As the New Year approaches many resolutions are formed, the most prominent perhaps is ‘Weight Loss’.
Weight loss Goals are tough to Achieve. With the rising obesity rates, it seems in the near future more and more people would be looking to lose weight. The process may seem long and troublesome but, losing weight with ease is possible when tackled with the right balance of exercise and diet. The trick is building endurance and finding the right tools to shed those extra pounds. And one of such healthful tool that helps you with weight loss and keeps your fat in check is white tea.
The best part about a cup of tea is that you can enjoy it in solitude or even with a group of people. A hot cup of tea is one of the best ways to strike a conversation, learn something new and get close to a person.
But guess what, teas are not just for refreshment or for having a cup over a delightful conversation. Here’s a thing about teas that might have gone unheard. They can significantly help in relieving cramps and abdominal discomfort during menstruation. Yes, you have heard it right; some teas are associated with numbing and relieving the intense pain during menstruation.
During your period, the muscles of your womb contract and you might experience cramps, which is when you know your muscles are at work. While some women and girls may experience nausea, vomiting, headaches, or diarrhea it is possible some might not feel a thing.
We have lined up some of the teas that work best for menstrual pain relief, so ladies sit back and take notes!
November 10, 2019
With the amount of tea that is consumed by Indians every day, it’s hard to swallow the fact that tea was brought in India by the British, though since then India has become a hub of tea production.
Today, India is one of the largest producers and consumers of tea in the world, with about 4 percent of the country’s national income coming from it. Assam and Darjeeling are amongst the chief tea producing regions in the country.
Finest quality blends are produced in these regions and are consumed extensively not only in India but also in foreign countries. Though the regions of Assam and Darjeeling are adjacent geographically, the variation of the climate and method of cultivation is what makes the difference in the essence. The distinct flavor and aroma of these blends from Assam and Darjeeling have craze all-round the globe.
”In the Taste of a single cup of tea, you will eventually discover the truth of all the ten thousand forms in the universe.”
Tea is one of the most popular beverages in the world owing to its refreshing taste and attractive aroma. Perhaps one of the only drinks to never go out of trend since discovered this, stimulating beverage consumed by two-thirds of the world’s population is made from the processed leaf of Camellia Sinensis.
Tea plant Camellia Sinensis has been cultivated for thousands of years, in fact almost every tea enjoyed comes from a specific species of this plant.
Listed under are a few rear types of teas that will fascinate every tea-lover.
‘A cup of Matcha has about three times the antioxidants of regular green tea’
As one of this year’s fastest growing trends, it seems like the whole world is joining in on the Matcha-bandwagon. Being a top positioned antioxidant on the health charts. What once passed for a relaxing beverage by simply being combined with water is now being sold at health-food stores as a super food ingredient for baking.
Though it started in Japan the ‘Matcha craze’ is now thriving everywhere, in the US and UK, consumers are mostly searching for Matcha teas and lattes and the demand of Matcha smoothies, cakes, ice creams, cookies and pastries are constantly increasing as well. In fact, soft-serve Matcha ice cream with French toast has become one of London’s cult dishes and with a dedicated Matcha café on London’s Soho it goes without saying that it’s a treat worth relishing.
Tea blending is all about getting a bit playful with tea (with breaking some rules, at times!). It is an art that demands innovation and imagination. If you know your flavors (fruits, spices, aromatics and so on) well and learn to balance them, easier it will be for you to create blends. With time, you would know that some flavors work mysteriously! So, be fearless in your approach and try your own things. Using dehydrated ingredients to blend your tea would fetch you better results (as compared to fresh ones) as they brew better. I tried dried rose buds from my vase with black tea and got fantastic results. You can also try such ‘pairs’ and see if they blend nicely or not. From my own experiments, I can say that using ingredients of similar size and density gives better results as it avoids ‘de-blending’. Also, the tea should constitute about two-third of the blend. Do not allow intensely aromatic or strong flavors to suppress the inherent flavor of light/delicate tea leaves. If you
A perfect brewing of tea makes the all-important difference between ‘drinking a cup of tea’ and ‘relishing a wonderful cup of tea’. Correct steeping time is the secret behind having the perfect brewing you wish for. Also, you need to know the type of tea leaves you are going to brew. If you have delicate tea leaves (green tea, for example) at your disposal, you should pour water just before it starts to boil. It will stop the leaves from getting over-processed. However, heartier teas (red, oolong and black teas) can be steeped with fully boiled water as there is no threat of over-processing. You can steep the black and oolong teas up to 5 minutes and red and herb teas can be steeped up to 7 minutes. But, you need to treat the delicate tea leaves more ‘soberly’. White tea leaves should be steeped up to 3 minutes and green tea leaves up to 4 minutes. Also, make sure to use filtered, fresh or spring water to heat. I will not recommend distilled or mineral water. Also, I would prefer loos
Transparency in any supply chain builds a strong relationship between producers and end-users and it’s even more important in tea industry. It ensures that producers/ tea planters are paid fairly and motivates them to invest further. It also helps maintaining trust between the producers and the end-users. Therefore, steps need to be taken to eradicate the ‘unwanted stoppages’ in the tea supply chain so that the wellbeing of the producers is improved and our environment is protected. Ensuring the availability of information is the key here. A supply chain database needs to be in place which lists precise information about farmers that produce specific varieties of tea, locations of their factories and stores of raw materials etc. Such a step will do a world of good in reducing the dependency on numerous ‘middle-men’ in the tea supply chain and will give the producers their well-deserved due. It is an established fact that female growers and workers in the tea supply chain play a critica