http://www.surveymonkey.com/s.asp?u=566633376315

everyone please get your father, mother to do this survey on caffeine consumption. CNY must do good deeds, don't forget to do the survey yourself too!

Finally uploaded the pictures from 2 weeks ago...

The Size of the Leaf
There are at least ten different grades of tea leaf in terms of shape, size and quality of leaf. The teas you find on your supermarket shelf are usually teabags containing the lowest grades - tea dust. These are the tiny particles which break off from the leaves during processing and produce a very dark liquid with relatively little taste.

The Age of the Leaf
When the tea is picked there are different sizes of leaves on the plant. All Tea Palace teas are made from the tea plant’s youngest and most tender leaves, which give the finished tea a delicate and rounded flavour. The larger older leaves with a harsher taste, are those that end up in the supermarket.

Single Estate Teas
Like wines, the best and ‘purest’ black teas come from single tea gardens in India, Sri Lanka (Ceylon) China and Japan.

Blends
Most popular brands of teabag contain between 15-30 different teas blended together, many of which are cheaper lower quality teas. Those teas that are blended with other ingredients (eg Earl Grey or Lemon), often use artificial flavoured oils in order to flavour the tea.

TASTES

Acidity
A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.

Bitterness
A primary taste characterised by the solution of caffeine, quinine and certain alkaloids. This taste is considered desirable up to a certain level and is affected by the degree of roast brewing procedures.

Sweetness
This is a basic taste descriptor characterised by solutions of sucrose or fructose which are commonly associated with sweet aroma descriptors such as fruity, chocolate and caramel. It is generally used for describing coffees which are free from off-flavours

Saltiness
A primary taste characterised by a solution of sodium chloride or other salts.

Sourness
This basic taste descriptor refers to an excessively sharp, biting and unpleasant flavour (such as vinegar or acetic acid). It is sometimes associated with the aroma of fermented coffee. Tasters should be cautious not to confuse this term with acidity which is generally considered a pleasant and desirable taste in coffee.

MOUTHFEEL

Body
This attribute descriptor is used to describe the physical properties of the beverage. A strong but pleasant full mouthfeel characteristic as opposed to being thin.

Astringency
This attribute is characteristic of an after-taste sensation consistent with a dry feeling in the mouth, undesirable in coffee.

I'm writing a report on caffeine, if you were reading it, what things would you want to know more about?

Erm, can anyone is the difference before and after light make-up?

Haha, treated Him to Fish & Co. even though i couldn't eat seafood. that's also precisely why i must bring him there, being with me means less seafood to eat, so must pity him, treat him some.

Desserts? Gobi desserts has all sorts of interesting stuff. i remember some being very sweet, some having cranberry flavoured chocolate truffle...hmmm, yum yum. but finish already. nonetheless, was a very good surprise gift for Vday. so embarrassing, always make Nigel spend so much.

Weather forecast


Strong winds blowing your way. But do take heed, the winds are dwindling, kite-flyers please take note!!

Nigel helped me make this:



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