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What is Green Tea?

The definition of green tea in it’s simplest and most generalized form is a tea that is made up of leaves that were prevented from oxidizing, shaped and then dried. However, green teas are not unoxidized. No tea is truly unoxidized because tea leaves begin to slowly wither and oxidize the moment they are plucked, something that is unavoidable since hours may elapse from the time of picking to the time of processing. So let’s draw a line here and speak only of controlled processes.  The most prevalent form of green tea production involves heating the leaves shortly after plucking (some
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oxidation

What is Oxidation?

Oxidation is a chemical process that results in the browning of tea leaves and the production of flavor and aroma compounds in finished teas, oxidation is also responsible for the browning of some fruits and vegetables when they are cut open including potatoes, apples, and avocados. Controlled oxidation usually begins after tea leaves are rolled or macerated, two processes that break down the cell walls in tea leaves. Chemically speaking, oxidation occurs when the polyphenols in the cell’s vacuoles and the peroxidase in the cell’s peroxisomes come in contact with the polyphenol oxidase in the cell’s cytoplasm. The resulting reaction
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What is Withering?

The moment a tea leaf is plucked from the tea plant, it begins to wither or wilt. The amount of this unavoidable, uncontrolled wither the leaves experience depends on how much time elapses from the time the leaves are plucked in the field until the leaves reach their destination and they are further processed and the quality of care that is given to them during this time. Withering is also a controlled process used in tea production. Tea producers use a balance of moisture and air-flow during a controlled wither to moderate the reduction of moisture in tea leaves until it
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Wild Orange Pu-erh

Wild Orange Pu’er

These tiny oranges, known as clementines in the United States, are typically hollowed out and filled with tea, then aged. I have several that were obtained in Guandong, China, in 2005 and have since been aged in man-made pu-erh caves in the United States. The leaves, when steeped, have a zesty orange smell; the tea is smooth and malty, with hints of orange, especially if you use part of the rind while steeping. I was surprised that the orange notes were not more pronounced, but overall these make for a very interesting conversation piece and a very tasty tea. Here
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Yunnan Black Tea: Golden Bi Luo

Golden Bi Luo

Yunnan black teas come from China’s Yunnan province and can be found in many different forms, this particular tea is comprised of twisted leaves similar to those found in Bi Luo Chun. Golden Bi Luo and other Yunnan black teas are best steeped for 1min at 195 in my opinion as it keeps the astringency at bay and the sweet notes in the forefront. Other Names: Hong Bi Luo, Yunnan Bi Luo, Golden Yunnan, Yunnan Golden Curls Origin: China, Yunnan Province Harvest: Spring 2011 Taste: Creamy with sweet, malty notes of vanilla. Behind the Leaf: Golden Bi Luo is a
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re-steeping tea

Multiple Infusions: About Re-Steeping Tea

Why re-steep? Why not? Re-steeping tea really brings out the value of a tea, you can get many servings of tea from just one serving of leaves. More bang for your buck, and you get to taste the tea as it develops from steep to steep. Before you re-steep: If you are going to be re-steeping your tea, you don’t want to oversteep it. Re-steeping your tea means that you are going to be steeping the leaves multiple times which means that each time you steep it, you must remove the leaves from your tea and set them aside until
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What is Yerba Mate?

Yerba mate is a tree. Not a tall one, but a moderately tall tree. In the farms they are not that big because they are pruned to make it easier to harvest, a similar method is used with the camellia sinensis plant for harvesting tea. The natives of this area, the Guaranies, discovered that they could make a drink with the plant, but they had to dried the leaves first. Yerba mate is poisonous if not dried. Not so poisonous that you will die, but you will wish to. It will give you stomach cramps, inflamation, diarrhea, intestinal cramps, incontinence and
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seek-truth

The Importance of Doing Research for Your Customers

So many times I meet people that have been told erroneous information about tea. I have met countless people searching for certain teas that will cure certain disorders, from sleep apnea to arthritis. I drink tea because it tastes good, tea is not a medicine to me, and I don’t believe in selling tea as a “medicine.” I believe it is a deceptive practice, and one that many are susceptible to, If you knew nothing about tea and someone told you that it would help you lose weight, you would probably believe them, right? Examples of Bad Information [blackbirdpie url="http://twitter.com/TeaBenefitsCom/status/42229795894988800"] [blackbirdpie url="http://twitter.com/CraigBaylor/status/44505534375788544"]
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From  Wonderlane's Flickr

Theanine: a 4000 Year Old Mind-Hack

Monks have been drinking tea for thousands of years to maintain a state of “mindful alertness” during long periods of meditation. But only in the last few years have studies shed light on why tea has this effect on the mind. The two elements responsible for this are caffeine and L-theanine, and it is the combination of the two that makes tea unique from any other drink. Spare Me the Science: What L-theanine and Caffeine can do for the Mind Promote a mindful state of relaxation Increase our ability to multi-task, and multi-task well Increase speed of perception Increase performance
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Hacker Monthly Magazine: Guide to Tea

Just wanted to share with everyone a beautiful PDF of my previous “Hacker’s Guide to Tea” that will appear in the January 2011 issue of Hacker Monthly. Hacker Monthly is a collection of the most interesting posts from Hacker News each month. Here it is, enjoy!: Hacker’s Guide to Tea
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