Zubereitungsarten des mixens

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Plantations & Production
The term 'tea' generally refers to black tea, which is also most frequently drunk. In
addition, there is also green tea and oolong tea. The most important tea-growing
countries are located in Asia and Africa. The tea shrub, which when left to grow wild can
be up to 4 m high, is cultivated on tea plantations to a height of only 80 - 90 cm. Leaves
and buds are plucked, which are partially dried, curled and fermented in the processing
which then follows. The tea leaves become dark brown, almost black, which is also why
it is called black tea.
The tea leaves for green tea are steamed and curled, so that they maintain their green
colour. The high-quality teas consist of buds which are enclosed by two downy leaves.
Whereas one type of coffee can be served in various ways, many restaurants —
tearooms and cafés in particular — offer a selection of various types of tea. The most
common are:
• Ceylon tea: with a delicate, lightly perfumed flavour
• Darjeeling tea: from India, with a robust, full flavour
• Lapsang souchong: from China, with a robust, smoky flavour
• Jasmine tea: from China, with a highly perfumed, flowery flavour
2002 by GastroSOFT GmbH
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Preparing tea
There are many tips for properly preparing tea. Because the use of the teabag prevails
in the food-service industry — especially due to reasons of convenience — the simplest
method of preparation is described here: one cup or glass of tea requires 2g of tea (1
level teaspoon) or 1 teabag. For 1 portion of tea (served in the teapot) 4 - 5g or 2
teabags are required. The ideal brewing temperature is the boiling point of water. The
water should boil only briefly and then be immediately poured over the tea. In order for
the tea to obtain its fullest flavour, the leaves must be allowed to absorb the water. Tea
must be left to steep. The best flavour is obtained within 1 - 5 minutes of brewing. The
theine (caffeine) has a stimulating effect; it is released from the tea within the initial 2 - 3
minutes of brewing. In contrast, the tannin has a calming effect; it is released from the
tea only after 2 - 5 minutes of brewing.
2002 by GastroSOFT GmbH
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Serving tea
Preparing and serving the tea is a science in many countries and is celebrated for that
reason. Whereas we most often serve tea in a glass, a thin porcelain cup is used in
other countries. When teabags are used, a small bowl is also provided for the used

Black tea
A glass or a cup of tea is served on a saucer with a teaspoon and sugar or sugar

Tea and cream
The tea service is just as for black tea, but cold milk is also provided. Unfortunately, tea
is often served with coffee cream instead of cold milk, which adulterates the delicate
taste of the tea because of the fat content.

Tea and lemon
The tea service is just as for black tea, but includes a lemon wedge served in a lemon

Iced tea
Iced tea is served cold with a lot of ice; it is also possible to serve it with fresh lemons
and mint, or in various flavours, such as peach.

2002 by GastroSOFT GmbH
shake it easy® 3.0
Storing tea
Tea and teabags must be properly stored in closed airtight containers and protected
from heat and dampness.
2002 by GastroSOFT GmbH

Source: http://www.shake-it-easy.ch/bilder/Tea.pdf

Emergency contact information

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Cardiovascular drugs in human mechanical nociception: digoxin, amlodipine, propranolol, pindolol and atenolol. Alfredo Del Giaccio1 and Antonio Eblen-Zajjur2. 1Servicio de Medicina Interna, Hospital Universitario “Dr. Angel Larralde”,Instituto Venezolano de los Seguros Sociales y2Departamento de Ciencias Fisiológicas, Facultad de Ciencias de la Salud,Universidad de Carabobo, Valencia,

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