Wise Cocktails by Jennie Ripps Maria Littlefield

Author:Jennie Ripps, Maria Littlefield
Language: eng
Format: epub
Published: 2018-12-04T16:00:00+00:00

• Baking sheet

• Garlic press

• Handheld blender

• Knives: chef’s and paring

• Measuring cup

• Measuring spoons

• Saucepan

• Skillet

• Slotted spoon

• Soup pot

TEA: THE PLANT

W e know our stuff, we promise. Here’s our mini science lesson to prove it.

Tea is the second most consumed beverage in the world, following water. “Tea” as we know it can really be broken up into two categories. First is actual tea (black, green, and white), which is derived from the Camellia sinensis plant. Everything else commonly known as “tea” is an herb or botanical (e.g., chamomile, peppermint, lemon verbena).

In the wild, a tea plant may grow to be tree-size, but cultivated tea plants are pruned to shrub size. Botanists identify two primary varieties of the tea plant: Camellia sinensis sinensis and Camellia sinensis assamica. The sinensis variety is able to withstand brief periods of frost and can be grown at high altitudes—its infusions tend to be more delicate. The assamica cannot withstand frost—its larger leaves produce a high yield and more robust infusions.

Tea is a veritable treasure trove of health benefits. It includes vitamins B 2, C, and E; minerals such as potassium, manganese, folic acid, and calcium; and a wealth of antioxidants—in particular, tea is an excellent source of catechins, which protect against free radicals. Green tea has been very well studied, and its antioxidant level has been reported to be 100 times more effective than vitamins C and E in protecting our immune systems.

There are six kinds of teas made from the Camellia sinensis plant, although we only use the four most common teas for our delicious brews.

BLACK TEA

Black tea is the most processed of all teas, as it is fully oxidized. The fresh leaves are withered for a number of hours, and then rolled. After they have oxidized sufficiently, the leaves are heated and then dried in wood fires.

Typical preparation: Brew at 195° to 205°F for 3 to 5 minutes.

Famous Black Teas

• Assam

• Ceylon

• Darjeeling

• Keemun

• Lapsang Souchong (this has a smoky flavor because of the pine wood fire used in the final drying process)

GREEN TEA

Green tea is minimally oxidized—the leaves are usually withered but not rolled. Following the brief oxidation period, the leaves are steamed or pan-fried to halt oxidation, and then rolled again.

Typical preparation: Brew at 170° to 180°F for 2 minutes.

Famous Green Teas

• Bancha

• Genmaicha

• Gunpowder

• Hyson & Young Hyson

• Matcha

• Sencha

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