Indonesia Tea Products are Ready to Face CAFTA

Production of Indonesian tea is ready to face the Free Trade Agreement of China-ASEAN (CAFTA) because it has advantages over production in China, said commodity tea analysts who also a board member of the Tea Council of Indonesia, Andrew T Supit.

"Indonesia tea products is still higher than Chinese. The advantages of this should be the capital of Indonesia in the competition in the ASEAN and Chinese markets."

According to him, the level of tea production in Indonesia in 2009 reached 120,000 tons per year or about 5.8 percent to meet the needs of the world with an area of ​​148,000 hectares of plantations. From the data ATI (Tea Association of Indonesia), tea donated 110 million dollars in foreign currency per year.

"The level of world consumption of tea is increased, giving more value that is owned by the producers as Indonesia."

He said that world consumption of tea in 2007 was 3.4 million tons of black tea, green tea & oolong tea (semi fermented tea). 69 percent of that amount was black tea. Indonesia is one of the largest exporter of black tea.

"This marks outside the commercial area that has been consolidated in the region of China and the ASEAN, Indonesia is a player to be taken into account", added. Indonesia dealt with the world six major producers of tea after China, Viet Nam, Lanka, Sri India and Kenya.

He hoped there will be a revitalization effort to increase tea production that has constrained the limited land, where 50 percent of farm land is the land of farmer. The provision of fertilizer is a must to maintain the quality of tea

According to him, if all components can work harder, it is possible in a relatively short time, Indonesia will occupy position 3 of the world tea producers to surpass Vietnam. Mekong River country in 2006 beat Indonesia in terms of productivity of tea.

In fact, tea processing technology, Indonesia is still far superior. There's even a tea-making factory, the technology is exported to other countries, although the government did not see this as a great opportunity towards industrialization of tea.

Recently, tea is not only as a beverage,  also been used for herbal and beauty. He explained that the current per capita tea consumption levels of Indonesian society about 350 grams/year. That is, less than 1 g/day per person

The number itself is still far below of the Irish and British consumption per capita above 3,500 grams/year. The comparison of the above, says Andrew Supit, show if the tea production internal should be 120,000 tons and the expected level of consumption per capita is 500 g / year (assuming a population of Indonesia, 200 million people), then there is a surplus stock of 20,000 tons.

"The time is destined for export." If the production of tea of Indonesia largely for domestic consumption and the rest less than 50%, then there will be no shortage in stocks of tea in the world. "The impact of what happens is that the shortage of global supply made prices soar because of the shortage of supply in which this condition is, precisely, the benefits that can be taken by tea farmers and Indonesia tea industry", he said.

Source: Antara News 2010

Image: private collection

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The Robust Rooibos Tea

Cannot imagine a world without tea. Since the ancient times, tea has always been a source of health and remedy and it had never failed to live up to its expectations.

A lot of tea manufacturers are trying to bring back the old tradition of incorporating herbs as a remedy for different illnesses so that when you read the tea labels at the market, you will know that what you're getting is a lot more than just plain tea.

That is exactly what you get from the not-so-popular but nonetheless healthy Rooibos tea.

If you are not into tea, you may not have heard of the mighty Rooibos tea. Its origin comes from the Cederberg Mountains of South Africa which also means 'red bush'.

One of the exceptional characteristics of the Rooibos tea is its sweet taste even without any added sugar and it also has a hint of a nutty aftertaste. The African people drink the Rooibos with a combination of milk and sugar. However, it is usually served without it in other parts of the world.

The Rooibos tea is sometimes referred to as the red tea because of its reddish brown color. A fascinating aspect about Rooibos is that it does not contain any caffeine making it a perfect choice for those who are caffeine intolerant. Like most tea, it is also a great source of antioxidants.

There are a number of health benefits that we get out of drinking Rooibos tea. For one, it has been used to soothe stomach problems for many years as well as a topical medication for different skin conditions. Studies also suggest that drinking Rooibos can ease painful headaches, anxiety, insomnia, irritability and it also boost your immune system.

There's more. Rooibos also promotes a healthy functioning of the heart and helps prevent certain cancers. And if you are mindful about your looks especially your hair, Rooibos tea promotes faster hair growth and improve the condition of your hair without any side effects.

Drinking 6 to 8 glasses of water a day is always a must. Now, you can include Rooibos tea in your daily liquid intake accompanied with proper diet and sufficient exercise for a healthier lifestyle. Drink the robust Rooibos tea and take full advantage of its nutritional elements and more.

Source: www.EzineArticles.com

Image:  www.1.bp.blogspot.com

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Green Tea Efficacious Cure Parkinson's Disease

Scientists have been able to determine the antioxidant chemicals in green tea that has the effect of anti-other chronic diseases. Some research shows that drinking green tea can help minimize the danger of some diseases, such as breast cancer, pancreatic cancer, colon cancer, throat cancer and lung cancer in humans.

BBC Arabic Radio broadcast news of experiments on laboratory animals. The animals were given green tea extract.  This experiment proved that green tea extract contains a variety of benefits that protect against Parkinson's disease. These experiments successfully conducted by scientists at the American Academic of Neurology after previously making progress in creating the tools that work automatically to record dopamine polyphenol substances that control movement or motoric. In addition, researchers from the medical school at Houston claimed that the antioxidants in tea effective help in the struggle with the elements of light, which caused injury to the brain. This light elements caused Parkinson's disease.

 

Some experts believe that patients who continue drinking tea or consuming polyphenols as drugs sometimes can avoid the development of disease indications.

 

Parkinson's Institute representative said that green tea can be used as a therapy when consumed in a balanced manner. But it should be under medical supervision, to avoid any indication of health.

Image: www.cheerdustgirl.blogspot.com

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How to Taste Tea

Like savoring fine wine, tasting premium tea is a joy. With a few simple steps you can elevate your tea tasting experience from “ho-hum” to “whoa!” Over time, you can use these steps to develop your tea palate and appreciate the many nuances that quality teas have to offer.

Look at the Tealeaves:
The appearance of the tealeaves gives you a hint at the quality of the tea. Full leaves tend to be better than broken leaves. White teas should be covered in fine, downy hairs. Many Japanese green teas should be deep (almost bluish) green. Teas with more tips tend to be more nuanced and complex than those without them. Fresh teas almost always have a glossy sheen.

Brew the Tea:
Brew your tea. Explore using different brewing times, brewing temperatures, water types, water to tea ratios and types of teaware to find the best match for your teas, or use your brewing time to reflect on your day or otherwise relax.

Look at Brew & Leaves:
Look at the color and opacity of the brewed tea. This is part of the beauty of tea, and one of the reasons I recommend using a teacup with a white interior or a clear teacup. Also, a darker brew may indicate a fuller flavor, and murkiness or sediment may indicate a low-quality tea (although there are exceptions to this, notably Japanese steamed green teas).

Looking at the tealeaves will also tell you a lot about the tea itself, especially in the case of rolled oolongs and other shaped teas. A close inspection can tell you if it is made from buds only, leaves only or a specific proportion of buds and leaves. Sometimes, you can see more clearly how broken the leaves are after they have been brewed.

Smell the Brew & Leaves:
In Chinese tea culture, the aroma and aftertaste of a tea are just as important as its flavor. In Taiwan, special “aroma cups” are use to savor the aroma of the tea before it is sipped. Fully appreciating the aroma of a tea adds a new dimension to tea tasting.

Using a narrow cup and closing your eyes as you sniff may help you smell the brew better. Professional tea tasters actually press their noses into brewed leaves to smell them. You don’t have to take it that far – just sniffing the leaves is fine – but smelling the leaves can be a very enjoyable and informative act to add to your tea tasting experience.

Taste the Tea:
Finally, it’s time to taste the tea! To get the full taste of the tea, slurp it as you would slurp wine in a wine tasting. The goal is to spray a fine mist of tea over the entire palate and even the back of the throat. Just be careful not to choke on the tea!

Once you have slurped the tea, roll it over your tongue in a swishing motion. If you’d like, you can aerate it more by sucking more air into your mouth and through the tea. (This activates the flavors more.) In professional tastings, tasters spit the tea out after each sip, but once you have tasted the tea, it’s probably best to just swallow it.

Observe the Mouthfeel:
Although “mouthfeel” sounds weird and complex, it’s actually simple. It’s just the way the tea makes your mouth feel. Does it leave a creamy coating, like milk, or is it oily? Perhaps it’s like a rich broth… or is it thin and cleansing, like warm water? Does it create a puckery sensation on the tongue? After you have drunk the tea, does it leave your mouth feeling dry, moist or coated? All of these feelings are part of the mouthfeel.

You can observe the mouthfeel during the first sip if you want, but I recommend noting the flavor first and then moving on to mouthfeel later.

Note the Aftertaste:
Some teas have very brief aftertastes. Others (especially some premium oolongs) are known for aftertastes that can last for an hour or more. Some aftertastes are simple, while others are complex and evolving. Sometimes, the aftertaste is identical to the tea. Sometimes, it’s completely different. Occasionally, I find that a tea has an even more enjoyable aftertaste than the flavor itself! While you may not always love the aftertaste of every tea, aftertastes can be fascinating components of the flavors and aromas of many teas.

To note the aftertaste, open your mouth slightly after you have swallowed a sip of tea. Allow air to flow between your mouth and nose. Observe not only the flavor, but also the scent that develops.

Observe the Mental / Physical Effects:
Many tea drinkers report that different teas have completely different mental and physical effects on them. Generally speaking, people associate green teas with mental clarity and black teas with physical energy… but it’s different for everyone.

Note how different teas make you feel. If they offer any particular benefits to you (such as soothing stress or improving focus), you can use those benefits to your advantage once you are aware of them.

Source: www.about.com
Image: www.mi9.com

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