The Magic of “Puer” Tea – Part 3/3

November 16, 2010

The fermentation of “Puer” tea demands a perfect mix of water, moisture and air. This provides the conditions for the development of microbes and the necessary fermentation.

The fermentation of broad leaf “Puer” tea produces a substance called theaflavin often called the soft-gold of tea.

Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.

In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.

Due to the process of producing “Puer”, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.

The 110 days of fermentation for “Puer” is important to achieve the best flavor and enhanced, health benefits—the time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.

I’ll bet you didn’t know much about the process the tea you may be drinking went through before filling your cup. The process to produce Puer tea represents almost two thousand years of China’s tea culture.

“Puer” got its name because it used to be sold in a town by the same name.

Return to The Magic of “Puer” Tea – Part 2 or start with Part 1

______________

Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.

If you want to subscribe to iLook China, there is a “Subscribe” button at the top of the screen in the menu bar.

Leave a Comment » | China, Chinese Culture, Chinese food, Chinese history, Chinese minorities, environment, food, history, science | Tagged: , , , , , , , | Permalink
Posted by Lloyd Lofthouse

Bird’s Nest Soup

November 16, 2010

Just the thought of eating soup made from bird saliva gives me the shivers. However, there is a history behind this Southeast Asian delicacy and there may be health benefits but also some degree of danger for a few people.

In fact, the Chinese have been making soup from imported swiftlet nests from Southeast Asia since the Tang Dynasty (618-907 AD).

China’s most famous eunuch, Admiral Zheng Hi, also brought these bird’s nests back to China in the 15th century.

Hundreds of years after the Chinese started eating Bird’s Nest Soup, it was discovered that the bird saliva had medical and health enhancing abilities. Source: History of Bird’s Nest Soup

Proof of the health benefits of Edible Bird’s Nest Soup was discovered in the 1990s from a few comprehensive scientific studies in Asia and China where the saliva soup appears to play a crucial role in major normal cellular processes and may help resist ageing. Source: Review of Scientific Research on Edible Bird’s Nest

However, the Malaysian Society of Allergy and Immunology reported that for a few there is a risk of an allergic reaction after eating Bird’s Nest Soup and death could occur. Source: Allergy MSAI

To be fair to the birds and their saliva, eating peanuts and getting flu shots may also end in allergic reactions with severe symptoms that may lead to death for a few.

To discover more about odd health foods, see Chinese Gold from Dead Tibetan Caterpillars

______________

Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.

If you want to subscribe to iLook China, there is a “Subscribe” button at the top of the screen in the menu bar.

4 Comments | China, Chinese Culture, Chinese food, Chinese history, food | Tagged: , , , , , , , , | Permalink
Posted by Lloyd Lofthouse

The Magic of “Puer” Tea – Part 2/3

November 15, 2010

“Puer” tea is mellowed by aging, the period by which it is transported and stored.

The largest, tallest tea trees in the world grow in the mountains of Yunnan. This region also produces black, green, Oolong and other kinds of tea.

The leaves for “Puer” tea are divided into three sizes and the largest contain more of the health benefits attributed to “Puer” tea.

For centuries, the process of making tea from picking, to washing, to boiling, mixing, pressing, clustering, baking, and packing has been improved to enhance the flavor of the tea.


Puer tea is made from the thickest broad leaves.

Dao Linyin, the governor of Xishuangbanna Dai Autonomous region in China says, “Puer tea contains many vitamins. Very few Puer drinkers get high blood pressure.”

Standards for selecting the thickest broad leaves for “Puer” tea means only about 30% of the tea leaves that are picked pass inspection to be processed into the final product. This selection process is important because the wrong leaves will have a negative impact on the fermentation process.

The fermentation step in the process of producing “Puer” tea takes 110 days.

Continued with The Magic of Puer Tea – Part 3 or return to The Magic of “Puer” Tea – Part 1

______________

Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.

If you want to subscribe to iLook China, there is a “Subscribe” button at the top of the screen.

Leave a Comment » | China, Chinese Culture, Chinese food, Chinese history, Chinese minorities, environment, food | Tagged: , , , , , , | Permalink
Posted by Lloyd Lofthouse

The Magic of “Puer” Tea – Part 1/3

November 15, 2010

There are several varieties of tea — white, black, scented and green to name a few.

The mountainous region of southwest China in Yunnan Province produces a special tea called “Puer”.

The custom with “Puer” is to pick new tea and drink old tea. This refers to a practice unique for “Puer” tea of aging the tea in storage to obtain the unique flavor.

In addition, modern science has recognized “Puer” for its health benefits beyond black tea.

In 225 A.D., when China was divided into the three kingdoms of Wei, Shu, and Wu, the prime minister of Shu led a military expedition to Yunnan.

Historical records say that many of the Shu troops came down with eye diseases.  After they drank the boiled tea, it is believed that the troops were cured.

The leaves came from a tea tree in Yunnan. Over time, tea drinking for health benefits became a tradition in other areas of China including Tibet.

There is an old saying in Tibet. “Better three days without food than a day without tea.” Historical records show that Tibetans started drinking tea during the Tang Dynasty (618-906 AD) in 641.

Tibet does not grow tea trees, so the famous Tea Horse Road from Tibet to Yunnan was opened. Over the centuries, tens of thousands of horses were traded with China for tea.

In the early 19th century, Emperor Daoguang named “Puer” tea as a “Divine Tribute to the Kingdom of Heaven”.

Continued with The Magic of Puer Tea – Part 2

______________

Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.

If you want to subscribe to iLook China, there is a “Subscribe” button at the top of the screen in the menu bar.

1 Comment | China, Chinese Culture, Chinese food, Chinese history, Chinese minorities | Tagged: , , , , , | Permalink
Posted by Lloyd Lofthouse

Censorship Perception

November 13, 2010

I read Don’t Call China’s Internet “Censored”, at Good Magazine.  It’s rather brief and biased, which is usual from a Western media source that judges China from a Western cultural perspective.

However, what I found interesting were two comments to the post.

Shaun Pen’s comment was, “Chinese people in China don’t consider it censorship, much the same way we Americans don’t consider anti-child pornography laws “censorship.”

Nathan Heath says, “But Shaun is also missing a few things.  The average Chinese internet user uses the internet completely differently than Americans do.  In fact, I honestly think it would take a long time for Chinese internet usage to change in China even if the “Great Firewall” were lifted tomorrow.  The vast population just doesn’t care. (Except Facebook. We want FB back.) THAT is the cultural difference between China and the West.”

Then there is The Economist, which had opinion pieces about China’s censorship in two recent issues.

The Oct. 23 issue had Gagging to be free, which claimed if Marx lived in China today he wouldn’t have been able to publish the Communist Manifesto. 

Not true.

There is a thriving underground in China that translates and publishes censored books into Mandarin, and I’ve often found books in Beijing and Shanghai’s English language bookstores that are on China’s censorship list. If the books are in English, China doesn’t seem to care.

Considering that learning English is mandatory in China’s public schools, why bother to censor anything. If there is money to be made, there are Chinese that will figure a way to earn it.

The Oct. 30 issue of The Economist had another go at China’s Net Nanny with Breaching the great firewall. The complaint here focuses on Twitter being blocked and replaced with a popular copy-cat called weibo, which is heavily monitored for “subversive” content.

When you discover what the West is doing to monitor subversive content on the Internet, you’ll see the hypocrisy.

Wired says, “In the US, American spy agencies want to read your blog posts, keep track of your Twitter updates — even check out your book reviews on Amazon.” 

In fact, the investment arm of the CIA and the wider intelligence community is putting cash into software that specializes in monitoring social media.

If these agencies are developing and buying this software, you can be sure they are using it.

In addition, if most Chinese don’t consider the Net Nanny censorship, then it isn’t. There is software available in the US so parents may censor and monitor their children’s’ activity on the Internet. That’s how most Chinese see the so called “Great Firewall”.

Those in the West who complain the most are probably the same people who want to influence and subvert Chinese thought until the globe is filled with Western clones.

Discover why Internet Censorship May be Going Global

______________

Lloyd Lofthouse is the award-winning author of the concubine saga, My Splendid Concubine & Our Hart. When you love a Chinese woman, you marry her family and culture too.

If you want to subscribe to iLook China, there is a “Subscribe” button at the top of the screen in the menu bar.

Leave a Comment » | America, American culture, China, Chinese Culture, cultural differences, media, politics | Tagged: , , , , , , , , , , | Permalink
Posted by Lloyd Lofthouse

« Previous Entries
Next Entries »