Coffee Indulgence

It has to be said that the quality of tea in tea bags has, in some cases, improved noticeably over the last few years, but shippers should be aware of two main types. First there is the standard everyday tea blend that is blended, packaged, and marketed in supermarkets and which, to a connoisseur, gives a poor cup of tea. But second, some producers and blenders produce bags containing good quality specialty teas and market them through major stores, in their own retail shops, or by mail-cover (and sometimes by all three routes). The reason that these companies offer bas as well as loose leaf teas is because they recognize that there is a demand, even among real tea lovers, for the convenience of tea bag brewing as well as for loose leaf quality tea.

Since, on the whole, tea bags give a poorer quality brew than loose leaf tea, tea bags are best relegated to emergency status in the store cupboard, for brewing on occasions when cups of tea are needed for people who do not know the difference between quality and everyday tea and where saving time is important. They are also useful for brewing large quantities for really big numbers, although this is perfectly possible with a good quality loose leaf tea brewed in a large teapot with an infuser, and decanted into suitable pots for pouring. 

The advantages of tea bags are:

The disadvantages of tea bags are:

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Coffee. It’s an addiction. It’s an obsession. For pete’s sake, it’s just a drink! No, it’s a tradition! It reminds us of people we’ve shared a cup with, places we’ve visited and special times in our lives.The coffee we like is an extremely personal thing. Whether we prefer it dark or light, decaffeinated or not, there’s a blend that’s perfect. We can choose the roast, variety, species, brew and grind type to fit our preferences.

Five hundred years ago, coffee was first cultivated in Arabia. During the 16th and 17th centuries, coffee was introduced all over Europe. The Germans called it kaffee, the Greeks - kaféo, the Persions - qéhvé, the Russians - kophe. It really became most popular in London in 1652 at the first coffeehouse, St. Michael’s Alley in Cornhill. According to the Encyclopaedia Britannica, the first ads for coffee proclaimed that “coffee quickens the spirits, and makes the heart lightsome…is good against sore eyes…excellent to prevent and cure the dropsy and gout…” American coffeehouses were first established as early as 1689 in Boston, New York and Philadelphia.

Over the years, two different types of coffee bean species have become the most popular in American cups. Arabica beans have a wide taste range from sweet to sharp. Unroasted, their scent is similar to blueberries. They are very delicate and require cool climates, moisture and rich soil in order to resist disease. Robustas are hardier and less subject to disease, however, the beverage made from these beans is widely considered inferior to coffee made from Arabicas beans. Generally American supermarket brands use Robusta beans. The higher quality Arabicas beans can be found in speciality brands and gourmet labels.

So the next time you step into the coffee aisle at your local market, take the time to read the labels and do some taste testing at home. What blend, grind, and variety is your favorite? Then carry on the 500-year old tradition and sit down and enjoy a cup of your latest obsession!

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Tea is is a beverage made by steeping processed leaves, buds, or twigs of the tea bush (Camellia sinensis) in hot water for a few minutes. The processing can include oxidation, heating, drying, and the addition of other herbs, flowers, spices, and fruits.

There are four basic types of true tea: black tea, oolong tea, green tea, and white tea. The term “herbal tea” usually refers to infusions of fruit or of herbs (such as rosehip, chamomile, or jiaogulan) that contain no C. sinensis. (Alternative terms for herbal tea that avoid the word “tea” are tisane and herbal infusion.)

This article is concerned exclusively with preparations and uses of the tea plant C. sinensis. Tea is a natural source of the amino acid theanine, methylxanthines such as caffeine and theobromine, and polyphenolic antioxidant catechins. It has almost no carbohydrates, fat, or protein. It has a cooling, mildly fragrant, slightly bitter, and astringent flavor.

Source: From Wikipedia, the free encyclopedia.

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In a 16 oz cup add the following:
2 shots espresso
2 shots Torani Apple Flavored Syrup
1 shot Torani Cinnamon Flavored Syrup
2 shots White Silk Chocolate Syrup
Fill to 1/4 inch below brim with steaming milk, Add froth, Sprinkle with Nutmeg!

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