LunarFest 2008 Tea Selection

The Royal Pavillion Tea House Gift Shop (- threads, 40 posts)
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General Thread

:: I prefer Suutei Tsai Tea ::

Suutei Tsai is a Mongolian tea which literally means, "salty tea with milk." It is prepared using a variety of tea that grows only in Central Asia and China.

In preparation, the tea and water are brought to a boil and the milk is added. Instead of stirring, the Mongolians will lift out some liquid with a ladle and let it splash back from a certain height. When the tea is ready to be served, it is seasoned with salt to taste, strained and served.

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:: I prefer Suutei Tsai Tea :: </div>
<div class="Suutei">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/45/00134509_000.png" 
border="0" alt="Suutei Tsai Tea"></a></div>
<p>Suutei Tsai is a Mongolian tea which literally means, "salty tea with milk."  
It is prepared using a variety of tea that grows only in Central Asia 
and China.</p>

<p>In preparation, the tea and water are brought to a boil and the milk is added.  
Instead of stirring, the Mongolians will lift out some liquid with a ladle 
and let it splash back from a certain height.  When the tea is ready to be served, 
it is seasoned with salt to taste, strained and served.</p>
</div>
</td></tr></table>
<br><br>
</center>

:: I prefer Yuja Cha Tea ::

Yuja Cha is a Korean traditional tea made from thinly sliced yuja (a kind of citrus fruit), with its peel left on, and flavored with honey and sugar.

The yuja fruit itself has a strong, sour and bitter taste, so Korean people preserve and sweeten it for making tea. The ingredients are combined with very hot water to make a delicious and uplifting tea. Yuja cha is used as an herbal remedy for the common cold and similar winter illnesses.

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:: I prefer Yuja Cha Tea :: </div>
<div class="yuja">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/43/00134377_000.png" 
border="0" alt="Yuja Cha Tea"></a></div>

<p>Yuja Cha is a Korean traditional tea made from thinly sliced yuja (a kind of citrus fruit), with its peel left on,
and flavored with honey and sugar.

<p>The yuja fruit itself has a strong, sour and bitter taste, so Korean people 
preserve and sweeten it for making tea.  The ingredients are combined with very hot water
to make a delicious and uplifting tea.  Yuja cha is used as an herbal remedy for the 
common cold and similar winter illnesses.
</p>
</div>
</td></tr></table>
<br><br></center>

:: I prefer Cafe Sua Da ::

This beverage, Cafe Sua Da, comes from a new and developing line at the RPTH: Coffee at the Tea House. Cafe Sua Da is a unique, Vietnamese coffee recipe. Literally, the term means "iced milk coffee."

Cafe Sua Da is made by mixing black coffee with sweetened condensed milk and pouring the mixture over ice. The coffee is traditionally brewed with a small, drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice.

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:: I prefer Cafe Sua Da :: </div>
<div class="Cafe">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/43/00134372_000.png" 
border="0" alt="Cafe Sua Da"></a></div>
<p>This beverage, Cafe Sua Da, comes from a new and developing line at the RPTH: 
<i><b>Coffee at the Tea House.</b></i>  Cafe Sua Da is a unique, Vietnamese coffee recipe. 
Literally, the term means "iced milk coffee."</p>

<p>Cafe Sua Da is made by mixing black coffee with sweetened condensed milk and 
pouring the mixture over ice. The coffee is traditionally brewed with a small, 
drip filter into a cup containing the condensed milk. The condensed milk and coffee 
are stirred together and then poured over the ice.  </p>
</div>
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</center>

:: I prefer Gyokuro Tea ::

Gyokuro is green tea from Japan famed for its unique shading process. Selected from a grade of green tea known as sencha, Gyokuro's name refers to the pale green color of the infusion.

'Moonlight Gyokuro' is made solely from the prized tender buds gathered in the early spring flush. Three weeks prior to plucking, tea bushes are shaded from the sun. The result of this shading process is a gentle tea with an intoxicating fragrance and truly sublime taste. One usually drinks Gyokuro very slowly to savor its distinctive flavor.

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:: I prefer Gyokuro Tea :: </div>
<div class="Gyo">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/43/00134374_000.png" 
border="0" alt="Gyokuro Tea"></a></div>
<p>Gyokuro is green tea from Japan famed for its unique shading process.  
Selected from a grade of green tea known as sencha, Gyokuro's name refers 
to the pale green color of the infusion.</p>

<p>'Moonlight Gyokuro' is made solely from the prized tender buds gathered 
in the early spring flush. Three weeks prior to plucking, tea bushes 
are shaded from the sun.  The result of this shading process is a gentle tea 
with an intoxicating fragrance and truly sublime taste. One usually drinks Gyokuro 
very slowly to savor its distinctive flavor.
</p>
</div>
</td></tr></table>
<br><br>
</center>

:: I prefer Kukicha Baton Tea ::

Kukicha Baton tea is green tea from Japan that is an unusual combination of green leaves and thin white twigs. It is made of four sorts of stems, stalks and twigs of Camellia sinensis.

Kukicha has a nutty, slightly creamy flavor. For best results, Kukicha is steeped in water between 70°C to 80°C (155°F - 180°F) for three minutes - otherwise, like all green teas, the result will be a bitter, unsavoury brew. Kukicha is a powerful antioxidant and is very low in caffeine, in fact the lowest in caffeine of all traditional teas. Kukicha has also been known to be effective at inducing labor.

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:: I prefer Kukicha Baton Tea :: </div>
<div class="Kukicha">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/43/00134379_000.png" 
border="0" alt="Kukicha Baton Tea"></a></div>
<p>Kukicha Baton tea is green tea from Japan that is an unusual combination of green leaves 
and thin white twigs.  It is made of four sorts of stems, stalks and twigs of Camellia sinensis.</p>

<p>Kukicha has a nutty, slightly creamy flavor.  For best results, Kukicha is steeped in water 
between 70°C to 80°C (155°F - 180°F) for three minutes - otherwise, like all green teas, 
the result will be a bitter, unsavoury brew.   Kukicha is a powerful antioxidant and is very 
low in caffeine, in fact the lowest in caffeine of all traditional teas.  Kukicha has also been
known to be effective at inducing labor.</p>
</div>
</td></tr></table>
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</center>

:: I prefer Matcha Tea ::

Matcha is a fine, powdered, green tea used particularly in the Japanese tea ceremony. It is also used to dye and flavour foods such as mochi and soba noodles, green tea ice cream and a variety of wagashi (Japanese confectionery). Tencha, which is laid out flat to dry, is de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha. Only ground Tencha is known as Matcha.

Usucha is a thinly prepared version of Matcha and Koicha is the thicker version. Because Matcha can be bitter, it is traditionally served with a small sweet. This is the tea traditionally used in the Japanese Tea Ceremony and is well steeped in ceremony and tradition.

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:: I prefer Matcha Tea :: </div>
<div class="Matcha">
<div style="float:left">
<a href="http://www.ancientworlds.net/aw/Thread/1042304" target="_blank">
<IMG SRC="http://www.ancientworlds.net/aworlds_media/ibase_1/00/13/43/00134375_000.png" 
border="0" alt="Matcha Tea"></a></div>
<p>Matcha is a fine, powdered, green tea used particularly in the Japanese tea ceremony.  
It is also used to dye and flavour foods such as mochi and soba noodles, green tea ice cream 
and a variety of wagashi (Japanese confectionery).  Tencha, which is laid out flat to dry, 
is de-veined, de-stemmed, and stone ground to the fine, bright green, talc-like powder known as matcha.  
Only ground Tencha is known as Matcha.
</p>

<p>Usucha is a thinly prepared version of Matcha and Koicha is the thicker version.  Because Matcha can be
bitter, it is traditionally served with a small sweet.  This is the tea traditionally used in the 
Japanese Tea Ceremony and is well steeped in ceremony and tradition.</p>
</div>
</td></tr></table>
<br><br>
</center>