Introduction of Tea

TEA

This is one of the most common names of aromatic beverages and widely consumed drink in the world after water. It is only beverage which can serve hot and chilled. This is not only a social vitual but it becomes a passion in middle of all kind of people.  Its history goes back to more than 4000 years. The scientific name is “Cemelia synenies”. It has lots of health benefit.

TYPE OF TEA

Oolong: This is the intermediate tea between green and black tea with regard to fermentation. This is also called “black dragon” tea. This tea especially fermented before dying. Oolong is not produce in India, it is mainly found in china. 

Green: It is made by the unfermented leaves which are pale in colour and bitter in test. It is mainly originated from china and Japan. 

Herbal: This is made by infusing herbs.

Tisane: It is also herbal tea where the herbs have therapeutic value.

Black: This is fully fermented before dying which is dark in colour.

Orthodox: This is the traditional process of making tea which we buy commercially or leaf tea.

C.T.C: This tea is produced when the large numbers of leave of the common tea plant is crushed, turn and curled. Fermented leaf is rolled into small grains and shriveled by expusing it hot air blast. Used for blending when colour is needed.

Legg cut: This process is used for places that have heavy rainfall. The tea leaf is finely cut like tobacco (32 times to the inches the freshly plucked leaf).

NOTE: Black tea is fully fermented, green tea is unfermented and oolong tea is partially fermented.

Defination of Mocktail

Mocktail

Mocktail is a non-alcoholic drink which made by fresh fruit juice and other soft drinks. We can also say that “Virgin Cocktail”.

So who are the nondrinker and never acquired a taste of liquor; for those persons mocktail is a good choice. Mocktail is also popular in the middle of children, ladies and old age people. It gained lots of popularity for their vibrant colours and exotic flavours.

This is the art of perfect balancing of fresh fruit juice, syrup, some contain of cream, herbs and spices.

Classification of mocktails is fizzy, non-fizzy, frozen and cream based recipes. It is also classified by fancy addition of decorative drinking straw, slice of fruit in the rim of the glass, sunken cherry, liquid layers, sugared and salted rim which give colour, texture and taste.  Presentation is the most important part of mocktail.

Mocktails have a lots of health benefit when it is made by fresh fruit juice or puree, milk and cream.
If the guest come with tonsils, sneezing and cold then we can serve warm mocktail, as example: honey, cinnamom, ginger and black papper blended with warm water.

METHODS OF MAKING MOCKTAIL :
Builds
Stirred.
Blended
Shaken

Introduction of Cocktail

Cocktail

Cocktail  made by different type of spirit, Every cocktail consist of base, modifier, and the colouring agent or special flavoring.

Cocktail is mainly depend on base and are the spirit, like Rum, gin, whisky, vodka and brandy.

The modifier which brings out flavour of the base. Modifier is mainly Italian or French vermouth, wine, fruit juice, creams and eggs etc.

The colouring agent or special flavourings are suger syrup such as (granadine, orgeat , liquere and cordial). It should be use directly otherwise it will remove the flavour from the base spirit also.

Classification of cocktail

Mainly cocktail are 4 types.  They are

Traditional Cocktail :    Fresh fruit or cream do not use for this cocktail

Exotic Cocktail :  This cocktail is originated from the Caribbean Islands. Rum is the main base of these cocktails.  Generally they are having more than two modifire.

Cream Cocktail. These cocktails modifying agent is cream.  Its basic purpose is remove the harshness of alcohol.

Wine concoctions: This type of cocktail wine are used as the base of cocktail.

Method

Mainly Cocktail made by three way, these are

Blending, Stiring and Shaking.

Other method are Floating, muddling and pouring..