Afternoon Tea Party

Cloud and Mist Tea

Native: Tian-tai County
Appearance: emerald green in color and curved in shape
Brew: clear green with lasting fragrance

This is a traditional tea. Its was first know around in the 2nd century, when Buddhist monks cultivated teas around their temple. To the 5th century, tea cultivation expanded to odd pieces of land in the depths of the forest. In order to take care of those teas, the monks built themselves as many as 65 grass-roofed shelters afar.

The making of this green tea remains manual today. The harvest starts from Grain Rain, a Chinese solar term around the end of Aril. The standard picking is one shoot with one or two young leaves.

1,098 meter in elevation, Tiantai Mountain, or Terrace to Sky, is the birthplace of Buddhist Tiantai School. Its dense forests of China fir, azalea, and bamboo provide a natural protection for tea, and its all-the-year-round dense fog gives this tea the name. The long winter in the mountain delays sprouting, while the delay gives a peculiar property in tea’s strength.

Tiantai Mountain also has close ties to Japanese green tea. In 805 AD, Saicho, a returned Japanese monk, brought with him the tea seeds from there and planted the first tea in Japan.

Source: green-tea-store.com

Capputeano
From Sean Paajanen

A cappuccino for tea lovers. It’s really milk tea with brown sugar.

INGREDIENTS:

• 2 cups milk
• 2 tea bags, black
• 3 tbs brown sugar

PREPARATION:
Heat milk and sugar together in a saucepan, almost to boiling. Remove from heat and add tea bags. Steep for 5 minutes. Remove tea bags and serve.

Serves 2

Source: coffeetea.about.com

Almond Tea
From Sean Paajanen

Not just almond, but lemon and vanilla too.

INGREDIENTS:

• 4 tea bags
• 1/2 tsp lemon zest
• 1/2 cup sugar
• 2 tbs lemon juice
• 1 tsp almond extract
• 1/4 tsp vanilla extract
• 4 cups water

PREPARATION:
Steep the tea and lemon zest together in boiling water for 4 minutes. Stir in the sugar, lemon juice, almond and vanilla flavourings. Serve hot.

Source: coffeetea.about.com

Pu-Erh Teas
Pu-Erh is a Yunnan based large leaf variety of the Camilla Sinensis, that has been praised in China since the Tang dynasty for their medicinal properties. Current studies seem to underline their effectiveness in lowering cholesterol and reducing body weight. All Pu-erh teas have in common a certain “elemental”, earthy flavor. Its deep red amber color and rich underlying hardiness is appealing to many coffee drinkers – yet it is low in caffeine.

What makes Pu-erh tea so unique? Well, just about everything. The growing conditions of the region, the kind of tea used, and an unusual fermenting process all add up to this very special tea.

As with many varities of teas and coffees, Pu-erh is named after the region where it was first harvested. There is a small town in the Yunnan province called Pu-erh, and trade in this type of tea was very heavy there. They harvest the tea from a broad-leaved variety of tea, that is supposedly a very ancient strain of tea.

All teas have a wide spectrum of health benefits, but Pu-erh has an extra one. Drinking Pu-erh tea can help reduce cholesterol, according to scientific studies. By helping digestion (particularly of fatty foods), Pu-erh is the perfect tea after a heavy meal.

As for the special processing, I found conflicting information. Some sites said that Pu-erh tea is double fermented, whereas another called it semi-fermented. Another site just said there was “secret processing”. I guess I will have to make a trip to Yunnan province and find out for myself.

The brewed tea is darkly red, and has a bold, earthy taste. For optimum brewing, use boiling water. Unlike most other teas, Pu-erh is usually purchased in a compressed state rather than loose leaves. The leaves are pressed together during processing into a variety of shapes. The ‘tea bricks’ once used as currency were typically made with Pu-erh tea. You just shave off some tea from the brick or ball, into your teapot.

The flavour of Pu-erh is often under-appreciated, because it actually gets better with age. Letting it mellow will improve your cup of tea. You can buy very old samples of Pu-erh, but they will cost you. Some aged Pu-erh has been in storage for several years. Think of it as you would a fine wine

Sources: specialteas.com, coffeetea.about.com

Kai Hua Long Ding is quickly gaining international recognition. This tea has already won the “Zhejiang 10 Famous Tea” and “Top 10 Most Preferred Green Tea” in 2004 and many believe it should be listed as one of China’s ten famous tea.

Other names:
Kai Hua Dragon’s Pick

Taste:
The aroma of this tea is minty fresh combined with a wonderful peach-like fruity taste and a lingering sweet aftertaste.

Appearance:
The tender tea leaves have a thick body and only 5mm - 6mm in length. When steeped, the tea leaves stand upright in the water (an indication of exceptional quality).

Origin:
Kai Hua, Zhejiang Province

Harvest Period:
Spring ‘06 (Ming Qian Cha)

Brewing
We recommend using glass-based or porcelain tea ware. Rinse tea cup and teapot with hot water. 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. Gradually increase steeping time and temperature for subsequent brewing.

Source: teaspring.com

Green tea has long been used by the Chinese as medicine to treat headaches, body ache, poor digestion, and improve well-being and life expectancy.

Green tea leaves are potent in epigallocatechin gallate (EGCG). Unlike other types of tea, green tea is processed differently. In green tea, the leaves are not allowed to oxidize but instead are steamed. This process allows the natural ingredients inculuding EGCG in the leaves to be preserved. Other types of tea were not nearly as successful as green tea in inhibiting the cancerous cells. Green tea was approximately ten times more potent than the other types. A study suggests that consumption of four to five cups of green tea may slow cancer. Previous studies have found a lower incidence of cancer in those who consume this amount of green tea but the exact compound that produced this cancer inhibition was unknown. All tea comes from the same botanical source.

Links are being made between the effects of drinking green tea and the “French Paradox.” For years, researchers were puzzled by the fact that, despite consuming a diet rich in fat, the French have a lower incidence of heart disease than Americans. The answer was found to lie in red wine, which contains resveratrol, a polyphenol that limits the negative effects of smoking and a fatty diet. In a 1997 study, researchers from the University of Kansas determined that EGCG is twice as powerful as resveratrol, which may explain why the rate of heart disease among Japanese men is quite low, even though approximately seventy-five percent are smokers.

A University of South Florida Green Tea health study reported that Epigallocatechin Gallate (EGCG), the most abundant flavonoid in green tea, exhibited antimicrobial activity and had a protective effect against respiratory infection. Additional green tea health studies also confirm suggest that green tea may have strong antimicrobial activity and that green tea may provide possible benefits in fighting bacteria, viruses and food spoilage.

University of Kansas health researchers published a comprehensive review of green tea health studies reported since 1970 that examine the potential of green tea to provide a number of preventative actions in human health. The many reported possible therapeutic benefits of green tea consumption include reductions in risk for: dental carries, infection, inflammation, x-ray irradiation, some types of tumor development, high blood pressure, high cholesterol and cardiovascular disorders.

New evidence is emerging that green tea can even help dieters. In November, 1999, the American Journal of Clinical Nutrition published the results of a study at the University of Geneva in Switzerland. Researchers found that men who were given a combination of caffeine and green tea extract burned more calories than those given only caffeine or a placebo.

Of course, Green Tea also have medical benefits that comes with any Chinese tea

Hui Ming Tea
Native Ci-mu Mountain, Jing-ning County
Appearance yellowish green, firmly rolled
Brew clear-green, orchid fragrance

Hui Ming Tea is a traditional Chinese green tea. Because its producing area is out-of-the-way, it was seldom known until 1915 when it won a gold medal in Panama Pacific International Exposition, San Francisco. Since then it has been known widely as Gold Medal Hui Ming. However, during the World War II, all of tea gardens there got out of cultivation. Resumed in 1979, this tea was selected one of top teas by the Ministry of National Commerce in 1982.

According to local folklore, this tea was started by a non-native family some 1,000 years ago. Fled from famine and taken in by the abbot of Hui Ming Temple, the family planted tea-trees around and named their tea after the temple. Today’s tea-growers in the mountain regard themselves descendant of the family.

Ci-mu Mountain, covered with 3,000 acres of forest, belongs to monsoon climate of subtropic zone with average 64 F temperature and 74 in. annual rainfall. Its fertile soil and lingered mist gave this green tea an exceptional growing advantages.

Source: green-tea-store.com, en.wikipedia.org, food-info.net

Legend:

1. Zhejiang
Cloud and Mist
Dragon Mountain
Dragon Well ^*
Green Peony
Green Top
Gunpowder Tea ^*
Hui Ming Tea ^*
Jing Mountain Tea
Purple Sprout
Rock Tea
White Tea
Zen Tea

2. Anhui
Da Fang
Green Fire
Hou Kui ^*
Mao Feng ^*
Sunflower Seed
Tunxi Green Tea ^*

3. Jiangsu
Bi Luo Chun ^*
Rain Flower

4. Jiangxi
Cloud and mist
Emerald green
Eyebrow tea
Twinwell green tea

5. Fujian
Shiting Green Tea
Tianshan Green Tea

6. Hunan
Guzhang mao jian
Rocky bank tea
Silver needle
Silver peak

7. Hubei
Jade Chip

8. Guangdong
Silver Tip

9. Guangxi
West Mountain

10. Guizhou
Mao Jian

11. Sichuan
Bamboo Leaf Green
E Rui
Meng Ding

12. Yunnan
White Hair

13. Henan
Green Tip ^**

Four other Chinese provinces, bordering the tea-growing climate zone, also produce green tea. Among them, Shanxi and Gansu have a long history of tea-cultivation while others only began their experiment few decades ago. Limited by the cooler temperature, these provinces are considered peripheral green tea producers for their smaller production scale.

14. Shandong
15. Shanxi
16. Gansu
17. Tibet

^* One of top-ten Chinese teas.
^* Awarded gold medal in Panama Pacific International Exposition, San Francisco, 1915.

Source: green-tea-store.com

Longjing tea (Simplified Chinese: 龙井茶; Traditional Chinese: 龍井茶) is a famous variety of green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality. Longjing is divided into seven grades: Superior (qiqiang), Special (queshe), and then 1 down to 5.

Longjing tea leaves are pan fried (unlike most other teas, which are steamed) to stop the fermentation process. In the world of tea, the term “fermentation” refers to the drying of the freshly picked leaves, resulting in enzymatic oxidation. This oxidation is stopped by frying or steaming the leaves before they completely dry out. As is the case with other green teas, Longjing tea leaves are unfermented. When steeped, the tea produces a yellow-green color, a gentle, pure aroma, and a rich flavor. The tea contains Vitamin C, amino acids, and the highest concentration of catechins among teas.

The name of this tea literally means “dragon well”, a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of a traditional Chinese dragon.

Longjing tea was a favourite of Chinese emperors, the most notable being Qianlong. It was widely known that to achieve the best taste from Longjing, spring water from the “Hu Pao Quan” was to be used. Water is boiled then cooled to about 80 degrees celsius before being used to brew the tea leaves.

The highest quality Dragon Well Green Tea, which has been mentioned by Lu Yu (733-804 A.D.) in his famous, “The Classic of Tea.” It is a green tea that is very popular in China and considered one of their most famous. Dragon Well originates from the mountains surrounding the beautiful West Lake of Hangzhou in Zhejiang province, China. Dragon Well also has a historical significance in American history, as it was the tea presented to President Richard Nixon during his trip to China. The four outstanding unique characteristics of Dragon Well tea are its green jade color, its orchid-like smell, its sparrow’s tongue shape of the dried leaves and its fresh taste and semi-sweet aftertaste.

Zhejiang is one of China’s leading tea-producing areas. Longjing Tea, named after the local village whose name means “Dragon Well,” is considered China’s finest green tea.

Longjing came into prominence three centuries ago, during the Qing Dynasty. On his three visits to Zhejiang province, the illustrious emperor Qianlong always made a point of visiting the village to have a cup of the delicious local tea. He enjoyed it so much that he designated eighteen of Longjing’s trees as producers of “imperial tea.” This royal mark of approval ensured Longjing tea’s special reputation, and the imperial tea-trees have turned the Dragon Well village into a major tourist attraction.

Records of tea production in Zhejiang date back as early as the Wei and Jin Dynasties, 1500 years ago. In the 8th century, during the Tang Dynasty, the renowned scholar Lu Yu wrote the first book about Longjing tea culture, thus gaining the title of the “Sage of Tea.” The story goes that Lu Yu was traveling to Guzhu Hill in Zhejiang, when he came across a tea named Gu-zhu-zi-sun. He took some leaves back to the imperial court, where the quality of the tea was much appreciated, and thus the area became famous for its tea. Today, on the site where the imperial tea was once produced, a monument still stands as testimony to the historical importance of the tea and its close association with Chinese culture.

Spring is the time when the tea trees sprout their new growth, and also the busiest time of year for the tea farmers. On average, more than sixty thousand leaves are needed to make up a single kilogramme of Longjing tea. Though much of the picking these days is done by machine, some farmers still maintain the tradition of picking by hand. They claim this ensures a superior product as the pickers can identify leaves of the proper colour and size. Machines, though they speed up the harvest, are not capable of grading the leaves for quality.

The fine green tea of Longjing is one of the “twin wonders” of Hangzhou. The other is the reputed magic water of Hupao Spring ,or Tiger Running Spring. When two natural wonders come together something very special happens. This can be seen each day as Hupao Spring is lined with people waiting to fetch water to make their tea. Longjing tea made with Hupao Spring water is known as Hu-Long-Yin, which means Tiger and Dragon Drink

The Longjing Green Tea has several varieties:

Black Tea
With Black tea, the leaves are spread out and partially dried and fully oxidized. It is a hearty, amber-colored brew.

Green Tea
Green tea skips the oxidizing step. It is simply withered and then dried (sometimes roasted). It has a more delicate taste and a pale green brew

Rooibos
Rooibos is only grown in a small area in the Cederberg region of the Western Cape province, South Africa. Generally, the leaves are oxidized or fermented to produce the distinctive reddish-brown color, but unfermented “green” rooibos is also produced.

Functional Tea
If you are feeling under the weather or have a memory failing, or need a quick pick up without the dangers of caffeine then try herbal functional tea

Blended Tea
These teas are a blend of different teas creating a unique taste not found in any one type.

White Tea
A very rare tea from China made from new growth buds and young leaves of the plant White tea is plucked only from the very tops of the plant and is simply withered and dried by steaming.

Oolong tea
Oolong tea is more popular in the eastern part of the world. It is withered, partially fermented (30% to 70%), and dried. Oolong is a hybrid between black and green tea in color and brew color

Pu-erh tea
Pu-erh or Pu’er tea is a fermented tea, named after Pu’er county in Yunnan, China. It is an unusual tea, because unlike other teas which are consumed shortly after production, it is often aged before consumption; it is not impossible to find pu-erh older than 20, 30, or even 50 years

Herbal, Mate and Lapacho teas
Herbal teas contain no acutal tea but are a mix of herbs brewed like tea. Mate is a highly caffeinated infusion prepared by steeping dried leaves of yerba mate and Lapacho is the inner-lining of the bark (or cambium) of the Red or Purple Lapacho Tree which grows in the Brazilian jungles.

Fruit tea
Made completely from dried fruit and herbs. These teas are caffeine free and bursting with flavor

Tea samplers
Collections of different teas so you can try them all!

Source: clipperstea.com