• Chinese Tea

  • Preparation of the sheet on the plantation

    Tea leaves are dried in the collected air, litter, or in special baskets, dried again, put in a pile to trigger the fermentation process and remove unnecessary drugs. Then these leaves gently evaporated in pans or kettles, scatter a thin layer on the dishes or trays, brush off steam mixed. Then the semi-curled sheets dried on a light fire, rolled, finally dried again in stages until the leaves become brittle and is covered with a bluish haze.
    Preparation of green tea is characterized in that dried leaves very little or even not subjected to drying, so as not to deprive them of their color, and is impregnated with only pairs interfering bamboo sticks to not burnt. Rolled them even zavyalymi that would keep the dark green color. They were then roasted at a higher temperature than black tea. The whole process is faster than in the ordinary varieties are produced not so carefully. Sifting and sorting of green tea a little more complicated than black. Round leaves, giving pearl tea, sifted through a sieve frequent, and for simpler grades - through rare. Flat leaves as well go through two sieves. The remaining, rough leaves twice and also sell deep fried, as a lower grade.
     All manufactured so black and green teas are sorted according to their size, and degree of fineness dry. Sorting is done by a machine resembling a winnowing machine.
    This chapter explains how a common, mostly for good grades. But many of these derogations. In different areas vary greatly: so for example some heated more times than others. Some left to lie rolled leaves lumps others before and after him riding folded leaves into piles for fermentation. Some put the leaves in the sun, some in shade. Determining the identity of the system is not present, no uniform theory has not worked out. Many growers have their own, and by centuries of hereditary and the secrets of making the tea leaf. The general rule is only one thing: the more complex processing for high-grade, easy - to low. Recently, seek to improve their technique in the sense that simplify processing methods without compromising the quality of tea, or simply trying to make more tea for sale in mind the increasing demand ..
    After all the manipulations of these tea leaves to lose about 1/4 of its volume, so that the 10 pounds of fresh leaf is only 2-3 pounds dry tea. With a bush, in the third year, would be about half a pound of leaves or 4-5 lots of tea. Thus a hectare is about 200 pounds of leaves per collection. In the fifth and sixth years of collecting doubles and triples. From the eighth year bush starts to give less leaves. Since the fees can be from two to four, the average annual per acre is about 500 to 1,000 pounds, or 150 to 300 pounds of dry tea. Yields of tea varies little from year to year. While he does not experience those diseases which infect grapes, coffee, tobacco and other cultivated plants. But the quality of the sheet depends on the weather.



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