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Monday, November 25, 2013

Chantal Tea Kettle / Enamel-On-Steel Classic

Classic Chantal Tea Kettle
Chantal make the most classic tea kettle from now on 30 years!
This one in the picture had two-tone harmonic whistle - it's nice to hear that! They have timeless design, with 3 colors to choose: Indigo Blue, Chili Red or Onyx.

This classic Tea Kettle had 1.8 quart of capacity. This one is made with magnetic carbon steel which means they will work on all cooktops INCLUDING induction ones.

You can give it to dishwasher, they also easy to clean to in hand.

Here there a video with example of two-tone harmonic whistle:





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Sunday, November 17, 2013

Boba Tea also known like Bubble Tea

Bubble tea, also internationally known as the Pearl Milk Tea or Boba is a drink on the basis of sweetened green or blacktea , often with milk and fruit syrup added, and like a milk shake is prepared. The special feature of this drink, with the drinking straw is drunk, is to added colored balls of tapioca , or other starch , and the Popping Boba , beads of alginate with a liquid filling that burst when bitten.


History and distribution

Bubble tea was the mid-1980s in the Republic of China (Taiwan) invented, at least two teahouses claim authorship for himself. The original foam drink still contained no tapioca pearls, but only fruit syrup or puree and was sold by street vendors, especially to school children. Some time later, the Tapiokakugeln were added. It is said to have become popular only after a report of the Japanese television about the drink. In the 1990s bubble tea became a trendy drink in Asia and California , where the trend spread across the United States. In Asia, the United States and Australia, there are teahouse chains that exclusively sell bubble tea in different variants. There are now also in Germany and Austria bubble tea. In the inner cities, the number of bubble tea cafes rose sharply. Concept and interiors are very similar, the latter is often decorated in orange and green. They are partly in franchising operation.

It is mainly in Taiwan and China , and Southeast Asia very popular, but now also in the United States and in Australia . 2009 bubble tea was first in Germany offered. 2010 was followed by stores in Austria and 2012 shops in Switzerland . 2012 also sold McDonald's Bubble Tea in its stores in Germany and Austria.

Flavors

Meanwhile there is the drink in many flavors in Taiwan are often sweet condensed milk and honey added. The traditional Tapiokakugeln be cooked for about 25 minutes, until they have a similar gum have consistency. As the starch is tasteless, the finished pellets are immersed in a sugar solution. You will then be sucked through a straw. In newer versions of bubble tea are Popping Boba added jelly beads of alginate (seaweed thickness) with a filling of flavored sugar syrup.
Bubble Tea is usually served cold with ice, but there are also variants and warm for some time a Bubble Coffee.

Health aspects

Bubble Tea is by nutrition experts because of its high sugar content, criticized by some of the soft drink equivalent. According to Stiftung Warentest contained various bubble tea drinks about as much sugar and caffeine as the soft drink Coke . Furthermore, it was in all the products tested, azo dyes and artificial flavors found in each extent permitted. The calorie content of bubble tea is different depending on the preparation. Pediatricians warn that young children swallow the diameter 5 to 8 mm small beads, thereby suffocating and may require appropriate warnings on the mugs. 
Scientists from the Institute of Hygiene and Environmental Medicine, RWTH Aachen alleged to journalists the Rheinische Post in 2012 to have been found in bubble tea end cancer causing chemicals hazardous to health. A corresponding article led to wide media coverage in Germany. The Consumer Protection of North Rhine-Westphalia was then examined 84 samples. All were free of toxins. The brand manufacturer Possmei and Tea One gave analyzes of independent institutions in order, where also no toxins were found.
Responsible for the analysis of the Aachen Institute scientist Manfred Möller, who had been quoted in the media as saying in Bubble Tea located is "a lot of dirt," claimed in 2013 that never had been made ​​statements about the possible health risks that it in the analysis have been only a test of a new instrument and distanced himself from scandalous media reports, which he described as a "smear campaign". However, affected business owners see the fault in the corresponding institution which had rashly and negligently turned to the press. 

Sunday, November 10, 2013

Tea Tree Oil

Tea Tree Oil
Tea tree oil is a liquid lipophilic substance obtained by steam distillation from the leaves and twigs of Australian Tea tree (Melaleuca alternifolia), or from other several tea trees from the myrtle family.

The Active Ingredients Of Tea Tree Oil

Tea tree oil it is effective against viruses, bacteria and fungi. They helps with the causes of acne, colds, flu, herpes or fight and helps with insect bites and the effective control of mites, lice, fleas and ticks. This effect it owes about 100 substances and compounds contained. Terpinene (terpinene-4-ol), and cineole are the main ingredients of this healing mixture. Both substances have anti-inflammatory, wound-healing, desinifizierende and antifungal properties. Therefore it can be used with almost any skin disease.

The Various Uses Of Tea Tree Oil


Bottle of tea tree oil
The oil is a healing factor for both physical and mental disorders. The applications of tea tree oil are very diverse. In skin diseases of all kinds, the distinct mixture acts both wound-healing and anti-inflammatory and antibacterial because it kills bacteria. The affected parts of the body may treated with a few drops directly. In this way, acne and pimples, but also unsightly warts can be effectively combated. Furthermore, the oil also acts as anti-bacterial, fungus body so that can be effectively treated. Tea tree oil is often used in colds and infections. Especially inflammation, which have settled in the neck can be controlled by oral use. Since this is a pure natural product, side effects of physical nature are as good as impossible. In some cases, however, it is possible that the user is allergic to the treatment. Respect, a doctor should be contacted, but they can also arrange a comprehensive skin test prior to the actual application. The skin compatibility is checked. Both the eyes and the mucous membranes should be spared in any easy way of a contact.

Tea tree oil also helps the psyche. In recent years it has also the psychological effect that emanates from the oil, to be scientifically proven. Tea tree oil is strikingly similar in consistency of the plant marjoram. As a result, the drug is also a rejuvenator that acts against both anxiety and boosts self-confidence of the user. To this end, a few drops of the oil to be heated in a fragrance tray so that the aromatic fragrance can spread throughout the room. In addition, the agent is also effective against anxiety and stress states. At this point should be mentioned that the diet for a healthy psyche is of great importance.

Tea Tree Oil In The Cosmetics Industry


A main field of application is from tea tree oil, the cosmetic industry, where many other natural oils. It is to the effect used in both commercial as well as hygiene products, shampoos, creams as well as oral hygiene and acne. By the mixing of different ingredients is a comprehensive mode of action, as it guarantees the pure tea tree oil, nearly impossible. The different products are enriched with only a small proportion of tea tree oil. The further down the tea tree oil is placed in the list of ingredients, the lower is the actual mixture. In most cases only a small percentage is used by the oil, so that the other hand, the active ingredient is inhibited. In that regard, the skin in the treatment of a backlash shows, other ingredients can be considered as the main cause into consideration. Alternatively, consumers should instead use pure tea tree oil, so that the actual healing effect can be achieved.

Bonus:

The Correct Application


Tea tree oil must be applied correctly to the active substance can develop well. Since the recipe is against many diseases, the main cause is bacteria used, the light yellow essential oil is considered a panacea. It is particularly important that the use is controlled in order to guarantee an effective treatment.

Been in business, consumers should make sure that the favored product really does come from the leaves of "Melaleuca alternifolia". Such information can be derived directly from the ingredients. Some of the goods on offer are also offered with the botanical synonym "Melaleuca Aetheroleum". It is important that the tea tree oil is used in its pure form, as additional raw material may limit the effect. Especially organic tea tree oil guarantees a pesticide-free production.

When the oil is a comparatively sensitive medicinal substance. Therefore, the product must be kept protected from the harmful effects of light and air. Otherwise, could reduce the beneficial effect adversely oxygen reaction. By optimal storage is durable to use guaranteed as tea tree oil for many years is preserved across. During the storage time of the agent is however not reduced.

Tea Tree Oil and Animals

Often, treatment of pets with tea tree oil is recommended. This pet owners should always check the compatibility before. Some pets can not absorb the essential oils extensively, so that healing can occur instead of an outright poisoning. Before tea tree oil is therefore used in animals holder should definitely consult with the vet. Doctors and researchers do not recommend that pure tea tree oil is applied during use. Otherwise, it is possible that the healthy skin irritation against struggling with the essential oil. Especially with pimples, it is sometimes difficult to separate the healthy from the infected skin. Here it helps to dilute the tea tree oil with another oil so that on the one hand decreases the concentration, on the other hand the healing effect is not excluded. In general, tea tree oil is mixed with almond oil. Skin irritation may also be prevented in that the concentration of tea tree oil is only gradually increased. Mixing with water, however, is not effective because there is oil in the raw life can not dissolve sufficiently. Accordingly, the actual concentration is not reduced, so that skin irritation or irritation can not be excluded.

Monday, November 4, 2013

Assorted Tazo - Tea Bags from Tazo


In this Tazo Box we find 8 flavors of tea, 24 bags in box, 3 of each flavor.
This flavors are:
awake
- calm
- china green tips
- earl grey
- passion
- refresh
- tazo chai 
- zen

I love that box, 8 flavors to pick from, 8.15$ for box on amazon, this is not a high price for that quality.

My score: 4/5

Friday, November 1, 2013

Question of Age

I wanted to see in Yunnan ancient tea trees. The Tea farmer took us along narrow forest paths to the 300, 600 or even 1000 year old trees. In fact, no one really know so exactly how old the tea trees are. There will always only be estimated on the basis of trunk circumference.

There are the plants of the species Camellia sinensis var Assamica the tea trees to be.

There are two types of tea plants:

- Tea bush , Camellia sinensis var sinensis, is widespread in China, Taiwan and Japan . Leaves are small, round and gives it an aromatic, mild infusion. The plants can only be up to 100 years old.

50 years old tea plant Camellia sinensis var sinensis

- Tea tree , Camellia sinensis var Assamica, originally from Yunnan. The plant has a single stem can be very high. The leaves are very large and robust. The tea trees, in contrast to the tea bush are several hundred years old.

Tea tree, Camellia sinensis var Assamica

Wednesday, October 30, 2013

Pu Erh Concentrate

Ever heard of Pu Erh concentrate? I've tried it.

It should be one of the latest trends in the pu-erh production. Mr. Wang Xi Qun of the Cha Ma Si tea factory told me that the model for the concentrate Cha Gao, Pu Erh or paste, which should be made already for the first time in the Tang Dynasty. The information on this rare tea was found in ancient Chinese medicine books. The Pu Erh paste should have a positive effect on digestion and quickly helped to sober up after drinking. The manufacturing process was long considered lost.


In the 50-ies tea producer in Yunnan were commissioned by the Chinese government Pu Erh paste (Cha Ga o) to produce applications for the Chinese army in Tibet. It was assumed that the paste would provide the Army with the essential nutrients that were scarce in the high mountains of Tibet. After tinkering and experimenting long it has developed a manufacturing process for the Erh Pu concentrate.

Today you need 8 KG Maocha sheets for 500 g of Pu Erh concentrate. Therefore, the tea is very expensive. The small lump dissolves very quickly in water and result is a slightly sweet, mild Pu Erh tea. The preparation is quick, easy and a positive effect on our well-being is guaranteed, according to Chinese studies. What more could you want: a perfect tea for European and American market.

Also on Pu Erh powder is worked hard. At the Tea Conference in Pu Erh City an instant powder was introduced from Pu Erh in June this year. Whether or not join a Pu Erh Matcha trend after trend? Let's see ...

Monday, October 28, 2013

Matcha Banana Shake


This is a fast Matcha banana shake, so start your day perfect.
The important thing is a frozen banana. The frozen banana replaced the ice in this shake. 
evening you put the banana in the freezer. 
The next morning you peel the banana, cut it into pieces and give them to the blender. 
comes this 1/4 liter of milk is also delicious almond -. rice milk or 
the end you give a heaped teaspoon of organic matcha Shizen
Add all the ingredients are mixed so long until a creamy shake occurs. 
Done!
You have to really try, because it tastes incredibly good. 
Simply experimenting with different fruits or even add vanilla or chocolate ...

Sunday, October 27, 2013

Why it is worth buying organic tea?

Also in the tea culture awareness about environmental issues and the benefits of organic farming has already made ​​inroads. No wonder that the demand for these organic teas rising, to contain the most natural and high-quality product.


The benefits of organic tea


Organic tea is characterized in that the tea must meet certain requirements in order to come into the range of an appropriate supplier. These include the use of pesticides or synthetic fertilizers, no genetically modified seeds as well for the product is used. Also, the methods of cultivation are subject to certain conditions and guarantees, among other things, that the cultivation of the tea plant does not exert a negative impact on the local eco-system and also based on sustainable principles. Not least the desire to play more pleasure and joy in the use of organic foods in, and also the desire to live in harmony with the environment and to enjoy pure, untreated products.

Providers such as Pure Tea, about one in detail on the relevant page puretea.de can inform, provide a detailed insight on the criteria and guidelines under which a tea is selected to receive an organic label. In this case, the award of the seal depends on other requirements that are based on the EU-Eco-regulation . Among others, a ban on the irradiation of organic foods is required, therefore, for example.
Organic does not equal organic

Is not uncommon for conventional food manufacturers try to enrich the organic trend, and so often use misleading terms to attract consumers to their side. Therefore: phrases such as "of alternative entertainment", "from contract farming," "without pesticides" or "under constant surveillance" by no guarantee that it is indeed an organic product in each product - although insure concepts such as "natural" or "naturally pure" means that the food contains no additives, organic farming, therefore, but one must not be given automatically.

Sunday, October 20, 2013

How Do I Recognize A Good Matcha Tea

The Matcha trend is not to be overlooked. Five years ago, only a few have heard of Matcha Tea, today, many people can not imagine the day without Matcha. According to this the choice of matcha tea: Many varieties with huge price differences.


I'm often asked how to recognize a good matcha and why the price differences are so big?
Here are a few tips for orientation:
Although the matcha tea in the 12th Century was invented in China, the original Matcha tea comes exclusively from Japan today. The best Matcha teas are still coming from the Uji region near Kyoto. Several factors such as cultivar of the tea plant, the shade before harvest, plucking and careful processing, including grinding in stone or ceramic mills, significantly affect the quality of tea. Prices from 22,00 to 26, 00 EUR for 30 grams Japanese Matcha powder is realistic. The better the quality of tea is the higher the price.

Very cheap Matcha fakes from China are becoming more common. In addition, there are also ground and other Sencha green tea powder. The powder looks like matcha tea from, but the quality of these teas is that the low-grade matcha again to wide after. You have the original Matcha Tea, Japan little in common.

The color of the powder is already an indication of the quality of the tea. High quality Matcha powder in a dry state shows a wonderfully bright jade green. After it was hit with the bamboo whisk, a dark, yet bright jade green should be seen. Lower grades look pale, sometimes yellowish or light brownish. In the lower grades are often tastes very bitter or sour in the aftertaste.
The aroma is fresh and lovely. Also a nice thick foam on the surface of tea is an indication of the quality and the freshness of the tea. Poor quality Matcha powder form no solid foam on impact.

Tuesday, October 8, 2013

Great variety, same origin

Fine teas are always picked by hand and according to the rule "two leaves and a bud." - That is, the two youngest leaves with the new engine These are initially recognized in fragrance and are transformed not directly on the plantation by various production processes in an aromatic tea .

The fermentation makes the difference

Whether tea comes from the green leaves of Black, Green or Oolong is entirely dependent on the type of processing. Only with the fermentation, ie the oxidation of the cell sap in the air, the tea gets its reddish-brown color. Black teas and oolong teas are thus quite half-fermented. In the oxidation process green tea is prevented by heating the sheets in large pans iron or steaming. Thus, the tea retains its olive color.

Well-stocked quality

In the production of high quality leaf teas different grades are due.Smaller leaves are offered as broken tea. This is naturally more productive than leaf tea and pulls shorter. The finer leaf grades, called Fanning, find themselves in a teabag. These differ only in the leaf size, but not in the quality of leaf or Broken teas.
The leaf grade designation SFTGFOP1 is noblest leaf teas.

The abbreviation means:

Specialparticularly good quality
Finefine
Tippy young, tender leaf tips
Goldengold-colored, bright leaf tips
FloweryEngl. flowery, is also available for large sheet
Orangeholl Oranje (royal family); royal, particularly
PekoeChinese white fluff, tender young leaf tips
1first (best) sorting

Friday, September 27, 2013

Experience Report: Flu

In directionally rotating cold, runny nose and even the beginnings of a flu or flu-like infections is recommended green tea, specifically here especially the variety Sencha, infuse with 100 instead of the usual 60 degree water, and to draw two minutes.
Eva K. from B. wrote to me effect of green tea:
"I was already troubled when waking from abdominal pain, dizziness and weakness and could feel my immune system was becoming weaker.
For me these are usually unmistakable signs that the flu or a stomach virus looming, which would probably put me out of action for at least a week.
I started the internet for home remedies to seek against flu virus and was not much but satisfying. Then I remembered the some page and remember that was described here, when you could with what effect what drink green tea. And exactly that number of degrees had to have the water in which application you should drink green tea which kind and how often it was recommended on the day.
I read across the page very nicely decorated. Came to reach an excellent overview of the different varieties of green and white tea and its applications, the combat of diseases to lose weight with green tea and finally came across the crucial clue.
In directionally rotating cold, runny nose and even the beginnings of a flu or flu-like infections is recommended green tea, specifically here especially the variety Sencha, infuse with 100 instead of the usual 60 degree water, and to draw two minutes. The tea then acts probably stronger antibacterial and antiviral and is one of the few resources that can be effectively used against an approaching flu virus. Go to the doctor so my experience helps a little, as they can help with antibiotics only for bacterial causes.
After I had two days twice 0.5l green sencha brewed with 100 degree and drunk, I was already much stronger after three days almost healthy. The green tea had thus saved me the week usually need to again be on the legs.
For me, the side GREEN TEA has since become one of my favorite pages look for the effects and applications of green tea. "

Wednesday, September 25, 2013

Green Tea Studies

Green tea studies: a variety of worldwide clinical studies points to the positive effects of green tea for the prevention of diseases such as cancer and cardiovascular disease.

Effect of Green Tea

About the high health effects of green tea exist historically been for thousands of years knowledge and lore, see the history of green tea . Originally drank the green tea mainly because of the growing-making and stimulating effect, but also because of its numerous other effects. Only later joined the special taste and be ausprägende tea culture and refinement as well as the social significance in the foreground.

Clinical studies on green tea

Clinical studies have been conducted on the effect of green tea in Japan, especially since the 70s. This is in view of the cultural and economic significance and the extremely high consumption of no particular surprise.In the last 10-20 years, clinical studies in the U.S., China and Europe and many other countries are now also grown and made ​​in large numbers. Overall, the number of scientific studies on the tea plant Camellia sinensis, or the effects of green tea is likely to several thousand have grown. So that the green tea may be one of the most studied medicinal plants worldwide and yet I am of the opinion that so far only a fraction of the complex active ingredients and contexts has been identified. In view of so many of this positive study results, it is very surprising to me that the tea plant is not much more targeted and used in numerous diseases with healing. An even stronger remedy would be the green tea for health prevention (prevention).

Studies on the catechin EGCG 

The research seems to focus mainly on the effect of catechins, especially the EGCG (epigallocatechin-3-gallate), which make headlines around since the 80s in recent years. EGCG is also often called the "main ingredient" of green tea called, what I consider, however, jumped as much too short. Focusing on the ECGC should not be modified because the catechin substances can be extracted as green tea extract and market them as dietary supplements and in many studies showed very positive effects in various diseases and in prevention. But unfolds the green (steamed) tea in my view his greatest health effect in the interaction of all the ingredients and preparation at optimal and high quality. Only in this interaction, the so-valuable catechins to their full advantage. In summary it can be said that the experimental and epidemiologic data strongly indicate a positive effect of green tea for the prevention of cancer and cardiovascular disease. In addition to the polyphenols (catechins), other green tea components exert a salutary effect, which is why the whole system "Green Tea" is preferable to the individual ingredients. "(Dr, Matthias H. Kreuter and Dr. Marco I. Netsch - Alpinia Landanum Institute of Phytopharmaceutical Sciences AG, CH - in Peter Oppliger, Green Tea, AT Verlag, 2010, pp. 79). 
Appear so frequently press articles about new studies on the effect of green tea, while these studies are actually "only" the isolated action of individual catechins tried. I think this is partly misleading and is reminiscent of similar issues in the study of other popular mono-substances, such as vitamin C and coenzyme Q10, whose isolated and taking action is not without controversy today. Furthermore, in most studies that are available to me on the subject, little or no information on the exact composition of green tea, or better production and Aufbrauen or use of green tea extract given. At what temperature and in which process the tea or extract is produced? Was steamed or roasted green tea used for? What is the quality and what type of tea or tea plant which has been used in the investigation? Of these questions are crucial for the heal generic quality of green tea.
But I do not want to make with these embodiments, the positive effect of catechins in question. Quite the contrary. From my perspective, they actually provide an important pillar of the ingredients of green tea from a health perspective dar. also obtained as the extract, they have in powder form or as capsules absolutely justified and their place in the food supplement. In concentrated and high-dose form, they have excellent properties to prevent certain health problems, or to promote their healing.

Funding of scientific studies

A basic problem in the financing of studies on green tea provides, according to scientists at an international conference on "Tea and Health" of the Max Delbrück Center for Molecular Medicine (MDC) Berlin-Buch in October 2011, the relatively low interest of pharmaceutical industry dar. addition, no public funding for first pilot studies would usually be available. Despite this difficult situation, numerous studies because of the great scientific interest worldwide further carried out, including in Germany. For example, the team of Professor Erich Wanker (MDC) in 2006 had demonstrated positive effects of EGCG in Huntington's disease and Parkinson's and Alzheimer's in 2008 (effect on protein misfolding processes). Currently, investigations are ongoing in several degenerative diseases.

Sunday, September 22, 2013

Green Tea with Milk, Sugar and Honey?

Green tea is pure or with additions of equally healthy? Milk, sugar, sweeteners and honey inhibit the major polyphenols / catechins in green tea, vitamin C may even improve the bioavailability.

Drink pure green tea

In the 7th Century AD writes the "father of green tea" Lu Yu in the first book about the history of the Cha Ching green tea that green tea without additions (honey, flavors, etc.) should always be drunk pure. This had not only aesthetic or taste reasons, but was the health effect due. And so it is mostly held today in China and Japan.

It is questionable why a green tea should be at all, mixed with ingredients such as lemon, sugar, honey or milk. If the goal is to be the flavor improvement, then the connoisseurs of high-quality green tea, theproperly prepared and was pulled with the right water, its little excited. Such tea tastes neither too bitter nor too "thin" to him and also has no fishy taste to some rumored. On the contrary, he has a variety of extremely fine and rich flavors, so that he would lose with every ingredient to its high quality and depth. That being said, it is important to understand the interactions of possible additions to the active ingredients of green tea, and to understand that he only unfolds its full effect on health in pure form. 

Milk in green tea

By the addition of milk in green tea is clearly inadvisable. The same goes for drinking milk or eating dairy products in the near time interval to the green tea. Caseins in milk decrease the concentration of catechins as major (EC, EGC, ECG, EGCG) in the prepared tea water. This was also supported by a study by cardiologists of the Berlin Charité (Prof. Verena Stangl) in 2006 found that was published in the European Heart Journal (2007, 28, pp. 219-223): "In the present study, we found a Particular, selective decrease in the Concentrations of a number of catechins after Centrifugation of freshly brewed tea with milk Compared with tea without milk, Which Suggests complex formation between catechins and milk proteins ".
It is therefore in my view recommended milk at least 10-20 minutes before and after omitting the enjoyment of tea.

Sugar, honey and sweet substances in green tea

On the harmful effects of sugar, but also of sweeteners in the diet has been reported much in the literature (metabolism, intestinal mucosa, immune system, tooth decay). For this reason alone, the addition of sweet substances in green tea is not recommended. But more importantly, there is the problem that, according to my kinesiology testing, sugar and sweeteners, including honey, the effect of polyphenols in green tea significantly reduced and in some cases even completely cancels. Green tea should therefore always be drunk without such additions.

Thursday, September 19, 2013

Strainer for Prepartion of Green Tea

For the preparation of green tea a stainless steel tea strainer with proper Maschigkeit and 2 handles is ideal. Alternatively Kyusus offer an integrated strainer.

Green tea can be drawn correctly

The correct preparation of green tea plays a very important role in the taste and health benefits. Green tea should be used only for exactly the recommended steeping time in contact with the water. Thereafter, it is recommended to quickly pour the water into the teacups. The leaves may not be in the water, you want to, that the second infusion manage. Furthermore, also applies that the tea while dragging have as much space and can move in water should.  

The built-in strainer in the kyusu 


Traditionally, Japanese teapots made ​​of clay, called kyusu , meet all these requirements and have been designed specifically for the green tea. They offer tea enough room to breathe and have an integrated medium-fine strainer at Kannenausguß. This allows the tea to be poured directly and without delay from the pot into the cup. The leaves can then, without water, remain on the next infusion in the kyusu.Kyusus are particularly beautiful, practical, and the material can taste the sound of Japanese tea connoisseurs even finer and more harmonious.

The ideal tea strainer from a health perspective 

From a health perspective, it is ideal if the tea leaves give off as many small particles suspended in the water. At the same medium and larger particles should be filtered according to the time drawing from the water. All this is best achieved with a screen that can rotate in the water and that has the proper pore size. After some searching on the market, we have to find a stainless steel screen that has the right Maschigkeit. In addition, it has two handles so that it can be easily placed on the vessel, or, ideally, to a transparent glass. Such a strainer may be short at the beginning and then in the last 45 seconds of the infusion with loose short jerk of the wrist up and down "beaten", so that a maximum number of healthy small suspended particles found in the water. It should be slightly elongated and thus reach deep enough into the vessel. At the same time it must provide sufficient volume so that the leaves can swim freely. The stainless steel material is recommended because it is energetically somewhat neutral and can be cleaned in the dishwasher.
Paper filters are way too closely and is therefore not recommended in general.

Monday, September 16, 2013

Japanese Teapot - Kyusu

A kyusu is the traditional Japanese teapot for preparation of green tea. It exists as a side handle can (yokode kyusu), with handle or with handle.

Japanese teapot made of clay - kyusu

The kyusu (Japanese:急须for earthen teapot) is the traditional Japanese  and specially teapot for green tea designed for this preparation. It is usually made ​​from clay for a volume of 150 to 400 ml, and often comes from the Tokoname region. Kyusus exist in three variants:
  • Side handle pitchers:  yokode kyusu  (横手急须)
  • with rear grip:  ushirode kyusu  (后手急须)
  • with handle:  uwade kyusu  (上手急须).
Noble Kyusus be from natural clay , manufactured, which is particularly rich in certain minerals and are usually handmade. This Kyusus have for the most beneficial properties of tea flavor . Tea connoisseurs for the purchase of a "real" kyusu, which also becomes more beautiful over time is worth.Unfortunately, almost 99% of teapots made ​​of cheap, artificially mixed audio are now produced, which provide flavorful no advantage.

History of the pot side handle

The development of the side handle cans for tea infusion was already Ending the Song Dynasty (960-1279 AD). Held in China. For the preparation of powdered a particular teapot was used with a side handle.Interestingly, these side handle cans are used for the preparation of medicinal herbs in China today. The Chinese model has been clearly adapted over time in the Japanese tea culture and developed. So finally emerged from the Yi Xing Teapot (Cha Hu, 茶壶) and the so-called 汤 瓶 today kyusu (急 须). The side handle is mounted on most teapots at an angle of 90 degrees, but is manufactured individually according to different designer.

Built-in strainer

A special feature is a kyusu its integrated filter. The filter size is specifically designed for green tea. If too coarse pores not only small but also large floating and small leaf parts would arrive when poured into the teacup. If the pores are too small to get a little flavor and too little substance in the form of suspended particles in the healthy teacup. In addition, the screen can be easily clogged when pouring.

Especially suitable for multiple infusions

Another special feature is its large opening at the top that allows the infused tea light and easy to dispose of. However, the striking feature at first glance is a kyusu her side handle. This has several advantages over a conventional Henkel. First, the tea leaves much easier artful and controlled pour into cups and without the mess. On the other side of the handle is easier on the wrist while pouring. Even with very heavy cans. A kyusu is especially important for friends of the traditional preparation with multiple infusions, so almost a must.

Correct pouring with kyusu

When pouring from the kyusu in several teacups should be noted that the tea is poured into different rounds. This means that initially all the cups are filled only a small part but same steady pace. Without interruption then it continues with the pouring in reverse order and refilled about an equal amount in all cups. Yet another round again in alternate order and the total amount of content Kyusus should be in the cups. In the kyusu no more water should be available now. Subject the tea leaves for a few more time in the water, no further infusion would be more successful. The uniform pouring in several steps to ensure a similar composition as the tea cups in all. For example, between the first and fifth cup from a kyusu time flies when you pour in the tea moves on and changes its composition. 

Nature and quality of the sound affect the taste 

The Japanese tea connoisseurs quickly realized that the quality and type of clay exert an important influence on the taste of green tea prepared in the Tonkanne. The highly mineralized material chemically reacts with the minerals of the water taken for the preparation. Each key leg holds different amounts of iron, zinc, copper, chromium, manganese, etc. But not only the composition of the different keys, but also the processing method of the sound each lead to a different composition of the ingredients and thus to a different flavor influence. For example, including black clay holds much manganese, but the only emerges through the burning of oxygen supply. A particularly important factor is the amount of iron, the firing temperature and the degree of saturation with oxygen. One speaks of the activation of the iron. So also look the same clay pots can have different effects. But most Tonkannen (99% estimated) today are produced from artificially mixed sound, the taste in any way come close to Kyusus of artisanal distilleries use natural sound. Natural tone has a significantly greater porosity (almost twice as high melting point of the natural iron) and a particular crystal structure. Particularly good distilleries create from a wide variety of tones to Kyusus true works of art that are very conducive to the taste of green tea. Are particularly famous master of this particular production forms Banko Yaki, Tokoname Yaki Yaki and Mumyoi. 

The production of natural clay


(; City in the southwest of Gifu Pref, Chubu region 大 垣) under the name onco Yaki (温故 焼) produced the first Kyusus from the green tea so important for the preparation material of clay were in Japan in 1859 in Ogaki. Yaki (焼) is Japanese for burning. They were first made in Japan using a potter's wheel, but the basics of the quality and characteristics of the keys come from China. High quality red clay has even been used in China for its mineral content to stop bleeding.To date, the Kyusus are produced in the same traditional way. Particularly good qualities are still made by hand. It quickly established themselves four important centers of production of teapots made of clay, namely along in the middle of Japan running along tectonic lines JMTL and ISTL in their surroundings clay is found in particularly high mineral composition:
  • Banko Yaki (万古焼, Mie Prefecture): purple clay (yellow in the original form), high firing temperature and unsaturated fire lead to the activation of the iron content, great material surface (porous), the tea is much milder and gentler, the scent is slightly reduced and the taste richer and lasting. Especially suitable for mild teas. Highest quality and most respected in Japan.
  • Onco (温故焼, Gifu)
  • Tokoname Yaki (常滑焼, Aichi Prefecture),
  • Mumyoi Yaki (无名异焼, Niigata Prefecture): strong mineral- red clay (the more iron the redder), mixed with one part yellow tone for the sake of flexibility. The clay, after firing hardened in a special procedure by pressing by hand (Namamigaki). The tea flavor is extremely soft and creamy texture. Another by a special firing process loses the sound of iron and isblack . Black clay teapots produce a somewhat nobler taste than red clay.