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Oolong Tea is a compromise between black and green teas. It is partially fermented tea whose leaves are greenish black. Green Tea is not oxidized at all. The leaves are steamed after picking to prevent fermentation. Teas are often named after the region in which they are grown. Tea leaves are either used singly or mixed with other leaves to form a blend. The combinations are endless!

China Black: A blend of tea from Keemun and the China mainland. A mellow tea with a distinctive smoky taste.

Darjeeling: Known as the "champagne of teas," it is grown in the Himalayan foothills and is available only three to four weeks a year. A very expensive tea, mostly used in blends. Famous for its fruity bouquet and light, full-bodied taste.

Earl Gray: A blend of Chinese and Indian black teas scented with all of bergamot, citrus fruit. An incredibly fragrant, full-bodied tea.

English Breakfast: A blend of Ceylon and Indian teas. A full-bodied "typical" English brew, popular as a breakfast tea.

Irish Breakfast: A blend of Assam and Ceylon teas. A strong, sharp brew, gives a "full cup of tea."

Keemun: The best of the China blacks, it is called the "burgundy of teas" by connoisseurs. Superior flavor with a wonderful flowery aroma.

Lapsang Souchang: A large leaf black tea from the south of China. It has an unusual deep, rich, smoky aroma and flavor.

Prince of Whales: A blend of the finest Keemun teas. A robust tea with rich, golden color.

June 29th Tea Party

We have scheduled the Senior Center for a Kobuk Tea Party, June 29th, from 2:00 3:30 and we hope to see you and your friends there! We have a scrumptious menu planned and we promise that the music and door prizes will be entertaining and fun. Please call Kobuk (2723626) today to reserve your spot at the tea.

June Recipe

Viennese Almond Kisses (makes about 40 cookies)

2/3 cup unsalted butter, softened

1 /3 cup superfine sugar, plus I TBLSP

2TBLSP vanilla sugar

1 3/4 cups all-purpose flour

2 egg yolks

1 egg white, lightly beaten

1 1/3 cups ground almonds

2 TBLSP seedless raspberry jam

Preheat oven to 350. Beat the butter, 1/3 cup superfine sugar, vanilla sugar, and egg yolks with an electric mixer until light and fluffy. Sift in the flour and knead quickly with your hands to firm dough. Form the dough into about 40 nutsized balls, roll in the beaten egg white, and then in the almonds. Put them on greased baking sheets and make small indentations in the top of each ball with the handle of a teaspoon. Fill the indentations with jam, then sprinkle the balls with the I tablespoon superfine sugar. Bake for 15 to 20 minutes. Leave to cool before serving.