Archive for the ‘News’ Category
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!
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.”
ABC News Posted Mon 2 May 2011
Armidale-based coffee-maker, Ross Patch, has won a Silver Award in the Cappuccino Class at this year’s Royal Easter Show in Sydney.
The award is especially significant, given the judges declined to hand out a Gold for any blends in the class in the 2011 competition.
The coffee blends were “blind tasted” and assessed for their standard of crème, taste and depth.
Ross Patch says making a good coffee blend is like baking a cake and he’s very proud of the accolade.
“Well, most of the blends are made up of a combination of four or five particular blends; there may be Columbian, Brazilian, a lot of beans now are coming out of India and Papua New Guinea, too,” he says.
“It’s like baking a cake and you combine them, roast them and there’s a lot of possible combinations.”
Wednesday 20th of April 2011
Peter Sniekers from Industry and Investment NSW; RDA Northern Inland Snr. Project Officer (Food & Wine) Kim-Trieste Hastings; President of the ‘New England Wine Industry Association’ (from Mihi Creek Wines), Andrew Close; and the Chinese chefs for the event, Vincent Wang, Achilles Yu, Fiona Hua and Daisy Yang.
A one-off showcase of New England fine food and wine was organised by Regional Development Australia (RDA) Northern Inland last Sunday, 17 April. Positive feedback has flowed in from the wine and food producers who exhibited. Community members who attended have also expressed their delight with the event, relishing the opportunity to try everything from local liqueurs to meats, fruit and condiments.
“It was a very nice little fine food and wine festival. I tasted some beautiful trout, a great locally blended coffee and some wine,” said RDA Northern Inland Deputy Chair, Herman Beyersdorf. “It is very important that we promote the region’s produce and identity locally as well as further afield. We should source locally before looking elsewhere.”
Cinders Lane, which runs parallel to Armidale’s Central Mall, was blocked off for the Sunday morning flavour fest. Hundreds came for a taste of New England. The steady stream of test-tasters sampled wines from Tenterfield to Uralla and food from throughout Northern Inland NSW. “It was fantastic!” said Armidale resident, Barry Adams. “I’d like to see something like this more often.”
Achilles Yu led a team of Chinese cooks, who barbequed and served up local lamb and beef. “Everybody enjoyed the good food,” he said. “It is good to promote and use the local product, and support the local economy.”
Restaurateur, Marie Wall runs the “Bistro on Cinders”, which makes sourcing local produce a priority. “It was lovely to showcase our local produce; the vignerons, bread makers, vodka makers, beef growers, trout, you name it. People in New England need to back their local producers more. We order in local fruit, veg’ and meats every day in our bistro – our customers appreciate the fresh New England flavours,” she said.
President of the ‘New England Wine Industry Association’ Andrew Close from Mihi Creek Wines was among the exhibiting wine growers. “We had a great day. The weather was a little inclement and cold but the crowd was good. Importantly, those who came along were a genuinely interested target market,” he said. “Events like this are vital for boutique producers. They are the only (cost-effective) way we can get our message and product out to the public.”
The event was co-ordinated by RDA Northern Inland Senior Project Officer (Food and Wine), Kim-Trieste Hastings and she heard encore calls from the crowd. “It was very successful. I’ve fielded many requests for more such events in the future, possibly on a regular basis. RDA Northern Inland is working to support the region’s producers and in turn, the local economy and will definitely look into it,” she said. “With funding support from Industry and Investment NSW, this showcase was a chance for residents, retailers and those in the hospitality sector to learn about, taste and experience local fine food and wine. I would like to thank the following producers for their valuable support for the event; Jac Wagyu Beef, Arc-en-ciel Trout, Olives of Beaulieu; Country Fresh Lamb, Milly Hill Lamb, Freshly Berried, Spice Trading Company, Bellata Gold Pasta, Deetswood Wines, Mihi Creek, Thunder Ridge, Australian Bush Honey, Greenhill Orchards, The Super Strawberry, Daily Ritual Tea & Coffee, Red Dirt Distillery, Kurrajong Downs, The Goldfish Bowl, Blush Tomatoes and the Inverell band ‘D&M’.”
The Land – Sam Norris 20 Jun, 2010
CAN’T get good coffee west of the Great Divide? Think again – Armidale barista and proprietor of the Daily Ritual, Ross Patch, recently carried a bronze medal out of the Sydney Royal Fine Food Show.
So it’s fitting the cappuccino blend should be labelled “Signature 2350”, after the town’s postcode.
In fact, it was Daily Ritual’s clients – Armidale residents – that delivered the feedback which helped produce the winning blend, giving the town more reason to be proud.
It’s the second such award in two years.
Ross is only relatively fresh to the barista game, having switched “brews” after he left behind 20 years pouring beers.
The change came when the former publican started wholesaling cookies into western NSW, which led to tea and coffee.
The retail side of the business started three years ago when he established the Jessie St café, The Daily Ritual, in the central business district.
Ross said producing a quality product was his goal in a world overflowing with multinational chain stores.
“It’s offering a point of difference to what they might get elsewhere,” he said.
In fact, he’s proved himself more than the barista who brews lattes and short blacks by sourcing and blending the beans himself.
Demand for his product in the university town is strong – he sells 70 per cent of his beans into homes. But it’s not just the professors and tutors drinking it, either.
“We even make up a (strong) blend to get the uni students going,” he said.
Generally, though, Ross found it was the 25 to 50 demographic sipping most often, and he’s found their tastes are more sophisticated than ever.
Unashamedly, Ross said the way to best refine a high quality blend was to serve it to those clients who are his strongest critics.
“I’ll say ‘here’s a new blend, what do you think’ and some of them aren’t scared to say what they think,” he said.
Soft to the palate, with chocolate overtones and a smooth finish, Ross said his award winning cappuccino was just an example of his philosophy.
“The blend has to be something you want to go back to again and again and consistency in product plays a large part.
“I work with independent people like professional roaster, Craig Summers, who’s based in Sydney, which helps make a quality product, too.”
Ross doesn’t miss his bar keep days, instead deriving much greater enjoyment serving a hot product that stimulates the senses.
“I wish I’d got into coffee years ago with what I know now,” he said.
Soon Ross will sell wine under his brand, producing it from New England grapes to offer a distinct taste in a similar way to his coffee – maybe making wine is a desire driven by his past.
The brand’s horizons are expanding rapidly, too, now the Jessie St retail outlet is an official stop on the regional food trail from Sydney.