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Introduction of Chinese Tea
Selecting tea requires knowledge
There are many different characteristics to the shape of the leaf. For instance leaves can be flat, needle-like, flower-like, and so on. The judgment of what type is best is usually made according to the artistic tastes of the tea tasters. The evenness and transparency of the leaf will decide the color of the liquid. To obtain an excellent tea, avoid rough burnt red leaves or red stems. Aroma is the most important factor in judging the quality of a kind of tea. By putting 3 grams worth of leaves into 100 milliliters of boiled water, people can judge the quality of the tea by the smell. The final judgment should be completed through the taste of the liquid and the appearance of the infused leaves. Advantages of Tea-Drinking Tea has been one of the daily necessities in China since time immemorial. Countless numbers of people like to have their after meal tea. In summer or warm climate, tea seems to dispel the heat and bring on instant coolness together with a feeling of relaxation. Medically, the tea leaf contains a number of chemicals, of which 20-30% is tannic acid, known for its anti-inflammatory and germicidal properties. It also contains an alkaloid (5%, mainly caffeine), a stimulant for the nerve centre and the process of metabolism. Tea with the aromatics in it may help resolve meat and fat and thus promote digestion. It is, therefore, of special importance to people who live mainly on meat, like many of the ethnic minorities in China. Tea is also rich in various vitamins and, for smokers, it helps to discharge nicotine out of the system. After wining, strong tea may prove to be a sobering pick-me-up. Green tea has higher values of medicinal properties than other teas, because of the special way in which it is dried. Our Green Tea is organically grown and the traditional drying technique used with Green Tea prevents the tea from the negative effects of fermentation. The widely recognized health benefits of Green Tea have been mentioned in many newspapers and journals including CNN, USA Today, New York Times, Chinese Daily News, Journal of National Cancer Institute, numerous US Universities and Research Centers. Some of the findings that have been established are: GREEN TEA can help reduce the risks of esophageal, (the tube through which food passes from the pharynx to the stomach) skin and many other forms of Cancer, mainly by its highly significant antioxidant properties. (National Cancer Institute 1-800-4-Cancer). GREEN TEA can help to lower cholesterol and cuts the risk of stroke in men. (American Medical Association). GREEN TEA can help suppress GREEN TEA can help restrain the growth of various bacteria that cause disease. GREEN TEA can help stop cavities because of it's rich Fluoride content present in it's natural form, and can help prevent bad breath. Green Tea helps eliminate constipation The above, however, does not go to say that the stronger the tea, the more advantages it will yield. Too much tannic acid will affect the secretion of the gastric juice, irritate the membrane of the stomach and cause indigestion or constipation. Strong tea taken just before bedtime will give rise to occasional insomnia. Constant drinking of strong tea may induce heart and blood-pressure disorders in some people, reduce the milk of a breast-feeding mother, and put a brown color on the teeth of young people. But it is not difficult to ward off these undesirable effects: just don't make your tea too strong. The Origin Brew Tea Chinese-style After heating water to boiling, the teapot first is rinsed with hot water. Using chopsticks or a bamboo tea scoop, fill teapot approximately 1/3 full with tea leaves and then pour boiling water into the pot. Hold the teapot over a large bowl, letting the overflow run into the bowl. Give the tea leaves a rinse by filling the pot half full with hot water, then draining the water out immediately, leaving only the soaked tea leaves. Now fill the pot to the top with more hot water, cover and pour additional water over the teapot resting in the tea bowl. Do not allow bubbles to form in the pot. When mixed with the tea, bubbles form a foam that is not aesthetically pleasing. Be sure not to let the tea steep too long; the first infusion should be steeped for only 30 seconds. In less than a minute, pour the tea into the cups by moving the teapot around in a continual motion over the cups so that they are filled together. Each cup should taste exactly the same. After steeping, the tea can be poured into a second teapot or tea pitcher to be served at leisure. More water can be added to the teapot, and up to five infusions typically can be made from the same tea leaves. Be sure to add 10 more seconds for the second brewing and 15 additional seconds thereafter. Importance of Water The water used in the tea ceremony is as important as the tea itself. Chlorine and fluoride in tap water should be filtered out as they harm the flavor of the tea. Distilled water makes flat tea and should be avoided. High mineral content in the water brings out the richness and sweetness of green tea. Black teas taste better when made with water containing less Volvic. Ideal tea water should have an alkaline pH around 7.9. Green tea is ruined by boiling water; the temperature is best around 170-185 degrees F. Oolongs made with underboiled water are more aromatic, which enhances the tea-drinking experience. Types of tea Tea is classified according to the way it is made. Principally, there are green tea, black tea and Oolong tea. Green Tea is the most natural of all Chinese tea classes. It's picked, naturally dried, and then baked briefly (a process called "killing the green") to get rid of its grassy smell. Green Tea has the most medicinal value and the least caffeine content of all Chinese tea classes. Aroma is medium to high, flavor is light to medium. About 50% of China's teas is Green tea. Black tea produces a full-bodied amber when brewed. Black tea undergoes withering (drying), long while fermentation before being roasted. Black tea leaves become completely oxidized after processing. Black tea has a robust taste with a mild aroma. It contains the highest amount of caffeine in Chinese tea classes. Oolong Tea is something half way between green tea and black tea. It is half- fermented. It's also called "Qing Cha" (grass tea). Typical Oolong Tea leaves are green in the middle and red on the edges as a result of the process of softening tea leaves. Oolong Tea leaves are withered and spread before undergoing a brief fermentation process. Then Oolong Tea is fried, rolled and roasted. Oolong Tea is the chosen tea for the famous Kung Fu Cha brewing process. It's the serious Chinese tea drinker's tea. Aroma ranges from light to medium. Beginners in Oolong Tea should be careful as even though flavor is only mild to medium, the tea could be very strong. In addition, there are flower-blended tea and flower scented tea. Flower-blended tea is an unique class of Chinese tea. It subdivides into Flower Tea and Scented Tea. Flower Tea is a simple concept that dried flowers are used, without much processing, to make tea. Scented Tea uses green tea, red tea as base and mix with scent of flowers. Most Chinese Compressed Tea uses Black Tea as the base. It's steamed and compressed into bricks, cakes, columns and other shapes. |
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Aside from the variety, tea is classified into grades. Generally, appraisement of tea is based on five principles, namely, shape of the leaf, colour of the liquid, aroma, taste and appearance of the infused leaf.
and reverse aging, and refreshes the body with it's high Vitamin B content that helps the human body better deal with stress, and release more energy. 