Food Guide and Recipes

When dealing with pu-erh tea, we are dealing with the “fine wine” of China! There is the same intense devotion of the lovers of the beverage, the same labyrinth of grading and certification, the same conflicts over the best soil, the best leaves, the best methods of processing, the best way to serve the brew.

Pu-erh also can benefit tremendously from careful aging. It is variously spelled as “pu’er” and “pu-erh,” and is sometimes known as bolay tea among the Cantonese Chinese. Pu-erh tea is almost always sold in the form of compressed bricks of tea, in several sizes and shapes, from oval balls to perfect cubes weighing anywhere between 10 and 2000 grams. Continue reading ‘Pu-Erh Tea – With tremendous Benefits of careful aging’ »

Herbal teas are different from the traditional teas of the Orient. When we enjoy tea, we generally enjoy the treated leaves of the Camilla Sinsensis plant, a drink discovered in Southeast Asia and cultivated for thousands of years. Herbal teas also have a ancient and interesting history.

Any student of medicine will point out that throughout the world, healers have gone into the wilderness to find plants that can ease the illnesses of mankind, or to create wonderful drinks for the sheer pleasure of their favors. What these healers found was a treasure trove of botanical materials that give us wonderful drinks and restorative medicinal brews. Continue reading ‘Herbal Tea – Tea For Healing’ »

On your next trip to a Chinese restaurant, see if you’ll be served a deep, dark brownish red tea with a fascinatingly earthy yet mellow taste. Chances are, this is the famed and highly-valued pu-erh tea that many of the finest Chinese eateries serve their clients after a hearty meal.

Pu-erh tea is widely used as an after-meal beverage due to its famed ability to break fat, lower bad cholesterol and blood pressure levels, and thus contribute to smooth digestion. Continue reading ‘Pu-erh Tea found to help lower cholesterol and high blood pressure’ »