viconyteas

Several famous chinese green teas (1) Huo Qing Tea Huo Qing Tea resembles Gunpowder tea but it is actually a much higher quality tea. Gunpowder is made in Zhejiang province with low quality leaves while Huo Qing Tea is made in Anhui province with one bud two leaves system, more tasty. The astringency throughout the mouth sustains the notes well. It is a overwhelming green tea for those who prefer strong flavour. Yong Xi Huo Qing Huo Qing Tea was first produced in an Village named Yong Xi in Anhui province so it was commonly called Yong Xi Huo Qing in China. Huo Qing Tea was tightly rolled, dark, glossy leaves with a few more yellowy shades. It is called as jade fire as the tea has been fired over charcoal. It unfurls in the cup to produce a lovely scene. The distinctively rich and smooth floral flavor presents a pleasant balance of astringency and sweetness with a long and refreshing aftertaste. The tea has a strong, vegetal and lasting flavour. As it has been fired by charcoal during the process, it has a unique light smokey fragrance. Huo Qing Tea- Dried Tea Leaves Brewed leaves of Huo Qing Tea

Environmental Factors 1. Temperature Chemical changes of oxidation and polymerization are closely related to temperature, the higher the temperature the quicker the reactions. It was confirmed that rate of tea browning was increased by 3 to 5 times when temperature is raised by 10 ℃. 2. Moisture Alimentary scientific theory revealed that components in absolutely dried foods were directly exposed to the air and easily be oxidized by oxygen in the air. When water molecules were aggregated with food components by hydrogen bonding, there formed a single molecular layer, the food seemed to be covered by a protection film. When tea moisture was about 3%, this single molecular protection film was formed. So the lipids in the tea were separated from oxygen in the air and prevented from oxidization by the film. On the contrary, when the moisture content was above this level, the water played a role of solvent instead of a protection film. 3.Oxygen Oxygen can aggregate with almost every element and form an oxidized product. But oxygen in the air is most commonly found in molecular form and therefore not very active. 4. Illumination Light itself is a kind of energy. Illumination can increase the energy level of the whole system illuminated and is detrimental to tea storage. Storage of Bulk Tea 1. Quick Lime storage method This method is commonly used in storing staples of premium teas such as Longjing Tea, Dongting Biluochun, Huangshan Maofeng. Quick lime is used as a desiccating agent to keep the tea dry and to delay the deterioration of the tea. A sealed pottery container with a big belly but small mouth is usually used. 2. Charcoal Storage Method This method is commonly used in storing Oolong tea and sometimes Congou Black tea. Its principle and method are almost the same as quick lime storage method. The fully fired charcoal is covered with a fire pan or an earthen basin so that the fire goes out. 100 g of the prepared charcoal is wrapped in a clean cotton cloth and put in a pottery jar or an iron sheet bucket. The jar or bucket is then filled with the tea wrapped in craft paper and sealed up. 3. Vacuum and nitrogen-aerated Packing Method This is a main storage method of famous teas for recent years, especially small packed famous teas. The tea to be stored is dried for up to three to five percent of moisture content and filled in a bag made of plastic and aluminium compound foil. The bag containing tea is then vacuumed up, refilled with nitrogen gas and then sealed. Family storage of Tea 1.pottery Jar Storage Feng Mengzheng described in "Kuai Xue Tang Man Lu" that a big jar with bamboo leaves at the bottom was filled with tea, sealed and placed upside down to prevent gas leaking; the tea would not turn yellow even after summer. For home storage of small quantities of tea nowadays, tea with moisture content less than 6% is wrapped in craft paper and placed inside a pottery jar. Quick lime wrapped in cloth was placed at the center of the tea packages. The quantity of quick lime depends on the quantity of tea. 2. Tin Storage Method This method is simple and popular. The clean, commercial galvanized iron tin is widely used. To keep dry, a parcel of silica gel is put inside as a desiccating agent. 3. Plastic Bag Storage method Due to lower cost and easy usage,plastic bags in various assortments are the most popular packing materials for tea nowadays. Storing tea in plastic bags is one of the simplest and most economical methods in home storage. It is important to choose appropriate plastic bag materials. First, plastic bags special for food packing instead of other non-food packing plastic bags should be chosen. Second, the density of the plastic materials should be higher; low-pressure plastics are better than high-pressure ones. Third, its strength should be appropriate and it is better to choose a stronger one. Fourth, it should be free of contaminants and have no holes. It is better to first pack tea with clean soft paper and then into the plastic bags.

My favorite herbal tea is chrysanthemum. In fact chrysanthemum is maybe the most widely consumed herb in China having many purported medicinal values. Chrysanthemum tea is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times. Varieties of chrysanthemum tea Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include: Huángshān Gòngjú (黄山贡菊, literally "Yellow Mountain tribute chrysanthemum"; also called simply Gòngjú (贡菊) Hángbáijú (杭白菊), originating from Tongxiang, near Hangzhou; also called simply Hángjú, (杭菊) Chújú (滁菊), originating from the Chuzhou district of Anhui Bójú (亳菊), originating in the Bozhou district of Anhui Chrysanthemum buds, (胎菊), is a kind of small chrysanthemum, it's value & taste is much better than other Chrysanthemum. Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not. Gongju- Huangshan Tribute 　Chrysanthemum Tea Chrysanthemum Buds

The name of Longjing Tea (literally translated as Dragon Well) may come from four sources,tea tree,the well,the temple and the spring. This tea comes from the shores of West Lake (Xi-hu),at Hangzhou City,Zhejiang Province,China. Long time ago,Longjing Tea was highly praised for its absolute beauty in four aspects: greenish color,elegant fragrance,mellow taste and prettiness in appearance. The delicate fragrance is very long-lasting and bright liquor gives a refreshing,brisk,mellow and sweet aftertaste. To process Longjing Tea,the tea leaf must undergo intensive pan-frying steps by hands during the entire process. In a custom-made pan,the leaves are repeatedly stirred and agitated by hand with different hand gesture: as many as 10 different styles (十大手法 Shi-da Shou-fa) are a must. There are many versions of longjing tea found in the market,nevertheless,the best longjing tea comes from its original place,the Longjing Village (Long jing cun) which covers several historically renowned longjing tea producing areas. At present, there are many tea produced from other places in Zhejiang Province,which is called Zhejiang longjing tea. However,due to the unique climatic environment and different manufacturing expertise, the quality is different from that of origin. Besides,the producing areas at certain places of Zhejiang Province are located in urban area which is exposed to the risk of heavy metal contamination from vehicles and industrial area. Mei Jia Wu- one of the original longjing tea producing areas The 18 longjing tea trees(十八棵)which were granted as Imperial Tea Trees (御茶)by Emperor Qiang-Long Dried Longjing Tea Leaves