Paying for Print on Demand (or How a Tea Set Led me to Amazon)

Print on Demand publishing turned my dream of publshing a book about anticipatory grief into a reality. The idea for the book came to me while I was caring for my mother, who had probable Alzheimer's disease. For nine years I worked on the outline and many of the points came from my mother's life.
If she hadn't experienced anticipatory grief she wouldn't "get it." The editor sounded like she was in her early or mid-twenties. "I don't get it," the editor said. Finally the phone call came.

One month passed, two months passed, and then three. I sent the outline to my publisher and waited for the acceptance phone call.
Though she rejected the book the editor gave me some sage advice: Get a medical co-author. I followed her advice and asked Dr. Lois Krahn, a nationally known psychiatrist and sleep expert, if she would help with the book. Dr. Krahn agreed and I'm grateful for her wisdom. Grief is a hard sell and, though we sent the proposal to several other publishers, they passed on it.
So Dr. Krahn and I decided to try POD. I put up most of the money and, to curtail expenses, offered to edit and index the book. In addition, I would do all of the submission and correction work. My husband would have gladly given me the money for POD, but I wanted to do this on my own. How could I come up with the cash?
I decided to sell my mother's sterling silver tea set. Mom had given me the ornate Gorham set after my father died. I shipped it to Rochester, Minnesota, along wth gold-rimmed dishes my parents received as a wedding gift in 1929. Mom had scrimped and saved for the tea set and it was her pride and joy. I remember the day Mom bought the first piece, the tea pot, and placed it proudly on the sideboard in our tiny dining room. Every time I walked past the sideboard to the kitchen I saw the tea pot.
Parting with the tea set would be emotionally painful, but I was willing to accept that pain in order to see the grief book in print. I used the set once or twice and then put it away. Parting with the tea set was, I'm not the kind of person who sits around sipping tea.

I used the set once or twice and then put it away. Lovely as the tea set was, I'm not the kind of person who sits around sipping tea. Never one to do anything half way, Mom also bought a coffee pot. Months later she purchased the cream pitcher and sugar bowl.
I sold the tea set at auction for more than expected. The antique dealer was pleased with the sale, I was pleased with the sale, and so was the woman who bought it. Quite by accident, I learned the person who bought the set was a local realtor. Originally from India, she had bought the tea set with the intention of giving it to her sister as a wedding gift.
When I told the realtor why I sold the tea set she changed her mind. "Now that I've heard your story this tea set has to stay in Rochester," she said. "I'll buy my sister another one. Your mother's tea set is lovely and you can visit it any time you wish."
Though her comment brought tears to my eyes, I was still glad I sold the set. The idea for the grief book had come from my mother and it seemed fitting that publication of the book would come from her as well. Several months after I had signed with the POD publisher Amazon bought the company.
It's been eight years since my mother died and I think of her every day. My mother taught me many things and one is that possessions don't matter as much as what's inside a person and how they live their life. Mom was always my biggest fan and I think she'd approve of my selling the tea set. She is probably cheering me on.
Copyright 2005 by Harriet Hodgson. To learn more about her work go to
http://www.harriethodgson.com
Harriet Hodgson has been a nonfiction writer for 27 years and is a member of the Association of Health Care Journalists. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from
http://www.amazon.com
A four-star review of the book is also posted on Amazon.

Chinese Wedding Custom 3- Wedding Tea Ceremony

Wedding Tea Ceremony 敬茶
The tea ceremony is one of the most significant event in the modern chinese wedding ceremony, second only to fetching the bride. The bride and groom are formally introduced to each other's family through this ceremony.
Order of service
If some members are not available, supplementary sessions can be conducted at the wedding dinner or at other convenient times and locations. It will usually take place on the wedding day when most of the family members are present.
The order of service is usually
- parents, - grandparents, - grand-uncles and grand-aunties, - uncles and aunties, - elder brothers and sisters, - elder cousins.
Within each generation, dad's relatives are served before mum's relatives. Within each generation, dad's relatives are served before parents. Within each generation, dad's relatives are served before parents. For some family, grandparents are served before parents.
To kneel or not to kneel

In very traditional family, the young couple is required to serve tea whilst kneeling down. Most modern family only requires them to bow while serving tea.
Do you use a special tea set?
Popular designs include those with double joy, dragon and phoenix, or poeny flowers and gold trimmings. It usually comprises of four tea cups and a tea pot without any milk jar and sugar pot. A new tea set is included in the bride's dowry.
Otherwise, a new tea set can be used. On the bride's side, the parent's tea set from their own wedding will be used if it is still available. On the bride's side, the parent's tea set from their own wedding will be used for the groom's side tea ceremony.

On the bride's side, the parent's tea set from their own wedding will be used for the groom's side tea ceremony. On the bride's side, the parent's tea set from their own wedding will be used for the groom's side tea ceremony. This new tea set will be used for the groom's side tea ceremony.
What's in the tea?
The sweetness symbolises harmony and sweetness in the couple's union. Red dates 红枣 (hongzao), longan 龙眼 (longyan), and lotus seeds 莲子 (lianzi), represents the family's wish for the couple to have sons soon after the wedding 早生贵子(zaoshengguizi). Sweet tea boiled with dried longan, lotus seeds and red dates are used for the Tea ceremony.
Red packets money gifts or jewellery?
This is referred to as "adding to her dowry" 添嫁妆. Usually the relatives of the bride will present her with jewellery rather than red packets. The tea ceremony gifts such as red packets or jewellery are presented on the serving plate after drinking the tea.
When will you have the tea ceremony for the bride's side?
Sometimes the distance between the bride and groom's home is too far apart for the bride's side tea ceremony may be conducted when the groom arrives to fetch the bride. Sometimes the distance between the bride and groom's home is too far apart for the bride's home visit. The tea ceremony for the bride's home visit.
Jina Boo is the editor of
http://www.chinese-wedding-guide.com
The website features: , a website dedicated to preserving chinese wedding customs and culture.
- significance of chinese wedding custom and traditions, - the items and persons needed to perform them, and - suggested timeframe for preparation of chinese wedding.
A guide for drafting your own chinese wedding invitation is also included.

How To Make Perfect Tea

As a tea drinker of some 30 years experience here is my contribution as to what makes the perfect cup of tea. The best way to make tea has been a subject of great debate for centuries.
Good quality water is essential for the perfect cup of tea. If you use tap water then run the tap until the water is cold and fresh. Spring water is best due to its purity and lack of additives such as chlorine and fluoride which can affect the taste. Always use fresh water if possible.

1.
2. Preferably use a teapot made of china or earthenware.
Pots made of certain types of metal such as enamel silver
or copper can impart flavor to the water. Stainless steel
is okay.
Warm the pot beforehand with a little hot water. 3.
4. Add at least one level teaspoon for each cup of water
that you are going to add. Adding loose tea to the pot is
the best way for the tea to infuse properly but many people
prefer to use a tea strainer or infusing basket for
convenience sake.
Pour boiling water directly onto the leaves and then stir the water before placing lid back on the teapot. 5.
6. Let the tea steep for between four and five minutes. If
using green tea three minutes is best.
Remove or strain the leaves to avoid overbrewing. 7.
8. The cup that you drink out of can greatly affect the
taste of the tea so choose wisely. A good quality cup made
of china will definitely enhance the whole tea drinking
experience. Avoid wide shallow cups which cause the tea to
cool in next to no time.
9. Pour milk into the cup first. Ah, yes this is the step
that causes most controversy. Many an argument has been
had concerning whether or not it is best to add the milk to
the tea or vice versa. I have always preferred milk first
then tea but my husband argues that it is easier to
regulate the right amount of milk by adding milk
afterwards!
Now scientists have waded into the debate and the verdict
is clear. The UK Royal Society of Chemistry (RSC)has warned
against the practice of adding milk to tea after it is
poured. It seems that dribbling a stream of milk into hot
water makes "denaturation of milk proteins" more likely.
And who would want that?! At high temperatures, milk
proteins - which are normally all curled up foetus-like,
begin to unfold and link together in clumps. This is what
happens in UHT [ultra heat-treated] milk, and is why it
doesn't taste as good a fresh milk," says Dr Andrew
Stapley, a chemical engineer at Loughborough University.
It is better to have the chilled milk massed at the bottom
of the cup, awaiting the stream of hot tea. This allows the
milk to cool the tea, rather than the tea ruinously raise
the temperature of the milk.
Umm, somehow I don't think so!! The milk or tea first debate is now over! So it is now settled.
10. Lastly, drink tea without any sugar. I must admit to
being a reformed sugary tea drinker and you know what that
means. Yes, I am now passionately against putting sugar in
tea. As one who has sat on both sides of the fence I can
say that tea is so much better without sweetening. Sugar
only serves to mask the taste of the tea. Not only that too
much sugar is not good for you and why spoil what is now
being recognized as one of the world's great health drinks
by adding sugar. When I stopped taking my two spoonfuls of
sugar in my tea it took me about three or four weeks to get
used to the new taste. However once I got used to it there
was no going back.
So there you have it - the perfect cup of tea!
Lorraine Bevere is the webmaster and operator of FOG
Tea
For questions or comments about this article, please visit: which is a premier source of information about tea.
http://fogtea.com

The Health Benefits of Rooibos Tea

The tea has no caffeine and only half the tannin of ordinary tea. Apart from being refreshing to drink, in place of ordinary tea and coffee, it has the advantage of containing minerals and powerful antioxidants. Having no oxalic acid it also does not irritate the kidneys.
The Japanese scientists, who did studies in the 1960's, discovered Rooibos contains a powerful antioxidant similar to SOD which is thought to retard aging and quercetin which is believed to have potent anti-inflammatory properties. Besides that Rooibos is also found to contain aspalathin which counteracts the atherosclerotic processes that result in heart disease. Due to this the Japanese promote it as an Anti-Aging Tea and import large quantities of the tea.
Polyphenols help protect the body from damage by free radicals. In South Africa research found that the polyphenol content in Rooibos is similar to green tea. Research was done elsewhere where the French found that hair lotion containing Rooibos promoted faster hair growth with improvement in the hair condition and caused no allergic reactions.
Rooibos has been found to be helpful with general health problems. It relieves digestive problems, nausea, vomiting, stomach cramps and constipation. Having a calming effect it helps with irritability, insomnia and depression.
Both pre natal and breast feeding Mothers supplement their intake of manganese, calcium and fluoride drinking Rooibos and therefore promote strong teeth and healthy bones in their babies. Rooibos, when applied at every nappy change, relieves nappy rash and when drunk by the baby relieves colic.
Preparation of Rooibos is the same as ordinary tea. First warm the tea pot with boiling water and then place one teaspoon of tea or tea bag per cup required in the pot. Pour over boiling water and let infuse for a few minutes. The longer it is left before drinking the more antioxidants the tea will contain. Can be served plain, with hot or cold milk or lemon. It can be lightly sweetened with honey or sugar or just left without any sweetening. Rooibos also makes a wonderful ice tea.
Just replace the water in a recipe with the tea. In South Africa Rooibos Tea is often used in day to day cooking as not only does it add important minerals and antioxidants to the diet and help digestion, it also enhances the flavors of the cooking.
Next time you are in your health shop or in a department store stocking specialty teas, why not pick up a packet and try it out?

Green Tea Brewing Guide

Green tea is believed to have many healthful benefits. If you have ever tasted a good cup of green tea it can be reviving and delicious. However the delicate nature of this tea does demand a certain watchful eye when preparing it. Here is an easy to follow guide on how to brew an outstanding cup of green tea.
• Use high quality tea a lesser quality will not yield as good a flavor.
• If using lesser quality, boil water and steep for a longer period of time. This will help extract the flavors.
Steep for about half the time recommended, if let go too long the flavor will turn bitter and sharp. Gently heat the water and steep the tea. • When using the preferred high quality tea do not boil the water.
• Never use an aluminum pot to boil water. It will change the flavor of the tea. A cooper pot is ideal.
• Use only porcelain or ceramic to steep the tea.
If the steam is drifting straight up the water is at the proper temperature. To ascertain the proper water temperature, check the direction of the steam. • If the water does boil allow it to cool for 1-3 minutes before adding the tea.