Basically, organic coffee is a product grown in a way that offers very little environmental impact. The goal of organic coffee farming is to produce beans while maintaining soil fertility and building biologically diverse agriculture without the use of toxic fertilizers and pesticides. Many organic farmers fertilize with compost, and use disease resistant mulch. For crop rotation, organic farmers will plant fruit and nut trees to replenish the soil with nutrients and maintain good quality soil. Third-party agencies accredited by the US Department of Agriculture verify organic production, and will give the title ‘certified organic’ to coffee beans that are grown to meet the USDA standards.

To obtain a title of ‘certified organic’ in the United States, a coffee grower must prove that certain growing conditions have been met. First, the farmer must have a crop rotation plan to control for pests, prevent soil erosion, and to prevent loss of soil nutrients, which would occur if the same crop was planted in the same field each year. Also, the coffee beans must have been grown on land that has not had toxic pesticide or fertilizer use at any time within the last three years. Finally, there must be a large enough space between the organic coffee and the nearest conventional crop to provide a buffer against contamination.

An added benefit of organic coffee beans is that they are typically produced by shade-grown coffee trees. These shade grown trees, which have been replaced on conventional farms by a variety of coffee tree that can grow in full sun, provide a habitat for migratory birds and wildlife. The large trees that provide shade help reduce topsoil loss, and the birds that migrate through are a natural defense against bugs and pests. The shade trees, which were standard before the industry become commercialized, mature less quickly than the full sun variety, and are thought to produce a better tasting coffee bean.

Organic coffee is grown in many countries, with the leading producers of Mexico, Costa Rica, Peru, Guatemala, and Nicaragua. Brazil, Colombia, the Dominican Republic, Venezuela, and the Philippines are also home to organic coffee farms. Even the United States grows organic coffee in Hawaii. Though organic farming is more labor-intensive, certified organic farmers are paid about fifteen cents more per pound for organic coffee than conventional, which is a large increase considering that some farmers only receive ten cent per pound total. Organic certification costs nearly three hundred and fifty dollars, which sounds affordable, but is quite costly when you consider that some of these farmers make only one thousand dollars total profit in a year.

Organic decaffeinated coffee beans offer an interesting challenge, because although they may be grown to meet organic requirements, conventional decaffeination uses methylene chloride to remove the caffeine from the coffee beans. This chemical is prohibited in organic production, so to maintain organic status the caffeine must be removed with water, known as the ‘Swiss Water’ process.

While a stamp of ‘certified organic’ can provide consumers with a label to look for when searching out organic coffee beans, there are still dishonest people out there looking to capitalize on organic demand. For example, organic coffee is usually shade-grown, but some beans that are shade-grown are not organic; the label of shade-grown can mislead people into thinking that a product is organic while actually the shade grown coffee has been grown using toxic chemicals. Also, tastes can vary between conventional and organic coffee beans, so you must be patient in finding the right organic blend. Buy small quantities of beans at first to figure out which you like best, or ask to sample brewed organic beans before you purchase them from a coffee store. Before buying organic, do the research on accredited certification agencies and individual coffee growers to ensure that your extra money is actually benefiting true organic coffee farmers.

With some products, organically farmed items can cost consumers twice as much as the conventionally farmed variety, but such is not the case with organic coffee. A one-pound bag of regular Italian Roast coffee from Starbucks will set you back $10.45, while the same size bag of organic coffee beans from Mexico costs $13.45. To many, the extra three dollars per bag is worth knowing that the beans were grown in an eco-friendly way.

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What is Oolong Tea?

Tea bushes produce three main types of tea. The most commonly known are black tea—the kind you find in standard tea bags—and green tea, which is lauded for its many medicinal properties. Black tea is fully oxidized before drying, while green tea remains unoxidized. Oolong tea falls somewhere in between, with oxidation levels ranging from 10% to 70%. As a result, oolong tea possesses qualities of both black and green teas.

The word oolong means “black dragon” in Chinese. The origin of the name is unclear, but several legends surround it. One tale speaks of a man named Wu Liang (later known as Wu Long or Oolong) who, while picking tea leaves, was distracted by an animal—possibly a river deer. By the time he returned to his tea, it had already partially oxidized. He chose to drink it anyway, and the result was a wonderfully flavorful brew. Rumor has it that he shared the mellow, aromatic tea with his neighbors, who began calling it Wu Liang tea.

Another theory suggests that oolong tea got its name because the leaves of this partially oxidized tea resemble tiny black dragons that unfurl when hot water is poured over them.

Oolong contains about half the caffeine of black tea and roughly twice the caffeine of green tea. The flavor of oolong, however, does not resemble either green or black tea. While it may have a stronger aroma than other varieties, oolong is rarely bitter.

History

Oolong tea has a history that dates back around 400 years to Fujian Province in China, during the late Ming Dynasty. The region surrounding Mt. Wu Yi Shan is renowned as one of the best areas in the world for tea cultivation due to its ideal average temperature of around 18°C (64°F) and other favorable climatic conditions. Much of the oolong tea produced today still comes from Fujian Province, where it is so highly valued that they have developed a special way of drinking it using tiny teapots and cups.

For many years, oolong tea was considered an expensive and hard-to-find commodity, especially in North America. However, in the 1990s, specialty tea companies began canning oolong tea, making it more readily available to the general public outside of China and Japan. Today, it is far easier to find than it was a decade ago.

How is  it Made

The production of oolong tea involves skilled craftsmen who follow a meticulous process. The tea leaves are carefully picked at the right time and then exposed to the sun for a set period. Afterward, they are moved indoors to dry and begin fermenting. Experienced tea makers know exactly when to stop the fermentation process to create the perfect oolong—typically when the leaves are about 30% red and 70% green. The leaves are then hand-rubbed to enhance their aroma and flavor, before being dried using charcoal. Once the process is complete, a “tea master” inspects the quality before the tea is allowed to be sold.

Health Benefits of Oolong Tea

The Chinese have long recognized the health benefits of all types of tea, and oolong is no exception. It is known to help fight obesity by activating the enzyme responsible for dissolving triglycerides (fatty deposits) and enhancing fat metabolism. Additionally, the large amount of polyphenols in oolong tea helps prevent tooth decay and slows down the production of free radicals, which are known to accelerate the aging process. Herbalists believe that oolong tea can also improve kidney and spleen health.

Disadvantages

The primary disadvantage of drinking large quantities of oolong tea is the potential development of insomnia due to its caffeine content. Additionally, excessive consumption of tea, in general, can lead to the discoloration of teeth.

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These days, sports drinks are “in,” even for those who don’t necessarily spend lots of time working up a sweat. Experts, however, have debated the necessity of including these drinks in one’s diet, especially for those who don’t exercise regularly.

The Rise of Sports Drinks

Sports drinks aren’t new, but the number of different ones marketed to the general public has increased greatly in the last decade. Just about everyone, however, is familiar with the first sports drink that arrived on the scene – that yellowish-green juice-type drink known as Gatorade®.

Gatorade was developed in the mid-1960s at the request of a University of Florida football coach who was looking for something to help his players make it through a long, hot game without “wilting.” He enlisted the help of four university physicians, who determined that the fluids and electrolytes the players lost through sweat were not being replaced, and the large amounts of carbohydrates the players’ bodies used for energy were not being replenished. Simple water was not solving the problem, so the researchers concocted a drink that would specifically address these issues.

Sports Drinks vs. Water

When the average person is thirsty, they reach for a glass of water. This happens for a number of reasons. Water is a great thirst quencher, it’s inexpensive, and easy to come by. Our doctors have told us for decades that we should drink 6-8 glasses per day to enhance good health. However, researchers determine that for every 15-20 minutes one engages in exercise, they should drink about 4-6 ounces of water. For the typical person who exercises between 30 and 60 minutes two or three times per week, this is easy to achieve. But for professional athletes who exercise hard and long, this might not be the answer. Furthermore, fitness experts argue that because water is bland, most people don’t drink as much as they should during strenuous exercise.

Sports drinks, on the other hand, tend to hydrate better simply because the good taste causes individuals to drink more. Today’s popular sports drinks, such as Powerade®, All Sport®, Power Surge®, and others, come in a plethora of colors and flavors, making them more attractive than plain old water. Sports drinks are also “in fashion,” so teens and others who are merely interested in drinking something trendy will reach for these drinks rather than something that would better meet their needs. Health clubs and other fitness facilities also tend to push these drinks to their customers, touting their energy-boosting, electrolyte-replacing qualities.

Who Needs Sports Drinks?

Controversy has arisen, however, as to just when a sports drink is necessary and who should be drinking them. Indeed, if you’re a professional football player who gives 400% for 3 hours on the football field, a drink like Gatorade is exactly what you need to keep the chemicals in your body balanced. If you’re a marathon runner, these same drinks will help you make it through 26.2 miles.

But what if you’re just a casual exerciser? What can sports drinks do for you? While many experts believe that you’ll nevertheless benefit from such beverages, others believe that choosing them over water has its definite drawbacks.

Most sports drinks contain only a minute amount of the essential nutrients a body needs each day, so unless you need the beverage to boost carbs or replace electrolytes, chances are that sports drinks really provide no distinct advantages for the average person. As a matter of fact, some argue that those who consume these drinks actually ingest lots of unnecessary calories and plenty of excess sugar. Nutritionists suggest that if you enjoy drinking sports drinks, you should eliminate the extra calories from some other portion of your diet.

To Drink or Not to Drink

For the average person, the decision as to whether to continue enjoying sports drinks comes down to personal preference. If you enjoy the taste, drinking these is no different than drinking a soda. If you’re not a professional athlete, just be sure to use them in moderation.

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The USDA Guidelines for Organic Milk

The USDA (United States Department of Agriculture) has established guidelines for organic milk production based on four basic principles. First, organic milk must come from cows not treated with rBGH (bovine growth hormone), commonly used in conventional dairy farming to boost milk production. Additionally, cows must be kept free from antibiotic use. If a member of an organic herd requires antibiotics due to illness, that cow can be treated but must be kept separate from the organic herd for a full year. Third, the cows’ feed must be grown without pesticides—most cows eat either grasses or grains, both of which must be produced through organic farming. The use of organic feed may also help support organic farming practices by increasing demand for such products. Finally, cows must have the opportunity to graze freely in pastures during the growing season. Currently, the exact amount of required grazing time is unspecified, which has led to controversy within the organic dairy community. Some larger producers provide only limited grazing time for their cows, keeping them in feedlots for most of the year.

Though the health benefits of organic milk are hotly debated, research from the Danish Institute of Agricultural Research found that organic milk contains higher levels of vitamin E, omega-3 fatty acids, and antioxidants compared to conventional milk. Studies indicated that milk from organic cows had vitamin E levels 50% higher, and 2 to 3 times more beta-carotene and antioxidants, such as lutein and zeaxanthin, which are believed to help ward off infections and diseases. This study concluded that the increased nutritional benefits were largely due to organic cows being allowed to graze freely on grass rather than being confined to holding pens or feedlots.

While many consumers choose organic milk to avoid antibiotics and growth hormones, fears are often based on speculation rather than facts. rBGH is a protein hormone that would be digested in a human’s gut, if present in milk. This hormone increases levels of a specific growth factor (IGF-1) in cows; however, IGF-1 levels are only slightly higher in milk from rBGH-treated cows compared to non-rBGH cows. Although high IGF-1 levels in humans are associated with an increased risk of cancer, humans produce more IGF-1 through saliva and digestive secretions each day than could be ingested from 95 quarts of conventional milk. Elevated IGF levels are more closely linked to obesity and diets high in saturated fats. Moreover, conventional milk is routinely tested for antibiotics before it reaches the marketplace; any milk showing antibiotic residues is not sold. The real difference in organic milk comes from the cows’ ability to graze freely on organic grasses.

Unfortunately, purchasing organic milk does not guarantee that it comes from cows that graze on open pastures. Roughly 30% of organic milk sold originates from confinement dairies, where cows receive very little pasture time. Many organic farmers and milk drinkers are advocating for stricter USDA guidelines regarding the amount of pasture time that must be allotted to organic cows, so that all organic milk is produced under consistent conditions. Some smaller local dairy farms that are not certified organic may allow their cows to graze on pasture, so purchasing milk from a local farmer might be a good option to ensure your family benefits from the higher nutrient content of grass-fed cows.

Now accounting for 3% of the entire milk market in the United States, organic milk has an annual growth rate of 23%, even as total milk consumption declines by 8% each year. It is available in many large grocery chains, including Walmart. However, not all organic milk is created equal; some farms use less-than-ideal methods to produce their organic milk, narrowly meeting vague USDA regulations. If you’re genuinely interested in buying the healthiest milk available, check if any local dairy farmers sell their milk nearby, and inquire about their farming practices—you can support local growers while possibly obtaining healthier milk at a lower cost. If that’s not an option, research the organic milk brands available in your supermarket. Find out which one employs the best production practices and choose that brand; until the USDA establishes stricter guidelines for organic milk producers, consumers must do their research and choose wisely when purchasing organic milk.

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Too bad! A good cup of tea is a real treat. In fact, more and more individuals outside of Britain and its colonies are discovering its great taste. Coffee shops, popular in America, are adding a variety of teas to their menus, allowing new tea drinkers to learn the ins and outs of making properly brewed, great-tasting tea. Tea shops are also sprouting up in many countries, offering fine imported teas in many flavors.

If you’re a fan of this fine beverage and would like to serve tea in the proper way, the process is simple once you have all the required pieces in place.

Setting the Stage for a Perfect Tea

The Table
The setting for your English tea can be nearly as important as the tea itself. Set a pretty table that your guests will enjoy. Include china cups and saucers if possible, a dainty linen tablecloth, matching napkins, and perhaps a floral centerpiece. If you’re serving food with your tea, be sure to provide appropriately sized plates. It’s perfectly fine to mix and match if you don’t have enough cups of the same pattern—this can add a whimsical touch.

The Pot
A proper English tea should always come from a pot, brought to the table on a tray with sugar, a sugar holder, a milk pitcher, tongs for sugar cubes, a napkin, a spoon, a saucer, and – of course – a cup. (Some of these items can already be on the table if desired.)

When you begin, the teapot should be warm – never cold or at room temperature. This helps the tea stay hot longer. It’s best to warm the teapot in the oven, on the stove over low heat, or by placing it in a tub of boiling water. Consider investing in a “tea cozy,” which wraps around the pot and helps keep the water hot for a longer period of time.

Preparing the Tea
“Real” British tea is made with loose tea leaves, but if you’re concerned about having leaves in your cup, you can use a filter or diffuser. If you’re using loose leaves, put a teaspoon of tea per cup into your warm teapot. Fill it with freshly boiled water (never boil water twice), stir slightly, and allow it to “steep” for 2 to 5 minutes, depending on how strong you want it. Stir it again before serving. You may wish to add milk and/or sugar before serving (the British way!) or allow your guests to add them as they wish.

If the tea isn’t quite the flavor you were seeking, you can make a few adjustments. For example, try using less tea per cup. Some teas are particularly strong and don’t require as much to make a good cup (or “cuppa,” as the British say). You might also want to experiment with different types of tea. Ask your local tea expert for recommendations, or try some of the most popular British teas, such as Darjeeling, Earl Grey, English Rose, Orange Pekoe, and Imperial Gunpowder. Each one has a distinct flavor, so it might be wise to sample a few before buying.

Pouring the Tea
To avoid spilling, always place one hand on the lid of the teapot to keep it secure. Pour slowly to prevent over-pouring. If you wish (or if your guest prefers), you can use a strainer to catch any tea leaves that may end up in the cup.

Once everyone is seated and served, it’s time to enjoy your tea!

Goodies
A proper tea, especially an afternoon tea, is typically served with small treats like cookies, tiny cakes, scones, or even small sandwiches and other finger foods. The fancier and more elegant, the better!

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Coffee isn’t entirely harmless, though. As a stimulant, it can be addictive and may cause jitters or anxiety when consumed in large amounts. It can also stain teeth, leading to a yellowed smile for daily drinkers. Burns from hot coffee are common, so handle hot pots or fresh cappuccinos with care. For those prone to heartburn, coffee—even decaf—can increase stomach acid, potentially triggering indigestion. Drinking coffee early in the day or in small amounts may help avoid this.

Debunking Myths and Exploring Benefits

Decades of research have debunked claims that coffee causes cancer, stomach ulcers, breast disease, or gallbladder disease. A study linking coffee to pancreatic cancer was flawed due to its design, which considered multiple factors and led to misleading results, now discredited. Analysis of earlier studies shows no significant health risks from moderate coffee consumption, even for those with cardiovascular issues.

Today, research focuses on coffee’s health benefits. Caffeine is used therapeutically to stimulate breathing in premature babies and post-surgery newborns. It may help asthma patients by dilating airways and could relieve constipation or protect against gallstone pain. A 1999 study found coffee drinkers had a lower risk of colon cancer compared to non-drinkers, though no specific consumption guidelines exist yet. While coffee doesn’t alleviate Parkinson’s symptoms, recent studies suggest it may reduce the risk of developing the disease.

Coffee also boosts endurance in long-distance running and biking and enhances cognitive function—likely why it’s a morning favorite. For those combating sleep deprivation, sipping 2–3 ounces of coffee hourly is more effective than drinking it all at once, maintaining alertness longer.

While coffee is safe for most, some should avoid it due to its stimulating effects, such as those with irregular heartbeats or other heart conditions, who are typically aware of their limitations. Pregnant women should also be cautious, as caffeine passes through the placenta. High caffeine intake—over 300 mg daily—may increase risks of miscarriage and low birth weight.

To save money, brew coffee at home instead of buying from a chain. Alternate home brewing with visits to your favorite coffee shop, or explore local mom-and-pop stores for better prices.

Enjoy your coffee guilt-free! Ignore outdated myths and flawed studies. Recent discoveries highlight coffee’s therapeutic benefits, and research into more health advantages continues. For better health, focus on exercise or reducing fat intake—coffee isn’t the enemy!

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Black tea, just like all teas, comes from one special plant, the Camellia Sinensis. It is important to note that not all black teas are the same. The local conditions of the different tea-growing regions in the world determine the characteristics of different teas. The different tea types can be quite different from other types in their colour, flavour, body, and aroma. When it comes to black teas, the differences are noted from their names. These names are based on the different districts where the black tea can be found being grown in different countries. The major tea growing countries of the world have growing conditions that are high in elevation; countries like China, Japan, India, Sri Lanka, and East Africa for example.

Black tea has a lot of benefits to offer its drinkers:

Yes, there is caffeine in tea. This is a question that is often raised; however, this amount of caffeine is lower than that found in coffee. This low amount promotes blood flow in the brain without resulting in the over stimulation of the heart. This caffeine in black tea helps to sharpen ones mental focus and ability to concentrate. Fluoride, a trace element that is also found in the tea, helps to inhibit tooth decay and strengthens tooth enamel. Black tea also contains an abundant amount of tannins (astringent chemicals that help create proteins), which have a great soothing, anti-inflammatory effect on the digestive tract.

Throughout history, long before it became a breakfast staple, forms of black tea have been used for medical purposes. Black tea has been shown to relieve diarrhea and to lower your body’s LDL (= bad cholesterol) cholesterol levels. Black tea has a special therapeutic effect on gastric/intestinal discomforts because of the tannins mentioned above. These tannins work to decrease intestinal activity and release an antidiarrheal effect on the tract that helps to ease these pains. If you are experiencing diarrhea, or can feel this terrible infliction coming on, than the best way to prevent this using tea is to let your black tea steep for a full fifteen minutes because this will release the maximum amount of tannins and you should also drink it unsweetened.

There is another important element found in black tea that provides the body with certain health benefits. This is theophylline, which is a stimulant often used to help fight respiratory diseases such as asthma because it works to expand the airway, making breathing easier. This chemical also works to improve your circulation and it is what allows tea to improve your cholesterol levels. By actually drinking two cups of black tea everyday for three weeks it will work to open your capillaries, increasing blood flow and helping to maintain normal blood pressure. These are just some of the known benefits of drinking black tea. So know that when you sip this great drink that not only does it taste good and maybe calm you down, it can also work to make you healthier.

Remember next time you order your tea to order it black, just like you would your coffee.

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Well over 2.5 billion cups of coffee are consumed worldwide every day. It is estimated that in the U.S., the average person consumes over 25 gallons of coffee per year (I believe that estimate is significantly on the low side…). Over 150 million people in the U.S. consume coffee regularly, and 60% of U.S. coffee is consumed in the morning hours. It is considered an insult not to offer guests a cup of coffee in your home (…in the southern U.S., anyway). As a member of the Civil Air Patrol and the Red Cross Disaster Relief Team, I can testify that the first thing we do upon arrival at a disaster scene is pass out coffee and blankets to victims. No other beverage has the ability to warm your heart and soul like a good hot cup of coffee. The mere act of offering someone a cup of coffee carries deep social and spiritual meanings.

The Global Impact of Coffee

Coffee is unique in many other ways as well. It is one of the few agricultural products that are produced almost exclusively in developing countries but consumed mostly in industrialized ones. Over 25 million small coffee producers depend on coffee for their livelihood. Without coffee, they would have nothing. In Brazil alone (which produces superb coffee that makes up around one-third of coffee blends worldwide), over 5 million people are employed in coffee production, which is hand-labor intensive and requires daily attention. So far, coffee production has not been compatible with automated processes. So that cup of coffee you are drinking not only has the heart and soul of the earth it was raised in but also of the people who lovingly produced it.

This brain-boosting beverage also has an ugly secret: all coffees are not created equal. There are many factors that affect the price of what you paid for that Styrofoam-cupped repast you bought at a convenience store on the way to work. Different varieties bring different prices, and the prices on the world market are affected by many factors, both physical and political.

On the world market, coffee is one of the more important commodities, especially in futures trading. Coffee futures are traded on the New York Board of Trade. A Futures Contract is just a fancy way of saying that a contract is signed to purchase future units based on an estimate of what the market will be doing at that time. This type of speculation can affect the price you pay for coffee.

International coffee prices are monitored by the London-based International Coffee Organization. While they have no control over prices, they do keep a close eye on them. The coffee prices themselves, like other commodities, are dictated by the available supplies, the amount of trading, and the demand for the product. Coffee was very consistent at around $1.00 per lb (US) on the world market until the late 1980s. The collapse of the International Coffee Agreement, the end of the Cold War in 1991, the expansion of Brazilian coffee plantations, and Vietnam’s entry into the coffee market in 1994 (they produce tons of hideous-tasting Robusta beans that are used as ‘fillers’ in ‘Bargain’ retail coffee blends…) all combined to bring the price of coffee to 41¢ per lb. The rise in popularity of specialty coffees, coffee shops, the internet, and a general improvement in world relations has shored up the coffee market significantly, and the price has slowly worked its way back up to previous levels.

New purchasing and marketing models do not even show up on the commodities exchange, so the figures may not even be accurate. For instance, Starbucks buys almost all of its coffee through multi-year contracts that pay double the market value. This results in a larger quantity of better-quality coffee making its way to your cup, at a price you are willing to pay, keeping the producers in business, and everyone wins. Another new market is the internet, which allows consumers to purchase coffee directly from importers at prices that make everyone happy—from producer to consumer.

The variety of coffee also affects the price. Certain beans are in higher demand, produced in limited quantities, and bring a higher price. Like grapes, coffee only comes in two basic species: Arabica and Robusta. Robusta coffee is harsh and unpleasant no matter where it is grown, but it is much cheaper to produce, more prolific by an exponential amount, and is used as a ‘filler’ in some cheap coffee blends to stretch the supply of the higher-quality Arabica varieties. Arabica coffee is affected by the environment and soil it is grown in, even more than wine grapes. This results in many varieties with completely different flavors and characteristics, depending on where and how they are grown. Some examples are:

• Bourbon – Named for the island it was originally grown on, Bourbon Island, in the Indian Ocean. The island has since been renamed Réunion. The main coffee exported from Colombia, also known as Colombian Supremo, is Bourbon, transplanted to Colombia. It is heavy-bodied, robust, and very aromatic with a wonderfully bright acidity. It makes up the major part of most U.S. retail coffee blends such as Folgers, Maxwell House, and others. Colombian Bourbon makes up around 12% of the world market in coffee.
• Jamaican Blue Mountain – One of the most expensive and sought-after coffee beans in the world. Considered the ‘Champagne’ of coffees, 80% of this delectable bean goes to Japan, where coffee aficionados pay $100 per cup or more to experience this liquid Nirvana. Medium-bodied with a very complex flavor, it has musky, earthy, almost sensual overtones with no acidity. This is the coffee used as a base for Tia Maria Coffee Liqueur. While not my #1 favorite, it is certainly on my Top 5 list. I always keep some on hand.
• Ethiopian – There are a few sub-varieties, but they all have similar characteristics. Ethiopia is the birthplace of all coffee, and this coffee is almost like a return to the womb. One of my favorites, it has a wonderfully feral character with a soft floral aroma, mild-tasting, but with the promise of wanton, uninhibited flavor-debauchery, and an intense finish that leaves the taste buds feeling completely ravished. It is easy to see why this coffee is in high demand. It does not command the same price as Jamaican Blue Mountain, but it is well worth the effort to find a supply of it. You will not be disappointed.
• Kenya AA – Similar to Ethiopian but a little less intense. Kenyan AA has a wonderful ‘winey’ character, crisp acidity, a stoic body, and a smooth finish. My favorite all-around coffee.
• Java – Not a great coffee, but one of the most widely traded throughout history, especially by the Dutch. Strong, harsh, bitter, and not very aromatic, its name has become a slang term for less-than-stellar coffee. It is still used extensively as a filler, many times in place of Robusta, so they can state on the label that the coffee blend is ‘100%’ Arabica.
• Brazilian Santos – Currently the most used coffee on the planet, making up 30% of the world coffee market. Smooth, mildly aromatic, and right down the middle on body, taste, finish, and aroma. While great by itself, it is most often blended with Colombian Supremo to create various ‘Breakfast Blends’ very popular with morning coffee-drinkers because it has a wonderful medium taste, while being gentle on still semi-comatose central nervous systems.

There are many other varieties, and each commands a price range based on its popularity at the time.

Another factor that affects the price of your coffee is the way it is grown. Most small coffee producers grow ‘Shade Grown’ coffee, which means the plants are grown under a rainforest canopy of fruit trees. Organic Shade Grown means that chemical insecticides and fertilizers are not used, but natural ones can be. Natural fertilizer is one of those things like magic tricks and sausage—it’s more enjoyable if you don’t know how it is done. Shade Grown coffee is very environmentally friendly and sustainable. More and more larger coffee ‘plantations’ are using Sun-grown techniques, mostly under pressure from the United States, with financial incentives and assistance offered. Larger growers are destroying the rainforests to grow faster-maturing but lesser-quality coffees in direct sunlight, using tons of chemical fertilizers and pesticides. These coffees make up the bulk of retail ‘grocery-store’ brands in the U.S. Not only does this destroy the remaining rainforests, but also the surrounding ecosystems with agricultural pollution. In many cases, DDT (illegal in the U.S.) is used.

One of the best things to happen for coffee in recent years is the advent of Fair Trade coffees. These are produced by small growers banded together in ‘co-ops,’ allowing them many of the advantages of larger plantations. Most Fair Trade coffee is shade-grown and organic. Fair Trade coffees offer the best value for your money.

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What is White Tea?

White tea is the least processed of all teas on the market. The only processing done on the delicate silver buds and leaves is steaming and drying. Because the processing is minimal, white tea retains more nutrients than black or green tea, which is why herbalists and other health experts are promoting it as the ultimate health tea.

White tea gets its name from the silvery white hairs on the unopened buds of the tea plant. It’s also quite beautiful when brewed. Most describe its flavor as light and delicate, with no bitter aftertaste. It’s slightly sweet, eliminating the need for added sweeteners like sugar. Additionally, white tea contains less caffeine than black or green varieties.

History

Tea has been a popular drink for more than 5,000 years, but white tea didn’t become widely known until the Song Dynasty in China (960–1279). It is said that this pure white tea was a favorite of several emperors, including Hui Zong, who reigned from 1101 to 1125 and was obsessed with finding the perfect tea.

A special tea ceremony, known as the Song Tea Ceremony, accompanied this silvery tea made from ground white buds and leaves. This ceremony became the inspiration for the Japanese tea ceremony, still practiced today.

By the end of the Song Dynasty, however, white tea was considered outdated and was replaced by other loose-leaf teas. It wasn’t until the late 19th century that white tea regained popularity in China, and it was only recently introduced to Europe and North America.

Making White Tea

If you’ve ever purchased or shopped for white tea and wondered why it’s so costly, the answer lies in the harvesting process. Plants that produce white tea buds and leaves require careful tending for several years before they produce their first crop.

Once they’re ready for harvest, the process is meticulous. Each spring, white tea buds must be handpicked, and only a select number of leaves are chosen for this delicate tea. Harvesting must occur under ideal weather conditions, with no rain or frost.

After picking, the buds and leaves are steamed and dried at a slow pace. The leaves remain unrolled and undergo only slight oxidation.

The leaves are then crafted into several different types of white tea, with the main varieties being Silver Needle, White Peony, Long Life Eyebrow, and Tribute Eyebrow. Sub-varieties of these four types may also be available, often named after the region where they are grown.

Preparing White Tea

Most white tea is purchased in loose-leaf form rather than in tea bags. To prepare a single cup of white tea, use about 2 teaspoons of tea leaves per cup. Brew the leaves in very hot—though not boiling—water for about 3 to 5 minutes. White tea can be re-brewed for a second cup. In fact, some experts recommend this, as it helps extract all the nutrients from the leaves.

Health Benefits

Among all teas, white tea has the highest concentration of antioxidants, as it is the least processed. These antioxidants help fight against certain cancer-causing cells and are believed to reduce the risk of cancers such as colon, prostate, and stomach cancers.

White tea is also believed to thin the blood, lowering blood pressure and cholesterol, which in turn reduces the risk of heart attack and stroke. Herbalists claim that white tea acts as a natural killer of bacteria and viruses, strengthening the immune system and helping individuals avoid colds and the flu. Additionally, the antioxidants in white tea combat free radicals, helping to maintain healthy skin and reducing the effects of aging.

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What is now recognized as the American latte began in Italy as the caffè latte, literally meaning “coffee and milk.” It remained entirely Italian until the 1980s when the caffè latte began its ascent into popular culture during the coffee craze that originated in Seattle and then spread throughout the rest of the United States. Much of the latte’s success can be attributed to Starbucks, the coffee giant that helped introduce many of the coffee drinks we know and love today.

Presently, a latte is prepared as one-third espresso and almost two-thirds milk, with a slight bit of foam on top. Espresso is a concentrated coffee drink made by forcing hot water through coffee beans ground to a fine powder. The espresso has more caffeine, a more intense flavor, and a thicker consistency than regular coffee. The intensity of espresso makes it a perfect match for mixing with milk, because although a latte contains only one part espresso to two parts milk, the coffee flavor remains strong, as do its energizing effects.

The Latte vs. Other Espresso Drinks

To add confusion, the latte is just one of many espresso and milk drinks; others, such as the cappuccino and flat white, are close relatives. If you happen to accidentally order a cappuccino instead of a latte (or vice versa), have no fear—the drinks are quite similar. The difference between these espresso drinks lies in the proportion of milk to the amount of froth that tops the espresso base. Froth (or foam) is created by steaming milk, incorporating hot air into the milk via a steam wand. A cappuccino typically consists of one-third foam, one-third steamed milk, and one-third espresso. Because a cappuccino has more foam and less milk than a latte, it has a stronger espresso taste. On the other hand, a flat white contains no foam, making it one-third espresso and the rest milk. Usually, a coffeehouse will have both the latte and cappuccino on the menu, but a flat white is less common.

While ordering a latte should be relatively simple (“I would like a latte, please”), the process can become complicated by the numerous options available for customizing your drink. Since people enjoy having choices, most coffee houses offer a variety of milks and flavorings to suit individual preferences. For example, a “skinny” latte is made with non-fat milk. If you don’t specify, the establishment will likely use what tastes best (whole milk), so be sure to clarify the type of milk you’d like when ordering. Other options include soy milk or two-percent milk. Additionally, to make each drink sound as large as possible, coffeehouses use terms like “tall,” “grande,” and “venti” rather than the traditional small, medium, and large. Typically, a tall drink (equivalent to a small) is 12 ounces, a grande (equivalent to a medium) is 16 ounces, and a venti (equivalent to a large) is 20 ounces. While some places offer specifically flavored lattes on the menu, you can also request any flavor—or combination of flavors—to be added to your latte. A popular choice is vanilla, so you might order a “tall vanilla latte.” If you’re especially tired, you could even ask for more espresso in your drink. A tall usually has one shot of espresso, a grande has two, and a venti has three. You would say, for example, “tall double shot vanilla latte, please.” Here’s a general guideline for how to order:

• Size (tall)
• Milk request* (skim, skinny, non-fat, two-percent)
• Additional espresso shots request OR decaf request* (double shot, triple shot, half-caf)
• Flavor request (vanilla, hazelnut, caramel)
• Latte
• Whipped cream specifications* (no-whip)

*Omit if N/A.
Initially, ordering a latte may seem more convoluted than it really is, but you’ll soon learn exactly how you like your latte and get used to asking for it that way every time.

Makers of lattes, known as baristas, sometimes even add artistic flair to the top of the drink by manipulating the froth into a design, known as latte art. More common in smaller, intimate coffee shops, latte art is seen as a mark of a gracefully prepared beverage.

A mixture of espresso and milk, the latte is a treasure from Italy that has found a special place in the hearts (and budgets) of many people, as reflected in the high prices often paid for these specialty drinks. At over three dollars a cup, the latte, though delicious, can become a burden to your wallet—so be sure to enjoy them in moderation!

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