Author: Mei Lan Hsiao Page 18 of 31

Even though her family has nothing to do with tea, but she learnt the importance of consuming tea correctly in daily healthy diet based on the Chinese traditional medicine principles in Yin-Yang and 5 elements from her family when she was very young.
She entered the tea learning in Taiwan since 1985, left her root because of marriage in 1991 helped her to expand her learning from original inward-out views to 360 degree. She started to promote the authentic knowledge about tea and wisdom in Chinese tea culture in Belgium since 1995.
Tea has always been and will continue be her best teacher. In front of Nature and Tea, she remains as an innocent child, a life-time learning student.

China Rose Infusion Tea

By Mei Lan Hsiao

On 27/02/2018

In Herbal Tea

ShanDong is the birth place of my mother, so I feel obliged to introduce something nice from my mother’s home town. Especially when it’s organic quality with natural fine flavour and taste, even with the infusion tea category of tea, and most importantly is because of its health benefits.

For those who love rose infusion tea should know not all roses would have the same flavor and taste regardless where it’s growing. The most suitable micro-environment and climate for rose is “The Subtropical area situated in between latitude 30 degree to 45 degree” on the planet.

The starting point of “One Belt One Road” for Rose starts from PinYin, ShanDong, China where is known as “Home of China Rose”. The fine flavour and taste of Pinyin Rose infusion tea is contributed by its unique micro-climate on the Subtropical area and the soil.

For rose lovers probably can plan your visit to ShanDong, China in May when Pinyin is ready to celebrate for annual Rose Festival on 4 – 5 May.

Few unique points that I am proudly to mention about the Rose Infusion Tea from PinYin, ShanDong are:

The rose garden is under organic management
Pick the flower when it’s slightly half opened when the energy for flavour and taste is reaching its best
Using the freezing drying technique to ensure the most pure and natural flavour and taste

Health Benefits

Rose contains rich vitamins A, C, B, E, K, and tannic acid; According to the Chinese Traditional Medicine practice, the Rose Infusion Tea can provide the following health benefits:

Can calm the emotion, anger and anxiety with its’ fine sweet and smooth flavour
Promote blood circulation, stimulate blood stasis, regulating menstrual
Eliminate fatigue
Protect the liver gastrointestinal function, long-term consumption can also help to promote metabolism
Rose has the effect of nourishing the blood flow; the skin would naturally look healthier and nicer with the improved blood cirulation.

Potential side affects:

Even though Rose infusion tea has many health benefits, but still it’s important to know your conditions first:

Rose has a convergence effect, those who suffer the constipation problem probably should not consume too much.
The natural character of Rose is mild, those who suffer from weak Yin strong Yang or excessive Yang should consume less.
Rose has a relatively strong efficacy to stimulate the blood stasis, girl/woman should consume less or not drink in the beginning of menstruation to avoid excessive blood flow; but definitely can enjoy it at the end of each menstruation.

Brewing Suggestion:

Avoid using too hot water, suggest to keep the water temperature max. 80 degree
Matching tea ware: glass, porcelain or enameled clay pot
Drink it when it’s warm.

Walk well first before running

By Mei Lan Hsiao

On 20/02/2018

In Others

Preparing a cup of tea seems very simple and easy, all you need are tea (either tea bag or loose leaf), water and teaware (either tea pot with cup or a simple glass or mok), but how truly how many people really know how to brew tea that can serve their needs for health?

Internet opens a lot of interesting channels and opportunities for self-learning of tea ceremony, either Chinese or Japanese and people like to talk about Zen in tea. But what exactly is Zen in tea? Can copying movements and enjoy a tea moment be considered as the moment of Zen already?

Either about learning tea or tea ceremony, regardless which one you are interested in China or Japan, the first step and the most crutial learning point is “MORALITY”.

Some probably think lightly about the learning of tea and practice of tea ceremony, because how complicate would it be with tea and water? but how to comprehend and able to deepen the learning, one must first learn how to match and to present a harmony taste.

It’s like before learn how to run, one must first learn how to stand and walk.

Oolong

By Mei Lan Hsiao

On 13/02/2018

In Oolong

Oolong is an unique tea type which is also known as ‘Qing Cha青茶” in Chinese , inFrench they translate “Qing” to “bleu”, therefore in Europe, some people know it as “thé bleu”. But if you search the color definition of “Qing 青” on Google, then you will get series of color from green to blue. Instead of “Blue-Bleu”, the color definition of “Cyan” would be more close to the color of Oolong.

“Qing 青” also implies the meaning of life, also is the symbol of “Spring” in Chinese culture.

Comparing with other tea types, Oolong is the youngest in the tea family but it has the most sophisticated requirements from tea tree cultivars, oxidation, fermentation and roasting processes.

Actually the color of Oolong has nothing to do with “Blue – Bleu”. The color of dried leaves shoul be Olive green to dark olive green or even dark grey green and the color of tea lique is from yellowish amber to rich amber, subject to the level of fermentation and with or without wood-fire roasting. Multiple layers of flavours and taste, especially the after-taste somewhat driness reaction and stimulate of lymph secretion, are something unique that we should expect from good quality of Oolong tea.

Whether you call it Oolong or Thé Bleu, it is important to recognize that

the Oolong is an unique type of tea from China.
The oxidation, fermentation and roasting processes in Oolong create a lot of interesting and diversed flavours and tastes.
Now many other tea regions in the world try to duplicate the Oolong process. However, it is possible to transplant tea trees, can even learn and copy the process, but it is not possible to duplicate how the flavours and taste are transformed from the unique micro-environment, weather, surounding biological environment and accumulated experience from China, Fujian, Guangdong and Taiwan.

But is it ‘half fermentation’ already mean it is an Oolong? The answer leaves to those who know which type of tea tree cultivars and type of flavours and tastes to expect from various Oolong teas.

You can transplant the tea tree

You can learn and copy the process

but still,

you can’t duplicate how the flavour and taste from the micro- & bio environment, weather and accumulated wisdom in Oolong processes.

You can learn and copy the movement

You can perform the tea ceremony

but still

you can be far from Dao, without knowing how to implement the essence in life

Cha Dao, What Dao?

By Mei Lan Hsiao

On 08/02/2018

In Others

Every time think of those questions I have came across, I can only laugh with tear and don’t know how to answer:

How long will it take for me to become a Tea Master?
How long and how much will it cost to learn Cha Dao?

Cha Dao, Cha Dao, The way of Tea, what tea? which Dao?

Only learning how to brew tea, nicely name it tea art, talking about tea culture with words;

No knowing the reason behind, not able to implement the essence of morals in actions;

Not able to commit without asking things in return, speaking without heart;

What come with teas? Where goes with the Dao?

Cha Yi, Cha Yi, the art of tea, which art? is it really for tea or for egoism?

Not have sufficient knowledge about tea, knowing the name without knowing its soul;

Dressing up with beautiful cloth and performing fine looking movements, emptiness under the appearance, like a dancing butterfly that does not last long if not knowing the essence behind each movement and meaning of Zen.

Which future good pure quality teas can have, if not enough people knowing the roots of tea, not showing how to show respect and to learn tea?

Calculating price when purchasing tea, chatting loudly when tasting tea, how do you management tea moment when you normally should listen to the value of “Harmony, Tranquility, Purity, Respect” in tea?

It’s sad to see how thousands of year Chinese tea culture end up with a simple show of Cha Yi (the art of tea); sometimes it worries me out and makes me sad, after all I am just a normal human being.

The more exhaution I have, the more it motivates me to clean my head up. No matter what, the teaching from parents forever live in me;

The pocket can be empty, but the heart may not;

muscles may feel tire and weak, but not with emptiness in heart;

regardless how many challenges lying ahead, must keep the back bone straight;

I am just a small Cha Ren (Tea Woman), devote my life to tea with joy.

Come on, let’s have a cup of tea !

Caffeine in Gongfu Cha?

By Mei Lan Hsiao

On 04/02/2018

In Oolong

In a Gongfu Cha group one who worries about caffeine consumption asked what to do with Gongfu style in the late evening.

I am too very sensitive with caffeine especially with coffee, but seldom suffer this problem when enjoying Chinese traditional brewing tea late in the evening There are three basic things that I would like to share with.you to consider to clarify this question:

Gongfu style does not mean high caffeine if you used the right quality and brew it right
Strong astringency or bitter taste =/= Gongfu style
If you are very sensitive with caffeine, then should consider health first, the Gongfu style of tea can wait till next day.

I can make a list for traditional Oolong that offer us various unique flavours and taste and after taste, but bitterness definitely shouldn’t be one on the list if you have good pure quality and breq it right. Besides, you always have time to enjoy a quality tea time.

#gongfucha #chineseteaceremony #teasommelier #puretea #authenticquality #correctflavorandtaste

Enlightenment from the definition of “Organic Farming”

By Mei Lan Hsiao

On 08/01/2018

In Others

In a exploration and documentation program of Simon Reeve on Canvas tonight, one Irish organic farmer has drew the perfect definition for Organic Farming:

Organic farming is not just about environmental concerns, but most importantly are about commitments to ethics, integrity and morals

We can and certainly should extend this definition to what a good person means – it is not just about behaviors and manners, but most importantly are the underlined respects and practices of Ethics, Integrity and Morals in everyday’s life.

With the same principles, we should question ourselves the following questions:

how can we introduce ourselves as Cha Ren (茶人, Tea Person) if we fail to emphasis the importance of Professionalism, Ethics, Honesty, Integrity and Morals?
Often I received question about the Tea Art training program from tea sommeliers. Perhaps it sounds hard but here I have question to tea sommeliers: How can we introduce ourselves as Tea Sommelier if we only focus on the presentation of tea (茶藝 Cha Yi) without solid knowledge, missing the continuous learning attitude and basic respect towards to pure and authentic quality in flavor and taste, and Nature; without the basic understanding and respect what Professionalism, Ethics, Honesty, Integrity and Morals?

Life is like a cup of

By Mei Lan Hsiao

On 04/01/2018

In Others

Life is like a cup of tea
It will get cold one day;
the cup will become empty one day;
the pure flavors and fine tastes won’t last forever.

So,what are you waiting for?

Enjoy when you can and enjoy when it’s still warm; show respect and appreciation for what you have in time, because the essence of time is not on our sides.

People come, people go; the party is over when the door is closed.
Don’t take thing or people for granted, because it’s not right to undo for what you don’t want to happen to you too.

The most beautiful memory is not about how excited or complex it has been, but it is about how purity and simplicity have enriched your body, mind and energy and how those beautiful memories continue to ferment till the last moment in life.

We cried when we came, but can we leave with a peaceful smile, that’s the choice we can manage, in time.

Daylight Withering in tea

By Mei Lan Hsiao

On 27/11/2017

In Others

Saw a question on line today about the sun drying tea.

Often a tea will be described as having the virtue of being ‘sun-dried’. It sounds very wonderful, natural and romantic – conjuring up a sense of gourmet quality in the same way that sun-dried tomatoes do. The sun is free, although unreliable, and is an energy that has been around since tea was first made but does sun drying produce a better tea compared to other forms of drying; or is it just fluffy marketing? And if it does improve quality, why is this?

First of all, it’s important to establish some basic clarity for Withering process in the tea production process:

Not all teas are suitable for sun dried (it is a Solar Dried process also known as Daylight Withering ) approach.
Basically the withering process is a process for oxidation. The management of oxidation process (also known as Withering Process) plays an important role to simulate for the fermentation process. The oxidation process will not be stopped completely by the Daylight Withering process, because the oxidation process can only be stopped by applying extra heat to the leaves in order to deactivate the oxidative enzymes present in tea leaves.
Sun Dried (or Daylight Withering ) is a very traditional and yet a must technique used for (some) White Tea, Oolong, (some but not all) Black tea and Pu’erh. Withering is also an important step for green tea, but the chance to use the Daylight Withering is less; because the color of fresh leaves will get dull and greyish in the Withering process with daylight.
Indeed sun is a free of charge energy but not reliable; and its strengths are varied in different time in a day or in season. So which tea has to go through how long in the Daylight Withering process, it depends on the timing when freshly pluck tea leaves are back to the production site and the strength of the sun; and most of all, which tea are to be produced?
For Chinese tea, the first and utmost definition for “Quality” are
- Fresh tea leaves are hand pluck
- Each process is well and thoroughly managed
- A lot of machines are used to aid the process but can’t replace the experienced workers.
Basically there are different drying processes in tea production processes,
- Outdoor oxidation and fermentation process, i.e. either solo or mixture of Daylight- and Shadow Withering
- Various indoor processes

The Daylight Withering Process for Oolong Tea

Shadow Withering

Continue withering to stimulate the fermentation in a temperature controlled environment

Learning is an endless process in life and each question opens a door to deepen the learning.

Who are you?

By Mei Lan Hsiao

On 28/10/2017

In Others

Want to learn how to brew tea?

It’s easy!

Go on youtube, then you will find many interesting video’s.

But,

Does that make you a tea sommelier?

Even if you know about tea, but again does it mean you know what and how to become a Cha Ren (茶人, a Tea Wo/Man)?

Even if you know all the above, does it mean you know what does tea culture represent? what are behind and how?

At end, the question is ‘WHO ARE YOU?”

Who are you?

An artist who knows how to show the tea art?

Someone who has the pre-conceived idea about tea?

Someone actually has gone through training? For how many hours / days? How much do you really know? Are you sure you have learned enough?

Someone who appreciates and loves tea?

Someone who is committed to the life time learning?

Simply someone who knows the essence of keeping head down and how to enjoy and appreciates the learning behind tea leaves?

or…

Well, the list of question can go on and on and on and on…….

and how often you honestly confront these questions with yourself before trying to convince others?

Who should consume less Goji?

By Mei Lan Hsiao

On 19/10/2017

In Herbal Tea

Image result Nowaday many people like to eat or use Goji in tea. Indeed Goji is a very common and healthy ingredient used in Chinese traditional Yang Sheng or medicine.

But if you were one from the following groups, then probably it is better not to consume too much:

1. those who have stomach problems, especially not for those who have diarrhea problem
2. those who suffer from having too much Yang (陽) in body because Goji can easily stimulate the rise of Yang energy in body
3. when suffering from having fever or flue

Goji can also be used in cooking or in soup, suggest to stir fry it in dry wok first.

In this Autumn period, Goji with Tremella soup is a very delicious and healthy dessert.

Image result for 枸杞銀耳湯