Sunday, 16 March 2008

"Sunday sky" early morning, it will be sunny...

At this time of year I am working in the garden every day....the sun has almost lost its "sting". It is not as exhausting as in the summer heat. I love it when the garden looks spic and least for a while. It is not a formal garden, it is actually rather wild and unexpected plants, not invited, are quite the norm.

I don't use poison on my plants so leaves get holes in them, sometimes big ones it depends how big the grasshopper has grown on it.

I have experienced very dry times. It is not possible to water everything in a big garden. Then the garden starts to look bedraggled, sad and one would like to pack it up and send it somewhere else. How wonderful when the rain comes. What looked dead comes to life again, everything is so tough. This summer was a wet one and the garden reflected it with lush growth. All sorts of native ferns and tree ferns are popping up everywhere.

Just now a big flock of yellow crested cockatoos is flying past. They are very vocal and are beautiful birds. For a while they are settling on top of our tallest trees.

Tea is a camellia, not this one.

Camellia sinensis
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Tea Plant

Camellia sinensis foliage
Scientific classification
C. sinensis
Binomial name
Camellia sinensis(L.) Kuntze
Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. White tea, green tea, oolong and black tea are all harvested from this species, but are processed differently to attain different levels of oxidation. Kukicha (twig tea) is also harvested from camellia sinensis, but uses twigs and stems rather than leaves. It is of the genus Camellia (Chinese: 茶花; pinyin: Cháhuā), a genus of flowering plants in the family Theaceae, native to eastern, southern and south eastern Asia.
The name sinensis means Chinese in Latin. Camellia is taken from the Latinized name of Rev. Georg Kamel, S.J. (1661-1706), a Czech-born Jesuit priest who became both a prominent botanist and a missionary to the Philippines (it is not uncommon for members of the Catholic Jesuit order to combine careers in scholarship with their religious work). Though Kamel did not discover or name the plant, Karl von Linnaeus, the creator of the system of taxonomy still used today, chose his name for the genus of this tree to honor kamel's contributions to science. Older names for the tea plant include Thea bohea, Thea sinensis and Thea viridis.
Camellia sinensis is native to mainland South and Southeast Asia, but is today cultivated across the world, in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below two metres (six feet) when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4 cm in diameter, with 7 to 8 petals.
The seeds of Camellia sinensis and Camellia oleifera can be pressed to yield tea oil, a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetical purposes and originates from the leaves of a different plant.

Camellia sinensis plant, with cross-section of the flower (lower left) and seeds (lower right).
The leaves are 4–15 cm long and 2–5 cm broad. Fresh leaves contain about 4% caffeine.[1] The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.
The three basic types of tea are green, oolong and black. All use the same leaves of the same plant. Green tea is steamed very soon after picking to stop the oxidation process. Oolong tea is left to oxidize a bit longer and is the type used by most Chinese restaurants. Black tea is oxidized for the longest period of time which produces the darkest of the teas. White tea, a delicacy in the orient now beginning to be found in Western shops, is made from "tea needles," the newest, still folded shoots of leaves at the end of branches. Further distinctions are made to denote the size of the leaves used (the youngest, smallest leaves are generally held to have the highest quality flavor), and the region of origin (in much the same way wine is classified).

My cup of tea in the morning! Just a little bag, so easy, and nice too.
Green tea, white tea, black tea, chai....and more, the choices we have!

My granddaughter, Fabrizia has spend a few hours with me on Saturday. We have made bookmarks, green frogs. This is Fabrizias interpretation, it looks rather scary! When it was finished she gave it to me and said: "Put it on the Internet."

Schneewittchen is doing well.

Apricot Nectar this morning. Some clouds have opened up, my prediction about a sunny Sunday was not really accurate.
The rain has send me packing and Fabrizia sings:" It's raining, it's pouring, the old man is snoring....
Believe it or not:
Labor's reward,
Why is our food so sweet? Because we earn before we eat. Why are our wants so very few?Because we nature's wants pursue.

The farmer's everyday book.

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