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Healthy Sips

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Tea Varieties

In the tea making process, a key factor that determines the type of tea to be produced is the degree of fermentation, explains Bettina Ng, Tea Master for Sands China properties. The term ‘fermentation’ refers to how much a tea is approved to go through enzymatic browning.  The browning process can be stopped by either pan frying or steaming the leaves before they are completely dried out.
 
 
 
 
Non-fermented
 
These teas retain a bit of their original flavour. The leaves are simply picked and then dried and packaged. The leaves may be steamed, flattened, twisted or rolled into little balls to accentuate the tea's fragrance or taste. This process permits little oxidization of the leaves and retains the fresh taste of the leaves.
 
Popular types: Cloud Mist Green Tea, Long Jing (Dragon Well) Green Tea, White Peony White Tea (Bai Mu Dan)
 
 
 
 
Semi-fermented
 
Teas that fall into the broad category of semi-fermented are allowed to undergo 10% to 80% fermentation. Teas brewed from semi-fermented tea leaves have a slightly yellow to brown hue and a subtle fragrant aroma.
 
Popular types:
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
 
These teas are known as Black Teas (or Red Teas in China). The flavour is developed by keeping the leaves warm and moist for a few hours, which turns them black due to the chemicals in the leaves breaking down when they react with the air. The leaves are then dried by a variety of methods, and usually have a sweet aroma of malt sugar.
 
Popular types: 
Keemun Black Tea (First Grade), Golden Tips Red Tea (Dien Hong).
 
 
 
Post-fermented 
 
These teas have undergone a period of “aging” in open air, from several months to many years. The exposure of the tea to micro-flora, humidity and oxygen in the air causes it to undergo further oxidation through auto-oxidation, fermentation. This alters the smell of the tea, turning bitter teas into products that are thick and unctuous, with pleasant mouth-feels and aftertastes.
 
Popular types: 
Pu-Erh Tea Brick, Wild Leaves, Ke Yi Xing 1990s, Emperor Pu-Erh Loose Leaf Tea 2000. 
 
 

Ceremonial Etiquette

 

 

Photo: Fiona Wan, Tea Sommelier, Wynn Macau
 
 
1. Warming the teapot
The warming up is seen as a gesture to engender a sense of vigour. It also helps to bring out the fragrance of the tealeaves. 
 
2. Rinsing the tea
The rinsing is to prepare the tea for brewing. It helps the tea to appear clearer and more appealing.    
 
3. Making the tea
The temperature of the water is very important at this stage and depends on what tea leaves are being used. 
 
4. Serving the tea
The standard for serving tea is for the cup to be only 70% full. The remaining emptiness of the cup represents the ways of the world.
 
 
 

Healthy Sips

 

 

1. Simple tea recipes to help promote sleep
 
• Place dried chrysanthemum (10g) in a cup of boiling water then infuse for five minutes. Chrysanthemum clears liver fire and inhibits a hyperactive liver, which can cause insomnia, dizziness, irritability and sore eyes.
 
• Soak lotus plumule (5g) and liquorice root (5g) in hot water for 10 minutes. The tea is slightly bitter in taste, which clears heart fire and helps relieve insomnia, irritability and dryness of the mouth.
 
2. Commonly recognised medical benefits
 
Oolong Tea: a high source of Vitamin C; good for the skin; helps reduce skin irritations; can improve the performance of enzymes that break down fat and increase fat metabolism; can lower cholesterol; and relax muscles in the bronchial tract.
 
Pu-Erh Tea: Aids digestion and breaks down fat; used in the treatment of arteriosclerosis, colds, bleeding and hepatitis; its high level of Vitamin C can be rapidly absorbed by the body.
 
3. Some don’ts
 
Strong tea may make the human body excessively excitable and can badly affect the cardiovascular as well as the nervous system. For a person who has cardiovascular problems, drinking overly strong tea may induce heart and blood pressure issues.  Drinking too much tea or strong thick tea may affect the absorption of many constant elements (like calcium) and trace elements (like iron and zinc).
 
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