China Tea

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China tea 中国茶 zhōngguó chá, traditonal 中國茶


Many types of tea are cultivated and made in China, but the two that are best from a medicinal point of view are the black tea and the green tea. They both help to fight colds, headaches, dysen-try, and flatulence; aid the circulation; and are reputed to strengthen weak eyes. The black tea from Fukien is a little difficult to acquire, as it is grown only in a small area and foreign demand much exceeds the exports, but it is a really excellent tea and very aromatic. The green tea, by contrast, can be purchased quite easily, as it is produced in many areas of China and sufficient is exported. The Chinese are very particular about ensuring that the leaves retain the maximum goodness, and for that reason they pick them only in the very early morning, before the sun rises, and whilst they are still moist with dew.

Roasted tea (烤茶 Kǎo chá).

Roast the green tea until it turns brown, then prepare in the normal way. If you have a painful or bloodshot eye, put a little of this tea (only lukewarm) into an eyeglass and bathe the eye with it, and you will find that it will bring relief.

Soya green tea (大豆绿茶 Dàdòu lǜchá).

Add two tablespoonfuls of soya sauce to a cup of hot green tea, and drink it after a meal. This is excellent for insomnia, fatigue, headaches and stomach-ache, and for anyone who is suffering from shock or from an injury.

Salt green tea (盐绿茶 Yán lǜchá).

Add one level teaspoonful of sea salt to one cup of lukewarm tea. This is excellent for rinsing the nasal passages to aid the discharge of mucus.

Ginger green tea (姜绿茶 Jiāng lǜchá).

To a cup of hot green tea add a pinch of ginger powder and stir well before drinking. This is very good for those who feel cold internally; for stomach upsets; and as an aid to menstruation.



The Tao of Long Life - The Chinese Art of Ch'ang Ming

by Chee Soo

©Seahorse Books 2008 reproduced with permission