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15 Tea Traditions From Around the World

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Drinking tea is a tradition that's said to date back to 2737 BCE, when, according to legend, Chinese emperor Shennong found his hot water was greatly improved when a dried leaf fell from a plant into his cup. Since then, tea drinking has spread around the world, its recipes and preparations evolving along the way. Here’s how to enjoy a cup around the globe. 

1. MOROCCO 

A mix of mint, green tea leaves, and a generous serving of sugar, Touareg tea (also known as Maghrebi mint tea) is the customary blend in this North African country. Poured from up high into slim, delicate glasses, it's served three times to guests. Each time the flavor varies slightly. Per the proverb: "The first glass is as gentle as life, the second is as strong as love, the third is as bitter as death." Refusing any one of these servings is considered the height of rudeness. 

2. TIBET 

Forget the “milk or lemon” debate. How about adding some salty butter to your tea? Po cha, the traditional tea of Tibet, is made by boiling a brick of Pemagul black tea for hours. From there, milk, salt, and yak butter are added, and the mixture is then churned together. It's said this blend with a soup-like consistency is uniquely comforting and fortifying in the high-altitude and cold climates. 

3. INDIA 

India is both a huge producer and consumer of tea. But for all its variants, the country is best known for its chai blends that mix black tea leaves with spices like cinnamon, ginger, nutmeg, cloves, cardamom, and pepper. Though regional recipes vary, this spicy tea is such a quintessential element of day-to-day life that is sipped on the go, offered to houseguests, and found for sale on nearly every street. Vendors called chai wallahs traditionally sell their brew in small sustainable clay cups made from local earth. Some people consider the dust of these clay cups to be a crucial ingredient to get the true taste of this national drink. 

4. ARGENTINA 

While India has chai, this South American nation has yerba mate (pronounced ma-tay), an herb "tea" made from its titular herb. Called "the drink of the gods," it's a staple of Argentinian life. It is prepared in a small pot or dried calabaza gourd from which it's drunk through a special straining straw called a bombilla. This device will be revived with more hot water, and passed around a gathering so all might share its tea and bond. To say "thank you" in this situation is seen as declining the drink, which is a grave insult. Also insulting: stirring the brew with the bombilla, as it questions the abilities of its brewer/your host. Traditionally, yerba mate is served without a sweetener, but younger generations have taken to adding sugar or honey. 

5. RUSSIA 

The tea traditions of Russia were forged in its leaner days, where food and drinks needed to be stretched to serve as many as possible. From these shortages came zavarka, a loose-leaf tea concentrate brewed in a small metal container called a samovar. In this vessel, a very strong (usually black) tea is brewed and then served in large mugs. However, you wouldn't dare fill the mug. Instead, guests take an inch or less of this powerful concoction that they then tame with boiling water as desired. Russians typically drink it black, but hosts will offer milk and sugar, as well as an accompanying snack. Serving zavarka without cookies, crackers or some other munchable is to serve it "naked" and is considered wildly rude. 

6. CHINA 

The traditional Chinese tea ceremony, Gongfu Tea is an incredibly detailed process, down to the elaborate designs on its small pot and cups. The ritual also involves a tureen, strainers, tongs, tea towels, a brewing tray, and "scent cups," which are used solely to sniff—not drink—the very strong and bitter brew. 

Guests are invited to smell the leaves before brewing. This is just the first of many steps, along with warming the cups with a wash of the tea's first brew. The second is drinking, and the tea will be ideally be poured by arranging the cups in a circle, pouring from high in one continuous motion, around and around until each cup is full. Guests are expected to cradle the cup—and its accompanying saucer if there is one—in two hands, to sip slowly and savor the flavor, and then cradle the empty cup to relish in the aroma after the tea is gone. 

7. THAILAND 

As the Chinese Civil War was drawing to a close in 1949, refugees fled to Thailand, taking with them elements of Chinese culture including a rich tradition in tea. But Thailand's tea culture became unique with the evolution of the distinctly amber-colored Thai iced tea or Cha Yen, a blend of Ceylon or Assam tea with sugar, condensed milk, and spices like star anise, tamarind, and orange blossom, served over ice in a tall glass. Some recipes include topping it off with evaporated milk, creating an appealing ombre effect. It's a sweet and spicy treat that's high in calories but incredibly refreshing on hot days and complementary to the culture's spicy cuisine. 

8. TAIWAN  

A modern innovation on Chinese tradition is Taiwanese bubble tea. A high calorie treat, its base is an iced tea (black, green, jasmine or oolong typically) with powdered milk and sugary syrup. But the bubbles to which it owes its name are small balls of tapioca, a starchy white grain. The origin of bubble tea only dates back as far as 1988, when Lin Hsiu Hui, a product development manager at the Chun Shui Tang teahouse, dropped some tapioca balls from her fen yuan dessert into her tea during a staff meeting, a fortuitous place to experiment. Soon, the teahouse was selling her quirky creation, and in the decades since it's become an international phenomenon with bubble tea shops popping up across Asian, Europe, and the United States. 

9. HONG KONG 

The name "pantyhose tea" may make this concoction sound unappealing, but it's named for the straining sock—which resembles but is not and has never been pantyhose—that is used to strain the tea and milk. The brewing of this powerful blend is labor-intensive, demanding 10 to 20 minutes of dedicated and repeated straining. Most often it appears on the menu in lively tea-centric diners called cha chaan teng, where people of every class and background happily mingle over the beverage and with raucous conversation. 

10. JAPAN 

Like China, this island nation also has highly detailed tea ceremonies with names like Chanoyu, Sado, or Ocha. The movements of the brewer in these processes are carefully choreographed to care and consider the viewpoint of the guest being served. These ceremonies include everything from the preparation of the home to how guests are invited into it, the order in which utensils are brought into the room, the cleaning and warming of these tools, the actual brewing, and the cleanup. Details vary depending on the time of day and season, but the powdered green tea Matcha is the preferred blend. It is served with sweets to play against its bitter flavor. 

11. PAKISTAN 

Tea is a common drink and a courtesy extended to guests across Pakistan. An element of Kashmiri culture, Noon Chai is a special blend of tea that includes a mix of pistachios, almonds, salt, milk, and spices like cardamom, cinnamon, and star anise. It's easy to pick out because of its signature pink color, which can be enhanced with a bit of baking soda. Served on special occasions, Noon Chai is typically enjoyed with pastries like sheermaal, kandir tchot, bakarkhani, and kulcha. More casually enjoyed is "Doodh Pati," or milk tea, which involves no water.

12. THE UNITED KINGDOM 

Tea was introduced to England in the 17th century, but the iconic British tradition of afternoon tea took nearly another 200 years to catch on. In 1840, standard meal times placed lunch at midday and dinner late, around 8 p.m. or so. Anna, the seventh Duchess of Bedford, requested her household staff prepare a sort of mini-meal around 4 p.m., where tea and a selection of cakes or small sandwiches would be served. Her example inspired the upper class, and then spread across the country, spurring the proliferation of tea gardens where customers could enjoy tea and cake in a lovely setting. Today, tea is a major element of Great Britain's identity and day-to-day life. 

13. NEW ZEALAND 

British missionaries in the early 19th century are believed to have introduced the tea-brewing practice to the Kiwis, and by the end of the century, tea had replaced ale as the beverage of choice for breakfast across all classes. The rise of tea gardens during this time promoted tea drinking to a social activity, which gave men and women the perfect chance to mingle in public without drawing gossip. Inspired by their British roots, "afternoon tea" became a staple, and New Zealand developed its own high tea ceremony, which includes elegant settings, delectable finger sandwiches, and mouth-watering sweets. 

14. IRAN 

After tea caught on in India and China, the taste for it spilled down the Silk Road and into the Middle East by the 15th century, sparking the rise of tea houses known as chaikhanehs. But it wasn't until the 20th century that Iranians began growing their own black tea, making it a nationally embraced beverage, which now welcomes guests and is a crucial element in social life. A silver tray customarily carries in the drink, which is accompanied by a bright yellow rock candy called nabat. So constant is tea's presence in Iranians' lives that its kettle will be kept on a stove burner all day. Tea is served very strong. Rather than mixing in sugar to counteract the bitterness, you're encouraged to place a sugar cube between your front teeth and suck the strong brew through it. 

15. MALAYSIA 

This Southeast Asian country's signature brew contains black tea, sugar, and condensed milk. But what makes teh tarik or "pulled tea" special is how it's mixed. To achieve its distinctly frothy texture, Malaysian brewers pour the beverage back and forth between mugs, giving the liquid repeated access to cool air as it flows from one glass to another. As this tradition developed, so too did the showmanship of its making. To watch teh tarik being mixed is to witness an elaborate and energetic dance, where the brew behaves as a partner, leaping to and fro without a drop ever being lost!

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Eggo Came Up With 9 Perfect Recipes for Your Stranger Things Viewing Party
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As the return of Stranger Things draws near, you can expect to see fans break out their blonde wigs, hang up their Christmas lights, and play the Netflix show’s theme song on repeat. But Eggo knows the best way to celebrate the season two premiere on October 27 is with a menu featuring Eleven’s favorite snack. As Mashable reports, the brand has joined forces with Netflix to release a menu of gourmet waffle recipes to serve at your Stranger Things viewing party.

The lineup includes nine creative takes on Eggo waffles, each one named after an episode from the new season. The menu kicks off with “MADMAX,” a spin on chicken and waffles served with maple syrup and Sriracha. As the season progresses, pairings alternate between sweet (like “Will the Wise,” featuring ice cream and hot fudge) and savory (like “Trick or Treat, Freak,” a waffle version of a BLT). Check out the full menu below with directions from the experts at Eggo.

EPISODE 1: "MADMAX"

Eggo recipe.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha
1 deli hot chicken tender

1. Toast Kellogg’s Eggo Homestyle Waffle according to package directions.

2. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

3. Place warm chicken tender on top of waffle. Drizzle with syrup mixture. Serve with knife and fork.

EPISODE 2: "TRICK OR TREAT, FREAK"

Bacon, lettuce, and tomato sandwiched between two waffles

4 Kellogg’s Eggo Homestyle waffles
2 lettuce leaves
4 thin tomato slices
1/8 teaspoon coarsely ground black pepper
8 slices turkey bacon, crisp-cooked and drained
3 tablespoons blue cheese salad dressing

1. Toast Kellogg’s Eggo Homestyle Waffles according to package directions.

2. Top two of the waffles with lettuce and tomato slices. Sprinkle with pepper. Top with bacon. Drizzle with salad dressing. Add remaining waffles. Cut each into halves. Serve immediately.

EPISODE 3: "THE POLLYWOG"

Eggo recipe.

1 1/2 cups vanilla ice cream, divided
3/4 cup strawberry ice cream
3 Kellogg’s Eggo Homestyle waffles or Kellogg’s Eggo Chocolatey Chip waffles
1 Banana, sliced
3 Strawberries, sliced
2 cups frozen reduced-fat, non-dairy whipped dessert topping, thawed
Assorted small candies (optional)
Gold-colored decorator’s sugar or edible glitter (optional)

1. Place vanilla and strawberry ice cream in the refrigerator for 20 to 30 minutes until slightly softened.

2. Meanwhile, on large piece of parchment paper or wax paper, trace 4 1/2-inch circles. Place paper on baking sheet. Working quickly, spoon 3/4 cup of the vanilla ice cream onto one circle. Flatten into a 1/2-inch-thick, 4 1/2-inch-diameter disk. Repeat with remaining vanilla ice cream and strawberry ice cream, making disks. Lightly cover with wax paper and freeze at least two hours or until firm.

3. Toast Kellogg's Eggo Homestyle Waffles according to package directions. Cool. Leave one waffle whole. Cut remaining waffles into quarters.

4. Remove paper from ice cream disks. Top with one of the vanilla ice cream disks and four waffle quarters, leaving a small space between pieces. Top with vanilla ice cream disk and more waffle pieces (always arrange waffle quarters so they align with waffle quarters on lower layers). Add the remaining vanilla ice cream disk and more waffle pieces. Top with strawberry ice cream disk and the remaining four waffle quarters. Wrap in plastic wrap. Gently press down on the stack. Freeze at least 3 hours or until firm.

5. Remove waffle stack from freezer. Remove plastic wrap. Let stand at room temperature for 15 minutes. Mound with whipped topping. Decorate with candies and gold sugar (if desired).

6. To serve, cut into four pieces, cutting between waffle quarters.

TIP: To easily form ice cream disks, place a 4 1/2-inch round cookie cutter on parchment or wax paper on baking sheet. Place ice cream inside of cookie cutter and smooth into solid disk. Remove cookie cutter and repeat for remaining ice cream disks. Freeze as directed above.

EPISODE 4: "WILL THE WISE"

Eggo waffle.

1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon hot fudge ice cream topping
1/3 cup vanilla ice cream
1 tablespoon caramel ice cream topping
2 tablespoons aerosol whipped cream
1 tablespoon dry roasted peanuts

1. Toast Kellogg's Eggo Homestyle Waffle according to package directions. Heat fudge ice cream topping according to package directions.

2. Scoop ice cream onto center of waffle.

3. Drizzle with fudge and caramel toppings. Add whipped cream. Sprinkle with peanuts. Serve with knife and fork.

EPISODE 5: "DIG DUG"

Eggo waffle.

4 ounces cream cheese, softened
1/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup powdered sugar
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
6 Kellogg’s Eggo Homestyle waffles
3 tablespoons orange-colored decorator’s sugar
6 oblong chewy fruit-flavored green candies or 2 small green gumdrops, cut into 6 pieces

1. In a medium bowl, stir together cream cheese, pumpkin, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Cover and refrigerate at least two hours or until firm enough to shape.

2. Meanwhile, toast Kellogg’s Eggo Homestyle Waffles according to package directions.

3. Place orange-colored sugar in a small bowl. Using a small ice cream scoop or tablespoon, shape about 2 tablespoons of cream cheese mixture into pumpkin shape. Roll in orange sugar. Place on one waffle. Repeat with remaining cream cheese mixture, sugar and waffles.

4. Press green candy into each cream cheese ball for pumpkin stem. Serve with spreaders or knives to spread cream cheese mixture over waffles.

EPISODE 6: "THE SPY"

Eggo waffles.

3 frozen fully-cooked sausage links
2 tablespoons green bell pepper
2 tablespoons water
1 Kellogg’s Eggo Homestyle Waffle
1 tablespoon maple syrup
1/4 teaspoon Sriracha

1. In a small nonstick skillet, cook sausage links, bell pepper, and water, covered, over medium heat for five minutes. Remove pepper from skillet. Set aside. Continue cooking sausage, uncovered, about two minutes more or until browned, turning frequently.

2. Meanwhile, toast Kellogg's Eggo Homestyle Waffle according to package directions.

3. In a small microwave-safe bowl, combine syrup and Sriracha. Microwave on high for 15 to 20 seconds or until just warm.

4. Arrange sausage pieces and pepper pieces on waffle. Drizzle with syrup mixture. Serve with knife and fork.

"EPISODE 7"

Eggo waffle.

6 cups canned pineapple slices, drained
1 tablespoon flaked coconut, toasted
1 Kellogg’s Eggo Homestyle Waffle
2 tablespoons aerosol whipped cream
1 tablespoon macadamia nuts, chopped

1. Cut pineapple slices into four pieces.

2. Toast Kellogg’s Eggo Homestyle Waffle according to package directions. Place on serving plate. Top with coconut, pineapple slices, whipped cream, and macadamia nuts. Serve with knife and fork.

"EPISODE 8"

Eggo waffle.

6 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 Kellogg’s Eggo Homestyle waffles
1 tablespoon butter
3 slices bacon, crisp-cooked and crumbled
6 thin slices Monterey Jack cheese or cheddar cheese (3 oz. total)
Ketchup or salsa (optional)

1. In a medium bowl, beat together eggs, milk, salt, and pepper with a fork until well combined. Set aside.

2. Place frozen waffles in a single layer on baking sheet. Bake, uncovered, at 450°F for five minutes.

3. Meanwhile, melt butter in a large nonstick skillet. Pour in egg mixture. Cook, over medium heat, until mixture begins to set on bottom and around edges. With spatula, lift and fold partially cooked eggs, allowing uncooked portions to flow underneath. Continue cooking and folding for two to three minutes or until egg mixture is cooked through.

4. Top waffles with egg mixture, crumbled bacon, and cheese slices. Bake, uncovered, at 450°F about one minute more or until cheese melts. Serve with ketchup or salsa (if desired).

"EPISODE 9"

Eggo waffle.

6 Kellogg’s Eggo Homestyle waffles
6 slices mozzarella cheese or provolone cheese (6 oz. total)
24 slices pepperoni (about 2 oz. total)
1/3 cup pizza sauce

1. Place Kellogg's Eggo Homestyle waffles in single layer on baking sheet. Bake at 450°F for three minutes. Turn waffles over. Bake at 450°F for two minutes more.

2. Cut waffles into quarters. Return to baking sheet.

3. Cut cheese slices into pieces to fit on waffle quarters.

4. Top waffle quarters with cheese pieces, pepperoni slices and pizza sauce. Bake, uncovered, at 450°F for three to four minutes or until cheese melts. Serve warm.

Making the full nine-course menu might take a lot of work, but then again, it’s probably healthy to plan some cooking projects to break up your binge-watching session. Once you're done burning through all those waffles (and episodes), Eggo has a few suggestions for what to do with the empty box. Accessories like an Eggo flashlight or a bloody tissue box sound like the perfect way to make your Stranger Things costume stand out at this year’s Halloween party.

Instructions for crafting with leftover Eggo box.

Instructions for crafting with leftover Eggo box.

[h/t Mashable]

All images courtesy of Eggo.

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The Little-Known History of Fruit Roll-Ups
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David Kessler, Flickr // CC BY-SA 2.0

The thin sheets of “fruit treats” known as Fruit Roll-Ups have been a staple of supermarkets since 1983, when General Mills introduced the snack to satisfy the sweet tooth of kids everywhere. But as Thrillist writer Gabriella Gershenson recently discovered, the Fruit Roll-Up has an origin that goes much further back—all the way to the turn of the 20th century.

The small community of Syrian immigrants in New York City in the early 1900s didn’t have the packaging or marketing power of General Mills, but they had the novel idea of offering an apricot-sourced “fruit leather” they called amardeen. A grocery proprietor named George Shalhoub would import an apricot paste from Syria that came in massive sheets. At the request of customers, employees would snip off a slice and offer the floppy treat that was named after cowhide because it was so hard to chew.

Although Shalhoub’s business relocated to Brooklyn in the 1940s, the embryonic fruit sheet continued to thrive. George’s grandson, Louis, decided to sell crushed, dried apricots in individually packaged servings. The business later became known as Joray, which sold the first commercial fruit roll-up in 1960. When a trade publication detailed the family’s process in the early 1970s, it opened the floodgates for other companies to begin making the distinctive treat. Sunkist was an early player, but when General Mills put their considerable advertising power behind their Fruit Roll-Ups, they became synonymous with the sticky snack.

Joray is still in business, offering kosher roll-ups that rely more heavily on fruit than the more processed commercial version. But the companies have one important thing in common: They both have the sense not to refer to their product as “fruit leather.”

[h/t Thrillist]

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