Da Hong Pao Wuyi Oolong Tea

1. Introduction of Da Hong Pao

Da Hong Pao, also known as the Big Red Robe, is an Oolong tea with a pleasant unique taste and attractive fruity aroma that has thrived in the fertile soils of the Wuyi Mountains in Fujian Province of China for centuries. This Wuyi rock oolong tea has been listed as one of TOP TEN specialty teas and No. 1 Wuyi Oolong teas in China.

The origin of the name “Da Hong Pao”

There are two legendary stories that try to explain how the name “Da Hong Pao” came about. Most tea consumers do find this one more believable.


In 1385 BC, during the Ming Dynasty, one certified student went to Beijing to get examined for a higher degree. Just past Wuyishan, he felt sick. He had a stomachache. There was a monk passing by and he saw him. The monk brewed his treasured tea for him and after a while, his stomachache had been completely cured.

Later on, the certified student became the champion in the national exam and went to express his gratitude to the monk. He asked the monk the origin of his treasured tea. He then went to that place, undressed his red robe and hanged it around the tea trees.                                                                      Da Hong Pao’s History

Afterwards, the champion went back to the capital of Ming Dynasty where he worked in the government department. The empress fell ill and countless doctors came to treat her but to no avail. The Champion offered his treasured tea to the empress. She recovered soon after drinking several cups.

To show his gratitude, the emperor sent the Champion with the emperor’s red robe to cover the six mother tea trees. The emperor further declared the six tea trees as tribute teas. And that is how the Da Hong Pao name became widely known.

2. Da Hong Pao’s Cultivars

Out of the numerous tea trees that existed in the Ming Dynasty, only 6 mother trees have survived in Jiu Long Ke, located in Wuyi Shan city. In 2006, the Wuyishan Government prohibited the picking of leaves from the trees to protect the 6 mother trees from extinction. From the 6 mother trees, three different cultivars have been developed. They are Bei Dou, Qi Dan, and Que She separately.

Therefore, the Da Hong Pao tea varieties available in the market today are products of ingenuity and cloning. They are of two categories

(1). Pure Da Hong Pao– which is made from the cuttings of the cultivars from the mother trees

(2). Blended Da Hong Pao(also called commodity Da Hong Pao tea) – Created by local tea farmers using Rou Gui, Shui Xian,

Qi Lan, together with 2 or 3 other local cultivars to taste like pure Da Hong Pao.

The authenticity of pure Da Hong Pao can still be enjoyed in the blended Da Hong Pao variety by tea drinkers living on a tight budget since the teas are grown in conditions similar to those in Wuyi Mountains. Also, great skills and precision are employed when making them.

They are stored under safe conditions and packaged securely to maximize freshness. In addition, due to the roasting and baking that they undergo during processing, they can last up to 3 years. Quality no longer has to be costly. All you need to do is visit your local tea store or make an order online.

It does not always mean that the Commodity Da Hong Pao, in terms of quality and aroma, is not as good as pure Da Hong Pao. Sometimes, the well-blended commodity Da Hong Pao can be much better than pure Da Hong Pao for the same price.

Whichever type of tea you drink, you are guaranteed to receive an unforgettable experience that gets better with each sip. The wonders of these teas shouldn’t be rumors to you. It is almost available everywhere. Big red robe tea is the type of tea that can be drunk at any time of the day even without sweeteners.                                                                    Da Hoong Pao Tea’s Tasty

3. Da Hong Pao Wuyi Oolong Making Process

  • Picking

3 – 4 half-matured tea leaves are the picking-standard.

Picking time: Normally 9-11am or 2-5pm in the afternoon.

Only picked on a sunny day; no picking on rainy days because the finished tea from the rainy-day tea leaves has more bitterness and a water taste.

Only skillful tea pickers can pluck the Da Hong Pao tea leaves quickly. Normally one skillful tea picker can only pick 30-50kg of fresh Da Hong Pao leaves for 10 days. 5kg of fresh leaves to be 1kg of Maocha; 2kg of Maocha to be 1kg of finished Da Hong Pao Wuyi rock Oolong tea. To be more correct, the ration is: 10kg of fresh tea leaves to be 1kg of finished Wuyi rock Oolong tea.

  • Sun-Withering

The main purpose of this crucial process is to get rid of too much moisture that may be present in the Da Hong Pao tea leaves. It also allows oxidation of a regulated level to occur. There are several methods that can be used to successfully wither the leaves.

First, Shai Qing (sun withering) can be used, whereby the leaves are neatly spread out under the sun and allowed to dry for a few hours. This allows them to become softer. Normally, the Shai Qing time is around 80-100 minutes. The leaves are turned by hand after every 30 minutes.

Afterward, Cooling(Liang Qing) is practiced enabling the leaves to lose water uniformly indoor. An important point to note is that leaves have to be placed separately for maximum water loss. Liang Qing time is around 30-60minutes. Depending on the leaf type and the weather condition, both the processes take approximately 3 hours.

  • Zuo Qing (combination of shaking & cooling inside the drum)

This process can be done traditionally by shaking the leaves manually in a bamboo basket or a bamboo drum. Zuo Qing by hand is normally adopted at the rare & high-quality Oolong tea(all kinds of Chinese Oolong teas).

Zuo Qing plays a huge role in the flavor and aroma of finished tea. Tea farmers take about 8-12 hours staying up all night to carry out this Zuo Qing process. It allows better oxidation and combines elements from the stems to the leaves thus minimizing bitterness of the Big Red Robe tea creating the unique fruity aroma of the Da Hong Pao tea. That is why producing Oolong tea is much more work-intensive and tiring than the other types of tea, such as green, black or white tea.

                                                     Da Hong Pao Making Process

  • Killing the enzyme (Sha Qing)

As the name hints, this process stops the enzyme that causes tea leaves oxidation. An electric stainless steel drum is used to kill the enzymes for 15 minutes at a constant temperature of 220-240 degrees Celsius.

  • Rolling

It is also referred to as the forming process. Here, the leaves are rolled & shaped by machine roller for about 5-10 minutes. This process ensures that more tea juice is drawn to the surface of the tea leaves.

  • First baking

Here the tea leaves are baked using charcoal heat. It is done for 40-50 minutes at a temperature of 100-110 degrees Celsius. This helps in preventing fermentation and hindering the growth of molds on the leaves. It also removes any taste of grass from the tea. From the first-baking, around 85% of water moisture inside the tea leaves are lost. After the first-baking, we call the tea Maocha.

  • Pick out the stems

Tea stems and old tea leaves are picked out by hand before the final-baking to ensure that the final tea has a good appearance.

  • Final-baking

Final-baking is extremely important for the Da Hong Pao tea taste & aroma. The baking time completely depends on the experience, plus the quality of tea leaves. If baked well, the tea aroma becomes intense, the liquid tea becomes mellow and most importantly, the finished tea can be well-preserved for 2-3 years without re-baking.

  • Finished tea

It is easy to confuse the finished product with black tea due to its dark appearance, but the open-leaf appearance is one main feature that distinguishes it. It is highly oxidized and packed in air-tight packages under sanitary conditions. They are then distributed to various markets to be sold.

4. Da Hong Pao Roasting Level

Based on the roasting level, there are three main types: light-roasted, medium-roasted, and high-roasted.

For the light-roasted Da Hong Pao, its aroma is quite high, but its liquid tea is not as thick as the medium or the high roasted. Also, the light-roasted Da Hong Pao can’t be kept for too long before its aroma & taste change.

Medium-roasted and high-roasted Da Hong Pao  are the two traditional roasting levels. Their liquid tea is quite thick and mellow, while the aroma is mixed in the liquid hence lingering aroma & sweetness in the whole palate.

For Da Hong Pao addicts, they would always choose the medium or the high roasted Oolong, as their palate requires very thick taste.

5. How to Judge the Quality of Da Hong Pao Via Professional Chinese Traditional Oolong Tea Tasting Way

In Chinese professional Da Hong Pao tasting, the following are the requirements:

  • Amount of tea: 5g
  • Three120ml Gaiwan
  • Three 150ml bowls
  • Three porcelain spoon
  • First brewing: 2minutes
  • Second brewing: 3 minutes
  • Third brewing: 5 minutes.

At each brewing stage, smelling the lid to judge the aroma is required, while the tea is still steeping. Then smell the aroma first, then taste the Da Hong Pao liquid.

For the three brewing stages, aroma consistency, astringency, bitterness, sweetness, thickness, and mellowness of each brewed liquid tea are required to set the score.

To professionally judge the quality of the Da Hong Pao tea, the following are the standard Chinese Oolong tea tasting scores in percentages:

Scored item Dry Leaves Appearance 30 Taste & Aroma Total Score
Shape Color of dry leaves Aroma Color of liquid Taste Infused tea leaves
20 10 25 5 30 10 100

6. Da Hong Pao Wuyi Oolong’s Health Benefits

The Da Hong Pao Oolong tea is ideal for weight loss & detox. Having a cup of it frequently improves your metabolism rate. In addition, drinking Da Hong Pao tea boosts digestion, enabling your stomach to remove fats and other waste from your system. If you’re working out, the tea caffeine in this glorious tea will give you the strength to successfully shed off that extra weight.

7. How to Brew Da Hong Pao Correctly

Da Hong Pao tea is the type of tea that you have to brew appropriately if you wish to experience its royal magic. It is not referred to as the king of teas for nothing. It has the potential of taking your senses to a whole new level. There are various methods of prepare it. Whichever you choose to employ, at the end of the day you will have the same inviting and delicious soup in your cup sitting put, waiting for you to take it. Da Hong Pao brewing is straight-forward and quite enjoyable. Here are the various brewing methods as well as the corresponding temperatures to be adhered to:

  • Chinese Gaiwan brewing method
  1.    Warm-up the tea vessel (by hot water)
  2.    Put dry Da Hong Pao tea leaves inside the Gaiwan
  3.    Shake the Gaiwan (while still hot), and smell the dry leaves’ aroma and the aroma lingering in the lid.
  4.    Pour 100 degrees Celsius hot water to the Gaiwan
  5.    First infusion for 5-6 second, and pour out the liquid tea
  6.    Sip the liquid tea and enjoy the smooth mellow taste mixed with high floral and fruity aroma
  7.    Smell the tea aroma lingering in the cup. If the aroma lingers for a longer time, it means that the quality of the tea is better.
  8.    Re-brew; for each re-brew, the steeping time can be 2-3 seconds longer. But really, it depends on your palate taste.

  • Western brewing method

This method is commonly used in the western countries. You will require water, a porcelain vessel, Da Hong Pao tea leaves and a tasting cup. First, moisten the inner part of the cup and porcelain vessel by pouring hot water into them up to the halfway mark. Then, slightly tilt each of them and shake them gently to ensure that the entire inner parts get moist.

When this is achieved, pour out the water. Take a teaspoon of Da Hong Pao tea leaves and pour it into the vessel with boiled water having a temperature of about 95 degrees Celsius or 203 degrees Fahrenheit. Cover using the lid and allow it to steep for 2-3 minutes. For the second infusion, allow it to steep for 3 minutes. The steeping time completely depends on your own palate taste.

But if you have your own Gongfu teaware set, you are highly recommended to use the Chinese Gaiwan brewing method. You will discover that it is a completely new experience; taste and aroma will be completely different for even the same Da Hong Pao tea you drink every day in a big porcelain pot.


8. How to Store Da Hong Pao Oolong Tea

The Chinese Da Hong Pao tea is best enjoyed when fresh. Therefore, it should be stored in a clean, cool and dry place. It should also be preserved in air-tight containers which have little or no exposure to direct sunlight or warmth. Vacuum package is the best way to store it.http://www.jkteashop.com/da-hong-pao-p-251.html

Written by Jennifer.Jiang

Top Health Benefits of White Peony Tea You Should Not Miss

What is White Peony Tea?

White Peony Tea is one of the many white tea types made from the Camellia sinensis plant’s leaves. The leaves used to manufacture white tea are harvested while the plant is still young, this makes it have a distinct flavor from other kinds of tea such as black and green tea.

White Peony Tea is the most reputable among the many kinds of white tea and other teas produced in China. It contains polyphenols, antioxidants, and catechins which are fundamental elements for the healthy body. Many people worldwide use White Peony Tea for its wide range of health benefits including cancer-fighting. Bai Mu Dan and Pai Mu Tan are other names in China to refer to White Peony Tea.

Appearance and Aroma of White Peony Tea

White Peony Tea is unique from all other teats. It has a floral aroma making it a high-grade tea. Moreover, it is made of the young tea bud with two leaves on its stem and slivery covered.

How White Peony Tea is Produced?

The fundamental reason why White Peony Tea is special and high grade is that it goes through sophisticated and careful processing steps followed during production. During production, it is made sure that the tea is not oxidized thus keeping it natural. The non-oxidized tea comes with a lighter and sweeter flavor. Care is taken right away from the harvesting until we have the right and maximum white peony tea benefits;

Step 1. Harvesting process

The tea is harvested from the plant while it is young, the bud and the next two leaves on the stem are plunked earlier enough before opening up. The best period for tea harvesting is known to be during the earlier spring period.

To avoid breakdown of tissue cells which will result in oxidation and affect the white peony tea benefits, the young leaves and a bud are peaked with lots of care to make sure they do not crush. If the leaves are crushed the tea ceases to be white.

Step 2. Withering process

The handpicked tea leaves are allowed to wither in the sun for a period of 1 or up to 3 days depending on the weather conditions. To ensure minimal or no oxidation the tea is piled for a short period.

Step 3. Drying

Drying is the final stage in white tea production. During this process, the producers make that the tea is packed dry before banking ready for consumption. A lot of care is always taken to ensure the packed tea is of potency and sweet fruity aroma.

How to Steep it?

To get your White Peony ready for use, allow your water to boil enough in the boat and let it settle for a few minutes before pouring it into a cup containing your tea. Usually, it is recommended that you use at least two teaspoons of the tea leaves for each eight-ounce cup of water since White Peony Tea is not dense and compact like other ordinary teas.

For better result steep your tea for up to 15 minutes, this will strengthen your flavor and maximize the many health benefits the tea has to your body. Apparently, the concentration of beneficial contents and strength of flavor in your tea are directly proportional to the brewing time. Hence the longer you brew, the more concentration of nutrients, stronger flavor and many white peony tea benefits.

Note: Don’t boil your White Tea in water, this will deplete its nutrients and decrease its flavor. Boil your water separately and allow it to settle for a few minutes before starting brewing your tea.

White Peony Tea Benefits and Applications

White Peony Tea contains high contents of polyphenols, antioxidants, and catechins which fight bacteria, viruses, and other harmful agents in our bodies. The following are the white peony tea benefits:

1. Boost your immune system

White Peony Tea gives bacteria and viruses minimal chances of survival in your body through its high level of antioxidants. The antioxidants stop oxidation from taking place in our bodies thus viruses and bacteria misses oxygen to survive on. Lack of oxygen means the death of bacteria and viruses thus strong immunity.

2. Strengthen your heart

The abundance of antioxidants in white tea is a great relieve to your heart. Antioxidants reduce bad cholesterols in your body and lower your blood pressure thereby making your circulatory system strong. Also, the antioxidants in the tea protect your heart from blood clotting which is highly associated with severe heart problems and stroke in extreme cases. Therefore, it is necessary to take at least one cup of white peony tea.

3. Stimulates your healthy

White Peony Tea contains caffeine and theanine, two major components which stimulate calmness and energy in our bodies. Suffering from a heart disease and you don’t what drink to take to calm yourself when it gets severe? The theanine in white tea is a solution, talk to your doctor about a daily cup of white peony tea. Also, its caffeine works better than others from substances such as coffee. The caffeine in white tea is slowly absorbed into your bloodstream and contains long-lasting stimulation which will keep your mind active for long.

4. Burns fats and assists you in building muscles

With this white tea, you will lose excess fats, become stronger, and gain extra muscles. It will stimulate your metabolism to generate enough energy for exercises and burning of excess fats and proteins for energy. Take your white tea unsweetened, and remember with its sweet aroma you don’t need sugar or honey.

5. Strengthen you bones

The antioxidant component in Bai Mu Dan tea reduces the inflammation problems related to bone diseases such as arthritis and osteoarthritis. Moreover, continuous use of this tea is said to strengthen bones.

6. Improve your oral health

Bai Mu Dan tea contains important plant elements which can help you improve your oral health. The two, polyphenols and tannins, can prevent plaque formation. Also, it contains fluoride compound to prevent you from cavities.

7. Kill cancer cells

Cancer is one of deadliest a disease around which is very threating to human life. However, it confirmed that the high concentration of antioxidants in Bai Mu Dan tea could help to fight and prevent cancer. The antioxidants work by creating a non-favorable environment for cancer cells; they weaken and eventually die due to lack of oxygen.

8. Improve your reproduction healthily

The antioxidant component in this tea can also improve men’s fertility. It prevents the oxidation of testicular cells which affect sperm quality thus boasting fertility among men.

Side Effects Associated with White Peony Tea

The only side effects we associate Pai Mu Dan Tea with it’s the numerous health benefits it has to our bodies. People talk about its caffeine levels, but then White Peony Tea is the tea with the lowest caffeine levels. Therefore, there is nothing to worry about other than celebrating the white peony tea benefits.

When is the Best Time to Drink it?

Take one cup of your white peony tea twice a day like any other warm drink during your active hours. Build a health body, nice looking, diseases free, and physically fit body with the natural White Peony Tea!!!

Top 10 Health Benefits of Chrysanthemum Tea

Chrysanthemum tea, which is a natural coolant, a type of herbal tea, which is well known to offer multiple health benefits. This is why the ancient Chinese used it to treat multiple health conditions.The Chinese knew that having a soothing cup of this golden brown tea would do the magic in one’s health. Hence let’s take a look at the different chrysanthemum tea benefits, its recipe, and the possible side effects in this article.

Chrysanthemum Tea Nutrition

Its made from tisane, which is dried or fresh flower and foliage from the white or yellow variety of chrysanthemum. It contains rich sources of vitamin B, that is riboflavin which prevents abdominal structural changes and facilitates body slimming; niacin that aids in the normal functioning of the gastrointestinal tract and systema nervosum; choline that helps with fat metabolism and folacin that improves reproduction and cell development.
It contains high levels of β-carotene, usually, they are found in herbs and yellow fruits. Its a form of vitamin A that aids in boosting the body immunity, address key skin ailments, and more so prevent eye issues that are related to age and advanced eye blindness issues.

It has vitamin C that protects one in eye diseases, common cold, prevent scurvy and other ailments. In addition, the chrysanthemum is also packed with multiple minerals such as magnesium which helps with many operations in our body, calcium for strong bones and teeth, potassium which aids in cardiovascular function and regulating body pressure, and iron for transporting oxygen by blood. There are also traces of glycosides, adenine, and amino acids.

1. Its caffeine free in nature, hence there are no caffeine side effects such as tension, anxiety, nervousness, irritation, and confusion.
2. It is a natural coolant, hence lowers the body temperature, when someone suffers from heat stroke or fever. It also aids in treating acne and pimples that are heat related. It also cures discomforts of high         temperature such as throbbing nerves in the gums, headaches, and slight toothaches.
3.Chrysanthemum tea is also useful in liver detoxification and reducing cholesterol levels in the body
4. The tea also helps in curing coronary artery disease, varicose veins and even blocked arteries.
5. Due to its stimulating property, it helps in rejuvenating the brain and alerting the senses. It stimulates the senses quickly and calms down the nerves.
6. Aids in easing giddiness.
7. Aids in reducing redness in the eyes, dryness in the eyes, itchiness in eyes, dark spots around the eye area and relief in sore throats.
8. Helps in strengthening the lungs hence reducing respiratory problems such as shortness of breath.
9. helps ease digestion especially when taken during lunch or dinner times with oily foods.
10.Due to its antiviral properties, it helps reduce head congestion problems which are usually viral related infections.

Chrysanthemum Tea Side Effects

It is recommended to drink this tea often since its a safe tea to many people, it is also advisable to give it to kids for drinking occasionally. However, its good note that some individuals are allergic to chrysanthemum plant sap and develop skin allergies when they come into contact with it. So one should not drink this tea when they realize they have a reaction when they come into contact with the foliage, thorns or its juice.

Chrysanthemum Tea Recipe

The simple recipe for making chrysanthemum tea is by brewing it, here you add three to 5 grams chrysanthemum flowers (dried) to very hot water and leave it there for around five to seven minutes or so. From just the above simple procedure, you are able to get a delightful flowery flavor that is invigorating.

The beverage is often experimented during meals time since it usually helps in digestion of various meals. One can also make the brew with a bit of honey or rock sugar, cane sugar, orange wolfberries, silvered Chinese licorice and ginger root.

Like the Chinese, one can also use the chrysanthemum tisane, where one adds five to six flowers to hot water in a tall glass, then after the dry buds start to look like fresh ones, then it is consumed immediately. One can also add translucent rock sugar to the water and allow it to completely dissolve before bolling for it to have a sweet taste. This mixture is not often consumed completely since many individuals use about two-thirds of it and then refill the glass with hot boiling water.

Chrysanthemum Tea is safe and healthy to drink and its recommended for use instead of using the carbonated, high-calorie types.

Health Benefits of Blooming Tea

What is blooming tea?

Blooming tea, also known as flowering tea, hand-tied tea, and display tea is a type of tea that is made when a variety of flowers such as osmanthus, jasmine, chrysanthemum and globe amaranth are wrapped in black or green tea leaves then hand-shaped into a bulb shape.

Just as the name suggests, it blooms into an eye-catching masterpiece once hot water is poured on it, giving the tea drinker a double treat of wonderful tea as well as a magnificent floral display. It comes in various shapes and sizes based on the type of flower used and the choice of the artisan. It is held in place by fresh tea needles that can either be white or green prior to being covered up with yarn then fired up.

Flavor is added to it before being baked and stored. It has its origins in Fujian Province in China.

Blooming Tea Benefits

Unlike other types of tea such as green tea, black tea and oolong tea that have specific health benefits, blooming tea offers tea lovers the chance to obtain different health benefits because it is made up of different flowers. Each flower provides a unique benefit that is combined with benefits from black and green tea leaves. Here are some blooming tea benefits:

1. Blood pressure regulation

The jasmine flower contains properties that regulate blood pressure, therefore ensuring that your blood flow is in check at all times. Additionally, it has the ability to stop bad breath and to relax your stomach, making digestion easier and faster. It also makes your skin look younger and glow. The more tea you take, the more your skin transforms into a gleaming attraction that makes you appear young despite your age.

2. Brainpower enhancement

Flowering tea is rich in catechins that are known for offering protection to the neurons. Having a cup of it enhances the functions of the brain, therefore boosting your motor and cognitive skills. This allows you to rid yourself of complications such as Parkinson’s disease as well as improve your ability to focus and increase your alertness levels.

3. Metabolic rate improvement

If you’re looking to keep fit at all times regardless of what you eat, one of the blooming tea benefits is metabolic rate boosting. It ensures that the fat levels in your body are always regulated so that you can’t grow obese. Plus, it sees to it that fats never exceed the recommended level.

4. High antioxidant content

Blooming tea contains high amounts of antioxidants that play a vital role in the removal of dangerous toxins in your body. These antioxidants are special since they’re rare and are unique to it alone. Since it is a classic combination of various teas, you get to enjoy different types of antioxidants at various levels. This ensures that your body is always loaded with beneficial components.

5. Zero-stress guarantee

If you’re suffering from depression or if your stress levels regularly increase at worrying levels, blooming tea offers the solution to a more relaxed and happier you. One of the blooming tea benefits is stress alleviation, which allows you to rest easy. It has a calming aroma and delicious taste that will appeal to your senses.

Plus, it has high amino acid and theanine content that make it an ideal tool for the handling of stress. Although it is a top stress reliever, it would help if you learn how to put your stress in check since it is unavoidable.

6. It has anti-inflammatory qualities

Another one of the blooming tea benefits is its rich content of anti-inflammatory properties. These help in curing of arthritis. If you’re suffering from arthritis, it can offer treatment and minimize the pain that comes with the swelling of joints. Drinking it nullifies your chances of suffering from the condition in your later years and aids in strengthening your joints.

7. It keeps your heart well protected

Blooming tea ensures that your heart is in perfect condition. It makes this possible by regulating the amount of cholesterol in your body. In addition, it controls the levels of LDL cholesterol, that can cause great harm to the heart when in large amounts. It also hinders oxidation of cholesterol that can lead to poor circulation of blood to and from the heart.

How to steep flowering tea?

Watching those blooming flower teas opening up is fantastic. To steep flowering tea, use a glass teapot with a wide base that will allow the tea to open fully so you can perfectly enjoy the view of this creative art. Some types of flowering tea open up with a relatively tall flower, so think of a teapot that can let it stand up straight. Flowering teas are tightly bundled, so it’s essential to use water just below boiling point for them to properly bloom. Usually, it only takes a minute to bloom and another 1 minute to fully unfurl. When it reaches full bloom, you may enjoy your first cup of tea with a strong flavor and intense aroma of the flowers. A great thing, blooming tea can be brewed up to 3 times, with changing flavors during every steep. Simply refill along the side of the glass to enjoy the view of the blooming flower that has now opened up, while drinking your first cup. Just make sure to avoid pouring water directly on top of an already-bloomed flower to avoid disrupting its elegance and beauty.

What is Rou Gui Tea

Rou Gui Tea, a kind of oolong tea, is named after its cinnamon taste in the tea soup. Rou Gui is sought after by many heavy tea drinkers, for its sharp cinnamon aroma & taste, but also its thickness and sweetness in the tea soup.

Its Tatse, Aroma and Appearance

The Ma Tou Yan area is approximately 425 meters tall and the Rou Gui Varietal has been grown in the region for over two-hundreds of years even before it was made popular it had been praised by scholars for its unique taste and aroma, it was first recorded during the Qing dynasty. The age also means that many of the bushes where the Rou Gui tea cultivar is grown are very old. It is also the reason for its unique taste as the minerally taste of the Zheng Yan area is present in the tea.

The Rou Gui tea is described as having an elegantly shaped leaf with a slight twist and fold. It has a strip style leaf. The dried leaves have an attractive matte dark charcoal black color which is due to the roasting that it got during the processing period.The tea is hand plucked at harvest time which is during the April – May period.

The Rou Gui tea  undergoes an oxidation of approximately 50 – 60 percent during roasting. It is roasted using a charcoal fire and a medium roasting using traditional methods, it is done over a period of two weeks. This produces a dry floral or red fruity taste. On the other hand, the aroma is highly fragranced and penetrating. They are smooth and full bodied with a long lasting sweet cinnamon like aftertaste. The brewed tea itself is a bright orange-red color.

How to Prepare Rou Gui Tea

Western method: 12 ounces of 100℃, 5g grams of tea leaves and a teapot. Let the tea steep for 3-5 minutes.

Chinese method: You will need 3.8 ounces of water, 100℃,7 grams of tea leaves and a gaiwan. And there are 8 steeps, first, you rinse the tea, then steep at 10s, 15s,20s, 50s, 80s, 160s, 200s and 300s. taking a total of 5 minutes to brew.

Its Health Benefits

According to recent studies, the Rou Gui tea has been noted to burn fat faster than green tea, and it is said to increase the drinker’s metabolism leading to natural and safe weight loss. This s due to Polyphenol, a substance also found in green and black teas at a lower percentage. It is also said to reduce cholesterol effects, prevents cancer, strengthens the bones and prevents tooth decay and plaque. It is also useful for detoxification and cleansing. On the other hand, it is important to note that it can function as a diuretic and one must be careful of the caffeine levels although it is less than the one present in coffee it is still significant to cause changes in the body.

Caffeine Content of Rou Gui Tea

According to a study by the College of Medicine of National Taiwan University, the Rou Gui tea variety contains approximately 16 – 17mg of caffeine when steep in 100℃ water for 30minutes. This means that you will likely get less caffeine as the tea is steeped for a maximum of 5minutes on a normal basis. Compared to other matured high fired Shuixian teas, Rou Gui is not so mild to weaker stomach. Furthermore, the recent trend of reducing fermentation period and bake time in favor of cost-saving and maximizing aroma in dried leaf teas have made it similar to green in traditional Chinese medicine. Therefore, it should be an occasional drink and not too often.

When is the best time to drink it?

In terms of food pairing, it is difficult to say but it goes very well with seafood which is a safe option.it is more restrictive in terms of pairing. It should be noted that the Rou Gui tea should not be drunk with the meal but rather after the meal so as not to lose any nutrients from your meal. It should be drunk while it is still hot and the mature ones are milder to the mouth.

Enjoy your tea and ensure that you buy from only well sourced and trusted shops. More informations about oolong tea, check out JK TEA SHOP.

Tieguanyin Tea Making Process

Tieguanyin tea is one of many varieties of premium Oolong tea that borders on green and black yet is as appealing to the eye as is your favorite tea. Named after the Chinese Iron Goddess of mercy, it’s effortless to see and from its taste, comprehend why it took after such a great name and symbol. Tieguanyin is grown only in the Fujian province in China. It is normally 25 % oxidized to give you a rich taste. It has three varieties which are: Jade Tieguanyin which is lightly roasted, its originally heavily roasted form and moderately roasted Tieguanyin tea. Of chief importance in the making of Tieguanyin tea is the following steps: plucking the tea leaves, sun withering, cooling, tossing, withering by oxidation, fixation, rolling and drying. This article’s purpose is to explain each of these steps in the overall procedure in fine detail. It’s health benefits include improving digestion, weight loss, improving your heart’s health and boosting your immunity among others.

Plucking Tea Leaves 

Every detail is key when plucking Tieguanyin tea leaves. First and most importantly is the time of day to do so: the tea leaves should be plucked between 11 am and two hours after noon. Failure to observe this strict timeline is and you’ll have a lower grade and a different flavor than is required. However and any experienced farmer should know when they are fit for plucking and as such needs not to be limited to this timeline. Although, it is easier to pluck the tea leaves by using shears one can comfortably use their fingers. When plucking be careful to pick the two leaves that sandwich the bud. This produces the highest grade of Tieguanyin tea. If a bud is plucked plus three leaves or one, it will lower quality tea but the former will allow the better growth of the plant which will ultimately produce low-grade tea in the long run. Therefore, the importance of plucking the bad and two leaves adjacent to it cannot be overlooked. They are then placed in baskets and transported to the next location, ready for sun withering.

Sun withering 

The plucked Tieguanyin tea leaves are then spread out nicely in full exposure to the sun. This is done for the sole purpose that the leaves lose water and soften under the sun’s heat. Locals refer to this process as letting the leaves breath. In the absence of direct sunlight, one can use natural wind and owing to emerging technologies, artificial heat sources. However, most farmers prefer using direct sunlight to artificial sources of heat. When sun-dried, the leaves should be carefully monitored to prevent them from being over exposed to sunlight and eventually blackening. After every half hour, one should spread them for optimal exposure to the sun’s heat.


When transporting the leaves for cooling, do so in bamboo trays. Ensure that they are left to cool in a cool room, house or store. Cooling helps in two important ways: it prevents the leaves from turning yellow and in the process, allows them to evenly lose any remaining water. For the best outcome, be sure to distribute them evenly.


The tea leaves are placed in special cylindrical bamboo drums or barrels which are manually or automatically turned and tossed for not more than seven minutes. This ensures that the leaves are rough around the edges. The drums should be two-thirds full. Only Oolong tea undergoes this unique process.

Withering by oxidation

When the Tieguanyin tea leaves are tossed, they are also concurrently oxidized by breaking down its cell structure This gives it a very delightful aroma that’s quite difficult to describe.


The leaves are then transported on the bamboo trays and placed in a well air-conditioned room where they are steamed and hand-pressed on heated pans to stop the process of enzymatic oxidation.


Rolling enables the tea leaves to retain their unique circular shape. This is done, by using hands or a special mould. It takes years and years of practice and apprenticeship to get this done in the right way.


The Tikuanyin tea is then dried to give it is one of a kind color, smell and taste. As you have probably rightly guessed, this process removes and surplus water that is leftover from the previous subsequent steps.

The above steps are the main steps taken to produce high quality Tieguanyin tea that is to be savored by ardent lovers of tea and those taking it for the first time.

Where to get Tie Guan Yin tea: www.jkteashop.com

Why Do People Love Drinking Organic Matcha?

Do you know the green tea in the mouth of every doctor? It is the Organic Matcha Green Tea. It is superior to other green tea because of its health benefits. Research has shown that One cup of this tea is equivalent to many cups of other green tea (in terms of nutritional value and health benefits). It boosts immunity, enhances mood, aids weight loss and helps eliminate toxins from the body. If you want to know why you should be drinking this tea then you have got to read this article because it explains everything you need to know about it.

What is Organic Matcha?

Organic Matcha is with no pesticide or chemical,a type of green tea that is commonly grown and processed into fine powder by the Japanese. It is a high-quality green tea processed from the green plant known as Camellia sinensis. The plant is usually shade-grown for few weeks and harvested when the leaves are still very young and contain enough theanine and caffeine which accounts for it tremendous nutritional and health benefits. It also contains some compounds known as catechins; these compounds are known as the most important antioxidant flavonoids that are found in green tea. Matcha is not only used as tea but also used as ingredient for adding flavor and color to foods.

Why Do People Love Drinking Organic Matcha?

There are many reasons why People Love drinking Organic Matcha tea, some of these reasons are –

1. It’s Pleasant Taste

Matcha tea has a uniquely rich and astringent taste that is followed by a long-lasting sweetness because of the presence of chlorophyll and amino acid in it. When Matcha is prepared in the traditional Japanese style, it comes out with a great taste that can leave a person licking his/her lips like a baby. The taste of Matcha becomes subtle when it is added as an ingredient but would add a flavor and color to what you are preparing whether smoothie, pastry or any other creation.

2. It’s Nutritional and Health Benefits

• High in Vitamins and Antioxidants: Matcha has been shown to contain many Vitmins and has high antioxidants: these Antioxidants are chemical compounds that occur naturally and helps in preventing inflammation, aging and chronic diseases. Most fruits contain these antioxidants but recent research conducted by experts at Tufts University showed that matcha contains much more antioxidants than most fruits including pomegranates or blueberries. This research was conducted with a testing method known as oxygen radical absorbance capacity (ORAC), Matcha’s ORAC rating is more than that of pomegranates and blueberries.
• Enhances mood: Organic Matcha Green tea is said to be a mood enhancer; it contains an amino acid L-Theanine which is known to induce relaxation without leading to drowsiness. This amino acid also produces two neurotransmitters dopamine and serotonin that improve memory, enhance mood and promote concentrations
• Detoxifies the Body: The chlorophyll contained in organic Matcha Green Tea acts a powerful detoxifier that can remove any heavy metal or chemical toxins from the body.
• Boost Immunity: Matcha tea contains catechins which have antibiotic properties that boost immunity and promote health generally.
Aids weight loss. Scientific studies showed that regular drinking of this tea increases the rate of metabolism and leads to increase in fat breakdown.

3. It’s Ease of Preparation

Preparing Organic Green Tea does not require experience; anyone can easily prepare and serve organic Matcha, it’s as common as adding water to tea. The first thing to do is to take1-2 tablespoons of matcha into a cup using a small sifter, then add 2oz hot water and Whisk energetically in a zig-zag motion until the tea is foamy and becomes infused with bubbles, then you can serve.

4. It Does Not Interfere With Medications

Many people are afraid of taking tea when they are on medication because of drug interactions, Organic Matcha, however, does not interfere with medications, therefore it can be taken alongside any medication although it advisable that you consult your doctor before combining Matcha Tea with your medication.

Organic Matcha Green Tea is unique when compared to other green tea; it has great tastes and numerous health benefits; it has a natural mood enhancing capacity, it is high in antioxidants and a good detoxifier. It can boost the body’s immune system. These properties make the tea good for everyone. Therefore you can try it out and I promise you are going to love it.

Pu-Erh Tea Production and Health Benefits

Pu-erh tea is a very expensive form of the team. It is the most oxidized and aged tea. Unlike other teas, Pu-erh can age that will significantly improve the flavor. It is like a wine. That is one of the other factors why Pu-erh tea is expensive. Even if that is so, many still make Pu-erh tea. Its novelty is beyond any normal teas since it is produced way back in history. There are Pu-erh teas that are more than 50 years old and much older.

Yunnan Province developed the Pu-erh tea. It is actually named after a city in southern Yunnan. Like any tea, Pu-erh tea is organic in nature. It is made from the leaves and stems of the Camellia sinensis plant. This type of plant is the same plant as green tea, yellow tea, black tea, dark tea, and white tea. The difference between them and Pu-erh tea is the manner of production.


Green tea is not made through fermentation, oolong tea is partially fermented, and dark tea is fully fermented. Pu-erh tea is made from the next stage of fermentation, which is post-fermented. The process of making Pu-erh tea consists of both fermentation and then prolonged storage, which can be called aging under high humidity.

Because of this additional aging process makes Pu-erh tea a highly valuable type of tea. It withstood the test of time and gained better taste upon overcoming it. It is tasty compared to other types of tea that did not have the aging stage. Aging is directly proportional to taste. Pu-erh tea that is aged for a long time will taste superior to those that are aged for a short period of time. There is no limit to aging. If you can have the right conditions of the environment for aging, then you can age more many years you like.

However, Pu-erh tea can smell musty or taste stale. That is because of the mold and bacteria that will attack it during the aging process. It is best to age them in a place that is sealed from the outside. The storage must be cleaned and maintained. Because of its high humidity requirement, it is a given that molds and bacteria will appear. The aging process must be properly supervised in order to deliver good tea.


Aside from its rich taste, Pu-erh tea can also give many benefits to the body. It contains caffeine that is slightly moderate compared to other teas. It stimulates the central nervous system, heart, and muscles. Pu-erh also contains antioxidants that can help protect the heart and blood vessels.

Pu-erh tea is also used as a weight loss supplement. It has the ability to help burn fats and shed pounds. Drinking Pu-erh tea at the right time will help your body metabolize fat. When you drink it at a wrong time, you will gain weight instead.

The best time to drink Pu-erh tea is one hour after a meal. This way, Pu-erh will remove excess grease and help eliminate unwanted body fats.

Pu-Erh Tea Making Process

pu erh tea making process

Puer is a city in the southern Yunnan province of China. Pu-er or Pu-erh is a tea named after this city. It is a Chinese variety of tea that is dark in color. This tea is known as black tea in China where the traditional European black tea is called as red tea. The Pu-erh tea is a fermented tea while the traditional black tea is an oxidized tea.

The making of Pu-erh tea involves a special microbial fermentation and an oxidization process. The Yunnan province has a large leaf variety of tea plants which is used to making Pu-erh tea. The leaves are picked 3-4 leaves with the bud against 1-2 leaves and the bud which is picked for green tea. The involvement of the older tea leaves may help the Pu-erh tea to have its unique texture and taste.

The quality of the Pu-erh tea differs between various parts of Yunnan province as well as with the outside. The quality depends more on the type of tea plant more than anything else. The common commercially grown tea bushes give the lowest quality Pu-erh tea. Better quality tea can be produced from tea plants which are old and abandoned. However the highest quality Pu-erh tea is made from the leaves collected from wild tea plants, which are not grown with human interventions. These wild tea leaves command the best prices in the market.

puerh tea

pu erh tea

Traditionally the ethnic groups in the southern boarders of China were interested in the dark Pu-erh tea. For a long time Pu-erh has been among the most produced tea varieties in China. The raw Sheng Cha and a ripe Shu Cha teas are used to make Pu-erh tea.

The initial step is to process the picked greenish tea leaves. There are two methods involved. Both methods use rolling and sun drying but one method leaves raw greenish Sheng Cha while the other leaves more dark and ripe Shu Cha.

These two varieties are not yew fermented. They are traded at this raw stage as well. The next step is drying these tea leaves. Once dry, they are sent to the factories to be piled. They are piled in pits which have various bacterial and fungal species. The microbial are found on the leaves themselves. The bacterial and fungal colonies differ from factory to factory. This fermentation process is known as ripping.

This fermented tea then goes through a number of traditional Chinese tea making steps to become Pu-erh tea. Some of these steps involve steaming and pressing. The final output of all these steps is a well fermented and oxidized black tea. The traditional black tea of Europe is called red tea in China. It only undergoes oxidization by the enzemes in the tea leaves. The fermentation process is unique to Chinese Pu-erh tea.

Making of the Pu-erh tea is a traditional Chinese craft. It is still widely practiced in the southern Yunnan province. Though nex methods have been developed over the years, the traditianl methods are still widely preserved.

Health Benefits of Wu Yi Tea

Wu Yi tea originated from the Chinese culture during the 16th century. Wu Yi tea got its name from the Wu Yi Mountains of China, in which the ingredients of the tea are grown. Wu Yi teas are sometimes known by their other name “Rock Teas” because of the hard geographical mountain terrain in which they are grown. The tea falls under the category of black tea and oolong tea and has a wide variety that differs depending on the key ingredients used. The most frequently used varieties are the Lapsang Souchong and Da Hong Pao. Among these two Wu Yi teas, the Da Hong Pao Wu Yi tea has earned a place among the costliest teas in the world. The high price is due to low availability of the teas in the mountain terrain of which they are cultivated. You can identify a Wu Yi tea from its color and the smooth aroma it releases. Wu Yi teas have a dark color which is darker than most black teas and less dark then the oolong teas. Upon firing, Wu Yi tea releases a smooth aroma that has a flavor similar to that of a stone fruit.

Health Benefits of Wu Yi Tea

Wu Yi tea is known to provide certain health benefits to their drinkers. Some of the major benefits are as follows:

1. Helps to reduce weight

The Wu Yi tea is widely believed to reduce body fat upon regular consumption every day. In the beginning, people believed that weight reduction in their body was due to caffeine content in the tea. Later, the propanol compound was found to be the reason. Wu Yi tea has a specific compound present in it, known as a polyphenol. The polyphenol compound is effective in managing the fat in your body and thereby helping you to lower obesity.

2. Make you more active

Polyphenol further makes the fat cells in the body to become more active which in turn helps in boosting up your metabolism. Boosted metabolism gets rid of the laziness and tiredness your body would feel. So once you drink the tea, you would feel more rejuvenated and more ready to start up new work.

3. Eliminates harmful radicals

Harmful free radicals in our body causes cardiovascular and cataract diseases. The propanol content in the Wu Yi tea eliminates the free radicals in the body, by functioning as an antioxidant. Henceforth, the consumption of Wu Yi tea on a daily basis would protect against the accumulation of harmful radicals in the body.

4. Reduces the chance for ovarian cancer

Drinking Wu Yi tea is more beneficial for women. Ovarian cancer ranks first among the list of cancers that cause death to women. The chances of a woman having an ovarian cancer are 1 of 75. The Wu Yi tea contains certain anti-cancer properties that remove the formation of cancer causing cells from the body and thereby limiting the chances of ovarian cancer in a woman.

Having these many health benefits might be one of the reasons behind the high price at which it is sold. Even so, it must be remembered that most good things are often sold at a higher price. In the current case, the Wu Yi teas with all its benefits are worth spending a few pennies for.