Asian Fortune Your source for all things Asian American
By Jenny Chen
The year was 2737 BC and the Chinese Emperor Shenong was drinking his bowl of boiled water. Shenong, who developed Chinese traditional medicine and agricultural traditions in China, was so health conscious that he decreed to all his subjects must boil their water before drinking it. On that one particular day, as Shenong bent down to take a sip of his water, a gust of wind rustled through the trees, and a single leaf fell into his water. The Emperor tasted the new brew and was pleasantly surprised by the earthy, astringent flavor, and how it made him feel revitalized.
This is just one of the many origin myths surrounding the ancient drink: tea. However it came to be, tea has been a staple of Asian culture for many thousands of years. In the 1660s, the Europeans caught wind of the drink and began importing it and by the 1750s it became the national drink of the United Kingdom.
Recent research has confirmed tea’s medicinal properties. The National Institute of Health (NIH) has done extensive research on green, black, pu-erh, and rooibos tea. They have found that teas are useful for preventing various cancers, alleviating diabetes, high blood pressure, hypertension and more.
Types of Teas
Green Tea
Both green and black teas are produced from the same tea plant using different methods. Fresh leaves from the plant are steamed to produce green tea. Black teas, on the other hand, are same leaves oxidized. Green tea is one of the most widely known teas and has been shown to reduce oxidative stress and liver toxicity.
Black Tea
Black Tea has more antioxidants than green tea and is great for digestion. While green tea generally loses its flavor after a year, black tea retains its flavor for many more years.
Pu-erh
A type of fermented tea from Yunnan, China (near Tibet) called “hei cha” or black tea. Pu-erh has been shown to be good for digestion and weight loss.
Rooibos
Usually grown in the Western Cape region of South Africa, rooibos is a caffeine free alternative to the other teas. It has been shown to be excellent for digestion, nervous tensions, and allergies.
How to Choose Your Teas
Choose Full Leaf
“The teas in commercial tea bags are often comprised of dust and fannings,” says Andrew Bittan, owner of The Social Teahouse based in Rockville, Md. The dust fannings that Bittan speaks of are the by-products of tea production and generally do not have the same quality and flavor as full leaf teas.
Let it Steep
“The Japanese tea cups don’t have handles to prevent them from drinking the tea too hot,” said Bittan. Be patient and let your tea steep for at least 10 minutes before drinking it. When the leaves have sunk to the bottom and the water is warm but not scalding, you can drink.
But Not Too Hot
It is thought that water about 189 degrees celsius will cause excess tannins to release in the tea which will make it taste especially bitter.
Become a Tea Connoisseur
Bittan says that each tea has a unique taste depending on the soil that the tea plant grew in and the air and water it subsisted on. In addition, all teas have a rich history and culture. So get to know the different types of tea and where they come from!
