We all know that the healthiest drink for our bodies is water. Water makes 70% of our bodies; it cushions our joints, and transports oxygen and nutrients to cells in our bodies. Water encourages bowel movement and helps to defend against blood clots. Everyone should have eight 8 ounce glasses of water every day, especially if you’re an active person. Even though water is the healthiest thing you can put in your body, there are many beneficial drinks that you might want to try. READ MORE
Green tea ice cream has a smooth delicious flavor. Like Vanilla is not a strong flavored ice cream. However, the ice cream featured in the photo is matcha (green tea) ice cream, which is stronger than green tea ice cream in the United States. Green tea originates from China.
- 2 egg yolks
- 2 tablespoons dry green tea
- 1 tablespoon sugar
- 1/2 vanilla pod
- 1 1/4 cups double (heavy) cream
- 1/4 cup caster sugar
- 1 1/4 cups milk
- 2 tablespoons boiling water
DirectionsTake the dry green tea and soak in boiling water with the tablespoon of sugar for 10-12 minutes.
Into a saucepan put the vanilla pod and milk and gently bring to the boil then pour this over the tea. Leave to stand for 5 or 6 minutes.
Beat the egg yolks with the 1/4 cup caster sugar in a separate bowl and then strain the milk mixture into it.
Transfer to a saucepan and gently heat, stirring all the time, until the mixture is thick. Leave to cool. Whip the double (heavy) cream and fold into the cooled tea mixture. Transfer the complete mixture into an ice cream maker and follow the manufacturer’s instructions.
*For More Ice Cream Recipes Visit: http://www.ice-cream-recipes.com
Learn more about ice cream flavors of Japan in Japan Guidebook
People throughout China drink tea daily. Because of the geographic location and climate, different places grow various kinds of tea. In general, there are five kinds of tea classified according to different technique involved in the making of tea:
- Green tea – Green tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu
- Longjin Wulong –This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China’s southeast coast: Fujian, Guangdong and Taiwan.
- Scented tea – This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing. The flowers commonly used for this purpose are jasmine and magnolia among others. Jasmine tea is a well-known favorite with the northerners of China and with a growing number of foreigners
- Jasmine tea Black tea –Black tea, known as “red tea” (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan
- Compressed tea-This is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in color in its commercial form, so it is also known in China as “black tea”. Most of the compressed tea is in the form of bricks; it is, therefore, generally called “brick tea”, though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces.
In the past dynasties, people not only formed a special way of tea-drinking, but also developed an art form called tea-drinking. This art form comprises of many aspects. The most noticeable ones are the making of tea, the way of brewing, the drinking utensils such as tea pot. The art of making tea is called “Cha dao”, which was soon accepted as one of the most important cultures that Japan learned from China. In Hangzhou, there is a tea museum, the only national museum of its kind, in which there are detailed description of the historic development of tea culture in China.