Coffee Lover

Coffee Made from Soybeans?

Will Soy Espresso be the next big taste trend in coffee shops? It will if Marina Kushner has anything to say about it. Kushner, founder of Soy Coffee LLC, sent an email last week introducing Soyfee, a soybean and caffeine-free coffee blend she is selling to health food and gourmet shops .

According to the press release, Kushner developed the product for health conscious consumers interested in eliminating caffeine and upping their soy intake. She worked with a company that tested a variety of roasting techniques for soybeans. The blends were tried on her husband, friends and relatives for fresh brewed taste and aroma.

This Information from http://www.reallynatural.com/archives/food/coffee_made_from_soybeans.php#more

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Exotic Procedures in Far Places: Aged, Monsooned and Luwaked Coffees

by Kenneth Davids

This month we review two of the world's more exotic coffee types - monsooned coffees from India and aged coffees from Sumatra - together with the novelty kopi luwak, a coffee famously processed via the digestive tract of a coffee-fruit-eating mammal, and, perhaps understandably given the procedures involved, currently the world's most expensive coffee.

Monsooned and aged coffees are both contemporary recreations of the low-acid, mildly musty coffees said to have been first created by shutting coffees in the damp holds of wooden sailing ships during long voyages to Europe during the eighteenth and early nineteenth centuries. They are both created by taking traditional coffee types - dry-processed or "natural" coffees from India and traditionally processed coffees from Indonesia (Sumatra usually) - and subjecting them to further flavor modification through time and controlled exposure to air-borne moisture. Monsooned coffees are exposed to moisture-laden monsoon winds in open-sided warehouses along the southwest coast of India for three to four months, while Indonesian aged coffees are held in enclosed warehouses (usually in Singapore) in humid but otherwise protected conditions for two or more years.

Although the processes differ and the beans end up looking very different - puffy, smooth and pale in the case of monsooning, small, shriveled and dark in the case of aging - the impact on flavor tends to be roughly similar: major reduction of acidity, modest fattening of body and the addition of a musty character that can take on a variety of sensory guises, from spicy to cedary to smoky to chocolaty to grapefruity to - on occasion - just plain old damp closet musty. These are serious coffees, intriguing though unorthodox as single-origins and extremely useful for adding richness, complexity and authority to dark-roasted blends and espresso blends.

Kopi Luwak is by comparison a minor coffee sideshow, although an interesting one. It is included in this month's reviews because, however different the procedures involved in its creation, it shares certain sensory properties with monsooned and aged coffees and comes from the same general region of the world. And it appeals to the same fascination with the exotic and outré as aging and monsooning do.

The Reviewing Challenge

These three coffee types also present similar challenges to a coffee reviewer. I often point out that the closest coffee analogy to fine table wines is found in the very best of the pure and sweetly acidy wet-processed coffees of Latin America and East Africa. By comparison we need to search elsewhere for sensory analogies to the attractions of monsooned, aged and luwaked coffees: to beverages that embody characteristics that, rather than purity, express qualities of carnality, pungency and even decay: damp leaves, earth, leather, herbs, root vegetables, night flowers, candyish yet pungent sensations like butterscotch or gingerbread. The analogy is not perfect, but perhaps the closest analogies in the world of beverages are the more extreme single-malt whiskies and beverages like mescal and tequila.

The almost exclusive focus on Latin American wet-processed coffees by various grading, training and competition systems has encouraged a generation of cuppers many of whom may not have an adequate language to describe coffees whose pleasures are closer to tequilas and Islay whiskies than to merlots and Rieslings.

Out of necessity, however, I have developed such criteria and coffee purists reading this article should know that my criteria are conscious and consistent however odd they might sound in the context of Cup of Excellence competitions in Central America. Essentially, when evaluating such coffees I accept and look for their special sensory appeals: low acidity and the intensity and complexity of notes gotten through unorthodox practices that introduce mild mustiness and occasionally ferment. But I look for these characteristics displayed in an essentially refined and softened context, relatively free of harshness, astringency or hints of the rotten part of the compost pile. For example, I believe that there is something we can call "clean earth" - the softly rich, heady odor of freshly fallen leaves just beginning to turn to humus - as opposed to the sharp mildew notes one finds at the bottom of an abandoned pile of wet rags, a sensation that also is often described as "earthy."

What Kind of Musty?

By these criteria this month's aged and monsooned samples varied wildly in quality. At least two, a monsooned and an aged Sumatra - were virtually undrinkable. The monsooned was dead and rubbery and the Sumatra sickening in its sharp mustiness and rotten ferment. On the other hand, the high-rated Martinez Monsooned Malabar (91) displayed softly musty notes that read persuasively as smoky chocolate and together with hints of orange and dusk flowers were enveloped in a resonant sensory depth. Among the aged coffees, the highest-rated Roasterie 6 Monkeys Aged Sumatra (92) displayed the sweet but pungent orange and grapefruit notes that often develop when the best aged Sumatras are brought to a darker roast style, as here. The musty earth notes were backgrounded and clay-like, supporting the rich citrus.

Many of the other aged and monsooned samples for me teetered on the edge between positively musty and sharply musty. One of the best of these edgy musty coffees is reviewed here, the Aged Sumatra from Peet's Coffee (87). Judging from its regular appearance on Peet's store menus, a contingent of loyal customers buy this coffee regularly. Presumably they enjoy its powerfully musty character, perhaps valuing intensity over balance. On the other hand, I can't imagine anyone, no matter how swaggeringly attached to strong sensation, genuinely enjoying the most extreme musty samples among the monsooned and aged coffees we sourced. True, in coffee as in other more celebrated sensory pursuits there may be those who prefer flat-out pain to any pleasure whatsoever, but I can't quite get there myself.

What Determines the Difference?

What processes are responsible for creating distinctions between better and poorer samples of monsooned and aged coffees? Clearly mistakes can be made in the monsooning or aging processes that could intensify the musty notes and imbalance the coffees. Monsooned coffees need to be regularly taken out of the bags, spread, raked, and rebagged, for example. Aged coffees remain in the bags throughout the aging process, but the bags need to be periodically rotated and restacked to maintain uniform moisture levels throughout the lot.

However, a more important factor in determining excellence in the final product may be the quality of the coffee that goes into the monsooning and aging warehouses to start with. Recall that monsooning, for example, begins with dry-processed coffees, coffees dried inside the fruit. Most Indian dry-processed coffees are produced from fruit rejected by the wet-processing mills, whereas the best monsooned coffees are produced from what Indians call "whole-crop cherry" - sound, ripe fruit selected from the heart of the harvest. This, I suspect, is the reason the Martinez monsooned coffee is so relatively refined. This dry-processed coffee went into the monsooning warehouses clean and sound to start with, and monsooning simply complicated and deepened the original character of the coffee.

And Now About that Kopi Luwak?

Well, does it taste like it? No. Does it smell like it? No, at least not after roasting. Is the coffee safe to drink and handle? The final product certainly should be safe after having been exposed to 400F+ temperatures for ten or more minutes in a roasting machine. And at least one study (Kopi luwak coffee safe, U of G study finds) reassures us that tested samples of dried unroasted kopi luwak beans had lower bacterial count than samples of conventional green beans.

Furthermore, I think that we need to acknowledge that a fruit-eating animal is in fact a quite plausible picker and processor of coffee. I assume that luwaks - omnivores a little bigger than house cats but resembling American raccoons - prefer to eat ripe fruit. Most fruit-eating animals do, including humans and the squirrels that keep poaching my backyard persimmons. In fact, luwaks may have even more pressing and personal reasons to pick only ripe fruit than human pickers do, whose motivations are equally as urgent but less direct. Secondly, recall that a natural process resembling digestion - loosening of the coffee fruit flesh by bacteria and enzymes - is a key step in traditional wet processing of coffee. Given all of that, it would seem that, however bizarre the luwak procedure may sound, there is a certain coffee-oriented logic to it.

Lush Floral and Orange

And it is a procedure that does seem to net a cup profile dramatically to subtly different from the profiles for other, non-luwaked Sumatra coffees. The samples sourced from roaster and Internet retailer Luwak Coffee were particularly unusual and distinctive. Roasted to levels commonly termed medium, both samples from Luwak Coffee displayed a soft acidity and almost startlingly lush floral and orange notes, together with earth hints that suggested actual contact with decaying leaves rather than the variants on mustiness we call earthy. Unfortunately, another note that I ended calling raw nut contributed what to me was an unpleasantly vegetal sweetness to the profile. I considered boosting the ratings for these samples above 90 to honor their darkly tropical, orange-blossom opulence, but I resisted, given the distraction of the raw nut note. This note may have been exaggerated by lack of full roast development at the centers of the beans. There was an unusually large difference between Agtron machine readings of roast color of whole and ground beans for these samples, suggesting that luwaked coffees are tough and may resist roasting heat.

Darker Roasted and Different

The luwaked arabica samples from dealer, roaster and Internet retailer Animalcoffee showed some overlap with the Luwak Coffee samples in sensory character, but ultimately were different and more conventionally Sumatran in their profile: musty/earthy and rather heavy in presence, with the musty/earthy notes turning toward an attractive cocoaish dark chocolate. They also displayed orange-like notes, and occasionally a very slight shadow of what I am calling raw nut character. The distinction between the Luwak Coffee and Animalcoffee samples may well be owing to differences in degree or darkness of roast, given the Animalcoffee samples were much darker roasted than those from Luwak Coffee. Of course, and more intriguingly, there also could be differences in the variety and terroir of the coffee trees the two teams of luwaks feed on.

The Authenticity Issue

Were the kopi luwak samples we reviewed authentic? Not having shadowed the luwaks, I can't say. Certainly the people operating Luwak Coffee and Animalcoffee appear genuinely engaged in and informed about what they are doing and reassuring in the rigor of their business practices. Elsewhere, however, scams and fakes are said to abound. Troy Davis of Animalcoffee particularly impressed me with his openness and his knowledge of the kopi luwak processes.

Finally, there is the possibility that people may have begun farming luwaks (they are often kept as pets), shutting them in pens and feeding them coffee fruit rather than roaming about gathering the scats of wild luwaks in coffee groves. Troy Davis of Animalcoffee persuasively doubts this possibility:

I had two luwaks that I kept at my house as pets for a few years and I was unable to get them to eat coffee cherries in any great quantity. Of an entire bucket I offered them they would sniff through the cherries and only eat one or two, leaving the rest. I ended up feeding them bananas, chicken, eggs, everything but coffee cherries! I read all sorts of things on the Internet about their being farmed but I don't actually believe it is possible unless you were to do it "foie gras" style and force feed them, [but] even then I would be doubtful. Luwaks are slightly bigger than cats and quite strong, not at all docile like geese. I expect they would injure themselves and die within a short period of time if you were to try to keep them as foie-gras geese are kept.

By the way, I don't think Troy's testimony should be taken as casting doubt on the potential appetite of wild luwaks for coffee fruit, since to my understanding versatile omnivores like luwaks tend to opportunistically occupy whatever local environmental niches are available. In other words, if you are a luwak born among coffee trees eating coffee cherries you keep eating them, even though your plump domesticated cousins in town may be holding out for bananas and chicken.

But, as the cliché goes, only the luwaks know for sure. Big spenders will not be entirely disappointed by the exotic character of these luwaked coffees, and for those of more modest means the higher-rated aged and monsooned selections should offer similarly exotic sensory excitement, if fewer opportunities for jokes.

Luwaked Robustas, Espresso and the Next Wave of Animal-Processed Coffees

I need to conclude this already overly long article with two final sets of observations.

Since Sumatra produces more coffee of the robusta species than of the arabica, both of the kopi luwak sellers reviewed here offer all-robusta as well as all-arabica versions of their luwaked beans, each set of beans presumably gathered from the production of luwaks resident in groves of trees of one species or the other.

Cupped as the equivalent of drip or French-press coffee, these luwaked robusta samples were absolutely undrinkable. This is not the luwaks' fault, as robustas from Sumatra are hardly the world's best. However, given that robustas show best as espresso, I took the least offensive of the samples, an Animalcoffee sample roasted very dark, and prepared and evaluated it as espresso. It was round and sweet and rather attractive as a straight shot (reviewed here with an espresso rating of 84), less so in milk. But if you are experimenting with one of these coffees I suggest you start with one of the medium-roasted Luwak Coffee arabica offerings brewed as French press or drip.

Finally, it appears that additional animal-processed coffees are about to join kopi luwak on the pricy end of the novelty coffee shelf. A farm in Brazil has introduced jaco-bird coffee, gathered from droppings of the jaco, a large, shy, charmingly clumsy Brazilian bird that inhabits, among other places, coffee farms. At present this coffee is only available as green on some home roasting sites. And in Taiwan, we have monkey-spit coffee, from a species of monkeys (Formosan rock monkeys) who chew on coffee fruit and spit out the seeds. Stay tuned and get out your pocket books. you want complete.. click here

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Will don't sleep ... its the solution coffee

Like our grandfather, if drinks coffee shall not can sleep, delicious coffee of a lot likes more than anything else if made for preparation of party... any kind. what it to be if not there are dish copied ..!? serious condition can...

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Austrian Coffee and Walnut Cake with Coffee Cream

This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist.

Serves 8
Ingredients

For the sponge cake:

1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water
3 oz (75 g) walnut halves
6 oz (175 g) self-raising flour
1½ level teaspoons baking powder
6 oz (175 g) softened butter
6 oz (175 g) golden caster sugar
3 large eggs at room temperature

For the syrup:

1 level tablespoon instant espresso coffee powder
2 oz (50 g) demerara sugar

For the filling and topping:

1 level tablespoon instant espresso coffee powder
1 rounded tablespoon golden caster sugar
10 walnut halves, reserved from the sponge cake
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais

Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) sandwich tins, 1½ inches (4 cm) deep, lightly greased and the bases lined with silicone paper (baking parchment).

Click here for 8 inch (20 cm) sandwich tins



First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down.

Now all you do is simply add all the other cake ingredients (except the coffee and walnuts) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes.

While the cakes are cooking you can make up the syrup and the filling and topping. For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed.

When the cakes are cooked, ie, feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them out very carefully and peel off the base papers – it's a good idea to turn one out on to the plate you're going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately. If you wan know another you can click here

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FUNGSIONAL DRINK..?!?! Everythink about tea and the function....?!
please visited here

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Tea 'healthier' drink than water

Image of a mug of tea
The researchers recommend people consume three to four cups a day
Drinking three or more cups of tea a day is as good for you as drinking plenty of water and may even have extra health benefits, say researchers.

The work in the European Journal of Clinical Nutrition dispels the common belief that tea dehydrates.Tea not only rehydrates as well as water does, but it can also protect against heart disease and some cancers, UK nutritionists found.Experts believe flavonoids are the key ingredient in tea that promote health.

Healthy cuppa
These polyphenol antioxidants are found in many foods and plants, including tea leaves, and have been shown to help prevent cell damage.
Tea replaces fluids and contains antioxidants so its got two things going for it
Lead author Dr Ruxton

Public health nutritionist Dr Carrie Ruxton, and colleagues at Kings College London, looked at published studies on the health effects of tea consumption.

They found clear evidence that drinking three to four cups of tea a day can cut the chances of having a heart attack.Some studies suggested tea consumption protected against cancer, although this effect was less clear-cut.Other health benefits seen included protection against tooth plaque and potentially tooth decay, plus bone strengthening.

Dr Ruxton said: "Drinking tea is actually better for you than drinking water. Water is essentially replacing fluid. Tea replaces fluids and contains antioxidants so it's got two things going for it."

Rehydrating

She said it was an urban myth that tea is dehydrating.

"Studies on caffeine have found very high doses dehydrate and everyone assumes that caffeine-containing beverages dehydrate. But even if you had a really, really strong cup of tea or coffee, which is quite hard to make, you would still have a net gain of fluid.

"Also, a cup of tea contains fluoride, which is good for the teeth," she added.

There was no evidence that tea consumption was harmful to health. However, research suggests that tea can impair the body's ability to absorb iron from food, meaning people at risk of anaemia should avoid drinking tea around mealtimes.

Tea is not dehydrating. It is a healthy drink
Claire Williamson of the British Nutrition Foundation

Dr Ruxton's team found average tea consumption was just under three cups per day.

She said the increasing popularity of soft drinks meant many people were not drinking as much tea as before.
"Tea drinking is most common in older people, the 40 plus age range. In older people, tea sometimes made up about 70% of fluid intake so it is a really important contributor," she said.

Claire Williamson of the British Nutrition Foundation said: "Studies in the laboratory have shown potential health benefits.

"The evidence in humans is not as strong and more studies need to be done. But there are definite potential health benefits from the polyphenols in terms of reducing the risk of diseases such as heart disease and cancers.

"In terms of fluid intake, we recommend 1.5-2 litres per day and that can include tea. Tea is not dehydrating. It is a healthy drink."
The Tea Council provided funding for the work. Dr Ruxton stressed that the work was independent.
Artikel from http://news.bbc.co.uk/2/hi/health/5281046.stm

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Drink Tea for Life

Energize your summer with a healthy dose of Mighty Leaf Green Tea.
You buy organic, recycle regularly, own a hybrid car. So what's your beverage of choice?

Make your Green Routine complete with Mighty Leaf Green Tea.

Research suggests that drinking green tea can promote good health. Rich in natural antioxidants and other healing benefits, green tea can help you discover a healthy lifestyle. Feel even better knowing that many of our 15 count tea pouches are biodegradable.

click for details

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Don'T Mix the Milk (At) your Tea

drink a tea Can help stroke and you hearth sick but don mix you tea with milk.. because can't help you again... you want details click here

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Coffee Tips

Buying Tip

When purchasing coffee, always ask when it was roasted. Many common misconceptions exist when it comes to judging the freshness and optimum time to experience a roasted coffee at its peak of perfection. Generally coffee is best if used a day or two after roasting, and if kept in an air tight container, flavor should not diminish significantly until after seven to ten days. Old coffee beans may appear very oily, will have little or no aroma, or will take on a somewhat unpleasant aroma.

You can click here

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White Tea

The Innovative Pyramid shaped tea bags offer

* A large area for the White Tea leaves to expand as they are infused.

* The special mesh allows water to easily circulate around and penetrate the White Tea
leaves, thus optimizing extraction of aroma and flavor.
* One serving of White Tea can be brewed over five times.Just keep pouring hot water after
you finish drinking each cup. With each steep another element of the flavor could be
enjoyed
* Enjoy premium loose tea with the convenience of a tea bag.
* Traditional tea bag uses metal staples, which can oxidize and alter the tea flavors. Our
pyramid bag uses hi-tech ultra-sound seal that allows you to enjoy the true and authentic
aroma of a premium cup of tea.


White Tea - History

According to Chinese legend, some 5,000 years ago the emperor Shen Nung was traveling the countryside. The water was foul and unfit for drinking, so he ordered it to be boiled. Suddenly the wind blew a tea leaf into his cup of hot water. The curious emperor let the leaf steep, then drank the brew. Tea was born.

White tea became revered during the Song Dynasty (960-1279). It was the choice of the royal court and was given as tribute to the emperor. White tea leaves and buds were ground into a silvery powder, which was then whisked in bowls during the Song Tea Ceremony. This was the inspiration for the famous Japanese Tea Ceremony which is practiced todate.

One Song Emperor was renowned for his love of white tea. Hui Zong (1101-1125) became so obsessed with finding the perfect tea that he lost much of his empire.

Over the next several centuries, powdered white tea and the Song Tea Ceremony were abandoned for loose-leaf tea.

White tea has come a long way in its long history. It was largely unknown outside China and the Orient until recently. Now, with a renewed interest in fine tea and remarkable discoveries about its health benefits, white tea is more popular than ever.
Introduction To White Tea

The Chinese have enjoyed white tea for over a thousand years. It has been the privilege of the rich, a gift for kings, and the downfall of an emperor. Only in the past few years has the western world become aware of and interested in white tea.

This site is to teach you all you need to know about white tea and help you better appreciate and enjoy this rare and mysterious brew.
White Tea Basics

White tea is the least processed form of tea. It consists of unopened buds and select leaves which have been simply withered and dried.
White Tea and Health

It is rare, striking in appearance, and pleasant tasting. Because of its minimal processing, white tea contains more antioxidants and other plant nutrients than black or green tea. It is the mightiest of the teas, the ultimate Health Tea.

It gets its name from the fine silvery white hairs on the unopened buds of the tea plant. The highest quality white tea consists only of these buds and is beautiful to behold.
Brewing White Tea

White tea should be brewed with very hot, but not boiling water for 2-3 minutes. The buds and leaves can be used 2-3 times before discarding. Some people prefer to steep it for a longer time, which produces a stronger taste. Experiment and decide for yourself.

White tea has a light, delicate, slightly sweet flavor that sharpens the senses without overwhelming the tongue.
Caffeine and White Tea

All true teas have caffeine in varying amounts. Black tea has the most, followed by oolong and green. White tea has the least amount. To decaffeinate your own tea, simply steep in very hot water for 1 minute, then discard the water and steep the tea as usual.
Storing White Tea

White tea should be stored in a cool, dry, dark place. A kitchen cabinet away from the stove and other heat sources is an ideal spot. Make sure it is in an airtight container to maximize its shelf life.

Finally, white tea is harder to make and harder to find. The buds and leaves can only be picked for a short time each year. There is also a smaller supply compared to black and green tea.

High quality white tea is not cheap, but the rewards are well worth it
If You wan this produc you can see

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Green Tea

Essential and rare green teas from China, Japan, Darjeeling and Ceylon. Green teas are often referred to as un-fermented teas.Depending upon the method of processing the leaf, green teas are usually very light in flavor and color and have low caffeine content. Due to high chlorophyll levels, they are also high in anti-oxidants.Green teas are also used as an after dinner digestif as they assist in digestion. Looking for Jasmine green tea or green tea with a little added flavor? Or, try our Green Tea Sampler. The sampler includes teas from several different growing regions.
Looking for natural flavors such as Lemon or Mango to enhance your tea? click here

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Cooking With Tea

You know Celestial Seasonings teas taste great hot and iced, but did you know that they can add delicious flavors and a special zing to your recipes, too? We invite you to try the distinctive recipes developed by our chef—and encourage your to experiment with your favorite teas.

Cooking with tea—just one more way to Make any moment Celestial.™


Try the winning recipe from our recent recipe contest!

* Chocolate Mint Bread Pudding
* Mandarin Orange Spice® Meatballs
* Peppermint Thai Dumplings
* Madagascar Vanilla Red Tea & Amerula Creme Brule
* Canadian Vanilla Maple Decaf Black Tea & Lime Digby Scallop Seviche Wrapped with Prosciutto



Salad, Soups & Dressings

* Bengal Spice® Chicken Salad
* Bengal Spice® Shrimp Bisque
* Chamomile Cauliflower Soup
* Chicken and Pasta Salad with Creamy Chamomile Dressing
* Green Tea Braised Mangoes
* Green Tea Chicken Noodle Soup
* Green Tea Marinated Cucumbers
* Lemon Zinger® Fruit Salad
* Lemon Zinger® Vinaigrette Tuna Salad
* Peppermint Cucumber Salad
* Raspberry Zinger® Vinaigrette
* Tropic of Strawberry® Spinach Salad



Main Courses

* Almond Sunset® Herb Chicken
* Black Cherry Berry Duck
* Celestial Seasonings Tangy Orange Chicken
* Green Tea Poached Fish
* Decaf Mandarin Orange Green Tea Kung Pao Chicken
* Lemon Zinger® Chicken Picatta
* Peach Apricot Honeybush Grilled Chicken Breast New!
* Raspberry Zinger® Chicken



Side Dishes

* Braised Asparagus Tips Seasoned with Mint Magic® and Topped with Poached Eggs New!
* Cranberry Apple Zinger® Turkey Stuffing
* Cranberry Apple Zinger® Turkey Gravy
* Green Tea Steamed Rice
* Mandarin Orange Spice® Carrots



Desserts

* Chocolate Earl Grey Truffles
* Peppermint Chocolate Cake
* Zinger® Lemon Bars
* Willem's Chai Sponge Cake
* Nutcracker Sweet® Pie New!
* Chocolate Mint Bread Pudding New!



Drinks

* Chilled Apple Tea
* Cinnamon Apple Spice Hot Cider
* Cranberry Cooler
* Devonshire Fruit Cooler
* Golden Honey Darjeeling Punch
* Green Tea Tropical Smoothie
* Raspberry Gardens® Fruit Smoothie
* Tropic of Strawberry® Slushy
* Zingerade®



Festive Beverages

* Bali Winter Warmer
* Canadian Vanilla Maple Decaf Delight
* Festive Tuscany Orange Spice
* Golden Honey Darjeeling Dream
* Good Cheer Tuscany Orange Spice
* Country Peach Passion® Bellini New!
* 'Tis the Season Bali Black Raspberry
* Zinger® Sangria
* Zingertini

Product from http://www.celestialseasonings.com/products/green-teas/goji-berry-pomegranate.html

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Tea Cafein

This is due to caffeine, and caffeine has been a matter of controversy. It is a stimulant that has been shown to speed reaction time, increase alertness, and improveconcentration. The physical effects include stimulation of digestive juice, the kidneys, and the metabolism in ways that possibly help eliminate toxins.An increasing of mental alertness, shortening of reaction time, and improving

efficiency of muscle action is brought about by caffeine's stimulation of the heart and respiratory system, bringing more oxygen to the brain.

There has been much concern in the United States recently about the possible dangers of caffeine. As regards tea, it should be noted that all types of tea contain less caffeine than coffee. The caffeine content of some of our teas is available here. Caffeine tolerance varies greatly among individuals, and an excess of it is toxic. Some research has shown a possibility that caffeine can interfere with fetal development, including lowering birth weight and contributing to skeletal and other abnormalities. Until they reach the age of seven or eight months, babies cannot get rid of caffeine metabolites, and traces of caffeine can appear in breast milk too. Due to these concerns, pregnant and nursing mothers should limit or avoid any beverage with caffeine, including tea.

Caffeine content is also affected by the length of the infusion in water. Black tea infused for 5 minutes yields 40-100 milligrams, whereas a 3-minute infusion produces 20-40 milligrams, or half as much. Twenty cups of green tea yield 240 milligrams, or about 12 milligrams per cup.
Because tea bags contain broken leaves of smaller size, they produce an infusion with more caffeine than loose tea does. This is also true of very fine loose tea.

you can see in http://www.holymtn.com

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Health Benefits of Green Tea & Weight Loss

Today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol. It has also shown fantastic results in contributing to weight loss and is included in many weight loss formulas.

Green Tea has long been valued in China for its miraculous medicinal properties for the maintenance of good health. It has been said in China "it is better to drink Green Tea than take medicine".

Green Tea has been receiving much attention lately. As a result, we now have many medical reports and studies by accredited institutions concluding that Green Tea does contain many healthful and healing properties. Drinking Green Tea has been shown to provide the human body with numerous health enhancing components. Green Tea contains a very high value of Catechin polyphenols that have antioxidant properties that are known to fight against cancer. In addition, Green Tea provides Polysaccharides, Flavonoids, Vitamin B complex, Vitamin C (there's more vitamin "C" in one cup of green tea than in an orange), Vitamin E, R-Amino Butyric Acid and Fluoride in it's natural state.

Recent studies conducted by Dr. Lester Mitscher, medicinal chemistry professor at the University of Kansas, concluded that green tea contains high concentrations of epigallocatechin gallate (EGCG), the strongest antioxidant. EGCG is over 100 times more effective in neutralizing free radicals than vitamin C and 25 times more powerful than vitamin E, which are great antioxidants for preventing cellular damage that leads to certain diseases, especially cancer.. EGCG tops other antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and resveratol.

Mitscher's comparison of green to Oolong and black tea showed green tea had a superior concentration of ECGC. The fact that processing of green tea is by a steam method is the influencial factor resulting in this diffenence. Although the amount of green tea consuption to prevent degenerative diseases aahs not been extablished, China and Japan have incidence of these type diseases. Most Orientals drink an average of four cups daily, however.

It is my opinion that American diet and life style may have a more negative effect in cellular degeneration compared to Orientals and this is why it may be more challenging to conduct studies properly in the USA. I believe a study should be conducted to identify various life styles to the consumption of green tea.

Did you know that drinking tea can help you lose weight? It’s true. Some teas can even help burn fat and calories. A recent scientific study supports green tea’s ability to burn fat and increase metabolism. What’s more, other studies show that, when combined with other sensible lifestyle choices like maintaining a healthy body weight, both green and black teas can help reduce the risk of heart disease, the #1 health risk for women. There are many flavored and herbla varieties of green tea available which make watching your weight a pure pleasure. Or kick the caffeine with a decaffeinated green tea. Delightful hot or iced, green tea is a delicious way to help lose weight!

Green tea boost your energy level and ability to burn calories with the delicious ruby red grapefruit flavor of our Metabo Partner™ Wellness Tea—green tea with extra burning power from cola nut and Super CitriMax™ (a natural source of hydroxycitric acid from the tropical fruit tamarind)*. Or satisfy your appetite with the sumptuous strawberry citrus flavor of Diet Partner™ Wellness Tea. This naturally caffeine free combination of key herbs and other ingredients can help your body burn calories more efficiently*.

A study from Obesity Research indicates that people who have been regular tea drinkers for more than 10 years showed lower body fat percentages compared with those who don't drink tea regularly. Drinking tea is a great life choice—it’s naturally calorie-free (without the addition of milk or sugar) and can help quench your body’s thirst for the daily fluids it needs. And some teas, including green tea and certain herb teas, can help you lose weight and keep the weight off. Support a healthy diet and exercise program with tea. Whether you’re counting carbs, calories or miles on the treadmill, you can reward yourself with a cup of tea—hot or iced, it’s a delicious and totally guilt-free indulgence!

Green tea has higher values of medicinal properties than other teas, because of the special way in which it is dried. This traditional drying technique prevents the tea from the negative effects of fermentation. The now widely recognized health benefits of Green Tea have been mentioned in many newspapers and journals including CNN, USA Today, New York Times, Chinese Daily News, Journal of National Cancer Institute, numerous US Universities and Research Centers. Some of the findings that have been established are:

GREEN TEA can help reduce the risks of esophageal, (the tube through which food passes from the pharynx to the stomach) skin and many other forms of Cancer, mainly by its highly significant antioxidant properties. (National Cancer Institute 1-800-4-Cancer).

GREEN TEA can help to lower cholesterol and cuts the risk of stroke in men. (American Medical Association).

GREEN TEA can help suppress and reverse aging, and refreshes the body with it's high Vitamin B content that helps the human body better deal with stress, and release more energy.

GREEN TEA can help restrain the growth of various bacteria that cause disease.

GREEN TEA can help stop cavities because of it's rich Fluoride content present in it's natural form, and can help prevent bad breath. (Dr. Tao Song findings).

Green Tea helps constipation. (Dr. Tao Song findings).

To sum up, here are just a few medical conditions in which drinking green tea is reputed to be helpful:
Cancer
Rheumatoid arthritis
High cholesterol levels
Cardiovascular disease
Infection
Obesity
Impaired immune function

Tea delivers a multitude of health benefits that range from: being cardio-protective, a good source of fluid and being friendly to your teeth.

When on a weight loss program eating a balanced diet that contains five portions of fruit and vegetables, plenty of complex carbohydrates and restricted amounts of saturated fat. However, when it comes to what we drink, even health experts can get a little confused. Here are some brief facts to help make it clear that tea can help:

Tea is rapidly becoming the choice of fluid intake today

Tea can even help burn fat and calories. A recent scientific study supports green tea’s ability to burn fat. A study from Obesity Research indicates that people who have been regular tea drinkers for more than 10 years showed lower body fat percentages compared with those who don't drink tea regularly.

Tea without milk has no calories. Using semi-skimmed milk adds around 13 calories per cup, but you also benefit from valuable minerals and calcium

Tea with milk provides 16% of daily calcium requirement in 4 cups

Tea contains some zinc and folic acid

Tea with milk contains Vitamin B6, Riboflavin B2 and Thiamin B1

Tea is a source of the minerals manganese, essential for bone growth and body development, and potassium, vital for maintaining body fluid levels

The average cup of tea contains less than half the level of caffeine than coffee. One cup contains only 50mg per cup

Tea is a natural source of fluoride and delivers 45% of your daily requirement if you drink 3/4 cups per day

Fluoride helps prevent dental decay

Green and black teas are from the same plant, Camelia sinensis, and contain similar amounts of antioxidants and caffeine (see our caffeine section)

Tea has antioxidants. Antioxidants fight your body's free radicals, the chemicals that are now believed to be linked to destroying cell DNA that leads to many types of cancer. Antioxidants help block cancer by preventing damage to cell DNA.

Green Tea also helps support a healthy cardiovascular system.

While Green Tea is no substitute for physical fitness, used in conjunction with regular exercise can aid in maintaining a healthy heart.

Studies have shown Green Tea reduces platelet aggregation (blockage), lowers cholesterol, and decreases blood pressure.

Green and white tea may fight colon cancer!

Black tea helps keep plaque from forming on your teeth.

Drinking tea can improve blood flow in your heart's arteries.

Green and black tea may prevent sun-induced skin cancer when taken orally.

Oolong tea helps burn calories! People who drank five cups each day burned about 87 extra calories, both while drinking and throughout the day.

According to a recent study, green tea may help fight skin cancer. Products with green tea could help treat and prevent skin disorders.

British research shows that female tea drinkers have stronger bones than non-tea drinkers.

Tea may protect against cancers including breast, lung, mouth, stomach, esophagus, prostate and pancreatic cancer.

It has been shown to fight cancer after development in lab studies.

Green tea boosts your metabolism to help you burn more calories.

1. Tea lowers your cholesterol.
2. Tea may reduce your risk of stroke.
3. It has been shown to sooth arthritis.
4. It may stave off signs of aging.
5. Tea adds liquid to your diet.

Green Tea contains caffeine, which stimulates the central nervous system, and tannins, which combat diarrhea. Taken in moderation, it settles the stomach and has mild stimulant effects. In excess, it can cause insomnia and digestive problems. See the caffeine chart below for more details.

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LIGHT BEVERAGE

Every morning.... i drink a tea, my wife, parent's
Tea make you health.

and father my wife everynight drink coffee milk .. i don'know if i drink coffee stomach
sick.. so until now never drink a coffee sometime little only

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