acidity photos on Flickr

Polaroid PoGo vs. FujiFilm Pivi by Patrick Ng

23 13

My friend Kelvin couldn't resist the temptation of Polapremium's big discount on the "Polaroid Pogo Moleskine Special Edition" and despite the not so good reviews all over the net, I said "count me in" knowing that I will need a real small photo printer for my travel journals. We both regretted on the day we received the package.

The price is amazingly attractive. A PoGo alone costs US$80 to $150, but Polapremium is selling this special set at US$72, you get a free Moleskine too. I love both brands and the packaging is great. The size of it is a little bigger than an iPhone and about double the thickness of an iPhone. The first thing I did was to charge it up but to my surprise the power socket on PoGo is kind of shaky probably because of it not being soldered to the circuit board strong enough by design. The power button on the machine is hard to press and located right beside the USB cable which is very inconvenient. After more than 6 hours of charging, the printer printed 6 photos and the battery indicator became red and refused to print another one. Yeah I know, I was warned about battery life but this is not portable at all.

Print quality.... totally unacceptable. It looks like a result of laser print out (you can actually see the contours of color layers especially in dark areas), but resolution of an inkjet (I know, I'm not able to describe it properly but this is how I feel). You can also see faint white vertical lines every 3mm on the print, not a good sight as a photo. The paper gives you an impression of cheap labels instead of a photo print with glue on the back. I cannot find any information about the acidity of the paper and glue.

I know these are pretty crude comments, considering the amazing zero ink technology by Zink behind this. I think it has great potential, just that both the paper and the machine are not mature enough to give end user a good photo print coz it is natural for us to compare print quality with a lab or a typical photo printer despite high admiration of its technology behind. I love the size, bluetooth printing and pictbridge support. I hate the battery and print quality. For serious photo journaling people, I cannot recommend PoGo.

More on Scription blog: moleskine.vox.com/library/post/pogo-no-go.html

ANI / ART / DRAWING / PAINTING / SKETCHING / INTERVIEW / ART GALLERY / ART STUDIO / CHENNAI by ARTIST ANIKARTICK (VASU engira KARTHIKEYAN)

2

Drawing is a form of visual art in which a person uses various drawing instruments to mark paper or another two-dimensional medium. Instruments include graphite pencils, pen and ink, inked brushes, wax color pencils, crayons, charcoal, chalk, pastels, various kinds of erasers, markers, styluses, various metals (such as silverpoint) and electronic drawing.

A drawing instrument releases small amount of material onto a surface, leaving a visible mark. The most common support for drawing is paper, although other materials, such as cardboard, plastic, leather, canvas, and board, may be used. Temporary drawings may be made on a blackboard or whiteboard or indeed almost anything. The medium has been a popular and fundamental means of public expression throughout human history. It is one of the simplest and most efficient means of communicating visual ideas.[1] The wide availability of drawing instruments makes drawing one of the most common artistic activities.

In addition to its more artistic forms, drawing is frequently used in commercial illustration, animation, architecture, engineering and technical drawing. A quick, freehand drawing, usually not intended as a finished work, is sometimes called a sketch. An artist who practices or works in technical drawing may be called a drafter, draftsman or a draughtsman.[2]

Drawing is one of the major forms of expression within the visual arts. It is generally concerned with the marking of lines and areas of tone onto paper/other material, where the accurate representation of the visual world is expressed upon a plane surface.[3] Traditional drawings were monochrome, or at least had little colour,[4] while modern colored-pencil drawings may approach or cross a boundary between drawing and painting. In Western terminology, drawing is distinct from painting, even though similar media often are employed in both tasks. Dry media, normally associated with drawing, such as chalk, may be used in pastel paintings. Drawing may be done with a liquid medium, applied with brushes or pens. Similar supports likewise can serve both: painting generally involves the application of liquid paint onto prepared canvas or panels, but sometimes an underdrawing is drawn first on that same support.

Madame Palmyre with Her Dog, 1897. Henri de Toulouse-Lautrec

Galileo Galilei. Phases of the Moon. 1616.

Drawing is often exploratory, with considerable emphasis on observation, problem-solving and composition. Drawing is also regularly used in preparation for a painting, further obfuscating their distinction. Drawings created for these purposes are called studies.

There are several categories of drawing, including figure drawing, cartooning, doodling, free hand and shading. There are also many drawing methods, such as line drawing, stippling, shading, the surrealist method of entopic graphomania (in which dots are made at the sites of impurities in a blank sheet of paper, and lines are then made between the dots), and tracing (drawing on a translucent paper, such as tracing paper, around the outline of preexisting shapes that show through the paper).

A quick, unrefined drawing may be called a sketch.

In fields outside art, technical drawings or plans of buildings, machinery, circuitry and other things are often called "drawings" even when they have been transferred to another medium by printing.

History[edit]

Drawing as a Form of Communication Drawing is one of the oldest forms of human expression, with evidence for its existence preceding that of written communication.[5] It is believed that drawing was used as a specialised form of communication before the invent of the written language,[5][6] demonstrated by the production of cave and rock paintings created by Homo sapiens sapiens around 30,000 years ago.[7] These drawings, known as pictograms, depicted objects and abstract concepts.[8] The sketches and paintings produced in prehistoric times were eventually stylised and simplified, leading to the development of the written language as we know it today.

Drawing in the Arts Drawing is used to express one's creativity, and therefore has been prominent in the world of art. Throughout much of history, drawing was regarded as the foundation for artistic practise.[9] Initially, artists used and reused wooden tablets for the production of their drawings.[10] Following the widespread availability of paper in the 14th century, the use of drawing in the arts increased. At this point, drawing was commonly used as a tool for thought and investigation, acting as a study medium whilst artists were preparing for their final pieces of work.[11][12] In a period of artistic flourish, the Renaissance brought about drawings exhibiting realistic representational qualities,[13] where there was a lot of influence from geometry and philosophy.[14]

The invention of the first widely available form of photography led to a shift in the use of drawing in the arts.[15] Photography took over from drawing as a more superior method for accurately representing visual phenomena, and artists began to abandon traditional drawing practises.[16] Modernism in the arts encouraged "imaginative originality"[17] and artists' approach to drawing became more abstract.

Drawing Outside the Arts Although the use of drawing is extensive in the arts, its practice is not confined purely to this field. Before the widespread availability of paper, 12th century monks in European monasteries used intricate drawings to prepare illustrated, illuminated manuscripts on vellum and parchment. Drawing has also been used extensively in the field of science, as a method of discovery, understanding and explanation. In 1616, astronomer Galileo Galilei explained the changing phases of the moon through his observational telescopic drawings.[16] Additionally, in 1924, geophysicist Alfred Wegener used illustrations to visually demonstrate the origin of the continents.The medium is the means by which ink, pigment or color are delivered onto the drawing surface. Most drawing media are either dry (e.g. graphite, charcoal, pastels, Conté, silverpoint), or use a fluid solvent or carrier (marker, pen and ink). Watercolor pencils can be used dry like ordinary pencils, then moistened with a wet brush to get various painterly effects. Very rarely, artists have drawn with (usually decoded) invisible ink. Metalpoint drawing usually employs either of two metals: silver or lead.[20] More rarely used are gold, platinum, copper, brass, bronze, and tinpoint.

Paper comes in a variety of different sizes and qualities, ranging from newspaper grade up to high quality and relatively expensive paper sold as individual sheets.[21] Papers can vary in texture, hue, acidity, and strength when wet. Smooth paper is good for rendering fine detail, but a more "toothy" paper holds the drawing material better. Thus a coarser material is useful for producing deeper contrast.

Newsprint and typing paper may be useful for practice and rough sketches. Tracing paper is used to experiment over a half-finished drawing, and to transfer a design from one sheet to another. Cartridge paper is the basic type of drawing paper sold in pads. Bristol board and even heavier acid-free boards, frequently with smooth finishes, are used for drawing fine detail and do not distort when wet media (ink, washes) are applied. Vellum is extremely smooth and suitable for very fine detail. Coldpressed watercolor paper may be favored for ink drawing due to its texture.

Acid-free, archival quality paper keeps its color and texture far longer than wood pulp based paper such as newsprint, which turns yellow and become brittle much sooner.

The basic tools are a drawing board or table, pencil sharpener and eraser, and for ink drawing, blotting paper. Other tools used are circle compass, ruler, and set square. Fixative is used to prevent pencil and crayon marks from smudging. Drafting tape is used to secure paper to drawing surface, and also to mask an area to keep it free of accidental marks sprayed or spattered materials and washes. An easel or slanted table is used to keep the drawing surface in a suitable position, which is generally more horizontal than the position used in painting.

Technique[edit]

Raphael, study for what became the Alba Madonna, with other sketches

Almost all draftsmen use their hands and fingers to apply the media, with the exception of some handicapped individuals who draw with their mouth or feet.[22]

Prior to working on an image, the artist typically explores how various media work. They may try different drawing implements on practice sheets to determine value and texture, and how to apply the implement to produce various effects.

The artist's choice of drawing strokes affects the appearance of the image. Pen and ink drawings often use hatching—groups of parallel lines.[23] Cross-hatching uses hatching in two or more different directions to create a darker tone. Broken hatching, or lines with intermittent breaks, form lighter tones—and controlling the density of the breaks achieves a gradation of tone. Stippling, uses dots to produce tone, texture or shade. Different textures can be achieved depending on the method used to build tone.[24]

Drawings in dry media often use similar techniques, though pencils and drawing sticks can achieve continuous variations in tone. Typically a drawing is filled in based on which hand the artist favors. A right-handed artist draws from left to right to avoid smearing the image. Erasers can remove unwanted lines, lighten tones, and clean up stray marks. In a sketch or outline drawing, lines drawn often follow the contour of the subject, creating depth by looking like shadows cast from a light in the artist's position.

Sometimes the artist leaves a section of the image untouched while filling in the remainder. The shape of the area to preserve can be painted with masking fluid or cut out of a frisket and applied to the drawing surface, protecting the surface from stray marks until the mask is removed.

Another method to preserve a section of the image is to apply a spray-on fixative to the surface. This holds loose material more firmly to the sheet and prevents it from smearing. However the fixative spray typically uses chemicals that can harm the respiratory system, so it should be employed in a well-ventilated area such as outdoors.

Another technique is subtractive drawing in which the drawing surface is covered with graphite or charcoal and then erased to make the image.[25]

Tone[edit]

Line drawing in sanguine by Leonardo da Vinci

Shading is the technique of varying the tonal values on the paper to represent the shade of the material as well as the placement of the shadows. Careful attention to reflected light, shadows and highlights can result in a very realistic rendition of the image.

Blending uses an implement to soften or spread the original drawing strokes. Blending is most easily done with a medium that does not immediately fix itself, such as graphite, chalk, or charcoal, although freshly applied ink can be smudged, wet or dry, for some effects. For shading and blending, the artist can use a blending stump, tissue, a kneaded eraser, a fingertip, or any combination of them. A piece of chamois is useful for creating smooth textures, and for removing material to lighten the tone. Continuous tone can be achieved with graphite on a smooth surface without blending, but the technique is laborious, involving small circular or oval strokes with a somewhat blunt point.

Shading techniques that also introduce texture to the drawing include hatching and stippling. A number of other methods produce texture. In addition to the choice of paper, drawing material and technique affect texture. Texture can be made to appear more realistic when it is drawn next to a contrasting texture; a coarse texture is more obvious when placed next to a smoothly blended area. A similar effect can be achieved by drawing different tones close together. A light edge next to a dark background stands out to the eye, and almost appears to float above the surface.

Form and proportion[edit]

Pencil portrait by Ingres

Measuring the dimensions of a subject while blocking in the drawing is an important step in producing a realistic rendition of the subject. Tools such as a compass can be used to measure the angles of different sides. These angles can be reproduced on the drawing surface and then rechecked to make sure they are accurate. Another form of measurement is to compare the relative sizes of different parts of the subject with each other. A finger placed at a point along the drawing implement can be used to compare that dimension with other parts of the image. A ruler can be used both as a straightedge and a device to compute proportions.

When attempting to draw a complicated shape such as a human figure, it is helpful at first to represent the form with a set of primitive volumes. Almost any form can be represented by some combination of the cube, sphere, cylinder, and cone. Once these basic volumes have been assembled into a likeness, then the drawing can be refined into a more accurate and polished form. The lines of the primitive volumes are removed and replaced by the final likeness. Drawing the underlying construction is a fundamental skill for representational art, and is taught in many books and schools. Its correct application resolves most uncertainties about smaller details, and makes the final image look consistent.[26]

A more refined art of figure drawing relies upon the artist possessing a deep understanding of anatomy and the human proportions. A trained artist is familiar with the skeleton structure, joint location, muscle placement, tendon movement, and how the different parts work together during movement. This allows the artist to render more natural poses that do not appear artificially stiff. The artist is also familiar with how the proportions vary depending on the age of the subject, particularly when drawing a portrait.

Perspective[edit]

Linear perspective is a method of portraying objects on a flat surface so that the dimensions shrink with distance. Each set of parallel, straight edges of any object, whether a building or a table, follows lines that eventually converge at a vanishing point. Typically this convergence point is somewhere along the horizon, as buildings are built level with the flat surface. When multiple structures are aligned with each other, such as buildings along a street, the horizontal tops and bottoms of the structures typically converge at a vanishing point.

Two-point perspective drawing

When both the fronts and sides of a building are drawn, then the parallel lines forming a side converge at a second point along the horizon (which may be off the drawing paper.) This is a two-point perspective.[27] Converging the vertical lines to a third point above or below the horizon then produces a three-point perspective.

Depth can also be portrayed by several techniques in addition to the perspective approach above. Objects of similar size should appear ever smaller the further they are from the viewer. Thus the back wheel of a cart appears slightly smaller than the front wheel. Depth can be portrayed through the use of texture. As the texture of an object gets further away it becomes more compressed and busy, taking on an entirely different character than if it was close. Depth can also be portrayed by reducing the contrast in more distant objects, and by making their colors less saturated. This reproduces the effect of atmospheric haze, and cause the eye to focus primarily on objects drawn in the foreground.

Artistry[edit]

Chiaroscuro study drawing by William-Adolphe Bouguereau

The composition of the image is an important element in producing an interesting work of artistic merit. The artist plans element placement in the art to communicate ideas and feelings with the viewer. The composition can determine the focus of the art, and result in a harmonious whole that is aesthetically appealing and stimulating.

The illumination of the subject is also a key element in creating an artistic piece, and the interplay of light and shadow is a valuable method in the artist's toolbox. The placement of the light sources can make a considerable difference in the type of message that is being presented. Multiple light sources can wash out any wrinkles in a person's face, for instance, and give a more youthful appearance. In contrast, a single light source, such as harsh daylight, can serve to highlight any texture or interesting features.

When drawing an object or figure, the skilled artist pays attention to both the area within the silhouette and what lies outside. The exterior is termed the negative space, and can be as important in the representation as the figure. Objects placed in the background of the figure should appear properly placed wherever they can be viewed.

Drawing process in the Academic Study of a Male Torso by Jean-Auguste-Dominique Ingres (1801, National Museum, Warsaw)

A study is a draft drawing that is made in preparation for a planned final image. Studies can be used to determine the appearances of specific parts of the completed image, or for experimenting with the best approach for accomplishing the end goal. However a well-crafted study can be a piece of art in its own right, and many hours of careful work can go into completing a study.

Process[edit]

Individuals display differences in their ability to produce visually accurate drawings.[28] A visually accurate drawing is described as being "recognized as a particular object at a particular time and in a particular space, rendered with little addition of visual detail that can not be seen in the object represented or with little deletion of visual detail”.[29]

Investigative studies have aimed to explain the reasons why some individuals draw better than others. One study posited four key abilities in the drawing process: perception of objects being drawn, ability to make good representational decisions, motor skills required for mark-making and the drawer's own perception of their drawing.[29] Following this hypothesis, several studies have sought to conclude which of these processes are most significant in affecting the accuracy of drawings.

Motor function Motor function is an important physical component in the 'Production Phase' of the drawing process.[30] It has been suggested that motor function plays a role in drawing ability, though its effects are not significant.[29]

Perception It has been suggested that an individual's ability to perceive an object they are drawing is the most important stage in the drawing process.[29] This suggestion is supported by the discovery of a robust relationship between perception and drawing ability.[31]

This evidence acted as the basis of Betty Edwards' how-to drawing book, Drawing on the Right Side of the Brain.[32] Edwards aimed to teach her readers how to draw, based on the development of the reader's perceptual abilities.

Furthermore, the influential artist and art critic John Ruskin emphasised the importance of perception in the drawing process in his book The Elements of Drawing.[33] He stated that "For I am nearly convinced, that once we see keenly enough, there is very little difficult in drawing what we see".

Visual memory has also been shown to influence one's ability to create visually accurate drawings. Short-term memory plays an important part in drawing as one’s gaze shifts between the object they are drawing and the drawing itself.[34]

India - Punjab - Amritsar - Tea Shop - Tea Bag - 213d by Manfred Sommer

6

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. After water, it is the most widely consumed drink in the world. Some teas, like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes.

Tea originated in China, possibly as a medicinal drink. It came to the West via Portuguese priests and merchants, who introduced it during the 16th century. Drinking tea became fashionable among Britons during the 17th century, who started large scale production and commercialization of the plant in India to bypass a Chinese monopoly at that time.

The phrase herbal tea usually refers to infusions of fruit or herbs made without the tea plant, such as steeps of rosehip, chamomile, or rooibos. These are also known as tisanes or herbal infusions to distinguish them from "tea" as it is commonly construed.

ETYMOLOGY

The Chinese character for tea is 茶, originally written with an extra stroke as 荼 (pronounced tu, used as a word for a bitter herb), and acquired its current form during the Tang Dynasty as used in the eighth-century treatise on tea The Classic of Tea. The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, and ta and te in Min Chinese. One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tu (荼) may have given rise to tê; historical phonologists however argued that the cha, te and dzo all arose from the same root with a reconstructed pronunciation dra (dr- represents a single consonant for a retroflex d), which changed due to sound shift through the centuries. Other ancient words for tea include jia (檟, defined as "bitter tu" during the Han Dynasty), she (蔎), ming (茗) and chuan (荈), with chuan the only other word still in use for tea. Most, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien varieties along the Southern coast of China and in Southeast Asia pronounce it like teh. These two pronunciations have made their separate ways into other languages around the world:

- Te is from the Amoy tê of southern Fujian province. It reached the West from the port of Xiamen (Amoy), once a major point of contact with Western European traders such as the Dutch, who spread it to Western Europe.

- Cha is from the Cantonese chàh of Guangzhou (Canton) and the ports of Hong Kong and Macau, also major points of contact, especially with the Portuguese, who spread it to India in the 16th century. The Korean and Japanese pronunciations of cha, however, came not from Cantonese, rather they were borrowed into Korean and Japanese during earlier periods of Chinese history.

The widespread form chai came from Persian چای chay. Both the châ and chây forms are found in Persian dictionaries. They derive from Northern Chinese pronunciation of chá, which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian, Arabic, Urdu, Turkish, etc.

English has all three forms: cha or char (both pronounced /ˈtʃɑː/), attested from the 16th century; tea, from the 17th; and chai, from the 20th.

Languages in more intense contact with Chinese, Sinospheric languages such as Vietnamese, Zhuang, Tibetan, Korean, and Japanese, may have borrowed their words for tea at an earlier time and from a different variety of Chinese, so-called Sino-Xenic pronunciations. Although normally pronounced as cha, Korean and Japanese also retain the early but now less common pronunciations of ta and da. Japanese has different pronunciations for the word tea depending on when the pronunciations was first borrowed into the language: Ta comes from the Tang Dynasty court at Chang'an: that is, from Middle Chinese; da, however, comes from the earlier Southern Dynasties court at Nanjing, a place where the consonant was still voiced, as it is today in neighbouring Shanghainese zo. Vietnamese and Zhuang have southern cha-type pronunciations.

ORIGN AND HISTORY

Tea plants are native to East and South Asia, and probably originated around the meeting points of the lands of north Burma and southwest China. Statistical cluster analysis, chromosome number, easy hybridization, and various types of intermediate hybrids and spontaneous polyploids indicate that likely a single place of origin exists for Camellia sinensis, an area including the northern part of Burma, and Yunnan and Sichuan provinces of China. Tea drinking likely began during the Shang Dynasty in China, when it was used for medicinal purposes. It is believed that, soon after, "for the first time, people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."

Chinese legends attribute the invention of tea to Shennong in 2737 BC. A Chinese inventor was the first person to invent a tea shredder. The first recorded drinking of tea is in China, with the earliest records of tea consumption dating to the 10th century BC. Another early credible record of tea drinking dates to the third century AD, in a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better." Another early reference to tea is found in a letter written by the Qin Dynasty general Liu Kun. It was already a common drink during the Qin Dynasty (third century BC) and became widely popular during the Tang Dynasty, when it was spread to Korea, Japan, and Vietnam. In India, it has been drunk for medicinal purposes for a long but uncertain period, but apart from the Himalayan region seems not to have been used as a beverage until the British introduced Chinese tea there.

Tea was first introduced to Portuguese priests and merchants in China during the 16th century, at which time it was termed chá. The first record in English is from Peter Mundy an East India Company agent writing to Macao requesting "the best sort of chaw" in 1615. In 1750, tea experts travelled from China to the Azores, and planted tea, along with jasmine and mallow, to give it aroma and distinction. Both green and black tea continue to grow on the islands, which are the main suppliers to continental Portugal. Catherine of Braganza, wife of King Charles II of England, took the tea habit to Great Britain around 1660 when it was tasted by Samuel Pepys, but tea was not widely consumed in Britain until the 18th century, and remained expensive until the latter part of that period. Tea smuggling during the 18th century led to Britain’s masses being able to afford and consume tea, and its importance eventually influenced the Boston Tea Party. The British government eventually eradicated the tax on tea, thereby eliminating the smuggling trade by 1785. In Britain and Ireland, tea had become an everyday beverage for all levels of society by the late 19th century, but at first it was consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings such as quiltings. The price in Europe fell steadily during the 19th century, especially after Indian tea began to arrive in large quantities.

The first European to successfully transplant tea to the Himalayas, Robert Fortune, was sent by the East India Company on a mission to China in 1848 to bring the tea plant back to Great Britain. He began his journey in high secrecy as his mission occurred in the lull between the Anglo-Chinese First Opium War (1839–1842) and Second Opium War (1856–1860), at a time when westerners were not held in high regard.

Tea was introduced into India by the British, in an attempt to break the Chinese monopoly on it. The British brought Chinese seeds into Northeast India, but the plants failed; they later discovered that a different variety of tea was endemic to Assam and the northeast region of India and that it was used by local tribes. Using the Chinese planting and cultivation techniques, the British launched a tea industry by offering land in Assam to any European who agreed to cultivate it for export. Tea was originally consumed only by anglicized Indians; it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board.

CULTIVATION AND HARVESTING

Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm of rainfall a year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m above sea level. While at these heights the plants grow more slowly, they acquire a better flavour.

Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. s. var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being, Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size.

A tea plant will grow into a tree of up to 16 m if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea.

Only the top 1–2 in of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every seven to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas. Pests of tea include mosquito bugs of the genus Helopeltis (which are true bugs that must not be confused with the dipteran) that can tatter leaves, so they may be sprayed with insecticides.

PROCESSING AND CLASSIFICATION

Tea is generally divided into categories based on how it is processed. At least six different types are produced:

- White: Wilted and unoxidized

- Yellow: Unwilted and unoxidized, but allowed to yellow

- Green: Unwilted and unoxidized

- Oolong: Wilted, bruised, and partially oxidized

- Black: Wilted, sometimes crushed, and fully oxidized (called 'red tea' in China)

- Post-Fermented: Green tea that has been allowed to ferment/compost ('black tea' for the Chinese)

The most common are white, green, oolong, and black. Some varieties, such as traditional oolong and Pu-erh, a post-fermented tea, can be used medicinally.

After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying.

Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.

Blending and additives

Although single-estate teas are available, almost all tea in bags and most loose tea sold in the West is blended. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three.

Tea easily retains odors, which can cause problems in processing, transportation, and storage. This same sensitivity also allows for special processing (such as tea infused with smoke during drying) and a wide range of scented and flavoured variants, such as bergamot (found in Earl Grey), vanilla, and spearmint.

CONTENT

Caffeine constitutes about 3% of tea's dry weight, translating to between 30 mg and 90 mg per 250-ml cup depending on type, brand, and brewing method. A study found that the caffeine content of 1 g of black tea ranged from 22 to 28 mg, while the caffeine content of 1 g of green tea ranged from 11 to 20 mg, reflecting a significant difference.

Tea also contains small amounts of theobromine and theophylline, which are stimulants and xanthines similar to caffeine.

Because of modern environmental pollution, fluoride and aluminium also sometimes occur in tea. Certain types of brick tea made from old leaves and stems have the highest levels.

NUTRIENTS AND PHYTOXHEMICALS

Black and green teas contain no essential nutrients in significant content, with the exception of the dietary mineral, manganese at 0.5 mg per cup or 26% of the Daily Value. Tea leaves contain diverse polyphenols, including flavonoids, epigallocatechin gallate (commonly noted as EGCG) and other catechins.

It has been suggested that green and black tea may protect against cancer or other diseases such as obesity or Alzheimer's disease, but the compounds found in green tea have not been conclusively demonstrated to have any effect on human diseases. One human study demonstrated that regular consumption of black tea over four weeks had no beneficial effect in lowering blood cholesterol levels.

TEA CULTURE

Tea may be consumed early in the day to heighten calm alertness; it contains L-theanine, theophylline, and bound caffeine (sometimes called theine). Decaffeinated brands are also sold. While herbal teas are also referred to as tea, most of them do not contain leaves from the tea plant.

While tea is the second most consumed beverage on Earth after water, in many cultures it is also consumed at elevated social events, such as afternoon tea and the tea party. Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese tea ceremonies, each of which employs traditional techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea.

Turkish tea is an important part of Turkish cuisine, and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. In 2004 Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world, with 120,000 tons being consumed in Turkey, and the rest being exported. In 2010 Turkey had the highest per capita consumption in the world at 2.7 kg. As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year. Tea is grown mostly in Rize Province on the Black Sea coast.

Ireland has, for a long time, been one of the biggest per-capita consumers of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more. Tea in Ireland is usually taken with milk or sugar and is slightly spicier and stronger than the traditional English blend. The two main brands of tea sold in Ireland are Lyons and Barry's. The Irish love of tea is perhaps best illustrated by the stereotypical housekeeper, Mrs. Doyle in the popular sitcom Father Ted.

Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is a focal point for social gatherings.

In Pakistan, tea is called chai (written as چائے). Both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea called kahwah is often served after every meal in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa, which is where the Khyber Pass of the Silk Road is found.

In the transnational Kashmir region, which straddles the border between India and Pakistan, Kashmiri chai or noon chai, a pink, creamy tea with pistachios, almonds, cardamom, and sometimes cinnamon, is consumed primarily at special occasions, weddings, and during the winter months when it is sold in many kiosks.

In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred to as chai, is widely consumed. It is the most common beverage of households in the region. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed. In Iranian culture, tea is so widely consumed, it is generally the first thing offered to a household guest.

In India, tea is one of the most popular hot beverages. It is consumed daily in almost all homes, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices. It is also served with biscuits dipped in the tea and eaten before consuming the tea. More often than not, it is drunk in "doses" of small cups (referred to as "Cutting" chai if sold at street tea vendors) rather than one large cup. On 21 April 2012, the Deputy Chairman of Planning Commission (India), Montek Singh Ahluwalia, said tea would be declared as national drink by April 2013. The move is expected to boost the tea industry in the country. Speaking on the occasion, Assam Chief Minister Tarun Gogoi said a special package for the tea industry would be announced in the future to ensure its development.

In the United States, 80% of tea is consumed as iced tea. Sweet tea is native to the southeastern US, and is iconic in its cuisine.

Switzerland has its own unique blend of iced tea, made with the basic ingredients like black tea, sugar, lemon juice and mint, but a variety of Alp herbs are also added to the concoction. Apart from classic flavours like lemon and peach, exotic flavours like jasmine and lemongrass are also very popular.

In the United Kingdom, it is consumed daily and often by a majority of people across the country, and indeed is perceived as one of Britain's cultural beverages. In British homes, it is customary good manners for a host to offer tea to guests soon after their arrival. Tea is generally consumed at home; outside the home in cafés. Afternoon tea with cakes on fine porcelain is a cultural stereotype, sometimes available in quaint tea-houses. In southwest England, many cafes serve a 'cream tea', consisting of scones, clotted cream, and jam alongside a pot of tea. Throughout the UK, 'tea' may also refer to the evening meal.

In Burma (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan, respectively. Pickled tea leaves, known locally as laphet, are also a national delicacy. Pickled tea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.

PREPARATION

STEEPING TEA

The traditional method of preparing tea is to place loose tea leaves directly (or in a tea infuser) into a tea pot or teacup, pour freshly boiled water over the leaves, and allow the infused liquid to steep (or "brew"). After a few minutes, the infuser is removed, or the tea is poured through a strainer while serving. Strength should be varied by the amount of tea leaves used, not changing the steeping time.

Most green teas should be allowed two or three minutes, although other types may vary between thirty seconds and ten minutes.

Quantity also varies by tea type, with a basic recipe calling for one slightly heaped teaspoon (about 5 ml) for each teacup of water (200–240 ml). Stronger teas to be drunk with milk (such as Assam) are often prepared more heavily, while more delicate high-grown varieties (such as a Darjeeling) more lightly.

Optimum brewing temperature depends on tea type. Camellia sinensis naturally contains tannins having bitter properties accentuated by both temperature and steeping time. These tannins are enhanced by oxidation during processing. Teas with little or no oxidation, such as a green or white, are best at lower temperatures between 65 and 85 °C, while more oxidized teas require 100 °C to extract their large, complex, flavourful phenolic molecules.

In addition, boiling reduces the dissolved oxygen content of water, which would otherwise react with phenolic molecules to degrade them.

Type Water temp. Steep time Infusions

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White tea 65 to 70 °C 1–2 minutes 3

Yellow tea 70 to 75 °C 1–2 minutes 3

Green tea 75 to 80 °C 1–2 minutes 4–6

Oolong tea 80 to 85 °C 2–3 minutes 4–6

Black tea 99 °C 2–3 minutes 2–3

Flowering tea 100 °C 2–3 minutes 4–5

Pu'er tea 95 to 100 °C Limitless Several

Tisanes 99 °C 3–6 minutes Varied

Some tea sorts are often brewed several times using the same leaves. Historically in China, tea is divided into a number of infusions. The first is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best, although different teas open up differently and may require more infusions to produce the best flavour.

One way to taste a tea throughout its entire process is to add hot water to a cup containing the leaves and sample it every 30 seconds. As the tea leaves unfold (known as "The Agony of the Leaves") the taste evolves.

A tea cosy or a teapot warmer are often used to keep the temperature of the tea in a teapot constant over periods of 20–60 minutes.

BLACK TEA

Popular varieties of black tea include Assam, Nepal, Darjeeling, Nilgiri, Turkish, Keemun, and Ceylon teas.

Many of the active substances in black tea do not develop at temperatures lower than 90 °C. As a result, black tea in the West is usually steeped in water near its boiling point, at around 99 °C. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, it is difficult to brew black tea properly in mountainous areas. Warming the tea pot before steeping is critical at any elevation.

Western black teas are usually brewed for about four minutes and are usually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in Britain). In many regions of the world, however, actively boiling water is used and the tea is often stewed. In India, black tea is often boiled for fifteen minutes or longer to make Masala chai, as a strong brew is preferred. Tea should be strained while serving.

A food safety management group of the International Organization for Standardization (ISO) has published a standard for preparing a cup of tea (ISO 3103: Tea — Preparation of liquor for use in sensory tests), primarily intended for standardizing preparation for comparison and rating purposes.

GREEN TEA

In regions of the world that prefer mild beverages, such as the West and Far East, green tea should be steeped in water around 80 to 85 °C, the higher the quality of the leaves the lower the temperature. Regions such as North Africa or Central Asia prefer a bitter tea, and hotter water is used. In Morocco, green tea is steeped in boiling water for 15 minutes.

The container in which green tea is steeped is often warmed beforehand to prevent premature cooling. High-quality green and white teas can have new water added as many as five or more times, depending on variety, at increasingly higher temperatures.

FLOWERING TEA

Flowering tea or blooming tea should be brewed at 100 °C in clear glass tea wares for up to three minutes. First pull 1/3 water to make the tea ball wet and after 30 seconds add the boiling water up to 4/5 of the capacity of the tea ware. The boiling water can help the tea ball bloom quickly and with a strong aroma of the tea. The height of glass tea ware should be 8–10 cm, which can help the tea and flowers bloom completely. One tea ball can be brewed 4-5 times.

OOLONG TEA

Oolong tea should be brewed around 85 to 96 °C, with the brewing vessel warmed before pouring the water. Yixing purple clay teapots are the traditional brewing-vessel for oolong tea which can be brewed multiple times from the same leaves, unlike green tea, seeming to improve with reuse. In the Chinese and Taiwanese Gongfu tea ceremony, the first brew is discarded, as it is considered a rinse of leaves rather than a proper brew.

PREMIUM OR DELICATE TEA

Some teas, especially green teas and delicate oolong teas, are steeped for shorter periods, sometimes less than 30 seconds. Using a tea strainer separates the leaves from the water at the end of the brewing time if a tea bag is not being used. However, the black Darjeeling tea, a premium Indian tea, needs a longer than average steeping time. Elevation and time of harvest offer varying taste profiles; proper storage and water quality also have a large impact on taste.

PU-ERH TEA

Pu-erh teas require boiling water for infusion. Some prefer to quickly rinse pu-erh for several seconds with boiling water to remove tea dust which accumulates from the ageing process, then infuse it at the boiling point (100 °C), and allow it to steep from 30 seconds to five minutes.

SERVING

To preserve the pretannin tea without requiring it all to be poured into cups, a second teapot may be used. The steeping pot is best unglazed earthenware; Yixing pots are the best known of these, famed for the high-quality clay from which they are made. The serving pot is generally porcelain, which retains the heat better. Larger teapots are a post-19th century invention, as tea before this time was very rare and very expensive. Experienced tea-drinkers often insist the tea should not be stirred around while it is steeping (sometimes called winding or mashing in the UK). This, they say, will do little to strengthen the tea, but is likely to bring the tannins out in the same way that brewing too long will do. For the same reason, one should not squeeze the last drops out of a teabag; if stronger tea is desired, more tea leaves should be used.

ADDITIVES

The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian masala chai and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity. The Han Chinese do not usually drink milk with tea but the Manchus do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. Hong Kong-style milk tea is based on British colonial habits. Tibetans and other Himalayan peoples traditionally drink tea with milk or yak butter and salt. In Eastern European countries (Russia, Poland and Hungary) and in Italy, tea is commonly served with lemon juice. In Poland, tea with milk is called a bawarka ("Bavarian style"), and is often drunk by pregnant and nursing women. In Australia, tea with milk is white tea.

The order of steps in preparing a cup of tea is a much-debated topic, and can vary widely between cultures or even individuals. Some say it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior-tasting beverage. Others insist it is better to add the milk after brewing the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed. Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk. Higher temperature difference means faster heat transfer so the earlier you add milk the slower the drink cools. A 2007 study published in the European Heart Journal found certain beneficial effects of tea may be lost through the addition of milk.

Many flavourings are added to varieties of tea during processing. Among the best known are Chinese jasmine tea, with jasmine oil or flowers, the spices in Indian masala chai, and Earl Grey tea, which contains oil of bergamot. A great range of modern flavours have been added to these traditional ones. In eastern India, people also drink lemon tea or lemon masala tea. Lemon tea simply contains hot tea with lemon juice and sugar. Masala lemon tea contains hot tea with roasted cumin seed powder, lemon juice, black salt and sugar, which gives it a tangy, spicy taste. Adding a piece of ginger when brewing tea is a popular habit of Sri Lankans, who also use other types of spices such as cinnamon to sweeten the aroma.

Other popular additives to tea by the tea-brewer or drinker include sugar, liquid honey or a solid Honey Drop, agave nectar, fruit jams, and mint. In China, sweetening tea was traditionally regarded as a feminine practice. In colder regions, such as Mongolia, Tibet and Nepal, butter is added to provide necessary calories. Tibetan butter tea contains rock salt and dre, a butter made from yak milk, which is churned vigorously in a cylindrical vessel closely resembling a butter churn. The same may be said for salt tea, which is popular in the Hindu Kush region of northern Pakistan.

Alcohol, such as whisky or brandy, may also be added to tea.

The flavour of the tea can also be altered by pouring it from different heights, resulting in varying degrees of aeration. The art of high-altitude pouring is used principally by people in Northern Africa (e.g. Morocco, Algeria, Mauritania, Libya and Western Sahara), but also in West Africa (e.g. Guinea, Mali, Senegal) and can positively alter the flavour of the tea, but it is more likely a technique to cool the beverage destined to be consumed immediately. In certain cultures, the tea is given different names depending on the height from which it is poured. In Mali, gunpowder tea is served in series of three, starting with the highest oxidisation or strongest, unsweetened tea (cooked from fresh leaves), locally referred to as "strong like death", followed by a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", an informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons and extending late into the night, and is widely popular in Bamako and other large urban areas.

In Southeast Asia, particularly in Singapore and Malaysia, the practice of pouring tea from a height has been refined further using black tea to which condensed milk is added, poured from a height from one cup to another several times in alternating fashion and in quick succession, to create a tea with entrapped air bubbles creating a frothy "head" in the cup. This beverage, teh tarik, literally, "pulled tea" (which has its origin as a hot Indian tea beverage), has a creamier taste than flat milk tea and is extremely popular in the region. Tea pouring in Malaysia has been further developed into an art form in which a dance is done by people pouring tea from one container to another, which in any case takes skill and precision. The participants, each holding two containers, one full of tea, pour it from one to another. They stand in lines and squares and pour the tea into each other's pots. The dance must be choreographed to allow anyone who has both pots full to empty them and refill those of whoever has no tea at any one point.

ECONOMICS

Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, chocolate, soft drinks, and alcohol – combined. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka, and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive, and can be compared to some of the most expensive wines in this respect.

India is the world's largest tea-drinking nation, although the per capita consumption of tea remains a modest 750 grams per person every year. Turkey, with 2.5 kg of tea consumed per person per year, is the world's greatest per capita consumer.

PRODUCTION

In 2003, world tea production was 3.21 million tonnes annually. In 2010, world tea production reached over 4.52 million tonnes after having increased by 5.7% between 2009 and 2010.[84] Production rose by 3.1% between 2010 and 2011. The largest producers of tea are the People's Republic of China, India, Kenya, Sri Lanka, and Turkey.

TRADE

According to the FAO in 2007, the largest importer of tea, by weight, was the Russian Federation, followed by the United Kingdom, Pakistan, and the United States. Kenya, China, India and Sri Lanka were the largest exporters of tea in 2007 (with exports of: 374229, 292199, 193459 and 190203 tonnes respectively). The largest exporter of black tea is Kenya, largest producer (and consumer) India.

PACKAGING

TEA BAGS

In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of Chinese silk with a drawstring. Consumers noticed they could simply leave the tea in the bag and reuse it with fresh tea. However, the potential of this distribution/packaging method would not be fully realised until later on. During World War II, tea was rationed in the United Kingdom. In 1953 (after rationing in the UK ended), Tetley launched the tea bag to the UK and it was an immediate success.

The "pyramid tea bag" (or sachet) introduced by Lipton and PG Tips/Scottish Blend in 1996, attempts to address one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional tetrahedron shape, which allows more room for tea leaves to expand while steeping.

However, some types of pyramid tea bags have been criticised as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tea leaves and paper tea bags.

LOOSE TEA

The tea leaves are packaged loosely in a canister, paper bag, or other container such as a tea chest. Some whole teas, such as rolled gunpowder tea leaves, which resist crumbling, are sometimes vacuum packed for freshness in aluminised packaging for storage and retail. The loose tea must be individually measured for use, allowing for flexibility and flavor control at the expense of convenience. Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan, the lid of which is tilted to decant the tea into a different cup for consumption.

COMPRESSED TEA

Compressed tea (such as Pu-erh) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea.

Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture. In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.

Compressed tea was the most popular form of tea in China during the Tang dynasty. By the beginning of the Ming dynasty, it had been displaced by loose leaf tea. It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to produce butter tea.

INSTANT TEA

"Instant tea", both hot and cold, is an alternative to the brewed products. Similar to freeze-dried instant coffee, but not requiring boiling water, instant tea was developed in the 1930s. Nestlé introduced the first commercial product in 1946, while Redi-Tea debuted instant iced tea in 1953.

Delicacy of flavour is sacrificed for convenience. Additives such as chai, vanilla, honey or fruit, are popular, as is powdered milk.

During the Second World War British and Canadian soldiers were issued an instant tea known as 'Compo' in their Composite Ration Packs. These blocks of instant tea, powdered milk, and sugar were not always well received. As Royal Canadian Artillery Gunner, George C Blackburn observed:

But, unquestionably, the feature of Compo rations destined to be remembered beyond all others is Compo tea...Directions say to "sprinkle powder on heated water and bring to the boil, stirring well, three heaped teaspoons to one pint of water."

Every possible variation in the preparation of this tea was tried, but...it always ended up the same way. While still too hot to drink, it is a good-looking cup of strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea strong and sweet. But let it cool enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum that forms across the surface, which if left undisturbed will become a leathery membrane that can be wound around your finger and flipped away...

STORAGE

Storage conditions and type determine the shelf life of tea. Black tea's is greater than green's. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age.

To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year. Tightly rolled gunpowder tea leaves keep longer than the more open-leafed Chun Mee tea.

Storage life for all teas can be extended by using desiccant or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers (except green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to a minimum).

WIKIPEDIA

Beautiful Display of Colour by Jocelyn Kinghorn

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Beautiful Double Wisteria at Pegasus Bay Winery in the Waipara Valley Canterbury, New Zealand. October 6, 2013.

The food is great here as well as the wines!

The Waipara Valley is in the South Island of New Zealand, 30 minutes drive north of Christchurch.

To the east Waipara Valley is separated from the ocean (Pegasus Bay) by a range of hills which protect it from the cooling winds of the Pacific.

To the west lie the Southern Alps (Main Divide), from whence the region's hot nor'west winds derive. Its sheltered position and proximity to the sea give it warm days, cool nights and a dry autumn, resulting in a very prolonged ripening period. This promotes intense flavour development and optimal ripeness, while retaining good natural acidity.

Within the Waipara Valley Pegasus Bay vineyard gets maximum protection from the Pacific's easterly breezes by being tucked up under the lee of the Teviotdale Range.

Heat summation during the day is promoted by smooth stones and gravels left behind by an ice age glacier. The soil is free draining and of low fertility, resulting in naturally reduced vine vigour. This produces low yields of optimally ripened, high quality, flavourful grapes, which fully express the qualities of this unique setting.

An unusually large vineyard staff allows operations such as shoot thinning, crop thinning, bunch exposure and fruit selection, to be carried out meticulously.

Pegasus Bay is an accredited member of the NZWG sustainable viticulture program and are firm believers of using natural methods to combat pests and diseases rather than the application of unnecessary pesticides and herbicides.

For More Info: www.pegasusbay.com/about-wine-making-styles

Countryside, Kenn, Mosel, Rhine Province, Germany by Billy Wilson

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"Kenn is a municipality situated in the western region of Rhineland-Palatinate, near the border with Luxembourg. It is characterized by its encompassing red sandstone hills adorned with vineyards and located within the Moselle wine region. Administratively, Kenn falls under the jurisdiction of the Verbandsgemeinde Schweich an der Römischen Weinstraße in the Trier-Saarburg district.

Mosel (German: [ˈmoːzl̩]) is one of 13 German wine regions (Weinbaugebiete) for quality wines (Qualitätswein, formerly QbA and Prädikatswein), and takes its name from the Mosel River (French: Moselle; Luxembourgish: Musel). Before 1 August 2007 the region was called Mosel-Saar-Ruwer, but changed to a name that was considered more consumer-friendly. The wine region is Germany's third largest in terms of production but some consider it the leading region in terms of international prestige.

The region covers the valleys of the rivers Mosel, Saar, and Ruwer from near the mouth of the Mosel at Koblenz and upstream to the vicinity of Trier in the federal state of Rhineland-Palatinate. The area is known for the steep slopes of the region's vineyards overlooking the river. At 65° degrees incline, the steepest recorded vineyard in the world is the Calmont vineyard located on the Mosel and belonging to the village of Bremm, and therefore referred to as Bremmer Calmont. The Mosel is mainly famous for its wines made from the Riesling grape, but Elbling and Müller-Thurgau also contribute to the production, among others.

In the past two decades red wine production, especially from the Spätburgunder (Pinot noir), has increased in the Mosel and throughout the German vignoble and has become of increasing interest to the international wine community. Because of the northerly location of the Mosel, the Riesling wines are often light, tending to lower alcohol, crisp and high in acidity, and often exhibit "flowery" rather than or in addition to "fruity" aromas. Its most common vineyard soil is derived in the main from various kinds of slate deposits, which tend to give the wines a transparent, mineralic aspect, that often exhibit great depth of flavor. In the current era of climate change much work has been done to improve and gain acceptance for completely dry ("Trocken") Rieslings in this region, so that most of the more famous makers have found acceptance for such wines, particularly in Europe." - info from Wikipedia.

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TAMIL ART GALLERY - TAMIL ARTIST PAINTINGS - DRAWINGS - SKETCHES - Anikartick,Chennai,Tamil Nadu,India by Artist ANIKARTICK,Chennai(T.Subbulapuram VASU)