The largest of all tree-borne fruits, jack fruit is oval-shaped and knobbly-skinned. This fruit can weigh up to eighty or ninety pounds.
The Lobster mushroom is actually a parasitic hybrid of the fluorescent red-orange fungal parasite, Hypomyces lactifluorum, and the brittle white mushroom, Russula brevipes.
Fresh Tea Leaves
Inventory, lb : 0
|Forbidden Fruit Orchards|
These Tea leaves come from Forbidden Fruit Orchard in Lompoc, CA. They are a Turkish seed variety called Rize named after their region of origin. The fresh leaves of the tea plant are shiny and green with a slightly serrated edge. The ideal method of harvest is by hand, plucking the new leaf bud and the next two leaves down the stem. The fresh leaves have an herbal grassy note and may offer a tannic mouthfeel when steeped too long.
Fresh Tea leaves are available year-round.
All tea be it, white, green, oolong, Darjeeling or black, come from the same plant, Camellia sinensis. There are two recognized varieties Camellia sinensis var. sinensis (Chinese tea) and C. sinensis var. assamica (Assam or Indian tea). The tea bush can be harvested as often as every ten days, supplying a continual abundant source of Fresh Tea leaves if flower buds are pruned away. The difference in the end product is how the Fresh Tea leaves are processed. The tea plant grows in high mountain areas with wet weather. Once harvested, processing methods differ for various teas. Black teas are first withered (removal of water), then are rolled and fermented. Green and white teas are typically dried and pan-roasted or steamed, resulting in lighter-flavoured teas. Black teas go through the most processing, while white teas undergo the least, and thus white teas are closest to the true Fresh Tea leaf.
Tea leaves contain catechins, which have beneficial effects on cardiovascular disease and high blood pressure. Thus, consuming tea can lower the risk of stroke. There is evidence that tea, which contains caffeine, may be protective against cognitive impairment and decline later in life.
Fresh Tea Leaves are the essential ingredient for loose teas and tea bags. Tea leaves, when dried, may be used for cooking smoked dishes, such as tea-smoked chicken and duck. Tea leaf eggs, in which eggs are boiled in a tea-infused liquid, are a popular Chinese dish. Fresh tea leaves can be fermented and pickled, and used in dishes such as salads.
Fresh Tea leaves were originally used in China for medicinal purposes. Tea was considered to be a tonic for general health that could help promote long life and vitality. Eventually, tea came to be used by those who practiced meditation and Buddhist priests were instrumental in introducing tea to the aristocracy. Around the time of the Ming dynasty (1368 AD to 1644 AD), tea houses sprang up around China and tea became truly accessible to all. Tea-drinking was a social activity, and a daily ritual. In the modern day, tea still plays a huge part of Chinese life - it is served in restaurants or at the table in one's home when a meal is served. But the Chinese also practice the ritualistic tea ceremony, which appeared around 1200 years ago. Its exact origin is unknown. Water selection, ambience, quality of the tea and movements of the "tea master" - who must maintain a relaxed and graceful attitude - are all of import. The tea ceremony plays a part in Chinese weddings, where the bride and groom must serve tea to both sets of parents as a signal of respect, and to mark the moment that members of two families become related to each other. The Japanese adopted the tea ceremony, and the Japanese are seen as masters of the art of the tea ceremony. Integral in the Japanese tea ceremony is simplicity, humility, respect, and attention to the moment. The room in which tea is served cannot be loud or distracting and one is called to understand that although one may partake in many tea ceremonies in one's lifetime, each one is special and can never be replicated exactly because elements of the tea ceremony - the tea leaves, the participants, the setting, season, and even the utensils - can never be the exactly the same. Thus in Japan, the tea ceremony is a reflection on life. Tea made its way to Britain in the 1600s, and the tradition of "afternoon tea" began with Anna Russell, the Duchess of Bedford, who popularised the notion around the 1840s. The mid-afternoon ritual caught on with the working classes, and Queen Victoria later was known for her penchant for taking afternoon tea with cakes. Tea gardens - quiet spaces with outdoor furniture and beautiful flowers - were created. Today, afternoon tea remains a popular offering in many homes, department stores and hotels in Britain and its former outposts such as Singapore. Tea has a unique history in Myanmar, where indigenous people are said to have brewed tea and drunk it, without influence from China or neighboring countries. There, Fresh Tea Leaves are fermented and used in a flavourful salad called Lahpet Thote, which also features lime juice, peanuts, sesame seeds, chili peppers, pounded shrimp and sugar. The Myanmarese are the only known people to regularly eat fermented tea leaves and Lahpet Thote is found everywhere from family homes, to street food stalls, and may be served in monasteries and at festivals. The people of Myanmar, Thailand, also chew steamed tea leaves as a stimulant (much like betel leaves or chewing tobacco).
Southern China is where anthropologists say humans began eating tea leaves and brewing them. The earliest written records of tea-drinking coming from around the 10th century BC. Then, it was used as a medicinal drink and may have referred to different plants. Tea-drinking culture started around the time of the Qin dynasty (from 221 to 206 BC), and Fresh Tea leaves began to be cultivated around the time of the Han dynasty (206 BC to 220 AD) subsequently were picked in the spring and presented to royalty. By this time, boiling tea and drinking it had become popularized. The practice of tea-drinking spread to Korea, Japan, and Vietnam. Often, it was a drink of the religious classes, or was linked to rituals and rites. Tea first appeared in British records in the 1600s, and was considered a drink of the elite. But by the 1700s, it was available in tea shops and at grocers in London. The British popularized the addition of milk and sugar to tea, a practice not seen with the Chinese originators. The source for Fresh Tea leaves was still in China, and wanting to break the monopoly of the Chinese tea trade, the British smuggled plants and seeds out of China and established plantations in areas such as Darjeeling, Assam, and Ceylon. Later, Indian varieties of the tea plant were used. Today, China, India and Kenya are the largest producers of tea. Kenya is notably at the forefront of tea innovation, producing new varieties and artisanal teas.