30
Dec
2011

Benefits of Green Tea to Cure Ailments

There has been increasing attention to the benefits of green tea to cure ailments in recent years. Because of its antioxidant ingredients, green tea is thought to offer health benefits in many areas, from helping prevent heart disease, to its use in anti-aging skin care remedies. Antioxidants help prevent cellular damage by fighting free radicals, and boosting our bodies’ natural immune function. This is likely to be an area of research that we will only see more of in years to come, in the realm of natural remedies for a wide variety of ailments.

Green tea is a healthful choice of hot drink if you are suffering from a cold or virus, offering more than just relief for your throat and sinus passages. With its immune boosting properties, it should help speed you back to health while providing the hydration your body needs, and helping prevent the development of other illnesses. The low level of caffeine means you can drink many cups a day without getting jittery or disturbing your sleep.

Research on the benefits of green tea have indicated that it may help inhibit the growth of cancer cells, lower cholesterol levels, and improve the ratio of good to bad cholesterol in the body.  It is also being investigated for its ability to assist in the burning of calories, fight gum disease and prevent tooth decay. Quite the list of attributes in a mere beverage.

Because of its many healthful properties, green tea extract is being used in concentrated form in the health and beauty industry, especially for anti-aging skincare. Antioxidants can improve both how we look and feel, preventing the appearance of premature aging in the skin by encouraging the natural regenerative processes of our cells.

There is a whole art and science to creating blends of tea to ease virtually any kind of ailment. If you are interested in learning more, take a look at the many books or websites available on the subject, or investigate the options at your local grocery or health food store. Green tea can be combined with any number of herbs and flavors to make a more pleasing drink for your individual tastes.

Make green tea a part of your healthy lifestyle, and take a moment to enjoy a cup and take a breather from life’s stresses and hurried pace. The act of sitting down and sharing a pot of tea is a ritual dating back to ancient times and important social practices. Why not renew this tradition and take advantage of teas many beneficial attributes? It would serve us all well to remember to incorporate a little “down time” into our day, reconnect with ourselves and others, and enjoy the health benefits of a good cup of tea.

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29
Dec
2011

Unit of Measurement & Conversion

Weight
1 g = 0.03527 oz
1 kg = 2.2046 LBs

1 oz = 28.35 g
1 LB = 16 oz = 0.4536 kg

Capacity
1 ml = 0.034 fl oz
1 cup = 0.24 liter
1 gallon = 4 quart = 3.78 liter

1 fl oz = 29.57 ml
1 quart = 0.25 gallon
1 liter = 4.17 cup = 0.26412 gallon

Length
1 centimeter = 0.3937 inches
1 meter = 3.28083 feet
1 kilometer = 3281 feet = 0.6214 miles

1 inch = 2.54 centimeters
1 foot = 12 inches = 0.3048 meters
1 yard = 3 feet = 0.9144 meters
1 mile = 5280 feet
1 league = 3 miles

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29
Dec
2011

Tetsubin (Cast Iron Teapots)

Tetsubin, or iron teapots, were originally used in the home to boil water. These tetsubins generally were not ornately decorated, as they were placed over a hearth to provide heat and humidity during cold weather. During the mid 19th century as infused tea drinking became more popular, tetsubin evolved from being a kitchen item to being a status symbol used to serve tea. Some of these tetsubin were even elaborately decorated with a high relief design or inlay of copper, gold, or silver.

To assure the longevity of your tetsubin please follow these basic guidelines:

  • Use the tetsubin to brew tea, not as a stove-top kettle. Do not leave tea standing in the tetsubin for long periods of time.
  • Do not scrub the tetsubin with abrasive pads or use harsh detergents.
  • Simply rinse it with water and wipe it dry after each use.
  • Do not expose the tetsubin to salt or oils.

In Japan, a natural mineral layer buildup from use is considered to be good for the health and to help prevent rust from forming.

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29
Dec
2011

Iron Goddess Oolong – Ti Kwan Yin

Iron Goddess is one of the most well-known oolong teas in China. Oolong tea is characterized by the semi-fermentation of the tealeaves. Iron Goddess differs from all other oolongs in that it is fermented longer and its leaves tend to be more spherical in shape. One intriguing aspect of this tea is its unique name. Such a beautiful name is the result of an old legend that explains the origin of this tea.

Legend of Iron Goddess:
Centuries ago there lived a poor farmer in the Fujian Province of China. He lived by a temple that was dedicated to the Iron Goddess of Mercy. The temple was in poor condition since it wasn’t kept by anyone for a long time. The farmer cleaned the temple and burned incense to honor the Goddess. Touched by the poor farmer’s devotion to her temple, the Iron Goddess appeared to him in a dream and told him to find a treasure left for him behind her temple. The farmer woke up and searched all over the temple for the treasure only to find a small tea bush. When the farmer made tea from this bush, he noticed a unique fragrance and wonderful sweet taste. Delighted, he grew this tea bush and gave some of it to his neighbors so that they can also enjoy this treasure from the Goddess. Word spread of this wonderful tea and thus the Fujian Province became famous for the origin of this tea.

Characteristics:
Many people are drawn to Iron Gooddess Oolong not for its exotic name or its legend but for its delightful taste and fragrance. This tea brews into a golden brown liquid with a strong baked aroma. Iron Goddess is baked until toasted to bring out a sweet and fruity flavor. The caffeine level of oolong teas is greater than Green Tea but less than Black Tea. Many people find this caffeine level to be a perfect energy boost in the morning.

Health Benefits:
Many articles have been published about the benefits of drinking tea. Studies show all teas contain antioxidant compounds of polyphenols that help the body fight harmful free radicals. It is believed that harmful free radical can lead to cancer and heart disease. The focus of many published articles is on green tea, most of these benefits apply to other teas, including Iron Goddess oolong. Oolong is also effective with indigestion and helps lower cholesterol.

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29
Dec
2011

The Famous Dragon Well Green Tea

Ever since the first consumption of tea in China dated sometime between 2700 BC and 220AD, tea has became an important component of Chinese daily life. With hundreds of different varieties of green tea to choose from, the Chinese favored the Dragon Well by making it the most widely consumed green tea. When Mao opened China to foreigners during his historically significant first meeting with Nixon, he served him Dragon Well. Below are some of the characteristics to the famous Dragon Well.

Origins
There are many different legends all over Asia to explain the origins of Dragon Well. According one legend in China, there was a great drought on Lion’s Peak in 250 AD that threatened crops of tea. A monk went to a dragon residing in a nearby spring to pray for rain. The dragon granted the monk’s wish and the spring never dried out, hence the name Dragon Well. Today, Dragon Well is grown on the high peaks of the Tieh Mu mountains near Hangzhou in Zhejiang province.

Taste/Texture
The Dragon Well has four distinct characteristics: 1. flat leaves, 2. jade green color, 3. soft and mellow flavor, 4. sweet, fresh aroma. The mellow flavor of the Dragon Well keeps it from turning bitter like black tea even if it’s over-steeped. During the production process, the Dragon Well is dried under a wood-fired wok; this kills enzyme activity and removes the green, grassy taste. The Chinese believes Dragon Well has a cooling effect so it’s even more popular during the spring and summer seasons.

Health Benefits
All tea comes from the same plant named Camellia sinensis. The method of production creates the different types of tea. Dragon Well and other green tea are produced in such a way that it contains the highest content of antioxidant compounds. Antioxidants are proven to help in the fight against certain cancers, lower cholesterol levels and blood pressure, reduce the likely-hood of getting the flu and other infections, and help reduce the signs of aging. There’s also enough fluoride found in green tea to aid against plaque and other oral bacteria.

With Dragon Well’s mellow sweet taste and long list of health benefits, it’s no wonder that the Chinese has been drinking this tea for centuries. The next time you’re looking for a refreshing cup of tea, we welcome you to try the wonderful Dragon Well.

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29
Dec
2011

Proper Tea Storage

Keep in mind that tea is vulnerable to 5 things: air, light, odor, heat, and moisture. When tea is excessively exposed to these 5 elements, it will gradually lose flavor and become stale.

If you plan on not using your tea for a while, the best place to store it would be in double-lidded, airtight tin canisters or ceramic containers. Another very important rule to remember is to always keep tea at cool and dry places.

In general, black and oolong tea could be kept between 2-3 years under ideal conditions. Tea that is less oxidized has a shorter shelf time. Green and white tea could remain fresh for up to 2 years if stored properly. 

Shop for tea storage containers, canisters, and zip pouches.

 

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29
Dec
2011

Gongfu Tea Brewing Method

Description:
Gongfu Tea Brewing became popular during China’s Ming Dynasty about the year 1500. The difference between using the regular brewing method and the Gongfu tea method is in the amount of tealeaves used and the steeping duration of the tea. The Gongfu method involves using more tealeaves, but the infusion duration is shorter. This allows for multiple infusions. This method of brewing requires practice and the term “Gongfu style” literally means using great skill to brew tea. This method is great for Oolong teas and good for Black teas, but generally isn’t meant for Green or Scented teas.

Terms and Equipment:

Yixing teapot:
These are the teapots used for Gongfu style brewing. These pots are made from porous purple clay and actually absorb the flavors of the tealeaves to produce a more enjoyable cup of tea.

Serving Pot or Vessel:
Once the tea is steeped for the desired amount of time, then the tea is poured from the teapot into this serving vessel. This is to stop the infusion process.

Aroma Cups and Drinking Cups:
Each person is given an aroma cup and a drinking cup. The tea is poured from the serving vessel into the tall aroma cup. The tea is left in the aroma cup for a couple of minutes and then it poured into each individual’s drinking cup. The emptied cup captures the fragrance of the tea and can be enjoyed by putting the aroma cup under your nose. Finally you can enjoy the cup of tea from the drinking cup.

Gongfu Brewing Steps:

  1. The teapot should be rinsed with hot water. This is done to clean the pot and warm the pot in preparation for brewing the tea. After rinsing, the water should be poured out.
  2. Immediately, place the tealeaves into the teapot. Put in about two teaspoons or about enough to cover the bottom of the teapot. Fill the teapot to the rim with boiling water and quickly pour it out, this is done to rinse the tealeaves and removes the dust.
  3. Add boiling water to the rim of the teapot and let the tea brew. Cover the teapot with the lid and continue to pour boiling water on the outside to ensure equal heating of the tea. For Oolong tea, add water 10 to 20 degrees Celsius below boiling for three to five minutes. For Black tea, add water 5 to 15 degrees Celsius below boiling for about three minutes. You may want to experiment a little to find the perfect brewing time with the specific teas.
  4. Rinse the aroma cups and the drinking cups with boiling water.
  5. When the correct amount of time has passed, pour the tea into the serving pot.
  6. Pour the tea from the serving pot to the aroma cups.
  7. Pour the tea from the aroma cups to the drinking cups and put the aroma cups under your nose.
  8. Enjoy your cup of tea.
  9. Repeat step 3 to step 8 for additional infusions. The infusion time should be a little longer for each subsequent infusion.

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29
Dec
2011

History of Teapot

Before there were Teapots…
Teapots are relatively a new invention compared to the amount of time that tea has been around. In the 7th century, tea came in bricks. A chunk was cut off and then broken up so that it can be boiled in water. They were boiled in cauldrons and then the tea was sipped from wide bowls. Shortly after, powdered tea became popular. The grounded tea was mixed with hot water in a deep and wide bowl. This type of bowl helped facilitate the whipping of the powder to a froth with a whisk. When the powder settled, the tea was drunk out of the bowl.

Early forms of Teapots
The traditional teapots weren’t needed until the type of tea changed. In the 1300′s, leaf infusion started and now teapots were necessary to allow for the tea to steep. Teapot-like vessels have been around in China for thousands of years, but they were used for wine and water. These vessels had a spout and handle and eventually were adopted for the steeping of tea. The most popular teapots from this time were produced in the YiXing region of China. These teapots were made purple clay and were known to be of fine texture and high quality. These YiXing teapots were hybrids of the earlier drinking bowls and the modern teapots. Not only were they used to brew tea, but were actually drinking vessels. An individual would drink directly from the spout of the pot.

The teapot design of today
We are more familiar with the globular shaped teapot of today. This was basically a European invention. The inspiration for the design might have been twofold, Islamic coffee pots were similar and so were the Chinese wine vessels. Early European teapot designs were inadequate due to poor workmanship and poor quality of materials. A breakthrough occurred in the early 1700′s. A new clay was found and with the help of new technology, a fine porcelain was created that rivals the best that China had to offer.

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13
Jun
2011

History of Tea

Accidental Discovery of Tea
In 2737 BC, legend has it that leaves from a tree dropped into Emperor Shen Nung’s cup of boiling water. The servant had boiled the water for hygienic reasons before the emperor was to drink it. But this time the water was turned brown by the wayward leaves. Being a scientist, the emperor was curious and decided to try some of this new liquid. He found the liquid aromatic and refreshing. Since that serendipitous beginning, tea has been part of many cultures down through the years.

Tea moves to Japan via Buddhist Priests
2000 years after the beginnings of tea, Buddhist priests traveling between Japan and China introduced this drink to Japan. The priests brought tea seeds back to be cultivated in Japan. This was such a success that tea quickly became an integral part of Japanese life. The Japanese Tea Ceremony was soon perfected with the help of Ch’a Ching (The Tea Book, written by Chinese Scholar Lu Yu).

Tea Leaps to Europe through Trade
Tea reaches Europe during the 1600′s, with credit being claimed by both the Portuguese and the Dutch. The Portuguese with their advance navy, created trade routes to China and brought back tea to Portugal. From Lisbon, a seaport of Portugal, the Dutch East India Company transported the tea to Holland, France and Germany. Soon the Dutch were trading directly with the Chinese. This beverage was initially popular among the wealthy, but soon become prevalent in Russia and England as their beverage of choice.

Tea in America
In the mid 1600′s, the Dutch were actively involved in trade with the Western world. Peter Stuyvesant was the first to bring tea to the colonists of America. These settlers were heavy volume tea drinkers; they consumed more tea than all of England at that time. This fact led to one of America’s most famous events, the Boston Tea Party. The British Government mistakenly thought that they could excessively raise the tax on the importing of tea because many Americans were hooked on this drink. Instead, the result was the Boston Tea Party, an event that led to the American Revolution.

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02
Jun
2011

Health Benefits of Tea

Fight Cancer & Heart Disease
Tea contains antioxidant compounds of polyphenols that help the body fight harmful free radicals. It is believed that harmful free radical can lead to cancer and heart disease. Tea also contains flavonoids that restricts the build up of cholesterols and help with blood vessel functionality.

Protects Teeth & Strengthens Bones
Polyphenols found in tea may reduce plaque, which lowers your chance of cavity and gum disease. Tea also contains fluoride that helps protect against tooth decay. Fluoride is extracted from the soil by the tea plant. This identified mineral also strengthens bones and prevents osteoporosis.

Improves Digestion
The polyphenols in tea help with digestion of fatty food by increasing the flow of digestive juices.

Look and Feel Younger
Studies suggested that the high concentration of antioxidants in tea have an anti-aging effect.

Strengthen the Immune System
Vitamin C in green tea helps to treat the flu and the common cold. Moreover, the polyphenols in tea have shown to increase the number of white blood cells in our immune system.

Prevent Dehydration
Tea is a good source of fluid intake that replenishes lost body liquid. Doctors recommend that it is vital to drink at least 1.5 liters of fluid a day. Tea is low in calorie and it is a great thirst quencher.

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