It's All About Tea — chinese medicine

In today's post we will discus the origins of tea in China and ancient Chinese tea drinking methods. From 2737 BCE and all the way up to modern times, let's take a look at how tea culture transformed. (Read more)

Hei Cha is a post-fermented tea, just like Shou Pu-erh. In fact, essentially, Shou Pu-erh is Hei Cha. But it's not that simple. Not everyone can tell the difference between Hei Cha and Pu-erh.

Hei Cha is an ancient tea with a rich tea history. For example, the original processing techniques of Liu Bao Hei Cha served as the basis for modern-day Ripe Pu-erh preparation. (Read more)

This week the Northeast coast has been hit by a snow blizzard, and of course — many of us reached for something warm. Something hot. Tea! Granted, most of us tea heads drink tea all year round, no matter the outside temperature. Although undoubtedly, there's something exceptionally satisfying about warming yourself up with some hot tea while the weather is chilly. (Read more)

Most commonly, chen pi (citrus peel) is associated with pu-erh or aged white teas. It is no wonder why particularly post-fermented and aged teas go best with the dried citrus peel. Aside from tea, its use is widespread in Chinese medicine. Many people choose to drink chen pi tea precisely because of the benefits it brings, according to Chinese medicine. (Read more)

All throughout China, Taiwan, and other parts of East Asia, the bubble tea trend has reached its peak, with crowds of youth lining up for a big cup of the ice-cold tea beverage. Yet we still find small groups of elderly folk sitting somewhere shaded in a park, enjoying hot Gong Fu style tea.

For the westerner it is counterintuitive, to be drinking hot tea for hours on a hot, muggy day. Many of the older people, however, know the secrets of Chinese medicine and know exactly which beverages to drink in the summer to keep the body cool. (Read more)