The East Anglian Film Archive, the UK's first regional film archive, offers a unique record of the East of England's social and cultural history. As part of the University of East Anglia, we continue to lead moving image heritage research and inspire audience participation through community projects and events. Our collections represent a broad range of amateur and professional creativity, from 1896 to the present day.
Introduction To Tea Tasting
(About Anglia)
Just like wine, black tea comes in different varieties and flavours, explains tea-taster Peter Barry.
A tea-tasting demonstration is under way at a tea stall in Peterborough, Cambridgeshire. Professional tea-taster Peter Barry samples the teas much as one would wine, slurping loudly and spitting out each mouthful to release the full aroma. Peter is the chief tea taster for CWS Teas and Co-op supermarkets. He is also chairman of the UK Tea Council Panel of Tasters.
The average packet of tea is a blend of 26 different types of leaf. As tea is grown in 27 countries around the world and is a leaf crop (meaning that it can be harvested every 5 to 6 days), the variables affecting the brew's taste are endless. Just as a seasoned wine-taster is able to distinguish between vineyards, Peter is able to pinpoint where the tea for each brew was grown. Assam tea, hailing from Northern India, is a thick, full-bodied tea, Kenyan tea is known for its brightness and briskness, while Ceylon tea is deemed the most flavourful. Peter is currently touring the UK introducing the people to new types of tea, as well as making them more aware of what goes into preparing their favourite hot beverage. Despite his day job, Peter still finds comfort in a cup of tea when relaxing at home.
The reporter was Greg Barnes for this video, made to be shown in a news story on Anglia Television's early evening news / magazine programme About Anglia.
If 'we are what we eat', then we're definitely not who we used to be...
The British diet has come a long way since the days when lard, suet and condensed milk were the staple of every kitchen, and when 'takeaway' invariably meant a fish supper. We still love our fish & chips - and our Sunday roasts, full English breakfasts, sausage & mash and neeps and tatties. But today our supermarkets stock food and ingredients from six continents, and our comfort food may just as likely be curry, sushi, risotto, chilli con carne or peri peri chicken.
This selection of cookery shows, news reports, adverts and debates gives a taste of how our appetites and our palates were transformed, as well as highlighting some of the food fads and fears that simmered up along the way. So take a seat, browse the menu, and remember: watch what you eat!
