Why Expensive Teas are Expensive (And Cheap Teas are Cheap)

Does more expensive teas generally taste better? What are the factors behind the pricing of tea? With so many different teas available, and a wide range of prices, it’s worth to understand the pricing rationale, so that you can make a more informed buying decision.

1. Supply versus Demand
The most basic reason for prices to differ is how much demand there’s for a type of tea relative to how much supply available. Imagine there are two equally good teas, but one has only an annual supply of 100 KG while the other has a much larger annual production of 10.000 KG.

The farmer of the 100 KG tea will tend to keep the price high, to maximise it’s sales. The other farmer faces risks of not being able to sell out his stock, and will keep lowering the price to increase the sales.

This at the same time proofs more expensive teas aren’t necessarily better. Supply and demand dynamics are very obvious in reality, with seasonal weather being on of the most important factors affecting supply. Too many consecutive days of rain or drought can ruin a harvest.

This is also a reason why agricultural insurance is on the rise in China.

Trends also affect the demand of a specific product at a specific point in time. In 2015, there’s was a new research publication backing the health benefits of Honeysuckle tea. At that time, the demand suddenly surged drastically. Because the producers were short of stock, they increased their prices.

2. Brand
Now imagine that there are two equally good teas with equal supply conditions.​ However, now one is offered by a company with a strong brand, while the other doesn’t come with any brand at all. The first will come with a higher price, because the customer sees value in the brand. It could be that the brand offers stable quality and thus piece of mind. Others offer a complete experience, such as an environment that allows them to enjoy consuming the product. Starbucks is a very good example from the coffee industry.

In addition, companies invest in their brand by incurring for example overhead and marketing costs. These costs needs to be recovered, resulting in markups on the retail price.

3. Packaging
Related to the brand is packaging. Packaging add value in several ways. A tea bag can be considered convenient packaging, as it makes the preparation of tea easier compared to loose leaf tea. Packaging can also keep teas fresh. Take for example, pouches with zip closure that can help to keep your tea fresh. Or tea in tins, that are more suitable as a gift.

4. Age
For some teas, especially pu erh, the age also affects the price. For those teas, the ripening process result in a better flavour and aroma.

Assume there are 2 tea cakes made from the same quality of raw material and from the same origin. However, one cake is 10 years old while the other is just 1 year old. The older cake will be much more expensive. A pu erh tea lover will be willing to spend more money on the 10 year cake, simply because when buys the 1 year cake, he’ll have to wait another 9 years before he can enjoy the same taste. Thus, saving time can be seen as valuable.

5. Storage Conditions
When tea is harvested, it might not be all sold directly. When tea is stored properly, the quality can be kept fresh, and thus sold for a better price in the future. Coming back to the pu erh cakes, this becomes even more important. Cakes that are preserved in the right conditions, ripen and develop a better flavour, making them more valuable.

Do you know any more factors? Feel free to leave your ideas in the comment section below!

Dragon Well Tea Legends Reveiled

Dragon Well tea is the most famous of Chinese green tea that is known for its wonderful taste and amazingly fine quality. It is also a tea with a long history with its production dating back 1,500 years ago. According Cha-Jing (the world’s first tea book written by Lu Yu), it was recorded as early as Song Dynasty. Two fascinating legends have been passed down through generations and they are definitely worth to read to make your experience of this drinking Dragon Well tea even better.

Legend of Dragon Well

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Long ago, a tea elf had 8 teacups and always used them to brew teas for his guests in fairyland. One day many gods came and visited his home, the elf was panicking and dropped one cup to the human world. The god Dongbing helped him to go to the human world and told him he had only one chance to get the cup back. The elf went down to the mountain in Shifeng (one of the Legendary Dragon Well Green Tea Villages). He believed his cup was there but he couldn’t find it. Searching for a whole day, he was tired and thirty. Fortunately, he found an old lady who was brewing teas and she was very nice to give him a cup of tea. Then he found the tea water tasted like his. Thus he asked the old lady where the water and the tea came from. She pointed to a well not far away and said the well appeared long ago after something dropped from the sky. The water was from the well and the teas were irrigated by the water. At that moment, the elf knew that his cup became this well long time ago since one day in the fairyland is equal to many years in the human world. To thank the old lady for treating him cordially, he decided to leave the cup there and turned back to fairyland. He told this story to some of his dragon friends and they sometimes visit the well and drink water from there. Then this well has become very important for the local green teas and therefore is named after the Well visited by Dragons

Legend of 18 tea trees beside the Dragon Well

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Then many years passed, the old lady’s house became a famous temple called “Hugong”. And 18 tea trees, irrigated by the water from Dragon Well, were planted outside of it. In Qing Dynasty, an emperor called Qianlong came to Hangzhou and visited Hugong temple. When he was picking teas from the tea trees outside the temple, he received a message that his mother was ill and wished his immediate return to Beijing. He shoved the leaves he had picked into his sleeve and immediately left for Beijing. Upon his return he immediately went to visit his mother. She noticed the smell of the leaves coming from his sleeves. Qianlong decided to immediately brew a cup of tea made from the Dragon Well tea leaves for her. The holy tea cured her disease. The Emperor was very grateful and gave the 18 tea trees  Imperial status. Since then, Dragon Well tea became the tribute tea to emperors.

Until today, the 18 tea trees remain at the Shifeng Mountain and attract thousands of tourists all over the world.

Tea for Bad Breath

Have you ever heard from your spouse that you’ve a bad breath? Or do you know someone that has this problem? It’s always gonna be hard for anyone to tell another that he/she has a bad breath.

The fact is, that bad breath can seriously affect the intimacy between couples, and telling someone can sometimes hurt their pride. The good news is that tea can help! So what’s the best tea against bad breath? Before we discuss this, you need to first understand the root cause of bad breath.

What Causes Bad Breath?

There are several reasons:

The first simple reason is that one doesn’t properly or frequently enough brush and/or floss their teeth. As a result food might stay in the mouth, rot, and allow bacteria to grow, causing bad breath. This however, can easily be solved. Simply properly brush and floss everyday, and bad breath should be gone in about 2 weeks. But…

..often, however, bad breath can have some other non-dental causes that results in a more chronic problem. In the field of homeopathy (or alternative medicine) we call this ‘heat’ or ‘inflammation’. This is often the result of overworking, stress or some other specific causes, that results in certain parts of the body to be irritated. And this often causes symptoms such as bad breath and acne. Read further to discover what teas can fight it.

Green Tea for Bad Breath

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Green tea is often cited as a cure against bad breath. This is partly true. One benefit of drinking green tea is that it’s anti-bacterial. Because of this, it can instantly improve your breath after drinking.

Besides that, it can to some extend calm the body and reduce inflammation, though the effect is not very strong. Some herbal teas are known to be more effective against chronic bad breath issues, which we’ll discuss in the next section.

Herbal Tea for Bad Breath

Chrysanthemum teas

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Among all the herbal teas, Chrysanthemum teas are the lightest beverage against inflammation with a similar intensity as green tea. The benefit however is that you can also drink it at night, as it’s caffeine free.

Honeysuckle tea

Another type of flower tea that has proven to be effective is honeysuckle tea. This flower tea is very effective against inflammation. But because of that one should be careful with consuming this in high amount. Start with a cup per day. It’s a known fact however that one should avoid honeysuckle when you’re pregnant, breast-feeding as well as before and after surgery.

Kuding tea

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At last, there’s Kuding tea. Perhaps the strongest in fighting bad breath, but the downside is that it’s very bitter. Probably more bitter than anything you’ve tried before. Kuding leaves are often rolled and processed into needle shapes. Make sure to get the greener ones, as they tend to have a more pleasant and refreshing after taste.

As with Honeysuckle, Kuding should also be avoided by pregnant or breast feeding moms, and also before and after surgery.

8 Inspiring Ideas for Your Tea Business or Startup

Starting any business is hard, and you can’t get away from this challenging even if you’re in the booming tea business. Are you in the process of starting your own tea business now, or are you facing difficulties with your current business? Don’t give up yet. Read these inspirational quotes, even if you’ve failed many times, you’ll have the motivation to bounce right back:

  1. Start with a good product. It really doesn’t matter how good your marketing is, if you’re not offering unique teas and teaware that people will love, it’s not gonna work out in the long term.
  2. Think user experience. Is your online tea store easy to use? Do your customers know how to steep your tea, and do you offer the right teaware for that? How do customers experience your service and the interior design of your shop or tea room? Most expert believe that startups don’t invest enough in user experience. Does this apply to you as well?
  3. The last 10%: You’re 90% ready, then don’t be lazy on the last 10%. In fact, the last 10% often takes 90% of your time. Is it worth it? Hell yeah, it’s crucial, it makes professional and sustainable tea business different from the rest.
  4. A great tea business evolves: Making mistakes sucks, but not evaluating your mistakes and using the feedback from your customer to improve your business is a crime. Great tea stores learn from mistakes, and evolve by improving their product assortment and services, so they can avoid such failures in the future. In fact, if you’re not failing, probably you’re playing safe and probably you’re not trying hard enough. That’s risky. Even if you don’t have the best idea to begin with, you can likely adapt if you try your best.
  5. Motivation: Bad shit is always coming, it’s just something that comes with starting a tea business. Don’t get demoralized by that.
  6. Make everyone feel respected: If you’re working with team mates, make them feel respected, empowered, and genuinely excited about your mission. You can make a product that people want, but it’s as important to build a tea business that people want to work for. Hiring is also important here. Hire those who’re committed to the world of tea.
  7. Customer focus: always try your best to learn what customers ‘really’ want. They might ask for a mediocre tea bag, tell them about some better stuff you have and convince them to try! Really finding out what the customer wants isn’t always the same as what they think they want, or what you think they want.
  8. Be hungry: if you’re currently running a successful tea business, then you might feel safe. This can be a big pitfall. You’ve to be hungry, because being hungry is just half the work of sustaining a tea business.

Tea & Arthritis

Arthritis is a common terms that describes joint pain. While it’s often understood as a disease it can be rather seen as a symptom resulting from different causes.

For some people, arthritis could be caused by inflammation. In such a case, tea can be a easy and effective natural remedy.

What is Inflammation?

When visiting the Wikipedia page you’ll read that inflammation is described as:

A part of the complex biological response of body tissues to harmful stimuli, such as pathogens, damaged cells, or irritants, and is a protective response involving immune cells, blood vessels, and molecular mediators.

Scientific research on mice until now concludes with pretty strong evidence that feeding mice with polyphenol rich tea reduces inflammation and thus joint pain. Does this work on humans? Well let’s believe it for now, until more conclusive research follows.

Before we head on to what tea is the most suitable, let’s have a look at the definition of tea as well.

What is Tea?

When we talk about tea, we’re referring to leaf tea made from the Camellia Sinensis tea plant. Given this, herbal teas made from other plants, such as Rooibos, doesn’t fall in this category. They’re officially referred to as tisanes. This of course doesn’t mean they don’t help against inflammation. In fact, some tisanes are very effective!

What’s the Best Leaf Tea against Inflammation and Arthritis?

Now you understand that inflammation is a cause of arthritis, we can now discuss some teas that can be effective against that.

When it comes to leaf tea, there’s green, white, black, oolong, and pu erh tea. They’re all from the same tea plant as I said before. What makes them different is the processing method applied. White and green tea are the least processed of all, while oolong, black and pu erh are more processed teas.

Types & potential side effects

Generally research shows that white and green tea contain the most polyphenols, so it would make sense to suggest those teas to prevent arthritis. However, white and green teas can have their side effects, and some people are very sensitive to that. Because they’re less processed teas, they tend to be ‘raw’. And this rawness can sometimes hurt the stomach. When you suffer from Arthritis, go for a cup of white and green tea first, but check if your stomach can handle the regular consumption of 4-5 cups a day. The best is to drink it after meals and snacks when you’re stomach isn’t empty.

If you do suffer from side effects on the stomach, then switch to oolong, black or pu erh tea. For the latter, there are two types: Sheng (raw) and Shou (ripe) pu erh. We won’t go into the details of explaining the difference here, but go for ripe pu erh.

Some oolong teas can still be harsh on the stomach, such as a lightly oxidized Tie Guan Yin, while a darker Dahongpao oolong is fine. Black teas are usually ok as well, and with ripe pu erh it can hardly go wrong. Ripe pu erhs are post-fermented and actually very soft on the stomach. It even supports digestion.

At the end of the day, there’s not that much difference between the polyphenol levels among the types. Don’t worry to much about the type of tea that you should consume as long as it’s tasty, so you’ll be able to make it part of your daily diet.

Herbal Teas against inflammation

Besides leaf teas there are also great herbal teas against inflammation. You’ve to be careful with those as they can be very powerful. So try them in small amounts first. In China, Kuding tea and Honeysuckle tea are the most famous examples and often prescribed by Chinese Medicine doctors.

Read this article in which we’ve published a honeysuckle tea with rose buds recipe: https://helloteacup.com/2016/05/13/rose-tea-recipes/

Other Notes on Arthritis

  • Avoid drinking tea in the evening as it contains caffeine.
  • Try to listen to your body, tea often helps, but not for everyone. Consult a doctor when in doubt.
  • Try to adjust your tea choice across seasons. Often times, people tend to go for a more refreshing green tea during summers and a more soothing black tea during Winters. There’s nothing wrong with that intuition.
  • Don’t just drink tea for health, try to enjoy it. Isn’t that also a health benefit in itself?!

 

Is Tea Gluten Free?

Millions of people worldwide suffer from gluten intolerance. As tea is known to be second most consumed beverage, it’s good to know whether it fits in your gluten free diet.

So does tea have gluten? Luckily all teas made from the Camellia Sinensis tea plant are gluten free. So the general answer is: No.

If you’re just following a gluten free diet for general health or following the footsteps of Novac Djokovic’ diet for physical performance, then you’re probably ok with this answer. However, if you’re allergic to wheat then you’ll need some more details.

Tea versus Tisane

What we first need to make clear is that with ‘tea’ we only mean a steeped beverage from the Camellia Sinenses tea plant. Any other infused drinks from other ingredients should correctly be referred to as a ’tisane’ including blends.

So is there a difference between green, black, white, oolong and pu erh tea? The answer is ‘no’. They’re all made from the tea plant, and what makes them different is the processing method applied.

So given this, 100% pure leaf teas from the tea plant are gluten free. For tisanes, it’s harder to draw a conclusion as there’s such a large diversity of drinks out there. For blends it’s even harder, let alone blends with any artificial flavoring and coloring.

The most conservative approach would be to stick to pure leaf teas.

There’s one exception which is Fuzhuan tea. This is one of the few Chinese teas that can contain wheat or barley as mentioned in ‘The Art and Craft of Tea’ by Joseph Wesley. Sometimes rice flour is used instead, which doesn’t contain gluten. Make sure to check with the vendor if you’re considering Fuzhuan tea.

 

Academic Studies

The most referred to study in the academic world is the recent publication called “Survey of tea for the presence of gluten“, published in the Journal of Food Protection. Here’s the conclusion that can be found in the abstract:

“Based on the requirement for concurrence between the RIDASCREEN gliadin (R5) enzyme-linked immunosorbent assay (ELISA) and the Morinaga Institutes of Biological Science (MIoBS) wheat protein ELISA, none of the 20 products included in the survey tested positive for wheat, rye, barley, or gluten.”

This result also shows that there’s generally not much to worry about when it comes to possible contamination in tea.

One note that we want to make is that some tea companies that makes tea bags can contain gluten. It’s not that there’s any wheat in the tea itself, but when you dip the tea bag in hot water, the glue can melt slightly releasing a very small amount of gluten. Given current regulation, they however can still be labelled as ‘gluten-free’ as they still contain by far less than 20 parts per million (ppm) of gluten. Thus, generally there’s not much reason for worry.

Raw leaves versus Steeped Tea

Even if your tea contains a tiny bit of gluten, it’s good to know that only a tiny part of that will end up in your cup. The fact is that wheat/gluten is not all that soluble in water. It will mostly stay in your tea bag, or filtered from the tea leaves using an infuser.

 

 

Yixing: The City of Pottery

Yixing is a city of artisans responsible for producing China’s most valued teapot.

“A teapot is like a woman,” Meng Hao says, proudly holding a teapot she made. It’s small and plump, hued a deep orange-red coloured. She brushes her finger on the handle’s curvature from bottom to top, taps the lid, and gently touches the spout. “She should be proportional; the lines should match up.”

Yu—part of an artisan community in the city of Yixing, in the Jiangsu province of eastern China—has been making teapots for 20 years. The city, modest by Chinese standards at 1.24 million residents, is responsible for producing China’s most important tea vessel: the Yixing teapot. Fashioned from purple clay, or zisha (紫砂), the Yixing teapot is China’s gold standard when it comes to brewing equipment.

Tea lovers says that, thanks to the clay’s porous nature and its rich mineral content, tea brewed in a Yixing pot develops a much richer flavor, enhanced with kaolin, quartz, mica, and most importantly—high amounts of iron oxide. The high iron content not only contributes to the clay’s texture but even gives the teapot durability.

“The clay teapot is a vessel of beauty and is legendary for its permeable composition,” tea instructor Wijie Kuo, who owns a tea studio in Shanghai, says. “The pores enhance the flavor of tea.”

Further, zisha clay keeps the tea warm for longer periods of time as compared to material such as porcelain, and the pot’s compact size and sturdiness make it portable and practical. During the Ming Dynasty (from 1368 to 1644), tea drinkers especially valued the Yixing pot’s simple design. It was far different from the gaudy gold and silver porcelain pots prized by the vulgar rich.

The history of Yixing as the city of pottery dates back all the way to Neolithic ages, but written records of its crafts didn’t appear until the late Yuan and mid-Ming dynasty periods, which is around the 13th century. Zisha teapots took off in the Ming Dynasty when rolled tea leaves replaces crushed leaves, and teapots became requisite for steeping.

During the 16th century, a man named Gong Chun (供春) popularized zisha teapots. A native of Yixing, Chun was preparing for imperial examinations at a temple when he spotted old Buddhist monks making teapots with local clay. Inquisitive, he gave the craft a try, fashioning a pot that mimicked the porous texture of the gingko tree, an ancient species native to China. Chun was quick to learn, and he eventually went on to start a trend of making small-sized teapots. Nearly 500 years later, the town of Yixing is still synonymous with teapotsand these venerable receptacles are now exported worldwide.

“Everyone who grows up here has some basic knowledge of teapot making,” says 30-year-old Yafang Jiang (蒋亚芳), as she works on a pot in her shop. Jiang started her craft six years ago, and can make one pot from scratch in four to five days, which is the norm. Today she’s working on a pot using zhuni (朱泥) clay. Zisha clay comes in three basic varieties: zini (紫泥), benshanluni (本山绿泥), and zhuni (朱泥). The combination of the clay plus pigment additives yield five different color permutations: purple, red, green, yellow, and black. Zhuni is the most rare variety and also most difficult material to manipulate.

Nearly 500 years later, the town of Yixing is still synonymous with teapots, and these venerable receptacles are now exported worldwide.

Jiang’s headphones are plugged in. Her multitasking skills are impressive; she’s fashioning a lid with a chisel while watching a Chinese soap opera on an iPad. Her clay is a muddy yellow, but once it is fired, will turn into a rich red.

“This pot will also shrink when it’s fired,” she says. “This will make it very dense.”  And it’s this very density and clay composition that makes the pot special. Zisha clay is obtained from red ore deposits at Huanglongshan (黄龙山) and Zhaozhungshan (趙荘)山, two mountains located just behind Dingshan (丁山)—the area in Yixing where most artisans work and reside. Unfortunately, the clay is a natural resource that is being mined to exhaustion. In 2006, a provincial-wide law was passed to protect the ores.

Artisans, however, aren’t so worried. “In each teapot, only 500 grams of pure clay is used,” Yu says. “We have a hundreds of years left.”

For the town’s inhabitants, pottery isn’t just art, it’s is a way of life. “If you can’t send your kid to a top university, making teapots is the practical way to go,” Yu explains. “Even if they practice for a year, a basic teapot can sell for 300 RMB or $46.” Teapot making, it seems, is an immediate means of employment.

Today, most artisans aspire for their own practice. According to another veteran teapot maker Shunzhen Chen (陈顺珍), who has been a potter for 16 years, the industry used to be primarily dominated by factories.

“A lot of the factories ended up closing because individuals began to open up their own shops. The industry changed completely and that’s when I decided to open my own store,” Chen states.

Because of the sheer number of independent craftsmen, teapot artists are now required to take an annual test for certification. According to Yu, there are seven levels. The very top level is a national certification and only 12 people can hold that title at once.

“The only way to get up there is if one of the 12 dies,” Yu says.

But for the customers on Dingshan Road in Yixing, where hundreds of teapot shops and artisans line the street, it isn’t prestige that people are concerned with—it’s craftsmanship.

It takes a distinguishing eye to be able to navigate the maze that is Yixing. The entire city is infiltrated with teapot shops. There’s even a teapot museum. Pot quality, naturally, is extremely diverse.

“A lot of the shops have teapots made with molds or by machines; only a select number of shops have completely handmade pots. To tell the difference, you have to look at the inside of the vessel,” Yu explains. “If you can feel or see a seam in the interior, that means it’s handmade.”

… in a town where everyone is fluent in the art of pottery, is also fiercely competitive.

For a teapot’s main body, potters cut out rectangular sheets of clay and seal them together. A handmade pot will have remnants of that seam; a pot made with molds will not. The lid, spout, and handle are designed separately and then joined to the body. Everything has to fit perfectly. A pot has to be functional, as well as attractive.

Yu emphasizes the flow of the tea. “See if it flows smoothly from the spout,” she says. “Does the cap fit perfectly? The proportions are also very important. When we take tests, our teachers will measure out our pot.”

She brews up a serving of black tea and, as she pours, she notes that all artisans start out by studying under a master, adding that, in her two decades of work, she’s produced so many teapots she can no longer keep track. It’s a lifestyle that takes heart, and in a town where everyone is fluent in the art of pottery, is also fiercely competitive.

“The style of pottery is always changing,” Yu says. “When I started out, 20 years ago, we stuck to very classical styles.” Yu points to her own collection. It’s minimalistic and sleek, without any fanciful adornments. “Young people these days aren’t following the old patterns anymore. But I suppose, at the end of the day, that doesn’t matter. It’s about the potter’s relationship with their work.”

She adds, “Every teapot has a soul.”

Source: Eater

Jiaogulan Tea A.K.A. The Herb of Immortality

Jiagulan, also known by the name Gynostemma Pentaphyllum, is an ancient herb often used to make a medicinal herbal tea. What’s so special about this plant? Why is it called the ‘poor man’s ginseng’ or ‘herb of immortality’? And how can it benefit you? Learn every single fact you need to know about this herb below.

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What is Jiaogulan (Gynostemma Pentaphyllum)

The Gynostemma plant is a climbing vine which is native to Japan, Korea and China. In biology, it belongs to Cucurbitaceae family of plants, and therefore closely related to watermelon, cucumber, pumpkin and other melons and gourds. It’s often consumed as a herbal tea.

Ginseng Alternative: Because Jiaogulan is used in many countries around the world for centuries, it known by many different names over time. One common name is the ‘fiveleaf Gynostemma herb’ which is based on the leaf appearance. However, the plant is especially famous for the fact that it contains many chemical compound that’s also found in Ginseng. Moreover, all the compounds that are related to health benefits that consumption of ginseng could bring, they’re present in even higher concentrations in the Jiaogulan plant. Because of this, it’s also known by the following names: five-leaf ginseng, poor man’s ginseng, southern ginseng.

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Jiaogulan Tea Benefits: What Is It Good For?

What we didn’t mention in the previous paragraph is that this plant is also known by another fancy name: the ‘Herb of Immortality’.

Herb of Immortality: This name originates from the Guizhou province in China, where people are known to become much older compared to averages in China. Traditional Chinese Medicine practitioners believe this is due to the daily consumption of Jiaogulan tea, arguing that this medicinal herb restores one’s ‘Qi’.

Anti Stress: Herbalists classify the tea as an ‘adaptogen’, which is a term applied to herbs that offer anti-stress benefits by helping the body to balance. Thus, one main Jiaogulan benefit is that it improves the immune system.

Jiaogulan & Parkinson’s Disease: Some Chinese researchers also argue that the herb also offers protection against oxidative stress in the brain that is responsible for Parkinson’s disease.

Cholesterol: Some studies in the 1980s and 1990s also show that Jiaogulan in combination with Sacred Lotus and Japanese Hawthorn, result in a decrease in cholesterol levels in mice.

While there are many Gynostemma tea benefits, make sure to also watch for the side effects which you can learn more about in the next paragraph.

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Processing Jiaogulan

Side Effects: Is Jiaogulan Safe?

Nausea: Gynostemma tea can possibly cause some known side effects such as nausea and increased bowel movements.

Pregnancy: As good as the benefits might be, do avoid this herb during pregnancy and breast-feeding as not enough is known about the side effects when consumed in such situation.

Auto-Immune Disorder: Even though Jiaogulan causes the immune system to become more active. This can increase certain symptoms related to auto-immune diseases.

Slow Blood Clotting: At last, another side effect of Jiaogulan is that it might slow blood clotting or make such a medical disorder worse. Because of this, make sure to stop drinking Jiaogulan tea at least 1 month before any surgery is scheduled.

What Base Leaves Should I Use With Chrysanthemum Flowers And Rosebuds?

Here’s an interesting question we received from one of our readers:

I’m looking to create a gift blend for my guests. The ingredients that I want to use are Chrysanthemum flowers and Rosebuds. What could a suitable tea to use as a base for the blend?

Here’s the answer based on consultations of different tea experts in our circle:

The Best Base Might Be No Base

To fully enjoy the aroma and taste of rosebuds and chrysanthemum, it could be an idea to not use a base at all. After all, the flavor of tea can cover the flower’s natural taste. If that’s what you treasure then feel comfortable without adding a base tea at all.

rosebuds and chrysanthemum blend

Base Pu Erh Tea for Chrysanthemum

Chrysanthemum tend to go well with pu erh tea. For a blend only loose pu erh teas are suitable. Preferably a ripe pu erh as they are usually more smooth to go with flowers. When choosing this as a base, add more Chrysanthemum flowers relative to Rosebuds.

Base Black Tea For Rosebuds

Rosebuds go well with black tea. Any black tea can be suitable, except for smoky ones. In such a case, add more rosebuds relative to chrysanthemum flowers. This non-smoked Lapsang Souchong can be a good choice, because it has a light flavor of pinewood that goes well with the flower aroma.

White Tea, A Safe Choice

A light tasting base could be also a good choice as it doesn’t covers the fragrance of the flowers. A white tea, such as the bai mu dan or silver needle, or light green tea are great options.

Did you Know There Are 3 Types of Chrysanthemum Flowers?