Ayurveda is a Doctrine Of Life, Health, Endurance, and Equilibrium Part 2

by Elena Popec 28. April 2010 15:33

Three doshas

As already mentioned, Ayurveda is also the doctrine of the three doshas - Vata, Pitta and Kapha that can be summarized as temperaments (energies). These doshas affect the five elements - ether, air, fire, water and earth. It is not surprising that the term "dosha" is often translated as "influencing factor". Everyone is characterized by individual structure and individual influence of the five defining elements.

Every organism is built from the same "building blocks". Vata is the energy that provides all the movement in the body and is affected by ether and the air. Pitta is the energy that is responsible for the body's metabolism and determined by fire and water. Water and earth form Kapha - the energy that is responsible for the body shape.

There are all three doshas in every person from birth in varying combinations, they interact and change. The combination of doshas determines the shape of the body and temperament of the person. In every person there are all types of doshas, but typically dominating one of them. Along with the "pure" type there are so-called mixed types with two or even three predominant doshas, where all are equal.

Vata - the principle of motion

Responsible for the change in the position of everything in the universe. This energy is accountable for the nervous system, respiration, secretion, blood circulation, the movement of muscles and tissues. In general, Vata is in charge for all motor processes in the body. When this Dosha is presented in the body in the right combination, it brings energy, creativity, enthusiasm and cheerfulness. Quality of Vata characterized with ether and air: dry, light, cool, lively, sharp and clear.

Pitta - the principle of alteration substances

Controls the metabolic processes. Predominant element in Pitta is fire: heat contributes to changing the forms and states. In the human body, Pitta is responsible for the transformation of substances and changes in body temperature. Pitta is also accountable for the flexibility, intelligence, warmth and cheerfulness. Pitta transforms and moves everything, whether it is food or experiences. Quality of Pitta characterized by fire and water: light, hot, oily, sharp, burning, free, changing and sour.

Kapha - the principle of constitution

Is under the influence of water and earth. Through water this dosha carries a connecting function. When there is no water, then there would be only dry.  Water keeps the matters together and makes possible the emergence of new compounds and promotes growth. Kapha gives a person strength, balance, body structure and flexibility. Kapha is responsible for fluid balance, and also provides the body with energy. When Kapha is in the right balance, it gives strength, endurance, good immunity, patience and calm. Quality Kapha can be characterized by the following: heavy, oily, cold, hard, durable, soft and sweet.

How to follow Ayurveda

Ayurveda recommends a balanced diet. This means that the diet should be made of all six tastes - sweet, sour, salty, spicy, bitter and astringent - in accordance with the rhythms of nature and the fact what person would prefer at this time. To do so, one needs to know what dosha predominates in a person and should be strengthened, and which, conversely, should be weakened.

Final words

Of course, you cannot tell you about all the variety of teaching Ayurveda in such a small article. Those who are interested in this topic may learn more about it from many books on Ayurveda. We hope that this article was able to brief you on the principles of Ayurveda.
                                                              
You will find the perfect balance for your energy in Ayurvedic teas. In these herb tea blends, you will find the ideal symbiosis from the Ayurvedic teaching and the Western imagination along with a expectation of taste. The Ayurvedic varieties generally do not consist of any orthodox teas, therefore, are caffeine free. Since the components such as pepper, cardamom, coriander, ginger root, cloves, etc. yield a natural strength and spiciness in the infusion, we suggest to add warm milk. These mixtures are also especially recommended for children and the elderly. Apart from this, you should try the blends pure, sweetened and hot or cold. Perhaps, enjoying "your" dosha tea, you will notice that little things can make a big difference!

Iced Tea Time! How to Properly Brew Iced Tea

by Elena Popec 15. April 2010 21:50

ESP Emporium Iced Tea

According to “urban legend”, iced tea was discovered accidentally by an enterprising Englishman ­ Richard Blechynden who had come all the way from Calcutta, India to represent teas from the Far East at the 1904 St. Louis World’s Fair.  Not meeting with much success in the stifling heat, Mr. Blechynden poured the tea over ice and met with a near instant success. However, the oldest printed recipes for iced tea were published in 1870. Russian tea with sugar and lemon slices was fashionable in the USA and served in hotels in 1860th under the name “tea a la Russe” both hot and cold.

 

America is unique in its tea consumption habits. In the United States over 85% of the tea is consumed as an iced beverage. Iced tea has gained wide spread popularity as an alternative to carbonated soft drinks being an attribute of a healthy life style. This refreshing drink is traditionally served sweetened or unsweetened with lemon slice over ice cubes in a tall glass. Black tea is the classic ingredient used to make iced tea.  With incredible offers on the market today for black and green teas, Rooibos, blended teas, ayurvedic, flavored, herbal and fruit teas, try to find your preferred beverage by experimenting with such a variety. For iced tea to have consistent strengths from start to finish, use ice cubes made from leftover tea.

 

Here are three ways for making perfect iced tea:

 

Hot Water Method

Boil water. Steep your favorite tea with double the amount of loose leaf. Strain prepared drink to remove the tea leaves. Sweeten with sugar or honey if desired. Pour the strained tea into a pitcher with ice cubes. Serve in a tall glasses filed with additional ice cubes, garnish with a lemon slice and a spring of fresh mint.

 

Cold Water Method

This method is the best to achieve a crystal clear drink result. Fill a large pitcher with cold water and loose leaf tea (8 teaspoons of tea per 4 cups of water), let it chill overnight. Strain the mixture to remove tea leaves. Sweeten with sugar syrup if desired. Serve and enjoy.

 

Sugar syrup: combine equal amounts of water and sugar in a small saucepan. Bring to boil and simmer until clear, about 7 minutes. Cool and store in refrigerator. You may add lemon zest to the mixture while boiling, proceed as directed, discard the zest and enjoy lemon sugar syrup with your favorite iced tea!

 

Sun Tea

“Sun tea” is tea brewed by being left to steep in the sunlight. In a glass jar, combine water and loose leaf tea (8 teaspoons of tea per 4 cups of water). Place the jar in a warm, sunny location for 3-4 hours. Strain the mixture to remove tea leaves. Sweeten with sugar syrup if desired. Chill in refrigerator. Serve and enjoy!

 

There are also lots of different variations of iced tea.  Common modifications to the traditional recipe include adding fresh fruit, flavored syrups, cranberry or orange juice, sparkling water and even champagne to make a delicious tea drink. Bubble tea is very popular in Taiwan and worth to try on a hot summer day as an exotic desert. A strong black tea sweetened with condensed milk and served cold with large tapioca pearls. Great low calorie desert that quenches your thirst! The possibilities for making a unique and refreshing glass of iced tea are virtually countless. Experiment and enjoy your summer!

 

Ceylon Tea - A Brief History Of Sri Lanka

by Steven Popec 10. March 2010 15:14

Ceylon Black Tea

Ceylon (Sri Lanka) tea can also be attributed to "India". This island located close to India which produces the same amount of tea as the mainland plantations, and even more generating roughly $700 million annually. Cultivation of tea in Sri Lanka started accidentally. Up until the 1860’s, Ceylon was only for coffee plantations, but due to sudden fungal disease called “coffee rust” most of the coffee trees have died and brought the downfall of coffee production, then igniting an era of tea. In 1867 the first tea plantation in Ceylon was laid by Scott James Taylor in Kandy. He became the father of tea cultivation in Ceylon. In 1890’s Sir Thomas Lipton visited Ceylon and founded his own tea plantations and factories for tea processing focused on the needs of British consumers. Ceylon black teas are divided into three main types: high-grown (1,200 meters above sea level), mid-grown (600-1,200 m) and low-grown (up to 600 m). The share of high-altitude, high-quality tea is relatively small; it is the finest plantations in Nuwara Eliya that are located at an altitude 6,128 ft. Good quality tea are also harvested on the plantations: Dimbula ( altitude ranging between 3,500 ft to 5,000 ft), Uva province( altitude ranging between 3,500 ft to 5,000 ft) and Ratnapura (low-grown tea).

Indian tea Nuwara Eliya is the highest tea region in the world and considered one of the most important locations for tea production in Sri Lanka. Tea produced in Nuwara Eliya has a very unique flavor. Tea leaves gather year around, but the best yields are in January-March. Tea leaves in this region are plucked at dawn, it is the time when leaf retains its freshness and then displays it in the brewed beverage. Sometimes the tea from Nuwara Eliya  called the "champagne of tea", as well as some teas from Darjeeling province in northern India. This tea gives a tincture of golden color, delicate and refined flavor and slightly astringent taste.

Uva region is situated in the south-eastern part of Sri Lanka in the mountains, which are located on the slopes of the plantation growers an excellent tea. Uva area’s tea is widely used for blends such as English Breakfast Black Tea Blend, Irish Breakfast Black Tea Blend, Morning Tea…etc.  A distinctive feature of tea from this district is a golden-reddish infusion, excellent flavor and a wonderful taste.

In the Dimbula area most tea plantations are located on the south-eastern slopes. The best tea is obtained in January-March, when the weather is dry and cold (for this latitude) and is determining factor of flavor. The main characteristic of the local tea is the aroma of a faint lemon note. The taste of the tea is full, with a little tartness, the infusion is bright and reddish color.

 

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