Guest guest Posted June 2, 2003 Report Share Posted June 2, 2003 Thanks for the info Marcos, I thought black tea was fermented tea leaves and green tea dried raw leaves ??? In the British Isles black tea is often taken with milk and sugar, like the Mongolians and the Russians. Green tea and special teas such as Earl Grey may be taken without adding anything. When it comes to tea I am a complete philistine: In a pot for three I add 10gm black tea and 10 gm green tea and allow to stew for 10-15 minutes (sometimes up to an hour). I pour the tea into a mug prepared by adding milk and sugar*. I swig this down with great gusto before breakfast and sometime after breakfast too if any is left in the pot. * Just to be completely irreverent the milk I use is not from a cow or horse it is from a bean - soy milk. The sugar I use is not ordinary sugar either, it is fructose, similar to honey. The black tea I use is fairly bog-standard Assam type, Typhoo or PG Tips. The green tea I buy from Chinese outlets and is called Gunpowder Green, Temple of Heaven make. I guess they export a lot of the stuff. GG has a slight smoky taste. In the afternoon I like to make up a litre of green tea with 3 gm GG in water that has just gone off the boil. I sip it from a wide mouth glass bowl (a salad bowl actually). No milk or sugar - that would be sacrilege ! Cheers, Sammy. marcos lacerda [ishk18] 02 June 2003 04:15 chinesehealing Fwd: [Chinese Traditional Medicine] Re: Green Tea (from Da Liu) --- bonmotSarah escreveu: >I understand that the green, black, oolong and white teas would >have different properties, but could someone here explain what >they are? >Thanks, >Sarah " There are two main categories of tea: Green tea and black(red) tea. Green tea is mostly consumed in summer, black tea mostly in winter. The Mongolians and Russians drink black tea mixed with sugar and milk, the way Westerners drink coffee. The Chinese believe that the effect of good tea upon the system is highly beneficial. It is thought to strenghten the voice, give luster to the eyes, improve the constitution and mental faculties, and cleanse the body by aiding digestion and regulating the body temperature. The different names and brands of tea allude to the place from which it came, the time of picking, and the nature of the leaf; some names are merely trademarks. 1.P'u-erh Ch'a(tea), is produced in the P'uer Fu district in Yunan province between China and Burma.Yunan is a high plateau; P'uerh Fu is a mountainous dry place. There is a lake in the mountain called P'uerh-h'a where the better tea is produced. This tea has two colours, black and green, the green neutralizes poison in the digestive tract, relieves drunkeness and increases saliva. Formerly the men and women who gathered the tea pressed the leaves together into a round shape like a ball. It came in three different sizes, big middle and small. The big size equals about six or seven pounds and is in the shape of a man's head and so is called man head tea. To make it easy to carry they put a hole in the middle and inserted a string through it. They cut pieces off with a knife. Today it is no longer produced this way because of modern transportation. When I was young, if I caught cold or had indigestion problems, my mother always cut this tea and cooked it for me to drink. 2.Lung Ching Ch'a(tea), means tea of the Dragon well. Dragon well is a place which is located in the Hang Chow district of the Chekiang province where good green tea is produced. It can relieve fever and produce saliva. During the summertime if it is acoompanied by the chrysanthemum it is more effective, more tasteful and especially beneficial for the eyes. 3.Shui-Sha-Lien-Ch'a(tea), is produced in Formosa where the forest is so thick with bushes that the leaves of the tea never receive sunshine. Therefore it is a cooling tea and is used in the treatment of fevers. Also it is used as an agitant to cause the eruption of smallpox. Brewed tea leaves are often placed in a crock where they remain until they change form and can be used as a medicine. the more aged the concoction is the more beneficial it is in the treatment of external bodily wounds such as dog-bites, old burns and bruises, ulcers, and swellings. It is applied directly on the skin. 4. Lung-Ch'i-Ch'a(tea), is grown in the Kwangsi province and is often made into brick tea. It is used as a healant in malaria and all forms of toxemia and also in diarrhea and dysentery. 5.An-Hua-Ch'a(tea), is produced in the An-Hua district of Hunan province. the leaves produce a tea dark in color which is considered to be a black tea. It has a bittersweet taste. This tea is used like regular tea but is valued greatly for its medicinal powers. 6. Hsiang-T'an-Ch'a(tea), is grown in the Hsiang-Tan district of Hunan province. At one time it was presented to the Emperor, Princess and high officers. 7. Hsueh-Ch'a(tea), means the snow tea. It grows in the mountains of Ling-Chiang-Fu in Yunan province. It is found in the snow region, therefore it is calld snow tea. Samples of it are difficult to obtain therefore the price is so high. This tea is held to be warming. If a glassful is taken on a bitter cold day the inner organs are heated as if a fire had been lit. Because of this it is used to cure colds and dysentery. 8. Lo-Chieh-Ch'a(tea), is produced in the west side of Nutang Mountain and named after the man in ancient times who raised it. Nutang mountain is a sacred place of Taoism, where many temples existed and which gave birth to the inner schools of the martial arts. It is said that Chang-San-Feng created there T'ai Chi Chuan which is now popular in the whole world. The summer solstice is the best time to harvest the tea leaves. Mountainous regions are the only place where this tea can grow, therefore it is held in high value. It's medical use is for the treatment of pulmonary troubles and dropsy. 9. P'o-T'o-Ch'a(tea)comes from the island of Pootoo which is one of the Chusan islands. Even though Pootoo is a small island it is very sacred to the Buddhist religion. From it comes Kuan Shi Yin, whose temple is located there. This tea is beneficial in the treatment of hemorrages such as haemoptysis or dysentery. 10. Wu-i-Ch'a(tea), Is produced in the Wu-i Mountains. Located in the Fukien province, the mountains are very beautiful with many cliffs; excellent tea is grown there. This dark tea is used to release drunkenness, aid digestion and help stop dysentery. 11. Chu-Lan-Ch'a(tea), means pearl orchids. It is fragrant and tasty to drink. 12. Mo-Li Ch'a(tea), white jasmine, is packed with the tea in airtight boxes, as is Chu-Lan-Ch'a. Chrysanthemum mixed with tea leaves -special chrysanthemum that is smaller is best when produced in Hang Chow Chekiang Province China, but now is produced everywhere. Mixed with green teas, it can reduce fever, benefit the eyes and kidneys and detoxify. White Chrysanthemum should be dry and mulberry tree leaves, gathered in November, mixed together are especially good for the eyes and to reduce fever and flu. A tea made of three pieces of ginger and three dates cooked with brown sugar can cure a cold and rheumatism. 13. Yeh-Ch'a(tea), which means wild tea, and is grown among the cliffs, is regarded as the best tea by the Chinese(Wild Mountain Tea). " from:The Tao of Health and Longevity. by, Da LIu, 1979. _____________________ Mail Mais espaço, mais segurança e gratuito: caixa postal de 6MB, antivírus, proteção contra spam. http://br.mail./ Post message: Chinese Traditional Medicine Subscribe: Chinese Traditional Medicine- Un: Chinese Traditional Medicine- List owner: Chinese Traditional Medicine-owner Shortcut URL to this page: /community/Chinese Traditional Medicine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 3, 2003 Report Share Posted June 3, 2003 --- ga.bates escreveu: > >Thanks for the info Marcos, > >When it comes to tea I am a complete philistine: In a pot for >three I add 10gm black tea and 10 gm green tea and allow to stew >for 10-15 minutes (sometimes up to an hour). I pour the tea into >a mug prepared by adding milk and sugar*. I swig this down with >great gusto before breakfast and sometime after breakfast too if >any is left in the pot. >* Just to be completely irreverent the milk I use is not from a >cow or horse it is from a bean - soy milk. The sugar I use is >not ordinary sugar either, it is fructose, similar to honey. >The black tea I use is fairly bog-standard Assam type, Typhoo or >PG Tips. The green tea I buy from Chinese outlets and is called >Gunpowder Green, Temple of Heaven make. I guess they export a >lot of the stuff. GG has a slight smoky taste. >In the afternoon I like to make up a litre of green tea with 3 >gm GG in water that has just gone off the boil. I sip it from a >wide mouth glass bowl (a salad bowl actually). No milk or sugar -> that would be sacrilege ! > >Cheers, > >Sammy. Wow! that's quite a recipe! In Brazil we usually take tea without milk, in Argentina they mostly use milk with the tea, and use pretty big mugs too. Cheers, Marcos marcos lacerda [ishk18] --- bonmotSarah escreveu: >I understand that the green, black, oolong and white teas would >have different properties, but could someone here explain what >they are? >Thanks, >Sarah " There are two main categories of tea: Green tea and black(red) tea. Green tea is mostly consumed in summer, black tea mostly in winter. The Mongolians and Russians drink black tea mixed with sugar and milk, the way Westerners drink coffee. The Chinese believe that the effect of good tea upon the system is highly beneficial. It is thought to strenghten the voice, give luster to the eyes, improve the constitution and mental faculties, and cleanse the body by aiding digestion and regulating the body temperature. The different names and brands of tea allude to the place from which it came, the time of picking, and the nature of the leaf; some names are merely trademarks. 1.P'u-erh Ch'a(tea), is produced in the P'uer Fu district in Yunan province between China and Burma.Yunan is a high plateau; P'uerh Fu is a mountainous dry place. There is a lake in the mountain called P'uerh-h'a where the better tea is produced. This tea has two colours, black and green, the green neutralizes poison in the digestive tract, relieves drunkeness and increases saliva. Formerly the men and women who gathered the tea pressed the leaves together into a round shape like a ball. It came in three different sizes, big middle and small. The big size equals about six or seven pounds and is in the shape of a man's head and so is called man head tea. To make it easy to carry they put a hole in the middle and inserted a string through it. They cut pieces off with a knife. Today it is no longer produced this way because of modern transportation. When I was young, if I caught cold or had indigestion problems, my mother always cut this tea and cooked it for me to drink. 2.Lung Ching Ch'a(tea), means tea of the Dragon well. Dragon well is a place which is located in the Hang Chow district of the Chekiang province where good green tea is produced. It can relieve fever and produce saliva. During the summertime if it is acoompanied by the chrysanthemum it is more effective, more tasteful and especially beneficial for the eyes. 3.Shui-Sha-Lien-Ch'a(tea), is produced in Formosa where the forest is so thick with bushes that the leaves of the tea never receive sunshine. Therefore it is a cooling tea and is used in the treatment of fevers. Also it is used as an agitant to cause the eruption of smallpox. Brewed tea leaves are often placed in a crock where they remain until they change form and can be used as a medicine. the more aged the concoction is the more beneficial it is in the treatment of external bodily wounds such as dog-bites, old burns and bruises, ulcers, and swellings. It is applied directly on the skin. 4. Lung-Ch'i-Ch'a(tea), is grown in the Kwangsi province and is often made into brick tea. It is used as a healant in malaria and all forms of toxemia and also in diarrhea and dysentery. 5.An-Hua-Ch'a(tea), is produced in the An-Hua district of Hunan province. the leaves produce a tea dark in color which is considered to be a black tea. It has a bittersweet taste. This tea is used like regular tea but is valued greatly for its medicinal powers. 6. Hsiang-T'an-Ch'a(tea), is grown in the Hsiang-Tan district of Hunan province. At one time it was presented to the Emperor, Princess and high officers. 7. Hsueh-Ch'a(tea), means the snow tea. It grows in the mountains of Ling-Chiang-Fu in Yunan province. It is found in the snow region, therefore it is calld snow tea. Samples of it are difficult to obtain therefore the price is so high. This tea is held to be warming. If a glassful is taken on a bitter cold day the inner organs are heated as if a fire had been lit. Because of this it is used to cure colds and dysentery. 8. Lo-Chieh-Ch'a(tea), is produced in the west side of Nutang Mountain and named after the man in ancient times who raised it. Nutang mountain is a sacred place of Taoism, where many temples existed and which gave birth to the inner schools of the martial arts. It is said that Chang-San-Feng created there T'ai Chi Chuan which is now popular in the whole world. The summer solstice is the best time to harvest the tea leaves. Mountainous regions are the only place where this tea can grow, therefore it is held in high value. It's medical use is for the treatment of pulmonary troubles and dropsy. 9. P'o-T'o-Ch'a(tea)comes from the island of Pootoo which is one of the Chusan islands. Even though Pootoo is a small island it is very sacred to the Buddhist religion. From it comes Kuan Shi Yin, whose temple is located there. This tea is beneficial in the treatment of hemorrages such as haemoptysis or dysentery. 10. Wu-i-Ch'a(tea), Is produced in the Wu-i Mountains. Located in the Fukien province, the mountains are very beautiful with many cliffs; excellent tea is grown there. This dark tea is used to release drunkenness, aid digestion and help stop dysentery. 11. Chu-Lan-Ch'a(tea), means pearl orchids. It is fragrant and tasty to drink. 12. Mo-Li Ch'a(tea), white jasmine, is packed with the tea in airtight boxes, as is Chu-Lan-Ch'a. Chrysanthemum mixed with tea leaves -special chrysanthemum that is smaller is best when produced in Hang Chow Chekiang Province China, but now is produced everywhere. Mixed with green teas, it can reduce fever, benefit the eyes and kidneys and detoxify. White Chrysanthemum should be dry and mulberry tree leaves, gathered in November, mixed together are especially good for the eyes and to reduce fever and flu. A tea made of three pieces of ginger and three dates cooked with brown sugar can cure a cold and rheumatism. 13. Yeh-Ch'a(tea), which means wild tea, and is grown among the cliffs, is regarded as the best tea by the Chinese(Wild Mountain Tea). " from:The Tao of Health and Longevity. by, Da Liu, 1979. _____________________ Mail Mais espaço, mais segurança e gratuito: caixa postal de 6MB, antivírus, proteção contra spam. http://br.mail./ Quote Link to comment Share on other sites More sharing options...
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