tag:blogger.com,1999:blog-27477879579730347842024-02-18T21:55:40.000-08:00Tea, Brisk and BrightMy blog is about the beverage closest to water - Tea!Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2747787957973034784.post-10952752074580536872019-06-12T10:57:00.005-07:002022-03-07T20:31:06.062-08:00Which one is better, herbal tea or black tea?<p> <b style="font-family: q_serif, Georgia, Times, "Times New Roman", "Hiragino Kaku Gothic Pro", Meiryo, serif; font-size: 15px;"><u style="color: #333333;">Tea is Tea.</u><span style="color: #0c343d;"> It is made from the leaves of Camellia Sinensis by carefully withering, rolling, oxidising, drying and grading. When the step of withering and oxidising is not done, it is known as Green Tea. The decoction of Tea contains zero calories and is a very rich source of antioxidants and some very complex polyphenols which is not available from any other known source of food / drink. It contains caffeine too, approx 1/7th of the quantity when compared to Coffee. All other teas like “herbal teas” are known as Tisanes. These are from herbs other than Camellia Sinensis, and usually do not contain caffeine, and of course, many of the other beneficial content of Tea.</span></b></p><form action="http://www.teaunlimited.blogspot.com/" id="cse-search-box"><div class="ui_qtext_para u-ltr u-text-align--start" style="background-color: white; direction: ltr; font-family: q_serif, Georgia, Times, "Times New Roman", "Hiragino Kaku Gothic Pro", Meiryo, serif; font-size: 15px; padding: 0px;"><b><span style="color: #0c343d;">So, in a nut shell, unless you are overtly sensitive to tiny quantity of caffeine, Tea is the drink for you. Else, select your herbal infusion depending upon your need.</span></b></div></form><script src="https://www.google.com/coop/cse/brand?form=cse-search-box&lang=en" type="text/javascript"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1tag:blogger.com,1999:blog-2747787957973034784.post-46522079602116334672019-06-12T10:55:00.000-07:002019-06-12T10:55:18.898-07:00Which is healthier: tea or coffee?<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Let me categorise the answer in two parts.</u></b></div>
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<b>Curative and Preventive.</b></div>
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<b><u>Curative:</u></b> Tea and Coffee both have antioxidants and caffeine. Tea has more antioxidants and less caffeine. Coffee has more caffeine and less antioxidants. There are traces of other complex polyphenols and fluoride too, but that is almost negligible. Tea also contains a complex form of Tannin which is known to aid in protein metabolism. This is absent in Coffee. In a nutshell, the immediate curative effect of both is the cure for dizziness, fatigue, sleepiness and general lethargy and nothing much more than that. For all of these, Coffee scores over Tea due to its higher caffeine content.</div>
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<b><u>Preventive:</u></b> Tea scores over coffee right away due to its higher content of Antioxidants. Antioxidants are known to aid in prevention of Cancer, boosting metabolism and generally ridding the body of harmful free radicals.</div>
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<u><b>End Note:</b></u> Tea and Coffee are both not medicines. The take is yours. At one time consumption of Tea was also touted as a safer way to drink water! My personal take is Tea anytime, albeit, without Milk. One final difference: Coffee is soluble in water and you end up consuming it. Tea is not soluble in water hence you only consume it's decoction.</div>
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com2tag:blogger.com,1999:blog-2747787957973034784.post-4916690817722001022016-11-20T06:01:00.001-08:002017-03-20T22:20:44.683-07:00A Nice Cup of Tea By George Orwell<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="margin: 0px;"><b>A Nice Cup of Tea</b></span></div>
<div style="text-align: center;">
<span lang="EN-IN" style="margin: 0px;"><b>By George Orwell</b></span></div>
<div style="text-align: center;">
<i style="mso-bidi-font-style: normal;"><span lang="EN-IN" style="margin: 0px;"><b>Evening Standard</b></span></i><span lang="EN-IN" style="margin: 0px;"><b>, 12 January 1946.</b> </span></div>
<span lang="EN-IN" style="margin: 0px;"><br />
If you look up 'tea' in the first cookery book that comes to hand you will
probably find that it is unmentioned; or at most you will find a few lines of
sketchy instructions which give no ruling on several of the most important
points. </span><br />
<br />
<div style="margin: 0px 0px 8px;">
<span lang="EN-IN" style="margin: 0px;">This is curious, not only because tea is
one of the main stays of civilization in this country, as well as in Eire,
Australia and New Zealand, but because the best manner of making it is the
subject of violent disputes.</span></div>
<br />
<div style="margin: 0px 0px 8px;">
<span lang="EN-IN" style="margin: 0px;">When I look through my own recipe for the
perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps
two of them there would be pretty general agreement, but at least four others
are acutely controversial. Here are my own eleven rules, every one of which I
regard as golden:</span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">First of all, one should use <a href="https://www.amazon.in/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=wagh+bakri&tag=yhooinkenshoo-21&ascsubtag=5cc6f08b-65a8-4cb7-be08-09b5a0c2a1b9"><span style="color: blue;">Indian</span></a>
or <a href="https://www.amazon.in/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=dilmah+teas&tag=yhooinkenshoo-21&ascsubtag=5cc6f08b-65a8-4cb7-be08-09b5a0c2a1b9"><span style="color: blue;">Ceylonese</span></a>
tea. <a href="http://www.republicoftea.com/teas-from-china/c/china/"><span style="color: blue;">China</span></a>
tea has virtues which are not to be despised nowadays — it is economical, and
one can drink it without milk — but there is not much stimulation in it. One
does not feel wiser, braver or more optimistic after drinking it. Anyone who
has used that comforting phrase 'a nice cup of tea' invariably means Indian
tea. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Secondly, tea should be made in small quantities — that is, in a
teapot. Tea out of an urn is always tasteless, while army tea, made in a
cauldron, tastes of grease and whitewash. The teapot should be made of <a href="http://www.india-crafts.com/earthenware/china-ware-1.html"><span style="color: blue;">china or
earthenware</span></a>. Silver or <a href="http://www.oldandsold.com/articles01/article464.shtml"><span style="color: blue;">Britannia ware
teapots</span></a> produce inferior tea and enamel pots are worse; though curiously
enough a pewter teapot (a rarity nowadays) is not so bad. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Thirdly, the pot should be warmed beforehand. This is better done by
placing it on the hob than by the usual method of swilling it out with hot
water. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Fourthly, the tea should be strong. For a pot holding a quart, if
you are going to fill it nearly to the brim, six heaped teaspoons would be
about right. In a time of rationing, this is not an idea that can be realized
on every day of the week, but I maintain that one strong cup of tea is better
than twenty weak ones. All true tea lovers not only like their tea strong, but
like it a little stronger with each year that passes — a fact which is
recognized in the extra ration issued to old-age pensioners. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Fifthly, the tea should be put straight into the pot. No strainers,
muslin bags or other devices to imprison the tea. In some countries teapots are
fitted with little dangling baskets under the spout to catch the stray leaves,
which are supposed to be harmful. Actually one can swallow tea-leaves in
considerable quantities without ill effect, and if the tea is not loose in the
pot it never infuses properly. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Sixthly, one should take the teapot to the kettle and not the other
way about. The water should be actually boiling at the moment of impact, which
means that one should keep it on the flame while one pours. Some people add
that one should only use water that has been freshly brought to the boil, but I
have never noticed that it makes any difference. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Seventhly, after making the tea, one should stir it, or better, give
the pot a good shake, afterwards allowing the leaves to settle. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Eighthly, one should drink out of a good breakfast cup — that is,
the cylindrical type of cup, not the flat, shallow type. The breakfast cup
holds more, and with the other kind one's tea is always half cold before one
has well started on it. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Ninthly, one should pour the cream off the milk before using it for
tea. Milk that is too creamy always gives tea a sickly taste. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Tenthly, one should pour tea into the cup first. This is one of the
most controversial points of all; indeed in every family in Britain there are
probably two schools of thought on the subject. The milk-first school can bring
forward some fairly strong arguments, but I maintain that my own argument is
unanswerable. This is that, by putting the tea in first and stirring as one
pours, one can exactly regulate the amount of milk whereas one is liable to put
in too much milk if one does it the other way round. </span></div>
<br />
<div style="margin: 0px 0px 8px 47px; text-indent: -14.15pt;">
<span lang="EN-IN" style="font-family: "symbol"; font-size: 9pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span lang="EN-IN" style="margin: 0px;">Lastly, tea — unless one is drinking it in the Russian style —
should be drunk <i style="mso-bidi-font-style: normal;">without sugar</i>. I know
very well that I am in a minority here. But still, how can you call yourself a
true tealover if you destroy the flavour of your tea by putting sugar in it? It
would be equally reasonable to put in pepper or salt. Tea is meant to be
bitter, just as beer is meant to be bitter. If you sweeten it, you are no
longer tasting the tea, you are merely tasting the sugar; you could make a very
similar drink by dissolving sugar in plain hot water.<br />
<br />
Some people would answer that they don't like tea in itself, that they only
drink it in order to be warmed and stimulated, and they need sugar to take the
taste away. To those misguided people I would say: Try drinking tea without
sugar for, say, a fortnight and it is very unlikely that you will ever want to
ruin your tea by sweetening it again. </span></div>
<br />
<div style="margin: 0px 0px 8px;">
<span lang="EN-IN" style="margin: 0px;">These are not the only controversial
points to arise in connexion with tea drinking, but they are sufficient to show
how subtilized the whole business has become. There is also the mysterious
social etiquette surrounding the teapot (why is it considered vulgar to drink
out of your saucer, for instance?) and much might be written about the
subsidiary uses of tealeaves, such as telling fortunes, predicting the arrival
of visitors, feeding rabbits, healing burns and sweeping the carpet. It is
worth paying attention to such details as warming the pot and using water that
is really boiling, so as to make quite sure of wringing out of one's ration the
twenty good, strong cups of that two ounces, properly handled, ought to
represent.</span></div>
<br />
<div style="margin: 0px 0px 8px;">
<span lang="EN-IN" style="margin: 0px;">(taken from <i style="mso-bidi-font-style: normal;">The Collected Essays, Journalism and Letters of George Orwell</i>,
Volume 3, 1943-45, Penguin ISBN, 0-14-00-3153-7)</span></div>
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1tag:blogger.com,1999:blog-2747787957973034784.post-62430011115728201222014-02-02T09:34:00.002-08:002019-06-23T06:15:54.117-07:00Truth about Pesticides in Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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Here, I post an article from http://teabizblog.wordpress.com/2014/01/30/truth-tea-pesticides, verbatim, as I think this useful article should get the maximum possible readership.<br />
<h1 class="entry-title">
Uncovering the Truth: Tea is Full of Pesticides?</h1>
Truth or Fiction: Tea is Full of Pesticides<br />
Most days the news is full of stories about the health benefits of tea.
As tea sellers and buyers we are in the position of trying to weigh the
value of the information. Is there strong science behind the article or
are sweeping assumptions being promoted in the name of making sales? But
what happens when the news instead puts tea in a negative light? How do
we respond to customers who are now fearful of consuming your tea?<br />
Earlier this month, <a href="http://www.care2.com/greenliving/3-hidden-dangers-lurking-in-your-tea.html" target="_blank">the Care2 blog</a> resurrected <a href="http://foodbabe.com/2013/08/21/do-you-know-whats-really-in-your-tea/" target="_blank">a Food Babe blog</a>
article from last summer claiming that tea was laden with toxic
pesticides and that product from several major companies contained
banned substances. (The article also made questionable claims about
genetically modified organisms (GMO), artificial flavorings, BPA, and
other topics we’ll examine in the future.) The tea community reacted
strongly, either voicing outrage about the lack of substance behind the
claims or panicking over potential consumer reactions. The Tea Biz team
wanted to look behind these blog posts, to consider the claims, and
provide the tea community with a fuller picture of the concerns.<br />
<em><strong>Claim 1:</strong> Tea is not washed when it is processed
and packaged. Therefore, any pesticides on the leaves will be
transferred into your cup when steeped.<br />
</em><br />
<strong>Our take:</strong> The argument makes sense on its surface. A <a href="http://www.ncbi.nlm.nih.gov/pubmed/1806399" target="_blank">paper published in the journal Food Additives & Contaminants</a>
in 1991 examined the solubility of pesticides in tea and found that
depending on the solubility of the chemical, significant transfer is
possible. Given that tea is grown in a monoculture and often subject to
attack by insects and other pests, pesticide use is not uncommon.<br />
But is this cause for panic? A <a href="http://www.ncbi.nlm.nih.gov/pubmed/11714347" target="_blank">study in the Journal of Agricultural and Food Chemistry</a>
in 2001 looked at thirteen pesticides that are frequently used in
growing tea. They found that the chemical transfer was actually very
small because the most commonly used chemicals are not highly soluble.
Highly water soluble pesticides are not ideal because they would be
quickly removed with every rainfall. It has also been shown that <a href="http://www.aseanfood.info/Articles/11018966.pdf" target="_blank">certain tea types transfer lower chemical levels</a> possibly because of the leaf’s lipid content, although further study is needed.<br />
It is also noteworthy that in many of the pesticide studies, powdered
tea is used that has been “fortified” with the pest-fighting chemicals.
It is important that further studies examine the transfer from tea that
has been processed in the traditional way. For example, an article in
the <a href="http://ntur.lib.ntu.edu.tw/bitstream/246246/175719/1/23.pdf" target="_blank">Journal of Environmental Science and Health</a>
in 2009 demonstrates that roasting of teas during manufacturing causes
dissipation of some chemicals. Roasting at high temperature for a long
period actually caused complete dissipation of two chemicals. Solar
withering reduced pesticide residues by 25-40% for two common
pesticides. This study was done with oolong tea but others have shown
similar results for green tea and black tea. Additional studies
published in <a href="http://www.tandfonline.com/doi/full/10.1080/02652030802363782" target="_blank">Food Additives & Contaminants in 2013</a> also confirmed that some of the applied pesticides were removed by the withering and drying process.<br />
<em><strong>Claim 2:</strong> “A recent third-party analysis by
Glaucus Research found that 91 percent of Celestial Seasonings tea
tested had pesticide residues exceeding the U.S. limits.” “Teavana tea
was tested by an independent lab and 100 percent of it was found to
contain pesticides.”<br />
</em><br />
<strong>Our take:</strong> The source of this information was
“third-party analysis by Glaucus Research.” Glaucus Research is what is
known as a short seller. This means that Glaucus makes money if stocks
fall. At the time Teavana was the most shorted stock on the New York
Stock Exchange. In this case, they stood to reap significant financial
reward if Celestial Seasonings and Teavana took a hit. This note was
printed at the beginning of the Teavana report: “We are short Teavana
and therefore stand to realize significant gains in the event that the
price of stock declines.” Does this make the information false on its
face? Not necessarily, but it is critical to note the conflict of this
organization being presented as an independent, unbiased source.<br />
<a href="http://www.celestialseasonings.com/safety-assurance" target="_blank">Celestial Seasonings responded strongly to the allegations</a>,
posting a statement of Product Safety Assurance on their website.
Following the Glaucus report and subsequent re-posting of the
information they submitted their products for testing at the National
Food Lab (NFL). NFL did not detect any pesticides and gave assurances
that the products meet industry standards and are safe. Celestial
Seasonings also cited their protocols for testing all of their product
ingredients for pesticides, herbicides and insecticides and its industry
audits for Safe Quality Foods (SQF) certifications.<br />
<a href="http://www.businessinsider.com/teavana-pesticides-2012-11" target="_blank">Teavana also noted its ongoing program of third-party testing</a>
and its adherence to standards set by organizations including the
European Union which is known to be particularly stringent. They were
quick to note Glaucus’s conflict of interest and it was notable that the
report was released as Teavana was preparing to be sold to Starbucks.<br />
<em>Claim 3: Buying organic is the only safe way to purchase tea.<br />
</em><br />
<strong>Our take: </strong>Choosing organic seems a reasonable strategy, but it is important to acknowledge what organic actually means. <a href="http://blogs.scientificamerican.com/science-sushi/2011/07/18/mythbusting-101-organic-farming-conventional-agriculture/" target="_blank">Organic does not signify that chemicals are not used.</a>
Pesticide use is still permitted in organic growing strategies, but the
pesticides must come from natural sources, not synthetic. While studies
have shown that half of synthetic pesticides are potentially
carcinogenic, research shows that many of the “natural” chemicals are
also potentially carcinogenic or otherwise damaging to health. In
addition, because many of the natural pesticides are less effective,
application rates and frequency may actually be higher than with
conventional chemicals.<br />
Does this mean we are arguing against the value of organic farming?
Absolutely not. Organic farming strategies make use of a number of
approaches that are healthier for plants and for the environment in
terms of crop rotations, green fertilizers, and more. What we would
suggest instead is that knowing your growers and the strategies employed
can help you best assess the safety of any food you consume.<br />
What does this mean for tea? This means that as a retailer you should
know your farmers and tea sources. If you are a customer, ask questions
of your retailers about sourcing. If you are a wholesaler and importer,
visiting the farms and meeting the farmers is always valuable. The
European Union, Japan, and others have been active in establishing
maximum residues levels (MRLs) for many pesticides which also will help
guide purchasing decisions.<br />
The pesticide problem cuts across our entire food supply. Tea is neither more at risk nor more protected from it.<br />
— Katrina Ávila Munichiello, Tea Biz</div>
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-9240712069011994612013-07-25T08:01:00.001-07:002017-03-20T22:24:03.739-07:00Is Organic Tea safer than Conventional Tea?<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Is Tea free from Pesticides?</b><br />
<b>Is Organic Tea safer then Conventional Tea?</b><br />
<b>My submission is that all agricultural produce need to be protected with pesticides, at various stages of cultivation / harvest / post harvest.</b><br />
<div>
<b>Tea too is an agricultural product, and is not an exception.</b></div>
<div>
<b>Tea Plantations are nurtured by highly skilled workers, and vigilant managers, and all the activities are done in the most scientific manner, supported by scientific bodies, supported by respective Governments.</b></div>
<div>
<b>An organic farm will not use anything synthetic or chemical, but will surely need to use biological pesticides / formulations. Organic Teas are relatively safe, but can you be sure about the water or the sugar or the milk in your cup of tea?</b></div>
<div>
<b>Its all subjective, and a matter of debate, but the bottom line is:-</b></div>
<div>
<b>Tea is safer than water.</b></div>
<div>
<b>Brew it fresh, and sip in leisure.</b></div>
<div>
<b>Jayesh.</b></div>
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-13607710631914154992013-03-21T11:34:00.001-07:002016-11-25T07:44:37.266-08:00Twist in the Tale : Modern incarnation of the ancient Brew<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 align="JUSTIFY">
<u>Twist in the Tale : Modern incarnation of the ancient Brew</u></h3>
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">It
has been a </span></span></span><span style="font-size: large;"><span style="font-family: "bitstream charter" , serif;"><span style="text-decoration: none;"><span style="color: black; font-weight: normal;">long
journey</span></span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">
for our favorite beverage “Tea” since its accidental discovery by
a Chinese King many centuries ago. Or, was it the great herbalist who
left this world and took along with him the knowledge of nearly 21000
medicinal herbs, that was known only to him? On his grave, it is
believed, grew a strange new plant – <a href="http://camellia-sinensis.com/en/" target="_blank">camellia sinensis</a>. Our very
own tea Plant.</span></span></span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">In
the early times, The plant was considered to be so sacred, that its
commercial cultivation could not even be thought about. In Japan, Tea
consumption is considered a ceremony. A ceremony of </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">bonhomie
and contentment. </span></span></span>
</div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">However,
the British and the Dutch saw tremendous potential in this “elixir
of the east” which gave “glowing health and longevity” to the
people and started its organized commercial cultivation in China.
Later it expanded to </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">India,
</span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">Sri
Lanka and </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">Kenya,
among several other smaller countries.</span></span></span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">Since
then, there has been no looking back. Our brew has made the journey
through green to oolong to white to black. From Orthodox to Legg-Cut
to </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">CTC
to Instant Tea to </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">Premix...
From “natural” to “commercial” and now back to “</span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;"><a href="http://waghbakritea.com/" target="_blank">organic</a>”.
</span></span></span>
</div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY" style="font-weight: normal; text-decoration: none;">
<span style="font-family: "bitstream charter" , serif; font-size: large;">Along
the path have been innumerable changes, value additions and
improvements in the fields of cultivation, manufacture, blending as
well as packaging. The art of making tea is now largely standardized.</span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">Vegetatively
propagated clones, bi clonal and poly clonal seeds, and region
specific planting material is now available to choose from.
Agrochemicals used in the fields are approved by scientists.
Equipments used are such so as to minimize wastage and conserve the
environment. Wood and Coal is now being phased out by Natural Gas and
Oil. Machinery and processes are computer controlled. Stalk and Fiber
in tea is a thing of the past, with the advent of high tech machines.
The traditional wooden Tea Chests have been replaced with multi
walled paper sacks. State of art, Ergonomically designed, <a href="http://www.bhargab.com/" target="_blank">StainlessSteel Blenders</a> are used to blend delicate teas without bruising them.
Silk cloth wrappings have been replaced with </span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">staple
free tea bags made out of filter paper of natural origin, bleached
with liquid oxygen.</span></span></span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY" style="font-weight: normal; text-decoration: none;">
<span style="font-family: "bitstream charter" , serif; font-size: large;">While
we may think that our brew has completed its journey, the latest
scientific research has opened a new door to exciting possibilities
and opportunities.</span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY" style="font-weight: normal; text-decoration: none;">
<span style="font-family: "bitstream charter" , serif; font-size: large;">The
magic of tea comes from the tiny amount of caffeine, which is a mild
stimulant and from the antioxidants in the form of polyphenols,
mainly epigallocatechin gallate (<a href="http://www.dsm.com/en_US/downloads/dnpna/TEAVIGO_Oral_Care_Brochure.pdf" target="_blank">EGCG</a>), epigallocatechin, epicatechin
gallate, and epicatechin. Tea is the richest source of such
antioxidants and works towards its extraction for fortification of
other food products has been a field of research by the scientists
since many years.</span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY">
<span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">A
breakthrough has been reported by the Israel Institute of Technology,
who have presented a paper </span></span></span><i><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">reporting
“</span></span></span><span style="color: navy; font-size: large;"><span lang="zxx"><u><a href="http://www.beveragedaily.com/content/search?SearchText=nano-encapsulation&FromNews"><span style="font-family: "bitstream charter" , serif;"><span style="font-weight: normal;">nano-encapsulation</span></span></a></u></span></span></i><span style="font-family: "bitstream charter" , serif; font-size: large;"><span style="text-decoration: none;"><span style="font-weight: normal;">
of EGCG intended for food application. It is apparently the first
EGCG nanoencapsulation method based on natural ingredients only.
Moreover, the extremely small nanoparticles developed (<50nm>, opens up <!--50nm--></50nm></span></span></span><span style="font-family: "bitstream charter" , serif; font-size: large;">unlimited possibility of addition of EGCG to mineral
water, ready-to-drink tea beverages, soft drinks, fruit juices, and
dairy beverages. In addition, sport drinks would be a great
application for this technology, as many of them are also enriched
with protein, particularly whey proteins. </span></div>
<span style="font-size: large;">
</span>
<br />
<div align="JUSTIFY" style="font-weight: normal; text-decoration: none;">
<span style="font-family: "bitstream charter" , serif; font-size: large;">All
things come a full circle, but our beverage, it seems has quite a
large circle to complete. Yet, Tea remains the drink of choice for
the majority of humankind. <b><i>The most unpretentious and safe beverage
in the world. Its method of preparation purifies the water too!</i></b></span></div>
<span style="font-size: large;">
</span>
<br />
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1India19.387429007095374 77.34375-9.4595689929046252 36.035156 48.234427007095377 118.652344tag:blogger.com,1999:blog-2747787957973034784.post-22571686584389561732013-01-18T06:25:00.001-08:002016-11-25T21:47:30.074-08:00Tata, Unilever Launch Tea 2030 Project<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Please read on ... following is indeed a positive development for the industry:-</b><br />
<b>Tata Global Beverages, Unilever, Yorkshire Tea and Finlays have joined a coalition of businesses and organizations to address sustainability issues within the tea industry.</b><br />
<b>The <a href="http://www.forumforthefuture.org/project/tea-2030/overview" target="_blank">Tea 2030 project</a> will be facilitated and managed by global sustainability non-profit Forum for the Future. Other participants include the Ethical Tea Partnership, the Sustainable Trade Initiative, Rainforest Alliance and Fairtrade International.</b><br />
<b>The project aims to understand and develop solutions to the key challenges facing the sector to 2030. For instance, the market for tea is rapidly changing. Currently it is not traded in the same way as other commodities, but some experts think it could be by 2030. This would increase market transparency, but also possibly lead to speculation and thus the volatility seen in other markets in the past few years.</b><br />
<b>Competition for land and climate change is a another major concern that could result in tea plantations being converted to other uses. Between 2005 and 2010, 13,000 hectares of land in Indonesia have been converted from tea to other purposes such as growing rubber, palm oil and fruit.</b><br />
<b>Tea 2030 said it also wants to respond to growing opportunities for responsible products in developing markets such as Brazil, China and India. According to the recent <a href="http://www.sustainablebrands.com/news_and_views/articles/rethinking-consumption-finds-consumers-buying-less-and-better" target="_blank">Regeneration Roadmap study</a>, consumer in these markets are more than twice as likely as those in developed markets to buy products because of social and environment benefits (51% to 22% respectively), and pay more for sustainable products (60% to 26%).</b><br />
<b>“It is critical that the industry responds innovatively to these trends and challenges — yet many require collaborative action as they are too big for one organisation to tackle alone,” the group said in a release. “Tea 2030 has been designed to bring the power of the entire tea sector together to do this.”</b><br />
<b>Tea 2030 intends to share its insight and vision widely — including the key trends affecting the industry and agreed ‘innovation platforms’ that will be launched in September 2013.</b><br />
<b>Dr. Sally Uren, Deputy Chief Executive of Forum for the Future, said: “Through our past projects in sectors as diverse as tourism and shipping, we have seen how exploration of different possible futures can be a powerful way of generating a shared understanding of sustainability issues throughout entire value chains. In turn, this shared understanding can generate new solutions to systemic problems that are just too big for one organization to tackle alone. We have high hopes that Tea 2030 will deliver practical action that will secure a sustainable and successful future for the global tea industry.”</b><br />
<b>Courtsey - Bart King, freelance writer. </b><br />
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1tag:blogger.com,1999:blog-2747787957973034784.post-81660680885594651542012-04-22T10:01:00.000-07:002016-11-25T07:48:22.785-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span id="advenueINTEXT" name="advenueINTEXT"><em>Excrept from The Times of India, 22/04/2012:-</em></span></div>
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<span id="advenueINTEXT" name="advenueINTEXT"><em> </em></span></div>
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<span id="advenueINTEXT" name="advenueINTEXT"><em>India will declare tea as <a href="http://timesofindia.indiatimes.com/topic/The-National">the national</a> drink by April next year, the country's top planner has said.</em> <br /><br />
"The drink would be accorded national drink status by April 17 next
year to coincide with the 212th birth anniversary of first Assamese tea
planter and Sepoy Mutiny leader Maniram Dewan," Planning Commission
Deputy Chairman Montek Singh Ahluwalia was quoted by local media, as
saying Saturday. </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT"> </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT">"The drink would be
accorded national drink status by April 17 next year to coincide with
the 212th birth anniversary of first Assamese tea planter and Sepoy
Mutiny leader Maniram Dewan," Planning Commission Deputy Chairman Montek
Singh Ahluwalia was quoted by local media, as saying Saturday. </span></div>
<div>
<span id="advenueINTEXT" name="advenueINTEXT"> </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT">Maniram Dewan was the country''s first <a href="http://timesofindia.indiatimes.com/topic/Indigenous-%28musician%29">indigenous</a> tea planter who also took part in India''s struggle for the freedom movement.</span></div>
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<span id="advenueINTEXT" name="advenueINTEXT"> </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT"> </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT">Finally, Maniram Dewan will be better known.</span><span id="advenueINTEXT" name="advenueINTEXT"> </span></div>
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<span id="advenueINTEXT" name="advenueINTEXT">What the news item does not say is that Maniram Dewan was hanged.</span></div>
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<span id="advenueINTEXT" name="advenueINTEXT">His real crime was - growing Tea. </span><span id="advenueINTEXT" name="advenueINTEXT"> </span><span id="advenueINTEXT" name="advenueINTEXT"></span></div>
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</iframe>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-25492085611233648432010-06-23T23:27:00.000-07:002016-11-25T21:44:09.945-08:00Embedded Water in Tea<div dir="ltr" style="text-align: left;" trbidi="on">
An interesting article is posted on the bbc website, which I urge you to visit to get an insight into the water demand for tea.<br />
<br />
While this may be true, there is another aspect to it. That of "How much water is saved from getting evaporated by a Tea Plant? It is this second aspect which I wish to touch upon. As for the article on bbc website, the link is http://news.bbc.co.uk/2/hi/science/nature/8628832.stm<br />
<br />
It says, 30 Ltrs of water is used to make one cup of Tea.<br />
However, speaking about our brew here, may I raise a question for our learned folks :-<br />
<br />
How much water loss is prevented by cultivating the soil for making 1 Kg of Tea?<br />
<br />
Let us consider the following positives:-<br />
Nearly 12000 to 18000 plants of Tea per hectare.<br />
Nearly 400 to 800 Shade trees per hectare, mostly of the leguminous variety.<br />
A green carpet cover over the land for thousands of hectare, preventing direct loss of moisture from the soil.<br />
Preventing ill effects of the ever increasing intensity of UV rays of the sun on the soil, by blocking / filtering it.<br />
Consider the Contour drainage adopted by the Tea plantations, where water is just not allowed to run off, without optimum percolation. This prevents soil erosion, wastage of water, as well as surface water logging.<br />
And many more. I hope I have been able to kindle the thought process!<br />
<br />
To share a personal experience, we made a record crop of 2.3 million Kgs with a rainfall of 58" as against 2.1 million in the previous year with 119" and again 2.3 million in the next year with 75".<br />
I learned a few things from this:-<br />
It is distribution that really matters, and not the quantum.<br />
Irrigation is often overdone (by the fortunate few who can afford it).<br />
Some panic easily, and irrigate without measuring soil / moisture tension.<br />
Prevention of water loss is more beneficial than irrigating.<br />
<br />
Lets have another cup of Tea!<br />
Jayesh.<br />
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-50563518029264907092010-01-06T06:35:00.000-08:002016-11-25T07:52:44.621-08:00Tea and Diabetes<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>And now, after many articles and sceintific reports on the benefits of Tea in general and Green Tea in particular in reducing weight and control of Diabetes, finally a website dedicated to weight loss has endoresd it too! I quote below excrepts from <a href="http://www.weightlosssurgerychannel.com/breaking-wls-news/diabetes-risk-may-be-reduced-by-coffee-and-tea.html/">http://www.weightlosssurgerychannel.com/breaking-wls-news/diabetes-risk-may-be-reduced-by-coffee-and-tea.html/</a></b><br />
<b>"Diabetes risk can be reduced by up to 7 percent with a daily cup of coffee according to new research. The benefits of coffee and tea appeared evident in spite of other lifestyle factors, which may mean that antioxidants in both drinks have protective qualities."</b><br />
<b>While not to downplay Coffee, Tea has been the drink of choice for centuries for Buddhist Monks and Writers (remember, the "wiseibly drunk" by charles dickens) and Thinkers and the likes. Its not to substitute food, but to provide the strength to sustain. Both to the body and mind. It can aptly be called the drink for eternity. Where there is no last one, and more importantly, no hangovers!</b><br />
<b>"But why only 7 percent? The reason may be that since these chemicals don’t last in the body very long, it takes several cups a day for them to make a serious difference"</b><br />
<b>As for weight loss, Tea reduces the want for everything when wanted in excess!</b><br />
<b>Tea Cheers!Jayesh Pandya</b><br />
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-10988874141164508942009-11-22T05:45:00.000-08:002016-11-25T07:54:57.036-08:00A Flower of Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>No many may know, but the tea plant bears beautiful flowers too. Flowering is an indication of the approaching end of harvesting period. The C:N (Carbon to nitrogen) ratio on a plantation is maintained in such a manner that vegetative growth is encouraged and seeding discouraged. Thus, magnificent flowers usually set on ther seed bearing trees, and it is a sight to see.</b><br />
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Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1tag:blogger.com,1999:blog-2747787957973034784.post-64037368103221363262009-11-16T06:28:00.000-08:002009-11-16T06:39:31.182-08:00Tea And Cancer<div style="text-align: justify;"><form action="http://www.teaunlimited.blogspot.com" id="cse-search-box"><span style="font-size:130%;"><span style="font-weight: bold;">Yet another Japanese green tea study has shown impressive results indicating the reduction of blood and lymph cancers.<br /><br /></span><span style="font-weight: bold;">The research was undertaken by Tohoku University, which recorded a 42 percent reduction for blood cancers and 48 percent reduction for lymph cancers in subjects with high green tea consumption.<br /><br /></span><span style="font-weight: bold;">40,000 Japanese people from all gender, geography and age were studied over a ten-year period.<br /><br /></span><span style="font-weight: bold;">An increasing number of western studies too have found similar results. Some such outstanding works have been carried out and published by the Mayo Clinic of Minnesota, American Association for Cancer Research, department of thoracic/head and neck medical oncology at the University of Texa, and many more.<br /><br /></span><span style="font-weight: bold;">One common factor emerging is that tea or tea extracts has the potential to "prevent" development of malignancy, and to "supplement" and "complement" the normal couse of treatment. But one cannot cure cancer with tea alone, the studies have emphasised.<br /><br /></span><span style="font-weight: bold;">Technically, the research have found that EGCG, an antioxidant catechin which is found in abundance in tea, is the main ingredient responsible in inhibiting the enzyme dihydrofolate reductase (DHFR).<br /><br /></span><span style="font-weight: bold;">Catechins are active polyphenolic antioxidant metabolites in green tea. The DHFR enzymes they inhibit are needed by cancer cells to proliferate. Upon closer scrutiny of green tea ECGC, they determined that its molecular structure closely resembles that of the cancer drug methotrexate used in chemotherapy. The binding properties of EGCG is not as intense as the drug methotrexate. Therefore, the side effects of tea are minimal.<br /><br /></span><span style="font-weight: bold;">Caution:- EGCG binding to DHFR can inhibit the folic acid needed by women pregnant in their first trimester. This situation has been shown to increase the risk of her child being born with spina bifida or other fetal neurological disorders.<br /><br /></span><span style="font-weight: bold;">Because of this, it is recommended that women curb their green tea consumption just prior to pregnancy and during the first trimester.</span><span style="font-weight: bold;">Note:- The studies have been carried out in some cases with "Black Tea", which is "Fermented" or "Oxidised", and in most cases with Green Tea, which is not "Fermented". Results are similar for both variants, but Green Tea is accepted the world over as the healthier of both options.</span></span><br /><br /><span style="font-weight: bold;">The following sources have been used in compiling this article:-</span><br /><span style="font-weight: bold;">http://www.naturalnews.com</span><br /><span style="font-weight: bold;">http://www.telegraph.co.uk/health</span><br /><span style="font-weight: bold;">http://www.whfoods.com/</span><br /><span style="font-weight: bold;">http://www.telegraph.co.uk/health</span><br /> <div><br /> <input name="cx" value="partner-pub-5499193921020793:ths8uo-utt0" type="hidden"><br /> <input name="cof" value="FORID:10" type="hidden"><br /> <input name="ie" value="ISO-8859-1" type="hidden"><br /> <input name="q" size="31" type="text"><br /> <input name="sa" value="Search" type="submit"><br /> </div><br /></form><br /><script type="text/javascript" src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en"></script><br /><br /></div><div style="text-align: justify;"><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script></div>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-58672119973434860202009-11-15T02:53:00.000-08:002009-11-15T03:09:51.228-08:00Things you can do with tea<form action="http://www.teaunlimited.blogspot.com" id="cse-search-box"><span style="font-size:100%;">Friends, this list is in no way exhaustive. Its just a quick compilation. Read on!</span><span style="font-weight: bold;font-size:130%;" ><br /><br />Pain Reliever</span><br /><br />The tannic acid in tea is useful as a balm to soothe the pain of sunburn, mild scalding and razor cuts.<br /><ul><li>Make a paste of brewed tea (cleaned of any milk or sugar) and baking soda and use on the spot of pain</li><li>Dip a tea bag in a solution of baking soda in water, and use the tea bag as a pack<br /></li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">Eye Soother</span></span><br /><ul><li>Use used or fresh wet, refrigerated, or sufficiently cool tea bags take away eye puffiness.</li><li>To soften a sty, use a warm tea bag as an eye pack</li></ul><span style="font-size:130%;"><span style="font-weight: bold;">Feet Cleanser</span></span><br /><ul><li>Washing feet in tea liquor removes foul odor and prevents foot infections. The tea plantation workers do this in a routine manner!</li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">Shampoo!</span></span><br /><br /><ul><li>Tea can be used for the final rise after shampooing, to leave an extra shine</li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">Marinate</span></span><br /><br /><ul><li>Tea can be used to marinate and tenderize meat.</li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">On Wooden Furniture</span></span><br /><br /><ul><li>Tea can be used to clean wooden furniture. For normal stains, just use a cloth made wet with tea.</li><li>For extreme cases, try the same with a cloth made damp with dipping in boiling tea<br /></li></ul><span style="font-size:130%;"><span style="font-weight: bold;">Natural dye</span></span><br /><br /><ul><li>Tea can be used as a natural dye for both, cloth and leather<br /></li></ul><br /><span style="font-size:130%;"><span style="font-weight: bold;">Compost fertilizer</span></span><br /><br /><ul><li>Tea belongs to the "camellia" family. The tea you use is nothing but green leaves of the plant Camellia sinencis</li><li>It takes on different shapes due to processing</li><li>When brewed, it just unfurls, and becomes "fine leaves", waiting to decompose</li><li>Roses in particular love tea. Just make sure that there is no trace of milk or sugar left in the tea </li></ul><div><br /> <input name="q" size="31" type="text"><br /> <input name="sa" value="Search" type="submit"><br /> </div><br /></form><br /><script type="text/javascript" src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-71690215848058059302009-11-13T20:35:00.000-08:002009-11-13T20:37:43.769-08:00Tea Meditation and Harmony<form action="http://www.teaunlimited.blogspot.com" id="cse-search-box"><span style="font-size:130%;"><span style="font-family: times new roman;">In the early days, tea was reserved for the Buddhist Monk and Kings of China. It has always been the stimulant of choice to aid in meditation. </span><br /><br /><span style="font-family: times new roman;">Tea is the most popular drink all over the world as a breakfast, afternoon, evening or “just about anytime” drink. </span><br /><br /><span style="font-family: times new roman;">It is served in a variety of ways: just as a plain decoction for its inherent flavor and goodness, laced with salt for replenishing body’s loss due to sweating, with a dollop of butter for those extra calories in the high mountains of Tibet, with milk and sugar in the English way, as ‘masala chai’ with milk and sugar which sometimes is scented for an extra refreshment, with lime for that extra astringency and many more. </span><br /><br /><span style="font-family: times new roman;">It is consumed both, hot and cold. Its brewing too ranges from just one cup with a modern tea bag to a community brew in a big samovar. </span><br /><br /><span style="font-family: times new roman;">And its service can range from self service from a community pot to a full fledged English service, complete with silver spoons and fine bone china pots, tea cozy and a shining tea trolley, to the typical “kulhad”. In Japan, drinking of tea is a ceremony and a tea room is the norm in every contemporary house. </span><br /><br /><span style="font-family: times new roman;">Whatever the style or type of tea, one thing common with its serving and consumption is the ambiance of bonhomie; of coexistence and harmony, of love and respect which manifests itself automatically over a cup of tea.</span></span><br /> <div><br /> <input name="cx" value="partner-pub-5499193921020793:ths8uo-utt0" type="hidden"><br /> <input name="cof" value="FORID:10" type="hidden"><br /> <input name="ie" value="ISO-8859-1" type="hidden"><br /> <input name="q" size="31" type="text"><br /> <input name="sa" value="Search" type="submit"><br /> </div><br /></form><br /><script type="text/javascript" src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-88095196843742599042009-07-12T22:00:00.000-07:002009-07-12T22:07:38.522-07:00Processing of Tea<div style="text-align: justify;"><span style="font-weight: bold;">W</span>ide varieties, green, black, oolong, and white teas are created by different processing methods. The flavor of tea depends upon how the tea was processed, in what part of the world the plant grew, time and quality of harvest, weather, soil conditions, altitude etc. It is an established fact that quality comes from the field, and the factory’s job is to preserve it. Yield and Quality are usually in inverse relationship with each other. Generalization of all plants irrespective of its individual traits dilutes the optimum potential from fruition.<br /><br /><span style="font-weight: bold;">W</span>ithering of Tea leaves is an activity wherein the freshly plucked leaves are dried with the ambient or warm air (air with a hygrometric difference of minimum 4* Fahrenheit). The purpose of withering is two fold. First is to remove about 20 to 40 % moisture so as to make it flaccid and render it capable of withstanding further rigors of processing. This is known as physical wither. Second is to increase the concentration of enzymes in the leaf, while simultaneously allowing the chlorophyll to undergo chemical decomposition. This is known as chemical withering. Withering is done only for making Black Tea and not done for making Green Tea. Finer leaf can take harder wither; coarser leaves can not take hard withers. An average factory may have up to 40 withering troughs having Axial Flow fans of 7.5 HP each.<br /><br /><span style="font-weight: bold;">S</span>teaming or Pan Frying is a process wherein the freshly harvested leaves are subjected to steaming or frying on low heat to deactivate all the enzymes present in the leaves. Steaming or drying is done only for making of Green or Oolong tea, and not done for making Black Tea.<br /><br /><span style="font-weight: bold;">R</span>olling or CTC is a process by which the cells of the leaves are ruptured. Rolling is a gradual process of cell rupturing, wherein the leaves are rolled in rolling tables for certain duration, at the end of which the leaves become twisted and curly. This process is known as the “Orthodox” process. CTC is a rapid process of complete cell rupturing, wherein the leaves are fed into the CTC rollers through a BLC or Rotor-vane for Cutting, Tearing and Curling, at the end of which the Tea leaves become round and granular in shape. A factory may have 12 rolling tables of 15 HP each or 6 CTC machine of 30 HP each and another 25 HP for a BLC machine.<br /><br /><span style="font-weight: bold;">F</span>ermenting is a process wherein the leaf is oxidized for a duration of 1-3 hours during which the exposed juices of the leaves react with atmospheric oxygen. This is where the polyphenols and liquoring characteristics of all Black Tea is developed. There is no fermentation of Green Tea. This is the most potent stage for bacterial growth in tea, hence immaculate hygiene is essential at this stage.<br /><br /><span style="font-weight: bold;">D</span>rying is a crucial process from the end users point of view. It serves a dual purpose. One, that of arresting further Oxidation of leaves by rapidly reducing the moisture content of Tea from 60%-70% to 3%-4%. Second, drying locks in the carefully developed characteristic flavors and provides keeping quality or shelf life to the Leaves. Driers may be Coal, Furnace Oil or Gas fired. A factory may have 4 to 5 dryers using 50 HP each.<br /><br /><span style="font-weight: bold;">S</span>orting of Tea is the process by which different sizes of grains / leaves of tea are separated. In the process of sorting, flakes, fibers and stalk of tea is also removed to give it a clean appearance. There is nothing wrong with drinking clean teas of mixed sizes. The terminologies used in naming of grades have a Chinese origin, and confusing at its best.<br /><br /><span style="font-weight: bold;">P</span>acking of Tea is the final process on a plantation, wherein the graded Tea Leaves are packed in approved bulk packages. The packaging choices available are Wooden chests with an Aluminum or poly Lining, Jute Bags with poly liner, HDPE Bags with poly liner, Multi walled Paper Sacks and Vacuum Packs. Wooden chests have become almost obsolete. Paper sacks can be palletized, and hence preferred by exporters. Jute Bags are preferred by domestic buyers due to its resale value.<br /></div>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com5tag:blogger.com,1999:blog-2747787957973034784.post-27891727093762575092009-05-31T05:48:00.000-07:002009-05-31T05:58:24.930-07:00Botanical Description and Cultivation<form action="http://www.teaunlimited.blogspot.com" id="cse-search-box"><div style="text-align: center;"><!--[if !mso]> <style> v\:* {behavior:url(#default#VML);} o\:* {behavior:url(#default#VML);} w\:* {behavior:url(#default#VML);} .shape {behavior:url(#default#VML);} </style> <![endif]--><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="country-region"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><!--[if gte mso 9]><xml> <o:shapedefaults ext="edit" spidmax="1031"> </xml><![endif]--><!--[if gte mso 9]><xml> <o:shapelayout ext="edit"> <o:idmap ext="edit" data="1"> </o:shapelayout></xml><![endif]--></div><div style="text-align: center;"><span style="font-weight: bold;">Botanical Description and Cultivation</span><br /><br /></div>Camellia sinensis. The Tea plant. Properly speaking, tea is the beverage brewed from the leaves of the Camellia sinensis plant. Camellia sinensis is an evergreen tropical plant which can grow upto 10 meters in height in the wild. An average estate in India may have up to 56 million plants.<br /><br />The Tea plants may be grown from seeds, which are usually hybrid seeds and also by means of vegetative propagation. Seed varieties are more robust, but may vary in uniformity of yield quality and behavior from plant to plant. Plants grown from vegetative propagation are more uniform and inherit all the characters of the mother plant. An average estate in India may have a nursery with 2-4 lac plants.<br /><br />Tea prefers an acidic soil, with the soil ph in the range of 4.5 to 5.5. The soil must be well drained up to a depth of 1 meter. Some shade is useful to keep the leaf temperature low in very hot climate. The shades grown are evenly spaced and are of the leguminous variety, which help replenish nitrogen in the soil from atmosphere. Drains are laid and cut on contours after surveys to prevent soil erosion.<br /><br />The tea plant is trained from the time of its planting to form into a dense shrub with a flat or slightly curved top surface which is also known as the harvestable surface. Up to 16000 plants can be planted in a hectare of land with a spacing of 100 cm X 60 cm X 60 cm. This population is denser than the vegetation of even the densest forests in the world. Ideally the foliage of plants intermingle in such a manner that it gives an impression of a thick green carpet like surface, through which direct sunlight cannot penetrate to the ground below. This prevents growth of weeds that may compete for nutrients with the Tea Plants. Until 3 years of age, the plants are categorized as Young Tea.<br /><br />Harvesting of the leaves may be done with huge mechanical harvesters (Japan), by using shears or traditionally by hand. Hand plucked leaves are the best for making premium quality Tea, but shortage of and increase in cost of labor necessitates mechanical harvesting. Harvesting of leaves can be done at intervals of 7 days to 14 days. Proper control of harvesting rounds is essential to achieve a good quality harvest. Shorter rounds give lesser crop, better quality and lesser leaf per plucker. Pluckers are paid incentive on quantity of leaf plucked. This arrangement goes against the goal of harvesting a good quality crop.<br /><br />Maintenance of the vast fields is an arduous task. Economical harvest can be obtained even from a 100 year old plantation if it has been properly maintained. Maintenance of a Tea Plantation requires an integrated pest management system, adequate drainage, scientific manuring, irrigation, Pruning, De-snagging, Hoeing, Forking, Shade maintenance and a highly trained and committed workforce to carry out these activities scientifically. A lot of physical labor is required to do these jobs. Physical fitness is of prime importance but malnutrition, alcohol and illiteracy are a hindrance<br /><br /><br /></form><br /><script type="text/javascript" src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com2tag:blogger.com,1999:blog-2747787957973034784.post-49971577878050198642009-05-17T03:02:00.000-07:002009-05-17T03:03:19.572-07:00Vintage Letter<form action="http://www.teaunlimited.blogspot.com" id="cse-search-box"><div style="text-align: justify;">Dear friends,<br />I was reading a very old book, "Manual of Tea Producing Companies", by de Zoete & Bevan, 25 Finsbury Circus, London Stock Exchange, London, EC2M 7EE. Hereunder I would like to share this here with you.<br /><br />I have always maintained, no tea is bad. It's just that some teas are better, and that's the reason this industry functions the way it does. Similarly, here too I implore upon you not to find good or bad, or feel offended by some of the text of the letter, or to construe any meaning at all. Just sip it like a vintage cup of tea.<br />Tea Cheers!<br />Jayesh S Pandya<br /><br /><br /></div><div style="font-weight: bold; text-align: justify;">Tea for Two<br />(An unexpurgated application for tea garden vacancy in Ceylon)<br /></div><div style="text-align: justify;"><br />Most honoured and respectable Sir,<br />Having come to understand that you require the services of a trustwothy and sober Tea-maker clerck, I humbly beg to apply for the vacancy in fervent hopes that your honour will favourably consider same and bestow upon me this blessing for my ability and every prayer.<br /><br />I am unmarried Hambantonian aged 36 years of respectable parents(now deceases R.I.P) of same province. Now I am poor orphan with no any support and imancipated condition, tossed hither and tither llike compost upon the billows of high seas in monsoon time, daily with empty stomach, but under the wing of your honours care and in the security of your honours family bosom, I am having full hopes like bride on night of honeymoon, to throw away poverty out of the window and bring prosperity through the door.<br /><br />I have received a good education at Ananda Suriyadala College in Hambantota, and passed Matric with full honours by the fertile brain and can give all information by dilligent study of the encyclopedia when required, owing to untimely surmise of my deceased father and no money I was unable to take up my B.A degree which I pass simply. When I dismiss the college I learn Tea-making under my paternal uncle at Galle, by latest methods in reversible wither and mist chambers according to T.R.I. I also come to know in that time some secret tricks to extract that subtle flavours from tea leaves lurking in the bowels of the rollers like honey in the honey comb, and can take liquors with 20 good colour and sparkle like diamond in Queen's tarart when Colombo brokers see that they will elevate the prices to height in Pedro; sometimes on bombastic competition on meserable fellow suprintendents like Boot on Adders head in the Garden of Allah.<br /><br />In machineries and oil engines I have some knowledge which I experienced in Cocoanut Mill. Also in electricity I know to take the current in night times from phiphony of commutator by means of H.T wire. Factory I will keep so clean like dining-rooms in Queens' Hotel and your honour can come and see day and night with eyes closed.<br /><br />Field works I know top to bottom, and can milk the rubber trees in many ways to show profit on care and maintenance. I learn all about compost from venerable Mr. M.F. the Holy Father of Compost. I can take full work from the Tamils (high and low caste) and crafty Sinhalese at reduced cost. They does not know to humbug me my milk in mouth and venom in belly like honourable state Councillors playing Harry and Dick with Taxpayers money.<br /><br />For clerical work I am expert. Estate accounts can be my double and single and cover up mistakes so that even no greedy eye of Colombo Agents can find out and make trouble.<br />If your honour will give charge of rice store in this business, i also know some tricks which i learn from my late cousin in Govt. Service (P.W.D) who retired on completion of duties with good circumstances and also pension. By some methods Ican supply your honour and family with requirements and cover up. For this I do not require any salary and can manage somehow by hook and crook.<br /><br />When your honour go to access the Estate I like to come also and get some presents here and there for your honour's early retirement in Mother Country.<br /><br />Like humble flea on belly of Noble visiting Agent I hope to receive your honour's favourable reply and oblige.<br /><br />In duty bound I will ever pray in loud voice night and day on my family's bended knees and prostituting myself at your honour's great feet.<br /></div><br />I beg to remain,<br />your obedient servant,<br />Sd/-<br />P.S. If you wish I can come suddenly. <div><br /> <input name="cx" value="partner-pub-5499193921020793:ths8uo-utt0" type="hidden"><br /> <input name="cof" value="FORID:10" type="hidden"><br /> <input name="ie" value="ISO-8859-1" type="hidden"><br /> <input name="q" size="31" type="text"><br /> <input name="sa" value="Search" type="submit"><br /> </div><br /></form><br /><script type="text/javascript" src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-43134853103265758812009-02-21T09:48:00.000-08:002009-03-01T02:17:43.470-08:00Exploitation of Tea Plantations<form id="cse-search-box" action="http://www.teaunlimited.blogspot.com"><p>My dear friends who show concern for Tea!<br />I have spent 40 years of my life as a child, adolescent and then working in Managerial capacities on the Tea Plantations. Tea is not just a beverage. it is a way of life.<br />Many Garden Owners have indeed used the estates as milking cows, have not Re-invested sufficiently to keep the plantations and its workers in good health and except for some genuine Planters / companies, most have literally raped the properties. Please excuse my language.<br />There are also estates with 10 different Labor unions. Estates where there is one Worker in a family living in a Company provided accommodation and having 10 Non Working "dependants" .The worker is usually a woman, and the rest simply eat up into the fragile infrastructure of the estates like parasites. Can you imagine 10 persons using a toilet which has been designed for a family of four? When the septic tank overflows, the Manager is supposed to get it cleaned, and if he delays, he may be hacked to death.<br />Same goes for stopping the stealing electricity - you stop them and you may be burnt to death. This has happened in Sapoi Tea Estate of Assam where two planters were burnt alive and reduced to footballs.<br />Then there are Managers who get Rehabilitation Grass cut for their cows by the estate workers and sell the milk for personal gain, and at the same time impound workers' cows if they graze in the plantation. The workers and nearby villagers then take onto grazing their cattle in hundreds in the middle of the night.<br />Cattle trespass leads to infestation of Red Spider and other mites which leads to the use of expensive Acaricides to be sprayed, making the harvest toxic and further taxing the meager resources.<br />Traders are no less .. Spurious items of food, clothing and other necessities are sold to the poor workers at exorbitant prices.<br />Friends, ask a true planter ... he would say chasing cows is his main job. And yes, you will always find at least one Laborer, One Planter, One Trader .... One Tea-Man once in a while, and thank God for them that the Industry still LIVES! I say my hats off to this rare class of people who continue to perform their duties in spite of so many hurdles. It is only due to them that the industry still lives on.Tea Cheers!<br /><input value="partner-pub-5499193921020793:ths8uo-utt0" name="cx" type="hidden"><br /><input value="FORID:10" name="cof" type="hidden"><br /><input value="ISO-8859-1" name="ie" type="hidden"><br /><input size="31" name="q"><br /><input value="Search" name="sa" type="submit"><br /></p><br /></form><br /><script src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en" type="text/javascript"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script src="http://www.google.com/afsonline/show_afs_search.js" type="text/javascript"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-30548531283672871322009-02-13T07:34:00.000-08:002009-02-13T07:43:13.568-08:00Organic Tea<form id="cse-search-box" action="http://www.teaunlimited.blogspot.com"><p align="center"><strong><u>ORGANIC TEA</u></strong><br />Historically, Tea is known to have grown in the most inaccessible places, in its Natural pattern, and hence was first discovered as “The Elixir of Life” by the Buddhist Monks in China.<br />Tea was supposed to be of so Divine a nature, that the Monks did not even think of its cultivation at that time, but instead deployed Monkeys to pluck and bring Tea Leaves from such Inaccessible places for which they would be given Opium!<br /><br />“This was Natural Tea”<br />Its usage was restricted to the Spiritual Few<br /><br />Then came the Aristocracy of China, and the King was the only one who could drink or offer Tea.<br /><br />Tea became reserved for the Monks and Kings.<br /><br />With the spread of the Dutch and British Empire, who saw enormous profits in this “Miraculous” herb of the “East”, which gave “Good Health and Long Life” to its drinkers, were the first to introduce the Beverage commercially to Europe.</p><p align="center"><br />Tea became a vastly traded item. Finally the “Elixir of Life” was available to all of Mankind, and became the most widely consumed beverage in the world. Its many medicinal values are universally accepted and established.<br /><br /><u><strong>Journey to the Past</strong><br /></u>Some estates in the recent times began to experiment by shunning the use of all Chemical Fertilizers and Chemicals on their Tea Plants. They began to provide Forest Covers and Grass Tracts between Sections of Tea.<br /><br />These estates lost tremendous amount of Money by way of Reduced Yields due to Withdrawal of Fertilizers and Increased occurrence of Pests and Blights.<br />The Planters Persisted in their quest of achieving what was now appearing as a streak of light at the end of the tunnel.<br /><br />And the end result is the Spectacular “Organic Tea”, with its outstanding Taste, Briskness and close affinity to an overall characteristic, not unduly aided by human interference.<br /><br />And this status is conferred after suffering the rigorous abstention from anything In-Organic for three excruciating long years.<br /><br /><input type="hidden" value="partner-pub-5499193921020793:ths8uo-utt0" name="cx"><br /><input type="hidden" value="FORID:10" name="cof"><br /><input type="hidden" value="ISO-8859-1" name="ie"><br /><input size="31" name="q"><br /><input type="submit" value="Search" name="sa"><br /><br /><br /></p></form><br /><script src="http://www.google.com/coop/cse/brand?form=cse-search-box&lang=en" type="text/javascript"></script><br /><br /><div id="cse-search-results"></div><br /><script type="text/javascript"><br /> var googleSearchIframeName = "cse-search-results";<br /> var googleSearchFormName = "cse-search-box";<br /> var googleSearchFrameWidth = 800;<br /> var googleSearchDomain = "www.google.com";<br /> var googleSearchPath = "/cse";<br /></script><br /><script src="http://www.google.com/afsonline/show_afs_search.js" type="text/javascript"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-66440155040130721932009-02-06T05:48:00.000-08:002009-10-21T01:39:07.705-07:00Organic Tea, Back to Basics <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"> <title></title> <meta name="GENERATOR" content="OpenOffice.org 2.4 (Linux)"> <style type="text/css"> <!-- @page { size: 21cm 29.7cm; margin: 2cm } P { margin-bottom: 0.21cm } --> </style> <p style="margin-bottom: 0cm;" align="center"><span style="color: rgb(0, 0, 128);"><span style="font-size:85%;"><u><b>ORGANIC TEA</b></u></span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="font-size:85%;">Historically, Tea is known to have grown in the most inaccessible places, in its Natural pattern, and hence was first discovered as “The Elixir of Life” by the Buddhist Monks in China. </span> </p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="font-size:85%;">Tea was supposed to be of so Divine a nature, that the Monks did not even think of its cultivation at that time, but instead deployed Monkeys to pluck and bring Tea Leaves from such Inaccessible places for which they would be given Opium!</span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"><span style="color: rgb(102, 51, 0);"><span style="text-decoration: none;">“<span style="font-size:85%;"><span style="">This was Natural Tea”</span></span></span></span></p><p style="margin-bottom: 0cm; text-decoration: none;" align="center"><span style="color: rgb(102, 51, 0);"><span style="text-decoration: none;"><span style="font-size:85%;"><span style=""></span></span></span><span style="font-size:85%;">Its usage was restricted to the Spiritual Few</span></span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">Then came the Aristocracy of China, and the King was the only one who could drink or offer Tea.</span></span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(102, 51, 0);"><span style="font-size:85%;">Tea became reserved for the Monks and Kings.</span></span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">With the spread of the Dutch and British Empire, who saw enormous profits in this “Miraculous” herb of the “East”, which gave “Good Health and Long Life” to its drinkers, were the first to introduce the Beverage commercially to Europe.</span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">Tea became a vastly traded item. Finally the “Elixir of Life” was available to all of Mankind, and became the most widely consumed beverage in the world. Its many medicinal values are universally accepted and established.</span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center">
<br /></p> <p style="margin-bottom: 0cm;" align="center"><span style="color: rgb(128, 0, 0);font-size:180%;" ><span style="font-size:10pt;"><u>Journey to the Past</u></span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">Some estates in the recent times began to experiment by shunning the use of all Chemical Fertilizers, pesticides, stimulants etc on their Tea Plants. They began to provide Forest Cover and Grass Tracts between Sections of Tea.</span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center">
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">These estates lost tremendous amount of Money by way of Reduced Yields due to Withdrawal of Fertilizers and Increased occurrence of Pests and Blights.</span></span></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">The Planters Persisted in their quest of achieving what was now appearing as a streak of light at the end of the tunnel.</span></span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(102, 51, 0);"><span style="font-size:85%;">And the end result is the Spectacular “Organic Tea”, with its outstanding Taste and Briskness, sans the ill effects of (toxic) chemicals, grown in an environment friendly manner.</span></span>
<br /></p> <p style="margin-bottom: 0cm; text-decoration: none;" align="center"> <span style="color: rgb(0, 0, 0);"><span style="font-size:85%;">And this status is conferred after suffering the rigorous abstention from anything In-Organic for three excruciating long years.</span></span></p>
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<br /><script type="text/javascript" src="http://www.google.com/afsonline/show_afs_search.js"></script>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-5846812980010940002008-10-12T21:48:00.000-07:002008-10-12T22:01:20.782-07:00Rejuvenation of 80 years old Tea<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHBFGd4SsdQMiEgDg2hNmqH7CYh7-Jw6SaH8DNXiST5QqzMdrB9Z_HgromcHIl5Z-bso0wisGKnqnzGr_l5lbJtWxDFC-QAnHspeuaMZbhfIf4aH2PK5KtYZi5kcDqeLPrAol3K3ynoem/s1600-h/deep_skiff.JPG"><img id="BLOGGER_PHOTO_ID_5256498929493358930" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHBFGd4SsdQMiEgDg2hNmqH7CYh7-Jw6SaH8DNXiST5QqzMdrB9Z_HgromcHIl5Z-bso0wisGKnqnzGr_l5lbJtWxDFC-QAnHspeuaMZbhfIf4aH2PK5KtYZi5kcDqeLPrAol3K3ynoem/s400/deep_skiff.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIj_qHAf-CXdwQgiUjFbbaZEedgbx5UiYWm0ku4-VY2tm5p3b07FgooeqBlXVkMAxhuKNQhuxSZ-GNpRvIFSPBmKhbwh2kbRgw07FW8JEmYgVUE1QfeacLc5ZInpgfyHLgbyJVH8_k-u2/s1600-h/Desnag.JPG"><img id="BLOGGER_PHOTO_ID_5256498935915575810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIj_qHAf-CXdwQgiUjFbbaZEedgbx5UiYWm0ku4-VY2tm5p3b07FgooeqBlXVkMAxhuKNQhuxSZ-GNpRvIFSPBmKhbwh2kbRgw07FW8JEmYgVUE1QfeacLc5ZInpgfyHLgbyJVH8_k-u2/s400/Desnag.JPG" border="0" /></a><br /><div align="center">The pictures are of an eighty years old section of tea in the Upper Assam area, which was "Medium Pruned" and "Inter Planted", followed with an year of "Unprune" and then "Deep Skiffed" and "Desnagged" in the third year. Today, this section of Tea is today one of the highest yielder of the estate. The "Desnagging" operation was carried out very meticulously and thoroughly by extremely skilled workers.</div><br /><div align="center"></div><br /><div></div>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com1tag:blogger.com,1999:blog-2747787957973034784.post-21692477891832753772008-07-28T20:25:00.000-07:002008-07-28T21:32:09.938-07:00ORGANIC TEA : THE INDIAN SCENARIOThe interest in Organic products in general and Organic Tea in particular is increasing day by day.<br />Unfortunately, there is a lack of awareness about the Organic drive in India.<br />Planters wish to convert, but not all have access to information on how to. Consumers are confused : they do not know what is organic, and where to get the same. The traders similarly appear to be in awe of undergoing formalities of registration and audits.<br /><br />I wish to provide an overview of Organic Tea in this post, in simple words.<br /><br /><u><strong>STATISTICS</strong></u><br />Figures as per year 2006-2007 records are as follows:-<br />Registered Organic farmers in India : 141904<br />Land under Organic Cultivation : 339113 Ha.<br />Organic Production : 585970 MT.<br />Organic Exports from India : 19456 MT<br />Value of total exports from India : Rs. 30124 Lacs. <a href="http://www.apeda.com/organic/PresentStatus.htm"><strong><span style="font-size:78%;color:#000099;">http://www.apeda.com/organic/PresentStatus.htm</span></strong></a><br /><br /><strong><u>CONTROL AND REGULATION</u></strong><br />The production and trade of Organic Agricultural produce in India is controlled by "APEDA", which stands for : Agricultural and Processed Food Products Development Authority.<br /><a href="http://www.apeda.com/apedawebsite/index.asp"><span style="font-size:78%;color:#000099;"><strong>http://www.apeda.com/apedawebsite/index.asp</strong></span></a><br />The specific program of APEDA which oversees the Organic operation is the "NPOP" which stands for : National Program for Organic Production. <a href="http://www.apeda.com/organic/"><strong><span style="font-size:78%;color:#000099;">http://www.apeda.com/organic/</span></strong></a><br /><br /><strong><u>ACCREDITIONS PRESENTLY IN VOGUE</u></strong><br /><ol><li><strong>National Program for Organic Production (NPOP) - India. : </strong>This certification is recognised by the European Union, and hence equivalent to EEC Certification. The certificate, however is not valid for exports to the USA, even though the USDA has formally acknowledged APEDA's Conformity Assessment System & methods as<br />acceptable.<span style="color:#000099;"> <span style="font-size:78%;"><a href="http://www.apeda.com/organic/India_Recognition_Letter_Day_FINAL_02_16_06.pdf"><strong>http://www.apeda.com/organic/India_Recognition_Letter_Day_FINAL_02_16_06.pdf</strong></a></span></span></li><li><strong>USDA National Organic Program (NOP)</strong></li><li><strong>European Organic Regulations (EU 2092/91)</strong></li><li><strong>Japan Agricultural Standards (JAS)</strong></li><li><strong>Quebec Organic Reference Standard (CAAQ)</strong></li><li><strong>Bio Suisse Standards IFOAM Basic Standards</strong><br /></li></ol><strong><u>CURRENT FLAVOURS IN INDIA</u></strong><br />Presently NPOP and NOP standards are the most sought after. NPOP standard in any case is the first and primary or default requirement for an Organic operator in India.<br /><br /><strong><u>TYPES OF DECLARATION</u></strong><br />These are country / market / scope specific. Please check validity of terms in the particular country of interest, and use only the applicable terms in print matter to get full advantage.<br /><em>A Plantation / Farm may be certified as </em>100 % Organic; Organic; OR Organic under conversion.<br /><em>A Product may be certified as</em> 100 % Organic; Organic; Made with Organic etc.<br /><br /><strong><u>INITIATION AND CERTIFICATION BODIES</u></strong><br />A plantation or trade wishing to start Organic Operations should give information to and<br />initiate registration procedure with the APEDA. This is done through an Accredited inspection and certification agency, a list of which is available at <a href="http://www.apeda.com/organic/NPOP_certification_bodies.doc"><span style="font-size:78%;color:#000099;"><strong>http://www.apeda.com/organic/NPOP_certification_bodies.doc</strong></span></a><br />For ease of reference, the list is given hereunder, but I urge you to check accreditation status from APEDA before hiring one.<br /><ol><li>Bureau Veritas Certification India Pvt. Ltd., (Formerly known as BVQI (India) Pvt.<br />Ltd.) <a href="mailto:scsinfo@in.bureauveritas.com"><span style="font-size:78%;color:#000099;">scsinfo@in.bureauveritas.com</span></a></li><li>ECOCERT India Pvt. Ltd <a href="mailto:ecocert@sancharnet.in"><span style="font-size:78%;color:#000099;">ecocert@sancharnet.in</span></a></li><li>IMO Control Pvt. Ltd <a href="mailto:imoind@vsnl.com"><span style="font-size:78%;color:#000099;">imoind@vsnl.com</span></a><span style="font-size:78%;color:#000099;">, </span><a href="http://www.imo.ch/"><span style="font-size:78%;color:#000099;">http://www.imo.ch/</span></a></li><li>Indian Organic Certification Agency (INDOCERT) <a href="mailto:Sebastian@indocert.org"><span style="font-size:78%;color:#000099;">Sebastian@indocert.org</span></a></li><li>Lacon Quality Certification Pvt. Ltd. <a href="mailto:laconindia@sancharnet.in"><span style="font-size:78%;color:#000099;">laconindia@sancharnet.in</span></a></li><li>Natural Organic Certification Agency (NOCA) <a href="mailto:nocaindia29@rediffmail.com"><span style="font-size:78%;color:#000099;">nocaindia29@rediffmail.com</span></a><span style="font-size:78%;color:#000099;">, </span><a href="mailto:nocaindia@gmail.com"><span style="font-size:78%;color:#000099;">nocaindia@gmail.com</span></a></li><li>OneCert Asia Agri Certification Pvt. Ltd. <a href="mailto:info@onecertasia.in"><span style="font-size:78%;color:#000099;">info@onecertasia.in</span></a></li><li>SGS India Pvt. Ltd.<span style="color:#000099;"> </span><a href="mailto:manish.pande@sgs.com"><span style="font-size:78%;color:#000099;">manish.pande@sgs.com</span></a><span style="color:#000099;"> </span></li><li>Control Union Certifications (Formerly known as Skal International (India))<br /><a href="mailto:cuc@controlunion.in"><span style="font-size:78%;color:#000099;">cuc@controlunion.in</span></a><span style="font-size:78%;color:#000099;">, </span><a href="mailto:cucindia@controlunion.com"><span style="font-size:78%;color:#000099;">cucindia@controlunion.com</span></a><span style="font-size:78%;color:#000099;">, </span><a href="mailto:controlunion@vsnl.com"><span style="font-size:78%;color:#000099;">controlunion@vsnl.com</span></a></li><li>Uttarakhand State Organic Certification Agency (USOCA) <a href="mailto:uss_opca@rediffmail.com"><span style="font-size:78%;color:#000099;">uss_opca@rediffmail.com</span></a></li><li>APOF Organic Certification Agency (AOCA) <a href="mailto:aocabangalore@yahoo.co.in"><span style="font-size:78%;color:#000099;">aocabangalore@yahoo.co.in</span></a></li><li>Rajasthan Organic Certification Agency (ROCA) <a href="mailto:dir_rssopca@rediffmail.com"><span style="font-size:78%;color:#000099;">dir_rssopca@rediffmail.com</span></a><span style="color:#000099;"><br /></span><em><span style="font-size:85%;">Note:- At the time of posting this article, Nos. 11 and 12 above are not competent to<br />issue NOP certificates.</span></em></li></ol><p><strong><u>PLANTATION / FARM OPERATOR SCENARIO</u></strong></p><p>Conversion / Certification of a farm into Organic is the most painstaking part of the Organic Program. It is the farm which has to endure the most. From the time a farm is registered with the APEDA for NPOP for certification, it is known as "Organic under Conversion". From this time on, the farm can use only approved inputs for the maintenance, protection and sustenance of their crop.</p><p>Useful information on permissible inputs can be found at<span style="font-size:78%;color:#000099;"> </span><a href="http://www.organicinputs.org/"><strong><span style="font-size:78%;color:#000099;">http://www.organicinputs.org/</span></strong></a><span style="font-size:78%;color:#000099;">, </span><a href="http://www.acornorganic.org/acorn/"><strong><span style="font-size:78%;color:#000099;">http://www.acornorganic.org/acorn/</span></strong></a><span style="font-size:78%;color:#000099;"> </span></p><p>The list of inputs keep on changing, and one must keep abreast of the latest list at all times. Various other checks and constraints are placed to ensure complete detoxification of the produce. This is the period of conversion which lasts from 2 to 3 years as per different standards. This is the period during which one may suffer from maximum yield loss without getting any price premium of Organic, as it is yet to be certified.</p><p><strong><u>TRADER / EXPORTER / OPERATOR SCENARIO</u></strong></p><p>The Trader needs to follow strict norms for handling Organic Products, but the operations here are much less complex.</p><p><u><strong>FLOW OF QUANTIS</strong></u> </p><p>Every Operator needs to maintain a Flow of Quantis, which must record each receipt, movement, transformation, dispatch, destruction or any other form of disposition in a satisfactory manner and is subject to audits. Any gain of quantity here needs explanation. </p><p><strong><u>TRANSACTION CERTIFICATE</u></strong></p><p>It is the duty of the Seller of Organic produce to provide the buyer with a Transaction certificate for each transaction or sale. These certificates must be traceable and unique and are issued by the respective certification agency on payment of fee. </p><p><strong><u>MOTIVATION</u></strong></p><p>Achievement of Organic standards is no small deed. It is a matter of pride for any organisation, as it is indicative not only of the high standards of operation with in the organisation, but also indicative of its direct, or indirect contribution towards the conservation of nature.</p><p>High level of management motivation, innovation at all levels, cutting of waste and cost at all levels, worker & management coordination, training, dedication and overall transparency is<br />required to last out the conversion phase and achieve the target of Organic certification. Pursuance of ISO-9001, ISO-22000, HACCP, JAS etc. simultaneously can indeed be complimentary.</p><p><u><strong>INFORMATIVE LINKS AND ARTICLES</strong></u></p><ol><li>Canadian Organic Growers <a href="http://www.cog.ca/"><span style="font-size:78%;">http://www.cog.ca/</span></a></li><li>Northeast Organic Dairy Producers Alliance<span style="font-size:78%;"> </span><a href="http://www.nodpa.com/"><span style="font-size:78%;">http://www.nodpa.com/</span></a></li><li>Organic Info Hotline<span style="font-size:78%;"> </span><a href="http://www.mosesorganic.org/helpwanted/farmerhotline.html"><span style="font-size:78%;">http://www.mosesorganic.org/helpwanted/farmerhotline.html</span></a></li><li>Organic Farming - NDSU Extension Service <a href="http://www.ag.ndsu.nodak.edu/organic/"><span style="font-size:78%;">http://www.ag.ndsu.nodak.edu/organic/</span></a></li><li>Organic Farming Research Foundation <a href="http://www.ofrf.org/"><span style="font-size:78%;">http://www.ofrf.org/</span></a></li><li>The NEW FARM <a href="http://www.newfarm.org/"><span style="font-size:78%;">http://www.newfarm.org/</span></a> </li><li><em><strong>Some very useful and Organic Tea Specific information can be found at </strong></em><a href="http://www.dtrdc.org/organic.htm"><span style="font-size:78%;">http://www.dtrdc.org/organic.htm</span></a></li></ol><p><br /><br /><br /><br /><br /></p>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com2tag:blogger.com,1999:blog-2747787957973034784.post-32190091915466584942008-06-18T05:33:00.000-07:002009-10-21T01:41:57.177-07:00An Extra Bag<span style="FONT-WEIGHT: bold; FONT-STYLE: italic">The following is entirely written by Roochy - a perfect Tea Garden Memsahib, as she packs her bags to leave the Tea Gardens for ever.<br /><br /></span>As I pack my bags to leave,for a longish period,in pursuit of goals which I had left behind me nearly a decade ago and head to the throbbing heart of a metro I once called home,I realize I'll have to carry an extra bag.<br /><br />Let me see,what shall pack in it?The sights, sounds and smells-the very essence of this life that I have come to know and ever so unknowingly come to love.Amidst the cocaphony of my new life this bag is going to come very handy.<br /><br />Where do I start?<br />The buzz of a thousand bees in the litchi tree that has burst into bloom must go in.It has always been synonymous for me with the promise of the fruition of a hope.The sight of the north westers rolling in at the end of a blistering hot day,first blocking out the hills then gathering overhead to provide a stunning backdrop to the spring foliage on tall shade trees,then a clap of thunder here and a flash of lightning there- nature's orchestra adjusting it's tuning before the show finally begins.Oh yes! the first notes that emerge<br />from the first drops falling on the gravel at my feet all go in too.<br /><br />So do the flashes of the firefly chowkidars guarding I know not what as the bustle about on duty on rainy nights.The sound of crystal tinkling indoors while elephants trumpet outdoors.Wonder if these sounds could coexist so harmoniously anywhere else.And winter mornings-I can't leave those behind either,in goes the first coherent picture my son made on the thickly fogged windscreen of the car as I drove him to school one freezing dawn-a cat with no ears and a tail half a mile long.The smell of the lawn mowed is another must,I'll wrap it in the accompanying racket of the vintage lawn mower.<br /><br />The gate clanging,carpets being beaten,a bamboo broom at work on crisp dry winter leaves,the flappng of washing being hung out to dry on the line,the unmistakable smell of wood polish all symbolizing a day in my life for all these years,so intrinsically woven are they with me now that I won't have to carry them,they'll just come right along,one after another,filling in my extra bag.<br /><br />And then right on top carefully ,very carefully because I'm not sure if it's gossamer fragility will ever let it survive in a new pulsating environment,I'm putting in-----the sound of silence,sheer and absolute in the stillness of a dark night.<span style="FONT-WEIGHT: bold; FONT-STYLE: italic"><br /></span>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com2tag:blogger.com,1999:blog-2747787957973034784.post-73415043483486324832008-06-17T09:23:00.000-07:002008-10-10T09:03:44.218-07:00Dont be biased about GradesRecently I read a lot of stuff on various Tea discussion groups, some undermining the quality aspect of Dust Grades. I personally do not advocate for one grade or another. Each one to his own taste and preference.<br />Yet, should anyone have any doubts of the quality of different grades of tea, I wish to lay down the following:-<br /><br />As is known, the Whole Leaf, Fannings and the Dusts are all made from the same leaves, undergo the same process of manufacturing and is separated based on particle size during the process of sorting.<br />My experience is that Fanning or Dust is NEVER inferior to Whole Leaf (or Brokens in case of CTC Teas) in any way, and actually scores over Whole Leaf in terms of Cuppage and usability in Tea Bags. (4 Grms is recommended for a cup, yet Tea Bags contains 2 to 2.5 Grms only! Thats : Dust)<br /><br />I am not talking here about the PULVERISED or RECONDITIONED Dust, which can easily be identified by an experienced Tea Taster.<br /><br />Coming to the main point of my post, it is the process of FERMENTATION and DRYING which lends different charecteristics to different grades.<br /><br />The Surface area of a grain of Tea exposed to atmosphere during Fermentation and to Hot Air during Drying vis-a-vis its mass are different in the case of different grades. As a result, the smaller grades are more thoroughly OXIDISED and DRIED, whereas the larger grades retain a bit of GREENNESS in its core.<br /><br />In general, Brew Dusts for a shorter while and enjoy the flavour of Leaf or brew Leaf for a longer while and enjoy the strength of Dusts!<br /><br />Tea Cheers!<br />Jayesh S Pandya.Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com0tag:blogger.com,1999:blog-2747787957973034784.post-40638898799945812912008-05-30T22:30:00.000-07:002008-10-10T09:05:38.322-07:00Pesticide Poisoning : Symptoms And Antidotes<div align="justify"><strong>Chemical/Pesticide Poisoning Symptoms and Antidotes</strong><br />At times of emergency, we are short of information. With Agrochemicals being an integral part of Tea cultivation, the risk of poisoning is omnipresent. </div><div align="justify">This is a list of Symptoms and Antidotes of some common Agrochemicals used in Tea Plantations. The data has been collected mostly from MSDS of the manufacturers.</div><div align="justify">This list is not exhaustive, hence I request the readers to provide more information which can be updated to make a more exhaustive list. I wish TRA / UPASI would include this information each time they append the list of approved agrochemicals.</div><div align="justify"></div><div align="justify">Thanks and Tea Cheers! </div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Alphamethrin:</strong> If ingested carry out gastric lavage with care to prevent aspiration. Phenobarbital or diphenylhydentoin or their mixture may be given. Inhalation could result in pneumpnia of chemical origin. Treat symptomatically. Antihistamine may be given if allergic symptoms occur. (Source:Rallis).<br /><br /><strong>Azadirachtin:</strong> Symptomatic; If swallowed, induce vomiting,give gastric lavage. Symptoms: Mild eye irritation, Reduced motor activity, Diareeah.</div><div align="justify"><br /><strong>Cartap Hydrochloride:</strong> I.V. Injection 100-200 mg. Of L- Cyoteine or 20-60mg. BAL ( dimercaprol ) or 2,3- Dimercapro Propanol.</div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Carbofuran:</strong> Atropine 2 mg. IM or subcutanous. Do not use Oxins like 2 PAM. (Source:Rallis).</div><div align="justify"></div><div align="justify"></div><div align="justify"><strong></strong></div><div align="justify"><strong>Deltamethrin:</strong> Do not induce vomiting if ingested. Diazepam in case of seizures and atropin in low dosage in case of hypercholinergy.(source:Aventis).</div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Dicofol:</strong> Induce vomiting if ingested. Flush eyes. Gastric lavage with warm water followed by following in a pint of warm water, Activated charcoal 2 parts, magnesiumoxide 1 part and tannic acid 1 part. Treat symptomatically.(Source:Rallis).</div><div align="justify"><br /><strong>Ethofenprox:</strong> Symptomatic, Induce vomiting by tickling back of the throat. </div><div align="justify"></div><div align="justify"></div><div align="justify"><strong></strong></div><div align="justify"><strong>Fipronil:</strong> irritability, lethargy, muscle tremor and in extreme cases, convulsions. Fresh air, artificial respiration, induce vomiting, wash skin with soap and water, irrigate eyes, treat symptomatically. No specific antidote.(Source:Rhone Poulenc).</div><div align="justify"><br /><strong>Hexaconazole: </strong>Symptoms: nervousness, anxiety, convulsions and allergic manifestations. Antidote: Induce vomiting with a glass of warm salt water till the vomit is clear. Wash contaminated parts. Irrigate eye with normal saline. If ingested give gatric lavage with care to prevent aspiration. Treat symptomatically.(Source:Rallis).</div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Imidachloprid:</strong>Symptoms – Apathy, Myatonia, Tremor, Difficult Breathing,Myospasms. If the product gets into the eyes, wash it out with plenty of water. In poisoning measure blood pressure and pulse rate frequently. Since bradycardia and drop in blood pressure may occur, artificial breathing and heart action are recommended. Eliminate the active ingredient through gastric lavage saline laxatives.( Source: Rallis) </div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong>Phorate 10G:</strong> First Aid: Gastric Lavage 5% Sodium Bicarbonate. Wash. 1st.antidote: Atropine immediately and maintain full level of atroprination with repeated doses of 2-3 mg. at 5-10 mts. For hours together. Need for furthur atroprination indicated by symptoms. Upto 50 mg. may be required per day. 2nd.antidote:Administer 1-2 mg. of 2PAM diluted in 10cc of distilled water and inject intravenously very slowly taking 10-15 minutes. (Source:Rallis).</div><div align="justify"><br /><strong>Quinalphos:</strong> Atropine Sulphate. Atropinize immediately and maintain full atroprinasation by repeated dose of 2-4 mg. at 5-10 minutes interval untill continuance of symptoms. 2 PAM may also be given. (Source:Indofil).</div>Jayesh Pandyahttp://www.blogger.com/profile/08883575407557849271noreply@blogger.com2