I was home alone on Christmas with my runny nose and head splitting headache. it could have been flu as I was feverish. but that did not stop me from doing what I want to do, in between naps of course, throwing the doctor's caution to the wind.(the doctor said "complete rest")
Shown above are the three types of tea from the moringa plant. Green tea (or the treatment which did not undergo oxidation), is on the left. middle is tea patterned after Oolong, which was allowed to oxidize or ferment for half day, and the third is black tea, allowed to ferment for one day. All were fired at the same temperature and the same length of time. Our panel of tasters considered all three recipes as highly acceptable.
And here is what I did, helped myself by brewing my own cup of moringa tea.
Before Christmas break, together with a fellow instructor and some students, we researched on what type of tea would suit the moringa (Moringa oleifera) or malunggay as it is locally known. We tried three ways of processing after three known teas, green tea, black tea and oolong.
Moringa is a plant that researchers have established to be a powerhouse of nutrients. It is rich in Vitamins A,B & C and is rich in iron, potassium and calcium and antioxidants. Moreover it is easily available as it grows all year round, with minimal cultivation and area requirements. This leafy veggie is often used in stews, salads and curries.
Since people can get tired of eating it as food, many manufacturers have tried using it as ingredient for tea alone, or combined with other herbs. Tea drinking has become quite fashionable and tea drinkers may have it any anytime of the day. But commercial tea can be expensive so we thought of finding a process which would not necessitate the use state of the art facilities, but can be done conveniently in one's kitchen.
Our efforts were successful as we have asked tea drinkers and students o f Hotel and Restaurant Technology to sit as panel of tasters for out resulting product.
Shown above are the three types of tea from the moringa plant. Green tea (or the treatment which did not undergo oxidation), is on the left. middle is tea patterned after Oolong, which was allowed to oxidize or ferment for half day, and the third is black tea, allowed to ferment for one day. All were fired at the same temperature and the same length of time. Our panel of tasters considered all three recipes as highly acceptable.
So now I can do it at home. It tastes better than the green tea someone from Japan used to send to me. This is now my cup of tea.
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