Category: Other articles

Have you ever made a drink that tastes great straight, but when you pour ice over it, the flavor isn’t as strong as before? Even though you use a simple calculation method that many shops use, such as filling a 16 oz glass with ice, you need to add 6 oz or 180 ml of the mixed drink according to the recipe to get a drink and ice that fills a 16 oz glass exactly. But you run into another problem. Sometimes, just changing the type of ice used to make a drink changes the flavor. Many people don’t realize that different shapes of ice can incredibly affect the flavor of a drink. Ice is a common ingredient with different properties. Paying attention to small details like this will make your shop unique and impress your customers even more.

Tube ice has holes inside, giving it a lot of surface area. The cubes are clear and without sediment. Many shops tend to buy this type of ice maker to keep in their shop because the advantage is that it stays cool for more than 3-4 hours. Many shops like to use it, but it cools a little slower.

Square ice is a popular type of ice. It has a square shape and melts slower than other types of ice due to its high density. It can maintain a cold temperature for a long time, even in a large container, for several hours. It is also beautiful ice, making drinks look more beautiful and appetizing . It is suitable for drinks that do not want ice to ruin the taste of the drink, such as cocktails, iced coffee, and various types of mixed drinks.

Flake ice is a common shape found in 7-Eleven. It’s small, not too hard, and considered the easiest type of ice to chew. It’s crunchy and fun to chew. It’s ideal for restaurants that want to cool drinks quickly and aren’t buying takeout. This type is more popular because it melts very quickly. Especially in hot weather, the entire glass will melt in less than 30 minutes. Therefore, it’s not commonly used. However, it’s ideal for beverages like soft drinks, syrups, tea, and coffee, especially blended drinks like smoothies, blended cocktails, or shaved ice, as the smooth, soft ice texture makes for a well-rounded drink.

Cup ice has a beautiful, unique shape, sparkling like crystal. It has a definite shape and size because it is produced from standard ice blocks. There is no hole in the middle like regular ice. Therefore, it has a special feature that makes the ice melt slowly without changing the taste of the drink. Plus, the ice cubes are large and thick, shiny and beautiful. Cup ice is popularly used in drinks that look classy, luxurious, and expensive . It is suitable for high-end drinks such as Whisky on the rocks, brandy, or Old Fashioned cocktails.

A popular technique used by some restaurants for making cold drinks like tea and coffee is to try to make the tea and coffee as cold as possible before pouring them over ice. Some restaurants use the method of placing the espresso shot in a bucket of ice. The milk that goes into the drink is kept chilled throughout. This will help the ice melt more slowly when poured over ice.

Another point that beverage vendors should know is whether to add ice before or after pouring the drink. What are the differences ?

If you add ice first and then pour the mixed drink over it, if the drink is hot, it will melt and take the ice with it, making the taste of the glass bland, unless you knock the drink out before pouring as mentioned above (which is usually not done because it is slow and many customers cannot wait).

However, if you add the drink first and then add the ice, this method may cause the drink at the bottom to remain warm, which is often sucked up because the straw is immersed in the bottom, making it feel less refreshing and the ice will float above the drink.

Some shops use the method of adding some ice first, adding the drink, using a long spoon to stir the coffee, stirring quickly for ten seconds, and then adding ice to fill the glass, closing the lid and serving. The result is that the first sip the customer takes will be instantly cold.

Try adjusting it to your restaurant’s recipe for a richer, more delicious taste with your restaurant’s recipe.

Source

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www.ohhowcivilized.com

http://www.buzzfeed.com/lucyh3/35-things-you-appreciate-about-america-after-livin-147h?sub=2337227_1274821

Article from: Fuwafuwa

Green tea cultivation varies from farm to farm, resulting in different techniques and secrets . The main factors that influence flavor are climate, soil, and the grower. If any one of these factors differs, the production process and flavor will naturally differ, even if the tea used is of the same variety.

Source: http://blog.davidstea.com/en/get-to-know-loose-leaf-tea/

The first factor that greatly affects the taste of tea is soil . It is the main factor that makes the quality of tea from one place to another. In addition to the natural soil of each growing area having an effect, soil selection and fertilizer application of each tea plantation have their own special formula that makes the tea taste as desired. The soil texture in highlands is mostly red, which is caused by washing, and in some areas, it is caused by the decomposition of limestone mountains. The soil suitable for growing tea has a pH between 4.5 and 5.5, which is slightly acidic.

Another factor is the climate. Green tea needs to be grown in both the right temperature and humidity. It should be grown in areas with fog, caused by the large temperature difference between day and night. Although tea can tolerate low temperatures well, ice should not be allowed to form on the leaves, as this would degrade the quality of the tea. It’s no surprise that in Japan, large fans are installed at almost every tea plantation to prevent ice from forming on the leaves during winter. The quality of tea, particularly its aroma and flavor, is partly dependent on temperature, and is therefore inevitably influenced by the growing area. High altitude areas have cold, stable temperatures almost year-round, resulting in high-quality but low-yield fresh tea leaves. In contrast, low-lying areas, where temperatures are higher, produce higher yields but lower quality.

Source: http://chaehbae.tumblr.com/post/90942615222/tea-fields-zhejiang-china-awesome-amazing

Another equally important factor is people. They are the heart of the entire process. In addition to requiring highly experienced personnel at each step, they also require meticulous care and attention to detail in handling the tea to ensure it meets the required standards.

Source: http://www.trekearth.com/gallery/Asia/Indonesia/Java/Jawa_Barat/Ciwalini/photo633381.htm

There are also small details that affect the taste of tea, such as when picking tea leaves. Choose leaves with two buds and one leaf, as this part of the tea leaf is full of polyphenols, which are important substances that affect color, aroma, taste, and other health benefits.

When it comes to Japanese tea, we often think of tea from Uji , Kyoto, and tea from Shizuoka. Both of these places have created unique styles of producing beautiful and wonderful teas, and each has its own interesting travel stories.

Uji, Kyoto, the land of traditional tea

As you may know, Uji City in Kyoto is a place with a history of tea. Initially, Uji was a diverse area of tea cultivation, but later it became primarily focused on matcha production.

Because matcha has a strong connection to Zen Buddhism, and Kyoto’s close ties to many of its leading temples, matcha is a major focus. With its excellent soil and fine production methods, Uji has created a world-renowned tea that combines flavor and history.

Source: http://pin.it/YUO1SKu

Shizuoka, the birthplace of modern tea

Shizuoka’s tea history is different from Uji’s. While matcha uses tea grown in the region, Shizuoka’s farmers have cultivated a variety of other tea varieties, as they are less influenced by Buddhism. Shizuoka is one of the largest green tea-producing regions in Japan, accounting for approximately 40% of all tea plantations. One of Shizuoka’s key innovations is its Sencha Yabukita variety, renowned for its strength, aroma, and sweetness, compared to Kyoto’s.

Source: https://www.flickr.com/photos/ippei-janine/5721719180/

Article from: Fuwafuwa

Many people understand that green tea must be only green. If it is tea of other colors, it will have different names. In fact, there are other colors of green tea that are not green, but originate from green tea as well. It just differs in the production process, the time of picking the tea leaves, and the roasting process. This makes the green tea that is normally green, or what we are familiar with as “matcha”, which is often used to make matcha latte drinks or to make various desserts that are mainly green. But when it goes through the production process, it will turn brown. The familiar name is Hojicha tea.

Normally, Matcha green tea comes from Tencha tea that is raised in the shade like Gyokuro tea before being carefully ground into powder with stones. It is often used in tea ceremonies. There are many grades, such as for making sweets, drinks, ceremonial brewing, etc. You can observe it from the color of the matcha. The darker the matcha, the better the quality. If you drink 1 cup of Matcha, you will get the same nutrients as drinking 10-15 cups of other types of green tea.

Source : https://www.takaski.com/product/ochaski-kyoma-kyoto-organic-matcha-made-japan/

Green tea that is not green… Hojicha is the last harvested tea leaves. It is a mature tea leaf, not a young tea leaf. Therefore, the tea leaf size is large and is considered to be of lower quality than Sencha green tea. But Hojicha is special because it is roasted tea, making it a reddish brown color, fragrant, and has a strong taste. The taste of real green tea has a more inviting aroma than Matcha. The taste is often compared to caramel, charcoal or roasted nuts. The price is cheaper than other green teas because it is made from tea leaves that are considered lower grade and less sweet. The charm of this tea is that it is roasted, which reduces the astringency and bitterness, creating a fragrant taste and making it easy to drink, so it is very popular in Japan. It is suitable for drinking between meals or after dinner, and is also suitable for children because it is low in caffeine.

Source: https://www.etsy.com/listing/275027278/kukicha-twig-green-tea-organic-35-oz-tin

At first, Hojicha was only brewed and drunk at home. Later, in Tokyo, there was a culture of serving Hojicha in restaurants. Nowadays, it has become popular everywhere. Hojicha is also used as a flavoring for various sweets and drinks.

Source: https://www.soarorganics.com/blogs/blog/gingerbread-hojicha-latte-recipe

Properties of Hojicha

1. Helps reduce cholesterol and normalize blood sugar levels.
2. The body relaxes and the mind is clear.
3. Reduce bacteria, prevent tooth decay

Source: http://www.lifehack.org/386925/10-natural-reliefs-to-stop-diarrhea-quickly?ref=pp
https://matchazuki.com/product/matchazuki-houjicha

Article from: Fuwafuwa