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Tea offers an invitation of rest; to pause, for a moment of tranquility on the threshold of presence and wholeness.
The sharing of tea is a triumphant act of engaging human connection and reaching into tradition. Great civilizations such as China, Japan, India, and Britian have all known this to be true.
Benefits of Tea
Brightens the eyes
Clears the voice
Dry up and firm up tissue
Helps poor digestion
Supports weight loss
Purifies the blood
Chinese medical properties: cooling, sour, diuretic, astringent
The sour flavor in tea comes from the acid, tannic. Tannic acid can help digest fats and oils, thus aiding the liver in the digestion process.
Types of Tea:
White tea is the "youngest" and most delicate of all teas. The leaves and buds of this tea type are generally picked from the bush in the early spring before they fully open. There is a very small window of time for the plucking of these baby tea leaves and you can usually find the harvesters out in the early morning hours before the sun rises.
There are two main types of green, Chinese and Japanese. All tea including green comes from the same Camellia sinensis bush. What determines if the tea will become a "green" type is the processing the newly picked leaves will undergo.
Oolong tea which is also known as wu long tea or brown tea, is a cross between green tea and black tea. However this tea type has more green characteristics than black. The leaves are processed more than green tea leaves, but are not allowed to fully oxidize as the case with black tea. This tea is considered a semi-oxidized tea, and depending on the processing, which can vary between 10 to 70 percent oxidation, yields many varieties.
Black tea is the most consumed type of tea in the world. Tea overall is the second most consumed beverage in the world, with water as the first.
These are infusions made from flowers, stems, barks, roots and branches.
Common Chinese Herbs used for Tea & their Medicinal Properties
Cardamon: cao dou kou, spicy, warm aromatic- dries, transforms dampness, warms middle
Cinnamon bark: rou gui, spicy, sweet hot-warms yang, cold, for frequent urination, cold wheezing, deep cold in channels with blood stagnation
Cinnamon twig: gui zhi, spicy, sweet warm, regulates ying & wei qi, warms channels, reduces painful menses, palpatations and edema
Cloves: ding xiang, “spike frangrance”-warms center, stops vomiting, warms kidneys
Ginger: sheng jiang, spicy, warm, releases external cold, warms middle, stops vomit, adjusts ying & wei
Nutmeg: rou dou kou, spicy, warm, stops diarrhea, warms middle for epi-gastric pain, vomit due to cold
Saffron: moves liver qi, encourage yin, reduces PMS and menopausal symptoms
Orange peel: chen pi, warm, pungent, bitter, regulates qi (bloating, gas), stagnation, treats phlegm-cough
Anise: warm, pungent, sweet, supports digestion
Fennel: spicy, warm, spreads liver qi, regulates qi of stomach with reduced appetite, vomiting
Schisandrae: wu wei zi, “five flavored seed”, sour, warm-contains leakage of lung, cough, binds-stops incontinence, stops sweating, quiets spirit, calms heart
Red date: hong zao, strengthen digestion, qi, nourishes blood and spirit
Lycii berry, wolfberry: gou qi zi, nourishes liver & kidneys, benefits essence and eyes by nourishing blood
Longan fruit, “dragon eye flesh”: long yan rou, tonifies heart and spleen, nourishes blood, calm spirit, insomnia, forgetfulness, pensiveness and overwork
Licorice: gan cao, tonifies qi, clear heat
Mint: bo he, treats external heat in head and eyes, vents rashes, moves liver qi