Tea for Emperors and Tibet – Part 4/5

January 20, 2012

After the “Puer” tea is ready, the journey begins.

For the Pu’erh that I buy, Emperor’s Pu’erh, it leaves Yunnan, reaches China’s coast and then crosses the Pacific to end on a shelf at a Whole Foods Market. However, before that, for centuries, Puer tea traveled to Tibet and China’s capital for the Emperor.


CCTV 9 Travelogue – Tea and Horse Road – Part 1 1/2

Most people have heard of or read about the Silk Road from China to Europe. I’m sure that few have heard of the Ancient Tea Horse Road, which I discovered in the May 2010 issue of National Geographic magazine.


CCTV 9 Travelogue – Tea and Horse Road – Part 1 2/2

Legend says that tea from China arrived in Tibet as early as the Tang Dynasty (618- 906 A.D.). After that, the Chinese traded tea for horses, as many as 25,000 horses annually.


CCTV 9 Travelogue – Tea and Horse Road – Part 2 1/2

But that isn’t what struck me the most about the piece. It’s the example that demonstrated why the peasants loved and possibly worshiped Mao Tse-Tung.


CCTV 9 Travelogue – Tea and Horse Road – Part 2 2/2

For more than a thousand years, men fed their families by carrying hundreds of pounds of tea on their backs across rugged mountains into Lhasa. Some froze to death in blizzards. Others fell to their deaths from the narrow switchbacks that climbed into the clouds.


CCTV 9 Travelogue – Tea and Horse Road – Part 3 1/2

This all ended in 1949 when Mao had a road built to Tibet and farmland was redistributed from the wealthy to the poor. “It was the happiest day of my life,” said Luo Yong Fu, a 92-year-old dressed in a black beret and a blue Mao jacket, whom the author of the National Geographic piece met in the village of Changheba.


CCTV 9 Travelogue – Tea and Horse Road – Part 3 2/2

Before ending the four posts on Puer [Pu’erh] tea and moving on to Kombucha Fermented Tea in Post 5, Numi Organic tea, Emperor’s Pu’erh, the one I buy at Whole Foods, says, “These old-growth rare Pu’erh trees are communally owned by the local villagers who pick them for their livelihood, ensuring that they continue to grow for generations to come… Pu’erh is an ancient healing tea picked from 500-year-old organic wild tea trees in Yunnan, China. Pu’erh has more antioxidant than most green teas.”

Continued on January 21, 2012 in Tea for Emperors and Tibet – Kombucha Fermented Tea – Part 5 or return to Part 3

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Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 3/5

January 19, 2012

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.


Chinese Puer tea – Part 3/3

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.

Continued on January 20, 2012 in Tea for Emperors and Tibet – Part 4 or return to Part 2

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 2/5

January 18, 2012

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.


Chinese Puer tea – Part 2/3

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 on January 19, 2012 in Tea for Emperors and Tibet – Part 3 or return to Part 1

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Tea for Emperors and Tibet – Part 1/5

January 17, 2012

My weekend cup of Numi Organic Pu’erh tea reaches back into China and Tibet’s history almost two thousand years. The journey this tea takes starts in China’s Southwest Yunnan province along the border of Laos and Vietnam.

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.


Chinese Puer tea – Part 1/3

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 on January 18, 2012 in Tea for Emperors and Tibet – Part 2

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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Sign up for an E-mail Subscription at the top of this page.

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Note: This five-part series of posts on “Tea for Emperors and Tibet” first appeared May 2010, as The Magic of “Puer” Tea, The Tea Horse Road, and Kambucha Fermented Tea.


Discussion with Troy Parfitt, the author of “Why China Will Not Rule the World” – Part 11/12

December 7, 2011

Tenth Question [Parfitt]:

What’s your take on Chinese education?

Answer [Lofthouse]:

China faces many challenges educating its youth. The Compulsory Education law took effect in 1986. In addition, because urban teachers continue to earn more than their rural counterparts do and because academic standards in the countryside are lower, it remains difficult to recruit teachers for rural areas, so China faces an acute shortage of qualified teachers.

It didn’t help that during Mao’s Cultural Revolution, the education system was gutted and literacy dropped to 20%.  However, today, literacy is above 90% and improving.

After Mao’s death in 1976, Deng Xiaoping enacted gradual reforms that included not only the economy but education. One of the first changes was to get rid of Mao’s Little Red Book that inflamed a generation of radical youths during the Cultural Revolution.  Today, dogmatic Party slogans have no place in China’s classrooms.

While Chinese education stood still for twenty-seven years under Mao, Western educational science evolved emphasizing critical thinking and problem solving skills over rote learning, and now China is learning those methods and introducing them slowly as teachers are trained.

One component of change sees hundreds of thousands of university students earning degrees in America and other Western nations and then taking that knowledge back to China. In fact, many children of China’s top leaders are attending universities in the West such as Harvard or Stanford.

The first schools to see changes were in Shanghai about 18 years ago, and the results were dramatic when fifteen-year-old Shanghai students took first place in every category in the 2009 international PISA test, which has components that test critical thinking and problem solving skills.

However, China’s central government was quick to announce that the rest of China would take about fifteen to twenty years to catch up to Shanghai.

I understand that over the doorway of classrooms in Shanghai are signs that says something like “there is more than one answers for each question” and the dogmatic methods used for centuries are being phased out as teachers are retrained but change is slow and the challenges many. Teaching an old dog new tricks is not easy.

Response [Parfitt]:

I taught in Taiwan, where, like China, schooling is test-based, geared toward entrance exams, and bolstered by rote memorization. School days are long (8 to 13 hours), homework received in heaps, and evenings, if free, filled with cram-school classes.

The goal is admission to National Taiwan University, nationally number 1. Globally, it has a Times Higher Education World University Ranking of 115.

In that index’s top 100, China has only 3 entries. Australia has 5, America 52. China’s flagship, Peking University, is ranked 37.

“More than one possible answer,” is great, but I wonder how China can transition to Western education without belittling Confucian principles. I also wonder about returning students, who sometimes find it difficult to assimilate after Western exposure. Returning scientists have said it’s most important to report what superiors want to hear, and that they are powerless to change things. Change requires freedom; freedom is impossible.

Final Word [Lofthouse]:

Most students in collective Confucian cultures have no problems learning from Western educational techniques while surviving the influence of Western values after returning home.

In Singapore, Confucian beliefs are so autocratic, parents face harsh penalties and jail time if a student’s schoolwork suffers. In addition, Singapore students face caning when breaking rules, yet fifteen-year-old students in Singapore placed fifth in the 2009 international PISA test.

In fact, among the top eleven nations that scored significantly above the OECD average in the PISA test, five were cultures influenced by Confucius.

Shanghai-China placed first, South Korea second, Hong Kong-China fourth, Singapore fifth and Japan eighth, while the US placed seventeenth.

In addition, the US may have 52 of the top 100 universities but 62% of foreign students attending US universities are from countries influenced by Confucius, and Doctoral-level institutions, for example, reported an increase of 130 percent, on average, in Chinese students.

Continued on December 8, 2011 in Discussion with Troy Parfitt, the author of “Why China Will Never Rule the World – Travels in the Two Chinas” – Part 12 or return to Part 10.

See Discovering Intellectual Dishonesty – Part 1

______________

Lloyd Lofthouse is the award-winning author of The Concubine Saga. When you love a Chinese woman, you marry her family and culture too. This is the love story Sir Robert Hart did not want the world to discover.

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