The roots of western tea-drinking go back thousands of years to China, where over the centuries different qualities of tea and brewing methods grew up, tea-drinking customs developed and new objects associated with tea were created. Gradually the Chinese tea drinking habit spread throughout the world and to all classes. A tea culture was born on which different eras and dynasties have each left their mark. In today’s world the various types of tea and tea-drinking customs developed over the centuries can still be found somewhere in some form or another.

Chinese tea has been around for thousands of years. Chinese tea was first discovered and used as medicine. Then it evolved into a beverage, and further in to part of Chinese culture.

There are 8 classes of Chinese tea:

Chinese tea are divide into 8 classes: Green tea, Oolong tea, Black tea, Red tea, White tea, Yellow tea, Flower tea, Compressed tea.

The Oolong tea basics

Oolong (in Chinese, Wulong) is a time-honored Chinese tea (derived from the Camellia sinensis plant) someplace betwixt green and black within oxidization. It varies from ten percent to seventy percent oxidization.

The name oolong tea descends into the English language from the Chinese name wulong (in the Min Nan verbalized form). The Chinese name means “black dragon tea.” There are 3 broadly recognized accounts about how this Chinese name occurred.

Oolongs come in either roasted or light. While many wulongs may be consumed at once, like pu-erh tea, many oolong teas might improve with long aging with regular light roasting on a low charcoal fire.



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Chinese Tea history

Tea (Camellia sinensis) is native to China. The ancient Chinese used them for medical purposes, then developed the infusion we know as tea; to this day tea is said to purge the digestive system of toxins. Later the Chinese learned to grow tea plants and use their leaves to make various types of tea.

Many different types of tea were grown during each of the dynasties in China.

Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China.

Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed. Even now, in both casual and formal Chinese occasions, tea is consumed regularly. In addition to being a drink, Chinese tea is used in traditional Chinese medicine and in Chinese cuisine.

About Yishan Teashop

Yishan Teashop is run by a committed group of tea masters, specialists and all-around tea lovers. Through a partnership with excellent Beijing shipping agents in addition to our large network of tea farmers across China, we are able to present an ideal online tea shopping experience that is tough to match! Yishan Teashop is a Hong Kong-Beijing partnership based in the Maliandao ChaYuanChaCheng, one of the largest of the Beijing Tea City’s main wholesale tea buildings.

About Golden TeaHouse

We are here to share with you our passion for Chinese tea and offer you our finest selection direct from China! Our Chinese teas are all naturally processed, with no additional flavorings, additives or preservatives.

Our Oolong Tea

Wu-Long Teas

A direct translation for Black Dragon, Oolong Tea’s meaning is both mystifying and tempting. No other category of teas includes such a wide range of shapes, colours and aromas.

No other processing technique relies so much on the individual recipes passed down through so many generations. Quite simply, Oolong tea offers something for everyone, from bold-rich roasted flavors to subtle and mellow floral aromas. Have a look around or email us to learn more!

Wuyi Oolong Teas

The Wuyi Mountains are a legendary tourist spot protected under the UN umbrella of World Heritage Sites. Within the magnificent scenery of over seventy odd mountains and lush green valleys an oral history of Oolong tea-making has passed on through generations, yielding over eight hundred variations of teas; each with their own names and processing rules. At Yishan Teashop we have a family connection with this region, and thus we pass on our Wuyi Oolong teas and knowledge with an added element of passion and fondness that goes well beyond the role of tea-seller. We hope that through us, you can learn the vast appreciation for Wuyi’s rich and diverse tea culture.

Tie Guan Yin Teas

Tie Guan Yin-style Oolongs have reached critical mass all across China and are now gaining popularity in the west as a delicate yet complex change from the newly popular green teas.

On the surface, Tie Guan Yins differ from most other Oolong Tea in both a greener color and lower oxidation. However, when it comes to processing, they are nearly a category themselves. Be sure to learn about regional Tie Guan Yins, since we like to sell and demonstrate many of the tasting notes and changes from one farm to the next. Tie Guan Yins offer a unique experience not only based on their quality grades, but on their specific farm location in the famous Anxi county.



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The healthy benefits of Chinese tea

Chinese tea is made from a variety of plants for a variety of reasons. Chrysanthemum flower tea is one very common type. Drunk with meals it helps to aid digestion, especially of greasy foods. It is also commonly taken to help strengthen the lungs, relieve head congestion (tension headaches) and balance the “yangness” or “heatiness” in our body. When made from fresh flowers, the flowers can be applied to the eyes to relieve dryness and itching. In China, chrysanthemum tea is now being recommended for office workers exposed to Video Display Terminals (VDTs).To make this healthy tea – to a teapot that can contain 500 ml of water – add 2 tbsp of chrysanthemum bud tea, 2 tbsp of Chinese wolfberries (gei ji) and 3 slices of dried licourice (kam choe). Fill up with boiling hot water. Steep for 5 minutes before drinking. When teapot is empty, pour hot water again for a second round.

There has been research that suggests the Chinese tea may trigger weight loss by stimulating the body to burn calories and decreasing body fat.

Certainly I believe that Chinese tea should be a part of any person’s healthy lifestyle, whether you plan to use it as an aid for dieting and healthy weight loss or not.  But, I don’t believe that green tea is some magical solution to weight loss.

From my personal experiences with trying to maintain a healthy weight and diet, I have found that I typically tend to gain weight when

 

I am emotionally stressed I am not maintaining a balance lifestyle I am not taking the time to enjoy my meals I am not paying attention to what I eat

Drinking of Chinese tea has a number of benefits to the human body. Since the tea has cooling properties, then a Chinese tea can be a good choice of refreshments during hot season.

If all these claims about chinese tea are true, then we can all switch to drinking Chinese tea regularly to maintain a healthy weight level.



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This is one-on-one courses?

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By: Mike Cheng

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The evidence that Chinese tea helps prevent cancer is overwhelming. Since the 1990s, hundreds of studies have been performed showing that tea can inhibit the formation of tumors, and slow the growth of those already formed.

Here are just a few examples of what cancer-related studies have shown:

Chinese tea and ****** cancer: Scientists have long noted that ****** cancer is much less common in countries where green tea is regularly consumed. One Japanese study found a decreased risk of recurrence for early-stage cancer patients who drank three or more cups of green tea. This suggests at least the possibility that regular green tea consumption may help prevent recurrence of ****** cancer in early-stage cases. A Chinese study found that women who consumed at least 26 ounces of green tea leaves each year had a 39-percent reduced risk of ****** cancer compared to nondrinkers. Twenty-six ounces of dried leaves per year equates to only 300 cups of green tea over the course of a year, which equalsless

than one cup per day.

Chinese tea and lung cancer: A study published in 2003 found that smokers who drank four cups of decaffeinated green tea per day demonstrated a 31- percent decrease in biomarkers of oxidative DNA damage in white blood cells as compared to those who drank four cups of water. Oxidative DNA damage is implicated in the development of various forms of cancer. A study published in 2007 in the Journal of Inflammation found that black tea had a positive preventive effect. In this study, guinea pigs were subjected to cigarette smoke exposure and then given water or black tea to drink. The cigarette smoke, needless to say, caused damage to the guinea pigs’ lungs, which was prevented when they were given black tea infusions to drink instead of water.

Chinese tea and prostate cancer: Other than skin cancer, prostate cancer is the most common cancer affecting men. More than 230,000 American men are diagnosed with this disease each year, according to the American Cancer Society. A study published in the December 1, 2004 issue of Cancer Research showed that the polyphenols present in green tea help prevent the spread of prostate cancer by targeting molecular pathways that shut down the proliferation and spread of tumor cells, as well as inhibitingthe growth of tumor-nurturing blood vessels.

Oolong tea

A good Oolong is both refreshing and delicious; the Oolong spectrum has a range of aromas and tastes quite distinct from anything you get with green or black tea – from the delicate, nearly-green Pouchong through rich and subtle mid-range Oolongs like Ti Kuan Yin and on to teas which border on black.

It’s hard to get reliable figures on caffeine content, but it’s probably not far wrong to say that the average cup of Oolong tea, correctly brewed, has around half as much caffeine as a cup of black tea, and about half again as much as a cup of green tea. The difference comes mainly from the brewing temperature, not the makeup of the tea itself.

Although they combine features of black and green teas, their flavour has little in common with either. Unless over-brewed, most Oolongs show almost no trace of bitterness, and generally have a stronger aroma than almost any green or black tea.

Like other tea, Oolong tea is rich in antioxidants called polyphenols. These help prevent cancer, keep the heart healthy and aid general well-being.

In spite of all this, until recently it has been terribly difficult to find Oolong tea almost anywhere in Britain outside of Chinatown, the occasional oriental grocers, and a small number of specialist tea houses. This is now slowly changing.



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Like Art, Chinese tea has its periods and its schools. Its evolution may be roughly divided into three main stages: the Boiled Tea, the Whipped Tea, and the Steeped Tea. We moderns belong to the last school. These several methods of appreciating the beverage are indicative of the spirit of the age ley. It was about this time that modern ideograph Cha was

coined, evidently a corruption of the classic Tou.

The poets of the southern dynasties have left some fragments of their fervent adoration of the “froth of the liquid jade.” Then emperors used to bestow some rare preparation of the leaves on their highministers as a reward for eminent services. Yet the method of drinking tea at this stage was primitive in the extreme. The leaves were steamed, crushed in a mortar, made into a cake, and boiled together with rice, ginger, salt, orange peel, spices, milk, and sometimes with onions! The custom obtains at the present day among the Thibetans and variousMongolian tribes,whomake a curious syrup of these ingredients. The use of lemon slices by the Russians, who learned to take tea from the Chinese caravansaries, points to the survival of the ancient method.

To the latter-day Chinese tea is a delicious beverage, but not an ideal. The long woes of his country have robbed him of the zest for the meaning of life. He has become modern, It has replaced the powdered tea in ordinary consumption, though the latter still continues to hold its place as the tea

of teas.

All tea comes from one plant. There is not a white tea plant, a green tea plant, an oolong tea plant, or a black tea plant. There is only one tea plant. Now you know more about tea than 95 percent of the rest of America does. So when you read about a medical study where green tea is proven to aid in weight loss, or if you read that white tea is good for reducing cholesterol, you now know that all tea comes from the Camellia sinensis plant, so it does not matter which type you drink.



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We have seen many Chinese singles online found their companion at free Chinese dating sites. Many single Chinese women have found their husbands on net. It is common to find Chinese girls for dating and marriage these days. This electronic world helps us a lot. We can find love and romance online these days. Chinese dating service is a means to find online Chinese single men and women locally and around the world. There are single Chinese girls seeking for partners in China. There are also Chinese women seeking for companion in other countries as well. Western men also find Chinese brides online at these free Chinese dating sites. So, I have some experiences about seeking for love online. It worked well. Some Chinese singles met with each other online and went for a marriage.

Online Chinese dating is a tool to find Chinese single men and women. If you are a single Chinese woman, then you will feel boring and lonely. Chinese singles should find their partners at online dating services. There are Chinese dating sites that provide the service for free. Members who can register for a profile, search for other singles, and interact with them without paying a fee. Some services charge members a small contacting fee when members try to send a message to others. Anyway, free or paid Chinese dating sites have one purpose, that is, they try to help online Chinese singles to find their dream mates. We have seen too many divorces happened in recent years so there are even more Chinese single people. Chinese singles should not be single because there are many dating sites that offer the means to find their partners online. Looking for love or dates on net is easier than you order an item online.

When you take a look at the online Chinese dating service interface, you know you can register a profile for less than 5 minutes. Single Chinese women and men should join these online dating websites to find their companions. Why being single where there are couples out there just have met each other through these Chinese dating sites. You should not be single at all. We live in this modern day, single Chinese men can meet Chinese single women online, easily and conveniently. Some of these sites offer totally free Chinese dating service for Chinese singles to seek online dates. The first step to do that is to create a personal ad with your photos to attract other Chinese singles. The 2nd step is to search for all singles at these free Chinese dating sites you like. The 3rd step is to contact them all. Then, you need to wait and reply to whoever contacting you. After you exchange with some members that you really like, then you can make an appointment to meet face-to-face.

Chinese single women and men will contact each other if they like one of another. After this meeting, you use a common sense to go next. It is all up to you whether to continue meeting this Chinese woman or man. Looking for Chinese singles online is simple. There are many free Chinese dating sites that offer the means to find your soul mate on net. Your future dream mate is waiting for you online. Joining these free Chinese dating websites is the first step to find single Chinese men and women. Seeking Chinese women and men for dating and marriage at a Chinese dating service is common these days.



By: Tammy Johnston

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The history of tea in china can be traced back to Three Thousand years ago. Tea had been used for the “Offer Sacrifices” to Gods or the ancestors.

A new Chinese tea plant must grow for five years before its leaves can be picked and, at 30 years of age, it will be too old to be productive. The trunk of the old plant must then be cut off to force new stems to grow out of the roots in the coming year. By repeated rehabilitation in this way, a plant may serve for about l00 years .

For the fertilization of tea gardens, Soya-bean cakes or other varieties of organic manure are generally used, and seldom chemical fertilizers. When pests are discovered, the affected plants will be removed to prevent their spread, and also to avoid the use of pesticides.

The season of Chinese tea picking depends on local climate and varies from area to area. On the shores of West Lake in Hangzhou, where the famous green tea Longjing (Dragon Well) comes from, picking starts from the end of March and lasts through October, altogether 20-30 times from the same plants at intervals of seven to ten days. With a longer interval, the quality of the tea will deteriorate.

The new leaves must be parched in Chinese tea cauldrons. This work , which used to be done manually, has been largely mechanized. Top-grade Dragon Well tea, however, still has to be stir-parched by hand, doing only 250 grams every half hour. The tea-cauldrons are heated electrically to a temperature of about 25oC or 74oF. It takes four pounds of fresh leaves to produce one pound of parched tea.

How Oolong Tea is produced

Manual production method supported by tradition and craftsmanship.

The production of delicious oolong tea requires time-honored tradition and outstanding craftsmanship. Tea leaves are picked on the morning of a clear day. They should be picked in units consisting of one bud and three leaves and exposed to the sun. This is the first stage. The second stage is to dry them indoors to promote fermentation. The most crucial part in the production of oolong tea is when to stop fermentation. As oolong tea is fermented to some extent, it is called semi-fermented tea.

Experience is required to identify the best time to stop the fermentation, which is when the leaves are 30% red and 70% green. After this, they are rubbed repeatedly to generate good flavor, aroma, and texture. Then they are dried using charcoal. At the final stage, a tea master grades the quality according to the flavor and characteristics of each batch. China’s Fujian Chaye Jin Chukou Gongsi (Tea Import and Export Corporation and Fujian Tea Association) exports oolong tea to Japan.



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strong>Chinese tea Culture

Experience Peking Duck in Beijing or eat the food of the Ming emperors, explore the world of Chinese cuisine with China Highlights to get the real tastes of China.Join us to experience the real Chinese cuisine!Tea culture is an important part of Chinese tradition. Alongside social development and progress, tea has not only played a role in driving the development of the economy, but has also remained a feature of people’s lives. Moreover, tea drinking has gradually developed into a resplendent tea culture and become a bright pearl in the social life of Chinese civilization.

The practice of tea culture can bring the spirit and wisdom of human beings to a higher orbit. Tea has an extremely close relationship to Chinese culture, and its study covers a wide field and has very rich content. It not only embodies the spirit of civilization, but also the spirit of ideological form. There can be no doubt that it has been beneficial in enhancing people’s social accomplishments and appreciation of art.

The legend of the Chinese tea

Tea is nearly 5,000 years old and was discovered, as legend has it, in 2737 b.c. According to legend, the Shen Nong (or Shen Nung) , an early emperor was a skilled ruler, creative scientist and patron of the arts. He was called “The Divine Healer.” Numerous other medicinal plants were attributed to this legendary emperor. His far-sighted edicts required, among other things, that all drinking water be boiled as a hygienic precaution. One summer day while visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the servants began to boil water for the court to drink. Dried leaves from the near by bush fell into the boiling water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new liquid, drank some, and found it very refreshing. And so, according to legend, tea was created.

Chinese tea evolved from a palace treat to a common beverage during the Jin Dynasty and Nan Bei Zhao (265 AD – 589 AD). Later during the Tang Dynasty (618 AD – 907 AD), Chinese tea trading had became extremely busy. Techniques in tea plantation and processing advanced in great speed. Lots of famous teas were developed.

In the Tang Era, Chinese tea was processed and circulated in the form of tea cakes. People started to get serious about making tea. Specialized tea tools were used and tea books were published – including the most famous “Literature of Tea” by Lu Yue. The art of Chinese tea started to take shape. That was a big leap of Chinese tea into the cultural territory.

“Tea became popular in Tang and prospered in Song (960 – 1276)”. In the beginning of Song Dynasty, Chinese tea was kept in the shape of balls and cakes. When served, tea was crushed and boiled with seasoning material. But as tea drinkers became more particular, they paid more respect to the original shape, color, and taste of tea leaves. Seasoning material faded out and loose leave tea started to take the center stage.The fame of Chinese tea was owing much to Chinese ‘Tea saint’ – Luyu and his literature Tea Book.

Classes of Chinese tea

There are a variety of teas such as Green tea, Oolong tea, Black tea, Flower tea, yellow tea, Red tea, White tea and Yellow tea in China. And some Chinese teas, produced in different places, have their distinctive taste and flavor and are always local specialty for traveler.



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ng>Who discovered the Chinese tea

Chinese were the first to discover tea

In the early 17th century, the Dutch East India Company introduced Chinese tea for the first time to Europe. By the mid-17th century, afternoon tea had become a standard ritual of the British nobility. It is interesting to note that the two different pronunciations for “tea” most common in languages that borrowed the word from Chinese-cha and tee-originate from different dialects of Chinese.

Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day,as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, tea was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, tea’s refreshing effect made it a favorite among monks in Za-Zen meditation.

Chinese tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China,. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted.

How Chinese tea is made

Tea is made from the young, tender leaves of the tea tree. The differences among the many kinds of tea available are based on the particular methods used to process the leaves. The key to the whole process is the roasting and fermentation. Through fermentation, the originally deep green leaves become reddish-brown in color. The longer the fermentation, the darker the color. Depending on the length of the roasting and degree of fermentation, the fragrance can range from floral, to fruity, to malty.

Cultivating teapots

The proportion of tea leaves to water also depends on the kind of tea leaves used. The teapot may be filled from one-quarter to three-quarters full with tea leaves, depending mainly on how tightly curled the tea leaves are as a result of the rolling and roasting processes. The teapot is then filled with water. Steeping time starts at one minute, but varies from tea to tea. The time required for subsequent brews from the same leaves must be proportionally lengthened. The best kind of teapot to use for most fermented teas is a purple clay ceramic pot. The size of the pot should be in correct proportion to the size of the cups. Ideally, the cups should have white interiors, to facilitate accurate assessment of the color of the tea.

Types of  tea

Chinese tea may be classified into five types of teas according to the different methods by which it is processed.

Green tea

Green tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.

Black tea

Black tea, known as “red tea” (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.

Oolong tea

This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China’s southeast coast: Fujian, Guangdong and Taiwan.



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