Black Tea is known to banish fatigue, stimulate mental powers, and raise energy levels. It has been shown to reduce stress hormone levels and acts as a nerve sedative, frequently relieving headaches. Black tea contains a number of vitamins considered essential for maintaining health, including Carotene, a precursor to vitamin A, has antioxidant and protective properties, Vitamin B1 and Panothenic Acid, Vitamin C and Vitamin B6.
Black Tea also contains antioxidants which may help to protect your body from the ravages of aging and environmental effects. Because they are allowed to ferment completely before drying, most black teas are especially rich in those polyphenols which have been shown to be effective against dementia in aging as well as AIDS related dementia. These compounds penetrate the blood brain barrier and have also been found to reduce blood cholesterol levels.
Black tea is known for its antiviral and antibacterial properties. It can be topically applied to cuts, bruises and burns, and is famous for its sunburn relief and has been shown to have a positive effect on preventing tooth decay and gum disease.
* These statements have not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Breakfast Tea Latte
Steep 2 heaping tsp BOLDER BREAKFAST tea leaves in 16 oz. boiling water for five minutes, to make an extra strong tea latté base. While tea is steeping, foam ¼ cup milk, either with an automatic whisk, or a milk steamer or foamer. Spoon the foamed milk, dividing evenly, into two 10–12 oz mugs. Pour the ready Bolder Breakfast brew over the foamed milk in each mug and serve immediately. Makes two lattes.
A slight smokiness achieved using a wok as a smoker makes this mélange of mushrooms the perfect topping for the whole wheat pasta or thick Japanese ramen noodles. Make sure your exhaust fan in the kitchen is in good working condition since this cooking method can produce some smoke.
INGREDIENTS: SMOKING MIXTURE: ½ cup dry rice; ½ cup brown sugar; ½ cup BOLDER BREAKFAST, 2 TBS crushed black peppercorns; 1 TBS whole coriander seeds; 4 slices fresh ginger root; 4 cinnamon sticks; 1 bay leaf; 1 tsp whole cloves. MUSHROOMS: ½ pound (8 oz) assorted mushrooms, washed and dried (suggestions are shiitake, chanterelles, portobello, brown cremini, or, garden variety white, in proportions to your taste); 4 large cloves of garlic, finely chopped; Olive oil to coat mushrooms; Reduced sodium soy sauce to taste; about 1 tsp freshly ground black pepper. GARNISH: Fresh chopped chives or thinly sliced scallion greens.
PREPARATION: Line wok with foil and place the smoking mixture (rice, sugar, tea, peppercorns, coriander, ginger root, cinnamon, bay leaf and cloves) in a mound in the center of the foil in the wok. Quarter or halve mushrooms, depending on their size, to bite–size pieces and place in a bowl. Toss lightly to coat with the garlic, olive oil and soy sauce. Grind a good dose of black pepper over them and mix lightly to distribute the pepper evenly. Set a wire rack in the wok and place a tight fitting lid on top of the wok. Heat wok over a high flame until wisps of smoke appear when you briefly lift the lid. Reduce the flame to medium. Quickly place the mushrooms on the rack in the wok and replace cover. Smoke about 5 minutes (less if you prefer a less smoky taste). Remove mushrooms and place into a bowl to let stand at room temperature. Adjust seasoning as needed with salt and pepper to taste. Top cooked whole wheat pasta or ramen noodles with the mushrooms and sprinkle the dish with chopped chives or thinly sliced scallion greens. Serve immediately. Yields 4 Servings.