Tuesday, June 28, 2011

Sudanese Drink (Tea /Coffee/Juices) المشروبات السودانيه

Tea and coffee are both popular drinks. Coffee beans are fried, then ground with cloves and spices. The liquid is strained through a grass sieve and served in tiny cups.


 Coffee Ceremony in Sudan
There is a beautiful ritual associated with the coffee industry of Sudan
Also called (coffee or cheese)
Start a fire on the stove of charcoal stoves (stove)
Coffee is then fried until it becomes brown or black in color with some songs, singing and traditional incense
And then placed the so-called coffee Alphendk
And with him a machine to grind the coffee is called (by Alphendk)
And then are placed in the fireplace Achargrg coal and cups to be found in table sugar and with a spoon to dissolve sugar
After the upheaval in the coffee Achargrg is cast into the cheese, including
The cups
And drink a thousand health and well-being
  Harvest and preparation of Coffee beansطرق حصاد وتجيهز حبوب البن عالميا 

Sudaese grinding Coffee beans Explore Sudan
 
 سوي الجبنه Sudanese coffee song
 
 تعليم عمل الجبنه في هولنداSudanese coffee in Holland
  
طريقة عمل القهوة السودانية


اتفضلوا نشرب قهوة
هناك طقوس جميلة تصاحب صناعة القهوة السودانية
وهي تسمي ايضا ( البن او الجبنة )
تشعل النار علي موقد من مواقد الفحم ( الكانون )
ثم يتم قلي البن حتي يصير بني أو أسود اللون مع بعض الاهازيج والغناء التراثي والبخور
ومن ثم يوضع البن فيما يسمي الفندك
ومعه آله لطحن البن تسمي ( يد الفندك)
وبعد ذلك يتم وضع الشرغرغ في الموقد الفحمي وتكون الفناجين موجودة في مائدة والسكر ومعها ملعقة لتذويب السكر
 وبعد فوران البن في الشرغرغ يتم صبها في الجبنة ومنها علي الفناجين
  بالف صحة وعافية
Sudanese coffee القهوه او الجبنه
سوي الجبنه  Sudanese coffee song
 
 Tea Add

Selling tea and coffee comedy
We share came coffee ceremony as Ethiopian Culture and traditions 
 
 




              Tea weighing station north of Batumi, Russian Empire before1915
                       
Tea plants are native to East and South Asia and probably originated around the point of confluence of the lands of northeast India, north Burma, southwest China, and Tibet. Although tales exist in regards to the beginnings of tea being used as a beverage, no one is sure of its exact origins. The usage of tea as a beverage was first recorded in China, with the earliest records of tea consumption with records dating back to the 10th century BC.[1][31] It was already a common drink during Qin Dynasty (around 200 BC) and became widely popular during Tang Dynasty, when it was spread to Korea and Japan. Trade of tea by the Chinese to Western nations in the 19th century spread tea and the tea plant to numerous locations around the world.
Tea was imported to Europe during the Portuguese expansion of the 16th century, at which time it was termed chá. In 1750, tea experts traveled from China to the Azores Islands, and planted tea, along with jasmines and mallows, to give the tea aroma and distinction. Both green tea and black tea continue to grow in the islands, that are the main supplier to continental Portugal. Catherine of Braganza, wife of Charles II, took the tea habit to Great Britain around 1660, but it was not until the 19th century Britain that tea became as widely consumed as it is today. In Ireland, tea had become an everyday beverage for all levels of society by the late 19th century, but it was first consumed as a luxury item on special occasion such as religious festivals, wakes, and domestic work gatherings such as quiltings.[32]
             Masala Chai                                                Tea among other culture
In many cultures, tea is often had at high class social events, such as afternoon tea and the tea party. It may be consumed early in the day to heighten alertness; it contains theophylline and bound caffeine (sometimes called "theine"), although there are also decaffeinated teas.
Tea is prevalent in most cultures in the Middle East. In Arab culture, tea is a focal point for social gatherings. In Iranian (Persian) culture, tea is so widely consumed that it is generally the first thing offered to a household guest.
There are tea ceremonies which have arisen in different cultures, Japan's complex, formal and serene one being one of the most well known. Other examples are the Chinese tea ceremony which uses some traditional ways of brewing tea. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea.
The American poet Wallace Stevens, a tea-fancier, is credited by Eleanor Cook with a "delicately implicit trope of drinking tea as a metaphor for reading (ingesting a drink from leaves). See for instance his "Tea".
In the United States, 80% of tea is consumed cold, as iced tea. 
Preparation



Korean tea kettle 
over hot coal
                                                  The traditional method of making a cup of tea is to place loose tea leaves, either directly or in a tea infuser, into a tea pot or teacup and pour hot water over the leaves. After a couple of minutes the leaves are usually removed again, either by removing the infuser, or by straining the tea while serving.
Most green teas should be allowed to steep for about two minutes, although some types of tea require as much as ten minutes, and others as little as thirty seconds. The strength of the tea should be varied by changing the amount of tea leaves used, not by changing the steeping time. The amount of tea to be used per amount of water differs from tea to tea but one basic recipe may be one slightly heaped teaspoon of tea (about 5 ml) for each teacup of water (200–240 ml) (7–8 oz) prepared as above. Stronger teas, such as Assam, to be drunk with milk are often prepared with more leaves, and more delicate high grown teas such as a Darjeeling are prepared with a little less (as the stronger mid-flavors can overwhelm the champagne notes).
The best temperature for brewing tea depends on its type. Teas that have little or no oxidation period, such as a green or white tea, are best brewed at lower temperatures, between 65 and 85 °C (149 and 185 °F), while teas with longer oxidation periods should be brewed at higher temperatures around 100 °C (212 °F). The higher temperatures are required to extract the large, complex, flavorful phenolic molecules found in fermented tea, although boiling the water reduces the amount of dissolved oxygen in the water.
Type Water Temp. Steep Time Infusions
White Tea 65 to 70 °C (149 to 158 °F) 1–2 minutes 3
Yellow Tea 70 to 75 °C (158 to 167 °F) 1–2 minutes 3
Green Tea 75 to 80 °C (167 to 176 °F) 1–2 minutes 4-6
Oolong Tea 80 to 85 °C (176 to 185 °F) 2–3 minutes 4-6
Black Tea 99 °C (210 °F) 2–3 minutes 2-3
Pu'er Tea 95 to 100 °C (203 to 212 °F) Limitless Several
Herbal Tea 99 °C (210 °F) 6 minutes Varied
Some tea sorts are often brewed several times using the same tea leaves. Historically, in China, tea is divided into a number of infusions. The first infusion is immediately poured out to wash the tea, and then the second and further infusions are drunk. The third through fifth are nearly always considered the best infusions of tea, although different teas open up differently and may require more infusions of hot water to produce the best flavor.
One way to taste a tea, throughout its entire process, is to add hot water to a cup containing the leaves and after about 30 seconds to taste the tea. As the tea leaves unfold (known as "The Agony of the Leaves") they give up various parts of themselves to the water and thus the taste evolves. Continuing this from the very first flavors to the time beyond which the tea is quite stewed will allow an appreciation of the tea throughout its entire length

                                                                     Back tea infusion         

In the West, water for black tea is usually added near boiling point 99 °C (210 °F). Many of the active substances in black tea do not develop at temperatures lower than 90 °C (194 °F). Lower temperatures are used for some more delicate teas. The temperature will have as large an effect on the final flavor as the type of tea used. The most common fault when making black tea is to use water at too low a temperature. Since boiling point drops with increasing altitude, it is difficult to brew black tea properly in mountainous areas. It is also recommended that the teapot be warmed before preparing tea, easily done by adding a small amount of boiling water to the pot, swirling briefly, before discarding. In the West, black teas are usually brewed for about 4 minutes and are usually not allowed to steep for less than 30 seconds or more than about five minutes (a process known as brewing or mashing in Britain). In many regions of the world, however, boiling water is used and the tea is often stewed. For example, in India black tea is often boiled for fifteen minutes or longer as a strong brew is preferred for making Masala chai. When the tea has brewed long enough to suit the tastes of the drinker, it should be strained while serving. The popular varieties of black (red) tea include Assam tea, Nepal tea, Darjeeling tea, Nilgiri tea, Turkish tea and Ceylon tea as well Sudanese tea

 يقال إن أول كوب من الشاي شربه إنسان هو الذي شربه الإمبراطور شي نبغ في عام2737 قبل الميلاد أيضا إن الإمبراطور كان جالسا تحت شجرة يشرب الماء الدافئ ـ وهي عادة صينية لتهدئة الأعصاب ولا تزال ـ عندما سقطت ورقة من الشجرة التي كان يجلس تحتها فاتخذ الماء لونا أحمر قانيا.. هذه هي بداية الشاي

  الكلسترول، الكثير من الناس يجهل هذه الفوائد، ومن فوائد الشاي الأخضر مُذهلة فهي مفيده في تهدئة المعدة و إذابة الدهون وخفض الوزن وإلى تهدئة الأعصاب والمساعدة على فوائدها كذلك المساعده علي النوم العميق . وهناك حقائق مدهشة عن قدرة هذة النبتة الزكية في  السكر وضبط ضغط الدم، ومحاربة الخرف أو الزهايمر

وفي السودان اعتاد الناس على شرب الشاي ثلاثة مرات تقريبا
شاي الصباح
شاي الضهر
وشاي المغربية
ومن المعروف أن البرامكة في السودان لديهم طقوس خاصة لشرب الشاي
ولقد صدر كتاب للشاعر عبد الله الكاظم بعنوان (كبايات الشاي في دولة البرامكة) والكتاب عبارة عن دراسة تراثية تاريخية لأدب الشاي عند البرامكة
كذلك( اهلنا) قبيلة الشايقية عرفوابولعهم الشديد للشاي 
عادة ما يتناول الشاي الاحمر مع اللقيمات او الكيك او التمروكذلك شاي البن  
 
  Sudanese Donat (لقيمات )                 
Karkadyالكركدي
Hibiscus tea is the infusion made from the calyces (sepals) of the Hibiscus sabdariffa flower, an herbal tea drink consumed both hot and cold by people around the world. It is also referred to as roselle (another common name for the hibiscus flower), flor de Jamaica in Latin America, karkadé in Egypt and Sudan, bissap in West Africa, sorrel in Jamaica, and red sorrel in the wider Caribbean, and other names in other regions. Hibiscus tea has a tart, cranberry-like flavor, and sugar is often added to sweeten the beverage. The tea contains vitamin C and minerals and is used traditionally as a mild medicine.
Hibiscus tea contains 15-30% organic acids, including citric acid, maleic acid, and tartaric acid. It also contains acidic polysaccharides and flavonoid glycosides, such as cyanidin and delphinidin, that give it its characteristic deep red colour.
They drink it cold as juice and hot as tea plus is traditional
drink is very reach of vitamin C they used during cold time as help them relief from cold symptoms.
As well during hot time make them feel cool with ice.

 Holomour Sudanese Traditional Drink During  Ramadan
 




                                                       Will be continuous

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