For the past twenty-five years, medical researchers have been studying the health benefits related to people who drank moderate amounts of Green Tea. Consuming this natural substance seems to create a protection in the body that could:

-Enhance immune system function by guarding against the oxidants and free radicals that weaken the body’s natural defensive system.

- Prevent normal cells from turning cancerous

- Suppress the formation and growth of tumors

- Help regulate cholesterol levels

- Help control blood pressure

- Help control blood sugar levels

- Ward off viruses, fungi, and food-borne bacteria

- Slow the aging process

It is not surprising that green tea promotes good health. The Chinese and Japanese people who have been drinking it for thousands of years are examples of long healthy lives. In fact, a whole book on the health benefits of green tea was written in the year 1211, in which the monk Eisai stated, “Tea is a miraculous medicine for the maintenance of health. Tea has an extraordinary power to prolong life.”

Just what is wonder beverage and were does it come from? Tea comes from the Camellia saneness plant, which is a cousin of the flowering camellia bushes that many people grow in their gardens. There are different varieties that grow in various parts of the world, but they all belong to the same species- Camellia saneness.

This is just a little side note for you: True tea is made only from the leaves and buds of the Camellia sine sis bush. Any drink made by combining hot water and leaves, flowers, or roots is commonly referred to as tea; is Herbal tea. It is not really tea at all.

At the end of April onwards, the tea is plucked by hand the leaves are taken to processing plant. There they are steamed by placing them on a conveyor belt. They remain on the conveyor and are cooled. The leaves are then put the machine that curls and dries the leaves. They are then put in the spinning and drying step. The final step is re-curling and drying. Now they are ready for us to enjoy.

I hope that if you have not tried green tea in the past you will take the opportunity to experience this healthy beverage. I am aware that Green tea can be a bit bitter for some so may I suggest adding a squeeze of orange or lemon. This is wonderful hot or on the rocks. It is so simple, healthy and calorie-free.

For those who want to be adventurous, try this Family Iced Tea:
For 1 litre of tea

• 1 litre filtered water
  5-6 level teaspoons green tea (there are decafs available)
  ½ cinnamon stick
  1-2 teaspoons honey
  1 teaspoon lemon juice
  Several dashes of Angostura bitters (this is a root and spice extract from Venezuela – it has been sold for over 100 years)

• Prepare by pouring water over the green tea with the addition of the crumbled cinnamon stick. Allow to brew and then sieve the tea. While the tea is still warm, stir in the honey, lemon juice and angostura bitters. Place the tea in the refrigerator to chill.
  Serve the iced tea decorated with peppermint or balm leaf.

Iced Tea and Summertime

Around The World In A Coffee Cup Cathy Hoormann, Kickin Coffee

It all began in the ancient land of Abyssinia, now called Ethiopia. This mountainous country situated at the conjunction of the African and Arab worlds known as the Horn of Africa. That little bean was chewed and eventually brewed. This began man-kinds love of the bean.
Now let us fast forward to modern times. Isn’t it amazing how time fly’s when you are enjoying a satisfying cup? First let’s classify the two main species of beans.
The top bean is Arabica (Coffea Arabica) received its name for the Arabs, who brought it from East Africa to the Arabian Peninsula in the fifteenth century. All the prized flavors possible are found in Arabica. The best grade level of Arabica is grown at high altitudes in semitropical climates near the equator. These beans naturally contain about half the caffeine of the other species, robusta (which have an average of 2.2 %). Robusta (Coffea canephora) named for its hardiness, many times is looked down upon by specialty-coffee trade for its sometimes called paper-bag flavor. It is a native of West rather than East Africa and grows very well at sea level. Over a hundred years ago it was cultivated for its low cost. Many big commercial packagers rely on robusta to fill out their blends. Before you think badly of this bean, just think kindly of it the next time you enjoy your espresso. Robusta’s large body gives the espresso the necessary syrupy texture.
We all have a tenancy to stick to one kind of blend. However it can be a satisfying experience trying coffees from different regions. Remember coffee is a crop. Crops change flavor due to growing conditions. A new crop may spark a new taste interest. We won’t go into all the options, but we will take a look at the areas of the more specialty varieties.

Yemen and Ethiopia: The land of the dry-processed bean, known as Mochas. Many people refer to this bean having an overarching taste of wildness. A fruity and winy taste. In the Sanani region of Yemen the beans are more aromatic, and stand up to darker roast. The Harrar from Ethiopia is the most sought after for its described blueberry flavor. There is another region of Ethiopia called Sidamo. In this region a washed process is used which brings out lemony and flowery notes of the bean. A bag may by name Ethiopian Yergacheffe.
Kenya: This bean has many loyal fans. The five-thousand-foot plateaus create its high sparkling acidity. The top grade of these beans have sharp blackberry flavor with a slight sweetness.

Indonesia: Many of the beans of this region are dry-processed creating an earthy wild mushroom profile. This is the area of the Java, Celebes, and Sumatra. Let’s focus on Sumatra. The coffee is one of the most popular in specialty trade, because of its massive body.

New Guinea: This area above the northeastern tip of Australia has similar characteristics of Indonesia. However the very careful washed and the use of exact varieties give the taste profile of Blue Mountain. This New Guinea bean is helpful to espresso blends and is used by many to avoid adding the robusta in their blends.

Costa Rica and Guatemala: This all begins with the romantic tale of marine captain, Gabriel Mathieu de Clieu. Gabriel crossed the sea in 1723 with a single tree and planted in Martinique, the Caribbean French colony. To think from one tree this part of the world is home to hundreds of plantations spanning the continent. Coffee blenders rely on Central and South America to give high notes to their blends. It is said it would be difficult to get a bad cup from these areas.

South America: Things wouldn’t be complete if we did not talk about the area of Juan Valdez and his mule. Columbia has been enormously successful in marketing itself as a producer of fine coffees. The best columbias are clean and neutral and great for blends. However there is the area of , Narino that is the area of Supremo, the clear well defined acidity.

The Caribbean: The most famous is Jamaica. These high mountains are how to the Jamaica Blue Mountain coffee. Be wary in the market place about people using this name as a selling tool. The best of these beans are very high priced. Over all the good Caribbean coffees are syrupy and raisin-sweet, which they get from medium to dark roasting.

Hawaii: The only coffee grown in the United States, Kona, cultivated on the volcanic slopes of Mauna Loa. These beans are carefully processed creating a quality uniform cup. Beware coffee consumers the use of the Kona name on coffee is like that of the Jamaica Blue Mountain. Many people use this name to lure you in. The realty of it is that Hawaii saves the best for itself, because they profit by selling locally.

These have been only sips of the possibilities that are awaiting you with your morning pot of coffee. I hope that youcoffee adventurers will scoop up some of these beautiful beans and begin to enjoy a tour around the world