Green Tea Teapot
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Oct 16, 11:38 PST
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Silicone Tea Infuser Handle Stainless Steel Strainer
1.Silicone is completely BPA-free, Silicone leaf handle is a beautiful aesthetic addition that protects fingers as this never heats up making it extra safe.
2.Steel ball's holes design reduces floats and tea debris in your mug and unwanted leaves floating in your cup.
3. Tea infusers are perfect for every moment, whether it is a good cup alone or for afternoon tea with your friends.
4.Each tea infuser comes with a separate silicone drip tray to rest your tea infuser ensuring everything is kept safe, healthy and clean.
5.With four infusers in the package, you will be sure to always have one for everyone. the shapes and colors are sure to make a lasting impression on your guests!
6.Attractive colors: different colors different mood, can make your more convenient and have more choose, make your tea time as fun as it should be!
Easy to Use:
1.Pop off the leaf top
2. Spoon your loose leaf tea into the stainless steel cup
3. Close the top back on
4. Place the infuser in your tea cup
5. Pour hot water and steep
4 x Premium Tea Infusers
4 x Silicone Drip Trays
Here is a cute way to brew your daily tea in an eco-minded fashion. Our line of fruit tea infusers are made of 100% LSR Platinum Silicone (the same safe stuff used for baby bottles) and can be disinfected in boiling water. Because tea strainers use loose tea, they are the eco-friendly way to brew since they do away with wasteful individual tea bags.
Primula Green Cast Iron Tea Pot 28oz. w/ Stainless Infuser and Loose Green Tea
Primula Black Cast Iron Tea Pot 40oz. w/ Stainless Infuser and Loose Green Tea
Yes, the food at Albina was superb, the drinks choice was great and the service was brilliant. But if that’s not enough to attract you, try this – the restaurant playlist includes Spitting Image’s immortal Chicken Song. A couple of weeks ago, Albina tweeted a cry for help: “So we served FOUR people last night. Just four customers on a Saturday night. And it, combined with a sneaky look at Albina’s menu, also reminded me that I should return, as I did on Wednesday. Right away, we were welcomed into Albina by the bearded, brace-sporting front-of-house star who goes by the name of Mr Wain. Throughout our visit he was passionate about the food, full of knowledge about the menu, and an all-round enthusiast. Albina has a long menu with sections including Nostalgia, Colonial and Historical, and each dish is dated by its year of origin. There’s Buttered Yorkshire kale from 100BC, for example, or even Chicken Kiev from 1960. It also offers a great beer selection, all displayed on the blackboard at the back. Then there’s that playlist, ranging from the sublime (Common People, the Dangermouse theme) to the ridiculous (The Lady In Red). There aren’t many restaurants where you’d expect to hear The Chicken Song – maybe opening line “Hold a chicken in the air” is a mantra for Albina’s owners. While we waited, we nibbled on some root vegetable crisps with delicious crispy sage leaves (£3). The slivers of Woody Jerusalem artichoke and sweet beetroot had been given just a dusting of salt, enough to make them a perfect match for my beer –... Those crisps were a fine dining take on pub food, I’d say. And the same was true of my starter, the Monkfish Scampi (£6). Scampi is my cheap pub food of choice, though it’s normally a rather guilty pleasure – orange-coated bites of reformed meat. No guilt here, though – this, was as good as fried seafood gets. There were three large chunks of monkfish, meaty yet tender and steaming hot inside the thin breadcrumb coating. The seaside tartare sauce alongside with its finely diced capers was, like the scampi, a cut above – no, a massive leap above – any pub food equivalent. They were made even better with a dash of the rich “artisan malt vinegar” enthusiastically recommended by Mr Wain. Told you Albina was eccentric. M started with the Garden pea and mint soup (£4) – dated 1390. After a mint hit, the whole thing was fresh, tasty and creamy with the mint leaves in top adding a zingy touch. Plus, I feel obliged to add, it was very, very green indeed. Never has something so fluorescent tasted so fresh. M’s main was similarly fresh, but her Purple sprouting broccoli with chip shop scallop (£10) was really all about contrasting textures. The potato scallops were creamy inside but with a light, crisp, fluffy coating, worthy of the finest chippie. The broccoli, still with a bit of bite, was served with a soft smooth puree, crispy slivers of garlic with a crunch and an intense flavour, and popped and toasted seeds. There were more contrasting textures of very different kinds in my main – a Scottish Mixed Grill (£18), ordered as it promised a plate packed with variety. The square sausage was made of loosely-packed coarsely ground sweet minced meat, while the contrasting pork faggot was a little tightly-packed ball of herb-studded flavour. A morsel of soft, lusciously salty haggis came deep-fried in a thick soft-centred batter. In the middle of the platter was an egg with a crispy coating, yolk spilling out when cut into. And even the tomatoes on the side – something I normally ignore in a mixed grill - were sweet and flavoursome. There were more wee vegetables in the form of little cubes of fondant “neeps and tatties” – potatoes and swedes. And just to cut through the richness, the were little dabs of sharp brown sauce mayo. But it wasn’t– it was a surprisingly small plate with tiny but flavour-packed morsels of each item, as dainty as a mixed grill gets and as good a meat feast as I’ve had in a long time. So I had plenty of space for a dessert from Albina’s retro offering and. nudged by Mr Wain, I chose a Jam roly poly (£5) made the old-fashioned way with beef suet. The cake was agreeably heavy and almost savoury, but a light vanilla custard and a concentrated fruit jam brought the sweetness. Source: www.liverpoolecho.co.uk
Put the tea into an infuser, strainer, or add loose into the tea pot. Steeping without an infuser or strainer will produce a more flavorful tea. Start with one heaped teaspoon per cup of tea, or follow the instructions on the tea package. The
Plus, I feel obliged to add, it was very, very green indeed. Never has something Even the teapot was eccentric – when the egg timer emptied, we had to press a button so the tea flooded out from an infusion chamber into the pot itself. Albina seems
The procession of miniature courses starts with a morsel of raw yellowtail splashed with green tea broth poured from an iron teapot. It sets a tone of playfulness and attractiveness maintained throughout two separate review dinners. Next is a six-piece
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Lauded for its medicinal and healthful properties and low caffeine, green tea is said to help prevent cancer, maintain a healthy blood cholesterol, control high blood pressure and more. This inspiring new cookbook introduces ideas for incorporating green tea into a modern lifestyle.
During the course of the last two decades, the health effects of tea and its catechins have been docmnented in nmnerous scientific studies and the scientific basis of these effects has been elaborated. Professor Kuroda and Dr. Hara provide in this volmne a translation of a thorough and extensive book published earlier (in Japanese), which will be of considerable interest to scientists worldng in the field, and to members of the general public interested in naturaJ ways of maintaining health. Both authors are themselves eminent researchers with extensive experience. Dr. Kuroda is best known for his publications employing tissue cultures. Dr. Ham has published nmnerous research papers on the health effects of green tea and its catechins. This book provides a comprehensive overview of the...
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Green Tea Matcha from Japan. Direct From The Synergy Company
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