Seleccionar página

White tea is usually lighter than green

She is particularly interested in the question of whether we can make a difference for her on the matter. “

Tea lovers swear by white tea because it has a particularly fine taste. However, the hot drink is little known in this country. The leaves contain just as much caffeine as green and black tea.

Volker Bruns pours the tea and turns the hourglass over. He shouldn’t pull for more than two minutes. The water is not boiling hot, it is only 80 degrees. In the filter of the slim white porcelain jug there are leaves from the White Dreams of Darjeeling. This is a white tea from the growing area in northern India.

Only renowned plantations grow it

Because white tea has become increasingly popular around the world over the past two decades, it is no longer only produced in China, where it originally came from.

White tea is part of the high-end tea range: “That is because you need 30,000 buds for 100 grams,” explains Bruns, who works as a tea master in the five-star hotel “Adlon” in Berlin. “You can only get them in certain tea gardens in renowned tea plantations and can only be picked at certain times.”

White tea is particularly natural

Black, green, and white teas all come from the same plant: Camellia sinensis. The special thing about white tea is that it only dries in the sun and is therefore the most natural variant. “It is only slightly fermented,” says Volker Bruns. “And the taste has a flowery, fragrant character.”

White tea is usually lighter than green. But his name has nothing to do with it. “It comes from the leaf buds that are used for white tea and that have a white-silvery fuzz,” explains Monika Beutgen, managing director of the German Tea Association in Hamburg. “Because white tea has very fine aromas, you need good water for it; it doesn’t taste so good with very chalky tea,” emphasizes Sandra Nikolei from the traditional Ronnefeldt tea trading company based in Frankfurt am Main.

Elaborate production has its price

White teas are popular because of their subtle taste and are considered by some enthusiasts as the champagne of teas. “I wouldn’t compare him to that,” says Nikolei. “But white tea is something very special, something very high quality, elaborately produced and also with a lot of manual work.” The outstanding thing about white teas are the many aroma nuances: “not intrusive, sweet, sometimes flowery notes”. That’s why Nikolei also advocates purism: “For example, I love Assam with cream, but white tea with milk – that doesn’t work at all. And you don’t need sugar either.”

White tea is not cheap. For Pai Mu Tan, the white tea classic, around eight euros per 100 grams is a realistic figure in specialist shops. Ronnefeldt, for example, also has much more expensive white teas in its range. “And when it comes to tea, there are actually no upper limits,” says Sandra Nikolei. “The pure buds, hand-picked and of the highest quality, the price for 100 grams can certainly go up to 100 euros,” adds Monika Beutgen.

Provides energy in the morning and afternoon

And when do you drink white tea? “More in the morning and afternoon than in the morning,” says Sandra Nikolei. “Maybe with a crumble cake or a bee sting.” For the preparation Monika Beutgen recommends following the instructions on the tea pack – depending on the leaf size, there can be different brewing times. In general: three minutes should be enough – sometimes just two. Longer is risky, explains Beutgen. “Then white tea can also become bitter.”

Anti-aging and pure skin: green tea is a real beauty miracle EU ruling against the teapot: Tea packaging must not deceive consumers Stiftung Warentest: There is no herb against menopause

It is a common misconception that this cannot happen to you with white tea. And yet another thing that Beutgen does away with: That white tea can be drunk late at night is also a rumor: “The amount of caffeine in white tea is comparable to that in black and green tea.”

to kill a mockingbird sample essay

The doner kebab is one of the most popular meat dishes in Germany. However, the treat comes from Turkey – from Bursa to be precise. Even today, the descendants of the inventor prepare the grilled meat as they did 200 years ago in the times of great-great-great-grandfather.

The original kebab

Photo series with 9 pictures

With Yavuz Iskenderoglu, pride resonates with every word. No question about it, the 66-year-old fills the great legacy that he has assumed with love, passion and meticulousness. His life is determined day in, day out by what his great-great-great-grandfather Iskender Efendi is said to have invented in the middle of the 19th century in Bursa, Turkey: the doner kebab. This is Turkish and means “rotating grilled meat”. Today the meat prepared on the vertical grill is known all over the world. And there are many who claim to have developed the preparation method for the tasty grilled meat.

The world’s first vertical grill

“At the time of my great-great-great-grandfather it was not legally possible in our country to have inventions of this kind protected,” says Yavuz Iskenderoglu, who has meanwhile protected the original Kebapçi Iskender as a trademark. At the same time, the mottled gray man with the proud tummy and thinning hairline refers to the small family museum of the restaurant in the Soganli Botanik Park

from Bursa, which is south of Istanbul. In addition to the original marble slab on which the very first doner kebab was prepared, visitors will also find the world’s first vertical grill. And it was precisely this that was specially developed by his great-great-great-grandfather, reports the senior.

More grill topics

Prepare Dry Aged Beef yourself Three new grill bizarre Txogitxu: Txogitxu – noble meat from the grandma’s cow Popular burger restaurants Embers are good: grill properly with charcoal

Like Iskender Efendi, whose wax figure is in the family museum, most of his ancestors earned their living as butchers and meat sellers. While grilling meat has long been a popular preparation method in today’s Turkey, his great-great-great-grandfather was the first to develop a vertical rotisserie. Right next to the spit was a small tower with numerous compartments in which the charcoal glowed. In contrast to the “normal”, horizontal grill, Iskender Efendi has layered the meat on top of one another.

Dripping fat gives it a special aroma

“This has the advantage that the fat runs through all the layers of meat and the whole thing

gives such a special flavor note, “explains Yavuz Iskenderoglu, who still makes doner kebab from lamb and beef in his restaurants, just like in his great-great-great-grandfather’s times. In 1867, Iskender Efendi had the world’s first doner kebab restaurant Bursa opened Today the family business is now in its fifth generation and has long since opened branches in other parts of Turkey.

“We only add a little salt and a few onions to our meat,” says the 66-year-old. He indignantly rejects additives, flavor enhancers or other spices. The meat itself comes from our own farm around 15 kilometers from the gates of Bursa, where around 1000 lambs and cattle are kept especially for this purpose. It is also important for the special taste that Iskender only uses charcoal for grilling. And as always, the descendant of the inventor makes them himself from young oak from the family’s own forests.

Flatbread is not authentic

Yavuz Iskenderoglu explains that an original doner kebab is not served in a flatbread, but on a bed of chopped pide cubes (pieces of flatbread) on a plate. Grilled peppers and tomatoes as well as yoghurt are served with it. “Traditionally in Turkish culture it is actually unusual to eat while standing or walking,” explains Iskenderoglu. Another difference to the German takeaways: Before the meat is served, which should be cut with a saber-like knife and not with an electric device, hot, melted butter is poured over it to round off the taste. And this is exactly the only dish that is on the menu in the historic Iskender restaurant in Bursa’s Soganli Botanik Park. The selection of drinks is also clear: in addition to coffee, tea and water, only Sira, a grape must from our own production, and Ayran, a soft drink made from yoghurt, water and a little salt are served.

“Now you probably want to know what the secret of our success is?” Asks the eloquent Yavuz Iskenderoglu, only to send the answer immediately afterwards: “We just love our business, our meat and our customers.”

Never at a loss for a compliment

One question, however, leaves the master of the rotisserie paused: In Germany it is said: “Kebab makes you more beautiful!” – is that so? Yavuz Iskenderoglu ponders for a millisecond and then answers very charmingly: “I think so. When I see you like that, you must have eaten a lot of kebab.” – “Teşekkür ederim!” – Thanks! Then please an original Kebapçi Iskender.

Spas in Saxony, Saxony-Anhalt and Brandenburg are increasingly lacking spa doctors. “In the next few years, many spa and spa doctors, i.e. general practitioners with appropriate additional training, will be retiring in the health resorts,” said the President of the Saxon Spa Association, Karl-Ludwig Resch, on Friday at the end of the 5th State Spa Day in Naumburg.

At the industry get-together, representatives from 30 health resorts from the three countries discussed ways to overcome the shortage of doctors and new marketing concepts. For general practitioners, additional training is currently costly and time-consuming and therefore not very attractive, explained Resch. However, the training content is currently being reformed. Spa doctors would also have to be made fit for privately paying spa guests.

According to Resch, around 80 to 90 percent of the spa services are now used and paid for privately. In future, spa doctors should work with tourism professionals to develop special health programs for this group of people. Small spas with a shortage of spa doctors could benefit from the fact that a family doctor is now allowed to run a branch in addition to his main practice, said the association president. Telemedicine can now also be used.

The doctors in Saxony-Anhalt will in future be allowed to treat patients who they have never seen before via the Internet, video or telephone. The chamber assembly decided on Saturday in Magdeburg to change the professional code accordingly, as announced by the medical association. “With a sense of proportion and after a comprehensive discussion, our doctors decided to open up the existing remote treatment options, which at the same time do not neglect patient protection,” explained Medical President Simone Heinemann-Meerz. “Personal contact with patients will continue to be the gold standard in medical advice and treatment in the future.”

So far, doctors have only been allowed to advise patients by phone or video that they already knew. Even with the expanded options for remote treatment, according to the Medical Association, the care of medical professionals is in the foreground. Heinemann-Meerz emphasized that it was a mistake to believe that in this way the medical undersupply could be eliminated or waiting times could be significantly reduced. “It is conceivable that this will save the patient an unnecessary trip.”

In May of this year, the German Medical Association relaxed the professional law, now the state medical associations still have to clear the way. In Brandenburg, the doctors had rejected the change, in many other federal states such as Thuringia, Berlin, Bremen, Rhineland-Palatinate and Bavaria they agreed.

For good medical care in the countryside and against a lack of doctors: Medicus Eifler Ärzte eG in Bitburg is expected to be the first doctors’ cooperative in Rhineland-Palatinate to start on November 1st. “We have just received our approval,” said general practitioner Michael Jager, whose practice in Bitburg will be the central point of contact, on Thursday. A committee made up of representatives from doctors and health insurance companies gave Medicus the green light on Wednesday evening in Koblenz. “I’m glad we did it,” said Jager. There are currently nine doctors on the team. The Südwestrundfunk (SWR) had previously reported on the approval.

The cooperative wants to employ medical professionals – and offer them flexible working hours to attract them as country doctors. They fought for approval for two years, said Jager. “It’s been a long, rocky and annoying road.” Medicus, number two nationwide (after Hesse), could also be a model for other regions. “There is a fire everywhere in Germany.” The approval is now fixed, said Jager. What is still missing are only formalities.

From the point of view of Saxony-Anhalt’s medical president Simone Heinemann-Meerz, the new option of exclusive remote treatment hardly solves any problems. “I think the relief is marginal,” said Heinemann-Meerz of the German press agency in Magdeburg. This would not mean that appointments in the practices would be omitted, and there were no more doctors. Next Saturday (November 3rd), the Saxony-Anhalt Chamber of Commerce will decide whether remote treatment via internet, video or telephone will be permitted under certain circumstances. Until now, doctor and patient have to know each other for this.

In the future, doctors in Berlin should only be able to advise and treat patients remotely in individual cases. The delegates’ assembly of the Berlin Medical Association voted for a corresponding change in the professional code. Chamber President Günther Jonitz said on Thursday that the responsible, complementary use of modern communication media expanded the treatment options and served to strengthen the doctor-patient relationship. Personal contact with patients will continue to be the “gold standard” in the future.

Before the change can take effect, the health administration has to agree. At the German Doctors’ Day in May, the ban on remote treatment was overturned, and the State Medical Association now took over the relaxation.

In Lower Saxony, more and more foreign doctors are receiving professional permits.

Abrir chat