text:
Dodgers send Dee Gordon to triple A
Dee Gordon's first stint in the major leagues came to an end Monday, when the Dodgers sent the speedy shortstop to triple-A Albuquerque.
With Rafael Furcal back on the active roster, the 23-year-old Gordon was faced with the prospect of losing at-bats, something Dodgers management said was unacceptable.
"This is the best thing for Dee right now," Manager Don Mattingly said. "If Dee's going to be here, he needs to be playing."
Gordon's place on the active roster was taken by former San Francisco Giants utilityman Eugenio Velez, who was hitting .335 in 55 games in triple A.
Gordon batted .232 and stole eight bases in his 22 games with the Dodgers.
He said he returned to the minor leagues with added confidence.
"I can play at this level," said Gordon, the son of former major league reliever Tom Gordon. "That's not even a question in my mind."
Mattingly said he was impressed by Gordon's desire to be great.
At one point in the conversation, Mattingly said Gordon told him, "I want to be the best."
Mattingly said he expected Gordon to rejoin the Dodgers later this season.
Angels do more with less in 3-1 victory over Dodgers
Dodgers get Rafael Furcal back, but lose Casey Blake
-- Dylan Hernandez
Photo: Dodgers shortstop Dee Gordon makes an off-balance throw to first base during a game against the Angels on Saturday. Credit: Gina Ferazzi / Los Angeles Times


text:
Innovating @ Silicon Valley Speed, co-sponsored by ABC Accelerator and Enterprise Development Group.
Archive for EDG
Innovating at Startup Speed
Silicon Valley is Hot! — blog article by Herman Gyr and Lazslo Gyorffy. There has always been a free website builder uk of visitors coming to Silicon Valley, but lately this has become a veritab...Read More »
The EDG Garage
Silicon Valley is known for its garages: The original HP garage and the Apple garage in Steve Jobs' father's home.
EDG too is located in a garage. It's a bit larger than its more famous cousins, but it too is a special place. A place where dreams are formulated. A place where people join each other in compelling conversation in front of large white-board walls to envision their enterprises. To develop their blueprint for the future. A place where really smart people exchange ideas that are changing the world. In any industry. Hooking up with local visionaries and pioneers. Those who have already accomplished extraordinary things, and those that are just starting. They all share one thing: a passion for what's possible. Possible, but not yet actualized. They gain strength from these exchanges and courage to take the steps necessary to bring about the aspirations for a better future.
For the past 25 years people from all around the world have come here, visiting this humble garage. Big things have happened here: a large South African company realizing at the time of Nelson Mandela's release from prison that their main purpose now was to "become the company committed to the renewal of South Africa as an African nation." Or a Swiss company completely rethinking its identity in the social, mobile, global, digital, and green world. Our most recent visitors are searching to understand what their industries can become in a world where everything will be smart and connected - in the era of the "Internet of Everything." What kind of future will we build together? What will our company stand for in that future? What is required of the leaders to unleash the talents of our people? These are the kind of dreams and plans that are made in the garage.
There is a poster on one of the walls that we were given when we worked with HP. It's a photo of the original HP garage on Addison Street in Palo Alto and lists HP's Rules of the Garage:
* Believe you can change the world.
* Work quickly, keep the tools unlocked, work whenever.
* Know when to work alone and when to work together. Share – tools, ideas. Trust your colleagues.
* No politics. No bureaucracy. These are ridiculous in a garage!
* The customer defines a job well done.
* Radical ideas are not bad ideas.
* Invent different ways of working.
* Make a contribution every day. If it doesn't contribute, it doesn't leave the garage.
* Believe that together we can do anything.

subset: commoncrawl


text:
|All Topics
|Drill and Kill
|Post a new topic to the Research Area Discussion discussion
|RE: Balancing the drill - return to rigor
|Jun 16 2011
"How many times do you have to add seven plus two? I have no problem with doing
homework, but that put us both over the edge. I got to the point that this is
enough." DONNA CUSHLANIS, of Galloway, N.J., on the amount of homework assigned
to her son, a second grader.
Here is the article:
There is a very good line in there: "I think people confuse homework with
rigor." I am a fanatic for mathematical rigor. But I am very tired of people
thinking drill=rigor or difficulty=rigor or tricky questions=rigor.
And a major problem with kill and drill worksheets is that rigor is actually the
first thing to go. You get tired, you get sloppy and you stop writing everything
down. (e.g. Problem: Find area of rectangle with sides 10mm and 9cm. Answer:
In my opinion the following do not constitute rigorous math:
1. Is this equation (x^2-4)/(x+2)= x-2 correct? Yes/No (This is just
2. In the following, give a reason for your answer that does not depend upon
solving the equation:
a. Does the equation: (t+2)/(3+t)=1 have a solution? or
b. How many rational/real/complex solutions does 16-(x-3)^2=9 have?
(Common core standards "equations" examples.)
3. How is the square root of a number the key to the Sieve of Eratosthenes and
finding prime numbers (problem given to my niece in 4th grade.)
4. Prove sqrt(x+sqrt(2x-1))+sqrt(x-sqrt(2x-1))=sqrt(2) on [0.5,1] (1 of 10
"easy-review" homework problems given to my daughter 1st year engineering.
Notice the word "prove", i.e. a formal proof.
To me, some key principles in rigor are:
1. Using the word "solve" for equations and "simplify" for expressions.
2. Making sure variables are well defined. Let x=water is NOT well defined (but
better than nothing). Let x=#gal water is well defined.
3. Making sure equations are equations. 3x=24=x=8 is NOT good. 3x=24 => x=8 is
4. Keeping track of units (and that the units match on both sides of an
... just dismayed because again "bad math" made the quote in a major newspaper.
|Post a new topic to the Research Area Discussion discussion


text:
Tom Hiddleston: Loki Redux
View Single Post
Destroyer of snowmen
Join Date: Feb 2013
Location: Freeze to death Jotunheim
Posts: 109
Re: Tom Hiddleston: Loki Redux
So, after carefully reading what you guys are writing I'll jump in and give my perspective on the Loki character.
Loki is ambiguous, which makes it really difficult to actually be 100% sure that he has a certain intention or that he thinks A or B. In my opinion, Loki is a lot more complicated than being flat out evil and I think it shows clearly in Thor 1. He may be a trickster, but he is a person affected by what goes on around him and the way he grew up, positive and negative. Thor is shaped by the same mould and though he wishes to do the Right Thing he ends up taking actions that definitely can't be called heroic and good. It's not at all heroic to go to Jotunheim, start a brawl that leads to war (with Thor wanting to finish them off once and for all). It's not at all heroic to leave Bifrost open to tear Jotunheim apart either, as Loki does. Therein lies the disturbing truth that from the start, the difference between Thor and Loki isn't that great. It's not evil to be jealous, feel slighted and wish to prove oneself (Thor has some of these feelings too, though they are directed towards Odin), but it can lead to that individual making decisions and act in ways that leads to him/her doing incredibly evil things. This is also why it's so easy to wish to discard someone is evil, because we are all, given the "right" circumstances, capable of taking such a route in life. We just don't like to think we could. In that sense I find Loki's character quite tragic.
Also, I think it's reasonable that Loki is upset by Odin's admission that he thought Loki one day could be useful to him. It's a game of power and Loki is a pawn, the calculation of course being to have Loki on the throne in Jotunheim, and since he was raised by the Æsir, he'd be loyal to them first. That's the permanent peace Odin is talking about. I think anyone would have felt at least sightly used and betrayed, even if that person had grown up that close to real power. The question inevitably comes, do they really love me for myself, or am I just a tool to be used? Did I ever fit here or is everything just an illusion? And though Loki could have acted differently, the fact that he doesn't makes him quite human, with all the flaws we have, making the same errors. He is driven by resentment and a wish to prove himself and in the process he justifies his actions as being the best for everyone.
The fall he takes in the end is so metaphorical it almost hurts. The abyss is not just an abyss but also a moral and a psychological one, where anger and resentment can grow in to hate, driving him to revenge. I think he was easy pray in that mental state for anyone with ideas in the direction of conquering the realms, throwing logs on the fire in Loki's mind, trying to foster a useful tool.
Quite Shakespearian, the whole thing.
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text:
Given the decimal number, 0.15. Convert this decimal number to a fraction.
The decimal number, 0.15 contains 2 decimal places. Hence, we multiply 0.15 with 100 to remove the decimal point. This gives 15.
After multiplying 0.15 with 100 , we need to divide the result, 15 with 100 so that this term remain equivalent to 0.15. By doing so, we get the fraction 15/100.
Notice that this fraction can be simplified by dividing the numerator and denominator with 5. This is shown below:
After simplifying , we have 3/20. This is the simplest fraction we can get.
Clearly, the answer is A.
Feeling bored of worksheets? Try Zap Zap Math game to find out the secret of people who fall in love with math.
No Thanks. My Kids Don't Need To Learn Math


text:
Find Paddle Tennis Teams in Australia
Displaying only open teams. Click here to view all teams, including those that are not available to join.
Your teams search returned 1 results... You searched for Paddle Tennis teams.
- Order By:
- Most Active
- Name (A-Z)
- Name (Z-A)
- Looking For:
- Players
- Games
Sydney Padel not recently active looking for players
is a Male Paddle Tennis team in Sydney, New South Wales
Sydney Padel has had no recent events
Team was active over a month ago


text:
Having problems with your PC Desktops ?
Will there be a problem adding Siemens speedstream 4100 to DSL?
\015 I've just had DSL added to my computer and A friend gave me a siemens speedstream 4100. If I add speedstream 4100 together with my DSL to my computer, will it screew everything up? Help. Thank you. Donny\015
Answers :
U need to setup ur router to program it so ocnsequently u can connect ur pc to the router instead to the modem \015\012
\015\0121) so u need to prgram ur router by configure the required settings \015\012
\015\0122) u need to write down ur username and password inside router program\015\012
\015\0123) then u can be connected to the internet via router\015\012
\015\012good luck
\015\0121) so u need to prgram ur router by configure the required settings \015\012
\015\0122) u need to write down ur username and password inside router program\015\012
\015\0123) then u can be connected to the internet via router\015\012
\015\012good luck
Repair Help & Product Troubleshooting for PC Desktops
Tips for a great answer:- Provide details, support with references or personal experience .
- If you need clarification, ask it in the comment box .
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Will there be a problem adding Siemens speedstream 4100 to DSL?
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Blue screen when I close the top of my laptop or shut it off
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Dell XPS M1330 PC - battery not detected
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Can siemens speedstream 4200 be used with wifi antenna. do not want dsl.
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text: Module Name: src Committed By: tron Date: Sun Sep 7 12:25:55 UTC 2003 Modified Files: src/sys/lkm/vfs/coda5: Makefile Log Message: Adding "${.CURDIR}/../coda" to the path causes build failures if object files exist in that directory. Simply creating a symbolic link to the file "${.CURDIR}/../coda/lkminit_vfs.c" via "LNFILES" fixes that problem. To generate a diff of this commit: cvs rdiff -r1.2 -r1.3 src/sys/lkm/vfs/coda5/Makefile Please note that diffs are not public domain; they are subject to the copyright notices on the relevant files.


text:
My cousin's family in California is socially close to the Firestones. It absolutely was Kristin until the MTF. They didn't feel she fit..."strongly suggested" that Jen, with her personality and life experience and professional background, was a better fit. This comes from my cousin who has coffee once a week with Andrew's MomQuote:
Originally Posted by just logic;3467946;


text:
Electrical problem
2002 Chevy Suburban V8 Four Wheel Drive Automatic 174000 miles
When turning the ign key to on, dash lights up okay. When key is advanced to the start position all power shuts off to all systems. Everything goes dead. Battery is okay, shows 13-14V. After a few minutes voltage magically returns to the systems. This is intermittent. Is there a relay somewhere that controls all power to the systems and fusable busses? Electrical component of ign switch failure? The Chilton schematics show only a fusable link to the buss from the starter solenoid. Can this somehow partially fail? I though fusable links failed completely or not at all. Any advice?
have the same problem?
Tuesday, May 12th, 2009 AT 4:18 PM


text:
SLRM1000 @ RFID Expo 2014 in Delhi21.10.2014
Smartrac, RFTS and freaquent demonstrated together a smart shelf working with ISO18000-3 mode3 technology.
Please watch the video of
Smartrac, Freaquent and RFTS presented a RFID base document tracking demo at the RFID Expo in Delhi
Watch the video.
SLRM600 will be available Q1/2015.26.09.2014
Key features of this new HF short range desktop reader device will be:
ISO18000-3 mode3 and ISO15693 compliant, USB powered, it will be able to read stacked transponders
Interesting Article of Dan Tudor Vuza at AECE01.09.2014
We proudly would like to inform you, that Prof. Dan Tudor Vuza, Institute of Mathematics of the Romanian Academy in Bucharest and a longtime development partner of freaquent, has published a very interesting article in the renowned online platform "AECE, Advances in Electrical and Computer Engineering".
The Peak Control Function and its Applications to Transmission Line Effects in Class D Amplifiers
New freaquent SW Libraries available14.07.2014
For fast & easy development of RFID applications we created a SW library, implementing the freaquent API, to best possible support the implementation of ISO15693 and/or ISO18000-3 mode3 apps. The libraries contain implementation in Native C (can be used on Unix and Windows platforms for development in C and C++)
Wrapper for managed languages (can be used for development in C#, VB, managed C++, ...).
Get our Newsletter
Subscribe to our Newsletter:


text:
But I have some exciting news: I am working with Sharp on a campaign. I have been sitting on this since early December and I am so, so happy to be able to share it with you at last. You can see things starting here. So far we have done a photoshoot and some filming – I actually had to talk into a camera, oh, um um – and I found it absolutely terrifying, but also exhilarating. There's definitely something to be said for staring down your fears, even if it means staring down a video camera! I haven't seen the results yet – more fear, more um um ahh – but I (nervously, I admit) look forward to this all unfolding over the next few months and sharing it with you! I feel sure it's going to be good.
Monday, 11 February 2013
pink lips and good news
10 comments:
- Haus of Artistry said...
Wow! Can't wait to see this. I'm sure your going to do a great job.
I love your blog by the way! I have been a long time reader, and it's my first time commenting. I love coming to your blog, and seeing your outfit posts and a snippet of your life happenings! Always makes my day brighter. :)
- 11 February 2013 at 16:00
- Jacinta said...
How fantastic! Im sure you've done great!
- 11 February 2013 at 17:18
- Natalie_vintage_girl said...
Sounds Exciting! And, may I just say that the lipstick you are wearing is absolutely gorgeous!
- 11 February 2013 at 18:45
- Jessica Cangiano said...
How fabulously exciting for you! This is such an upbeat, delightful not to start the new blogging week off on. Can't wait to hear more about your collaboration with Sharp.
♥ Jessica
- 11 February 2013 at 20:01
- Sleekit said...
How exciting! Good for you lady, can't wait to see you on the big screen where of course you belong xx
Sleekit x
- 11 February 2013 at 20:40
- Vickie said...
sounds super exciting, congrats :)
- 11 February 2013 at 22:43
- Alli said...
How exciting! Bet you will be super ;)
(And can I just say that you have the most amazing skin! It's flawless !)
- 11 February 2013 at 22:48
- Stefanie said...
How exciting, I look forward to seeing more. I love the lip colour, I just bought a whole bunch of bright pink/fuchsia lipsticks to put into rotation. :)
- 12 February 2013 at 05:14
- Becky said...
Ooh such exciting news! New ventures are always scary but I know you'll be great!
Your pink lips are gorgeous, by the way. Such a stunning colour!
- 12 February 2013 at 08:13
- tors (girl meets wolf) said...
Wow, how exciting! The site looks interesting and I'm sure you did stunningly in your movie, can't wait to see it!
- 12 February 2013 at 09:09


text:
Interested in Dubai?
We'll send you updates with the latest deals, reviews and articles for Dubai each week.
Topics include Dining Scene, United Arab Emirates: For Foreign Visitors & more!
The first thing one will require for orientation, whether it be for research or directions to taxi drivers, is a reasonable map. With Dubai being very e-savvy, the government have kindly provided an excellent site, Dubai Geographic Information Systems Centre, with downloadable maps that can then be printed.
Get Google Earth and explore a bit via the web. Dubai is a sprawling city burb and can cost as much as $25US to get from the north to the south.
Dubai has great full-service hotels and an easy way to get around is to ask the concierge or bell captain how to hire a car and driver.
Of course many hotels, airport desks have a map of Dubai which lists many of the attractions and hotels and worth having in your pocket or handbag.
TripAdvisor uses cookies to improve your site experience. Learn more or change your settings. By continuing, you consent to our cookies.


text:
Re: Drawdy Family in Florida
In reply to:
Re: Drawdy Family in Florida
Heather Drawdy 9/29/06
Dear Heather,
DM Humphries is my mother.She usually asks me to answer genforum because I've worked on so many Drawdy lines.My grandmother was a Drawdy.Her grandfather, Corneilus Drawdy was one of Mary Ann's, aka Polly, younger brothers.There was Thomas, James, Daniel, William, John J, Mary Ann, Samuel, Corneilus, Luke, Smith Dade, Hezikiah and George W.James, Daniel and Samuel died in Georgia.John J. chose to live in Homerville, Ga and his grandson, Folks Huxford, began researching the families that lived in the Wiregrass area of Georgia.The Huxford Society was named for him. The rest moved to different places in Florida.Corneilus lived in Columbia County, Florida before his death.Luke lived in Alachau County, Smith Dade lived in Polk County, Hezikiah lived in Lake County, William and Mary Ann lived in the Orange County area, however, I think the county lines and names changes from time to time.George lived in the Okeechobee and St. Lucie area.We are distant cousins.I will have to see what pictures I can find.I found a picture of Nolan on the internet and saved it.I have taken alot of cemetery pictures (sounds morbid doesn't it) but you never know when a developer will find a reason to build over a cemetery.Thank goodness the laws are starting to protect these old graves and graveyards.Thank you for your information.I was wondering what became of Jerri.I wondered where she had passed away.I saw your grandfather's obit a few years ago and began looking for Jerri.You might try to find a copy of Pioneers of Wiregrass.One of the first volumes has pictures of John J. Drawdy and Amy Walker Drawdy.I have seen a picture of Thomas Drawdy but I don't have a copy of that one.I have a picture of Corneilus but I'd love to see the other brothers and Mary Ann.I am in contact with Sherman Drawdy from time to time and he comes from your line.I will contact him and ask him to contact you.
B.H. Miller
P.S. Try your main county library or one of the historical societies for the Pioneers of Wiregrass books.I am pretty sure they have them in Bartow and Orlando.I know Baker County has a set.Good luck and thanks for sharing.I'll be in touch.
More Replies:
Re: Drawdy Family in Florida
Denise Otterson 9/14/10
Re: Drawdy Family in Florida
Shanda Drawdy 11/26/11
- Re: Drawdy Family in Florida
Re: Drawdy Family in Florida
Audrey Davis 9/12/08
Re: Drawdy Family in Florida
Heather Drawdy 10/02/06


text:
First John Elway, now Joe Sakic.
Another Denver sports legend has come back to try to rebuild a local ailing franchise, with Sakic on Friday accepting a position in the Avalanche's front office as an executive adviser and alternate governor. He will start the job after the end of the current regular season.
"I feel that now is the time for this new challenge," Sakic said in a statement. "I feel excited about getting involved more with the organization. The fact that the Avalanche is giving me this opportunity shows how much they trust my background and hockey experience. I look forward to this new expanded role."
Sakic, 41, attended a board of governors meeting in Florida late last year with Avs general manager Greg Sherman, and came away enlivened by the experience.
"He will be involved in all facets of hockey operations," Avalanche vice president Jean Martineau said.
Exactly what Sakic's job will entail remains somewhat vague, but it's safe to say he'll have a big say in major personnel decisions.
Sherman is slated to stay as the GM next season, with Joe Sacco staying as coach. The front office already included Pierre Lacroix as team president and Lacroix's son, Eric, as director of hockey operations.
It is likely Sakic will initially serve as an apprentice to all of the above in order to get better acquainted with all facets of the business before any chances of an expanded role. But he'll be involved, Pierre Lacroix maintained.
"Joe has been the face of our franchise for two decades," Lacroix said in a statement. "He led our organization to success with his contributions both on and off the ice. Right after his retirement we kept him involved, and now his presence and contributions to our team will be a huge asset going forward.
"Joe will not only serve as an adviser but will also be an invaluable resource."
Sakic played 20 seasons, all with the Quebec/Colorado franchise. He was the team's captain for 17 seasons, and his 1,641 points (625 goals) are eighth- highest in NHL history.
He could be a valued resource in the recruitment of potential free agents, as he remains one of the most-liked and most-respected people in the sport.
Sakic has maintained his primary residence in the Denver area since retiring and has three children in local schools.
He has helped coach his sons' hockey teams the past two years and will continue to do so over the spring and summer.


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Tea is an aromatic beverage commonly prepared by pouring boiling hot water
over cured leaves of the Camellia sinensis plant. The term also refers to the
plant itself. After water, tea is the most widely consumed beverage in the
world. It has a cooling, slightly bitter, astringent flavour which many people
Consumption of tea (especially green) is beneficial to health and longevity
given its antioxidant, flavanols, flavonoids, polyphenols, and catechins
content. Tea catechins have known anti-inflammatory and neuroprotective
activities, help to regulate food intake, and have an affinity for
cannabinoid receptors, which may suppress pain, nausea, and provide calming
Consumption of green tea is associated with a lower risk of diseases that
cause functional disability, such as "stroke, cognitive impairment, and
osteoporosis" in the elderly.
Tea contains L-theanine, and its consumption is strongly associated with a
calm but alert and focused, relatively productive (alpha wave dominant),
mental state in humans. This mental state is also common to meditative
The phrase herbal tea usually refers to infusions of fruit or herbs made
without the tea plant, such as rosehip tea or chamomile tea. Alternative
phrases for this are tisane or herbal infusion, both bearing an implied
contrast with "tea" as it is construed here.
Health effects:
Several of the potential health benefits proposed for tea are outlined in
this excerpt from Mondal (2007, pp. 519–520) as following:
Tea leaves contain more than 700 chemicals, among which the compounds
closely related to human health are flavonoids, amino acids, vitamins (C, E
and K), caffeine and polysaccharides. Moreover, tea drinking has recently
proven to be associated with cell-mediated immune function of the human body.
Tea plays an important role in improving beneficial intestinal microflora, as
well as providing immunity against intestinal disorders and in protecting
cell membranes from oxidative damage. Tea also prevents dental caries due to
the presence of fluorine. The role of tea is well established in normalizing
blood pressure, lipid depressing activity, prevention of coronary heart
diseases and diabetes by reducing the blood-glucose activity. Tea also
possesses germicidal and germistatic activities against various gram-positive
and gram negative human pathogenic bacteria. Both green and black tea
infusions contain a number of antioxidants, mainly catechins that have anti-
carcinogenic, anti-mutagenic and anti-tumoric properties.
Catechins in green tea possess anticancer properties against "cancer in
various organs, including the colorectum and liver, and are known to exert
anti-obesity, antidiabetic, and anti-inflammatory effects." "Branched-chain
amino acids in green tea may prevent progressive hepatic failure in patients
with chronic liver diseases, and might be effective for the suppression of
obesity-related liver carcinogenesis."
Anticarcinogenic effects of tea polyphonols has been provided by numerous in
vitro and experimental studies, which describe their action to "bind directly
to carcinogens, induce Phase II enzymes such as UDP-glucuronosyl transferase
and inhibit heterocyclic amine formation." "Molecular mechanisms, including
catechin-mediated induction of apoptosis and cell cycle arrest, inhibition of
transcription factors NF-?B and AP-1 and reduction of protein tyrosine kinase
activity and c-jun mRNA expression have also been suggested as relevant
chemopreventive pathways for tea." Protective effects from tea consumption
are observed less frequently in populations where intake of black tea
Numerous recent epidemiological studies have been conducted to investigate
the effects of green tea consumption on the incidence of human cancers. These
studies suggest significant protective effects of green tea against oral,
pharyngeal, esophageal, prostate, digestive, urinary tract, pancreatic,
bladder, skin, lung, colon, breast, and liver cancers, and lower risk for
cancer metastasis and recurrence.
Possibly most noteworthy are human intervention studies that find consumption
of green tea cuts the risk of getting ovarian and endometrial cancers, and
advanced prostate cancer by 50%.
Cholesterol and blood sugar levels are lowered significantly by drinking
green tea. Drinking green tea is negatively associated with diabetes,
possibly due to moderated oxidative stress on fats, which may reduce insulin
Consumption of green tea is associated with a lower risk of diseases that
cause functional disability, such as "stroke, cognitive impairment, and
osteoporosis" in the elderly. Specific to mental function, researchers in
2010 found that people who consumed tea had significantly less cognitive
decline than non-tea drinkers. The study used data on more than 4,800 men and
women aged 65 and older to examine change in cognitive function over time.
Study participants were followed for up to 14 years for naturally-occurring
cognitive decline. (AAICAD 2010; Lenore Arab, PhD; UCLA)
L-theanine in tea may reduce stress by inducing a calm but alert, focused,
and relatively productive (alpha wave dominant) mental state in humans. This
mental state is also common to meditative practice.
Cultivation and harvesting:
A tea plantation in the Cameron Highlands in Malaysia
Camellia sinensis is an evergreen plant that grows mainly in tropical and
sub-tropical climates. Some varieties can also tolerate marine climates and
are cultivated as far north as Pembrokeshire in the British mainland and
Washington in the United States.
Tea plants are propagated from seed or by cutting; it takes approximately 4
to 12 years for a tea plant to bear seed, and about 3 years before a new
plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea
plants require at least 127 cm. (50 inches) of rainfall a year and prefer
acidic soils. Many high-quality tea plants are cultivated at elevations of up
to 1,500 metres (4,900 ft): at these heights, the plants grow more slowly and
acquire a better flavour.
Only the top 1-2 inches of the mature plant are picked. These buds and leaves
are called flushes. A plant will grow a new flush every seven to fifteen days
during the growing season, and leaves that are slow in development always
produce better flavored teas.
A tea plant will grow into a tree of up to 16 metres (52 ft) if left
undisturbed, but cultivated plants are pruned to waist height for ease of
Two principal varieties are used: the China plant (C. sinensis sinensis),
used for most Chinese, Formosan and Japanese teas (but not Pu-erh); and the
clonal Assam tea plant (C. sinensis assamica), used in most Indian and other
teas (but not Darjeeling). Within these botanical varieties, there are many
strains and modern Indian clonal varieties. Leaf size is the chief criterion
for the classification of tea plants, with three primary classifications
being: Assam type, characterized by the largest leaves; China type,
characterized by the smallest leaves; and Cambod, characterized by leaves of
intermediate size.
Processing and classification:
Teas can generally be divided into categories based on how they are
processed. There are at least six different types of tea: white, yellow,
green, oolong, black, and post-fermented teas of which the most commonly
found on the market are white, green, oolong, and black. Some varieties, such
as traditional oolong tea and Pu-erh tea, a post-fermented tea, can be used
After picking, the leaves of Camellia sinensis soon begin to wilt and
oxidize, unless they are immediately dried. The leaves turn progressively
darker as their chlorophyll breaks down and tannins are released. This
enzymatic oxidation process, known as fermentation in the tea industry, is
caused by the plant's intracellular enzymes and causes the tea to darken. In
tea processing, the darkening is stopped at a predetermined stage by heating,
which deactivates the enzymes responsible. In the production of black teas,
the halting of oxidization by heating is carried out simultaneously with
Without careful moisture and temperature control during manufacture and
packaging, the tea may become unfit for consumption, due to the growth of
undesired molds and bacteria. At minimum it may alter the taste and make it
Tea is traditionally classified based on the techniques with which it is
produced and processed.
White tea
: Wilted and unoxidized
Yellow tea
: Unwilted and unoxidized, but allowed to yellow
Green tea
: Unwilted and unoxidized
: Wilted, bruised, and partially oxidized
Black tea
: Wilted, sometimes crushed, and fully oxidized
Post-fermented tea
: Green tea that has been allowed to ferment/compost
Blending and additives:
Although single estate teas are available, almost all teas in bags and most
other teas sold in the West are blends. Blending may occur in the tea-
planting area (as in the case of Assam), or teas from many areas may be
blended. The aim of blending is to obtain better taste, higher price, or
both, as a more expensive, better-tasting tea may cover the inferior taste of
cheaper varieties.
Some teas are not pure varieties, but have been enhanced through additives or
special processing. Tea is highly receptive to inclusion of various aromas;
this may cause problems in processing, transportation, and storage, but also
allows for the design of an almost endless range of scented and flavored
variants, such as bergamot (Earl Grey), vanilla, caramel, and many others.
Tea contains catechins, a type of antioxidant. In a freshly picked tea leaf,
catechins can compose up to 30% of the dry weight. Catechins are highest in
concentration in white and green teas, while black tea has substantially
fewer due to its oxidative preparation. Research by the U.S. Department of
Agriculture has suggested that levels of antioxidants in green and black tea
do not differ greatly, as green tea has an oxygen radical absorbance capacity
(ORAC) of 1253 and black tea an ORAC of 1128 (measured in µmolTE/100g).
Antioxidant content, measured by the lag time for oxidation of cholesterol,
is improved by the cold water steeping of varieties of tea.
Tea also contains L-theanine, and the stimulant caffeine at about 3% of its
dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml) cup
depending on type, brand and brewing method.
Although tea contains various types of polyphenols and tannin, tea does not
contain tannic acid. Tannic acid is not an appropriate standard for any type
of tannin analysis because of its poorly defined composition.
Origin and history:
Tea plants are native to East and South Asia and probably originated around
the point of confluence of the lands of northeast India, north Burma and
southwest China.
Although there are tales of tea's first use as a beverage, no one is sure of
its exact origins. The first recorded drinking of tea is in China, with the
earliest records of tea consumption dating back to the 10th century BC. It
was already a common drink during the Qin Dynasty (3rd century BC) and became
widely popular during the Tang Dynasty, when it was spread to Korea and
Japan. Trade of tea by the Chinese to Western nations in the 19th century
spread tea and the tea plant to numerous locations around the world.
Tea was imported to Europe during the Portuguese expansion of the 16th
century, at which time it was termed chá. In 1750, tea experts traveled from
China to the Azores Islands, and planted tea, along with jasmines and
mallows, to give the tea aroma and distinction. Both green tea and black tea
continue to grow in the islands, which are the main suppliers to continental
Portugal. Catherine of Braganza, wife of Charles II, took the tea habit to
Great Britain around 1660, but it was not until the 19th century that tea
became as widely consumed in Britain as it is today. In Ireland, tea had
become an everyday beverage for all levels of society by the late 19th
century, but it was first consumed as a luxury item on special occasion such
as religious festivals, wakes, and domestic work gatherings such as
The Word Tea:
The Chinese character for tea is ?. It is pronounced differently in the
various Chinese languages. Most pronounce it along the lines of cha (Mandarin
has chá), but the Min varieties along the central coast of China and in
Southeast Asia pronounce it like te. These two pronunciations of the Chinese
word for tea have made their separate ways into other languages around the
Te: From tê in Amoy dialect, spoken in Fujian Province and Taiwan. It
reached the West from the port of Xiamen (Amoy), once a major point of
contact with Western European traders such as the Dutch, who spread it to
Western Europe.
Cha: From the Cantonese chàh, spoken in Guangzhou (Canton) and the ports
of Hong Kong and Macau, also major points of contact, especially with the
Portuguese, who spread it to India in the 16th century. The Korean and
Japanese words cha come from the Mandarin chá.
The widespread form chai comes from Persian ??? chay. This derives from
Mandarin chá, which passed overland to Central Asia and Persia, where it
picked up the Persian grammatical suffix -yi before passing on to Russian,
Arabic, Urdu, Turkish, etc.
English has all three forms: cha or char, attested
from the 16th century; tea,
from the 17th; and chai, from the 20th.
Languages in more intense contact with Chinese, Sinospheric languages like
Vietnamese, Zhuang, Tibetan, Korean, and Japanese, may have borrowed their
words for tea at an earlier time and from a different variety of Chinese,
so-called Sino-Xenic pronunciations. Korean and Japanese, for example, retain
early pronunciations of ta and da. Ta comes from the Tang Dynasty court at
Chang'an: that is, from Middle Chinese. Japanese da comes from the earlier
Southern Dynasties court at Nanjing, a place where the consonant was still
voiced, as it is today in neighboring Shanghainese zo. Vietnamese and Zhuang
have southern cha-type pronunciations.
Etymological observations:
The different words for tea fall into two main groups: "te-derived" (Min) and
"cha-derived" (Cantonese and Mandarin).The words that various languages use
for "tea" reveal where those nations first acquired their tea and tea
Portuguese traders were the first Europeans to import the herb in large
amounts. The Portuguese borrowed their word for tea (cha) from Cantonese in
the 1550s via their trading posts in the south of China, especially Macau.
In Central Asia, Mandarin cha developed into Persian chay, and this form
spread with Persian trade and cultural influence.
Russia (chai) encountered tea in Central Asia.
The Dutch word for "tea" (thee) comes from the Min dialect. The Dutch may
have borrowed their word for tea through trade directly from Fujian, or from
Fujianese or Malay traders in Java. From 1610 on the Dutch played a dominant
role in the early European tea trade, via the Dutch East India Company,
influencing other languages to use the Dutch word for tea. Other European
languages whose words for tea derive from the Min dialect (via Dutch) include
English, French (thé), Spanish (te), and German (tee).
The Dutch first introduced tea to England in 1644.[44] By the nineteenth
century most British tea was purchased directly from merchants in Canton,
whose population uses cha, though English never replaced its Dutch-derived
Min word for tea.
At times, a te form will follow a cha form, or vice versa, giving rise to
both in one language, at times one an imported variant of the other.
In North America, the word chai is used to refer almost exclusively to
the Indian masala chai (spiced tea) beverage, in contrast to tea itself.
The inverse pattern is seen in Moroccan colloquial Arabic (Darija),
"ash-shay" means "generic, or black Middle Eastern tea" whereas "at-tay"
refers particularly to Zhejiang or Fujian green tea with fresh mint leaves.
The Moroccans are said to have acquired this taste for green tea— unique in
the Arab world— for East Chinese green tea after the ruler Mulay Hassan
exchanged some European hostages captured by the Barbary Pirates for a whole
ship of Chinese tea. See Moroccan tea culture.
The colloquial Greek word for tea is tsáï, from Slavic chai. Its formal
equivalent, used in earlier centuries, is téïon, from tê.
The Polish word for a tea-kettle is czajnik, which could be derived
directly from chai or from the cognate Russian word. However, tea in Polish
is herbata, which, as well as Lithuanian arbata, was derived from the Latin
herba thea, meaning "tea herb."
The normal word for tea in Finnish is tee, which is a Swedish loan.
However, it is often colloquially referred, especially in Eastern Finland and
in Helsinki, as tsai, tsaiju, saiju or saikka, which is cognate to Russian
word chai. The latter word refers always to black tea, while green tea is
always tee.
In Ireland, or at least in Dublin, the term cha is sometimes used for
"tea," as is pre-vowel-shift pronunciation "tay" (from which the Irish Gaelic
word "tae" is derived[citation needed]). Char was a common slang term for tea
throughout British Empire and Commonwealth military forces in the 19th and
20th centuries, crossing over into civilian usage.
The British English slang word "char" for "tea" arose from its Cantonese
Chinese pronunciation "cha" with its spelling affected by the fact that ar is
a more common way of representing the phoneme /??/ in British English.`
Tea culture:
Tea may be consumed early in the day to heighten alertness; it contains
theophylline and bound caffeine (sometimes called theine). Decaffeinated
brands are also sold.
While tea is the second most consumed beverage on Earth after water, in many
cultures it is also consumed at elevated social events, such as afternoon tea
and the tea party. Tea ceremonies have arisen in different cultures, such as
the Chinese and Japanese tea ceremonies, each of which employs traditional
techniques and ritualized protocol of brewing and serving tea for enjoyment
in a refined setting. One form of Chinese tea ceremony is the Gongfu tea
ceremony, which typically uses small Yixing clay teapots and oolong tea.
Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is
a focal point for social gatherings.
In Pakistan, both black and green teas are popular and are known locally as
sabz chai and kahwah, respectively. The popular green tea called kahwah is
often served after every meal in the Pashtun belt of Balochistan and in
Khyber Pakhtunkhwa, which is where the Khyber Pass of the Silk Road is found.
In the Kashmir region of Pakistan, Kashmiri chai or noon chai, a pink, milky
tea with pistachios and cardamom, is consumed primarily at special occasions,
weddings, and during the winter months when it is sold in many kiosks. In the
northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered
Tibetan-style tea is consumed. In Iranian culture, tea is so widely consumed
that it is generally the first thing offered to a household guest.
In the United States and Canada, 80% of tea is consumed cold, as iced tea.
Sweet tea is a cultural symbol of the southern US, and is common in that
portion of the country.
Switzerland has its own unique blend of iced tea, made with the basic
ingredients like black tea, sugar, lemon juice and mint, but a variety of Alp
herbs are also added to the concoction. Apart from classic flavors like lemon
and peach, exotic flavors like jasmine and lemongrass are also very popular.
In India, tea is one of the most popular hot beverages. It is consumed daily
in almost all homes, offered to guests, consumed in high amounts in domestic
and official surroundings and is made with the addition of a lot of milk with
or without spices. It is also served with biscuits which are dipped in the
tea and eaten before consuming the tea. More often than not, it is drunk in
"doses" of small cups rather than one large cup. On April 21, 2012 the Deputy
Chairman of Planning Commission (India), Montek Singh Ahluwalia, said that
tea would be declared as national drink by April 2013. The move is
expected to
boost the tea industry in the country. Speaking on the occasion,
Assam Chief Minister Tarun Gogoi said a special package for the tea industry
would be announced in the future to ensure its development.
In the United Kingdom, especially England, it is consumed daily and often by
a majority of people across the country, and indeed is perceived as one of
Britain's cultural beverages. In British homes, it is customary good manners
for a host to offer tea to guests soon after their arrival. The British
prefer black tea, served in mugs with milk and perhaps sugar. Tea bags are
almost always used; PG Tips is the most popular brand. Tea
is generally
consumed at home; outside the home in cafés, coffee is the drink
of choice for many people. Afternoon tea with cakes on fine porcelain is a
cultural stereotype, sometimes available in quaint tea-houses. In south-west
England many cafes serve a 'cream tea', consisting of scones, clotted cream,
and jam alongside a pot of tea. In the north of England, and Scotland, 'tea'
also refers to the evening meal.
In Burma aka Myanmar, tea is consumed not only as hot drinks, but also as
sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan
respectively. Pickled tea leaves, known locally as laphet, are also a
national delicacy. Pickled tea is usually eaten with roasted sesame seeds,
crispy fried beans, roasted peanuts and fried garlic chips.
The traditional method of making a cup of tea is to place loose tea leaves,
either directly or in a tea infuser, into a tea pot or teacup and pour
freshly boiled water over the leaves. After a few minutes the leaves are
usually removed again, either by removing the infuser, or by straining the
tea while serving.
Most green teas should be allowed to steep for about two or three minutes,
although some types of tea require as much as ten minutes, and others as
little as thirty seconds. The strength of the tea should be varied by
changing the amount of tea leaves used, not by changing the steeping time.
The amount of tea to be used per amount of water differs from tea to tea but
one basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for
each teacup of water (200–240 ml) (7–8 oz) prepared as above. Stronger teas,
such as Assam, to be drunk with milk are often prepared with more leaves, and
more delicate high grown teas such as a Darjeeling are prepared with somewhat
fewer (as the stronger mid-flavors can overwhelm the champagne notes).
The best temperature for brewing tea depends on its type. Teas that have
little or no oxidation period, such as a green or white tea, are best brewed
at lower temperatures, between 65 and 85 °C (149 and 185 °F), while teas with
longer oxidation periods should be brewed at higher temperatures around 100
°C (212 °F). The higher temperatures are required to extract the large,
complex, flavorful phenolic molecules found in fermented tea. In addition,
boiling reduces the dissolved oxygen content of water. Dissolved oxygen would
otherwise react with phenolic molecules (anti-oxidants) to turn them brown
and reduce their potency as anti-oxidants. To preserve the anti-oxidant
potency, especially for green and white teas brewed at a lower temperature,
water should be boiled vigorously to boil off any dissolved oxygen and then
allowed to cool to the appropriate temperature before adding to the tea. An
additional health benefit of boiling water before brewing tea is the
sterilization of the water and reduction of any dissolved Volatile Organic
Compounds (VoC's), chemicals which are often harmful.
Some tea sorts are often brewed several times using the same tea leaves.
Historically, in China, tea is divided into a number of infusions. The first
infusion is immediately poured out to wash the tea, and then the second and
further infusions are drunk. The third through fifth are nearly always
considered the best infusions of tea, although different teas open up
differently and may require more infusions of hot water to produce the best
One way to taste a tea, throughout its entire process, is to add hot water to
a cup containing the leaves and after about 30 seconds to taste the tea. As
the tea leaves unfold (known as "The Agony of the Leaves") they give up
various parts of themselves to the water and thus the taste evolves.
Continuing this from the very first flavours to the time beyond which the tea
is quite stewed will allow an appreciation of the tea throughout its entire
Antioxidant content, measured by the lag time for oxidation of cholesterol,
is improved by the cold water steeping of varieties of tea.
Black tea:
In the West, water for black tea is usually added near the boiling point of
water, at around 99 °C (210 °F). Many of the active substances in black tea
do not develop at temperatures lower than 90 °C (194 °F).[citation needed]
Lower temperatures are used for some more delicate teas. The temperature will
have as large an effect on the final flavor as the type of tea used. The most
common fault when making black tea is to use water at too low a temperature.
Since boiling point drops with increasing altitude, it is difficult to brew
black tea properly in mountainous areas. It is also recommended that the
teapot be warmed before preparing tea, easily done by adding a small amount
of boiling water to the pot, swirling briefly, before discarding. In the
West, black teas are usually brewed for about 4 minutes and are usually not
allowed to steep for less than 30 seconds or more than about five minutes (a
process known as brewing or mashing in Britain). In many regions of the
world, however, boiling water is used and the tea is often stewed. For
example, in India black tea is often boiled for fifteen minutes or longer as
a strong brew is preferred for making Masala chai. When the tea has brewed
long enough to suit the tastes of the drinker, it should be strained while
serving. The popular varieties of black (red) tea include Assam tea, Nepal
tea, Darjeeling tea, Nilgiri tea, Turkish tea and Ceylon tea.
Green tea:
Water for green tea, according to regions of the world that prefer mild tea,
should be around 80 to 85 °C (176 to 185 °F); the higher the quality of the
leaves, the lower the temperature. Hotter water will produce a bitter taste.
However, this is the method used in many regions of the world, such as North
Africa or Central Asia where bitter tea is appreciated. For example, in
Morocco green tea is steeped in boiling water for fifteen minutes. In the
West and Far East a milder tea is appreciated. The container in which the tea
is steeped, the mug, or teapot is often warmed beforehand so that the tea
does not immediately cool down. High-quality green and white teas can have
new water added as many as five or more times, depending on variety, at
increasingly high temperatures.
Oolong tea:
Oolong teas should be brewed around 90 to 100 °C (194 to 212 °F), and again
the brewing vessel should be warmed before pouring in the water. Yixing
purple clay teapots are the traditional brewing-vessel for oolong tea. For
best results use spring water, as the minerals in spring water tend to bring
out more flavor in the tea. High quality oolong can be brewed multiple times
from the same leaves, and unlike green tea it improves with reuse. It is
common to brew the same leaves three to five times, the third steeping
usually being the best.
Premium or delicate tea:
Some teas, especially green teas and delicate oolong teas, are steeped for
shorter periods, sometimes less than 30 seconds. Using a tea strainer
separates the leaves from the water at the end of the brewing time if a tea
bag is not being used. However, the black Darjeeling tea, a premium Indian
tea, needs a longer than average steeping time. Elevation and time of harvest
offer varying taste profiles; proper storage and water quality also have a
large impact on taste.
Pu-erh tea:
Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse
pu-erh for several seconds with boiling water to remove tea dust which
accumulates from the aging process, then infuse it at the boiling point
(100°C or 212°F), and allow it to steep from 30 seconds to five minutes.
In order to preserve the pre-tannin tea without requiring it all to be poured
into cups, a second teapot may be used. The steeping pot is best unglazed
earthenware; Yixing pots are the best known of these, famed for the high
quality clay from which they are made. The serving pot is generally
porcelain, which retains the heat better. Larger teapots are a post-19th
century invention, as tea before this time was very rare and very expensive.
Experienced tea-drinkers often insist that the tea should not be stirred
around while it is steeping (sometimes called winding or mashing in the UK).
This, they say, will do little to strengthen the tea, but is likely to bring
the tannins out in the same way that brewing too long will do. For the same
reason one should not squeeze the last drops out of a teabag; if stronger tea
is desired, more tea leaves should be used.
Tea is sometimes taken with milk
The addition of milk to tea in Europe was first mentioned in 1680 by the
epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in
cultures where dairy products are consumed. These include Indian masala chai,
and British tea blends. These teas tend to be very hearty varieties of black
tea which can be tasted through the milk, such as Assams, or the East
Friesian blend. Milk is thought to neutralize remaining tannins and reduce
acidity. The Han Chinese do not usually drink milk with tea (or
indeed use milk
at all) but the Manchus do, and the elite of the Qing Dynasty
of the Chinese Empire continued to do so. Hong Kong-style milk tea is based
on British colonial habits. Tibetans and other Himalayan peoples
traditionally drink tea with milk or yak butter and salt. In Eastern European
countries (Russia, Poland and Hungary) and in Italy, tea is commonly served
with lemon juice. In Poland, tea with milk is called a bawarka ("Bavarian
style"), and is often drunk by pregnant and nursing women.
The order of steps in preparing a cup of tea is a much-debated topic, and can
vary widely between cultures or even individuals. Some say that it is
preferable to add the milk before the tea, as the high temperature of freshly
brewed tea can denature the proteins found in fresh milk, similar to the
change in taste of UHT milk, resulting in an inferior tasting beverage.
Others insist that it is better to add the milk after brewing the tea, as
most teas need to be brewed as close to boiling as possible. The addition of
milk chills the beverage during the crucial brewing phase, if brewing in a
cup rather than using a pot, meaning that the delicate flavor of a good tea
cannot be fully appreciated. By adding the milk afterwards, it is easier to
dissolve sugar in the tea and also to ensure that the desired amount of milk
is added, as the color of the tea can be observed.[citation needed] It is
thought that historically, the order of steps was taken as an indication of
class: only those wealthy enough to afford good quality porcelain would be
confident of its being able to cope with being exposed to boiling water
unadulterated with milk.
A 2007 study published in the European Heart Journal found that certain
beneficial effects of tea may be lost through the addition of milk.
Many flavourings are added to varieties of tea during processing. Among the
best known are Chinese Jasmine tea, with jasmine oil or flowers, the spices
in Indian Masala chai, and Earl Grey tea, which contains oil of bergamot. A
great range of modern flavours have been added to these traditional ones. In
eastern India people also drink lemon tea or lemon masala tea. Lemon tea
simply contains hot tea with lemon juice and sugar. Masala lemon tea contains
hot tea with roasted cumin seed powder, lemon juice, black salt and sugar
which gives it a tangy, spicy taste.
Other popular additives to tea by the tea-brewer or drinker include sugar,
liquid honey or a solid Honey Drop, agave nectar, fruit jams, and mint. In
China sweetening tea was traditionally regarded as a feminine practice. In
colder regions such as Mongolia, Tibet and Nepal, butter is added to provide
necessary calories. Tibetan butter tea contains rock salt and dre (yak)
butter, which is then churned vigorously in a cylindrical vessel closely
resembling a butter churn. The same may be said for salt tea, which is
consumed in some cultures in the Hindu Kush region of northern Pakistan.
Alcohol, such as whisky or brandy, may also be added to tea.
The flavor of the tea can also be altered by pouring it from different
heights, resulting in varying degrees of oxidization. The art of high-
altitude pouring is used principally by people in Northern Africa (e.g.
Morocco, Algeria, Mauritania and Libya), but also in West Africa (e.g.
Guinea, Mali, Senegal) and can positively alter the flavor of the tea, but it
is more likely a technique to cool the beverage destined to be consumed
immediately. In certain cultures the tea is given different names depending
on the height it is poured from. In Mali, gunpowder tea is served in series
of three, starting with the highest oxidization or strongest, unsweetened tea
(cooked from fresh leaves), locally referred to as "bitter as death,"
followed by a second serving, where the same tea leaves are boiled again with
some sugar added ("pleasant as life"), and a third one, where the same tea
leaves are boiled for the third time with yet more sugar added ("sweet as
love"). Green tea is the central ingredient of a distinctly Malian custom,
the "Grin," an informal social gathering that cuts across social and economic
lines, starting in front of family compound gates in the afternoons and
extending late into the night, and is widely popular in Bamako and other
large urban areas.
In Southeast Asia, particularly in Malaysia, the practice of pouring tea from
a height has been refined further using black tea to which condensed milk is
added, poured from a height from one cup to another several times in
alternating fashion and in quick succession, to create a tea with entrapped
air bubbles creating a frothy "head" in the cup. This beverage, teh tarik,
literally, "pulled tea," has a creamier taste than flat milk tea and is
extremely popular in the region. Tea pouring in Malaysia has been further
developed into an art form in which a dance is done by people pouring tea
from one container to another, which in any case takes skill and precision.
The participants, each holding two containers, one full of tea, pour it from
one to another. They stand in lines and squares and pour the tea into each
others' pots. The dance must be choreographed to allow anyone who has both
pots full to empty them and refill those of whoever has no tea at any one
Tea is the most popular manufactured drink in the world in terms of
consumption. Its consumption equals all other manufactured drinks in the
world – including coffee, chocolate, soft drinks, and alcohol – put together.
Most tea consumed outside East Asia is produced on large plantations in the
hilly regions of India and Sri Lanka, and is destined to be sold to large
businesses. Opposite this large-scale industrial production there are many
small "gardens," sometimes minuscule plantations, that produce highly
sought-after teas prized by gourmets. These teas are both rare and expensive,
and can be compared to some of the most expensive wines in this respect.
India is the world's largest tea-drinking nation although the per capita
consumption of tea remains a modest 750 grams per person every year. Turkey,
with 2.5 kg of tea consumed per person per year, is the world's greatest per
capita consumer.
In 2003, world tea production was 3.21 million tonnes annually. In 2010,
world tea production reached over 4.52 million tonnes. The largest producers
of tea are the People's Republic of China, India, Kenya, Sri Lanka, and
Tea Bags
In 1907, American tea merchant Thomas Sullivan began distributing samples of
his tea in small bags of Chinese silk with a drawstring. Consumers noticed
that they could simply leave the tea in the bag and re-use it with fresh tea.
However, the potential of this distribution/packaging method would not be
fully realized until later on. During World War II, tea was rationed in the
United Kingdom. In 1953 (after rationing in the UK ended), Tetley launched
the tea bag to the UK and it was an immediate success.
Tea leaves are packed into a small envelope (usually composed of paper) known
as a tea bag. The use of tea bags is easy and convenient, making tea bags
popular for many people today. However, the use of tea bags has negative
aspects as well. The tea used in tea bags is commonly fannings or "dust", the
waste product produced from the sorting of higher quality loose leaf tea.
However, this is not true for all brands of tea; many high quality specialty
teas are available in bag form. It is commonly held among
tea aficionados that this
method provides an inferior taste and experience.
The paper used for the bag can also be tasted by many, which can detract from
the tea's flavor. Because fannings and dust are a lower quality of the tea to
begin with, the tea found in tea bags is less finicky when it comes to
brewing time and temperature.
Additional reasons why bag tea is considered less well-flavored include:
Dried tea loses its flavor quickly on exposure to air. Most bag teas
(although not all) contain leaves broken into small pieces; the great surface
area to volume ratio of the leaves in tea bags exposes them to more air, and
therefore causes them to go stale faster. Loose tea leaves are likely to be
in larger pieces, or to be entirely intact.
Breaking up the leaves for bags extracts flavored oils.
The small size of the bag does not allow leaves to diffuse and steep
Some tea bags are made using a wet paper strength-reinforcing coating
using epichlorohydrin, a known carcinogen.
The "pyramid tea bag" (or sachet) introduced by Lipton and PG
Tips/Scottish Blend in 1996, attempts to address one of the connoisseurs'
arguments against paper tea bags by way of its three-dimensional tetrahedron
shape, which allows more room for tea leaves to expand while steeping
However, some types of pyramid tea bags have been
criticized as being
environmentally unfriendly, since their synthetic
material is not as biodegradable as loose tea leaves and paper tea bags.
Loose tea:
The tea leaves are packaged loosely in a canister or other container. Rolled
gunpowder tea leaves, which resist crumbling, are commonly vacuum packed for
freshness in aluminized packaging for storage and retail. The portions must
be individually measured by the consumer for use in a cup, mug, or teapot.
This allows greater flexibility, letting the consumer brew weaker or stronger
tea as desired, but convenience is sacrificed. Strainers, "tea presses,"
filtered teapots, and infusion bags are available commercially to avoid
having to drink the floating loose leaves and to prevent over-brewing. A more
traditional, yet perhaps more efficient way around this problem is to use a
three-piece lidded teacup, called a gaiwan. The lid of the gaiwan can be
tilted to decant the leaves while pouring the tea into a different cup for
Compressed tea:
Some teas (particularly Pu-erh tea) are still compressed for transport,
storage, and aging convenience. The tea brick remains in use in the Himalayan
countries or Mongolian steppes. The tea is prepared and steeped by first
loosening leaves off the compressed cake using a small knife. Compressed teas
can usually be stored for longer periods of time without spoilage when
compared with loose leaf tea.
Instant tea:
In recent times, "instant teas" are becoming popular, similar to freeze dried
instant coffee. Similar products also exist for instant iced tea, due to the
convenience of not requiring boiling water. Instant tea was developed in the
1930s, but not commercialized until later. Nestea introduced the first
instant tea in 1946, while Redi-Tea introduced the first instant iced tea in
These products often come with added flavors, such as Chai, vanilla, honey or
fruit, and may also contain powdered milk. Tea connoisseurs tend to criticize
these products for sacrificing the delicacies of tea flavour in exchange for
Bottled and canned tea:
Switzerland is considered as the motherland of bottled iced tea. Maks
Sprengler, a Swiss businessman, tried the famous American iced tea and was
the first to suggest a produce ready-made iced tea in bottles. In 1983,
Bischofszell Food Ltd. became the first producer in the world of bottled ice
tea on an industrial scale.
Canned tea is a form of tea that has already been prepared, and is sold ready
to drink. Canned tea was first launched in 1981 in Japan. As such, it is a
fairly recent innovation.
Tea has a shelf life that varies with storage conditions and type of tea.
Black tea has a longer shelf life than green tea. An exception, Pu-erh tea
improves with age. Tea stays freshest when stored in a dry, cool, dark place
in an air-tight container. Black tea stored in a bag inside a sealed opaque
canister may keep for two years. Green tea loses its freshness more quickly,
usually in less than a year. Gunpowder tea, its leaves being tightly rolled,
keeps longer than the more open-leafed Chun Mee tea. Storage life for all
teas can be extended by using desiccant packets or oxygen absorbing packets,
and by vacuum sealing.
When storing green tea, discreet use of refrigeration or freezing is
recommended. In particular, drinkers need to take precautions against
temperature variation.
Improperly stored tea may lose flavor, acquire disagreeable flavors or odors
from other foods, or become moldy.
Content copyright


text:
Naturally, the common people don't want war; neither in Russian nor in England nor in America, nor for that matter in Germany. That is understood. But, after all, it is the leaders of the country that determine the policy and it is always a simple matter to drag the people along, whether it is a democracy or a fascist dictatorship or a Parliament or a Communist dictatorship . . . . The people can always be brought to the bidding of the leaders. That is easy. All you have to do is tell them they are being attacked and denounce the pacifists for lack of patriotism and exposing the country to danger. It works the same way in any country. (Crossan, God and Empire, pp. 35-36).
The Thoughts and Opinions of a Disciples of Christ pastor and church historian.
Friday, August 31, 2007
The Way to War
As I continued my reading in Dom Crossan's God and Empire, a book that suggests that empire, civilization, and violence have historically run together, I came across this haunting recounting of a conversation with Herman Goering, Hitler's partner, during his time in a Nuremberg Jail. US intelligence psychologist Captain Gustave Gilbert records these words of the former German leader:
These words are truly haunting, because they are so true. And propagandists have always known how to stir the people up and lead them into war -- then as now. To oppose the war in Iraq is to not support the troops, which means you're unpatriotic and you don't love America, and of course you must be naive as well. For surely we must fight for what's right. Or at least that's what we're told, and if we're made to be afraid we buy into the rhetoric of war.
Posted by Robert Cornwall at 1:19 PM
2 comments:
- Michael Westmoreland-White said...
And, currently, they are working toward war with Iran as they did with Iraq.
- calvin said...
This is one of Crossan's finest, if not the finest of his books. I just finished it, and enjoyed every bit of it.
Subscribe to: Post Comments (Atom)


text:
Hotel restaurants are like transvestites. They have, as they say in the transgender community, to pass; to look convincingly like the thing they are trying to be, which in this case is a stand-alone, unique enterprise rather than the lock-on to some bigger bedroom-and-minibar business - a glorified cafe which, come seven the next morning, will be setting up the breakfast buffet, where fried eggs with solid yolks and rubbery whites will fester under harsh lights. There are a bunch of hotel restaurants in London right now which pass, most of them born out of the Ramsay empire. The Italian restaurant Number Twelve, at the Ambassadors Hotel just south of London's Euston station, does not pass. It's a trannie with a heavy five o'clock shadow and big meaty hands.
It's not merely the austere, harshly lit space. Its origins as the big room to the right of reception, where men in the duct-tape business could meet for their annual conference, are barely disguised. It's all hard lines and hard-wearing utilitarian carpet. It's things like, ooh, the fire alarm going off in the middle of dinner. At which point safety screens between the pillars that line one side of the room began to descend, hiving off the line of tables for two. At that moment our waiter was discussing wine with us, and I won't ever forget the rictus grin that set across his face as he desperately tried to pretend this wasn't happening.
What you now need to hear is that the cooking at Number Twelve saves it from both the blight of its appearance and the occasional Towering Inferno re-enactment episode - but the truth is, it doesn't. The chef here, Santino Busciglio, writes a good menu. I like the way it references solid British produce - Devon crab, Gressingham duck, Scottish beef - in the service of solid Italian cooking, with the occasional twist or twirl. There were some things which would make you come out humming the Italian national anthem, albeit in a curious key. We liked very much the breads and a pre-starter of a smooth bean soup bobbing with sweet little clams. My starter of a thick, cauliflower soup, almost a purée, with a line of tiny ravioli filled with gorgonzola brought sudden kicks of flavour amid all the soothing, earthy, tongue-coating loveliness (the latter word being a technical restaurant-reviewing term).
Nothing else was actively bad. It was all completely edible, but in the way that forces me to sit back and stare at the ceiling to recall even its low points. It was like that carpet: it did the job, without adding to the gaiety of life. A starter of that Devon crab brought a generous heap, served pleasingly close to room temperature, but the advertised curls of white radish came completely undressed or seasoned. The dish needed a burst of acidity somewhere to make it spark and flash.
A piece of halibut with crab potatoes and samphire was similar. The cooking of the fish was faultless, but there was nothing about this collection of ingredients which made them come together into a dish. Most disappointing of all was the osso buco. Whole books have been written about this one fabulous dish: the interplay of the long braised veal with the saffron risotto beneath; the role of the nugget of glistening marrow that slips from the veal bone; the need for a sauce of depth and unctuousness that speaks of the hours of cooking required to get the meat to the right point. Propellerheads like me can write prose poems to a good osso buco; this one was barely deserving of a cringe-making homily in a Hallmark greetings card.
The meat did not fall away. It lacked richness. The risotto was underpowered. I should feel guilty after having eaten a proper osso buco - this one made me feel hard done by. I felt the same way about my banana sundae with malt ice cream and Szechuan pepper caramel. Sounds good, doesn't it? Sounds like the creation of a kitchen with an illegally sweet tooth. In reality it ate like bananas and cream with a bit of crisp sugary stuff. And then, of course, a bill for north of £100. Yes, there is a nice wine list and the service is slick. But even allowing for the entertaining fire drill, it feels, sadly, like far too much for not enough.


text:
I have been trying to get as much critique as possible for my resume, since I have to attend a big career fair tomorrow. I am interest in getting hired in a finance position: as a consultant or an analyst. Please provide feedback, any and all is welcome, thank you in advance.
To secure a job analyzing broad capital market activites.
School Name
Bachelor of Arts, Multidiscipline Study Field, December 2007
Concentration: Impact of Globalization Emphasizing Economic Stability
Major GPA 3.38/4.0 Overall GPA 3.23/4.0
Private Bank, Location, State, June, 2006 - Present
Preferred Banking Intern
• Retain key clients through benefits of online banking, business banking online and bill pay
• Provide training assistance to new interns
• Establish online client profiles and demonstrate the functionality of the online services.
• Increased Bill Pay and Online Banking Clients database by 500 clients
• Candidate for company's award program
University Calling Center, Location, State January, 2006 - May, 2006
• Conducted calls to University affiliates to raise funds for campus wide initiatives.
School of Journalism, Location, State January, 2006- May, 2006
• Transcribed Hindi to English for student documentaries
Research Program, Location, State August, 2005 - May, 2006
Thinker Tools Project Research Assistant
• Analyzed videotapes of students playing cognitive, social and meta-cognitive roles in the classroom.
• Investigation and understanding the use of role-playing as an instructional method for developing student capabilities.
• Transcribed videotapes of students playing the roles.
Debt Company, Location, State June, 2005 - December, 2005
Marketing Intern
• Orchestrated client correspondence, created brochures, maintained excel databases, and prepared PowerPoint presentations
• Benchmarked optimal location and layout of future of leads based on consumer demographic/psychographic data
• Provided translation assistance for Hindi/Punjabi-speaking customers
Computer: Microsoft Word, Excel, Power Point, Quicken, Quickbooks
Banking Programs: Bisys TBPA, Digital Insight, Data Distributor, Check Free Products
Language: Fluent in spoken and written Hindi. Fluten in spoken Punjabi


text:
Mango and lime frozen yoghurt
jeroxie / fresh ingredients, frozen yoghurt, mango, recipe / 14 Comments
I can't believe that it is already middle of summer in Sydney. There has been a few hot days and one of them just passed recently which actually hit about 43℃ in Sydney and much higher in many parts of New South Wales. There were about 140 fires that were burning across NSW and it has been a very familiar scene in other parts of Australia.
In preparation of the 43℃ that was going to hit Sydney, I made some mango frozen yoghurt on the weekend prior. Organise much? I had frozen mangoes in the freezer and used the Greek yoghurt that I've received from Chobani. I wanted this to be more frozen mango than yoghurt. It will all make sense in a little bit.
I have been getting a fair bit of products from Chobani and actually enjoy eating them. They do fruit yoghurts like strawberry, blueberry, peach, passionfruit, pineapple and mango. My favourite of the lot is mango and passionfruit.
I tried freezing the mango flavour but decided to make my own so I can add more mango punch into it! Summer means mango and why not indulge when it is in season! So I dusted off my Cuisinart ice cream maker that I've received from Kitchenware Direct and got cracking.
- 970g of frozen mango pieces
- 450g of Chobani Greek yoghurt (or your preference of yoghurt)
- 4tbsp of honey
- Juice of 2 limes
- Zest of 2 limes
- Add frozen mangoes, yoghurt, honey, lime juice and most of lime zest into a food processer. Blend until smooth
- Add the blended mango and lime into the ice cream maker and churn it accordingly
- You may choose to eat it once it is done or keep it in the freezer
It is so simple and absolutely mango-delicious! I kept some in a container and made the rest into mango and blueberries popsicles which Mister and I thoroughly enjoyed during this hot summer. Keep cool this summer and may it be filled with lot of mango and frozen yoghurt goodness.


text:
Late For Supper!
Rob Evans, The Donut Man, gave his testimony of conversion on EWTN's Journey Home Program last nite. It was complete with a box of donuts and his trademark hat and tortoise rim glasses! Keep Rob and his family in prayer as they seek the Lord for direction with his ministry.
His new website will give details of his testimony www.lateforsupper.com with downloadable audio files chapter by chapter.
Check out the article in Catholic Standard and Times/newspaper for the Archdiocese of Philadelphia.
Welcome Home Donut Man!
Hear his downloadable story from 9/11/2006 from EWTN's website.
(I was late for Supper too for about 3o years as well, and I am making up for lost time)


text: hello, I am very interested in this research I have been doing. I am a student of the University of Toronto. I have a few questions in which maybe someone can help me out: why is the genome of the zebrafish a good one to sequence? I know its a vertebrate like humans, but I'm still not sure what conclusions I can draw from this. what is the current status of the sequencing of the genome (I know its well-underway) and who is working on the sequencing amd what have they found? Thank you Mark


text:
Adopted January 2009
For all areas not specifically addressed in this policy, please refer to the JMU Libraries Collection Development Policy: http://www.lib.jmu.edu/faculty/cdpolicy.aspx.
Scope of Collections
This document outlines JMU Libraries' media collection development, selection and management policies across libraries. The media collection consists of video and other multimedia in physical form, the bulk of which is housed in the Media Resources Center in Carrier Library. Media titles are also located in the Music Library and Rose Library to correspond with the needs of academic programs in proximity to these facilities. Location of media items is determined on a title-by-title basis. JMU Libraries' media collection spans multiple subject areas and is not necessarily housed according to subject. L&ET also acquires and supports online digital media in streaming and download formats, which are subject to the provisions of this policy.
Due to the nature of programming content and to academic needs, video and other multimedia titles that comprise the collection may vary in terms of their interdisciplinary balance and comprehensiveness, content level, and intended audience. Selection responsibility shapes the collection within these conditions.
Collection Priorities & Intellectual Freedom
As with the general Collection Development Policy, the Media Resources collection development policy reflects and supports the Libraries' mission and the University's goals. Wherever resources and academic needs allow, the principles of the American Library Association's Library Bill of Rights also apply to collection activities.
Selection Responsibility
As with other library collections, the Media Resources collection relies upon the subject expertise of liaison librarians and of the Director of Media Resources, while considering disciplinary needs, vendor reliability, and quality of product available.
Liaison librarians make their own selections and approve selections made by faculty of their academic departments. The Director makes additional selections to accomplish the following:
Collecting Guidelines
Media Resources provides access to a variety of physical electronic media and digital formats. Acquisitions may be evaluated by the same collecting criteria established for other library materials in the general Collection Development Policy; however, the following qualifications are most important to consider:
Wherever possible, Media Resources collects program titles in the most current and dependable software formats, and specifically in multiple user networked digital form—either through licensing to provide content online via local support or through subscription with authorized vendors who deliver the content. Selection criteria for licensed or subscription content include:
The handling of appropriate gifts specifically to the media collection is identical to that in the general Collection Development Policy. Like the liaison librarians, the Director of Media Resources determines which gifts will be added to the collection in the Media Resources Center.
Collection Management
The Director of Media Resources and library specialist support staff members have primary responsibility for ongoing assessment of the non-music media collections to ensure adequate and appropriate resources are available to support the curriculum. Where collection items and the disciplines they serve are located in other facilities, the Director may only consult on decisions made by liaison librarians or in assisting staff at those locations.
Media Resources normally acquires only one copy of a video or other software title by policy intention. Exceptions may be made in support of intensive and widespread academic use, including distance learning, which cannot be served by one physical copy stored at one location.
Lost, damaged, or missing program items are not automatically replaced but instead are evaluated based on the collecting guidelines and usage data.
If damaged or lost materials in obsolete formats are determined to be important to the collection, Media Resources will attempt to replace such materials. When no exact replacement can be found, rights for libraries and archives under 17 US 108 (.pdf) may be applied to preserve availability of the item for JMU users.
Weeding of the physical media collection ensures that it matches user needs at JMU.
The following criteria will be applied—by the Director of Media Resources, liaison librarians, and support staff as appropriate—when evaluating materials to be weeded. The same criteria may apply where collection items are networked in digital form through a renewable license or subscription.
If funds are available and an item is deemed worthy of preservation, software items may be replaced through acquisition of an alternative and current format (where available) or be transferred to such a format after reasonable attempt to secure copyright clearance or through the exercise of libraries and archives rights under 17 US 108. In the latter case of format transfer, the original item should be weeded but retained as justification of proper ownership when formal copyright clearance cannot be obtained.
Cooperative Collection Development
As part of JMU Libraries, Media Resources will take every opportunity to partner with other Virginia institutions on the digital licensing of online media content. JMU Libraries is an active participant in the Virtual Library of Virginia (VIVA) consortium and fully supports VIVA's Mission "to provide, in an equitable, cooperative and cost effective manner, enhanced access to library and information resources for the Commonwealth of Virginia's non-profit academic libraries serving the higher education community." VIVA provides core digital resources essential to JMU users. VIVA also promotes resource sharing among its members and encourages the quick delivery of infrequently-used materials through the interlibrary loan service. Interlibrary loan is also used to borrow materials from non-VIVA libraries.
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Return to Library Collection Development Policy


text:
Premier Custom Paint
Browse thru our site to see examples of our quality custom paint work.
You'll see examples of flames (traditional, tribal, and ghost), airbrush work,
gold leaf, graphics, and much more. You'll find pictures of all kinds of
motorcycles from Harleys to choppers, to sport bikes to metric cruisers, not to
mention racecars, street cars, trucks and whatever else we can find to paint. We
do pin striping the old school way...with a brush, not vinyl.
Here at Premier we believe that each customer deserves the highest quality
finish possible. We use PPG and House of Kolors products exclusively. We use
Colorite paints to factory-match motorcycle colors. In short we don't cut
corners or put out "quickie" paint jobs, each job is personally
handled from concept thru design to the final product.
Check us out...
Feel free to check out our site. If you see something you like or you would like
more information, fill out the contact form or give us a buzz on the numbers
listed on the Contact Us page.
Contact us for more info
Email us at: email@example.com
Our Shipping Address:
67 Kersey St.
Baxley, GA 31513


text:
Car died on the highway. Alternator went out, but before it went out the gauges quit working and the AC stopped blowing very hard. Replaced the alternator. The battery still needs replaced. Now the gauges still arent working. The illumination and blinkers work but nothing else. Also when the car comes to a stop the radio shuts off until you give the car gas again as if it wasnt getting power and AC blows slower and hotter. Not sure if this is all from one thing or individual issues. Checked all fuses and all are good. MOstly concerned about the gauges because the fuel and temp gauges are stuck where they were and we have no rpm or speed. HELP!
have the same problem?
Monday, July 2nd, 2012 AT 8:00 PM


text:
ARGC??(2 Posts)
Twinkle2012 Sun 25-Nov-12 10:57:35
Nancy66 Mon 26-Nov-12 10:47:37
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