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Black Tea

HEALTH
February 24, 2003 | Shari Roan, Times Staff Writer
When Americans drink tea, it's usually black tea, often iced (and in the South, sugared). Many of the recent studies on tea, however, have been done on green tea, served hot, the kind favored in Asia. No one knows for sure whether tea type makes a difference when it comes to health, but experts say all kinds of teas from the Camellia sinensis plant probably have some health benefits.
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FOOD
May 12, 1994 | BARBARA HANSEN, TIMES STAFF WRITER
Something new is brewing for American tea drinkers--rare teas from Vietnam that will be ready for distribution here this summer. The specialty teas, some exotically flavored and packaged in handcrafted, folk-art containers, are worlds apart from the mass-produced, serviceable tea used for everyday drinking in Vietnam.
FOOD
April 26, 1990 | JOAN DRAKE, TIMES STAFF WRITER
All tea leaves come from the same plant species, but different growing conditions, processing and blending create distinctive tea varieties, including the three major categories--black, green and oolong. Black tea is created by drying and fermenting the leaves, which are then fired to halt fermentation. It is this final process that turns them black. Green tea is steamed immediately after harvest to prevent fermentation.
FOOD
December 16, 2001 | BARBARA HANSEN, TIMES STAFF WRITER
We're told that Americans are evolving into serious tea drinkers rather than just chilling out with iced tea or dipping an occasional bag into a mug of hot water. Still, the teas most in demand are sweetened, flavored and novelty teas--witness the craze for Thai tea, then Indian chai and now boba tea with its bouncing tapioca balls. Diet teas have drawn attention. And green tea is on a roll as a health and beauty aid.
NEWS
December 7, 2012 | By Jenn Harris
If you're a vodka purest, you might want to look away. Whether sipped or shot back, the clear liquor is prized for its lack of odor or flavor. The world's most expensive vodka brands boast multiple distillations for a clean, unadulterated product. So where does iced-cake flavored vodka fit in? Fruit-flavored vodkas have been on the market for years, but there's a whole world of odd varieties available for every conceivable palate. Here are 10 of the wackiest vodka flavors around (in no particular order)
BUSINESS
May 25, 1989 | BARBARA HANSEN, Times Staff Writer
Much of the tea that Americans sip comes from plantations around Munnar, a cool, hilly town in the South Indian state of Kerala. Munnar is the southern domain of Tata Tea Ltd., the world's largest integrated tea company: It grows, processes, packs and distributes tea, unlike companies that merely buy and blend it. Tata is India's leading manufacturer of instant tea, and the United States is its main market. Some 1.5 million pounds of tea powder are shipped annually to a Tata factory in Plant City, Fla., near Tampa, for final processing.
TRAVEL
July 22, 2007 | Susan Owens, Special to The Times
EVER since Laduree patisserie supplied the cakes for the 2006 period film "Marie Antoinette" -- specifically for the guillotined heroine played by Kirsten Dunst -- tea has become a near-obsession for Parisians. It's a hedonistic, decadent, hourlong indulgence, a world away from the starchy 4 p.m. English ritual. "Adding sugar, milk, English-style -- this is not tea," says Madame Yu Hui Tseng, whose Paris teahouse is the epicenter for refined palates.
HOME & GARDEN
May 9, 1998 | SHARON WHATLEY, SPECIAL TO THE TIMES
Most people can remember, in detail, the moment they fell in love. I know I can. It began in a tiny, back-street shop in San Francisco where my daughter and I were buying a cover for her futon. In a motion to finalize the sale, the shop owner's sister emerged from the back of the store with a black lacquer tray holding handleless cups of fragrant jasmine and honeysuckle tea. We cradled the cups in the palms of our hands, smiling at one another through the rising steam. I was in love--with tea.
TRAVEL
April 18, 2004 | Irene Woodbury, Special to The Times
I spent a great deal of time at St. Martin-in-the-Fields Church on a recent trip to London. But I wasn't praying. I had tea in the church's dramatic 18th century Cafe-in-the-Crypt. I took in a free lunchtime concert and a candlelit nighttime performance. And I browsed endlessly in the gift shop, art gallery, and covered crafts market in the courtyard. Where else can a visitor find such an outstanding array of cultural and commercial attractions in a house of worship?
NEWS
February 3, 2005 | Liane Bonin, Special to The Times
My tiny acupuncturist Victoria, whom I affectionately call Sadistic Needle-Poking Dragon Lady only because I know I could take her in a fight, waggled a finger in my face. "No more coffee!" she barked. "It's bad for your qi!" Just thinking about it now, I get a chill down my spine. Which would be nicely taken care of by a vanilla nonfat latte, but I digress. It's not that I've ever been a daily coffee drinker, and I'm certainly not hooked on caffeine.
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