July 16th, 2010
Any person can benefit from the occasional detox. With all the daily stresses, less-than-healthy food, and (if you are like me) endless cups of coffee, we build up quite a lot of toxins that we carry with us, and rarely find a way to purge them. But who has time for a full detox? Though it can be very beneficial to your well-being to take the time to cleanse your system and infuse yourself with vitamins, it can also be an exhausting and time consuming process that you need a vacation to do right.
However, there is a way to curb some of the negative effects caffeine, nicotine, and processed foods have on your body. Though we all know that Green Tea is an energizing, healthy beverage that is full of antioxidants, what many do not know is that simply replacing your daily coffee with Green Tea, or having just one day a week where you only drink Green Tea, gives you wonderful detox benefits, without any of the usual hassle. This is one of the reasons many fad dieters love green tea! It boosts the metabolism, helps the digestive system, and even promotes dental health (who knew?).
So what reason do we all have for not trying an extra-simple green tea detox at some point in the next week? None! I encourage everyone to give it a try and let us know if you can feel a positive difference from your green tea infusion.
Tags: benefits of green tea, detox tea, green tea, green tea detox, healthy tea, tea
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April 1st, 2010
If you’re reading this, you probably know that you’re not supposed to boil your tea water, but you may not have a good grasp on precisely what temperatures are best for your different tea varieties. The unoxidized leaves that are used in white, yellow, and green teas are brewed at lower temperatures. The partially and fully oxidized oolong and black teas require higher temperatures to break down their more complex molecular structure and release their full flavor. Below are some general guidelines for water temperature based on the variety of tea you’re drinking.
- White Tea: 149 to 158 °F
- Yellow Tea: 158 to 167 °F
- Green Tea: 167 to 176 °F
- Oolong Tea: 176 to 185 °F
- Black Tea: 210 °F
- Herbal Tea: 210 °F
- Pu-erh Tea: 203 to 212 °F
image via House of Sims
Tags: boiling water, brewing tea, tea water, temperature
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March 12th, 2010
In southwest China, in the Xishuangbanna prefecture, there are six mountains — famous mountains, in fact. For a variety of reasons, tea cultivation has decreased dramatically or even ceased completely in some parts of these mountains. The tea trees here are old and wild. Camphor trees have grown among them, affecting their flavor. Like many nations, the natural forests of China are diminishing, and the trees that make up these old forests are a treasured gem — a gem that is perhaps most highly treasured by tea connoisseurs of a certain ilk: those that drink pu-erh tea.
Pu-erh tea is a unique, rare tea that grows from old, wild trees of a certain large-leaf variety. When bought, date and region of cultivation are noted, much like wine, because pu-erh, unlike other teas, can be aged. While many will sell pu-erh that has grown on a plantation, the authentic variety comes from the old, wizened trees of the forest. Due to economies, nature, and culture, the major tea growing plantations have changed numerous times throughout the history of China, and what were once known as the six famous mountains have since lost that honorary title; however, for the pu-erh connoisseur, these mountains are still of high esteem. Their names are:
- Gedeng — “leather stirrup”
- Mansa — “seed sowing bag”
- Mangzhi — “copper cauldron”
- Manzhuan — “iron brick”
- Yibang — “wooden clapper”
- Youle — “copper gong”
Image via tellytom
Tags: China, pu-erh
Posted in Geography, History, Origins, Varieties | No Comments »
March 4th, 2010
Many people, excited about their new-found passion for tea, are on the look out for comprehensive guides and reference material — some of them just want to understand the stories behind this ancient and wonderful beverage. If you’re the type that needs a book to sit down with and digest the material, then look no further. And let’s be frank, books can be really handy when it comes to tea. There’s just so much material that getting a truly comprehensive grasp of the subject online is very challenging. Below are my top 5 picks for essential tea reading material, from culture to connesseurs:
img via rogue drone
Tags: the chado of tea, the classic of tea, the harney and sons' guide to tea, the new tea companion
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February 12th, 2010
Sjschen at Wikipedia created this great visual illustrating how the different tea variations are processed from start to finish — click to enlarge:
Tags: black tea, green tea, oolong tea, oxidation, processing, white tea, wilting, yellow tea
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February 2nd, 2010
Situated on the southeast coast of China, the Fujian province is an ancient land with a rich history. Fujian is a mountainous country, but due to it’s coastal proximity it’s also a country overflowing with lush vegetation (i.e. tea). In fact, the English word for tea is borrowed from the Min Nang language, a Chinese dialect spoken in Fujian.
The mountains in the northwest have historically served to isolate Fujian — lowering the population density and slowing the economic growth of the province. However, it would appear that the slow growth gave Fujians the opportunity to do more thinking and tea-growing than most. In the Chinese Academy of Science and the Chinese Academy of Engineering there are more students from Fuzhou, the capital of Fujian, than from any other city, and a number of noteworthy Chinese scholars and philosophers called Fujian home including: Zhen Qiao, Lin Zexu, Yan Fu, Lin Yutang, Zheng Zhendou, and Go Seigen — reputed to be the best Go player of all time.
In addition to birthing these legends, Fujian is also the origin of Oolong tea and was a leading pioneer in all other varities, except green. Notable Fujian specialties include Lapsang Souchong and white tea.
Where does your tea come from? There are many things that go into a good cup of tea, but being grown and harvested in Fujian is a good start. When you buy Fujian tea from Teaflection you can enjoy your cup knowing that it’s been steeped in the rich history of this amazing province.
image via http://www.flickr.com/photos/fonzhou/3852618428/
Tags: China, fujian, lapsang souchong, oolong, tea, white tea
Posted in Geography, Origins | No Comments »
January 15th, 2010
Tea is a world-wide drink, but in the West no country’s society has been more deeply permeated by the leaves of Camellia Senensis than Britain. In fact, the Brits have quite a tale to tell when it comes to what they went through to get their hands on a hot cup of tea.
In the early stages of Britain’s romance with tea, you might say they were having a bit of a struggle winning over the legal guardians — a.k.a. the Chinese. They tried trading average goods, but China wasn’t interested. They tried trading silver bullion, but that was an economical blunder. They tried trading opium (which was illegal in China) and did fairly well.
But the real breakthrough was made by the British East India Trading Company, with the assistance of the Scottish botanist Robert Fortune. Instead of trading for tea, Fortune went deep into China (deeper than was legal by Chinese law) and stole tea plants. He brought the plants to India and started what would eventually mature into a plethora of Indian tea plantations, giving the British easier access to what had transformed from a drink of the aristocracy to a national beverage.
So, the question is: does this story surprise you? If sneaking, stealing, and conniving all seem like perfectly reasonable options for getting a cup of tea in a bind, well, you’re in good company.
Welcome to the Teaflection blog, a little lounge of ours where we’ll discuss taste, history, origins, mythology, health, and varieties of tea.
image via http://www.flickr.com/photos/andreasnilsson1976/1479948874/
Tags: Britain, China, opium, Robert Fortune, tea
Posted in History | No Comments »
