Chinese Tea

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Chinese Tea
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Here are some more information for Chinese Tea:

The Chinese are tea-loving people. They have been drinking tea since ancient times. They drink tea during breakfast, lunch, tea and dinner. There are the ubiquitous black tea, green tea, white tea and the flower and herbal tea drank for medicinal purposes. White tea has the least caffeine of all tea and has the most antioxidants. Preparing tea is simple and long-term consumption improves health, prevents disease and strengthens the body. Below are some examples of flower and herbal teas and their health giving properties.

1. Hawthorn Fruit And Chrysanthemum Tea

Put ten dried chrysanthemums, twenty grams of hawthorn fruit and fifteen grams Chinese wolfberries into a pot of water. Bring to a boil, lower the heat and boil for five minutes. Drink while warm. Hawthorn fruit is a sweet fruit and aids digestion, dispels bruises, clears phlegm. Chrysanthemum has cooling properties. Chrysanthemum flower is bitter sweet, dispels heat from body, relieves headache, clears fever, benefits the eyes, helps in viral infections and regulates blood pressure. Wolfberries are sweet in nature and act as tonic for liver and kidney, nourish blood and improve vision.

2. Corn Silk Tea

Steep a tablespoon of dried corn silk in a cup of boiling water for ten minutes. Strain and drink. Corn silk is used to treat diabetes and also helps to lower high blood pressure. It is a mild but effective diuretic.

3. Mugwort Tea

Infuse and drink one to three times a day. Good for regulating menstruation, helps in menstrual pain. Expels coldness from body especially uterus.

4. Ginger And Red Dates Tea

This tea has warming properties and is usually drunk in winter. You need forty grams of fresh ginger root (crushed) and twenty dried Chinese red dates (remove seeds). Boil them in two litres of water for about half an hour. Sugar may be added if desired. Better to drink while hot. Ginger aids digestion and improves blood circulation. Ginger also dispels cold and strengthens the stomach and intestines. Also good for pregnant ladies suffering from morning sickness. Red dates nourish the blood, moisten the skin and slow down ageing.

5. Rose Petal Tea

Rose petal tea stimulates blood circulation and is good for complexion. Good for regulating menstruation. It relieves stuffiness in the chest, has calming effect on the nerves and helps in depression. Put one teaspoon of dried rose petals into a mug. Pour boiling water into the mug. Cover and steep for ten minutes. Drink immediately.

6. Black Sesame Tea

Pour boiling water into a mug containing half a teaspoon of green tea leaves and one teaspoon of roasted black sesame seeds powder. Cover and steep for five minutes. Besides nourishing blood, it soothes the liver and kidneys. Regular consumption delays appearance of grey hairs.

7. Barley Tea

Pour hot water into a cup filled with four teaspoon of roasted barley. Cover and steep for ten minutes. It has cooling properties and helps in indigestion. Used for fluid retention and arthritic conditions.

8. Perilla (Shiso) Leaves And Ginger Tea

Pour boiling water into a mug containing five grams of perilla leaves and two to three slices ginger. Cover and steep for ten minutes. Helps in sweating, good for coughs and cold.

9. Mulberry Leaves And Chrysanthemum Tea

Pour boiling water into a mug of mulberry leaves and dried chrysanthemum flowers. Cover and steep. Used to treat first signs of influenza, cough and tired eyes. Also helps in conjunctivitis.

10. Ginger And Mint Tea

Pour boiling water into a mug containing five fresh mint leaves and three to four slices ginger root. Steep for five minutes. Add sugar if desired. Good for nausea or a bloated stomach.

The Chinese Tea Culture

Who discovered the Chinese tea

Chinese were the first to discover tea

In the early 17th century, the Dutch East India Company introduced Chinese tea for the first time to Europe. By the mid-17th century, afternoon tea had become a standard ritual of the British nobility. It is interesting to note that the two different pronunciations for "tea" most common in languages that borrowed the word from Chinese-cha and tee-originate from different dialects of Chinese.

Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day,as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, tea was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, tea's refreshing effect made it a favorite among monks in Za-Zen meditation.

Chinese tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China,. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted.

How Chinese tea is made

Tea is made from the young, tender leaves of the tea tree. The differences among the many kinds of tea available are based on the particular methods used to process the leaves. The key to the whole process is the roasting and fermentation. Through fermentation, the originally deep green leaves become reddish-brown in color. The longer the fermentation, the darker the color. Depending on the length of the roasting and degree of fermentation, the fragrance can range from floral, to fruity, to malty.

Cultivating teapots

The proportion of tea leaves to water also depends on the kind of tea leaves used. The teapot may be filled from one-quarter to three-quarters full with tea leaves, depending mainly on how tightly curled the tea leaves are as a result of the rolling and roasting processes. The teapot is then filled with water. Steeping time starts at one minute, but varies from tea to tea. The time required for subsequent brews from the same leaves must be proportionally lengthened. The best kind of teapot to use for most fermented teas is a purple clay ceramic pot. The size of the pot should be in correct proportion to the size of the cups. Ideally, the cups should have white interiors, to facilitate accurate assessment of the color of the tea.

Types of  tea

Chinese tea may be classified into five types of teas according to the different methods by which it is processed.

Green tea

Green tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.

Black tea

Black tea, known as "red tea" (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.

Oolong tea

This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China's southeast coast: Fujian, Guangdong and Taiwan.

About the Author

We are here to share with you our passion for Chinese tea and offer you our finest selection direct from China! Our Chinese teas are all naturally processed, with no additional flavorings, additives or preservatives. Oolong tea is our specialty and our best product.

How much do U know of Chinese Tea? Do U know the mother & father of Tea?

SooChou Teahouse is the centre of learning and knowing of Chinese Tea.
Just to let u know the mother & father of TEA (Chinese tea.....Ulong or Longcin)
Water is the mother & Porcelain is the father, heard it from China.......please help to find the source of the tea parents.
If found, pls come out in a Question, Tks.

~~Other than the love of Chinese tea, I know nothing else. I have watched a few shows on what processes are done to make green teas versus black teas, but that is the extent of my knowledge.~~

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