With an Infusor Tea Cup

Ten Ren features an individual Brewing Kit with a cup and infusor for single servings. To use it, place about two teaspoons of loose tea into the infusor and place it in your cup. Pour boiling water over the tea and let it steeps for about two minutes (Steep longer for a stronger tea). Then take out the infusor and enjoy a delicious cup of tea. The leaves may be used two more times by simply pouring more water over the leaves.

With our Traditional Chinese Porcelain Covered Cup

Place about one teaspoon of tea in the cup (with Oolong or Pouching tea, use a heaping teaspoon — for black or jasmine tea, a level teaspoon). Add boiled water and steep for two to three minutes. This beautiful Porcelain cup is the time-honored way of serving tea in Chinese culture.

How to Brew Tea in the Traditional Tea Ceremony Style

1. Measure out loose tea equal to two-fifth of the pot’s volume into the tea funnel.

2. Warm the pot by filling it half-way with hot water.

3. Pour the water from the pot into the tea serving pitcher.

4. Put loose tea into the pot using the tea funnel.

5. Pour half a pot of freshly boiled water over the leaves. Immediately pour this water into the serving pitcher.

6. Pour this warm water from the pitcher into the cups to warm them.

7. Fill the tea pot with boiled water and let steep for one minute.

8. While the tea steeps, empty the water from the cups into the large water receptacle.

9. Pour the tea into the tea serving pitcher and serve each cup.

10. Then enjoy the tea — its fragrance, its colour, and its flavour. Sip it slow — the Chinese say that one should “taste” tea, rather than just “drink” tea.

11. After the first round, the host or hostress may refill the pot with boiled water and rebrew it — up to five or six times more.

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Many types of tea come from the same plant, Camellia Sinensis. The different types of tea (e.g. Black tea, Green tea, Pouchong tea, Oolong tea) are the result of differences in the tea manufacturing process, and not due to different types of tea plants. However, from experience, tea manufacturers have discovered that certain varieties, locations, and seasons tend to produce Camellia Sinensis (tea plants), which produce better qualities of certain classes of tea.
One of the key steps in the tea manufacturing process, that is a factor in determining the type of tea that is produced, is the degree of fermentation the tea leaves are allowed to undergo. The term fermentation when applied to tea is something of a misnomer, as the term actually refers to how much a tea is allowed to undergo enzymatic oxidation by allowing the freshly picked tea leaves to dry. This enzymatic oxidation process may be stopped by either pan frying or steaming the leaves before they are completely dried out. One method of classifying teas are is based on the degree of fermentation: a) Non-fermented and Very Light Fermentation, b) Semi-fermented, c) Fully-fermented.

Non-fermented and Very Light Fermentation:

These teas retain quite a bit of their original flavor. Green teas fall in this category. Most green teas like Dragon Well stop the fermentation process through pan frying while a few will stop the fermentation process through steaming. White teas undergo very light fermentation during the withering process. Sometimes these non-fermented and very light fermented teas will be scented with Jasmine petals to give the tea an aroma of Jasmine. Examples of Non-fermented and very light fermented teas: Green Tea, Dragonwell Green Tea, Pi Lo Chun, Steaming Green (Sencha), Jasmine scented Green tea, Yellow Tea, White Tea.

Semi-fermented:

Tea which are allowed to undergo 10% to 80% fermentation fall into the broad category of semi-fermented teas. Tea brewed from semi-fermented tea leaves have a slight yellow to brown hue and possess a subtle fragrant aroma. These teas can be further classified into three categories based on their levels of fermentation:

Light (10% – 20%):

Jasmine Tea (Pouchong scented with Jasmine petals), Pouchong Tea.

Medium (20% – 50%):

Oolong, Tung-Ting Oolong, Ti-Kuan Yin, TenRen’s King’s Tea.

Heavy (50% – 80%):

Champagne Oolong.

Fully-fermented:

Black teas are fully fermented. Tea from Black tea leaves have a dark red hue and a sweet aroma of malt sugar. Example: Black Tea.

Post-fermented:

Teas which are allowed to ferment and then have the processed stopped and later fermented again are known as post-fermented tea. Example: Pu-Erh Tea.

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It is believed that tea was discovered in 2737 b.c. by Shen Nong, a Chinese Emperor. There are two different stories of how tea was discovered. According to Chinese literature, Shen Nong was the founding father of today’s Chinese herbal medicine and agriculture. Shen Nong was a scientist who invented and designed the way that Chinese’s agriculture work for the past few thousand years. In many ways, Shen Nong was the person who started Chinese’s civilization. The two stories about how tea was discovered are as follows,

1. Shen Nong suffered food poisoning after conducted experiments by tasting wild herbal medicine. His throat was dried and had severe stomach pain. While trying to recover from food poisoning, he found some leaves falling from trees. He picked some up and put in his mouth hoping that the pain would be disappeared. Not only did he find that the pain was disappeared, he also find the leaves to have special flavor that could hardly be described. The tea was not only a medicine, it was also a very good vegetable.

2. On one summer day, while visiting a distant region of Shen Nong’s realm, Shen Nong stopped to rest. The servants began to boil water for Shen Nong to drink. server hosting info . Dried leaves fell into boiling water, and a brown liquid was infused into the water. Shen Nong drank the liquid and found it refreshing and tea was discovered.

Tea was always as one of the Chinese medicine until around 3rd or 4th centuries that tea became a beverage. Tea originally was for “rich and powerful” people only because it was rare and hard to get. Around 3rd centuries and 7th centuries, tea became more and more popular and affordable in China. After 7th centuries, tea finally took over wine’s place and became the most popular beverage among Chinese.

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Fermentation Produces Four Classes of Tea

Simply said tea is the beverage made from the young leaves of the Camellia bush or tea plant. Beyond that, there are traditional choices and options. Tea leaves are fermented for different periods of time. The length of time is carefully chosen, for it will determine the tea’s colour, taste, aroma and character. A short fermentation brings green and yellow tones to the tea. Longer periods produce a red tea – and if also baked, a deep red srong tea will result. Logically, the most natural tasting teas (green teas) are not fermented and baked.

Non-fermented: Green Tea – Lung Ching (Dragonwell), Pi Lo Chun, Shen Cha

Semi-fermented: (Light) Oolong, Chincha, Jasmine  (Medium) Donting, Ti Kuan Yin, Suei Shen & Wu Yi

Heavily-fermented: Mandarin Oolong Penfun (or Oriental Beauty) & Pu Ehr

Fully-fermented: Black Tea

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With reference to TEA, ancient book of Chinese medicine indicated 24 health care values:

1. Reinvigorate one’s mind
2. Soothe one’s nerves
3. Improve one’s vision
4. Heal headache
5. Quench thirst
6. Alleviate fever
7. Relieve from heat
8. Detoxify
9. Aid digestion
10. Relieve hangover
11. Eliminate body fat
12. Smooth stomach
13. Diuresis
14. Bowel movement
15. Treat dysentery
16. Reduce phlegm
17. Dispel cold
18. Solidify teeth
19. Treat cardiac pain
20. Cure skin ulcer
21. Abolish hunger
22. Strengthen body
23. Prolong one’s life
24. Dispel insects

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