by Indigo Tea Co.

Of the hundreds of green teas grown in China, undoubtedly the most famous is Dragon Well.
It’s flat, shiny green leaves and sweet chestnut taste have been desired by Chinese people for centuries. It was first recognized in the West when President Nixon was served Dragon Well during a visit to the area with Premier Zhou Enlai in 1972. History: Dragon Well, or Long Jing (sometimes spelled “Lung Ching”) is first mentioned as “Long Hong” by Lu Yu (AD 733-804) in his Classic of Tea (Cha Jing). Although Lu Yu didn’t rank the tea as extraordinary, his record proves the early recognition of this tea. Lu Yu called the tea “Long Hong.” In fact, the Dragon Well name wasn’t applied to the tea until the Ming Dynasty, when it was mentioned in a county gazette history in 1609. Tea from this area was mentioned by other poets through the ages, including the Song Dynasty statesman-poet Su Dongpo. Song tea names included Bai Yun (Treasure Cloud), Xiang Lin (Fragrant Forest), and Bai Yun (White Cloud).

Myth: The unique Dragon Well name comes from the well and village located in the middle of the tea growing area, an area of misty green mountains a little southwest of Hangzhou City in Zhejiang Province (a couple of hours by train from Shanghai). The most popular story explaining the origins of the Dragon Well, is of a Taoist priest living in the area around AD 250 who told farmers to end their drought by praying to a dragon who lived in a nearby well. The rains came and the well became famous. The Dragon Well Monastery still stands next to the well. On a few visits to the well, we’ve been shown how when you swirl your hand in the pool of water a twisted swirl or dragon-like effect appears deep within the water then disappears. It is believed that this is caused when dense, underground water is stirred and raised to the surface to mix with a lighter density ground water. The dense water then sinks again. You have to see it to believe it. Locals have a story that the well is connected underground with the sea and that a dragon lives within. Perhaps that’s what is really going on.

Chinese Grading System: The different grades of Dragon Well are numerous and confusing. Traditionally, there were 5 grades based on the villages where the tea was produced:

Lion: (from Shizi Feng or “Lion’s Peak”)
Dragon: (from Long Jing “Dragon Well” and Weng Jia Shan “Weng Family Mountain)
Cloud: (from Yun Qi “Cloud Settlement”), Tiger (from Hu Pao “Tiger Run” and Si Yan Jing “Four Eyes Well”)
Plum: (from Mei Jia Wu “Plum Family Village”).

Today, the best tea is said to come from Shizi Feng, followed by Mei Jia Wu, and Xi Hu “West Lake”. All are referred to as Dragon Well Green Tea. From each of these places the tea is further ranked into 10-13 grades. The very finest grade is picked as one bud and one leaf called Qi Qiang or “Flagged Spear” (when brewing, the bud floats like a flag and the leaves hang suspended like spears). The second highest grade is called Que She or “Sparrow’s Tongue” and is comprised of a bud and two leaves. Most of the high grades never leave China and are sold domestically. Because of the popularity of Dragon Well, this tea is now being produced in other areas of Zhejiang Province (including ours), yet are still delicious tasting.

Tea people often discuss the time of tea harvest. Dragon Well picked before the Qing MIng Festival (April 4-6) is ideal, especially tea from Shizi Feng. But even better is tea picked just before the Grain Rains or “Gu Yu” on the Lunar Calendar (April 19-21). In fact there is a rhymed saying that refers to picking Dragon Well around the Qing Ming Festival: “Picked 3 days before is treasure (bao); Picked 3 days after is grass (cao).

Traditionally, tea lovers described good Dragon Well as having four characteristics: green color, heavy fragrance, pure flavor, and beautiful leaf shape. Of course these are highly subjective traits, but it’s nice to think of them when sipping this tea.

Processing green tea is very labor intensive, from picking in the mountains, carrying it down to the processing site, rolling the leaves to soften them, and then repeatedly hand pressing the tea in hot woks to produce the dry but shiny flat green leaves. During the pan-frying process, the large electric woks are oiled or greased slightly with round blocks of white tree pith from the Chinese tallow tree.

Around Hangzhou, locals and tourists often visit the famous Hu Pao Spring, or Running Tiger Spring, which reputedly has the most ideal water for making Dragon Well tea. The water has a sweet, clean taste and a high surface tension. Tour guides like to show how water can be poured into a cup and rise slightly above the rim before overflowing.

The easiest way to drink Dragon Well green tea is to brew in a large mug or lidded cup (gaiwan). People around Hangzhou like to use clear drinking glasses, in order to watch the tea leaves unfurl and the water turn jade green. If you’re going to do this, make sure the glass is heat resistant and has a handle. The leaves will mostly settle to the bottom, and those that float can be blown to the side with a few light puffs. Generally, we steep Dragon Well in slightly cooled water (180 degrees F.) for one minute, give it a stir, and then allow to steep for one more minute. You can replenish with hot water and steep 2 or 3 times.

See if you can notice the nutty chestnut flavors present in China’s most famous green tea. And when you stir your cup to help the leaves settle down, don’t forget to look for the dragon.

Water quality is very important to a good cup of tea.

Tap water should be filtered with a Brita or Everpure filter to avoid chemical or other bad flavors. Hard water makes bad tea, so if you are out camping, you might want to bring your own water. Soft water or pH 7 water is best for green teas, and pH 7.9 for most teas. Temperature
A rolling boil is usually needed to bring out the full flavor of teas, but lower temps are recommended for green teas to avoid bitterness. Sometimes you can allow boiling water to sit for a minute to cool down, or you can splash a little cold water into the kettle. Try using a thermometer to get a better understanding. After awhile, you’ll develop an innate feeling for when the water is ready.

Temperature Scale
(Based on Tang Dynasty tea scholar Lu Yu)

Fish Eyes: 160-180° F.
Tiny bubbles begin to float to the surface. Ideal for delicate green teas.

String of Pearls: 180-190° F.
Strings of bubbles connect bottom of kettle with surface. Good for most green teas.

Turbulent Waters: 190-210° F.
A rolling boil. Best for black and oolong teas.

Indigo Tea Company

Tea tasting, like wine tasting, pays attention to similar factors: sight, smell, taste and touch.

Usually, a tea tester works for a large tea factory or is involved in buying. They test several teas of the same type, such as Ceylon teas from the same estate. The tester looks at three things: the dry leaf (appearance and feel), the liquor (color, flavor and aroma), and the wet, freshly brewed tea leaf. At home, you can simplify tea tasting by comparing two Darjeelings. Or for fun, invite a friend or two and hold your own tasting. 1) Dry Leaf
You can tell a lot about a tea by first examining the dry leaves. Gently press some dry leaves in your hand. Most new teas are a little springier and less likely to crumble than an older teas. Look for fibers, dust or stalks and note the leaf size. With some experience, you will notice whether the leaf appears shiny and fresh, or dull and stale. Buy a good quality tea and pay attention to its dry appearance as well as its smell. Remember your impression.

2) Infuse & Examine Leaf
Measure a level teaspoon of each sample into infuser. Use white or clear cups to view the truest color. Begin your analysis of the infused leaves as the cups are filled. Smaller flat leaves will show more body than larger twisted leaves, which take longer to steep. Steep the teas for a fixed time, generally three to five minutes.

3) Color of Liquor
After steeping, take in the aroma of the tea and examine the infused leaves for color and evenness. Color does not necessarily indicate the strength or body of the liquor, but every tea has a unique look, taste, and feel peculiar to that tea.

4) Tasting
Now you’re ready to taste the tea. Take a spoonful of the liquid to your lower lip and slurp with force to ensure that the tea is sprayed over the entire tongue. Move the tea around in your mouth, sucking in more short bursts of air in order to release more delicate characteristics. This step is important since we taste bitterness at the back of the tongue, saltiness in the middle, sweetness in the front and sourness on the sides of the tongue. If you were working in a tea factory testing room, you would spit the tea into a waist-high spittoon and move on to the next tea.

It may be difficult to describe your findings at first, but after sampling many teas you will begin to notice similarities and differences in color, taste and smell. Many teas have a typical “character” or flavor profile. You may want to start a notebook to record your impressions.

Tea Vocabulary
Select a few words from the list below to expand your descriptive vocabulary of tea.

Dry Leaf (un-steeped tea)
Desirable characteristics: Curly, wiry, neat, blackish, bloom, clean, leafy, nose, tip, well twisted.

Undesirable characteristics: Mushy, ragged, grey, dull, light, uneven.

Infused Leaf
Desirable: bright, coppery, smooth, self drinking, full, rich, soothing, smokey.

Undesirable: dull, dark, tarry.

Liquor/Brew
Desirable: body (light, medium, or full), bright, brisk, character, point, pungent, quality, strength, flavor, full, mature, self-drinking (does not need to be blended with other teas)

Undesirable: baggy, bakey, bitter, brassy, burned, coarse, common, dry, dull, musty, plain, raw, soft, stewed, tainted, weedy, thin, earthy, empty, hard, harsh, heavy, lacking, green (referring to black tea).

Indigo Tea Company

Steeping Tea Guidelines

Good tea is not expensive!
Keep in mind that a pound of tea makes 180-200 cups. Therefore, a $6.00 bag of tea makes 50 cups (33 mugs) at a cost of .12 per cup.

Indigo Tea Company

There is a lower incidence of cardiovascular disease and cancer in Asia where people smoke heavily, which may be accounted for by high consumption of tea, particularly green tea, according to a review article published by a Yale School of Medicine researcher.“We do not yet have a full explanation for the ‘Asian paradox,’ which refers to the very low incidence of both heart disease and cancer in Asia, even though consumption of cigarettes is greater than in most other countries,” said Bauer Sumpio, M.D., professor and Chief of Vascular Surgery in the Department of Surgery. “But we now have some theories.”

Sumpio, the lead author of the review in the Journal of the American College of Surgeons, said he and his colleagues reviewed more than 100 experimental and clinical studies about green tea in writing the article.

He said one theory is that the average 1.2 liters of green tea consumed daily by many people in Asia offers the anti-oxidant protective effects of the polyphenolic EGCG. EGCG may prevent LDL oxidation, which has been shown to play a key role in the pathophysiology of arteriosclerosis. EGCG also reduces the amount of platelet aggregation, regulates lipids, and promotes proliferation and migration of smooth muscle cells, which are all factors in reducing cardiovascular disease, he said.

Sumpio said other reports show that EGCG prevents growth of certain tumors. Tea, according to studies, also can improve gastrointestinal function, alcohol metabolism, kidney, liver and pancreatic function, protect skin and eyes and alleviate arthritis. Tea has been used in managing and preventing allergies, diabetes, bacterial and viral infections, cavities, reduce or cure diseases with an inflammatory component and improve neurologic and psychological health.

“More studies are necessary to fully elucidate and better understand green tea’s method of action, particularly at the cellular level,” Sumpio said. “The evidence is strong that green tea consumption is a useful dietary habit to lower the risk for, as well as treat, a number of chronic diseases. Certainly, however, smoking cessation is the best way to prevent cardiovascular disease and cancer.”

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Newstarget.com

A Japanese study found that drinking green tea can lower the risk of death from a variety of illnesses, including cardiovascular disease. The Tohoku University study — started in 1994 — looked at 40,530 healthy adults aged 40 to 79 who lived in Northeastern Japan, where roughly 80 percent of people drink green tea and more than half drink three or more cups daily.Over the course of the 11-year study, people who drank five or more cups of green tea per day had a 16 percent lowered risk of dying from any cause and, during the seven-year follow-up, had a 26 percent lower risk of dying from cardiovascular disease when compared to people who drank fewer than one cup a day. The study found no association between green tea consumption and death from cancer.

The study noted that women seemed to get a greater benefit from the tea than men, as the risk of death from cardiovascular disease was reduced by 31 percent in women who drank more than five cups of green tea a day.

“The most important finding is that green tea may prolong people’s lives through reducing the risk of cardiovascular disease,” said lead researcher Dr. Shinichi Kuriyama.

Ellen mason, a cardiac nurse at the British Heart Foundation, said the results may not apply to people who consume Western diets because the Japanese diet as a whole is recognized for its healthy properties.

“The rate of heart disease in Japan is already one of the lowest in the world, and the Japanese diet is believed to play a substantial role in keeping this low,” she said. “The average British diet contains more saturated fat than the average Japanese diet, and our levels of heart disease are relatively high compared with many other countries in the world.

“It is questionable whether drinking the same amount of green tea a day in the UK would have a significant impact on levels of heart disease,” Mason said, adding that subsequent clinical trials would be needed to prove whether green tea can prevent deaths from heart disease.

“I reach the exact opposition conclusion,” said Mike Adams, a consumer health advocate and creator of the HerbReference.com website. “If green tea can significantly reduce the risk of heart disease in Japanese people who already have excellent cardiovascular health, the herb may be even more beneficial in Westerners who don’t follow heart-healthy diets,” he said. “Americans have more room for improvement.”

More than 3 million tons of tea is produced annually worldwide, and it is hailed as the most consumed beverage on Earth after water. Adams cautions consumers to buy green tea only from reputable sources, as much of the green tea sold around the world is contaminated with fluoride.

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Newstarget.com

Skin cancer is the most common form of cancer in the United States, and it is estimated that more than 1 million cases of basal and squamous cell cancer will be diagnosed this year according to the Centers for Disease Control.While avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist are the main actions for preventing skin cancer, green tea may help as well.

“Green tea is reported to have antibacterial, antioxidant, and antitumor properties,” says Lawrence Osman, M.D., a board-certified dermatologist practicing in Los Angeles. Polyphenolic antioxidants are derived from the extracts of green tea. Also, the most widely studied component of green tea, (-)-epigallocatechin gallate, may work by inhibiting ultraviolet induced DNA damage. Inhibiting ultraviolet induced DNA damage may be important because many cases of skin cancer are directly related to ultraviolet exposure from the sun or tanning beds.

The constituents of green tea have already proven effective in helping to prevent skin cancer in the lab. Accordingly, drinking green tea, in addition to avoiding prolonged sun exposure, the regular and proper use of sunscreen, and regular examinations by a board-certified dermatologist, may help prevent skin cancer in life.

About Lawrence Osman, M.D., F.A.A.D. Dr. Lawrence Osman is a board-certified dermatologist practicing comprehensive medical, surgical, and cosmetic dermatology. He attended the Keck/USC School of Medicine and completed his dermatology training at the prestigious Roswell Park Cancer Institute. He has particular expertise in skin cancer surgery, laser surgery, and tumescent liposuction. He was voted as one of the best dermatologists by the readers of the Los Angeles Daily News.

Dr. Osman may be contacted by calling (818) 885-0455 or visiting www.drosman.com.

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Newstarget.com

Adults in Japan who consumed higher amounts of green tea had a lower risk of death due to all causes and due to cardiovascular disease, according to a study in the September 13 issue of JAMA. But there was no link between green tea consumption and a reduced risk of death due to cancer.Tea is the most consumed beverage in the world aside from water. Three billion kilograms of tea are produced each year worldwide, according to background information in the article. Because of the high rates of tea consumption in the global population, even small effects in humans could have large implications for public health. Among teas, green tea polyphenols have been extensively studied as cardiovascular disease (CVD) and cancer chemopreventive agents. Although substantial evidence from in vitro and animal studies indicates that green tea preparations may impede CVD and carcinogenic processes, the possible protective role of green tea consumption against these diseases in humans remains unclear.

Shinichi Kuriyama, M.D., Ph.D., of the Tohoku University School of Public Policy, Sendai, Japan, and colleagues examined the association between green tea consumption and mortality (death rate) due to all causes, CVD, and cancer within a large population. The study, initiated in 1994, included 40,530 adults (age 40 to 79 years) in northeastern Japan, where green tea is widely consumed. Within this region, 80 percent of the population drinks green tea and more than half of them consume 3 or more cups and day. The participants, who had no history of stroke, coronary heart disease, or cancer at baseline, were followed for up to 11 years (1995-2005) for all-cause death and for up to 7 years (1995-2001) for cause-specific death.

Over 11 years of follow-up, 4,209 participants died, and over 7 years of follow-up, 892 participants died of cardiovascular disease and 1,134 participants died of cancer. The researchers found that green tea consumption was inversely associated with death due to all causes and due to cardiovascular disease. Compared with participants who consumed less than 1 cup/d of green tea, those who consumed 5 or more cups/d had a risk of all-cause mortality and CVD mortality that was 16 percent lower (during 11 years of follow-up) and 26 percent lower (during 7 years of follow-up), respectively.

These inverse associations of all-cause and CVD mortality were stronger among women, although the inverse association for green tea consumption was observed in both sexes. In women, compared with those who consumed less than 1 cup/d of green tea, those who consumed 5 or more cups/d had a 31 percent lower risk of CVD death.

The researchers found there no significant association between green tea consumption and death from cancer. There were weak or neutral relationships between black tea or oolong tea and mortality.

“Clinical trials are ultimately necessary to confirm the protective effect of green tea on mortality,” the authors write.

Contact: Shinichi Kuriyama, M.D., Ph.D. kuriyama-thk@umin.ac.jp JAMA and Archives Journals

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Newstarget.com

By Jason  Dalrymple
Not many people realize that Green, White, Oolong, Black and Pu’Erh teas all come from one plant. It seems hard to imagine this is true when each type of tea tastes so much different from the others. The differences in taste, color, smell, and appearance come from the different processing techniques that make each tea unique although the main difference in each tea is the amount of oxidation it goes through.

Oxidation happens when the enzymes in the leaf are exposed to oxygen in the air after the cells of the leaf are broken in the rolling process. Many people are familiar with oxidation and may not even know it: when you bite into an apple and it turns brown, when the leaves fall in the autumn and turn brown as well; these are both examples of oxidation. The enzymes that are released initiate the oxidation process and the more the leaf is handled, crushed, and curled, the more quickly it will change color. Oxidation is stopped by heating the leaves, or firing them, and when the enzymes are heated the oxidation process winds down and is no longer sustained. Here’s a quick guide to the oxidation levels in each of the five teas:

White tea: Completely air dried, unprocessed and no oxidation

Green tea: (Chinese) Pan-fired to stop oxidation completely before it starts

                  (Japanese) Steamed to stop oxidation completely before it starts

Oolong tea: Partially oxidized

Pu’erh tea: Can be oxidized or non-oxidized and aged and fermented

Jason Dalrymple is a tea entrepreneur living in New York City. A recent graduate of Appalachian State University, his travels within China have inspired him to introduce premium loose leaf tea to American culture under a fun, innovative, and socially conscious brand, Teasy.

Many people ask how to make the perfect cup of tea but this question is relative to people’s taste so it is always tough to answer. Perhaps with more knowledge about what affects the taste of a cup of tea, you can experiment and find your own perfect cup.

Infusing tea is a matter of water, tea, temperature and time. The temperature of the water and the time will be determined by the type of tea and the size of the leaf. The flavor of the cup can be changed by adjusting the amount of tea, the temperature of the water and the amount of infusion time. You can use the following table as a guide to start out making whole leaf tea: 

Black- 5 minutes at 205-210 degrees Fahrenheit

Oolong- 3 minutes at 175-195 degrees Fahrenheit

Japanese Green- 2 minutes at 160-175 degrees Fahrenheit

Chinese Green- 3 minutes at 170-180 degrees Fahrenheit

White- 3 minutes at 185 degrees Fahrenheit

The above table assumes 3 grams of tea with 8 ounces of water. If you aren’t able to strictly monitor the temperature of the water, you should know that 205-210 is just below boiling and for anything less, you can either let the water sit for a few minutes after it boils or you can add some cool water to bring the temperature down immediately

Jason Dalrymple is a tea entrepreneur living in New York City. A recent graduate of Appalachian State University, his travels within China have inspired him to introduce premium loose leaf tea to American culture under a fun, innovative, and socially conscious brand, Teasy.