Oolong is semi-fermented. It is grown specially in the southern regions of China like Taiwan, Guangdong and Fujian. One of the most famous tea regions in Fujina is Anxi. This is where one of the founders of our website originted from. His father was a tea farmer from Anxi. There are 11 main types of Oolong.
1. Tie Kuan Yin
2. Taiwan Oolong
3. Oolong with orange pekoe
4. Anxi Oolong
5. Japanese processed Oolong
6. Teochew Oolong
7. Yunnan Oolong
8. Sweetened processed oolong tea only availabe in Singapore and Malaysia
9. Infused Fragrant Oolong tea
10. Kinmen or Jin Men Oolong
11. Virgin Fujian Oolong tea leaves
Japanese too love Oolong tea. They buy them in prepared containers and these are processed tea. Oolong is also a favourite drink amongst Southeast Asians. Very often, the tea is consumed together with Cantonese style dim sum or Hokkien/TeoChew style Bak kut teh (a dish of pork stewed with spices like pepper, cloves, nutmeg etc.).
Japanese people like to drink Oolong cha tea. It is especially so during the summer as they believed that this oolong tea actually soothes the body during the heaty months of the summer. Most of the oolong tea found in Japan are imported from China. Oolong tea is fermented and most of it comes from Fujian Province. They are also sometimes panfried
In Africa, black tea is sometimes drunk with mint leaves. In the west and in Singapore, they are drunk with milk and sugar. Chinese innovation have resulted in a new type of delicacy - Black tea eggs. Lovers of this dish say that black tea eggs taste better than tea eggs cooked with Chinese tea leaves. You be the judge.
Scented tea is excellent for people who are not used to the strong taste of tea and is excellent accompaniment for meals. They are also drunk often with light meals like dim sum. It is also a habit for many Chinese to add a sugar cube or two to enhance the taste.
White tea is only grown in China and no where else. It is produced in the province of Fujian. Fujian is the main tea growing region in China as its climate is suitable for cultivating such tea. The history of tea cultivation in Fujian is long and one of the founders of this website is a direct descendent of Fujian tea growing civilization. The other well-known tea produced in this region is Oolong tea.
The tea leaves of white tea is unique in its shape. When you open the container you will see many white tea leaves in the shape of eye brows. That is why they are often described as eye brow tea leaves by the Chinese. This applies to most but not all white tea leaves.
Compressed tea is classified according to the type of tea that it originated from. For example, if Pu Er tea is compressed then it is called compressed Pu Er tea. Alternatively, it can be known by its generic name Compressed black tea as Pu Er is a form of black tea. Sometimes, Pu Er can be spelled as Puer.
The Chinese have been ginseng tea for their health for thousands of years and they were followed suit by Koreans. Thus, you can often find Korean, Chinese ginsengs in any of the Chinese medicine shops. However, of recent years (i.e. in this century), it was discovered that the weather and soil conditions of US and Canada were suitable for growing ginseng. As a result, there has been great exports of such ginseng to China or overseas Chinese communities as well as Korea.
Ginseng has multiple benefits according to Chinese medicine. It could bring heatiness down for example. Heatiness is caused by hot weather, stress or spicy food. Its symptons could be sore throat, rashes etc. There are many other purposes of drinking ginseng tea.
The principle ingredients of American ginseng tea are panax quinquefolium, herba lysimachiae, radix glycyrrhizae. Usually half of the contents would be the first item and the latter two items would usually be mixed in almost equal proportions. American ginseng is gown in North America, mostly found in the temperate belts of North America in states such as Wisconsin. American ginseng is also sometimes referred to as quinquefolium.
Experts in Chinese medicine recommend that it should be drunk daily or whenever one is feeling unwell. However, it should only be a secondary boost to health and not used as a primary form of cure for any illnesses, particularly serious ones. It should be used for maintaining health and not curing diseases or illnesses.
It is made from a bamboo species that grows in Hokkaido or the north part of the Japan. It is called the Kuma Saza tea. It is green in colour and is known to be alkaline and rich in amino acids and vitamins.
It is a good tea for those who are having digestion problems or for those who drink a lot of alcohol and want to cleanse their livers. It is light in taste and many have said that it taste a little like green tea but lighter in taste.
There is a tea that is special to the Hakkas in China (Or Ke Jia in Hanyu Pinyin). It is called Lei Cha. It is basically tea that is mixed with beans (called mame in Japanese), kidney beans as well as various other herbs to form an interesting infusion tea. They usually served it in a cup with a chopstick and you can use the chopstick to stir the ingredients in the cup for maximum taste.
Hakkas are northern Chinese who have migrated southwards to the hilly lands in the south due to constant warfare in the north. They have settled down in the hills and through sheer hard work cultivated padi fields, tea as well as other agricultural products.
Green tea in Asia is almost as popular as coffee is in the West. Japanese, Chinese and Taiwanese green teas are filled with polyphenols which phytochemicals that are almost as 100 times as powerful as the antioxidant found in Vitamin C. Tea's polyphenols is primarily known as catechins that prevents the uncontrollable growth of new blood vessels. This, many believe,help to stop cancer by preventing newly-emerging tumors from growing by robbing them of their sustenance for growth. Catechins can also stop DNA deformations caused by carcinogens or cancer-causing substance from coming up in the first place.
Chinese scientists believe that green tea daily dosages help to bring about lower probablities of cancer in the oesophagus, stomach and liver. Japanese scientists show that drinking up to ten cups or more in one day on a daily basis may also cut down the risks of heart and coronary diseases. Some have even suggested that merely gargling the green in the mouth may stop bacteria from gathering in the teeth cavities. Experiments with lab animals yielded the result of lower incidences of skin cancer when green tea was applied to their epidermal layer. The results are still inconclusive for black tea but some suspect that they can be the same in terms of results.