Archive for August, 2009
As many of you may recall, Arbor Teas was joined by Arthur S. Lopatin, Director of Time Management, last July. Well, we are very excited to celebrate his first anniversary with us! In his short tenure, Arthur has implemented a wide variety of initiatives to increase efficiency and productivity at Arbor Teas, including:
- A flexible nap policy, in an effort to combat employee fatigue;
- Clothing-optional work environment for improved employee comfort (except in tea packing room, of course);
- Regular playtimes to stimulate employee productivity; and,
- An expanded selection of finger foods in the cafeteria to boost employee morale.
It’s been a real joy bringing up our son in the midst of this exciting and satisfying business, and sharing his growth and development with so many of our customers who have taken an interest. Can’t wait to share his second anniversary with you!
August 18 2009 | Miscellaneous | 3 Comments »
As most of you already know, green tea is packed with free-radical-fighting compounds that help keep you healthy. But as it turns out, most of those fantastic compounds (called “catechins”) in green tea never make it to your bloodstream. Unfortunately, catechins quickly lose their power in stored tea, and even more in your intestine. In fact, as much as 80% of the catechins in green tea are never absorbed.
But here’s a solution: brew your green tea fresh, and flavor it with freshly-squeezed lemon, orange, lime, or grapefruit juice. The vitamin C in these citrus juices may help your body absorb the catechins by increasing the acidity in your small intestine. Other unidentified substances in the juice probably lend a hand, too. Researchers found a 50-50 tea/citrus mix had the greatest catechin-preserving effect, with lemon juice performing best, followed by orange, lime and lastly grapefuit juice.
August 17 2009 | Tea and Health | 5 Comments »
Refers to the popular beverage hailing from the Indian subcontinent made by brewing tea with a combination of aromatic herbs and spices, such as cinnamon, ginger, nutmeg, cloves, cardamom and pepper (although this can vary from region to region). Translated from Hindi, masala chai literally means “spiced tea.” Taken by itself, the word “chai” simply means “tea” throughout much of the world, but for most Americans it has come to imply this spiced tea beverage, often served with steamed milk and sweetened with honey. For those interested in a fantastic South Indian-style take on Masala Chai, try our organic and Fair Trade Certified Masala Chai Black Tea today!
August 17 2009 | Tea Terms | No Comments »
Although some of the best iced tea comes simply from well-brewed, high-quality tea leaves, it’s often fun to jazz up your iced tea with other additions for something new and exciting. Here are a few ideas (many of which can be applied to simple syrup, as well):
- Herbs: A number of different herbs can enhance the flavor and aroma of iced tea. In general, anything that has a minty or citrusy character works nicely with tea, including (but not limited to) mint, thyme, lemon grass, lemon verbena, etc.
- Fruit: Various fruits can add complimentary flavor and visual interest to your iced tea. Berries and citrus work particularly well, but it’s best to add these after the tea’s been chilled (especially citrus, the peels of which can impart a bitter quality).
- Fruit Juice: Mixing your iced tea with fruit juice (or lemonade) is a fun way to adapt iced tea, or make it more appealing to those who might not like the taste of tea (who are those people, anyway?). Works really well with kids!
August 17 2009 | Iced Tea | No Comments »