not at all acceptable in a society wherein an English tea time is held. In English tea time etiquette such person performing that act in an English tea time is considered as quite rude. Another important thing that is under English tea time etiquette is the keeping of the English tea under lock and key only to be brought out by the hostess to brew and mix is considered obsolete and unnecessary in an English tea time.

Furthermore, in an English tea time, there are certain rules to be followed for English tea time etiquette if the host or hostess desired to give a proper tea service. For English tea time etiquette, it is important that first the host or hostess must forward invitations to his/her guests. In this English tea time etiquette, the invitations are provided to let the guests know what they will expect and prepare for that certain English tea time party. For this English tea time etiquette, the information must be made clearly in the invitation to prevent any bewildering moments for the guests of a particular English tea time party.

For English tea time etiquette, it is also vital that ensuring the essential items for a tea is there. In English tea time, there must always a tea pot such as china to create an intimate tea for English tea time, and silver tea pots to have a formal tea for a certain English tea time. In a typical English tea time the presence of cups and saucers, teaspoons, a sugar bowl and sugar tongs, tea strainer, lemon dish and fork, and serving utensils are very necessary. In English tea time, the fork is used if cake is served. Knives are used in English tea time if jam or cream is eaten on scones. And it is as well important for English tea time etiquette that each jam and cream dish has its own serving spoon.

Lastly, in a certain English tea time, for English tea time etiquette, one must consider that if it is going to be a bigger English tea time party, the hostess should not stay in the kitchen; instead she must be around mingling and entertaining her acquaintances. And in an English tea time party, to maintain the English tea time etiquette, the refreshments must be placed on the table and not anywhere else, and this is done for English tea time etiquette if the guests are seated.

So just imagine how wonderful it is to be able to please the guests with proper English tea time etiquette. 

By: Garland Drake

How To Serve And Drink Chinese Tea

The art of drinking and serving tea plays a very vital cultural role in China. It inspires a lot of artists that the Chinese tea ceremony, as it is called, has been written in songs and poetry. The ritual of preparing and serving tea has even held a special place in the hearts and minds of the Chinese aristocracy, court officials, intellectual, poets, and even the common people.

On its most basic, the Chinese tea ceremony emphasizes the tea itself, rather than the ceremony. It focuses on what the tea tastes like, smells like, and how one tea tastes compared to the previous tea, or in inclusive rounds of drinking. It doesn't mean that each server will perform the ritual the same way and it is not related to religion. Every step taken during the ceremony is meant to be a sensory exploration and appreciation.

How to conduct a Chinese tea ceremony is just so easy. However, it is important to note that steps to assure the finest tasting tea is very exacting. As often said, if done properly you can extract the finest flavor a tea has to offer.

The Teapot and Tea Cup Preparation

The Chinese tea ceremony uses small cups to match the small and unglazed clay teapots. Each cup is just large enough to hold about two small swallows of tea. These tiny cups are particularly popular in Chiujao and Fujian, while in Shanghai and Beijing, large cups are employed.

Curing the teapot and cups is one essential step in Chinese tea ceremony. When you receive your teapot and cups, they have to be cured. The teapot used is usually made from red clay, and to seal the inside of a teapot and the cups, you first need to place loose tea into the pot and fill it with boiling water. Let it sit for three hours to a day.

Some tea masters advise to do it for a week prior to the curing of the teapot, cups and pouring pitcher. This technique is said to seal the inside of the teapot. Also, oils from the tea leaves fill in all the tiny pours of the new clap teapot.

In a Chinese tea ceremony, washing bowls are also needed. You need to pour the hot tea that has been brewing for 5 minutes and fill the washing bowl with hot tea. Let the tea cups also sit in the tea. This is also done to seal the tea cups with the resins of the tea. And, once the teapot, tea cups and pouring pitcher have been cured, the next step is to get ready for the ceremony.

The Tea Preparation
For the tea preparation, all you need to do is prepare the boiling water, and carefully place the tea into the teapot until it is about a third full. Also, make sure that the teapot and cups are now on the tea washing tray. Then, pour the hot water into the teapot until it is overflowing. Place the lid on, and continue to pour the hot water over the teapot. This is done to allow the entire teapot to be hot.

After that, pour the second brewed tea into the tea cups and pouring pitcher. This is to allow the flavor of the tea to penetrate the tea cups and pouring pitcher. Then, pour the boiling water into the teapot for the third time and cover. Place the tea strainer over the pouring pitcher. Wait for the tea to brew. After three minutes of brewing, pour hot water into the pouring pitcher to assure that it is hot and pour that into the teacups. When ready, empty the tea cups and pitcher and then pour the tea into the pitcher through a tea strainer. Pour the tea into the cups, making sure to never fill a cup at a time, but by passing the tea over each cup so they fill equally.

The Importance of Water

The water used in the Chinese tea ceremony is as important as the tea itself. As noted, chlorine and fluoride in tap water should be filtered out as they harm the flavor of the tea. Distilled water is said to make flat tea, thus should be avoided. The ideal water should have an alkaline pH around 7.9.

Note: In Chinese tea ceremony, the aroma of the tea is certainly what is sought after. When using the small tea cups never drink or gulp the tea. Instead, sip the tea through the lips and teeth making a hissing sound. Drinking and sniffing the tea during the Chinese tea ceremony can take over an hour and many fine conversations will ensure. The sign of the tea master is to insure that every round of tea tastes exactly the same. 

By: Jonas Smith

10 Tea Party Supplies Required To Host An Authentic Victorian Tea

Gather together your tea party supplies and plan a fun afternoon tea in true Victorian style!

In the midst of demanding schedules and busy lifestyles we find a longing to return to a time of simple pleasures, uncomplicated communication, and the pure beauty of spending time with cherished friends. We dream of revisiting an era reminiscent of elegance and grace where email is replaced by formal calling cards, text messaging is overruled by face-to-face greetings, and social networking is defined by the sharing of one's heart and life experiences between sips of expertly brewed tea.

 Like Alice's rabbit hole, hosting a Victorian tea will allow you to escape this hectic world and travel to a wonderland of exquisite fashion, charming décor, and flawless etiquette. You can rediscover a place where polish and poise reign and the bonds of friendship and respect are built in lavish afternoon gatherings.

In preparing for your journey to by-gone days, there are a few essential tea party supplies that must be included to capture the true refinement and grace of an authentic Victorian tea.

1. Invitations. Every genuine Victorian tea party begins with formal invitations. Use simple materials such a flowered stationary, note cards, tea stained paper, or doilies. Although your invitations may be computer generated, they would appear more authentic if hand written and addressed. You could even create a calling card, indicative of the Victorian era, requesting your guests' presence at an afternoon soiree. Remember to use polite wording, and send your invitations at least 10-14 days in advance.

2. Tea Service. One of the main focal points of a tea party is, of course, the tea pots, often serving as the centerpiece to any table setting. If possible, use porcelain or china pots with flower motifs. Antique looking tea services can often be purchased at thrift shops, and since it is not necessary that every pot match, you can set an authentic Victorian table for very little cost. A creamer and sugar bowl are also essential items. Remember that sugar cubes were used during Victorian times and were served with small, silver tongs.

3. Linens. For the Victorian hostess, an afternoon tea was the ideal time to bring out the best linens and lace. To create a perfect atmosphere, use lacy or embroidered table coverings, cloth or linen napkins, and accent with a variety of delicate items such as tatted doilies or silver napkin rings.

4. Cups, Saucers, and Serving Dishes. A true Victorian tea was defined by class, etiquette, and refined conversation, punctuated by the gentle tinkling of dainty cups and saucers. Adding to this era were lavish, overstated motifs and an unprecedented mixture of patterns. In other words, your dishes do not have to match. In fact, using multiple patterns and styles will actually add to the charm and allure of your party. You will need to make sure that each guest has a cup, saucer, dessert plate, and silverware. You may also want to include a bowl of lemon wedges and a variety of small demi tea spoons. Serving trays can be pedestaled, tiered, crystal, china, or silver. Remember, flowered patterns are always the best.

5. Flowers. Victorian ladies loved flowers! Fill vases with popular flower choices of the time including roses, pansies, hollyhocks, daisies, and even Queen Anne's lace. The Victorian hostess did not have the luxury of visiting a local home décor store, so she had to decorate with items that were readily available including fresh cut flowers, pine cones, evergreen boughs, ribbons, and handmade lace.

6. Candles. For a true Victorian tea, use lots and lots of candles. Whether tapers, votives, or even lanterns, candles will enhance your décor, create a relaxing ambiance, and provide just the perfect amount of light.

7. Music. Music should be quiet and act as a background that contributes to the atmosphere but doesn't compete with conversation. Although any style of instrumental would be appropriate, piano or classical choices would be the most true to the times choice.

8. Tea. Of course, you cannot have a tea party without the tea. A variety of teas should be offered, including the most popular Victorian choices such as Earl Grey, English Breakfast, and Orange Pekoe. Pre-bagged tea is completely acceptable, but if you are looking to provide a true, bona fide Victorian experience, then purchase loose teas and use strainers or tea balls.

9. Food. Afternoon tea is meant to provide a light snack, not a full course meal. Serve a variety of finger foods including cookies, muffins, scones, delicate pastries, and dainty tea sandwiches.

10. Favors. Although favors are not necessary, they are a nice way to thank your guests for spending the afternoon at your home. In making your choice, remember to think like a Victorian hostess, who would often send guests off laden with items from her own pantry or garden. A jar of honey or preserves, a scented candle, flowers, or even homemade truffles would make an ideal thank you and provide a perfect ending to a true Victorian tea.

By: Marcia Schwanger

Hosting A Tea Party With Gourmet Teas

Tea parties are serene, enjoyable events during which you can share great conversation, food, and gourmet teas with your friends and loved ones. Tea parties often remain in the memories of guests for years to come because they allow everyone to take a break from their busy lives for unhurried conversation and soul nurturing. The elements of a successful tea party include providing a variety of delicious gourmet teas, a charming party theme, and a delicious menu, to name a few. In order to ensure that your tea party is the best that it can be, plan ahead of time. Planning and preparation are key factors to the success of your party.

The Difference between High Tea and Afternoon Tea
High tea and afternoon tea are often referred to as the same thing but the two are quite different from each other. Afternoon tea is an elegant affair that takes place at around 3pm. The food served is lighter and less filling and sometimes only dessert is served. High tea is a full meal tea that was often enjoyed by the British working class. The food served was much heavier than the scones and tea sandwiches that we now associate with tea parties. 

Why You Should Host a Tea Party
If you want to host a party for your friends or family but do not want it to be as formal as a dinner party, a tea party is a good solution. Tea parties are perfect for celebrating a baby shower, bridal shower, retirement, or birthday. You could also have a tea party just to catch up with your friends. The food for a tea party is prepared prior to the event. You can serve it buffet style or you can pass plates of food around the table during the party. Tea parties are nice because they give hosts the time to relax with their guests. The only thing you have to do during a tea party is prepare and serve tea. Whether you want to host a tea party at a fancy hotel or receive guests at home with just a pot of tea and biscuits, tea parties can be celebrated in a variety of ways, from casual to formal.

Tea Serving Tips
Tea bags are generally of lesser quality than loose leaf gourmet teas so at your tea party, serve only the latter. A full tea is a tea party that consists of three courses of scones, muffins, or fruit, tea sandwiches, and then desserts. On the other hand, a light tea only consists of pastries or dessert, and fruit.
Prior to serving tea in your tea pot, warm it up with hot water from your faucet. Your tea will stay warmer for longer that way. Use approximately one rounded teaspoon of loose leaf gourmet teas per eight ounces of water. If you prefer strongly flavored tea, simply add more tea to the pot. Pour boiling water into the tea pot and let it steep for about five minutes. Green, white, black, and oolong teas taste bitter if you let them steep for too long so your best bet is to steep them for around 1-2 minutes, max. Place a strainer over each cup when you pour out the tea. If you are making iced tea, simply double the amount of loose tea you use.

For proper tea etiquette, the hostess of the tea party should pour each guest tea and add sugar, lemon, or cream as requested. The hostess should use a sugar tong to take sugar from the sugar bowl. If you don’t plan to follow traditional tea etiquette and are instead going to have each person put sugar in their own tea, give each guest a demi-spoon, which is smaller than a regular teaspoon. Since most people serve sugar cubes at tea parties, demi-spoons are often given to guests instead of regular teaspoons, which are only needed to measure out sugar.

The proper way to serve tea is for each guest to pass her cup to the hostess. The hostess asks the guest how much sugar, lemon, etc. she would like and then places those items in the cup and a spoon on the saucer. Then the hostess passes the cup and saucer back to the guest, who quietly stirs her tea.
In order to let your guests know how they should dress for your tea party, simply state on the invitation whether the party is formal or casual. If you are planning your tea party around a theme, let your guests know about it in the invitation so they can dress accordingly.

Tea Party Theme
Although having a tea party theme is not necessary, it can lead to greater attendance. If you are planning a tea party with many child guests, it is necessary to have a theme and activities because children will get bored very quickly just sitting around drinking tea and conversing. Some adult theme party ideas include Mother’s Day, Christmas, and Fall Harvest. Themes that are appropriate for children’s tea parties include Peter Rabbit, Dress Up, and Valentine’s Day. For adult tea parties, your theme could even be as simple as selecting colors.

Tea Party Activities
You can plan some fun activities for your guests to break the ice, get everyone relaxed, and make sure that all of the guests have a good time. Tea party activities/games could be as simple as having everyone sit in a circle and share something that they are grateful for. Another activity you could do is read a famous quote. Whoever guesses the author of the quote correctly wins a prize. 

By: Empl Alexwhite

Elegant Antique Tea Sets And Ceramic Tea Pots To Serve Tea

Tea, for years has always been an exotic drink to refresh the mind and body after a hard day’s work or whenever you feel like you want to relax your mind and gather a bit of energy and regain your spirits, tea is the most popular beverage in the world after water; it is also known to detoxify poison and has been used as a medicine. With the origin of tea the art of serving it properly has always been of utmost importance which on one hand makes you feel more refreshing and on the other hand captures the flavor and smell of the brew for a much longer time. In many countries, tea has been merely a drink that you can make in any old mug and serve it simply. The proper setting to enjoy the tea is by setting a pretty table that your guests can enjoy include china cups and saucers if possible. Tea always comes from a pot, brought to the table on a tray along with sugar, a sugar holder, a milk pitcher, tongs for sugar cubes, a napkin, a spoon, a saucer, and – of course - a cup.

The Tetsubin teapot is a Japanese antique tea set made from cast iron. The Tetsubin teapot is a beautiful reflection of the Japanese culture and history. A typical Tetsubin teapot has a geometric, organic or animal pattern decoration on the side where its spout faces your right. This is because the pot is held in the left hand in Chanoyu, the Japanese tea ceremony. Its design is thought to have been influenced by the kettles of the common Japanese households of the 17th and 18th centuries. These kettles were simple in design and undecorated. They were typically hung on the fireplace hearth to provide hot water, warmth and humidity to a household; they were extremely practical pieces of kitchenware. 

 A ceramic teapot is a charming addition to any kitchen. While the appearance of a ceramic teapot may look simple, the actual work into the design can be quite elaborate but not with loud decorations. The teapot should also not be too delicate for use, or too heavy to lift. The structure of a ceramic teapot is a precise art in balance, both in its structure and its appearance.

A ceramic teapot should ideally be well-balanced, with the body of the ceramic teapot should not be too tall or wide. The bottom should allow the ceramic teapot to sit in a stable position. A spout must be long enough and angled correctly to ensure that does not dribble when tea is poured and has a lid that fits firmly in its hole, even when being poured. The teapot should also not be too delicate for use, or too heavy to lift. The handle of a ceramic teapot should be strong and ergonomically designed. The handle should be designed as thus to allow the handle to support the weight of both the tea and body when the ceramic teapot is in the pouring position.

A ceramic teapot should be able to pour tea in an elegant and graceful manner. Its appearance should also reflect its elegance. The walls of the ceramic teapot body should also be balanced. Thin walls will break, while thick walls will add unnecessary weight to the pot.

Antique tea sets and teapots are typically very expensive, so you have to have prepared to spend some handsome money. Of course, it is possible to buy antique or collectible tea items at wholesale prices, but the trick is knowing where and how to look for. Some people think that eBay is the actual online auctions for good pricing of antique tea seta and tea pots. You have to do a long research work where to get the antique sets and collectible tea items at a much reasonable rate so it will be really nice and you can get lots of items you want to collect. Also while buying things online you’ve got to choose the items from the category very carefully cause these antique items are for the very precious tea refreshing your mornings and afternoons. 

By: cupoftea

Matcha Green Tea Powder

Matcha green tea powder- a fine and brightly colored Japanese green tea powder brought in from the finest and newest leaves of the earlier harvesting weeks. Matcha signifies " liquid froth jade."

The ethnical event maned as Japanese tea ceremony focuses on the serving, preparation, and toping of matcha. In new days, matcha has also got to be employed to dye and flavour food like mochi and green tea ice creams, soba noodles and a kind ofwagashi (Japanese sweetshop). Mixture of matcha are named poetically as chamei either by the farming plantation, store or the fuse, or by the delux chief of a specific tea convention When a mixture is called by the delux chief of some tea ceremonial occasion; it is called as favoured blend or master's konomi. Matcha is prepared from tea leaves that are shade-grown also used to draw gyokuro . The making of matcha starts many weeks prior to the harvest, while the tea bushes are closed to forbid direct sun. This reduces the growth, changes the leaves into darker shades of green and gets the yield of amino acids that make the obtaining tea tastier. The best tea buds alone are hand-picked.

Having hahrvested, if suppose the leaves are drifted out earlier drying as always, then gyokuro tea (jade dew)will be resulted. Anyways, the leaves if set out matted to dry, they would tumble slightly and are called as tencha . This can later be de-stemmed, de-veined,and ground stone to bright green, fine and talc-like powder called as matcha. It can goes up to an hour to crunch 30 g of matcha.

Zen Buddhism along with the Chinese way of making fine-grained tea were got to Japan around 1191 by the Eisai monk . Granulated tea was slowly left in China , but it persisted in Japan to be an significant token at Zen cloisters and turned highly prised by many in the higher forces of society during 14-6th hundreds. Along with this advancement, tea farming owners in Uji honed techniques for growing first-class tea for matcha. Storing matcha in refrigerators and in an light-tight, air-tight container serves good. Once unfolded, use within 4 weeks for high freshness and sweet taste.The taste of matcha is mastered by its aminoacids The peak degrees of matcha have deeper flavour and acute sweetness than the standard of tea harvested posterior in the class.

The famous matcha-producing areas areNishio in Aichi Shizuoka Uji in Kyoto and northern Kyushu The application of matcha in new drinks has also scatter to North American coffees whereas in Japan , it has got integrated into lattes , iced drinks, smoothies and milkshakes . A count of cafes have acquainted cood drinks and lattes using matcha tea powder. It had also been integrated into alcoholic potables such as cordials.

Matcha is commonly expensive related to other types of tea, though its price based on its quality. degrees of matcha are fixed by numerous factors. But are applied in greater extent as it has its own good qualities. 

By: stephenpreston

Tea Ceremony in Middle East and Africa

Egypt
Tea is the national drink of Egypt, and has a special position that even coffee can not compete. In Egypt, the tea is called "Shai". Tea packaged and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government believes that tea cultivation strategy and manages a large tea plantations in Kenya. Green tea is a recent arrival in Egypt (at the end of 1990 has become accessible green tea) and is very unpopular.
Egyptian tea is available in two variants: Koshary and Saiidi. Koshary tea, popular in the Lower (Northern) Egypt, was prepared with the traditional method of soaking black tea in boiling water and allow a few minutes. It is almost always sweetened with brown sugar and often flavored with fresh mint leaves. The addition of milk is also common. Koshary tea is usually lighter, with less than half a teaspoon per cup seen near the high end.
Saiidi tea is common in Upper (southern) Egypt. It is prepared by cooking, black tea with water, the entire time of 5 minutes at high temperature. Saiidi tea is very heavy, with 2 teaspoons per cup to be the norm. And "much sweetened with sugar cane (a necessity, because of the formula and the method of producing a very bitter tea). Saiidi black tea is often in liquid form.
Tea is a vital part of everyday life and on the label popular in Egypt. Most people can not function without a hit morning tea, and drink the tea after lunch is required. A visit to anyone of a socio-economic level is compulsory cup of tea. A nickname for tea in Egypt is "duty", how to serve tea to a visitor is considered a duty, while a little further is a delicacy.
Moreover, the true teas, herbal teas are often served in teahouses Egyptians. Especially karkade is a very popular drink.

Iran
Tea found its way to Persia (Iran) from India and soon became the national drink. The integer part of northern Iran along the Caspian Sea is suitable for tea cultivation. Especially in the province of Gilan on the Alborz slopes, large areas are under tea cultivation and the millions of people in the tea industry for their livelihood. This region covers a large part of the Iranian need for tea. The Iranians have one of the highest rates per capita tea consumption in the world of antiquity and each road has a Châikhâne (Tea House). Châikhânes is still a place of public interest. Iranians traditionally drink tea poured into a dish and place a piece of rock sugar (candlesticks) in the mouth before drinking the tea.

Morocco
Moroccan mint tea
Morocco is considered the largest importer of green tea around the world.
Tea was introduced in Morocco in the 18 th century by the trade with Europe. Queen Elizabeth I of England to help manufacturers sell English porcelain teapot (porcelain) tea ware and accessories to Morocco by introducing the afternoon tea custom to the Moroccan palace. The Queen has sent many gifts to the King of Morocco, including a number of delicate teapots and cups. The building soon took the ceremony, and within a hundred years the habits of drinking tea has become national. However, probably due to the heat of Morocco, or the relatively cheap price of green tea, the African country has failed to traditional black tea from the UK.
Moroccan mint consumed green tea, instead of black tea. It became a part of the culture, and is widely used in virtually every meal. The Moroccan people also tea benefits a particular culture in the country flower. Moroccan tea is often served tea with biscuits rich, fresh mint leaves, green, local 'finger shaped' brown sugar, and tea-colored glasses and cookware. Moroccan tea is not only a luxury of language, but also the eyes.

Sahel
Sahel tea set
In the Sahel region on the southern edge of the Sahara, green tea powder prepared with a little water and large amounts of sugar. Pouring tea into the glass and foam again based on the tea. Sahel tea is a social gathering and three infusions, the first highly bitter, and between the second last to be considered as a rather sweet, in the course of several hours.

Turkey 
Cay or Turkish tea is produced on the eastern Black Sea coast, with a mild climate, with rain and fertile soil has. Turkish tea is usually prepared by means of two stacked boilers designed specifically for the preparation of tea. The water is brought to the boil in the boiler bottom, and a larger part of the water used for the boiler smaller spoons top and steep tea leaves in the bulk fill, so that a very strong tea. When you serve the rest of the water used to dilute the tea on an individual basis, allowing each consumer to choose between strong ("Koyu" / dark) or weak ("Acik" / light). The tea is drunk from small glasses to enjoy warm, but also showing his color, with pieces of sugar beet. To a lesser extent than in other Islamic countries, tea replaces both alcohol and coffee as a drink. Within Turkey, the tea is known as Rize tea.
Turkey has the highest consumption per capita in the world at 2.5 kg (in 2004), followed by the United Kingdom (2.1 kg) and Morocco (1.4 kg). All these figures are for consumption and sale of packaged tea brand.

Tea Ceremony in Western Europe

Germany
While Germany is a country mainly of coffee, the Ostfriesland region known for its consumption of tea and tea culture. Strong Assam tea is served when there are visitors on a house in East Frisian or other meeting, but also breakfast, mid-afternoon and evening in the middle. The traditional preparation is as follows: A kluntjes, a rock candy that melts slowly added to the cup is empty (allowing multiple cups to be sweetened), the tea is poured on Kluntje. A heavy cream is added to the flavor of tea. It is without a spoon and drinking indifferent, i. and. in three layers: a beginning mainly cream flavor of tea and finally the Kluntje on the bottom of the cup. Stir the tea would interfere with all three levels in a traditional tea and spoil you like. Tea is usually served with small cookies and pastries during the week during special occasions or on weekends, as a special treat. The tea is rumored to headaches, stomach problems and stress to treat, among many other disorders.

Portugal
Tea grows in Portugal takes the Azores, an archipelago located 800 miles west of mainland Portugal. Portugal is the first practice of tea drinking in Europe and the first European country to introduce the tea products.
In 1750, fields, ranging from the field of Capelas those of Porto Formoso, on the island of São Miguel for the first test crop of tea. They delivered 10 kg and 8 kg of black tea, green tea. A century later, with the introduction of skilled workers from the region of Macao of China in 1883, production has been greatly expanded and culture. Following the instructions of these workers were the species Jasminum grandiflorum and vacciones Malva know 'nobility' to give the flavor of tea, but only Jasminum was used.
This tea is currently marketed under the name of the connection Gorreana processed and independent family. No herbicides or pesticides are allowed in the growth process, and modern consumers associate the most recent production of organic tea. However, no rules on the production plant and its culture changed over the last 250 years.

Republic of Ireland
The Republic of Ireland, for a long time, was one of the largest per capita consumer of tea in the world. The national average is four cups per day per person, with many people drinking six or more cups.

Tea Ceremony in russia

Czech Republic

Special tea culture has developed in the Czech Republic in recent years, including many style tearooms. Despite having the same name, are largely different from the English-style tea room. Pure teas are usually made in relation to their land and the construction of a good tea, 80 types of tea offer almost all tea producing countries. Several rooms also have tea blends and a variety of cooking and service.

Russia

Kolchugino modern glass tea cup holders

A cup of tea in a glass bottle classic Soviet Kolchugino commemorates the Soviet space.

 
A Russian tea glass holder is a traditional way of serving and drinking tea in Russia, Ukraine, Belarus, other CIS countries and the former Soviet Union. Nothing expensive Taka Pods are made of silver, classic series, mostly in nickel silver, kupronikel and other alloys with nickel, silver or gold. In Russia it is the habit of drinking tea in a teapot produced separately and diluted with freshly boiled water ('pair-of-tea', 'чай парой чайников). Traditional tea is very strong, its strength often reflects the extent of hosts' hospitality. The traditional way to boil water for tea used to be the samovar (and sometimes still is, but mostly electric). The podstakannik (подстаканник '), tea or glass door (literally "under control"), also part of the tradition of Russian tea. Tea is a family event, and is usually served with sugar after each meal (one to three teaspoons per cup) and lemon (without milk), and various jams, pastries and cakes. Black tea is usually used with green tea is becoming popular as an alternative, healthier, more "oriental". Tea bags are not used in the traditional Russian tea ceremony, only a free, large-leaf black tea.

In the Soviet and Russian prisons, prisoners are often very strong brewed tea known as ' chifir’, the changing moods of his property to experience.

Slovakia

Less visible than in the Czech Republic, there are also tea culture in Slovakia. Although the underground environment is considered by many people, tearooms continue to appear in almost all medium-sized cities. This tea room rate for a quiet atmosphere with pleasant music to offer. More importantly, they are usually non-smokers, in contrast to most pubs and cafes.

Tea Ceremony in Commonwealth and former British Colonies

United Kingdom

Black tea with milk
The British is the second largest consumer of tea per capita in the world, each person consumes an average of 2.1 kg per year. The popularity of tea dates back to the 19th century, when India was part of the British Empire, and British interests controlled tea production on the continent. This, however, was introduced in England by Catherine of Braganza, queen consort of Charles II of England in 1660 and 1670. Because of the spread of tea throughout the population of Britain began with the tea gardens and tea dances. These include watching fireworks, or dinner and dance, culminating in a wonderful evening tea. Tea gardens lost value after World War II but tea dances are still held today in the UK.
Tea is usually served black tea with milk (never cream) and sometimes with sugar. Strong tea served with lots of milk and two teaspoons of sugar often, usually in a cup, often referred to as the producer of tea. Most of the time in England, tea is not the expression, subtle cultural finely imagined that the whole world-cup (or often a cup) of tea is often a bit drunk, with a number of people who drank up to 6 cups of tea per day. This does not mean that the UK has a more formal tea ceremony, but for the British working class, tea breaks are an important part of every day. Employers generally allow breaks for tea and biscuits to be served.

British Tea Ritual
Even a small formal event could be the cause of cups and plates are used in place of the cup is located. A semi-formal tea rituals of English might read as follows:

1. This kettle boiled and water poured into the teapot. 
2.  The water was turned and then poured boiling pot 
3. Teaspoon of loose tea or tea bag is then added to the pot, while the boiler is ribollita. The traditional quantity is one per person and one for the pot.
4. Water was added to the plate and allowed to stand for several minutes, while the tea cozy on a plate to hold the tea. 
5.  A tea strainer placed over a glass of tea leaves and tea is poured through it.
6.  Black tea is right and then guests can add milk and sugar to your taste 
7. Plate is usually enough for a cup of tea will not be empty after filling the cups all the guests. If this happens, the pitcher was replaced after everyone is served.

When put the milk into the cup before or after the tea is the subject of discussion and is traditionally viewed as a class division. Working class, who can not afford to buy crockery of good quality will add the first milk to ensure that the sudden increase in the heat does not break the glass, while the middle and upper classes who do not have to worry about it then have to add milk so guests can enjoy a cup of tea and personal preference. Tradition of the latter to be true according to the label. Some believe that the addition of a second dairy milk usually burning. It affects the taste and so forth, for the best flavor, the milk must first be paid.
There is also a great way to drink tea when you have a cup and saucer. Cups and plates to be pulled together from a table with his left hand on the plate and on the right handle of the cup. The right hand should pull the head away from the plate for a drink before he was replaced. This rule is relaxed when the tea at the dinner table, not the tea in a chair, etc. drinking tea from a saucer (donated from the cup to cool it) is not uncommon at one time, but now almost universally regarded as a breach of etiquette.

Tea as a meal
Tea is not only the name of the drink, but eating in the evening light, regardless of beverage consumed. Anna Russell, Duchess of Bedford is credited with making eating about 1800. He thinks that the idea of ​​removing hunger between lunch and dinner. This tradition continues today.
There is a tradition of tearooms in Britain, which has a traditional cream and jam scones, a combination commonly known as tea cream. However, this structure declined in popularity since World War II. In Devon and Cornwall in particular, tea and pastries are the specialties. Lyons corner house is a chain of successful companies. It is a common misconception that cream tea refers to tea served with cream (not milk). This is certainly not the case.
Box for storing loose tea is known as a tea caddy.

Industrial Revolution
Some scientists suggest that tea has a role played in the British industrial revolution. Afternoon tea may be a way to reduce the number of hours employees can work in a factory, stimulants, tea, accompanied by a sweet snack to boost energy to the employee will work everyday to be. In addition, the tea has helped some of the consequences of the urbanization that accompanied the industrial revolution to reduce: drinking tea required boiling water for one to waterborne diseases like dysentery, cholera and typhoid to kill.

Tea cards
In the UK some kind of loose teas sold in 1940/80 includes tea cards. This is illustrated cards roughly the same with cigarettes and cards from children. Perhaps the best known is Typhoo tea and Brooke Bond (maker of PG Tips), the latter also provided albums for collectors to keep their cards at some artists who were assigned to describe the cards including Charles Tunnicliffe. Many of the current card collection is very valuable collection.

 

Commonwealth countries
Afternoon tea and cream tea variants (called Devonshire Tea in Australia and New Zealand) is a staple "tea ceremony" of the English-speaking countries of the Commonwealth, available in homes and cafes in the UK, Australia, India, Africa and New Zealand, although most of the These places are today obsolete and no longer routinely per. Note that the "tea" can also refer to a meal, or dinner, in the countries of the Commonwealth, regardless of the drinks served with meals. This can cause confusion about the meaning of the invitation to "tea". Slang term for "a cup of tea" (as in "tea"), used in England, perhaps to overcome this confusion, but perhaps just an abbreviation. Because the mixture of different races and cultures in Australia since 1950, changing the culture of tea available today.

Hong Kong
English-style tea has evolved into a new local style drink, Hong Kong style milk tea, more "milk tea" only in Hong Kong, using milk instead of regular milk. And 'cha TERFN Khan and popular fast food outlets such as Café de Coral and the proverbial Express. Traditional Chinese tea, including green tea, flower tea, jasmine tea and Pu-erh, which is common, and served in the restaurant for dim yum cha.
Such as the UK, Republic of Ireland mostly tea with milk and / or sugar and a little spicy and stronger than traditional English mixture. Two major brands of tea were sold in the Republic of Ireland and Barry Lyons. There is considerable debate about what brand of light is better. Ireland's love of tea is perhaps best illustrated by the stereotypical housekeeper, Mrs Doyle in Father Ted sitcom.

 

United States
In the United States, tea is usually served with all meals as an alternative to coffee, whether hot or soft drinks are served, when served cold. This tea is also consumed as a beverage in the afternoon. Afternoon tea, eat rarely served in the United States except in special occasions such as ritual or afternoon tea party in a high-end hotel or restaurant, you can also cream teas on the menu.
Before the Second World War, the American preference for tea evenly divided between green tea and black tea, 40% and 40%, while the remaining 20% ​​prefer oolong tea. The war stopped the U.S. from the major sources of green tea, Chinese and Japanese, providing you with tea almost exclusively from British-ruled India, which produces black tea. After the war, nearly 99 percent of tea consumed is black tea. Green, oolong and white teas are more popular again today, and is often touted as healthy food.
Recently, many began to serve coffee creamer, sweet, spiced tea called chai, masala chai based on India. Bubble tea from Taiwan has become popular in the United States in recent years.
Decaffeinated tea is widely available in the U.S., for those who want the physiological effects of caffeine reduction.

Iced tea
The first half of 1800, tea is served cold, as tea and punch set is enriched with alcohol in general. It has a name like punch punch Regents, Charleston Santa Cecilia Punch, and the Chatham Artillery Punch.
Non-alcoholic version commonly known today, was promoted to the Universal Exhibition of 1904. Sweet tea is popular in the South, and relates to heavy sweet iced tea, unsweet tea, but is generally available on request, with sugar and sweeteners. In the north and west, usually served sweet iced tea. Sweeteners are generally available for the mixture of iced tea without sugar, which can result in less sweet iced tea is not as fast as the sugar dissolves.
Iced tea can be purchased, like soda, in canned or bottled water from vending machines and convenience stores. These pre-made tea is usually sweetened. Sometimes a number of other flavorings, like lemon or raspberry, to be added. Many restaurants serve iced tea throughout the day by a vertical container. In the U.S., approximately 80% of tea consumed is served cold, or cold.

SHARJAH: Coffee or tea?

A recent study by the Emirates Industrial Bank stated that the UAE is still a tea country, considering the passion for the aromatic drink of the residents, mostly coming from the Indian Sub-Continent, whose choices have improved in terms of variety, content and packaging.

“The Arab, Iranian, Indian sub-continent and British populations are all tea drinking, as well as the Chinese. The only major coffee drinking group in the UAE is from the Philippines and Arabs who drink both tea and coffee,” according to the government-owned corporation study and as quoted by the local media.

On another note, beauty salon Manager Jovi Novilla and her staff serve an average of 30 cups of the hot beverage a day. Their Iraqi clientele ask for another cup of the stronger version.

Sharjah resident Ramesh Rajbhar “personally roasts” the beans and starts the day with three cups since migrating to the UAE 20 years ago.

Hairdresser Cynthia Borgonio used to consume 10 cups of “Kapeng Barako” (coffee of strong taste, flavour and pungent aroma grown in the Philippines from the Coffee Iiberica variety). For health reasons, it is now down to two mugs a day.

Accountant Ethel Balidiong quipped: “I need to start the day with a very hot cup of coffee in the office. I will not be able to concentrate on the numbers and analyses without it.” Teased about indulging in coffee before bedtime, she replied: “Not in the night but only when out with friends and in a coffee shop.”

The social aspect of coffee was also mentioned by executive coach and author Wendy Appel who admitted to loving coffee so much because of “its warmth and flavour.”

Though she also drinks a cup of tea and water in a day, she added: “There is something cozy about it (coffee) to start my day right.” “It is definitely the social drink in the afternoon,” Appel also said.

Events Manager Jennifer Gonzales said that she had the experience of drinking five cups of espresso in one day when all her five meetings had fallen on one day at five different coffee shops in Dubai because those where her clients’ choice.

Coffe shops are also an intriguing business idea for many as interviews with Emirati university students as well as young professionals in the past two years revealed that a big number of them are going for “coffee shops with a difference” as start-ups.

Eric Berchtold in a recent coffee talk said the UAE is on its way to becoming among the top coffee consuming countries in the world.

The Middle East and Africa Director of Germany’s Severin home appliance company based his conclusion in the sprouting of coffee shops around amid the burgeoning population of foreign residents and visitors to being “aware of the global mega trends of coffee.”

Primarily quoting projections of the Euromonitor International consumer market and business research company, Berchtold added that while the region, home to huge expatriate communities, “is cultivating more and more coffee drinkers, making it one of the fastest growing markets in the world, the UAE alone is tipped to grow 80 per cent up to 2014 while the GCC market has now reached the value of 200 million Euros (Dhs906 million) and a total of $246 million for both the coffee and tea industries.”

Hence, the Arab world is no stranger to coffee. The brew which is also a main ingredient in some delicacies, originated from the tropical regions of Africa.

Coffee as a word was derived from the Arabic word “qahwa” for vitality and strength.

Just like any discovery that only the royalty or nobility enjoyed in the olden days, drinking coffee is now ala mode or fashionable, whether this is hot or cold.

It was in the days of yore when “drinking hot black coffee was considered eccentric and later on encouraged for the working class as a stimulant.”

Thus, according to the Speciality Coffee and Tea Convention the world’s top coffee consuming countries today are Germany, 6.97 kilogrammes (kg) a year; Brazil, 5.6 kg; Italy, 5.98 kg; US, 4.17 kg; UAE, 3.5 kg; and UK, 3 kg.

With a 3.5 kg consumption of coffee a year, the UAE tops the list among the six Gulf Cooperating Council countries and among the Arab world ranks second with Algeria after Lebanon, 4.8 kg; Qatar, 2.2 kg; Jordan, 1.9 kg; and Saudi Arabia as well as Kuwait, 1.6 kg.

Severin’s Marion Sahage Schunemann said it is the UAE’s water that makes good coffee.

The coffeeologist, who studied the history of the beverage, said the type of water including the temperature range and the length of boiling time are crucial to one’s good coffee drink, because generally, coffee, when indulged as a beverage consists of 98 per cent water.

Beyond Hangzhou’s Bright Lights: a Charming Tea-Carpeted Countryside

There is a button you must push to enter China. The guard at passport control is pointing.

“You are happy with this desk?” he asks. “Not too long checking?”

Just about right, I say.

He points to a tiny customer-service circle with a smile. I choose it over not-so-happy buttons, over one that frowns. Once my selection is made, the guard smiles, too. He is blushing beneath his cap as he motions me through.

I am in the city of Hangzhou, in Zhejiang province. About 190 kilometers from Shanghai, it’s famous for its tea gardens and is one of the seven ancient capitals of China. .

I am with Kevin, my local guide. We roar past glassy structures with Disney-castle tops. If elves had headquarters they might look like this. “No one work there,” says Kevin. “Each one have a garden for family growing. These are not for factory. They homes.”

Hangzhou is jumping and wiggling with new wealth. Full of former tea farmers used to green space, the area is sprouting apartments built for Beverly Hillbillies, with gardens right in back.

Kevin pilots me around in a car with other tourists. Along a busy boulevard, we pass a flickering sign: “CITY,” it blinks. “CITY . . . OF CARTOON.” When I ask about it, Kevin shrugs. “New,” he says. He doesn’t know what it means.

Same goes for a floodlit store called Trendy Way. A mystery, as is the multi-storey I Feel hotel. Kevin smacks his forehead apologetically. He could be a tourist just like us.

But at lunchtime, we land at West Lake, a turquoise basin reflecting lampposts around its shore. “Louwailou Restaurant,” says Kevin with a squint of satisfaction. “History of 100 years.”

Local cuisine means fish: West Lake fish in sweet-and-sour sauce. West Lake fish in vinegar. West Lake fish with no sauce at all. A flier says this: “You have not really understood Hangzhou unless you have eaten shrimp and eel.”

No one wants to risk the eel, but we bite into shrimp fried with Longjing tea leaves. Longjing or “Dragon Well” is one of China’s most delicate green teas. Next comes a dish of mystery. Has it been mailed to us from the kitchen? There is a wrapping that peels off. We taste.

“Beggar’s Chicken,” explains our waiter. It’s an entire bird baked inside a ball of newspaper and mud. The chicken makes me sleepy, and tomorrow has an early start.

We set off on a daybreak pilgrimage to Yongfu Temple to watch monks at prayer.

When we arrive, the village of Fayun Nong is wrapped in blackness. We stagger up the temple hill and it is not until an hour later, toward the end of the monks’ measured chanting, the thumping of a resonant drum, that a thin chip of dawn begins to show.

No one mentions our presence in the back of the hall. We lower ourselves when they do, and rise on cue. There is a bang on a gong. On our way out, we are invited to the temple breakfast. Tables are shared and so are bowls of nuts and tofu. Cashews are in demand — everyone’s chopsticks stretch for them, clashing like brittle swords.

There is one nut left. My chopsticks retreat. A monk captures the prize. Just then, I hear a plink, plink, plink. Conciliatory nuts from other monks are dropped on to my plate. I am surrounded by smiles.

Time for an excursion to the country. In Meijiawu tea village, I am beginning to breathe. The air smells cleaner. Maybe it is all the Longjing tea leaves that are dried here and poured into shallow baskets for display.

Back on Hangzhou’s Hefang Street, the Wangxingji Fan Store and Wanlong Ham Store were noisily crowded. But, here in Meijiawu, sidewalks are quiet. Village roosters peck in random patterns. Pavement is dusty. I stroll in tea fields at the edge of town.

Tea plants, I decide, are tidy objects. Round and puffy like the tails of poodles, they carpet the ground around Meijiawu as far as you can see. In the distance, rise jagged hills that look like they were inked in by an artist, who has started to erase his work just slightly, using dabs of fog.

The tender tips of tea branches make delicate Longjing tea. Kevin informs me that a cup of hand-picked Longjing costs $73. Once they’re dried, the fragile-looking leaves bring $1,000 per pound.

To taste it I head for Mrs. Pang’s Tea House, a wood-beamed cottage at Amanfayun resort. Ian White, Amanfayun’s British manager, aims to offer an authentic tea-drinking experience. “Mrs. Pang knows tea,” says White. “So she is in charge.”

Examining me over horn-rimmed glasses, Pang begins her work. “You must wash the tea,” she says through an interpreter. “And you must rinse the pot.” Boiling water is poured. There is overflow: tides of tea, a cresting wave.

Mrs. Pang disappears inside a cloud of steam. Is this some teahouse magic? There is a sudden scent of blossoms. Liquid — light as April — fills my cup. I take a sip.

Mrs. Pang is watching. She is back now. All the steam has cleared.

I taste. It isn’t tea, exactly. Longjing is like a taste of something growing. A blade of grass, a petal in a cup.

I think of the Disney-castle gardens in Hangzhou. The City of Cartoon is out of mind.

My head is full of farmers who grow tea and don’t want to leave the land.

I smile at Mrs. Pang. She pours again.

At last, when it comes to family growing, I understand.