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| Re: Mõned tee teemalised küsimused |
04.02.2010 18:41:42 |
Tere Indrek ja aitäh küsimuste eest!
Vabandan, kui vastan nüüd Ingliise keeles... muidu võttaks veel paar päev et teen tõlki ja juba piinlik olen, et hilinen vastada!
So! I'll try to be short and sweet with your great questions, even though a little book could be written in answer to them. Matcha and green tea? Indeed, matcha IS green tea, but that doesn't mean they're exactly they're the same, Matcha is Japanese green tea which has been ground into a fine powder; it is then placed lovingly into a bowl, hot water is added, then it is whisked up into a frothy and energizing drink. Therefore, it is not a tea like all others, which are leaves infused in hot water. With matcha, you ingest 100% of the tea leaf itself, which is partly why it is so potent - and healthy. Recent European studies seem to point to matcha as being *the* superfood of superfoods, as it contains more antioxidants per gram than *any other known food on the planet* - even more than acai berries, and any other fruit or vegetable!
It is the only kind of tea used in the traditional Japanese tea ceremony.
We at FirstFlush are super-proud and excited to be the supplier of the widest selection of matcha in Estonia, from lower grades used mainly in food preparation to high, ceremonial grades which will send you into taste ecstacy.
As for pu er and oolong... I hope other readers can give their own opinions about their tastes - it's always difficult but challenging to describe taste! It's important to remember that within the categories of pu er and oolong are hundreds of different varieties, each of which with their own taste charateristics. But in general, pu ers taste like your grandmother's cellar, like an old bookcase, like a pale-full of freshly picked mushrooms, like an ancient caress by an old mossy tree in a forest, like aged wisdom itself. Does that help?
Oolongs are somewhere between green and black teas in terms of their oxidation levels and so can vary from a fresh, lively, floral and lightly astringent or vegetal flavour to a dark, fuller-bodied one with notes of plum. Our most popular include the fresher, greener, more floral Tieguanyin and the darker Ginseng Oolong, with its licorice-like aftertaste. Champagne Oolong is a very light brew, but still of deeper substance than a green tea, and Milky Oolong is a in a class by itself - sweet, creamy. Oolongs are generally suitable for multiple infusions and reveal different shades of character through each infusion. They are the teas used in traditional Chinese tea ceremonies.
Anyone else have something to add? |
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| Re: Mõned tee teemalised küsimused |
08.09.2010 18:39:14 |
Peace and Love!
I’m a Capuchin monk of the Holy House of Loreto in Marche in the centre of
Italy.
Through the site www.santafamigliatv.it we
are committed via Internet for the new evangelization.
To this aim, we ask you for one of your film footage. (any format DVD,
VHS, minicassette) you have already realized, so as to include in our
Schedules and our Archives.
The topic could be the presentation of your institute, your busisness
vocation, your missions, ….
The movie will be offered for a year (once a week) and permanently in our
archive always freely available.
In support of this activity religion we ask you for your contribution of
100€.
We invite you to know the meantime visitors to our site.
Blessing,
in SS Hearts of Jesus and Mary
P. Giovanni Maria Leonardi |
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