Types Of Chinese Tea

Probably you are familiar with the Chinese saying, "Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven necessities to begin a day." Though tea is last on the list, we can still see how important the tea is for the Chinese.
These include green tea, oolong, black, red, white, yellow, flower, and compressed tea. However, if we will consider tea in terms of quality, there are actually eight classes of Chinese tea. These are usually classified by procedure, quality, and preparation methods and so on.

There are actually thousand of Chinese tea varieties.
Now, let's take a look at these classes one by one.
Green Tea
Green tea is said to be the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to get rid of its grassy smell. Unlike the other types, green tea skipped fermentation process.
Today, about 50% of China's tea is green tea. The aroma of this type of Chinese type range from medium to high, while the flavor is usually light to medium. According to some experts, green tea has the most medicinal value and the least caffeine content of all Chinese tea classes.
Oolong Tea
Chinese also call it "Qing Cha" and its typical leaves are green in the middle and red on the edges as a result of the process to soften tea leaves. This type of Chinese tea is halfway between green tea and black tea in a sense that it is half fermented.
Then, it is fried, rolled and roasted. Oolong tea leaves are basically withered and spread before undergoing a brief fermentation process.
Black Tea
The leaves of this variety become completely oxidized after processing. Also, this type of Chinese tea undergoes withering, then left to ferment for a long while, and then roasted. The Chinese black tea produces full-bodied amber when brewed.
Red Tea
It is also considered that red tea has low aroma and medium flavor and it is now divided into three subclasses: Kung Fu Red Tea, Ted Tea Bits, and Small Species Red Tea. This color is strongly highlighted during the fermentation process. As the name implies, this type of Chinese tea has red leaves and red tea color.
White Tea
This type of Chinese tea is sometimes considered as subclass of green tea. Perhaps it is for the fact that it is only withered and then roasted. Just like green tea, white tea escaped fermentation process. And, it has low caffeine content.
Yellow Tea
Apparently, yellow tea has yellow leaves and yellow tea color. According to some experts, this type of Chinese tea is an uncommon class of Chinese tea. The flavor of yellow tea is usually mild and refreshing.
Flower Tea
Generally, this class has light to medium flavor and medium to strong aroma. The Scented Tea, on the other hand, uses green tea and red tea as base and mix with scent of flowers. Well, the Flower Tea is just based on a simple concept that dried flowers are used, without much processing, to make tea. It actually subdivides into Flower Tea and Scented Tea.

Here is a unique type of Chinese tea - the Flower tea.
Compressed Tea
The final type of Chinese tea is the compressed tea. This class uses black tea as base tea. It is steamed and compressed into bricks, cakes, columns, and other shapes. Also, compressed tea has all the characteristics of black tea. It can be stored for years and decades.
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Why and How You Should Drink Tea if You Get Headaches, Migraines, and Stress...

But when I see these ads, I think Why? Along with weight loss, cancer fighting, and other cellular benefits curing Headaches and Migraines while reducing stress is among the top advertised. Many people have heard and seen the many advertisements about tea and its various cures and benefits.
After drinking tea for a while, including Green Tea, Oolong Tea, Rooibos, Lemongrass, and a wide listing of organic herbal blends, I have found that I don't really know if I am fighting cancer inside my body. But I do know that tea can greatly help me to balance out a stressful time, and help get rid of and prevent headaches.
Simply drinking tea, especially some of the herbal blends specifically mixed for the occasion, can help with headaches, and you will receive all other benefits from the actual tea itself. But only drinking the tea in itself will not allow you to fully maximize all the potential, especially in regards to headaches and migraines. Because not always, but sometimes, drinking tea is about Drinking Tea.
That is when my tradition comes out. But when I have a headache (from stress, sinus headache, caffeine, or many other reasons), just drinking tea isn't always best. I just drink it.

Cup after cup (Thank you, Tea Stand) I drink with no sense of traditional practice, or religious afterthought. I drink tea all day long.
I don't use special pots, or time honored traditions. There is nothing wrong with them, but I rarely have time for that, and growing up in the United States, there are no time honored tea drinking traditions. I always used tea bags (low quality as they were my only option, and didn't know any better).So now, even though I am closer to tradition, I still do not have time for this. My Headache/Stress tea drinking practice takes less than five minutes. Usually, that is all the time I have (which is mostly why I have the headache in the first place).
I begin with the double chamber gourmet tea bag. High quality loose tea, easy to use tea bag, reusable; three of the reasons why. I rough it up a little to make the tea inside spread out, and then I put the bag into my mug. With the tea bag ready I pour steaming hot water over it. A little bit too hot to drink. When the cup is full, I bob the tea bag in and out of the water for a minute or so, and let it site for a minute (maybe, depending on how strong I want the tea, how many times have I used the tea bag already, etc.) When letting the tea bag sit, I wrap the string around the mug handle and anchoring it with the bead at the end. After the tea is ready, I take the tea bag out of the cup, and hang it on my tea stand. With green teas and Oolong teas, this is especially important. If you leave the tea bag in the cup too long it can get very bitter.
Now that my tea is ready ( a process which took maybe two minutes) I am ready to relieve myself from this nagging headache. With the cup still steaming, I cup my hands around the mug and slowly breath in the steam. Slow, deep breathes. I do this three to five times, or until the tea has cooled down a little so that I can begin drinking it. It is still hot, but I won't burn my tongue or lips if I drink it. Then I take small slurping sips. The hot water is important not only for the steam but also for these first few sips. The hot water slows down your drinking, and also helps to clear out your head. After a couple minutes of this I am generally feeling better.
I am sure that all in this hectic world can appreciate 5 minutes where life is slowed down and especially a tradition that is fast, easy, and that really helps to get alleviate life's little inconveniences; headaches, migraines, and stress. Maybe this 5 minute practice is loosely based on tradition, and doesn't sound too complicated, but it helps me.

An Organic Herbal Tea Blend

Though sales have been mainly rooted in the standard teas stemming from the Camelia sinensis plant (Green tea, Oolong tea, and Black tea), a vast increase in herbal and natural medicines in the western world has brought upon a virtual explosion of Organic Herbal Tea Blend, releasing any confinements there may have previously been. Tea bags, loose teas, tea shops, and gourmet teas are only a few examples of the outlets for this ever increasing number. With US$5 billion market in the United States alone in 2003, a 500% increase in 10 years, tea is a well established industry that is quickly growing.
Now it is not only Big Business that is apart of this industry as the infinite number of herbal tea blends are combing with the free commerce of the internet. This conception is creating new life in an industry that had been patiently waiting. New companies are forming, new mixtures are being created, and now even new tea bags are being designed.
The machine manufactured tea bags are still standard in market where cost is being put before quality. A metal staple is used to close a bag filled with low quality tea dust, which is known to have very low health benefits and give a more bitter taste than its whole leaf loose tea counterpart. Due to the manufacturing techniques used by these production factories, tea dust is the only filler able to be injected with the machines used to mass produce these bags. As the general size of each organic herbal tea blend is larger, they are unable to be used with these processed bags.
Also, most bags are filled with green and oolong loose teas, as opposed to organic herbal tea. Though higher in quality than the stapled standard, problems of this style include a large shape and size that makes bulk packaging difficult. A more spacious bag allows for a free floating of the loose tea that is inside. Second in popularity is a relatively new pyramid shaped tea bag.
Fortunately as the number of companies is increasing, and more money is entering into the market, handmade gourmet tea bags are being created, better matching the ingenuity behind each organic herbal tea blend could be your gateway to differentiation in a busy tea industry. With the combined short falls of these two bags, the ever increasing number of organic herbal tea blends and home based companies are in desperate need for a tea bag to match their unique nature.

Wu-Long Tea – Helps Reverse the Signs of Aging

As we grow older, the effect of free radicals takes its toll on the body mainly in the form of aging. Actually in the past 50 years, free radical research has strongly concluded that free radicals are a major factor in aging and the visible signs that go along with it. Other diseases related to aging and caused in whole or part by free radical damage are cancer, Alzheimer's dementia, arthritis and inflammatory disease and heart/artery disease.
These free radicals are produced by stress, pollution, eating processed foods, chemical additives in many of the foods we eat etc..
The damaging process is certainly a gradual one. day in - day out. Many of the visible signs of aging, such as dark spots and wrinkling of the skin, have been strongly linked to increased levels of free radicals invading our body...
Antioxidants are the best defense against free radicals. Fortunately you can take action to reduce the amount of these nasty, damaging substances in your body without drugs.
One of the best and enjoyable methods is to drink Wu-long tea (oolong).
Wu Long tea is rich in these 3 substances: catechins, theaflavins and thearubigins. These substances act as antioxidants, which destroy free radicals and are completely natural. Be advised, grocery store versions of Wulong or any teas have much lower levels of these antioxidants because the leaves have been extremely processed. The oxidation process reduces the catachin level.
To get maximum potency and value of Wu Long tea I suggest you find a good online tea store and not waste your money on pre-packaged name brand type wu-long tea.
You are doing yourself a favor every time you drink a cup….slowly undoing the effects of aging. Also it's nice to know there are no side effects to drinking Wu-long tea; it tastes great and is good for your soul!