Tie Guan Yin June 25, 2010

Tie Guan Yin

Member of the TOP 10 Chinese tea!

 

General Introduction

 

This is probably the most famous of all Chinese Oolong teas.

Tie Guan Yin is the most famous tea bush in Anxi City, which lies in Fujian Province. “Tie” meaning "iron", refers to density of this tightly twisted tea or its dark oxidized color. It is a common Chinese habit to describe heavy objects with this term "Guan Yin" is the name of the Buddhist bodhisattva of compassion. Also known as the "Iron Goddess of Mercy" and the tea is as magnificent as its name implies.

There are many legends surrounding the origin of its name and one of it tells the story of a kind-hearted but poor farmer named Wei Yin.

Despite working hard every day to make a living, Wei Yin would spend his free time tending an abandoned Guan Yin (Goddess of Mercy) temple he found near his place.

One day, he fell asleep in the temple and dreamed about the Goddess telling him to look for a cave behind the temple.

There, he found a single tea shoot where he took home and planted it in an iron pot. Slowly, it grew into a tea bush with exceptional quality tea leaves.

Wei then gave cuttings to his neighbors and friends to grow. The County soon prospered due to the popularity of the tea.

 

Tie Guan Yin can now be found in the menu of most Chinese restaurants throughout the world.

 

Other names:

Ti Kwan Yin, Anxi Tie Guan Yin, Iron Goddess of Mercy

 

Origin:

An Xi, Fujian Province of China

 

 

Processing

 

 

Tea grown at organic garden appears to be less active and less productivity as tea gets less nutrition and pesticide as compared to the ordinary tea garden. As the identical characteristics, tea leaf turns into yellow color and sweetness in flavor and taste is outstanding.

 

Plucking is carried out by hand. 3 to 4 leaves including a bud is carefully plucked by hand. Plucking is carried out in Spring, Summer, Autumn and Winter. The best quality is produced either from Spring or Winter.

 

Sunshine Withering

After plucking, tea leaves are spread over the ground under the natural sunshine. It is called Sunshine Withering. Usually clouded weather is ideal to grow this tea in order to avoid excess damage on tea leaves. If the sunny weather continues, a black cloth is used to cover the tea leaves to block out the harsh rays of sunshine. With sunshine withering, moisture inside the tea leaf gets evaporated and fermentation is moderately triggered. The tea leaf will gradually start releasing a refreshing aroma.

 

Indoor Withering

The method of fermentation for oolong tea is completely different from that of black tea. After the sunshine withering is completed, tea leaves are conveyed into the factory and spread over a sheet. If tea leaves are rich in moisture, they are spread into a thin layer in order to increase the evaporation process. The tea leaves are then tossed onto a bamboo tray. This agitation and tossing, causes friction which in turn causes the tea leaves to start fermentation. The tray is then placed on a rack and these processes are repeated over and over again. This is what is called fermentation. Tea leaves gets oxidation mediated by the oxidation enzyme when the tea leaves get bruised.

 

Once entering the fermentation room, you might get surprised with its fragrance. You feel as if you are in a flower garden. Subsequently tea leaves are rotated in a bamboo drum. The tea leaves are lifted and dropped several times. Gradually the edge of tea leaves get damaged and further fermentation takes place. Tea leaves are again spread over the bamboo tray and the same process is repeated over and over again.

 

Once tea leaves get sufficient fermentation, it starts generating a flowery fragrance. Tea that is processed by a fine tea master is easily distinguishable. The original shape is maintained without any damage done to the tea leaves and only the edge of tea leaves are found to be red in color. This indicates that the tea leaves were successfully semi-fermented and the quality is far different from the tea leaves which have a reddish appearance at the center part of the leaf. Once the tea master finds that fermentation is sufficiently achieved, the tea is then sent for heat treatment in order to arrest further fermentation process. If this is not carried out swiftly, the tea leaves will keep on fermenting and it will finally turn into black tea.

 

The number of rotation and timing of fermentation is judged based on the moisture content, flavor and color. This decision requires top-notch experienced tea technicians which affects the quality of tea tremendously. All technicians follow the instruction of a tea master. In order to get good quality tea, we need to pick out an excellent tea master.

 

Rolling

At this stage, tea is fermented and giving an identical character of Tie Guan Yin Oolong. However tea leave has not been damaged or bruised except for its edge. Without physical damage on tea leaf, it is difficult to "brew". On the other hand, conducting the rolling process as black tea that tea leaf is twisted tautly under the strong pressure, tea leaf will be over damaged and get astringent and harsh in taste. In addition, excessive damage of leaf will expose constituent to the oxygen and cause unwanted oxidation that will also affect to the taste and flavor. Therefore the very unique rolling process called "Bag rolling" is used for oolong tea. Literary tea leaf is wrapped in cloth and rolled. Therefore, tea leaves are twisted just right with the right amount of pressure applied.

 

While the tea leaves are still warm and soft, it is quickly wrapped in cloth bag. About 10-20kg of tea leaf is wrapped and it is made into the size of about a basket ball. Then the end of cloth is mechanically twisted by machine in order to squeeze it into a very solid ball. Finally it becomes as solid as a stone ball and as a result the tea leaves are compressed very tightly.

 

Then, the cloth ball is clamped between disks at the top and bottom. The top disk does not move while the bottom disk rotate and tea gets further pressure through the motion. After the rolling process is conducted for a while, the bag is opened and the tea leaves are taken out and reheated again in a rotating drum. This is necessary as once the tea leaves cool down, it becomes crispy and easily crushed. This series of processes are repeated several times until it is well rolled.

 

The tea leaves are gradually tighten and become round in shape. High grade tea is usually very solid and it appears to be dark and shiny as the juice of the tea leaf is squeezed and hardens on the surface of the leaf.

 

The same sequence is repeated over and over again. The parameter is varied depending on the condition of leaf such as moisture content. It is important to feel the condition of tea leaf and apply the suitable method of process which is judge expertly by the tea master.

 

After this rolling process is completed, the tea leaves are dried and this will reduce the moisture content down to 5%.

 

 

 

Grade & Inspection

 

 

Although oolong tea made from Tie Guan Yin tea bushes has long been popular, the style in which it is produced has changed considerably over the years.

With the introduction of Taiwanese processing techniques in the mid 1990s and rising popularity of lighter roasted and less oxidized teas during this decade, the finished leaf of Tie Guan Yin has shifted in appearance from dark brown, flat and leafy to light green and tightly rolled.

Taste:

It is not bitter, but sweet. It is surprisingly economical as you can brew more than 6 times.

Customers who have tried our tea have told us that they were surprised for the tender, yet strong flowery aroma.

In addition, it gives a very mellow and thick taste with a sweet after taste.

 

 

Appearance:

Tightly rolled jade green leaves. 

When steeped in boiling water the crinkly balls unfurl, revealing green-brown, lace-edged leaves.

The infusion is yellowish in color.

 

 

 

 

Health Benefits

 

In recent years, the study by scientists at home and abroad that Japan is particularly scientists confirmed Tieguanyin the chemical composition and mineral elements on human health has a special function, generally in the following areas:

 

1. Tieguanyin the anti-aging effects

 

Some Chinese and foreign scientific research shows that people do not aging and in vivo oxidation of unsaturated fatty acids over the role without excessive oxidation of unsaturated fatty acids is related to the role of free radicals. High chemical activity of free radicals will not excessive oxidation of unsaturated fatty acids, cell function mutation or a recession, caused proliferation and necrosis caused a person to be put to death disease. Excessive lipid oxidation is the demon human health, but the chief culprit is free radicals, as long as the free radical scavenging swap, it can be normal cell growth and good health and longevity.

Usually, there are commonly used antioxidants vitamin C, vitamin E, which can effectively prevent excessive oxidation of unsaturated fatty acids. Recently, Japanese researchers showed that the Tieguanyin polyphenols can prevent excessive oxidation; purine alkaloids, indirectly play a role in scavenging free radicals, so as to achieve the purpose of aging.

 

2. Tieguanyin anti-cancer role

 

Cancer is a serious threat to people’s health in today’s "incurable." Therefore, the tea cancer research in recent years has aroused people’s great interest and concern. A few years ago, there have been reports that a Shanghai tea to the public because of esophageal cancer reduced year by year, this tea can prevent the occurrence of cancer in the world this fact has aroused great repercussion. Now tea can prevent cancer cancer has been recognized by the world, and in tea anti-cancer effects in cancer prevention is the best Tieguanyin.

As early as 1983, Japan Okayama University Okuda extension of the male professor had several dozens of plants polyphenolic compounds for screening anticancer effect change, results show that: catechins (EGCG) has a strong anti-cancer Activity. Other scientists confirmed Tieguanyin-variation of the study, Tieguanyin tea polyphenols that this role is the main active ingredient in the carcinogenic chemicals in the study, and affirmed the Tieguanyin tea polyphenols role in the prevention of cancer . In addition, Tieguanyin of vitamin C and vitamin E can prevent carcinogens – Synthesis of nitrosamines, the prevention and treatment of cancer have a greater role.

 

3. Tieguanyin role in the anti-atherogenic

 

May 31, 1999, in Tokyo, Japan held the fourth oolong tea and health seminar, the Fujian Provincial Traditional Chinese Medicine Institute Ling, vice president of the reports they had 25 hyperlipidemia obesity targets for clinical observation, Tieguanyin tea consumption on the blood inhibit the oxidation of low-density lipoprotein in the blood and improve the role of lipid metabolism. Studies have shown that the Tieguanyin tea polyphenols compounds and vitamins in the blood can inhibit LDL oxidation. Japan Mitsui Institute of Agriculture and Forestry Dr. Masahiko in the years of research has also confirmed that tea polyphenols compounds not only can lower blood cholesterol, but also significantly improved high-density lipoprotein in the blood and the ratio of low-density lipoprotein. Caffeine can diastolic blood vessels, speed up the breathing and blood lipid lowering, the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other cardiovascular and cerebrovascular diseases have a certain role.

According to the Fujian Medical University Coronary Heart Disease Study Group in 1974 in Fujian Anxi Chaxiang the 1080 survey found that farmers do not drink Tieguanyin tea incidence rate of 3.1% for the occasional drink 2.3%; perennial drinking (3 years above) at 1.4%. Evidently, Changhe Tieguanyin people do not drink Tieguanyin than the low incidence of coronary heart disease.

 

4. Tieguanyin the role Qingre downbear fire

 

Tea drinks is a good summer cooling purposes. Li Shizhen "Compendium of Materia Medica" contains: "tea bitter cold, most downbear fire, the fire was riddled with fire down the supernatant.Morning drink was dropped due to fire, heat and hot drinks, or by Powder. "in the dog days of midsummer, when the cool air, and Shu Qi pressing, drink a glass of cool, or hot cup of Tieguanyin Tieguanyin will feel physically and mentally cool, Sheng Jin Jieshu. This is because the type of tea polyphenols contained in tea, sugar, amino acids, pectin, vitamins, and other saliva from the mouth of a chemical reaction, moisten the mouth, it can play the role of Shengjinzhenghe. At the same time, Tieguanyin of caffeine role in bringing a lot of energy from the skin pores in the human body falling apart. According to reports, a cup of hot tea, the human body through skin pores sweating dissemination of calories, the equivalent of this cup of tea 50 times, it can feel cool Jieshu.

 

5. Tieguanyin the refreshing benefits Reith role

 

Think tea can benefit almost everyone knows refreshing. Medical Books documented many of China’s ancient dynasties Wenrenmeike, all monks also waved Shenghuamiaobi, Chung tea refreshing benefits of reactive thinking. Bai Juyi "gifts east-13" poem said: "Collaboration floor, Kaijin Takeshita wind. Flooding worries that Jiuli, broken sleep see tea reactive." The poem that referred to the tea break refreshing sleep of the work. Su Shi said: "Better tea 30, how to taste without trial, Feng Bao gifts Lay, Nebuta Cengfang war." He said gave the packet tea Lay built, so drink in Canshan can avoid dozing. Think tea can be beneficial, so loved by people, especially for some writers, poets and other intellectuals beloved. If the French writer Balzac, the Chinese-American writer Han pitch Taoxueken famous Chinese writer, and so fond of tea to help Evans.

Tieguanyin benefits can be refreshing thought, its principal functions is the caffeine in tea. Caffeine is the central nervous excitement, the promotion of thinking, improve efficiency function. Therefore, after the tea break sleeping, refreshing to trouble lifting tired, sober-minded, enhance thinking, can significantly improve the ability of oral and mathematical thinking response. At the same time, Tieguanyin contains polyphenolic compounds, offset by a pure caffeine on the adverse effect of the human body. This is also a long history of tea drinking and inspiring, and the continuous development of one of the important reasons.

 

6. Tieguanyin control diabetes

 

Diabetes is a worldwide disease. At present, there are about 200 million people around the world suffering from diabetes, China has more than 30 million people are suffering from diabetes. Diabetes is a metabolic disorder mainly sugar systemic chronic disease. Typical clinical manifestations as "a little more than 3", that is, more drinking, more urine, and more fresh and emaciated, weak body. Chinese disease "Diabetes," and its coke hot and humid areas. The disease is the main reason for the lack of polyphenols in substances, such as vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate, and other components, so that obstacles in glucose metabolism, increase in blood glucose levels, metabolism decreased.

Japan M.D. Ogawa Goshichiro clinical trials, and others confirmed that regular tea drinking can be timely replenishment of the body of vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate and polyphenols, can prevent the occurrence of diabetes. For patients with moderate and mild diabetes can blood sugar, urine sugar reduced to a few, or completely normal for severely diabetic patients, enabling blood sugar, urine sugar decreased, the main symptoms relieved.

 

7. Tieguanyin role in the slimming aerobics

 

Obesity is a rising standard of living with people and the malnutrition of the disease, it is due to excessive intake of nutrients in the storage or use of the energy caused by inadequate. Obesity not only to their daily lives in the cause much inconvenience, but also cause cardiovascular disease, diabetes mellitus and one of the reasons why.

1996, Fujian Institute of Chinese Medicine of 102 adults suffering from obesity, men and women, the role of diet drink Tieguanyin research. Research shows that Tieguanyin contains large amounts of tea polyphenols substances can not only enhance the role of lipolysis, and organizations can promote the metabolism neutral lipase activities. Thus can improve drinking Tieguanyin obesity physique, effective in reducing obesity subcutaneous fat and waist circumference, so as to reduce its weight.

Quanzhou in Fujian Province People’s Hospital by Tieguanyin slimming tea on 164 people suffering from obesity treatment slimming tea served daily from 12 to 14 g, 15 days for a course of treatment. After two courses of observation, patients with serum lipids, triglycerides and cholesterol has decreased significantly, weight also will be reduced, the total efficiency of the treatment of more than 70 percent.

 

8. Tieguanyin the role of dental caries

 

It is generally considered a danger to the two dental disease, first caries, and the second is periodontitis. Dental caries, commonly known as tooth decay, dental common multiple. Dental caries in many causes, one of the important reasons are: poor dental calcification, not enough hard texture and can easily be damaged. Tea can protect teeth, has been in the application of ancient China. Song Su in the "tea" Zhongyun: "tea mouthwash, both to trouble greasy, but also Kennedy teeth, absorbing and marine." Modern scientific analysis, Tieguanyin contains a wealth of fluoride, and general Few of fluoride in food. Tieguanyin Fluoride in about 40% to 80% dissolved in water, vulnerable and in the teeth of the combination of calcium in teeth formed on the surface of a layer of calcium fluoride and played anti-acid anti-caries effect.

Japan in two adjacent villages on the enrolment rate of children’s dental caries done survey results show that drinking Tieguanyin the prevention and treatment of dental caries have good results. Each day children enrolled in a cup of Tieguanyin by 0.4 milligrams of fluoride, the last one year, the original of children suffering from dental caries in half recovery. Japan has 100 statistics suffering from dental caries in the primary school students, and economic reform after drinking Tieguanyin, including 55 percent of students suffering from dental caries disease reduced significantly. Thus, the drinking Tieguanyin of people without dental caries preventive effect on the people who have dental caries have a therapeutic effect.

 

9. Tieguanyin bactericidal effect Zhilishen

 

Anxi already used in the civil Tieguanyin dysentery and stomach pain treatment practices. Ancient Chinese medical books in a lot of tea to treat bacterial dysentery, dysentery, white diarrhea, acute enteritis, acute gastritis records. Tieguanyin Why can play a role Zhilishen sterilization? TP is the main compound. As tea polyphenols into the gastrointestinal tract, can intestinal function relaxation of tension, easing intestinal movement at the same time, it also enabled intestinal protein coagulation, because the bacterial protein itself is constituted by the TP and bacterial protein After the meeting, which will bacterial death, played a role in the protection of the gastrointestinal mucosa, it is the effectiveness of the treatment enteritis.

 

10. Tieguanyin the enemy Hot Smoke

 

Hot tea can be the enemy of tobacco, this is a fact known to all. Acting out of Jurists Wang Yangming "As Hanzui, has to be Hot tea", once that the people of our country have long recognized that the effectiveness of anti tea. The ancients often "pouring liquor unhappy," "Hot tea." Tang dynasty poet Liu Yuxi, one day drunk wine, Bai Juyi reminded of the "six tea" can dealcoholic, it satisfactory delivery of sobering-up for tea, tea for the future generations-story thing. Liquor is the main component of alcohol, a glass of wine contains 10% to 70% alcohol. The Tieguanyin tea and ethanol (alcohol in the main components) offsetting each other, it can dealcoholic tea.

Tieguanyin not only sobering-up, and the enemy can smoke. As Tieguanyin containing a phenolic acids substances can precipitate the nicotine in tobacco, from the in vitro. At the same time, Tieguanyin of caffeine can increase liver drug metabolism, and promote blood circulation, the body of nicotine in the blood away from the urine excretion, reduce and eliminate the side-effects of nicotine. Of course, such a role is not just caffeine effectiveness of a single, but with tea polyphenols, vitamin C and other ingredients synergy results.

Appendix: Tieguanyin effectiveness of the reports

June 15, 1989 "health" report, entitled "Chang Yin Qing-Cha can be anti-cancer": "Tea in vivo tumor suppressor test recently by the Chinese Academy of Preventive Medicine, Nutrition and Food Hygiene Research Institute. This this is the first time both at home and abroad. presiding over this trial is that the chemical and toxicological by an associate researcher at the Korea Research Chi and her assistant Xu Yong. them to feed rats such as Fujian five Tieguanyin tea while providing artificial Synthesis of the purity of more than 99.8 percent of the carcinogenic methylkji nitrosamines. after three months, the rats fed tea incidence of esophageal cancer is 42% to 67% of the average number of mice of cancer for 2.2-3 , while rats fed tea esophageal cancer rate was 90 per cent, the number of cancer for an average of 5.2. five tumor suppressor effect of tea to Fujian Tieguanyin and Fujian scented tea is the best, Hangzhou, green tea, black tea and green tea in Hainan times. "

"Chinese tea" are: "the most prominent, the most famous quality products – Tieguanyin, ring, the famous global oolong tea with foreign countries in recent years widely rumored that the anticancer effect is mainly Tieguanyin. Thus set off ‘ Oolong tea hot ‘, especially Japan import large quantities of Tieguanyin, from the Chinese medicine sector attention at home and abroad, have pharmacological research and clinical trials. Tieguanyin is not only superior in quality, and have adequate fitness category than the son of tea polyphenols than Other tea superior efficacy of the anticancer Cellulite, in the tea could be a king. this is the country’s leading products, are universally acclaimed at home and abroad. "

"Chinese tea" are: "1977, the Medical University in Japan Cihui village governance-Dr, after clinical trials found that regular tea drinking Tieguanyin China can effectively reduce cholesterol in patients with obesity and weight. Thus creating enormous interest, began to Tieguanyin tea called ‘slimming tea’, ‘Beauty tea’, ‘longevity tea’. tea Japan Research Centre, Dr A Nan Fung is the Tieguanyin tea study concluded that: Oolong tea Rail concept Music to the prevention of atherosclerosis and normal cells inhibited significantly the role of mutation. Therefore, the Japanese people are extremely welcome. " 1998, Fujian Institute of Chinese Medicine in the infirmary with Tieguanyin nine men were members of convalescence serum and urine of vitamin C content Experiment: "The results show that drinking Tieguanyin, loads of vitamin C in the body, maintain all Blood concentrations of vitamin C decreased, while reducing the total vitamin C urine output. Tieguanyin when to stop drinking, vitamin C urine output rise very fast.mm Tieguanyin polyphenols substances on the human body to retain vitamin C content synergy , will be able to improve the body’s metabolism. "

 

 

 

 

How to Brew

 

 

1. Arrange tea ware.

2. Pour boiling water into the tea pot and fill up to 70%. This is to heat up the tea pot.

3. After 20 seconds, remove hot water from the warmed tea pot.

4. Usually 1g is equivalent to 25-50ml of water. For the small tea pot for 1 to 2 persons, 3-4g is sufficient.

 

 

5. The tea pot in the photo is about 200ml and therefore we take tea leaf around 5g.

6. Pour boiling water onto tea leaf up to 50% of the volume of tea pot. It is not for washing purpose, but to heat up the tea leaf and open them up.

7. Once again pours off hot water within 10 seconds. Usually we recommend 7 seconds.

8. Pour boiling water into tea pot up to 90%.

9. You can feel the aroma through the upcoming steam.

 

 

 

10. Gently place the lid and leave it for 55 seconds. For second brewing leave it for 45 seconds, follow by 55 seconds for the third brewing.

11. In China, they pour boiling water over the cap in order to keep the tea pot warm. But this method never used in Taiwan as they think tea pot is hot enough.

12. While waiting for brewing, pour hot water from pitcher into the tea cups in order to warm them up. But this is not practiced in Taiwan as they believe there is no need to warm up the tea cup.

13. Pour tea into pitcher completely. It is important to enjoy the following brewing.

14. Pour tea from the right end which is supposed to be served for the guest. The last one is meant for the host.

 

 

 

Click Here to Take a Peek  at a Traditional Oolong Tea Ceremony…
 

 

 

 

 

How to Store

 

 

The higher the tea quality, the more easily it loses its flavor.

 

Put some effort and it should keep fresh for a longer time.

 

Keep tea away from moisture

 

Once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness.

From the medical point of view, it is safe to consume the tea even if it is kept for a few years. 

However the freshness disappears if it is kept for too long.

Tea must be tightly sealed before it is kept.

Tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity.

Tea should not be kept in the kitchen as the environment is very humid.

Avoid enclosed area such as inside the cupboard or drawer as these places are damp.

Also avoid opening the bag of tea in humid atmosphere.

It is recommended to open the bag during a sunny day or under air-conditioned atmosphere.

Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days.

Tea will then give an astringent taste, sometime it tastes sour. The fresh aroma also becomes weaker.

 

Beware of keeping the tea in the fridge

 

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

The quality of tea lasts longer if it is kept in the fridge. However we strongly recommend you not to keep tea in the fridge.

When tea is withdrawn from the fridge, there is usually condensation. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea.

 

Here’s one frequently asked question:

 

What happens if bag is sealed using tape or tea is packed in zipper bag and kept inside the fridge?

 

For your information, these simple sealing methods are not sufficient. When the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure.

Air will be drawn from outside and condensation will occur.

In addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently.

If tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves.

Based on our experience, 12 hours is not long enough. We may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect.

 

IMPORTANT: Get tea with teaspoon instead of hand.

Tie Guan Yin

Tie Guan Yin

Member of the TOP 10 Chinese tea!

 

General Introduction

 

This is probably the most famous of all Chinese Oolong teas.

Tie Guan Yin is the most famous tea bush in Anxi City, which lies in Fujian Province. “Tie” meaning "iron", refers to density of this tightly twisted tea or its dark oxidized color. It is a common Chinese habit to describe heavy objects with this term "Guan Yin" is the name of the Buddhist bodhisattva of compassion. Also known as the "Iron Goddess of Mercy" and the tea is as magnificent as its name implies.

There are many legends surrounding the origin of its name and one of it tells the story of a kind-hearted but poor farmer named Wei Yin.

Despite working hard every day to make a living, Wei Yin would spend his free time tending an abandoned Guan Yin (Goddess of Mercy) temple he found near his place.

One day, he fell asleep in the temple and dreamed about the Goddess telling him to look for a cave behind the temple.

There, he found a single tea shoot where he took home and planted it in an iron pot. Slowly, it grew into a tea bush with exceptional quality tea leaves.

Wei then gave cuttings to his neighbors and friends to grow. The County soon prospered due to the popularity of the tea.

 

Tie Guan Yin can now be found in the menu of most Chinese restaurants throughout the world.

 

Other names:

Ti Kwan Yin, Anxi Tie Guan Yin, Iron Goddess of Mercy

 

Origin:

An Xi, Fujian Province of China

 

 

Processing

 

 

Tea grown at organic garden appears to be less active and less productivity as tea gets less nutrition and pesticide as compared to the ordinary tea garden. As the identical characteristics, tea leaf turns into yellow color and sweetness in flavor and taste is ou
tstanding.

 

Plucking is carried out by hand. 3 to 4 leaves including a bud is carefully plucked by hand. Plucking is carried out in Spring, Summer, Autumn and Winter. The best quality is produced either from Spring or Winter.

 

Sunshine Withering

After plucking, tea leaves are spread over the ground under the natural sunshine. It is called Sunshine Withering. Usually clouded weather is ideal to grow this tea in order to avoid excess damage on tea leaves. If the sunny weather continues, a black cloth is used to cover the tea leaves to block out the harsh rays of sunshine. With sunshine withering, moisture inside the tea leaf gets evaporated and fermentation is moderately triggered. The tea leaf will gradually start releasing a refreshing aroma.

 

Indoor Withering

The method of fermentation for oolong tea is completely different from that of black tea. After the sunshine withering is completed, tea leaves are conveyed into the factory and spread over a sheet. If tea leaves are rich in moisture, they are spread into a thin layer in order to increase the evaporation process. The tea leaves are then tossed onto a bamboo tray. This agitation and tossing, causes friction which in turn causes the tea leaves to start fermentation. The tray is then placed on a rack and these processes are repeated over and over again. This is what is called fermentation. Tea leaves gets oxidation mediated by the oxidation enzyme when the tea leaves get bruised.

 

Once entering the fermentation room, you might get surprised with its fragrance. You feel as if you are in a flower garden. Subsequently tea leaves are rotated in a bamboo drum. The tea leaves are lifted and dropped several times. Gradually the edge of tea leaves get damaged and further fermentation takes place. Tea leaves are again spread over the bamboo tray and the same process is repeated over and over again.

 

Once tea leaves get sufficient fermentation, it starts generating a flowery fragrance. Tea that is processed by a fine tea master is easily distinguishable. The original shape is maintained without any damage done to the tea leaves and only the edge of tea leaves are found to be red in color. This indicates that the tea leaves were successfully semi-fermented and the quality is far different from the tea leaves which have a reddish appearance at the center part of the leaf. Once the tea master finds that fermentation is sufficiently achieved, the tea is then sent for heat treatment in order to arrest further fermentation process. If this is not carried out swiftly, the tea leaves will keep on fermenting and it will finally turn into black tea.

 

The number of rotation and timing of fermentation is judged based on the moisture content, flavor and color. This decision requires top-notch experienced tea technicians which affects the quality of tea tremendously. All technicians follow the instruction of a tea master. In order to get good quality tea, we need to pick out an excellent tea master.

 

Rolling

At this stage, tea is fermented and giving an identical character of Tie Guan Yin Oolong. However tea leave has not been damaged or bruised except for its edge. Without physical damage on tea leaf, it is difficult to "brew". On the other hand, conducting the rolling process as black tea that tea leaf is twisted tautly under the strong pressure, tea leaf will be over damaged and get astringent and harsh in taste. In addition, excessive damage of leaf will expose constituent to the oxygen and cause unwanted oxidation that will also affect to the taste and flavor. Therefore the very unique rolling process called "Bag rolling" is used for oolong tea. Literary tea leaf is wrapped in cloth and rolled. Therefore, tea leaves are twisted just right with the right amount of pressure applied.

 

While the tea leaves are still warm and soft, it is quickly wrapped in cloth bag. About 10-20kg of tea leaf is wrapped and it is made into the size of about a basket ball. Then the end of cloth is mechanically twisted by machine in order to squeeze it into a very solid ball. Finally it becomes as solid as a stone ball and as a result the tea leaves are compressed very tightly.

 

Then, the cloth ball is clamped between disks at the top and bottom. The top disk does not move while the bottom disk rotate and tea gets further pressure through the motion. After the rolling process is conducted for a while, the bag is opened and the tea leaves are taken out and reheated again in a rotating drum. This is necessary as once the tea leaves cool down, it becomes crispy and easily crushed. This series of processes are repeated several times until it is well rolled.

 

The tea leaves are gradually tighten and become round in shape. High grade tea is usually very solid and it appears to be dark and shiny as the juice of the tea leaf is squeezed and hardens on the surface of the leaf.

 

The same sequence is repeated over and over again. The parameter is varied depending on the condition of leaf such as moisture content. It is important to feel the condition of tea leaf and apply the suitable method of process which is judge expertly by the tea master.

 

After this rolling process is completed, the tea leaves are dried and this will reduce the moisture content down to 5%.

 

 

 

Grade & Inspection

 

 

Although oolong tea made from Tie Guan Yin tea bushes has long been popular, the style in which it is produced has changed considerably over the years.

With the introduction of Taiwanese processing techniques in the mid 1990s and rising popularity of lighter roasted and less oxidized teas during this decade, the finished leaf of Tie Guan Yin has shifted in appearance from dark brown, flat and leafy to light green and tightly rolled.

Taste:

It is not bitter, but sweet. It is surprisingly economical as you can brew more than 6 times.

Customers who have tried our tea have told us that they were surprised for the tender, yet strong flowery aroma.

In addition, it gives a very mellow and thick taste with a sweet after taste.

 

 

Appearance:

Tightly rolled jade green leaves. 

When steeped in boiling water the crinkly balls unfurl, revealing green-brown, lace-edged leaves.

The infusion is yellowish in color.

 

 

 

 

Health Benefits

 

In recent years, the study by scientists at home and abroad that Japan is particularly scientists confirmed Tieguanyin the chemical composition and mineral elements on human health has a special function, generally in the following areas:

 

1. Tieguanyin the anti-aging effects

 

Some Chinese and foreign scientific research shows that people do not aging and in vivo oxidation of unsaturated fatty acids over the role without excessive ox
idation of unsaturated fatty acids is related to the role of free radicals. High chemical activity of free radicals will not excessive oxidation of unsaturated fatty acids, cell function mutation or a recession, caused proliferation and necrosis caused a person to be put to death disease. Excessive lipid oxidation is the demon human health, but the chief culprit is free radicals, as long as the free radical scavenging swap, it can be normal cell growth and good health and longevity.

Usually, there are commonly used antioxidants vitamin C, vitamin E, which can effectively prevent excessive oxidation of unsaturated fatty acids. Recently, Japanese researchers showed that the Tieguanyin polyphenols can prevent excessive oxidation; purine alkaloids, indirectly play a role in scavenging free radicals, so as to achieve the purpose of aging.

 

2. Tieguanyin anti-cancer role

 

Cancer is a serious threat to people’s health in today’s "incurable." Therefore, the tea cancer research in recent years has aroused people’s great interest and concern. A few years ago, there have been reports that a Shanghai tea to the public because of esophageal cancer reduced year by year, this tea can prevent the occurrence of cancer in the world this fact has aroused great repercussion. Now tea can prevent cancer cancer has been recognized by the world, and in tea anti-cancer effects in cancer prevention is the best Tieguanyin.

As early as 1983, Japan Okayama University Okuda extension of the male professor had several dozens of plants polyphenolic compounds for screening anticancer effect change, results show that: catechins (EGCG) has a strong anti-cancer Activity. Other scientists confirmed Tieguanyin-variation of the study, Tieguanyin tea polyphenols that this role is the main active ingredient in the carcinogenic chemicals in the study, and affirmed the Tieguanyin tea polyphenols role in the prevention of cancer . In addition, Tieguanyin of vitamin C and vitamin E can prevent carcinogens – Synthesis of nitrosamines, the prevention and treatment of cancer have a greater role.

 

3. Tieguanyin role in the anti-atherogenic

 

May 31, 1999, in Tokyo, Japan held the fourth oolong tea and health seminar, the Fujian Provincial Traditional Chinese Medicine Institute Ling, vice president of the reports they had 25 hyperlipidemia obesity targets for clinical observation, Tieguanyin tea consumption on the blood inhibit the oxidation of low-density lipoprotein in the blood and improve the role of lipid metabolism. Studies have shown that the Tieguanyin tea polyphenols compounds and vitamins in the blood can inhibit LDL oxidation. Japan Mitsui Institute of Agriculture and Forestry Dr. Masahiko in the years of research has also confirmed that tea polyphenols compounds not only can lower blood cholesterol, but also significantly improved high-density lipoprotein in the blood and the ratio of low-density lipoprotein. Caffeine can diastolic blood vessels, speed up the breathing and blood lipid lowering, the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other cardiovascular and cerebrovascular diseases have a certain role.

According to the Fujian Medical University Coronary Heart Disease Study Group in 1974 in Fujian Anxi Chaxiang the 1080 survey found that farmers do not drink Tieguanyin tea incidence rate of 3.1% for the occasional drink 2.3%; perennial drinking (3 years above) at 1.4%. Evidently, Changhe Tieguanyin people do not drink Tieguanyin than the low incidence of coronary heart disease.

 

4. Tieguanyin the role Qingre downbear fire

 

Tea drinks is a good summer cooling purposes. Li Shizhen "Compendium of Materia Medica" contains: "tea bitter cold, most downbear fire, the fire was riddled with fire down the supernatant.Morning drink was dropped due to fire, heat and hot drinks, or by Powder. "in the dog days of midsummer, when the cool air, and Shu Qi pressing, drink a glass of cool, or hot cup of Tieguanyin Tieguanyin will feel physically and mentally cool, Sheng Jin Jieshu. This is because the type of tea polyphenols contained in tea, sugar, amino acids, pectin, vitamins, and other saliva from the mouth of a chemical reaction, moisten the mouth, it can play the role of Shengjinzhenghe. At the same time, Tieguanyin of caffeine role in bringing a lot of energy from the skin pores in the human body falling apart. According to reports, a cup of hot tea, the human body through skin pores sweating dissemination of calories, the equivalent of this cup of tea 50 times, it can feel cool Jieshu.

 

5. Tieguanyin the refreshing benefits Reith role

 

Think tea can benefit almost everyone knows refreshing. Medical Books documented many of China’s ancient dynasties Wenrenmeike, all monks also waved Shenghuamiaobi, Chung tea refreshing benefits of reactive thinking. Bai Juyi "gifts east-13" poem said: "Collaboration floor, Kaijin Takeshita wind. Flooding worries that Jiuli, broken sleep see tea reactive." The poem that referred to the tea break refreshing sleep of the work. Su Shi said: "Better tea 30, how to taste without trial, Feng Bao gifts Lay, Nebuta Cengfang war." He said gave the packet tea Lay built, so drink in Canshan can avoid dozing. Think tea can be beneficial, so loved by people, especially for some writers, poets and other intellectuals beloved. If the French writer Balzac, the Chinese-American writer Han pitch Taoxueken famous Chinese writer, and so fond of tea to help Evans.

Tieguanyin benefits can be refreshing thought, its principal functions is the caffeine in tea. Caffeine is the central nervous excitement, the promotion of thinking, improve efficiency function. Therefore, after the tea break sleeping, refreshing to trouble lifting tired, sober-minded, enhance thinking, can significantly improve the ability of oral and mathematical thinking response. At the same time, Tieguanyin contains polyphenolic compounds, offset by a pure caffeine on the adverse effect of the human body. This is also a long history of tea drinking and inspiring, and the continuous development of one of the important reasons.

 

6. Tieguanyin control diabetes

 

Diabetes is a worldwide disease. At present, there are about 200 million people around the world suffering from diabetes, China has more than 30 million people are suffering from diabetes. Diabetes is a metabolic disorder mainly sugar systemic chronic disease. Typical clinical manifestations as "a little more than 3", that is, more drinking, more urine, and more fresh and emaciated, weak body. Chinese disease "Diabetes," and its coke hot and humid areas. The disease is the main reason for the lack of polyphenols in substances, such as vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate, and other components, so that obstacles in glucose metabolism, increase in blood glucose levels, metabolism decreased.

Japan M.D. Ogawa Goshichiro clinical trials, and others confirmed that regular tea drinking can be timely replenishment of the body of vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate and polyphenols, can prevent the occurrence of diabetes. For patients with moderate and mild diabetes can blood sugar, urine sugar reduced to a few, or completely normal for severely diabetic patients, enabling blood sugar, urine sugar decreased, the main symptoms relieved.

 

7. Tieguanyin role in the slimming aerobics

 

Obesity is a rising standard of living with people and the malnutrition of the disease, it is due to excessive intake of nutrients in the storage or use of the energy caused by inadequate. Obesity not only to their daily lives in the cause much inconvenience, but also cause cardiovascular disease, diabetes mellitus and one of the reasons why.

1996, Fujian Institute of Chinese Medicine of 102 adults suffering from obesity, men and women, the role of diet drink Tieguanyin research. Research shows that Tieguanyin contains large amounts of tea polyphenols substances can not only enhance the role of lipolysis, and organizations can promote the metabolism neutral lipase activities. Thus can improve drinking Tieguanyin obesity physique, effective in reducing obesity subcutaneous fat and waist circumference, so as to reduce its weight.

Quanzhou in Fujian Province People’s Hospital by Tieguanyin slimming tea on 164 people suffering from obesity treatment slimming tea served daily from 12 to 14 g, 15 days for a course of treatment. After two courses of observation, patients with serum lipids, triglycerides and cholesterol has decreased significantly, weight also will be reduced, the total efficiency of the treatment of more than 70 percent.

 

8. Tieguanyin the role of dental caries

 

It is generally considered a danger to the two dental disease, first caries, and the second is periodontitis. Dental caries, commonly known as tooth decay, dental common multiple. Dental caries in many causes, one of the important reasons are: poor dental calcification, not enough hard texture and can easily be damaged. Tea can protect teeth, has been in the application of ancient China. Song Su in the "tea" Zhongyun: "tea mouthwash, both to trouble greasy, but also Kennedy teeth, absorbing and marine." Modern scientific analysis, Tieguanyin contains a wealth of fluoride, and general Few of fluoride in food. Tieguanyin Fluoride in about 40% to 80% dissolved in water, vulnerable and in the teeth of the combination of calcium in teeth formed on the surface of a layer of calcium fluoride and played anti-acid anti-caries effect.

Japan in two adjacent villages on the enrolment rate of children’s dental caries done survey results show that drinking Tieguanyin the prevention and treatment of dental caries have good results. Each day children enrolled in a cup of Tieguanyin by 0.4 milligrams of fluoride, the last one year, the original of children suffering from dental caries in half recovery. Japan has 100 statistics suffering from dental caries in the primary school students, and economic reform after drinking Tieguanyin, including 55 percent of students suffering from dental caries disease reduced significantly. Thus, the drinking Tieguanyin of people without dental caries preventive effect on the people who have dental caries have a therapeutic effect.

 

9. Tieguanyin bactericidal effect Zhilishen

 

Anxi already used in the civil Tieguanyin dysentery and stomach pain treatment practices. Ancient Chinese medical books in a lot of tea to treat bacterial dysentery, dysentery, white diarrhea, acute enteritis, acute gastritis records. Tieguanyin Why can play a role Zhilishen sterilization? TP is the main compound. As tea polyphenols into the gastrointestinal tract, can intestinal function relaxation of tension, easing intestinal movement at the same time, it also enabled intestinal protein coagulation, because the bacterial protein itself is constituted by the TP and bacterial protein After the meeting, which will bacterial death, played a role in the protection of the gastrointestinal mucosa, it is the effectiveness of the treatment enteritis.

 

10. Tieguanyin the enemy Hot Smoke

 

Hot tea can be the enemy of tobacco, this is a fact known to all. Acting out of Jurists Wang Yangming "As Hanzui, has to be Hot tea", once that the people of our country have long recognized that the effectiveness of anti tea. The ancients often "pouring liquor unhappy," "Hot tea." Tang dynasty poet Liu Yuxi, one day drunk wine, Bai Juyi reminded of the "six tea" can dealcoholic, it satisfactory delivery of sobering-up for tea, tea for the future generations-story thing. Liquor is the main component of alcohol, a glass of wine contains 10% to 70% alcohol. The Tieguanyin tea and ethanol (alcohol in the main components) offsetting each other, it can dealcoholic tea.

Tieguanyin not only sobering-up, and the enemy can smoke. As Tieguanyin containing a phenolic acids substances can precipitate the nicotine in tobacco, from the in vitro. At the same time, Tieguanyin of caffeine can increase liver drug metabolism, and promote blood circulation, the body of nicotine in the blood away from the urine excretion, reduce and eliminate the side-effects of nicotine. Of course, such a role is not just caffeine effectiveness of a single, but with tea polyphenols, vitamin C and other ingredients syner
gy results.

Appendix: Tieguanyin effectiveness of the reports

June 15, 1989 "health" report, entitled "Chang Yin Qing-Cha can be anti-cancer": "Tea in vivo tumor suppressor test recently by the Chinese Academy of Preventive Medicine, Nutrition and Food Hygiene Research Institute. This this is the first time both at home and abroad. presiding over this trial is that the chemical and toxicological by an associate researcher at the Korea Research Chi and her assistant Xu Yong. them to feed rats such as Fujian five Tieguanyin tea while providing artificial Synthesis of the purity of more than 99.8 percent of the carcinogenic methylkji nitrosamines. after three months, the rats fed tea incidence of esophageal cancer is 42% to 67% of the average number of mice of cancer for 2.2-3 , while rats fed tea esophageal cancer rate was 90 per cent, the number of cancer for an average of 5.2. five tumor suppressor effect of tea to Fujian Tieguanyin and Fujian scented tea is the best, Hangzhou, green tea, black tea and green tea in Hainan times. "

"Chinese tea" are: "the most prominent, the most famous quality products – Tieguanyin, ring, the famous global oolong tea with foreign countries in recent years widely rumored that the anticancer effect is mainly Tieguanyin. Thus set off ‘ Oolong tea hot ‘, especially Japan import large quantities of Tieguanyin, from the Chinese medicine sector attention at home and abroad, have pharmacological research and clinical trials. Tieguanyin is not only superior in quality, and have adequate fitness category than the son of tea polyphenols than Other tea superior efficacy of the anticancer Cellulite, in the tea could be a king. this is the country’s leading products, are universally acclaimed at home and abroad. "

"Chinese tea" are: "1977, the Medical University in Japan Cihui village governance-Dr, after clinical trials found that regular tea drinking Tieguanyin China can effectively reduce cholesterol in patients with obesity and weight. Thus creating enormous interest, began to Tieguanyin tea called ‘slimming tea’, ‘Beauty tea’, ‘longevity tea’. tea Japan Research Centre, Dr A Nan Fung is the Tieguanyin tea study concluded that: Oolong tea Rail concept Music to the prevention of atherosclerosis and normal cells inhibited significantly the role of mutation. Therefore, the Japanese people are extremely welcome. " 1998, Fujian Institute of Chinese Medicine in the infirmary with Tieguanyin nine men were members of convalescence serum and urine of vitamin C content Experiment: "The results show that drinking Tieguanyin, loads of vitamin C in the body, maintain all Blood concentrations of vitamin C decreased, while reducing the total vitamin C urine output. Tieguanyin when to stop drinking, vitamin C urine output rise very fast.mm Tieguanyin polyphenols substances on the human body to retain vitamin C content synergy , will be able to improve the body’s metabolism. "

 

 

 

 

How to Brew

 

 

1. Arrange tea ware.

2. Pour boiling water into the tea pot and fill up to 70%. This is to heat up the tea pot.

3. After 20 seconds, remove hot water from the warmed tea pot.

4. Usually 1g is equivalent to 25-50ml of water. For the small tea pot for 1 to 2 persons, 3-4g is sufficient.

 

 

5. The tea pot in the photo is about 200ml and therefore we take tea leaf around 5g.

6. Pour boiling water onto tea leaf up to 50% of the volume of tea pot. It is not for washing purpose, but to heat up the tea leaf and open them up.

7. Once again pours off hot water withi
n 10 seconds. Usually we recommend 7 seconds.

8. Pour boiling water into tea pot up to 90%.

9. You can feel the aroma through the upcoming steam.

 

 

 

10. Gently place the lid and leave it for 55 seconds. For second brewing leave it for 45 seconds, follow by 55 seconds for the third brewing.

11. In China, they pour boiling water over the cap in order to keep the tea pot warm. But this method never used in Taiwan as they think tea pot is hot enough.

12. While waiting for brewing, pour hot water from pitcher into the tea cups in order to warm them up. But this is not practiced in Taiwan as they believe there is no need to warm up the tea cup.

13. Pour tea into pitcher completely. It is important to enjoy the following brewing.

14. Pour tea from the right end which is supposed to be served for the guest. The last one is meant for the host.

 

 

 

Click Here to Take a Peek  at a Traditional Oolong Tea Ceremony…
 

 

 

 

 

How to Store

 

 

The higher the tea quality, the more easily it loses its flavor.

 

Put some effort and it should keep fresh for a longer time.

 

Keep tea away from moisture

 

Once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness.

From the medical point of view, it is safe to consume the tea even if it is kept for a few years. 

However the freshness disappears if it is kept for too long.

Tea must be tightly sealed before it is kept.

Tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity.

Tea should not be kept in the kitchen as the environment is very humid.

Avoid enclosed area such as inside the cupboard or drawer as these places are damp.

Also avoid opening the bag of tea in humid atmosphere.

It is recommended to open the bag during a sunny day or under air-conditioned atmosphere.

Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days.

Tea will then give an astringent taste, sometime it tastes sour. The fresh aroma also becomes weaker.

 

Beware of keeping the tea in the fridge

 

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

The quality of tea lasts longer if it is kept in the fridge. However we strongly recommend you not to keep tea in the fridge.

When tea is withdrawn from the fridge, there is usually condensation. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea.

 

Here’s one frequently asked question:

 

What happens if bag is sealed using tape or tea is packed in zipper bag and kept inside the fridge?

 

For your information, these simple sealing methods are not sufficient. When the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure.

Air will be drawn from outside and condensation will occur.

In addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently.

If tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves.

Based on our experience, 12 hours is not long enough. We may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect.

 

IMPORTANT: Get tea with teaspoon instead of hand.

Da Hong Pao-Scarlet Robe June 24, 2010

Da Hong Pao-Scarlet Robe

King of the 4 famous tea bushes of Wu Yi Rock Tea!

 

 

 

General Introduction

 

Da Hong Pao is the king of the Famous 4 Rock Teas in the Wu Yi Mountain of China.

Among all Bohea teas, Da Hong Pao has the best reputation. Da Hong Pao is a myth of Chinese tea, since so many mythic stories about it but so rare it is–it’s said only several liangs available each year. The "TRUE" Da Hong Pao is nearly impossible to gain.

Legend has it that the mother of a Tang Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. These original bushes, growing on a rock on Mount Wuyi, still survive today and are highly venerated. Less than one kilogram of tea is harvested from these plants each year. This original and real Da Hong Pao can fetch millions of dollars per kilogram.

 

It is said that during the Cultural Revolution, policy guards kept watch 24/7, to safeguard them from the marauding revolutionaries.

 

The location of that cliff is named "Nine Drgaon Cave" .

Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.

This tea is legendary.

 

Records of its existence date as far back as the early 18th century (Dao Guang Era).

 

During Qing Dynasty, Da Hong Pao was entitled "King of Tea".

 

When President Nixon visited, Chairman Mao presented him with 100 grams of tea leaves. When Nixon alluded to Mao’s "stinginess", Premier Zhou explained such tiny quantity is worth half of Chinese Empire.

 

In 1998, the Chinese government put it up for sale for the first time and was sold to a group of auctioneers for almost $900,000.

Other names:

Big Red Robe, Scarlet Robe

 

Origin:

Wu Yi Shan, Fujian Province of China

 

 

 

Processing

 

 

1.Harvesting

Cai Qing-Picking Tea Leaves
 

2.Withering

Wei Diao-Soften the Tea Leaves

3.Bruising

Zhuoqing or Yaoqing-Remove Moisture from the Tea Leaves

4.Fixation

Sha Qing-Kill Green

5.Rolling and Shaping

Rounian or Zhuoxing-Shaping the Tea Leaves

6.Baking

Hong Pei-Drying the Tea Leaves

7.Sorting, Cooling and Packaging

 

 

 

Grade & Inspection

 

 

Taste:
 

The orange tea liquid come with strong floral fragrance.

The lingering, sweet aftertaste is notable for its hint of wild flowers and fruits.

Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain.

Full bodied tea with a sweet aftertaste that is felt in your throat before the back of your tongue.

After a few small Gong Fu cups, the pleasant floral fragrance remains in your mouth, lingering for a good few minutes.

Not many tea has the ability to do this.

 

Appearance:
 

Dry Da Hong Pao oolong tea leaves are long, dark, and slightly curled. When brewed, the leaves expand, becoming almost red along the edges and slightly green in the center.

Many say drinking this tea is “like entering a forest filled with deep, amazing colors and a cool, refreshing breeze.” The dark red shade of the tea brings the forest to your cup, while its sweet aroma offers a simple solace.

 

 

 

 

Health Benefits

 

The benefits of drinking Wu-Yi Tea has been known to help with:

Weight Loss

Cholesterol

Energy and Metabolism

Prevention of heart disease and strokes

Fighting the aging process

Preventing Cancer and help with infections

Promoting healthy bones and skin

Reducing the effects stress has on the body

Reduce the effects of hypertension

Reduce the effects of Type II Diabetes.

 

 

Wu Yi Tea’s Natural Anti-Aging Process

 

Oolong tea has a substance called Polyphenol, which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Polyphenols are powerful compounds that have antioxidant abilities that have been reported to reversed environmental effects of aging. While it won’t literally make you stop aging, it can reverse it’s toll or slow the process. A polyphenal that aids in this process is called Catechins. It destroys free radicals in your body that increases aging.

Free radicals are caused by things like pollution, smoke, eating, drugs, and even sunlight exposure. Drinking wu yi tea regularly can help reverse the effect from these environmental factors.

Another Polyphenol in Oolong tea is called EGCG, which stands fro Epigallocatenchin gallete. It’s like vitamin C or E but much more strong. This also aids in destroying free radicals throughout the entire body. Other antioxidants in the tea include thearubigin and theaflavin that aid in the oxidization process.

Typically, a cup of authentic wu yi tea hs between 20 and 40 mg of polyphenols. This is more than most vegitabls that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aiging.

 

Wu Yi Tea Weight Loss

 

If you’re looking for a completely natural, safe way to lose weight, you should consider drinking Wu-Yi tea. Many people from China and other Asian countries have been using the tea for weight management and other health benefits for centuries. Drinking the tea rarely does little to help, but drinking it regularly throughout the day can have a dramatic effect on your health and weight.

How it works is this: a substance called Polyphenol is in wu yi tea. What this substance does it activate an enzyme that dissolves triglycerides. All oolong tea has this, as well as green and black tea. However, Oolong tea has a higher dose of it to increase weight loss more than green tea. The result is weight loss and a boosted metabolism.

A 2003 study was published in the Journal of Medical investigation. it was titled "Oolong Tea Increases Energy Metabolism in Japanese Females." The study showed that women who drank wu yi tea had a higher rate of weight loss. In the study there was a group of 120 Japanese woman who drank oolong tea for six weeks. Another group drank green tea and another group drank water. The study found that women who drank wu yi tea directly after a meal had 10% more energy. Green tea increases energy by 4% and water did not increase energy at all.

 

So you’re probably wondering… how much weight can you lose by drinking Wu Yi Tea?

 

That depends on your physical build, how much you drink the tea, how much you eat, and a score of other factors. However, many people report losing between 10 and 20 pounds by drinking 3 to 4 cups a day. Regardless of all the factors, it is evident that wu yi tea will help you in your weight loss endeavors.

That being said, the tea has not been approved by the FDA for weight loss; that doesnot mean, however, that itos ineffective. Studies have shown a correlation between wu yi oolong tea consumption and an increasted metabolism and weight loss. Itos been part of the Chinese cluture for centuries.

 

 

 

How to Brew

 

 

The most common way to make wu long tea (also spelled oolong tea or wulong tea) is Gong Fu style. Making wu long tea this way requires a small earthenware teapot. The wu long is served in small cups, and the same oolong tea leaves can be brewed many times.

Making tea gong fu style is ideal for Taiwan wu long tea. The short brewing time allows the sweet flavor of the wu long tea to come out without excess caffeine or tannin. Even those who are sensitive to caffeine can drink this type of tea all evening and still get a good nightos sleep.

 

Water

 

When making tea of any sort high quality water is essential. This is especially true for Taiwan wu long tea because of the subtle flavors that are revealed through proper brewing techniques.

The best water for making wu long tea is spring water. If you do not have access to spring water, you can improve tap water by letting the chlorine escape before making the tea. This is done by letting the water sit uncovered for 24 hours. Chlorine can also be removed by boiling the water for 5 minutes in an uncovered pot, but this method is not recommended for wu long tea because it makes the water flat.

 

Temperature

 

Water for making wu long tea should be just below the boiling point about 85-95 degrees Celsius or 185-205 degrees Fahrenheit. Rather than measuring the temperature, try removing it from the heat when the large bubbles are just starting to form.

 

 

Utensils

 

A typical Taiwanese wu long tea set consists of an unglazed clay teapot, a serving pitcher, a strainer, several small ceramic tea cups, a scoop for putting the wu long leaves in the pot, and a tray to capture water. Tea towels can be useful for drying the bottom of cups before they are served, and prongs are used to remove used wu long tea leaves from the teapot.

Almost every household in Taiwan has this type of wu long tea set. The tray can be a simple round design made from stainless steel or an ornate decorative object made from carved wood or stone. Decorative trays have a drainpipe which leads to a small bucket underneath. Decorative trays for making oolong tea are prominently displayed and may even be integrated into a table top.

 

Method

 

When the water has reached the correct temperature, a small amount is used to rinse the teapot and cups. wu long tea is then measured into the teapot usually to about 1/3 or 2/3 of the volume of the teapot. The wu long tea leaves are not handled a scoop is used to put the tea into the teapot.

The teapot is filled about half-way with hot water. This first infusion is not for drinking it allows the wu long leaves to pawakenq and start to unfurl. It also removes excess dust from the tea leaves.

The teapot is swirled around to distribute the water evenly through the tea leaves and then poured out into the serving pitcher after about 10 seconds. The pot is immediately filled again for the first drinking infusion.

As the tea is steeping the liquid from the serving pitcher is poured into the cups to heat them up. This water is then poured over the tea pot to draw steam through the hole.

The first steep is quite short 30 to 50 seconds depending on the type and quality of the oolong. Making wu long tea is a delicate art and finding the appropriate balance between volume, temperature, and steeping time requires knowledge of the tea leaves. If the first steep is too strong or too weak, you can adjust the brewing time for subsequent steeps.

The wu long is poured through the strainer from the teapot to the serving pitcher and then to the individual cups. The cups are arranged next to each other and the pouring is done in a continuous circular motion. This allows each cup to receive wu long tea which is identical in taste and color.

The bottom of the cups are wet from the tray and the spillage so they should be briefly placed on the tea towel before serving.

After pouring the wu long tea the teapot can be immediately filled with hot water for the subsequent brew. Each brewing time can be slightly longer than the previous.

 

Click Here to Take a Peek  at a Traditional Oolong Tea Ceremony…
 

 

 

 

 

 

How to Store

 

The higher the tea quality, the more easily it loses its flavor.

 

Put some effort and it should keep fresh for a longer time.

 

Keep tea away from moisture

 

Once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness.

From the medical point of view, it is safe to consume the tea even if it is kept for a few years. 

However the freshness disappears if it is kept for too long.

Tea must be tightly sealed before it is kept.

Tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity.

Tea should not be kept in the kitchen as the environment is very humid.

Avoid enclosed area such as inside the cupboard or drawer as these places are damp.

Also avoid opening the bag of tea in humid atmosphere.

It is recommended to open the bag during a sunny day or under air-conditioned atmosphere.

Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days.

Tea will then give an astringent taste, sometime it tastes sour. The fresh aroma also becomes weaker.

 

Beware of keeping the tea in the fridge

 

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

The quality of tea lasts longer if it is kept in the fridge. However we strongly recommend you not to keep tea in the fridge.

When tea is withdrawn from the fridge, there is usually condensation. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea.

 

Here’s one frequently asked question:

 

What happens if bag is sealed using tape or tea is packed in zipper bag and kept inside the fridge?

 

For your information, these simple sealing methods are not sufficient. When the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure.

Air will be drawn from outside and condensation will occur.

In addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently.

If tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves.

Based on our experience, 12 hours is not long enough. We may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect.

 

IMPORTANT: Get tea with teaspoon instead of hand.

Da Hong Pao-Scarlet Robe

Da Hong Pao-Scarlet Robe

King of the 4 famous tea bushes of Wu Yi Rock Tea!

 

 

 

General Introduction

 

Da Hong Pao is the king of the Famous 4 Rock Teas in the Wu Yi Mountain of China.

Among all Bohea teas, Da Hong Pao has the best reputation. Da Hong Pao is a myth of Chinese tea, since so many mythic stories about it but so rare it is–it’s said only several liangs available each year. The "TRUE" Da Hong Pao is nearly impossible to gain.

Legend has it that the mother of a Tang Dynasty emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. These original bushes, growing on a rock on Mount Wuyi, still survive today and are highly venerated. Less than one kilogram of tea is harvested from these plants each year. This original and real Da Hong Pao can fetch millions of dollars per kilogram.

 

It is said that during the Cultural Revolution, policy guards kept watch 24/7, to safeguard them from the marauding revolutionaries.

 

The location of that cliff is named "Nine Drgaon Cave" .

Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the soil, and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.

This tea is legendary.

 

Records of its existence date as far back as the early 18th century (Dao Guang Era).

 

During Qing Dynasty, Da Hong Pao was entitled "King of Tea".

 

When President Nixon visited, Chairman Mao presented him with 100 grams of tea leaves. When Nixon alluded to Mao’s "stinginess", Premier Zhou explained such tiny quantity is worth half of Chinese Empire.

 

In 1998, the Chinese government put it up for sale for the first time and was sold to a group of auctioneers for almost $900,000.

Other names:

Big Red Robe, Scarlet Robe

 

Origin:

Wu Yi Shan, Fujian Province of China

 

 

 

Processing

 

 

1.Harvesting

Cai Qing-Picking Tea Leaves
 

2.Withering

Wei Diao-Soften the Tea Leaves

3.Bruising

Zhuoqing or Yaoqing-Remove Moisture from the Tea Leaves

4.Fixation

Sha Qing-Kill Green

5.Rolling and Shaping

Rounian or Zhuoxing-Shaping the Tea Leaves

6.Baking

Hong Pei-Drying the Tea Leaves

7.Sorting, Cooling and Packaging

 

 

 

Grade & Inspection

 

 

Taste:
 

The orange tea liquid come with strong floral fragrance.

The lingering, sweet aftertaste is notable for its hint of wild flowers and fruits.

Even after nine infusions, the floral fragrance like sweet-scented osmanthus still remain.

Full bodied tea with a sweet aftertaste that is felt in your throat before the back of your tongue.

After a few small Gong Fu cups, the pleasant floral fragrance remains in your mouth, lingering for a good few minutes.

Not many tea has the ability to do this.

 

Appearance:
 

Dry Da Hong Pao oolong tea leaves are long, dark, and slightly curled. When brewed, the leaves expand, becoming almost red along the edges and slightly green in the center.

Many say drinking this tea is “like entering a forest filled with deep, amazing colors and a cool, refreshing breeze.” The dark red shade of t
he tea brings the forest to your cup, while its sweet aroma offers a simple solace.

 

 

 

 

Health Benefits

 

The benefits of drinking Wu-Yi Tea has been known to help with:

Weight Loss

Cholesterol

Energy and Metabolism

Prevention of heart disease and strokes

Fighting the aging process

Preventing Cancer and help with infections

Promoting healthy bones and skin

Reducing the effects stress has on the body

Reduce the effects of hypertension

Reduce the effects of Type II Diabetes.

 

 

Wu Yi Tea’s Natural Anti-Aging Process

 

Oolong tea has a substance called Polyphenol, which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Polyphenols are powerful compounds that have antioxidant abilities that have been reported to reversed environmental effects of aging. While it won’t literally make you stop aging, it can reverse it’s toll or slow the process. A polyphenal that aids in this process is called Catechins. It destroys free radicals in your body that increases aging.

Free radicals are caused by things like pollution, smoke, eating, drugs, and even sunlight exposure. Drinking wu yi tea regularly can help reverse the effect from these environmental factors.

Another Polyphenol in Oolong tea is called EGCG, which stands fro Epigallocatenchin gallete. It’s like vitamin C or E but much more strong. This also aids in destroying free radicals throughout the entire body. Other antioxidants in the tea include thearubigin and theaflavin that aid in the oxidization process.

Typically, a cup of authentic wu yi tea hs between 20 and 40 mg of polyphenols. This is more than most vegitabls that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aiging.

 

Wu Yi Tea Weight Loss

 

If you’re looking for a completely natural, safe way to lose weight, you should consider drinking Wu-Yi tea. Many people from China and other Asian countries have been using the tea for weight management and other health benefits for centuries. Drinking the tea rarely does little to help, but drinking it regularly throughout the day can have a dramatic effect on your health and weight.

How it works is this: a substance called Polyphenol is in wu yi tea. What this substance does it activate an enzyme that dissolves triglycerides. All oolong tea has this, as well as green and black tea. However, Oolong tea has a higher dose of it to increase weight loss more than green tea. The result is weight loss and a boosted metabolism.

A 2003 study was published in the Journal of Medical investigation. it was titled "Oolong Tea Increases Energy Metabolism in Japanese Females." The study showed that women who drank wu yi tea had a higher rate of weight loss. In the study there was a group of 120 Japanese woman who drank oolong tea for six weeks. Another group drank green tea and another group drank water. The study found that women who drank wu yi tea directly after a meal had 10% more energy. Green tea increases energy by 4% and water did not increase energy at all.

 

So you’re probably wondering… how much weight can you lose by drinking Wu Yi Tea?

 

That depends on your physical build, how much you drink the tea, how much you eat, and a score of other factors. However, many people report losing between 10 and 20 pounds by drinking 3 to 4 cups a day. Regardless of all the factors, it is evident that wu yi tea will help you in your weight loss endeavors.

That being said, the tea has not been approved by the FDA for weight loss; that doesnot mean, however, that itos ineffective. Studies have shown a correlation between wu yi oolong tea consumption and an increasted metabolism and weight loss. Itos been part of the Chinese cluture for centuries.

 

 

 

How to Brew

 

 

The most common way to make wu long tea (also spelled oolong tea or wulong tea) is Gong Fu style. Making wu long tea this way requires a small earthenware teapot. The wu long is served in small cups, and the same oolong tea leaves can be brewed many times.

Making tea gong fu style is ideal for Taiwan wu long tea. The short brewing time allows the sweet flavor of the wu long tea to come out without excess caffeine or tannin. Even those who are sensitive to caffeine can drink this type of tea all evening and still get a good nightos sleep.

 

Water

 

When making tea of any sort high quality water is essential. This is especially true for Taiwan wu long tea because of the subtle flavors that are revealed through proper brewing techniques.

The best water for making wu long tea is spring water. If you do not have access to spring water, you can improve tap water by letting the chlorine escape before making the tea. This is done by letting the water sit uncovered for 24 hours. Chlorine can also be removed by boiling the water for 5 minutes in an uncovered pot, but this method is not recommended for wu long tea because it makes the water flat.

 

Temperature

 

Water for making wu long tea should be just below the boiling point about 85-95 degrees Celsius or 185-205 degrees Fahrenheit. Rather than measuring the temperature, try removing it from the heat when the large bubbles are just starting to form.

 

 

Utensils

 

A typical Taiwanese wu long tea set consists of an unglazed clay teapot, a serving pitcher, a strainer, several small ceramic tea cups, a scoop for putting the wu long leaves in the pot, and a tray to capture water. Tea towels can be useful for drying the bottom of cups before they are served, and prongs are used to remove used wu long tea leaves from the teapot.

Almost every household in Taiwan has this type of wu long tea set. The tray can be a simple round design made from stainless steel or an ornate decorative object made from carved wood or stone. Decorative trays have a drainpipe which leads to a small bucket underneath. Decorative trays for making oolong tea are prominently displayed and may even be integrated into a table top.

 

Method

 

When the water has reached the correct temperature, a small amount is used to rinse the teapot and cups. wu long tea is then measured into the teapot usually to about 1/3 or 2/3 of the volume of the teapot. The wu long tea leaves are not handled a scoop is used to put the tea into the teapot.

The teapot is filled about half-way with hot water. This first infusion is not for drinking it allows the wu long leaves to pawake
nq and start to unfurl. It also removes excess dust from the tea leaves.

The teapot is swirled around to distribute the water evenly through the tea leaves and then poured out into the serving pitcher after about 10 seconds. The pot is immediately filled again for the first drinking infusion.

As the tea is steeping the liquid from the serving pitcher is poured into the cups to heat them up. This water is then poured over the tea pot to draw steam through the hole.

The first steep is quite short 30 to 50 seconds depending on the type and quality of the oolong. Making wu long tea is a delicate art and finding the appropriate balance between volume, temperature, and steeping time requires knowledge of the tea leaves. If the first steep is too strong or too weak, you can adjust the brewing time for subsequent steeps.

The wu long is poured through the strainer from the teapot to the serving pitcher and then to the individual cups. The cups are arranged next to each other and the pouring is done in a continuous circular motion. This allows each cup to receive wu long tea which is identical in taste and color.

The bottom of the cups are wet from the tray and the spillage so they should be briefly placed on the tea towel before serving.

After pouring the wu long tea the teapot can be immediately filled with hot water for the subsequent brew. Each brewing time can be slightly longer than the previous.

 

Click Here to Take a Peek  at a Traditional Oolong Tea Ceremony…
 

 

 

 

 

 

How to Store

 

The higher the tea quality, the more easily it loses its flavor.

 

Put some effort and it should keep fresh for a longer time.

 

Keep tea away from moisture

 

Once a bag of tea is opened, please finish it within 3 months if you wish to enjoy its freshness.

From the medical point of view, it is safe to consume the tea even if it is kept for a few years. 

However the freshness disappears if it is kept for too long.

Tea must be tightly sealed before it is kept.

Tea should be kept in ambient and dry conditions such as in the living room, but it must be completely away from humidity.

Tea should not be kept in the kitchen as the environment is very humid.

Avoid enclosed area such as inside the cupboard or drawer as these places are damp.

Also avoid opening the bag of tea in humid atmosphere.

It is recommended to open the bag during a sunny day or under air-conditioned atmosphere.

Once tea leaves absorb moisture, deterioration of tea will be triggered within a few days.

Tea will then give an astringent taste, sometime it tastes sour. The fresh aroma also becomes weaker.

 

Beware of keeping the tea in the fridge

 

If the tea is sealed, keep in a freezer. Cover with a box to insulate from temperature change.

Once the package has been opened, store away from light, moisture, smell and heat in an airtight container.

The quality of tea lasts longer if it is kept in the fridge. However we strongly recommend you not to keep tea in the fridge.

When tea is withdrawn from the fridge, there is usually condensation. Once tea is exposed to moisture during condensation, the quality will deteriorate within a few days. The higher moisture content in the tea leaves will trigger oxidation and it will completely destroy the quality of tea.

 

Here’s one frequently asked question:

 

What happens if bag is sealed using tape or tea is packed in zipper bag and kept inside the fridge?

 

For your information, these simple sealing methods are not sufficient. When the bag is withdrawn from the fridge, it is cold inside the bag and therefore causes negative pressure.

Air will be drawn from outside and condensation will occur.

In addition, if the bag is taken in and out from the fridge very often, this will cause heat stress to the tea leaves as temperature is increased and decreased very frequently.

If tea is kept in the fridge, when it is withdrawn from the fridge, it is necessary to leave it in ambient atmosphere for more than 24 hours in order to warm up the tea leaves.

Based on our experience, 12 hours is not long enough. We may think tea is warmed up, but inside the bag, the tea leaves are still cold due to insulation effect.

 

IMPORTANT: Get tea with teaspoon instead of hand.

What are the health benefits from drinking tea? June 23, 2010

What are the health benefits from drinking tea?

 

 

Medical research has shown miraculous healing powers in tea. 

 

Regular consumption of tea helps to:

 

Aid Digestion

Tea has antibacterial, antioxidant, antiseptic and detoxifying properties that make it effective in treating infectious dysentery as well as easing inflammatory bowel disease.

 

Prevent Heart Disease

A recent study found that drinking more than two cups of tea a day helps to decrease the risk of death following a heart attack by 44 percent.

 

Prevent Cancer

Green tea extracts were found to inhibit the growth of bladder cancer cells in the lab – while other studies suggest that drinking green tea protects against developing stomach, prostate and esophageal cancers.

 

Prevent Arthritis

Research suggests that older women who are tea drinkers are 60 percent less likely to develop rheumatoid arthritis than those who do not drink tea.

 

Increase Bone Density

Drinking tea regularly for years may produce stronger bones. Those who drank tea on a regular basis for 10 or more years had higher-bone mineral density in their spines than those who had not.

 

Aid Oral Health

Researchers who have been investigating the medicinal properties of tea think that tea may be able to help people afflicted with bad breath, or halitosis, prevent cavities and gum disease.

 

Strengthen the Immune System

The antioxidant, detoxifying antibacterial properties of tea, as well as the vitamins and minerals present in tea helps to strengthen our immune system.

 

 

Green Tea

 

Results from these studies suggest that green tea may be useful for the following health conditions:

 

Atherosclerosis

Population-based studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies refers to studies that follow large groups of people over time and/or studies that are comparing groups of people living in different cultures or with different dietary habits, etc.)

 

High cholesterol

Green tea has demonstrated an ability to lower total cholesterol and raise HDL ("good") cholesterol in both animals and people. One population-based study found that men who drink green tea are more likely to have lower total cholesterol thank those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body.

 

Cancer

The cancer-protective effects of green tea have been reported in several population-based studies. For example, cancer rates tend to be low in countries such as Japan where green tea is regularly consumed. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging animal and clinical studies are beginning to suggest that substances in green tea known as polyphenols may play an important role in the prevention of cancer. These substances act as powerful antioxidants. Researchers also believe that polyphenols help kill cancerous cells and stop its progression.

 

Bladder cancer

Only a few studies have examined the relationship between bladder cancer and green tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

 

Breast cancer

Studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women with early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea.

 

Colorectal cancer

Studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some studies show decreased risk in those who drink the tea, while others show increased risk. Further research is needed before green tea can be recommended for the prevention of colorectal cancer.

 

Esophageal cancer

Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, results of studies in people have been conflicting. For example, one large-scale population-based study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based study revealed just the opposite — green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting findings, further research is needed before green tea can be recommended for the prevention of esophageal cancer.

 

Lung cancer

While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esopageal cancers, further studies are needed before any conclusions can be drawn about green tea and lung cancer.

 

Pancreatic cancer

In one large-scale study comparing green tea drinkers with non-drinkers, those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women — those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. It is not clear from this population-based study, however, whether green tea is solely responsible for reducing pancreatic cancer risk. Although promising, further studies in animals and people are needed before green tea can be recommended for the prevention of pancreatic cancer.

 

Prostate cancer

Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. However, both green and black tea extracts were also found to stimulate genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, black and green tea (as well as extracts of these teas) should not be taken while receiving chemotherapy.

 

Stomach cancer

Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. However, a recent study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some studies even suggest that green tea may increase the risk of stomach cancer.Further studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

 

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn’s disease and ulcerative colitis, the two types of IBD. Also, if green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

 

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body. More research in this area would be helpful.

 

Liver disease

Population-based studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also appears to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice. Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear at this time, whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

 

Weight loss

Studies suggest that green tea extract may boost metabolism and help burn fat, but there have been no specific studies of this herb in overweight or obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb’s fat-burning effect.

 

 

Oolong Tea-Tie Guan Yin

 

In recent years, the study by scientists at home and abroad that Japan is particularly scientists confirmed Tieguanyin the chemical composition and mineral elements on human health has a special function, generally in the following areas:

 

Tieguanyin the anti-aging effects

Some Chinese and foreign scientific research shows that people do not aging and in vivo oxidation of unsaturated fatty acids over the role without excessive oxidation of unsaturated fatty acids is related to the role of free radicals. High chemical activity of free radicals will not excessive oxidation of unsaturated fatty acids, cell function mutation or a recession, caused proliferation and necrosis caused a person to be put to death disease. Excessive lipid oxidation is the demon human health, but the chief culprit is free radicals, as long as the free radical scavenging swap, it can be normal cell growth and good health and longevity.

Usually, there are commonly used antioxidants vitamin C, vitamin E, which can effectively prevent excessive oxidation of unsaturated fatty acids. Recently, Japanese researchers showed that the Tieguanyin polyphenols can prevent excessive oxidation; purine alkaloids, indirectly play a role in scavenging free radicals, so as to achieve the purpose of aging.

 

Tieguanyin anti-cancer role

Cancer is a serious threat to people’s health in today’s "incurable." Therefore, the tea cancer research in recent years has aroused people’s great interest and concern. A few years ago, there have been reports that a Shanghai tea to the public because of esophageal cancer reduced year by year, this tea can prevent the occurrence of cancer in the world this fact has aroused great repercussion. Now tea can prevent cancer cancer has been recognized by the world, and in tea anti-cancer effects in cancer prevention is the best Tieguanyin.

As early as 1983, Japan Okayama University Okuda extension of the male professor had several dozens of plants polyphenolic compounds for screening anticancer effect change, results show that: catechins (EGCG) has a strong anti-cancer Activity. Other scientists confirmed Tieguanyin-variation of the study, Tieguanyin tea polyphenols that this role is the main active ingredient in the carcinogenic chemicals in the study, and affirmed the Tieguanyin tea polyphenols role in the prevention of cancer . In addition, Tieguanyin of vitamin C and vitamin E can prevent carcinogens – Synthesis of nitrosamines, the prevention and treatment of cancer have a greater role.

 

Tieguanyin role in the anti-atherogenic

May 31, 1999, in Tokyo, Japan held the fourth oolong tea and health seminar, the Fujian Provincial Traditional Chinese Medicine Institute Ling, vice president of the reports they had 25 hyperlipidemia obesity targets for clinical observation, Tieguanyin tea consumption on the blood inhibit the oxidation of low-density lipoprotein in the blood and improve the role of lipid metabolism. Studies have shown that the Tieguanyin tea polyphenols compounds and vitamins in the blood can inhibit LDL oxidation. Japan Mitsui Institute of Agriculture and Forestry Dr. Masahiko in the years of research has also confirmed that tea polyphenols compounds not only can lower blood cholesterol, but also significantly improved high-density lipoprotein in the blood and the ratio of low-density lipoprotein. Caffeine can diastolic blood vessels, speed up the breathing and blood lipid lowering, the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other cardiovascular and cerebrovascular diseases have a certain role.

According to the Fujian Medical University Coronary Heart Disease Study Group in 1974 in Fujian Anxi Chaxiang the 1080 survey found that farmers do not drink Tieguanyin tea incidence rate of 3.1% for the occasional drink 2.3%; perennial drinking (3 years above) at 1.4%. Evidently, Changhe Tieguanyin people do not drink Tieguanyin than the low incidence of coronary heart disease.

 

Tieguanyin the role Qingre downbear fire

Tea drinks is a good summer cooling purposes. Li Shizhen "Compendium of Materia Medica" contains: "tea bitter cold, most downbear fire, the fire was riddled with fire down the supernatant.Morning drink was dropped due to fire, heat and hot drinks, or by Powder. "in the dog days of midsummer, when the cool air, and Shu Qi pressing, drink a glass of cool, or hot cup of Tieguanyin Tieguanyin will feel physically and mentally cool, Sheng Jin Jieshu. This is because the type of tea polyphenols contained in tea, sugar, amino acids, pectin, vitamins, and other saliva from the mouth of a chemical reaction, moisten the mouth, it can play the role of Shengjinzhenghe. At the same time, Tieguanyin of caffeine role in bringing a lot of energy from the skin pores in the human body falling apart. According to reports, a cup of hot tea, the human body through skin pores sweating dissemination of calories, the equivalent of this cup of tea 50 times, it can feel cool Jieshu.

 

Tieguanyin the refreshing benefits Reith role

Think tea can benefit almost everyone knows refreshing. Medical Books documented many of China’s ancient dynasties Wenrenmeike, all monks also waved Shenghuamiaobi, Chung tea refreshing benefits of reactive thinking. Bai Juyi "gifts east-13" poem said: "Collaboration floor, Kaijin Takeshita wind. Flooding worries that Jiuli, broken sleep see tea reactive." The poem that referred to the tea break refreshing sleep of the work. Su Shi said: "Better tea 30, how to taste without trial, Feng Bao gifts Lay, Nebuta Cengfang war." He said gave the packet tea Lay built, so drink in Canshan can avoid dozing. Think tea can be beneficial, so loved by people, especially for some writers, poets and other intellectuals beloved. If the French writer Balzac, the Chinese-American writer Han pitch Taoxueken famous Chinese writer, and so fond of tea to help Evans.

Tieguanyin benefits can be refreshing thought, its principal functions is the caffeine in tea. Caffeine is the central nervous excitement, the promotion of thinking, improve efficiency function. Therefore, after the tea break sleeping, refreshing to trouble lifting tired, sober-minded, enhance thinking, can significantly improve the ability of oral and mathematical thinking response. At the same time, Tieguanyin contains polyphenolic compounds, offset by a pure caffeine on the adverse effect of the human body. This is also a long history of tea drinking and inspiring, and the continuous development of one of the important reasons.

 

Tieguanyin control diabetes

Diabetes is a worldwide disease. At present, there are about 200 million people around the world suffering from diabetes, China has more than 30 million people are suffering from diabetes. Diabetes is a metabolic disorder mainly sugar systemic chronic disease. Typical clinical manifestations as "a little more than 3", that is, more drinking, more urine, and more fresh and emaciated, weak body. Chinese disease "Diabetes," and its coke hot and humid areas. The disease is the main reason for the lack of polyphenols in substances, such as vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate, and other components, so that obstacles in glucose metabolism, increase in blood glucose levels, metabolism decreased.

Japan M.D. Ogawa Goshichiro clinical trials, and others confirmed that regular tea drinking can be timely replenishment of the body of vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate and polyphenols, can prevent the occurrence of diabetes. For patients with moderate and mild diabetes can blood sugar, urine sugar reduced to a few, or completely normal for severely diabetic patients, enabling blood sugar, urine sugar decreased, the main symptoms relieved.

 

Tieguanyin role in the slimming aerobics

Obesity is a rising standard of living with people and the malnutrition of the disease, it is due to excessive intake of nutrients in the storage or use of the energy caused by inadequate. Obesity not only to their daily lives in the cause much inconvenience, but also cause cardiovascular disease, diabetes mellitus and one of the reasons why.

1996, Fujian Institute of Chinese Medicine of 102 adults suffering from obesity, men and women, the role of diet drink Tieguanyin research. Research shows that Tieguanyin contains large amounts of tea polyphenols substances can not only enhance the role of lipolysis, and organizations can promote the metabolism neutral lipase activities. Thus can improve drinking Tieguanyin obesity physique, effective in reducing obesity subcutaneous fat and waist circumference, so as to reduce its weight.

Quanzhou in Fujian Province People’s Hospital by Tieguanyin slimming tea on 164 people suffering from obesity treatment slimming tea served daily from 12 to 14 g, 15 days for a course of treatment. After two courses of observation, patients with serum lipids, triglycerides and cholesterol has decreased significantly, weight also will be reduced, the total efficiency of the treatment of more than 70 percent.

 

Tieguanyin the role of dental caries

It is generally considered a danger to the two dental disease, first caries, and the second is periodontitis. Dental caries, commonly known as tooth decay, dental common multiple. Dental caries in many causes, one of the important reasons are: poor dental calcification, not enough hard texture and can easily be damaged. Tea can protect teeth, has been in the application of ancient China. Song Su in the "tea" Zhongyun: "tea mouthwash, both to trouble greasy, but also Kennedy teeth, absorbing and marine." Modern scientific analysis, Tieguanyin contains a wealth of fluoride, and general Few of fluoride in food. Tieguanyin Fluoride in about 40% to 80% dissolved in water, vulnerable and in the teeth of the combination of calcium in teeth formed on the surface of a layer of calcium fluoride and played anti-acid anti-caries effect.

Japan in two adjacent villages on the enrolment rate of children’s dental caries done survey results show that drinking Tieguanyin the prevention and treatment of dental caries have good results. Each day children enrolled in a cup of Tieguanyin by 0.4 milligrams of fluoride, the last one year, the original of children suffering from dental caries in half recovery. Japan has 100 statistics suffering from dental caries in the primary school students, and economic reform after drinking Tieguanyin, including 55 percent of students suffering from dental caries disease reduced significantly. Thus, the drinking Tieguanyin of people without dental caries preventive effect on the people who have dental caries have a therapeutic effect.

 

Tieguanyin bactericidal effect Zhilishen

Anxi already used in the civil Tieguanyin dysentery and stomach pain treatment practices. Ancient Chinese medical books in a lot of tea to treat bacterial dysentery, dysentery, white diarrhea, acute enteritis, acute gastritis records. Tieguanyin Why can play a role Zhilishen sterilization? TP is the main compound. As tea polyphenols into the gastrointestinal tract, can intestinal function relaxation of tension, easing intestinal movement at the same time, it also enabled intestinal protein coagulation, because the bacterial protein itself is constituted by the TP and bacterial protein After the meeting, which will bacterial death, played a role in the protection of the gastrointestinal mucosa, it is the effectiveness of the treatment enteritis.

 

Tieguanyin the enemy Hot Smoke

Hot tea can be the enemy of tobacco, this is a fact known to all. Acting out of Jurists Wang Yangming "As Hanzui, has to be Hot tea", once that the people of our country have long recognized that the effectiveness of anti tea. The ancients often "pouring liquor unhappy," "Hot tea." Tang dynasty poet Liu Yuxi, one day drunk wine, Bai Juyi reminded of the "six tea" can dealcoholic, it satisfactory delivery of sobering-up for tea, tea for the future generations-story thing. Liquor is the main component of alcohol, a glass of wine contains 10% to 70% alcohol. The Tieguanyin tea and ethanol (alcohol in the main components) offsetting each other, it can dealcoholic tea.

Tieguanyin not only sobering-up, and the enemy can smoke. As Tieguanyin containing a phenolic acids substances can precipitate the nicotine in tobacco, from the in vitro. At the same time, Tieguanyin of caffeine can increase liver drug metabolism, and promote blood circulation, the body of nicotine in the blood away from the urine excretion, reduce and eliminate the side-effects of nicotine. Of course, such a role is not just caffeine effectiveness of a single, but with tea polyphenols, vitamin C and other ingredients synergy results.

Appendix: Tieguanyin effectiveness of the reports

June 15, 1989 "health" report, entitled "Chang Yin Qing-Cha can be anti-cancer": "Tea in vivo tumor suppressor test recently by the Chinese Academy of Preventive Medicine, Nutrition and Food Hygiene Research Institute. This this is the first time both at home and abroad. presiding over this trial is that the chemical and toxicological by an associate researcher at the Korea Research Chi and her assistant Xu Yong. them to feed rats such as Fujian five Tieguanyin tea while providing artificial Synthesis of the purity of more than 99.8 percent of the carcinogenic methylkji nitrosamines. after three months, the rats fed tea incidence of esophageal cancer is 42% to 67% of the average number of mice of cancer for 2.2-3 , while rats fed tea esophageal cancer rate was 90 per cent, the number of cancer for an average of 5.2. five tumor suppressor effect of tea to Fujian Tieguanyin and Fujian scented tea is the best, Hangzhou, green tea, black tea and green tea in Hainan times. "

"Chinese tea" are: "the most prominent, the most famous quality products – Tieguanyin, ring, the famous global oolong tea with foreign countries in recent years widely rumored that the anticancer effect is mainly Tieguanyin. Thus set off ‘ Oolong tea hot ‘, especially Japan import large quantities of Tieguanyin, from the Chinese medicine sector attention at home and abroad, have pharmacological research and clinical trials. Tieguanyin is not only superior in quality, and have adequate fitness category than the son of tea polyphenols than Other tea superior efficacy of the anticancer Cellulite, in the tea could be a king. this is the country’s leading products, are universally acclaimed at home and abroad. "

"Chinese tea" are: "1977, the Medical University in Japan Cihui village governance-Dr, after clinical trials found that regular tea drinking Tieguanyin China can effectively reduce cholesterol in patients with obesity and weight. Thus creating enormous interest, began to Tieguanyin tea called ‘slimming tea’, ‘Beauty tea’, ‘longevity tea’. tea Japan Research Centre, Dr A Nan Fung is the Tieguanyin tea study concluded that: Oolong tea Rail concept Music to the prevention of atherosclerosis and normal cells inhibited significantly the role of mutation. Therefore, the Japanese people are extremely welcome. " 1998, Fujian Institute of Chinese Medicine in the infirmary with Tieguanyin nine men were members of convalescence serum and urine of vitamin C content Experiment: "The results show that drinking Tieguanyin, loads of vitamin C in the body, maintain all Blood concentrations of vitamin C decreased, while reducing the total vitamin C urine output. Tieguanyin when to stop drinking, vitamin C urine output rise very fast.mm Tieguanyin polyphenols substances on the human body to retain vitamin C content synergy , will be able to improve the body’s metabolism. "

 

Oolong Tea-Wu Yi Rock Tea

 

 

The benefits of drinking Wu-Yi Tea has been known to help with:

Weight Loss

Cholesterol

Energy and Metabolism

Prevention of heart disease and strokes

Fighting the aging process

Preventing Cancer and help with infections

Promoting healthy bones and skin

Reducing the effects stress has on the body

Reduce the effects of hypertension

Reduce the effects of Type II Diabetes.

 

 

Wu Yi Tea’s Natural Anti-Aging Process

Oolong tea has a substance called Polyphenol, which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Polyphenols are powerful compounds that have antioxidant abilities that have been reported to reversed environmental effects of aging. While it won’t literally make you stop aging, it can reverse it’s toll or slow the process. A polyphenal that aids in this process is called Catechins. It destroys free radicals in your body that increases aging.

Free radicals are caused by things like pollution, smoke, eating, drugs, and even sunlight exposure. Drinking wu yi tea regularly can help reverse the effect from these environmental factors.

Another Polyphenol in Oolong tea is called EGCG, which stands fro Epigallocatenchin gallete. It’s like vitamin C or E but much more strong. This also aids in destroying free radicals throughout the entire body. Other antioxidants in the tea include thearubigin and theaflavin that aid in the oxidization process.

Typically, a cup of authentic wu yi tea hs between 20 and 40 mg of polyphenols. This is more than most vegitabls that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aiging.

 

Wu Yi Tea Weight Loss

If you’re looking for a completely natural, safe way to lose weight, you should consider drinking Wu-Yi tea. Many people from China and other Asian countries have been using the tea for weight management and other health benefits for centuries. Drinking the tea rarely does little to help, but drinking it regularly throughout the day can have a dramatic effect on your health and weight.

How it works is this: a substance called Polyphenol is in wu yi tea. What this substance does it activate an enzyme that dissolves triglycerides. All oolong tea has this, as well as green and black tea. However, Oolong tea has a higher dose of it to increase weight loss more than green tea. The result is weight loss and a boosted metabolism.

A 2003 study was published in the Journal of Medical investigation. it was titled "Oolong Tea Increases Energy Metabolism in Japanese Females." The study showed that women who drank wu yi tea had a higher rate of weight loss. In the study there was a group of 120 Japanese woman who drank oolong tea for six weeks. Another group drank green tea and another group drank water. The study found that women who drank wu yi tea directly after a meal had 10% more energy. Green tea increases energy by 4% and water did not increase energy at all.

 

Pu-erh Tea

 

In China Pu Erh Tea is considered as a health-elixir, which has a beneficial functioning with several health problems such as aiding weightloss efforts,  reduce blood cholesterol.  It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption.

 

The Health Benefits Including:

 

losing weight

cutting grease

preventing arteriosclerosis

prevention of heart disease

reducing high blood pressure

anti-aging

anti-cancer

diabetic control

reducing inflammation

reducing various poisons

anti-radiation

exciting the central nervous system

treating diuresis

improving eyesight

improving digesting

extracting poison from the body

anti-bacteria

preventing constipation

sobering up

 

Kill the "3H"

 

Pu-erh tea is a great fat busting weight loss product.

Take a cup of pu erh tea after meal will stimulate your metabolism and fast the burning of body fat, it was called "the king of burning fat". Many clinical test have proven that keep drinking pu erh tea will reduce the blood cholesterol up to 30%, it is the most effective natural product for people who is suffering from high blood pressure, high blood cholesterol and high blood sugar.

 

We recommend you drink pu-erh tea three times a day after meals for three months and watch the weight drop off. After three months, drinking just one cup per day will help maintain your weight loss.

 

To loss weight quickly: Follow above instruction and take one cup of pu erh tea on an empty stomach in the morning.

 

To stop too much fat being absorbed after a feast, drink a cup of pu erh tea within 30 minutes.

 

What are the health benefits from drinking tea?

What are the health benefits from drinking tea?

 

 

Medical research has shown miraculous healing powers in tea. 

 

Regular consumption of tea helps to:

 

Aid Digestion

Tea has antibacterial, antioxidant, antiseptic and detoxifying properties that make it effective in treating infectious dysentery as well as easing inflammatory bowel disease.

 

Prevent Heart Disease

A recent study found that drinking more than two cups of tea a day helps to decrease the risk of death following a heart attack by 44 percent.

 

Prevent Cancer

Green tea extracts were found to inhibit the growth of bladder cancer cells in the lab – while other studies suggest that drinking green tea protects against developing stomach, prostate and esophageal cancers.

 

Prevent Arthritis

Research suggests that older women who are tea drinkers are 60 percent less likely to develop rheumatoid arthritis than those who do not drink tea.

 

Increase Bone Density

Drinking tea regularly for years may produce stronger bones. Those who drank tea on a regular basis for 10 or more years had higher-bone mineral density in their spines than those who had not.

 

Aid Oral Health

Researchers who have been investigating the medicinal properties of tea think that tea may be able to help people afflicted with bad breath, or halitosis, prevent cavities and gum disease.

 

Strengthen the Immune System

The antioxidant, detoxifying antibacterial properties of tea, as well as the vitamins and minerals present in tea helps to strengthen our immune system.

 

 

Green Tea

 

Results from these studies suggest that green tea may be useful for the following health conditions:

 

Atherosclerosis

Population-based studies indicate that the antioxidant properties of green tea may help prevent atherosclerosis, particularly coronary artery disease. (Population-based studies refers to studies that follow large groups of people over time and/or studies that are comparing groups of people living in different cultures or with different dietary habits, etc.)

 

High cholesterol

Green tea has demonstrated an ability to lower total cholesterol and raise HDL ("good") c
holesterol in both animals and people. One population-based study found that men who drink green tea are more likely to have lower total cholesterol thank those who do not drink green tea. Results from one animal study suggest that polyphenols in green tea may block the intestinal absorption of cholesterol and promote its excretion from the body.

 

Cancer

The cancer-protective effects of green tea have been reported in several population-based studies. For example, cancer rates tend to be low in countries such as Japan where green tea is regularly consumed. However, it is not possible to determine from these population-based studies whether green tea actually prevents cancer in people. Emerging animal and clinical studies are beginning to suggest that substances in green tea known as polyphenols may play an important role in the prevention of cancer. These substances act as powerful antioxidants. Researchers also believe that polyphenols help kill cancerous cells and stop its progression.

 

Bladder cancer

Only a few studies have examined the relationship between bladder cancer and green tea consumption. In one study that compared people with and without bladder cancer, researchers found that women who drank black tea and powdered green tea were less likely to develop bladder cancer. A follow-up study by the same group of researchers revealed that bladder cancer patients (particularly men) who drank green tea had a substantially better 5-year survival rate than those who did not.

 

Breast cancer

Studies in animals and test tubes suggest that polyphenols in green tea inhibit the growth of breast cancer cells. In one study of 472 women with various stages of breast cancer, researchers found that women who consumed the most green tea experienced the least spread of cancer (particularly premenopausal women with early stages of breast cancer). They also found that women with early stages of the disease who drank at least 5 cups of tea every day before being diagnosed with cancer were less likely to suffer recurrences of the disease after completion of treatment. However, women with late stages of breast cancer experienced little or no improvement from drinking green tea.

 

Colorectal cancer

Studies on the effects of green tea on colon or rectal cancer have produced conflicting results. Some studies show decreased risk in those who drink the tea, while others show increased risk. Further research is needed before green tea can be recommended for the prevention of colorectal cancer.

 

Esophageal cancer

Studies in laboratory animals have found that green tea polyphenols inhibit the growth of esophageal cancer cells. However, results of studies in people have been conflicting. For example, one large-scale population-based study found that green tea offered significant protection against the development of esophageal cancer (particularly among women). Another population-based study revealed just the opposite — green tea consumption was associated with an increased risk of esophageal cancer. In fact, the stronger and hotter the tea, the greater the risk. Given these conflicting findings, further research is needed before green tea can be recommended for the prevention of esophageal cancer.

 

Lung cancer

While green tea polyphenols have been shown to inhibit the growth of human lung cancer cells in test tubes, few studies have investigated the link between green tea consumption and lung cancer in people and even these studies have been conflicting. One population-based study found that Okinawan tea (similar to green tea but partially fermented) was associated with decreased lung cancer risk, particularly among women. A second study revealed that green tea and black tea significantly increased the risk of lung cancer. As with colon and esopageal cancers, further studies are needed before any conclusions can be drawn about green tea and lung cancer.

 

Pancreatic cancer

In one large-scale study comparing green tea drinkers with non-drinkers, those who drank the most tea were significantly less likely to develop pancreatic cancer. This was particularly true for women — those who drank the most green tea were half as likely to develop pancreatic cancer as those who drank less tea. Men who drank the most tea were 37% less likely to develop pancreatic cancer. It is not clear from this population-based study, however, whether green tea is solely responsible for reducing pancreatic cancer risk. Although promising, further studies in animals and people are needed before green tea can be recommended for the prevention of pancreatic cancer.

 

Prostate cancer

Laboratory studies have found that green tea extracts prevent the growth of prostate cancer cells in test tubes. However, both green and black tea extracts were also found to stimulate genes that cause cells to be less sensitive to chemotherapy drugs. Given this potential interaction, black and green tea (as well as extracts of these teas) should not be taken while receiving chemotherapy.

 

Stomach cancer

Laboratory studies have found that green tea polyphenols inhibit the growth of stomach cancer cells in test tubes, but studies in people have been less conclusive. In two studies that compared green tea drinkers with non-drinkers, researchers found that people who drank tea were about half as likely to develop stomach cancer and gastritis (inflammation of the stomach) as those who did not drink green tea. Howeve
r, a recent study including more than 26,000 men and women in Japan found no association between green tea consumption and stomach cancer risk. Some studies even suggest that green tea may increase the risk of stomach cancer.Further studies are underway to determine whether green tea helps reduce the risk of stomach cancer. Although green tea is considered safe for people at risk for stomach cancer, it is too soon to tell whether green tea reduces the likelihood of developing this disease.

 

Inflammatory Bowel Disease (IBD)

Green tea may help reduce inflammation associated with Crohn’s disease and ulcerative colitis, the two types of IBD. Also, if green tea proves to be helpful for preventing colon cancer, this would be an added benefit for those with IBD because they are at risk for colon cancer.

 

Diabetes

Green tea has been used traditionally to control blood sugar in the body. Animal studies suggest that green tea may help prevent the development of type 1 diabetes and slow the progression once it has developed. People with type 1 diabetes produce little or no insulin, a hormone that converts glucose (sugar), starches, and other foods into energy needed for daily life. Green tea may help regulate glucose in the body. More research in this area would be helpful.

 

Liver disease

Population-based studies have shown that men who drink more than 10 cups of green tea per day are less likely to develop disorders of the liver. Green tea also appears to protect the liver from the damaging effects of toxic substances such as alcohol. Animal studies have shown that green tea helps protect against the development of liver tumors in mice. Results from several animal and human studies suggest that one of the polyphenols present in green tea, known as catechin, may help treat viral hepatitis (inflammation of the liver from a virus). In these studies, catechin was isolated from green tea and used in very high concentrations. It is not clear at this time, whether green tea (which contains a lower concentration of catechins) confers these same benefits to people with hepatitis.

 

Weight loss

Studies suggest that green tea extract may boost metabolism and help burn fat, but there have been no specific studies of this herb in overweight or obese individuals. Some researchers speculate that substances in green tea known as polyphenols, specifically the catechins, are responsible for the herb’s fat-burning effect.

 

 

Oolong Tea-Tie Guan Yin

 

In recent years, the study by scientists at home and abroad that Japan is particularly scientists confirmed Tieguanyin the chemical composition and mineral elements on human health has a special function, generally in the following areas:

 

Tieguanyin the anti-aging effects

Some Chinese and foreign scientific research shows that people do not aging and in vivo oxidation of unsaturated fatty acids over the role without excessive oxidation of unsaturated fatty acids is related to the role of free radicals. High chemical activity of free radicals will not excessive oxidation of unsaturated fatty acids, cell function mutation or a recession, caused proliferation and necrosis caused a person to be put to death disease. Excessive lipid oxidation is the demon human health, but the chief culprit is free radicals, as long as the free radical scavenging swap, it can be normal cell growth and good health and longevity.

Usually, there are commonly used antioxidants vitamin C, vitamin E, which can effectively prevent excessive oxidation of unsaturated fatty acids. Recently, Japanese researchers showed that the Tieguanyin polyphenols can prevent excessive oxidation; purine alkaloids, indirectly play a role in scavenging free radicals, so as to achieve the purpose of aging.

 

Tieguanyin anti-cancer role

Cancer is a serious threat to people’s health in today’s "incurable." Therefore, the tea cancer research in recent years has aroused people’s great interest and concern. A few years ago, there have been reports that a Shanghai tea to the public because of esophageal cancer reduced year by year, this tea can prevent the occurrence of cancer in the world this fact has aroused great repercussion. Now tea can prevent cancer cancer has been recognized by the world, and in tea anti-cancer effects in cancer prevention is the best Tieguanyin.

As early as 1983, Japan Okayama University Okuda extension of the male professor had several dozens of plants polyphenolic compounds for screening anticancer effect change, results show that: catechins (EGCG) has a strong
anti-cancer Activity. Other scientists confirmed Tieguanyin-variation of the study, Tieguanyin tea polyphenols that this role is the main active ingredient in the carcinogenic chemicals in the study, and affirmed the Tieguanyin tea polyphenols role in the prevention of cancer . In addition, Tieguanyin of vitamin C and vitamin E can prevent carcinogens – Synthesis of nitrosamines, the prevention and treatment of cancer have a greater role.

 

Tieguanyin role in the anti-atherogenic

May 31, 1999, in Tokyo, Japan held the fourth oolong tea and health seminar, the Fujian Provincial Traditional Chinese Medicine Institute Ling, vice president of the reports they had 25 hyperlipidemia obesity targets for clinical observation, Tieguanyin tea consumption on the blood inhibit the oxidation of low-density lipoprotein in the blood and improve the role of lipid metabolism. Studies have shown that the Tieguanyin tea polyphenols compounds and vitamins in the blood can inhibit LDL oxidation. Japan Mitsui Institute of Agriculture and Forestry Dr. Masahiko in the years of research has also confirmed that tea polyphenols compounds not only can lower blood cholesterol, but also significantly improved high-density lipoprotein in the blood and the ratio of low-density lipoprotein. Caffeine can diastolic blood vessels, speed up the breathing and blood lipid lowering, the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other cardiovascular and cerebrovascular diseases have a certain role.

According to the Fujian Medical University Coronary Heart Disease Study Group in 1974 in Fujian Anxi Chaxiang the 1080 survey found that farmers do not drink Tieguanyin tea incidence rate of 3.1% for the occasional drink 2.3%; perennial drinking (3 years above) at 1.4%. Evidently, Changhe Tieguanyin people do not drink Tieguanyin than the low incidence of coronary heart disease.

 

Tieguanyin the role Qingre downbear fire

Tea drinks is a good summer cooling purposes. Li Shizhen "Compendium of Materia Medica" contains: "tea bitter cold, most downbear fire, the fire was riddled with fire down the supernatant.Morning drink was dropped due to fire, heat and hot drinks, or by Powder. "in the dog days of midsummer, when the cool air, and Shu Qi pressing, drink a glass of cool, or hot cup of Tieguanyin Tieguanyin will feel physically and mentally cool, Sheng Jin Jieshu. This is because the type of tea polyphenols contained in tea, sugar, amino acids, pectin, vitamins, and other saliva from the mouth of a chemical reaction, moisten the mouth, it can play the role of Shengjinzhenghe. At the same time, Tieguanyin of caffeine role in bringing a lot of energy from the skin pores in the human body falling apart. According to reports, a cup of hot tea, the human body through skin pores sweating dissemination of calories, the equivalent of this cup of tea 50 times, it can feel cool Jieshu.

 

Tieguanyin the refreshing benefits Reith role

Think tea can benefit almost everyone knows refreshing. Medical Books documented many of China’s ancient dynasties Wenrenmeike, all monks also waved Shenghuamiaobi, Chung tea refreshing benefits of reactive thinking. Bai Juyi "gifts east-13" poem said: "Collaboration floor, Kaijin Takeshita wind. Flooding worries that Jiuli, broken sleep see tea reactive." The poem that referred to the tea break refreshing sleep of the work. Su Shi said: "Better tea 30, how to taste without trial, Feng Bao gifts Lay, Nebuta Cengfang war." He said gave the packet tea Lay built, so drink in Canshan can avoid dozing. Think tea can be beneficial, so loved by people, especially for some writers, poets and other intellectuals beloved. If the French writer Balzac, the Chinese-American writer Han pitch Taoxueken famous Chinese writer, and so fond of tea to help Evans.

Tieguanyin benefits can be refreshing thought, its principal functions is the caffeine in tea. Caffeine is the central nervous excitement, the promotion of thinking, improve efficiency function. Therefore, after the tea break sleeping, refreshing to trouble lifting tired, sober-minded, enhance thinking, can significantly improve the ability of oral and mathematical thinking response. At the same time, Tieguanyin contains polyphenolic compounds, offset by a pure caffeine on the adverse effect of the human body. This is also a long history of tea drinking and inspiring, and the continuous development of one of the important reasons.

 

Tieguanyin control diabetes

Diabetes is a worldwide disease. At present, there are about 200 million people around the world suffering from diabetes, China has more than 30 million people are suffering from diabetes. Diabetes is a metabolic disorder mainly sugar systemic chronic disease. Typical clinical manifestations as "a little more than 3", that is, more drinking, more urine, and more fresh and emaciated, weak body. Chinese disease "Diabetes," and its coke hot and humid areas. The disease is the main reason for the lack of polyphenols in substances, such as vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate, and other components, so that obstacles in glucose metabolism, increase in blood glucose levels, metabolism decreased.

Japan M.D. Ogawa Goshichiro clinical trials, and others confirmed that regular tea drinking can be timely replenishment of the body of vitamin B1, pantothenic acid, phosphoric acid, methyl salicylate and polyphenols, can prevent the occurrence of diabetes. For patients with moderate and mild diabetes can blood sugar, urine sugar reduced to a few, or completely normal for severely diabetic patients, enabling blood sugar, urine sugar decreased, the main symptoms relieved.

 

Tieguanyin role in the slimming aerobics

Obesity is a rising standard of living with people and the malnutrition of the disease, it is due to excessive intake of nutrients in the storage or use of the energy caused by inadequate. Obesity not only to their daily lives in the cause much inconvenience, but also cause cardiovascular disease, diabetes mellitus and one of the reasons why.

1996, Fujian Institute of Chinese Medicine of 102 adults suffering from obesity, men and women, the role of diet drink Tieguanyin research. Research shows that Tieguanyin contains large amounts of tea polyphenols substances can not only enhance the role of lipolysis, an
d organizations can promote the metabolism neutral lipase activities. Thus can improve drinking Tieguanyin obesity physique, effective in reducing obesity subcutaneous fat and waist circumference, so as to reduce its weight.

Quanzhou in Fujian Province People’s Hospital by Tieguanyin slimming tea on 164 people suffering from obesity treatment slimming tea served daily from 12 to 14 g, 15 days for a course of treatment. After two courses of observation, patients with serum lipids, triglycerides and cholesterol has decreased significantly, weight also will be reduced, the total efficiency of the treatment of more than 70 percent.

 

Tieguanyin the role of dental caries

It is generally considered a danger to the two dental disease, first caries, and the second is periodontitis. Dental caries, commonly known as tooth decay, dental common multiple. Dental caries in many causes, one of the important reasons are: poor dental calcification, not enough hard texture and can easily be damaged. Tea can protect teeth, has been in the application of ancient China. Song Su in the "tea" Zhongyun: "tea mouthwash, both to trouble greasy, but also Kennedy teeth, absorbing and marine." Modern scientific analysis, Tieguanyin contains a wealth of fluoride, and general Few of fluoride in food. Tieguanyin Fluoride in about 40% to 80% dissolved in water, vulnerable and in the teeth of the combination of calcium in teeth formed on the surface of a layer of calcium fluoride and played anti-acid anti-caries effect.

Japan in two adjacent villages on the enrolment rate of children’s dental caries done survey results show that drinking Tieguanyin the prevention and treatment of dental caries have good results. Each day children enrolled in a cup of Tieguanyin by 0.4 milligrams of fluoride, the last one year, the original of children suffering from dental caries in half recovery. Japan has 100 statistics suffering from dental caries in the primary school students, and economic reform after drinking Tieguanyin, including 55 percent of students suffering from dental caries disease reduced significantly. Thus, the drinking Tieguanyin of people without dental caries preventive effect on the people who have dental caries have a therapeutic effect.

 

Tieguanyin bactericidal effect Zhilishen

Anxi already used in the civil Tieguanyin dysentery and stomach pain treatment practices. Ancient Chinese medical books in a lot of tea to treat bacterial dysentery, dysentery, white diarrhea, acute enteritis, acute gastritis records. Tieguanyin Why can play a role Zhilishen sterilization? TP is the main compound. As tea polyphenols into the gastrointestinal tract, can intestinal function relaxation of tension, easing intestinal movement at the same time, it also enabled intestinal protein coagulation, because the bacterial protein itself is constituted by the TP and bacterial protein After the meeting, which will bacterial death, played a role in the protection of the gastrointestinal mucosa, it is the effectiveness of the treatment enteritis.

 

Tieguanyin the enemy Hot Smoke

Hot tea can be the enemy of tobacco, this is a fact known to all. Acting out of Jurists Wang Yangming "As Hanzui, has to be Hot tea", once that the people of our country have long recognized that the effectiveness of anti tea. The ancients often "pouring liquor unhappy," "Hot tea." Tang dynasty poet Liu Yuxi, one day drunk wine, Bai Juyi reminded of the "six tea" can dealcoholic, it satisfactory delivery of sobering-up for tea, tea for the future generations-story thing. Liquor is the main component of alcohol, a glass of wine contains 10% to 70% alcohol. The Tieguanyin tea and ethanol (alcohol in the main components) offsetting each other, it can dealcoholic tea.

Tieguanyin not only sobering-up, and the enemy can smoke. As Tieguanyin containing a phenolic acids substances can precipitate the nicotine in tobacco, from the in vitro. At the same time, Tieguanyin of caffeine can increase liver drug metabolism, and promote blood circulation, the body of nicotine in the blood away from the urine excretion, reduce and eliminate the side-effects of nicotine. Of course, such a role is not just caffeine effectiveness of a single, but with tea polyphenols, vitamin C and other ingredients synergy results.

Appendix: Tieguanyin effectiveness of the reports

June 15, 1989 "health" report, entitled "Chang Yin Qing-Cha can be anti-cancer": "Tea in vivo tumor suppressor test recently by the Chinese Academy of Preventive Medicine, Nutrition and Food Hygiene Research Institute. This this is the first time both at home and abroad. presiding over this trial is that the chemical and toxicological by an associate researcher at the Korea Research Chi and her assistant Xu Yong. them to feed rats such as Fujian five Tieguanyin tea while providing artificial Synthesis of the purity of more than 99.8 percent of the carcinogenic methylkji nitrosamines. after three months, the rats fed tea incidence of esophageal cancer is 42% to 67% of the average number of mice of cancer for 2.2-3 , while rats fed tea esophageal cancer rate was 90 per cent, the number of cancer for an average of 5.2. five tumor suppressor effect of tea to Fujian Tieguanyin and Fujian scented tea is the best, Hangzhou, green tea, black tea and green tea in Hainan times. "

"Chinese tea" are: "the most prominent, the most famous quality products – Tieguanyin, ring, the famous global oolong tea with foreign countries in recent years widely rumored that the anticancer effect is mainly Tieguanyin. Thus set off ‘ Oolong tea hot ‘, especially Japan import large quantities of Tieguanyin, from the Chinese medicine sector attention at home and abroad, have pharmacological research and clinical trials. Tieguanyin is not only superior in quality, and have adequate fitness category than the son of tea polyphenols than Other tea superior efficacy of the anticancer Cellulite, in the tea could be a king. this is the country’s leading products, are universally acclaimed at home and abroad. "

"Chinese tea" are: "1977, the Medical University in Japan Cihui village governance-Dr, after clinical trials found that regular tea drinking Tieguanyin China can effectively reduce cholesterol in patients with obesity and weight. Thus creating enormous interest, began to Tieguanyin tea called ‘slimming tea’, ‘Beauty tea’, ‘longevity tea’. tea Japan Research Centre, Dr A Nan Fung is the Tieguanyin tea study concluded that: Oolong tea Rail concept Music to the prevention of atherosclerosis and normal cells inhibited significantly the rol
e of mutation. Therefore, the Japanese people are extremely welcome. " 1998, Fujian Institute of Chinese Medicine in the infirmary with Tieguanyin nine men were members of convalescence serum and urine of vitamin C content Experiment: "The results show that drinking Tieguanyin, loads of vitamin C in the body, maintain all Blood concentrations of vitamin C decreased, while reducing the total vitamin C urine output. Tieguanyin when to stop drinking, vitamin C urine output rise very fast.mm Tieguanyin polyphenols substances on the human body to retain vitamin C content synergy , will be able to improve the body’s metabolism. "

 

Oolong Tea-Wu Yi Rock Tea

 

 

The benefits of drinking Wu-Yi Tea has been known to help with:

Weight Loss

Cholesterol

Energy and Metabolism

Prevention of heart disease and strokes

Fighting the aging process

Preventing Cancer and help with infections

Promoting healthy bones and skin

Reducing the effects stress has on the body

Reduce the effects of hypertension

Reduce the effects of Type II Diabetes.

 

 

Wu Yi Tea’s Natural Anti-Aging Process

Oolong tea has a substance called Polyphenol, which is a natural antioxidant that comes in the tea. Many signs of aging include dark spots, wrinkled skin, roughness and related blemishes-people have reported a decrease of these symptoms with regular drinking of wu long tea. Polyphenols are powerful compounds that have antioxidant abilities that have been reported to reversed environmental effects of aging. While it won’t literally make you stop aging, it can reverse it’s toll or slow the process. A polyphenal that aids in this process is called Catechins. It destroys free radicals in your body that increases aging.

Free radicals are caused by things like pollution, smoke, eating, drugs, and even sunlight exposure. Drinking wu yi tea regularly can help reverse the effect from these environmental factors.

Another Polyphenol in Oolong tea is called EGCG, which stands fro Epigallocatenchin gallete. It’s like vitamin C or E but much more strong. This also aids in destroying free radicals throughout the entire body. Other antioxidants in the tea include thearubigin and theaflavin that aid in the oxidization process.

Typically, a cup of authentic wu yi tea hs between 20 and 40 mg of polyphenols. This is more than most vegitabls that are considered high on antioxidants. There are a few varieties of Oolong tea, but most of them have the same health and weight loss benefits that aid in preventing or reversing aiging.

 

Wu Yi Tea Weight Loss

If you’re looking for a completely natural, safe way to lose weight, you should consider drinking Wu-Yi tea. Many people from China and other Asian countries have been using the tea for weight management and other health benefits for centuries. Drinking the tea rarely does little to help, but drinking it regularly throughout the day can have a dramatic effect on your health and weight.

How it works is this: a substance called Polyphenol is in wu yi tea. What this substance does it activate an enzyme that dissolves triglycerides. All oolong tea has this, as well as green and black tea. However, Oolong tea has a higher dose of it to increase weight loss more than green tea. The result is weight loss and a boosted metabolism.

A 2003 study was published in the Journal of Medical investigation. it was titled "Oolong Tea Increases Energy Metabolism in Japanese Females." The study showed that women who drank wu yi tea had a higher rate of weight loss. In the study there was a group of 120 Japanese woman who drank oolong tea for six weeks. Another group drank green tea and another group drank water. The study found that women who drank wu yi tea directly after a meal had 10% more energy. Green tea increases energy by 4% and water did not increase energy at all.

 

Pu-erh Tea

 

In China Pu Erh Tea is considered as a health-elixir, which has a beneficial functioning with several health problems such as aiding weightloss efforts,  reduce blood cholesterol.  It is also widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption.

 

The Health Benefits Including:

 

losing weight

cutting grease

preventing arteriosclerosis

prevention of heart disease

reducing high blood pressure

anti-aging

anti-cancer

diabetic control

reducing inflammation

reducing various poisons

anti-radiation

exciting the central nervous system

treating diuresis

improving eyesight

improving digesting

extracting poison from the body

anti-bacteria

preventing constipation

sobering up

 

Kill the "3H"

 

Pu-erh tea is a great fat busting weight loss product.

Take a cup of pu erh tea after meal will stimulate your metabolism and fast the burning of body fat, it was called "the king of burning fat". Many clinical test have proven that keep drinking pu erh tea will reduce the blood cholesterol up to 30%, it is the most effective natural product for people who is suffering from high blood pressure, high blood cholesterol and high blood sugar.

 

We recommend you drink pu-erh tea three times a day after meals for three months and watch the weight drop off. After three months, drinking just one cup per day will help maintain your weight loss.

 

To loss weight quickly: Follow above instruction and take one cup of pu erh tea on an empty stomach in the morning.

 

To stop too much fat being absorbed after a feast, drink a cup of pu erh tea within 30 minutes.

 

Traditional Oolong Tea Ceremony June 11, 2010

Traditional Oolong Tea Ceremony

 

The Classic of Tea (Chinese: 茶經 or 茶经; pinyin: Chá jīng), a Chinese book written in the 8th century by Lu Yu (Chinese: traditional 陸羽, simplified 陆羽; pinyin: Lù Yǔ; 733–804), contains the first known treatise on the subject of the gongfu style tea ceremony. This style of tea consumption has remained consistently popular since the Qing dynasty, and remains one of the primary ceremonial methods of tea consumption in china.

 

Ancient Chinese believed drinking tea was a way of connecting one’s body and soul to nature. It was a divine process that became a formal ritual.

 

Chinese oolong tea culture developed to a climax during the Ming and Qing dynasties, and it was at this time that “Changzhou Gong Fu Cha,” the traditional tea ceremony for oolong tea, originated and spread across China.

 

Oolong tea is a special variety of Chinese tea with unique, complex character that combines the nuances of both green tea and black tea. It is generally believed the only an elaborate Changzhou Gong Fu Cha tea ceremony can fully bring out the best qualities of this tea.

 

Preparation

Utensils
 

 

-A small Yixing clay teapot (ZiSha), around 150 ml in volume. 

-Small tea cups

-Aroma appreciation cups (snifter cup)

-A kettle (preferably made of clay or glass, in order to determine the temperature of the boiling water.)

-Water-catching tray

-Teaspoon

-Tea serving pitcher used to ensure the consistency of the flavor of the tea.

-Tea strainer

-Pair of tweezers for removing tea leaves

 

Water

Good water is key to brewing an excellent pot of oolong tea and will greatly affect the outcome. According to most tea masters, spring water or bottled water should be used. Distilled water or tap water should be avoided.

 

Surroundings

As a communion with nature, oolong tea ceremonies are best carried out in a quiet, beautiful environment. Soft, traditional Chinese music is usually played, and sandalwood incense is burned to give a relaxing fragrance.

 

 

Performing the Ceremony

 

Before Brewing:
 

1. Burn incense and tranquilize the mind(焚香静气) – The first stage of Changzhou Gong Fu Cha is meant to create a peaceful environment and relax the participants by burning incense.

 

2. Show the guests the excellent tea leaves(叶嘉酬宾) – All of the guests will take a close look at the oolong tea leaves to appreciate the appearance and smell.

 

3. Boil the mountain spring with fire (火煮山泉) – Water is boiled using a kettle and then brought down to a temperature between 80 – 95°C.

 

The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.

At 75-85°C, the bubbles formed are known as "crab eyes" and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds.

At 90-95°C, the bubbles, which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch, are dubbed "fish eyes".

When the water is boiling, neither the formation of air bubbles nor sizzling sounds occurs.

At high altitudes water boils at lower temperatures, so the above rules cannot be applied.

 

4. Rinse Meng Cheng’s Yixing teapot (孟臣淋漓) –Boiled water is used to wash and warm up the teapot. Meng Cheng refers to a famous teapot master.

 

5. The black dragon (oolong tea) enters the palace (乌龙入宫) – Oolong tea is transferred to the teapot with a wooden teaspoon. The teapot is usually filled 1/3 or 2/3 full.

 

6. Rinse the leaves from an elevated pot (悬壶高冲) – The teapot is placed on a water-catching tray, and hot water is poured from high above. This is to rinse the tea leaves; this infusion is not for drinking.

 

7. A spring wind brushes the surface (春风拂面) – Bubbles and broken tea leaves floating in the water are brushed away with the lid of the teapot.

 

8. Wash the immortal’s face twice (重洗仙颜) – The teapot is once again rinsed with hot water to ensure that the temperature is the same on the inside and outside. Immediately after rinsing, the water in the teapot is discarded.

 

9.Ruo Chen plays the melody (若琛出韵) – Tea cups will be washed with hot water at this point. Ruo Chen is a famous tea cup maker from the Qing dynasty.

 

Brewing:
 

10. Jade fluid returns to the teapot (玉液回壶) – Now it’s time to brew the first batch of oolong tea. Fresh hot water is poured into the teapot, filling it to the mouth. The tea is allowed to infuse for 1-2 minutes before it’s served, and some oolong tea masters will repeat this step several times to prepare tea for all the guests before serving anyone. These masters pour the tea from each infusion into a large tea Serving Pitcher until enough oolong tea has been brewed.

 

Serving:

 

11. Take a tour of the mountain and river (游山玩水) – The teapot is shaken lightly to remove the water on the bottom so it won’t flow into the tea cups.

 

12. Guan Gong patrols the city (关公巡城) – Tea is poured for each guest. To the Chinese, pouring the tea evenly into cups placed in a row conjures up the image of Guan Gong, a famous general from the Three Kingdoms period.

 

13. Han Xin calls the soldiers (韩信点兵) – The last drops are poured out in one graceful movement. This motion is likened to Han Xin, a famous Han dynasty general, ordering his soldiers to fight.

 
 

Drinking:

 

14. Three dragons support the vessel (三龙护鼎) – This phrase vividly demonstrates how a oolong tea drinker should hold his/her tea cup – hold the sides with your thumb and index finger, and use your middle finger to support the bottom.

 

15. Happily smell the elegant fragrance (喜闻幽香) – Before drinking, the special fragrance of oolong tea should first be appreciated. Here “aroma appreciation cups” are usually used. They are placed upside-down on the drinking cups to capture all of the smells.

 

16. Appreciate the three colors (鉴赏三色) – After brewing, oolong tea often exhibits slightly different colors at the top, middle, and bottom. By looking at these colors, tea experts can tell the quality of the tea.

 

17. Tasting the marvelous tea (初品奇茗) – Oolong tea is finally drank at this point, and the tea ceremony is approaching an end.

 

18. Empty the cups and express gratitude for the tea (尽杯谢茶) –

The ceremony ends with the used tea leaves being put into a clean bowl for the guests to appreciate the tea in its used form. Good etiquette dictates that the guests should make appropriate compliments regarding the choice of tea.
 

Cleaning up:

Cleaning up is an important step in the ritual.

Brewed tea and tea leaves should not remain in the teapot after the ritual. The pot must be cleaned up thoroughly and rinsed with hot tea.

Utensils must be sterilized with boiling water.

The teapot should be rinsed with hot tea and the outside should be rubbed and polished with a good linen cloth.

A teapot should never be rinsed with water, nor washed with detergents or soaps.

The tea pot must be allowed to dry naturally.

The utensils and serving cups should be allowed to air dry on a tea tray.

Traditional Oolong Tea Ceremony

Traditional Oolong Tea Ceremony

 

The Classic of Tea (Chinese: 茶經 or 茶经; pinyin: Chá jīng), a Chinese book written in the 8th century by Lu Yu (Chinese: traditional 陸羽, simplified 陆羽; pinyin: Lù Yǔ; 733–804), contains the first known treatise on the subject of the gongfu style tea ceremony. This style of tea consumption has remained consistently popular since the Qing dynasty, and remains one of the primary ceremonial methods of tea consumption in china.

 

Ancient Chinese believed drinking tea was a way of connecting one’s body and soul to nature. It was a divine process that became a formal ritual.

 

Chinese oolong tea culture developed to a climax during the Ming and Qing dynasties, and it was at this time that “Changzhou Gong Fu Cha,” the traditional tea ceremony for oolong tea, originated and spread across China.

 

Oolong tea is a special variety of Chinese tea with unique, complex character that combines the nuances of both green tea and black tea. It is generally believed the only an elaborate Changzhou Gong Fu Cha tea ceremony can fully bring out the best qualities of this tea.

 

Preparation

Utensils
 

 

-A small Yixing clay teapot (ZiSha), around 150 ml in volume. 

-Small tea cups

-Aroma appreciation cups (snifter cup)

-A kettle (preferably made of clay or glass, in order to determine the temperature of the boiling water.)

-Water-catching tray

-Teaspoon

-Tea serving pitcher used to ensure the consistency of the flavor of the tea.

-Tea strainer

-Pair of tweezers for removing tea leaves

 

Water

Good water is key to brewing an excellent pot of oolong tea and will greatly affect the outcome. According to most tea masters, spring water or bottled water should be used. Distilled water or tap water should be avoided.

 

Surroundings

As a communion with nature, oolong tea ceremonies are best carried out in a quiet, beautiful environment. Soft, traditional Chinese music is usually played, and sandalwood incense is burned to give a relaxing fragrance.

 

 

Performing the Ceremony

 

Before Brewing:
 

1. Burn incense and tranquilize the mind(焚香静气) – The first stage of Changzhou Gong Fu Cha is meant to create a peaceful environment and relax the participants by burning incense.

 

2. Show the guests the excellent tea leaves(叶嘉酬宾) – All of the guests will take a close look at the oolong tea leaves to appreciate the appearance and smell.

 

3. Boil the mountain spring with fire (火煮山泉) – Water is boiled using a kettle and then brought down to a temperature between 80 – 95°C.

 

The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.

At 75-85°C, the bubbles formed are known as "crab eyes" and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds.

At 90-95°C, the bubbles, which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch, are dubbed "fish eyes".

When the water is boiling, neither the formation of air bubbles nor sizzling sounds occurs.

At high altitudes water boils at lower temperatures, so the above rules cannot be applied.

 

4. Rinse Meng Cheng’s Yixing teapot (孟臣淋漓) –Boiled water is used to wash and warm up the teapot. Meng Cheng refers to a famous teapot master.

 

5. The black dragon (oolong tea) enters the palace (乌龙入宫) – Oolong tea is transferred to the teapot with a wooden teaspoon. The teapot is usually filled 1/3 or 2/3 full.

 

6. Rinse the leaves from an elevated pot (悬壶高冲) – The teapot is placed on a water-catching tray, and hot water is poured from high above. This is to rinse the tea leaves; this infusion is
not for drinking.

 

7. A spring wind brushes the surface (春风拂面) – Bubbles and broken tea leaves floating in the water are brushed away with the lid of the teapot.

 

8. Wash the immortal’s face twice (重洗仙颜) – The teapot is once again rinsed with hot water to ensure that the temperature is the same on the inside and outside. Immediately after rinsing, the water in the teapot is discarded.

 

9.Ruo Chen plays the melody (若琛出韵) – Tea cups will be washed with hot water at this point. Ruo Chen is a famous tea cup maker from the Qing dynasty.

 

Brewing:
 

10. Jade fluid returns to the teapot (玉液回壶) – Now it’s time to brew the first batch of oolong tea. Fresh hot water is poured into the teapot, filling it to the mouth. The tea is allowed to infuse for 1-2 minutes before it’s served, and some oolong tea masters will repeat this step several times to prepare tea for all the guests before serving anyone. These masters pour the tea from each infusion into a large tea Serving Pitcher until enough oolong tea has been brewed.

 

Serving:

 

11. Take a tour of the mountain and river (游山玩水) – The teapot is shaken lightly to remove the water on the bottom so it won’t flow into the tea cups.

 

12. Guan Gong patrols the city (关公巡城) – Tea is poured for each guest. To the Chinese, pouring the tea evenly into cups placed in a row conjures up the image of Guan Gong, a famous general from the Three Kingdoms period.

 

13. Han Xin calls the soldiers (韩信点兵) – The last d
rops are poured out in one graceful movement. This motion is likened to Han Xin, a famous Han dynasty general, ordering his soldiers to fight.

 
 

Drinking:

 

14. Three dragons support the vessel (三龙护鼎) – This phrase vividly demonstrates how a oolong tea drinker should hold his/her tea cup – hold the sides with your thumb and index finger, and use your middle finger to support the bottom.

 

15. Happily smell the elegant fragrance (喜闻幽香) – Before drinking, the special fragrance of oolong tea should first be appreciated. Here “aroma appreciation cups” are usually used. They are placed upside-down on the drinking cups to capture all of the smells.

 

16. Appreciate the three colors (鉴赏三色) – After brewing, oolong tea often exhibits slightly different colors at the top, middle, and bottom. By looking at these colors, tea experts can tell the quality of the tea.

 

17. Tasting the marvelous tea (初品奇茗) – Oolong tea is finally drank at this point, and the tea ceremony is approaching an end.

 

18. Empty the cups and express gratitude for the tea (尽杯谢茶) –

The ceremony ends with the used tea leaves being put into a clean bowl for the guests to appreciate the tea in its used form. Good etiquette dictates that the guests should make appropriate compliments regarding the choice of tea.
 

Cleaning up:

Cleaning up is an important step in the ritual.

Brewed tea and tea leaves should not remain in the teapot after the ritual. The pot must be cleaned up thoroughly and rinsed with hot tea.

Utensils must be sterilized with boiling water.

The teapot should be rinsed with hot tea and the outside should be rubbed and polished with a good linen cloth.

A teapot should never be rinsed with water, nor washed with detergents or soaps.

The tea pot must be allowed to dry naturally.

The utensils and serving cups should be allowed to air dry on a tea tray.

Oolong Tea Processing June 10, 2010

Oolong Tea Processing

For hundreds of years, this process was kept secret by tea makers in China, and even getting a glimpse into the intricate inner workings was virtually impossible for outsiders.

Therefor the art of making oolong tea is little known outside China.

 

 

Nowadays, even though most of the steps are public knowledge, aspiring imitators still find it hard to master the all of the skills needed to make truly great oolong tea.

 

Oolong tea can be machine or handmade. Premium grade oolong teas, such as the high grade Wuyi Rock tea and Anxi Tieguanyin, are always handmade.

 

Generally speaking, there are 7 major steps in processing Wu Yi oolong tea.

 

 

1.Harvesting

Cai Qing-Picking Tea Leaves

 

Oolong tea leaves are picked 3 to 4 times a year in spring, summer (once or twice) and autumn, which depending on the local climate conditions.

Autumn tea is also known as winter tea.

Oolong tea is made from more mature leaves consisting of one bud with 3 or 4 leaves.

They are picked when buds at the top of bushes mature to half the size of a fully grown leaf.

Quality varies with the season. Spring and autumn tea are higher quality than summer tea. Leaves picked during early spring are generally considered to have the highest quality. Tender leaves picked earlier in the season may be used to make higher grade tea.

The most exotic oolong tea – Champagne Oolong tea – uses younger leaves consisting of one-bud-and-two-leaf. The harvesting process is very much alike to green and white tea.

A popular picking technique is to face the hands upwards, hold the stem between the index and middle fingers, then break the stem gently using the thumb.

Only a properly trained tea picker knows how to gather the leaves in a way that maximizes their potential.

 

 

2.Withering

Wei Diao-Soften the Tea Leaves

After picked, the fresh oolong tea leaves are immediately transferred onto large wooden plates to be dried. Most leaves are dried both indoors and outdoors to balance the effects of heating and cooling.

 

This is important: the level of moisture determines how quickly tea polyphenols oxidize.

The leaves may alternate between indoor and outdoor, as too much sun can cause over-heating.

 

 

As moisture vaporizes, fresh leaves soften and lose their natural springiness and luster.

But this is not a cause for concern. In the later stage (bruising), the leaves will regain their elasticity.

The general principle is to go "from thin to thick".

Initially the leaves are spread out thinly on a bamboo mat to prevent too much heat from accumulating inside the leaves.

In the later stage, the leaves are spread out more thickly.

The process also involves stirring, which distributes moisture evenly across the leaves and speeds up the oxidation process.

 

 

 

3.Bruising

Zhuoqing or Yaoqing-Remove Moisture from the Tea Leaves

This is the most important step of the process. Bruising determines, to a very large extent, the quality and taste of oolong tea. A variety of techniques are used to bruise the leaves, including shaking and tumbling. Bruising is usually repeated many times to achieve an ideal level of oxidation.
For the Wuyi Rock tea, it can take up to 10 hours.

It should be seen as a continuation of withering.

The general principle is heavy bruising goes with light withering, and light bruising with heavy withering.

The bruising process removes moisture and grassiness.

During withering, leaves lose their suppleness. Amazingly, they are able to regain their elasticity towards the end of bruising.

Tea-makers shake withered leaves in bamboo baskets and hand press them. Someone use a bamboo tube to implement this process.
The friction bruises edges, exposes tea juices to air and speeds up oxidation.

The leaves are then spread out to slow down oxidation and other chemical changes.

This shaking-resting process is then repeated several times.

The length and intensity are adjusted to allow for variation in wind speed, light intensity, temperature and humidity on that particular day.

Initial bruising is light, then becomes progressively heavier.

In the later stage, the heavily bruised leaves experience a resurrection. Moisture travels from stems to leaves, causing them to regain their suppleness.

The process ends when leaf edges start to redden and aroma substances form.

 

 

4.Fixation

Sha Qing-Kill Green

 

At the precise time when aroma substances have started to form and the tea leaves start to take on a red color, bruised leaves are pan-fried at high heat to kill the enzymes and stop the oxidation process.

This process is called fixation or Kill Green(Kill-green is a literal translation of the Chinese phrase for “stopping the oxidation.”) and lasts only a very short time.

The main purpose is to kill enzymes and stop oxidation. If it lasts too long, the leaves will lose too much moisture.

 

 

5.Rolling and Shaping

Rounian or Zhuoxing-Shaping the Tea Leaves

During this step, oolong tea leaves are rolled and rubbed into the right shape.

Depending on the varieties, oolong tea can be either long and curly (Wuyi Rock tea), semi-rounded (Taiwan Dong Ding tea) or fully-rounded (Anxi Tieguanyin tea).

 

After the tea has been rolled, it is heated in some way, then rolled again.

This process should be repeated several times.

 

 

6.Baking

Hong Pei-Drying the Tea Leaves

If bruising “releases” the taste of oolong tea leaves, the second round of drying strengthens what has been released. Both high and low heat are used to completely remove moisture from the leaves and finalize their chemical profiles.

There are two parts to this process.
 

Mao Hong-General Baking

In the initial fast-baking process, high heat is applied for a short period of time. It removes moisture, stabilizes chemical profile and freezes external shape.
 

 

Zhu Hong

Low heat is applied for an extended period of time. For Wuyi Rock tea, it can last up to 7 hours.

For some types of aged oolong tea, this step will be repeated on a yearly basis.

This is an important stage. The tea-maker decides how much "fire" goes into the tea.

The additional slow-baking improves the color and aroma of the tea liquor.

Wonder why oolong tea lasts for many more infusions than green tea? Slow baking makes oolong tea lasts longer.

The type of fuels used can impact tea quality. Charcoal is the best, followed by wood, electricity, gas, oil and coal.

 

 

 

7.Sorting, Cooling and Packaging

 

Tea leaves are sorted to remove sub standard leaves and twigs before they are transferred for packaging. This step is almost always done by hand, and skilled inspectors pick out inferior leaves.
 

 

Some of the tea leaves may need to be re-heated later, then cooled and packaged.

Some teas are made "on the spot" in the mountain.These teas are then carried down the mountain for storage in tea-houses.

Oolong Tea Processing

Oolong Tea Processing

For hundreds of years, this process was kept secret by tea makers in China, and even getting a glimpse into the intricate inner workings was virtually impossible for outsiders.

Therefor the art of making oolong tea is little known outside China.

 

 

Nowadays, even though most of the steps are public knowledge, aspiring imitators still find it hard to master the all of the skills needed to make truly great oolong tea.

 

Oolong tea can be machine or handmade. Premium grade oolong teas, such as the high grade Wuyi Rock tea and Anxi Tieguanyin, are always handmade.

 

Generally speaking, there are 7 major steps in processing Wu Yi oolong tea.

 

 

1.Harvesting

Cai Qing-Picking Tea Leaves

 

Oolong tea leaves are picked 3 to 4 times a year in spring, summer (once or twice) and autumn, which depending on the local climate conditions.

Autumn tea is also known as winter tea.

Oolong tea is made from more mature leaves consisting of one bud with 3 or 4 leaves.

They are picked when buds at the top of bushes mature to half the size of a fully grown leaf.

Quality varies with the season. Spring and autumn tea are higher quality than summer tea. Leaves picked during early spring are generally considered to have the highest quality. Tender leaves picked earlier in the season may be used to make higher grade tea.

The most exotic oolong tea – Champagne Oolong tea – uses younger leaves consisting of one-bud-and-two-leaf. The harvesting process is very much alike to green and white tea.

A popular picking technique is to face the hands upwards, hold the stem between the index and middle fingers, then break the stem gently using the thumb.

Only a properly trained tea picker knows how to gather the leaves in a way that maximizes their potential.

 

 

2.Withering

Wei Diao-Soften the Tea Leaves

After picked, the fresh oolong tea leaves are immediately transferred onto large wooden plates to be dried. Most leaves are dried both indoors and outdoors to balance the effects of heating and cooling.

 

This is important: the level of moisture determines how quickly tea polyphenols oxidize.

The leaves may alternate between indoor and outdoor, as too much sun can cause over-heating.

 

 

As moisture vaporizes, fresh leaves soften and lose their natural springiness and luster.

But this is not a cause for concern. In the later stage (bruising), the leaves will regain their elasticity.

The general principle is to go "from thin to thick".

Initially the leaves are spread out thinly on a bamboo mat to prevent too much heat from accumulating inside the leaves.

In the later stage, the leaves are spread out more thickly.

The process also involves stirring, which distributes moisture evenly across the leaves and speeds up the oxidation process.

 

 

 

3.Bruising

Zhuoqing or Yaoqing-Remove Moisture from the Tea Leaves

This is the most important step of the process. Bruising determines, to a very large extent, the quality and taste of oolong tea. A variety of techniques are used to bruise the leaves, including shaking and tumbling. Bruising is usually repeated many times to achieve an ideal level of oxidation.
For the Wuyi Rock tea, it can take up to 10 hours.

It should be seen as a continuation of withering.

The general principle is heavy bruising goes with light withering, and light bruising with heavy withering.

The bruising process removes moisture and grassiness.

During withering, leaves lose their suppleness. Amazingly, they are able to regain their elasticity towards the end of bruising.

Tea-makers shake withered leaves in bamboo baskets and hand press them. Someone use a bamboo tube to implement this process.
The friction bruises edges, exposes tea juices to air and speeds up oxidation.

The leaves are then spread out to slow down oxidation and other chemical changes.

This shaking-resting process is then repeated several times.

The length and intensity are adjusted to allow for variation in wind speed, light intensity, temperature and humidity on that particular day.

Initial bruising is light, then becomes progressively heavier.

In the later stage, the heavily bruised leaves experience a resurrection. Moisture travels from stems to leaves, causing them to regain their suppleness.

The process ends when leaf edges start to redden and aroma substances form.

 

 

4.Fixation

Sha Qing-Kill Green

 

At the precise time when aroma substances have started to form and the tea leaves start to take on a red color, bruised leaves are pan-fried at high heat to kill the enzymes and stop the oxidation process.

This process is called fixation or Kill Green(Kill-green is a literal translation of the Chinese phrase for “stopping the oxidation.”) and lasts only a very short time.

The main purpose is to kill enzymes and stop oxidation. If it lasts too long, the leaves will lose too much moisture.

 

 

5.Rolling and Shaping

Rounian or Zhuoxing-Shaping the Tea Leaves

During this step, oolong tea leaves are rolled and rubbed into the right shape.

Depending on the varieties, oolong tea can be either long and curly (Wuyi Rock tea), semi-rounded (Taiwan Dong Ding tea) or fully-rounded (Anxi Tieguanyin tea).

 

After the tea has been rolled, it is heated in some way, then rolled again.

This process should be repeated several times.

 

 

6.Baking

Hong Pei-Drying the Tea Leaves

If bruising “releases” the taste of oolong tea leaves, the second round of drying strengthens what has been released. Both high and low heat are used to completely remove moisture from the leaves and finalize their chemical profiles.

There are two parts to this process.
 

Mao Hong-General Baking

In the initial fast-baking process, high heat is applied for a short period of time. It removes moisture, stabilizes chemical profile and freezes external shape.
 

 

Zhu Hong

Low heat is applied for an extended period of time. For Wuyi Rock tea, it can last up to 7 hours.

For some types of aged oolong tea, this step will be repeated on a yearly basis.

This is an important stage. The tea-maker decides how much "fire" goes into the tea.

The additional slow-baking improves the color and aroma of the tea liquor.

Wonder why oolong tea lasts for many more infusions than green tea? Slow baking makes oolong tea lasts longer.

The type of fuels used can impact tea quality. Charcoal is the best, followed by wood, electricity, gas, oil and coal.

 

 

 

7.Sorting, Cooling and Packaging

 

Tea leaves are sorted to remove sub standard leaves and twigs before they are transferred for packaging. This step is almost always done by hand, and skilled inspectors pick out inferior leaves.
 

 

Some of the tea leaves may need to be re-heated later, then cooled and packaged.

Some teas are made "on the spot" in the mountain.These teas are then carried down the mountain for storage in tea-houses.