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Proponents of green tea note that its medicinal benefits have been described for over 1000 years. The Kissa Yojoki, or Book of Tea, written by Zen priest Eisai in 1191, describes how drinking green tea can have a positive effect on the five vital organs, especially the heart. The book discusses tea's medicinal qualities, which include easing the effects of alcohol, acting as a stimulant, curing blotchiness, quenching thirst, eliminating indigestion, curing beriberi disease, preventing fatigue, and improving urinary and brain function. Part One also explains the shapes of tea plants, tea flowers, and tea leaves, and covers how to grow tea plants and process tea leaves. In Part Two, the book discusses the specific dosage and method required for individual physical ailments. In more recent times, many studies have investigated a link between the consumption of green tea and a lower incidence of a range of cancers in populations, with mixed results. Green tea enthusiasts believe it to be useful for: Cognition "There is no credible scientific evidence that drinking green tea reduces the risk of heart disease." Although a 2006 study published in the September 13 issue of the Journal of the American Medical Association shows that adults who consumed three or more cups of green tea per day had a lower risk of death due to cardiovascular disease. The study, conducted by the Tohoku University School of Public Policy in Japan, followed 40,530 Japanese adults, ages 40-79, with no history of stroke, coronary heart disease, or cancer at baseline beginning in 1994. The study followed all participants for up to 11 years for death from all causes and for up to 7 years for death from a specific cause. Participants who consumed 5 or more cups of tea per day had a 16 percent lower risk of all-cause mortality and a 26 percent lower risk of cardiovascular disease than participants who consumed less than one cup of tea per day. The study also states, "If green tea does protect humans against CVD or cancer, it is expected that consumption of this beverage would substantially contribute to the prolonging of life expectancy, given that CVD and cancer are the two leading causes of death worldwide." A 2006 study published in The American Journal of Clinical Nutrition (Vol. 83, pp 355-361) showed that elderly Japanese people who drank more than 2 cups of green tea a day had a 50 percent lower chance of having cognitive impairment than those who drank less or who consumed other tested beverages. The high amount of catechins found in green tea is thought to be the reason. In May 2006, researchers at Yale University School of Medicine weighed in on the issue with a review article that looked at more than 100 studies on the health benefits of green tea. They pointed to what they called an "Asian paradox," which refers to lower rates of heart disease and cancer in Asia despite high rates of cigarette smoking. They theorized that the 1.2 liters of green tea that is consumed by many Asians each day provides high levels of polyphenols and other antioxidants. These compounds may work in several ways to improve cardiovascular health, including preventing blood platelets from sticking together and improving cholesterol levels, said the researchers, whose study appeared in the May issue of the Journal of the American College of Surgeons. Specifically, green tea may prevent the oxidation of LDL cholesterol (the "bad" type), which, in turn, can reduce the buildup of plaque in arteries, the researchers wrote. Green tea has also been claimed to reduce stress and produce alpha waves. This is thought to be due to high antioxidant levels and the presence of l-theanine, which is a glutamate analog present in green tea that can cross the blood-brain barrier and reduce glutamate excitotoxicity during stress and ischemia. A German study found that an extract of green tea and hot water (filtered), applied externally to the skin for 10 minutes, three times a day could help people with skin damaged from radiation therapy (after 16-22 days). Green tea is also a potent fat burner. People who took green tea extract three times a day saw their metabolic rate increase by about 4 percent, according to a study published in the December 1999 American Journal of Clinical Nutrition. Joy Bauer, a New York City nutritionist, says green tea contains catechins, which increase levels of the metabolism speeding brain chemical norepinephrine. Japanese researchers claim if you drink five cups of green tea a day, you'll burn 70 to 80 extra calories. Dr. Nicholas Perricone , an anti-aging specialist, appeared on the Oprah Winfrey show and told Oprah's viewers they can lose 6 lbs. in 10 weeks drinking green tea instead of coffee. The health benefits of tea have been touted for infusions made from the plant Camellia sinensis for over 4700 years; ever since its discovery was attributed to the legendary emperor, Shennong. The Shen Nong Ben Cao Jing claimed its taste and stimulative properties were useful for treating tumors, abcesses, bladder ailments, lethagy, among other conditions. The possible beneficial health effects of tea consumption have been suggested and supported by some studies, but others have found no beneficial effects. The studies contrast other claims, including antinutritional effects such as preventing absorption of iron and protein, usually attributed to tannin. The vast majority of studies have been of Green tea, however some studies have been made of the other types of tea derived from Camellia sinensis such as White tea, Oolong tea, and Black tea. Green tea has been claimed to be helpful for atherosclerosis, bad cholesterol, cancer, inflammatory bowel disease, diabetes, liver disease, weight loss, and cognitive impairment. ---Potential benefits -- Anti-cancer properties According to the U.S. National Cancer Institute, in laboratory studies using animals, catechins inactivated oxidants before cell damage occurred, reduced the number and size of tumors, and inhibited the growth of cancer cells. White tea has been claimed to be even more effective, based upon preliminary work by Santana-Rios et al. -- Increases metabolic rate There is also a suggestion that it can increase endurance in exercise by improving fat metabolism -- Possible anti-diabetes effect -- Boosts immune system and mental alertness L-theanine has also been found to increase alpha wave production in the brain, which is associated with a state of "alert relaxation". -- Lowers chances of cognitive impairment -- Lowers stress hormone levels -- Effects associated with caffeine
-- United States FDA -- Effect of milk on tea - Milk wrecks the health benefits of tea - FDA says studies supporting assertions that Green Tea lowers cancer risk are weak - Some evidence for the benefits of green tea for endurance in exercise - Antioxidant in Green Tea May Fight Alzheimer's - Drinking Tea May Boost Immune System - Tea 'healthier' drink than water - Green tea might prolong life and help skin damaged from radiation therapy
No one can find certain rules for drinking tea because it depends on the time, brewing methods, types of tea, water temperature, amount of tea and personal preference. Approximately 3g of red or green tea could be used for a regular cup with about 200 ml of water. Water shouldn't be too hot or too cool. You have to remember color, smell, and taste. There are convenient ways to enjoy your tea! Put small amounts of tea in your cup and pour just enough hot water to covers the tea. Let it brew for 3 minutes, then pour water up to 70-80% of the cup and drink it before it cools down. When 1/3 of the tea remains, pour more hot water to balance out the cool water in your cup. You can enjoy the tea in this manner up to 3 times. When you drink Oolong Tea, Use a lot of tea and throw away the brewed water - the first brew is for 1 minute, second is for 15 seconds more than the first, and the third is 1 minutes and 40 seconds. The fourth is 2 minutes and 15 seconds. As you saw, the brewing time gets longer and will even out the density and concentration depending on the water temperature of and actual amount of tea. The hot water means shorter time, and in contrast, lower temperatures and smaller amounts of tea mean longer brewing times. Make sure to find the appropriate brewing times for your preferred density and taste! Best water temperature for making Chinese tea: 1. low temperature but not boiling water (80c –85c) ** Especially for making young shoot green tea, boiling water makes tea taste biter. 2. Medium temperature (85 - 90c) Good for making white tea (Silver Needle White Fur), red tea or Oolong. 3. High temperature (90 - 100c) Good for making tea such as Tie Guan Yin (Iron Guan Yin), Pu'er, Shui Xian (Water Fairy). Oolong is a traditional Chinese type of tea somewhere in between green and black in oxidation, ranging from 10% to 70% oxidation. In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as "blue-green tea". It has a taste more akin to green tea than to black tea: it lacks the rosy, sweet aroma of black tea but it does not have the stridently grassy vegetal notes that typify green tea. The best Oolong has a nuanced flavor profile. It is commonly brewed to be strong and bitter, yet leaving a faintly sweet aftertaste. Oolong tea leaves are often processed and rolled into long curly leaves or into ball-like form similar to gunpowder tea. It is commonly served in Chinese restaurants, to accompany dim sum and other Chinese food.
<Etymology> <Processing of Oolong> - Wilting : <Classification and grade> <Chinese oolong teas> -- Fujian province -- Guangdong province -- Taiwan - Pouchong : Once you've tasted a fine grade of High Mountain Oolong, properly prepared the traditional Chinese way, you will know exactly what makes it so special. This tea delivers a bouquet of flavors that clearly speaks for itself the moment it touches your tongue and wafts through your nose, creating tastes and after-tastes, tones and over-tones, that cannot be faked or imitated by less well bred teas. A sip of freshly poured High Mountain Oolong introduces itself quietly in the mouth with a dry, slightly astringent foretaste which instantly clears the palate of all other residual flavors. As soon as the sip is swallowed, its marvelous floral aftertaste blooms quickly on the tongue and expands aromatically into the throat and sinuses, unfolding like the fumes of a fragrant flower. This is a very hard act for any other tea to follow, and many tea drinkers become lifelong devotees of High Mountain Oolong after trying it for the first time. Do you know there are 6 colours in Chinese tea selections? According to the colours of tea which has been brewed, we could name the teas by its colour. there are ... White , Yellow , Green , Blue-Green , Red , Black
White tea is made from less mature leaves than green tea, and has undergone less processing, resulting in different catechin profiles and yielding greater medicinal qualities in some trials. For white tea, the little buds that form on the plant are covered with silver hairs that give the young leaves a white appearance. The leaves come from a number of varieties of tea cultivars, the most popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha bushes. According to the different standards of picking and selecting, White teas can be classified into a number of grades.
Yellow tea usually implies a special tea processed similarly to green tea, but with a slower drying phase. It can, however, also describe high-quality teas served at the Imperial court, but this is not discussed in the article. The tea generally has a very yellow-green appearance and a smell different to both White tea and Green tea, but similarities in taste and smell can still be drawn between Yellow, Green and White teas.
Green tea is a "true" tea that has undergone minimal oxidation during processing. Green tea is popular in mainland China, Taiwan, Hong Kong, Japan, Korea, and the Middle East. Recently it has become more widespread in the West, where traditionally black tea is consumed.
Oolong tea is a traditional Chinese type of tea somewhere in between green and black in oxidation, ranging from 10% to 70% oxidation. In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qingcha (blue-green tea).(... more)
Red Tea is a type of tea known by Westerners as "Black tea" and made from the completely oxidized bud leaves of Camellia sinensis. This tea type is commonly known in some Asian cultures as red tea.
Pu-erh (or Pu'er tea) is a type of tea made from a "large leaf" variety of the tea plant Camellia sinensis and named after Pu'er county near Simao, Yunnan, China. In the Cantonese language, it is known as po-lay (or bo-lay) tea. Pu-erh can be broadly classified as a green tea or post-fermented tea depending on processing method or aging. This "spanning" of tea types poses some problems for classification. For this reason, the "green tea" aspect of pu-erh is sometimes ignored, and the tea is regarded solely a post-fermented product. Unlike other teas that should ideally be consumed shortly after production, pu-erh can be drunk immediately or aged for many years. As such, pu-erh teas are often now classified by year and region of production much like wine vintages. While there are many forgeries of pu-erh on the market and real aged pu-erh is difficult to find and identify, it is still possible to find pu-erh that is 10 to 50 years old, as well as a few from the late Qing dynasty. Indeed, tea connoisseurs and speculators are willing to pay high prices for older pu-erh, upwards to thousands of dollars per cake. Pu-erh tea is typically available as loose leaf or as cakes of compacted tea. Chinese Green Tea & Japanese Green Tea In general idea, the difference between Chinese green tea and Japanese green tea is the process of inactivating oxidation since leaves picked from plants. Chinese tea is fried so that has smoky and roast flavors, as well as the colour of tea shows light yellow or even brown. Japanese tea has grassy taste and green colour due to it is "steamed". Most of Korean tea use "crop", such as corn, vegetables or ginseng, to make tea, no longer as tea leaves tea. These type of tea has madical effect as known herb tea type. The legend behind this tea has many variations but the following is the most common account. Deep in the heart of Fujian's Anxi County there was a rundown temple that held inside an iron statue of Kuan Yin, the Goddess of Mercy. Every day, on his walk to his tea fields, a poor farmer would pass by and reflect on the worsening condition of the temple. Something has to be done, thought Mr. Wei. But he did not have the means to repair the temple, poor as he was. Instead the farmer brought a broom and some incense from his home. He swept the temple clean and lit the incense as an offering to Kuan Yin. "It's the least I can do," he thought to himself. Twice a month for many months, he repeated the same task. Cleaning and lighting incense. One night, Kuan Yin appeared to him in a dream. She told him of a cave behind the temple where a treasure awaited him. He was to take the treasure for himself, but also to share it with others. In the cave, the farmer found a single tea shoot. He planted it in his field and nurtured it into a large bush, of which the finest tea was produced. He gave cuttings of this rare plant to all his neighbors and began selling the tea under the name Ti Kuan Yin, Iron Goddess of Mercy. Over time, Mr. Wei and all his neighbors prospered. The rundown temple of Kuan Yin was repaired and became a beacon for the region. And Mr. Wei took joy in his daily trip to his tea fields, never failing to stop in appreciation of the beautiful temple. “Oriental Beauty Tea” which is also known as “Puff Tea” is a high class form of oolong tea, and this kind of tea is not only free of pesticides, but also uses one of the most unique methods to obtain the well sought after flavors of the tea that have been enjoyed by generations of tea lovers.  |
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