The most commonly drunk teas in China are green tea, jasmine tea, oolong tea, Pu Erh tea and black tea. And probably just as often in China, only just boiled water is drunk warm.
It should be noted that it is not generally customary in China to drink with food. The Chinese (like us) believe that the gastric juices are diluted if a lot of liquid is consumed with food and that this is not good. The desire in my experience, the desire to drink also arises much less after a Chinese meal than after a Western meal. There is less thirst because less salt is added. Salt is often only added at the end in small quantities, so that the food is not completely saturated with salt. are not completely saturated with salt. Rice is not salted at all. A Chinese meal therefore has has a diuretic (draining) effect and helps to eliminate eliminate waste products/moisture.
Soups ('long' and 'short') are served after and not before the other courses served after and not before the other courses. A soup can be, for example be the water in which something has been cooked, e.g. vegetables such as spinach spinach or other leafy vegetables or carrots or fennel. A little vegetable stock and a few strips of beef or liver and the soup is ready. and the soup is ready. The Chinese find it a pity when such cooking water is for vegetables is thrown away.
Note: You will disagree if it is claimed that after a Chinese meal thirst after a Chinese meal. In fact almost unquenchable when you visit a Chinese restaurant in this country. restaurant in this country. This has to do with the fact that Chinese restaurants in the West have have little to do with Chinese cookery culture as it is practised in culture as it is cultivated in China, but rather an adaptation to Western flavours. flavour. There is also a lot of glutamate seasoning, which makes everything even everything even worse.
The most commonly drunk teas in China are green tea, jasmine tea, Oolong tea, Pu Erh tea and black tea. And probably just as often in China only just boiled water is drunk warm.
Green tea, black tea, Oolong tea, Pu Erh tea and white tea all originate from the same plant, namely Camellia Sinensis, although in some varieties Although one or the other variety tends to use this or that part of the plant the main difference lies in the processing of the leaf from the tea bush. tea bush:
During the production of the different types of tea, a lot of chemical chemical reactions take place during the production of the different types of tea of each individual tea.
The varieties we found in Swiss tea mail order companies Chinese teas are often not convincing in terms of flavour. Even a visual inspection often casts doubt on the advertised quality. the advertised quality. It makes no difference whether 100 g cost only Fr. 5. or CHF 22. Even the most expensive tea is often no better than the cheapest. Many tea mail order companies seem to specialise more in Indian and specialised in Indian and Japanese teas and they may offer good quality.
This is one of the favourite teas of the Chinese and highly recommended for those of us living in the West.
Green tea was traditionally drunk mainly by men. Men smoke a lot and like to drink alcohol. They therefore absorb more toxins, heat and waste products than women. Green tea detoxifies, detoxifies and has a slightly cooling effect. Chinese women are more sensitive than Western women. They quickly sense when, for example tea such as green tea is consumed for too long, even if it is only slightly cooling. for too long. It could weaken them in the long term. Chinese women therefore tend to favour oolong tea varieties, e.g. Ti Quanyin. In the West women also smoke frequently and they are perhaps not averse to a glass of alcohol and, like men, they also eat large quantities of meat, for example. larger quantities of meat, large pieces of meat, grilled and roasted food, In short: they also absorb a lot of toxins, heat and waste products. That is why is why green tea is recommended for women in the West, even in the long term.
Jasmine tea is green tea with jasmine blossoms (from Jasminium Sambac). Its production is quite complex. Its effect is comparable to that of green tea.
The difference between green tea and oolong tea is not so great not so great that it could be said that one or the other must be drunk. one or the other must be drunk. Those who mainly drink green tea can alternate with oolong tea more often and vice versa. There are people, especially women, for whom oolong tea suits them best. It cools less cooling than green tea, it is more neutral in a way. Oolong tea is available in many varieties, one of which, the most famous, is Ti Kwan Yin (Ti Quanyin/Ti Guanyin), named after the famous goddess.
Black tea is also often used in China. It is is subjected to a full fermentation process. It does not have a cooling effect like oolong tea or green tea, but has a tonifying effect effect (Bu), especially on the Xue blood). It is particularly recommended for heavy, e.g. greasy meals.
Another less frequently consumed tea, consisting of from the felty tips of a special tea bush. Its production requires even fewer steps than green tea. By nature therefore the tea that cools the most and removes moisture. moisture. In the past, almost only the emperor was allowed to drink such tea. Although the diuretic (draining) effect is detoxifying and purifying, it detoxifying and purifying, but on the other hand it can have a diminishing effect on the yin. The Chinese approach also recognises this and it must be decided on a case-by-case basis individual case to decide whether someone wants to take a corresponding tea for a long time or whether another tea should be preferred from time to time. should be given preference.
The starting material is originally a special tea bush from Yunnan's mountains. It is fermented a little longer than longer than oolong tea and is also subjected to a special process. process. It is known for its medicinal properties. Its flavour is somewhat special and is often perceived as unpleasant (musty). It is often mixed with Flos Chrysanthemi and then called Ju Pu Cha is then called Ju Pu Cha. It is known for its ability to cool internal heat. It is said that in Hong Kong around 90 % of all tea offered is Ju Pu tea is Ju Hua (Flos Chrysanthemi) mixed with Pu Erh tea. In the restaurants, this tea is almost automatically served, whereas in other in other provinces it is often the jasmine tea. people over the age of 45, but today it is drunk by a wide section of the population. Less popular are other blends of green or oolong tea with flowers. or oolong tea with flowers, fruit peel, grated coconut etc. are less popular. They go under the name Fa-Cha (Cantonese) or Hua-Cha (Mandarin) Fa = flower. Hua = flower. I won't mention them in detail. They can be found en masse in western tea shops and are mainly created for the western palate palate and mostly without a medicinal background.
This is the tea grown in the south of China during the hot months of the year. Here in Switzerland Switzerland, in view of our climate, it is probably only suitable for a few occasions in the summer. Outside of this period, it is mainly drunk mainly drunk after heavy meals. Ju Hua Cha has the energising of Flos Chrysanthemi, especially in the area of the liver function circle. liver function circuit. It has a detoxifying, diuretic and dehumidifying effect. In warm, humid weather or after a meal laden with moisture, this is the tea of choice. meal, this is the tea of choice. It has a very pleasant pleasant flavour and is very fragrant. If we didn't know about its energising qualities, many would probably be happy to take it every day. take it every day.
A few flowers, half a handful is enough for a large jug of tea. The flowers are thrown into boiling water. Some people put the pan to one side and leave the flowers to infuse. For people with symptoms of emptiness, they boil for a little longer, one, two or three minutes, The addition of sugar is permitted. Preferably sugar (succanat, mascobado etc.) or brown sugar candy is preferred. is used.
Spica Prunellae have a heat purifying and detoxifying. At home we drink this tea once every two to three weeks. three weeks. A large handful of this herb is washed, then boiled for about 30 minutes. Especially for old people and children children, Spica Prunellae is often boiled with a morsel of pork. cooked with a morsel of pork. This way the yin is not diminished. Xia Ku Cao is good for scratchy eyes in older people (in addition to drinking tea, you also hold your face the face over the vapours of the tea). Allergy sufferers allergy sufferers also like this tea and it serves as a throat cleanser for throat. The mixture with other herbs for medicinal applications is reserved for is reserved for appropriately trained practitioners.
Xia Ku Cao can be prepared very well without pork, but with a good amount of brown sugar (mascobado (mascobado, succanat or brown sugar candy). For children, who no longer have a real appetite, Xia Ku Cao is used. Either Xia Ku Cao or Qi Xin Cha or Wu Hua Cha (see there). These teas purify and thus restore the appetite.
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