Talks about Black (Shou/Ripe) Pu-erh

Written by Tea Hub


There are many black Pu-erh inrepparttar market. Some are Wo Dui processed and some are wet stored (we do not recommend drinking this type of Pu-erh). Wet stored Pu-erh tastes horrible and makes some first time Pu-erh drinkers believe that Pu-erh is a terrible tea. Although we have discussedrepparttar 113108 difference between Wo Dui Pu-erh and Wet Storage Pu-erh in our We Revealrepparttar 113109 Mystery of Pu-erh (http://www.teahub.com/revealpuerh.htm) page, we feelrepparttar 113110 need to discuss this topic even further.

When Wo Dui technique was first introduced? The general consensus is that Kunming Tea Factory first started Pu-erh speedy aging technique research in 1973. According to Qiying Wu, former president of Kunming Tea Factory, 1975 wasrepparttar 113111 first year that Wo Dui technique was used in massive production.

What is Wo Dui technique? Wo Dui technique only applies to loose black Pu-erh production. Compressed Pu-erh are later processed using Wo Dui processed loose black Pu-erh. Afer a pu-erh is compressed,repparttar 113112 only way to speed up its aging is through wet storage. Ways like cave storage are types of wet storage.

Recipes From Around the World Right in Your Kitchen

Written by Pat Schraier


One ofrepparttar most enjoyable parts of travel is to tasterepparttar 113107 foods that are indigenous to different countries and cultures.

If you judge Mexican food by local restaurants you would missrepparttar 113108 incredible variety of moles for Oaxaca, for example. The

stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.

But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and

faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested

each recipe. You can print each recipe as needed and keeprepparttar 113109 rest in a file on your computer.

Here is one recipe from Hot & Spicy Soups & Stews From Aroundrepparttar 113110

World

African Chicken Stew

West Africa

Serves 4 to 6

Note: This Stew is Hot! Adjustrepparttar 113111 amount of chiles to your tastes

Ingredients:

  • 1 lb. boneless chicken breasts, cut into bite size pieces
  • 1 inch piece ginger, peeled and chopped
  • tbsp. paprika
  • 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice
  • 2 tbsp. vegetable oil
  • 1 14 oz. can tomato pieces
  • 2 habanero or Scotch bonnet chiles, finely chopped
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups chicken stock
  • 1/4 cup chunky peanut butter
  • 2 sweet potatoes, peeled and cut into bite size pieces
  • 5 dried chiles, soaked for 2 hours in hot water
  • 2 tbsp. red wine vinegar
  • parsley for garnish


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