Terraced iron-sulphate-stromatolites formed by acid leachates from pyrite-bearing mine wastes, Tintillo river (Iberian Pyrite Belt, Riotinto Mining Basin, Huelva, Spain)

 

Terraced iron formations of millimetric to metric scale are usually developed during the oxidation and hydrolysis/precipitation of dissolved iron in the acidic solutions after they emerge from waste piles, tailings, or mine portals, and they display a morphological pattern similar to that observed in travertines formed in Ca2+-HCO3 ––rich spring waters. TIFs differ from calcareous travertines, however, in their mineralogical composition, which is characterized by hydrous iron (oxy)hydroxides and/or hydroxysulfates, in agreement with the typical Fe(II)/Fe(III)-SO4 2– chemical composition of most acid mine drainage solutions. These spectacular formations are the result of the interaction between (1) highly acidic and Fe(II)-enriched waters, (2) atmospheric oxygen, and (3) acidophilic microbes that have found perfect habitats for their Fe-oxidizing metabolisms in these extreme environments. The abiotic processes could be more important than the biotic factors in winter (higher flow, lower temperature), and conversely, the bacterial activity could play a major role in summer (lower flow, higher temperature).

 

The water from the Tintillo river (and other rivers and creeks from Riotinto Mining Basin, Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to active and hydrothermal volcanism that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.

 

References:

 

Iron terraces in acid mine drainage systems: A discussion about the organic and inorganic factors involved in their formation through observations from the Tintillo acidic river (Riotinto mine, Huelva, Spain)

 

pubs.geoscienceworld.org/gsa/geosphere/article-pdf/3/3/13...

  

The Tintillo acidic river (Rio Tinto mines, Huelva, Spain): an example of extreme environmental impact of pyritic mine wastes on the environment or an exceptional site to study acid-sulphate mine drainage systems?

 

www.researchgate.net/publication/235355068_The_Tintillo_a...

 

Strobist Info: Godox AD200 with a Softbox Umbrella Camera Left and behind the subject. Table top white V-Flat forward and camera right.

 

This is the Maize Runner, a cocktail created by Shaun Dunn for the NoMad Hotel in Los Angeles, and published in The NoMad Cocktail Book in 2015. Dunn was inspired to create a cocktail based off a dessert from Eleven Madison Park (the hotel restaurant that would lead to the founding of NoMad). That dessert was a sweet corn pudding with blueberries. To realize this dessert as a cocktail, Dunn utilized the sherry cobbler format. This drink requires two specialty syrups (see note), a "corn syrup" (made from freeze dried corn) and a coconut syrup. The corn syrup obviously brings a distinct savory corn flavor but also add a malty flavor. Dunn also adds some genever which bolsters that malty note as well as bringing more botanicals and proof to the drink. He muddles fresh blueberries and adds lime juice for added brightness and acidity. Lastly, the star of the show is amontillado sherry which works with the powerful corn syrup rather than against it. It's a sherry cobbler through and through, but with complexity and intrigue guided by the dessert that inspired it.

 

5-6 blueberries

1.5 oz amontillado sherry (Lustau is great!)

1 oz corn syrup (see note)

0.25 oz coconut syrup (see note)

0.75 oz lime juice (NoMad specifies 0.5 oz)

0.75 oz genever (NoMad and I both use Bols, they specify 0.5 oz though)

 

In a shaker tin, muddle the blueberries. Add the remaining ingredients and a small scoop of ice. Whip shake (this just means shaking with less ice for the purposes of more aeration) until cold. Double-strain into a cobbler glass filled with crushed or pebble ice. Add more ice if needed. Zest a lime and orange over the top for garnish.

 

Note: I have a love/hate relationship with specialty syrups to be honest. They are great way to bring in flavors you couldn't otherwise achieve, typically for very little cost. The downside is that you might not have any other use for them and they will eventually spoil. Both of these syrups were difficult to make, possibly due to an error in the book or on my part. The corn syrup recipe resulted in doughy paste rather than anything resembling syrup. The coconut syrup had a similar issue. All my coconut chips absorbed the coconut milk, and I was left with next to nothing for yield.

 

Specialty syrups will test your culinary chops. There are two guiding principles I try follow. First, taste as you go. The flavor of whatever you're going for in your syrup should be intense. A strong syrup is preferable because you can easily dilute it with simple syrup, typically when you mix the final drink. Second, always aim for a standard sugar to liquid ratio (for me, that's usually 1-to-1). By keeping this standard, you can re-purpose this syrup in other experiments or adjust the intensity of its flavor in your cocktail by partially substituting the specialty syrup with standard simple syrup (or some other weird syrup). Wildly varying sugar-to-water ratios (or brix) will make recipe development a major headache that can be easily avoided measure by weight. If you don't have a kitchen scale, invest in one. No other tool can do its job, and they are inexpensive.

 

To make the corn syrup: combine about 100 grams of freeze dried corn to a blender and blitz into a powder. Add this to a bowl on a scale and tare the scale. Add water and whisk. At first it will become a paste so continue to add more water until it become soupy. Allow it to rest for 15 minutes. Take note of the amount of water added. Now add the same amount of sugar as you did water (so that it will be a 1:1 ratio) and stir thoroughly until all the sugar is dissolved. Pour all this into a nut milk bag and strain off the syrup. Store in an airtight bottle and refrigerate.

 

To make the coconut syrup: warm a can of coconut milk in a saucepan until nearly simmering, but do not boil. Take it off the heat. This next step is optional: pour the coconut milk over a handful of toasted coconut chips and allow to steep for 30 minutes. Strain off the liquid through a sieve or a nut milk bag, pressing to maximize yield. Measure the yield on a scale. Add the same amount sugar as you just measured (so that it will be a 1:1 ratio) and stir thoroughly until all the sugar is dissolved. Store in an airtight bottle and refrigerate.

 

© Chase Hoffman Photography. All rights reserved.

This is how I make coffee in the morning. As one would hope with routines, both the speed and the results of this one are improving with time.

 

Espresso is the result of almost-boiling water at high pressure (~8 bars or 116 PSI) being forced at a consistent rate through coffee beans ground to a specific range of fineness.

 

This video doesn't show the grinding of the beans, distribution and tamping - basically, the first two-thirds of the process. This is just about brewing, the "fun" part.

 

What you're seeing here is a bottomless or "naked" portafilter (the tool which holds the coffee grounds) versus a traditional model with spouts. The bottomless PF is a great debugging tool for making espresso because you can gauge the quality of your grind, distribution and tamping by watching the brewing process.

 

When things go right, "pulling a shot" can be a beautiful and somewhat mesmerizing thing to watch. While practically impossible to perfect, the extraction in this video turned out pretty well in regards to the visuals.

 

Grouphead Flushing

 

Before extraction, it's recommended to "flush" the grouphead by running water through it. This brings its temperature down toward the target (roughly 200° F, in this case.) Additionally, the water pre-heats the cup.

 

There should be a minimal delay between flushing and extraction, since the grouphead temperature will quickly rise again if the boiler (heater) is on. I was relatively slow here, as I shot this video a few months ago. These days, I'm faster and there is much less idle time.

 

Brewing / Extraction

 

During extraction, it's good to see a deep reddish color, striations or "tiger striping" from the coffee coming out of the portafilter. It shouldn't be glacial, nor gushing in terms of "flow rate" - extremes on either end are undesirable.

 

Brewing should typically be stopped between 25-30 seconds, or when "blonding" occurs. There are also targets for ratios of extraction, i.e., 20 grams of espresso in 30 seconds and so forth.

 

I watch extraction runtime, but don't weigh the results to determine extraction ratios etc. Some roasters provide recommended parameters for their beans; e.g., 18.5 grams, with an extraction time of 28 seconds at 200° F.

 

In this case you're seeing Roastco "Oscuro Nuevo" espresso roast beans, perhaps 19 grams, being used in a 20g VST basket.

 

Results, Observations and Miscellany

 

There's a memorable 15:15:15 rule about espresso that I've heard.

 

• Coffee used within 15 days of roasting

• Grounds used within 15 minutes of grinding

• Espresso tasted within 15 seconds of extraction

 

In regards to appearance, good espresso should have deep color with some mottling, minimal bubbles and a solid layer of crema (an emulsification of oils from the beans) on the top; good crema should maintain its structure for around two minutes. If you're using a glass cup, you can also observe the layers as they swirl and settle within the glass.

 

In regards to taste, good espresso should be almost sweet, typically with hints of chocolate, butterscotch and whatever other colourful language roasters like to use to describe their products. What I look for is a natural sweetness, light acidity and ultimately an absence of excessive bitterness (water temperature too high) or sourness (too low). A one-second difference in extraction time can also have a notable effect on your results, in terms of balance and strength of taste.

 

I've heard people recommend consuming a shot in three sips, to enjoy the separate layers. Crema is unique in that it's a concentrated mix of the oils in the beans, and can be fairly different than the underlying coffee.

 

A fresh roast is critical to quality. From my experience, the consistency and quality of extraction goes downhill toward the two week mark. Then again, the last beans from my grinder always seem to produce fairly-runny extractions; perhaps there's something to the weight applied by the beans stacked above during grinding. At present, I go through an 8-oz bag of beans in about a week.

 

This is effectively what I've learned thus far about making espresso. I get pretty consistent results, and ideally, espresso that is quite tasty. I don't plan on opening a coffee shop any time soon, but I'd like to think I can make something close to my professional neighbours in terms of taste. I think I still make stuff that's a bit on the acidic / bitter side, but I'm working on it.

 

To close, quoting former comedian Dennis Miller, "'Course that's just my opinion, I could be wrong."

Looking south from Markt.

 

"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).

 

Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of ​​23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, ​​Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.

 

Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.

 

Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.

 

The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.

 

The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.

 

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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

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

Original picture taken February 1994 on slide. Digital captured from paper print.

_______________________________________________

 

BACKGROUND OF THIS MUMMY

This is the mummy of Mr. Wimitok Mabel. He was the head of the warriors and head of the tribes in Kurulu, Wasi and Wandaku Area. All Communities of these area obeyed him and followed him with commitment, specifically about warrior, culture ceremony such as wedding ceremony, pig ceremony, dance and the other daily activities such as garden work and house building and so on. Mr. Wimitok Mabel had 9 wives and each wife had 2 children, so in total 18 children. Before he died, he made an agreement that he wanted to be preserved not to be burned or buried. Therefore after he died all families followed his agreement.

 

THE METHOD OF THE PRESERVATION

Not all people can do the preservation. For the preservation you need four people - two boys and two ladies. The two boys do the preperation and the two ladies cook for them and serve the food. As food only sweet potatoes and sugarcane is allowed - no water, coffee or tea. To preserve a dead body it is hung over a fire for three month.

 

During this activity no other people are allowed inside the house - only the four. After three month they bring the mummy to the big Mans House. This mummy is about 360 years old.

______________________________________

 

A mummy is a deceased human or an animal whose skin and organs have been preserved by either intentional or accidental exposure to chemicals, extreme cold, very low humidity, or lack of air, so that the recovered body does not decay further if kept in cool and dry conditions. Some authorities restrict the use of the term to bodies deliberately embalmed with chemicals, but the use of the word to cover accidentally desiccated bodies goes back to at least 1615 AD (See the section Etymology and meaning).

 

Mummies of humans and other animals have been found on every continent, both as a result of natural preservation through unusual conditions, and as cultural artifacts. Over one million animal mummies have been found in Egypt, many of which are cats.

 

In addition to the well-known mummies of ancient Egypt, deliberate mummification was a feature of several ancient cultures in areas of America and Asia with very dry climates. The Spirit Cave mummies of Fallon, Nevada in North America were accurately dated at more than 9,400 years old. Before this discovery, the oldest known deliberate mummy is a child, one of the Chinchorro mummies found in the Camarones Valley, Chile, which dates around 5050 BCE. The oldest known naturally mummified human corpse is a severed head dated as 6,000 years old, found in 1936 CE at the site named Inca Cueva No. 4 in South America.

 

ETYMOLOGY AND MEANING

The English word mummy is derived from medieval Latin mumia, a borrowing of the medieval Arabic word mūmiya (مومياء) and from a Persian word mūm (wax), which meant an embalmed corpse, and as well as the bituminous embalming substance, and also meant "bitumen". The Medieval English term "mummy" was defined as "medical preparation of the substance of mummies", rather than the entire corpse, with Richard Hakluyt in 1599 CE complaining that "these dead bodies are the Mummy which the Phisistians and Apothecaries doe against our willes make us to swallow".

 

THESE SUBSTANCES WERE DEFINED AS MUMMIES

The OED defines a mummy as "the body of a human being or animal embalmed (according to the ancient Egyptian or some analogous method) as a preparation for burial", citing sources from 1615 CE onward. However, Chamber's Cyclopædia and the Victorian zoologist Francis Trevelyan Buckland define a mummy as follows: "A human or animal body desiccated by exposure to sun or air. Also applied to the frozen carcase of an animal imbedded in prehistoric snow".

 

Wasps of the genus Aleiodes are known as "mummy wasps" because they wrap their caterpillar prey as "mummies".

 

HISTORY OF MUMMY STUDIES

While interest in the study of mummies dates as far back as Ptolemaic Greece, most structured scientific study began at the beginning of the 20th century. Prior to this, many rediscovered mummies were sold as curiosities or for use in pseudoscientific novelties such as mummia. The first modern scientific examinations of mummies began in 1901, conducted by professors at the English-language Government School of Medicine in Cairo, Egypt. The first X-ray of a mummy came in 1903, when professors Grafton Elliot Smith and Howard Carter used the only X-ray machine in Cairo at the time to examine the mummified body of Thutmose IV. British chemist Alfred Lucas applied chemical analyses to Egyptian mummies during this same period, which returned many results about the types of substances used in embalming. Lucas also made significant contributions to the analysis of Tutankhamun in 1922.

 

Pathological study of mummies saw varying levels of popularity throughout the 20th century. In 1992, the First World Congress on Mummy Studies was held in Puerto de la Cruz on Tenerife in the Canary Islands. More than 300 scientists attended the Congress to share nearly 100 years of collected data on mummies. The information presented at the meeting triggered a new surge of interest in the subject, with one of the major results being integration of biomedical and bioarchaeological information on mummies with existing databases. This was not possible prior to the Congress due to the unique and highly specialized techniques required to gather such data.

 

In more recent years, CT scanning has become an invaluable tool in the study of mummification by allowing researchers to digitally "unwrap" mummies without risking damage to the body. The level of detail in such scans is so intricate that small linens used in tiny areas such as the nostrils can be digitally reconstructed in 3-D. Such modelling has been utilized to perform digital autopsies on mummies to determine cause of death and lifestyle, such as in the case of Tutankhamun.

 

TYPES

Mummies are typically divided into one of two distinct categories: anthropogenic or spontaneous. Anthropogenic mummies were deliberately created by the living for any number of reasons, the most common being for religious purposes. Spontaneous mummies, such as Ötzi, were created unintentionally due to natural conditions such as extremely dry heat or cold, or anaerobic conditions such as those found in bogs. While most individual mummies exclusively belong to one category or the other, there are examples of both types being connected to a single culture, such as those from the ancient Egyptian culture.

 

EGYPTIAN MUMMIES

The earliest ancient Egyptian mummies were created naturally due to the environment in which they were buried. In the era prior to 3500 BCE, Egyptians buried the dead in pit graves, without regard to social status. Pit graves were often shallow. This characteristic allowed for the hot, dry sand of the desert to dehydrate the bodies, leading to natural mummification.

 

The natural preservation of the dead had a profound effect on ancient Egyptian religion. Deliberate mummification became an integral part of the rituals for the dead beginning as early as the 2nd dynasty (about 3400 BCE). New research of an 11-year study by University of York, Macquarie University and University of Oxford suggests mummification occurred 1,500 years earlier than first thought. Egyptians saw the preservation of the body after death as an important step to living well in the afterlife. As Egypt gained more prosperity, burial practices became a status symbol for the wealthy as well. This cultural hierarchy lead to the creation of elaborate tombs, and more sophisticated methods of embalming.

 

By the 4th dynasty (about 2600 BCE) Egyptian embalmers began to achieve "true mummification" through a process of evisceration, followed by preserving the body in various minerals and oils. Much of this early experimentation with mummification in Egypt is unknown.

 

The few documents that directly describe the mummification process date to the Greco-Roman period. The majority of the papyri that have survived only describe the ceremonial rituals involved in embalming, not the actual surgical processes involved. A text known as The Ritual of Embalming does describe some of the practical logistics of embalming, however, there are only two known copies and each is incomplete. With regards to mummification shown in images, there are apparently also very few. The tomb of Tjay designated TT23, is one of only two known which show the wrapping of a mummy (Riggs 2014).

 

Another text that describes the processes being used in latter periods is Herodotus' Histories. Written in Book 2 of the Histories is one of the most detailed descriptions of the Egyptian mummification process, including the mention of using natron in order to dehydrate corpses for preservation. However, these descriptions are short and fairly vague, leaving scholars to infer the majority of the techniques that were used by studying mummies that have been unearthed.

 

By utilizing current advancements in technology, scientists have been able to uncover a plethora of new information about the techniques used in mummification. A series of CT scans performed on a 2,400-year-old mummy in 2008 revealed a tool that was left inside the cranial cavity of the skull. The tool was a rod, made of an organic material, that was used to break apart the brain to allow it to drain out of the nose. This discovery helped to dispel the claim within Herodotus' works that the rod had been a hook made of iron. Earlier experimentation in 1994 by researchers Bob Brier and Ronald Wade supported these findings. While attempting to replicate Egyptian mummification, Brier and Wade discovered that removal of the brain was much easier when the brain was liquefied and allowed to drain with the help of gravity, as opposed to trying to pull the organ out piece-by-piece with a hook.

 

Through various methods of study over many decades, modern Egyptologists now have an accurate understanding of how mummification was achieved in ancient Egypt. The first and most important step was to halt the process of decomposition, by removing the internal organs and washing out the body with a mix of spices and palm wine. The only organ left behind was the heart, as tradition held the heart was the seat of thought and feeling and would therefore still be needed in the afterlife. After cleansing, the body was then dried out with natron inside the empty body cavity as well as outside on the skin. The internal organs were also dried and either sealed in individual jars, or wrapped to be replaced within the body. This process typically took forty days.

 

After dehydration, the mummy was wrapped in many layers of linen cloth. Within the layers, Egyptian priests placed small amulets to guard the decedent from evil. Once the mummy was completely wrapped, it was coated in a resin in order to keep the threat of moist air away. Resin was also applied to the coffin in order to seal it. The mummy was then sealed within its tomb, alongside the worldly goods that were believed to help aid it in the afterlife.

 

Aspergillus niger has been found in the mummies of ancient Egyptian tombs and can be inhaled when they are disturbed.

 

MUMMIFICATION AND RANK

Mummification is one of the defining customs in ancient Egyptian society for people today. The practice of preserving the human body is believed to be a quintessential feature of Egyptian life. Yet even mummification has a history of development and was accessible to different ranks of society in different ways during different periods. There were at least three different processes of mummification according to Herodotus. They range from "the most perfect" to the method employed by the "poorer classes".

 

"MOST PERFECT" METHOD

The most expensive process was to preserve the body by dehydration and protect against pests, such as insects. Almost all the actions Herodotus described serve one of these two functions.

 

First, the brain was removed by passing an iron hook through the nose into the cranium and retracting it by the same pathway; the gray matter was discarded. Modern mummy excavations have shown that instead of an iron hook inserted through the nose as Herodotus claims, a rod was used to liquefy the brain via the cranium, which then drained out the nose by gravity. The embalmers then rinsed the skull with certain drugs that mostly cleared any residue of brain tissue and also had the effect of killing bacteria. Next, the embalmers made an incision along the flank with a sharp blade fashioned from an Ethiopian stone and removed the contents of the abdomen. Herodotus does not discuss the separate preservation of these organs and their placement either in special jars or back in the cavity, a process that was part of the most expensive embalming, according to archaeological evidence.

 

The abdominal cavity was then rinsed with palm wine and an infusion of crushed, fragrant herbs and spices; the cavity was then filled with spices including myrrh, cassia, and, Herodotus notes, "every other sort of spice except frankincense," also to preserve the person.

 

The body was further dehydrated by placing it in natron, a naturally occurring salt, for seventy days. Herodotus insists that the body did not stay in the natron longer than seventy days. Any shorter time and the body is not completely dehydrated; any longer, and the body is too stiff to move into position for wrapping. The embalmers then wash the body again and wrapped it with linen bandages. The bandages were covered with a gum that modern research has shown is both waterproofing agent and an antimicrobial agent.

 

At this point, the body was given back to the family. These "perfect" mummies were then placed in wooden cases that were human-shaped. Richer people placed these wooden cases in stone sarcophagi that provided further protection. The family placed the sarcophagus in the tomb upright against the wall, according to Herodotus.

 

AVOIDING EXPENSE

The second process that Herodotus describes was used by middle-class people or people who "wish to avoid expense". In this method, an oil derived from cedar trees was injected with a syringe into the abdomen. A rectal plug prevented the oil from escaping. This oil probably had the dual purpose of liquefying the internal organs, but also of disinfecting the abdominal cavity. (By liquefying the organs, the family avoided the expense of canopic jars and separate preservation). The body was then placed in natron for seventy days. At the end of this time, the body was removed and the cedar oil, now containing the liquefied organs, was drained through the rectum. With the body dehydrated, it could be returned to the family. Herodotus does not describe the process of burial of such mummies, but they were perhaps placed in a shaft tomb. Poorer people used coffins fashioned from terracotta.

 

INEXPENSIVE METHOD

The third and least-expensive method the embalmers offered was to clear the intestines with an unnamed liquid, injected as an enema. The body was then placed in natron for seventy days and returned to the family. Herodotus gives no further details.

 

CHRISTIAN MUMMIES

In Christian tradition some bodies of Saints are naturally conserved, and venerated.

 

MUMMIFICATION IN OTHER CULTURES

AFRICA

In addition to the mummies of Egypt, there have been instances of mummies being discovered in other areas of the African continent. The bodies show a mix of anthropogenic and spontaneous mummification, with some being thousands of years old.

 

SOUTH AFRICA

The first mummy to be discovered in South Africa was found in the Baviaanskloof Wilderness Area by Dr. Johan Binneman in 1999. Nicknamed Moses, the mummy was estimated to be around 2,000 years old. After being linked to the indigenous Khoi culture of the region, the National Council of Khoi Chiefs of South Africa began to make legal demands that the mummy be returned shortly after the body was moved to the Albany Museum in Grahamstown.

 

ASIA

The mummies of Asia are usually considered to be accidental. The decedents were buried in just the right place where the environment could act as an agent for preservation. This is particularly common in the desert areas of the Tarim Basin and Iran. Mummies have been discovered in more humid Asian climates, however these are subject to rapid decay after being removed from the grave.

 

CHINA

Mummies from various dynasties throughout China's history have been discovered in several locations across the country. They are almost exclusively considered to be unintentional mummifications. Many areas in which mummies have been uncovered are difficult for preservation, due to their warm, moist climates. This makes the recovery of mummies a challenge, as exposure to the outside world can cause the bodies to decay in a matter of hours.

 

An example of a Chinese mummy that was preserved despite being buried in an environment not conducive to mummification is Xin Zhui. Also known as Lady Dai, she was discovered in the early 1970s at the Mawangdui archaeological site in Changsha. She was the wife of the marquis of Dai during the Han dynasty, who was also buried with her alongside another young man often considered to be a very close relative. However, Xin Zhui's body was the only one of the three to be mummified. Her corpse was so well-preserved that surgeons from the Hunan Provincial Medical Institute were able to perform an autopsy. The exact reason why her body was so completely preserved has yet to be determined.

 

Some of the more infamous mummies to be discovered in China are those termed Tarim mummies because of their discovery in the Tarim Basin. The dry desert climate of the basin proved to be an excellent agent for desiccation. For this reason, over 200 Tarim mummies, which are over 4,000 years old, were excavated from a cemetery in the present-day Xinjiang region. The mummies were found buried in upside-down boats with hundreds of 13-foot long wooden poles in the place of tombstones. DNA sequence data shows that the mummies had Haplogroup R1a (Y-DNA) characteristic of western Eurasia in the area of East-Central Europe, Central Asia and Indus Valley. This has created a stir in the Turkic-speaking Uighur population of the region, who claim the area has always belonged to their culture, while it was not until the 10th century when the Uighurs are said by scholars to have moved to the region from Central Asia. American Sinologist Victor H. Mair claims that "the earliest mummies in the Tarim Basin were exclusively Caucasoid, or Europoid" with "east Asian migrants arriving in the eastern portions of the Tarim Basin around 3,000 years ago", while Mair also notes that it was not until 842 that the Uighur peoples settled in the area. Other mummified remains have been recovered from around the Tarim Basin at sites including Qäwrighul, Yanghai, Shengjindian, Shanpula, Zaghunluq, and Qizilchoqa.

 

IRAN

As of 2012, at least eight mummified human remains have been recovered from the Douzlakh Salt Mine at Chehr Abad in northwestern Iran. Due to their salt preservation, these bodies are collectively known as Saltmen. Carbon-14 testing conducted in 2008 dated three of the bodies to around 400 BCE. Later isotopic research on the other mummies returned similar dates, however, many of these individuals were found to be from a region that is not closely associated with the mine. It was during this time that researchers determined the mine suffered a major collapse, which likely caused the death of the miners. Since there is significant archaeological data that indicates the area was not actively inhabited during this time period, current consensus holds that the accident occurred during a brief period of temporary mining activity

 

SIBERIA

In 1993, a team of Russian archaeologists led by Dr. Natalia Polosmak discovered the Siberian Ice Maiden, a Scytho-Siberian woman, on the Ukok Plateau in the Altai Mountains near the Mongolian border. The mummy was naturally frozen due to the severe climatic conditions of the Siberian steppe. Also known as Princess Ukok, the mummy was dressed in finely detailed clothing and wore an elaborate headdress and jewelry. Alongside her body were buried six decorated horses and a symbolic meal for her last journey. Her left arm and hand were tattooed with animal style figures, including a highly stylized deer.

 

The Ice Maiden has been a source of some recent controversy. The mummy's skin has suffered some slight decay, and the tattoos have faded since the excavation. Some residents of the Altai Republic, formed after the breakup of the Soviet Union, have requested the return of the Ice Maiden, who is currently stored in Novosibirsk in Siberia.

 

Another Siberian mummy, a man, was discovered much earlier in 1929. His skin was also marked with tattoos of two monsters resembling griffins, which decorated his chest, and three partially obliterated images which seem to represent two deer and a mountain goat on his left arm.

 

PHILIPPINES

Philippine mummies are called Kabayan Mummies.They are common in Igorot culture and their heritage.The mummies are found in some areas named Kabayan, Sagada and among others. The mummies are dated between the 14th and 19th centuries.

 

EUROPE

The European continent is home to a diverse spectrum of spontaneous and anthropogenic mummies. Some of the best-preserved mummies have come from bogs located across the region. The Capuchin monks that inhabited the area left behind hundreds of intentionally-preserved bodies that have provided insight into the customs and cultures of people from various eras. One of the oldest, and most infamous, mummies (nicknamed Ötzi) was discovered on this continent. New mummies continue to be uncovered in Europe well into the 21st Century.

 

BOG BODIES

The United Kingdom, the Republic of Ireland, Germany, the Netherlands, Sweden, and Denmark have produced a number of bog bodies, mummies of people deposited in sphagnum bogs, apparently as a result of murder or ritual sacrifices. In such cases, the acidity of the water, low temperature and lack of oxygen combined to tan the body's skin and soft tissues. The skeleton typically disintegrates over time. Such mummies are remarkably well preserved on emerging from the bog, with skin and internal organs intact; it is even possible to determine the decedent's last meal by examining stomach contents. A famous case is that of the Haraldskær Woman, who was discovered by labourers in a bog in Jutland in 1835. She was erroneously identified as an early medieval Danish queen, and for that reason was placed in a royal sarcophagus at the Saint Nicolai Church, Vejle, where she currently remains. Another famous bog body, also from Denmark, known as the Tollund Man was discovered in 1950. The corpse was noted for its excellent preservation of the face and feet, which appeared as if the man had recently died. To this day, only the head of Tollund Man remains, due to the decomposition of the rest of his body, which was not preserved along with the head.

 

CZECH REPUBLIC

The majority of mummies recovered in the Czech Republic come from underground crypts. While there is some evidence of deliberate mummification, most sources state that desiccation occurred naturally due to unique conditions within the crypts.

 

The Capuchin Crypt in Brno contains three hundred years of mummified remains directly below the main altar. Beginning in the 18th Century when the crypt was opened, and continuing until the practice was discontinued in 1787, the Capuchin monks of the monastery would lay the deceased on a pillow of bricks on the ground. The unique air quality and topsoil within the crypt naturally preserved the bodies over time.

 

Approximately fifty mummies were discovered in an abandoned crypt beneath the Church of St. Procopius of Sázava in Vamberk in the mid-1980s. Workers digging a trench accidentally broke into the crypt, which began to fill with waste water. The mummies quickly began to deteriorate, though thirty-four were able to be rescued and stored temporarily at the District Museum of the Orlické Mountains until they could be returned to the monastery in 2000. The mummies range in age and social status at time of death, with at least two children and one priest. The majority of the Vamberk mummies date from the 18th century.

 

The Klatovy catacombs currently house an exhibition of Jesuit mummies, alongside some aristocrats, that were originally interred between 1674–1783. In the early 1930s, the mummies were accidentally damaged during repairs, resulting in the loss of 140 bodies. The newly updated airing system preserves the thirty-eight bodies that are currently on display.

 

DENMARK

Apart from several bog bodies, Denmark has also yielded several other mummies, such as the three Borum Eshøj mummies, the Skrydstrup Woman and the Egtved Girl, who were all found inside burial mounds, or tumulus.

 

In 1875, the Borum Eshøj grave mound was uncovered, which had been built around three coffins, which belonged to a middle aged man and woman as well as a man in his early twenties. Through examination, the woman was discovered to be around 50–60 years old. She was found with several artifacts made of bronze, consisting of buttons, a belt plate, and rings, showing she was of higher class. All of the hair had been removed from the skull later when farmers had dug through the casket. Her original hairstyle is unknown. The two men wore kilts, and the younger man wore a sheath of which contained a bronze dagger. All three mummies were dated to 1351–1345 BCE.

 

The Skrydstrup Woman was unearthed from a tumulus in Southern Jutland, in 1935. Carbon-14 dating showed that she had died around 1300 BCE; examination also revealed that she was around 18–19 years old at the time of death, and that she had been buried in the summertime. Her hair had been drawn up in an elaborate hairstyle, which was then covered by a horse hair hairnet made by sprang technique. She was wearing a blouse and a necklace as well as two golden earrings, showing she was of higher class.

 

The Egtved Girl, dated to 1370 BCE, was found also inside a sealed coffin inside of a tumulus, in 1921. She was wearing a bodice and a skirt, including a belt and bronze bracelets. Also found with the girl were the cremated remains of a child at her feet, and by her head a box containing some bronze pins, a hairnet, and an awl.

 

HUNGARY

In 1994, 265 mummified bodies were found in the crypt of a Dominican church in Vác, Hungary from the 1729–1838 period. The discovery proved to be scientifically important, and by 2006 an exhibition was established in the Museum of Natural History in Budapest. Unique to the Hungarian mummies are their elaborately decorated coffins, with no two being exactly alike.

 

ITALY

The varied geography and climatology of Italy has led to many cases of spontaneous mummification. Italian mummies display the same diversity, with a conglomeration of natural and intentional mummification spread across many centuries and cultures.

 

The oldest natural mummy in Europe was discovered in 1991 in the Ötztal Alps on the Austrian-Italian border. Nicknamed Ötzi, the mummy is a 5,300-year-old male believed to be a member of the Tamins-Carasso-Isera cultural group of South Tyrol. Despite his age, a recent DNA study conducted by Walther Parson of Innsbruck Medical University revealed Ötzi has 19 living genetic relatives.

 

The Capuchin Catacombs of Palermo were built in to the 16th century by the monks of Palermo’s Capuchin monastery. Originally intended to hold the deliberately mummified remains of dead friars, interment in the catacombs became a status symbol for the local population in the following centuries. Burials continued until the 1920s, with one of the most famous final burials being that of Rosalia Lombardo. In all, the catacombs host nearly 8000 mummies.

 

The most recent discovery of mummies in Italy came in 2010, when sixty mummified human remains were found in the crypt of the Conversion of St Paul church in Roccapelago di Pievepelago, Italy. Built in the 15th Century as a cannon hold and later converted in the 16th Century, the crypt had been sealed once it had reached capacity, leaving the bodies to be protected and preserved. The crypt was reopened during restoration work on the church, revealing the diverse array of mummies inside. The bodies were quickly moved to a museum for further study.

 

NORTH AMERICA

The mummies of North America are often steeped in controversy, as many of these bodies have been linked to still-existing native cultures. While the mummies provide a wealth of historically-significant data, native cultures and tradition often demands the remains be returned to their original resting places. This has led to many legal actions by Native American councils, leading to most museums keeping mummified remains out of the public eye.

 

CANADA

Kwäday Dän Ts'ìnchi ("Long ago person found" in the Southern Tutchone language of the Champagne and Aishihik First Nations), was found in August 1999 by three First Nations hunters at the edge of a glacier in Tatshenshini-Alsek Provincial Park, British Columbia, Canada. According to the Kwäday Dän Ts'ìnchi Project, the remains are the oldest well preserved mummy discovered in North America. (It should be noted that the Spirit Cave mummy although not well preserved, is much older.) Initial radiocarbon tests date the mummy to around 550 years-old.

 

GREENLAND

In 1972, eight remarkably preserved mummies were discovered at an abandoned Inuit settlement called Qilakitsoq, in Greenland. The "Greenland Mummies" consisted of a six-month-old baby, a four-year-old boy, and six women of various ages, who died around 500 years ago. Their bodies were naturally mummified by the sub-zero temperatures and dry winds in the cave in which they were found.

 

MEXICO

Intentional mummification in pre-Columbian Mexico was practiced by the Aztec culture. These bodies are collectively known as Aztec mummies. Genuine Aztec mummies were "bundled" in a woven wrap and often had their faces covered by a ceremonial mask. Public knowledge of Aztec mummies increased due to traveling exhibits and museums in the 19th and 20th centuries, though these bodies were typically naturally desiccated remains and not actually the mummies associated with Aztec culture. (See: Aztec mummy)

 

Natural mummification has been known to occur in several places in Mexico, though the most famous are the mummies of Guanajuato. A collection of these mummies, most of which date to the late 19th century, have been on display at El Museo de las Momias in the city of Guanajuato since 1970. The museum claims to have the smallest mummy in the world on display (a mummified fetus). It was thought that minerals in the soil had the preserving effect, however it may rather be due to the warm, arid climate. Mexican mummies are also on display in the small town of Encarnación de Díaz, Jalisco.

 

UNITED STATES

Spirit Cave Man was discovered in 1940 during salvage work prior to guano mining activity that was scheduled to begin in the area. The mummy is a middle-aged male, found completely dressed and lying on a blanket made of animal skin. Radiocarbon tests in the 1990s dated the mummy to being nearly 9,000 years old. The remains are currently held at the Nevada State Museum. There has been some controversy within the local Native American community, who began petitioning to have the remains returned and reburied in 1995.

 

AUSTRALIA

The aboriginal mummification traditions found in Australia are thought be related to those found in the Torres Strait islands, the inhabitants of which achieved a high level of sophisticated mummification techniques (See:Torres Strait). Australian mummies lack some of the technical ability of the Torres Strait mummies, however much of the ritual aspects of the mummification process are similar. Full-body mummification was achieved by these cultures, but not the level of artistic preservation as found on smaller islands. The reason for this seems to be for easier transport of bodies by more nomadic tribes.

 

NEW ZEALAND

Some Māori tribes from New Zealand would keep mummified heads as trophies from tribal warfare. They are also known as Mokomokai. In the 19th Century, many of the trophies were acquired by Europeans who found the tattooed skin to be a phenomenal curiosity. Westerners began to offer valuable commodities in exchange for the uniquely tattooed mummified heads. The heads were later put on display in museums, 16 of which being housed across France alone. In 2010, the Rouen City Hall of France returned one of the heads to New Zealand, despite earlier protests by the Culture Ministry of France.

 

There is also evidence that some Maori tribes may have practiced full-body mummification, though the practice is not thought to have been widespread. The discussion of Maori mummification has been historically controversial, with some experts in past decades claiming that such mummies have never existed. Contemporary science does now acknowledge the existence of full-body mummification in the culture. There is still controversy, however, as to the nature of the mummification process. Some bodies appear to be spontaneously created by the natural environment, while others exhibit signs of deliberate practices. General modern consensus tends to agree that there could be a mixture of both types of mummification, similar to that of the ancient Egyptian mummies.

 

SOUTH AMERICA

The South American continent contains some of the oldest mummies in the world, both deliberate and accidental. The bodies were preserved by the best agent for mummification: the environment. Rather than developing elaborate processes such as later-dynasty ancient Egyptians, the early South Americans often left their dead in naturally dry or frozen areas, though some did perform surgical preparation when mummification was intentional. Some of the reasons for intentional mummification in South America include memorialization, immortalization, and religious offerings.

 

INCA MUMMIES

Several naturally-preserved, unintentional mummies dating from the Incan period have been found in the colder regions of Argentina, Chile, and Peru. These are collectively known as "ice mummies". The first Incan ice mummy was discovered in 1954 atop El Plomo Peak in Chile, after an eruption of the nearby volcano Sabancaya melted away ice that covered the body. The Mummy of El Plomo was a male child who was presumed to be wealthy due to his well-fed bodily characteristics. He was considered to be the most well-preserved ice mummy in the world until the discovery of Mummy Juanita in 1995.

 

Mummy Juanita was discovered near the summit of Ampato in the Peruvian section of the Andes mountains by archaeologist Johan Reinhard. Her body had been so thoroughly frozen that it had not been desiccated; much of her skin, muscle tissue, and internal organs retained their original structure. She is believed to be a ritual sacrifice, due to the close proximity of her body to the Incan capital of Cusco, as well as the fact she was wearing highly intricate clothing to indicate her special social status. Several Incan ceremonial artifacts and temporary shelters uncovered in the surrounding area seem to support this theory.

 

More evidence that the Inca left sacrificial victims to die in the elements, and later be unintentionally preserved, came in 1999 with the discovery of the Llullaillaco mummies on the border of Argentina and Peru. The three mummies are children, two girls and one boy, who are thought to be sacrifices associated with the ancient ritual of qhapaq hucha. Recent biochemical analysis of the mummies has revealed that the victims had consumed increasing quantities of alcohol and coca, possibly in the form of chicha, in the months leading up to sacrifice. The dominant theory for the drugging reasons that, alongside ritual uses, the substances probably made the children more docile. Chewed coca leaves found inside the eldest child's mouth upon her discovery in 1999 supports this theory.

 

SELF-MUMMIFICATION

Monks whose bodies remain incorrupt without any traces of deliberate mummification are venerated by some Buddhists who believe they successfully were able to mortify their flesh to death. Self-mummification was practiced until the late 1800s in Japan and has been outlawed since the early 1900s.

 

Many Mahayana Buddhist monks were reported to know their time of death and left their last testaments and their students accordingly buried them sitting in lotus position, put into a vessel with drying agents (such as wood, paper, or lime) and surrounded by bricks, to be exhumed later, usually after three years. The preserved bodies would then be decorated with paint and adorned with gold.

 

Bodies purported to be those of self-mummified monks are exhibited in several Japanese shrines, and it has been claimed that the monks, prior to their death, stuck to a sparse diet made up of salt, nuts, seeds, roots, pine bark, and urushi tea.

 

PLASTINATION

Plastination is a technique used in anatomy to conserve bodies or body parts. The water and fat are replaced by certain plastics, yielding specimens that can be touched, do not smell or decay, and even retain most microscopic properties of the original sample.

 

The technique was invented by Gunther von Hagens when working at the anatomical institute of the Heidelberg University in 1978. Von Hagens has patented the technique in several countries and is heavily involved in its promotion, especially as the creator and director of the Body Worlds traveling exhibitions, exhibiting plastinated human bodies internationally. He also founded and directs the Institute for Plastination in Heidelberg.

 

More than 40 institutions worldwide have facilities for plastination, mainly for medical research and study, and most affiliated to the International Society for Plastination.

Treatment of ancient mummies in modern times

 

In the Middle Ages, based on a mistranslation from the Arabic term for bitumen, it was thought that mummies possessed healing properties. As a result, it became common practice to grind Egyptian mummies into a powder to be sold and used as medicine. When actual mummies became unavailable, the sun-desiccated corpses of criminals, slaves and suicidal people were substituted by mendacious merchants. The practice developed into a wide-scale business that flourished until the late 16th century. Two centuries ago, mummies were still believed to have medicinal properties to stop bleeding, and were sold as pharmaceuticals in powdered form as in mellified man. Artists also made use of Egyptian mummies; a brownish pigment known as mummy brown, based on mummia (sometimes called alternatively caput mortuum, Latin for death's head), which was originally obtained by grounding human and animal Egyptian mummies. It was most popular in the 17th century, but was discontinued in the early 19th century when its composition became generally known to artists who replaced the said pigment by a totally different blend -but keeping the original name, mummia or mummy brown-yielding a similar tint and based on ground minerals (oxides and fired earths) and or blends of powdered gums and oleoresins (such as myrrh and frankincense) as well as ground bitumen. These blends appeared on the market as forgeries of powdered mummy pigment but were ultimately considered as acceptable replacements, once antique mummies were no longer permitted to be destroyed. Many thousands of mummified cats were also sent from Egypt to England to be processed for use in fertilizer.

 

During the 19th century, following the discovery of the first tombs and artifacts in Egypt, Egyptology was a huge fad in Europe, especially in Victorian England. European aristocrats would occasionally entertain themselves by purchasing mummies, having them unwrapped, and holding observation sessions. These sessions destroyed hundreds of mummies, because the exposure to the air caused them to disintegrate.

 

WIKIPEDIA

(further information and pictures you can get by clicking on the link at the end of page!)

Mariahilferstraße

Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.

From

aeiou - the cultural information system of the bm: bwk

14,000 key words and 2000 pictures from history, geography, politics and business in Austria

www.aeiou.at

Mariahilferstraße, 1908 - Wien Museum

Mariahilferstraße, 1908

Picture taken from "August Stauda - A documentarian of old Vienna"

published by Christian Brandstätter - to Book Description

History

Pottery and wine

The first ones who demonstrably populated the area of ​​today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.

The peasant Middle Ages - From the vineyard to the village

Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".

1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.

1529 The first Turkish siege

Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.

1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.

1663 The new Post Road

With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.

1683 The second Turkish siege

The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.

1686 Palais Esterhazy

On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."

17th Century to 19th Century. Fom the village to suburb

With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.

The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.

Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.

1719 - 1723 Royal and Imperial Court Stables

Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.

The church and monastery of Maria Hülff

Coloured engraving by J. Ziegler, 1783

1730 Mariahilferkirche

1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.

1790 - 1836 Ferdinand Raimund

Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.

1805 - 1809 French occupation

The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.

19th century Industrialization

Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.

1826

The Mariahilferstraße is paved up to the present belt (Gürtel).

1848 years of the revolution

The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of ​​today's belt.

1858 The Ring Road

The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.

1862 Official naming

The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".

The turn of the century: development to commercial street

After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.

1863 Herzmansky opened

On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.

1869 The Pferdetramway

The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.

Opened in 1879 Gerngroß

Mariahilferstraße about 1905

Alfred Gerngross, a merchant from Bavaria and co-worker August

Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.

1901 The k.k. Imperial Furniture Collection

The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.

1911 The House Stafa

On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.

1945 bombing of Vienna

On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.

www.wien-vienna.at/blickpunkte.php?ID=582

(further information and pictures you can get by clicking on the link at the end of page!)

Mariahilferstraße

Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.

From

aeiou - the cultural information system of the bm: bwk

14,000 key words and 2000 pictures from history, geography, politics and business in Austria

www.aeiou.at

Mariahilferstraße, 1908 - Wien Museum

Mariahilferstraße, 1908

Picture taken from "August Stauda - A documentarian of old Vienna"

published by Christian Brandstätter - to Book Description

History

Pottery and wine

The first ones who demonstrably populated the area of ​​today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.

The peasant Middle Ages - From the vineyard to the village

Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".

1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.

1529 The first Turkish siege

Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.

1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.

1663 The new Post Road

With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.

1683 The second Turkish siege

The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.

1686 Palais Esterhazy

On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."

17th Century to 19th Century. Fom the village to suburb

With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.

The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.

Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.

1719 - 1723 Royal and Imperial Court Stables

Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.

The church and monastery of Maria Hülff

Coloured engraving by J. Ziegler, 1783

1730 Mariahilferkirche

1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.

1790 - 1836 Ferdinand Raimund

Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.

1805 - 1809 French occupation

The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.

19th century Industrialization

Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.

1826

The Mariahilferstraße is paved up to the present belt (Gürtel).

1848 years of the revolution

The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of ​​today's belt.

1858 The Ring Road

The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.

1862 Official naming

The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".

The turn of the century: development to commercial street

After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.

1863 Herzmansky opened

On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.

1869 The Pferdetramway

The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.

Opened in 1879 Gerngroß

Mariahilferstraße about 1905

Alfred Gerngross, a merchant from Bavaria and co-worker August

Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.

1901 The k.k. Imperial Furniture Collection

The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.

1911 The House Stafa

On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.

1945 bombing of Vienna

On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.

www.wien-vienna.at/blickpunkte.php?ID=582

 

I have a hard time growing onions here at Chiot's Run. I don't know if it's the acidity of the soil (very acidic) or it's the lack of sun (it's fairly shady). I keep trying and I end up with mostly small onions. I'll be growing them at my mom's house next year.

 

For more photos & fun: www.chiotsrun.com

Kind of shocked how good this was. High Acidity but lacking on the fruit but I thought the wine had a good finish with some lingering fruit flavors.

The Berkeley Pit is a former open pit copper mine located in Butte, Montana, United States. It is one mile long by half a mile wide with an approximate depth of 1,780 feet (540 m). It is filled to a depth of about 900 feet (270 m) with water that is heavily acidic (2.5 pH level), about the acidity of cola or lemon juice. As a result, the pit is laden with heavy metals and dangerous chemicals that leach from the rock, including arsenic, cadmium, zinc, and sulfuric acid.

The mine was opened in 1955 and operated by Anaconda Copper and later by the Atlantic Richfield Company (ARCO), until its closure in 1982. When the pit was closed, the water pumps in the nearby Kelly shaft, at a depth of 3,800 feet, were turned off, and groundwater from the surrounding aquifers began to slowly fill the pit, rising at about the rate of one foot a month. Since the pit closure on Earth Day 1982, the level has risen to within 150 feet of the natural groundwater level.

My workday started at 4:30 am today , and that is not even counting an hour-long drive to work - for the record: I am not a morning person. So, to fight the fatigue I did what I always do - mental cooking. On my way home I stopped at the Whole Foods Market, and that is all she wrote.

 

This is a plate heavily influenced by a similar dish at Fäviken Magasinet, as described and pictured by Food Snob - a dear friend I have not yet met in person.

 

Cod Seared with Honey

- Atlantic Cod, clover honey, Rutabaga sauteed in Irish Butter, Fennel Vainaigrette, Lemon, Yolk and Mustard Sauce, Clover Shoots.

 

The original dish was: Slices of Cod Lightly Brushed with Honey and then Seared in a dry pan, Rutabega Roasted Slowly in the Good Butter, Alcoholic Vinegar, Green Juniper Berries and a Cream of Duck Eggs and Gammelost.

 

OK, their presentation is more "natural", but I like mine better. Green Juniper Berries are next to impossible to find in the US, but I wanted to see and taste something bright green on my plate, so I opted for the fennel/rice vinegar vinaigrette to add acidity ( next time will make fennel-en-gelle). Cod was absolutely perfect - both the "prima materia" and the way it was cooked. The sauce was a disappointment - I will re-make this dish with pimped-up Hollandaise next time ( Gammelost is a soft, aged cheese - again I couldn't find anything similar in my corners, but as a rule of thumb - I do not like pairing cheese with fish). I suppose I can try bechamel, but smoked Yuzu Hollandaise is still more intriguing to me. Rutabaga with Irish butter was absolutely phenomenal!

 

Overall, a successful dish, sans the sauce.

    

The European herring gull (Larus argentatus) is a large gull, up to 66 cm (26 in) long. Common in coastal regions of Western Europe, it was historically more abundant. It breeds across Northern Europe, Western Europe, Central Europe, Eastern Europe, Scandinavia, and the Baltic states. Some European herring gulls, especially those resident in colder areas, migrate further south in winter, but many are permanent residents, such as in Ireland, Britain, Iceland, or on the North Sea shores. They have a varied diet, including fish, crustaceans, as well as some plants, and are also scavengers, consuming carrion and food left by or stolen from humans.

 

Taxonomy

Their scientific name is from Latin. Larus appears to have referred to a gull or other large seabird and argentatus means decorated with silver.

 

The taxonomy of the herring gull/lesser black-backed gull is contentious, with different authorities recognising between two and eight species

 

This group has a ring distribution around the Northern Hemisphere. Most adjacent populations interbreed; however, adjacent terminal populations do not.

 

The Association of European Rarities Committees recognises six species:

 

European herring gull, L. argentatus

American herring gull, L. smithsonianus

Caspian gull, L. cachinnans

Yellow-legged gull, L. michahellis

Vega gull, L. vegae

Armenian gull, L. armenicus

Subspecies

 

L. a. argentatus – Pontoppidan, 1763, the nominate form, sometimes known as the Scandinavian herring gull, breeds in Scandinavia and northwestern Russia. Northern and eastern populations migrate southwest in winter. It is a large, bulky gull with extensive white in the wingtips. The outermost primary, p10 often has a large white spot (called a mirror) that extends to the wingtip. The bill is longer and forehead flatter than argenteus.

 

L. a. argenteus – Brehm & Schilling, 1822, sometimes known as the Western European herring gull breeds in Western Europe in Iceland, the Faroes, Britain, Ireland, France, Belgium, the Netherlands and Germany. Many birds are resident while others make short-distance migratory journeys. It is smaller than L. a. argentatus with more black and less white in the wingtips (p10 mirror is distinct from the white wingtip spot) and paler upper parts.

 

These taxa are classified as subspecies of Larus argentatus by some authorities such as the American Ornithologists' Union and Handbook of the Birds of the World. Others such as the Association of European Rarities Committees, British Ornithologists' Union, and the International Ornithological Union now regard them as one or two separate species.

 

L. (a.) smithsonianus, the American herring gull, breeds in Alaska, Canada, and the Northeast United States. Many birds migrate southwards in winter, reaching as far as Central America and the West Indies. Immature birds tend to be darker and more uniformly brown than European herring gulls and have a dark tail.

 

L. (a.) vegae, the Vega gull, breeds in northeastern Siberia. It winters in Japan, Korea, eastern China, and Taiwan.

Several other gulls have been included in this species in the past, but are now normally considered separate, e.g. the yellow-legged gull (L. michahellis), the Caspian gull (L. cachinnans), the Armenian gull (L. armenicus) and Heuglin's gull (L. heuglini).

 

Description

The male European herring gull is 60–67 cm (24–26 in) long and weighs 1,050–1,525 g (2.315–3.362 lb), while the female is 55–62 cm (22–24 in) and weighs 710–1,100 g (1.57–2.43 lb). The wingspan can range from 125 to 155 cm (49 to 61 in). Among standard measurements, the wing chord is 38 to 48 cm (15 to 19 in), the bill is 4.4 to 6.5 cm (1.7 to 2.6 in) and the tarsus is 5.3 to 7.5 cm (2.1 to 3.0 in). Adults in breeding plumage have a light grey back and upper wings and white head and underparts. The wingtips are black with white spots known as "mirrors". The bill is yellow with a red spot and a ring of bare yellow skin is seen around the pale eye. The legs are normally pink at all ages, but can be yellowish, particularly in the Baltic population, which was formerly regarded as a separate subspecies "L. a. omissus". Non-breeding adults have brown streaks on their heads and necks. Male and female plumage are identical at all stages of development, but adult males are often larger.

 

Juvenile and first-winter birds are mainly brown with darker streaks and have a dark bill and eyes. Second-winter birds have a whiter head and underparts with less streaking and the back is grey. Third-winter individuals are similar to adults, but retain some of the features of immature birds such as brown feathers in the wings and dark markings on the bill. The European herring gull attains adult plumage and reaches sexual maturity at an average age of four years.

 

At least in the south-west part of the Baltic Sea and surrounding areas, the European herring gull (L. argentatus) actually can be seen with yellow legs. They are not considered as a subspecies, since they regularly breed with grey/flesh-coloured legged herring gulls. The offspring may get yellow or normal-coloured legs. They must not be confused with the in general yellow-legged gull (L. michahellis), which are more common in the Mediterranean area, but single birds may reach more northern seas.

 

Similar species

Adult European herring gulls are similar to ring-billed gulls, but are much larger, have pinkish legs, and a much thicker yellow bill with more pronounced gonys. First-winter European herring gulls are much browner, but second- and third-winter birds can be confusing since soft part colours are variable and third-year herring gull often show a ring around the bill. Such birds are most easily distinguished by the larger size and larger bill of European herring gull.

 

The European herring gull can be differentiated from the closely related, slightly smaller lesser black-backed gull by the latter's dark grey (not actually black) back and upper wing plumage and its yellow legs and feet.

 

The smaller silver gull is largely confined to Australia.

 

Voice

Herring gulls are noisy, gregarious birds with distinctive vocalisations. Their loud, laughing call is particularly well known, and is often seen as a symbol of the seaside in countries such as the United Kingdom. The European herring gull also has a yelping alarm call and a low, barking anxiety call. The most distinct and best known call produced by European herring gulls – which is shared with their American relative – is the raucous territorial 'long call', used to signal boundaries to other birds; it is performed by the gull initially with its head bowed, then raised as the call continues.

 

European herring gull chicks and fledglings emit a distinctive, repetitive, high-pitched 'peep', accompanied by a head-flicking gesture when begging for food from or calling to their parents. Adult gulls in urban areas also exhibit this behaviour when fed by humans.

 

Behaviour

European herring gull flocks have a loose pecking order, based on size, aggressiveness, and physical strength. Adult males are usually dominant over females and juveniles in feeding and boundary disputes, while adult females are typically dominant when selecting their nesting sites.

 

The European herring gull has long been believed to have extremely keen vision in daylight and night vision equal or superior to that of humans; however, this species is also capable of seeing ultraviolet light. This gull also appears to have excellent hearing and a sense of taste that is particularly responsive to salt and acidity.

 

Parasites of European herring gulls include the fluke Microphallus piriformes.

 

Distribution

Ireland: Copeland Bird Observatory, Co Down.

 

Britain: Since 2009, herring gulls in the United Kingdom have been on the red list of birds of conservation concern, including County Durham.

 

Europe: Recorded from all the coasts of Europe including the Mediterranean and occasionally inland.

 

North America: A permanent resident in the Carolinas.

 

Diet

These are omnivores and opportunists like most Larus gulls, and scavenge from garbage dumps, landfill sites, and sewage outflows, with refuse comprising up to half of the bird's diet. It also steals the eggs and young of other birds (including those of other gulls), as well as seeking suitable small prey in fields, on the coast or in urban areas, or robbing plovers or lapwings of their catches. European herring gulls may also dive from the surface of the water or engage in plunge diving in the pursuit of aquatic prey, though they are typically unable to reach depths greater than 1–2 m (3.3–6.6 ft) due to their natural buoyancy. Despite their name, they have no special preference for herrings — in fact, examinations have shown that echinoderms and crustaceans comprised a greater portion of these gulls' stomach contents than fish, although fish is the principal element of regurgitations for nestlings. European herring gulls can frequently be seen to drop shelled prey from a height to break the shell. In addition, the European herring gull has been observed using pieces of bread as bait with which to catch goldfish. Vegetable matter, such as roots, tubers, seeds, grains, nuts, and fruit, is also taken to an extent. Captive European herring gulls typically show aversion to spoiled meat or heavily salted food, unless they are very hungry. The gulls may also rinse food items in water in an attempt to clean them or render them more palatable before swallowing.

 

European herring gulls may be observed rhythmically drumming their feet upon the ground for prolonged periods of time in a behaviour that superficially resembles Irish stepdancing, for the purpose of creating vibrations in the soil, driving earthworms to the surface, which are then consumed by the gull. These vibrations are thought to mimic those of digging moles, eliciting a surface-escape behaviour from the earthworm, beneficial in encounters with this particular predator, which the European herring gull then exploits to its own benefit in a similar manner to human worm charmers.

 

Whilst the European herring gull is fully capable (unlike humans) of consuming seawater without becoming ill, using specialized glands located above the eyes to remove excess salt from the body (which is then excreted in solution through the nostrils and drips from the end of the bill), it drinks fresh water in preference, if available.

 

The opportunistic diet of the herring gull has consequences for egg traits. A study found that larger eggs were laid in colonies where females consumed either a higher proportion of marine resources or terrestrial resources; smaller eggs were laid in colonies where females had an intermediate diet. In colonies where females consumed more marine items, they also laid eggs with higher maculation (intensity and size of spots) compared with colonies where females mainly consumed terrestrial food.

 

Courtship and reproduction

When forming a pair bond, the hen approaches the cock on his territory with a hunched, submissive posture, while making begging calls (similar to those emitted by young gulls). If the cock chooses not to attack her and drive her away, he responds by assuming an upright posture and making a mewing call. This is followed by a period of synchronised head-tossing movements, after which the cock then regurgitates some food for his prospective mate. If this is accepted, copulation follows. A nesting site is then chosen by both birds which is returned to in successive years. European herring gulls are almost exclusively sexually monogamous and may pair up for life, provided the couple is successful in hatching their eggs.

 

Two to four eggs, usually three, are laid on the ground or cliff ledges in colonies, and are defended vigorously by this large gull. The eggs are usually olive-brown in colour with dark speckles or blotches. They are incubated by both parents for 28–30 days. The chicks hatch with their eyes open, covered with fluffy down, and they are able to walk around within hours. Breeding colonies are preyed upon by great black-backed gulls, harriers, corvids and herons.

 

Juveniles use their beaks to peck at the red spot on the beaks of adults to indicate hunger. Parents then typically disgorge food for their offspring. The young birds are able to fly 35–40 days after hatching and fledge at five or six weeks of age. Chicks are generally fed by their parents until they are 11–12 weeks old, but the feeding may continue for more than six months of age if the young gulls continue to beg. The male feeds the chick more often than the female before fledging, with the female more often feeding after fledging.

 

Like most gulls, European herring gulls are long-lived, with a maximum age of 49 years recorded. Raptors (especially owls, peregrine falcons, and gyrfalcons) and seals (especially grey seals) occasionally prey on the non-nesting adults.

 

In the UK, the species, when taken as a whole, is declining significantly across the country, despite an increase in urban areas. The UK European herring gull population has decreased by 50% in 25 years and it is protected by law: since January 2010, Natural England has allowed lethal control only with a specific individual licence that is available only in limited circumstances. Natural England made the change following a public consultation in response to the Royal Society for the Protection of Birds in 2009 placing the species on its 'Red List' of threatened bird species, affording it the highest possible conservation status. (Previously, killing the species was allowed under a general licence obtainable by authorised persons (e.g. landowners or occupiers) under certain circumstances (e.g. to prevent serious damage to crops or livestock, to prevent disease, or to preserve public health or safety) without requiring additional permission beyond the general licence.)

 

The European herring gull is an increasingly common roof-nesting bird in urban areas of the UK, and many individual birds show little fear of humans. The Clean Air Act 1956 forbade the burning of refuse at landfill sites, providing the European herring gull with a regular and plentiful source of food. As a direct result, European herring gull populations in Britain skyrocketed. Faced with a lack of space at their traditional colonies, the gulls ventured inland in search of new breeding grounds. Dwindling fish stocks in the seas around Britain may also have been a significant factor in the gulls' move inland.

 

The gulls are found all year round in the streets and gardens of Britain, due to the presence of street lighting (which allows the gulls to forage at night), discarded food in streets, food waste contained in easy-to-tear plastic bin bags, food intentionally left out for other birds (or the gulls themselves), the relative lack of predators, and readily available, convenient, warm and undisturbed rooftop nesting space in towns and cities. Particularly large urban gull colonies (composed primarily of European herring gulls and lesser black-backed gulls) are now present in Cardiff, Bristol, Gloucester, Swindon, London, and Aberdeen.

 

Where not persecuted, herring gulls can become tame in the presence of humans, and may live in proximity to certain humans they learn to trust, and may occasionally enter buildings to receive or steal food.

 

The survival rate for urban gulls is much higher than their counterparts in coastal areas, with an annual adult mortality rate less than 5%. Also, each European herring gull pair commonly rears three chicks per year. This, when combined with their long-lived nature, has resulted in a massive increase in numbers over a relatively short period of time and has brought urban-dwelling members of the species into conflict with humans.

 

Once familiar with humans, urban European herring gulls show little hesitation in swooping down to steal food from the hands of humans, although a study conducted in 2019 demonstrated that some gulls are more averse to snatching food in proximity to humans if the experimenter made eye contact with the bird. During the breeding season, the gulls also aggressively 'dive bomb' and attempt to strike with claws and wings (sometimes spraying faeces or vomit at the same time) at humans that they perceive to be a threat to their eggs and chicks—often innocent passers-by or residents of the buildings on which they have constructed their nests. Large amounts of gull excrement deposited on property and the noise from courting pairs and begging chicks in the summer is also considered to be a nuisance by humans living alongside the European herring gull.

 

Nonlethal attempts to deter the gulls from nesting in urban areas have been largely unsuccessful. The European herring gull is intelligent and will completely ignore most bird-scaring technology after determining that it poses no threat. Rooftop spikes, tensioned wires, netting, and similar are also generally ineffective against this species, as it has large, wide feet with thick, leathery skin, which affords the seagull excellent weight distribution and protection from sharp objects (the bird may simply balance itself on top of these obstacles with little apparent concern). If nests are removed and eggs are taken, broken, or oiled, the gulls simply rebuild and/or relay, or choose another nest site in the same area and start again.

 

Man-made models of birds of prey placed on top of buildings are generally ignored by the gulls once they realise they are not real, and attempts to scare the gulls away using raptors are similarly ineffective. Although they are intimidated by birds of prey, European herring gulls, in addition to being social birds with strength in numbers, are large, powerful, and aggressive as individuals and are more than capable of fighting back against the potential predator, particularly if they consider their chicks to be at risk; in fact, the gulls may actually pose a greater threat to a raptor than vice versa. European herring gulls are also naturally accustomed to predators (such as skuas and great black-backed gulls) living in the vicinity of their nest sites in the wild and are not particularly discouraged from breeding by their presence.

Fluvial water with a solution of ferric and sulphate ions from phreatic alteration and surficial weathering on sulphide deposits. Riotinto Mining Basin, Huelva, Spain.

 

The water from the Tinto river (Huelva, Spain) has a nearly unique red and orange colour derived from its extremely acidic chemical makeup, with very high levels of iron and heavy metals. There are a number of subsurface sulfide (mainly pyrite) bodies responsible for this acidity. These mineral bodies belong to the Iberian Pyrite Belt, formed 350 My ago in the Devonian Period, connected to hydrothermal and volcanic activity that led to the formation of a volcanic-sedimentary complex. Volcanic activity in the region led to eight giant volcanogenic massive sulfide ore deposits associated with polymetallic massive flanks of volcanic cones in the form of pyrite, but also chalcopyrite, sphalerite, galena and cassiterite.

 

Looking northeast to the vineyards and hill outside of the town.

 

"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).

 

Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of ​​23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, ​​Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.

 

Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.

 

Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.

 

The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.

 

The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.

 

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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

Sød lakrids iklædt hvid belgisk luksuschokolade og passionsfrugt. Passionsfrugtens syre, chokoladens sødme og lakridsens evne til at forene smagsoplevelserne giver den perfekte mundfuld. Sødt, syrligt og suverænt på en gang. Også perfekt som topping til kager. 250g.

 

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Sweet liquorice coated in exclusive white Belgian chocolate and passion fruit. The acidity of the passion fruit, the sweetness of the chocolate and the ability of the liquorice to unite these flavours gives a perfect bite. Sweet, sour and supreme – good when the weather is warm and delicious as a topping on cakes. 250g.

The quince or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region. It is a small, deciduous tree, related to apples and pears, and like them has a pome fruit, which is bright golden yellow when mature, pear-shaped, 7–12 cm long and 6–9 cm broad.

Quince is resistant to frost and requires a cold period below 7 °C to flower properly.

Most varieties of quince are too hard, astringent and sour to eat raw. High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour.

The fruit, like so many others, can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are sweet dessert wines that are high in alcohol.

 

This particular photo was taken in my sister-in-law's garden. She has a very green thumb!

(further information and pictures you can get by clicking on the link at the end of page!)

Mariahilferstraße

Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.

From

aeiou - the cultural information system of the bm: bwk

14,000 key words and 2000 pictures from history, geography, politics and business in Austria

www.aeiou.at

Mariahilferstraße, 1908 - Wien Museum

Mariahilferstraße, 1908

Picture taken from "August Stauda - A documentarian of old Vienna"

published by Christian Brandstätter - to Book Description

History

Pottery and wine

The first ones who demonstrably populated the area of ​​today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.

The peasant Middle Ages - From the vineyard to the village

Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".

1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.

1529 The first Turkish siege

Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.

1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.

1663 The new Post Road

With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.

1683 The second Turkish siege

The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.

1686 Palais Esterhazy

On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."

17th Century to 19th Century. Fom the village to suburb

With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.

The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.

Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.

1719 - 1723 Royal and Imperial Court Stables

Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.

The church and monastery of Maria Hülff

Coloured engraving by J. Ziegler, 1783

1730 Mariahilferkirche

1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.

1790 - 1836 Ferdinand Raimund

Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.

1805 - 1809 French occupation

The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.

19th century Industrialization

Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.

1826

The Mariahilferstraße is paved up to the present belt (Gürtel).

1848 years of the revolution

The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of ​​today's belt.

1858 The Ring Road

The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.

1862 Official naming

The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".

The turn of the century: development to commercial street

After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.

1863 Herzmansky opened

On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.

1869 The Pferdetramway

The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.

Opened in 1879 Gerngroß

Mariahilferstraße about 1905

Alfred Gerngross, a merchant from Bavaria and co-worker August

Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.

1901 The k.k. Imperial Furniture Collection

The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.

1911 The House Stafa

On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.

1945 bombing of Vienna

On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.

www.wien-vienna.at/blickpunkte.php?ID=582

 

In the glass. I took glasses from Riedl. This is more for riesling, perhaps a little too big, but I thought it is more like for tasting. It has a same glass she as a Riedl's black tasting glass.

 

On the nose, it has that sauternes nose, or rather botrytis wines. But it is not intensive. I would say light hint of botrytis wines.

 

I wanted to drink it rather than taste and do a lot of analysis. So I pour it very cold. That's because I didn't trust the wine to be that good or wonderful. I tried and bought several dozens, probably close to 100 bottles of botrytis wines. It is not that many. Some I bought and kept with me, but year pass, and properly stored in temperature and humidity controlled storage and sellers, passing 5-6 years and after 10 years, for me, they loose in freshness, perhaps in acidity? With a lot of sweetness, it just sweet but perhaps a little less exciting to me.

 

The colour is really dark and red shades in there.

 

Before I opened and asked my guests if they like sweet wines. The price range is verage: CHF 272, from CHF 164 To CHF 596. I think I paid less, I think less than CHF 200. I don't drink price tags or etiquette, because they have little to do with taste of wine.

  

Green Adriatic sea anemone (Actinia equina)

 

There are two types of sea anemones in the Adriatic Sea: - Red Horse Strawberry Sea anemone and Green Sea anemone Equina. Equina's sea anemones are also located in the coastal zone, at a shallow depth, in small colonies. - They are green - marsh color, up to 9 cm. , in diameter. Equina are located: on stones, between stones and also on colonies of mussels and austern - musheln. In appearance, Equin's colonies resemble harmless "grass" and therefore ignorant swimmers can simply not pay attention to them and get a small burn, like from nettles. Of course, you can remove them (from a stone), very carefully, with a sharp, wooden spatula. - But, better so as not to damage the anemones, take them together with the stones.Also, Equina can be removed from the stones (those that are located on stones, singly, small in size and at a shallow depth), and if Equina settled on an oyster colony, then remove it will be heavier. These anemones do not feed on sunlight and therefore they need to be fed, the same as the fish and your decapod favorites. Anemones usually "sit" in one place, but sometimes they move.

 

Green anemones (Actinia viridi equina) are an ideal candidate for keeping in a reef aquarium.

 

These anemones are common in the East Atlantic, and from the inland seas it is common in the Mediterranean and the Black Sea.

 

Horse anemones are insensitive to temperature and fluctuations in water salinity. They calmly tolerate being in the air for a short period.

 

They are found at a depth of up to 4 meters, both singly and in large groups, forming green "lawns" on the seabed. They are active and open up - during the day.

 

An aquarium of 50 liters or more is suitable for keeping these anemones. Low or medium lighting.

 

Good filtration and very intense, preferably wave-like, water circulation is required. It is better to place anemones in the area with the strongest current, where they will feel most comfortable.

 

The water parameters are as follows:

 

Temperature 15 - 24 ° C, acidity pH 8.1-8.4, salinity 1.020-1.025.

 

At the bottom, you need to place all kinds of large stones on which this anemones prefers to be.

 

Unlike other anemones, this anemones do not try to hide in various shelters, but are constantly in the most conspicuous place, thereby allowing them to admire their beauty.

 

Horse anemones are great aquarium adaptations and are suitable even for the novice marine aquarist.

 

Anemones in an aquarium need regular feeding. It is better to give food more often (at least twice a week), in small portions. The basis of the diet is finely chopped shrimp, shellfish or fish. You can give frozen or dry food intended for aquarium: both slave and Decapoda.

Baroque facade constructed in 1809.

 

"Piesport is a local community in the Bernkastel-Wittlich district in Rhineland-Palatinate and the largest wine-growing town in the Mosel wine-growing region. She has been a member of the Bernkastel-Kues municipality since January 1, 2012.

 

The local community is located, surrounded by vineyards, meadows and forests, on a loop of the Moselle that bulges out to the north in the Moselle valley between Bernkastel-Kues and Trier, more precisely between Minheim and Neumagen. The district of Piesport is located on the left bank of the river on the Eifel side. On the opposite, gently rising side of the river on the Hunsrück side is the Müstert district and a little further downstream, at the exit of the loop, is the Reinsport district. The higher district around the church of St. Martin is Emmel. Ferres is located slightly upstream on the left bank of the river. Müstert used to consist of just a few houses that gather around the All Saints Chapel at the bridgehead of the lower of the two Moselle bridges. This district grew together with Emmel and Reinsport over the centuries and formed the independent municipality of Niederemmel until the administrative reform in 1969. The B 53, the Moseluferstrasse, runs through the district of Niederemmel. From here, at a roundabout at the entrance to the town from the direction of Neumagen, the L 50 branches off to the north over the Moselle bridge to Klausen and the L 156 branches off to the south towards Neumagen-Dhron.

 

It can be assumed that in Roman times there was a ford through the Moselle at the site of today's town, through which wagons could drive when the water level was low. This ford was dedicated to Mercurius Bigentius, a local deity, from which the name Porto Pingontio was derived, which gradually became Piesport.

A sanctuary was also dedicated to Bigentius, which stood on the northern, left-hand bank on the mountain slope and which is now only remembered by the chapel house, which is also popularly known as Michelskirch ( Lage→ ). In Christian times it was replaced by a church dedicated to the Archangel Michael, which was attested in 1350 as the matrix ecclesia (“mother church”). Because of the long and arduous journey to the parish of Piesport on the banks of the Moselle, a new church was finally built, today's parish church of St. Michael.

 

The Romans already settled in the region around Piesport. The vineyards framed the place “like the tiers of an amphitheater,” wrote the poet Ausonius. The largest Roman wine press north of the Alps was discovered and partially reconstructed in 1985 between the districts of Alt-Piesport and Ferres. It is the center of the Roman Press Festival, which takes place annually on the second weekend in October. In 1950, a Roman diatret jar was found in a sarcophagus in a burial ground near Niederemmel, which is now in the Rheinisches Landesmuseum Trier. Witnesses to the Roman era are also the Roman road (L 157) on the height between Niederemmel and Morbach, where a Roman grave was found near the Tonnkopf hunting lodge, as well as the Römerhof on the southern outskirts of Niederemmel. There was also a Roman milestone at the Tonnkopf.

 

The first documented mention of Piesport was in 776. Between 1506 and 1508, Piesport lost 82 of its 95 citizens (households) to the plague. In the Middle Ages and early modern times, Piesport was part of Kurtrier. From 1794 the area was under French rule, and in 1815 it was assigned to the Kingdom of Prussia at the Congress of Vienna. Since 1946 it has been part of the then newly formed state of Rhineland-Palatinate.

 

Today's community was re-formed on June 7, 1969 from the dissolved communities of Piesport (then 503 residents) and Niederemmel (1,633 residents).

 

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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

www.tukystravel.com"Tomas Cusiné was founded in 2003. During these years, we gained experience in the quest for the desired wines. We have had many years of hard work while persisting in the philosophy of quality winemaking. We work in the vineyards while gave emphasis to the brand and diversity and consistency to the wines. All, this effort and passion has been possible due to a committed team of people that has helped to achieve the objectives set in the beginning and to consolidate Tomàs Cusiné as a prestigious and reliable winery.

  

Tomàs Cusiné has worked since the beginning with a very open mind to the world, managing to introduce their wines in more than thirty different countries. Scores and ratings of great consistency have been issued by critics over the years. All the wines have been highly appreciated for their personality, subtlety and pleasantness, showing its own character and reflecting the landscape and the soil where the vines are grown.

  

Year after year, the 30 hectares of mountain vineyards planted over 700 meters high have been deepening its roots into the earth. The vineyards have balanced their vegetation. Now they produce very good grapes with excellent qualities that facilitate the winemaking and improve the wines as well as ensure the future of the project.

 

The winery Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the Designation of Origin Costers del Segre, within the sub-area of Les Garrigues, in the province of Lleida, growing zone of highest elevation in Catalunya, Spain

  

The state is located on the north side of the mountain range known as La llena, the last of the Montsant mountain range, bordered on the south by the Tarragona region, La Conca de Barbera and Priorat.

The state lies on a very rugged terrain. It has many small plots of vineyards planted between oaks forests, pines and junipers. All parcels of vines have slope and different exposures to the sun, mostly northeast. The soil has calcareous compositions with varying amounts of gravel, with good permeability and freshness.

  

The altitude of the vineyards, the persistent westerly winds during the day time and evening winds named marinade, the day-night temperature contrast and year rainfall between 380 and 600l forms a cold climate that ensures slow ripening of the grapes, with late harvest that helps good acidity, thick skins, soft tannins and great color intensity in the wines.

 

We fertilize organically our vineyards in order to get a green and sustainable crop. We plow between strains and leave the soil with vegetation cover and we do an intense vegetative management. We value all architectural elements of rural tradition like dry stone walls, and take care of landscape and forest, with our own forest management plan. The property is a model that distills the philosophy of the winery.

  

Careful monitoring of the grapes before harvest and in order to obtain the perfect maturity are vital in the process. The balance between acidity, alcohol, maturity of the skins and seeds, defines the work to be carried in the cellar for each of the varieties, in order to obtain each one of our wines.

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

Constant monitoring of the process and interaction with the musts while fermenting is important. Avoiding excessive tannin extraction in order to get elegant, complex, fresh and long lasting wines is part of the philosophy. The wines made the malolactic fermentation in cement underground and then aged in best fine grain French oak barrels of 225 and 500 liters.

  

After ten crops, we shall insist on our attitude of passionate demand to achieve excellence in the development of what we call conscious wines."

www.tomascusine.com/en_presentacio.php

The Garden of the Hesperides is Hera's orchard in the west, where either a single tree or a grove of immortality-giving golden apples grew. The apples were planted from the fruited branches that Gaia gave to her as a wedding gift when Hera accepted Zeus. The Hesperides were given the task of tending to the grove, but occasionally plucked from it themselves. Not trusting them, Hera also placed in the garden a never-sleeping, hundred-headed dragon named Ladon as an additional safeguard.

 

The fruit, like so many others, can be used to make a type of wine. Because of its often high acidity which is mainly due to its malic acid content, these wines are, more often than not, sweet dessert wines that are high in alcohol. Quince juice, Quittensaft, is a common drink in Germany. In the Balkans and elsewhere quince brandy is made.

 

© Copyright Natalie Panga - All rights reserved.

* Best seen in larger size on black (click image above)

Wissington Sugar Factory, near Downham Market, Norfolk, UK

 

Wissington is the largest beet sugar factory in the world and one of the most efficient in Europe. Over 3 million tonnes of sugar beet pass in through the factory gates each year, the beet is sourced from around 1200 local farmers and each lorry bringing the beet to the factory travels an average distance of 28 miles.

 

The beet seed in sown from early March to the middle of April, the beet is ready to harvest from September onwards when the sugar content of the beet is at its highest. The processing campaign at the factory runs from mid-September through to March, when hundreds or lorries a day bring beet from farm to factory.

 

Where possible British Sugar have invested heavily in finding commercially viable uses for by-products of the sugar production process, some examples include

150,000 tonnes of topsoil and 5000 tonnes of aggregate from cleaning the sugar beet.

140,000 tonnes of livestock feed produced from the beet pulp.

800 tonnes of lime are produced each day from a purification process, this is used by farmers to control the levels of acidity of the soil in their fields.

55,000 tonnes of bioethonal fuel are produced from sugar syrups and resin extracts which are fermented with yeast.

18 hectares of glasshouses growing tomatoes are heated using waste heat from the factory's own 50MW power plant.

 

In this photograph, thousands of tonnes of sugar beet are stockpiled ready to enter the factory for processing. This photograph just shows a small part of the site.

 

Links:

British Sugar www.britishsugar.co.uk

British Sugar - Wissington Factory factsheet (PDF) www.britishsugar.co.uk/Files/about-wissington-factory-011...

  

Kite Aerial Photograph

 

9 March 2014

"Traben-Trarbach is a town on the Middle Moselle in the Bernkastel-Wittlich district, Rhineland-Palatinate and the administrative seat of the Verbandsgemeinde of the same name. The city is a state-recognized spa and designated as a medium-sized center according to state planning.

 

Traben-Trarbach is located about 40 km northeast of Trier and about 60 km southwest of Koblenz in the Middle Moselle valley; North of the city is the Moselschleifenberg Mont Royal. Hahn im Hunsrück Airport is about 10 km (as the crow flies ) away to the east. The urban area covers a total area of ​​3,135 hectares with a large proportion of forest. This makes Traben-Trarbach the largest city on the Middle Moselle in terms of area.

 

The Traben district lies to the left of the Moselle at the foot of the former Mont Royal fortress and Trarbach to the right of the river on the Hunsrück side. The two districts are connected by the Traben-Trarbach Moselle bridge. The Enkirch barrage lies between Traben and Enkirch.

 

While Traben lies on a large stretch of land on the banks of the Moselle, Trarbach stretches long between the quite steep mountains, especially into the Kautenbach valley. There is a spring in the Bad Wildstein district whose water emerges from the depths of the slate rock at a temperature of 33° and is used by a thermal bath.

 

At the end of the 19th century, Traben and Trarbach were, along with Bad Reichenhall, the first places in Germany to have electric street lighting built instead of gas lamps by the Edison company, today's AEG, after individual streets in Berlin had previously been equipped with it.

 

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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

孜然羊肉面 7.5

Spicy Cumin Lamb Biang-Biang Noodles

-sautéed spicy cumin lamb, onions, long horn peppers, scallions, garlic, with wide hand- ripped noodles

[ 汤面 加$1.25 Soup noodles version for $1.25 more ]

 

Oooohhhh.... Where do I begin? First, for some reason I decided not to wear a jacket - needless to say, the temperatures dipped into the middle thirties F° ( that is only 4C°!), so by the time I walked not even two blocks form where I was lucky to score a parking spot ( parking in Flushing, just like in most Chinatowns, is at a premium to say the least) - my nose was dripping, my cheeks were pleasantly red and my mind was in overdrive, as if it was trying to figure out what exactly pushed me to leave much needed parka at home.

Anyway, I was in a desperate need of some body, gut and heart-warming concoction, which is, of course, the very situation for which spicy, steaming hot noodles are ultimately made.

Biang! heritage stems from the city of Xi'an, the capital of the Shaanxi province - known for cold and dry winters, which is exactly the weather I faced. So, the stage was set.

I took a brief look at the Biang! menu and for a split second thought that may be few pages were missing, as nothing on the "flour-based dishes" 面食 腊汁猪肉夹白吉馍（两个) part of the menu was over $7.50 - essentially a surrealistic picture in New York, where an average price of even a bowl of ramen noodles, which are widely perceived as "cheap eats", usually falls into $12-$15 range; anyway, I was pretty close to asking an embarrassing "tourist-y" question - luckily, I didn't.

Noodles arrived quickly - they were hot, both in terms of spice and temperature; both were highly desirable for me at that point, as you may now imagine. The first few slurps, gulps and bites instantly warmed me up and I could now pay attention to what was the most important part of my meal - hand-pulled Biang-Biang noodles. Indeed, they did not disappoint.

Biang-Biang noodles were made from wheat flour, most likely relatively soft wheat flour, although I may have been led to think that because noodles were cooked to fairly soft texture - "al dente" doesn't really fly very far in Chinese cooking, neither does the "medium-rare" temp on one's meat - both would be considered undercooked. The broth was interesting - not necessarily intensly aromatic ( there were onions and Chinese celery in the soup, however), but clean and mildly acidic - I wonder if they introduce vinegar to the broth while cooking the noodles, although the acidity may come from something else. Nothing in the broth was unbalanced - I am sure they used garlic and various spices, but I could not single anything out; indeed, it was very well prepared.

One thought was going through my mind as I was enjoying the noodles, the spice, the meat, the whole nine yards - if ramen is primarily about the soup, the Chinese noodles are first and foremost about the noodle itself - an important, albeit just as enjoyable distinction between the two of my favorites noodle cultures.

Finally, a cultural note: to leave any ramen broth in the bowl is a sign of dissatisfaction, in Chinese kitchens the leftover broth rules are a lot more liberal - some people drink it, some leave it in the bowl. I drank mine - it was that good.

 

El Paisaje Protegido Río Tinto, que abarca los tramos alto y medio del río, es único en el mundo, tanto por su belleza cromática como por sus excepcionales condiciones ambientales e históricas. Alrededor del curso alto se sitúa el mayor yacimiento minero a cielo abierto de Europa, que ya fuera explotado por tartesios y romanos.

 

Toda esta larga actividad ha originado un peculiar paisaje, propio de otro mundo. El nombre del río proviene de su color rojizo, que pasa a ocre en las orillas. Estas tonalidades, desde los albores de la historia, se deben al alto contenido en sales ferruginosas y sulfato férrico que, junto a la escasez de oxígeno, otorgan un pH muy ácido. En las orillas se presentan estructuras características, resultado del enfriamiento de la escoria y los residuos mineros.

 

En la escasa vegetación de ribera de las márgenes del cauce, dada la acusada acidez del medio, destaca el llamado brezo de las minas. Es una especie amenazada en peligro de extinción, endémica de Huelva, que acoge y da sustento a una necesaria comunidad animal.

 

Aunque pueda parecer que en tales condiciones no sea posible la vida, estas aguas acogen una gran diversidad de microorganismos, adaptados a hábitats extremos -muchos de ellos aún sin catalogar- que se alimentan solo de minerales. Tanto es así, que el lugar es estudiado por la agencia espacial norteamericana NASA para conocer estas formas de vida, debido a la probable similitud entre sus condiciones ambientales y las que podrían darse en el planeta Marte. También, en las cavidades y canales de los enclaves mineros, anidan distintas variedades de murciélagos.

 

Pero lo que más sorprenderá al visitante, son la cantidad de infraestructuras y elementos dispersos asociados a la minería y que cuentan una historia dura pero muy importante del desarrollo histórico, económico y social de la comarca. La corta Peña del Hierro, perteneciente al espacio protegido, destaca por su profundidad y por el lago multicolor que se crea en su fondo. En este sentido, es muy interesante la visita al Museo Minero y al resto de equipamientos vinculados a esta oferta turística cultural: Casa 21, Ferrocarril Minero, etc.

 

This area takes in the upper and middle sections of the Tinto River. It is unique in the world, both on account of its beautiful colours, and for its exceptional environmental and historical conditions. Europe's largest open-cast mining area can be found around its upper section. It was exploited as far back as Tartessian times, and especially by the Romans.

 

This long history of mining activity has given rise to a weird and wonderful landscape. The name of the river comes from its red colour, with shades of ochre on the banks. These hues come from the high content of iron salts and sulphates in the water. These, combined with low oxygen content give the water a low (acidic) pH.

 

Vegetation on the banks of this river is scarce on account of the acidity of the environment, but special mention should be made of the plant known as "brezo de las minas" (heather of the mines). This is an endangered species, endemic to the province of Huelva, and provides food for a vital animal community.

 

Although you could imagine that life would be impossible in these conditions, the water here is home to a wide diversity of microorganisms adapted to extreme habitats - many are still not scientifically catalogued - that feed on minerals alone. So much so, that area is being studied by the NASA Space Agency to understand these life forms, given the probable similarities between the environmental conditions here and those that could exist on Mars. In the caves and canals of the mining areas different species of bats also nest.

 

The most surprising thing, however, is the amount of mining infrastructure and elements in the area, that tell the story of a hard but highly important historical stage in the development of Spain. The Peña del Hierro Mine here is specially noteworthy for its depth and for the multicolour lake that has formed at its base.

 

www.andalucia.org/en/natural-spaces/protected-landscape/r...

Mosel (wine region)

 

Mosel is one of 13 German wine regions (Weinbaugebiete) for quality wines (QbA and Prädikatswein), and takes its name from the Moselle River (German: Mosel). 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 is the leading region in terms of international prestige. The region covers the valleys of the rivers Moselle, Saar, and Ruwer near Koblenz and 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. Because of the northerly location of the Mosel, the Riesling wines are often light, low in alcohol, crisp and high in acidity, and often exhibit "flowery" rather than "fruity" aromas.

  

De Moezel (Duits: Mosel, Frans: Moselle) is een rivier in Frankrijk, Luxemburg en Duitsland (deelstaten Saarland en Rijnland-Palts). Via de Our en de Sûre wateren ook stukken van België af in de Moezel en Rijn. De Moezel ontspringt bij de Col de Bussang in de Vogezen op 735 meter hoogte en mondt na 544 kilometer bij Koblenz uit in de Rijn.

 

De naam 'Moezel' komt van het Latijnse Mosella, een verbastering van het Keltische Mosea. Mosella is een verkleinwoord van de deels parallel stromende rivier de Maas (Latijn: Mosa)

 

Mosel (Nederlands: Moezel) is een wijnstreek in Duitsland rond de rivieren de Moezel, de Saar en de Ruwer tussen de Hunsrück en de Eifel in het Rijnleisteengebergte. De Moezel strekt zich in Duitsland uit tussen Koblenz en Trier (Rijnland-Palts). De streek is bekend om zijn voornamelijk witte wijnen van de Riesling, Elbling en Müller-Thurgau druiven. De meeste wijnen zijn halfzoet of zoet, maar de laatste jaren neem het aantal droge wijnen toe en bedraagt thans zo'n 41%. Ongeveer de helft van de percelen liggen op steile hellingen met een stijging van meer dan 30% en in terrassen.

 

Geschiedenis

De wijnbouwgeschiedenis van de Moezel gaat terug tot begin 4e eeuw, en onder impuls van Karel de Grote werd omstreeks 800 een selectie van de beste druiven en de beste liggingen, gecombineerd met een strenge wetgeving voor wijnbouwers en handelaren, doorslaggevend voor het ontstaan van een kwaliteitsgebied.

 

Het hoogtepunt van de wijnbouw aan de Moezel was omstreeks 1600, toen het verbruik per inwoner op ongeveer 120 liter per persoon lag, en de Moezelwijn in heel Europa erg gewaardeerd was. Ruim 300.000 hectare besloeg het wijnbouwareaal van de Moezel. Anno 2009 is dat ongeveer 9.000 hectare.

 

In de 17e eeuw echter waren de crisis en tal van oorlogen het begin van een eerste verval van de Moezelwijn. Daarenboven liet ook het klimaat in die periode te wensen over. Eind 17e eeuw echter kende de Moezel een heropbloei, mede door de intrede van de Rieslingdruif, die op de hellingen van de Moezel van hoge kwaliteit is.

 

In de tweede helft van de negentiende eeuw sloeg het noodlot opnieuw toe (en dit keer in heel Europa), en werd twee derde van alle wijnstokken aangetast door druifluis. Daarna volgden nog twee wereldoorlogen.

 

Zo kwam het dat men begin jaren vijftig van de twintigste eeuw werkelijk van een nieuwe start kon spreken. Men bracht de opbrengst per hectare constant hoger (van 50 hl, tot boven de 100 hl per hectare) door het systematisch bestrijden van plagen, verbeterde productiemethodes en productieve druivenrassen.

 

Het verbruik per persoon in die periode lag echter maar op 25 liter, zodat men steeds meer begon te exporteren en meer en meer goedkope massaproducten op de markt bracht, waardoor de Duitse wijnbouw het imago van goedkoop massaproduct heeft gekregen.

 

Begin jaren negentig echter begon de grote ommezwaai en begrepen sommige wijnbouwers dat ze enkel nog met kwaliteit een plaatsje op de markt konden veroveren. Ze namen maatregelen als minder opbrengst per hectare, uitsluitend volrijpe druiven oogsten, voor de beste kwaliteit manueel oogsten en hygiënisch werken in de kelder, wat ervoor zorgde dat heden ten dage bij meerdere wijnbouwers aan de Moezel echte topkwaliteit te verkrijgen is. De wijnbouwersvereniging Bernkasteler Ring - die overigens al sinds 1899 bestaat - wordt steeds actiever. Ook in het meest gunstige wijngebied de "Mittelmosel" is een goede Riesling niet vanzelfsprekend. Een de wijnmaker zal zich hier bijzonder voor moeten inspannen. Men kent ook hier de verschillende wijn klassificaties.

www.tukystravel.com

Tomas Cusiné was founded in 2003. During these years, we gained experience in the quest for the desired wines. We have had many years of hard work while persisting in the philosophy of quality winemaking. We work in the vineyards while gave emphasis to the brand and diversity and consistency to the wines. All, this effort and passion has been possible due to a committed team of people that has helped to achieve the objectives set in the beginning and to consolidate Tomàs Cusiné as a prestigious and reliable winery.

  

Tomàs Cusiné has worked since the beginning with a very open mind to the world, managing to introduce their wines in more than thirty different countries. Scores and ratings of great consistency have been issued by critics over the years. All the wines have been highly appreciated for their personality, subtlety and pleasantness, showing its own character and reflecting the landscape and the soil where the vines are grown.

  

Year after year, the 30 hectares of mountain vineyards planted over 700 meters high have been deepening its roots into the earth. The vineyards have balanced their vegetation. Now they produce very good grapes with excellent qualities that facilitate the winemaking and improve the wines as well as ensure the future of the project.

 

The winery Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the Designation of Origin Costers del Segre, within the sub-area of Les Garrigues, in the province of Lleida, growing zone of highest elevation in Catalunya, Spain

  

The state is located on the north side of the mountain range known as La llena, the last of the Montsant mountain range, bordered on the south by the Tarragona region, La Conca de Barbera and Priorat.

The state lies on a very rugged terrain. It has many small plots of vineyards planted between oaks forests, pines and junipers. All parcels of vines have slope and different exposures to the sun, mostly northeast. The soil has calcareous compositions with varying amounts of gravel, with good permeability and freshness.

  

The altitude of the vineyards, the persistent westerly winds during the day time and evening winds named marinade, the day-night temperature contrast and year rainfall between 380 and 600l forms a cold climate that ensures slow ripening of the grapes, with late harvest that helps good acidity, thick skins, soft tannins and great color intensity in the wines.

 

We fertilize organically our vineyards in order to get a green and sustainable crop. We plow between strains and leave the soil with vegetation cover and we do an intense vegetative management. We value all architectural elements of rural tradition like dry stone walls, and take care of landscape and forest, with our own forest management plan. The property is a model that distills the philosophy of the winery.

  

Careful monitoring of the grapes before harvest and in order to obtain the perfect maturity are vital in the process. The balance between acidity, alcohol, maturity of the skins and seeds, defines the work to be carried in the cellar for each of the varieties, in order to obtain each one of our wines.

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

Constant monitoring of the process and interaction with the musts while fermenting is important. Avoiding excessive tannin extraction in order to get elegant, complex, fresh and long lasting wines is part of the philosophy. The wines made the malolactic fermentation in cement underground and then aged in best fine grain French oak barrels of 225 and 500 liters.

  

After ten crops, we shall insist on our attitude of passionate demand to achieve excellence in the development of what we call conscious wines."

www.tomascusine.com/en_presentacio.php

The practice of spreading lime on agricultural land as a fertiliser is thought to have started in the 16th century.

 

Agricultural lime, also called aglime, Biolime, agricultural limestone, garden lime or liming, is a soil additive made from pulverized limestone or chalk. The primary active component is calcium carbonate. Additional chemicals vary depending on the mineral source and may include calcium oxide, magnesium oxide and magnesium carbonate.

 

The effects of agricultural lime on soil are:

it increases the pH of acidic soil (the higher the pH the less acidic the soil); in other words, soil acidity is reduced and alkalinity increased

it provides a source of calcium and magnesium for plants

it permits improved water penetration for acidic soils

it improves the uptake of major plant nutrients (nitrogen, phosphorus, and potassium) of plants growing on acid soils.

 

If you want to make lime for your garden the olde way, here are your instructions:

 

Cut gorse, ferns, thorns, and underwood, in winter, where limestone is at hand; plough a ridge seven yards wide; place thereon a layer of fuel, then limestone, and so on alternatively to the height of three yards; and make flues in the fuel in all directions, that the fire may pervade the whole heap. Then cover the kiln with sods, and upon those, clay or marl; then set fire to it, and when it is well kindled, stop the mouths of the flues, and let it burn until the fire breaks out through the clay or marl; then cover again, and so on, until the fire breaks out the third time, when it will have burned sufficiently: when cooled a little, open it, and carry the lime to where it is wanted. Bestow lime once in nine years upon arable land and once in 18 years upon grassland.

 

Ten portraits of strong women created by Alice Pasquini make up the exclusively female concept that CHEAP conceived for the 2019 opera season of the Teatro Comunale di Bologna. Each opera is represented by the female protagonist, with their classic characteristics bringing into focus their emotions and ties to the central narrative. Scrolling through we find the madness of Azucena at the center of the plot of “Il trovatore“, a vampy Salome, the provocative Rosina from “The Barber of Seville“, the sweet ingenuity of Gilda in “Rigoletto“, the passionate Violetta of “La traviata“, the cold acidity of Turandot, the gothic Mrs. Lovett of “Sweeney Todd“, an ironic and light Isabella for “An Italian in Algiers“, a determined Leonore from “Fidelio” and an unbelievable protagonist for “I pagliacci – Cavalleria Rusticana.” The Roman artist has used vibrant colors that recall the walls the artist paints around the world. The challenge for CHEAP, developed together with Studio Grafico Diversa-mente was the find the meeting between the contemporary language of street art and the classical world of opera in a way that brought value to both worlds.

 

Sono dieci ritratti di donne realizzati dalla street artist Alice Pasquini a comporre il concept esclusivamente femminile che CHEAP ha pensato per la stagione 2019 del Teatro Comunale Bologna e che da questa settimana potete ammirare nelle bacheche di Via dell'Indipendenza.

Ogni Opera in cartellone viene rappresentata mettendo in risalto le figure femminili al centro del racconto, ponendo in risalto le caratteristiche di ogni personaggio con un focus preciso sui loro sentimenti e sul rapporto che le legano alle rispettive storie soggettive, colte quasi come se fossero allo specchio. Scorrendo il cartellone troviamo la follia di Azucena al centro della trama de “Il trovatore”, una vampiresca Salome, la provocante Rosina da “Il barbiere di Siviglia”, la dolce ingenuità di Gilda nel “Rigoletto”, l'appassionata Violetta de “La traviata”, l'algidità fredda di Turandot, la gotica Mrs. Lovett dello “Sweeney Todd”, un'ironica e leggera Isabella per “L'italiana in Algeri”, una determinata Leonore per il “Fidelio” e un'incredula protagonista per “I pagliacci – Cavalleria Rusticana”. Ritratti in cui l'artista romana utilizza colori molto forti e pop, che solitamente campeggiano nei lavori sui muri di tutto il mondo e che l'hanno resa una delle street artist più amate e conosciute del panorama internazionale. I dieci ritratti vengono arricchiti da sei illustrazioni legate alla stagione Danza 2019, con quattro soggetti legati al mondo del balletto e due ritratti di protagonisti, tra cui spicca il ritratto di Svetlana Zakharova, prima étoile del Teatro Bol'šoj. La sfida di questo lavoro curato da CHEAP e sviluppato con lo Studio Grafico Diversa-mente è stato quello di trovare un punto di incontro tra il linguaggio contemporaneo dell'arte urbana e l'immaginario più tradizionale del mondo dell'Opera, legandolo in una trama comune che valorizzasse entrambi i mondi.

 

  

Turquoise is an opaque, blue-to-green mineral that is a hydrous phosphate of copper and aluminium, with the chemical formula CuAl6(PO4)4(OH)8·4H2O. It is rare and valuable in finer grades and has been prized as a gem and ornamental stone for thousands of years owing to its unique hue.

In many cultures of the Old and New Worlds, this gemstone has been esteemed for thousands of years as a holy stone, a bringer of good fortune or a talisman. The oldest evidence for this claim was found in Ancient Egypt, where grave furnishings with turquoise inlay were discovered, dating from approximately 3000 BC. In the ancient Persian Empire, the sky-blue gemstones were earlier worn round the neck or wrist as protection against unnatural death. If they changed color, the wearer was thought to have reason to fear the approach of doom. Meanwhile, it has been discovered that turquoise certainly can change color, but that this is not necessarily a sign of impending danger. The change can be caused by light, or by a chemical reaction brought about by cosmetics, dust or the acidity of the skin.

  

The pastel shades of turquoise have endeared it to many great cultures of antiquity: it has adorned the rulers of Ancient Egypt, the Aztecs (and possibly other Pre-Columbian Mesoamericans), Persia, Mesopotamia, the Indus Valley, and to some extent in ancient China since at least the Shang Dynasty.[9] Despite being one of the oldest gems, probably first introduced to Europe (through Turkey) with other Silk Road novelties, turquoise did not become important as an ornamental stone in the West until the 14th century, following a decline in the Roman Catholic Church's influence which allowed the use of turquoise in secular jewellery. It was apparently unknown in India until the Mughal period, and unknown in Japan until the 18th century. A common belief shared by many of these civilizations held that turquoise possessed certain prophylactic qualities; it was thought to change colour with the wearer's health and protect him or her from untoward forces.

The Aztecs inlaid turquoise, together with gold, quartz, malachite, jet, jade, coral, and shells, into provocative (and presumably ceremonial) mosaic objects such as masks (some with a human skull as their base), knives, and shields. Natural resins, bitumen and wax were used to bond the turquoise to the objects' base material; this was usually wood, but bone and shell were also used. Like the Aztecs, the Pueblo, Navajo and Apache tribes cherished turquoise for its amuletic use; the latter tribe believe the stone to afford the archer dead aim. Among these peoples turquoise was used in mosaic inlay, in sculptural works, and was fashioned into toroidal beads and freeform pendants. The Ancestral Puebloans (Anasazi) of the Chaco Canyon and surrounding region are believed to have prospered greatly from their production and trading of turquoise objects. The distinctive silver jewellery produced by the Navajo and other Southwestern Native American tribes today is a rather modern development, thought to date from circa 1880 as a result of European influences.

In Persia, turquoise was the de facto national stone for millennia, extensively used to decorate objects (from turbans to bridles), mosques, and other important buildings both inside and out, such as the Medresseh-I Shah Husein Mosque of Isfahan. The Persian style and use of turquoise was later brought to India following the establishment of the Mughal Empire there, its influence seen in high purity gold jewellery (together with ruby and diamond) and in such buildings as the Taj Mahal. Persian turquoise was often engraved with devotional words in Arabic script which was then inlaid with gold.

Cabochons of imported turquoise, along with coral, was (and still is) used extensively in the silver and gold jewellery of Tibet and Mongolia, where a greener hue is said to be preferred. Most of the pieces made today, with turquoise usually roughly polished into irregular cabochons set simply in silver, are meant for inexpensive export to Western markets and are probably not accurate representations of the original style.

The Egyptian use of turquoise stretches back as far as the First Dynasty and possibly earlier; however, probably the most well-known pieces incorporating the gem are those recovered from Tutankhamun's tomb, most notably the Pharaoh's iconic burial mask which was liberally inlaid with the stone. It also adorned rings and great sweeping necklaces called pectorals. Set in gold, the gem was fashioned into beads, used as inlay, and often carved in a scarab motif, accompanied by carnelian, lapis lazuli, and in later pieces, coloured glass. Turquoise, associated with the goddess Hathor, was so liked by the Ancient Egyptians that it became (arguably) the first gemstone to be imitated, the fair structure created by an artificial glazed ceramic product known as faience.

The French conducted archaeological excavations of Egypt from the mid-19th century through the early 20th. These excavations, including that of Tutankhamun's tomb, created great public interest in the western world, subsequently influencing jewellery, architecture, and art of the time. Turquoise, already favoured for its pastel shades since c. 1810, was a staple of Egyptian Revival pieces. In contemporary Western use, turquoise is most often encountered cut en cabochon in silver rings, bracelets, often in the Native American style, or as tumbled or roughly hewn beads in chunky necklaces. Lesser material may be carved into fetishes, such as those crafted by the Zuni. While strong sky blues remain superior in value, mottled green and yellowish material is popular with artisans. In Western culture, turquoise is also the traditional birthstone for those born in the month of December. The turquoise is also a stone in the Jewish High Priest's breastplate, described in Exodus 28.

[edit]Culture

 

In many cultures of the Old and New Worlds, this gemstone has been esteemed for thousands of years as a holy stone, a bringer of good fortune or a talisman. It really does have the right to be called a 'gemstone of the peoples'. The oldest evidence for this claim was found in Ancient Egypt, where grave furnishings with turquoise inlay were discovered, dating from approximately 3000 BC. In the ancient Persian Empire, the sky-blue gemstones were earlier worn round the neck or wrist as protection against unnatural death. If they changed colour, the wearer was thought to have reason to fear the approach of doom. Meanwhile, it has been discovered that the turquoise certainly can change colour, but that this is not necessarily a sign of impending danger. The change can be caused by the light, or by a chemical reaction brought about by cosmetics, dust or the acidity of the skin.

[edit]Imitations

  

Some natural blue to blue-green materials, such as this botryoidal chrysocolla with quartz drusy, are occasionally confused with, or used to imitate turquoise.

The Egyptians were the first to produce an artificial imitation of turquoise, in the glazed earthenware product faience. Later glass and enamel were also used, and in modern times more sophisticated ceramics, porcelain, plastics, and various assembled, pressed, bonded, and sintered products (composed of various copper and aluminium compounds) have been developed: examples of the latter include "Viennese turquoise", made from precipitated aluminium phosphate coloured by copper oleate; and "neolith", a mixture of bayerite and copper phosphate. Most of these products differ markedly from natural turquoise in both physical and chemical properties, but in 1972 Pierre Gilson introduced one fairly close to a true synthetic (it does differ in chemical composition owing to a binder used, meaning it is best described as a simulant rather than a synthetic). Gilson turquoise is made in both a uniform colour and with black "spiderweb matrix" veining not unlike the natural Nevada material.

The most common imitation of turquoise encountered today is dyed howlite and magnesite, both white in their natural states, and the former also having natural (and convincing) black veining similar to that of turquoise. Dyed chalcedony, jasper, and marble is less common, and much less convincing. Other natural materials occasionally confused with or used in lieu of turquoise include: variscite and faustite;[5] chrysocolla (especially when impregnating quartz); lazulite; smithsonite; hemimorphite; wardite; and a fossil bone or tooth called odontolite or "bone turquoise", coloured blue naturally by the mineral vivianite. While rarely encountered today, odontolite was once mined in large quantities—specifically for its use as a substitute for turquoise—in southern France.

These fakes are detected by gemmologists using a number of tests, relying primarily on non-destructive, close examination of surface structure under magnification; a featureless, pale blue background peppered by flecks or spots of whitish material is the typical surface appearance of natural turquoise, while manufactured imitations will appear radically different in both colour (usually a uniform dark blue) and texture (usually granular or sugary). Glass and plastic will have a much greater translucency, with bubbles or flow lines often visible just below the surface. Staining between grain boundaries may be visible in dyed imitations.

Some destructive tests may, however, be necessary; for example, the application of diluted hydrochloric acid will cause the carbonates odontolite and magnesite to effervesce and howlite to turn green, while a heated probe may give rise to the pungent smell so indicative of plastic. Differences in specific gravity, refractive index, light absorption (as evident in a material's absorption spectrum), and other physical and optical properties are also considered as means of separation.

[edit]Treatments

   

An early turquoise mine in the Madan village of Khorasan.

Turquoise is treated to enhance both its colour and durability (i.e., increased hardness and decreased porosity). As is so often the case with any precious stones, full disclosure about treatment is frequently not given. It is therefore left to gemologists to detect these treatments in suspect stones using a variety of testing methods—some of which are necessarily destructive. For example, the use of a heated probe applied to an inconspicuous spot will reveal oil, wax, or plastic treatment with certainty.

[edit]Waxing and oiling

Historically, light waxing and oiling were the first treatments used in ancient times, providing a wetting effect, thereby enhancing the colour and lustre. This treatment is more or less acceptable by tradition, especially because treated turquoise is usually of a higher grade to begin with. Oiled and waxed stones are prone to "sweating" under even gentle heat or if exposed to too much sun, and they may develop a white surface film or bloom over time. (With some skill, oil and wax treatments can be restored.)

[edit]Stabilization

Material treated with plastic or water glass is termed "bonded" or "stabilized" turquoise. This process consists of pressure impregnation of otherwise unsaleable chalky American material by epoxy and plastics (such as polystyrene) and water glass (sodium silicate) to produce a wetting effect and improve durability. Plastic and water glass treatments are far more permanent and stable than waxing and oiling, and can be applied to material too chemically or physically unstable for oil or wax to provide sufficient improvement. Conversely, stabilization and bonding are rejected by some as too radical an alteration.[10]

The epoxy binding technique was first developed in the 1950s and has been attributed to Colbaugh Processing of Arizona, a company that still operates today. The majority of American material is now treated in this manner although it is a costly process requiring many months to complete. Without such impregnation, most American mining operations would be unprofitable.

[edit]Dyeing

The use of Prussian blue and other dyes (often in conjunction with bonding treatments) to "enhance"—that is, make uniform or completely change—colour is regarded as fraudulent by some purists,[10] especially since some dyes may fade or rub off on the wearer. Dyes have also been used to darken the veins of turquoise.

[edit]Reconstitution

Perhaps the most extreme of treatments is "reconstitution", wherein fragments of fine turquoise material, too small to be used individually, are powdered and then bonded to form a solid mass. Very often the material sold as "reconstituted" turquoise is artificial, with little or no natural stone, and may have foreign filler material added to it.

[edit]Backing

Since finer turquoise is often found as thin seams, it may be glued to a base of stronger foreign material as a means of reinforcement. These stones are termed "backed," and it is standard practice that all thinly cut turquoise in the Southwestern United States is backed. Native indigenous peoples of this region, because of their considerable use and wearing of turquoise, have found that backing increases the durability of thinly cut slabs and cabs of turquoise. They observe that if the stone is not backed it will often crack. Early backing materials included the casings of old model T batteries, old phonograph records, and more recently epoxy steel resins. Backing of turquoise is not widely known outside of the Native American and Southwestern United States jewellery trade. Backing does not diminish the value of high quality turquoise, and indeed the process is expected for most thinly cut American commercial gemstones.[citation needed]

[edit]Valuation and care

     

Slab of turquoise in matrix showing a large variety of different colouration

Hardness and richness of colour are two of the major factors in determining the value of turquoise; while colour is a matter of individual taste, generally speaking, the most desirable is a strong sky to "robin's egg" blue (in reference to the eggs of the American Robin).[8] Whatever the colour, turquoise should not be excessively soft or chalky; even if treated, such lesser material (to which most turquoise belongs) is liable to fade or discolour over time and will not hold up to normal use in jewellery.

The mother rock or matrix in which turquoise is found can often be seen as splotches or a network of brown or black veins running through the stone in a netted pattern; this veining may add value to the stone if the result is complementary, but such a result is uncommon. Such material is sometimes described as "spiderweb matrix"; it is most valued in the Southwest United States and Far East, but is not highly appreciated in the Near East where unblemished and vein-free material is ideal (regardless of how complementary the veining may be). Uniformity of colour is desired, and in finished pieces the quality of workmanship is also a factor; this includes the quality of the polish and the symmetry of the stone. Calibrated stones—that is, stones adhering to standard jewellery setting measurements—may also be more sought after. Like coral and other opaque gems, turquoise is commonly sold at a price according to its physical size in millimetres rather than weight.

Turquoise is treated in many different ways, some more permanent and radical than others. Controversy exists as to whether some of these treatments should be acceptable, but one can be more or less forgiven universally: This is the light waxing or oiling applied to most gem turquoise to improve its colour and lustre; if the material is of high quality to begin with, very little of the wax or oil is absorbed and the turquoise therefore does not "rely" on this impermanent treatment for its beauty. All other factors being equal, untreated turquoise will always command a higher price. Bonded and "reconstituted" material is worth considerably less.

Being a phosphate mineral, turquoise is inherently fragile and sensitive to solvents; perfume and other cosmetics will attack the finish and may alter the colour of turquoise gems, as will skin oils, as will most commercial jewellery cleaning fluids. Prolonged exposure to direct sunlight may also discolour or dehydrate turquoise. Care should therefore be taken when wearing such jewels: cosmetics, including sunscreen and hair spray, should be applied before putting on turquoise jewellery, and they should not be worn to a beach or other sun-bathed environment. After use, turquoise should be gently cleaned with a soft cloth to avoid a build up of residue, and should be stored in its own container to avoid scratching by harder gems. Turquoise can also be adversely affected if stored in an airtight container.

  

en.wikipedia.org/wiki/Turquoise

www.tukystravel.com"Tomas Cusiné was founded in 2003. During these years, we gained experience in the quest for the desired wines. We have had many years of hard work while persisting in the philosophy of quality winemaking. We work in the vineyards while gave emphasis to the brand and diversity and consistency to the wines. All, this effort and passion has been possible due to a committed team of people that has helped to achieve the objectives set in the beginning and to consolidate Tomàs Cusiné as a prestigious and reliable winery.

  

Tomàs Cusiné has worked since the beginning with a very open mind to the world, managing to introduce their wines in more than thirty different countries. Scores and ratings of great consistency have been issued by critics over the years. All the wines have been highly appreciated for their personality, subtlety and pleasantness, showing its own character and reflecting the landscape and the soil where the vines are grown.

  

Year after year, the 30 hectares of mountain vineyards planted over 700 meters high have been deepening its roots into the earth. The vineyards have balanced their vegetation. Now they produce very good grapes with excellent qualities that facilitate the winemaking and improve the wines as well as ensure the future of the project.

 

The winery Tomàs Cusiné is located in the village of El Vilosell, at the southern end of the Designation of Origin Costers del Segre, within the sub-area of Les Garrigues, in the province of Lleida, growing zone of highest elevation in Catalunya, Spain

  

The state is located on the north side of the mountain range known as La llena, the last of the Montsant mountain range, bordered on the south by the Tarragona region, La Conca de Barbera and Priorat.

The state lies on a very rugged terrain. It has many small plots of vineyards planted between oaks forests, pines and junipers. All parcels of vines have slope and different exposures to the sun, mostly northeast. The soil has calcareous compositions with varying amounts of gravel, with good permeability and freshness.

  

The altitude of the vineyards, the persistent westerly winds during the day time and evening winds named marinade, the day-night temperature contrast and year rainfall between 380 and 600l forms a cold climate that ensures slow ripening of the grapes, with late harvest that helps good acidity, thick skins, soft tannins and great color intensity in the wines.

 

We fertilize organically our vineyards in order to get a green and sustainable crop. We plow between strains and leave the soil with vegetation cover and we do an intense vegetative management. We value all architectural elements of rural tradition like dry stone walls, and take care of landscape and forest, with our own forest management plan. The property is a model that distills the philosophy of the winery.

  

Careful monitoring of the grapes before harvest and in order to obtain the perfect maturity are vital in the process. The balance between acidity, alcohol, maturity of the skins and seeds, defines the work to be carried in the cellar for each of the varieties, in order to obtain each one of our wines.

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

After going through the process of the sorting table, the grapes are cooled macerated in order to keep the fruit and freshness. It is followed by a slow fermentation at low temperature.

 

Constant monitoring of the process and interaction with the musts while fermenting is important. Avoiding excessive tannin extraction in order to get elegant, complex, fresh and long lasting wines is part of the philosophy. The wines made the malolactic fermentation in cement underground and then aged in best fine grain French oak barrels of 225 and 500 liters.

  

After ten crops, we shall insist on our attitude of passionate demand to achieve excellence in the development of what we call conscious wines."

www.tomascusine.com/en_presentacio.php

Waves of bacterial mats provide the colors and apparent textures of the hot springs. Each type of bacterial is adapted to live at a particular temperature and acidity present in different rings radiating from the hot spring.

Fiesta climbing rose on my backyard fence trellis. I planted this cultivar last year and it has already reached the top of my six foot privacy fence.

 

Roses can be astonishingly hardy in the Texas soil and climate. My home is situated at the summit of a hill in the Texas Hill Country. Less than an inch of soil covers the broken limestone rock.

 

We don't get a lot of rain but we have plenty of drainage. The summer heat is intolerable, the soil is poor and lacking in organic deposits and it has no hint of acidity. Nevertheless, the hardier rose varieties thrive. A few companies have harvested rose cuttings from pioneer settler graveyards and sell them to the public!

Crocodiles (family Crocodylidae) or true crocodiles are large semiaquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. The term crocodile is sometimes used even more loosely to include all extant members of the order Crocodilia, which includes the alligators and caimans (family Alligatoridae), the gharial and false gharial (family Gavialidae) among other extinct taxa.

 

Although they appear similar, crocodiles, alligators and the gharial belong to separate biological families. The gharial, with its narrow snout, is easier to distinguish, while morphological differences are more difficult to spot in crocodiles and alligators. The most obvious external differences are visible in the head, with crocodiles having narrower and longer heads, with a more V-shaped than a U-shaped snout compared to alligators and caimans. Another obvious trait is that the upper and lower jaws of the crocodiles are the same width, and the teeth in the lower jaw fall along the edge or outside the upper jaw when the mouth is closed; therefore, all teeth are visible, unlike an alligator, which possesses in the upper jaw small depressions into which the lower teeth fit. Also, when the crocodile's mouth is closed, the large fourth tooth in the lower jaw fits into a constriction in the upper jaw. For hard-to-distinguish specimens, the protruding tooth is the most reliable feature to define the species' family. Crocodiles have more webbing on the toes of the hind feet and can better tolerate saltwater due to specialized salt glands for filtering out salt, which are present, but non-functioning, in alligators. Another trait that separates crocodiles from other crocodilians is their much higher levels of aggression.

 

Crocodile size, morphology, behaviour and ecology differ somewhat among species. However, they have many similarities in these areas as well. All crocodiles are semiaquatic and tend to congregate in freshwater habitats such as rivers, lakes, wetlands and sometimes in brackish water and saltwater. They are carnivorous animals, feeding mostly on vertebrates such as fish, reptiles, birds and mammals, and sometimes on invertebrates such as molluscs and crustaceans, depending on species and age. All crocodiles are tropical species that, unlike alligators, are very sensitive to cold. They separated from other crocodilians during the Eocene epoch, about 55 million years ago. Many species are at the risk of extinction, some being classified as critically endangered.

 

Etymology

The word crocodile comes from the Ancient Greek krokódilos (κροκόδιλος) meaning 'lizard', used in the phrase ho krokódilos tou potamoú, "the lizard of the (Nile) river". There are several variant Greek forms of the word attested, including the later form krokódeilos (κροκόδειλος) found cited in many English reference works. In the Koine Greek of Roman times, krokodilos and krokodeilos would have been pronounced identically, and either or both may be the source of the Latinized form crocodīlus used by the ancient Romans. It has been suggested, but it is not certain that the word crocodilos or crocodeilos is a compound of krokè ('pebbles'), and drilos/dreilos ('worm'), although drilos is only attested as a colloquial term for 'penis'. It is ascribed to Herodotus, and supposedly describes the basking habits of the Egyptian crocodile.

 

The form crocodrillus is attested in Medieval Latin. It is not clear whether this is a medieval corruption or derives from alternative Greco-Latin forms (late Greek corcodrillos and corcodrillion are attested). A (further) corrupted form cocodrille is found in Old French and was borrowed into Middle English as cocodril(le). The Modern English form crocodile was adapted directly from the Classical Latin crocodīlus in the 16th century, replacing the earlier form. The use of -y- in the scientific name Crocodylus (and forms derived from it) is a corruption introduced by Laurenti (1768).

 

Species

Species nameImageDistributionDescription/Comments

American crocodile (Crocodylus acutus)Throughout the Caribbean Basin, including many of the Caribbean islands and South Florida.A larger sized species, with a greyish colour and a prominent V-shaped snout. Prefers brackish water, but also inhabits lower stretches of rivers and true marine environments. This is one of the rare species that exhibits regular sea-going behaviour, which explains the great distribution throughout the Caribbean. It is also found in hypersaline lakes such as Lago Enriquillo, in the Dominican Republic, which has one of the largest populations of this species. Diet consists mostly of aquatic and terrestrial vertebrates. Classified as Vulnerable, but certain local populations under greater threat.

Hall's New Guinea crocodile (Crocodylus halli)The island of New Guinea, south of the New Guinea HighlandsA smaller species that closely resembles and was long classified under the New Guinea crocodile, which it is now considered to be genetically distinct from. It lives south of the mountain barrier that divides the two species' ranges. It can be physically distinguished from the New Guinea crocodile by its shorter maxilla and enlarged postcranial elements. Cranial elements can still widely vary within the species, with populations from Lake Murray having much wider heads than those from the Aramia River.

Orinoco crocodile (Crocodylus intermedius)Colombia and VenezuelaThis is a large species with a relatively elongated snout and a pale tan coloration with scattered dark brown markings. Lives primarily in the Orinoco Basin. Despite having a rather narrow snout, preys on a wide variety of vertebrates, including large mammals. It is a Critically Endangered species.

Freshwater crocodile (Crocodylus johnstoni)Northern AustraliaA smaller species with a narrow and elongated snout. It has light brown coloration with darker bands on body and tail. Lives in rivers with considerable distance from the sea, to avoid confrontations with saltwater crocodiles. Feeds mostly on fish and other small vertebrates.

Philippine crocodile (Crocodylus mindorensis)Endemic to the PhilippinesThis is a relatively small species with a rather broader snout. It has heavy dorsal armour and a golden-brown colour that darkens as the animal matures. Prefers freshwater habitats and feeds on a variety of small to medium sized vertebrates. This species is Critically Endangered and the most severely threatened species of crocodile.

Morelet's crocodile (Crocodylus moreletii)Atlantic regions of Mexico, Belize and GuatemalaA small to medium sized crocodile with a rather broad snout. It has a dark greyish-brown colour and is found in mostly various freshwater habitats. Feeds on mammals, birds and reptiles. It is listed as Least Concern.

Nile crocodile (Crocodylus niloticus)Sub-saharan AfricaA large and aggressive species with a broad snout, especially in older animals. It has a dark bronze coloration and darkens as the animal matures. Lives in a variety of freshwater habitats but is also found in brackish water. It is an apex predator that is capable of taking a wide array of African vertebrates, including large ungulates and other predators. This species is listed as Least Concern.

New Guinea crocodile (Crocodylus novaeguineae)The island of New Guinea, north of the New Guinea HighlandsA smaller species of crocodile with a grey-brown colour and dark brown to black markings on the tail. The young have a narrower V-shaped snout that becomes wider as the animal matures. Prefers freshwater habitats, even though is tolerant to salt water, in order to avoid competition and predation by the saltwater crocodile. This species feeds on small to mid-sized vertebrates.

Mugger crocodile (Crocodylus palustris)The Indian subcontinent and surrounding countriesThis is a modest sized crocodile with a very broad snout and an alligator-like appearance. It has dark-grey to brown coloration. Enlarged scutes around the neck make it a heavily armoured species. Prefers slow moving rivers, swamps and lakes. It can also be found in coastal swamps but avoids areas populated by saltwater crocodiles. Feeds on a wide array of vertebrates.

Saltwater crocodile (Crocodylus porosus)Throughout Southeast Asia, Northern Australia and surrounding watersThe largest living reptile and most aggressive of all crocodiles. It is a big-headed species and has a relatively broad snout, especially when older. The coloration is pale yellow with black stripes when young but dark greenish-drab coloured as adults. Lives in brackish and marine environments as well as lower stretches of rivers. This species has the greatest distribution of all crocodiles. Tagged specimens showed long-distance marine travelling behaviour. It is the apex predator throughout its range and preys on virtually any animal within its reach. It is classified as Least Concern with several populations under greater risk.

Borneo crocodile (Crocodylus raninus)Island of Borneo in Southeast AsiaA freshwater species of crocodile that has been considered a synonym of the saltwater crocodile.

Cuban crocodile (Crocodylus rhombifer)Found only in the Zapata Swamp and Isle of Youth of CubaIt is a small but extremely aggressive species of crocodile that prefers freshwater swamps. The coloration is vibrant even as adults and the scales have a "pebbled" appearance. It is a relatively terrestrial species with agile locomotion on land, and sometimes displays terrestrial hunting. The snout is broad with a thick upper-jaw and large teeth. The unique characteristics and fossil record indicates a rather specialized diet in the past, preying on megafauna such as the giant sloth. This species sometimes displays pack-hunting behaviour, which might have been the key to hunting large species in the past, despite its small size.[ Today most prey are small to medium sized vertebrates. It is Critically Endangered, and the remaining wild population is under threat of hybridization.

Siamese crocodile (Crocodylus siamensis)Indonesia, Brunei, East Malaysia and southern IndochinaA fairly small crocodile that prefers freshwater habitats. It has a relatively broad snout and olive-green to dark green coloration. It feeds on a variety of small to mid-sized vertebrates. Listed as Critically Endangered, but might be already extinct in the wild; status is unknown.

West African crocodile (Crocodylus suchus)Western and Central AfricaRecent studies revealed that this is distinct species from the larger Nile crocodile. It has a slightly narrower snout and is much smaller compared to its larger cousin.

Osborn’s dwarf crocodile (Osteolaemus osborni)Western AfricaIt is the smallest of all living crocodiles. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night.

Dwarf crocodile (Osteolaemus tetraspis)Western AfricaIt is the smallest of all living crocodiles. It belongs to its own monotypic genus; however, new studies indicate there might be two or even three distinct species. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night. This species is classified as Vulnerable.

West African slender-snouted crocodile (Mecistops cataphractus)Western AfricaA medium sized species with a narrow and elongated snout. Lives in freshwater habitats within tropical forests of the continent. Feeds mostly on fish but also other small to medium sized vertebrates. It is a Critically Endangered species.

Central African slender-snouted crocodile (Mecistops leptorhynchus)Central AfricaA medium sized species found in watery areas in dense rainforest. Feeds largely on fish. Insufficient conservation data, but was classified as Critically Endangered when lumped with M. cataphractus, although M. leptorhynchus is doing better in its home range.

For information on Tomistoma or false gharial, that is recently not considered as a true crocodile, see False gharial.

 

Characteristics

A crocodile's physical traits allow it to be a successful predator. Its external morphology is a sign of its aquatic and predatory lifestyle. Its streamlined body enables it to swim swiftly; it also tucks its feet to the side while swimming, making it faster by decreasing water resistance. Crocodiles have webbed feet which, though not used to propel them through the water, allow them to make fast turns and sudden moves in the water or initiate swimming. Webbed feet are an advantage in shallow water, where the animals sometimes move around by walking. Crocodiles have a palatal flap, a rigid tissue at the back of the mouth that blocks the entry of water. The palate has a special path from the nostril to the glottis that bypasses the mouth. The nostrils are closed during submergence.

 

Like other archosaurs, crocodilians are diapsid, although their post-temporal fenestrae are reduced. The walls of the braincase are bony but lack supratemporal and postfrontal bones. Their tongues are not free, but held in place by a membrane that limits movement; as a result, crocodiles are unable to stick out their tongues. Crocodiles have smooth skin on their bellies and sides, while their dorsal surfaces are armoured with large osteoderms. The armoured skin has scales and is thick and rugged, providing some protection. They are still able to absorb heat through this armour, as a network of small capillaries allows blood through the scales to absorb heat. The osteoderms are highly vascularised and aid in calcium balance, both to neutralize acids while the animal cannot breathe underwater and to provide calcium for eggshell formation. Crocodilian tegument have pores believed to be sensory in function, analogous to the lateral line in fishes. They are particularly seen on their upper and lower jaws. Another possibility is that they are secretory, as they produce an oily substance which appears to flush mud off.

 

Size

Size greatly varies among species, from the dwarf crocodile to the saltwater crocodile. Species of the dwarf crocodile Osteolaemus grow to an adult size of just 1.5 to 1.9 m (4.9 to 6.2 ft), whereas the saltwater crocodile can grow to sizes over 6 m (20 ft) and weigh over 1,000 kg (2,200 lb). Several other large species can reach over 5.2 m (17 ft) long and weigh over 900 kg (2,000 lb). Crocodilians show pronounced sexual dimorphism, with males growing much larger and more rapidly than females. Despite their large adult sizes, crocodiles start their lives at around 20 cm (7.9 in) long. The largest species of crocodile is the saltwater crocodile, found in eastern India, northern Australia, throughout South-east Asia, and in the surrounding waters.

 

The brain volume of two adult crocodiles was 5.6 cm3 for a spectacled caiman and 8.5 cm3 for a larger Nile crocodile.

 

The largest crocodile ever held in captivity is a saltwater–Siamese hybrid named Yai (Thai: ใหญ่, meaning big; born 10 June 1972) at the Samutprakarn Crocodile Farm and Zoo, Thailand. This animal measures 6 m (20 ft) in length and weighs 1,200 kg (2,600 lb).

 

The longest crocodile captured alive was Lolong, a saltwater crocodile which was measured at 6.17 m (20.2 ft) and weighed at 1,075 kg (2,370 lb) by a National Geographic team in Agusan del Sur Province, Philippines.

 

Teeth

Crocodiles are polyphyodonts; they are able to replace each of their 80 teeth up to 50 times in their 35- to 75-year lifespan. Next to each full-grown tooth, there is a small replacement tooth and an odontogenic stem cell in the dental lamina in standby that can be activated if required.

 

Biology and behaviour

Crocodilians are more closely related to birds and dinosaurs than to most animals classified as reptiles, the three families being included in the group Archosauria ('ruling reptiles'). Despite their prehistoric look, crocodiles are among the more biologically complex reptiles. Unlike other reptiles, a crocodile has a cerebral cortex and a four-chambered heart. Crocodilians also have the functional equivalent of a diaphragm by incorporating muscles used for aquatic locomotion into respiration. Salt glands are present in the tongues of crocodiles and they have a pore opening on the surface of the tongue, a trait that separates them from alligators. Salt glands are dysfunctional in Alligatoridae. Their function appears to be similar to that of salt glands in marine turtles. Crocodiles do not have sweat glands and release heat through their mouths. They often sleep with their mouths open and may pant like a dog. Four species of freshwater crocodile climb trees to bask in areas lacking a shoreline.

 

Senses

Crocodiles have acute senses, an evolutionary advantage that makes them successful predators. The eyes, ears and nostrils are located on top of the head, allowing the crocodile to lie low in the water, almost totally submerged and hidden from prey.

 

Vision

Crocodiles have very good night vision, and are mostly nocturnal hunters. They use the disadvantage of most prey animals' poor nocturnal vision to their advantage. The light receptors in crocodilians' eyes include cones and numerous rods, so it is assumed all crocodilians can see colours. Crocodiles have vertical-slit shaped pupils, similar to those of domestic cats. One explanation for the evolution of slit pupils is that they exclude light more effectively than a circular pupil, helping to protect the eyes during daylight. On the rear wall of the eye is a tapetum lucidum, which reflects incoming light back onto the retina, thus utilizing the small amount of light available at night to best advantage. In addition to the protection of the upper and lower eyelids, crocodiles have a nictitating membrane (sometimes called a "third eye-lid") that can be drawn over the eye from the inner corner while the lids are open. The eyeball surface is thus protected under the water while a certain degree of vision is still possible.

 

Olfaction

Crocodilian sense of smell is also very well developed, aiding them to detect prey or animal carcasses that are either on land or in water, from far away. It is possible that crocodiles use olfaction in the egg prior to hatching.

 

Chemoreception in crocodiles is especially interesting because they hunt in both terrestrial and aquatic surroundings. Crocodiles have only one olfactory chamber and the vomeronasal organ is absent in the adults indicating all olfactory perception is limited to the olfactory system. Behavioural and olfactometer experiments indicate that crocodiles detect both air-borne and water-soluble chemicals and use their olfactory system for hunting. When above water, crocodiles enhance their ability to detect volatile odorants by gular pumping, a rhythmic movement of the floor of the pharynx. Crocodiles close their nostrils when submerged, so olfaction underwater is unlikely. Underwater food detection is presumably gustatory and tactile.

 

Hearing

Crocodiles can hear well; their tympanic membranes are concealed by flat flaps that may be raised or lowered by muscles.

 

Touch

The touch sensors, concentrated in crocodile skin, can be thicker than those in human fingerprints. Crocodiles can feel the touch on their skin.

 

Cranial: The upper and lower jaws are covered with sensory pits, visible as small, black speckles on the skin, the crocodilian version of the lateral line organs seen in fish and many amphibians, though arising from a completely different origin. These pigmented nodules encase bundles of nerve fibers innervated beneath by branches of the trigeminal nerve. They respond to the slightest disturbance in surface water, detecting vibrations and small pressure changes as small as a single drop. This makes it possible for crocodiles to detect prey, danger and intruders, even in total darkness. These sense organs are known as domed pressure receptors (DPRs).

 

Post-Cranial: While alligators and caimans have DPRs only on their jaws, crocodiles have similar organs on almost every scale on their bodies. The function of the DPRs on the jaws is clear; to catch prey, but it is still not clear what the function is of the organs on the rest of the body. The receptors flatten when exposed to increased osmotic pressure, such as that experienced when swimming in sea water hyperosmotic to the body fluids. When contact between the integument and the surrounding sea water solution is blocked, crocodiles are found to lose their ability to discriminate salinities. It has been proposed that the flattening of the sensory organ in hyperosmotic sea water is sensed by the animal as "touch", but interpreted as chemical information about its surroundings. This might be why in alligators they are absent on the rest of the body.

 

Hunting and diet

Crocodiles are ambush predators, waiting for fish or land animals to come close, then rushing out to attack. Crocodiles mostly eat fish, amphibians, crustaceans, molluscs, birds, reptiles, and mammals, and they occasionally cannibalize smaller crocodiles. What a crocodile eats varies greatly with species, size and age. From the mostly fish-eating species, like the slender-snouted and freshwater crocodiles, to the larger species like the Nile crocodile and the saltwater crocodile that prey on large mammals, such as buffalo, deer and wild boar, diet shows great diversity. Diet is also greatly affected by the size and age of the individual within the same species. All young crocodiles hunt mostly invertebrates and small fish, gradually moving on to larger prey. Being ectothermic (cold-blooded) predators, they have a very slow metabolism, so they can survive long periods without food. Despite their appearance of being slow, crocodiles have a very fast strike and are top predators in their environment, and various species have been observed attacking and killing other predators such as sharks and big cats. Crocodiles are also known to be aggressive scavengers who feed upon carrion and steal from other predators. Evidence suggests that crocodiles also feed upon fruits, based on the discovery of seeds in stools and stomachs from many subjects as well as accounts of them feeding.

 

Crocodiles have the most acidic stomach of any vertebrate. They can easily digest bones, hooves and horns. The BBC TV reported that a Nile crocodile that has lurked a long time underwater to catch prey builds up a large oxygen debt. When it has caught and eaten that prey, it closes its right aortic arch and uses its left aortic arch to flush blood loaded with carbon dioxide from its muscles directly to its stomach; the resulting excess acidity in its blood supply makes it much easier for the stomach lining to secrete more stomach acid to quickly dissolve bulks of swallowed prey flesh and bone. Many large crocodilians swallow stones (called gastroliths or stomach stones), which may act as ballast to balance their bodies or assist in crushing food, similar to grit ingested by birds. Herodotus claimed that Nile crocodiles had a symbiotic relationship with certain birds, such as the Egyptian plover, which enter the crocodile's mouth and pick leeches feeding on the crocodile's blood; with no evidence of this interaction actually occurring in any crocodile species, it is most likely mythical or allegorical fiction.

 

Bite

Since they feed by grabbing and holding onto their prey, they have evolved sharp teeth for piercing and holding onto flesh, and powerful muscles to close the jaws and hold them shut. The teeth are not well-suited to tearing flesh off of large prey items as are the dentition and claws of many mammalian carnivores, the hooked bills and talons of raptorial birds, or the serrated teeth of sharks. However, this is an advantage rather than a disadvantage to the crocodile since the properties of the teeth allow it to hold onto prey with the least possibility of the prey animal escaping. Cutting teeth, combined with the exceptionally high bite force, would pass through flesh easily enough to leave an escape opportunity for prey. The jaws can bite down with immense force, by far the strongest bite of any animal. The force of a large crocodile's bite is more than 5,000 lbf (22,000 N), which was measured in a 5.5 m (18 ft) Nile crocodile, in the field; comparing to 335 lbf (1,490 N) for a Rottweiler, 800 lbf (3,600 N) for a hyena, 2,200 lbf (9,800 N) for an American alligator, and 4,095 lbf (18,220 N) for the largest confirmed great white shark.

 

A 5.2 m (17 ft) long saltwater crocodile has been confirmed as having the strongest bite force ever recorded for an animal in a laboratory setting. It was able to apply a bite force value of 3,700 lbf (16,000 N), and thus surpassed the previous record of 2,125 lbf (9,450 N) made by a 3.9 m (13 ft) long American alligator. Taking the measurements of several 5.2 m (17 ft) crocodiles as reference, the bite forces of 6-m individuals were estimated at 7,700 lbf (34,000 N). The study, led by Dr. Gregory M. Erickson, also shed light on the larger, extinct species of crocodilians. Since crocodile anatomy has changed only slightly over the last 80 million years, current data on modern crocodilians can be used to estimate the bite force of extinct species. An 11-to-12-metre (36–39 ft) Deinosuchus would apply a force of 23,100 lbf (103,000 N), nearly twice that of the latest, higher bite force estimations of Tyrannosaurus (12,814 lbf (57,000 N)). The extraordinary bite of crocodilians is a result of their anatomy. The space for the jaw muscle in the skull is very large, which is easily visible from the outside as a bulge at each side. The muscle is so stiff, it is almost as hard as bone to touch, as if it were the continuum of the skull. Another trait is that most of the muscle in a crocodile's jaw is arranged for clamping down. Despite the strong muscles to close the jaw, crocodiles have extremely small and weak muscles to open the jaw. Crocodiles can thus be subdued for study or transport by taping their jaws or holding their jaws shut with large rubber bands cut from automobile inner tubes.

 

Locomotion

Crocodiles can move quickly over short distances, even out of water. The land speed record for a crocodile is 17 km/h (11 mph) measured in a galloping Australian freshwater crocodile. Maximum speed varies between species. Some species can gallop, including Cuban crocodiles, Johnston's crocodiles, New Guinea crocodiles, African dwarf crocodiles, and even small Nile crocodiles. The fastest means by which most species can move is a "belly run", in which the body moves in a snake-like (sinusoidal) fashion, limbs splayed out to either side paddling away frantically while the tail whips to and fro. Crocodiles can reach speeds of 10–11 km/h (6–7 mph) when they "belly run", and often faster if slipping down muddy riverbanks. When a crocodile walks quickly, it holds its legs in a straighter and more upright position under its body, which is called the "high walk". This walk allows a speed of up to 5 km/h.

 

Crocodiles may possess a homing instinct. In northern Australia, three rogue saltwater crocodiles were relocated 400 km (249 mi) by helicopter, but returned to their original locations within three weeks, based on data obtained from tracking devices attached to them.

 

Longevity

Measuring crocodile age is unreliable, although several techniques are used to derive a reasonable guess. The most common method is to measure lamellar growth rings in bones and teeth—each ring corresponds to a change in growth rate which typically occurs once a year between dry and wet seasons. Bearing these inaccuracies in mind, it can be safely said that all crocodile species have an average lifespan of at least 30–40 years, and in the case of larger species an average of 60–70 years. The oldest crocodiles appear to be the largest species. C. porosus is estimated to live around 70 years on average, with limited evidence of some individuals exceeding 100 years.

 

In captivity, some individuals are claimed to have lived for over a century. A male crocodile lived to an estimated age of 110–115 years in a Russian zoo in Yekaterinburg. Named Kolya, he joined the zoo around 1913 to 1915, fully grown, after touring in an animal show, and lived until 1995.[70] A male freshwater crocodile lived to an estimated age of 120–140 years at the Australia Zoo. Known affectionately as "Mr. Freshie", he was rescued around 1970 by Bob Irwin and Steve Irwin, after being shot twice by hunters and losing an eye as a result, and lived until 2010. Crocworld Conservation Centre, in Scottburgh, South Africa, claims to have a male Nile crocodile that was born in 1900. Named Henry, the crocodile is said to have lived in Botswana along the Okavango River, according to centre director Martin Rodrigues.

 

Social behaviour and vocalization

Crocodiles are the most social of reptiles. Even though they do not form social groups, many species congregate in certain sections of rivers, tolerating each other at times of feeding and basking. Most species are not highly territorial, with the exception of the saltwater crocodile, which is a highly territorial and aggressive species: a mature, male saltwater crocodile will not tolerate any other males at any time of the year, but most other species are more flexible. There is a certain form of hierarchy in crocodiles: the largest and heaviest males are at the top, having access to the best basking site, while females are priority during a group feeding of a big kill or carcass. A good example of the hierarchy in crocodiles would be the case of the Nile crocodile. This species clearly displays all of these behaviours. Studies in this area are not thorough, however, and many species are yet to be studied in greater detail. Mugger crocodiles are also known to show toleration in group feedings and tend to congregate in certain areas. However, males of all species are aggressive towards each other during mating season, to gain access to females.

 

Crocodiles are also the most vocal of all reptiles, producing a wide variety of sounds during various situations and conditions, depending on species, age, size and sex. Depending on the context, some species can communicate over 20 different messages through vocalizations alone. Some of these vocalizations are made during social communication, especially during territorial displays towards the same sex and courtship with the opposite sex; the common concern being reproduction. Therefore most conspecific vocalization is made during the breeding season, with the exception being year-round territorial behaviour in some species and quarrels during feeding. Crocodiles also produce different distress calls and in aggressive displays to their own kind and other animals; notably other predators during interspecific predatory confrontations over carcasses and terrestrial kills.

 

Specific vocalisations include —

Chirp: When about to hatch, the young make a "peeping" noise, which encourages the female to excavate the nest. The female then gathers the hatchlings in her mouth and transports them to the water, where they remain in a group for several months, protected by the female[76]

Distress call: A high-pitched call used mostly by younger animals to alert other crocodiles to imminent danger or an animal being attacked.

Threat call: A hissing sound that has also been described as a coughing noise.

Hatching call: Emitted by a female when breeding to alert other crocodiles that she has laid eggs in her nest.

Bellowing: Male crocodiles are especially vociferous. Bellowing choruses occur most often in the spring when breeding groups congregate, but can occur at any time of year. To bellow, males noticeably inflate as they raise the tail and head out of water, slowly waving the tail back and forth. They then puff out the throat and with a closed mouth, begin to vibrate air. Just before bellowing, males project an infrasonic signal at about 10 Hz through the water, which vibrates the ground and nearby objects. These low-frequency vibrations travel great distances through both air and water to advertise the male's presence and are so powerful they result in the water's appearing to "dance".

 

Reproduction

Crocodiles lay eggs, which are laid in either holes or mound nests, depending on species. A hole nest is usually excavated in sand and a mound nest is usually constructed out of vegetation. Nesting periods range from a few weeks up to six months. Courtship takes place in a series of behavioural interactions that include a variety of snout rubbing and submissive display that can take a long time. Mating always takes place in water, where the pair can be observed mating several times. Females can build or dig several trial nests which appear incomplete and abandoned later. Egg-laying usually takes place at night and about 30–40 minutes. Females are highly protective of their nests and young. The eggs are hard shelled, but translucent at the time of egg-laying. Depending on the species of crocodile, 7 to 95 eggs are laid. Crocodile embryos do not have sex chromosomes, and unlike humans, sex is not determined genetically. Sex is determined by temperature, where at 30 °C (86 °F) or less most hatchlings are females and at 31 °C (88 °F), offspring are of both sexes. A temperature of 32 to 33 °C (90 to 91 °F) gives mostly males whereas above 33 °C (91 °F) in some species continues to give males, but in other species resulting in females, which are sometimes called high-temperature females. Temperature also affects growth and survival rate of the young, which may explain the sexual dimorphism in crocodiles. The average incubation period is around 80 days, and also is dependent on temperature and species that usually ranges from 65 to 95 days. The eggshell structure is very conservative through evolution but there are enough changes to tell different species apart by their eggshell microstructure. Scutes may play a role in calcium storage for eggshell formation.

 

At the time of hatching, the young start calling within the eggs. They have an egg-tooth at the tip of their snouts, which is developed from the skin, and that helps them pierce out of the shell. Hearing the calls, the female usually excavates the nest and sometimes takes the unhatched eggs in her mouth, slowly rolling the eggs to help the process. The young is usually carried to the water in the mouth. She would then introduce her hatchlings to the water and even feed them. The mother would then take care of her young for over a year before the next mating season. In the absence of the mother crocodile, the father would act in her place to take care of the young. However, even with a sophisticated parental nurturing, young crocodiles have a very high mortality rate due to their vulnerability to predation. A group of hatchlings is called a pod or crèche and may be protected for months.

 

Cognition

Crocodiles possess some advanced cognitive abilities. They can observe and use patterns of prey behaviour, such as when prey come to the river to drink at the same time each day. Vladimir Dinets of the University of Tennessee, observed that crocodiles use twigs as bait for birds looking for nesting material. They place sticks on their snouts and partly submerge themselves. When the birds swooped in to get the sticks, the crocodiles then catch the birds. Crocodiles only do this in spring nesting seasons of the birds, when there is high demand for sticks to be used for building nests. Vladimir also discovered other similar observations from various scientists, some dating back to the 19th century. Aside from using sticks, crocodiles are also capable of cooperative hunting. Large numbers of crocodiles swim in circles to trap fish and take turns snatching them. In hunting larger prey, crocodiles swarm in, with one holding the prey down as the others rip it apart.

 

According to a 2015 study, crocodiles engage in all three main types of play behaviour recorded in animals: locomotor play, play with objects and social play. Play with objects is reported most often, but locomotor play such as repeatedly sliding down slopes, and social play such as riding on the backs of other crocodiles is also reported. This behaviour was exhibited with conspecifics and mammals and is apparently not uncommon, though has been difficult to observe and interpret in the past due to obvious dangers of interacting with large carnivores.

 

Taxonomy and phylogeny

See also: List of crocodilians

Crocodylidae is cladistically defined as a crown group composed of the last common ancestor of the Nile crocodile (Crocodylus niloticus), the Dwarf crocodile (Osteolaemus tetraspis), and all of its descendants. It contains two subfamilies: Crocodylinae and Osteolaeminae. Crocodylinae contains 13-14 living species, as well as 6 extinct species. Osteolaeminae was named by Christopher Brochu in 2003 as a subfamily of Crocodylidae separate from Crocodylinae and contains the two extant genera Osteolaemus and Mecistops, along with several extinct genera. The number of extant species within Osteolaeminae is currently in question.

 

Subfamily Crocodylinae

Genus Crocodylus

Crocodylus acutus, American crocodile

Crocodylus halli, Hall's New Guinea crocodile found South of the New Guinea Highlands

Crocodylus intermedius, Orinoco crocodile

Crocodylus johnsoni, freshwater crocodile, or Johnstone's crocodile

Crocodylus mindorensis, Philippine crocodile

Crocodylus moreletii, Morelet's crocodile or Mexican crocodile

Crocodylus niloticus, Nile crocodile or African crocodile (the subspecies found in Madagascar is sometimes called the black crocodile)

Crocodylus novaeguineae, New Guinea crocodile found North of the New Guinea Highlands

Crocodylus palustris, mugger, marsh or Indian crocodile

Crocodylus porosus, saltwater crocodile or estuarine crocodile

Crocodylus raninus, the Borneo crocodile, is currently considered to be a synonym of Crocodylus porosus; whether or not it is a distinct species remains unclear.

Crocodylus rhombifer, Cuban crocodile

Crocodylus siamensis, Siamese crocodile (may be extinct in the wild)

Crocodylus suchus, West African crocodile, desert or sacred crocodile

Crocodylus anthropophagus†

Crocodylus checchiai†

Crocodylus falconensis†

Crocodylus palaeindicus†

Crocodylus thorbjarnarsoni†

Genus Voay†

Voay robustus† (formerly Crocodylus robustus)

Subfamily Osteolaeminae

Genus Osteolaemus

Osteolaemus tetraspis, dwarf crocodile (There has been controversy as to whether or not this is actually two species; recent (2010) DNA analysis indicate three distinct species: O. tetraspis, O. osborni and a third, currently unnamed.)

Genus Mecistops

Mecistops cataphractus West African slender-snouted crocodile

Mecistops leptorhynchus Central African slender-snouted crocodile

Genus Brochuchus†

Brochuchus pigotti† (formerly Crocodylus pigotti)

Brochuchus parvidens†

Genus Euthecodon†

Euthecodon nitriae†

Euthecodon brumpti†

Euthecodon arambourgi†

Genus Rimasuchus†

Rimasuchus lloydi† (formerly Crocodylus lloydi)

Phylogeny

Recent molecular studies using DNA sequencing have shown crocodiles to be more closely related to the gavialids rather than to alligators, contrary to prior theories based on morphological studies alone.

 

Crocodilia

Alligatoridae

Caimaninae

Caiman

 

Melanosuchus

 

Paleosuchus

 

Alligatorinae

Alligator

 

Longirostres

Crocodylidae

Crocodylus

 

Mecistops

 

Osteolaemus

 

Gavialidae

Gavialis

 

Tomistoma

 

Mecistops cataphractus West African slender-snouted crocodile

 

Euthecodon†

 

Brochuchus†

 

Rimasuchus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

Crocodylinae

Voay†

 

Crocodylus

Crocodylus anthropophagus†

 

Crocodylus thorbjarnarsoni†

 

Crocodylus palaeindicus†

 

Crocodylus Tirari Desert†

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus palustris Mugger crocodile

 

Crocodylus checchiai†

 

Crocodylus falconensis†

 

Crocodylus suchus West African crocodile

 

Crocodylus niloticus Nile crocodile

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

(crown group)

 

Crocodylidae

Osteolaeminae

Rimasuchus lloydi†

 

Voay robustus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

"Crocodylus" gariepensis†

 

Brochuchus parvidens†

 

Brochuchus pigotti†

 

Euthecodon arambourgi†

 

Euthecodon brumpti†

 

Crocodylinae

Mecistops cataphractus West African slender-snouted crocodile

 

Crocodylus thorbjarnarsoni†

 

Crocodylus anthropophagus†

 

Crocodylus niloticus Nile crocodile

 

Crocodylus checchiai†

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus palaeindicus†

 

Crocodylus palustris Mugger crocodile

 

Crocodylus ossifragus†

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus raninus Borneo crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Paleoafrican CrocodylusNeotropical CrocodylusIndo-Pacific Crocodylus

 

Relationship with humans

Danger to humans

Main article: Crocodile attacks

The larger species of crocodiles are very dangerous to humans, mainly because of their ability to strike before the person can react. The saltwater crocodile and Nile crocodile are the most dangerous, killing hundreds of people each year in parts of Southeast Asia and Africa. The mugger crocodile and American crocodile are also dangerous to humans.

 

Crocodile products

Further information: Crocodile farm and Crocodile skin

Crocodiles are protected in many parts of the world, but are also farmed commercially. Their hides are tanned and used to make leather goods such as shoes and handbags; crocodile meat is also considered a delicacy. The most commonly farmed species are the saltwater and Nile crocodiles, while a hybrid of the saltwater and the rare Siamese crocodile is also bred in Asian farms. Farming has resulted in an increase in the saltwater crocodile population in Australia, as eggs are usually harvested from the wild, so landowners have an incentive to conserve their habitat. Crocodile leather can be made into goods such as wallets, briefcases, purses, handbags, belts, hats, and shoes. Crocodile oil has been used for various purposes. Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese. Vietnamese women who married Chinese men adopted the Chinese taboo.

 

Crocodile meat is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa, China, and Cuba (in pickled form). It is also occasionally eaten as an "exotic" delicacy in the western world. Cuts of meat include backstrap and tail fillet.

 

Due to high demand for crocodile products, TRAFFIC states that 1,418,487 Nile Crocodile skins were exported from Africa between 2006 and 2015.

 

Crocodile hunting and conservation

Aboriginal Australians harvested eggs and hunted crocodiles in a sustainable way for many thousands of years. The Brinkin people (aka Marrithiyal) of the Daly River in the Northern Territory (NT) used harpoons and bamboo, and even their own hands to capture crocodiles for food. After settlement of northern Australia, in the late-19th and early 20th centuries, non-Indigenous people killed individual crocodiles, mostly by locals to protect the population, or novelty-seeking visitors, or just opportunistically, so numbers were not noticeably reduced. From the 1930s, commercial hunting began, with Aboriginal people often employed to kill the crocodiles using traditional methods. From the 1940s to the 1960s, hunting began on a larger scale using .303 rifles. They were hunted for leather, with the skins shipped to plants in capital cities. Western Australia banned hunting freshwater crocodiles in 1962 and saltwater crocodiles in 1970, while NT bans were brought in 1964 and 1971; Queensland did not pass such legislation. The federal government later banned the export of crocodile skins, which brought commercial hunting to an end in Queensland. They have been a protected species since the 1970s, when numbers were down to approximately 3,000 in the NT at the lowest estimate. In 2021, after several attacks on humans by the "salties" and an estimated population of around 200,000 had been reached, Queensland politician Bob Katter called for the reintroduction of hunting.

 

In religion and mythology

Further information: Crocodilia § Cultural_depictions

Crocodiles have appeared in various forms in religions across the world. Ancient Egypt had Sobek, the crocodile-headed god, with his cult-city Crocodilopolis, as well as Taweret, the goddess of childbirth and fertility, with the back and tail of a crocodile. The Jukun shrine in the Wukari Federation, Nigeria is dedicated to crocodiles in thanks for their aid during migration. In Madagascar various peoples such as the Sakalava and Antandroy see crocodiles as ancestor spirits and under local fady often offer them food; in the case of the latter at least a crocodile features prominently as an ancestor deity.

 

Crocodiles appear in different forms in Hinduism. Varuna, a Vedic and Hindu god, rides a part-crocodile makara; his consort Varuni rides a crocodile.[88] Similarly the goddess personifications of the Ganga and Yamuna rivers are often depicted as riding crocodiles. Also in India, in Goa, crocodile worship is practised, including the annual Mannge Thapnee ceremony.

 

Sikh warriors known as nihang also have connections with crocodiles. Nihang may come from the Persian word for a mythical sea creature (Persian: نهنگ). The term owes its origin to Mughal historians, who compared the ferocity of the Akali with that of crocodiles. The meaning of Akali in Sikhism however, is the immortal army of Akal (god).

 

In Latin America, Cipactli was the giant earth crocodile of the Aztec and other Nahua peoples.

  

Fighting shark and crocodile, the emblem of Surabaya

The name of Surabaya,Indonesia, is locally believed to be derived from the words "suro" (shark) and "boyo" (crocodile), two creatures which, in a local myth, fought each other in order to gain the title of "the strongest and most powerful animal" in the area. It was said that the two powerful animals agreed for a truce and set boundaries; that the shark's domain would be in the sea while the crocodile's domain would be on the land. However one day the shark swam into the river estuary to hunt, this angered the crocodile, who declared it his territory. The Shark argued that the river was a water-realm which meant that it was shark territory, while the crocodile argued that the river flowed deep inland, so it was therefore crocodile territory. A ferocious fight resumed as the two animals bit each other. Finally the shark was badly bitten and fled to the open sea, and the crocodile finally ruled the estuarine area that today is the city. Another source alludes to a Jayabaya prophecy—a 12th-century psychic king of Kediri Kingdom—as he foresaw a fight between a giant white shark and a giant white crocodile taking place in the area, which is sometimes interpreted as a foretelling of the Mongol invasion of Java, a major conflict between the forces of the Kublai Khan, Mongol ruler of China, and those of Raden Wijaya's Majapahit in 1293. The two animals are now used as the city's symbol, with the two facing and circling each other, as depicted in a statue appropriately located near the entrance to the city zoo (see photo on the Surabaya page).[citation needed]

 

In language and as symbols

Main article: Crocodile tears

The term "crocodile tears" (and equivalents in other languages) refers to a false, insincere display of emotion, such as a hypocrite crying fake tears of grief. It is derived from an ancient anecdote that crocodiles weep in order to lure their prey, or that they cry for the victims they are eating, first told in the Bibliotheca by Photios I of Constantinople. The story is repeated in bestiaries such as De bestiis et aliis rebus. This tale was first spread widely in English in the stories of the Travels of Sir John Mandeville in the 14th century, and appears in several of Shakespeare's plays. In fact, crocodiles can and do generate tears, but they do not actually cry.

 

In the UK, a row of schoolchildren walking in pairs, or two by two is known as "crocodile".

 

Fashion logos

The French clothing company Lacoste features a crocodile in its logo. The American shoe company Crocs also uses this imagery in its logo.

Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.

 

This is Mountain Suze, an oddball highball created by Sother Teague. The origin story goes that Teague got the idea at a BBQ with some friends where they tried to come up with cocktails based off of funny name combinations (like Ferrari = Fernet + Campari) and "Mountain Suze" was suggested. Seeing potential, he later tried in an instagram video, exclaiming "Holy shit, this is delicious". And he's right.

 

It's hard to put my finger on what exactly is the core of Mountain Dew (because we are all in dire need of its highly analytical tasting notes), but it's citrusy plus grapefruit and maybe a few other vaguely tropical fruit notes. Suze is full of gentian root, which brings plenty of lingering bitterness, but Suze also has a concealed affinity with citrus, specifically grapefruit. These two compliment each other nicely, for a refreshing bittersweet highball. I do suggest a mild upgrade of a squeeze of lime just to bring a bit more acidity, since both ingredients are fairly sweet by themselves.

 

1.5-2 oz Suze

4-6 oz Mountain Dew

1-2 lime wedges

 

Squeeze a lime wedge into the bottom of chilled collins glass. Add ice and then the Suze. Slowly top with the Mountain Dew to avoid unnecessary carbonation loss. Gently stir to combine. Garnish with a lime wedge or wheel.

 

© Chase Hoffman Photography. All rights reserved.

"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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

Crocodiles (family Crocodylidae) or true crocodiles are large semiaquatic reptiles that live throughout the tropics in Africa, Asia, the Americas and Australia. The term crocodile is sometimes used even more loosely to include all extant members of the order Crocodilia, which includes the alligators and caimans (family Alligatoridae), the gharial and false gharial (family Gavialidae) among other extinct taxa.

 

Although they appear similar, crocodiles, alligators and the gharial belong to separate biological families. The gharial, with its narrow snout, is easier to distinguish, while morphological differences are more difficult to spot in crocodiles and alligators. The most obvious external differences are visible in the head, with crocodiles having narrower and longer heads, with a more V-shaped than a U-shaped snout compared to alligators and caimans. Another obvious trait is that the upper and lower jaws of the crocodiles are the same width, and the teeth in the lower jaw fall along the edge or outside the upper jaw when the mouth is closed; therefore, all teeth are visible, unlike an alligator, which possesses in the upper jaw small depressions into which the lower teeth fit. Also, when the crocodile's mouth is closed, the large fourth tooth in the lower jaw fits into a constriction in the upper jaw. For hard-to-distinguish specimens, the protruding tooth is the most reliable feature to define the species' family. Crocodiles have more webbing on the toes of the hind feet and can better tolerate saltwater due to specialized salt glands for filtering out salt, which are present, but non-functioning, in alligators. Another trait that separates crocodiles from other crocodilians is their much higher levels of aggression.

 

Crocodile size, morphology, behaviour and ecology differ somewhat among species. However, they have many similarities in these areas as well. All crocodiles are semiaquatic and tend to congregate in freshwater habitats such as rivers, lakes, wetlands and sometimes in brackish water and saltwater. They are carnivorous animals, feeding mostly on vertebrates such as fish, reptiles, birds and mammals, and sometimes on invertebrates such as molluscs and crustaceans, depending on species and age. All crocodiles are tropical species that, unlike alligators, are very sensitive to cold. They separated from other crocodilians during the Eocene epoch, about 55 million years ago. Many species are at the risk of extinction, some being classified as critically endangered.

 

Etymology

The word crocodile comes from the Ancient Greek krokódilos (κροκόδιλος) meaning 'lizard', used in the phrase ho krokódilos tou potamoú, "the lizard of the (Nile) river". There are several variant Greek forms of the word attested, including the later form krokódeilos (κροκόδειλος) found cited in many English reference works. In the Koine Greek of Roman times, krokodilos and krokodeilos would have been pronounced identically, and either or both may be the source of the Latinized form crocodīlus used by the ancient Romans. It has been suggested, but it is not certain that the word crocodilos or crocodeilos is a compound of krokè ('pebbles'), and drilos/dreilos ('worm'), although drilos is only attested as a colloquial term for 'penis'. It is ascribed to Herodotus, and supposedly describes the basking habits of the Egyptian crocodile.

 

The form crocodrillus is attested in Medieval Latin. It is not clear whether this is a medieval corruption or derives from alternative Greco-Latin forms (late Greek corcodrillos and corcodrillion are attested). A (further) corrupted form cocodrille is found in Old French and was borrowed into Middle English as cocodril(le). The Modern English form crocodile was adapted directly from the Classical Latin crocodīlus in the 16th century, replacing the earlier form. The use of -y- in the scientific name Crocodylus (and forms derived from it) is a corruption introduced by Laurenti (1768).

 

Species

Species nameImageDistributionDescription/Comments

American crocodile (Crocodylus acutus)Throughout the Caribbean Basin, including many of the Caribbean islands and South Florida.A larger sized species, with a greyish colour and a prominent V-shaped snout. Prefers brackish water, but also inhabits lower stretches of rivers and true marine environments. This is one of the rare species that exhibits regular sea-going behaviour, which explains the great distribution throughout the Caribbean. It is also found in hypersaline lakes such as Lago Enriquillo, in the Dominican Republic, which has one of the largest populations of this species. Diet consists mostly of aquatic and terrestrial vertebrates. Classified as Vulnerable, but certain local populations under greater threat.

Hall's New Guinea crocodile (Crocodylus halli)The island of New Guinea, south of the New Guinea HighlandsA smaller species that closely resembles and was long classified under the New Guinea crocodile, which it is now considered to be genetically distinct from. It lives south of the mountain barrier that divides the two species' ranges. It can be physically distinguished from the New Guinea crocodile by its shorter maxilla and enlarged postcranial elements. Cranial elements can still widely vary within the species, with populations from Lake Murray having much wider heads than those from the Aramia River.

Orinoco crocodile (Crocodylus intermedius)Colombia and VenezuelaThis is a large species with a relatively elongated snout and a pale tan coloration with scattered dark brown markings. Lives primarily in the Orinoco Basin. Despite having a rather narrow snout, preys on a wide variety of vertebrates, including large mammals. It is a Critically Endangered species.

Freshwater crocodile (Crocodylus johnstoni)Northern AustraliaA smaller species with a narrow and elongated snout. It has light brown coloration with darker bands on body and tail. Lives in rivers with considerable distance from the sea, to avoid confrontations with saltwater crocodiles. Feeds mostly on fish and other small vertebrates.

Philippine crocodile (Crocodylus mindorensis)Endemic to the PhilippinesThis is a relatively small species with a rather broader snout. It has heavy dorsal armour and a golden-brown colour that darkens as the animal matures. Prefers freshwater habitats and feeds on a variety of small to medium sized vertebrates. This species is Critically Endangered and the most severely threatened species of crocodile.

Morelet's crocodile (Crocodylus moreletii)Atlantic regions of Mexico, Belize and GuatemalaA small to medium sized crocodile with a rather broad snout. It has a dark greyish-brown colour and is found in mostly various freshwater habitats. Feeds on mammals, birds and reptiles. It is listed as Least Concern.

Nile crocodile (Crocodylus niloticus)Sub-saharan AfricaA large and aggressive species with a broad snout, especially in older animals. It has a dark bronze coloration and darkens as the animal matures. Lives in a variety of freshwater habitats but is also found in brackish water. It is an apex predator that is capable of taking a wide array of African vertebrates, including large ungulates and other predators. This species is listed as Least Concern.

New Guinea crocodile (Crocodylus novaeguineae)The island of New Guinea, north of the New Guinea HighlandsA smaller species of crocodile with a grey-brown colour and dark brown to black markings on the tail. The young have a narrower V-shaped snout that becomes wider as the animal matures. Prefers freshwater habitats, even though is tolerant to salt water, in order to avoid competition and predation by the saltwater crocodile. This species feeds on small to mid-sized vertebrates.

Mugger crocodile (Crocodylus palustris)The Indian subcontinent and surrounding countriesThis is a modest sized crocodile with a very broad snout and an alligator-like appearance. It has dark-grey to brown coloration. Enlarged scutes around the neck make it a heavily armoured species. Prefers slow moving rivers, swamps and lakes. It can also be found in coastal swamps but avoids areas populated by saltwater crocodiles. Feeds on a wide array of vertebrates.

Saltwater crocodile (Crocodylus porosus)Throughout Southeast Asia, Northern Australia and surrounding watersThe largest living reptile and most aggressive of all crocodiles. It is a big-headed species and has a relatively broad snout, especially when older. The coloration is pale yellow with black stripes when young but dark greenish-drab coloured as adults. Lives in brackish and marine environments as well as lower stretches of rivers. This species has the greatest distribution of all crocodiles. Tagged specimens showed long-distance marine travelling behaviour. It is the apex predator throughout its range and preys on virtually any animal within its reach. It is classified as Least Concern with several populations under greater risk.

Borneo crocodile (Crocodylus raninus)Island of Borneo in Southeast AsiaA freshwater species of crocodile that has been considered a synonym of the saltwater crocodile.

Cuban crocodile (Crocodylus rhombifer)Found only in the Zapata Swamp and Isle of Youth of CubaIt is a small but extremely aggressive species of crocodile that prefers freshwater swamps. The coloration is vibrant even as adults and the scales have a "pebbled" appearance. It is a relatively terrestrial species with agile locomotion on land, and sometimes displays terrestrial hunting. The snout is broad with a thick upper-jaw and large teeth. The unique characteristics and fossil record indicates a rather specialized diet in the past, preying on megafauna such as the giant sloth. This species sometimes displays pack-hunting behaviour, which might have been the key to hunting large species in the past, despite its small size.[ Today most prey are small to medium sized vertebrates. It is Critically Endangered, and the remaining wild population is under threat of hybridization.

Siamese crocodile (Crocodylus siamensis)Indonesia, Brunei, East Malaysia and southern IndochinaA fairly small crocodile that prefers freshwater habitats. It has a relatively broad snout and olive-green to dark green coloration. It feeds on a variety of small to mid-sized vertebrates. Listed as Critically Endangered, but might be already extinct in the wild; status is unknown.

West African crocodile (Crocodylus suchus)Western and Central AfricaRecent studies revealed that this is distinct species from the larger Nile crocodile. It has a slightly narrower snout and is much smaller compared to its larger cousin.

Osborn’s dwarf crocodile (Osteolaemus osborni)Western AfricaIt is the smallest of all living crocodiles. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night.

Dwarf crocodile (Osteolaemus tetraspis)Western AfricaIt is the smallest of all living crocodiles. It belongs to its own monotypic genus; however, new studies indicate there might be two or even three distinct species. It is a heavily armoured species with uniform black coloration in adults, while juveniles have a lighter brown banding. Lives in the tropical forests of Western Africa. Feeds on small vertebrates and large aquatic invertebrates. It is a fairly terrestrial species and exhibits terrestrial hunting, especially at night. This species is classified as Vulnerable.

West African slender-snouted crocodile (Mecistops cataphractus)Western AfricaA medium sized species with a narrow and elongated snout. Lives in freshwater habitats within tropical forests of the continent. Feeds mostly on fish but also other small to medium sized vertebrates. It is a Critically Endangered species.

Central African slender-snouted crocodile (Mecistops leptorhynchus)Central AfricaA medium sized species found in watery areas in dense rainforest. Feeds largely on fish. Insufficient conservation data, but was classified as Critically Endangered when lumped with M. cataphractus, although M. leptorhynchus is doing better in its home range.

For information on Tomistoma or false gharial, that is recently not considered as a true crocodile, see False gharial.

 

Characteristics

A crocodile's physical traits allow it to be a successful predator. Its external morphology is a sign of its aquatic and predatory lifestyle. Its streamlined body enables it to swim swiftly; it also tucks its feet to the side while swimming, making it faster by decreasing water resistance. Crocodiles have webbed feet which, though not used to propel them through the water, allow them to make fast turns and sudden moves in the water or initiate swimming. Webbed feet are an advantage in shallow water, where the animals sometimes move around by walking. Crocodiles have a palatal flap, a rigid tissue at the back of the mouth that blocks the entry of water. The palate has a special path from the nostril to the glottis that bypasses the mouth. The nostrils are closed during submergence.

 

Like other archosaurs, crocodilians are diapsid, although their post-temporal fenestrae are reduced. The walls of the braincase are bony but lack supratemporal and postfrontal bones. Their tongues are not free, but held in place by a membrane that limits movement; as a result, crocodiles are unable to stick out their tongues. Crocodiles have smooth skin on their bellies and sides, while their dorsal surfaces are armoured with large osteoderms. The armoured skin has scales and is thick and rugged, providing some protection. They are still able to absorb heat through this armour, as a network of small capillaries allows blood through the scales to absorb heat. The osteoderms are highly vascularised and aid in calcium balance, both to neutralize acids while the animal cannot breathe underwater and to provide calcium for eggshell formation. Crocodilian tegument have pores believed to be sensory in function, analogous to the lateral line in fishes. They are particularly seen on their upper and lower jaws. Another possibility is that they are secretory, as they produce an oily substance which appears to flush mud off.

 

Size

Size greatly varies among species, from the dwarf crocodile to the saltwater crocodile. Species of the dwarf crocodile Osteolaemus grow to an adult size of just 1.5 to 1.9 m (4.9 to 6.2 ft), whereas the saltwater crocodile can grow to sizes over 6 m (20 ft) and weigh over 1,000 kg (2,200 lb). Several other large species can reach over 5.2 m (17 ft) long and weigh over 900 kg (2,000 lb). Crocodilians show pronounced sexual dimorphism, with males growing much larger and more rapidly than females. Despite their large adult sizes, crocodiles start their lives at around 20 cm (7.9 in) long. The largest species of crocodile is the saltwater crocodile, found in eastern India, northern Australia, throughout South-east Asia, and in the surrounding waters.

 

The brain volume of two adult crocodiles was 5.6 cm3 for a spectacled caiman and 8.5 cm3 for a larger Nile crocodile.

 

The largest crocodile ever held in captivity is a saltwater–Siamese hybrid named Yai (Thai: ใหญ่, meaning big; born 10 June 1972) at the Samutprakarn Crocodile Farm and Zoo, Thailand. This animal measures 6 m (20 ft) in length and weighs 1,200 kg (2,600 lb).

 

The longest crocodile captured alive was Lolong, a saltwater crocodile which was measured at 6.17 m (20.2 ft) and weighed at 1,075 kg (2,370 lb) by a National Geographic team in Agusan del Sur Province, Philippines.

 

Teeth

Crocodiles are polyphyodonts; they are able to replace each of their 80 teeth up to 50 times in their 35- to 75-year lifespan. Next to each full-grown tooth, there is a small replacement tooth and an odontogenic stem cell in the dental lamina in standby that can be activated if required.

 

Biology and behaviour

Crocodilians are more closely related to birds and dinosaurs than to most animals classified as reptiles, the three families being included in the group Archosauria ('ruling reptiles'). Despite their prehistoric look, crocodiles are among the more biologically complex reptiles. Unlike other reptiles, a crocodile has a cerebral cortex and a four-chambered heart. Crocodilians also have the functional equivalent of a diaphragm by incorporating muscles used for aquatic locomotion into respiration. Salt glands are present in the tongues of crocodiles and they have a pore opening on the surface of the tongue, a trait that separates them from alligators. Salt glands are dysfunctional in Alligatoridae. Their function appears to be similar to that of salt glands in marine turtles. Crocodiles do not have sweat glands and release heat through their mouths. They often sleep with their mouths open and may pant like a dog. Four species of freshwater crocodile climb trees to bask in areas lacking a shoreline.

 

Senses

Crocodiles have acute senses, an evolutionary advantage that makes them successful predators. The eyes, ears and nostrils are located on top of the head, allowing the crocodile to lie low in the water, almost totally submerged and hidden from prey.

 

Vision

Crocodiles have very good night vision, and are mostly nocturnal hunters. They use the disadvantage of most prey animals' poor nocturnal vision to their advantage. The light receptors in crocodilians' eyes include cones and numerous rods, so it is assumed all crocodilians can see colours. Crocodiles have vertical-slit shaped pupils, similar to those of domestic cats. One explanation for the evolution of slit pupils is that they exclude light more effectively than a circular pupil, helping to protect the eyes during daylight. On the rear wall of the eye is a tapetum lucidum, which reflects incoming light back onto the retina, thus utilizing the small amount of light available at night to best advantage. In addition to the protection of the upper and lower eyelids, crocodiles have a nictitating membrane (sometimes called a "third eye-lid") that can be drawn over the eye from the inner corner while the lids are open. The eyeball surface is thus protected under the water while a certain degree of vision is still possible.

 

Olfaction

Crocodilian sense of smell is also very well developed, aiding them to detect prey or animal carcasses that are either on land or in water, from far away. It is possible that crocodiles use olfaction in the egg prior to hatching.

 

Chemoreception in crocodiles is especially interesting because they hunt in both terrestrial and aquatic surroundings. Crocodiles have only one olfactory chamber and the vomeronasal organ is absent in the adults indicating all olfactory perception is limited to the olfactory system. Behavioural and olfactometer experiments indicate that crocodiles detect both air-borne and water-soluble chemicals and use their olfactory system for hunting. When above water, crocodiles enhance their ability to detect volatile odorants by gular pumping, a rhythmic movement of the floor of the pharynx. Crocodiles close their nostrils when submerged, so olfaction underwater is unlikely. Underwater food detection is presumably gustatory and tactile.

 

Hearing

Crocodiles can hear well; their tympanic membranes are concealed by flat flaps that may be raised or lowered by muscles.

 

Touch

The touch sensors, concentrated in crocodile skin, can be thicker than those in human fingerprints. Crocodiles can feel the touch on their skin.

 

Cranial: The upper and lower jaws are covered with sensory pits, visible as small, black speckles on the skin, the crocodilian version of the lateral line organs seen in fish and many amphibians, though arising from a completely different origin. These pigmented nodules encase bundles of nerve fibers innervated beneath by branches of the trigeminal nerve. They respond to the slightest disturbance in surface water, detecting vibrations and small pressure changes as small as a single drop. This makes it possible for crocodiles to detect prey, danger and intruders, even in total darkness. These sense organs are known as domed pressure receptors (DPRs).

 

Post-Cranial: While alligators and caimans have DPRs only on their jaws, crocodiles have similar organs on almost every scale on their bodies. The function of the DPRs on the jaws is clear; to catch prey, but it is still not clear what the function is of the organs on the rest of the body. The receptors flatten when exposed to increased osmotic pressure, such as that experienced when swimming in sea water hyperosmotic to the body fluids. When contact between the integument and the surrounding sea water solution is blocked, crocodiles are found to lose their ability to discriminate salinities. It has been proposed that the flattening of the sensory organ in hyperosmotic sea water is sensed by the animal as "touch", but interpreted as chemical information about its surroundings. This might be why in alligators they are absent on the rest of the body.

 

Hunting and diet

Crocodiles are ambush predators, waiting for fish or land animals to come close, then rushing out to attack. Crocodiles mostly eat fish, amphibians, crustaceans, molluscs, birds, reptiles, and mammals, and they occasionally cannibalize smaller crocodiles. What a crocodile eats varies greatly with species, size and age. From the mostly fish-eating species, like the slender-snouted and freshwater crocodiles, to the larger species like the Nile crocodile and the saltwater crocodile that prey on large mammals, such as buffalo, deer and wild boar, diet shows great diversity. Diet is also greatly affected by the size and age of the individual within the same species. All young crocodiles hunt mostly invertebrates and small fish, gradually moving on to larger prey. Being ectothermic (cold-blooded) predators, they have a very slow metabolism, so they can survive long periods without food. Despite their appearance of being slow, crocodiles have a very fast strike and are top predators in their environment, and various species have been observed attacking and killing other predators such as sharks and big cats. Crocodiles are also known to be aggressive scavengers who feed upon carrion and steal from other predators. Evidence suggests that crocodiles also feed upon fruits, based on the discovery of seeds in stools and stomachs from many subjects as well as accounts of them feeding.

 

Crocodiles have the most acidic stomach of any vertebrate. They can easily digest bones, hooves and horns. The BBC TV reported that a Nile crocodile that has lurked a long time underwater to catch prey builds up a large oxygen debt. When it has caught and eaten that prey, it closes its right aortic arch and uses its left aortic arch to flush blood loaded with carbon dioxide from its muscles directly to its stomach; the resulting excess acidity in its blood supply makes it much easier for the stomach lining to secrete more stomach acid to quickly dissolve bulks of swallowed prey flesh and bone. Many large crocodilians swallow stones (called gastroliths or stomach stones), which may act as ballast to balance their bodies or assist in crushing food, similar to grit ingested by birds. Herodotus claimed that Nile crocodiles had a symbiotic relationship with certain birds, such as the Egyptian plover, which enter the crocodile's mouth and pick leeches feeding on the crocodile's blood; with no evidence of this interaction actually occurring in any crocodile species, it is most likely mythical or allegorical fiction.

 

Bite

Since they feed by grabbing and holding onto their prey, they have evolved sharp teeth for piercing and holding onto flesh, and powerful muscles to close the jaws and hold them shut. The teeth are not well-suited to tearing flesh off of large prey items as are the dentition and claws of many mammalian carnivores, the hooked bills and talons of raptorial birds, or the serrated teeth of sharks. However, this is an advantage rather than a disadvantage to the crocodile since the properties of the teeth allow it to hold onto prey with the least possibility of the prey animal escaping. Cutting teeth, combined with the exceptionally high bite force, would pass through flesh easily enough to leave an escape opportunity for prey. The jaws can bite down with immense force, by far the strongest bite of any animal. The force of a large crocodile's bite is more than 5,000 lbf (22,000 N), which was measured in a 5.5 m (18 ft) Nile crocodile, in the field; comparing to 335 lbf (1,490 N) for a Rottweiler, 800 lbf (3,600 N) for a hyena, 2,200 lbf (9,800 N) for an American alligator, and 4,095 lbf (18,220 N) for the largest confirmed great white shark.

 

A 5.2 m (17 ft) long saltwater crocodile has been confirmed as having the strongest bite force ever recorded for an animal in a laboratory setting. It was able to apply a bite force value of 3,700 lbf (16,000 N), and thus surpassed the previous record of 2,125 lbf (9,450 N) made by a 3.9 m (13 ft) long American alligator. Taking the measurements of several 5.2 m (17 ft) crocodiles as reference, the bite forces of 6-m individuals were estimated at 7,700 lbf (34,000 N). The study, led by Dr. Gregory M. Erickson, also shed light on the larger, extinct species of crocodilians. Since crocodile anatomy has changed only slightly over the last 80 million years, current data on modern crocodilians can be used to estimate the bite force of extinct species. An 11-to-12-metre (36–39 ft) Deinosuchus would apply a force of 23,100 lbf (103,000 N), nearly twice that of the latest, higher bite force estimations of Tyrannosaurus (12,814 lbf (57,000 N)). The extraordinary bite of crocodilians is a result of their anatomy. The space for the jaw muscle in the skull is very large, which is easily visible from the outside as a bulge at each side. The muscle is so stiff, it is almost as hard as bone to touch, as if it were the continuum of the skull. Another trait is that most of the muscle in a crocodile's jaw is arranged for clamping down. Despite the strong muscles to close the jaw, crocodiles have extremely small and weak muscles to open the jaw. Crocodiles can thus be subdued for study or transport by taping their jaws or holding their jaws shut with large rubber bands cut from automobile inner tubes.

 

Locomotion

Crocodiles can move quickly over short distances, even out of water. The land speed record for a crocodile is 17 km/h (11 mph) measured in a galloping Australian freshwater crocodile. Maximum speed varies between species. Some species can gallop, including Cuban crocodiles, Johnston's crocodiles, New Guinea crocodiles, African dwarf crocodiles, and even small Nile crocodiles. The fastest means by which most species can move is a "belly run", in which the body moves in a snake-like (sinusoidal) fashion, limbs splayed out to either side paddling away frantically while the tail whips to and fro. Crocodiles can reach speeds of 10–11 km/h (6–7 mph) when they "belly run", and often faster if slipping down muddy riverbanks. When a crocodile walks quickly, it holds its legs in a straighter and more upright position under its body, which is called the "high walk". This walk allows a speed of up to 5 km/h.

 

Crocodiles may possess a homing instinct. In northern Australia, three rogue saltwater crocodiles were relocated 400 km (249 mi) by helicopter, but returned to their original locations within three weeks, based on data obtained from tracking devices attached to them.

 

Longevity

Measuring crocodile age is unreliable, although several techniques are used to derive a reasonable guess. The most common method is to measure lamellar growth rings in bones and teeth—each ring corresponds to a change in growth rate which typically occurs once a year between dry and wet seasons. Bearing these inaccuracies in mind, it can be safely said that all crocodile species have an average lifespan of at least 30–40 years, and in the case of larger species an average of 60–70 years. The oldest crocodiles appear to be the largest species. C. porosus is estimated to live around 70 years on average, with limited evidence of some individuals exceeding 100 years.

 

In captivity, some individuals are claimed to have lived for over a century. A male crocodile lived to an estimated age of 110–115 years in a Russian zoo in Yekaterinburg. Named Kolya, he joined the zoo around 1913 to 1915, fully grown, after touring in an animal show, and lived until 1995.[70] A male freshwater crocodile lived to an estimated age of 120–140 years at the Australia Zoo. Known affectionately as "Mr. Freshie", he was rescued around 1970 by Bob Irwin and Steve Irwin, after being shot twice by hunters and losing an eye as a result, and lived until 2010. Crocworld Conservation Centre, in Scottburgh, South Africa, claims to have a male Nile crocodile that was born in 1900. Named Henry, the crocodile is said to have lived in Botswana along the Okavango River, according to centre director Martin Rodrigues.

 

Social behaviour and vocalization

Crocodiles are the most social of reptiles. Even though they do not form social groups, many species congregate in certain sections of rivers, tolerating each other at times of feeding and basking. Most species are not highly territorial, with the exception of the saltwater crocodile, which is a highly territorial and aggressive species: a mature, male saltwater crocodile will not tolerate any other males at any time of the year, but most other species are more flexible. There is a certain form of hierarchy in crocodiles: the largest and heaviest males are at the top, having access to the best basking site, while females are priority during a group feeding of a big kill or carcass. A good example of the hierarchy in crocodiles would be the case of the Nile crocodile. This species clearly displays all of these behaviours. Studies in this area are not thorough, however, and many species are yet to be studied in greater detail. Mugger crocodiles are also known to show toleration in group feedings and tend to congregate in certain areas. However, males of all species are aggressive towards each other during mating season, to gain access to females.

 

Crocodiles are also the most vocal of all reptiles, producing a wide variety of sounds during various situations and conditions, depending on species, age, size and sex. Depending on the context, some species can communicate over 20 different messages through vocalizations alone. Some of these vocalizations are made during social communication, especially during territorial displays towards the same sex and courtship with the opposite sex; the common concern being reproduction. Therefore most conspecific vocalization is made during the breeding season, with the exception being year-round territorial behaviour in some species and quarrels during feeding. Crocodiles also produce different distress calls and in aggressive displays to their own kind and other animals; notably other predators during interspecific predatory confrontations over carcasses and terrestrial kills.

 

Specific vocalisations include —

Chirp: When about to hatch, the young make a "peeping" noise, which encourages the female to excavate the nest. The female then gathers the hatchlings in her mouth and transports them to the water, where they remain in a group for several months, protected by the female[76]

Distress call: A high-pitched call used mostly by younger animals to alert other crocodiles to imminent danger or an animal being attacked.

Threat call: A hissing sound that has also been described as a coughing noise.

Hatching call: Emitted by a female when breeding to alert other crocodiles that she has laid eggs in her nest.

Bellowing: Male crocodiles are especially vociferous. Bellowing choruses occur most often in the spring when breeding groups congregate, but can occur at any time of year. To bellow, males noticeably inflate as they raise the tail and head out of water, slowly waving the tail back and forth. They then puff out the throat and with a closed mouth, begin to vibrate air. Just before bellowing, males project an infrasonic signal at about 10 Hz through the water, which vibrates the ground and nearby objects. These low-frequency vibrations travel great distances through both air and water to advertise the male's presence and are so powerful they result in the water's appearing to "dance".

 

Reproduction

Crocodiles lay eggs, which are laid in either holes or mound nests, depending on species. A hole nest is usually excavated in sand and a mound nest is usually constructed out of vegetation. Nesting periods range from a few weeks up to six months. Courtship takes place in a series of behavioural interactions that include a variety of snout rubbing and submissive display that can take a long time. Mating always takes place in water, where the pair can be observed mating several times. Females can build or dig several trial nests which appear incomplete and abandoned later. Egg-laying usually takes place at night and about 30–40 minutes. Females are highly protective of their nests and young. The eggs are hard shelled, but translucent at the time of egg-laying. Depending on the species of crocodile, 7 to 95 eggs are laid. Crocodile embryos do not have sex chromosomes, and unlike humans, sex is not determined genetically. Sex is determined by temperature, where at 30 °C (86 °F) or less most hatchlings are females and at 31 °C (88 °F), offspring are of both sexes. A temperature of 32 to 33 °C (90 to 91 °F) gives mostly males whereas above 33 °C (91 °F) in some species continues to give males, but in other species resulting in females, which are sometimes called high-temperature females. Temperature also affects growth and survival rate of the young, which may explain the sexual dimorphism in crocodiles. The average incubation period is around 80 days, and also is dependent on temperature and species that usually ranges from 65 to 95 days. The eggshell structure is very conservative through evolution but there are enough changes to tell different species apart by their eggshell microstructure. Scutes may play a role in calcium storage for eggshell formation.

 

At the time of hatching, the young start calling within the eggs. They have an egg-tooth at the tip of their snouts, which is developed from the skin, and that helps them pierce out of the shell. Hearing the calls, the female usually excavates the nest and sometimes takes the unhatched eggs in her mouth, slowly rolling the eggs to help the process. The young is usually carried to the water in the mouth. She would then introduce her hatchlings to the water and even feed them. The mother would then take care of her young for over a year before the next mating season. In the absence of the mother crocodile, the father would act in her place to take care of the young. However, even with a sophisticated parental nurturing, young crocodiles have a very high mortality rate due to their vulnerability to predation. A group of hatchlings is called a pod or crèche and may be protected for months.

 

Cognition

Crocodiles possess some advanced cognitive abilities. They can observe and use patterns of prey behaviour, such as when prey come to the river to drink at the same time each day. Vladimir Dinets of the University of Tennessee, observed that crocodiles use twigs as bait for birds looking for nesting material. They place sticks on their snouts and partly submerge themselves. When the birds swooped in to get the sticks, the crocodiles then catch the birds. Crocodiles only do this in spring nesting seasons of the birds, when there is high demand for sticks to be used for building nests. Vladimir also discovered other similar observations from various scientists, some dating back to the 19th century. Aside from using sticks, crocodiles are also capable of cooperative hunting. Large numbers of crocodiles swim in circles to trap fish and take turns snatching them. In hunting larger prey, crocodiles swarm in, with one holding the prey down as the others rip it apart.

 

According to a 2015 study, crocodiles engage in all three main types of play behaviour recorded in animals: locomotor play, play with objects and social play. Play with objects is reported most often, but locomotor play such as repeatedly sliding down slopes, and social play such as riding on the backs of other crocodiles is also reported. This behaviour was exhibited with conspecifics and mammals and is apparently not uncommon, though has been difficult to observe and interpret in the past due to obvious dangers of interacting with large carnivores.

 

Taxonomy and phylogeny

See also: List of crocodilians

Crocodylidae is cladistically defined as a crown group composed of the last common ancestor of the Nile crocodile (Crocodylus niloticus), the Dwarf crocodile (Osteolaemus tetraspis), and all of its descendants. It contains two subfamilies: Crocodylinae and Osteolaeminae. Crocodylinae contains 13-14 living species, as well as 6 extinct species. Osteolaeminae was named by Christopher Brochu in 2003 as a subfamily of Crocodylidae separate from Crocodylinae and contains the two extant genera Osteolaemus and Mecistops, along with several extinct genera. The number of extant species within Osteolaeminae is currently in question.

 

Subfamily Crocodylinae

Genus Crocodylus

Crocodylus acutus, American crocodile

Crocodylus halli, Hall's New Guinea crocodile found South of the New Guinea Highlands

Crocodylus intermedius, Orinoco crocodile

Crocodylus johnsoni, freshwater crocodile, or Johnstone's crocodile

Crocodylus mindorensis, Philippine crocodile

Crocodylus moreletii, Morelet's crocodile or Mexican crocodile

Crocodylus niloticus, Nile crocodile or African crocodile (the subspecies found in Madagascar is sometimes called the black crocodile)

Crocodylus novaeguineae, New Guinea crocodile found North of the New Guinea Highlands

Crocodylus palustris, mugger, marsh or Indian crocodile

Crocodylus porosus, saltwater crocodile or estuarine crocodile

Crocodylus raninus, the Borneo crocodile, is currently considered to be a synonym of Crocodylus porosus; whether or not it is a distinct species remains unclear.

Crocodylus rhombifer, Cuban crocodile

Crocodylus siamensis, Siamese crocodile (may be extinct in the wild)

Crocodylus suchus, West African crocodile, desert or sacred crocodile

Crocodylus anthropophagus†

Crocodylus checchiai†

Crocodylus falconensis†

Crocodylus palaeindicus†

Crocodylus thorbjarnarsoni†

Genus Voay†

Voay robustus† (formerly Crocodylus robustus)

Subfamily Osteolaeminae

Genus Osteolaemus

Osteolaemus tetraspis, dwarf crocodile (There has been controversy as to whether or not this is actually two species; recent (2010) DNA analysis indicate three distinct species: O. tetraspis, O. osborni and a third, currently unnamed.)

Genus Mecistops

Mecistops cataphractus West African slender-snouted crocodile

Mecistops leptorhynchus Central African slender-snouted crocodile

Genus Brochuchus†

Brochuchus pigotti† (formerly Crocodylus pigotti)

Brochuchus parvidens†

Genus Euthecodon†

Euthecodon nitriae†

Euthecodon brumpti†

Euthecodon arambourgi†

Genus Rimasuchus†

Rimasuchus lloydi† (formerly Crocodylus lloydi)

Phylogeny

Recent molecular studies using DNA sequencing have shown crocodiles to be more closely related to the gavialids rather than to alligators, contrary to prior theories based on morphological studies alone.

 

Crocodilia

Alligatoridae

Caimaninae

Caiman

 

Melanosuchus

 

Paleosuchus

 

Alligatorinae

Alligator

 

Longirostres

Crocodylidae

Crocodylus

 

Mecistops

 

Osteolaemus

 

Gavialidae

Gavialis

 

Tomistoma

 

Mecistops cataphractus West African slender-snouted crocodile

 

Euthecodon†

 

Brochuchus†

 

Rimasuchus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

Crocodylinae

Voay†

 

Crocodylus

Crocodylus anthropophagus†

 

Crocodylus thorbjarnarsoni†

 

Crocodylus palaeindicus†

 

Crocodylus Tirari Desert†

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus palustris Mugger crocodile

 

Crocodylus checchiai†

 

Crocodylus falconensis†

 

Crocodylus suchus West African crocodile

 

Crocodylus niloticus Nile crocodile

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

(crown group)

 

Crocodylidae

Osteolaeminae

Rimasuchus lloydi†

 

Voay robustus†

 

Osteolaemus osborni Osborn’s dwarf crocodile

 

Osteolaemus tetraspis Dwarf crocodile

 

"Crocodylus" gariepensis†

 

Brochuchus parvidens†

 

Brochuchus pigotti†

 

Euthecodon arambourgi†

 

Euthecodon brumpti†

 

Crocodylinae

Mecistops cataphractus West African slender-snouted crocodile

 

Crocodylus thorbjarnarsoni†

 

Crocodylus anthropophagus†

 

Crocodylus niloticus Nile crocodile

 

Crocodylus checchiai†

 

Crocodylus moreletii Morelet's crocodile

 

Crocodylus intermedius Orinoco crocodile

 

Crocodylus acutus American crocodile

 

Crocodylus rhombifer Cuban crocodile

 

Crocodylus palaeindicus†

 

Crocodylus palustris Mugger crocodile

 

Crocodylus ossifragus†

 

Crocodylus siamensis Siamese crocodile

 

Crocodylus mindorensis Philippine crocodile

 

Crocodylus johnstoni Freshwater crocodile

 

Crocodylus porosus Saltwater crocodile

 

Crocodylus raninus Borneo crocodile

 

Crocodylus novaeguineae New Guinea crocodile

 

Paleoafrican CrocodylusNeotropical CrocodylusIndo-Pacific Crocodylus

 

Relationship with humans

Danger to humans

Main article: Crocodile attacks

The larger species of crocodiles are very dangerous to humans, mainly because of their ability to strike before the person can react. The saltwater crocodile and Nile crocodile are the most dangerous, killing hundreds of people each year in parts of Southeast Asia and Africa. The mugger crocodile and American crocodile are also dangerous to humans.

 

Crocodile products

Further information: Crocodile farm and Crocodile skin

Crocodiles are protected in many parts of the world, but are also farmed commercially. Their hides are tanned and used to make leather goods such as shoes and handbags; crocodile meat is also considered a delicacy. The most commonly farmed species are the saltwater and Nile crocodiles, while a hybrid of the saltwater and the rare Siamese crocodile is also bred in Asian farms. Farming has resulted in an increase in the saltwater crocodile population in Australia, as eggs are usually harvested from the wild, so landowners have an incentive to conserve their habitat. Crocodile leather can be made into goods such as wallets, briefcases, purses, handbags, belts, hats, and shoes. Crocodile oil has been used for various purposes. Crocodiles were eaten by Vietnamese while they were taboo and off limits for Chinese. Vietnamese women who married Chinese men adopted the Chinese taboo.

 

Crocodile meat is consumed in some countries, such as Australia, Ethiopia, Thailand, South Africa, China, and Cuba (in pickled form). It is also occasionally eaten as an "exotic" delicacy in the western world. Cuts of meat include backstrap and tail fillet.

 

Due to high demand for crocodile products, TRAFFIC states that 1,418,487 Nile Crocodile skins were exported from Africa between 2006 and 2015.

 

Crocodile hunting and conservation

Aboriginal Australians harvested eggs and hunted crocodiles in a sustainable way for many thousands of years. The Brinkin people (aka Marrithiyal) of the Daly River in the Northern Territory (NT) used harpoons and bamboo, and even their own hands to capture crocodiles for food. After settlement of northern Australia, in the late-19th and early 20th centuries, non-Indigenous people killed individual crocodiles, mostly by locals to protect the population, or novelty-seeking visitors, or just opportunistically, so numbers were not noticeably reduced. From the 1930s, commercial hunting began, with Aboriginal people often employed to kill the crocodiles using traditional methods. From the 1940s to the 1960s, hunting began on a larger scale using .303 rifles. They were hunted for leather, with the skins shipped to plants in capital cities. Western Australia banned hunting freshwater crocodiles in 1962 and saltwater crocodiles in 1970, while NT bans were brought in 1964 and 1971; Queensland did not pass such legislation. The federal government later banned the export of crocodile skins, which brought commercial hunting to an end in Queensland. They have been a protected species since the 1970s, when numbers were down to approximately 3,000 in the NT at the lowest estimate. In 2021, after several attacks on humans by the "salties" and an estimated population of around 200,000 had been reached, Queensland politician Bob Katter called for the reintroduction of hunting.

 

In religion and mythology

Further information: Crocodilia § Cultural_depictions

Crocodiles have appeared in various forms in religions across the world. Ancient Egypt had Sobek, the crocodile-headed god, with his cult-city Crocodilopolis, as well as Taweret, the goddess of childbirth and fertility, with the back and tail of a crocodile. The Jukun shrine in the Wukari Federation, Nigeria is dedicated to crocodiles in thanks for their aid during migration. In Madagascar various peoples such as the Sakalava and Antandroy see crocodiles as ancestor spirits and under local fady often offer them food; in the case of the latter at least a crocodile features prominently as an ancestor deity.

 

Crocodiles appear in different forms in Hinduism. Varuna, a Vedic and Hindu god, rides a part-crocodile makara; his consort Varuni rides a crocodile.[88] Similarly the goddess personifications of the Ganga and Yamuna rivers are often depicted as riding crocodiles. Also in India, in Goa, crocodile worship is practised, including the annual Mannge Thapnee ceremony.

 

Sikh warriors known as nihang also have connections with crocodiles. Nihang may come from the Persian word for a mythical sea creature (Persian: نهنگ). The term owes its origin to Mughal historians, who compared the ferocity of the Akali with that of crocodiles. The meaning of Akali in Sikhism however, is the immortal army of Akal (god).

 

In Latin America, Cipactli was the giant earth crocodile of the Aztec and other Nahua peoples.

  

Fighting shark and crocodile, the emblem of Surabaya

The name of Surabaya,Indonesia, is locally believed to be derived from the words "suro" (shark) and "boyo" (crocodile), two creatures which, in a local myth, fought each other in order to gain the title of "the strongest and most powerful animal" in the area. It was said that the two powerful animals agreed for a truce and set boundaries; that the shark's domain would be in the sea while the crocodile's domain would be on the land. However one day the shark swam into the river estuary to hunt, this angered the crocodile, who declared it his territory. The Shark argued that the river was a water-realm which meant that it was shark territory, while the crocodile argued that the river flowed deep inland, so it was therefore crocodile territory. A ferocious fight resumed as the two animals bit each other. Finally the shark was badly bitten and fled to the open sea, and the crocodile finally ruled the estuarine area that today is the city. Another source alludes to a Jayabaya prophecy—a 12th-century psychic king of Kediri Kingdom—as he foresaw a fight between a giant white shark and a giant white crocodile taking place in the area, which is sometimes interpreted as a foretelling of the Mongol invasion of Java, a major conflict between the forces of the Kublai Khan, Mongol ruler of China, and those of Raden Wijaya's Majapahit in 1293. The two animals are now used as the city's symbol, with the two facing and circling each other, as depicted in a statue appropriately located near the entrance to the city zoo (see photo on the Surabaya page).[citation needed]

 

In language and as symbols

Main article: Crocodile tears

The term "crocodile tears" (and equivalents in other languages) refers to a false, insincere display of emotion, such as a hypocrite crying fake tears of grief. It is derived from an ancient anecdote that crocodiles weep in order to lure their prey, or that they cry for the victims they are eating, first told in the Bibliotheca by Photios I of Constantinople. The story is repeated in bestiaries such as De bestiis et aliis rebus. This tale was first spread widely in English in the stories of the Travels of Sir John Mandeville in the 14th century, and appears in several of Shakespeare's plays. In fact, crocodiles can and do generate tears, but they do not actually cry.

 

In the UK, a row of schoolchildren walking in pairs, or two by two is known as "crocodile".

 

Fashion logos

The French clothing company Lacoste features a crocodile in its logo. The American shoe company Crocs also uses this imagery in its logo.

i agree if robusta has aromatic, more earthy, and smoky... wid a hint of pepper and chocolate undertone... bit different wid luwak coffee which is has more acidity... taste bit fruity...

my coffee for this week

 

p.s: i want to search French Press to serve my coffee :)

you dont have to hangout at starbuck all the times... :)

Right now Indonesia is very sexy in the eyes of the world wid the loyality consumptive behaviour and the large amount of population...

Well at least, we have to be a smart consumer :)

 

FYI: Jakarta has more malls than any other city in the world

 

Part 2 of our 3-Part article:

 

Exfoliating Skin Care Acids

 

What does pH have to do with a skin care acid’s effectiveness?

 

Moisturizing Acids – no bite, all love

 

Choosing an over the counter (OTC) or cosmetic product that contains Alpha Hydroxy Acid (AHA) or Beta Hydroxy Acids (BHA) doesn’t have to be a daunting task.

 

There are 3 primary factors to consider when choosing an acidic ingredient in your skin care products.

 

What do acids do for the skin?

 

What does pH have to do with a skin care acid’s effectiveness? What is the percentage of the active acid(s) in the product?

 

Moisturizing vs Exfoliating Acids

 

What does pH have to do with it?

 

Potential Hydrogen (pH) is a measure of how acidic or alkaline a substance is. Acids have pH values under 7.

 

Why should we measure a product’s pH?

 

Our skin’s Acid Mantle is a protective chemical layer made up of sebum (free fatty acids) from the skin's sebaceous (oil) glands, mixed with lactic and amino acids from perspiration. The skin’s acid mantle should register at about a 5.5 pH. The pH of your skin’s acid mantle determines its ability to protect your skin from insults such as bacteria, viruses, free radicals and environmental pollutants that contribute to premature aging, surface disease and irritation. If a product is too alkaline, it may be irritating and drying and not possess the characteristics that we look for in an acidic formulation that contains glycolic, lactic, salicylic, azelaic or mandelic acids.

 

Cosmetic and over the counter (OTC) skin care products meant for home use contain a lower percentage of acid in their formulas than professional chemical peels and often times, a higher Potential Hydrogen (pH) value. This adjustment makes the products functionally less acidic and safe for frequent and ongoing use.

 

The Cosmetic Ingredient Review (CIR) Expert Panel, the industry's self-regulatory body for reviewing the safety of cosmetic ingredients, concluded in 1998 that Glycolic and Lactic Acid are safe for use in cosmetic products at concentrations of:

 

For home use

 

≤10% Acid in final formulation with a pH ≥3.5

 

For Professionally applied products

 

≤30%, at final formulation pH ≥3.0 designed for brief, discontinuous use followed by thorough rinsing of the skin

 

Application must be accompanied by directions for the daily use of sun protection or product must be formulated to avoid increasing sun sensitivity

   

Each pH testing packet will have a unique color key code.

 

Here is an example of pH strip reader. Water is neutral at a 7pH.

   

3 to 4 pH is a common level of acidity in topical AHA/BHA skin care formulations from a skin care professional. Since a professional can view the client’s skin and recommend products based on their knowledge of both the science and an individual’s skin, the lower pH can be safe and highly effective.

 

8 – 8 pH is common for mass marketed drugstore products that contain AHAs or BHA. Commercial cosmetics may be more alkaline, making them less acidic and less potent for safety reasons.

 

5 pH is a typical measure of a healthy skin’s Acid Mantle. After washing with an alkaline cleanser and water with a pH of 7, we need lower the pH by use of a toner, serum or a moisturizer with a pH around 5.5.

 

Are all products with the same percentage of acid equal in strength?

 

A 2% AHA or BHA ingredient would have more potency if it is in a 3.8 pH formula than if it is in a formula with a pH of eight! The higher pH would neutralize the acid when combined. Thus, not all products with the same percentage of active ingredients are equally as potent! Unfortunately, dishonest product distributors may use misleading marketing strategies in order to sell products. Using pH strips to test a product’s pH or consulting the product’s manufacturer are the best way to know the pH of a skin care product.

 

If you use an acid in your skin care routine, you must be diligent in use of an effective sun block! Acids can make your skin more vulnerable to the sun’s rays and sun damage and burns can occur if you are not properly protected. Both AHAs and BHAs can cause irritation including redness, burning, pain or itching. Darker skinned individuals may also be at risk for scarring and loss of pigment when using acids. Consult a skin care professional to determine if acids will be your friend or a foe to be avoided! Wear your sunblock and re-apply regularly!

 

References

 

Schmid-Wendtner, M. H., & Korting, H. C. (2006). The pH of the skin surface and its impact on the barrier function. Skin pharmacology and physiology, 19(6), 296-302.

 

Parra, J. L., & Paye, M. (2003). EEMCO guidance for the in vivo assessment of skin surface pH. Skin Pharmacology and Physiology, 16(3), 188-202.

 

Issachar, N., Gall, Y., Borfll, M. T., & Poelman, M. C. (1997). pH measurements during lactic acid stinging test in normal and sensitive skin. Contact Dermatitis, 36(3), 152-155.

 

Ali, S. M., & Yosipovitch, G. (2013). Skin pH: from basic science to basic skin care. Acta dermato-venereologica, 93(3), 261-269.

 

Van Scott, E. J., & Ruey, J. Y. (1980). U.S. Patent No. 4,234,599. Washington, DC: U.S. Patent and Trademark Office.

 

Part 2: Benefits of the Top 5 Skin Care Acids Posted first on: igogskincare.com/

"Bernkastel-Kues (German pronunciation: [ˌbɛɐ̯nkastəlˈkuːs]) is a town on the Middle Moselle in the Bernkastel-Wittlich district in Rhineland-Palatinate, Germany. It is a well-known winegrowing centre. The town is a state-recognized health resort (Erholungsort), seat of the Verbandsgemeinde of Bernkastel-Kues and birthplace of one of the most famous German polymaths, the mediaeval churchman and philosopher Nikolaus von Kues (Cusanus).

 

Bernkastel-Kues is located in the Moselle valley, about 50 kilometers from Trier. The highest elevation is Mount Olympus (415 m above sea level), the lowest point (107 m above sea level) is on the banks of the Moselle. The urban area covers a total area of ​​23.71 km², of which 5.93 km² is used for agriculture. This makes Bernkastel-Kues one of the largest cities in the Middle Moselle in terms of area. Immediately neighboring local communities are (clockwise, starting from the north) Zeltingen-Rachtig, Graach an der Mosel, Longkamp, ​​Monzelfeld, Mülheim an der Mosel, Lieser, Maring-Noviand and Platten.

 

Left tributaries of the Moselle are Heldengraben, Thelengraben, Waldgraben, Krausbach and the stream from the Wehlener Forest. The right tributaries of the Moselle are Goldbach, Heidesheimgraben, Tiefenbach and Schadbach.

 

Archaeologists discovered the first evidence of human settlement (3000 BC) in Cusa. Around 370, Decimus Magnus Ausonius, Roman poet and teacher at the imperial court, wrote his poem Mosella. Adalbero of Luxembourg, provost of the Trier Monastery of St. Paulin, became Lord of Bernkastel. The first documented mention of Bernkastel dates back to the first half of the 11th century. At the turn of the 7th and 8th centuries a geographer named a place Princastellum. This is considered evidence of a Roman fort in the 4th century near today's Landshut castle ruins; This is indicated, among other things, by fittings, ceramics and iron finds below the castle. The form of the name in the 12th century Beronis castellum was a learned relatinization that referred to the Trier provost Adalbero of Luxembourg (11th century). The third castle construction began in 1277 under the rule of Trier Archbishop Heinrich II von Finstingen . On May 29, 1291, King Rudolf I of Habsburg granted Berrincastel city rights. The Landshut Castle, which was built at that time, only received this name in the 16th century. In 1332 the city rights were reconfirmed by Emperor Ludwig of Bavaria's collecting privilege. Archbishop Boemund II became elector through the Golden Bull. According to legend, he was cured of a serious illness by a glass of wine - the legend of the Berncastler Doctor began. In 1401, Nicolaus Cusanus was born in the house of the Moselle boatman Henne Cryfftz (Krebs), which can be visited. In 1451, the St. Nicholas Hospital (Cusanusstift), a hospital for the poor, was built. In 1505, the name Landshut appeared for the first time for the archbishop's castle in a sovereign decree from James II. In 1512, Emperor Maximilian stayed in Bernkastel on his way to the Reichstag in Trier. The plague raged in Bernkastel in 1627 and in Kues in 1641. In 1692, Landshut Castle fell victim to a fire and has been in ruins ever since. In 1787 the Electorate of Berncastel had 4,743 inhabitants. From 1794 to 1814 Bernkastel was a cantonal town under French rule; at the Congress of Vienna (1815) Bernkastel and Kues were added to the Kingdom of Prussia. Bernkastel became the seat of the Bernkastel mayor's office and in 1821 the seat of the Bernkastel district . In 1848 the revolution also came to Bernkastel: the black, red and gold flag was hoisted at the town hall and a vigilante group was formed. The first road bridge between Bernkastel and Kues was built in 1872/74, and the first rail connection in 1882/83.

 

The town in its current form was created on April 1, 1905 through the merger of the town of Bernkastel with the wine-growing village of Kues opposite. In 1926 there were major wine unrests on the Moselle, the tax office in Bernkastel and the customs office in Kues were stormed. During the Reichspogromnacht on November 9, 1938, there were serious riots against Jewish fellow citizens; the synagogue was destroyed. Towards the end of the Second World War, the city was bombed several times. On February 19, 1945, numerous houses around the market square in Bernkastel were destroyed and 41 people were killed. In an attack on March 2nd, large parts of the old town hall and other buildings were destroyed and 29 people were killed. On March 11th the Moselle bridge was blown up and the bombardment by American artillery began the following day. On March 15th the Americans moved into Kues and on the 16th into Bernkastel.

 

The first democratic elections after the war took place in 1946; Hans Weber became city mayor. On November 7, 1970, Andel and Wehlen were incorporated. As a result of the Rhineland-Palatinate administrative reform, the Verbandsgemeinde of Bernkastel-Kues was formed through the merger of the offices of Bernkastel-Land, Lieser, Mülheim, Zeltingen and the city of Bernkastel-Kues. The Burgberg Tunnel was officially opened in 1997. In 2000 the partnership between Bernkastel-Kues and Karlovy Vary (Karlovy Vary) began. In 2005 the city celebrated the 100th anniversary of the merger of Bernkastel and Kues; The community became a climatic health resort.

 

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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

Now on Instagram.

 

Become a patron to my photography on Patreon or donate.

(further information and pictures you can get by clicking on the link at the end of page!)

Mariahilferstraße

Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.

From

aeiou - the cultural information system of the bm: bwk

14,000 key words and 2000 pictures from history, geography, politics and business in Austria

www.aeiou.at

Mariahilferstraße, 1908 - Wien Museum

Mariahilferstraße, 1908

Picture taken from "August Stauda - A documentarian of old Vienna"

published by Christian Brandstätter - to Book Description

History

Pottery and wine

The first ones who demonstrably populated the area of ​​today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.

The peasant Middle Ages - From the vineyard to the village

Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".

1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.

1529 The first Turkish siege

Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.

1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.

1663 The new Post Road

With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.

1683 The second Turkish siege

The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.

1686 Palais Esterhazy

On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."

17th Century to 19th Century. Fom the village to suburb

With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.

The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.

Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.

1719 - 1723 Royal and Imperial Court Stables

Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.

The church and monastery of Maria Hülff

Coloured engraving by J. Ziegler, 1783

1730 Mariahilferkirche

1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.

1790 - 1836 Ferdinand Raimund

Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.

1805 - 1809 French occupation

The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.

19th century Industrialization

Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.

1826

The Mariahilferstraße is paved up to the present belt (Gürtel).

1848 years of the revolution

The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of ​​today's belt.

1858 The Ring Road

The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.

1862 Official naming

The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".

The turn of the century: development to commercial street

After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.

1863 Herzmansky opened

On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.

1869 The Pferdetramway

The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.

Opened in 1879 Gerngroß

Mariahilferstraße about 1905

Alfred Gerngross, a merchant from Bavaria and co-worker August

Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.

1901 The k.k. Imperial Furniture Collection

The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.

1911 The House Stafa

On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.

1945 bombing of Vienna

On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.

www.wien-vienna.at/blickpunkte.php?ID=582

"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.

 

Summer 2019 I did a solo cycling tour across Europe through 12 countries over the course of 3 months. I began my adventure in Edinburgh, Scotland and finished in Florence, Italy cycling 8,816 km. During my trip I took 47,000 photos.

 

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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

_________________________________________

 

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

The three common inorganic acids and the most common organic acid used in chemistry: hydrochloric, sulfuric, nitric and acetic.

(further information and pictures you can get by clicking on the link at the end of page!)

Mariahilferstraße

Mariahilferstraße, 6th, 7th, 14th and 15th, since 1897 (in the 6th and 7th district originally Kremser Sraße, then Bavarian highway, Laimgrubner main road, Mariahilfer main street, Fünfhauserstraße, Schönbrunnerstraße and Penzinger Poststraße, then Schönbrunner Straße), in memory of the old suburb name; Mariahilf was an independent municipality from 1660 to 1850, since then with Gumpendorf, Magdalenengrund, Windmühle and Laimgrube 6th District.

From

aeiou - the cultural information system of the bm: bwk

14,000 key words and 2000 pictures from history, geography, politics and business in Austria

www.aeiou.at

Mariahilferstraße, 1908 - Wien Museum

Mariahilferstraße, 1908

Picture taken from "August Stauda - A documentarian of old Vienna"

published by Christian Brandstätter - to Book Description

History

Pottery and wine

The first ones who demonstrably populated the area of ​​today's Mariahilferstraße (after the mammoth) were the Illyrians. They took advantage of the rich clay deposits for making simple vessels. The Celts planted on the sunny hills the first grape vines and understood the wine-making process very well. When the Romans occupied at the beginning of our Era Vienna for several centuries, they left behind many traces. The wine culture of the Celts they refined. On the hill of today's Mariahilferstraße run a Roman ridge trail, whose origins lay in the camp of Vindobona. After the rule of the Romans, the migration of peoples temporarily led many cultures here until after the expulsion of the Avars Bavarian colonists came from the West.

The peasant Middle Ages - From the vineyard to the village

Thanks to the loamy soil formed the winery, which has been pushed back only until the development of the suburbs, until the mid-17th Century the livelihood of the rural population. "Im Schöff" but also "Schöpf - scoop" and "Schiff - ship" (from "draw of") the area at the time was called. The erroneous use of a ship in the seal of the district is reminiscent of the old name, which was then replaced by the picture of grace "Mariahilf". The Weinberg (vineyard) law imposed at that time that the ground rent in the form of mash on the spot had to be paid. This was referred to as a "draw".

1495 the Mariahilfer wine was added to the wine disciplinary regulations for Herrenweine (racy, hearty, fruity, pithy wine with pleasant acidity) because of its special quality and achieved high prices.

1529 The first Turkish siege

Mariahilferstraße, already than an important route to the West, was repeatedly the scene of historical encounters. When the Turks besieged Vienna for the first time, was at the lower end of today Mariahilferstrasse, just outside the city walls of Vienna, a small settlement of houses and cottages, gardens and fields. Even the St. Theobald Monastery was there. This so-called "gap" was burned at the approach of the Turks, for them not to offer hiding places at the siege. Despite a prohibition, the area was rebuilt after departure of the Turks.

1558, a provision was adopted so that the glacis, a broad, unobstructed strip between the city wall and the outer settlements, should be left free. The Glacis existed until the demolition of the city walls in 1858. Here the ring road was later built.

1663 The new Post Road

With the new purpose of the Mariahilferstrasse as post road the first three roadside inn houses were built. At the same time the travel increased, since the carriages were finally more comfortable and the roads safer. Two well-known expressions date from this period. The "tip" and "kickbacks". In the old travel handbooks of that time we encounter them as guards beside the route, the travel and baggage tariff. The tip should the driver at the rest stop pay for the drink, while the bribe was calculated in proportion to the axle grease. Who was in a hurry, just paid a higher lubricant (Schmiergeld) or tip to motivate the coachman.

1683 The second Turkish siege

The second Turkish siege brought Mariahilferstraße the same fate. Meanwhile, a considerable settlement was formed, a real suburb, which, however, still had a lot of fields and brick pits. Again, the suburb along the Mariahilferstraße was razed to the ground, the population sought refuge behind the walls or in the Vienna Woods. The reconstruction progressed slowly since there was a lack of funds and manpower. Only at the beginning of the 18th Century took place a targeted reconstruction.

1686 Palais Esterhazy

On several "Brandstetten", by the second Turkish siege destroyed houses, the Hungarian aristocratic family Esterhazy had built herself a simple palace, which also had a passage on the Mariahilferstrasse. 1764 bought the innkeeper Paul Winkelmayr from Spittelberg the building, demolished it and built two new buildings that have been named in accordance with the Esterhazy "to the Hungarian crown."

17th Century to 19th Century. Fom the village to suburb

With the development of the settlements on the Mariahilferstraße from village to suburbs, changed not only the appearance but also the population. More and more agricultural land fell victim to the development, craftsmen and tradesmen settled there. There was an incredible variety of professions and trades, most of which were organized into guilds or crafts. Those cared for vocational training, quality and price of the goods, and in cases of unemployment, sickness and death.

The farms were replaced by churches and palaces, houses and shops. Mariahilf changed into a major industrial district, Mariahilferstrasse was an important trading center. Countless street traders sold the goods, which they carried either with them, or put in a street stall on display. The dealers made themselves noticeable by a significant Kaufruf (purchase call). So there was the ink man who went about with his bottles, the Wasserbauer (hydraulic engineering) who sold Danube water on his horse-drawn vehicle as industrial water, or the lavender woman. This lovely Viennese figures disappeared with the emergence of fixed premises and the improvement of urban transport.

Private carriages, horse-drawn carriages and buggies populated the streets, who used this route also for trips. At Mariahilferplatz Linientor (gate) was the main stand of the cheapest and most popular means of transport, the Zeiselwagen, which the Wiener used for their excursions into nature, which gradually became fashionable. In the 19th Century then yet arrived the Stellwagen (carriage) and bus traffic which had to accomplish the connection between Vienna and the suburbs. As a Viennese joke has it, suggests the Stellwagen that it has been so called because it did not come from the spot.

1719 - 1723 Royal and Imperial Court Stables

Emperor Charles VI. gave the order for the construction of the stables to Johann Bernhard Fischer von Erlach. 1772 the building was extended by two houses on the Mariahilferstrasse. The size of the stables still shows, as it serves as the Museum Quarter - its former importance. The Mariahilferstraße since the building of Schönbrunn Palace by the Imperial court very strongly was frequented. Today in the historic buildings the Museum Quarter is housed.

The church and monastery of Maria Hülff

Coloured engraving by J. Ziegler, 1783

1730 Mariahilferkirche

1711 began the renovation works at the Mariahilferkirche, giving the church building today's appearance and importance as a baroque monument. The plans stem from Franziskus Jänkl, the foreman of Lukas von Hildebrandt. Originally stood on the site of the Mariahilferkirche in the medieval vineyard "In Schoeff" a cemetery with wooden chapel built by the Barnabites. Already in those days, the miraculous image Mariahilf was located therein. During the Ottoman siege the chapel was destroyed, the miraculous image could be saved behind the protective walls. After the provisional reconstruction the miraculous image in a triumphal procession was returned, accompanied by 30,000 Viennese.

1790 - 1836 Ferdinand Raimund

Although in the district Mariahilf many artists and historical figures of Vienna lived , it is noticeable that as a residence they rather shunned the Mariahilferstraße, because as early as in the 18th Century there was a very lively and loud bustle on the street. The most famous person who was born on the Mariahilferstrasse is the folk actor and dramatist Ferdinand Raimund. He came in the house No. 45, "To the Golden deer (Zum Goldenen Hirschen)", which still exists today, as son of a turner into the world. As confectioners apprentice, he also had to visit the theaters, where he was a so-called "Numero", who sold his wares to the visitors. This encounter with the theater was fateful. He took flight from his training masters and joined a traveling troupe as an actor. After his return to Vienna, he soon became the most popular comedian. In his plays all those figures appeared then bustling the streets of Vienna. His most famous role was that of the "ash man" in "Farmer as Millionaire", a genuine Viennese guy who brings the wood ash in Butte from the houses, and from the proceeds leading a modest existence.

1805 - 1809 French occupation

The two-time occupation of Vienna by the French hit the suburbs hard. But the buildings were not destroyed fortunately.

19th century Industrialization

Here, where a higher concentration of artisans had developed as in other districts, you could feel the competition of the factories particularly hard. A craftsman after another became factory worker, women and child labor was part of the day-to-day business. With the sharp rise of the population grew apartment misery and flourished bed lodgers and roomers business.

1826

The Mariahilferstraße is paved up to the present belt (Gürtel).

1848 years of the revolution

The Mariahilferstraße this year was in turmoil. At the outbreak of the revolution, the hatred of the people was directed against the Verzehrungssteuerämter (some kind of tax authority) at the lines that have been blamed for the rise of food prices, and against the machines in the factories that had made the small craftsmen out of work or dependent workers. In October, students, workers and citizens tore up paving stones and barricaded themselves in the Mariahilfer Linientor (the so-called Linienwall was the tax frontier) in the area of ​​today's belt.

1858 The Ring Road

The city walls fell and on the glacis arose the ring-road, the now 6th District more closely linking to the city center.

1862 Official naming

The Mariahilferstraße received its to the present day valid name, after it previously was bearing the following unofficial names: "Bavarian country road", "Mariahilfer Grund Straße", "Penzinger Street", "Laimgrube main street" and "Schönbrunner Linienstraße".

The turn of the century: development to commercial street

After the revolution of 1848, the industry displaced the dominant small business rapidly. At the same time the Mariahilferstraße developed into the first major shopping street of Vienna. The rising supply had to be passed on to the customer, and so more and more new shops sprang up. Around the turn of the century broke out a real building boom. The low suburban houses with Baroque and Biedermeier facade gave way to multi-storey houses with flashy and ostentatious facades in that historic style mixture, which was so characteristic of the late Ringstrasse period. From the former historic buildings almost nothing remained. The business portals were bigger and more pompous, the first department stores in the modern style were Gerngross and Herzmansky. Especially the clothing industry took root here.

1863 Herzmansky opened

On 3 March opened August Herzmansky a small general store in the Church Lane (Kirchengasse) 4. 1897 the great establishment in the pin alley (Stiftgasse) was opened, the largest textile company of the monarchy. August Herzmansky died a year before the opening, two nephews take over the business. In 1928, Mariahilferstraße 28 is additionally acquired. 1938, the then owner Max Delfiner had to flee, the company Rhonberg and Hämmerle took over the house. The building in Mariahilferstrasse 30 additionally was purchased. In the last days of the war in 1945 it fell victim to the flames, however. 1948, the company was returned to Max Delfiner, whose son sold in 1957 to the German Hertie group, a new building in Mariahilferstrasse 26 - 30 constructing. Other ownership changes followed.

1869 The Pferdetramway

The Pferdetramway made it first trip through the Mariahilferstraße to Neubaugasse.

Opened in 1879 Gerngroß

Mariahilferstraße about 1905

Alfred Gerngross, a merchant from Bavaria and co-worker August

Herzmanskys, founded on Mariahilferstrasse 48/corner Church alley (Kirchengasse) an own fabric store. He became the fiercest competitor of his former boss.

1901 The k.k. Imperial Furniture Collection

The k.k. Hofmobilien and material depot is established in Mariahilferstrasse 88. The collection quickly grew because each new ruler got new furniture. Today, it serves as a museum. Among other things, there is the office of Emperor Franz Joseph, the equipment of Emperor Maximilian of Mexico from Miramare Castle, the splendid table of Charles VI. and the furniture from the Oriental Cabinet of Crown Prince Rudolf.

1911 The House Stafa

On 18 August 1911, on the birthday of Emperor Franz Joseph, corner Mariahilferstraße/imperial road (Kaiserstraße) the "central palace" was opened. The construction by its architecture created a sensation. Nine large double figure-relief panels of Anton Hanak decorated it. In this building the "1st Vienna Commercial sample collective department store (Warenmuster-Kollektivkaufhaus)", a eight-storey circular building was located, which was to serve primarily the craft. The greatest adversity in the construction were underground springs. Two dug wells had to be built to pump out the water. 970 liters per minute, however, must be pumped out until today.

1945 bombing of Vienna

On 21 February 1945 bombs fell on the Mariahilferstrasse, many buildings were badly damaged. On 10th April Wiener looted the store Herzmansky. Ella Fasser, the owner of the café "Goethe" in Mariahilferstrasse, preserved the Monastery barracks (Stiftskaserne) from destruction, with the help other resistance fighters cutting the fire-conducting cords that had laid the retreating German troops. Meanwhile, she invited the officers to the cafe, and befuddled them with plenty of alcohol.

www.wien-vienna.at/blickpunkte.php?ID=582

 

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

_________________________________________

 

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

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

_________________________________________

 

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