-Ralph Waldo Emerson, Letters and Social Aims

(ARA) – The hot days of summer and even early fall can leave you parched for a refreshing drink. Sure, water is a great hydrator, but there are times when you thirst for a different taste and maybe a little caffeine to give your energy levels a boost.

In the southern states, sweet tea is an item on just about every restaurant menu. And unsweetened iced tea is a popular summery drink across the United States.

Traditionally, teas are always prepared by steeping teabags with hot boiled water to increase the aroma. But cold-brewing tea can bring more of the essence out of the tea leaves.

By cold brewing tea leaves, the resulting drink not only can quench thirst and eliminate grease from your system, but also retains the caffeine and tannic acid found in the tea leaves.

Cold water brings out the amino acid (sweetness) from the tea leaves, and eliminates the chance of the tea being over-steeped and bitter which can happen when bags are prepared with hot water. Cold-brewed tea emphasizes the idea of sweet tea but with no added sugar.

Because caffeine is stored within the leaves, cold-brewed teas do not stimulate the secretion of stomach acid; therefore, people with sensitive stomachs can also enjoy the taste of tea.

Natural tea can help you reduce body fat and increase your metabolism rate. Studies have shown that Oolong tea leaves contain rich amino acids and cellulose, which lower cholesterol and boost metabolism. Green tea leaves contain vitamins C and E, as well as high fiber. And black tea leaves help with digestion. Having a glass of cold-brewed tea – without sugar or cream – after each meal will help you to slowly dissolve fat in your body. Look for cold-brewed tea bags through Teawan, and also browse the quality tea products.

If you’re new to making cold-brewed tea, try these tips for your next refreshing drink.

1. Use purified water or premium natural mineral water for the best taste.

2. Use a bottle with a wide opening and sealable lid for storing the tea. Put the cold-brewed teabag in the middle of the container and hang the tag over the edge for easy teabag removal. Pour in cool or cold water until the container is full.

3. Let the tea brew. If you used warm water, steep the bag for one to four hours. If you used cold water, let the tea steep between four to 12 hours.

4. Once steeped, keep the container in the refrigerator or at room temperature, depending on how you prefer your tea.

The next time you head outside into the hot sun, don’t forget to carry along your container of iced tea for a refreshing and healthy drink to help keep you cool during your activities.

Courtesy of ARAcontent

Because of the many new studies that have been released concerning green tea health benefits, more and more people want to know about the history of this healthy tea. People want to know what makes this drink good for the body and how it was actually brought to the United States consumer. These are things that consumers who are cautious about the things they buy would want to know. It is important to know where products come from and how they came to be the way they are today in order to fully understand the positive aspects that this beverage can have on the body.

The first tea leaves were thought to have originated in Southeast Asia, especially parts of Southern China and parts of India, to name a few. People in these regions would pick the leaves, then put them in boiling hot water to allow the flavors to be released. It was also used for medicinal purposes since the Chinese believed the leaves had special healing powers. They also believed this beverage would help brain function. In these early times, the leaves were also excellent items with which to bargain. Once countries in Europe began colonizing and trading with these tea leaf cultivators, this beverage quickly spread across the globe.

This beverage was brought to Western Europe in many different phases. Most notably, though, was when the cultivation of the leaves and the actual drink was brought to the British Empire via the former British colony known today as India. By the time it came to Britain many different spices and the people of India added flavors so the leaves from this region had a much different taste than the leave from China.

As it became more and more popular in Britain, this beverage became a part of British life. By 1750, this hot beverage was considered the national drink of England. The people of the British Empire were some of the first in recorded history to begin adding sweeteners, like sugar, to the drink. During the 1800s, the Duchess of Bedford began having little gatherings of people over in the late afternoon to enjoy this beverage with some light sandwiches, scones, and fruit hours before dinner was to be served.

This drink came to North America when the British colonists left England to find a new life. The beverage played a major role in American history when it was dumped into the Boston Harbor by colonists who were angry over the taxation of the drink without representation. For Americans, this beverage did not take off in terms of popularity as it did in the British Empire. In fact, for hundreds of years, Americans have been known to prefer coffee; however, that is changing as studies are constantly proving that tea leaves might be better for the body.

The history of this beverage is really interesting because buying and selling the product has helped many nations and empires become very powerful. In fact, some would argue that countries like China and England would not be what they are today without the industry that came from cultivating tea leaves.

The dilemma may never be fully resolved, but the choice starts with exploring loose leaf versus tea in tea bags. Thomas Sullivan is reputed to have first introduced tea bags in the mid-19th century. He made samples of different teas carefully enclosed in a cloth bag for his customers, to help them select a tea. He intended them to open the bag and prepare the tea from its contents.

He soon discovered they were using the samples unopened in order to make their brew. The fine cloth mesh kept the tea leaf bits from making their way into the cup. That created the possibility of drinking it down to the last drop without having to ingest the leaves. The method was a hit.

More than a century has passed and bags and their contents have gone through much evolution, sometimes not for the better. Bags today are finer, stronger, and lighter weight. They’re manufactured and inspected to the highest health standards. But the contents are not always the best that can be had in the world of tea.

In the 1970s, ‘natural’ became the watchword of all food and beverage products, especially those made from plants. Tea certainly qualifies. As a result, loose leaf tea was looked on as a superior alternative. And, in many cases it is. There are hundreds of truly fine loose leaf teas imported from many parts of the globe.

Loose leaf teas from China, India, Japan, and elsewhere can be as pleasing to the connoisseur as a fine wine. The gentle jasmine from China stacks up well against a sweet orange tea from Turkey. Or, one may enjoy an outstanding mint tea from Africa.

By contrast, many bag teas are made essentially from left-overs, called fannings. Scraps of tea leaf that remain from processing are fed into a machine that fills thousands of bags per hour. The result is lined up into a box that contains a hundred or more which is shipped off to a grocery store. There it sits until someone takes it home. By the time it is actually consumed, a tea that was never very high quality to begin with may be stale.

But simply being in a bag isn’t an inevitable sign of low quality. Many vendors have evolved from the granola days to combine the high quality of a loose leaf tea with the convenience and other benefits of a bag. Though they often go by the more elegant name of “sachet,” it’s still tea in a bag. But the difference is that the tea is of the utmost quality and is sold fresh. That difference is important.

So, retain your busy lifestyle when you must. But take a few minutes on occasion to celebrate your efforts. Treat yourself to a truly fine cup of tea, and enjoy it without a dozen distractions. You’ve earned it.

"Wave the Flag" Cupcakes

Top off your Independence Day celebration this year with Wave the Flag Cupcakes for everyone.

These cupcakes look adorable and will be a hit with your family and guests. With their patriotic colors, they’re perfect for a Fourth of July picnic, or anytime you feel like “waving the flag.” The secret in these sweet delights is that there are more blueberries baked inside — and thanks to a quick trick or two, they’re lower in fat and calories than cupcakes made the traditional way.

Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in mid-summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped — just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious desserts and snacks that are enjoyable any time:

• Layer fresh blueberries with yogurt and crushed cereal in tall glasses for tasty breakfast parfaits.
• Toss fresh blueberries, chopped pineapple, melon and mint in a bowl; drizzle with thawed apple juice concentrate to serve as a fruit salad or a light dessert.
• Whirl frozen blueberries, cranberry juice, yogurt and ice cubes in a blender; pour into cold glasses and serve for breakfast or snack.

Recipe for “Wave the Flag” Cupcakes

Ingredients:
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)

Directions:

Preheat oven to 350 degrees F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following package directions; remove to a wire rack and cool completely. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.

Makes 24 cupcakes

Per cupcake, including frosting and toppings: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).

Blueberries are not only convenient, they provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

Courtesy of ARAcontent

Honey Pecan Cupcake

Everybody loves cupcakes. Perfect for a party or to satisfy that sweet tooth, the kids will love to decorate their own. Try substituting plain margarine or butter with Derlea’s new honey pecan spread – it’s trans-fat free and adds authentic flavour. And, here’s some great news you can feel good about: Derlea will donate 50 cents for every new spread purchased in Canada to Spread the Net (www.spreadthenet.org), a Canadian organization that provides bed nets to families in Africa to prevent malaria. So, you can spread some flavour and save lives, too. All You Need:

1/3 cup Derlea honey pecan spread1 1/4 cups all purpose white flour1 1/2 teaspoon baking powder½ teaspoon salt1 cup white sugar1 egg¾ cup milk

All You Do:

1. Preheat oven to 350° F. Line muffin plan with paper cupcake cups. Sift or mix together flour, baking powder and salt.

2. In a bowl mix Derlea honey pecan spread and white sugar until its well mixed. Add a whisked egg and milk, and then mix well.

3. Add flour mixture a little at a time while mixing. Beat well.

4. Fill paper cupcake cups 2/3 of the way with batter.

5. Bake oven at 350° for 19-21 minutes. Let sit for 5 minutes before removing from muffin cups.

6. Top with icing. (Try substituting Derlea honey pecan spread in any margarine/butter- based icing.)

You can find more easy recipes and coupons online at www.derlea.com.

www.newscanada.com

• Two methods for brewing iced teas include “Hot Brewing” – pour over ice or let cool and “Sun Tea” – add cold water to leaves and let sit in sun to infuse the water.

• Iced tea can be made from all types of tea: white, green, oolong, black, herbal.

• When preparing tea, the type of water you use is just as important as the tea leaves. Even if you start with one of the world’s finest teas, you may end up with a less-than-ideal beverage if you use poor quality water.

• Select water that does not contain chlorine and has a high oxygen content. Artesian water such as Fiji Water is ideal because of its pristine state unique mineral content and signature smooth taste. Don’t forget the quality of water you use for ice cubes is just as important as the water used in your iced tea recipe.

Try these great summer entertaining iced tea recipes:

Green Tea Moroccan Mint

A full bodied green tea makes the base of this traditional blend. The sweet spearmint adds a delightful flavour as well as cooling effects on the body. Serve hot or iced.

Pair it with seafood, poultry, citrus desserts and fruit.

Sunburst Raspberry

A blend of dehydrated fruits and herbs that contains absolutely no caffeine and is filled with delicious fruits rich in vitamins.

Chai Naya

Add a little kick to your iced tea.

2 cups vodka (a premium vodka such as Skyy Vodka)

6 tsp. loose black tea (fruit flavoured is traditional)

Preparation: Mix vodka and tea leaves in a glass jar or bottle with lid. Shake to combine. Place in a cool, dark place for 24 hours. Strain out tea leaves by pouring through a strainer into a second jar. Store in the freezer and serve ice cold.

- News Canada

Chai Masala Sipper

Surprise Mom with breakfast in bed this Mother’s Day. Create a simple menu starring this comforting and aromatic tea-based beverage – easy enough for dads and kids to prepare together. Real cream with a hint of vanilla adds rich smoothness.

1 bottle (400 mL) Dairyland French Vanilla Creama

10 green cardamom pods

2 cinnamon sticks (about 6 inches/15 cm each)

1 bay leaf

2 tbsp (25 mL) coarsely chopped fresh ginger root

2 tsp (10 mL) fennel or anise seed

½ tsp (2 mL) whole cloves

½ tsp (2 mL) black peppercorns

5 cups (1.25 L) boiling water

3 black tea bags

freshly ground nutmeg or ground cinnamon (optional)

Combine the Creama, cardamom pods, cinnamon sticks, bay leaf, ginger, fennel, cloves and pepper in a heavy saucepan set over medium-low heat. Bring to a simmer; reduce the heat to low and simmer for 10 minutes to infuse the cream. Meanwhile, pour the boiling water over the tea bags; steep for 5 minutes or until of desired strength.

Strain and discard the spices from the hot Creama mixture; stir into the steeped tea. Sprinkle with nutmeg or cinnamon (if using) before serving.

Makes 6 servings.

Tip: For a café experience, remove ½ cup (125 mL) of the strained Creama mixture and froth with a milk frother until foamy. Spoon over the top and sprinkle with nutmeg or cinnamon.

More recipes can be found online at www.dairyland.ca/ProductFamily_Creama.aspx.

www.newscanada.com

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A brew of small-particle leaves, for example, was found to relieve indigestion — and indeed, Britain’s best-known brand name, Typhoo, means in part, the Chinese word for doctor.

“The nutritive value of tea has been the focus in countless studies,” says Alan Hargreaves, known as the Typhoo Master Tea Blender. “Tea is thought to be one of the most relaxing hot beverages and researchers are comparing notes to know why. At the same time, a cup of tea is also revitalizing, perhaps signalling the reason for its popularity in the workplace. With a single teabag it is quicker and easier to make than a pot of coffee—and now that decaf tea is vastly improved in flavour, there’s no reason at all to limit what it brings.”

Indeed, taking a break for good taste may be the best reason of all.

“Your decaf tea should taste as good as regular tea,” Hargreaves insists, “and the secret to this is both quality and quantity. Typhoo research and development teams insisted on the decision to pack as much tea into the teabags as possible. By comparison with other decafs in Canada, this is up from the average 2 grams per teabag, to ours at 3.12 grams.”

www.newscanada.com