Archive for June, 2009
How To Make Matcha (Method 1)
Griff and Matt will show you how to quickly make a beautiful, foamy bowl of Matcha!
Duration : 0:3:16
Tea with Norwood: Brewing Enlightenment
Bay Area tea luminary and author of the famed “Tea Lover’s Treasury,” James Norwood Pratt takes time to brew Lu Shan Chinese green tea and chat about tea’s history.
- Brewing tea at Norwood’s house
- Lu Shan, “Cloud and Mist” tea and what makes it special
- Buddhism and tea: an intertwined history
- Chinese shade grown tea, in a sea of “clouds and mist” makes an artisan tea
- The nature of reality, and drinking delicious tea
- Crafting your enlightenment poem…
Duration : 0:5:41
Authentic and Natural Green Tea
Green Tea naturally brewed and containing the proper health benefits people are looking for. No artifical flavoring and expertly distributed for consumers in the Philippines, Canada and the United States.
Duration : 0:0:31
How To Make Genmaicha
Griff and Matt show you how to make Genmaicha! (Sencha tea mixed with brown roasted rice)
Duration : 0:4:20
JING Tea - Dragon Well Green Tea
A look at our Dragon Well Green tea; where it is grown, how it is produced and the final result in your cup. For more information on this tea visit: http://jingtea.com/tea/green-tea/pre-rain-organic-dragon-well-supreme-green-tea-long-jing
Duration : 0:1:56
Just a simple, pure, cleansing tea
Are there any bad health effects to drinking a large amount of green tea daily?
I've been trying to be more healthy lately and mabey lose a few pounds in the process. People always suggest green tea so i've been drinking about two or three cups a day. Are there any bad health effects that im at risk for?? Because all i've heard are good things and im thinking there's got to be a downside…..
Moderation is your best friend. If you want to lose weight and stay healthy, though, green tea can be an important contributor to your weight loss program. Try following these green tea weight loss tips: Drink 3-6 cups of green tea per day and see if it relieves stress, decreases appetite and gives you more energy.
Are you trying to get healthy, enhance your energy, increase your blood circulation and lose weight? Then this is the right article for you to read by introducing to you the benefit of making your own magic green tea. Otherwise you're going to get screwed and scammed into the next site you look.
Making your own Green Tea is better than other green tea that you buy is that, other products are manufactured for volume, not quality, not purity, not weight. Some of them even have dangerous additives that are harmful to your health.
The other reason is that, if you make your own tea then you know exactly what you are drinking. You know exactly what kind of herbs you put in to your drink and be smart about what goes into your body.
The magic green tea formula was made with help from an old Asian healer and it has been tested against some of the newer tea's on the market. Still it's the only transcript that teaches the making of real green tea to achieve a healthier you in no time.
The other reasons why your own homemade green tea are better.
- It's cheaper than buying from the stores and you get more tea for your money.
- Work much more better then the usual green tea.
- Aids in weight loss where your first pounds reduce within two weeks.
- Increase your blood flow, metabolism and energy.
- Promotes younger looking skin texture and tone.
- Sharpens your mental focus and improves your memory.
- Bolsters your immune system and help removes toxins from your body.
- Helps with good digestive health and soothes stress.
- Beat your anxiety, nervousness, depression and hunger.
- and much more health benefit….
And one important social benefit i should not forget, you get the pleasure of making your own homemade product and giving it to your friends, coworkers and family..
How To Make Gyokuro
Griff and Matt will show you how to make a special kind of Japanese Green Tea called Gyokuro!
Duration : 0:5:1
Ching He Huang/Coriander Prawns And Green Tea
Chinese Food Made Easy/BE A WOK STAR!!!
Serves 2
Ingredients
1 egg
100g/3.5 oz potato flour groundnut oil
8 large raw tiger prawns, shelled with head off, tail on, and deveined
steamed jasmine rice to serve
For the herby sauce
2 garlic cloves, crushed
1 medium green chilli, deseeded and roughly chopped
1 large handful of fresh
coriander, leaves and stalks 4 large broccoli florets
2 pinches of sea salt
1 tablespoon Longjing tea leaves or other green tea leaves
For the crispy tea leaves
1 tablespoon groundnut oil
2 tablespoons Longjing tea
leaves or other green tea leaves
Method
1 Put the egg and potato flour into a bowl and mix well to form a batter.
2 Heat a wok or pan over a high heat and fill to a quarter of its depth with groundnut oil. Heat the oil to 180°C/350°F, or until a cube of bread dropped in turns golden brown in 15 seconds.
3 Dip the prawns in the batter one by one and lower them into the oil. Cook the prawns until they turn golden, then remove from the oil and drain on absorbent kitchen paper.
4 Place all the ingredients for the herby sauce in a container suitable for use with a hand stick blender and blend well.
5 Drain the wok of oil, wipe clean with absorbent kitchen paper and return the wok to the heat. Add the sauce and bring to the bubble, then take off the heat. 6 To make the crispy tea leaves, heat the groundnut oil in a small pan over a high heat, add the tea leaves and lightly fry until they are crisp. Remove from the pan and drain on absorbent kitchen paper.
7 Place the prawns on a serving plate, pour the hot sauce over them, sprinkle with the crispy tea leaves and serve immediately with steamed rice. Alternatively, serve the sauce as a dipping sauce for the prawns.
It has been around for centuries and there is nothing more traditional in Chinese cooking than using the wok. This great invention has been used to help feed millions of people all over the world.
Woks come in various sizes and are made from different materials, and so it can be challenging knowing which to choose. Traditional cast iron woks are quite heavy and they require seasoning, which is not too difficult. The wok comes coated with a film of oil; wash this off using a sponge and washing up liquid, then dry the wok by placing it over a high flame on the stove.
Next, add a little oil (sesame oil is good because it burns quickly) and then use kitchen towel (hold with a pair of tongs if you wish) to rub in the oil over the entire wok, giving it a darkened blackened effect. Once your wok is seasoned, dont use a metal scourer or iron wool on it, as you will take off the seasoning.
f you have never tried this before, and you are a keen cook, I would recommend it there is real pleasure in releasing the Wok-hei or smoky flavour when using a traditional wok.
For those who prefer a lighter wok, I would highly recommend one made from carbon steel (especially for ladies) and you would season it in the same way as a traditional cast iron wok. If you are short of time, like me, buy a non-stick wok made from carbon steel, which is just as good.
I prefer a one-handled wok with a medium handle that is not too thick to hold. When choosing your wok, make sure it feels comfortable and right for you. In terms of size, go for a medium one between 30.5cm/12 inches and 40.5cm/16 inches in diameter that will hold a medium-sized bamboo steamer quite comfortably and allow you to cook up a decent portion to serve at least four.
For those who dont have a gas stove, I would say invest in a new cooker! I find that electric stoves are just not right for wok cooking sure, you can buy the flat-bottomed wok, but you never really get enough heat to cook the food.You could invest in a good electric wok, which I have used before and found not too bad; these are also good for making hotpots Chinese-style fondue.
Duration : 0:4:45
YouTube Diet and Fitness Questions Answered!
http://diet.com In this video Sarah takes your questions and asks them to Diet.com’s fitness expert Katrina. Some topics include quick healthy breakfasts and drinking water before meals. Send Diethealth your diet and fitness questions if you would like to be featured in our next Q & A segment.
Duration : 0:2:28