Dive into the wondrous world of Chinese oolongs. From origin to tasting.
Someone calls it "drug" tea, there are those who consider oolong a variety of green varieties. Let's dispel the myths about the unusual, unique and most fragrant Chinese tea, which bears such a melodic name - oolong tea.
The key concept is fermentation. Oolongs are medium fermented varieties. Average degree of fermentation: 20-50%, depending on the specific type. Speaking conditionally, they occupy an intermediate position between green and red (European black) teas. While retaining the fresh floral aroma of the greens, they take on a deeper and richer flavor characteristic of the darker varieties.
An infinite number of names
This tea is called by different names. The most popular name is oolong tea, oolong tea. Chinese: 烏龍. . Another is qing cha or turquoise tea. There is also a poetic one - “Black Dragon”, which personifies the ability of leaves to change color when brewed.
The name "oolong" migrated to us from England: due to the specific pronunciation, in English it sounds exactly like that. Sometimes there are erroneous names: oolong, oolong, resulting from the incorrect English pronunciation of the Chinese pinyin "wū long".
How about no myths?
There is hardly a tea in China whose origin is not shrouded in a romantic legend. The Heavenly Empire loves it. On the origin of oolong as a variety Chinese varieties there are at least a dozen legendary tales.
According to one of them, this tea was found by a traveler named Sulong, in the province of Anxi. His name served as a prototype for the names of the varieties of this group.
Another legend begins its story from the distant 20th century, when one of the emperors of the Song Dynasty ruled. By order of the court, a huge garden of camellia, Dragon and Phoenix varieties was planted in Fujian. The leaves born by them went to the production of pressed tea. In the future, during the Ming Dynasty, its popularity fell sharply, which served as a prerequisite for the cultivation of a new variety of "Black Dragon Tea" with rolled leaves. You probably already guessed that these were the first oolongs.
It is impossible not to mention the legend of a hunter with the nickname Black Dragon. Once, while hunting, he collected leaves from the bushes, and while chasing a deer, they crumpled and turned into tea. Its aroma was amazing and unique.
Historical facts
Now a portion of the truth, confirmed by historical sources.
The first mention of oolongs comes from the Ming Dynasty. The raw materials for them were the leaves of wuyishan shrubs that grew in the northwestern part of Fujian. From there, the technology migrated to Guangdong and Anxi.
It is known that at the beginning of the 17th century, Chinese oolong tea was imported to Europe. He so quickly won the love of noble ladies that many still consider oolongs "women's tea". After King Charles II married a Portuguese princess, tea began to be imported to the UK. The queen adored oolongs and could not go a day without drinking a hot cup.
On the island of Taiwan, it began to be produced only in the 19th century. In just a few decades, the new Dodd & Co tea brand reached the peak of its popularity: its products began to be in great demand both in the Middle Kingdom and beyond its borders: in the USA and England.
The uniqueness of turquoise tea
Before going into details and describing the features of production, organoleptic characteristics and properties of oolong tea, we immediately note why this tea is unique.
5 key features:
- Oolongs are the most fragrant variety of Chinese tea. Everyone will agree with this. No wonder the varieties of this group are favorites of tea ceremonies, in which the variety of shades and notes is appreciated.
- They are the only tea group involved in the Gong Fu Cha ceremony. Tea mastery is not just tea drinking, but a whole ritual filled with special energy and love for Tea.
- Multiple brewing. Oolongs, especially light ones, withstand 8-15 infusions. This is an impressive figure.
- In China, it is customary to divide oolongs into mainland and island ones (Taiwan). Indeed, they differ significantly in taste and aroma, properties and effects on the body.
- Twisting - required step in production. The degree of twisting is determined by a particular variety, but this stage is always present.
Oolong is not green tea!
Many mistakenly classify oolongs as green varieties. The fact is that some representatives (for example, Tie Guan Yin, Alishan, Milk Oolong) give green color infusion, and the effect resembles green varieties. In fact, green tea is a completely different group, represented by varieties of less fermentation, with a different production technology and properties.
It is easy to distinguish oolong from green tea: pay attention to the shape of the leaf. In green varieties, the leaf is whole, in oolongs it is crumpled, often in the form of balls or twisted spirals.
Where does oolong tea grow?
In short, we figured out what oolong tea is and what makes it unique. Now about the places of growth.
The raw materials for tea are leaves from shrubs that grow in 3 areas: in Fujian (north and south of the province), Guangdong and Taiwan. In the southern part of Fujian and on the island, light varieties are produced, and in the north of Fujian and in Guangdong - dark, with fermentation from 50%.
Collection and production technology
The leaves are harvested by hand. Collection time is determined by the recipe. As a rule, spring varieties are more fragrant, but less deep in taste. Autumn is the opposite. For the production of highly fermented (dark) oolongs, mature, fleshy leaves are used; for weakly fermented (light) - younger raw materials. But there are exceptions.
The general production scheme is as follows:
- Drying outdoors. The crop is laid out under the sun for 1-1.5 hours, then transferred to the shade.
- Simmering (fermentation). Periodically stir the leaves, but gently so as not to damage. Tea languishes in the air until the leaves begin to darken. Fermentation in this case occurs unevenly: the edges are oxidized more strongly than the middle part.
- Heating (drying). Purpose: to stop fermentation.
- Spinning in drums.
- Re-drying. Purpose: to remove residual moisture.
- Packing.
Classification with examples of the best varieties
The classification of oolongs is based on different criteria. The main one is the degree of fermentation (we touched on it earlier).
Light and dark
Light: lightly fermented (20-30%). Dark (more than 50%).
It is generally accepted that varieties of strong fermentation appeared earlier. The best of them grow in the highlands, in Wuyishan and the Phoenix Mountains (Fujiang and Guangdong oolongs). The best representatives of Fujian: Da Hong Pao, Bai Ji Guan. Guangdong: Feng Huang Dan Cong and several dozen of its varieties.
Light ones have a more delicate, floral aroma, similar to green varieties. The best grow in the highlands of Taiwan (Dong Ding, Alishan) and southern Fujian (the legendary Tie Guan Yin).
In the shape of a leaf
Leaves of dark varieties have a longitudinal twist. They are very long, look solid but crumpled (Da Juan Pao, Fhdts).
Light varieties have a spherical twist and look like balls (Tie Guan Yin, Gaba, Dong Ding).
By place of production and variety of tea bushes
- Wuyishan (northern Fujian). The raw materials are the leaves of shrubs from the plantations of the Ui mountains. Types of camellia varieties:
Alpine (Wu Yang Cha): Zhou Gui, Shuxian, Da Hong Pao, Bats Ji Guan and others;
- Shuxian from northern Fujian.
- South Fujian. The most famous: Tie Guan Yin, Jin Gui.
- Guangdong. These are Feng Huang Da Cong and its varieties, which are produced in the Chaozhou region: Mi Lan Xiang, Yu Lan Xiang. They have pronounced orchid notes.
- Taiwanese. The special taste and aroma is due to the foggy area of growth of shrubs. Tea Tree Varieties:
Chin Shin. Top grade.
Zin Xuan. Oolongs from the leaves of these shrubs acquire a characteristic milky taste.
Jade. With pronounced notes of orchid.
Si Zi. This shrub is a hybrid. The processed leaves acquire a bright floral aroma.
The best Taiwanese varieties: Alishan and Lishan, Dong Ding.
Flavored
Not to be ignored is a relatively new category of oolong varieties: flavored. Among them are well-known milk tea, a drink with the aroma of ginseng, orchids, osmanthus.
During the production process, the leaves are treated with aromatic extracts.
Most of these varieties are produced on about. Taiwan. They are mainly for sale: in China, tea without additives is valued.
Tasting: infusion, taste, aroma
What do twisted spirals, long flagella of tea with the mysterious name "oolong" hide behind? What notes are typical for them?
As has been repeatedly noted,
Oolong tea is the most aromatic tea in China.
This is due to the high content of essential oils in tea. When brewed, tea leaves reveal a luxurious bouquet with hints of flowers and fruits. Each composition is unique and determined by the growing region and the recipe.
Weakly fermented (green) varieties give an infusion from amber to light green. They express light floral, honey shades, notes fresh fruit. The taste is slightly grassy, but with a sweet aftertaste, slight astringency.
Highly fermented varieties are more like reds. They have more spicy, berry, chocolate, wood tones. The aroma is deep, fragrant: like expensive perfumes.
Compound
Enjoying the wondrous aroma of the brightest Chinese tea is soothing, inspiring and uplifting. Drinking tea in silence makes perception subtle, reveals that state of consciousness in which there is no place for everyday fuss. The feeling that you are falling from a deep sleep into a beautiful reality. Filled with magic and possibilities.
Well, the lyrics are enough. Let's talk about chemical composition and the influence of tea on human physiology.
The conditions for growing shrubs and a special technology for processing the crop contribute to the formation of a unique composition of tea. It includes antioxidants, vitamins, minerals, tannins (tannins and their derivatives), essential oils.
Oolongs are champions in the content of essential oils.
Speaking of essential oils. These volatile compounds are organic matter. Essential oils appear in the tea leaf during its processing. AT fresh leaves their content is minimal.
In tea, they are represented by phenols, complex acids, aldehydes. Turquoise tea contains more aromatic oils than other varieties. For example, in green and yellow tea they are in a bound state and do not fully open in the infusion.
Thanks to these fragrant substances, we can enjoy a rich bouquet of citrus, fruity notes, shades of lilac, roses, vanilla, which are so rich in oolongs.
Useful and harmful properties of oolong tea
The beneficial properties of oolong tea are as vast as space. We offer you to get acquainted with part of their rich arsenal. Regular tea drinking contributes to the normalization of weight, blood pressure, improves the condition of hair and skin.
This tea is sometimes called the elixir of youth and health. The high content of antioxidants prevents premature aging the formation of malignant tumors.
Light varieties reduce cholesterol levels, improve the condition of blood vessels, and help with hypertension.
Studies have shown that regular tea consumption increases blood levels of adiponectin. Don't worry, it's just a protein, which also prevents the development of diabetes.
To avoid negative consequences, do not drink oolongs to children, pregnant women, as well as at night and in large quantities (more than 3 cups a day).
Subtleties of brewing
The brewing process begins with the preparation of dishes and tea. For one tea party, 7-10 g is enough. Dishes: clay or glass teapot, flask, gaiwan. Light varieties are best brewed in glass and porcelain, dark ones in clay.
Water temperature: for light 80 degrees, for dark - 90.
We warm the dishes with boiling water, put the tea, shake it: this is necessary in order for the aroma to reveal itself as much as possible. Essential oils begin to actively stand out during physical impact and give us the opportunity to fully enjoy the thick and fragrant bouquet.
We drain the first brew. Hold the second for 30 seconds. Each subsequent strait is kept 10 seconds longer than the previous one. It is ideal to use a tea pair.
Drink hot drink. Snacks and sugar are not needed.
This is how oolong tea is brewed:
Important: proper storage of oolongs
We learned how to brew oolong, now about storage.
Light varieties love coolness. It is ideal to store them at a temperature of + 5- + 10 degrees, but it is also possible at room temperature. The main thing is hermetic packaging.
Dark oolongs are less whimsical to storage conditions. A teapot or jar made of glass, porcelain, wood, a closed tea bag is perfect for long-term storage varieties Da Hong Pao, Zhou Gui, Fhdts.
Tea for weight loss combines two seemingly opposing aspirations - the primordial for Russians love for "tea drinking" and no less primordial craving to become slimmer. There are legends about the high-quality varieties of Chinese tea leaves among those who are losing weight: you can hear that fragrant oolongs and mysterious pu-erh literally wash fat out of the body, and a pot of green tea can replace a whole meal. There is some truth in these myths, but tea reality turns out to be even more multifaceted and exciting.
Chinese tea for weight loss: so that your eyes do not run up
More than two thousand years of cultivation of plantations in China, the main tea power in the world, have been imprinted on the classification of raw materials for this, without exaggeration, a cult drink. To understand what kind of tea they are dealing with, connoisseurs take into account many subtleties - from the time of harvest to the physical integrity of the leaf.
Regardless of what you expect from tea - weight loss, pleasure or new taste sensations, any variety of Chinese tea, be it green, oolong, puer, is made from the leaves of the Chinese camellia (Caméllia sinénsis) plant. Sometimes the striking and external, and aromatic dissimilarity of various teas is determined by the peculiarities of the collection and processing of raw materials.
The basic and most understandable classification can be considered color, which reflects the division of tea varieties according to the degree of fermentation. It is achieved by special methods of manual production, including both simple drying and drying, smoking, pressing tea leaves.
Chinese tradition divides tea into six groups:
- white (minimum processing stage, made from unblown tea buds, taste is delicate, flowery);
green (weakly fermented, greenish collection, taste with a herbal note, rich);
yellow (partially fermented, valued for a “mirage flavor” that cannot be remembered);
turquoise (they are also oolongs, the preparation uses a complex method of variable fermentation, the taste is rich and multifaceted, combining freshness, sweetness and depth);
red (fermented, in the Russian tradition they are recognized as the usual “black”, with a characteristic red-brown color of the infusion and a strong thick aroma);
black (post-fermented teas are usually shu pu-erh, characterized by a very dense infusion with an earthy-nutty aroma, although there is also a tendency to single out pu-erh as a separate, special kind tea).
What are the benefits of tea for weight loss?
It is no coincidence that Eastern sages turned tea into an object of worship and an obligatory part of the traditional Chinese diet: it retains both the power of the earth and the energy of human efforts. In chemical terms, these ephemeral indicators are quite specific: tea contains the most important fat- and water-soluble vitamins (including A, E, K, B vitamins, ascorbic and nicotinic acids) and a lot of minerals: manganese and fluorine (needed by bones and teeth), iron (necessary for blood formation), potassium (indispensable for heart health).
Properly prepared tea will enrich your body with phenolic compounds (including the famous tea catechins), essential oils, tannins in an easily digestible form. Scientific studies have documented the preventive activity of Chinese tea against cancer, diseases of the gastrointestinal tract, eyes, nervous system, degenerative disorders of brain activity (Alzheimer's, Parkinson's).
And, of course, the traditional slenderness of the Chinese population does not give rest to Europeans: the use of tea in the fight against overweight does not lose relevance.
It is worth making a reservation right away: no Chinese tea can be recognized as a universal miraculous remedy for getting rid of extra kilos! And if, in this capacity, unknown vegetable raw materials are offered, it is not possible to find out the grade and origin of which, “weight loss with Chinese tea can be downright dangerous. Trusting weight loss, alas, often become victims of cunning traders, under the guise of "a rare tea with which you will build weight in a week" offering toxic herbs with unpredictable side effects.
As a weight loss tea with a proven reputation, green tea, oolongs and pu-erhs have received the greatest popularity among the people. For some reason, it was turquoise tea that earned special trust - it is often sold, and signed: "oolong tea for weight loss." They use them in different ways: drinking food and believing that “pu-erh breaks down fat” (which, to put it mildly, is false, as our experts will discuss below), considering it a “more dietary” coffee substitute (which is also not entirely true: by the number calories and coffee, and teas without additives are roughly comparable, and there are more energy alkaloids in green tea than in freshly brewed coffee), simply replacing food with tea (which is also not always acceptable).
The action of oolong, pu-erh or green tea for weight loss is mainly based on the presence in these (and, in fact, any other Chinese teas) of three components.
Caffeine (theine) in tea for weight loss
Caffeine, also known as theine, is the most common of the legal stimulants. You can discuss its harm or benefit for a long time, but the fact remains: caffeine stimulates thermogenesis, indirectly accelerating weight loss (if achieved through a balanced healthy diet and physical activity). During thermogenesis, tissue oxidation is activated, as a result of which subcutaneous fat is destroyed, and part of the calories received from food is burned, instead of “settling” on the sides and hips. Percent fatty acids and blood glucose rises, we feel a surge of strength, vivacity and forget about hunger for a while - this is how the effect of caffeine manifests itself. Caffeine (theine) in one form or another is found in tea of any variety: in green it is the most, in post-fermented pu-erh - a small amount. If you want moderate levels of caffeine from your weight loss tea, then go for oolong tea.
Amino acids and glutamine in tea for weight loss
Intricate methods of processing tea raw materials, achieving oxidation of the tea leaf in various ways, change and enrich its protein composition. As a result, tea boasts a list of 17 amino acids, including the most valuable glutamine (glutamine), considered the "king of amino acids." AT human body It is from glutamine that GABA (gamma-aminobutyric acid) is synthesized, which reduces the level of anxiety and, accordingly, helps with “stress overeating”. Glutamine preparations are successfully used in clinical practice in the treatment of alcoholism and bulimia, pacifying and helping to cope with obsessive addictions, in addition, this substance improves the integrity of muscle tissue and helps internal organs to better remove fat products.
Pectin in slimming tea
Pectin is well known to lovers of the apple diet and natural marshmallow - in nature it is a gelling agent, a complex saccharide with a long carbohydrate chain. With the ability to retain water, this type of fiber is valued in weight loss for its “ability” to give the stomach a blissful feeling of satiety. In addition, being a “long carbohydrate”, pectin is absorbed extremely slowly, on the one hand, providing a uniform increase in blood glucose levels and relieving attacks of insulin hunger, on the other hand, it has a beneficial effect on the stomach and intestines, enveloping them and stimulating healthy peristalsis. Also, pectin is indispensable, if necessary, to balance the level and composition of cholesterol. Pu-erh, used as a slimming tea, provides a certain effect mainly due to the content of pectin. The more dense and oily unbrewed pu-erh looks, the richer it is in valuable fiber.
Tea for weight loss: a word to connoisseurs
“Properly brewed tea speeds up metabolism - the substances contained in the infusion promote vasodilation, and thanks to tea theine, the synthesis of endorphins is enhanced, which also stimulates metabolism. There is evidence that some types of tea, for example, young shen pu-erh, can slightly, but still accelerate lipid metabolism, and varieties from among the "old" shen pu-erh and liu pao contribute to the normalization of intestinal microflora due to the content of enzyme-like substances that inhibit pathogenic bacteria. This can be a good help for those who follow the figure, but for weight loss, only tea, to put it mildly, is not enough, ”tea master Maria Sotnikova told Woman ru.
Varvara Lyubovnaya, a colleague and organizer of tea tastings, agrees with her: “Tea by itself will not replace either a gym or a competent diet. But, in addition to metabolic "bonuses", it may well form certain taste preferences and help in the fight against cravings for sweets. So, for example, instead of a candy snack, you can drink teas with a rich, changeable taste, for example, te guanyin or dan tsun, and for dessert after dinner, after a pause, it is pleasant to treat yourself to fragrant li zhi (the collection is prepared from the leaves of a bush grown on the soil covered in carrion exotic fruits litchi, - approx. ed.)".
Experts remind that those who decide to use tea as an assistant for weight loss, the need to choose right time for tea parties. Drinking tea immediately after a meal is not recommended; you should not start with a tea ceremony on an empty stomach. Therefore, Chinese tea will bring the greatest benefit at a time when the body no longer feels obvious fullness from a recent afternoon snack, but does not yet give demanding hunger signals.
Shu Puer is the only tea that has an alkaline reaction. This means that only it can be consumed on an empty stomach without fear of irritation of the mucous membrane. However, even after gaining this knowledge, it will be safer to get the approval of your doctor before replacing your meal with slimming tea.
As a zero-calorie drink, the warm, flavorful infusion nevertheless induces a feeling of fullness by filling the stomach comfortably. And this is also why tea is considered a useful product for weight loss: after drinking Chinese tea half an hour before lunch, you naturally eat less and, thanks to the received vitamin and enzyme charge, prepare the gastrointestinal tract for better absorption of upcoming food.
In addition, according to experts, some varieties of Chinese tea, which are distinguished by good saturating ability due to the high content of pectins (old pu-erh, oolong tea and hong pao) can become an evening meal on their own, replacing a heavy dinner or a late snack. In this capacity, however, it is not recommended to use green teas and "young" shen pu-erh - because of their pronounced tonic effect, they can disrupt plans for a night's rest.
How to brew Chinese tea: for weight loss and more
In the Russian tradition of tea drinking, re-brewing or steeping a tea leaf with more water is considered a sign of prudence rather than gourmandism. In the old days, tea was not only expensive, but also a rare commodity, so they tried to “squeeze” the maximum out of it, “pickling” for a long time for a fortress or drinking from a samovar, which allows you to get a large amount of infusion with a minimum of tea leaves. Until now, in many homes, tea is "drinked" to barely colored water, generously diluted with boiling water and compensating for the acute lack of taste and aroma with sugar or jam.
If you decide to discover the magical world of tea for weight loss or the development of gastronomic sensations, it is important to understand that Chinese teas, whether oolong, pu-erh or other varieties, require a different treatment, which may at first seem incomprehensible and troublesome. When properly brewed, the fermented tea leaf gradually reveals its aromatic, flavor and medicinal properties, including useful for weight loss. If it is wrong, they stop without having time to appear at all. Varietal tea is brewed several times, but not at all out of economy, but so that the fragrant tea can fully show all its talents. And at the same time, special techniques are used, which are not difficult to master (at least at the initial level).
According to the tea tasting organizer Varvara Lyubovna, The best way brewing high-quality Chinese tea - strait, which uses the proportion "a lot of dry leaves - little water" (focus on 1 g of tea per 30 ml of water). “Traditionally, in Russian, the leaf is poured with boiling water and left in this form in a teapot. Not only does it start to taste bitter very quickly, there is information that with this method of brewing, carcinogens appear in the infusion, ”warns Varvara.
When spilled (when the leaf is filled with water, and the infusion is almost immediately poured into a special container - chahai), the tea comes into contact with the liquid for just a few seconds, but manages to give back “enlivened” by water correct temperature useful material and aroma, not bitterness and acidity, since the bitter and tannin-like tannins and alkaloids in the first infusions take at least a minute to release. As the straits are poured, the concentration of these substances gradually decreases, so that properly spilled tea can be infused for some time without fear of spoiling the taste.
The sophisticated Chinese determine the correct temperature for brewing tea by many signs. For example, oolong, popular as a tea for weight loss, can be prepared when a sound called “wind noise in the pines” began to come from a heating kettle: in the dry language of numbers, this poetic image will correspond to about 80-95 C. Today, many models of electric kettles equipped with an indicator that allows you to accurately determine the temperature of the water without listening. To preserve the benefits of white and yellow teas, Chinese tradition recommends a brewing temperature of 70-80 C, for green - 75-85 C, for red - 80-90 C, for green pu-erhs - 80-100 C, and for black pu-erhs 90-100 C .
All utensils used for making tea must be preheated, it is also important to remember that the first spill is not drunk: it is considered “technical”, pre-washing the leaf.
“You can keep the water at the right temperature for the fifth or sixth pour, and even then a couple of minutes is enough for the tea to “play” again. There are teas that can be left in the water from about the twentieth strait,” the tasting host shares her secret.
Slimming tea turns into a tea craze: a concise dictionary for a novice teatester
Teatester (from the English words tea tester - the one who tastes tea) is a relatively new, but gaining demand profession, similar in function to a wine sommelier or coffee barista. Of course, if you have begun to get involved in Chinese tea for weight loss and simply do not mind learning how to get the maximum benefit from a quality leaf, it is not at all necessary to dive into the depths of highly specialized knowledge. However, awareness of the basic tools that help to brew tea properly does not hurt. The purpose of items like a teapot, a bowl, a sieve is obvious, but for manufacturing useful infusion devices are also used, the names of which have not yet migrated to the Russian language.
Gaiwan- a hybrid of a cup and a teapot, a simple vessel with a lid, used to quickly brew tea. Particularly well suited for making lightly fermented teas.
gongfu- originally this is the name of the most complex and complete tea ceremony gongfu-cha, and now a special teapot is known under the name gongfu, a popular item for office tea drinking (tea for weight loss can be drunk by the whole department!): using a special button, it filters out the finished infusion, preventing unwanted prolonged contact of the leaf with water and reducing the amount of utensils needed for making tea.
Han glass, also known as a tea flask, is another device for those who intend to drink tea for weight loss or pleasure without leaving their workplace. Functionally combines a kettle, chahai and even chaban, allowing you to cook neatly, cleanly and according to the rules a small amount of(standard flask volume - 150 ml) tea. It consists of a glass tall glass with a lid and a perforated cylinder placed inside it. A dry leaf is poured into a cylinder, filled with water, after which it is removed and placed on the lid, and the infusion is poured from a glass beaker.
Chaban- a wooden board for tea parties, which helps to collect the drained water into the inner trays and make the whole brewing process more compact and aesthetic. With prolonged use, the chaban is saturated with the aromas of tea, turning into a valuable item marked by history. It can serve as a convenient case for transporting travel tea sets.
Chahai- translated from Chinese "sea of \u200b\u200btea." This name was given to the dishes, where the infusion from the teapot or gaiwan is poured before getting into the bowls. Chahai resembles a milk jug from a tea set, but has a more rounded shape - it is believed that it helps to “even out” the taste of tea, making sure that all participants in the tea party get the infusion of the same quality. Therefore, another name for this dish is the “chalice of justice”, guandaobei.
Chahe- a porcelain plate resembling a palm folded in a ladle; dry tea is poured into it to “get acquainted” with its appearance and smell before cooking.
The tea ceremony, with all its nuances, can be an interesting trick if you are using tea for weight loss: the intricate dishes and sequence of actions occupy the hands and head and perfectly distract attention from the treacherous idea of notoriously harmful snacking.
"I'm a businessman. My business is related to the grain trade. But I always wanted to find some useful hobby for myself, so that it would also be useful to people. I decided to study the history of tea - it seemed interesting. I started looking for where to buy it. First in the city, then in online stores. Having tried the purchased teas, I realized: from those that I ordered on the Internet, they are in a pleasant state, they have a pure taste - without any chemicals. The Chinese call this aftertaste "cha tsy" - life force, energy.
There is a saying: you can drink a different Chinese tea every day and not repeat it once a year.
I have tasted over 50 teas by name. I learned that the main groups of teas are green, yellow, white, red, oolong, black. A separate group is pu-erh. These are post-fermented teas, that is, they have undergone natural or artificial aging with the help of a special fungus. Pu-erhs are dark and light. This is one of the most expensive varieties tea, very tasty and exceptionally healthy.
step to self-development
“The competition among tea professionals became a stepping stone for my self-development. For me, this is something sporty and fun at the same time. Plus communication with like-minded people, with those who are fond of tea culture. Basically, these are creative people - either involved in sports or art: music, painting.
AT Tea Master Cup participating for the second time. I tried it last year and saw what it was like. Took 4-5th place in the skill of brewing and tea composition. This year I went to Rostov-on-Don for qualifying competitions. Participated in the same nominations and also in the tasting.
At the tasting, they give you a taste, smell, look at five teas. Then they are brewed in the same pot at the same temperature and for the same time. It is poured into common bowls, tasting spoons are distributed and recorded for 10 minutes. Both the correctness and the speed of determining the types of tea by the contestants are taken into account.
In Rostov, the first place was taken by a guy from Moscow, who has been professionally engaged in tea tasting for three years. He guessed four teas, I guessed three and took second place, so I went to Moscow for the final. The same Muscovite also won the Russian Championship, but I became the fifth among 13 participants (guessed two teas). Now my goal is to take a prize at the next Russian championship.”
Tea ceremony
“The easiest way to make tea is Ping Cha. It is used for tea drinking at home. Is there some more gong fu cha- higher mastery of the tea ceremony using tea pairs and following certain rules.
For a quiet tea drinking, we need a teapot, a chahai (an intermediate vessel where the brewed tea is poured from a teapot before pouring it into cups), a chabei (a cup), a chaji (a set of tools: a scoop, tongs, a needle, a spatula, etc.) and a chaban (tea table).
First, we prepare the dishes, warm them up: this tea opens up better. This is one of the symbolic actions of preparing for the tea ceremony.
We wash the dishes, awakening a warm spirit, a wave. Pour tea into a warm teapot. The teapot I use for brewing is a reproduction of one of the oldest teapots by the Chinese master Gong Chun. So, pour boiling water - it washes the tea, as it were, awakening it and washing away dust particles from it. We drain this water and continue to warm the dishes, dousing it with boiling water. This procedure must be repeated again and again. Then, after infusing the tea, pour it into the chahai, where the tea leaves settle, and then into the cups. Why is the infusion not immediately poured to the guests? Because, pouring it alternately into cups, we will get tea of different strength, and in chahai it mixes, becomes homogeneous. That is why chahai is called the cup of justice.”
A cure for 100 diseases
“All Chinese tea, if it is real, is useful, it does not have any side effects. The studies of Japanese and English scientists say that tea contains more than 100 microelements useful for humans. Although they are in microdoses, they are very important.
Tea is called a cure for 100 diseases. By chemical properties, and this was again confirmed by studies, tea lowers blood sugar levels, strengthens the cardiovascular system. Interestingly, there is an area in China where pu-erh (post-fermented tea) has been grown for centuries. There are few cancer patients in this very tea-drinking area, there are practically none. And people live up to 90-100 years.
They say that all diseases come from the internal state of a person, his lifestyle, behavior, sensations. Tea helps to calm down, feel calm, gives a state in which you do not want to be angry, but want to be in a pleasant state of mind. Tea reveals some inner potential, new talents through a subtle state of taste. And I see it everywhere: someone begins to write poetry, someone is fond of music, someone generally changes their lifestyle, monitors their diet.
Communication with such people charges with positive, tunes in a creative wave. In the future, I also plan to open my own tea house or participate in some large tea project. I want to approach this with a stock of knowledge and experience.”
heady effect
“Sometimes after drinking tea you can feel a feeling of intoxication, slight dizziness. But it is very subtle, sublime. I try not to call it intoxication, because most people immediately associate with something negative. This is some kind of tea state. It happens that somewhere at a tasting, when buying tea in China, a person tries a lot of teas and is already too in good shape. After all, you can get an overabundance of everything. It is the same with tea: it gives an influx of oxygen into the blood, which stimulates brain activity.
By the way, there is more caffeine in tea than in coffee. But tea is excreted from the body, does not accumulate, it has a milder effect. From coffee immediately the tone appears. And tea gives a smooth, thin wave, stretched in time.
There is another expression: tea intoxicates with its sobriety.
If you drink tea on an empty stomach, you may experience mild nausea due to irritated stomach lining. This applies to green teas, sheng pu-erh (green pu-erh). It is better to drink not immediately after a meal, but after 40 minutes. Although dark teas that are fermented by fire can also be taken on an empty stomach if they are gently brewed.
How to choose and store tea?
“It is better to buy high-quality elite tea in tea clubs (they are also available in Belgorod). Or online stores. I do not recommend any large trading platforms: there is a big risk of getting the wrong tea. Very enthusiastic people work in our clubs. They travel to China to tea plantations, buy tea from farmers and already know from experience how the drink should look like, how to brew.
As a rule, tea is a whole leaf, evenly roasted, with a clean, not sharp aroma. Any good tea should give a benevolent, pleasant mood. There shouldn't be any discomfort. Low-quality can knit in the mouth, it will not have any game of taste. Real tea brews quickly and has a sparkling, clear, clear color.
It is important to store tea properly. Oolong (semi-fermented tea, which according to Chinese classification is between green and black) is placed in the freezer at -18 °. This does not allow him to weather. I recommend buying home 50-100 g, so that the tea does not stale. Store in a dry, dark place without foreign odors. The refrigerator should not be: there are smells. Tea is a delicate product. For aged teas, an old bookshelf is good. It is good to store in a separate bedside table, putting a glass of water there. Or in tight closed jar».
Tea bags
“For the seventh year I do not drink tea bags. As a rule, blended tea comes in a bag, that is, not a mono-sort, moreover, of lower quality. Perhaps they are blended with others, of better quality, but in small proportions - to give flavor. He gathers somewhere in African countries, India, Kenya. Machine processing is possible. All the teas I drink are hand-picked. Tea bags are intended for mass consumption and are more aimed at getting big profits with small investments.
The bag itself is made of paper or some soft material. Its particles, as well as the glue with which the tag is glued, fall into the water during brewing, and then we drink it ... In principle, the tea itself cannot be called bad. It's just lower quality and rougher in taste. Harm can be if you brewed it, it has cooled down, and you drink it cold. Tea can be drunk only when it is brewed, while the tea leaf gives up its juice.
foundation of the foundations
“The choice of water is very important: tea starts with it, it is the basis. We take a 10-point scale. For example, water is 7 points, and tea is 9. The final score will be 8, that is, water delays quality. And if the water is good, and the tea is worse, then the taste of tea improves due to water. The best option- water from a mountain spring, as written in Chinese treatises. It should be clean, without any taste of salt, astringency and may be slightly sweet. This is a natural sweetened taste.
By temperature. If you brew pu-erh and dark teas, then the maximum temperature is from 90 to 100 °. Dark or light oolong, green teas - 70-85 °.
With or without lemon
“Whoever considers it necessary, he adds lemon to tea. There is nothing wrong with that. Chinese tea is drunk without anything, because it is self-sufficient: it has the whole palette of flavors. Nature and the master who roasts the tea leaf, everything is laid down. When you interfere with something or snack on something, you block the delicate taste of tea more bright aromas. You can eat a few nuts, dried fruits, dried apricots, prunes: it goes well together, does not interrupt the taste, and the receptors remain clean.
At competitions in the nomination "Tea Composition" tea is just mixed with something or served with an appetizer. She continues the taste of tea or overlaps, beats, and then the taste returns again. There are people who know how to find such nuances. One girl at the championship even splashed some orange perfume into her tea.
I am calm about all the traditions of tea drinking. For example, to English, when tea is diluted with milk. I myself never add anything to tea.”
Posted by Sergei Belykh
Exists various types and varieties of teas, which can be divided into six main categories. The "polar" varieties are black and green tea. There are also oolong, pu-erh, white and yellow teas.
Differences between oolong and pu-erh
Oolong and pu-erh teas appeared on the Russian market relatively recently, but are steadily gaining more and more popularity among fans of homemade "tea ceremonies". There are six types of tea, and oolong and pu-erh are included in this classification. It can be argued that oolong and pu-erh are some kind of intermediate stages between black and green teas.
Features of pu-erh
Pu-erh is a post-fermented type of tea produced in a specific way: the collected leaves are processed to the stage of green tea, and then subjected to accelerated artificial fermentation. The leaves are piled up, watered hot water and covered with bags or cloth. This production process is distinctly reminiscent of rotting, but this is its main difference from the methods of obtaining other types of teas.
Feature pu-erh lies in the fact that as it is stored for a long time, its taste improves.
Pu-erh is sold in pressed form, most often in the form of a semicircle, but there are also figured tea tiles. The aroma of pu-erh is dominated by woody notes. It is recommended to drink such tea with the addition of milk or cream, because with this combination, the entire flavor range of pu-erh is perfectly revealed. By the way, most coffee houses and restaurants usually offer milk or cream for pu-erh.
Oolong Features
Oolong is a semi-fermented tea that, like Puer, is an intermediate stage between green and black teas. The peculiarity of the production is that the leaves are carefully rolled, trying not to break, and left for several hours in the shade for slow fermentation. Thanks to this technology, the edges of the sheets are dried more than the middle, which is the secret of the rich taste and aroma of oolongs.
By the way, it is by the leaves that the quality of such tea is determined. If the leaves are fully opened during brewing and are not broken, this is evidence of the high quality of the oolongs. This type of tea is flavored with natural and artificial extracts of plants and fruits. Flavored oolongs are usually exported, as in China they prefer to drink teas without impurities.
Oolong is not green tea. This is a separate variety, a kind of "golden mean" between black (red) and green teas.
Key differences between oolong and pu-erh
Oolong and pu-erh are absolutely not similar, and differ both in production methods and in taste. The taste of oolong resembles a very fragrant, non-acidic green tea. The taste of pu-erh is tart, with a woody aroma. Oolong leaves are neatly rolled, while pu-erh is pressed. It is generally accepted that tea itself is very beneficial for the body. Both oolong and pu-erh are also very useful for humans, as they contain many vitamins, iron, phosphorus, calcium and other substances.
You can buy these types of tea not only in specialized boutiques, but also in many grocery stores. However, it should be understood that the quality and assortment will vary significantly.
Related article
Attention, only TODAY!
All interesting
Pu-erh Chinese green tea has many health benefits. It is able to have a beneficial effect on digestion, normalize blood pressure, invigorates and gives strength. Surprisingly pleasant soft taste will not leave anyone indifferent. With their helpful…
Pu-erh tea can be compared with coffee in its tonic, invigorating effect. But unlike coffee, it is very useful and not addictive. Nutritionists recommend this tea to those who wish to lose weight. I almost completely switched from coffee to pu-erh and everything ...
Tea drinking for many people is a daily ritual of calmness, concentration and complete relaxation. There is a huge variety of teas, among which Puer can be distinguished due to its amazing taste and unusual origin. Pick up…
China is the birthplace of tea, in this country the culture of growing different varieties This drink has more than one millennium. Black, green, white and red teas are different degrees of fermentation of tea leaves, but, for example, oolong or oolong, as well as puer ...
Pu-erh is a legendary Chinese tea with many health benefits. Some of its varieties are even banned for export in China, as they are considered a national treasure. In China, pu-erh is the only black tea, and the one in Europe ...
To date, about 120 varieties of Pu-erh tea have been found in the world, which is brewed in different ways depending on the type. Puer is black leaf tea with a tart taste. You can, of course, meet white and green pu-erh, but they differ from ...
Exotic Pu-erh tea is produced in the Chinese province of Yunnan, and the process of its production is quite specific. This highly fermented tea has a beneficial effect on the entire body. It should be noted that over the years, pu-erh has practically ...
Puer is a popular Chinese tea with thousands of years of tradition. This drink is considered extremely healthy and tasty. It is a very heavily fermented type of tea with a characteristic "earthy" taste. In China, pu-erh is called a cure for ...
Modern Chinese consider real black pu-erh tea. This is a special, incomparable tea with a unique taste and a number of remarkable properties. What is Puer?
Pu-erh is made according to sophisticated technology, keeping it for more than two ...
Chinese Pu-erh tea is becoming increasingly popular due to its exceptional palatability and useful features. All types of pu-erh are globally divided into two large groups. As with other types of Chinese tea, the properties and…
Pu-erh is called Chinese tea, which is made using a unique technology and has properties that are incomparable with traditional drink. Pu-erh is a part of many weight loss diets as well as wellness programs. What should…
It's good that there are so many opportunities for self-education now. So many different master classes are being organized. And there are even free ones. I managed to visit one of them, about which I will tell. About Chinese teas.
If we talk about tea culture, then we can say that I am almost a complete "teapot". No, we don't drink tea bags for a long time. Therefore, I dare to attribute myself to a step above such tea drinking. We brew loose tea, choose by reading the labels, but buy in regular supermarkets. And they practically do not sell Chinese. I know about the existence of pu-erh, oolong and other types of Chinese tea. Chaban, gaiwan... I have a vague idea of ceremonial brewing. But the numerous subtleties of the tea ceremony were practically unknown to me. Until recently. Until I ended up on one interesting master class in a very interesting place. And this place is called so - the tea space "I don't have tea for the soul." And from the first minutes there was an immersion in the traditions, secrets and history of Chinese tea. I will not, as they say, take bread from professionals. A lot of Internet resources are devoted to tea topics. Now small cozy tea clubs are being born, where a tea ceremony will be held with pleasure for anyone. Everyone will tell and show.
I can note the very warm, almost homely atmosphere of the teahouse where I visited. Pleasant and pretty hostess Dasha enthusiastically told us how to buy and choose tea correctly. How to brew it at home in the rhythm of a big city, when there is a catastrophic lack of time for a ceremony, albeit very exciting.
But still, it is always possible and necessary to find time for the tea ceremony. Sit with friends over a bowl of tea, enjoy the aroma and taste. And keep the conversation going. Maybe about tea. In such a relaxed atmosphere, it is especially pleasant to learn something new for yourself. And there are so many discoveries. And most importantly, there is something magical and even mysterious in this. For me, this is a real tea meditation, filled with love and harmony. When in a small room by candlelight, against the background of a light melody, tea rituals are performed in front of you and every action is voiced. And each of which is filled with meaning. Nothing is done just like that. For example, all actions during brewing occur clockwise. The shape of a gaiwan (a cup with a lid in which tea is brewed) is also symbolic (yin and yang). This is a “cup of three bases”, where the saucer is the Earth, the lid is the Sky, and the cup itself is the Man. Between heaven and earth.
All the secrets, of course, cannot be known in such a short time. But the first acquaintance took place, and the continuation will surely follow.
And after the first lesson, you should remember when the word “no” is applied to teas.
So you can't:
- Drink tea after 19.00, because. any tea still tones up and, possibly, will cause insomnia.
- Drink cold cold tea. They brewed, drank and ... After cooling, the tea leaves are no longer good.
- Drink tea before and immediately after meals.
- Store tea in a transparent and leaky container, in direct sunlight.
If you are inspired and decide to get to know Chinese teas better, be sure to look into any tea space. For example, in the aforementioned "I don't have tea for the soul." I even bought myself several types of tea, I will consolidate what I saw and heard at home. And now I want to choose "my" tea and enjoy its taste. Which is what I wish for everyone.
