“My grandmother always advised methat if I'd buy some cheap teait would make my life seem meaningless,and if I'd buy only little teait would feel like that life would almost be over.So she always bought tea like having had another life to live.”1
(Amy Tan)
Tea is for some people (many, actually) matter of principle, maybe also relates even for questions as serious as the life and the death, or, things like a good life, wisdom (and, fx health). Similarly, tea also is an endless source of arguments from how to prepare best quality some.
Some philosophical word and renown 'aphorisms' also compare enjoying a good cup of tea for the understanding of true meaning from all things in the world (Jiaroa ...Unfortunately, the net doesn't seem show us any biography from him, however...), or (for example) not having had some tea for over a week is compared for to have lost the whole basis of (one's) personal universe (Kipling R. 1865-1936; See fx from www.biography.com/articles about Kipling...) Perhaps I wouldn't myself praise the tea with just that wholehearted words...But perhaps I wouldn't either completely agree with those (also very sensible, reasonable) words sometimes said that the day not having read a few pages from some good book was the day wasted. Surely, a good tea must be at least as important aspect in life as any good book.
Also, we find from the local books and papers that fx in Japan the tea has very appreciated and especial place in culture. There's even traditional ceremonies for the serving of tea and it is said an event combining such things as meditation, spirituality and also the traditional (Japanese) views from the nature and hospitality , ao. The tea-ceremony is simply defined with the words Cha no yu, ie 'hot water for tea'. Seems also said that tea was there first adapted from China around the 700-800's, within the Buddhism, and that it's first uses were as a medicinal plant. And, indeed the Green tea appears often praised from it's very healthiness.
Anyway, my own relation to this enjoyable drink (tea generally) is somewhat more practical, closer for the view expressed on cited sentences at begin of this post.
According my experiences, Darjeeling appears perhaps the best selection from regular variety of teas (In fact, feels almost that the higher on hill-sides the type of tea grown, better the quality... But any professional tea-taster, of course, would have lots more to say from this subject.) Also the Russian blend belongs for my favorites of the tea. And, in addition to these 'regular' teas (after all it's a liquid made from leafs of the certain plant) there's nowadays (in the western world) become available various alternatives - from which we mention at this the commonly sold “herbal teas”2 like Máte- and Rooibos (Both have certainly gained favor during recent times/decades, also from me...). And, perhaps it's also so that on each part of the world (or even a country) there's some particular favored comparable drink.
But, while using the word “herbal” I finally also have to mention the Chamomille , since it appears belong for my definite favorite cups of tea too and is recommended of many good qualities and benefits for the mind and body health...No wonder they drink it so frequently at Italy. ...Funnily, Chamomille-tea happens also be the drink infused and enormously drank by that great childhood hero of mine, Cocco-Bill. (The character from comics serie by the same name, drawn by Benito(?) Jacovitti, 1923-77) ; If wish, see Jacovitti's bio from Comiclopedia (Some compendium for numerous comics artist biographies as advertised by the Store/hobbyists pages devoted to comics...but seems that there's also quite plenty of drawings from Jacovitti).
But, while using the word “herbal” I finally also have to mention the Chamomille , since it appears belong for my definite favorite cups of tea too and is recommended of many good qualities and benefits for the mind and body health...No wonder they drink it so frequently at Italy. ...Funnily, Chamomille-tea happens also be the drink infused and enormously drank by that great childhood hero of mine, Cocco-Bill. (The character from comics serie by the same name, drawn by Benito(?) Jacovitti, 1923-77) ; If wish, see Jacovitti's bio from Comiclopedia (Some compendium for numerous comics artist biographies as advertised by the Store/hobbyists pages devoted to comics...but seems that there's also quite plenty of drawings from Jacovitti).
And... this time Cooking companion mainly contains some delicatessen, after meal offerings to enjoy with the accompanying cup of tea. (Not necessarily, but I think these quite suitable for that purpose as well.) (G.U.J.)
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Recipes:
Pecan pie
(A N. American favorite dessert and the pecans nuts probably grow there somewhere. Actually I selected this from that reason, for those are little differing by taste from the more typical nuts. Exotic for me, say...)
Ingredients; (Dough:) 4 dl wheat flour; 1 tbs (thin, fine) sugar;1-2 tsp citron-juice; 125 g butter; 1 tbs water ; For the filling: 200 g Pecan nuts, smashed for raw powder/pieces... (- But I used only 160 g); 1 ½ maize-syrup (- But I used regular some, Agave goes well too as it's quite liquid and pale...); 2 eggs; 3/4 dl (muscovado-)sugar (or some dark/brown, thin sugar); 15 g butter (melted);
Preparation: First strain the flours and sugar, and mix the butter within. Add citron juice, water, mix briefly and keep about half hour in cool. Then roll the dough (in between baking papers) for suitable size and place on the oven-pan (cut out the edges from that). Over that, add a baking paper which is filled with fx dried peas (or rices, intention is to keep the dough in it's form while at oven). On 200 C, about 10 min. Take the baking paper (and rices/peas) away, lessen heat for 175 and bake still for some minutes a time. Next take bakings from oven, let coollen and after that pour over the pecans. Mix the other ingredients together and pour over the nuts. Bake the pie for about over 30 minutes. Offered with some cream.
Quiche Lorraine (Pie)
Ingredients; 3 dl wheat flour; 3 tbs water; ½ ts salt; 150 g butter; 1 (regular) red pepper; 1 (small) onion (crushed); some bacon/or ham (- But I used some local mushrooms as an excuse to make 'an experinmental alternative', for we have those available and sold on salt water...makes this a little differing from the most usual version, I'd suppose); 100 g (Emmental?-) cheese; 2 eggs (or the yellow yolk part from 4... about?); 2½ dl cream (...But I used about 1 dl regular and...About ½ - 1 dl Créme Fraiche); white pepper; ...With the complete eggs and créme it's actually better, I think...
Preparation: Bake a dough from flours, butter, salt, water. Let be at refrigerator for about 1 hour, then place it for oven plate; 15 min on 250 C. Ham (or bacon)/mushrooms and onion are fried well (don't burn it, though...), cheese sliced for small pieces. Then just mix the eggs and cream, add the spices for that, and also the formerly fried pieces added for. That poured over the baking base and some 35-40 minutes on 200 C. Focaccia
(An Italian 'tea-bread'/snack...)
Ingredients; 3 dl water; some yeast; 1 tsp salt; 1 tbs (olive) oil; about...6-8 dl wheat flour; (Filling: ) 2-4 onions; 3 tbs olive oil; 1-2 tsp rosemary; black olives (...alternatively use squash and add chopped pieces of it within the dough...although I've not prepared that...) ; half a tsp salt; pepper; an egg (for the overs)
Preparation: First the yeast is poured for lukewarm water. Next add salt, oil, flours. Make a flexible dough and let that raise for about half hours covered with the cloth. Onions are sliced and slightly fried in the meantime, olives cut to small pieces. Next make the baking for about the size of the oven plate, add over that the onion, olives. Slightly with spices (pepper, salt). 250 C and about 10 to 15 min. Fakkas
a N.African (/and Near east?) tasty sweeten 'alternative' (w. fx tea...)
Ingredients; 50 g raisins; 120 g almonds (crushed); 3 eggs; 150 g butter; sugar (about...1½ dl); 2 dl wheat flour; 1 tsp baking powder; 1 tsp cinnamon; 1 tsp aniseed
Preparation: Mix sugar w. butter, then add the eggs and dry ingredient for that. Next raisins and almond. Roll a lengthy baking and shortly moist the over with egg. About half hour in the oven on 170 C. Take the (oven-plate) out and cover baking with moist a fabric (for about an hour), then cut into slices. Finally, keep in the oven another 15 minutes.
(..And by this estimate, following part of the cooking companions/recipes aroud the summertime.)
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NOTES:
NOTES:
1. ...From The hundred secret senses (1994), or, from the Saving the fish from drowning (2003)...I suppose; Because I had not English text available from this, it appears again my own free-form translation (Probably the original words/sentences don't too much differ from meaning compared to this...).
2. Term 'herbal' used in lack of any better word. Actually I think it's more correct consider those both as the 'independent twigs' among the many generous offerings of the Mother Nature ...And both (plants/trees) also grow on conditions/environments typical for their particular part of the world they're imported from (Africa/S.America).
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