Talks about Black (Shou/Ripe) Pu-erhWritten by Tea Hub
There are many black Pu-erh in 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 discussed difference between Wo Dui Pu-erh and Wet Storage Pu-erh in our We Reveal Mystery of Pu-erh (http://www.teahub.com/revealpuerh.htm) page, we feel 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 was 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, 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 KitchenWritten by Pat Schraier
One of most enjoyable parts of travel is to taste foods that are indigenous to different countries and cultures.
If you judge Mexican food by local restaurants you would miss 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 keep rest in a file on your computer.
Here is one recipe from Hot & Spicy Soups & Stews From Around African Chicken Stew
Serves 4 to 6
Note: This Stew is Hot! Adjust amount of chiles to your tastes
- 1 ½ lb. boneless chicken breasts, cut into bite size pieces
- 1 inch piece ginger, peeled and chopped
- ½ 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