Chinese Tea

Chinese herbal teas are technically referred to as Tisanes (also, “ptisan”). Chinese herbal teas are actually not made from the tea bush and because they’re not they do not contain caffeine which some people might believe.

Chinese herbal teas are traditionally used for their medicinal and healing properties. However, there are many varieties that are also enjoyed simply for their taste. Herbal teas are generally made from fresh or dried plant components such as flowers, leaves, crushed seeds, roots, hips, fruit, or stems. The plants and herbs used in herbal teas may be selected for either their flavor or homeopathic properties, or a combination of both. Herbs you might expect in foods such as rosemary, mint, sage, and thyme are also frequent components.

The Benefits of Chinese Herbal Tea

One of the well-known benefits of Chinese herbal tea is that it is a caffeine free alternative to real tea.   Many of them are considered to be very soothing and comforting. Chamomile, Rosebud and Chrysanthemum herbal teas are just three that are very popular.  The Chinese herbal teas are great beverages to have at night because of their soothing abilities and again because they contain zero caffeine.

The Rosebud and Chrysanthemum teas are known in China as a woman’s herb.  However, it is also useful for aiding digestion.  The Chrysanthemum in particular has a unique flavor. It has long been used to cool the body and reduce fever.

Entire books have been written on the positive properties of the herbs used in herbal teas so I won’t go into it here.  If you do want to learn more about the healing properties of herbal teas then please give a look at the sidebar or resource section for books you can easily get at Amazon.com.  If you’re a person who likes to research like me you’ll want to pick up one or more of these books.

Here are the most popular flower teas:

• Carnation Flower Tea – This is an attractive red flower tea which is said to help restore the energy of the body. It is also considered great for relaxing.
• Chrysanthemum Herbal Tea – This is but a top grade of the famous cooling tea infusion. It has a subtle sweetness and is highly refreshing.
• Gongju Herbal Tea – Another caffeine-free tea, which is smooth tasting. The whole flower is known for its soothing as well as relaxing attributes.
• Jasmine Bud Flower Tea – According to some experts, this Chinese herbal tea consists solely of the small and beautiful Jasmine flowers that have yet to open. This produces a caffeine-free and sweet brew.
• Forget Me Not Flower Tea – This is also caffeine-free and is said to aid the lungs. It brews a mild and grassy flavored tisane. And, it is known for its beautiful purple flowers.
• Yunnan Flower Bud Tea – As the name implies, this Chinese herbal tea grows in the old forests of Yunnan. This is considered a rare flower and is a local Yunnan drink.
• Wild New York Ginseng – Another well-known Chinese herbal tea intended for those who appreciate the wild growing conditions in which the roots live.  It is said that because of the growing conditions, each root has a unique appearance and personality. Some of these wild roots can be very small but also very old. There are also some larger roots that can be younger. These herbal roots lives for at least seven years and onward.
• Kuding Pearl Tea – This is a bitter tea. This variety is rolled into large pearls which are also called “one leaf tea” because of the size of the leaves. Others call it “one leaf” because one needs only one leaf of this tea to heal a number of things. This is an ancient leaf and is deemed by many as an interesting herbal tea.

What Herbal Tea Can Aid In

To invigorate: rosemary, rosehip, lemon verbena, peppermint, borage

To calm: chamomile, lavender, basil, dill, orange peel

To relieve a sore throat/head cold: elderberries, rosehips, peppermint, sage, cayenne

To treat a cough: thyme, rose petals, eucalyptus, linden, licorice

To sooth an upset stomach: ginger, peppermint, lemon balm, chamomile

To ease a headache: rosemary, willow bark, peppermint

Preparation

Chinese herbal teas are prepared in much the same way as regular teas are. Near-boiling water is poured over the plant material in a teapot or mug and left to steep until the desired concentration is achieved, usually about five minutes or so.

Varieties of herbal infusions include:

• Anise tea, made from either the seeds or the leaves.
• Artichoke tea, with purported health benefits.
• Roasted barley, known in Japanese as mugicha and Korean as bori cha. The roasted flavor can be reminiscent of coffee (without coffee’s bitterness and caffeine). It is often drunk cold in the summer.
• Bee Balm
• Bissap, consumed in the Sahel.
• Boldo, used in South America to calm upset stomachs.
• Cannabis, used in the preparation of Bhang.
• Che Dang, very bitter tea made from Ilex causue leaves.
• Cinnamon
• Catnip tea is used as a relaxant, sedative, and to calm.
• Cerasse, a bitter Jamaican herb
• Chamomile tea is used as a sedative. In Beatrix Potter’s The Tale of Peter Rabbit, Peter’s mother gives him chamomile tea.
• Chrysanthemum tea, made from dried flowers, is popular with Chinese Dim sum.
• Citrus peel, including bergamot, lemon and orange peel.
• Roasted corn, known in Korea as oksusu cha.
• Dandelion coffee.
• Dill tea, often consumed to ease upset stomach.
• Echinacea tea, often consumed to prevent or alleviate the cold or flu symptoms.
• Essiac tea, a blended herbal tea.
• Fennel Traditional weightloss herb, good to ease visionary problems.
• Gentian
• Ginger root
• Ginseng
• Hibiscus (often blended with rose hip), a popular tea alternative in the Middle East which is drunk hot or cold. Hibiscus tea is also consumed in Okinawa, where the natives associate Hibiscus tea with longevity.
• Honeybush is related to rooibos and grows in a similar area of South Africa, but tastes slightly sweeter.
• Horehound
• Jiaogulan
• Kapor tea, dried leaves of fireweed.
• Kava root, from the South Pacific, is popular for its effects in promoting talkativeness and relaxation.
• Kuding, a bitter tisane found in Chinese herbal medicine and used to thin blood and reduce blood pressure
• Labrador tea, made from the shrub by the same name, found in the northern part of North America.
• Lapacho (also known as Taheebo) is the inner-lining of the bark (or cambium) of the Red or Purple Lapacho Tree which grows in the Brazilian jungles. It is boiled to make an infusion with many and varied health benefits.
• Lemon Balm
• Lemon grass
• Licorice root
• Lime blossom, dried flowers of lime tree (Tilia in Latin).
• Lotus flower, from the stamens of Nelumbo nucifera (as in Vietnamese trà sen).
• Mate (or yerba mate) is a shrub grown mainly Argentina, Uruguay and Brazil from which a caffeinated, tea-like brew is prepared.
• Mate de coca (sometimes called “coca tea”), made from coca leaves. Authentic mate de coca contains very small amounts of cocaine and similar alkaloids. In some countries where coca is illegal, products marketed as “coca tea” are supposed to be decocainized, i.e., the pharmacologically active components have been removed.
• Mint, especially peppermint (also mixed with green tea to make mint tea)
• European mistletoe (Viscum Album), (steep in cold water for 2-6 hours)
• Mountain Tea, a very popular tea in the Balkans and other areas of the Mediterranean region. Made from a variety of the Sideritis syriaca plant which grows in warm climates above 3000 feet. The tea (or more properly tisane) has a reputation as a cure-all, but is specifically used against colds. Records of its use date back 2000 years.
• Neem leaf
• Nettle leaf
• Pennywort leaf, in Southeast Asia
• Red raspberry leaf
• Scorched rice, known as hyeonmi cha in Korea
• Rooibos (Red Bush) is a reddish plant used to make an infusion and grown in South Africa. In the US it is sometimes called red tea. It has many of the antioxidant benefits of green tea, but because it does not come from tea leaves, it has no caffeine.
• Rose hip (often blended with hibiscus)
• Rosemary Memory herb.
• Sage
• Sassafras
• Skullcap
• Sobacha
• Staghorn Sumac
• Stevia can be used to make herbal tea, or as a sweetener in other tisanes.
• Sugarcane drink, in Asia
• Thyme Antiseptic, used in lysterine.
• Tulsi
• Uncaria tomentosa, commonly known as Cats Claw
• Valerian Sedative.
• Verbena (Vervains)
• Vetiver
• Roasted wheat is used in Postum, a coffee substitute.
• Wong Logat a medicinal tea with several herbs
• Wax gourd in East Asia and Southeast Asia.
• Woodruff
• Yarrow
• Yerba Mate Popular in South America. Scientific name Ilex paraguariensis.
• Yuen Kut Lam Kam Wo Tea Composed of thirty Chinese herbs, made in Hong Kong.
• Tan Ngan Lo Medicated Tea a herbal concoction formulated by a Chinese immigrant from mainland China in the early 20th century, made in Malaysia.

Source of What Herbal Tea Can Aid in: Wisegeek.com

Source of Herbal Tea Infusions: Wikipedia.org

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Chinese teas have long been considered great for people who want to shed some pounds. In fact, many companies produce teas labeled “Chinese diet tea” or “Weight Loss tea” for those who wish to lose weight. Perhaps the main reason for this is that tea by itself contains roughly only 4 calories per serving, and the caffeine in tea is potent enough to increase body function to help burn calories. It is also believed that the polyphenols in tea aid in the digestion of fat, making it an aid in fat loss.

Whatever is is labeled; Chinese diet tea, slimming tea, fasting tea, weight loss tea, all promote a common message – drink this tea and you will lose weight. However, many experts note that what you are actually consuming by taking these products is a plant based laxative that can cause certain disorders like stomach cramps, diarrhea, nausea, vomiting, fainting, chronic constipation, etc. Don’t let that scare you though. Many things we already consume on a daily basis can cause these same symptons, but when in doubt always consult a dr.

The FDA once stressed that the laxative teas and dietary supplements of most concern are those containing one or more of the substances, such as aloe, senna, rhubarb root, buckthorn, castor oil, and cascara. These products are derived from plants and have been used since time immemorial for their ability to relieve constipation and promote bowel movements. They are deemed effective for such purposes with occasional use.

When the labeled “Chinese diet teas” are excessively used based on the misconception that frequent bowel movements prevent the absorption of calories that problems tend to occur. Numerous studies have shown that the laxative-induced diarrhea does not significantly reduce absorption of calories for the reason that laxatives don’t work in the small intestine, where the calories are absorbed. It rather works on the colon, which is the lower end of the bowel.

Also found out is that when the teas are misused by steeping it longer than the product label recommends can lead to short as well as long term adverse affects. This is also true when the teas are taken more than the recommended amount.

It has been noted that for those first-time users who drank diet teas more than the recommended amount, stomach cramps, vomiting, nausea and diarrhea are the common disorders to occur and will last for one day to several days. When these laxatives are used continually, laxative dependency will tend to develop with bouts of chronic diarrhea, abdominal pain as well as constipation. In the most severe cases, these laxatives can cause fainting, dehydration and serious electrolyte disorders. As noted, these after-effects of excessive use of diet teas are most likely to develop in people who are nutritionally compromised due to rigorous weight-loss dieting.

Because of these concerns, the FDA is now considering requiring the manufacturers of labeled “Chinese diet teas” to place warning labels on all of their product stimulant laxatives. It is also important that those who are using Chinese diet teas for any purpose must read and follow the recommended directions carefully.

If you have any concerns whatsoever about taking diet teas you should consult a real doctor first before ingesting. And always use common sense when consuming anything. Anything taken in large amounts can lead to adverse affects so be cautious.

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Tea has been part of the Chinese culture for literally thousands of years.  Tea was discovered by the Chinese Emperor Shennong in 2737 BCE when a leaf from a Camellia sinensis tree fell into water the emperor was boiling. For the Chinese, tea is one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, sauce and vinegar.  Tea is deeply woven into the history and culture of China

China is the motherland and birthplace of tea.  According to some Chinese tea historians, it was in the southwest part of the country that the tea was first found.

Legend has it that the God of Agriculture (GoA) was said to be the one who found the tea.  He was one of the prehistoric representatives of Chinese people.   It was stated in the GoA’s Book of Herbs that GoA personally tasted hundreds of herb.  In the single day, he was hit by 72 poisons.  But, he discovered the tea tree and used the tea leaves to neutralize all poisons.   For many people, this is probably the earliest record of tea among the Chinese.

The Evolution

As often noted in some Chinese tea history resources, Chinese tea has been around for thousands of years, approximately 4,000 years.  It was first discovered and used as a medicine, and then it evolved into a beverage, and later became a major part of the Chinese culture.

Chinese Tea’s Infancy

Prior to the 3rd century B.C., the Chinese tea was used primarily as a medicine.  Chinese tea history books noted that during the Chun Qiu Period (770 BC – 476 BC), the Chinese people chewed tea leaves and enjoyed the taste of tea juice itself.

Food and Beverage

From 2737 BCE onwards, the Chinese realized that the tea could be used as a beverage.  So, they started to cook tea like soup.  The tea leaves were eaten along with the soup.  The tea leaves were even blended with food.  Ancient Chinese history books documented that the tea during that time was even eaten and used with other spices for cooking.

Then, During the Qin, Han Dynasty (221 BC – 8 AD), simple processing of the Chinese tea began.  It was further documented in some of the Chinese tea history books that the tea leaves were that time pressed into ball shapes, dried and stored.  When served, the tea balls are crushed and mixed with green onion, ginger and other spices, and then blended in teapots.  Note that this is actually the point where the Chinese tea turned from a medicine into a beverage.  This period also marked the beginning of Chinese tea being used to treat guests.

As Part of the Chinese Culture

During the Jin Dynasty and Nan Bei Zhao (265 AD – 589 AD), the Chinese tea evolved from a palace treat to a common beverage.  Later, during the Tang Dynasty (618 AD – 907 AD), tea trading had become extremely popular.  Many famous teas were then developed.

According to some history books, the tea was processed and circulated in the form of tea cakes in the Tang era.  People started to get serious about making tea, and specialized tea tools emerged and tea books were published.   The art of Chinese tea then started to take shape.

In the dawn of Song Dynasty (between 960–1279), the tea was kept in the shape of balls and cakes.  When served, it was crushed and boiled with seasoning material.  However, as the drinkers became more particular, they paid more respect to the original color, taste and shape of the leaves.  Seasoning then faded out and loose leaf tea began to take the center stage.

From the Ming Dynasty (1368 – 1644) onward, the tea completed the process of moving from boiling to brewing.  And, after Ming Dynasty, numerous types were invented.  From then until today the art of Chinese tea continues to be perfected and is enjoyed by millions of people worldwide.

Some writers classify tea into four categories, white, green, oolong and black. Others add categories for red, scented and compressed teas. All of these come from varieties of the Camellia sinensis plant.

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