teahouse

Ice tea

2009-07-31T01:55:00.001-07:00

Ice tea, also known as iced tea, is a form of cold tea, often served in a glass with ice. May or May not be sweet. Ice tea is also a packaging of beverages. Can be mixed with a sense of syrup, with common sense, including lemon, peach, raspberry, lime and cherry. Although most of iced tea to get an idea of tea leaves (Camellia sinensis), another herb infused drinks are served cold and is sometimes referred to as ice tea. Unsweetened iced tea is sometimes made, especially by the length of steeping tea leaves in the lower temperature (one hour in the sun, 5 minutes to 80-100 ° C). In addition, sometimes left to stand overnight in refrigerator.

Origin myths

2009-07-31T01:51:00.000-07:00

In one popular Chinese legend, Shennong, the legendary Emperor of China and the inventor of agriculture and Chinese medicine have been drinking a cup of water some time around 2737 BC when some leaves from a nearby tree blown into the water, change the color. The emperor took a little bit surprised and pleased to make the taste and medicinal properties. A variant of the legend tells that the emperor tried medical properties of various herbs on himself, some of them poisonous, and found tea to work as an antidote. Shennong also mentioned in Lu Yu's famous early work on the subject, Jing cha. the same Chinese legend goes that the God of agriculture who will chew leaves, derived, and the root of various plants to discover medicinal herbs. If he consumed poison plant, he will chew leaves to neutralize the poison.

non-chilling legends date back to the Tang Dynasty. In legend, Bodhidharma, the founder of Chan Buddhism, which accidentally fell asleep after meditating in front of a wall for nine years. He built in disgust on the weaknesses that he cut off their own eyelids. They fell to the ground and take root, to grow tea in the underbrush. Sometimes, another version of the story is told with Gautama Buddha in the place where Bodhidharma.

Is this legend has basis in fact, tea has played a significant role in Asia for centuries as a cultural staple beverage, a curative, and status symbol. This is not surprising, that the theory of the origin or religion are often in the natural kingdom.

Boston Tea Party

2008-11-17T04:49:00.001-08:00

Boston Tea Party

Protest in 1773 by settlers in Massachusetts, USA, against the tea tax imposed by the British government before the American Revolution.

When a batch of tea (belonging to the East India Company and intended for sale in the American colonies) arrived in Boston Harbor, he was thrown over a group of Bostonians disguised as American Indians during the night of 16 December 1773. The British government, angered by this and other colonial protests against British policy took retaliatory measures in 1774, including the closure of the Port of Boston.

WuYi tea

2008-11-17T04:36:00.000-08:00

WuYi tea

What Wuyi tea? It is a new weight loss crazes to hit the diet-crazy market. Wu-Yi is a trademark of oolong tea, a traditional Chinese medicine has been used in China for hundreds of years. Wu-Yi tea is known as aid effectiveness for weight loss, because of its role in the oxidation of fat. Oolong tea is recognized as a semi-oxidized version of green tea, and has many health benefits aside aid weight loss. It is not enough that you lose weight, it should be done in a safe, with little or no risk in his overall health.

Oolong has many varieties, and one of the most popular are those harvested in the Wuyi Mountains in Fujian province. Presumably, this is where the brand is named.

Wu-Yi Tea is perfect for those who want to lose weight and want to see quick results. The effectiveness of tea is worth noting when one considers the thin bodies of the entire Chinese population. That is one reason why drinking Wu-Yi has become a buzzword in the United States and other countries when it comes to weight loss.

Even if you're not dieting, you can enjoy drinking Wu-Yi because of its unique taste and distinctive aroma. The style of mixing affects the overall taste of tea, and there will be differences in color, texture and aroma of the drink itself.

What makes Wu-Yi tea slimming agent?

Wu-Yi contains polyphenols, a substance that increases the body's metabolism so that it can burn fat more quickly. Other varieties of tea contain polyphenols, but the difference is, Wu-Yi has the right amount, which plays a role in the dramatic loss amounts of weight without risking your health. Of course, tea works best if you combine it with a healthy diet and regular exercise.

Wu-Yi also contains powerful antioxidants as thearubugins and theaflavins. They are as powerful as polyphenols, and is also found in green tea. These antioxidants are told that vitamin C when it comes to destroying free radicals in the body. These led to stimulate metabolism and physical and mental well-being.

Numerous studies have supported the effectiveness of Wu-Yi tea in weight loss. These studies show that people who drink tea regularly not only lose weight but also increased energy levels. Other health benefits that come with the tea are:

"Strengthening immunity against serious diseases like cancer and heart problems
"Strengthening the bones and teeth
"In healthy, glowing skin

The effectiveness of tea depends on the size, weight, activity level and lifestyle of the person taking it. It will work faster on some people in May and make a little slower on some, particularly those with low metabolism. Wu-Yi is perfect for those who want to lose weight, but refuse to drink the diet pills on the market. It is recommended that the person should drink Wu-Ti tea without additives, just to be sure that the antioxidant qualities of the drink will not be affected.

Japan

2008-06-07T06:02:00.001-07:00

Japan

Tea use broadcast in Japan on the sixth century. [27] The tea has become a drink of religion classes in Japan when priests and Japanese envoys sent to China to learn more about its culture, brought tea to Japan. Ancient records indicate the first batch of tea seeds were brought by a priest named Saichō (最澄, Saichō? 767-822) in 805, followed by another called Kukai (空海, Kukai? 774-835) in 806. He became a drink of the royal classes when Emperor Saga (嵯峨天皇, Emperor Saga?), The Emperor of Japan, has encouraged the growth of tea bushes. Seeds were imported from China and culture began in Japan.

In 1191, the famous Zen priest Eisai (栄西, Eisai? 1141-1215) brought tea seeds Kyoto. Some of tea seeds were given to the priest Myoe Shonin, and became the basis for Uji tea. The oldest book of specialty tea in Japan, kissa Yōjōki (吃茶养生记, kissa Yōjōki How to stay healthy by drinking tea), was written by Eisai. Eisai has also played a role in the introduction of tea consumption in the class warrior, who rose from political importance after the Heian period.

Green tea has become a staple among cultured people in Japan - an infusion for the nobility and priesthood as a Buddhist. Production has increased, and tea has become increasingly accessible, but still a privilege enjoyed mostly by the upper classes. The modern tea ceremony developed over several centuries by Zen Buddhist monks under the initial direction of the monk Sen no Rikyū (千利休, Sen no Rikyū? 1522-1591). In fact, both the beverage and the ceremony surrounding it played a leading role in feudal diplomacy.

In 1738, Soen Nagatani developed Japanese Sencha (煎茶, Sencha?), Literally roasted tea, which is a form of non-fermented green tea. It is the most popular form of tea in Japan today. In 1835, Kahei Yamamoto developed Gyokuro (玉露, Gyokuro?), Literally jewel of dew, by the shade of trees tea during the weeks preceding harvest. At the end of the Meiji period (1868-1912), machine manufacturing green tea was introduced and began to replace the hand of tea.

Korea

2008-06-07T05:57:00.000-07:00

Korea

The first historic record of documenting the supply of tea to an ancestral god describes a rite in the year 661 in a tea that offer was made in the spirit of King Suro, the founder of the Kingdom Geumgwan Gaya (42-562). Documents of the Goryeo Dynasty (918-1392) show that tea offerings were made in Buddhist temples in the spirit of venerable monks.

The latitude of Korea is high and the climate is not suitable for tea growing, production of tea is light, the quality was bad and the taste is unpleasant. Koreans therefore tea leaves imported, mainly from Beijing.

During the Joseon Dynasty (1392-1910), the royal family and the aristocracy Yi tea used for simple rites. The "Day of tea rite" is a common ceremony the day, while the "rite special tea" was reserved for specific occasions. These terms are not found in other countries. Towards the end of the Joseon Dynasty, co-owners joined the trend and tea used for ancestral rites, following the example, according to Chinese Zhu Xi on the text of formalities of the family.

Stoneware is common, mostly ceramics, mainly in the provinces ovens, porcelain rare imperial porcelain dragons with the most rare. The first type of tea used in tea ceremonies were heavily relied on the black tea cakes, the equivalent of aged pu-erh tea still popular in China. However, import of tea plants by Buddhist monks has a more delicate series of teas in Korea, and the tea ceremony. Green tea, "chaksol" or "chugno," is most often used. However, others such as teas "Byeoksoryung" Chunhachoon, Woojeon, Jakseol, Jookro, Okcheon and chrysanthemums tea, persimmon tea leaves, tea or mugwort May be served at different times of the year.

United Kingdom

2008-06-07T05:51:00.000-07:00

United Kingdom

The import of tea in Britain began in the years 1660 with the marriage of King Charles II with the Portuguese princess Catherine of Braganza, where she brought to the court in the habit of drinking tea. The same year, Samuel Pepys records drinking "one China drink which I had never drunk before." It is likely that the first imports via Amsterdam or by sea vessels on the east.

Regular exchanges began to Guangzhou (Canton). The trade is controlled by two monopolies: the Chinese Hongs (commercial) and the British East India Company. The Hongs acquired tea "tea men" who developed a supply chain in the mountains and in the provinces where tea was grown.

The East India Company brought many products, including tea is just one, but it was to prove most effective. It was originally promoted as a medicinal tonic or drink. At the end of the seventeenth century, tea was seen as a drink, but mainly by the aristocracy. In 1690, nobody would have predicted that by 1750 would be the national drink tea.

The escalation of tea import and sales over the period 1690 to 1750 is mirrored closely by the increase in the import and sale of sugar cane: The British were not only drink tea but sweet tea. Thus, two of Britain's trading triangles were to meet in the cup: sugar from Great Britain's commercial triangle encompassing Britain, Africa and the Caribbean and tea triangle including Britain, India and China.

Britain has had to pay China for its tea, but China has little need for British goods, so it was paid with money metal. Critics of tea at this time would recall the damage to Britain by the richness of this metal loss. As an alternative, Britain began to produce opium in India and China forced to trade tea for opium production in several treaties after the opium wars. Tea has become an important lubricant of Britain in world trade, contributing to Britain dominant position globally by the end of the eighteenth century. So far tea is regarded as a symbol of "British", in particular England, but also, for some, as a symbol of British colonialism.

Tea is now grown commercially on the continent to the United Kingdom Tregothnan in Cornwall.

India tea

2008-06-07T05:48:00.000-07:00

India tea

The culture of tea in India has somewhat ambiguous origins. Although measuring the popularity of tea in ancient India is unknown, it is known that tea is a wild plant that India was indeed brewed by the people of different regions.

Legends Indian credit the creation of tea, known in the modern sense of Bodhidharma (ca. 460-534), a monk born near Madras, India and the founder of the Ch'an (or Zen) sect of Buddhism. Interestingly, the old tales Japanese credit the origin of tea and Bodhidharma.

The Singpho tribe and the tribe Khamti also confirm that they were the consumption of tea since the 12th century.

The first reference to tea in India was in the ancient epic Ramayana, when Hanuman was sent to the Himalayas to bring the Sanjeevani tea for medicinal use.

The next recorded reference to tea in India dates back to 1598, when a Dutch traveler, Jan Huyghen Van Linschoten, noted in a book that "Indians eat the leaves as a vegetable with garlic and oil and boiled leaves to make an infusion. "

The same year, another reference to tea in India was recorded by a different group of Dutch explorers.

In 1877 a booklet written by Samuel Baildon, and published by W. Newman and Co. Calcutta, he wrote, "... various merchants in Calcutta were discussing the possibility of imported seeds China booming in Assam, where a native of the province now see a tea said:" We have the plants grow in the wild in our jungle. "It is established that the Assamese noble, Maniram Dutta Barua, (also known as Maniram Dewan) showed British surveyors existing fields used for growing tea and wild tea bushes more and Also in the jungle Assamese .

In an article published in The Cambridge World History of Food (Kiple & Ornelas 2000:715-716), Weisburger & Comer summarize the history of tea in India since the beginning up to 2000 times:

The culture of tea started there [India] in the nineteenth century by the British, however, has accelerated the point that India is now the world's leading producer, 715, 000 tons and ahead of the China 540, 000 tons, and of course, tea from Assam, Ceylon (from the island nation known as Sri Lanka), Darjeeling and are famous throughout the world. However, because the Indians on average half a cup per day per capita based, fully 70 percent of India immense harvest is consumed locally.

In general, even if India is the first in the world in tea technology, methods used for harvesting vary depending on the type of tea and terrain. Fine-leaf tea is pulled by hand, scissors in hand and are used on mountain slopes and other areas where the tractor-mounted machine can not go. A skilled worker using scissors to the hand may harvest between 60 and 100 kg of tea per day, while cutting machines between 1000 and 2, 000 kg. The latter, however, are generally applied to lower-quality teas that are often in bags. The tea "fluff" and waste processing is used to produce caffeine in soft drinks and medicine.

According to the Encyclopedia Britannica (2008): "In 1824 tea plants were discovered in the hills along the border between Burma and the Indian state of Assam. The British introduced the cultivation of tea in India in 1836 and in Ceylon (Sri Lanka) in 1867. At first they used seed from China, but later the seeds of the plant of Assam have been used. "

It is obvious that the West accounts of the history of tea in India and Eastern accounts differ not only in small details, but in the major facts. Current research is underway to resolve the issue, but research to date has been largely not.

India is the largest producer of tea for nearly a century, but was displaced by China as a leading producer of tea in the 21st century . Indian tea companies have acquired a number of images foreign companies, including British tea brands Tetley and Typhoo. India is also one of the biggest tea-drinking nation. However, per capita consumption of tea in India remains a modest 750 grams per person each year due to the large population base and high levels of poverty .

Indoneasia & tea

2008-06-07T05:22:00.000-07:00

Indoneasia & tea

Tea is part of the lifestyle in Indonesia for over 200 years. The Dutch founded the tea trade in Indonesia in the years 1700. The industry has been declining after the 2nd World War. In 1984, Indonesia's tea industry has been revived after decades of isolation. After much effort and investment, exports of tea from Indonesia began to make their presence felt in the market for tea. Since then, the constant improvement and modernization of production of tea and replanting of old properties have continued to this day. Indonesian tea differs from other tea producing countries in regard to the location, soil and climate where tea plantations are found. The teas are planted in the uplands where volcanic soil and tropical climate are most prevalent. The main product is the black tea and about 80% of production is exported. Indonesian teas are light and tasty and most are sold for blending purposes that this translates into excellent financial returns through currency for the country. In recent years, it is now even possible to buy Indonesian tea as a specialty tea. The Research Institute for tea and Cinchona in Gambung, West Java, has a vital responsibility to increase tea production and improve its quality. So far, several clones were invented that are more suited to soils, climate and modern processing of tea in Indonesia. The quality of exports of tea is mainly sold through auction in Jakarta. The Bureau of joint marketing or Kantor Marketing Bersama (KPB conducting the auction)

Puer tea

2008-06-03T02:59:00.000-07:00

Puer tea

People appreciate and collect puer tea for three main reasons including enjoyment of tea, overall health benefits and investment potential. It became popular outside the traditional markets of Tibet and Mongolia, where many yearsit were exchanged for horses, where he is wanted in Hong Kong for its health benefits, and for its mysterious quality of slowness, natural fermentation, which causes to improve with age. During the Cultural Revolution, many old cakes were destroyed scarcity increasingly elderly puer. In 1973, a process was invented to create fermented puer 40 to 60 days.

Now puer has spread from Hong Kong and Guangzhou, Taiwan, Beijing, Shanghai and China. The popularity of puer has even begun to extend the USA and Europe. All starts at the same puer. The basic ingredient is called mao cha. Mao cha is harvested and allowed to dry in the sun. Yunnan is the only province that grows tea, which has much ofsunshine and blue sky in China. One side effect of all this sun is a very large leaf tea plants. The origin of tea plantations in Yunnan, but you may be surprised to learn that tea bushes are called Camellia Sinesis assamica. The reason is that when the British found the variety of tea growing in India, they called assamica and believes it is wild, but it was actually planted along the ancient Silk Road that took place in Yunnan and Burma in Assam. Even if the original question was clear, the ancient tea trees in Yunnan have kept the name wrong.

Many puer produced is said to be due to wild tea trees, but this is not the case. Wild tea trees are known to make people very sick sometimes, and so-called wild puer makers is actually ancient tea trees that were grown, and are usually more than one hundred years. The age of the tree can be determined by measuring the trunk.

Of course the quality of MAO cha is an important factor in puer. Ideally mao cha is not oxidized and is two leaves and a bud. Farmers usually bring their mao cha to the cities and villages which are purchased by local buyers and sorted, then bought by producers puer. Although relatively large areas May be favorite places for some producers to buy their mao cha, culture is done by small farmers. Since puer has become more popular, many farmers are reducing their old trees to create shrubs that have better performance, so the number of trees is decreasing each year. Most commercial puer is a mixture of Mao cha in various fields and there are producers who are in the areas of Yunnan where the MAO cha origin. These kinds of details increase the value of tea over time, and we try to provide this information whenever we can.

There are two general types of puer, cooked and raw. The gross or Shen (green) puer is made from mao cha and steamed and pressed into cakes. It is the shen puer demonstrates that the miracle of puer. It slowly changes over time through a process of natural fermentation. The microbes present in the mao cha which are not destroyed during drying in the sun on their work magic and 8 to 10 years crude is processed into cooked green to black. It is the shen which is the most valuable over time and is beginning to reach full maturity after about thirty years. Puer teas are mysteriously elemental and dark, fermented teas that are robust, earthy, rich and the earth. Puer is often a favorite tea truly devoted tea drinker. This old tea usually begins with a variety of leaves exceptionally large sheets of tea trees. More mature leaves are used to make crude oolong tea nightfall. This tea in bulk either left or punched in cakes is then allowed to retain barely enough moisture that tea continues to ferment slowly over time. For this reason, is best stored puer open so that oxygen can continue to refine tea. In understanding the quality, it is wrong to think that the 1st year is the best year for puer. It is only an accessory correlation between the quality of the puer and the quality of a cake. For example, some of the most sought after tea is made from mao cha which is even bigger than the tenth year of tea. It is always a matter of taste. Of course, if a large number of expensive buds are used in a cake, it will drive the price, even if it is not considered a good candidate for aging. The same not be strictly guided by grade, also a uniformity and tightness of compression and intelligent reflection on mao cha mixtures.

Yellow Tea

2008-06-03T02:57:00.001-07:00

Yellow Tea

Yellow tea is relatively rare in China, but they are wonderful teas. It is perhaps because of the complexity and tedious process of doing so. There have been many techniques that have disappeared since this tea has been developed for the first time during the Tang Dynasty more than 1300 years. There are three famous yellow teas left who are still popular. They are Meng Ding Huang Ya (Yellow Bud) of Sichuan, Jun Shan Yin Zhen (needle money, not to be confused with white tea) from Hunan, and Huo Shan Huang Ya (Yellow Bud) of Anhui. (A sad note: Huo Shan Huang Ya who is now sold is green tea, tea yellow. The art of making Huo Shan Huang Ya was lost. Is a step further now that can do. Expenses and complication of make this tea has an unpopular tea on the Chinese market, and because tea could even be made a green tea which has been more marketable, and the pressure of the economy in Anhui Province, production of tea true yellow disappeared. We hope that more hand teas do not become extinct in the same way. The yellow object to the tea is to remove the grassy smell, and change the taste and color. This is accomplished by fried quickly tea in small quantities, less than 500 grams to a high temperature, then packing tea in Niu Pi Zhi (Paper cowhide), an ancient style of yellow paper that looks and allowing it to dry naturally for a few hours, then repeating the process until the tea master is happy. This process varies a little among teas and may take days to finish. Yellow tea is legendary for its healing properties. It is a tea cooling very rich in antioxidants.

Oolong Tea

2008-06-03T02:54:00.000-07:00

Oolong Tea

Oolong (Wulong) is considered the most complex product of tea and requires great skill and experience to develop the vast range of flavors, fragrances and colors of alcohol. A master of tea, Lin Zhi, tea painting by saying that oolongs were like oil paintings, while black tea is like water colors, and green tea as Chinese ink paintings. In fact, while oolong tea is regarded as oxidized between green and black tea, it can go in the oxidation of 15% -75%.

At the end of the Ming dynasty black tea (red) was invented in the Wuyi Mountains and shortly after the oolong tea is the first time in the same area at the beginning of the Qing dynasty. They were called Bei Ming Wulong (oolong). When first mentioned in Chinese literature, it was called Rock Tea (Cha Yan). Oolongs spread south in the area Anxi, then the province of Guangdong in the area of Chaozhou (Phoenix Mountain), then to Taiwan around 1810. Taiwan at the time was still part of the province of Fujian. They are four general types of oolong: Mount Wuyi Rock Oolong, Anxi Oolong, Dan Chong Guangdong and Taiwan Oolong.

The collection and harvesting focuses more on the leaves which are rich in aromatic oils. Growing conditions favourable high mountain areas with rocky and sandy soils. The production target is blue leaves in a certain way, causing an oxidation process controlled and controlled disposal of water from the leaves.

The Chinese do not think in terms of drying, they think in terms of moisture. This May be the same thing, but thought the Chinese, it is very different. The tea is never completely dried, and at different stages of production, when the humidity is at a certain level, different methods will be used. The humidity level in tea is determined by the master of tea, look, touch, and in particular smell. The smell of leaves is critical, tea masters and do everything in their power to avoid catching a cold during the season tea.

There are many variations in techniques to oolongs and describing all of them is beyond the scope, but in terms of general features, the Anxi tea and Taiwan are most closely related, and Wuyi and Dan Chong oolongs are closer. Anxi tea and Taiwan are rolled into balls and slightly oxidized and tend to be lighter tasting with a background which is sometimes stronger then immediately taste. Dan Chong and Wuyi teas are generally more oxidized, and the leaves are rolled lengthwise. The immediate taste can be very strong, with a soft, light taste afterwards. Of course, there are many examples of exceptions to these generalities, but it is safe to say that all oolongs are very complicated and sophisticated teas, with a wide range of tastes, smells and aftertastes. Different oolongs are ready to accentuate the natural character of the tea bush. Probably the most complex are the Mount Wuyi Rock Oolongs. A Da Hong Pao, or Rou Gui can be produced in different ways to highlight the smell or taste, or stability over time, and some of these teas are very rare.

Oolongs became of interest to the West because of the current research is to obesity, but oolongs were famous for hundreds of years to help digestion, cure headaches, the cleaning system excessive use of smoke and alcohol. As in tea plantations, the health benefits are for me the icing on the cake, the experience of drinking these teas are what it is.

White tea

2008-06-03T02:45:00.001-07:00

White tea

White tea is a very rare, expensive than connoisseurs of tea is mainly produced in China in Fukien
(Fujian) Province. Once harvested, white tea is not oxidized or rolled, but simply withered and dried by steaming. White tea requires a palace experience already initiated into the exquisite, subtle flavors of green tea and oolong. His name, a literal translation of China, has probably the very pale color of its alcohol. This tea has a very sweet taste and a hint of sweetness.

Black tea

2008-06-03T02:29:00.000-07:00

Black tea

Black tea is a variety of tea which is more oxidized than green, white and oolong varieties.

The four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than tea less oxidized.

In Chinese and culturally influenced languages, black tea is known as "tea crimson" (红茶, Chinese Mandarin hóngchá; kōcha Japanese, Korean hongcha), perhaps a more precise description of the color of the liquid. The name of black tea, however, could also refer to the color of oxidized leaves. In Chinese, "black tea" is a classification commonly used for post-fermented teas, such as Pu-erh tea. However, in the Western world, "red tea" refers to rooibos, a South African herbal tea.

Although green tea in general loses its flavor within a year, black tea retains its flavor for several years. For this reason, it has long been an article of commerce, compressed bricks and black tea also served as a form of de facto currency in Mongolia, Tibet, Siberia and the 19th century [1]. He was known since the Tang dynasty that black tea steeped in hot water could also serve as walking to a fabric dye for the lower classes who could not afford improving the quality of clothing colors of the time. [Change] However, far from being a mark of shame, "brown star" mark the dying process was considered much easier than fabric and had some significance as a mark of the lower classes by the merchant Ming dynasty [change]. The tea originally imported to Europe was either green or semi-oxidized. Only the 19th century that green tea than black popularity [change]. While green tea has recently undergone a renaissance because of its purported health benefits, black tea still represents more than ninety percent of tea plantations sold in the West.

The term "black tea" is also used to describe a cup of tea without milk ( "Black served"), similar to coffee without milk or cream.

Green tea

2008-06-03T02:11:00.000-07:00

Green tea

Green tea has been in use for more than 4000 years and Chinese medicine men used for almost all ailments, including headaches, body pain, poor digestion. The extract of green tea is rich in antioxidants that help in the fight against free radicals in the body, which typically cause cancer in a human being. It is also a known fact that green tea protects the digestive and respiratory systems serious infections. It blocks all the carcinogens that promote cancer and is also known to help reduce blood cholesterol. But all these were not documented and only recently began research on the benefits of green tea and a number of studies and research projects have been accomplished in the field of green tea.

The first documented and serious research began in 1987, when everyone has heard of its medicinal value of a National Cancer Institute researcher who was excited by new studies arguing that EGCG blocked the cancer.

In one such study conducted by researcher Tomonori Nagao Health Products Research Laboratories in Tokyo has shown that people who drank a bottle of green tea with tea extract every day for three months lost more body fat that those who drank a bottle of regular tea. Researchers say the results indicate that substances found in green tea known as catechins May and led to weight loss by stimulating the body to burn more calories and thus reduce body fat .

The same study found that most teas contain large quantities of polyphenols, which are primarily derived substances herbal who have been namely antioxidant, anticancer and antiviral properties. However, when it comes to green tea, it was considered very rich in a particular type of polyphenols called catechins. These substances are known for their anti-inflammatory and anti-properties, but recent research on animals not confirm that catechins may also act on fatty deposits and cholesterol.

In this study to find the effectiveness of catechins in reducing fat, researchers have examined selected a group of 35 Japanese men effects, all with weights based on body mass index and size sizes.

These men were then divided into two distinct groups and for three months, the first group drank a bottle of normal tea fortified with green tea extract and the other group drank a bottle of regular unleaded tea extract. During this period of three months, the men ate the same food and took the same number of calories and fat, so overall food consumption for all 35 men was the same. After three months, the study showed that men who drank green tea extract lost 5.3 pounds and waist and reduced the total amount of body fat in their bodies. This study has proved beyond doubt that the tea catechins would certainly reduce weight.

The Legendary Origins of Tea

2008-06-03T02:00:00.001-07:00

The Legendary Origins of Tea

The story of tea began in ancient China over 5000 years. According to legend, Shen Nung, an early emperor was a skilled leader, creative and scientific patron of the arts. Its long-term decrees necessary, among other things, that all boil drinking water as a precautionary hygiene. A summer day during a visit to a remote region of his kingdom, he and the court stopped to rest. In keeping with its decision, officials began to boil water for the court to drink. Dried leaves closely by bush fell into boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, some have consumed alcohol, and found it very refreshing. And yes, according to legend, tea was created. (This myth maintains such a practice narrative, that many mythologists believe May closely with the actual events, now lost in history.)

The Chinese Influence

2008-06-03T01:59:00.000-07:00

The Chinese Influence

Consumption of tea spread throughout Chinese culture reached in all aspects of society. In 800 AD Lu Yu wrote the first definitive book on tea, Ch'a Ching. This amazing man was orphaned as a child and learned raised by Buddhist monks in China one of the most beautiful monasteries. However, as a young man, he rebelled against the discipline of priestly formation which has made him a qualified observer. His reputation as a performer has increased every year, but he felt his life had no meaning. Finally, in mid-life, he retired for five years in isolation. Drawing on his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work, thrown him near the holiness within his own life. Fréquentés by the Emperor himself, his work clearly showed the Zen Buddhist philosophy to which he was exposed as a child. This form of tea that Zen Buddhist missionaries come see you later imperial Japan.

The Japanese Influence

2008-06-03T01:58:00.000-07:00

The Japanese Influence

The first tea seeds were brought to Japan by the returning Yeisei Buddhist priest, who had seen the value of tea in China in enhancing religious mediation. As a result, he is known as the "Father of Tea" in Japan. Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea received almost instant imperial sponsorship and spread rapidly from the royal court and monasteries to the other sections of Japanese society.

Tea was elevated to an art form resulting in the creation of the Japanese Tea Ceremony ( "Cha-no-yu" or "the hot water for tea"). The best description of this complex art form was probably written by the Irish-Greek journalist-historian Lafcadio Hearn, one of the few foreigners ever to be granted Japanese citizenship during this era. He wrote from personal observation, "The Tea ceremony requires years of training and practice to graduate in art ... yet the whole of this art, as to its detail, signifies no more than the making and serving of a cup of tea. The supremely important matter is that the act be performed in the most perfect, most polite, most graceful, most charming manner possible. "

Such a purity of form, of expression prompted the creation of arts and supportive services. A special form of architecture (chaseki) developed for "tea houses", based on the duplication of the simplicity of a forest cottage. The cultural / artistic hostesses of Japan, the Geishi, began to specialize in the presentation of the tea ceremony. As more and more people became involved in the excitement surrounding tea, the purity of the original Zen concept was lost. The tea ceremony became corrupted, boisterous and highly embellished. "Tea Tournaments" were held among the wealthy where nobles competed among each other for rich prizes in naming various tea blends. Rewarding winners with gifts of silk, armor, and jewelry was totally alien to the original Zen attitude of the ceremony.

Three great Zen priests tea restored to its original place in Japanese society:

Ikkyu (1394-1481)-a prince who became a priest and was successful in guiding the nobles away from their corruption of the tea ceremony.

Murata Shuko (1422-1502)-the student of Ikkyu and very influential in re-introducing the Tea ceremony into Japanese society.

Sen-no Rikkyu (1521-1591)-priest who set the rigid standards for the ceremony, used largely intact today. Rikyo was successful in influencing the Shogun Hideyoshi Toyotomi, who became Japan's greatest patron of the "art of tea". A brilliant general, strategist, poet, artist and this unique leader facilitated the final and complete integration of tea into the pattern of Japanese life. So complete was this acceptance, that tea was viewed as the ultimate gift, and warlords paused for tea before battles.