Friday, September 26, 2008

ALERT- - - - RECALL: Coffee products may have melamine

Seven Mr. Brown instant coffee and milk tea products manufactured in China are being recalled due to possible contamination with melamine, according to this release from the U.S. Food and Drug Administration.

Here are the ones that have been recalled:

  • Mr. Brown Mandheling Blend Instant Coffee (3-in-1)
  • Mr. Brown Arabica Instant Coffee (3-in-1)
  • Mr. Brown Blue Mountain Blend Instant Coffee (3-in-1)
  • Mr. Brown Caramel Macchiato Instant Coffee (3-in-1)
  • Mr. Brown French Vanilla Instant Coffee (3-in-1)
  • Mr. Brown Mandhling Blend instant Coffee (2-in-1)
  • Mr. Brown Milk Tea (3-in-1)

So far, the FDA hasn't found any melamine contamination of milk-based products imported into the United States from China.

But it is advising caregivers not to feed infant formula manufactured in China to infants. And the FDA recommends avoiding White Rabbit Creamy Candy, based on the New Zealand Food Safety Authority finding that the candies have melamine contamination at high levels.

Here's the background from the FDA release:

On September 12, 2008, in light of reports from China of melamine contaminated infant formula, the FDA issued a Health Information Advisory to assure the American public that there is no known threat of contamination in infant formula manufactured by companies that have met the requirements to sell such products in the United States.

That advisory also warned members of Chinese communities in the United States that infant formula manufactured in China, possibly available for purchase at Asian markets, could pose a risk to infants.

The FDA had contacted the companies who manufacture infant formula for distribution in the United States and received, from the companies, information that they are not importing formula or sourcing milk-based materials from China.

At the same time, the FDA—in conjunction with state and local officials—began a nation-wide investigation to check Asian markets for Chinese manufactured infant formula that may have been brought into the United States.

In particular, this effort focused on areas of the country with large Chinese communities, such as Los Angeles, San Francisco, Seattle and New York. To date, investigators have visited more than 1,400 retail markets and have not found Chinese infant formula present on shelves in these markets.

The FDA also advises consumers not to purchase infant formula manufactured in China from Internet sites or from other sources.

The FDA has taken, and will continue to take, proactive measures to help ensure the safety of the American food supply. In conjunction with state and local officials, the FDA will continue to check Asian markets for food items that are imported from China and that could contain a significant amount of milk or milk proteins.

In addition, the FDA has broadened its domestic and import sampling and testing of milk-derived ingredients and finished food products containing milk, such as candies, desserts, and beverages that could contain these ingredients from Chinese sources. Milk-derived ingredients include whole milk powder, non-fat milk powder, whey powder, lactose powder, and casein.

In addition to state and local governments, the FDA is working in close cooperation with Customs and Border Protection within the U.S. Department of Homeland Security, the U.S. Department of Agriculture, other federal agencies, and foreign governments."

Instant coffee blend pulled from shelves in Ottawa stores

Tony Lofaro, The Ottawa Citizen

The instant coffee blend imported from Taiwan and suspected of containing melamine was pulled from Chinese grocery stores in Ottawa by the Canadian importer yesterday.

Some types of Mr. Brown 3-in-1 instant coffee were recalled because they might contain the chemical, which is used in plastics, the Canadian Food Inspection Agency said. Melamine was found in powdered milk in China and led to the deaths of four babies.

Toronto-based importer Thai Indochine Trading Inc. said the affected products were mostly in Western Canada, but those in Ottawa stores were pulled as a precaution. "The ones in Eastern Canada, the codes do not match with the production dates that we mentioned as being affected," said company president Sam Sum.

A check of several stores in Chinatown did not turn up the product, except at Phuoc Loi Grocery, at Somerset and Booth streets. A clerk said the importer called yesterday and asked that the product be taken off shelves.

Mr. Sum said about half a dozen Asian stores in Ottawa carried the product and complied with the request. Another product, Mr. Brown Iced Coffee in cans is not affected.

Mr. Brown 3-in-1 instant coffee is sold in 450 gram packages containing 30 bags. Mr. Sum said so far he has not heard of any consumers becoming ill.

Mr. Sum said customers should return any product to point of purchase.

Thursday, September 11, 2008

Wednesday, September 10, 2008

Tea Brewing

Don’t let the fancy teapots fool you! Brewing the perfect cup of tea is easy. We’ve outlined simple instructions as well as some tips below.

DIRECTIONS:

1. Bring fresh, cold water to a rolling boil.

2. LOOSE TEA: Add tealeaves to a teapot, fill-your-own teabag or infuser basket. Use 1 to 2 teaspoons (adjust to taste) per cup (8 oz) of water. TEA SACHET: Place tea sachet(s) in teapot or cup. Each sachet brews 1 to 2 cups (8-16 oz) of tea.

3. Pour boiling water over black & herbal tea. Allow water to cool slightly before brewing Green Tea, White Tea and Mat’. Cover.

4. Infuse (steep) leaves for suggested time (see chart). Do not oversteep or tea may become bitter.

5. Remove tea sachet, bag or infuser from water or strain leaves. ENJOY!

ICED TEA
To make fresh iced tea, follow the directions above but use twice as much tea to account for dilution by ice. Once cool, pour over an ice-filled cup and garnish with lemon, fruit or mint.

Brewing loose-leaf tea is as simple as brewing a teabag’only instead of a teabag, use an infuser or Fill-Your-Own teabag to keep the leaves out of your cup. By replacing your old teabag with an alternate method, you will be rewarded with a much higher quality, better tasting, and healthier brew.

ADDITIONAL TIPS:

START WITH GOOD WATER
Even the best tea will taste only as good as the water used to prepare it. Avoid distilled, mineral and soft tap water which will weaken tea's flavor. Bottled, spring or filtered water is best and will provide a much livelier and more aromatic infusion.

NEVER OVER STEEP
Over steeping can make tea taste bitter. If you prefer strong tea, do not over steep; simply use more leaves.
DON’T JUDGE BY COLOR
Different types of tea will yield their own unique hue. For example, White Tea naturally brews a pale, golden color while Black Tea will yield an intense, deep ruby-red or chocolate brown. Instead of using color to tell you when a tea’s done steeping, simply use a timer.



The chart below can help you get started:
VARIETAL AMOUNT/8oz STEEP TIME

WHITE 2-3 Teaspoons 4-5 minutes

GREEN 1-2 Tsp 1-3 minutes

PEARL 1 tsp 4-5 min

OOLONG 1-2 Tsp 4-5 min

BLACK 1-2 tsp 4-5 min

RED 2-3 tsp 3-5 min

YERBA MATE 2-3 tsp 3-5 min

CHAMOMILE 2-3 tsp 4-7 min

Focus: Green Tea


GREEN TEA
Rich in powerful antioxidants & health benefits, Green Tea has a fresh, sweet flavor and fragrant aroma.
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Due to minimal processing, Green Tea retains its natural appearance and vibrant color as well as high levels of the plant’s healthy properties. Green Tea varies dramatically in flavor from grassy and sweet to floral and fresh to nutty and roasted. Like fine wine, Green Tea’s flavor depends on the plant varietal, season of harvest, soil, elevation, weather, cultivation and origin. Each region has its own distinct flavor and aroma.
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Green Tea is one of the fastest-growing segments of the US specialty tea market due to continued media coverage highlighting its powerful health benefits. According to scientific research, Green Tea is rich in EGCG (one of nature’s most potent antioxidants) which may help protect the body against disease and aging. Green Tea is also noted for its ability to aid weight-loss, improve immune system functioning and simultaneously relax and rejuvenate the body.

Our Provider of choice chooses only the best selection from the world’s top artisan tea gardens. Our Green Tea Blends are hand crafted in small batches and infused with only pure essential oils, natural essences and fresh botanicals.

Green Tea tends to be the most difficult category to brew correctly. The brewing instructions and helpful tips posting will help you achieve the best flavor.

Tuesday, September 9, 2008

Focus: Red Teas

RED TEA

Known for its ability to promote rest and relaxation, Red Tea contains many of the same health-promoting properties as Green Tea and is 100% caffeine-free.

Also called Red Tea because of its vibrant, ruby color, Rooibos (pronounced Roy-boss) has a sweet, full-bodied flavor without a trace of bitterness. As a source of powerful antioxidants, Rooibos strengthens the body’s immune system and contains some of the highest known levels of anti-aging properties of any plant on earth. Rooibos is also known for its ability to replenish the skin from the inside out and is recommended for mild depression, allergies, headaches, anxiety or insomnia.

This therapeutic Herbal Tea offers many of the same health-promoting properties as Green Tea but is 100% caffeine-free, making it an ideal choice for evening or for people sensitive to caffeine.


One of Our best sellers : Winter Mint

Thursday, September 4, 2008

Roast Styles

Everyday alchemy, coffee roasting coaxes golden flavor from a bland bean. Unroasted beans boast all of coffee’s acids, protein, and caffeine—but none of its taste. It takes heat to spark the chemical reactions that turn carbohydrates and fats into aromatic oils, burn off moisture and carbon dioxide, and alternately break down and build up acids, unlocking the characteristic coffee flavor.

A note on flavor: Describing the tastes of different roasts is as subjective as putting a wine into words. In both cases there’s no substitute for your own personal taste, so sample away!

Light
Aliases: Cinnamon roast, Half city, New England

Roaster Watch: After about seven minutes the beans “pop” and double in size, and light roasting is achieved. American mass-market roasters typically stop here.

Surface: Dry

Flavor: Light-bodied and somewhat sour, grassy, and snappy

Medium

Aliases: Full city, American, Regular, Breakfast, Brown

Roaster Watch: At nine to eleven minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.

Surface: Dry

Flavor: A bit sweeter than light roast; full body balanced by acid snap, aroma, and complexity


Dark

Aliases: High, Viennese, French, Continental

Roaster Watch: After 12 to 13 minutes the beans begin hissing and popping again, and oils rise to the surface. Roasters from the U.S. Northwest generally remove the beans at this point.

Surface: Slightly shiny

Flavor: Somewhat spicy; complexity is traded for rich chocolaty body, aroma is exchanged for sweetness

Darkest

Aliases: Italian, Espresso

Roaster Watch: After 14 minutes or so the beans grow quiet and begin to smoke. Having carmelized, the bean sugars begin to carbonize.

Surface: Very oily

Flavor: Smokey; tastes primarily of roasting, not of the inherent flavor of the bean