Tea Redefined

Tea is one of those ordinary must haves that no one thinks about and is used daily. However there much more to it than just a morning drink or a soother after a hard day, There are different types and different ways to brew this bunch of exotic leaves.It's more than just a  cup, it's a work of nature's art. meant to be sipped , not guzzled.

Newcomer Susan Chira wrote about this ancient and fascinating drink in yesterday's New York Times Food section, For years the beverage took a back seat to coffee, especially since the growth of Starbucks. That's all changing thanks to the same company buying Tea-vana, a throwback to the tea emporiums of the 19th Century. Tea sales have reached 11 billion last years and sales will most likely increase/ thanks to more and more restaurants featuring  the drink.    Teas vary and with them taste as well.Just as with grapes for wine and champagne where teas leaves are grown influence how they'll taste. Everything   from  elevation to soil quality , origin to age are important on how the final product will taste. There are even comparisons of the leafhoppers in oolong leaves have comparisons to botrytis,the fungus that is attached to Bordeaux wines. Even the prices are hitting the same stratosphere as the wines, An aged pu-erth is a whopping $45,000 for one cake of compressed tea leaves.New Yorkers can experience less expensive but still delicious leaves at such hangouts as Fang. This tea house, run by a Taiwanese family has more than seventy teas to try and at a more reasonable price range of five to ten dollars.

Tea lovers can try gourmet teas at home. There is a how to with the article, on how to brew a proper pot.It starts with the water. If the water is too hot it can burn the leaves and ruin the flavor. The temp for white tea should be 180 degrees while green tea should be brewed with water that's been heated to between 175 and 180 degrees.The same heat should be applied to the Japanese match a tea.Oolong tea requires more heat, from 175 to 200 degrees because of the way it's prepared.They're partially oxidized and deliberately bruised to release oils and flavor, then heated to set the taste. They range from the green teas to more heavily roasted kinds. Black tea is the hardiest, and has to be brewed to a near boiling 200 degrees.This is because they're completely oxidized. This is done by taking oxidized leaves and allowing them to wilt, then are rolled. This exposes the oils to the air. if you're lucky to have the unusual puer-eh tea them cook it to a rolling boil of 212 degrees.Also avoid putting tea in balls or infusers since they're too small to allow the leaves to expand and release their full flavor.  For iced tea go the cold infusion way,Take one tablespoon of loose tea, put in a pitcher of cold water and  let   it steep overnight in the fridge.

Tea isn't just that cup that's sipped after a hard day or as a thirst quencher on a hot day. It's a complex beverage that's as layered as a fine wine. Try  an oolong or white or the puer-eh and discover this.

There's A Rock In My Drink!

People are going to be demanding cooled off libations now that warm weather is around the corner.The problem is that ice is not the best thing to put into any drink.It melts.It dilutes the drink ruining the taste and strength. What to do? Sink a few rocks into that glass.

Rocks  are surprisingly the latest trend to keep drinks, especially one like whiskey well chilled. This was the subject of an article in yesterday's New York Times Dining section. The article , written by Catherine Saint Louis, tells of how using soapstone cubes and circles can ice a drink better than any ice cube could. After all soapstone doesn't melt which means that the whiskey's integrity isn't ruined.This actually would be great for any beverage , alcoholic or non , especially ice tea or lemonade.They also don't have any flavor that can ruin the taste.

Whisky cubes as they're called has been a blessing surprisingly for kitchen remodelers. Soapstone is a popular medium for kitchen and even bathroom countertops. Unfortunately the economy is not what it was and people are forgoing redoing their kitchens. Luckily the stone can be carved down into cubesnad discs and sold  for drinks. Many remodelers are cashing in on this and making more money doing such, Jesse Billin, once a successful one is making more money with his Hammerstones Whisky Discs. Another soapstone cube manufacturer,Justin English of Sparq Homes has even discovered a second use for these clever substitutes. They can be heated to heat up lukewarm coffee or luke warm tea. These novelties are catching on and are being gobbled up for groomsmens; or corporate gifts as well as for that hard to buy for dad, stepdad or boyfriend

Putting rocks in a drink. It sounds preposterous  but it works, Adding a few  soapstone discs or cubes actually is a good idea. They maintain the drink's integrity while keeping it icy cold.

Healthy Substitutes

Not too long ago I wrote about being a low fat foodie. Now once more I'll write about it again because instead of losing weight I've ballooned upwards. It is not easy loving tho e wrong food. Like loving the wrong person, it slowly can kill you.

What to do?

Try to eat healthy. Easier said than done,especially when summer is also the season of snacking. It's so easy to go to the boardwalk or state fair and let loose on a lot of fun treats. Keep the junk food frenzy down to a minimum. Share a corn dog or a frozen custard with someone. Split that cotton candy or double loaded chili dog.At these places it's hard to find relatively healthy food. Opt for the candy or caramel apple (well the apple and the nuts and/or coconut covering it aren't bad) or go for ice or lemonade.Avoid anything deep fried like Oreos, Mars bars, and even ice cream. A problem with heading to the Jersey shore is that there are all these great home made candy stores offering hand made treats. Instead of a pound of fudge , go for the quarter pound. At least you'll get the rich chocolate-y taste without one - the large amount of calories , and two - expense. Salt water taffy is only 30 calories a piece so two pieces as a treat won't hurt. There is also the sugar free kind. A lot of candy stores sell lollipops which are another fat free sweet. Go for these as opposed to those rich molasses paddles dipped in milk chocolate.

Sometimes being at home is worse than being out. There's nothing like relaxing under a favorite tree or by the pool with a snack tray at hand. The problem is you've have to say no to the chips, dips and mojitos. Besides anything too salty will make you retain water. Stick with unsalted pretzels, baked potato chips and salsa. As far as a cooling drink, think freshly brewed iced tea or lemonade. Any soda(except diet) will add calories and make you feel bloated. Also stay away from any presweetened teas. These rich drinks surely put on those summertime pounds. Candy is another no no as we all know. It may be an energy booster during these hot days when you feel lethargic. Still there are calories there.Craving sugar? Go for any kind of berry whether straw blue or black. Eat a fresh sliced peach or watermelon to give yourself a lift.

Another summertime treat to avoid are those iced coffees. Yes they're addictive but loaded with fat. If you want an iced one, forgo the mound of whip cream and syrup barristas decorate the drink with. Opt for black (which is delicious)with a lot of ice. If you need one to spike up your energy levels get the carbonated kind.

It's tough being a foodie on a diet but you can do it. I'm struggling as I write this. Luckily I've nixed the Hershey's nuggets for strawberries and a tall ice filled glass of freshly brewed ice tea. If I can do it, then you other foodies out there can do it too.