I could make a mean cup of coffee in our percolator from an early age, though.

Most people had a thermos full of hot coffee next to them in their vehicles. You could grab the attached cup, fill it and never let yourself get low on caffeine.

The coffee pot was turned off after our mid-afternoon lunch.

Now and then, we had black or green tea for dinner. It was prepared in a brown glass pot, and we would suspend a stainless steel tea ball on a chain into the pot. I was able to put the tea leaves in the ball and watch while the hot water was poured over the top.

When I was older, my mom told me that if she wasn’t having the best meal, she’d dress up the meal with tea. That worked for me.

I felt quite grown up and sophisticated when we had tea with our evening meal. I probably extended my pinky finger as I sipped the green tea, like any fine young lady of the royal family, I presumed. I put a lot of milk and sugar in it.

I enjoy a cup or two of coffee a day, but I have a cup of decaffeinated tea before I retire for the evening. Tea, coffee and any other beverage count toward our fluid needs, although caffeinated beverages are a bit less hydrating than plain water.

Many grocery stores have a large selection of teas from which to choose. Approximately 86 per cent of tea servings are black tea and 13 per cent green tea. The rest of our tea consumption is oolong and white.

Tea consumption is most popular in the form of iced tea by far.

Tea, without cream and sugar, has no calories, so it’s a good diet drink. In fact, tea has been shown to contain numerous antioxidant compounds with potential health benefits and even may help with weight management. Antioxidants neutralize free radicals, which are compounds formed in the body linked to chronic disease.

In other words, when you sip tea, you might be knocking out some scoundrels doing damage to your body at the cellular level. Fruits and vegetables are other potent contributors of disease-fighting antioxidants.

Green tea is especially high in compounds called “catechins” that have antioxidant effects. In fact, some studies have shown that tea may reduce our risk for heart and blood vessel disease, cancer and diabetes. Although we do not have a general recommendation for tea consumption, even a small amount of tea may enhance health.

Here’s how to brew a good cup of tea:

• Bring water to a boil in a glass or enamel container (not aluminum) and remove from heat for one to three minutes.
• In a teapot made of glass, china or porcelain, place about 1 teaspoon of tea leaves for every 6 ounces of water. Allow the tea leaves to move freely in the water and then strain when pouring the tea. Or, if using an infusion basket or tea ball, select one large enough to allow the leaves to move.
• Steep for three to five minutes, or experiment to find the optimum brewing time for the desired flavour.
• Warm the tea cup before serving.

This sounds a lot like the way my mother used to make our green tea. Yes, moms do know best.

Here’s a delicious muffin recipe with antioxidant-rich blueberries and fibre-rich oatmeal to enjoy with your favourite hot beverage. By the way, coffee will be a topic for a future column, so stay tuned. Visit https://www.ag.ndsu.edu/food for more recipes to enjoy.

Blueberry and Oatmeal Power Muffins

• 2 c. all-purpose flour
• 1 c. oats, quick or regular
• 2/3 c. sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 c. honey non-fat Greek yogurt
• 2 large eggs, lightly beaten
• 4 tbsp. unsalted butter, melted and slightly cooled
• 1 tsp. vanilla extract
• 1 c. fresh blueberries

Heat oven to 350 F. Coat muffin tin with cooking spray or liners. Combine flour, oats, sugar, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins. Bake until top is golden and a toothpick inserted in centre comes out clean, approximately 20 to 25 minutes.

Makes 16 servings. Each serving has 170 calories, 4.5 grams (g) fat, 4 g protein, 29 g carbohydrate, 1 g fibre and 210 milligrams sodium.

The post Which is better for you, coffee or tea? appeared first on Manitoba Co-operator.

Luckily for us, tea herbs are easy to grow and require relatively little care. Most thrive in full sun in average, well-drained soil. They can be grown in a pot in a sunny window, a planter on a patio or in a flower or vegetable garden. Herbs can be harvested all summer long, with many herbs growing fuller and more luscious with regular pruning.

Did you know most garden herbs can be used for making tea? It’s true, even strong herbs like rosemary and oregano. While rosemary tea may be a little too intense for most people to enjoy regularly, the following six herbs make delicious-flavoured teas that everyone will enjoy.

Mint

There are hundreds of mint varieties each with an irresistible, intense flavour. My favourites include peppermint (a strong menthol flavour), spearmint (a milder mint flavour), chocolate mint (reminds me of After Eight), apple mint (mild flavour with just a hint of apple) and mojito mint (perfect for ice cold mojitos, not exactly a herbal tea!).

Mint grows very well in our Prairie climate — perhaps too well! To prevent its aggressive spreading, consider growing mint in containers. Placing containers in the ground will allow plants to overwinter while keeping the roots in check.

Giant hyssop

Giant hyssop is a Prairie native that is part of the mint family but is much less invasive. Hyssop adds a mild sweet licorice flavour that’s delicious on its own or in combination with other herbs. It grows two to three feet tall with gorgeous purple flowers. The flowers and leaves are used fresh or dried to brew a delicious tea that relieves stress and soothes the respiratory and digestive systems. It’s one of my absolute favourites.

German chamomile

A lacy medium-tall annual with small, daisy-like flowers that have a unique apple-like flavour. These delicate little flowers are an attractive addition to the garden and make a soothing tea often used to induce calm and sleep. Only the flowers are used to make tea, either on their own or in custom blends with other soothing ingredients like mint or ginger.

Lemon balm

Lemon balm has a refreshing lemony scent and flavour great on its own or in combination with other herbs or tea ingredients. But be aware, it is part of the mint family and likes to spread both by roots and seeds. Consider trimming back the flowers and growing in an isolated area or in a container. Cut repeatedly throughout the summer to enjoy in iced tea, lemonade or fruit punch. You’ll enjoy the lemony flavour and its ability to calm anxiety and promote sleep.

Lemon thyme

Thyme for tea? You bet. The lemony scent and flavour of this herb is very versatile — it works in any recipe calling for lemon including marinades, lemon herb seasonings, cookies or tea. In tea, it has a light lemony flavour that’s excellent when blended with other herbs or dried fruit.

Like other culinary thyme varieties, this is a woody perennial that grows low to the ground with tiny clusters of leaves along long slender stems. It makes an excellent ground cover without taking over the garden.

Borage

Borage is a self-seeding annual that grows into a large bushy plant about the size of a tomato plant. Its fuzzy, bristly leaves and stems are accentuated by stunning blue star flowers that bees adore. We enjoy borage flowers and young tender leaves in salads and iced teas where the beauty of the flowers can be enjoyed fully. Borage adds a cucumber-like flavour that’s perfect for fancy infused water just like you get at high-end spas.

Harvesting herbs for tea

For mint, hyssop, lemon balm and lemon thyme, prune from the top down on each stem. Follow the stem until you reach a set of growing leaves. Cut just above these leaves with sharp scissors for a clean cut. Within days, new shoots will start to grow just above the cut.

For borage, pick blossoms and leaves as needed. Harvest chamomile flowers at full bloom.

Brewing herbal tea

Herbal tea can be made using fresh or dried herbs. For best results, use boiling hot water, cover and steep for five minutes. While exact measurements vary, here are the general ratios.

• 500 ml (1 c.) boiling water

• 5-10 ml (1-2 tsp.) dried herbs or
30-45 ml (2-3 tbsp.) fresh herb

To make iced teas, brew as a hot tea first and let cool. Alternatively, muddle (smash, crush or bruise) fresh leaves and cover with cold water or other beverages to infuse flavour.

Making herbal tea blends

One of my favourite things about homegrown herbal teas is mixing and blending my own concoctions. Simply mix and match whatever flavours you love best or try to create an overall theme — fruity, floral, woodsy, refreshing, soothing, etc.

Combine different herbs with ingredients like dried fruit, dried edible blossoms (calendula, violets, lavender, lilac, hibiscus, nasturtiums, red clover, roses, etc.), cinnamon sticks, dried ginger, vanilla bean, citrus peel, cardamom seeds, star anise, etc. Use whole or bits of spices instead of powdered spices which are difficult to strain out and may leave a gritty sensation.

Consider the flavour and strength of each individual ingredient and add in amounts so that one won’t overpower the other. For example, mint and ginger are two strong flavours that work well together, whereas if you mix spearmint and apple mint, the apple flavour will likely get lost. The best way to discover what works is by testing and enjoying various batches. Once you discover something you like, write it down or make a big batch that you can store in a dark, airtight container and enjoy all winter long.

Here’s a fruity combination that has become one of our favourites.

Apple and rhubarb herbal tea blend

• 3 parts dried apple
• 1 part dried rhubarb
• 1 part dried lemon thyme
• 1/2 part dried lime or lemon balm
• 1/4 part dried lemon grass
• 1 stick cinnamon

Instructions

Mix all ingredients well, crumbling herbs well. Transfer to a glass jar with a tight-fitting lid. Store for up to six months to a year for best flavour.

Brewing instructions

Use 1 to 2 tsp. of tea mix per cup of boiling water. Cover and steep for 5 minutes or longer for stronger flavour.

Recipe Source: www.gettystewart.com

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I had taken a tumble on my skis and was lying in a heap on a pile of snow. My pride was injured, but I could see my feet still were attached to my body and I was able to move.

Note to self: Do not try to balance on one slippery cross-country ski while manoeuvring the other ski over a chain link barrier. I caught my ski on the chain and flipped myself over the fence. Fortunately, I landed in a layer of soft snow.

I contorted my body enough to get back up and moving on my skis.

Cross-country skiing also is called “Nordic skiing,” referring to the Scandinavian region where skiing is believed to have originated out of necessity. As I slid around the groomed course, without falling, I might add, I felt as though I was getting in touch with my “inner Scandinavian.”

I “awakened” some arm and leg muscles that had been “napping” for a while, too. My distant European ancestors would not have been lollygagging around a city golf course on their waxless skis. They would have been hunting for dinner, gathering firewood or just moving from point A to point B on their homemade skis. They probably had another stick or two as poles to help propel them. They certainly did not have the fancy ski poles we have available.

In fact, “ski” is from a Norse word for “stick of wood.” Skiing has many health benefits. Along with strengthening arm and leg muscles, skiing strengthens your heart and lungs. Lifelong skiing and other physical activity just might extend your life.

Researchers at Ball State University, in collaboration with Swedish researchers, compared the long-term effects of skiing on strength and endurance among 80-plus-year-olds who had engaged in lifelong exercise with participants who had engaged in limited exercise.

The group of Swedish participants consisted of endurance athletes, all of whom regularly skied. They even had a former Olympic champion in the mix. The other group was U.S. men of the same age who had not exercised regularly.

Both groups were engaged in various exercise protocols that measured strength and endurance. Not too surprisingly, the 80-year-old lifelong exercisers were in fantastic shape, functioning more like 40-year-olds, according to the researchers.

I will keep this study in mind as I build my muscles and capacity to remain upright and perhaps even get onto a more challenging course. We dressed in layers and wore hats, so we didn’t get too cold or too warm.

Fortunately, I remembered to wear some sunblock because we skied for an hour. My Scandinavian bloodline also provides my easily sunburned skin. When your skin is exposed to sun, be sure to wear a broad-spectrum sunscreen with an SPF (sun protection factor) of at least 30. Don’t forget to apply lip balm because the skin on our lips also is vulnerable.

On the way back to our starting point, I took off my skis and slid them under the fence. I had learned my lesson.

When we went inside, I felt quite invigorated and began cleaning a closet. My husband was sitting on the couch pretending to “flail in agony” (his words). He was a little tired by the experience.

Some of his distant ancestors were more likely alpine (downhill) skiers who skied in the Alps. Cross-country skiing is a workout. We will have to find a hill for him to get in touch with his ancestry later this winter.

We all need to take steps to keep moving in all seasons and choose a variety of activities to maintain our strength and endurance. Any amount of physical activity is better than none. Always check with your health-care provider before beginning a new exercise program, though.

Aim for 30 minutes of moderate physical activity on five or more days per week. See https://www.ndsu.edu/boomers and click on “muscles” for links to a variety of information.

Because the cross-country ski trail near us is about two miles around and we spent about an hour skiing, I figure we each burned about 350 to 400 calories on our activity.

When I got inside, I decided that after all the effort, I would not consume the matching amount of calories with a snack. I had a cup of green tea, which is rich in antioxidants. It warmed and hydrated me without any calories.

Because I adopted my English last name from my husband, here’s a nod to some of his non-alpine ancestry. In place of a recipe this time, here’s how to brew a tasty cup of tea, which has zero calories unless you add cream and sugar.

• Bring freshly drawn water (preferably not softened or hard) to a boil in a glass or enamel container (not aluminum), remove from the heat and cool for one to three minutes.
• Pour the heated water into a teapot made of glass, china or porcelain, then add about 1 teaspoon of tea leaves for every 6 ounces of water. Allow the tea leaves to move freely in the water (referred to as “blossom”) and then strain when poured. If using an infusion basket or tea ball, select one large enough to allow the leaves to move.
• The length of brewing time can affect flavour. Usually steep for three to five minutes. Experiment with the amount of brewing time to get the desired flavour or follow the manufacturer’s directions.
• When time allows, warm the tea cup before serving the tea.

The post Ski to better health this winter appeared first on Manitoba Co-operator.

All tea starts out “green.” Black tea has undergone fermentation or oxidation to develop certain flavour profiles, oolong tea undergoes a moderate amount of fermentation, while green tea is not fermented. U.S. Department of Agriculture researchers have studied the role of tea in health with promising results, and found that drinking it might promote weight loss and heart health. USDA researchers reported that when their study volunteers drank tea (without cream or sugar) instead of an equal amount of water, they burned an extra 67 calories a day. They noted that the tea may play a role in preferentially burning fat.

Another study highlighted the potential role of tea in lowering blood cholesterol among people with mildly high blood cholesterol. The participants consumed five servings of black tea per day, along with a carefully controlled diet. The blood cholesterol levels of the participants decreased by up to 10 per cent in less than three weeks.

However, the researchers caution that more work is needed to understand the complex role of tea. In the meantime, sipping a cup is a pretty good idea. Here’s how to brew the perfect pot:

• Fill a kettle with fresh, cold water and place on a burner.
• Add hot water to a teapot, preferably one made of glass or pottery, to warm it. Using a metal teapot may result in a metallic taste in your final beverage.
• Next, add the loose tea to the empty, warmed teapot, adding one spoonful of tea for each cup of water plus “one for the teapot.” If you use tea bags, use one bag less than the desired number of cups.
• When the water in the kettle comes to a rolling bowl, pour it in the teapot and cover. Allow it to brew for three to six minutes.
• Finally, pour through the tea strainer and enjoy. Serve with a citrus slice if preferred.

The post Make time for tea appeared first on Manitoba Co-operator.

Legumex Walker Inc. is starting construction of its 10th production facility, a canola oilseed-processing plant in Warden, Washington. The new facility, the company’s first in the United States, will produce expeller-pressed canola oil and high-quality canola meal. The plant will be the first commercial-scale canola-crushing operation west of the Rockies and is well positioned to supply the expanding demand for canola products on the west coast of the United States, the company says in a release. The facility is expected to be completed by late 2012 and operational in 2013. – Staff

U.S. flooding continues:

The swollen Missouri River was swamping more farmland in Missouri on July 13 as federal officials began to prepare for a gradual reduction in water releases from a key dam starting later in July. Residents from Montana through Missouri have built flood barriers and evacuated homes for more than 1,000 miles over the last two months as melting snow and heavy rains overwhelmed six reservoirs on the Upper Missouri River.

Federal officials have released water from the dams at double previous record rates, straining levees in six states.

Robots elude pirates:

Climate scientists have turned to navy robots in the Indian Ocean where pirates have made the area too dangerous for researchers.

About a quarter of the Indian Ocean is now off limits to climate scientists trying to complete a network of deep ocean devices that gather data crucial to climate change studies and weather forecasts. The robotic measuring devices, called Argos, are about two metres (six feet) long and drift between the ocean surface to a depth of about 2,000 metres, before resurfacing to send salinity and temperature data via satellite. Hot beef:Japan’s second-biggest retailer said July 17 it had sold beef from cattle that ate nuclear-contaminated feed, the latest in a series of health scares from radiation leaking from a quake-crippled nuclear power plant.

Cases of contaminated vegetables, tea, milk, seafood and water have already stoked anxiety after the world’s worst nuclear crisis since Chernobyl in 1986. Aeon Co. said in a statement cattle from Fukushima prefecture were given animal feed originating from rice straw that exceeded the government’s limits for radioactive cesium.

Lost sales:A lawsuit questioning the contents of its seasoned beef product was dropped, but the damage lingers for Yum Brands Inc., the owner of the Taco Bell chain. A California woman withdrew the lawsuit she filed in January against the company after Taco Bell threatened legal action against the “false statements” being made about its food. But Taco Bell sales at established restaurants, which were up two per cent in the fourth quarter of last year, were flat in the first quarter and tumbled five per cent in the second quarter ended June 11. Delayed:The Canadian Wheat Board has postponed its annual crop-year- end news conference by one month to late August, the latest it has ever been held, with grains developing more slowly than usual, a board spokeswoman said July 18. The wheat board will hold the news conference in late August, said spokeswoman Maureen Fitzhenry, but has not yet finalized a date. The board is delaying the news conference to ensure it has solid information about crop and export prospects, given the late-developing crop, she said. Pay per pig:China will give pig farmers 100 yuan ($15.50) for every sow they breed to increase pork supply and cool inflation that is at a three-year high, the state council said. The government also plans to invest 2.5 billion yuan in pig farms and increase subsidies for veterinarians who fight epidemics. The decision was made July 13 during a cabinet meeting about pork production.

Pork, a staple food in China, has been a key driver of consumer inflation in recent months due to rising corn prices and a supply shortage after an epidemic hit pig farms last year.

On the defensive:World Bank

president Robert Zoellick says it is time for countries to get out of their defensive positions on trade and push for a broad agreement that could help the struggling global economy. Zoellick said he was disappointed the global round of trade negotiations, which he helped launch in 2001, might only deliver a deal much smaller than originally envisaged. “I won’t sugarcoat it,” Zoellick said. “Negotiators from key countries – developed and developing – let themselves fold into defensive crouches. Tactical ploys overwhelmed strategic vision and leadership.”

The post In Brief… – for Jul. 21, 2011 appeared first on Manitoba Co-operator.

to tea mid-afternoon, served with bread, cheese and pickles, and always with a few cookies. Gram was serving a “low tea” or light afternoon tea. “High tea” is a full meal.

Small towns regularly host teas as fundraisers in spring, and year round as celebrations of the milestones of people’s lives such as birthdays or anniversaries. Many of our churches and halls possess exquisite collections of pretty teacups reserved for these special occasions.

HOT BLACK TEA

Start with fresh-drawn cold water and bring to a rolling boil. Remember the hotter the water the better, as only boiling water will bring out the maximum flavour from the tea leaf. Warm the teapot to help keep your tea hot longer.

Use one teaspoonful of loose tea or one tea bag per cup (5-8 oz.) of water.

When the water has boiled, take the warmed teapot to the kettle and pour over the tea. Cover and let steep for three to five minutes to ensure maximum flavour is released.

Strain tea or remove the tea bags. Enjoy!

If you prefer your tea less strong, add more water after the steeping period.

FRESH BREWED ICED TEA

Insert six tea bags into a one-litre pitcher. Pour 1-1/4 cups of freshly boiled water over tea bags. Steep for five minutes. Remove tea bags. Fill pitcher with fresh, cold water. Pour over ice. Garnish and sweeten to taste. Once prepared, fresh brewed iced tea should be stored in the refrigerator. A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice.

FRUIT TEA LOAF CAKE

Preheat oven to 350 F. Cream together the oil and sweetener in a large mixing bowl. Add tea (and if using it, the vanilla) and mix well. Sift the flour, salt, soda, cinnamon, and nutmeg together into the wet ingredients, mixing until all ingredients are moist. Stir in the fruit and nuts, blending well. Turn the mixture into a well-greased loaf pan and spread the top with a wooden spoon or spatula to smooth. Bake for 35 minutes or until done when tested with a toothpick. Cool to room temperature before serving. Makes about 6 to 8 servings. Recipe courtesy of the Tea Association of Canada

1/3 c. sunflower or

other light oil

3/4 c. sugar, or

alternative dry sweetener

1-1/4 c. tea brewed at

regular strength

1-3/4 c. unbleached or

whole wheat pastry flour

1/2 tsp. salt

1 tsp. baking soda

Strong as our associations of tea with England are, we forget that tea’s origins are China, where they’ve been brewing it for nearly 5,000 years and where it was a medicine before it became a beverage.

Tea’s popularity has spread across the globe over the centuries. InThe Book of Tea,Japanese writer Kakuzo Okakura’s 1906 essay on tea drinking, he writes “humanity has met in the teacup.”

The Tea Association of Canada has a great website ( www.tea.ca) with lots of information on tea’s history, health benefits, and where tea is grown. This week here’s some instruction sourced from their website on tea brewing and tea types plus a couple of light cake recipes to enjoy with your perfect cuppa.

HowToMakeThePerfectCupOfTea

1 tsp. cinnamon or

vanilla extract

1/2 tsp. nutmeg

2 tbsp. raisins

1/2 c. dates, pitted

and chopped

1/2 c. dried figs, chopped

1/2 c. almonds or

hazelnuts, chopped

HOT GREEN TEA

Green teas are usually a bit more delicate and do better when steeped in water that is a few degrees below the boiling point. Start with fresh-drawn cold water and bring to a rolling boil. Allow water to cool for five minutes.

Warm the teapot to help keep your tea hot longer. Use one teaspoonful of loose tea or one tea bag per cup (5-8 oz.) of water. Take the warmed teapot to the kettle and pour water over the green tea leaves or bags. Cover and let steep for three to five minutes to ensure maximum flavour is released. Strain tea or remove the tea bags. Enjoy!

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email lorraine@fbcpublishing.com

CHAI

Start with good-quality tea!

1 tea bag or 1/4 tsp (1 ml)

loose leaf tea

1 tbsp. EACH ground

ginger, ground black

pepper, ground cardamom

1 tsp. ground nutmeg

1/4 c. milk

Sugar to taste

In a small saucepan, bring 3/4 cup water to a boil. Add tea and let simmer one to two minutes. Meanwhile, in a small bowl, combine spices. Add milk to tea and let simmer for 15 seconds. Add three pinches of spice mixture to tea and continue simmering for 15 seconds. Using a strainer, strain tea into a mug and add sugar to taste. Makes 1 cup. Source: Tea Association of Canada

RHUBARB CAKE

This is a recipe often found in community cookbooks and it turned up again in theCarman Palliative Care Cookbookwe featured on these pages earlier this winter. This is a delicious and elegant dessert, perfect way to use those first fresh stalks of garden-grown rhubarb, and wonderful served with tea!

To make base:

2 c. flour

1 c. butter or margarine

1/4 c. sugar

Mix and press into 9 x 13-inch pan and bake at 350 F for 15 minutes or until lightly browned.

To make filling:

2-1/4 c. sugar

2 tbsp. Minit Tapioca

6 egg yolks (reserve whites for meringue)

1/4 c. flour

2/3 c. cream

5 c. rhubarb

Spread the rhubarb on the hot baked base. Mix the first five ingredients and cover the rhubarb. Place back in the oven and bake for 50 minutes at 350 F. Remove from the oven and cover with the meringue.

Meringue:

6 egg whites

5 tbsp. white sugar

1 tbsp. cornstarch

Mix cornstarch in the sugar, add to whites while beating. Beat until stiff. Place cake back in the oven and bake for 15 minutes or until golden brown. If your base gets too brown, place a cookie sheet underneath while the meringue is browning.

———

RECIPE SWAP

———

“ T

The post Time For Tea appeared first on Manitoba Co-operator.

Most commonly used in North American tea bags, black tea is made from fully oxidized leaves, which produce a hearty, deep, rich flavour in a coloured amber brew. Ceylon, Darjeeling, Earl Grey, are a few examples of black teas.

Green Tea

Most popular in Asia, green tea is not oxidized. It is withered, immediately steamed or heated to prevent oxidation and then rolled and dried. It has a delicate taste, light-green colour and is very refreshing. Mattcha, Gunpowder, and Jasmine tea are a few examples of the many green teas available.

Oolong Tea

The name oolong literally translates as “Black Dragon” and is very popular in China. Oolong teas feature partly oxidized leaves and combine the taste and colour qualities of black and green tea. Extremely flavourful and highly aromatic, oolong teas are consumed without milk and sugar.

White Tea

White Tea is made entirely from leaf buds that are covered with whitish hairs. The new buds are plucked before they open, withered, then dried slowly at low temperatures. Unlike other tea-processing methods, the leaf buds are not rolled and slightly oxidized. The result is a tea with a mild flavour and natural sweetness.

The post Tea Types appeared first on Manitoba Co-operator.

Susan Lamont has never been able to pass a tea shop without venturing in. And when her own tea cupboard at home began to overflow with the leafy stuff that she loves, she decided to turn it into a business.

“I have always gone into tea shops,” said Lamont, who launched ‘Tea Buds and Blossoms,’ last summer. “Sometimes things just fire you up. I started looking into it on the Internet, and I found the World Tea Exposition in Las Vegas.”

Lamont attended the event in March, 2009 mixing with the top players of the tea world, and by June she was filing her first tea order. She hasn’t had a minute to pause since she started, designing a logo, picking out packaging, selecting teas from countries such as Sri Lanka, India, China, Japan and Kenya. But luckily she has had to brew up a cup of everything she imported, because that is what a devoted tea drinker does. One of her showstoppers is the “blooming teas,” a ball of tea made by artisans who tie tea leaves together to create a flower form, which when brewed opens up like a rose, and delivers a delicate and delicious cup of tea. She makes it in a glass teapot, to show off its beauty to customers who stop by.

“Tea is very comforting,” she said. “We don’t rush in and have a cup of tea. We might rush in, but then we should relax and enjoy the cup of tea. And during the flu season, people should be drinking a lot of tea. It has antioxidant properties and polyphenols.”

Lamont says that the idea of using loose leaf tea is new to many people on the Prairies, who mostly grew up with commercial tea bag tea. There is a big difference between the two, and endless different varieties to try, she said. One of her biggest sellers is a sample pack of teas, which allows the customer to brew up four or five different tea blends, and learn about what they like.

“I am introducing them to a new beverage,” said Lamont. “We all grew up with our grandparents drinking tea from tea bags, but this is something different. It is new ground. But it is fun, and you can learn something new every day about tea. If you don’t know about tea, the sample pack is a wonderful idea, and makes a nice gift.”

Lamont, who served for many years in municipal administration, and eventually took up the reins as chief administrative officer for the R. M. of Riverside before retiring a few years ago, says tea appreciation is a little like wine.

“Tea is being compared to wine today,” she said. “All my teas come with a tea story, a pamphlet which tells the customer where the tea was grown, the grade of the tea, what the flavour is like and how to make the tea.”

A website is currently under construction, which will showcase the tea selections, that include black, green and fruit teas, as well as herbal, Rooibos and white teas, and accessories such as teapots, trivets, strainers and caddies. Until then, a list of products can be emailed to interested tea drinkers from Lamont, who is set up to ship tea through mail order for customers. She also runs a small kiosk in the Killarney Shoppers Mall on Thursdays, from 10 a. m. to 4 p. m., to meet and greet her friends and customers. For Lamont, it is more than just a business.

“The one health benefit I feel is enjoyed by all tea drinkers is the calming effect tea has over us as we sit back and enjoy it,” said Lamont. “Everyone can relate to tea with a story, and the stories build with experience of all that tea drinking over the years. I have been in the mall since mid-July, and people are feeling more comfortable with stopping by, sampling the tea and sharing their tea story. I enjoy meeting people, the stories and loving my tea. I hope my little entrepreneur business is a compliment to Killarney, and to rural Manitoba.”

Susan Lamont can be emailed at: teabuds@mts.net,or by phoning toll free at: 1-877-213-6579, and on her cell at: 204-534-8031. She also does tea consultations by appointment, and sells and ships both smaller and bulk orders of tea.

– Kim Langen writes from Holmfield, Manitoba

The post A Time For Tea appeared first on Manitoba Co-operator.

An easy secret to cutting fresh basil leaves into fine strips: Starting with the largest leaves, stack one on top of the other. Tightly roll leaves (beginning at the pointed end). Thinly slice rolled leaves crosswise into strips.

Make your own air freshener: Mix 1/2 cup crushed bay leaf, 1/4 cup dried sage and 1 cup witch hazel. Let sit at room temperature for three days. Strain and transfer remaining liquid to spray bottle.

Place bay leaves in kitchen drawers and in flour and sugar sacks to keep crawling insects away.

Don’t throw away used green tea leaves; they work well to mask odours in kitty litter. Also, place green tea leaves in an uncovered bowl in the refrigerator to absorb odours; eats odours for up to three days. Following the fridge, sprinkle the leaves around plants to add nutrients or rub hands with wet green tea leaves as a deodorizer after cutting onions or garlic.

If you or someone you love has smelly shoes, help is on the way. Put tea leaves into a pair of stockings and stuff each into a shoe. Let sit for a day or two. The smell disappears.

Clean windows, glass and mirrors by collecting tea leaves in a bucket. Cover with rainwater and let sit overnight. Strain and use with a squeegee. Dry with three-day-old or older newspaper.

Leftover herbs? Put the leaves into a food processor with a small amount of water. Grease an ice cube tray and drop herbs into tray. Freeze. Put herb cubes into freezer bags. One cube equals 2 tbsp. fresh herbs.

Garnish food with lettuce leaves by placing one large romaine or iceberg leaf underneath sandwiches on platters, devilled eggs or vegetables.

Compared to iceberg, romaine lettuce leaves are loaded with vitamins. Romaine has three times as much vitamin C and vitamin A as iceberg.

Clean houseplants by wiping the leaves with the soft inside of a banana skin. The banana skin brings up a lovely shine and removes dust while adding a great smell to your home.

Don’t have a banana? Use a little milk on a soft cloth to wipe down the leaves of houseplants to keep them shiny.

Store coriander leaves in a muslin cloth bag in the refrigerator. They will remain fresh for a longer time.

After raking the yard, do not throw away the leaves. Spread them over the garden and wet down. Till in the spring. This adds nutrients for the plants, as the leaves decompose.

To keep dogs and cats from chewing up leaves and digging in soil, bury cinnamon sticks, orange or lemon peels just underneath the soil.

An easier way to get leaves and debris into garbage bags is to make a funnel. Use an old laundry basket that fits inside the garbage bag. Cut out the bottom of the laundry basket to make the funnel.

Reena Nerbas is the author of the national bestsellers, Household Solutions 1 with Substitutions, Household Solutions 2 with Kitchen Secrets and Household Solutions 3 with Green Alternatives, available online and in stores across Canada. She graduated as a home economist from the University of Manitoba and speaks professionally on the subject of fixing life’s messes by using products behind everyone’s cupboard doors. As well as being a columnist, Reena can be heard on radio and TV programs across Canada and the U. S.

I enjoy your questions and tips, keep them coming!

Check out my website: www.householdsolutions.org.

The post All About Leaves appeared first on Manitoba Co-operator.

Technically, tea in Canadian law is defined to be the beverage made from the Camellia sinensis bush. This tea first arrived in Canada in 1716, having been imported by that new joint stock enterprise, the Hudson Bay Company. Of course, Aboriginal Canadians had been drinking other forms of “tea” long before that. There are four basic types of tea: black, green, oolong and white tea. All others are technically herbal infusions (or tisanes) of some single ingredient or blend of flowers, herbs, roots, spices, fruits, berries or other plants.

The law of tea is more complex than most Canadians realize. Depending on how it is represented, tea (made from the Camellia sinensis) is regulated as either a food or a natural health product (NHP). Sold in a tea or tisane form, the product is regulated by the Canadian Food Inspection Agency as a food under Division 20 of the Food and Drug Regulations. If the product is in a non-food format – such as a pill or tablet – with health claims, then it may be regulated as a natural health product by the Natural Health Products Directorate at Health Canada. But this distinction is not so clear and the situation is changing.

TO YOUR HEALTH, OR NOT

After an extensive government review of the scientific literature, on May 9, 2007 a monograph was posted on Health Canada’s website allowing all infusion teas made from Camellia sinensis to make three claims as natural health products:

is a source of antioxidants for the maintenance of good health;

increases alertness; and

helps to maintain and/or support cardiovascular health.

Naturally, manufacturers of tea beverages were pleased that Health Canada scientists were finally recognizing what they had been saying all along. All manufacturers had to do was apply to be an NHP, which they did.

Yet without any warning or negotiation with the tea industry, the Health Canada website was changed in October 2007 so that the monograph no longer accepted the claims for tea beverages because Health Canada had changed its mind: Hot beverage teas were now foods. Presumably, however, if other products added green tea extract and applied to be an NHP, they could make the claims because this part of the monograph was not deleted.

Bear with me: the plot thickens.

Given the deep regulatory confusion on food-like NHPs, the tea industry was then offered an olive branch: If you agree to be a food, said Health Canada’s Food Directorate, then we agree to exempt you from the long-established rule that no foods can make antioxidant claims and we agree you can make the biological role claim that “green tea increases antioxidant capacity in the blood” or “green tea has an antioxidant effect in blood (or on blood lipids).” The result is that green tea beverages can now make antioxidant claims as foods, the first that Health Canada has so recognized.

Because there is no pre-market approval required for these types of biological role claims, black tea manufacturers could also assert the claim on labels, billboards and other media if they think they have the science to support it and are prepared to take the regulatory risk, but they would not get the pre-market approval for TV ads, as green teas now should. Herbal teas, like other products, can apply to be NHPs and try to assert various claims, depending on their manufacturers’ tolerance for regulatory risk.

CAUTIONARY TALE

Let this sorry tale be a warning to other products that are currently making health claims because they have applied to be NHPs, and which they cannot make as foods. Most energy drinks, vitamin-enriched waters, several health bars and many other food-like NHPs, for example, are now competing on the same shelf with foods that cannot make these claims. They too could be vulnerable to capricious regulatory action.

But they need not worry too much that the policy will be cleared up anytime soon. Internal documents reveal that Health Canada now intends to seek a regulation to make all “foods” with claims regulated as food, even if they have applied to be NHPs – a process that they admit will take years. In the meantime, confusion reigns supreme, with enforcement non-existent or uneven, and wholly unpredictable.

– Ronald L. Doering, a past president of the Canadian Food

Inspection Agency, practises food law in the Ottawa offices of Gowling Lafleur Henderson LLP

and can be reached at Ronald. doering@gowlings.com

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