Podcasts about Camellia sinensis

TE, INFUSIONES Y TISANAS, UNA EXPERIENCIA SENSORIAL - El Expresso de las 10 - Vi. 19 Ene 2024El té es una bebida histórica con raíces en China, valorado por su gran cantidad de beneficios para la salud y su diversidad de sabores. “Es una infusión que contiene la planta Camellia Sinensis” y se clasifica según su grado de oxidación en tipos como el Té verde, negro, blanco u oolong. Las infusiones son bebidas preparadas con hierbas, frutas, flores u otros ingredientes naturales, sin contener hojas de té. En este podcast de El Expresso de las 10 Gina Barragán, nuestra especialista en tisanas e infusiones de Star Tree nos habla de las infusiones, la diferencia entre Té y Tisanas y responde las preguntas de nuestros radioescuchas.Gracias a Georgina Barragán, directora general de @STARTREETEA por su visita a #ElExpressoDeLas10?Síguela en: https://t.co/VraCeDaYk6 https://t.co/z8JGoEozI2 pic.twitter.com/xPTeGRQ0ef— Radio Universidad de Guadalajara (@RadioUdeG) January 19, 2024 googletag.cmd.push(function () { googletag.display('div-gpt-ad-1689260104737-0'); });

Joining Kiri this week are haptic technology specialist Dr Ally Barrow with the power of touch and a demonstration of virtual reality injections, mental health nurse Ed Freshwater speaks about a powerful treatment for mental illness, journalist and broadcaster Seyi Rhodes explores what happens when trust is lost in medicine, and comedian Felicity Ward offers sobriety as her best medicine.Best Medicine is your weekly dose of laughter, hope and incredible medicine. Award-winning comedian Kiri Pritchard-McLean is joined by funny and fascinating comedians, doctors, scientists and historians to celebrate medicine's inspiring past, present and future. Each week, Kiri challenges her guests to make a case for what they think is 'the best medicine', and each of them champions anything from world-changing science to an obscure invention, an every-day treatment, an uplifting worldview, an unsung hero or a futuristic cure. Whether it's micro-robotic surgery, virtual reality syringes, Victorian clockwork surgical saws, more than a few ingenious cures for cancer, world-first lifesaving heart operations, epidurals, therapy, dancing, faith or laughter - it's always something worth celebrating.Hosted by Kiri Pritchard-McLeanFeaturing: Dr Ally Barrow, Ed Freshwater, Seyi Rhodes and Felicity WardWritten by Edward Easton, Toussaint Douglass, Pravanya Pillay, Kiri Pritchard-McLean and Ben RowseProducer: Ben WorsfieldAssistant Producer: Tashi RadhaExecutive Producer: Simon NichollsTheme tune composed by Andrew JonesA Large Time production for BBC Radio 4

Au 19e siècle, la demande pour le thé en Grande-Bretagne est de plus en plus forte. Tellement forte que le premier bateau qui ramène de Chine le premier thé de la saison devient le gagnant d'un des évènements les plus médiatisés de l'époque. Les bateaux à voiles parcouraient vingt-quatre milles km en trois mois. Pourquoi se donner autant de mal pour du thé?   Avec Judith Poirier-Bourdon, Luc Sénéchal, Céline Bézy, Kevin Gasgoyne (expert dégustateur de thé et co-propriétaire de Camellia Sinensis), Evelyne Ferron (historienne)Pour de l'information concernant l'utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

PODCAST HIGHLIGHTS: 00:00 Tea Vs Water03:00 Camellia Sinensis plant 04:11 Cistus Incantus Tea 09:50 EGCG 11:30 Black Tea12:05 White Tea 13:42 Summer tea 14:50 Winter Tea15:31 Caffeine20:08 Tea Poem 26:11 Cellular hypothyroidism and Hashimoto's thyroiditis35:28 Tea Magazine36:07 Macular degeneration41:26 Glaucoma https://youtu.be/3sc27Y8TGqE Transcript from Webinar: Coming Soon... REFERNCES: Coming Soon... Dr. John Nieters L.Ac, DAOM, is...... Continue Reading →

Green tea is one of the most popular beverages in the world besides water. In some Asian societies, the partially fermented leaves of green tea, which come from the Camellia Sinensis plant, are included in many important cultural ceremonies in Japan and China. So we already know green tea can be a delicious drink. But can green tea also be an appetite suppressant? That's what we're going to discuss in today's post! See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

With the clamor of knowing every “behind-the-scene” of simply everything under the sun, from sumptuous food to shoemaking, have you ever wondered how matcha is made? While we have already talked about how Camellia Sinensis should be shaded before being harvested and the leaves to be deveined, removing the stems and the veins to produce tencha, once you find out, you will realize how so much patience, time, effort, and care is being given in every spoonful of matcha. Since matcha is being used in so different manner: from the traditional Japanese tea ceremony to flavoring and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese wagashi confectionery, it would be interesting to know the processing and grinding of tencha leaves into this fine, even green tea powder called matcha. See Full Blog Post / Transcript / Show Note --- Send in a voice message: https://podcasters.spotify.com/pod/show/japanesegreenteaco/message

Thank you for joining me today for my 6th podcast episode - Tea At Work. I have today's episode broken down into three main areas; A. The tea plant and it's benefits B. Loose leaf vs tea bags C. Tea for Work. A. The tea plant and it's benefits ... 1. All tea, actual tea, comes from one type of plant. It's called “Camellia Sinensis”. 2. What makes the tea plant so powerful? It certainly has a bunch of antioxidants …. The magical component is something called L-theanine. 3. Our body does not produce L-theanine, making tea one of the best natural sources of this beneficial compound. 4. What are the 4 types of tea (actual tea from the Camellia Sinensis plant) Green Tea (unoxidized leaves with the most antioxidants) Black Tea (oxidized leaves – highest in caffeine) Oolong Tea (partially oxidized leaves) White Tea (unoxidized young leaves and buds / much like green tea) 5. Top herbs for tea are Chamomile, peppermint, ginger, Hibiscus and echinacea. B. Loose leaf vs tea bags. Loose leaf all the way. This is a game changer if you have only ever done tea bags. I can't impress this enough. Your whole outlook will change when you switch to loose leaf tea and, you'll see so many more benefits since you'll be getting the high antioxidants directly from the organic source that is freshly dried. C. Tea specifically for the office and work. We'll there is always a way, right? You can prep the night before and get your tea strainers ready by packing them with your favorite blend or you can plan ahead for the week and portion out what's needed to get you through your schedule. Bring your big mug, tea, strainer and sweeteners if needed. You don't even need to wash things before you come home. They can go right back into the container you brought them to work in. Just be careful – tea stains. You'll want a washable container to transport your tea supplies in. Good teas and herbs for work are …. Green tea, Jasmine tea, Ginseng tea (be sure to get the Asian Ginseng). Black, Peppermint, Ginger, Nettle and Cinnamon are also good office teas. If you have any witchy work-wishes you would like me to look into more …. Please reach out and I'll add it to an upcoming episode! Info@WitchyWorkWishes.com! I am on Instagram and Facebook - just search for Witchy Work Wishes! --- Send in a voice message: https://podcasters.spotify.com/pod/show/witchy-work-wishes/message Support this podcast: https://podcasters.spotify.com/pod/show/witchy-work-wishes/support

HEAR THE HEADLINES – There's Ample Tea for Sanctioned Russians: After six months of sanctions, the tea aisles in Russian grocery stores display few European brands, but the shelves are not bare | Kenya's Tea Industry Suffers Collateral Damage Due to Sanctions | Tata Consumer Products is on the Hunt | NEWSMAKER – Kevin Gascoyne, partner Camellia Sinensis, Montreal, Canada | FEATURE INTRO – Tea Biz travels to the newly remodeled Camellia Sinensis tea house in Montreal, Canada, for a conversation with partner Kevin Gascoyne: Our stores have always offered options to smell the tea, he says, but we wanted to capture that special tasting moment and offer the possibility to take it further. The Evolution of Experiential Retail – The Camellia Sinensis retail store has undergone many physical changes since 2001 when it first opened in a space adjacent to the established teahouse, but this is the most extensive, says partner Kevin Gascoyne, one of four master tea merchants who own the venture. The company wholly reimagined and remodeled its brick-and-mortar flagship after COVID-19 lockdowns forced the teahouse to close. The new design incorporates many time-proven aspects of tea retail – the most important of which is sampling. Gascoyne explains that clients appreciate the opportunity to select their tea sensorially. But he says, “despite continued popularity and regular lineups of clients eager to visit, the changing times meant that those precious moments of magic we created with such love and care barely paid the bills. It required enormous micro-management and many staff to offer such a complete experience to so many people. We are done with the impracticalities of the sit-down visit, but we wanted to capture that special tasting moment and offer the possibility to take it further.”

A very large preliminary study suggests that there may be some health benefits to regularly drinking black tea.

Want to learn how to pair teas and impress your guests next time you invite them over? Well, let Kevin Gascoyne give you the rundown on all things tea pairings! Today's episode is brought to you by our Garden to Cup Collection Kevin Gascoyne: about the guestTea has been running through Kevin's veins since he was a kid. Born in Yorkshire in the North of England, his interest in tea grew in his teen years after backpacking through the Himalayas, where he first tasted fresh leaf tea straight from the source. A true lifelong obsession was born! He started writing about Darjeeling tea and buying small amounts of rare tea to re-sell, mostly to fund his own passion for tea. He registered his first company, “Kyela Teas” in the early 1990s and then met Hugo, François and Jasmin in their quirky teahouse. Their mutual interest in all things tea fuelled a strong friendship and they merged their two companies in 2004. The Camellia Sinensis Tea House was born. When he's not busy on his quest for Darjeeling's finest leaf, you can find Kevin giving lectures on tea all over the world and is involved in many projects dealing with consulting, publication and trade development. And, of course, he still does what he does best—drinks tons of tea! To learn more about the Camellia Sinensis teahouse click hereFor a complete transcript of this episode visit davidstea.com

Tea is the most consumed beverage on earth behind water.  For a beverage to be “tea,” it has to contain leaves from a specific plant.  The leaves must come from the Camellia Sinensis.  What most people refer to as Herbal tea is not tea. It is called a tisane- an infusion of fruit, leaves, herbs, flowers, or other plant parts into the water.      Check out this episode of Just Grow It, where we talk about the top 10 must-haves for an herbal tea garden.   The last raised beds you will ever buy-  https://glnk.io/vzw5/bigcitygardener Urban Gardening Blog- www.bigcitygardener.com Instagram- https://www.instagram.com/bigcitygardener/ Facebook- https://www.facebook.com/BigCityGardener/ TikTok- https://www.tiktok.com/@bigcitygardener?lang=en  

Wo hat der Tee überhaupt seinen Ursprung? Was ist an Tee so besonders und warum sollte man ihn überhaupt trinken? Gibt es Unterschiede bei der Verarbeitung? Und ganz wichtig: Lose oder im Beutel? Dies und vieles mehr decken Judith und Jan gemeinsam mit Tee-Expertin, Kräuterpädagogin und Buchcrafterin Gerda Holzmann von SONNENTOR im heutigen Podcast Bio für die Ohren auf. SONNENTOR hat seinen Sitz im selbsternannten Kräuterdorf Sprögnitz in Niederösterreich. Seit 1988 stellen die „Andersmacher“ traditionell biologische Tees, Kräuter und Gewürze her. SONNENTOR'S Philosophie besteht darin Produkte von gelebter Wertschätzung unter einem fairen miteinander, händisch, mit viel Freude herzustellen. Gerda Holzmann ist Leiterin der Qualitätskontrolle und entwickelt auch mal eigene Tees so, wie ihren Liebling: Heavy-Metal-Tee. Basentee 417034 Zutaten: Malve, Zitronenmelisse, Himbeerblätter, Krauseminze, Holunderblüten, Lindenblüten, Kornblumen. Zubereitung: Ziehzeit in Minuten: max. 10 (meine Empfehlung 5-7) / Wassertemperatur in °C: 100 Brennnessel 417051 Zubereitung: Ziehzeit in Minuten: max. 10 (meine Empfehlung 5-7) / Wassertemperatur in °C: 100 Lindenblüten Zubereitung: Ziehzeit in Minuten: max. 10 / Wassertemperatur in °C: 100 Traditionell: in kaltes Wasser geben, auf dem Herd zum Kochen bringen, nur kurz aufkochen lassen, dann vom Herd nehmen, abseihen und trinken (schonender für Schleimstoffe) Goldener Kurkuma Tee 414708 Zutaten: Kurkuma, Kardamom, Zimt, Ingwer, Koriander, Fenchel, Süßholz, Vanilleschoten, Nelken, Pfeffer. Zubereitung: Ziehzeit in Minuten: 5-10 (meine Empfehlung, die 10 min. ausreizen) / Wassertemperatur in °C: 100 Glückstee 417048 Zutaten: Apfelminze, Zitronenmelisse, Pfefferminze, Malve, Kornblume, Ringelblume Zubereitung: Ziehzeit in Minuten: 5-10 (meine Empfehlung 5-7) / Wassertemperatur in °C: 100 Mehr zu Sonnentor: https://www.sonnentor.com/de-at Mehr Infos zum Podcast findet ihr auf www.bioladen.de Im Podcast genannte Tee´s: Basen-Kräuter-Tee, Brennnessel-Tee, Lindenblüten-Tee, Goldener-Kurkuma-Tee, Glückstee

Is tea your cup of tea?

Have you heard of Yaupon? Emma picked out a modest little Apple Spice tea from the cupboard in honor of autumn and suddenly discovered a whole load of history behind what is being dubbed 'America's forgotten tea!' Emma and Jack try an Apple Spice Yaupon in Episode 49 and discuss what happened to this caffeinated beverage that does not come from the Camellia Sinensis plant!  Grab a brew and join the tea adventures! Credits: Created and recorded by Emma Ewins  Music by Apples I'm Home Featuring guest Jack Ewins Tea Apple Spice from Frank Community Farm Big thanks to Kimberly who sent us this tea. She really knows her tea, you can check out her blog here!

God morgen, good morning! ☀️

In the post-Lu Yu world, tea starts to take off like a rocket. It will take a little longer for tea to get the needed traction in Japan but during the Tang, they get to see it and appreciate it up close. We'll also look at one of the early "Tea Persons", the poet and recluse Lu Tong, as well as one of his most famous tea poems. In this episode, we also start the discussion on tea ware, first Yue ware and Xing ware. Support this podcast at — https://redcircle.com/the-tea-history-podcast/donations Advertising Inquiries: https://redcircle.com/brands Learn more about your ad choices. Visit megaphone.fm/adchoices Learn more about your ad choices. Visit megaphone.fm/adchoices

In Teatime, host Rekaya Gibson features Orange Creamsicle by Southern Virginia Tea Company, a loose-leaf tea business based in Virginia Beach, Virginia. In Tea Talk, she discusses where to purchase Camellia sinensis (tea) plants. In Tea News, she mentions the launch of Coca-Cola Japan's “1,2 Cube” freeze-dried green tea cubes. Mentioned in this episode: Orange Creamsicle by Southern Virginia (SoVA) Tea Company (formerly Quintin Tea Room) - www.quintinstea.com Camellia Forest Nursery - www.camforest.com Camellia Shop - www.camelliashop.com OldSouthCamellias – www.etsy.com Coca-Cola Japan's 1,2, Cube - www.amazon.co.jp Sources: Grant, A. (2020, August 24). Gardening Know How: When to Harvest Tea Plants: Information on Tea Plant Harvesting. Gardening Know How. https://www.gardeningknowhow.com/edible/herbs/tea-plant/harvesting-tea-plants.htm Japan, G. (2021, May 17). Coca-Cola Japan Releases Freeze-Dried Green Tea and Coffee Cubes for Instant Brews. Japan Today. https://japantoday.com/category/features/new-products/coca-cola-japan-releases-freeze-dried-green-tea-and-coffee-cubes-for-instant-brews

    Today's episode Sesame Street is brought to you by the number 4 and the letter T...wait, nope. This is Totally Tell Me Everything and we're talking about tea. The kind you drink, silly. We couldn't record a show about tea without having some of it while we talked. right? What were we drinking? Sarah made herself a glass of iced green tea with honey, and Bryn had hot peach tisane.   Question 1: What is it about tea that you are into?   Bryn starts us off by talking about the appeal of the ritual of tea, informed by her daily tea-drinking husband's deep thoughts about this caffeinated beverage: “Tea is MOMENT. Tea is a respite in your day. It's a moment of quiet and mindfulness and contemplation or just resting and not doing. It's a moment for just being.”   Herbal teas/tisanes are Bryn's jam these days, as she tries to avoid caffeine. She likes iced tea with flavored simple syrups that she makes herself.   Sarah first became interested in tea thanks to everyone's favorite bald Starfleet hottie, Captain Picard, thanks to his iconic order: Tea, Earl Grey, Hot, even though Sarah likes to drink Lady Grey better than the Captain's fave.    But her big tea love is British High Tea!   She got into this in when she was just out of college. She and her girlfriends would go about once a month and try out different tea rooms around LA, from the Valley to Orange County.  While in London on their honeymoon, Richard and Sarah went to have High Tea at Harrods of London. It did not live up to her expectations. :( A better tea experience, however, was at the El Capitan Theater in Hollywood in 2004, when Sarah and her mom enjoyed a special tea-movie special event. The movie was Princess Diaries 2: Royal Engagement. The theater rented out a dining space in the upper levels of Hollywood and Highland, for an Afternoon Tea Seating. After the film (which she loved), they were escorted across the street, up stairs and into this ballroom space with round tables all set with the traditional tea service 3-tiered tray. On walls and columns were costumes, photos and paintings from the movie. And seven Disney princesses walked around and visited your table, and you could go visit Ariel in her grotto. It was the BEST. Check out pics from Mouseplanet! (Side note: Stan Lee did not limit his cameos to just Marvel films. He has a rather disturbing cameo in this film!) Education Corner: Low Tea vs. High Tea   Question 2: What we want to learn about/deep dive?   Sarah was determined to find out where tea comes from and why there are different types. Her research came from a book!    Some highlights:   All tea comes from ONE PLANT, no matter the type. A single species of plant Camellia sinensis.  An evergreen shrub that has small white aromatic flowers. The leaves of this plant create tea when processed correctly!  Processing is what creates the different types. If you pluck the leaves off the plant and throw them in boiling water, you get a bitter beverage. The process has 5 stages: Step 1: Withering - the leaves and buds are softened on large racks in a heated room or air-dry in the sun. Starch in leaf begins to convert to sugar, moisture content drops. WHITE TEA uses mostly the white buds, and maybe a leaf. Step 2: Rolling - leaves are now soft and pliant and can be rolled - this twists and crushes the leaves and releases sap and stimulates fermentation. (GREEN TEA is immediately heated and dried, and does not go under the next Oxidation step) Step 3: Oxidation - VIP b/c here is where the flavor and value are determined. Rolled leaves are placed on trays at a 1-2” thickness, then left in a cool damp place for 1-3 hours to oxidize. This causes a chemical reaction which heats the leaves. If the temp gets too high, the leaves taste burned. Too low and you have a metallic aftertaste. Oxidation makes leaves turn from green to copper. (OOLONG tea is partially oxidized (about 60%, then goes to next 2 stages.)  Step 4: Drying - Oxidizes leaves are dried with hot air on a conveyer belt, which stops the fermentation process and turns the leaves the characteristic dark brown or black.  Step 5: Grading/Sorting - Sorted into leaf grades based on size. Whole leaf produces the finest quality tea, dust size are used for the quick-brewing tea bags.  Herbal Teas, Rooibos and Yerba Mate do NOT come from this Camellia Sinensis, and we should be calling them “tisanes” (rhymes with “inane” and “brynane”), a medicinal drink or infusion.   Sarah also wanted more info on the origin of British Afternoon Tea. It's fascinating!   Thanks, Anna Russell, Duchess of Bedford, for the tea, coffee and freedom.   Bryn's deep dive this month was shallow, as she sought the answer to the question: Is sun tea actually dangerous?   Bryn was an ‘80s kid, and her mom made a lot of sun tea Verdict: Snopes says don't do it: Tea steeped in a jar on your porch doesn't get hot enough to kill the beasties in the water or the tea.   Question 3: What are you excited about regarding tea?   Sarah and Bryn are both all about the vessels!   Bryn brought out an array of some of her favorite cups for drinking tea Miss Piggy, Tony Brown, Unurth ceramics,    Sarah shared a new-found story behind her mom's tea set: a vintage 1960s Japanese Somayaki Green Double Wall Tea Pot with 4 cups, a creamer and sugar bowl from Matsunaga Ceramics Shop. The heart shape cut outs represent plovers (Chidori) - a species of wading bird. Notice the wavy brush pattern below? That represents waves. This combination of plovers and waves is called Nami-Chidori in Japanese, and is a common motif in Japanese arts.   She's just so tickled that this tea set she grew up with turns out to have such history!            Final Thought   Sarah says tea is a moment, but it also creates a memory, whether it calls you back to an amusingly disappointing Harrods experience or a precious time with family from long ago.    For Bryn, tea is another way to perform self care in a time when life seems to move too quickly.    And perhaps the best final thought came from Eleanor Roosevelt (Or did it?):   A woman is like a tea bag. You never know how strong it is until it is in hot water.  Eleanor Roosevelt   We hope you'll come sit by us next month when we tackle another topic on Totally Tell Me Everything. Ta-ta!   About Totally Tell Me Everything   Two friends, one fun topic, three burning questions = lots of fun conversation! Each month we pick a topic and ask each other three questions about it - we learn about the subject, our past and each other. So come sit by us and we'll totally tell you everything!   How To Listen on the Go:   Listen now and leave a Review on Apple Podcasts | Spotify | Amazon Music | Google Podcasts | RSS   If you enjoyed this episode, be sure to leave a podcast rating and review!!   Social Media   Instagram: http://instagram.com/totallytellmeeverything Sarah: http://instagram.com/jeditink Bryn: https://www.instagram.com/brynane/ Join the Skywalking Facebook Group! https://www.facebook.com/groups/488002904732240/   Subscribe to the Skywalking Network Newsletter

    Today's episode Sesame Street is brought to you by the number 4 and the letter T...wait, nope. This is Totally Tell Me Everything and we're talking about tea. The kind you drink, silly. We couldn't record a show about tea without having some of it while we talked. right? What were we drinking? Sarah made herself a glass of iced green tea with honey, and Bryn had hot peach tisane.   Question 1: What is it about tea that you are into?   Bryn starts us off by talking about the appeal of the ritual of tea, informed by her daily tea-drinking husband's deep thoughts about this caffeinated beverage: “Tea is MOMENT. Tea is a respite in your day. It's a moment of quiet and mindfulness and contemplation or just resting and not doing. It's a moment for just being.”   Herbal teas/tisanes are Bryn's jam these days, as she tries to avoid caffeine. She likes iced tea with flavored simple syrups that she makes herself.   Sarah first became interested in tea thanks to everyone's favorite bald Starfleet hottie, Captain Picard, thanks to his iconic order: Tea, Earl Grey, Hot, even though Sarah likes to drink Lady Grey better than the Captain's fave.    But her big tea love is British High Tea!   She got into this in when she was just out of college. She and her girlfriends would go about once a month and try out different tea rooms around LA, from the Valley to Orange County.  While in London on their honeymoon, Richard and Sarah went to have High Tea at Harrods of London. It did not live up to her expectations. :( A better tea experience, however, was at the El Capitan Theater in Hollywood in 2004, when Sarah and her mom enjoyed a special tea-movie special event. The movie was Princess Diaries 2: Royal Engagement. The theater rented out a dining space in the upper levels of Hollywood and Highland, for an Afternoon Tea Seating. After the film (which she loved), they were escorted across the street, up stairs and into this ballroom space with round tables all set with the traditional tea service 3-tiered tray. On walls and columns were costumes, photos and paintings from the movie. And seven Disney princesses walked around and visited your table, and you could go visit Ariel in her grotto. It was the BEST. Check out pics from Mouseplanet! (Side note: Stan Lee did not limit his cameos to just Marvel films. He has a rather disturbing cameo in this film!) Education Corner: Low Tea vs. High Tea   Question 2: What we want to learn about/deep dive?   Sarah was determined to find out where tea comes from and why there are different types. Her research came from a book!    Some highlights:   All tea comes from ONE PLANT, no matter the type. A single species of plant Camellia sinensis.  An evergreen shrub that has small white aromatic flowers. The leaves of this plant create tea when processed correctly!  Processing is what creates the different types. If you pluck the leaves off the plant and throw them in boiling water, you get a bitter beverage. The process has 5 stages: Step 1: Withering - the leaves and buds are softened on large racks in a heated room or air-dry in the sun. Starch in leaf begins to convert to sugar, moisture content drops. WHITE TEA uses mostly the white buds, and maybe a leaf. Step 2: Rolling - leaves are now soft and pliant and can be rolled - this twists and crushes the leaves and releases sap and stimulates fermentation. (GREEN TEA is immediately heated and dried, and does not go under the next Oxidation step) Step 3: Oxidation - VIP b/c here is where the flavor and value are determined. Rolled leaves are placed on trays at a 1-2” thickness, then left in a cool damp place for 1-3 hours to oxidize. This causes a chemical reaction which heats the leaves. If the temp gets too high, the leaves taste burned. Too low and you have a metallic aftertaste. Oxidation makes leaves turn from green to copper. (OOLONG tea is partially oxidized (about 60%, then goes to next 2 stages.)  Step 4: Drying - Oxidizes leaves are dried with hot air on a conveyer belt, which stops the fermentation process and turns the leaves the characteristic dark brown or black.  Step 5: Grading/Sorting - Sorted into leaf grades based on size. Whole leaf produces the finest quality tea, dust size are used for the quick-brewing tea bags.  Herbal Teas, Rooibos and Yerba Mate do NOT come from this Camellia Sinensis, and we should be calling them “tisanes” (rhymes with “inane” and “brynane”), a medicinal drink or infusion.   Sarah also wanted more info on the origin of British Afternoon Tea. It's fascinating!   Thanks, Anna Russell, Duchess of Bedford, for the tea, coffee and freedom.   Bryn's deep dive this month was shallow, as she sought the answer to the question: Is sun tea actually dangerous?   Bryn was an ‘80s kid, and her mom made a lot of sun tea Verdict: Snopes says don't do it: Tea steeped in a jar on your porch doesn't get hot enough to kill the beasties in the water or the tea.   Question 3: What are you excited about regarding tea?   Sarah and Bryn are both all about the vessels!   Bryn brought out an array of some of her favorite cups for drinking tea Miss Piggy, Tony Brown, Unurth ceramics,    Sarah shared a new-found story behind her mom's tea set: a vintage 1960s Japanese Somayaki Green Double Wall Tea Pot with 4 cups, a creamer and sugar bowl from Matsunaga Ceramics Shop. The heart shape cut outs represent plovers (Chidori) - a species of wading bird. Notice the wavy brush pattern below? That represents waves. This combination of plovers and waves is called Nami-Chidori in Japanese, and is a common motif in Japanese arts.   She's just so tickled that this tea set she grew up with turns out to have such history!            Final Thought   Sarah says tea is a moment, but it also creates a memory, whether it calls you back to an amusingly disappointing Harrods experience or a precious time with family from long ago.    For Bryn, tea is another way to perform self care in a time when life seems to move too quickly.    And perhaps the best final thought came from Eleanor Roosevelt (Or did it?):   A woman is like a tea bag. You never know how strong it is until it is in hot water.  Eleanor Roosevelt   We hope you'll come sit by us next month when we tackle another topic on Totally Tell Me Everything. Ta-ta!   About Totally Tell Me Everything   Two friends, one fun topic, three burning questions = lots of fun conversation! Each month we pick a topic and ask each other three questions about it - we learn about the subject, our past and each other. So come sit by us and we'll totally tell you everything!   How To Listen on the Go:   Listen now and leave a Review on Apple Podcasts | Spotify | Amazon Music | Google Podcasts | RSS   If you enjoyed this episode, be sure to leave a podcast rating and review!!   Social Media   Instagram: http://instagram.com/totallytellmeeverything Sarah: http://instagram.com/jeditink Bryn: https://www.instagram.com/brynane/ Join the Skywalking Facebook Group! https://www.facebook.com/groups/488002904732240/   Subscribe to the Skywalking Network Newsletter

    Today's episode Sesame Street is brought to you by the number 4 and the letter T...wait, nope. This is Totally Tell Me Everything and we're talking about tea. The kind you drink, silly. We couldn't record a show about tea without having some of it while we talked. right? What were we drinking? Sarah made herself a glass of iced green tea with honey, and Bryn had hot peach tisane.   Question 1: What is it about tea that you are into?   Bryn starts us off by talking about the appeal of the ritual of tea, informed by her daily tea-drinking husband's deep thoughts about this caffeinated beverage: “Tea is MOMENT. Tea is a respite in your day. It's a moment of quiet and mindfulness and contemplation or just resting and not doing. It's a moment for just being.”   Herbal teas/tisanes are Bryn's jam these days, as she tries to avoid caffeine. She likes iced tea with flavored simple syrups that she makes herself.   Sarah first became interested in tea thanks to everyone's favorite bald Starfleet hottie, Captain Picard, thanks to his iconic order: Tea, Earl Grey, Hot, even though Sarah likes to drink Lady Grey better than the Captain's fave.    But her big tea love is British High Tea!   She got into this in when she was just out of college. She and her girlfriends would go about once a month and try out different tea rooms around LA, from the Valley to Orange County.  While in London on their honeymoon, Richard and Sarah went to have High Tea at Harrods of London. It did not live up to her expectations. :( A better tea experience, however, was at the El Capitan Theater in Hollywood in 2004, when Sarah and her mom enjoyed a special tea-movie special event. The movie was Princess Diaries 2: Royal Engagement. The theater rented out a dining space in the upper levels of Hollywood and Highland, for an Afternoon Tea Seating. After the film (which she loved), they were escorted across the street, up stairs and into this ballroom space with round tables all set with the traditional tea service 3-tiered tray. On walls and columns were costumes, photos and paintings from the movie. And seven Disney princesses walked around and visited your table, and you could go visit Ariel in her grotto. It was the BEST. Check out pics from Mouseplanet! (Side note: Stan Lee did not limit his cameos to just Marvel films. He has a rather disturbing cameo in this film!) Education Corner: Low Tea vs. High Tea   Question 2: What we want to learn about/deep dive?   Sarah was determined to find out where tea comes from and why there are different types. Her research came from a book!    Some highlights:   All tea comes from ONE PLANT, no matter the type. A single species of plant Camellia sinensis.  An evergreen shrub that has small white aromatic flowers. The leaves of this plant create tea when processed correctly!  Processing is what creates the different types. If you pluck the leaves off the plant and throw them in boiling water, you get a bitter beverage. The process has 5 stages: Step 1: Withering - the leaves and buds are softened on large racks in a heated room or air-dry in the sun. Starch in leaf begins to convert to sugar, moisture content drops. WHITE TEA uses mostly the white buds, and maybe a leaf. Step 2: Rolling - leaves are now soft and pliant and can be rolled - this twists and crushes the leaves and releases sap and stimulates fermentation. (GREEN TEA is immediately heated and dried, and does not go under the next Oxidation step) Step 3: Oxidation - VIP b/c here is where the flavor and value are determined. Rolled leaves are placed on trays at a 1-2” thickness, then left in a cool damp place for 1-3 hours to oxidize. This causes a chemical reaction which heats the leaves. If the temp gets too high, the leaves taste burned. Too low and you have a metallic aftertaste. Oxidation makes leaves turn from green to copper. (OOLONG tea is partially oxidized (about 60%, then goes to next 2 stages.)  Step 4: Drying - Oxidizes leaves are dried with hot air on a conveyer belt, which stops the fermentation process and turns the leaves the characteristic dark brown or black.  Step 5: Grading/Sorting - Sorted into leaf grades based on size. Whole leaf produces the finest quality tea, dust size are used for the quick-brewing tea bags.  Herbal Teas, Rooibos and Yerba Mate do NOT come from this Camellia Sinensis, and we should be calling them “tisanes” (rhymes with “inane” and “brynane”), a medicinal drink or infusion.   Sarah also wanted more info on the origin of British Afternoon Tea. It's fascinating!   Thanks, Anna Russell, Duchess of Bedford, for the tea, coffee and freedom.   Bryn's deep dive this month was shallow, as she sought the answer to the question: Is sun tea actually dangerous?   Bryn was an ‘80s kid, and her mom made a lot of sun tea Verdict: Snopes says don't do it: Tea steeped in a jar on your porch doesn't get hot enough to kill the beasties in the water or the tea.   Question 3: What are you excited about regarding tea?   Sarah and Bryn are both all about the vessels!   Bryn brought out an array of some of her favorite cups for drinking tea Miss Piggy, Tony Brown, Unurth ceramics,    Sarah shared a new-found story behind her mom's tea set: a vintage 1960s Japanese Somayaki Green Double Wall Tea Pot with 4 cups, a creamer and sugar bowl from Matsunaga Ceramics Shop. The heart shape cut outs represent plovers (Chidori) - a species of wading bird. Notice the wavy brush pattern below? That represents waves. This combination of plovers and waves is called Nami-Chidori in Japanese, and is a common motif in Japanese arts.   She's just so tickled that this tea set she grew up with turns out to have such history!            Final Thought   Sarah says tea is a moment, but it also creates a memory, whether it calls you back to an amusingly disappointing Harrods experience or a precious time with family from long ago.    For Bryn, tea is another way to perform self care in a time when life seems to move too quickly.    And perhaps the best final thought came from Eleanor Roosevelt (Or did it?):   A woman is like a tea bag. You never know how strong it is until it is in hot water.  Eleanor Roosevelt   We hope you'll come sit by us next month when we tackle another topic on Totally Tell Me Everything. Ta-ta!   About Totally Tell Me Everything   Two friends, one fun topic, three burning questions = lots of fun conversation! Each month we pick a topic and ask each other three questions about it - we learn about the subject, our past and each other. So come sit by us and we'll totally tell you everything!   How To Listen on the Go:   Listen now and leave a Review on Apple Podcasts | Spotify | Amazon Music | Google Podcasts | RSS   If you enjoyed this episode, be sure to leave a podcast rating and review!!   Social Media   Instagram: http://instagram.com/totallytellmeeverything Sarah: http://instagram.com/jeditink Bryn: https://www.instagram.com/brynane/ Join the Skywalking Facebook Group! https://www.facebook.com/groups/488002904732240/   Subscribe to the Skywalking Network Newsletter

Today we're continuing with our periodic series of shorter episodes focusing on one tea, one producer or one region that may be new to the tea stage or that we're excited about and want to explore further. We're joined by our frequent guest Kevin Gascoyne, co-owner of Montreal's Camellia Sinensis Tea House and one of the world's leading experts on Indian tea,  to explore Lakyrsiew, a young boutique tea garden in India's very wet Meghalaya state. Kevin chats with us about the history of tea growing in the Meghalaya region, from its origins in the mid-19th century to its revival in the early 21st century. Meghalaya is situated just south of Assam and has some of the highest rainfalls in the world. We discuss the effects of the climate, soil and altitude of Lakyrsiew on the Darjeeling plants being grown there and the cultivars finding success in this terroir. Kevin gives us some tips on comparing the Lakyrsiew autumnal flush with other teas, particularly Darjeelings, to see how the same cultivars can exhibit different qualities when grown in different terroirs. And we look at the recent development of the Lakyrsiew garden and its efforts to find what Kevin calls the "magic" to unlocking what's unique to the leaf. Kevin also gives us a brief update on the effects of the Covid-19 pandemic on the Himalayan tea production regions and updates us on Camellia Sinensis' online and in-person programs and operations during the pandemic.   For more info on Camellia Sinensis, including its online store and blog, go to its website at camellia-sinensis.com. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Image of the Lakyrsiew garden courtesy of Camellia Sinensis. Adapted from original.  

NEWS HEADLINES - Hard tea packs a punch…. India earmarks worker subsidies for women and children… and beware of false claims, FDA has so far issued 145 warnings to companies, including tea companies, to stop misleading consumers with products that claim to cure COVID-19.FEATURES - This week Tea Biz reports on the growing sophistication of tea farming in the United States…and learn about Canada's acclaimed tea sommelier certification program that trains tea professionals on campus or online.Since 2013 the US League of Tea Growers has nurtured close collaboration among the more than 60 growers in 15 American states producing tea for commercial sale. Led by Angela McDonald, owner of Oregon Tea Traders, the group hosts online webinars and discussions. This week Kevin Gascoyne, a well-known tea buyer and co-owner of the Camellia Sinensis tea company in Montreal, counseled the group on what American tea growers need to do to make themselves competitive on the world stage. He also had this to say about what makes America's experiment in tea growing relevant to the industry at large.Enrollment in the Tea & Herbal Association of Canada's tea sommelier certification program surged during lockdowns and continues to grow in the new year. The designed for tea professionals, costs between $2,500 and $3,500 to complete online, or, on campus. Jessica Natale Woollard in this report talks with founder Shabnam Weber and MacKenzie Bailey, a tea sommelier enrolled in the online program.

Z tego podcastu "Herbata z krzaka Camellia Sinensis" dowiesz się m.in.: Gdzie uprawiany jest krzak Camellia? Proces produkcji herbat Herbaty żółte i niebieskie Właściwości herbat Camellia Jaką herbatę wybrać? Jak zaparzać herbatę sypką? Czy herbaty (camellia) można pić do posiłku?

Take a moment to reflect on the insanity that was 2020 with our top picks for teas we had in 2020!

Originaire de Chine, le thé est entré au Japon vers 800, puis en Angleterre en 1657. Cʹest la boisson la plus consommée dans le monde après l'eau. Le nom latin du thé est Camellia Sinensis. Il s'agit du même genre que nos camélias horticoles. La plante porte ce nom pour honorer un botaniste jésuite tchèque du 17e siècle qui sʹappelait Georg Josef Kamel et qui signait toujours de son nom en latin Georgius Josephus Camellus. Quand on ramasse les feuilles, elles s'oxydent rapidement. Pour faire le thé vert ou le thé blanc, on stoppe lʹoxydation avec de la vapeur. Le thé noir est fermenté. Ce processus de fermentation détruit l'Epi Gallo Catéchine Gallate . Cette molécule est un antioxydant très puissant que l'on ne trouve donc que dans le thé vert ou le thé blanc. Une étude chinoise démontre que si l'on boit deux tasses de thé vert par jour, cela peut contribuer à maintenir les fonctions cognitives. Tous les thés contiennent de la caféine qui n'est pas détruite par la fermentation. Le thé noir est utilisé, en usage externe, en compresses, pour soulager les yeux fatigués et contre les conjonctivites allergiques. Aujourd'hui, on utilise plutôt le thé que la camomille. Pourquoi? La camomille a des pollens qui provoquent des allergies. Attention à ne pas boire son thé trop chaud à cause des dégâts que cela pourrait provoquer à lʹœsophage et ainsi ouvrir la porte au cancer.

Une légende chinoise fait remonter la découverte du thé à l'an 2737 avant notre ère, alors qu'un empereur chinois aurait vu tomber des feuilles de thé dans sa jarre d'eau chaude et aurait été agréablement surpris par le goût et les propriétés de la boisson résultant de l'infusion de ces feuilles. Ce qui n'est pas une légende, c'est que le thé s'est rapidement popularisé depuis sa découverte, de sorte à ce que déjà dans les premiers siècles de notre ère, on le consomme sur une base quotidienne. Au fil de l'histoire chinoise, la façon de le consommer et de le préparer varie, mais la boisson chaude ne perd rien de sa popularité et de son importance, tant dans la vie quotidienne que dans les échanges commerciaux. Plus encore, quand les Européens prennent contact avec le thé au XVIIe siècle, c'est tout l'Occident qui découvre cette boisson qui, en plus de s'intégrer parfaitement au mode de vie à l'européenne, sera l'objet de nombreuses considérations politiques et économiques. Ce soir, nous recevons Jasmin Desharnais, propriétaire-importateur-dégustateur de la maison de thé Camellia Sinensis, qui nous fera découvrir la fascinante histoire du thé, de ses origines orientales à sa consommation au Québec, en passant par son arrivée dans le monde occidental. Enregistré le 12 décembre 2013 sur les ondes CHYZ 94.3 FM. Image : Une peinture de la dynastie Ming illustrant une cérémonie de thé, Wen Zhengming, Wikipédia.

¿Qué hay detrás de una taza de té? El té es una de las bebidas asiáticas más importantes en distintos lugares del mundo. La hoja de té Camellia Sinensis posee una serie de procesos arraigados a prácticas culturales y rituales, esta misma hoja requiere de distintos tratamientos para conseguir perfiles específicos, siendo uno de ellos la fermentación.Fernando Gaitan, fundador de la Academia mexicana de Té, nos cuenta la importancia de esta hoja durante su cultivo y cosecha, así como de la relevancia que posee en la cultura asiática.

Visit https://DeleflorTeachings.com/futuring to learn more about how to design your desired futures and receive a futuring journey audio meditation in either English or Spanish.“We are the flow that came before us,  weaving the future together.” Christina Jade   “Since 2010, Jade has been traveling the world to explore the wisdom and medicine of the plant Camellia Sinensis,  a sacred tree, a plant teacher that has inspired the Taoists and Sages for health, longevity and meditation. She founded the project WAO TEA in 2017, with the intention to shed light on the fundamental principal of Oneness. She is dedicating her practice and project to the Way of nature, co-existence, community and sustainability - to your wellbeing and the wellbeing of our precious planet.  WAO stands for  “We Are One” At the core of each of us, there exists a silent pulse, an essential rythmn, a unique heartbeat, pulsating symbiotically with the heart of the earth. There is something empowering in the act of reawakening to our body's own wisdom. Tea is wisdom in a cup, and a gift from Nature. Behind the leaves, the intention of WAOTEA is to awaken and empower personal growth, encourage the evolution of planetary consciousness and environmental healing. We believe that most of our challenges in life comes from a sensation of disconnection. By drinking tea, we are being reminded that we are one with Nature, and all of the elements before us, within us and beyond us. One pure living presence. Sitting for tea is a simple daily act that invites the sacred back into the secular, an invitation to celebrate the preciousness of the present moment”. Jade is one of my most precious WAY OF TEA teachers, and now more than ever, we would benefit of cultivating the practice of TEA as a way of calming our minds, relax our central nervous system and open our hearts to the greater good. Podcast is now LIVE, and is available on Itunes, Spreaker, IHeart Radio, Spotify and everywhere where you can listen to a podcast. - - - - EL FUTURO BEBE SABIDURIA (TE) "Somos el flujo que vino antes que nosotros, tejiendo el futuro juntos ". Christina Jade “Desde 2010, Jade ha estado viajando por el mundo para explorar la sabiduría y la medicina de la planta Camellia Sinensis, un árbol sagrado, una planta medicinal maestra que ha inspirado a los taoístas y sabios para la salud, la longevidad y la meditación. Ella fundó el proyecto WAO TEA en 2017, con la intención de arrojar luz sobre el principio fundamental de UNIDAD. Jade dedica su práctica y proyecto al Camino de la naturaleza, la convivencia, la comunidad y la sustenibilidad, a su bienestar y al bienestar de nuestro precioso planeta.   WAO »significa« Somos uno En el núcleo de cada uno de nosotros, existe un pulso silencioso, un ritmo esencial, un latido cardíaco único, que late simbióticamente con el corazón de la tierra. Hay algo de poder en el acto de despertar a la propia sabiduría de nuestro cuerpo. El té es sabiduría en una taza y un regalo de la naturaleza. Detrás de las hojas, la intención de WAOTEA es despertar y potenciar el crecimiento personal, alentar la evolución de la conciencia planetaria y la curación ambiental. La mayoría de nuestros desafíos en la vida proviene de una sensación de desconexión. Al beber té, se nos recuerda que somos uno con la Naturaleza y todos los elementos que tenemos ante nosotros, dentro y fuera de nosotros. Una presencia viva pura. Sentarse a tomar el té es un simple acto diario que invita a lo sagrado a volver a lo secular, una invitación a celebrar lo precioso del momento presente ”. Jade es una de mis maestros más preciadas de EL CAMINO DE LA CULTIVACION DE TE, y ahora más que nunca, nos beneficiaríamos de cultivar la práctica como una forma de calmar nuestras mentes, relajar nuestro sistema nervioso central y abrir nuestros corazones al bien común. El podcast ya está está disponible en Itunes, Spreaker, IHeart Radio, Spotify y en cualquier lugar donde puedas escuchar un podcast. To learn more about how to design your desired futures and receive a futuring journey audio meditation in either English or Spanish, visit https://DeleflorTeachings.com/futuring

A gente sempre fala no verdadeiro chá, nos chás especiais e volta e meia a gente solta o verbo e diz: Chá é so camellia sinensis! Mas pq isso? Pq afinal a gente só fala dessa planta??

El té verde, como el resto de variantes, se obtiene de las hojas de la planta Camellia Sinensis. Pero al contrario que el té negro o el oolong, el té verde no se fermenta, permaneciendo más cercano a la forma original de la planta y reteniendo por ejemplo mayor cantidad de catequinas. Su consumo se inició en China hace miles de años, y se usaba inicialmente como bebida medicinal. Hoy revisaremos sus beneficios, mi variedad favorita y una receta especial para usarlo en la cocina. Compuestos del té verde El té verde aporta multitud de compuestos interesantes, destacando los siguientes: Catequinas: Son un tipo de polifenol, y destacan la epicatequina (EC), la epigalocatequina (EGC), la epicatequina galato (ECG) y la epigalocatequina galato (EGCG). Esta última representa el polifenol predominante y más activo del té verde, y por tanto es el más estudiado. Alcaloides: El más importante es la cafeína, pero posee también teobromina (como el chocolate) y teofilina, siendo todas sustancias estimulantes. Teanina: Un aminoácido con un interesante papel a nivel cerebral. Taninos: Polifenoles presentes también en uvas o vino, que pueden interferir con la absorción de minerales como el hierro. Revisemos a continuación cómo afecta la combinación de estos compuestos a nuestra salud. Pérdida de peso Las claves para perder grasa son la dieta y el entrenamiento, pero algunos suplementos pueden potenciar el efecto, y el té verde parece ser uno de ellos (estudio). Conocemos varios beneficios del té verde a la hora de perder peso: Mejor control de la glucosa (estudio, estudio, metaanálisis). Mayor saciedad (estudio, estudio). Mayor oxidación de grasa (metaanálisis). Conversión de tejido adiposo blanco a marrón, con mayor potencial termogénico (estudio). Mitiga la ralentización metabólica de las dietas hipocalóricas (detalle, estudio). Varios de estos efectos están mediados principalmente por la cafeína, pero otros se potencian gracias a la acción de las catequinas (estudio, estudio, estudio). En un artículo previo vimos las sinergias entre la cafeína y la EGCG. En este metaanálisis, las personas que tomaban té verde perdían de media 1.3 Kg más que los que no. No es para tirar cohetes, pero todo ayuda. Dicho esto, varios estudios en sujetos sedentarios no encontraron pérdida de peso (estudio, estudio), respaldando lo que vimos en su momento: el té verde amplifica el efecto del ejercicio, pero por sí solo es poco efectivo. Prevención del cáncer El consumo frecuente de té verde se asocia con menos riesgo de cáncer de mama (estudio), de próstata (estudio), oral (estudio) y colorrectal (estudio). Y de nuevo conocemos distintos mecanismos protectores del té verde (detalle): reduce el riesgo de metástasis (estudio), mitiga el daño al ADN (estudio) y potencia el sistema inmune (estudio, estudio), entre otros. Fuente: https://www.ncbi.nlm.nih.gov/pubmed/27483305 El té verde protege además contra la radiación solar, reduciendo el riesgo de cáncer de piel (estudio, estudio, estudio, estudio). Enfermedad Cardiovascular El consumo de té verde se asocia también con menor mortalidad por enfermedad cardiovascular (metaanálisis, estudio, estudio, estudio, estudio), explicable de nuevo por distintas vías: Reduce la presión arterial (metaanálisis, metaanálisis). Mitiga la oxidación de las partículas LDL (estudio, estudio, estudio). Mejora la función endotelial (estudio, estudio). Regula la respuesta inflamatoria (estudio). Para maximizar el poder antioxidante del té es recomendable no añadirle leche, especialmente desnatada, al reducir esta especialmente su capacidad antioxidante (estudio). Claridad y Calma Mental Una taza de té verde posee unos 30-40 mg de cafeína, aproximadamente un tercio que el café, pero suficiente para hacer efecto. Cuando nuestro cerebro está despierto produce adenosina, que se une a sus receptores para señalizar sueño.

Today we welcome back to the show Kevin Gascoyne, of Montreal's Camellia Sinensis Tea House, to chat with us in depth about how our choices of teaware impact the flavors, aromas and overall experience of the teas we drink. Kevin is often seen sporting his signature Royal Albert teacup, and that prompted us to ask Kevin what's the deal with this oh-so-English-looking cup. His initial answer inspired us to want to explore more fully how our choice of cup and brewing vessel affect our enjoyment of tea. In our chat we focus mostly on the effects of the cup on our tea experience (though we also touch on some elements of teapots). Kevin talks with us about how the shape of the cup controls the delivery of the tea to the mouth and the placement of the tea on the tongue, how the material, size and shape of the cup affect the thermodynamics of the tea, and how all of this impacts the flavors and aromas of the tea we're drinking. We chat about some of the design features of teacups that have evolved for comfort, warmth and delivery, and also how the visual elements and aesthetics of our teaware influence our enjoyment of tea. Contrasting tea served in wine glasses and in small tasting cups as examples, Kevin points out how different styles of teaware and brewing create different moods and spaces for our experience of tea.  We wanted to do these comparisons hands-on, so Kevin served us two teas in very different styles of cups: first with teaware from the Royal Albert collection, and then from the innovative Peter Ting tasting kit. Listen to the episode to hear the results of this tasting experiment. For more on Camellia Sinensis, including its teaware, teas, online store and locations, go to camellia-sinensis.com.     Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of Kevin Gascoyne and his Royal Albert teacup courtesy of Camellia Sinensis. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

☰ Ip Man 葉問, Wing Chun 詠春 Grandmaster and Bruce Lee's sifu. Drinking tea in an unnamed old style Hong Kong teahouse. Judging by the Gaiwan 蓋碗 tea utensils, he's most likely drinking either Keemun or Yunnan black tea. Very fitting, if it were, because he was a known smoker. ☷ When I look at the photo and seeing him smiling back, it makes me wonder about the quieter areas of Hong Kong. I could just imagine myself as the one who took the photo. As a martial artist who does Baguazhang 八卦掌, this photo allows me to honour him in my own way. ☵ May he be blessed up in Kung Fu Heaven while I sip from my own Chinese tea cup Pu-erh. ☲ I bring him up because martial arts is like tea. We all have our styles and preferences. But at the end of the day, it's all tea. Essential coming from the same plant Camellia Sinensis. And at a certain level, whatever the martial art, we all end up at the same place being at one with each other. ☳ That place for high level Kung Fu masters involves tea. Tea symbolizes in a graceful way that the Tao of Martial Arts is more than just training and fighting. I wish I could explain it all here, but it's something that you have to be there to understand. ☶ It is like visiting Hong Kong itself. At the bottom end, where most tourists start off, Hong Kong is all bright lights, big city, shopping, shopping and shopping. Eating and eating. And too many people crammed into a tight space. It's exciting for the first few times... But then it starts to wear thin. ☴ Every soul in Hong Kong finds their Place of Recomposure. For most people it will be a small cafe serving fusion Canto-western cuisine or a teahouse frequented by those guys in pyjamas and white vests. The kind of place tourists typically rush past without noticing or if they did, dare not enter because they look at bit dodgy. ☱ I guess in a way, I have taken you down the river to where the river flows to: Rambling that make no sense to a person just starting on the Martial Arts Path. If that be you, just drink your damn tea and enjoy life. Liked what you heard & want to connect with me? Join me at… linkedin.com/in/peterhainzl/

"...Hola, bienvenidos a nuestro segundo episodio, mi nombre es Pablo y el día de hoy hablaremos sobre las diferentes categorías de té. Para todos aquellos que no nos conocen, Ankori es un proyecto que nació con el objetivo de introducir el té y el arte de la cerámica con un solo propósito, que es el de ayudar a expandir la cultura del té en México. Y por este medio queremos acercar a la gente a conocer el significado de beber té y cómo esta herramienta puede llegar a transformar nuestras vidas. Como ya hablamos en nuestro episodio anterior, el té proviene de la planta conocida como la Camellia Sinensis. Una planta que nace en Asia, pero que se ha expandido por todo el mundo. Y de esta planta, dependiendo del proceso al que se sometan las hojas cosechadas, nacen las diferentes familias de té, que son: té verde, blanco, negro, dark tea, amarillo y azul u oolong...."

Today on Talking Tea we welcome back Kevin Gascoyne of Montreal's Camellia Sinensis Tea House. If you've heard any of our earlier episodes with Kevin, you'll know that Kevin is a specialist, and one of the world's leading authorities, on Indian tea. Kevin returns to the show today to chat with us about some of the challenges currently facing Indian tea production, and how an innovative new project in south India called the Tea Studio is attempting to address these challenges. Before we dive into the Tea Studio, Kevin gives us an update on the state of affairs in Darjeeling and tea production there following a lengthy labor strike in 2017. We also sample a black tea from the Indian state of Sikkim and talk a bit about Sikkim tea. Kevin tells us about significant issues facing Indian tea production today, ranging from climate change to labor shortages, and how the Tea Studio Project was born in an attempt to address some of these problems. We discuss the origins of labor shortage issues in the Indian tea industry, why Kevin feels that the Indian tea industry is not keeping up with the growing demand worldwide for high quality teas, and how the Tea Studio is combining carefully designed mechanization with hands-on skill to produce small-batch artisanal teas in India's Nilgiri region.     For more info on the Tea Studio Project, visit its website at teastudio.info, and for more on Camellia Sinensis, including its online store, locations and now the first teas from the Tea Studio, go to camellia-sinensis.com.        Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @kensvoiceken.    more about Talking Tea  Sign up for our email list to get updates on new episodes and events.   The views and opinions expressed by guests on Talking Tea are those of the guests and do not necessarily reflect the views or opinions of Talking Tea or its staff.   This podcast features music from “Japanese Flowers” (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo of the Tea Studio courtesy of Camellia Sinensis. Header image “Raw Puerh mid 1980 Menghai” by Cosmin Dordea, used under a Creative Commons CC By-SA 2.0 license. Adapted from original.

Interview with Jennifer Gerrity, Executive Director of Operations at Mountain Rose Herbs Mountain Rose Herbs has grown to a worldwide phenomenon since its establishment in 1987. And for good reason. If you’re at all interested in high-quality herbs then there’s a big chance that you’ve heard of the company. I had the chance to visit the Mountain Rose Herbs store in Eugene, OR when I was visiting last September. The feeling when you walk into the store is as though you’re walking into an old-timey apothecary. The dark woods, minimal light pouring in through the small windows up high, even the packaging of their products looks rustic from another era. The spokesperson at Mountain Rose Herbs whom I got to interview is the wonderful, intelligent and very kind Jennifer Gerrity. Jennifer is the Executive Director of Operations. Jennifer has a Bachelor’s degree in Plant Science from Rutgers University, where she specialized in plant propagation and agribusiness management. I don’t think I’ve ever met anyone with a bigger passion for plants than Jennifer. What a joy to get to pick her brain about plants, and to hear her describe how she has witnessed and been a part of Mountain Rose Herbs and seen the company grow over the 14 years she has been with the company. MRH gives back which has become an important aspect of what they do: the Fair for Life Gardens program which Jennifer has been a large player in. In the podcast episode, Jennifer explains what the importance is of this program and how it helps farmers and plants in various countries. “People that get turned on to working with plants in whatever capacity it ends up being changes their lives in a way because it brings so much inspiration and so many health-giving properties.” - Jennifer Gerrity, Chief Operational Officer at Mountain Rose Herbs The takeaways: Mountain Rose Herbs is a herb, health, and harmony company that works closely with farmers around the globe to source high-quality, organic herbs in regions that naturally support specific varieties The Fair for Life Gardens project is a fair trade exchange with farms in India that focus on improving working conditions, growing practices, and building relationships with farmers Jennifer’s current three favorite botanicals are Ashwangandha, American Ginseng, and Camellia Sinensis. Not sure what those are? Keep listening (or reading!) to find out. Global farming practices are making strides to help preserve scarce medicinal plants so that they can continue to be used in healing practices The Summary: Jennifer Gerrity is the Executive Director of Mountain Rose Herbs, located in Eugene, Oregon. Jennifer was born into the world surrounded by nature and plant life, and spent the majority of her youth researching and seeking out various plants in her free time. She continued this passion into her career path and received a bachelor’s degree in plant science from Rutger’s and specialized in plant propagation and agro-business management. She focused on tropical agriculture, bioremediation, and tissue culture. After her studies, she continued researching for both the university and for the EPA before claiming Eugene, Oregon as her forever home. As the Executive Director of Mountain Rose Herbs, Jennifer oversees staff and production and takes a special interest in procurement of high-quality organic herbs, spices, and teas through local, national and international travel. She is deeply committed to farm development and creating special projects at Mountain Rose. Mountain Rose Herbs is a herb, health, and harmony company that was founded in 1987 by Rosemary Gladstar, the grandmother of herbal medicine in the U.S. Mountain Rose has deep roots in the herbal industry and community in the U.S. As an importer, distributor, and manufacturer, they bring in the highest quality botanicals to their headquarters in Eugene, OR from all over the world. These botanicals pass through numerous levels of quality control tests from expert botanists and herbalists, which are then repackaged into retail sizes, and distributed from the website. Mountain Rose offers a huge selection of both raw and finished products for purchasing and has everything you need to create your own body care products. Keeping a small business feel, while growing exponentially over the years, has been a focus of Mountain Rose Herbs. What once was a family owned warehouse out in rural Pleasant Hill transitioned to a larger production in the heart of Eugene. Mountain Rose Herbs has maintained a close relationship with their customers, farmers, and their products, which has helped sustain the small-business-like feel. They’ve also focused their efforts on preserving the original principles and standards. But Jennifer stated that the root of their success has been an outcome of their very tight-knit staff. Many of the employees have been there since day one, many of which have moved from working in the warehouse to upper-level management. They are truly experts in this field and have dedicated their energy to producing incredibly high-quality products. Mountain Rose Herbs created relationships the farmers a long time ago, and have been contracting with the same people for decades. They don’t buy from unknown sources out on the marketplace, they partner with farmers to ensure that both parties have mutual success. Cultivation can be a lengthy process, sometimes it takes a full year between the time the purchase order is created and the end product is received. This is why working with the same farmers year after year is beneficial for both parties - the farmers have long-term projects and growing orders, while Mountain Rose Herbs receives herbs that are up to their high-quality standards. Quality starts from the beginning, which is why they provide their farmers with quality standards from day one. The herbs undergo both a pre-shipment and post-shipment examination that include taste, smell, freshness, and microscopic tests, and then additional ones that test water content, sulfur content, yeast, mold, pathogens, and a variety of other things. All before purchase. Rest assured that these herbs are of incredibly high-quality. In the rare case that the herbs are not up to standard, Mountain Rose Herbs continues working with the farmers to either improve the products or helps them find other sources to purchase the herbs. Because the crop is often the farmer’s entire yield for the year, Mountain Rose Herbs does what they can to help find a new home for the herbs if they can’t meet terms and specifications. They work with farmers from around the globe, from local to international farms, and care deeply for the success and well-being of their farmers. Fair for Life Gardens is a project Jennifer has been working on for seven years now. This project works collaboratively with farms in southern India to improve the working conditions, equal pay, sustainability, products, materials, and farming equipment, overall focusing on raising the standards of growing and employment practices. This project has provided an opportunity to implement fair trade, which is based on the premium per kilo Mountain Rose Herbs pays to help make lasting improvements. The extra money helps provide funds for rain catchments, composting bins, farming education, rebuilding homes in agricultural communities, upgrading farming equipment, and bolstering communities. They’ve created long-term, supportive relationships with their farmers, and in exchange, the farmers are experiencing positive impacts in their businesses and communities. A huge win-win for everyone. We asked Jennifer her three current favorite botanicals, and she didn’t disappoint. Ashwagandha was her first choice, because of the nutrient and adaptogenic properties is provides for the body, but she also discussed this plant on a global scale. The shifts she’s seen happen on farms that transition from wheat to Ashwagandha has provided farmers with a better return on their investments, and the success she’s witnessed is uplifting. Her second choice was American Ginseng because of the healing properties associated with the plant. And her third choice was Camellia sinensis, which is basically the “tea plant”. All teas come from this plant, but the variety in the tea depends on the time of harvest, post-harvesting handling techniques, and the region it’s grown. “People that get turned into working with plants in whatever capacity it ends up being changes their lives in a way because it brings so much inspiration and so many health-giving properties.” Plants can have so much to offer, scientifically and energetically. The website is an array of all facets of the botanical world. If you’re not sure where to start, she recommends that you take a look at all the raw products, which are great for cooking, making tea, creating body products, and she suggests to just get your hands working with the herbs is a great place to start. As a final note, Jennifer discussed her passion for organic farming in the U.S., and the lack of deep history growing medicinal plants here compared to other countries in the world. She wants to help spread and encourage farmers to connect with seed growers to increase yields of herbs that are scarce on the market to ensure we don’t lose those plants altogether. She’s optimistic in that she’s seen a little bit of growth and movement every year here in the U.S. regarding expanding plant variety but is on the forefront of encouraging the industry to take positive risks and keep moving forward. www.mountainroseherbs.com Instagram Facebook See acast.com/privacy for privacy and opt-out information.

Today we welcome back Kevin Gascoyne of Montreal's famed Camellia Sinensis Tea House to explore tea pairings, and specifically pairing tea with scotch. We begin our chat by looking at some current developments in tea innovation and sophistication, and then begin to look directly at pairing and explore how two different flavor profiles can play against each other. Kevin gives us the how and why of "sandwich" pairing - tasting a scotch sandwiched between two tastings of tea - and we discuss the importance of focusing on sensory experience in pairing, as well as the fusions, contrasts, clashes and harmonies that can result. We get to explore first hand the amazing complexity of taste and aroma that emerges as Kevin takes us through a sandwich pairing of a single malt scotch with a rock tea.  Kevin encourages everyone to experiment with pairing on your own. If you can (legally) drink alcohol and want to try the pairing we did with Kevin, the tea is Bai Rui Xiang, a Wuyi mountain rock tea, and the scotch is Aberlour highland single malt, aged in sherry casks. Bai Rui Xiang is available at the Camellia Sinensis online store and website, which also has more info about Camellia Sinensis, its locations, hours and products. If you want to try pairing tea with other foods or beverages, let us know what you're doing and what the results are in the comments section.    For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.   Photo courtesy of Camellia Sinensis.  

Tupelo Honey Teas showcases shelves of scrumptious tea options, as well as vegan bites, and the Millvale gathering spot was a major hub for shopping local and small this Saturday. Owner Danielle Spinola hosts a day of big stuff for small business day and Lawrenceville creator, inventor and handyman extraordinaire Dave Calfo and Andrew Paul stop by to talk new holiday ornaments. Plus, a huge announcement will be made Tuesday and podcast friend and Pittsburgh fashion king David Alan will give clues! Question of the Day: It is Thanksgiving weekend, the start of holiday shopping so what gift do you most want to give this year? Show Notes: Episode Music: Random Songs from Danielle's Record Player in the Store (including Polish Christmas Carols of which we don't know the names) SPONSOR: Total Sports Enterprises knows sports and sports fans, which is why TSE has all of your holiday gift needs at the Mall at Robinson and at TSESHOP.com with constant holiday deals. Plus, TSE has been really good at keeping an exciting announcement a secret until now, so look to FB and Twitter for a heartwarming experience with a Pittsburgh Steeler that also involves photo op over the holidays thanks to Total Sports Enterprises. 01:15 The only ones cool enough to be recording at Tupelo Honey Teas! We have 2 very huge announcements on this week's podcast! 06:28 Danielle Spinola, owner of Tupelo Honey Teas is always a blast! They are John's go-to place for excellent prepared vegan food. And, we get ourselves a little tea education! Can you say, “Camellia Sinensis?” 16:53 Jen Saffron, Director of Communications at Greater Pittsburgh Arts Council and owner of Sprezzatura Custom Catering topped by to talk about a gazillion things including the arts an eating! 24:50 Andrew Paul of Run Rabbit Gilding and David Calfo, “Pittsburgh Salvage Artist” have a major announcement… the Pittsburgh Parking Chair Christmas Ornament! What? Yep. It will be available soon! 35:15    JuJu Smith-Schuster ALSO has a big announcement! What is #TeamJuJu up to? Why is he getting a custom suit from Pittsburgh fashion dude, David Alan from David Alan Clothing? How about JuJu Claus! 39:58 Closing out… big thanks to all who came out to Tupelo Honey Teas for Small Business Saturday. Keep December 12th available to meet JuJu Claus at The Mall at Robinson to raise money for the Homeless Children's Education Fund! SPONSOR: Total Sports Enterprises knows sports and sports fans, which is why TSE has all of your holiday gift needs at the Mall at Robinson and at TSESHOP.com with constant holiday deals. Plus, TSE has been really good at keeping an exciting announcement a secret until now, so look to FB and Twitter for a heartwarming experience with a Pittsburgh Steeler that also involves photo op over the holidays thanks to Total Sports Enterprises. Find daily #Jagoffs posts at www.YaJagoff.com NEW LISTENING PLATFORMS * No Longer available IN the Pittsburgh Podcast Network Channel Feed. How to Listen Regularly: All shows are free and available to listen 24/7/365 nationwide. Audio-On-Demand in-your-hand, on smartphone, tablet, laptop and desktop computers. – Available to APPLE users on the iTunes and Podcast app. – Available to ANDROID users on Google Play Music, – Available to ALL users via YaJagoff.com, Stitcher, or tunein * SEARCH: YaJagoff Podcast * Thanks, To: • Photo Credits: The Pittsburgh Podcast Network • Production: Frank Murgia and Wayne Weil How to Follow Everyone on Twitter: • Total Sports Enterprises @TotalSportsEnt • John Chamberlin @YaJagoff • John Knight @JKnight841 • Rachael Rennebeck @RachaelRennebe3 • Tupelo Honey Teas @TupeloHoneyTeas • Dave Calfo @DaveCalfo • JuJu Smith-Schuster @TeamJuJu • Homeless Children's Education Fund @HomelessFund Produced at talent network, inc. @talentnetworktv by the Pittsburgh Podcast Network @pghpodcast #YaJagoffPodcast | Episode 96 | November 28, 2017 See omnystudio.com/policies/listener for privacy information. Learn more abo

Tupelo Honey Teas showcases shelves of scrumptious tea options, as well as vegan bites, and the Millvale gathering spot was a major hub for shopping local and small this Saturday. Owner Danielle Spinola hosts a day of big stuff for small business day and Lawrenceville creator, inventor and handyman extraordinaire Dave Calfo and Andrew Paul stop by to talk new holiday ornaments. Plus, a huge announcement will be made Tuesday and podcast friend and Pittsburgh fashion king David Alan will give clues! Question of the Day: It is Thanksgiving weekend, the start of holiday shopping so what gift do you most want to give this year? Show Notes: Episode Music: Random Songs from Danielle's Record Player in the Store (including Polish Christmas Carols of which we don't know the names) SPONSOR: Total Sports Enterprises knows sports and sports fans, which is why TSE has all of your holiday gift needs at the Mall at Robinson and at TSESHOP.com with constant holiday deals. Plus, TSE has been really good at keeping an exciting announcement a secret until now, so look to FB and Twitter for a heartwarming experience with a Pittsburgh Steeler that also involves photo op over the holidays thanks to Total Sports Enterprises. 01:15 The only ones cool enough to be recording at Tupelo Honey Teas! We have 2 very huge announcements on this week's podcast! 06:28 Danielle Spinola, owner of Tupelo Honey Teas is always a blast! They are John's go-to place for excellent prepared vegan food. And, we get ourselves a little tea education! Can you say, “Camellia Sinensis?” 16:53 Jen Saffron, Director of Communications at Greater Pittsburgh Arts Council and owner of Sprezzatura Custom Catering topped by to talk about a gazillion things including the arts an eating! 24:50 Andrew Paul of Run Rabbit Gilding and David Calfo, “Pittsburgh Salvage Artist” have a major announcement… the Pittsburgh Parking Chair Christmas Ornament! What? Yep. It will be available soon! 35:15    JuJu Smith-Schuster ALSO has a big announcement! What is #TeamJuJu up to? Why is he getting a custom suit from Pittsburgh fashion dude, David Alan from David Alan Clothing? How about JuJu Claus! 39:58 Closing out… big thanks to all who came out to Tupelo Honey Teas for Small Business Saturday. Keep December 12th available to meet JuJu Claus at The Mall at Robinson to raise money for the Homeless Children's Education Fund! SPONSOR: Total Sports Enterprises knows sports and sports fans, which is why TSE has all of your holiday gift needs at the Mall at Robinson and at TSESHOP.com with constant holiday deals. Plus, TSE has been really good at keeping an exciting announcement a secret until now, so look to FB and Twitter for a heartwarming experience with a Pittsburgh Steeler that also involves photo op over the holidays thanks to Total Sports Enterprises. Find daily #Jagoffs posts at www.YaJagoff.com NEW LISTENING PLATFORMS * No Longer available IN the Pittsburgh Podcast Network Channel Feed. How to Listen Regularly: All shows are free and available to listen 24/7/365 nationwide. Audio-On-Demand in-your-hand, on smartphone, tablet, laptop and desktop computers. – Available to APPLE users on the iTunes and Podcast app. – Available to ANDROID users on Google Play Music, – Available to ALL users via YaJagoff.com, Stitcher, or tunein * SEARCH: YaJagoff Podcast * Thanks, To: • Photo Credits: The Pittsburgh Podcast Network • Production: Frank Murgia and Wayne Weil How to Follow Everyone on Twitter: • Total Sports Enterprises @TotalSportsEnt • John Chamberlin @YaJagoff • John Knight @JKnight841 • Rachael Rennebeck @RachaelRennebe3 • Tupelo Honey Teas @TupeloHoneyTeas • Dave Calfo @DaveCalfo • JuJu Smith-Schuster @TeamJuJu • Homeless Children's Education Fund @HomelessFund Produced at talent network, inc. @talentnetworktv by the Pittsburgh Podcast Network @pghpodcast #YaJagoffPodcast | Episode 96 | November 28, 2017 See omnystudio.com/policies/listener for privacy information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hey Weight Loss Nation! www.TheWeightLossNation.com If you are ready to "finally" lose weight and keep it off forever, you need to "join Weight Loss Nation." You know the adage....."It takes a village to raise a child." The concept is the same with weight loss! Would you rather continue "yo-yo dieting" by yourself and not be able to go out to a restaurant with friends, since you know you will "struggle" with food choices? Are you happy with losing weight only to gain it back again? Do you have too much "stress" in your life? I've said all of those things and I've had every excuse in the book on why I couldn't keep weight off. Or....... Would you like to be part of a "community" of people who are just like you and will be there to support you every single day! Weight loss Nation has a collaboration of experts in the fields of Nutrition, Mindset, Movement, Weight Loss, Yoga, Pilates, Cross Fit, Fitness, Meditation, Emotional Eating and Post Traumatic Stress! When you become a member of Weight Loss Nation, you have access to these experts to answer your questions! Weight Loss Nation Members* have access to recipes, cooking videos and exercise videos. Our Private Facebook Forum is a "no judgement zone," where you can feel safe and comfortable in sharing your comments and feelings. So.....what are you waiting for? Go to www.TheWeightLossNation.com and take the life-long journey with me and finally lose the weight forever! Members* are Weight Loss Nation Pro Support and/or Pro Support Plus Members.   Now....here's this week's episode! Trivia Question: What is the most consumed beverage in the world? According to the United Nations Food & Agriculture Organization,(UNFAO) the answer is “Water.” The 2nd most consumed beverage is “Tea.” Not coffee you ask? Nope….not coffee! The UNFAO finds more than 6 Billion cups of tea are consumed each day globally. There are four main types of tea and about 1,500 varieties! The 4 major types of tea are: Black Green Oolong White Green Tea is native to China and India, and has been used for centuries for it’s health benefits globally. Tea is believed to have been discovered by Chinese Emperor Shennong in the year 2737, from folklore. Tea became a more popular way of life in China, during the 8th Century (between 600 & 800 BC).  Tea was readily available during the “Tang” dynasty and became commercially in demand, due to traveling Buddhist Monks. In India, tea had been drunk for medicinal purposes before the “Common Era,” but no formal records exist. During the 19th Century , a native variety of tea was formally discovered and commercially developed under British Rule. Tea is made using the leaves of the “Camellia Sinensis” plant. The type of processing a tea leaf is subject to, defines the type of tea it is. Let’s Take a Look at Green Tea To make green tea, leaves are plucked and then they are what’s called “fixed.” That means they are exposed to heat by either steaming the leaves or pan-fired. Next, they are rolled and dried. The leaves for Green Tea undergo minimal “withering,” thus they are not exposed to a lot of oxidation.  Green leaves retain much of their green color and “grassy” taste. Green tea contains “poly-fee-nols” (pholyphenols) like “flavonoids” & “catechins” which function as powerful anti- oxidants. One of the most powerful antioxidant in Green Tea is “Epigallocatechin,” (EGCG) which has been studied and may be one of main reasons Green Tea is acclaimed to have such high medicinal properties. ……. That means Green Tea is part of our “Pac Man” family…… which will assist your cells in destroying cancer growing cells! Everyone should be Drinking Green Tea! Green Tea also contains the amino acid called “L-Theanine”, which is known to produce “anti-anxiety” effects. It also is known to increase the production of “dopamine,” which is a neurotransmitter, one of those chemicals that is responsible for transmitting signals in between the nerve cells called neurons of the brain.. Dopamine is one of the “neurochemicals of happiness.”……                L-Theanine increases the production of “alpha waves” in the brain. Alpha waves are present when your brain is “idling,” or like “daydreaming.” Alpha waves are also made when you are consciously practicing “mindfulness” or Meditating.  Alpha waves can also be created when doing “Aerobic” exercise. In other studies, Green Tea has shown to increase “fat burning” and “boost the metabolic” rate. The “Catekin” (Catechin) compounds in Green Tea can have protective effects on the Neurons in your brain.  Studies have been conducted with animals, that show potential in lowering the risk of Alzheimer’s Disease & Parkinson’s Disease by drinking more Green Tea. Nutritional Value of Green Tea Green Tea is 99.5 % made of Water. Water is hydrating and essential to the normal functions of our organs and cells. Green Tea contains Vit A, B, C, D, E, H, K Rich source of Mangan-ese Beneficial Minerals such as Zinc, Chromium & Selenium It also contains some caffeine There are no fats, carbs or sugar in Green Tea. There is 1 or 2 calories in a cup of plain Green Tea. If you walk quickly for 10 seconds, you will burn off that one calorie in Green Tea! Drink Green Tea Plain! If you put milk, cream or sugar in your Green Tea, you are adding too many empty calories in the Green Tea. In order to feel better, lose weight and lower your risk of chronic diseases, then you might want to consider making green tea a regular part of your life. Start out with one cup of Green Tea a day. After 2 weeks, add a 2nd cup to your day. You’ll begin to enjoy the benefits of Green Tea and look forward to drinking it as part of your long-term healthy lifestyle!   Thanks for listening to Weight Loss Nation! Help a loved one or a friend find us……. Introduce Weight Loss Nation to them.  Share our website www.TheWeightLossNation.com with them! Until next time…. Have a happy, peaceful and healthy week! www.TheWeightLossNation.com    

What did Talking Tea do this summer? We went to summer school, of course. Tea summer school, that is. In August we attended one of the English-language Summer School workshops offered through the tea school at Montreal's Camellia Sinensis. After the workshop we sat down with Kevin Gascoyne of Camellia Sinensis to chat about current and emerging trends in tea education. Kevin talks with us about Camellia Sinensis' model for tea education, how its tea school began with a goal of giving consumers better access to tea knowledge and how it's evolved to include programming oriented to tea industry professionals as well as consumers. We discuss the Summer School and the benefits of small, seminar-style workshops where students and instructors have the ability to share first-hand experience. Kevin also shares his perspectives on what students should look for in choosing a tea education program, identifying a student's goals and finding a program to fit those goals, the pro's and con's of certification and the ability of tea education to empower consumers and industry professionals for their own tea journeys. We also sat down in the Camellia Sinensis tea house with four participants in the Summer School workshop to chat about their perspectives on tea education: Tea researcher/educator/author Selena Ahmed and chef Noah ten Broek talk with us about increasing awareness of the nuances of taste and sensory experience, and tea sellers Zhen Lu and Phil Rushworth discuss addressing misinformation within the tea industry and the importance of educating tea vendors as well as consumers. More info about Camellia Sinensis and its tea school is at the Camellia Sinensis website, camellia-sinensis.com. To inquire about next year's Summer School, contact Kevin Gascoyne at info-en@camellia-sinensis.com More on Selena Ahmed, her work and publications, are at Montana State's Food and Health Lab website. More on Zhen Lu and Phil Rishworth's company, Zhen Tea, is at the Zhen Tea website, zhentea.ca.   For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us. Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.    This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.                

We’re back in Montreal this week on Talking Tea chatting with Kevin Gascoyne of Montreal’s famed Camellia Sinensis Tea House. Kevin, a co-owner of Camellia Sinensis, is known around the world as a prominent tea taster, educator and author. We talk with Kevin about his passion for Darjeeling teas, how classically grown Darjeelings compare with newer clonal teas, and current trends in tea processing. Kevin also discusses fair trade and labor conditions at tea gardens in India and elsewhere, and shares his perspectives on the future of tea’s popularity and growth, both in North America and worldwide. And, as an added bonus, we chat with Kevin about Camellia Sinensis’ groundbreaking studies on caffeine and anti-oxidants in tea.   More info on Camellia Sinensis, including its online store, shop hours, blog and upcoming seminars and events, can be found on its website, http://camellia-sinensis.com, and also on its Facebook page and Twitter feed.   Among Kevin Gascoyne’s many publications are two acclaimed books he co-authored with his partners at Camellia Sinensis: Tea: History, Terroirs, Varieties (the original French version is Thé: Histoire, Terroirs, Saveurs) and Green Tea: A Quest For Fresh Leaf and Timeclass Craft (in French Thé Vert: A La Rencontre D’Un Art Millénaire). Both are available on the Camellia Sinensis website.     For more information on Talking Tea and updates on new episodes, visit our Facebook page at www.facebook.com/talkingtea. To inquire about being a guest or having your organization featured, please email us at talkingteapodcasts@gmail.com. Have something in mind you'd like to hear discussed on Talking Tea? Leave us a comment on Facebook or on our Libsyn episode page, or email us.    Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.       This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original. Photo courtesy of Camellia Sinensis Tea House.

In the post-Lu Yu world, tea starts to take off like a rocket. It will take a little longer for tea to get the needed traction in Japan but during the Tang, Japanese get to see it and appreciate it up close. We'll also look at one of the early "Tea Persons", the poet and recluse Lu Tong, as well as one of his most famous tea poems, "Seven Bowls of Tea". Now that tea had caught on in society, people needed the various tea accouterment. This is where teaware starts to evolve and we'll look at Yue ware and Xing ware, two of the earliest styles of teacups. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the post-Lu Yu world, tea starts to take off like a rocket. It will take a little longer for tea to get the needed traction in Japan but during the Tang, Japanese get to see it and appreciate it up close. We'll also look at one of the early "Tea Persons", the poet and recluse Lu Tong, as well as one of his most famous tea poems, "Seven Bowls of Tea". Now that tea had caught on in society, people needed the various tea accouterment. This is where teaware starts to evolve and we'll look at Yue ware and Xing ware, two of the earliest styles of teacups. Learn more about your ad choices. Visit megaphone.fm/adchoices

Il y a 40 ans il n'était pas rare de voir sur la table de cuisine un pot de café instantané à côté du pot de beurre d'arachides au déjeuner.  Mais aujourd'hui, Dieu merci, le Québec a évolué et même dans les villages les plus reculés il est possible de boire un bon espresso ou un cappuccino.  Aujourd'hui le choix est vaste, certaines boutiques offrent du café provenant de tous les pays producteurs. Mais qu'en est-il du thé?  Avons-nous évolué ou reste-t-il du chemin à faire pour se prétendre amateur de thé?Vous voulez en apprendre sur les thés?  Jasmin Béharnais aime le thé...à la folie!  Mais il n'est pas seul, il s'est associé avec des amis aussi passionnés que lui afin de nous  faire découvrir un monde très loin du thé Red Rose. Il ont donc fondé la Maison de thé Camellia Sinensis.   Boutiques, écoles et salles de thé, tout est en place pour vous faire entrer dans un monde où le "rituel" du thé fait partie du quotidien.  Où sont-ils situés?  Quartier latin, Marché Jean-Talon et dans le quartier St-Rock à Québec autant d'endroits pour s'initier au thé, au vrai thé!  Que faut-il ne jamais faire avec le thé?  Écoutez l'entrevue!!!..........................................................................Pour une écoute en direct, on clique sur le bouton vertSi vous ne voyez pas ce bouton vert c'est qu'il vous faut télécharger la dernière version de "Flash Player" en cliquant→ ICI!...................................... Gadget Google - Dewplayer volume -..............................................Vous pouvez également télécharger l'entrevue en cliquant→Ici!.....................................................................Nous vous invitons à visionner une vidéo qui vous donnera à coup sûr le goût d'aller boire un thé chez nos passionnés amis! http://www.youtube.com/watch?v=04MSBZj3KRc&feature=mfu_in_order&playnext=1&videos=jDhfF2hldhk Le site Web de la Maison de thé Camellia Sinensis: http://camellia-sinensis.com