Tea what makes quality white persian melon tea

In today’s tea market, the product gaining popularity the most rapidly is white tea. Though white tea has been around for centuries, it is fairly new to the Western world for two reasons. The first is that it is the rarest of all teas; just a little is grown each year. Secondly, in Asian cultures white tea was traditionally reserved for only the highest tea ceremonies; it was not considered an everyday beverage. Today, however, we’re discovering the delicious taste and significant health benefits of white tea and we’re clamoring for more. One of the most delicious and sought after blends of white tea is White Persian Melon Tea, a flavorful blend of white tea with melon. White tea comes from the same plant as black and green teas, but it is processed in a different manner, which gives it a different taste. White tea is harvested much earlier than other teas, before the leaves are fully open. At this point in the growing process, the tea buds are still covered by fine white hair, hence the name white tea. In addition, white tea is not fermented like black tea. The lack of fermentation keeps tea’s natural anti-oxidants in place and helps create the delicate flavor that makes white tea so unique. White tea’s anti-oxidants have been shown to help reduce the signs of aging and prevent serious illnesses like cancer and heart disease by fighting the free radicals in our bodies. White Persian Melon Tea Requires Precise Harvesting and Processing White Persian melon tea must be infused with melon nectar after the tea leaves are steamed or fired. To make the best quality of White Persian Melon Tea, several things must happen precisely. First, the white tea leaves must be picked at the proper time. Only the completely unopened and undamaged buds, and in some cases, the top two leaves, must be picked. The tea harvester must ensure that the buds are not damaged during plucking, as this can cause fermentation to begin, which would compromise the flavor of the tea. The best white tea buds are harvested in March and April and only when the weather is just right. There must be no rain on the day of harvest. There should have been no frost on the previous night, and the morning’s dew must be dry. If careful attention is not paid to these details of tea harvesting, the quality of the White Persian Melon tea will be compromised. Next, the leaves must be dried and steamed appropriately. Often, the drying and steaming will take place right in the fields. The tea gardener must be skilled at steaming the leaves for exactly the right amount of time to make the best tea. Next, the tea must be infused with the melon nectar to create White Persian Melon Tea. It is critical that the tea artisan use only the finest quality melon nectar for infusing the tea, and that he knows precisely how long the infusion should take. This ensures that the flavor of the tea is the perfect balance between the white tea flavor and the flavor of melon. Using the highest quality melon nectar is important to protect the flavor of the tea, but it’s also important for protecting the health benefits of the tea. Melons are a wonderful source of anti-oxidants, so White Persian Melon tea is one of the healthiest you can find, if high quality melon nectar is used along with properly harvested and processed white tea. Melon contains an anti-oxidant known as GliSODin. This anti-oxidant neutralizes free radicals in the body just like the anti-oxidants in the white tea. However, GliSODin is special because it has been shown to stimulate our bodies to produce their own anti-oxidants. In studies, GliSODin alone has been shown to protect against oxidative damage and protect our cell. This powerful anti-oxidant in combination with the many important anti-oxidants found in white tea make it a powerhouse. However, if inferior quality melon is used in White Persian Melon Tea, the anti-oxidant potency will be compromised. Skilled Tea Artisans What separates the best White Persian Melon tea from one that is of lesser quality is the skill, expertise and caring of the tea artisan. • The best tea artisans only pluck the tenderest top part of the tea plant for white tea, and they do so only at exactly the right time. • The best tea artisans pluck the tea leaves by hand, choosing only the ones that are ready and ensuring that the buds are not damaged during plucking. • The best tea artisans precisely time the drying and steaming process of the white tea leaves. • The best tea artisans use the finest quality melon nectar. • The best tea artisans are precise in the timing of the melon nectar infusion. • The best tea artisans tend their tea plants year round. They weed during the summer, fertilize and prune in the fall, and watch their young tea plants during the winter to ensure that they are protected from the cold weather. White Persian Melon Tea is one of the finest you’ll find in terms of delicate and refreshing flavor and in terms of health benefits. Choose the finest White Persian Melon Tea from the best tea companies, and you’re certain to love this delicious blend.

Happy hour a tradition that s here to stay

They definitely don’t make happy hour like they used to! Those of us fortunate to have been old enough to drink during the era of disco dancing and the mullet hairdo definitely know this to be an absolute truth. The decade of the 80’s is best remembered for many things but few realize that it was the decade during which the happy hour was reborn. The idea of featuring alcoholic beverages before dinner wasn’t new during the 80’s. In fact, by then consumption of alcohol had been going on for centuries. The era of Prohibition attempted to change all that, but those efforts failed. Back between the years 1920 and 1933 it was illegal to manufacture, import, export, or sell alcoholic beverages in the United States. Happy hour during Prohibition? But being unable to get alcoholic beverages from the nearby store or the local restaurant didn’t stop anyone from drinking if that’s what they wanted to do. Before heading out to dinner, people would gather at the homes of acquaintances where they could enjoy the beverages of their choice without fear. For this hour or so before dinner, they could be happy which probably was how the term happy hour came about. During the 50’s, gathering together after a day at the office or the factory for happy hour became commonplace and for some, a way of life. But as the popularity of drinking before dinner grew over the ensuing years, so too did the number of problems it created. Arrests and accidents associated with driving while under the influence were becoming all too common. Many believe that’s the reason why restaurant happy hours began including food as part of their happy hour specials. The best happy hours are born! Whatever the reason, there seemed during the 80’s almost to be an unspoken competition between the establishments that sold alcohol to see which could offer the biggest and best happy hour. Two-for-one drink specials and drinks for a mere 25 cents were everywhere as was the newest twist on the happy hour special, adding free food. The drastic price cut on alcoholic beverages apparently wasn’t enough to give restaurants and bars the competitive edge they needed. So along came the free food. Stopping by after a hard day’s work to enjoy a happy hour special of free food combined with low-priced alcohol meant that many people no longer needed to head home to fix dinner. They had everything they needed to sate their appetites for food and beverage, and all for just a few dollars! Perhaps because of rising costs, or perhaps because of liability issues, or perhaps because of the organizations that formed to encourage sensible alcohol consumption, those free-wheeling happy hours made famous during the 80’s faded into history. For better or for worse, happy hour is much tamer now. The food isn’t always free and the beverage choices aren’t as abundant as they once were. But that’s okay because going to happy hour is still a great excuse for getting together with the gang!