Tea

Tea will keep the body hydrated after drinking alcohol, which is a key way of drinking safely and avoiding a hangover. However, tea also is naturally caffeinated, which is not always the best mix with alcohol. Tea is good to drink after alcohol in moderation.

In the South - 1 cup to 1 1/2 cups

Best (as far as I'm concerned) - 1/2 - 3/4 cup

that depends on the character of the apossum, my friend.

About the only time the phrase "steep in water" is generally used is in reference to tea; we let the tea leaves sit in the hot water for some minutes, and then remove the tea leaves from the water when it is the strength that we desire.

We can do this in one of three ways. Some varieties of tea are packaged in tea bags, in which a fine mesh bag has the chopped up tea leaves. Remove the tea bag from the water when the tea is at the desired strength.

Or, a tea ball can be used; a small perforated metal ball which can be opened to insert fresh tea or to clean out the used tea leaves. Some tea balls are of whimsical shapes; the ThinkGeek website has tea balls in the shape of the Death Star and R2D2.

You can make your tea with loose tea; pour the tea through a small strainer to remove the tea leaves. You never get ALL of the tea out; when you are done, the remains of the tea will settle at the bottom of your cup. Some people claim to predict your future in the patterns of the dregs of the tea in your cup. (This was a plot element in a couple of the Harry Potter novels.)

Condensation

Within moderation there is no scientific proof that tea is bad for you. In fact, taken in moderation it is said to stave off some cancers, heart problems, but then again they said that about coffee and now have retracted their findings. Tea in moderation is good for you as are herbal teas and especially true Japanese green tea.

It is worth noting that many things are said, both positive and negative, about everything we intake into our bodies. Some is relative to the individual, others are speculative. Rather than discuss the overall product, concentrate on the significant chemicals we know are contained within.

1. Tanin - it stains the teeth, it upsets the digestive system, and it dries the tongue if the tea is left to brew too long. You will know, from the described symptoms, if your tea contains too much tanin. To avoid, simply balance your brewing time to achieve a mix between subtlety and strength.

2. Caffine. Up to (roughly) 75 mg per decent cup. More than instant coffee, less than filtered coffee. Can negatively affect your nervous system and far too much of it (ten cups plus for a healthy young person daily) MAY cause adverse effects to your motor functions (shaking hands best case, physical shakes WOOORST case, but shakes really are extreme). But this is caffeine, and the effects are infamous and well documented. You will know you have in taken too much long before anything serious happens if you experience uncharacteristic sleeping problems. In older people however, it is worth noting that caffeine can cause heart problems.

So, to round up, tea in moderation is fine. Tea in plentiful quantities is usually fine. But tea is massive quantities, regularly, MAY be fine if you are physically tolerant of caffeine, or may cause you issues if you are not. However, before anything serious occurs, the less dangerous side effects will become apparent first. So keep your eyes open, but don't waste your time worrying about it!

4 weeks

Yes, because it contains caffeine which is a diuretic.

It depends on what variety grown in which country, In Sri Lanka for example somewhere between 1200 to 1800 mm a year. Generally speaking, tea should be grown in light shade and be well watered in summer. In winter plants may dry out and should receive little water. Plants should have a dry atmosphere around them to prevent mildew

• 1st put water in a pot on the stove
• 2nd, heat the water to a boil
• 3rd, add 6 tea bags into the water
• 4th, let the tea bags sit in the water for 15 Min's.
• 5th, take the pot off the stove and add 2 cups of sugar
• 6th, put the tea into a container for the liquid to be kept in
• 7th, put your tea into the fridge till it is you desired temperature
• last but not least sit back and enjoy your iced tea

Most catering services would say one gallon would provide for about 20 people.

because its disgusting

No please DO NOT give your hamster tea, iceberg lettuce, chocolate, none of that!!!!!! stick to the diet advice given to you by the pet shop that sold you the Hamster.

Tea doesn't contain sodium.

because of the average kinetic energy

High quality Suki tea can be purchased from Japanese restaurants. You can also buy organic Suki leaves from herbal stores and make the tea at home yourself.

The only way is really by brushing your tongue with a toothbrush.

TAIWAN

Darjeeling is a region of India that is renowned for its tea. Tea from this region is commonly referred to as Darjeeling Tea, though this is not necessarily indicative of the type of tea. For example, tea from Darjeeling may be black tea, green tea, oolong tea or white tea. Each of these could be called Darjeeling Tea, though they are all quite different.

You can buy bags (and classic syrup) for passion tea at starbucks. Easy. But it's also easy to make the tea from scratch, using the same ingredients:

Buy dried Jamaica flowers (hibiscus) from a Mexican grocery (commonly $1.50 for 1/4 POUND!). This will last you a LONG time, and it is the primary ingredient in Starbuck's "Passion Tea" by FAR. It is the primary ingredient in many, many other herbal teas, as well, since it imparts only a mild flavor while easily infusing tons of red color into your drink (it's good for you, too).

Now, if you read the list of "Passion Tea" ingredients, you see quite a list of herbs/spices, but I PROMISE YOU that this list is just to make it look like it's more than hibiscus tea, but there is very little flavor from most of these ingredients (especially from Passion flower, which is likely in only the minimum required content necessary to be able to list it on the label).

The flavors that do contribute (if only slightly) are: licorice root, citrus, cinnamon, and fake fruity-flavor. While you could add these ingredients individually to your brew, I recommend finding a "Licorice Spice" herbal tea, that probably contains all of those and more. Licorice is the key flavor, but it's important to NOT allow the bag to brew for more than 20 sec. or so in your pot, since you're only looking for these TRACE flavors, and the cinnamon (present in almost any "... spice" tea) will overpower otherwise. Save the bag, and use it for several pots.

Okay, so boil 4 or 5 blossoms in 2 quarts water (add a 1" strip each of orange and lemon zest optionally, for more fruity-ness), flavor for 20 or 30 sec. with "Licorice Spice" bag, remove bag, and simmer until the color is of the desired depth of red (I like it stronger than Starbucks makes it). Remove the blossoms (which can be used again, if you're as cheap as I am) and allow to cool to room temp.

Stir in 1/4 teaspoon citric or ascorbic acid (very cheap -- find it in the vitamin section of any grocery store under VITAMIN C - powdered... you really should have this on hand anyway... a pinch per day in a glass of water is all you need!) to add a fresh tartness (S'bucks uses citric acid). Pour into a glass pitcher, and refrigerate until cold.

To serve, fill a glass 1/3 full of crushed ice, fill with tea and add as much simple syrup (concentrated sugar-water: add as much sugar as will dissolve in boiling water, cool and store in a jar at room temperature) as you like (I think Starbuck's uses something like a fluid ounce, but I recommend a teaspoon or so). For authentic chilliness, top with a shaker and shake vigorously 10 times.

Between the variation of hibiscus blossom size, time steeped, licorice tea content and steepage, etc., this is far from a scientific process, and you'll have to experiment to get it just the way you like it, but that's part of the fun, I think. Develop your own formula. And it might seem like a long process, but once you've done it once, you'll see how easy it is, and you'll have all the ingredients you need for a VERY LONG TIME. You can make larger batches, or make a concentrate by reducing the concoction to a half, to be diluted upon serving. Either way, the cost comes to around 2 cents per Grande, so... you do the math.

The solution is what is formed when a solute is dissolved into a solvent. In this case, the solute would be sugar, and the solvent is the tea. So to answer you question, neither. Solute-substance that dissolves into a solvent Solvent-substances that dissolves a solute. **HOPE THIS HELPS :)**

You can order the Gat Tea from www.gattea.com we do not have anyone in the Texas

area with distribution. www.gattea.com

Hibiscus flowers, raspberry leaves, eucalyptus, peppermint, spearmint, strawberry leaves, chamomile, anise, rosehips, alfalfa, rosemary, papaya, blackberry leaves, mullein, comfrey, nettles, golden rod, blueberry leaves, elder flowers, catnip, plantain, sage, yarrow, and red clover tops

Tea is the solute and the solvent is milk. therefore milk dissolves tea.. both are organic and so like should dissolve like.. in chemistry, mixing and heating always helps dissolve the solute. So with hot milk it shouldn't take too long

Tea and Coffee should not be different temperatures if you made them both with the same amount of boiled water at the same temperature, and the same amount of milk.

However, tea and coffee may have different specific heat capacities when made, so one may lose thermal energy at a higher rate. However, I am unsure of the details of this when considering hot beverages.