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ESGREEN BLOG | Chinese Tea Information

  • Brief Introduction of PLA Corn Fiber Empty Mesh Bags/Pouches-Folded Shut

    Our corn fiber bags(pouches) are made from cornstarch, which has been transfered into resin then shaped into a mesh form. The tea bags are sealed with ultrasound with reserved opening that could be folded shut manually. It is convinient for you to make your own tea sachets-blended with your own tea recipe.

    SOME TYPICAL ADVANTAGES OF CORN FIBER BAGS ARE:

    ●Food grade,environmentally safe and non-toxic. ●Unbleached and no fluorescer. ●Biodegradable and compostable. ●Better permeability. ●High-temperature resistant. ●0 solubility in up to 245℃ water. ●Transparent and clear.

    You could find this product in our store here: http://goo.gl/Li2KiL

  • The Ultimate Matcha Tea Infographic

    Matcha Tea Info
  • Storage of Dark Tea

    Dark tea storage

    Dark tea is a special type of the top six teas in China. The storage condition of other teas should avoid oxidation and damp, while dark tea could be stored in natural conditions for further fermenting and aging.

    But there are always some basic principles and points for attention in dark tea warehouse storing:

    1. Store in a cool environment and avoid direct sunburn. Sunburn can make tea rapidly oxidize and produce some unpleasant chemicals, such as the sunlight flavor which would stay for a long time.

    2. Store in a ventilated place and avoid airtight places. Because ventilation will help the natural oxidation, help tea absorbs the moisture in the air to speed up the oxidation process and also provide moisture and oxygen for microbial metabolism. Never packs and seals with plastic bags. Some materials with good air permeability such as kraft papers and bast papers, cotton papers are suitable for packing and storage dark tea.

    dark tea processing-aging in store room-2 3. Store it in an open place. As tea has a very strong absorption, it cannot be kept together with other things with an unpleasant smell, and should be placed in open and ventilated environment.
    During the storage, as long as it can keep the standard content of the water and the air humidity is not that high, it will not get mildewed (as the dominant bacteria in brick tea inhibits the generation of other fungi).

     

    "Tea worm" may be occasionally found on the surface layer of bricks that have been stored for a pretty long time(over 30~50 years). The tea worm is the result of aging and coexists with bacteria. It is proved that drinking tea with tea worms is not harmful to human body.

  • The Process Technology of Anhua Dark Tea

    fresh raw leaves for making dark tea

    Fresh raw materials of dark tea mainly consist of fresh tea leaves ranging from the first-grade to fourth grade leaves and stalks.

    1st Grade-1 bud and 3~4 leaves-mainly used to make Tian Jian, Gong Jian loose leaf dark teas.
    2nd Grade-1 bud and 4~5 leaves-mainly used to make Gong Jian, Sheng Jian loose leaf dark teas.
    3rd Grade-1 bud and 5~6 leaves-mainly used to make Flower Bricks, Hua Juan, Top Grade Fu-Bricks.
    4th Grade-large leaves and stalks-mainly used to Standard Fu-Bricks, Black Bricks.


    Picking Time
    First picking-Mid May
    Second picking-Mid July
    Third Picking-Late September to early October

     

    dark tea processing-after picking tea leaves

     

    Traditional AnHua dark tea process through five steps:

     

    Dark tea processing-Sha Qing/Kill Green-Fixation Sha Qing/Kill Green-Fixation
    The main purpose of fixation is to sabotage and passivate oxidase in the fresh leaves and to inhibit tea polyphenols from oxidation through high-temperature streaming. During this process, part of water in the leaves evaporates and leaves become soft, which is good for shaping and promoting the formation of a good aroma.

    dark tea processing-Chu Rou-First Kneading Chu Rou-First Kneading
    The main purpose of kneading is to undermine the leaf cells to make the tea sap attach to the surface. It creates the conditions for the next procedure and makes the initial leaves strips.

    dark tea processing-Wo Dui-Piling Wo Dui-Piling
    Piling is the unique dark tea manufacturing process and a key process in the formation of dark tea. Through this special procedure, a series of complex chemical changes occur within the leaves. Thus, the unique color, smell and taste of dark tea form.

    Fu Rou-Re-kneading
    The main purpose of re-kneading is to shape leaves into strips after piling. It further damages leaf cells on the basis of kneading to enhance the tightness end fragrance.

    dark tea processing-Gan Zao-Drying Gan Zao-Drying
    A handwork baking method is taken. The tea leaves are baked in a specially designed stove with pine firewood. Therefore, dark tea has a pine smoky flavor. That’s why dark tea is also called “pine tea”.

    dark tea processing-aging in store room-1

    The final steps after drying are sorting, packing then the finished dark tea will be placed into different clean and dry storerooms for further fermenting and aging.

     

    dark tea processing-aging in store room-2
  • Health Benefits of "Hei Cha"-Dark Tea

    Anhua dark tea-golden flower

    Chinese people have a tradition of tea treatment since ancient times. People have been using aged tea to treat diabetes, dysentery and colds.
    According to the modern medical science tea polyphenols, tea polysaccharide, tea saponin, amino acid, alkaloids and inorganic elements have health benefits on human beings.
    As one of the world's three major beverages, tea enhances human immunity and resists oxidation and aging, prevents canceration, lowers blood fat and regulates the metabolism.

    golden flower of dark tea Dark tea is one of the six major Chinese tea. It is a type of post-fermentate tea, which has been processed and fermented in a humid environment to promote the growth of certain fungi, which have been called "jin hua" literally "golden flowers". It's scientific name is "coronoid process of eurotium fungi". The golden flower enhanced the health benefits of dark tea.

     

    Below are some of the typical health benefits of dark tea that has been proved by medical research:

     

    1. Supplementing dietary nutrition
    Dark tea contains abundant nutritional elements including vitamins, mineral substances, protein, amino acid, saccharides and so on. Dark tea is an important source for absorbing mineral substances and vitamins for the northwestern inhabitants who mainly live on beef, mutton and dairy and lack in taking in enough vegetables and fruit. Thus dark tea is called “tea of life”.

    2. Aiding digestion, solving grease, cleaning up intestines and stomach
    The caffeine, vitamin, amino acid and phospholipids in dark tea are helpful in digestion, regulating fat metabolism, stimulating gastric juice secretion and increasing appetite. Japanese scholars’ scientific research shows that dark tea has strong functions in cutting grease and digesting. This is the reason why the carnivorous nationalities particularly like this kind of tea. Minorities in Northwest of China live mainly on beef, mutton and cheese. It is said that they would rather live without food than live without dark tea. The dark tea is vital for them because it has the effect of resolving animal meat, fat, grease.
    Besides, dark tea can improve the microorganism environment of intestines and stomach and clean up intestines and stomach. In China, people keep the tradition to utilize dark tea to cure dysentery and indigestion.

    tibetan drink dark tea

     

    3. Reducing fat, reducing weight, softening vessel and preventing CVD
    Dark tea has excellent functions in lowering blood lipid, resisting blood clotting, promoting fibrinogen dissolution, inhibiting platelet aggregation , loosening vascular wall, increasing effective diameter of vessel, inhibiting the formation of atheromatous plaque in internal wall of aorta and coronary artery and achieve the goal of lowering blood pressure, softening vessel and preventing and curing of cardiovascular diseases.
    Dark tea is rich in tea polysaccharide which has the effects of lowering blood fat and the activity of the peroxide in blood. In 1990, General Hospital of PLA had 55 veteran cadres who were hyperlipidemia patients drink dark tea constantly for 180 days(3g/d), the observation showed that 50 people had their blood fat and peroxide activity in blood obviously reduced.
    An epidemiological survey shows that people who live in the northwest such as Xinjiang, Inner Mongolia and Qinghai keep the habit of drinking dark tea and benefit from dark tea for its outstanding functions in regulating blood fat, blood sugar, blood pressure and vascular sclerosis and controlling of body weight and shaping figure.

    4. Anti-oxidation, anti-ageing, prolonging life
    The theory of the relation between the free radical and ageing says that under normal physiological conditions, the free radicals in the human body constantly generate and are constantly eliminated and then keep its balance. Dark tea contains not only abundant anti-oxidation substances such as catechin, tea pigment, falconoid, vitamin C, E and D, carotene etc., but also plentiful anti-oxidation of trace elements such as zinc, manganese, copper and selenium. The catechin, tea pigment, theanine and tea polysaccharide especially the plentiful complex flavonoid in dark tea have the function of eliminating free radicals, thus dark tea does well in anti-oxidation and anti-ageing.

    national-minority-making-dark-tea

     

    5. Anti-cancer and anti-mutation
    Cancer is one of the deadly diseases of the world.
    Since the late 1970s, scientists from various countries have successively found that teas or tea extracts have the function of inhibiting various cancers. Hunan Agricultural University has adopted cutting-edge high throughput screening technology to carry out the research on cancer cell model SGC7901 proving that dark tea has an obvious function in inhibiting tumor cells.

    6. Reducing blood pressure
    It has been reported that tea has the function of reducing blood pressure. Recently, it is reported in Japan that theanine, a type of amino acid that is contained in tea can restrain the rise of blood pressure through activating dopaminergic neuron. In addition, it is found that caffeine and catechin in dark tea can soften vessel and diastole vessel to realize blood pressure reduction. Some authoritative experts including Professor Lou Fuqing found that tea pigment has outstanding functions in anti-coagulation, promoting fibrinolysis, preventing platelet from cling and gathering, restraining HASMC hyperplasia, and also has effective function in reducing triglyceride and LDL, heightening HDL and inhibiting ACE to realize blood pressure reduction.

    7. Improving Saccharomyces, reducing blood sugar, preventing and curing diabetes
    The tea Saccharomyces contained in dark tea is the major element that can reduce blood sugar. The tea Saccharomyces is a mixture of the same type of complex and changeable elements. The test result on tea Saccharomyces content of several kinds of tea shows that tea polysaccharide content of dark tea is the highest and its components’ activity is the strongest, because of the formation of comparatively short sugar chain and pep-tide chain which is easier to be absorbed and has stronger activity than short pep-tide chain through the action of glycosidase, pro-tease and hydro-lase contained in fermented tea. This is one of the reasons why fermented teas especially dark tea has a better effect of lowering blood sugar than other teas.

    8. Sterilization and reducing inflammation
    The major components of dark tea water are theaflavin and thearubigins. The research shows that theaflavin does not only act as an effective free radical scavenging agent and anti-oxidant, but also has effective anti-bacterial action against clostridium botulinum, intestine bacillus, staphylococcus aureus, bacillus capsulate and bacillus cereus. In addition, theaflavin has certain inhibiting effect against influenza virus, rotavirus virus and enter virus.

    9. Diuresis, detoxication and reducing the harm made by tobacco and liquor
    The diuretic function of Caffeine in dark tea is realized by boosting the leaching rates of water from the urine through the kidney. Meanwhile, caffeine cannot only stimulate the bladder and help urine, but also helps sober up and resolve toxins in tobacco and liquor. Moreover, tea polyphenols in dark tea helps the precipitation of nicotine and it can eliminate the free radicals contained in the smoke and reduce the toxic effects of smoke on the human body. Drinking dark tea can alleviate toxic effects of heavy metals as tea polyphenols has a strong adsorption function.

  • The Classification of Anhua Dark Tea

    The classification of Anhua dark tea

    AnHua dark tea mainly includes: Brick series-Zhuan Cha, Tip series-Xiang Jian and Huajuan(Qian Liang Cha)-steamed roll series.

    AnHua Dark Tea-Brick series-Tea Bricks

     

    ⒈ Brick series

    ⑴ Flower Brick-Hua Zhuan-made of 3rd grade raw tea leaves(same as Huajuan-steamed roll series) It evolved from Huajuan tea.And there are patterns around the brick. So it was called as "Hua Zhuan", literally flower brick.

    ⑵ Black Brick-made of 4th grade raw tea leaves. It has a similar compressing process with Flower Brick.

    ⑶ Fu Brick-made of 3rd~4th grade raw tea leaves. Fu-bricks are produced in the hot summer days which were called “fu” days in traditional Chinese solar terms. So it was named as "Fu-Brick". Classy Fu-bricks are made by hand using 3rd grade raw tea leaves. Standard level Fu-bricks are made by machine with mixed raw tea leaves in 3rd and 4th grade.

    AnHua Dark Tea-Tips Series--Loose leaf

     

    2. Tip series are also known as Xiangjian refined from tippy tea leaves and packed in bamboo baskets. The tip series are made of tender tea leaves and were regarded as the royal tribute in the old days.

    ⑴ Tianjian-Top Tips It is refined mainly from the first-grade raw tea leaves and a small quantity of second-grade raw tea leaves.

    ⑵ Gongjian-Tribute Tips It is refined mainly from the second-grade raw tea leaves and a small quantity of first-grade and third-grade raw tea leaves.

    ⑶ Shengjian-Raw Tips It is refined from crude tea which consists of big leaves and tea stalks.

    Anhua Dark Tea-Huajuan series-Steamed roll

    3. Huajuan series It originates from Bailiang(hundred tael) tea. Now it contains different types classified by weight such as Qianliang(thousand tael) tea and Shiliang(ten tael) tea which are produced through tramping process.

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