Congratulations to our lucky winner: Elizabeth M. of Kensington, CT.

• Heather Kish, of www.oldewyndamteacompany.com, presented the tea4free prize to our lucky winner, Elizabeth M. of Kensington, CT.

The Qing Dynasty (1644-1911) brought about a higher level of decoration of the Yixing teapots. The artists began creating pots with painting, inlaid gold and silver, bas-relief, colour glaze painting, etc. All of the Yixing pots that entered the palace could only have the seal of the emperor’s reign and not the artist’s. During his reign, China began exporting the purple teapots to Europe along with Chinese tea. The Europeans began to duplicate the designs. However, these pots were not made with the actual purple clay. The clay could only be found in China.

By the end of the sixteenth century, the Chinese were making the teapot of fine glazed porcelain with blue and white designs. Porcelain was first produced in Europe in the early 1700's in Germany. Soon France and England were producing the porcelain teapot and other tea wares. The English, under Josiah Spode, created a distinctive look for English China with the addition of bone ash to the porcelain clay.
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4. Tea Etiquette
When you are enjoying the tea experience, take some time to learn to treat one another with gratitude and courtesy that an afternoon tea inspires. Here are a few etiquette tips to follow:

• The best way to hold a tea cup is to slip your index finger through the handle, up to almost the first knuckle, then balance and secure the cup by placing your thumb on the top of the handle to rest your middle finger.
• The ring and pinkie finger should not be extended, but should rest by curving gently back toward your wrist. (In the middle ages, extending your pinkie finger was an indication of arrogance; therefore, it should be avoided.)
• When stirring your tea, avoid making noises, but rather gently swish the tea back and forth and not touching the sides of the cup. Do not leave the spoon in the cup and do not sip the tea from the spoon. After stirring the tea, place your spoon gently on the saucer, under the cup handle.
• If you are standing or seated away from a table, lift the teacup with saucer when drinking. If you are seated at a dining table, you may leave the saucer on the table.
• Tea is to be sipped, not slurped, and not used to wash down a large bite of food. Swallow your food before sipping.
• Tea should be taken directly from the hands of the pourer and not poured out and passed several cups at a time. This is because tea cools very quickly.

Do you have a tea experience that you would like to share with us? Email me and we may feature it in our next newsletter!
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5. This Month’s Featured Teas

EARL GREY

Earl Grey Tea Tempt your taste buds with the delicate liquor and exceptional fragrance of fine Darjeeling tea kissed by tart Mediterranean Bergamot oil. Ingredients: Darjeeling Leaf Tea, Bergamot oil. (100 grams/3.5 ounces)
TBIW005 - Earl Grey Tea Bags Fine Darjeeling tea flavoured with Bergamot oil (Mediterranean citrus) yields a world’s famous tea with delicate liqueur and exceptional fragrance. Ingredients: Darjeeling Tea, Bergamot Oil. (25 premium tea bags per carton)
Elegant Three Inlaid brass-accented rosewood nestle 50 grams/1.75 ounces of three classic teas: Royal Milk Tea, Assam Summer Tips, and Earl Grey, wrapped in brilliantly coloured silk. (150 grams/5.2 ounces) To learn more about other teas or order any of these teas, please click here to find your nearest distributor.

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6. Tea and Romance

Couples in love, old or young, use the ritual of drinking tea to express their affection and as a means to understanding each other.

In 19th-century America, tea parties were one of the few socially acceptable places for courtship at a time when young women rarely went out in public unescorted. To fan the flames of romance, astute mothers invited men and women to elaborate afternoon teas, serving delectable treats and using their finest china. The oldest unmarried daughter was given the task of minding the teapot and pouring for guests, a role that made contact with the opposite sex inevitable.
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7. TEAmptation Recipe
Pasta Salad with Earl Grey Vinaigrette
The following recipe is courtesy of Tea Council of Canada (www.tea.ca)

Deep, rich-tasting tea is the perfect ingredient to take the place of fat in salad dressings and marinades. This tea-based mixture can be used as a marinade for meat or fish, for flavouring stir-fries, as a basting sauce for grilled vegetables, or as a vinaigrette for green and pasta salads.

Dressing/marinade:
½ cup strong Earl Grey tea
2 tbsp orange juice
½ tsp granulated sugar
1 tbsp rice wine vinegar
1 tbsp minced shallots
1 clove garlic, minced
¼ tsp each, salt and pepper
2 tbsp sesame oil
¼ cup chopped fresh basil

Salad:
4 cups cooked fussili or other short pasta
1 cup each red and green pepper, diced
1 cup red onion, finely chopped
Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil; reduce to about 2-tbsp/30 ml. Combine tea mixture, vinegar, shallots, garlic, salt, pepper and sesame oil. Stir in basil. [Can be made up to 2 days ahead. Doubles easily]. In large bowl, toss together, pasta, peppers and onion; drizzle over dressing and toss to combine. Taste and adjust seasoning, if necessary.
Makes 4 to 6 servings.
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8. Health News

To submit health news, e-mail us.

TEA AND REDUCTION OF CANCER CELLS
Studies continue on the effectiveness of the antioxidant, known as EGCG, to dramatically slow cell growth. In a study, researchers identified a potential target for the anti-tumor action of EGCG on cancer cells that inhibited cancer cells' growth. The study showed that when cancer cells with this protein were treated with polyphenol EGCG, the growth of the tumor cells was significantly reduced.

TEA AND ARTERIES
Boston University researchers found that blood vessel function improves with drinking tea and seemed to reverse the progression of atherosclerosis.

TEA AND IRON ABSORBTION
Although sometimes there may be a relationship between tea drinking and reduced absorption of iron, research indicates that individuals consuming a typical Western diet are not likely to be at risk for iron deficiency anemia. Tea has no effect on iron absorption when consumed between meals, but may decrease the uptake of iron from plant foods when consumed with a meal. To offset tea's minor effect on iron absorption, foods rich in vitamin C, such as orange juice, strawberries, or tomatoes can be eaten in the same meal. Adding lemon to tea works as well.
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9. TEA-mates: Members of the Tea Connexions Buying Group

Tea Connexions is dedicated to providing the highest quality gourmet teas. Packaged beautifully, they make an ideal gift for tea lovers, health enthusiasts, and connoisseurs of fine art. Our mission is to offer you beautifully packaged gourmet teas distributed by an elite group of independent distributors that offer you superior service and exceptional value. Your satisfaction is assured.

This featured Tea Story is from Amanda Turnock of Granbury, TX:

I grew up in the deep South, where tea was served most often over ice in a tall cool glass with silver iced tea spoons, a small cut glass bowl of lemon wedges, a sprig of tingling crushed fresh mint garnish, and my family's special tea cakes. My mother always sweetened her tea with sugar while it was still hot. I remember the ribbed crystal pitcher and the tinkling of the spoon as she briskly stirred the sugar into the freshly brewed tea, and a plate of my great aunt's original recipe teacakes nearby.

I had a natural affinity for freshly brewed hot tea even as a small girl. I had no idea that traditionally, tea was served hot, because having tea in the South meant having one kind- cold and sweet and oh so good and refreshing on a hot summer's day. Mother thought it was an eccentricity of mine to love my tea hot. I coaxed her into pouring me a cup of freshly brewed hot tea, and I loved it so.

Hot tea has always been one of my most cherished comforts. My preferred drink is still freshly brewed tea, served hot in my mother's antique teacups. The aroma is so nostalgic to me, reminding me of the special times we shared when she made tea and allowed me to drink a cup while it was hot, instead of iced in the tradition of the South.