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Dragon Green Jade
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Succulent plants are quite different from the other normal garden plants. Their special feature is that they can adapt well to arid weather conditions and have fleshy water-storing tissues that also act as water-reservoirs. These are the only type of plants that can withstand the effects of a hot weather without much attention, unlike their many other normal counterparts. Owing to their uniqueness, the gardening tips for succulent plants differ considerably from others and mainly focus on fertilization, water retention and deriving advantage from natural or created shades.
Some other garden plants with similar drought resistant features are as follows:
Aloe Vera - This beautiful plant is counted amongst the best natural herbs due to its medicinal properties like healing wounds and skin burns effectively. Aloe Vera normally has a tendency to grow quite large and hence should be planted in a place that can accommodate it conveniently and provide enough room for growth as well.
Spoon Jade - This tree shaped plant is mainly grown indoors and has thick, spoon like bright or dark green leaves. This variety of succulent plant, popularly known as horseshoe jade can be kept small sized and when put in a container, it can give a bonsai type accent. One essential piece of advise for all forms of succulent plants is that they should be grown in containers and moved indoors when the low temperatures become quite intolerable for them to bear.
Chickens and Hens - These are also popularly known as hens and dogs. The specialty of these succulents is that they are spreading in nature and grow out of their mother plants to roll away and gain prominence in the garden.
Moss Rose - These are endlessly flowering variety of succulents that can be used to beautify hanging containers, borders of the succulent gardens or the patio containers. They can easily survive harsh direct sunlight and require minimal water or care.
Dragon's Blood - this variety of the succulent plants grows with thick, dropping branches and is extremely red in color. Its hue adds great visual value to a succulent garden and is also great to look at when kept in hanging baskets or containers.
Gardening tips for succulent plants mainly involves the rooting procedure. It is advisable to take a clipping around four to six inches in length and inserting the cut end slowly into the sandy and soft type of soil. To catalyze their growth one can also pick up rooting hormones or compounds and add them to the soil. One must also take care that succulents are not extensively watered. They should be watered only to the extent of moistening the soil and never soaking wet.
You must also constantly keep looking for more gardening tips for succulent plants on internet, gardening stores or through your gardening friends. It will help you to utilize their specialty to your advantage and resultantly derive a much better look for your garden.
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Tea Basics 101 - Tea Type or Taste, How Do you Choose?
With over 3000 different varieties of tea in the world, how do you choose? Do you choose by the particular type of tea, or do you choose by the taste you like best?
Surprisingly, all tea comes from the same evergreen plant -- Thea sinensis, of which two varieties are the most common -- Camellia sinensis and Camellia assamica. The type and taste characteristics of each tea are determined by the growing region -- climate, soil, and altitude -- as well as how the tea is processed.
The first step in any tea production occurs when the tea is harvested or "plucked," by hand, once the top two leaves and bud have sprouted. The leaves are then spread out on long trays in warm temperatures, to promote moisture loss of about 50%. This is known as withering. The withered leaves are then sometimes rolled, by machine, to help release the leaves' oils and juices and then they are left out in the open air for several hours. This open air process is known as "fermentation." It's not really a "fermenting" process per say -- it's actually an oxidation process that occurs in the tea leaves, whereby the leaves absorb oxygen, which changes their chemistry, and therefore affects both the taste and color of the tea. After the fermentation stage, the leaves are then passed through a dryer to stop the oxidation process. Once thoroughly dried, the tea is then ready to be sorted, and taste-tested.
Based on the methods used in production, tea can be divided into four different types: black, oolong, green and white tea.
Black Tea
Black tea is withered, fully fermented and dried. Black tea least resembles the natural tea leaf. The manufacturing processes and varieties of black tea differ considerably among the various growing regions. Black teas should give a strong, hearty and bright, reddish or amber-colored brew.
- Assam (India) -- rich, bold aroma, full-bodied with a strong malty taste, and a clear, dark red brew. It is delicious with a spot of milk.
- Ceylon (Sri Lanka) -- very aromatic, golden-amber brew with a rich, full astringent flavor that is sometimes described as "fruity" or "biscuity." Goes great with a little milk.
- Darjeeling (India) -- the rarest and most prestigious of black teas. Its quality is excellent due to the growing climate and altitude. It has a distinct taste for each growing season; First Flush, light and astringent with an amazing aroma and a green muscatel, sometimes "flowery" taste, and Second Flush has a darker, more round, less astringent, and "fruitier" full-bodied flavor. Both provide varying degrees of muscatel and wood flavors, along with a rich, golden-red brew.
- Keemun (China) -- has a subtle orchid aroma and a rich, red brew. The flavor is mild with a hint of sweetness, full-bodied, and wine-like.
- Lapsang Souchong (China) -- a dark tea with a distinct smoky fragrance and flavor, due to the tea leaves being withered over open fires of pine. Gives a rich, red brew.
- Nilgiri (India) -- gives a bright and smooth, well-rounded, "fruity" mellow flavor.
- Yunnan (China) -- has a brisk, rich, slightly peppery or "spicy" taste with a pronounced floral aroma. Named the "mocha of tea" it has a red-amber color, and is full-bodied.
Oolong Tea
Oolong tea is withered, partially fermented and dried. Oolongs fall between black and green tea in color and taste, have low caffeine, and give an orangy-brown to dark brown brew. Oolong tea should give a very mellow, delicate and "fruity" flavor. Some varieties give a deliciously "nutty" finish.
- Darjeeling (India) -- excellent oolong with a flavor finish of unripened fruit. The brew is pale yellow.
- Formosa (Taiwan) -- undergoes a longer fermentation period than other oolongs and therefore is darker in appearance. It has a bright, brownish-amber brew and possesses a delicate, "fruity," sometimes "nutty" taste and a superb aroma.
- Pouchong (China) -- the least fermented oolong, therefore it falls somewhere between green and oolong tea. It's often used as a base for jasmine tea as well as other scented teas. It has a very mild, smooth, sweet flavor, and gives a pale, orangy-brown brew.
Green Tea
Green tea totally skips the oxidation process. After it's been withered, if at all, it's immediately steamed or heated via firing or pan frying to prevent oxidation. It is then rolled and dried. Green tea most resembles the tea leaf in its natural state. Higher grades of green tea have a fuller, more complex flavor, and can usually be steeped more times than the lower grades. Green tea should give a pale, yellowish-green brew, and the taste should be smooth and fresh -- very light and delicate.
- Bancha (Japan) -- very similar to Sencha but of a lower quality and caffeine content, and a weaker flavor.
- Chun Mee/Precious Eyebrows (China) -- gives a smooth taste with a clear, pale yellow brew.
- Genmaicha (Japan) -- a medium quality Sencha tea, mixed with toasted rice and popped corn. It gives a light brown, refreshing brew with a slightly "smoky" or "nutty" flavor.
- Gunpowder/Pearl Tea (China) -- gives a strong, greeny-coppery brew with a pungent taste.
- Gyokuro (Japan) -- is the most refined and expensive of Japanese tea. It has a subtle aroma and a very smooth, sweet, mild taste.
- Lung Ching/Dragon Well (China) -- has a delicious aroma and fresh, mellow flavor. The brew is clear yellow with a slightly sweet aftertaste.
- Matcha (Japan) -- powdered tea made from Gyokuro leaves, used in traditional Japanese tea ceremonies. The brew has a jade green color and the flavor is very strong -- makes excellent iced tea.
- Sencha (Japan) -- has a mixture of subtle sweetness, bitterness and fresh green scent. The taste varies in strength according to the season in which it is plucked. The brew is a clear and bright, light green.
White Tea
White tea is unfermented -- it goes through the least amount of processing of all the teas. The young tea buds are plucked before they open and receive no oxidation or rolling; they are simply withered and then immediately dried by steaming. The curled up buds have a silvery, white appearance, thus the name. White tea is produced mainly in China (Fujian Province) and Sri Lanka. It is produced in limited quantities and is therefore more expensive than the other three types of tea. It produces subtle flavors in the cup -- fresh and mellow with a hint of sweetness and a slight "flowery" taste. The color of the brew should be very pale -- straw-colored. White teas are extremely rich in vitamins.
- Yin Zhen/Silver Needle (China) -- its flavor is flowery and sweet, and the brew is very pale.
- Pai Mu Tan/White Peony (China) -- has a very smooth, velvety flavor with a fresh aroma. The brew is clear and pale.
Once through the production process, and depending on its quality, each variety of tea is then either marketed as a single source tea, or mixed with teas from other countries/regions to form a blend. Many consumers prefer purchasing single source tea from specific estates or plantations, and quite enjoy the slight taste variations that can occur from year to year, due to that tea's regional climate fluctuations. On the other hand, some retailers of fine tea like to offer their customers tea that always tastes the same, from the first purchase to the fiftieth, so they blend together a number of different teas to ensure a consistent quality and taste from year to year.
Whether choosing your tea by type or by taste, it totally depends on your own personal tastes and preferences. Those who prefer a very light tea that has little caffeine and a mild taste should lean towards purchasing white or oolong tea. Those who enjoy an aromatic, "herby," yet refreshing tea should purchase green tea, and those who prefer a darker more robust brew should look to purchase black tea.
Nonetheless, once you've made your tea type or taste choice, and are ready to purchase, check that the tea leaves smell fresh and are roughly the same size. Never buy tea that looks dull. The leaves should be glossy, and there shouldn't be any twigs or stalks in the mix. And finally, when brewing your tea, always look for a bright, clear infusion -- teas of high quality and taste should never have a dull, muddy brew.
About the Author
Mary E. MacDonald is the owner of The JavaPot, an online tea and coffee shop that offers a premium line of at gourmet whole bean coffee and loose leaf tea, with an emphasis on organic products. You will also find more great articles, some unique coffee and tea -related gift items, delicious recipes, and product reviews. Check out The JavaPot for more details about current coffee and tea offerings.
What do think of this drink recipe? ?
The other day I "invented" a drink. Just interested in opinions. Would you drink this? If so, what would you call it? I'm thinking "Jade Dragon". I'm just an amateur bartender, so this is for fun, but I like to come up with interesting drinks to serve at parties and the like.
1 oz. Chartreuse liqueur
4 oz. sake (I used Fu Ki sake - any light sake will work)
Splash green or blue Curacao (if using blue Curacao, add a drop or two of green food coloring - it makes for an interesting color)
Combine in a shaker full of ice. Strain into a martini glass. Enjoy!
Woops...should have said Green Chartreuse. I do like sweet drinks. This was not overly sweet when I tried it.
As for the nasty comment, you must not like Chartreuse. I happen to be one of the people who do! Sake is pretty neutral.
all sweet and no sour. it's not balanced try adding some lemon juice to cut the chartruese and curacao. never use food coloring, thats a sin, no-one wants to poop green the next day. use green chartreuse instead of yellow, and shaken with 5 oz is going to be too much for a standard martini glass. whats the garnish?
Kids, under 12
Kids, under 12 First place, Jelly Fishing, Cassie Murko, Warren. Second place, Green Leaf
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