The Brikka features a dual-valve system that regulates the pressure of water flowing through the coffee grounds for a richer-tasting coffee. The open lid design allows air to circulate into the valve that creates the perfect crema.Key Features Material Food Grade Aluminum Alloy Induction Safe No Dishwasher Safe No Hand Wash Yes Warranty 2-Year Max Boiler Capacity Size (fl oz) (ml) 2-cups 3.0 100 4-cups 6.7 200
(Please note the max. boiler capacity is slightly greater than the final output. Some water will be left in the boiler after brewing.)
Tea has been used as medicine for centuries. Now modern science is discovering what people in China and throughout the world have long known: tea is good for you. While green and black tea are very healthy, white tea is the least processed tea and has the highest antioxidant levels. It may be the supreme Drink of Health.White Tea Antioxidants
Antioxidants are nutrients that protect the body from damage by free radicals. Free radicals are nasty things that go around wreaking havoc on your body, damaging DNA and accelerating aging. Antioxidants scoop them up and neutralize them. White tea is loaded with these protective nutrients.Cancer Prevention
White tea may have profound power against cancer-causing cells and against many different types of cancer, such as colon, prostate, and stomach cancers. Flavonoids, a class of antioxidants, inhibit the growth of cancer cells and prevent the development of new ones. In some cases, white tea has been found to work as well as prescription drugs, but without the side effects.Lower Blood Pressure
Studies show that white tea can thin the blood and improve artery function. It helps lower high blood pressure and maintain a healthy one. By promoting strong and healthy blood vessels, white tea guards against the ravages of stroke.Lower Cholesterol
Catechins, another group of antioxidants, have been found to reduce cholesterol, and white tea is teeming with them. Cholesterol is a special type of fat and is necessary for health. There is good cholesterol and bad cholesterol, and white tea increases the good while decreasing the bad. This helps prevent hardening of the arteries and blockage of blood flow.Heart Protection
By thinning the blood, lowering blood pressure, and reducing cholesterol, white tea protects the heart and the entire circulatory system. Researchers have also discovered that people who drink 2 or more cups of tea a day are almost 50% less likely to die after suffering a heart attack. White tea is truly a remarkable heart tonic.Stronger Bones
Studies have found that people who drank tea regularly had greater bone density and strength than non-drinkers. White tea may also have beneficial effects for sufferers of arthritis and osteoporosis.Antibacterial & Antiviral
White tea is a natural killer of bacteria and viruses. The antioxidants so abundant in white tea tone the entire immune system, providing protection against a variety of invaders and a wide range of diseases. Its helps guard against the common cold and flu, and can ease the symptoms of HIV.Healthy Teeth and Gums
White tea contains small amounts of fluoride and other nutrients which keeps the teeth strong and healthy. It also kills the bacteria which causes plaque, tooth decay, and bad breath.Healthy Skin
Free radicals from staying out in the sun too long, stress, and a poor diet can damage the skin and cause it to prematurely age. By scavenging these free radicals, white tea protects the skin and helps to reverse some of the damage. Drinking white tea promotes healthy and radiant skin.Other Health Benefits
White tea has many other benefits to offer. It may reduce blood sugar and help prevent and alleviate the symptoms of diabetes. It reduces stress and increases energy.
White tea may or may not aid in weight-loss. Studies suggest tea may increase metabolism and encourage the body to burn more fat, but a balanced diet and regular exercise are more likely to produce results. Still, adding white tea to your weight-loss plan can’t hurt.Review Of Health Benefits
By now you can see that white tea has a great range of effects on the body and a tremendous number of benefits to your health. Its supreme power is in preventing disease and disorder.
White tea protects against cancer, heart disease, and stroke, the leading causes of death in the industrial world, as well as numerous other conditions. It eases the symptoms of illness and promotes recovery. White tea strengthens the circulatory and immune systems as well as bones and teeth, and builds healthy skin.
It is a superb tonic and one of Nature’s great gifts. We encourage you to add it to your life. To your good health!
Naturally Boost Your Metabolism and Burn More Calories With Wu-Long Tea Nature’s Weight Loss Secret If you’ve ever wanted a convenient way to boost your metabolism, automatically burn more calories, and start shedding fat faster, then look no further than authentic Wu-Long Tea, the World’s #1 Fat-Burning Tea. In the past few years, at least 37 different scientific studies published in independent journals have proven the many health benefits of Wu-Long Tea. It just so happens that one of the biggest health benefits of all is natural weight loss! I know it sounds crazy. After all, how could something as simple (and enjoyable) as drinking tea help burn fat? Or at least that’s what I thought when we first came across Wu-Long Tea. As it turns out, Wu-Long Tea is bursting with what are called “catechins” and “polyphenols” – naturally occurring antioxidants that help to boost metabolism and burn fat. At first, scientists were skeptical of the slimming effects of Wu-Long Tea, so they conducted a series of tests to discover the truth. The results were pleasantly surprising. In one case, they found that… Wu-Long Tea Burned 2% Times As Many Calories As Green Tea! This particular study was conducted by scientists from Japan’s University of Tokushima School of Medicine and published in the Journal of Medical Investigation. What they found was amazing: People who regularly consumed Wu-Long Tea experienced more than double the calorie-burning results of those who drank the same amount of authentic Japanese green tea. In fact, the study showed the increase energy expenditures after drinking green tea was only 4%, where Wu-Long Tea had an increase of over 10%! What’s more, the CBS Evening News reported, “Polyphenols in Wu Long Tea are believed to increase energy expenditure (EE) translating to a 35-43% increase in fat burning.” This by itself should be enough to persuade most people of the benefit of regularly drinking Wu-Long Tea. After all, who wouldn’t like to burn fat up to 43% faster? And yet its fat-burning qualities are…
Only a Small Part of the Benefits of Drinking Wu-Long Tea! For instance, let me tell you about a fascinating study scientists conducted at the Suntory Research Center in Osaka, Japan. They decided to study the effects of Wu-Long Tea on the absorption of carbohydrates. As you probably know, eating a lot of carbs all at once can cause your blood sugar to spike. And when your blood sugar spikes, an insulin spike is sure to follow. If your pancreas releases too much insulin (which is a common problem for a lot of folks), you’ll then experience low blood sugar. And, when your blood sugar drops, you may feel the urge to eat even more carbs! And thus begins a pattern of MORE eating, MORE insulin, MORE low blood sugar, and on and on in a vicious cycle that can “pile on” the fat. I’ve experienced this “roller coaster” myself, and it’s no fun! But what if Wu-Long Tea could help break this cycle? That’s what the Japanese scientists set out to discover. And they were not disappointed. Here’s what they found: Drinking Daily Ritual premium Wu-Long Tea 15 minutes before eating carbohydrates helps to reduce the insulin spike you would normally experience after eating carbs. Obviously, if there is less insulin being pumped out, you won’t get low blood sugar or feel the urge to eat more food. Which means…
Wu-Long Tea Helps Curb Cravings 2 Ways! First, drinking Wu-Long Tea 15 minutes before meals helps eliminates “carb cravings” by regulating insulin spikes — which solves a big problem for a lot of overweight people. And second, drinking Wu-Long Slimming Tea in between meals will make you feel full and content, which will help you avoid unhealthy mid-meal snacking. This is why so many people finally start to see their weight dropping when they start drinking Okuma’s Wu-Long Slimming Tea. They’re naturally burning more calories (because Wu-Long raises metabolism) … AND… they’re eating fewer calories (because Wu-Long helps to moderate unhealthy cravings). For optimum results, we recommend that you use our products in combination with a healthy diet, drink plenty of water and also get regular exercise. This will help to create optimum results.
DISCLAIMER: Most users who use Wu – long Tea, coupled with the recommended USDA diet, regular exercise, and advisement from a physician, experience weight loss of 1 to 2% of body weight per week, though additional factors, such as age, sex, and heredity can affect these results. Please consult your physician before starting this or any diet or exercise program.
Green v’s Black
A cup of green tea each day will ward off cancer, Alzheimer’s disease and signs of aging, according to some nutritionists, but the federal government claims the opposite. The opposing views leave some people scratching their heads over whether to drink the brewed concoction. ”
I always hear it’s good for you, and then the next week they’re saying it’s not,” Jessica Costa said, while she was shopping for tea in Morgan Hill on Friday morning. ” I guess I just drink it because I’m an optimist, and it can do more good than harm, right?”
Earlier this year, the Food and Drug Administration looked at several studies conducted with patients of breast cancer and prostate cancer and, based on the research, concluded “it is highly unlikely that green tea reduces the risk of breast cancer.”
On the heels of the FDA’s ruling, a new study was released claiming that the tea, which the Japanese have sipped for centuries, can help protect the brain from Alzheimer’s disease and may slow the aging process.
According to the Journal of Neuroscience, an antioxidant found in green tea called epigallocatechin-3-gallate (EGCG) may prevent the buildup of plaque in the brain linked to the memory-robbing disease. Mice used in the study were given daily injections of EGCG. After several months, the nerve cells of treated mice generated as much as 54 percent fewer beta-amyloid proteins, which is the plaque that blocks memory in the brain.
Luis Garnica, an herbalist in Gilroy for eight years, strongly believes in the healing power of green tea. He said he’s had several customers who were fighting cancer and using the tea to help their immune system. Garnica believes it’s taken Americans longer to catch onto the green-tea trend because they’re so used to running to the doctor for everything.”
People want the easy way out,” he said. “When something happens they just run to the doctor to get it fixed.”
Drinking 8 ounces of green tea every day provides the body with several antioxidants that can lower blood sugar and reduce the risk of high blood pressure, Garnica said. He also recommended drinking green tea as opposed to taking it in pill form.
Catechins, which are powerful antioxidants found in green tea, have been shown in recent studies to fight viruses and slow aging. Catechins destroy free radicals, which are highly reactive molecules and fragments of molecules that can damage the body at a cellular level, leaving the body susceptible to cancer, heart disease and other degenerative diseases.
And with all the excitement about the benefits of green tea, several research groups have begun studying other types of tea to see if they’ve got healing power as well.
Recent studies indicate the molecular compounds contained in black tea – theaflavins and thearubigens – do more than contribute to its dark color and strong flavor. They also provide health benefits originally attributed only to green tea.
A study by the Netherlands National Institute of Public Health and the Environment found a connection between drinking black tea regularly and reducing the risk of stroke. Researchers looked at data from a study examining the health benefits of foods that are high in flavonoids and phytonutrients with antioxidant benefits. Although some of the flavonoids were obtained from fruits and vegetables, 70 percent came from black tea.
Dr. Joseph Vita at Boston’s School of Medicine conducted a separate study that supported these results. For four months, 66 men drank four cups of either black tea or took a placebo daily. Vita concluded that drinking black tea can help reverse an abnormal functioning of blood vessels that can contribute to stroke or heart attack.
Regardless of the numerous studies promoting or debunking the health benefits of green and black teas, Jane Higdon, a research associate with the Linus Pauling Institute at Oregon State University, says tea research is still relatively new, and it will be a while until there is strong evidence confirming the benefits.”
Although numerous observational studies have examined the relationships between tea consumption and the risks of cardiovascular disease and cancer, there is no conclusive evidence that high intakes of black or green tea are protective in humans,” she said.
Yellow Tea – Meng Dink Huang Ya (Tang Dynasty Tribte Tea) (Chinese: 黃茶; pinyin: huángchá) usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be noticed between yellow, green and white teas.It can, however, also describe high-quality teas served at the Imperial court, although this can be applied to any form of imperially-served tea. About Yellow Tea Like most techniques for making tea, there are arguments over the exact beginnings of the yellow tea style. Few in number, the elusive yellow teas have always developed in isolated instances in areas that were already famous for producing green tea, like Huo Shan in Anhui or Meng Ding Shan in Sichuan. Although there is a long history in these regions of producing green tea, it’s speculated that yellow tea only began to be produced in the early Qing Dynasty (1644-1912). Yellow teas are made for the appreciation of locals and have never had a broad market presence. Growing out of an elaboration of green tea techniques, the process for making yellow tea is time consuming and difficult. Thus for the thousand kinds of green tea, there are only three kinds of yellow tea that survive today. Recently consumer preference has favored teas with vibrant green leaves and cup color. Because yellow tea loses its verdant appearance in processing, this market trend has contributed to its decline. Now, even famous yellow teas are now produced with green tea processing techniques to meet market demand. Leaves once used to make traditional yellow teas are no longer processed as such at the cost of abandoning the traditional skill. In industry terms, yellow teas produced to be green are referred to as Lu Zhen or Green Needle, conversely yellow teas produced in their original style are typed Huang Zhen or Yellow Needle. On the market however, famous “yellow” teas often retain their original name, even if they don’t retain their original processing techniques. No indication is made to the consumer whether he or she is buying Lu Zhen or Huang Zhen. More over, with examples of authentic yellow tea becoming increasingly rare, few consumers have had enough exposure to tell the difference. Most infamously, Huo Shan Huang Ya, a famous yellow tea at one time, has been lost to history. Anhui, being a poor province, lost the technique because the expense in producing it could not be sustained in the local market. A tea called Huo Shan Huang Ya can still be found on the tea market, although it has been made as green tea. The people the Anhui found it still commands a respectable price, and it is easier to sell as a green tea. There are still people however that buy this tea thinking it to be yellow. Tea scholars are searching the area in Northwestern Anhui to find someone that still knows the technique with no luck. Another relatively expensive and complicated tea to make coming from the same general area is Liu An Gua Pian, a green tea, which is struggling to survive in the difficult Anhui economy. The remaining yellow teas are Jun Shan Yin Zhen (Silver Needle- not to be confused with the white tea) from Hunan on Jun Shan island in Dong Ting lake, Meng Ding Huang Ya from Meng Ding Shan in Sichuan, and Mo Gan Huang Ya from Mo Gan Shan in Zhejiang, being the least known and rarest of the yellow teas. Yellow tea is classed in the same category with white tea because it is very lightly oxidized. One of the objects in making yellow tea is to remove the grassy smell of green tea while still maintaining the health qualities of green tea, and yellow tea is felt by some to be even healthier because it is easier on the stomach than green tea. Jun Shan Yin Zhen is the most famous of the yellow teas probably because of Mao Zedong, having been raised in Hunan, declared it his favorite tea, even though he is known also for being a Long Jing drinker. It is ironic that there are a lot of Long Jing 47 bushes as well as the ever popular Da Bai Hao bush being planted on Jun Shan island these days because of their higher yield. The process for making yellow tea is time consuming. Here is the process in general, but each of the tea has its own variations. The leaves are first fried, as is the case in most green teas, but then the leaves are wrapped in some kind of material, thick paper in the case of Yin Zhen, and cloth in the case of the other two. Yin Shen is stored in a wooden box. At intervals the tea is fried again and re-wrapped to cool and oxidize slightly. This process continues for up to three days and then slow roasted at the finish. When you consider the processing time coupled with the limited harvesting time for the tea to be plucked, you can understand why this tea has had a hard time surviving, and probably would have become completely extinct if it were not so valued by the locals for its health benefits. It is a truly remarkable tea for the tea enthusiast. It has a wonderfully complicated taste and smell. Hopefully in the future this tea will become better known and the market will increase so that we can help to keep this art alive
Daily Ritual Tea Facts.
How to make Ice Tea Any tea can be made iced, but fruit infusions and flavoured teas are exceptional as they make a great natural and refreshing drink ideal in the warmer months and a great thirst quencher. • Generally you will need approx 1 tablespoon of tea or Infusion per litre of water. This will depend on the leaf size. • Use cold water on tea leaves as hot water will increase bitterness. • Leave in fridge for at least 4-8 hrs, but for best results leave overnight. • Serve over Ice, add lemon or citrus slices, fruit or mint leaves. • Add a little honey or sugar syrup as this brings out the fruity flavour. • Sugar Syrup – combine equal parts sugar and boiling water., stir until dissolved.
ICE TEA MAKERS are Available from Daily Ritual
Daily Ritual Tea Facts.
How to Brew the prefect cup When possible, use filtered water Heat the teapot and teacup For a two-cup teapot, use five grams of tea (approximately two teaspoons). This is highly personal but the rule of thumb is 2.5 grams per cup Water just off the boil or from an espresso machine is too hot for tea – the leaf is scalded and becomes unpleasantly astringent For black tea use water cooled 1 minute off the boil and infuse for 4-6 minutes For green and oolong tea use water cooled 1-2 minutes off the boil and for white tea use water cooled 2-3 minutes off the boil. Infuse for 1-3 minutes For herbals and all black-based flavoured teas, use water cooled one minute off the boil and infuse for 3-5 minutes All tea can be naturally decaffeinated by infusing for one minute, discarding the first infusion and using the leaves a second time for your brew Ensure bag/container is resealed and stored away from light, heat and humidity.
Daily Ritual Tea Facts. How to make the Perfect Cup…
Pre warm the brewing vessel and cups Boil clean fresh water Measure the tea for one rounded teaspoon per cup (2.5grms) Water temperature and infusion time should be as follows:- White tea 70°C – 85°C for 2 – 5 minutes China Green – 70°C – 95°C for 2 – 3 minutes China Oolong – 95°C for 2 – 3 minutes China Black – 95°C for 4 – 5 minutes Japan Green – 50°C – 95° C for 1 – 2 minutes Darjeeling – 95°C for 3 minutes Other Black – 95°C for 4 minutes (full leaf)
Armidale Independent 4 May, 2011
Armidale based coffee maker, Ross Patch, returned home from the 2011 Sydney Royal Easter Show triumphant. “Three years in a row, we’ve been awarded a bronze for our Signature 2350 blend at the Sydney Royal Easter Show. Our new blend, which we call ‘Mocha Supremo’, was awarded a silver in the Cappuccino Class,” he said. Mr Patch said he has been involved with the coffee section of the Show for the past four years and this year, the judging was particularly strict. There were no golds awarded, very few silvers and narrow margins for the bronzes.” The criteria for judging coffee blends indicate that it is something of a science. “Everything is based on point scoring, according to crÃƒÆ’Ã‚Â¨me, taste, depth, how the product is ‘cupped’. The judging is conducted by ‘blind tasting’,” Mr Patch said, adding that competition was slightly down on recent years. “This year a lot of the roasters appeared to be striving to refine their blends down to make that one outstanding blend, but it wasn’t happening.” The acclaimed producer of coffee blends explained the basic process. “Most blends are made up of four or five base blends. They’re made up of what we call ‘single origin’ (coffee beans), from countries like Columbia, Brazil, India and Papua New Guinea. It’s like baking a cake. You get the combinations and proportions right and then you roast them – maybe a medium to dark roast. Our CrÃƒÆ’Ã‚Â¨me and Roma blends were the same combination of beans but were roasted in two different styles, producing very distinct tastes. You could take 10 per cent out of one continent of single origin coffee bean and change the dynamics of the flavour.” The region’s boutique food and wine producers are all in the pursuit of excellence. Mr Patch’s Sydney Royal Easter Show accolades show that he is excelling with his caffeinated creations. “I think these awards mean we can officially say we are Armidale’s superior blenders of roasted coffee, if not the region’s. I use professional, gold medal winning roasters in Sydney.” The credibility and exposure filtered through has enabled Mr Patch to percolate into new markets. “New (business) avenues have opened up. I now have Sydney clients and a distributor in Melbourne is poised to take on my blends. A number of cafes in Sydney want me to supply blends under their name – it’s called boutique blending,” he said. Mr Patch said his Show success has also paid off for Armidale. “Our signature 2350 blend is our flagship. It’s netting us consistent rewards, so thank you Armidale, it’s your blend. It was refined by my customers tasting it and giving me feedback.”