Green Tea News and Information
A list of the ten classic teas of China: Keemun Black, LungChing, Monkey Picked Ti Kuan Yin, Silver Needles White Tea, Jasmine Silver Pearls, FengHuang Oolong, Yunnan Tribute Pu-Erh, Pi Lo Chun Spiral Green, Tung Ting Oolong, and Huang Mountain Mao Feng Green. Read more about Ten Classic Teas of China.
What we call a "tea ceremony" is a Japanese ritual defined by the word chanoyu, which literally means "hot tea water." A truly spiritual expression of the "way of tea," traditional chanoyu takes place in an "empty house" or "tea room" that one reaches via a path of flat, irregular stones (roji). The tea master, kneeling on a tatami about nine square yards, wipes the tea bowl (chawan) with a silken fabric (fukusa) attached to the belt of his kimono. Read more about The Art of Chanoyu - Japanese Tea Ceremony.
The gongfu method of tea first became popular in China during the Ming dynasty (1250-1600) For the first time, tea was prepared in the whole leaf style and the kilns of yixing grew famous for the purple clay pots they so masterfully produced. Gong-fu Tea takes its name from the same term kung-fu with which we are all familiar. The use of the term with tea implies similar types of concentration, practice, and spiritual benefit. Read more about The Chinese Ritual of Gongfu Cha.
After tea is processed, it's sifted to determine leaf sizes: whole leaf, broken or small leaf, fannings and even dust. Tea is also graded according to its appearance and where it is from. Although each country has its own grading system, the leaves with the most "tip"- the very top of the plant - receive the highest rating. Black teas have a complicated grading system based on "orange pekoe". Read more about Tea Grades.
Due to their potent antioxidant capabilities, catechins, often referred to as "tea flavonoids," are being investigated for their ability to prevent cancer and heart disease. In experimental models, catechins show a wide range of protective effects, including cardioprotective, chemoprotective, and anitmicrobial properties. Read Catechins.
Researchers say results indicate that substances found in green tea known as catechins may trigger weight loss by stimulating the body to burn calories and decreasing body fat. Read Green Tea Ingredient May Promote Healthy Weight Loss
Tea contains vitamins A, C, and E as well as health-promoting compounds called Flavonoids. The flavonoids, called polyphenols, act as antioxidants that counter the effects of reactive oxygen molecules that result from normal body functions and contribute to aging and chronic disease. Read Antioxidants in Tea.
White teas are made from the fresh downy buds of the tea bush. White tea is the least processed and rarest of teas. Read White Tea Descriptions.
Green teas are produced mainly in China, Taiwan, Japan and India. The first step in processing green tea is to steam or pan-fire the freshly picked leaves. This destroys the natural enzymes necessary for fermentation. The steaming not only helps to preserve the leaves' natural oils and important natural antioxidants (also referred to as polyphenols and tannins). Read Green Tea Descriptions.
Tea tasters have an extensive vocabulary to describe the teas they are tasting. Like wine tasters, tea tasters seek complex flavor characteristics - flowery, woody, malty, pungent - and especially prize mellowness (lack of harshness). Read more on Tea Tasting Terms.
There are 18 regions in which tea is grown. The most important regions are Zhejiang, Hunan, Sichuan, Fujian, and Anhui. China's "first crop" teas are plucked from mid-April to mid-May. This harvest is thought to give the fines quality tea and produce over 50 percent of annual production. The second crop is picked in early summer and a third autumn crop is harvested in some areas. Read more on Chinese Tea Regions and Provinces.
Green tea is the predominant tea beverage consumed throughout Japan today. There are many kinds available. Early season sencha, the new season tea or shin cha, are generally regarded as the best of each year’s crop, and different regions compete on quality and seasonal availability. There are also those special occasion teas such as gyokuro, (a rarity and extravagantly priced); houjicha - a roasted tea and very much an evening drink; and the famous ceremony beverage, a powdered tea called maccha. Read more on Japanese Green Teas.
It was thought at one time that Green Teas, Pouchong Teas, Oolong Teas and Black Teas came from different tea plants. However, it is only the processing of the teas that is different.
Green teas are often referred to as "non-fermented" or "unfermented" teas. As soon as the tea leaves are harvested and dryed, they are pan fried (or steamed) to stop the fermentation process. - Green Teas, Pouchong Teas, Oolong Teas, and Black Teas
Although each type of tea has a different shelf life, it's best to use or tea within 6 to 12 months of purchase. Green teas perish the quckest and begin to deteriorate within a year of harvest. Oolong teas and black teas retain their characteristics for several years. Read more about Storing Teas.
For China Black Teas or China Green Teas, a Chinese Yixing teapot is thought best to bring out the tea's full flavor; but each pot shouldbe kept for use with only one sort of tea since the porous stoneware will acquire a lining of tea deposits which add a flavor to the tea. Read more about Selecting a Teapot
Those people who live a very light tea that is low in caffeine and has a mild taste should choose white teas or oolong teas; those who enjoy the aromatic herb-like refreshing qualities of green tea should buy Japanese Green Teas and China Green Teas; drinkers of black teas will be aware of the differences between the lighter subtlety of whole leaf teas from China, the stronger darker infusions brewed from broken leaf teas and dust grades, and the robust, quick-brewing teas infused from CTC teas. -Read more about Choosing Which Tea to Drink
Green teas are produced mainly in China, Taiwan, Japan and India. The first step in processing green tea is to steam or pan-fire the freshly picked leaves. This destroys the natural enzymes necessary for fermentation. The steaming not only helps to preserve the leaves' natural oils and important natural antioxidants (also referred to as polyphenols and tannins), it also helps to soften the leaves , making them more pliable. Read more about Green Teas.
Research has come a long way in diagnosing and curing what ails you. Isn't it time we start focusing on being proactive not just reactive when it comes to our health? Of course we know that sufficient sleep, moderate exercise and a proper diet is a good place to start, but as easy as that sounds, it’s not always easy in practice. There is good news however; something that you can do with very little effort that is enjoyable, relaxing and healthy—drink a cup of tea. Read more about the Health Benefits of Tea.
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