After coffee, tea is the second most drank drink in the world. To prepare tea, one must steep tea leaves, either in a bundle or enclosed in a bag of some variety, for a few minutes in boiling water. The tea one chooses to consume is commonly grounded on the location in which the tea was produced, the kind of tea that was selected and the manner in which they spruce up their specific drink up.
One gratifying kind of tea in particular is that of Wulong tea. In this article, Wulong tea will be addressed with respect to its ancestries, the process used to produce it for public drinking, and the fashion in which individuals enjoy this tasty treat.
The Origins of Wulong Tea
Wulong tea is, as a matter of fact, not a true tea at all since it does not actually derive from the leaves of the camellia sinensis, which is the one true tea tree. Instead, it is a tea-type product more akin to that of an herbal tea. Wulong tea comes from the most tropical regions of Fujian and Taiwan.
Like other tea-type trees and plants, its source grows best in this type of region and those which are high in altitude. In more recent years especially, Wulong tea has also been cultivated in other regions away from Fujian and Taiwan, but these areas of growth must still contain the similar climate and altitude in order to be fruitful for the growth of the tea.
Processing Wulong Tea
Some like Wulong tea to a combination of green tea and black
tea. Wulong tea features the fresh, savory flavor of a green tea however it also contains the aromatic tendencies of black tea. In this way it feels like a light tea in the way that green tea does, but it is also stronger and more coffee-like, similar to how black tea tastes.
Wulong tea is culled from the slopes of cliffs on which it is traditionally grown, and it is then though a process of oxidization to perfection. The leaves themselves already start out darker than, say, a white tea leaf, and so the oxidation process does not take nearly as long a duration as the darker process for that of black or red tea leaves.
This distinctive tea is loved by numerous people and is rising in popularity almost daily. Numerous fitness buffs as well feel that Wulong tea is useful in their training, as they perceive it has a good amount of caffeine for energy and, additionally, adds a bounce to their walk that helps them in their healthful efforts.
Filed under tea facts by on Sep 25th, 2007. 4 Comments. 
Some Herbal Teas can be Dangerous to Your Health
The herbal tea is unlike normal tea in that it is an extract of herbs and is not distinguished of leaves of the tea bush. Herbal tea can be cooked out of unfermented or dried out leaves, roots or seeds, most frequently by pouring out simmering water above the portions of the plant and allowing them to soak up for a couple of minutes.
In the instance of seeds and roots, it is additionally possible to
boil them on a stove subsequently which they can be filtered and sugared, in agreement with your own personal taste. There also are herbal tea bags being sold by numerous companies for infusion, if you choose.
There are very numerous dissimilar kinds of herbal tea and these include that of:
- Catnip
- Citrus
- Echinacea
- Chrysanthemum
- Essiac
- Fennel
- Chamomile
- Ginger
- Hibiscus
- Gentian
- Kava
- Labrador
- Honeybush
- Lapacho
- Lemon
- Horehound
- Lime blossom
- Mate
- Valerian
- Bissap
- Licorice
- Nettle,
- red Raspberry
- Rooibos
- Rose hip
- Mint
- Anise tea
- Sage
- Sassafras
- Thyme
- Tulsi
- Vetiver
- Skullcap
- Wong
- Woodruff
- Yarrow
- Logat
- Yuen Kut Lam Kam Wo Tea (from Hong Kong)
- Tan Ngan Lo Medicated Tea
Herbal tea is often drunk for both physical and medical effects and their stimulant, relaxing and sedative properties are highly appreciated by tea drinkers all over the world. However, in spite of the fact that most herbal teas are safe to drink, some do have toxic or allergenic effects and the most worrying are: Comfrey, which contains alkaloids which may permanently damage the liver; Lobelia, which contains toxins that are considered to have the same effect as nicotine; and Pineapple Weed, which can cause violent allergies causing anaphylactic shock and even death.
Even Hercule Poirot, the famous detective from Agatha Christie’s novels was known to be an avid herbal tea and hot chocolate drinker and in many stories drank herbal tea to soothe his nerves as well as to recover from the ill effects of weather.
The use of herbal tea is as old as the hills and has been imbibed somewhat since writing first evolved and has been in use for centuries, at first primarily for medicinal purposes and later to enjoy and relish. There are many health benefits that can be derived from drinking herbal tea, even though not all herbal teas are healthy.
Consuming herbal tea is one manner to head off the ominous results of drinking particularly caffeine loaded drinks and sometimes spices might be increased to acquire that additional zing, or even for a specific medicinal gain. From the numerous fields of study conveyed on the results of consuming herbal tea it has been determined that this tea’s polyphenols may in reality bring down the danger of gastric, esophageal and skin cancer, merely by drinking four to six glasses every day.
[tags]herbal tea, tea and health, tea facts[/tags]
Filed under tea health by on Sep 19th, 2007. 14 Comments.
Because of it’s exceptional flavor, Chai tea is one of the most consumed teas in the world. As a matter of fact, Chai is the Hindi word for tea and numerous Eastern languages use it to cite to quite simply tea itself, not as a kind of tea as we in the West a likely accustomed to. In English, the word Chai is used by most people to denote a spiced tea that is recognized in the Eastern part of the world as masala chai.
Masala is the Indian word for spice. Masala chai, or Chai tea as we are used to, is the most famous variety of tea available in the Eastern world and especially India. The tea is, however, not that popular in India as it is believed.
The preferred way to preparing tea in India is quite different from Chai tea, in fact. It is made using the boiling of leaves together with milk to get a strong flavour and colour out of it. Chai is, however, more popular than coffee in India and is a relatively popular beverage in coffee houses in other countries around the world alongside of Wu Long tea.
It is also known as somewhat of a specialty at European music festivals and other special events because of its strong association with various underground cultural ideologies. These ideologies are often derivative of the people that partake in Chai tea and represent a philosophy of peace.
Making Chai
The making of Chai tea is quite an interesting and engaging process, especially if you intend to follow the old world instructions. There is no actual fixed recipe for Chai, however, and many Indian families actually have their own special recipes for the tea.
Chai, especially in the Eastern world, should be considered a class of tea itself instead of just a singular type. This is because of the wide variety of preparation techniques and other options available with Chai itself. It is extremely varied in possibility, spice, and overall flavour content.
There are four primary parts that make up Chai tea. Firstly, is that of tea; the base or primary part of Chai is mainly a highly strong black tea that is utilized for the purpose of of sweetners and flavors don’t overpower it. The next component is sweether. This is mainly composed of white sugar, however some diehards still use honey or molasses as well.
The third part of Chai tea is a milk or alternative cream component. The final addition are the spices. The addition of spices such as star anise, peppercorn, or even ginger can enhance a delightful cup of malasia chai and produce a great and unique beverage for everyone to enjoy.[tags]Chai Tea, tea[/tags]
Filed under tea brands by on Sep 14th, 2007. 1 Comment.