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Orange Pu-erh

Saturday, April 19, 2008
Orange Pu-erh (Cheng Pu-erh)

Orange Pu-erh, also called as Cheng Pu-erh; is a kind of Pu-erh teas; it is Chinese teas.
Most of Chinese taste Pu-erh in the morning when they have breakfast tea in Chinese restaurant.


Orange Pu–erh tea is black. It is packed in pressed into small wild oranges shaped like bowls or nests.

By this way, fruit scooped out and orange then is stuffed with leaf.

It tastes refreshing; this is a good choice while having high-tea or makes it as afternoon drink and share with your friends.

Orange Pu-erh is especially good for people who feel sore throat or throat is dry. That is one of the reasons why Chinese love it and always recommend this kind of tea to others.

Different from Chinese green teas or Oolong teas, the taste of Pu-erh teas are expected to be improved further after stored for 2-3 years. However, we should not store it more than 30 years coz the taste will be changed and we cannot drink it anymore.



Every Orange Pu-erh is approximately 5 grams; that means we can make about 2-4 cups of tea and 3 plus infusions.

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posted by Piano @ 10:34 AM  

Ti Kuan Yin

Friday, April 18, 2008
Ti Kuan Yin (鐵觀音)

Ti Kuan Yin is different from general Oolong teas; it tastes a bit sweet; like flower tea; and the taste stay long afterwards.

This is one of the most popular Oolong teas in China; especially for older people.

Take an example, when we go to Chinese restaurants in morning, at least 4 out of 10 tables will order Ti Kuan Yin; another popular choice will be Pu-erh.

Ti Kuan Yin tea is directly translated from its Chinese pronunciation. We also called them as Tit Kwun Yum, Ti Kwan Yin and Tie Guan Yin.
Names that are closer to English translation are Iron Buddha, Iron Goddess Oolong, Iron Goddess of Mercy, and Tea of the Iron Bodhisattva.


How To Brew Ti Kuan Yin?
1. We pick 2-4 teaspoons of tea per 4 cup tea pot; you may add more if you love stronger taste.
2. Pour in freshly drawn boiling water.
3. Steep the tea for 2-3 minutes; you may steep longer time if you like stronger taste.
4. Pour tea. 5. Leave the tea in the teapot as we can use Ti Kuan Yin leaves again, around 5 times.

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posted by Piano @ 8:50 AM  

Long Jing Cookies


Long Jing Tea Cookies

I talked about Long Jing tea, one of the most famous Chinese green tea, yesterday. Today, I would like to introduce my favorite tea snack, the Long Jing green tea cookies to you.

Long Jing tea cookie is a very interesting and delicious tea snack that I always make and eat while enjoying Long Jing tea. This kind of tea snack is very popular in China and Japan young families since it is a bit like western high-tea snacks. It is so easy to make it, we just need 4 ingredients, and then we can make it.

We need the following ingredients:
(1) Flour 25g
(2) Sugar 45g
(3) Melting butter 30g
(4) Long Jing tea 2 table spoon
(5) Long Jing tea leave 15 leaves



Firstly, we brew the Long Jing tea and take 2 table spoon of Long Jing Tea, which is around 30cc. Then, we take around 15 tea leaves from our tea pot.




In a medium bowl, combine flour, sugar, butter, Long Jing tea & tea leaves. Gently mix these together.





After that, we separate it into 15 sets. Then, we put them in an oven (180~190˚C) and put 1 Long Jing tea leaf on top of it. Each one of them should be cooked around 10-15 minutes. We will need to check them every minute to make sure their colors become a little bit brown and all of them are 100% cooked.


They smell very good and the taste is brilliant! I love to eat this snack every time when I enjoy Long Jing tea. It is my favorite tea snack >O<

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posted by Piano @ 7:44 AM  

Da Hong Pao

Thursday, April 17, 2008

Da Hong Pao (大红袍)

Oolong tea is a well-known Chinese tea in foreign countries; however, Oolong tea is referring a big category of Chinese tea; like ‘green tea’, ‘yellow tea’, ‘black tea’.

Ti Kuan Yin tea, Dung Ding Oolong tea, Da Hong Pao tea, Pouchog tea and Wu-yi Jasmine Oolong tea are the most popular kind of Oolong teas.
Da Hong Pao is one of the most expensive Chinese teas, and, this tea is legendary.
Records of its existence date as far back as the early 18th century. At that time, it was entitled "King of Tea".
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.
There are 4 popular types of Da Hong Pao teas, including Da Hong Pao, Diao Yu Tai Te Gong Da Hong Pao, traditional Da Hong Pao and Wu Yi Cha Wang Da Hong Pao.

Da Hong Pao is also known as ‘Big Red Robe’ and ‘Scarlet Robe’.
Its tea leave looks dark and slightly curled; color is totally different from green tea. However, it tastes so fabulous and unique; when you taste it, you will feel the sweet aftertaste is in your throat and back to your tongue.
Since Da Hong Pao Oolong tea is so special, we always use small Gong Fu cups and tea pot to brew it :-p

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posted by Piano @ 1:17 AM  

Long Jing

Wednesday, April 16, 2008

Long Jing (龍井)

This is a kind of Chinese green tea, too. The name Long Jing means "Dragon Well".

I think this kind of tea is special and I love its tea leave shape very much. Long Jing is also of The 10 Most famous Chinese teas. Tea farmers use a lot of complex steps to make this kind of tea.


One thing I knew when I do research about this kind of green tea is that, Long Jing tea maintains its thousand years of the hand roast process, uniquely represented by 10 techniques of grasping, shaking, padding, holding, massaging, pushing, buckling, flinging, rubbing and pressing.
Some of my Japanese friends called this kind of tea as ‘Long Jing tea’; however, this is actually directly translated by its Mandarin pronunciation; we can see that lots of foreigners call this kind of green tea as Dragonwell tea and Lung Ching tea rather than ‘Long Jing tea’. :-)
Just try to figure its tea leave shape here, from this picture; we can see the leave of Long Jing tea is flat and narrow green tea leave. We only pick 1 bud 2 leaves for this kind of green tea.

If you have tasted Long Jing tea, you will find its taste is soothing aroma and a delicately sweet taste. Hint of chestnut fragrance and flavor.

Drinking green tea provides not only taste and relax, but also provides healthy functions to fight against some diseases, like:
* cancer
* rheumatoid arthritis
* high cholesterol levels
* cariovascular disease
* infection
* impaired immune functionSince green tea is naturally made, so I always recommend my friends drink green tea rather than red tea, yellow tea, white tea, Oolong tea, black tea or flower tea. …Even I like Ti Kuan Yin, a kind of Oolong tea :), as well.



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posted by Piano @ 11:08 PM  

Huang Shan Mao Feng


Huang Shan Mao Feng (黄山毛峰)

In Chinese societies, we always say "famous mountains produce famous tea" :)

Huang Shan is one of world's famous mountain for producing great Green teas and the Mao Feng tea there is absolutely one of the best Chinese green teas. This kind of tea is one of China's Ten Famous tea, too.






A high–grade tea from the mist–covered Huang Mountain of Anhui Province. Grown at an elevation of 800 meters and higher, this Chinese green tea is made of one leaf and one bud.

When we brew Huang Shan Mao Feng, it becomes a soft and light yellow color with a peach–like aroma.
Huang Shan Mao Feng tea is one of the most popular teas we give to friends or any VIPs as gift.
Take an example, in 2007, Mr. Hu Jin-tao, the Paramount Leader of the People's Republic of China gave this kind of green tea to Russia as a gift.




An unique cup of tea that is fruity, faintly bitter and very satisfying. Infuse for 2 minutes in water at 180 degrees. Good for multiple steeps.

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posted by Piano @ 6:45 PM  

Pi Lo Chun

Tuesday, April 15, 2008
Pi Lo Chun (碧螺春)

The name Pi Lo Chun in Chinese means "Spring Green Snail". The name was given by the Emperor Kang Xi who felt the steeped tea looked like tiny green snails. It is one of China's famous rare teas.

Pi Lo Chun is a very popular Chinese green tea, so that it is a perfect option for giving friends as a gift tea in both China and Japan.

This kind of green tea is originated from two mountains in the west part of Dongting in Jiansu province, China. We can only find the best quality Pi Lo Chun in Dongting nowadays.



Pi Lo Chun leaves absorb some of the fragrance from its surroundings and that makes its special aroma and flavor. The tea leaves for Pi Lo Chun are only picked once a year during mid-March to mid-April when the leaves are at their peak.

The tea is hand picked for just the leaf and its bud. It takes 60,000 to 80,000 leaf-bud sets to produce one pound of finished Pi Lo Chun tea. That is the reason why Pi Lo Chun is not widely available until now.

One of Pi Lo Chun's unique properties is that when they infused, the tea leaves do not remain at the top of the water but slowly float down the cup like falling snowflakes.

My friends and I always enjoy watching this process as much as drinking Pi Lo Chun tea :-)

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posted by Piano @ 9:51 PM  

Treatments for Stomach Cancer

It was clarified that the effect might be lost though the stomach cancer prevention was effective in "Catechin" of the element included in green tea according to the announcement of the Ministry of Health, Labour and Welfare research group on February 22, 2008 when smoking. It is said that there is even a possibility that the stomach cancer risk rises oppositely. To tell the truth, it is likely to wait in a surprising pitfall when thinking, "Because tea is drunk though the cigarette is smoked, cancer is safe".

It would extend to 37,000 men and women of 40-69 years who lived in the public health center jurisdiction to be surveyed in 1990 and 1993 by 2004, the follow-up survey was done, and the person who had not gotten a stomach cancer compared the number of this people in which conditions of the age and sex, etc. were matched in the choice objects about the densities of the catechin in blood of 494 patients who had gotten stomach cancers for the period with the investigation now.

Then, it turned out the woman with a thick element named three epicatechin Garat (ECG) that the stomach cancer generation risk fell as many as 70 percent in four kinds of detected catechins (green tea polyphenol). the more maximum than usual peopleHowever, such an effect is not seen in the man, and the result in which improving the risk oppositely according to circumstances (About twice at kind EGC Epigarocatekin of the catechin when it is high density) comes out.

Then, when having compared it with the smoker by the person who had the experience of smoking in the nonsmoker and the past, the result of the survey "A high density nonsmoker = catechin was reduced the stomach cancer risk" and "A high density smoker = catechin rises the stomach cancer risk" was clarified.

This result of the survey is received in the research group, and the catechin, smoking, and the stomach cancer risk in green tea have been brought together as follows.

*The man and woman difference's being seen has the possibility that smoking influences very much. (The smoking rate of a man middle and advanced age is high. )

*The smoker is made to promote it oppositely though the effect of preventing the stomach cancer generation by green tea is seen when the cigarette is smoked.

*It is still immediate to have to consider the relation between the catechin and Helicobacter Pylori, and to declare the interpretation this "Smoking ruins the stomach cancer controlling effect of green tea".

*However, the person who thinks about "Prevent it the stomach cancer with green tea" will stop smoking because it has gone out as data.

This investigation was an analysis from a statistics to the last district, and working for the structure and the function of the polyphenol of green tea (catechin) to suppress the stomach cancer to concrete, and to make it promote by smoking was not found. However, because a lot of tendencies by the people are found, the reason is high the possibility that is the correct answer it even if it doesn't understand.

To suppress the stomach cancer for the time being, green tea should be loved, and the cigarette be stopped though there are various one in "Cancer" besides the stomach cancer.

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posted by Kelvin Hui @ 9:05 PM  

Anti Cancer Herbs

Anti Cancer Herbs: More Evidence for Teas Anticancer Potential

Teas, both green and black, have potent anti-cancer effects against a wide range of tumours, says a new study led by the US Department of Agriculture that adds to an ever growing body of science behind the compounds.


These findings extend related observations on the anticarcinogenic potential of tea ingredients and suggest that consumers may benefit more by drinking both green and black teas, wrote lead author Mendel Friedman from the USDA.


The health benefits of tea ranging from a lower risk of certain cancers to weight loss, and protection against Alzheimer's, have been linked to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea.


The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.


Friedman and his co-workers from Keimyung, Uiduk, and Yeungnam Universities in South Korea investigated the ability to induce cell death in human cancer and normal cells nine green tea catechins, three black tea theaflavins, and theanine extracted using either an as aqueous and or an ethanol(80 per cent)/water method.


Because tumour promotion may be the only reversible event during cancer development, its suppression is regarded as an effective way to inhibit carcinogenesis, said Friedman.


The researchers report that the majority of the catechins, theaflavins, theanine, and all the general tea extracts decreased the numbers of human breast (MCF-7), colon (HT-29), hepatoma (liver) (HepG2), and prostate (PC-3) cell lines, with the ethanol/water extracts found to contain higher levels of flavonoids and to have a higher activity.


The anticarcinogenic effects of tea compounds and of tea leaf extracts varied widely and were concentration dependent over the ranges from 50 to 400 microg/mL of tea compound and from 50 to 400 microg/g of tea solids, wrote the researchers.


However, the flavonoid levels of the teas were not found to correspond with the anti-cancer activities.


The researchers did not undertake a mechanistic study, but state that previous studies have suggested the flavonoids can induce programmed cell death (apoptosis), stop P450 enzymes that activate pro-carcinogens, stop the transmission of signals by tumour promoters, bind to damage DNA usually involved in cancer promotion, or inhibit the formation of new blood vessels in the tumour (angiogenesis).


Whether the tea compounds work independently, additively or synergistically merits further study, said the researchers.


Because it may be too risky to translate results from cell assays to in vivo effects, the observed destruction of a broad range of cancer cells suggests the need for animal and human studies designed to ascertain whether the observed wide variation in potencies of tea compounds and teas can predict corresponding effects in vivo, they said.


Source:

Journal of the Agricultural and Food ChemistryPublished on-line ahead of print: ASAP Article doi: 10.1021/jf062276h S0021-8561(06)02276-X Structure-Activity Relationships of Tea Compounds against Human Cancer Cells”Authors: M. Friedman, B.E. Mackey, H-J. Kim, I-S. Lee, K-R. Lee, S-U. Lee, E. Kozukue, and N. Kozukue

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posted by Kelvin Hui @ 8:48 PM  

Gunpowder Tea

Gunpowder Tea (珠茶, Zhucha, pearl tea)


This is the most popular variety of Chinese green tea among Japan and US regions since their leaf shape is so special like a ball. Gunpowder tea is mainly come from Ning Bo region, China.



Gunpowder, is also known as pearl tea. We can see this kind of green tea comes rolled up into little balls and that can keep its freshness. It is said to resemble old-fashioned gunpowder pellets; that is why this kind of green tea is known as gunpowder green, but the name could just as easily have come from the way the pellets explode to many times their dried size in hot water.



Like all un-roasted green teas, gunpowder tea is mildly astringent with a grassy sort of flavour; many gunpowder teas also have a slightly peppery taste, and some are also a little smoky. We can see from this picture, gunpowder tea in the cup is really more yellow than green, like most Chinese green teas.

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posted by Piano @ 9:11 AM  

Liu An Melon Slice

Monday, April 14, 2008
Liu An Melon Slice

Liu An Melon Slice (六安瓜片) is the literal translation for 'Liu An Gua Pian'. It is a kind of Chinese green tea and one of The 10 Most famous Chinese teas.

This tea is in lamellar shape that resembling the seeds of sunflower, hence named 'melon seeds slice'. The name 'melon seeds slice' is now simplified as 'melon slice'.





The fresh tea leaves picked to produce melon slice are much different from that for other famous teas. After plucking one bud with two or three leaves from the tea plant, the producers separate the full-blown leaves from the tender leaves in time. Following that, both leaf tip and stalk are cut from the full-blown leaves.

So each single leaf of melon slice has no bud nor stalk. Carefully groomed leaves are then pan fired at a slow bake over a charcoal fire and frequently turned to impart a delicate hint of smokiness.


Liu An melon slice is curled at leaf edge and rich green in color with white frost on the surface. The aroma is fresh, high and long lasting. The taste is mellow, sweet and refreshing.

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posted by Piano @ 10:51 PM  

Pouchong

Pouchong (包種茶)


This is a very lightly oxidized tea somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours.

It is produced mainly in Fujian, China, and in Pinglin Township near Taipei, Taiwan.


Its name in Chinese, literally "the wrapped kind", refers to a practice of wrapping the leaves in paper during the drying process that has largely been discontinued due to advancement in tea processing.

At its best, Pouchong gives off a floral and melon fragrance and has a rich, mild taste.




Pouchong is a popular choice with producers of scented tea, with rose pouchong a particular favourite.

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posted by Piano @ 8:32 PM  

Xin Yang Mao Jian


Xin Yang Mao Jian (信陽毛尖)


Xin Yang Mao Jian is a kind of Chinese green tea and it is one of China's Ten Famous tea and is treasured for its refreshing taste and pleasant aroma. The finest and most tender Xin Yang Mao Jian tea leaves are picked from tea trees growing in the high mountain area of Xin Yang. This harvest area is interestingly known as the "5 Mountains and 2 Pools".




Taste:
The sweet floral notes which persist well into the finish. Very refreshing aftertaste.



Steps Of Bewing Xin Yang Mao Jian:
1. Using glass-based or porcelain tea ware.
2. Rinse tea cup and teapot with hot water. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water.
3. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing.
4. Gradually increase steeping time and temperature for subsequent brewing.







Appearance:
Silver-tipped tea leaves that yield a light yellow liquor. When infused, the tea leaves quickly sink to the bottom of the cup.

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posted by Piano @ 8:18 PM  

Tai Ping Hou Kui

Tai Ping Hou Kui (太平猴魁)

Description:
Hou Kui means Monkey King. Tai Ping Hou Kui tea is a Green tea from Anhui Province.

Cha Wang (Tea King) is the highest grade Tai Ping Hou Kui tea, where only the finest and perfectly crafted tea leaves are selected. This tea has won many awards, the most recent being the "King of Tea" award in China Tea Exhibition 2004. Xihu area is known to produce the best Long Jing, Hou Keng village is where the highest grade of Hou Kui is produced.




Taste:
The taste is wonderfully complex. It has a smooth mouthfeel, taste nutty at first sip and the sweetness of this tea slowly reveals itself as you continue to drink it. The liquor also has a lingering, sweet aftertaste with a hint of flowery overtones.


Appearance:
The tea leaves are fully hand-crafted and truly a sensational work of art. They are huge, flat and have criss-cross pattern on them. The reddish color on the stem (one of the known characteristic of this tea) is also very apparent on our Cha Wang Tai Ping Hou Kui tea leaves. Only similar size tea leaves are selected and then perfectly crafted until they can easily stack on top of one another.
It's renown for its "two knives and one pole": two straight leaves clasping the enormous bud with white hairs. The oven-made leaves are deep green in color with red veins underneath.The tea shoots can be as long as 15 cm.

Steps Of Brewing Tai Ping Hou Kui:

1. Using glass-based or porcelain tea ware.

2. Rinse tea cup and teapot with hot water.

3. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing.

4. Gradually increase steeping time and temperature for subsequent brewing.

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posted by Piano @ 7:45 PM  

Meng Ding Gan Lu

Meng Ding Gan Lu (蒙顶甘露)

Description:
Gan Lu, which means "Sweet Dew", is a very famous tea in China. Only the leaves picked in the misty peak areas of Mount Meng can be considered as true Meng Ding Gan Lu.

Taste:
As suggested by its name, this tea is refreshing and has a very sweet aftertaste.

Appearance:
The curly green tea leaves are partially covered with white/silver pekoe. The infusion yields cups of light yellow color tea.

Steps Of Brewing Meng Ding Gan Lu:
1. Using glass-based or porcelain tea ware. 2. Rinse tea cup and teapot with hot water.
3. Use about 2 grams of tea leaves (1-2 teaspoons) for every 150ml of water.
4. Steep tea leaves in hot water at 70°c (158°F) to 80°c (176°F) for 1 minute for the first and second brewing.
5. Gradually increase steeping time and temperature for subsequent brewing.

You may find more green teas here.

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posted by Piano @ 7:33 PM  

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