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III Energija zaobjeta z aromo |
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Basic historical facts?
The historians are still puzzled as to whom they should attribute the discovery of “the foam of green jewel”, as tea is sometimes called. It is known to man for over 3000 years. It has a rich tradition in countries, where this “jewel” is especially rooted. Numerous legends, each in its own way, tell the tale of its origin. It is appreciated by too many nations, each attributing the discovery to itself.
It originates from Asia without a doubt. Chinese, Japanese and Indians each tell their own legend. The sources say that the tea plant came from Assam (India) to China in 4th century, but the Chinese know tea for millennia. It is certain that the Chinese were the first to drink the tea. All legends share some common points:
• China: “He was refreshed, and the fatigue and sleepiness went away.”
• India: “He suddenly felt like he was awake again. The leaves he was chewing invigorated him.”
• Japan: “Their freshness filled him with power and relaxed him.”
DISCOVERED IN EUROPE? The Venetians first mentioned tea in 16th century, a period of great explorations and discoveries. In the beginning of 17th century the Dutch brought tea in Europe and shortly after, all of Central and Western Europe became addicted with small green leaves. Every house with an image to maintain was drinking tea.
ON OUR SOIL? Coffee is still replacing tea. But the young at heart are keener and keener on discovering the mysteries of the tea.
It is interesting that the teas were firstly used as a medicine and only secondly as a refreshing drink. It was considered a medicine for headache, asthma, cold and also as a means to divert plague and increase mental capacities. The invigorating and refreshing effect of the tea also contributed to its popularity. The increase in popularity was due to its absence of side effect and the possibility to drink it in larger quantities.
The freshly collected leaves of green teas are left to wither and loose large parts of their moisture; therefore they are dried with hot air in order to prevent fermentation or oxidation and consequentially putrefaction of the leaves. Green teas are light and refreshing and contain a lot of minerals. Preparation: boil the water and then cool it down to 70-80 degrees. Measure one teaspoon of tea per cup and put it in the water for 3 minutes, and then pass the water through a filter. Then boil same amount of fresh water as before and pour the boiling water over the tea leaves again, leave it for 2-3 minutes and filter again. Green teas are taken without additives; otherwise their healing effects and aroma are ruined.
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CHINA GUNPOWDER (Chinese green tea)
It has a strong stimulating effect and flavour. Leaves are rolled into balls that look like gunpowder balls. |
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CHINA GUNPOWDER TEMPLE OF HEAVEN
Has distinctive flavour and greater stimulating power. Scant teaspoon per cup is enough, as more makes the tea too strong. |
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LUNG CHING (fountain of the dragon)
Stimulates both the body and the spirit. It is bright and has mild flavour and wonderful aroma. |
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MAO FENG
Freshness and vivacity for all occasions. It is green and has mellow taste and pleasant aroma. |
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YUNNAN GREEN
It is a stimulating drink of strong flavour and aroma and yellow-green colour for the morning and the afternoon. |
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JAPONSKI ZELENI ČAJI |
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BANCHA (Japanese green tea)
It is appropriate for all occasions because it contains less theine. |
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GENMA ICHA
A blend of sencha tea and roasted rice. It has mellow taste and is less bitter than other Japanese teas. It contains less theine and can be taken in the evening. |
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SENCHA YAMATO
It is a pleasantly refreshing tea, which can be taken anytime. It contains slightly more theine and has distinctive flavour. This tea comes in many varieties of different quality. It is considered a green tea of higher quality rank. |
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:: MATE TEAS ::
More popular than tea and coffee in South America. It has stimulating and invigorating powers, contains less theine and a lot of polyphenole compounds acting as antioxidants. It stimulates digestion and increases the burning of fats, making it useful against excess kilograms. It strengthens the immune system, relaxes the nerves, invigorates the heart and protects the vascular system. It stimulates the liver activity and elimination of toxins from the body. It helps prevent inflammations and mitigates the allergic symptoms.
Preparation: pour a cup of boiling water over one heaping teaspoon of tea and leave it for 3-5 minutes, then pass it through a filter. Take it without additives, or as commonly in South America, with roasted sugar, lemon juice or non-traditionally with milk.
It contains green crushed leaves of yerba mate. |
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MATE SWEET ORANGE
A blend of crushed green and roasted yerba mate leaves with added orange flowers and sweet roots. |
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EARL GREEN
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JASMINE
Klasični kitajski čaj, ki ga odišavijo samo z jasminovimi cvetovi. |
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GINSENG - LEMON
It has extraordinary stimulating and healing properties.
It balances by decreasing where there is too much and increasing where there is too little. It balances digestion, strengthens various organs and balances the functions of the body. It detoxifies the body, stimulates the defence mechanism and invigorates the immune system. It stimulates the glands and increases or even returns the sexual desire. It improves blood circulation and lowers the cholesterol levels in blood. It contains natural essential oil of lemon and ginseng. |
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JAPANESE CHERRY
Green sencha tea with added wild cherry oil. |
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MALAGA
Exotic Japanese delicacy with pieces of pineapple, egg liquor aroma and blossoms of rose, sunflower and cornflower. |
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GREEN PINA COLADA
Japanese sencha tea with pieces of pineapple and coconut. |
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GREEN RED ORANGE
Refreshing sencha tea with red orange oil and safflower blossoms. |
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GREEN VANILLA
Japanese tea with sliced pods of vanilla. Great for making iced tea. |
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GREEN STRAWBERRY WITHOUT THEINE |
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CHRISTMAS GREEN TEA
Blend of Japanese tea (80%) and South African tea (20%) with added cornflower and the aroma of cinnamon, almond and vanilla. It warms and beautifies the holiday season. |
White teas are highly admired and the best kinds originate from Chinese province of Fujian. The leaves are not processed as with green teas, bur are rather just dried, therefore these teas are often uneven and take up twice as much room as other teas. According to the latest research, they contain considerably more antioxidants than green teas. The ingredients of white tea effectively attack the free radicals responsible for the aging of skin; therefore the extracts of white teas are ever more often used in cosmetic industry.
Preparation: for one cup of tea, pour somewhat cooled water over one teaspoon of tea and leave it for 4-5 minutes. The Chinese usually wash the tea first with hot water (20 seconds) and then put it in the water for as long as 15 minutes. Worth trying!
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PAI MU TAN
The drink is bright yellow and sweet. If prepared with less tea, we get a drink of pleasant aroma suitable also for the evenings. |
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The methods of making black teas naturally differ from region to region. But the process always encompasses four steps: withering of the leaves, rolling (juices are extracted), fermentation and lastly drying with hot ait or “roasting”.
Preparation: Measure one teaspoon of tea per cup of water. Leave the tea in the water for 3-5 minutes and then filter. The longer the tea stays in the water, the more polyphenoles are extracted. Most of the theine is extracted in first 3 minutes. It is advised to take them with milk.
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Indian black teas
From the country of Darjeeling in eastern Himalayas, where the English started to grow tea shrub in the first half of 19th century, from approximately one hundred gardens, comes the world’s finest tea. First flush begins in the late February and continues well into March and even April. Second flush begins in early summer and is the peak of the season.
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DARJEELING WITHOUT THEINE
Special procedure with carbon dioxide removes theine from tea leaves. No chemical solvents are used, so the tea retains the characteristic aroma. |
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DARJEELING F.F. FTGFOP1-testa valley
High quality first flush tea. |
| Black teas from Nepal |
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GOLDEN NEPAL
The prepared tea is very clear, refreshing and best taken in the morning.
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| Chinese black teas: |
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KEEMUN
Its unique flavour is not biter and the aroma is very pleasant. The colour of the drink is reddish-brown and the drink is appropriate for late afternoons and evenings. It goes great with spicy Chinese food. |
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YUNNAN
Black Yunnan contains a fair share of pilose tips. The drink is golden red, has a pleasantly mellow, not too bitter flavour and chocolate-like aroma. It is a strong tea, especially appropriate for mornings together or after the breakfast. It is excellent also with milk.
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| Teas from Sri Lanka : |
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CEYLON KENILWORTH
Strong flavour and rich, full aroma. |
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CEYLON FOP NEWVITHANANADE
One of the best Sri Lankan teas. It is grown in the Dimbul area on the western part of the island.
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| Black teas blends |
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ENGLISH BREAKFAST
Classic blend is composed of Assam, Sri Lankan and South African teas. “Sri Lanka” gives the blend its aroma, “Assam” provides the power and East Africa gives the colour. The drink prepared with this tea is very strong, especially appropriate for mornings. It can be taken with milk. |
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EAST FRISIAN BLEND
The blend is composed of Assam and Sri Lankan teas, giving a strong morning drink.
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It is advised to take them with a teaspoon of sugar to bring out the aroma even further.
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EARL GREY SUPERIOR
The base for this tea is Darjeeling, with added bergamot (very fragrant essential oil). It is a classic and first name among aromated teas. |
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AFTER EIGHT
Tea with an unmistakable union of chocolate and mint. |
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CINNAMON
A tea to warm you up in cold days. |
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WILD CHERRY
Tastes bitter-sweet. |
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MANGO
Contrast of black tea and yellow sunflower blossoms. |
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IRISH MORNING
With added safflower blossoms, strawberry leaves, coconut, cream aroma and rum. |
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CARMELINO
The tea tastes sweet and mellow due to the combination of caramelized almonds and vanilla pod. |
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COCONUT
Exotic flavour that goes well with milk. |
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ALMOND
A tea for lovers of bitter flavours. |
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MEDINA
A tea with pieces of pineapple and aromas of strawberry, vanilla and lemon. |
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VANILLA
A fruit classic among aromated teas. |
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GINGER - WHITE CHOCOLATE |
These teas are quite literally hand-made.
Preparation: Pour a cup of hot water over one teaspoon of oolong tea, leave it for 4-5 minutes and filter. Or measure two or more teaspoons of tea per cup, pour boiling water over the tea and leave it for 1 minute. This can be done several times, but always with fresh boiling water and tea should be left to soak for an extra minute. Red teas are taken without additives.
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FORMOSA OOLONG DUNG IT
The drink is amber-coloured, tastes sweet and has ample aroma. We can take it at any time. It pleases especially on hot days. |
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OOLONG ORANGE FLOWER
It is a blend of oolong teas with added orange blossoms and orange essential oil. |
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DARJEELING OOLONG-namring
It combines the refined musk bitterness of Darjeeling and delicate sweetness of oolong teas. It is pleasant refreshment for an afternoon, of course without milk. It is excellent in combination with jasmine tea. |
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PU ERH
It is a curiosity among teas, it is different in every aspect and outside all tea competition. It is dark chestnut-coloured to black, has mild flavour and strange “earthly” aroma. It is not appreciated just because of its invigorating effect but also because of its great balancing power according to traditional Chinese medicine. It exposes the direct centre between yin and yang in us, and well-being and happy and open mood are the proof for that. Otherwise Pu erh stimulates liver activity and secretion of toxins from the body, hastens the fat decomposition and “melts away” the excess weight.
Preparation: compared to other teas, preparation of Pu erh is very simple. We pour a cup of boiling water over one scant teaspoon of tea and leave it for 3-5 minutes. The tea is taken without additives. |
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PU ERH SUPERIOR |
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MERRY FELLOW
Ii is a delicious herbal blend of blackberry, melissa, mentha, strawberry and raspberry, fruits: dog-rose hips, anise, and pieces of apple, and the blossoms of sunflower and pot marigold. It contributes to general protection of the body. It is relaxing and enables us to enjoy the serenity it provides. It is an excellent drink before sleep.
Preparation: pour boiling water over one teaspoon of tea and leave it for 5 minutes. It is taken without additives or with lemon juice and honey. |
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ROOIBOS
The leaves give a tasty aromatic tea of intensely red colour. It is popular due to its unique, refreshing taste, richness in minerals, and benevolent effects.
Rooibos tea contains magnesium which affects nervous system and helps with mild depressions. It is relaxing because it contains no theine; the fact is especially notable in case of sleeping disorders and headaches. It contains iron and vitamin C, therefore it is recommended in case of anaemia, osteoporosis, pregnancy and lactation and to top sportsmen. Calcium and fluorine strengthen the bones, copper and potassium is necessary to balance the metabolic processes in the body. The tea helps with disturbances of metabolism, stomach inflammation, spasms in the intestines, and ulcer. It is used to alleviate the infantile colic in the first months of life of a newborn baby. The tea is suitable for children who are allergic to milk.
Preparation: pour boiling water over one heaping teaspoon of tea and leave it for 3-5 minutes, then filter. The leaves can be used again, this time with a little less water and should be left to soak for at least 5 minutes. If desired, add lemon juice and honey. |
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ROOIBOS ORGANIC
Organically produced and with no added aroma. |
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ROOIBOS WITH BLUEBERRY AND YOGURT
Rooibos with added blueberry, american cranberry and yogurt granules. |
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ROOIBOS CHAI
Contains cloves, cinnamon, ginger, cardamom and aroma of vanilla. |
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ROOIBOS COOL LEMON
Refreshing rooibos tea with added lemongrass. |
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ROOIBOS CHOCOLATE - CREAM
Rooibos with pieces of coconut and aroma of cream and chocolate. |
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ROOIBOS EARL GREY - VANILLA
Rooibos with aroma of bergamot and vanilla. |
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ROOIBOS ALOE VERA
Rooibos with added lemongrass, peppermint and aloe vera extract. For a long time, aloe vera is known for its medicinal properties; lately its beneficent effects on digestive system have been discovered. Analysis have proved that it contains various amino-acids, enzymes, vitamins and minerals very similar to those found in human body. It acts against inflammations, stimulates the activity of immune system and advances the healing and cell growth. |
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:: WELLNESS TEAS ::
Something new in the world of teas. These teas help achieve a certain mood. They combine the properties of various herbs, rooibos, fruit teas and different additions like ginseng, sweet root and kola nut. They are appropriate for any time of the day, only the tea Energy has somewhat invigorating effects and is therefore more suited for mornings, in order to wake up, for an active afternoon and as refreshing drink during or after recreation.
Preparation: pour boiling water over one or one and half teaspoon of tea, leave for 5 minutes and filter. If desired, add bright honey to sweeten the tea, otherwise wellness teas are taken without additives. |
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ENERGY
this is a tea which enables us to quench thirst and replenish strength at the same time. It is very suitable for energy or vitamin drink accompanying various physical activities. It can be taken warm or cooled down. It contains dog-rose hips, roselle, kola nut, some theine, blackcurrant and blackberry leaves. |
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HARMONY
The tea is a blend of eight herbs among which are honeybush, fennel, and ginseng, and is specifically designed to contribute to harmony of body and mind. It stimulates digestion and has a general strengthening effect. It is refreshing and invigorating despite not containing theine. |
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RELAXATION
A blend of rooibos and melissa, enhanced with honey and orange juice. The effect is positively relaxing. This tea is the best in the afternoon and in the evening with a small spoon of honey. |
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:: AJURVEDIC TEAS ::
The ayurveda is the oldest knowledge of natural principles of life. Its nature is explicitly preventive, because it identifies the illness at early or the earliest state and can therefore prevent it from developing further. It does not work quickly and just take away the symptoms, but instead it stimulates natural regenerating abilities of human body and deals with the roots of health problems. The healing takes longer, but the (health) balance achieved in this way is sure to last.
Preparation: pour a cup of boiling water over one teaspoon of tea. Leave for at least 5 minutes and then filter. Measure the same amount of water again, boil and leave on the minimum fire in a covered receptacle for a few minutes. Take the casserole off the fire and leave it for 5 minutes, then filter the tea. The same procedure can be repeated, only this time the tea has to boil for 5-10 minutes.
The preparation of this tea takes some time in order to have all the healing essences extracted. |
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FOR INVIGORATION
Stimulates digestion and metabolism, therefore it is advised to drink it before the meal, or an hour or two after it. Its ingredients are ginger, giving a burning taste, coriander, cardamom, turmeric, cloves and nutmeg. |
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FOR EQUILIBRIUM
it has a generally balancing effect, and regulates the digestion and metabolism. Its ingredients are cardamom, sweet root and coriander for the sweet taste and to detoxify, rose petals give the aroma and ginger and fennel give the flavour. It can be taken at any time during the day, but feels best in the morning or in the evening. |
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FOR RELAXATION
takes away the physical and mental tensions and regulates digestion and metabolism. It has a distinctively sweet taste due to cinnamon and sweet root, ginger adds some sharpness, and fennel, orange peel and cardamom spread the aroma. It can be taken anytime during the day. |
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Besides the pieces of fruit and natural essential oils, fruit teas contain roselle fruit and dog-rose hips, containing among other ingredients organic acids and flavonoids. These teas therefore stimulate the purgative processes in the body and act as antioxidants. They taste refreshingly sour. They can be taken warm or cold, and since they contain no theine, they please anytime during the day or night.
Preparation: pour boiling water over a teaspoon or one and half teaspoon of tea, leave for 5-8 minutes and filter. If desired, add lemon juice, honey and sugar.
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AIDA
Contains papaya, redcurrant, and strawberry. |
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PINA COLADA
Contains pineapple and coconut. |
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RED ORANGE
Contains apple and orange peels. |
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WILD BERRIES
Contains apple, blueberries and wild berries aroma. |
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INDIAN SUMMER
Contains raspberries, blueberries and raisins. |
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GRANDOMTHER'S GARDEN
Contains blackberries, strawberries, raisins and elderberries. |
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MEDINA
Contains pineapple, strawberries, lemon peel and aroma of vanilla. |
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PEACH-MELON
Contains blueberries, raisins, strawberries and aroma of peach and melon. |
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GREEN RED ORANGE
Refreshing sencha tea with added red orange oil and safflower blossoms. |
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CHRISTMAS FRUIT TEA
Contains papaya, coconut, cinnamon and cloves. |
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SOUR CHERRY -VANILLA
Contains blueberries, strawberries, lemon peel and aroma of sour cherry and vanilla |
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STRAWBERRY - PEPPER |
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TURKISH APPLE TEA
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: Copyright © 2005, Sasa Golob s.p. |
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