Today I got some amazing samples from a tea farmer in Yunnan. It’s a 2017 Xi Gui sheng pu erh tea. Checkout some pictures below of the wet leaves and tea colour. It brews a delicious flowery flavour.
You’ve probably heard about it. People putting spoons of coconut oil in their tea, saying that it will help health and help them lose weight. But is Green tea with coconut oil really worth the hype?
Green Tea and Coconut Oil for Weight Loss?
Nutritional Therapist Daniel O’Shaughnessy, known for his blog “the naked nutritionist”, claims that it has numerous health benefits and can be useful in diet, even going so far as giving the mixture the moniker “Bulletproof Green Tea”.
This superman of a beverage contains high levels of antioxidants and there has been research whether it has effect on weight loss or aging. Coconut oil is, as critics have stated, saturated fat but it also source of medium chain fatty acids, which has been linked to many health benefits including increasing metabolism.
Coconut oil also contains Lauric Acid which has been shown to benefit immunity to disease and to bone health. Green tea with a tablespoon of Coconut oil, or “Bulletproof Green Tea”, can help curb appetite and maybe help prime the body to burn fat.
Miranda Kerr, an australian model, is a known user of coconut oil in her diet is reported to have said,
“I will not go a day without coconut oil. I personally take four tablespoons per day, either on my salads, in my cooking or in my cups of green tea.”
In response to her claim, many doctors, including the World Health Organization have deemed this degree of coconut oil as risky. It is saturated and those doctors make the claim that this consumption of saturated fat may lead to coronary problems.
There are definitely two schools of thought in terms of coconut oil. One, that because it is indeed and oil and a fat – believe it should not be made part of a daily diet and could be replaced by other things in your diet by other things – maybe even cracking out that dark chocolate bar.
The other side cites that the high quantity of lauric acid in coconut oil and that the oil is converted into immediate energy, not fat, outweighs any negative effects, if any.
Whatever school you find yourself in, coconut oil in your tea is definitely something to try. You may not come out of it looking like Miranda Kerr, but with something cool enough to be called “bulletproof”, why not give this super tea a try? All you need to do is brew that mug of green tea and put a spoon of coconut oil in it – and you’re ready to rock out and next time you’ll be bulletproof.
Coconut Oil in Tea for Sore Throat
Green tea in itself can be great to fight sore throat. It reduces inflammation which is often the cause of a sore throat. Adding coconut oil will even improve the effect, as it further soothes your throat.
Green Tea and Coconut Oil for Hair
It’s true that certain herbal teas, such as rosemary tea, is good for a hair rinse. There’s no scientific proof though that green tea also works. I can imagine that coconut oil could work, but there’s also no proof for this for now.
Green Tea and Coconut Oil Face Mask
This is an excellent idea as green tea contains anti-oxidants that’s great for skin, while the coconut oil further ads vitamins for a healthy skin. We highly recommend to use matcha powder though instead of loose leaves or tea bags.
Simply mix 1/2 tablespoon matcha powder with 1/2 tablespoon of coconut oil and 1/2 tablespoon of water. Stir it until it’s well mixed and apply it on your face. Now relax for 20 minutes and wash it off!
A recent article published on cell.com reveals that a certain genome in tea is responsible for its taste and health benefits.
The scientists present a genome sequence for cultivated tea plants. This sequence provides a foundation for uncovering the genetic basis of important traits that affect the appearance, medicinal value, nutritional properties and taste of tea.
The article itself is written in highly scientific language, but here it is:
A few shots of our adventures in Wuyishan. Curious about Wuyishan rock teas? Try this wuyi tea sampler!
In the early days, tea used to be consumed as a medicinal beverage. Tribes in the North Western regions of China boiled the tea until all the all flavour and nutritions were extracted. The resulting tea was bitter, and definitely not for pleasure. Instead, tea was seen as a practical drink that prevents one from different ailments and keeps one warm.
But tea became more than just that during the Tang Dynasty. Cultivation, production and trade flourished. As a result, tea-drinking surged in popularity. You couldn’t go anywhere in the capital of Chang’an without seeing tea: at the imperial court, in the monasteries, on the street… Everyone drinks tea: monks, poets and even the common people.
Why Tea Became Popular During The Tang?
There are several factors that allowed tea to go mass market. First of all the Tang dynasty was a relatively peaceful period. Emperors such as Taizong and Gaozong not only practiced the ‘Art of War’ but had plenty of time to practice the ‘Art of Tea’.
But it wasn’t only the emperors who loved tea. With the backing of the Monks and famous poets such as Lu Yu, it was just a matter of time for common people to start appreciating tea.
Tea and Chan Buddhism (Zen Buddhism)
Chan Buddhism flourished in Tang Dynasty. It requires days of meditation practice. The monks found tea very refreshing and useful. It helped them stay awake and get rid of distracting thoughts. Tea became their favourite drink. Most of the Chan Buddhist temples located in the mountains. These mountains had the right soil and temperature for growing tea. The monks started to grow and produce their own tea. They planted more and more tea trees around temples. They were among the earliest big scale tea growers in China. The monks set the tea-drinking trend. They also discovered new growing and roasting method that improved the taste of tea.
Lu Yu and The Classic of Tea
During the heyday of Tang Dynasty, Lu Yu grew up in a temple with a tea-loving adopter. He learned to cook and wrote the famous book on tea-The Classic of Tea (Cha Jing).
The book showed the whole tea-drinking procedure and methods. It also listed 28 tea utensils and 8 growing regions of tea at its time. It marked the birth of Chinese tea ceremony and set a model for the development of tea culture in later ages. With his contribution, Lu Yu deserved the name “Tea Saint”.
Also read the Full History of Tea in this article: History of Tea in China & How It Spread Across the World.
Tea Trade During The Tang Dynasty
Early in Tang Dynasty, Princess Wencheng got married to Tibetan King Songtsän Gampo and introduced tea to Tibet.
The Tibetan people had a diet based on meat and dairy, tea was the best drink for the vitamins they lacked. Soon tea was high in demand. But high altitude and tough climate there made it hard for tea to grow. However, there were plenty of good Tibetan horses that inland market needed for the expanding army.
With the surging tea production and the market for horses, inland tea merchants started to transport tea through some tough routes to Tibet, and exchanged it for Tibetan ponies back. This was called “tea-for-horse” trade, a big part of the Tea Horse Road history.
The Word ‘Tea’ During The Tang
Before Tang tea was called “tu” (荼). It means tea as well as bitter vegetable and one kind of weeds. As tea gained more and more popularity, people found the need to give tea a specific name. They took out one stroke of the character “tu”, and called it “cha”(茶). This character meant “tea” only. Lu Yu used “cha” in his The Classic of Tea (Cha Jing). Famous tea enthusiast and poet Lu Tong also used “cha” in many of his poems. Since then, “cha” was tea, and it lasted until today.
Teaware During Tang Dynasty
Teaware became a big part of tea culture during Tang. The ceramics industry’s rapid development resulting in teaware to become more affordable. Common families were now able to drink tea from ceramic tea cups and store tea in ceramic jars.
At that time, the two most famous styles of teaware were Xing ware from Hebei and Yue ware from Yuezhou. The first, was known for its clean white appearance, while latter was appreciated for its polished jade look.
Watch and relax, while you’ll enjoy these beautiful blooming tea videos captured in style.
This week, Teasenz has launched a new tea maker. Discover the features below and don’t forget to watch the video.
In the past transporting tea from Yunnan to neighbouring regions was a difficult task. Pu erh tea used to be compressed tightly in massive sizes for easy transportation. We discovered this cylinder shaped pu erh during a tea expo, and the merchant was selling them while demonstrating how he gets a slice of it with a sawing machine!
Forget beer and wine made from grapes. Bloomberg recently published an article that the growth of the booze market in China is slowing done. The demand for beer is even in decline. However, there’s one bright spot in the industry: traditional Chinese Yellow Rice wine, known in China as ‘Huang Jiu’.
Together with beer and red wine, huang Jiu is considered as 1 of the 3 biggest traditional liquors by the Chinese.
What about White Rice Wine (Bai Jiu)?
The market for white rice wine (Bai Jiu) is still much larger than yellow rice wine. Bai jiu is expensive and popular among Chinese generals and government officials, but China is cracking down on corruption and extravagance since 2014, resulting in lower demand.
Huang jiu on the other hand is seeing a strong growth. Chinese people have enjoyed strong economic growth in the past decade and as a result consuming more imported Western goods. However, many Chinese are also rediscovering their own background and rediscover traditional Chinese food and beverages.
Why Is Yellow Rice Wine Popular?
Different from white rice wine, the yellow cousin contains much less alcohol making it more suitable for a larger crowd. In addition, it’s highly nutritious containing 18 kinds of amino acids. A wine with so much nutritional value is what makes it attract a growing crowd.
How Is Yellow Rice Wine Made?
Yellow rice wine is brewed directly from rice. Sometimes millet or wheat could also be used as an alternative to rice. Unlike white rice wine, it’s not distilled and contains not more than 20% alcohol due to the inhibition of fermentation by ethanol at that concentration.
Yellow wine is pasteurised, aged, and filtered before they are finally bottled and sold. Depending on the variation in production, the final color could range from beige to reddish brown. Yellow wine is mainly classified by production regions, each with their own variation of production methods. See below the list:
- 山东即墨老酒 – Shāndōng jímò lǎojiǔ
- 江西吉安固江冬酒 – jiāngxi jí’ān gù jiāng dōng jiǔ
- 无锡惠泉酒 – wúxī huì quán jiǔ
- 绍兴状元红 – shàoxīng zhuàngyuán hóng
- 绍兴女儿红 – shàoxīng nǚ’ér hóng
- 张家港的沙洲优黄 – zhāngjiāgǎng de shāzhōu yōu huáng
- 吴江的吴宫老酒 – wújiāng de wú gōng lǎojiǔ
- 百花漾等桃源黄酒 – bǎihuā yàng děng táoyuán huángjiǔ
- 上海老酒 – shànghǎi lǎojiǔ
- 鹤壁豫鹤双黄 – hèbì yù hè shuāng huáng
- 福建闽安老酒 – fújiàn mǐn ān lǎojiǔ
- 江西九江封缸酒 – jiāngxi jiǔjiāng fēng gāng jiǔ
- 江苏白蒲黄酒 – jiāngsū bái pú huángjiǔ
- 江苏金坛和丹阳的封缸酒 – jiāngsū jīn tán hé dānyáng de fēng gāng jiǔ
- 河南双黄酒 – hénán shuāng huángjiǔ
- 广东客家娘酒 – guǎngdōng kèjiā niang jiǔ
- 张家口北宗黄酒和绍兴加饭酒 – zhāngjiākǒu běi zōng huángjiǔ hé shàoxīng jiā fàn jiǔ
- 广东珍珠红酒 – guǎngdōng zhēnzhū hóngjiǔ
Besides the region yellow wine is also classified as: dry, half dry, half sweet, sweet.
How is Huang Jiu Consumed?
Huangjiu mainly consumed in Mainland China and Taiwan and consumed in different ways.
Warming Yellow Wine
While drinking yellow wine cold is still the most popular way to go, the traditional way of drinking yellow wine is actually by warming it until a perfect temperature of 38 degrees Celsius (100 Fahrenheit). Drinking the wine warm is considered healthy for the stomach.
The older generations often drink the wine from a bowl instead of a glass or cup.
Drinking Yellow Wine Cold
Among younger people in China, Yellow wine is often drank cold. The wine is first refrigerated and then served with ice. Sometimes fresh fruits are added for additional taste.
Yellow Wine Pairing with Food
The Chinese love to pair yellow wine with dishes. Dry wines are paired with vegetables and cold appetizers. Semi-dry types are paired with red meat, crab and other seafood. Half-sweet types are paired with chicken and duck. At last, sweet-types are paired with desserts.
Yellow Wine for Cooking
In some regions Huang Jiu is also used for cooking traditional Chinese dishes. Popular dishes include huang jiu chicken soup and huang jiu steamed crab.