shake it easy® 3.0 Plantations & Production The term 'tea' generally refers to black tea, which is also most frequently drunk. In addition, there is also green tea and oolong tea. The most important tea-growing countries are located in Asia and Africa. The tea shrub, which when left to grow wild can be up to 4 m high, is cultivated on tea plantations to a height of only 80 - 90 cm. Leaves and buds are plucked, which are partially dried, curled and fermented in the processing which then follows. The tea leaves become dark brown, almost black, which is also why it is called black tea. The tea leaves for green tea are steamed and curled, so that they maintain their green colour. The high-quality teas consist of buds which are enclosed by two downy leaves. Whereas one type of coffee can be served in various ways, many restaurants — tearooms and cafés in particular — offer a selection of various types of tea. The most common are: • Ceylon tea: with a delicate, lightly perfumed flavour • Darjeeling tea: from India, with a robust, full flavour • Lapsang souchong: from China, with a robust, smoky flavour • Jasmine tea: from China, with a highly perfumed, flowery flavour ____________________________________________________________________________________ www.shake-it-easy.ch
2002 by GastroSOFT GmbH shake it easy® 3.0 Preparing tea There are many tips for properly preparing tea. Because the use of the teabag prevails in the food-service industry — especially due to reasons of convenience — the simplest method of preparation is described here: one cup or glass of tea requires 2g of tea (1 level teaspoon) or 1 teabag. For 1 portion of tea (served in the teapot) 4 - 5g or 2 teabags are required. The ideal brewing temperature is the boiling point of water. The water should boil only briefly and then be immediately poured over the tea. In order for the tea to obtain its fullest flavour, the leaves must be allowed to absorb the water. Tea must be left to steep. The best flavour is obtained within 1 - 5 minutes of brewing. The theine (caffeine) has a stimulating effect; it is released from the tea within the initial 2 - 3 minutes of brewing. In contrast, the tannin has a calming effect; it is released from the tea only after 2 - 5 minutes of brewing. ____________________________________________________________________________________ www.shake-it-easy.ch
2002 by GastroSOFT GmbH shake it easy® 3.0 Serving tea Preparing and serving the tea is a science in many countries and is celebrated for that reason. Whereas we most often serve tea in a glass, a thin porcelain cup is used in other countries. When teabags are used, a small bowl is also provided for the used teabag. Black tea A glass or a cup of tea is served on a saucer with a teaspoon and sugar or sugar substitute. Tea and cream The tea service is just as for black tea, but cold milk is also provided. Unfortunately, tea is often served with coffee cream instead of cold milk, which adulterates the delicate taste of the tea because of the fat content. Tea and lemon The tea service is just as for black tea, but includes a lemon wedge served in a lemon press. Iced tea Iced tea is served cold with a lot of ice; it is also possible to serve it with fresh lemons and mint, or in various flavours, such as peach.
2002 by GastroSOFT GmbH shake it easy® 3.0 Storing tea Tea and teabags must be properly stored in closed airtight containers and protected from heat and dampness. ____________________________________________________________________________________ www.shake-it-easy.ch
2002 by GastroSOFT GmbH
CURRICULUM VITAE Professor dr. Henk J. Scholten SPINLAB, Center for Research and Education on Spatial Information GENERAL DESCRIPTION OF RELEVANT EXPERIENCE Professor dr. Henk Scholten is professor in Spatial Informatics at the Faculty of Business Economics at the Free University in Amsterdam and Scientific Director of the SPINlab, Center for Research and Education on Spatial Informa
Archives of Razi Institute, Vol. 64, No. 1, June (2009) 45-50 Razi Vaccine & Serum Research Institute In vivo effect of albendazole and mebendazole on hydatid cyst of mice Hashemi Tabar 1, 2, G.R., Razmi1, G.R., maleki1, M. 1. Department of Pathobiology, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad , Mashhad, Iran 2. The Research Institute of Biotechno