Word: camellia
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Before Plympton Street was Plympton Street, it was Chestnut Street, named simply for the genus of tree that lined its curb. This was something of a tradition in early Cambridge, which also boasted Acacia, Ash, Camellia, and Linden Streets. Prior to the steeples and bell towers that now define Harvard Square, there were soaring tree trunks...
Using a strategy that has worked well for Sri Lankan producers like Dilmah, Indian firms are taking their teas straight to consumers by marketing directly online. Assam Co. also opened the popular Camellia chain in Kolkata (formerly Calcutta) this year, and Soongachi Industries has launched Infinitea, a hip, upmarket tea bar in Bangalore that sells more than 70 brews. Soongachi's Rishi Saria, 30, gave up a software-engineering job in Bangalore to return to Darjeeling and take on marketing for the family company. His cousin Gaurav Saria now heads Infinitea. "Our generation is focusing on improving our quality, product...
Finally, a word about the different types of tea. There is only one true tea plant, Camellia sinensis. (Herbal teas are made from other plants.) The main varieties--black, green and oolong--reflect different processing techniques. If tea is in fact an immune booster, you would expect all three varieties to be equally effective since they are all broken down by the body into molecules that mimic bacterial proteins. There are differences, however, in the types and amounts of disease-preventing antioxidants various teas contain. Green tea has more of the chemically simpler antioxidants called catechins, whereas black tea contains...
...that Emperor Shen Nung (2727 BC) discovered tea when a fortuitous leaf fell into water that his servants were boiling for drinking. All of the different varieties of loose-leaf tea—green, oodong, black, pü ‘erh—come from a single plant, Camellia sinesnis. Each pot of tea at Dado comes with a small booklet with information on tea history and details on how to properly steep...
...love tea's social aspect," says Helen Kim, 24, a Stanford graduate student who throws monthly tea parties. "It's fun to introduce people to different types and send them home with samples." Tea is a connoisseur's delight. Just as the grape produces a profusion of wines, the Camellia sinesis plant yields many variations dependent on region, temperature, time of year and part of the plant plucked. Indeed, a tasting--or cupping, in tea parlance--reveals a kaleidoscope of flavors: the smoky slide of a Lapsang souchong; the heady vanilla afternotes of Tong Ting; the intoxication of jasmine...