The Foodie Blogroll

domingo, 28 de junho de 2009

What Is Organic Tea??????

Organic produce is everywhere. We can buy organic vegetables, fruits, and even “organically raised” meat.

Organic beverages such as tea and coffee are also available and they are very popular. But how can you be sure the organic tea you buy is really organic?

Organic produce, tea included, is usually more expensive than non-organic brands. What’s to stop an unscrupulous tea vendor from falsely labeling his tea “organic” simply to get a better price?

What is Organic Tea?
Organic varieties are grown without the use of chemical pesticides or fertilizers. The soil is enriched with natural compost and a layer of mulch retains the moisture while providing extra nutrients as it breaks down.

This growing method is more labor-intensive but produces superior quality tea. Tea competitions in Srilanka,India,China, Japan, and Taiwan have consistently chosen organic teas as the best teas of their class. In addition to the improved flavor, the organic varieties are also higher in health promoting polyphenols and catechins.

These are the antioxidants that provide many of the health benefits that tea is famous for. Scientific studies have shown that these compounds are found in higher concentrations in good quality tea.

Organic tea is also better for the tea farmer. Tea plants can live more than 100 years, and organic farming methods allow the tea plants to remain healthy for the duration of their lifespan.
This means that the farmer has less expense in replacing tea plants.

When You Buy Organic Tea… Is it Really Organic?????

When you pick up a package of tea that is labeled “organic” how can you be sure it’s the real Organic? For one thing, there are several governmental and non-government agencies that certify products as being organic.
Organizations like the International Federation of Organic Agriculture Movement (IFOAM) and the United States Department of Agriculture (USDA),SKAL-INT Japanese Agricultural Standards(JAS)have certification programs that examine the growing practices of a particular tea plantation and issue certificates to those that meet their requirements.

Packaged organic brew is required to meet the standards of the certifying agency, so look for tea that has the label of a recognized agency.

Above all, however, you should rely on your taste buds to tell you whether a tea is really organic.
It should titillate the taste buds with complex flavors and subtle delights.
If it is not superb, it is probably not organic. You are paying a premium for this tea, so accept nothing short of the best
For more information about our organic Tea products contact

sexta-feira, 26 de junho de 2009

Mantenha-se chá verde!

"Catequinas do chá verde ajudam a reduzir a

"Gordura Abdominal"

Seja Verão ou Inverno, todas as estações do ano são boas para beber chá verde. São vários os benefícios para a saúde reportados a este chá milenar...e a responsabilidade está nas catequinas presentes na planta. As catequinas do chá verde conferem uma protecção natural contra as doenças cardiovasculares, ao mesmo tempo que são um forte aliado para todos os que querem reduzir a gordura abdominal.*

Assim, ao mesmo tempo que está a beber uma chávena de chá verde pode estar a proteger o seu organismo dos efeitos nocivos da poluição ou dos maus hábitos alimentares, pois as catequinas, um fitonutriente da família dos polifenóis, tem uma forte acção antioxidante. E como, de todos os chás, é o menos fermentado, preserva assim uma maior quantidade de catequinas.

Na verdade, é possível encontrar estes protectores naturais em outros alimentos como a fruta, os produtos hortícolas ou mesmo o cacau, embora em menores quantidades. O chá verde contém uma maior quantidade de catequinas e por isso actua de uma forma mais eficaz no organismo. Inclusive, já existe no mercado chá verde com o dobro das catequinas.

Se pretende comercializar os nossos produtos por favor contacte

quinta-feira, 25 de junho de 2009

Classical Paper Tea Bags OR Silken Pyramids????

Classical Tea Bags or Silken Pyramids????

The same question could be asked of you as a tea consumer:

Tea Bags or Silken Pyramids?
Do you know the differences between paper filtered and Pyramid tea bags and why you might choose one over the other? Typically, most grocery-store mass produced tea bags are made of paper. Nowadays most of the whole loose leaves are usually placed into Bioderadable silken Pyramids. The difference between the two is a matter of infusion, aesthetics and manufacturing cost.

For the mass tea manufacturer, normal tea bags are the cheapest form of product packaging. The paper tea bag has been an industry standard for so long that just about anyone can build a die and begin to manufacturer the bags.However, if you tear open a bag of mass-produced store bought tea what do you notice? You notice how ground up the tea leaves are.

The unique shape of the pyramid allows to fill the silken infuser with premium ingredients-Real Leaf Teas,Whole Buds,Flowers,Natural herbs,Exotic Spices and real fruit pieces.Each blend,cradled in the Pyramid,speaks of perfection and delivers maximum enjoyment.The structure of Pyramids has given the opportunity to fill the most ingredients and herbs which was never possible with the restrictions of a classical tea bsg(paper).The magic of the pyramid is-as you begin to brew your tea,just watch your cup unfold,as each ingredients is free to release all its flavour,dancing in the cup,swirling in the water.The fine silk fabric allows a clear view through the bag,you will find yourself examining each ingredient.Beaitiful to eye and makes your moment pleasure and unforgettable.

For premium silken pyramids in various blends camomile-Tropical Dreams-Tranquility.....

Contact us at

What do you think? Leave us a comment.

sábado, 20 de junho de 2009

Imporcha-Luxury Products range.......

Luxury Antioxidant White & Green Tea Bath Spa

Tiny Luxury Tropical Dreams Silken Pyramids to enrich your pallet....
Rose Petals,Rosehips,Sultanas,Black Currents,Blueberries,Strawberries,Sunflowers & Mallow flowers(no caffeine)
The vibrant colours and the mysterious bouquet of a newfound tropical paradise,unfold in this sensuous blend.Succumb to its temptation and delight in the discovery.
I walked along the shore as the sun slipped beneath the horizon.That evening the sky poured itself out in hues that caused my heart to jump for joy.
More Blends............
Earl Grey, English Break Fast, Bombay Chai, Traditional Oolong, Vanilla Rooibos, White Gold Tips, Tropical Dream..............................

24 Tiny Luxury Tiny Silken Pyramid Presenter of 12 Exotic Blends
Tropicas dreams,English Breakfast,Camomile lemongrass,Bombay chai..........

Green Tea with Jasmine flavour for day to day individual consume

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terça-feira, 16 de junho de 2009

History about Tea

In the 1840 a Scotsman by the name of James Taylor read about the Jewel of an Island called Ceylon and the opportunities existing there for growing coffee. A few months later he moved to the Hill Country area and planted not only coffee but also some tea seeds from India. The "ugly little shrub" was grown next to his acres of coffee and provided large yields. It wasn't till a couple of seasons later that a virulent leaf disease devastated his whole plantation but the "ugly little shrub" was immune and the Tea Industry came into being. Soon the perilously steep mountainside of the hill country were carpeted with the vibrant green of tea bushes.

And Ceylon Tea became the worlds favorite beverage.
The origins of Tea was with the Chinese Emperor Shen Nung who was boiling water when the leaves from a nearby plant Camellia sinensis plant floated into the pot. The emperor drank the mixture and declared it gave one "vigor of body, contentment of mind, and determination of purpose." Perhaps as testament to the emperor's assessment, tea the potion he unwittingly brewed that day today is second only to water in worldwide consumption.
The U.S. population is drinking its fair share of the brew; in 1994, Americans drank 2.25 billion gallons of tea in one form or another hot, iced, spiced, flavored, with or without sugar, honey, milk, cream, or lemon.

The Tea plant, Camellia Sinesis, is cultivated variety of the tree originating from the region between India and China. The tea leaves are mostly hand plucked. When the plant is plucked two leaves and a bud are cut.
An experienced plucker can pluck up to 30 kg tea leaves per day. To make one kg black tea, approximately 4 kg tea leaves are needed. One tea plant produces about 70 kg black tea a year.

In a warm climate the plant is plucked for the first time after 4 years and will produce tea for at least 50 years. A suitable climate for cultivation has a minimum annual rainfall of 45 to 50 inches (l, 140 to 1,270 millimeters). Tea soils must be acid; tea cannot be grown in alkaline soils. A desirable pH value is 5.8 to 5.4 or less.
Scented and spiced teas are made from black tea. "Scented teas look just like any other tea,"
says FDA chemist and tea expert Robert Dick, " because the scent is more or less sprayed on. They're flavored with just about anything peach, vanilla, cherry. The spiced teas, on the other hand, usually contain pieces of spices cinnamon or nutmeg or orange or lemon peel so you can see there's something in there.

"Black Tea BlendsLike coffee plants, tea likes hot days, cool nights and plenty of rain, and also like coffee, most high quality tea is grown in mountainous regions. During the growing season, tea is harvested every seven days. Only the two tender uppermost leaves and terminal buds are plucked by hand. After this gentle beginning, the leaves are left in a hot room to wither, then put into a machine that rolls the leaves and releases their juices. These juices react with the air (oxidation) giving black teas the color and flavor we love. The tea is then dried in ovens (fired) and graded according to size. (this grading process is what is responsible for all of those confusing letters:

OP (Orange Pekoe), BP (Broken Pekoe), and even FTGFOP (Fancy Tippy Golden Flowery Pekoe). Generally the more initials the better the Tea.
Herbal Teas---Not tea at all.

Dried flowers, roots and bark have been brewed into a consumable hot liquid for many centuries as folk medicines throughout the Orient and Europe. The European tradition is to use only one main herb, such as Chamomile. Americans, on the other hand, traditionally concoct potions containing many different herbs and flowers such as Camomile,Valerian,Rose Petals,Peppermint leaves,Lemongrass,Scarlet Berry,Rosehips and Hibiscus.

To taste Pure Ceylon Tea and Oriental Herbal Infusions contact us at

quinta-feira, 11 de junho de 2009

What is Pure Ceylon Tea

Teas from the highest region on the island are described as the ‘champagne’ of Ceylon teas.
Until the 1860’s THE MAIN CROP PRODUCED on the island of Sri Lanka, then Ceylon, was coffee. But in 1869, the coffee-rust fungus, Hemileia vastatrix, killed the majority of of the coffee plants and estate owners had to diversify into other crops in order to avoid total ruin. The owners of Loolecondera Estate had been interested in tea since the late 1850’s and in 1866, James Taylor, a recently arrived Scot, was selected to be in charge of the first sowing of tea seeds in 1867, on 19 acres of land.

Taylor had acquired some basic knowledge of tea cultivation in North India and made some initial experiments in manufacture, using his bungalow verandah as the factory and rolling the leaf by hand on tables. Firing of the oxidized leaf was carried out on clay stoves over charcoal fires with the leaf on wire trays. His first teas were sold locally and were declared delicious. By 1872, Taylor had a fully equipped factory, and, in 1873, his first quality teas were sold for a very good price at the London auction. Through his dedication and determination, Taylor was largely responsible for the early success of the tea crop in Ceylon. Between 1873 and 1880, production rose from just 23 pounds to 81.3 tons, and by 1890, to 22,899.8 tons.
Most of the Ceylon tea gardens are situated at elevations between 3,000 and 8,000 feet in two areas of the southwestern part of the island, to the east of Colombo and in the Galle district on the southern point. In the hot, steamy plains and foothills, the tea bushes flush every seven or eight days and are picked all year round. The finest teas are gathered from late June to the end of August in eastern districts and from the beginning of February to mid-March in the western parts.

Until 1971, more than 80 percent of the island’s tea estates were owned and managed by British companies. In 1971, the Sri Lankan government introduced a Land Reform Act which gave the state control of the majority of the plantations (which also grow rubber and coconuts for export) leaving about one-third in private hands. Since 1990, a restructuring program has been going on to involve the private sector companies (both Sri Lankan and foreign) as Managing Agents of the state-owned plantations. The long-term aim is for the private managing companies to take on most, if not all, of the financial responsibility and control of the estates, with the government retaining ownership.

Extreme political, industrial, and economic problems over the past years have meant that Sri Lanka has fallen from the position of number one producer in the world to number eight in 1993. Producers are having to face major decisions regarding production methods, product range, and export markets. Although the U.K was once Sri Lanka’s biggest customer, almost 70 percent of production now goes to Russia, the Middle East, and North Africa. The Arab market used to prefer orthodox teas but consumers there are steadily moving towards European tastes and are demanding more tea in tea bags. Sri Lanka’s fine orthodox teas, considered by many to be among the best teas in the world, are not suitable for tea bags. Only 3 percent of production in 1993 was CTC and producers are having to decide whether to convert to CTC production in order to reach a wider market. Some manufacturers think that there will always be a market for the orthodox teas; others think that CTC is the best way forward. New customers are also being sought for the increasing range of packeted teas—in sachets, cartons, economy packs, reed ware, basket packs, soft wood boxes, tins, and canisters—that are now available.
Products containing 100 percent Ceylon tea are now using the Lion logo, developed by the Ceylon Tea Board, that guarantees the country of origin and protects the image of Sri Lanka’s quality teas.

quarta-feira, 10 de junho de 2009

Tea - The world's favourite drink after water - is by far the most popular drink consumed today by all geneartion. The latest research has shown that drinking tea provides you with positive health benefits. The antioxidants, hydrating properties, caffeine and fluoride found in tea mean that you need never feel guilty about reaching for the teapot. Tea is a source of the minerals manganese, essential for bone growth and body development, and potassium, vital for maintaining body fluid levels. Tea is a natural source of fluoride and drinking four cups makes a significant contribution to your daily intake and tea with milk provides 16% of daily calcium requirement in. Tea also contains some zinc and folic acid. Green and black teas are from the same plant, Camelia sinensis, and contain similar amounts of antioxidants and caffeine. Large Collection of top brands from Srilanka Teas are available at
Give up bad habits; but form good habits like having 3 cups of Healthy Tea daily.

segunda-feira, 8 de junho de 2009

Oriental Teas-Infusions-Gift items for all your occasions

Tea varieties for individuals,Hotels,Restaurants,Cafes,Gourmets,Spas and gift items for all your occasions in different presentations.

For sales inquiry contact us at