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Coffee Bean Tea Leaf

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2010 Women's Wellness Conferecne Session Presentation by Coffee Bean and Tea Leaf

2010 Women's Wellness Conferecne Session Presentation by Coffee Bean and Tea Leaf

Published in: Health & Medicine

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Transcript

  • 1. Keiro’s Women’s Wellness Conference October 9, 2010 David De Candia Director of Tea International Coffee Bean and Tea Leaf
  • 2. What We Are Going to Cover
    • What brought me to tea
    • What tea means to me
    • Judging the quality of tea
    • The best way to brew your tea
    • Cooking with tea
    • Helping tea origins
    • Mindfulness and spiritual health
    • through tea
  • 3. The History and Origin of Tea
    • Tea began as a medicine and grew into a
    • beverage.
    • In China in the eighth century it entered
    • the realm of poetry.
    • The fifteenth century saw Japan take tea
    • into Teaism.
    • Year 879 was the earliest record of tea .
    • Marco Polo records tea taxes in 1285.
    • 1700’s tea finds its way as a morning tea.
    • Tea plant native to Southern China.
    • Two types of leaves: China & Assamica
    • Tea grew wild in India.
  • 4. Customs and Beliefs: Spirituality of Tea
    • Luwuh, a poet, saw in the tea service
    • harmony which reigned through all
    • things
    • Tea-equipage; the blue cup was ideal
    • as it added to the greenness of the beverage
    • Heavy bowls used for powdered tea
    • dark brown in color
    • White porcelain used for leafy teas
    • The connection of Zennism with tea
    • The Tea ceremony
  • 5. Iron Buddha Tea Ceremony
  • 6. Tea Set Ceremony
  • 7. Library Opening Ceremony
  • 8. China species
  • 9. Judging the Quality of Tea
    • The judging of the quality of tea has little
    • to do with preference but with making sure
    • that it meets all the necessary criteria.
    • The criteria is a sensory evaluation of taste,
    • visual and aroma of the infused and dry leaf.
    • Checking for defects such as over firing or
    • lacking brightness and flavors necessary for
    • that type of tea.
    • Consistency is the main aspect from season to
    • season.
  • 10. Camellia Sinensis
  • 11. Tea Plucker Bogawantalawa
  • 12. Tea Fields in Taiwan
  • 13. Chai
  • 14. Oolong
  • 15. The Best Way to Brew
    • Use cool filtered water, not distilled water
    • One level teaspoon of tea to a 8 ounce of
    • cup of water
    • Do not use water that has already been
    • heated.
      • Previously heated water has lost its necessary
      • minerals for flavors decreasing the quality of the
      • cup of tea that is 97% water.
    • Temperature is very important!
      • Green Tea 175 ̊
      • Oolong 180 ̊
      • Black 185-190 ̊
  • 16. Tea Cupping
  • 17. Cupping Darjeeling
  • 18. English Breakfast Blend
    • Place - Sri Lanka (Ceylon), Darjeeling India.
    • Profile- Medium body, Sweet flavor peach like with a slight astringency at its finish. Floral aroma mixed with chocolate.
    • People - The Bogawantalawa Estate workers in Sri Lanka take enormous pride in their tea.
    • Process- The Ceylon (Morning dew pluck) Darjeeling an exclusive blend. Both OP leaves.
    • Pairings- Dining(Fish, Chicken) Cuppings(White peach). Great as a marinade for barbecues.
  • 19. Genmaicha
    • Place- 100 % Produced in Japan. Green tea grown in Shizuoka and the brown rice produced in Tohoku region.
    • Profile- Its flavor is mild and agreeable and combines the fresh grassy flavor of sencha green tea and the aroma of the roasted rice.
    • People- Shizuoka is the most famous green tea producing region in Japan. Workers take great pride in this product.
    • Process- Plucking, Steaming, Rolling, Drying, Shifting, Selecting, Firing, Blending.
    • Pairings- Best drank hot. Great with Chinese or Japanese food. After meal is the best!
    • STEEPING TIME: 3 MINUTES
  • 20. How to Incorporate Tea Into Savory and Sweet Dishes
    • All types of tea infuse in water at the
    • correct temperature.
    • Herbs and spices also infuse in water
    • and can be used as a marinade or salad
    • dressing.
    • The dry leaf and herbs can be used as a
    • dry rub for meats and poultry.
    • Tea is very visually appealing and can
    • also provide your recipe with texture
    • and flavor.
  • 21. Tea Eggs with Mushrooms
  • 22. Chicken with Oolong tea
  • 23. CBTL Apricot Ceylon Tea Chicken Confit
    • Ingredients
    • Serves 4
    • 4 chicken legs
    • 3 tablespoons coarse salt
    • 2 Tablespoons Apricot Ceylon tea leaves
    • 1 teaspoon coarsely ground pepper
    • Olive oil for poaching
    • Directions
    • Rub chicken legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add tea leaves. Refrigerate covered, turning chicken occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
    • Preheat oven to 300 degrees. Rinse chicken under cool running water, and pat dry. In a skillet over medium heat, place chicken skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
    • Transfer meat and reduced fat to a small casserole, placing chicken skin side up in one layer. Add enough olive oil to cover. Cover casserole with a lid, and place it in the oven. Cook until chicken has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
  • 24. How Buying Tea Helps at the Origin
    • At the Coffee Bean & Tea Leaf, we have
    • built a day care center, community center,
    • and library at the Bogawantlawa Tea
    • Estate in Sri Lanka, starting in 2003.
    • AidLankakids.org is a non-profit
    • organization that helps orphaned girls
    • from the tsunami.
    • Mukengeria Nursery school (2008)
  • 25. Nantou Ren-Al’s Children's’ Home, Taiwan
  • 26. L.P.G. Distribution Program Shree Dwarika, Darjeeling, India
  • 27. CCC Cancer Hospital in Sri Lanka
  • 28. Aidlankskids.org , Sri Lanka