"Matcha During shaded growth, the plant ""Camellia sinensis"" produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, and is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving, and drinking of matcha as hot tea and embodies a meditative spiritual style. In modern times, matcha has also come to be used to flavor and dye foods such as mochi and soba noodles, green tea ice cream, matcha lattes, and a variety of Japanese ""wagashi"" confectionery. Matcha used in ceremonies is referred"
"Mattha Mattha is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in Bihar, India. Ingredients added to buttermilk to make mattha may include mint, roasted cumin seeds, asafoetida, curry leaves, salt and sugar. Mattha may also be smoked before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to Chaas, which is also called ""chhanch"" or ""ghol"", but spicier and is"
"known as Mohi in Nepal. It used to be made of dahi (yogurt). The liquid that remained after churning butter was drunk as a cure for stomachaches or just as a refreshing drink in hot weather. More recently, it has been made using thinned-out yogurt, as it is used as summer appetiser in hot part of India. Most commonly served in marriage ceremonies in rural India. Mattha Mattha is a beverage, originating from the Indian subcontinent, made with dahi (yogurt) or buttermilk mixed with spices and sugar. Plain buttermilk is also called Mattha in Bihar, India. Ingredients added to buttermilk"
"Mate (drink) Mate (, ; sometimes spelled maté in English though not in Spanish or Portuguese), also known as chimarrão () or cimarrón (), is a traditional South American caffeine-rich infused drink, that was first consumed by the Guaraní and also spread by the Tupí people. In the last centuries, it became particularly popular in Argentina and Uruguay, as also in Paraguay, the Bolivian Chaco, Southern Chile and Southern Brazil. It is also consumed in Syria, the largest importer in the world, and in Lebanon. It is prepared by steeping dried leaves of yerba mate (""Ilex paraguariensis"", known in Portuguese"
"served with a small ""wagashi"" sweet (intended to be consumed before drinking), but without added milk or sugar. It usually is considered that 40 g of matcha will provide for 20 bowls of ""usucha"" or 10 bowls of ""koicha"": ""Usucha"", or thin tea, is prepared with approximately 1.75 grams (amounting to 1.5 heaping ""chashaku"" scoop, or about half a teaspoon) of matcha and approximately 75 ml (2.5 oz) of hot water per serving, which can be whisked to produce froth or not, according to the drinker's preference (or to the traditions of the particular school of tea). ""Usucha"" creates a"
"beverage; see the discussion of the terminology above (literally, ""latte"" is Italian for ""milk""). Masala chai Masala chai (; literally ""mixed-spice tea"") is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in the Indian subcontinent, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The term ""chai"""
"will crumble somewhat and become known as ""tencha"" (). Then, ""tencha"" may be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha. Grinding the leaves is a slow process, because the mill stones must not get too warm, lest the aroma of the leaves is altered. It may take up to one hour to grind 30 grams of matcha The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavour than the standard or coarser grades of tea harvested later in the year. Matcha"
"Margarita A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass, a stepped-diameter variant of a cocktail glass or champagne coupe. According to cocktail historian David Wondrich, the"
"known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl. About two to four grams of matcha is placed into the bowl, traditionally using a bamboo scoop called a ""chashaku"", and then about 60–80 ml of hot (70–85 °C or 158–185 °F, not boiling,) water is added. The mixture is then whisked to a uniform consistency, using a bamboo whisk known as a ""chasen"". There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl. Because matcha may be bitter, it is traditionally"
"Malta (soft drink) Malta is a lightly carbonated malt beverage, brewed from barley, hops, and water much like beer; corn and caramel color may also be added. However, Malta is non-alcoholic, it has a strong beer smell and flavor and is consumed in the same way as beer and soda or cola in its original carbonated form, and to some extent, iced tea in non-carbonated form. Malta is often described as being like a beer that has not been fermented. It is similar in color to stout (dark brown) but is slightly sweet, and is generally described as tasting like"
"which it is traditionally drunk. The mate (gourd) or other small cup is filled about three-quarters full with ""yerba mate"", the dried leaves and twigs of the ""Ilex paraguariensis"". The drink, which is rather bitter, is sipped through a metal or cane straw called a ""bombilla"". Mate can be sweetened with sugar, or flavored with aromatic herbs or dried orange peel. Hot but not boiling water is poured into the gourd, drunk, then the mate is refilled. The mate is nearly full of leaves, so each refill only makes a small drink, but many refills are possible before the yerba"
"is also consumed as an iced tea in various regions of Brazil, originating both from an industrialized form, produced by Matte Leão, and from artisanal producers. It is part of the beach culture in Rio de Janeiro, where it is widely sold by beach vendors, being the hot infused variation uncommon in the area. The preparation of mate is a simple process, consisting of filling a container with yerba, pouring hot, but not boiling, water over the leaves, and drinking with a straw, the ""bombilla"", which acts as a filter so as to draw only the liquid and not the"
"lighter and slightly more bitter tea. ""Koicha"", or thick tea, requires significantly more matcha (usually about doubling the powder and halving the water): approximately 3.75 grams (amounting to 3 heaping ""chashaku"" scoops, or about one teaspoon) of matcha and approximately 40 ml (1.3 fl oz) of hot water per serving, or as many as 6 teaspoons to cup of water. Because the resulting mixture is significantly thicker (with a similar consistency to liquid honey), blending it requires a slower, stirring motion that does not produce foam. ""Koicha"" is normally made with more expensive matcha from older tea trees (exceeding thirty"
"Masala chai Masala chai (; literally ""mixed-spice tea"") is a flavoured tea beverage made by brewing black tea with a mixture of aromatic Indian spices and herbs. Originating in the Indian subcontinent, the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. Although traditionally prepared as a decoction of green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorn together with black tea leaves, retail versions include tea bags for infusion, instant powdered mixtures, and concentrates. The term ""chai"" ultimately originated from the Mandarin Chinese word for tea 茶 ""chá"". (The English word"
"Maaza Maaza (pronounced ""Muzza"") is a Coca-Cola fruit drink brand originated in India and marketed in Middle East, Africa, Eastern Europe and Asia, the most popular drink being the mango variety, so much that over the years, the Maaza brand has become synonymous with Mango. Initially Coca-Cola had also launched Maaza in orange and pineapple variants, but these variants were subsequently dropped. Coca-Cola has recently re-launched these variants again in the Indian market. Maaza currently dominates the fruit drink category and competes with Pepsi's Slice brand of mango drink and Frooti, manufactured by Parle Agro. While Frooti was sold in"
"Ratafia Ratafia is a term used for two types of sweet alcoholic beverage, either a fortified wine or a fruit-based beverage. The former is a type of ""mistelle"", a mixture of marc brandy and the unfermented juice of the grape, and is the type produced in France. The latter is a liqueur or cordial flavoured with lemon peel and herbs in various amounts (nutmeg, cinnamon, clove, mint, rosemary, anise, etc.), typically combined with sugar. It may also be prepared with peach or cherry kernels, bitter almonds, or other fruits, as many different varieties are made. The liqueur is typical of"
"Kombucha Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; botanical name ""Medusomyces gisevii"" Lindau) is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink commonly intended as a functional beverage for its supposed health benefits. Sometimes the beverage is called kombucha tea to distinguish the name from the ""kombucha"" culture of bacteria and yeast. Kombucha is produced by fermenting tea using a ""symbiotic culture of bacteria and yeast"" (SCOBY) commonly called a ""mother"" or ""mushroom"". The microbial populations in a SCOBY vary: the yeast component generally includes ""Saccharomyces cerevisiae"", along with"
"he had spoken about Materva to President Obama during a presidential visit to the city. Travel books also often recommend the drink to visitors to Miami. In 2002, Materva was given the ""Best Local Soft Drink"" award by the Miami New Times. Materva Materva is a mate-based soft drink, originally produced and popularized in Cuba prior to the Cuban Revolution. It has been produced in Miami since the 1960s by Cawy Bottling Company. Materva is a carbonated drink made from yerba mate, a tea popular in Uruguay, Chile, Argentina, Bolivia, Brazil, and Paraguay. Unlike the somewhat bitter tea-like mate on"
"have a strong influence in the development of the Japanese tea. Around the end of the 12th century, the style of tea preparation called , in which powdered ""matcha"" was placed into a bowl, hot water added, and the tea and hot water whipped together, was introduced to Japan by Eisai, another monk, on his return from China. He also took tea seeds back with him, which eventually produced tea that was considered to be the most superb quality in all of Japan. This powdered green tea was first used in religious rituals in Buddhist monasteries. By the 13th century,"
"this appellation, neither drink is a champagne or a cola. Due to its distinctive color, is sometimes known as black brewed beer. In fact, in Chile the word ""malta"" means a Schwarzbier beer. Malta is high in B vitamins. Some breweries, like Albani Brewery of Denmark, fortify their non-alcoholic beverages with Vitamin B complex. Albani Brewery claims on their website to have been the first brewery to create non-alcoholic malt beverages in 1859. Malta (soft drink) Malta is a lightly carbonated malt beverage, brewed from barley, hops, and water much like beer; corn and caramel color may also be added."
"to as ceremonial-grade matcha, meaning that the matcha powder is of a high enough quality to be used in the tea ceremony. Lower quality matcha is referred to as culinary-grade matcha, but there is no standard industry definition or requirements for either. Blends of matcha are given poetic names known as ""chamei"" (""tea names"") either by the producing plantation, shop, or creator of the blend, or by the grand master of a particular tea tradition. When a blend is named by the grand master of a tea ceremony lineage, it becomes known as the master's ""konomi"". In China during the"
"Japan. This style of tea bowl or ""chawan"" was called ""raku"" ware after the name of the Korean potter who produced the first pieces for Rikyū's tea ceremonies, and is known for its appropriately ""wabi"" look and feel. Modern Japanese ""matcha"" is made by grinding loose dry tea leaves (rather than the bricks of tea originally introduced from China) into powder. Matcha's sweet flavor and deep green color are created by shading the tea leaves from the sun in the last weeks before plucking, increasing the chlorophyll and decreasing the tannin content of the leaves. This technique emerged in the"
"Chapman (drink) A Chapman is a non-alcoholic drink of Nigerian origin, sometimes referred to is as a non-alcoholic punch. The red coloured drink is traditionally made with a mix of Fanta, Sprite, Cucumber, Lemon, Grenadine and Angostura bitters and is traditionally served in a large mug with ice and a few slices of cucumber. It is often described as Nigeria's favourite drink and though predominantly served without alcohol, it can also be served with a hint of vodka or rum. It is believed that the cocktail originated in Ikoyi Club, Lagos, Nigeria. The drink was created by a bartender at"
"""erva-mate"" or simply ""mate"", and the hot beverage drunk from a calabash gourd is called ""chimarrão"", typically associated with the southernmost state, Rio Grande do Sul. Mate is a popular beverage in other South American countries as well, specially around the people that lives in the southern region, which comprises the named Gaucho culture, or the culture from the Pampas. Argentina, Paraguay, and Uruguay. Specially in the Paraguayan and in a few parts of the northern Argentinian border, the mate is also drunk infused in cold water along the daytime, and receives the name of Terere. As in other South"
"Materva Materva is a mate-based soft drink, originally produced and popularized in Cuba prior to the Cuban Revolution. It has been produced in Miami since the 1960s by Cawy Bottling Company. Materva is a carbonated drink made from yerba mate, a tea popular in Uruguay, Chile, Argentina, Bolivia, Brazil, and Paraguay. Unlike the somewhat bitter tea-like mate on which it is based, Materva is sweet, with a flavor described as similar to ginger ale or cream soda. Current production includes a diet version called Diet Materva. The Materva Soft Drink Company was founded in Matanzas, Cuba, in 1920. Materva became"
"may be prepared with herbal teas or with the South American beverage ""yerba mate. Some coffeehouses in the United States offer a version of ""masala chai"" augmented with espresso, but this beverage does not have any one universally recognised name. Depending on the establishment, it may be called ""java chai"", ""red eye chai"", ""chai charger"", ""tough guy chai"", ""dirty chai"", or many other different names. However, despite the common use in many localities to use the term ""latte"" as an abbreviation of ""caffe latte"" (""cafe latte""), the term ""chai latte"" does not generally imply the presence of coffee in the"
"Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing tool created in Madeira officially called a ""mexelote"" but more commonly known as a ""caralhinho"" (little cock), which is in fact a type of muddler. Caipirinha is based on poncha. It is said in Madeira that poncha cures the common cold and people are encouraged to drink it"
"if they have cold-like symptoms. The drink may be based on an Indian drink called pãnch/panch. In Hindi ""pãnch/panch"" means five and the drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. This is also where the English drink punch originated from. Poncha Poncha is a traditional alcoholic drink from the island of Madeira, made with aguardente de cana (distilled alcohol made from sugar cane juice), honey, sugar, orange/lemon juice and with different fruit juices according to the version of poncha, but traditionally lemon juice is used. It is mixed together with a mixing"
"in ""Esquire"" magazine, December 1953, pg. 76: It was further popularized by the Jimmy Buffett song ""Margaritaville"". Margarita A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). Although it has become acceptable to serve a margarita in a wide variety of glass types, ranging from cocktail and wine glasses to pint glasses and even large schooners, the drink is traditionally served in the eponymous margarita glass,"
"Vodka martini A vodka martini, also known as a vodkatini or kangaroo cocktail, is a cocktail made with vodka and vermouth, a variation of a martini. A vodka martini is made by combining vodka, dry vermouth and ice in a cocktail shaker or mixing glass. The ingredients are chilled, either by stirring or shaking, then strained and served ""straight up"" (without ice) in a chilled cocktail glass. The drink may be garnished with an olive, a ""twist"" (a strip of lemon peel squeezed or twisted), capers, or cocktail onions (with the onion garnish specifically yielding a vodka Gibson). The vodka"
"of Mixing Drinks. Gin pahit Gin Pahit is an alcoholic drink made with gin and bitters, as enjoyed in colonial Malaya. The name means ""bitter gin"" in Malay. The recipe, according to the food and beverage service of the Raffles Hotel, is 1½ ounces of gin and ½ ounce of Angostura bitters. At least one book on drinks from the 1930s describes it as identical to a pink gin, which would imply considerably less bitters. It was referred to by the writer W. Somerset Maugham. For example, his short story, ""P. & O."" (Copyright 1926), Maugham's character Gallagher, an Irishman"
"Yerba mate Yerba mate (from Spanish ; or ; , ) is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis A. St.-Hil., named by the French botanist Auguste François César Prouvençal de Saint-Hilaire. Yerba mate is used to make a tea beverage known as ""mate"" in Spanish and Portuguese. But the drink is called other names in Portuguese, such as and when served cold. In English, the tea is frequently just called yerba mate. It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay,"
"is mate-to-go in a disposable container, needing only water, with a low caffeine product called ""Relax"", which has a percentage of Ilex Dumosa, a variety with no caffeine which was made commercially viable by Las Marías agricultural engineers, and “Bio” (Unión Bio) the first yerba mate with natural prebiotics. Argentina has adopted the quintessential local Native American beverage, and means of drinking it, and made it the national beverage of choice. After tap water, Yerba Mate (mate) is the most widely consumed beverage in Argentina. Mate was discovered by the Guaraní Indians and industrialized by the Jesuits in the 16th"