KEE HING CHEUNG KEE CO., LTD. DLFTZ CHANG HING KEE INT L INDUSTRY & TRADE CO., LTD.

Transcription

1 KEE HING CHEUNG KEE CO., LTD. DLFTZ CHANG HING KEE INT L INDUSTRY & TRADE CO., LTD. TRADITIONAL CHINESE TEA

2 CONTENT BRIEF INTRODUCTION ABOUT US...2 TEA HISTORY...2 TEA CLASSIFICATION...3 TEA PRODUCTION PROCESS...5 TEA WARES...9 TEA CULTURE...10 HOW TO SELECT EXCELLENT TEA? WHAT DO WE OFFER?

3 BRIEF INTRODUCTION ABOUT US Kee Hing Cheung Kee Co., Ltd. is a leading company specialized in tea products in Hong Kong, we are mainly focus on such as green tea, oolong tea, white tea, black tea, jasmine tea, puerh tea, tea bags, extracts and accessories. We have many fine tea plantations around Hong Kong and China and our markets include Southeast Asia, North America, South America, Oceania and Europe. To meet the requirements of domestic and foreign markets of agricultural products, we cooperate with many research institutions to make sure our products can pass strict commodity inspection. Established in 1978, we have accumulated abundant experience and established stable and credible business relationships with customers worldwide. With rich experience in dealing with all types of exporting, including both large and small orders, we have developed extensive contacts with many local and international freight organizations. Consequently, we are able to ship our goods safely and reliably to almost anywhere in the world. Our mission is to gain a sustainable competitive advantage by providing our customers with high quality products and services. "Customers foremost and service first" are our top priorities. We sincerely hope to expand our business through cooperation with individuals and companies from around the world. Ensuring high quality products and service, competitive prices and prompt delivery, we are looking forward to cooperating with you in the near future. If you are interested in our products, please feel free to contact us. TEA HISTORY Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day, as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, tea was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, tea's refreshing effect made it a favorite among monks in Za-Zen meditation. Tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China,. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted. Tinted by the cultural style of the Song Dynasty, tea culture at this time was delicate and sumptuous. New skills created many different ways to enjoy tea. The Ming Dynasty laid the foundation for tea processing, tea types and drinking styles that we have inherited. 2

4 During the Qing Dynasty folk art entered tea shops, making them popular entertainment centers. This habit is still practiced in Chengdu, Sichuan Province. During the Tang Dynasty, a Japanese monk brought tea seeds from Zhejiang Province to Japan. Later in the Southern Song Dynasty, Zen masters brought tea procedures and tea wares from China to Japan, promoting the initiation of the Japanese tea ceremony. In the Song Dynasty, Arabic merchants exported tea from Quanzhou, Fujian Province. In the Ming Dynasty, tea was sold to Southeast Asian and South African countries. In 1610 tea went to Europe via Macau in a Dutch merchant ship. Thus tea became an international drink. TEA CLASSIFICATION There is no agreement on the classification of tea. Tea can be classified by procedure, quality, preparation methods, and so on. Here tea is classified by the method of processing. The professional classification for Chinese tea: Chinese tea can be divided into two groups: basic tea group and reprocessed tea group. The basic tea group: The materials for basic tea type are exactly only the fresh tea leaves plucked from tea plants (Camellia sinensis). According to different processing methods and different oxidation degree of the polyphenols, basice tea types include the following six types: white tea, yellow tea, green tea, Oolong tea, black tea and dark tea. The reprocessed tea group: Any of the basic teas (white tea, yellow tea, green tea, Oolong tea, black tea or dark tea) are used as materials for reprocess...sometimes other materials are added. According to different processing methods, the reprocessed tea group can be classified as: scented tea; spice tea; compressed tea; extracted tea; fruit flavored tea; health tea etc... Popular Chinese teas: White tea: white peony tea & silver tip white tea, Green tea: gunpowder green tea & Sencha green tea & dragon well green tea, Oolong tea: Ti Kuan Yin & yellow gold Oolong tea, Black tea: Lapsang Souchong black tea Keemun black tea, Flavored tea: jasmine pearl tea, Lichi black tea, ginseng Oolong tea (flavored Oolong tea) Green Tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. It is the best drink for sultry summers as it is cool and fights off inflammation, or relieves fever. Fresh tea leaves are baked to remove the bitter taste. Quality green tea is picked around Pure Brightness (beginning around April 4-6) and Grain Rain (beginning around April 19-21). The water is clear and the leaves remain green. The temperature of water should be varied according to the type of green tea. Generally, water temperature of 85 Celsius degree is the best. This category consists mainly of Longjing from the West Lake, Biluochun from Wu County, Suzhuo, Jiangsu Province, Huangshan Maofeng from Mt. Huangshan in Anhui, and Junshan Silver from the Hills of Junshan, Dongting Lake, Hunan Province. The tonic effect of green tea has long been known. Its radiation-resistance effect makes it a top choice for people who sit before computers for long hours. Since it reportedly helps keep one fit and has a 3

5 whitening effect on skin color, women prefer it. Fresh tea is not appropriate for everyone, as some unwholesome substances may not have oxidized because of its certain medical effect. Dragon Well is an expensive type of tea. It used to be for rich people, green and natural flavor is remarkable. Black tea, known as "red tea" (hong cha) in China, is the category which is fermented before baking. It is a later variety developed on the basis of the green tea, unlike green tea, black tea does not lose its fragrance easily so it is suitable for long-distance transportation. This may explain why it was exported to the West. Black tea is believed to warm the stomach and is good in autumn and winter. The most famous black teas include Qi Hong, Dian Hong and Ying Hong. Hong means red; black tea is called Hong Cha, red tea, in Chinese. Qi Hong originates from Qimen, Anhui Province. It has been the favorite black tea among Chinese black tea connoisseurs since it was developed in By 1939 this type of tea accounted for one-third of black tea consumed in China. Qihong, Darjiling from India and Uva from Sri Lanka are the world's three major types of black tea. Dian Hong is from Yunnan as Dian is the short name for Yunnan. The area's favorable climate ensures the widespread production of black tea, especially in southern and western areas. Ying Hong is from Yingde, Guangdong. The British royal family enjoyed its unique sweetness with the flavor of milk. White tea is a special kind of tea which in higher antioxidants and consists totally of young buds that are covered with white down. A complex and subtle light sweet taste, this rare tea consists of only singular tender buds picked in Spring before they open and laid out on mats and air dried. The reason for the name, "White Down Silver Needles," is quite apparent with one glance at the buds. Oolong tea represents a variety half way between the green and the black teas, being made after partial fermentation. It reminds tea gourmets of gongfu tea, which features a whole set of tea wares from a small oven to a tea pot and tiny tea cups. Gongfu means skill. Tea is poured into tiny teacups one by one. The mellowness of oolong tea as well as that of friendship is strengthened as time passes by. The three major oolong growth areas are Fujian, Guangdong, and Taiwan. Tieguanyin has become the representative of oolong tea although the most precious is Dahongpao (Big red robe), which was once used as a tribute. Tea compressed into the shape of brick is called brick tea. It is very popular among the Tibetan, Mongolian and Uigur for making yak butter tea or milk tea. For 4

6 nomads, this kind of tea is easy to transport. There are many places in China producing brick tea, including Hunan, Hubei, Sichuan, Yunnan and Guangxi Zhuang Autonomous Region. Sichuan is the largest producer, while pu erh tea is grown in Yunnan province. Pu erh has come into vogue among white-collar workers in major cities owing to its unique earthy mellowness. Compressed tea is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in color in its commercial form, so it is also known in China as "black tea". Most of the compressed tea is in the form of bricks; it is, therefore, generally called "brick tea", though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces. Scented tea is made by mixing fragrant flowers in the tea leaves in the course of processing. It is a mixture of flowers with green tea, black tea or oolong tea. The flowers include jasmine, orchid, plum, gardenia, rose, and sweet-scented osmanthus with jasmine being the most popular. There are strict rules about the proportion of flowers to tea. If there are too many flowers, the scent of flowers will dilute that of tea; if too few, the tea is not perfect. Scented tea is sweet, pleasant and delightful to the palate. Fuzhou in Fujian Province and Suzhou in Jiangsu Province have long been famous for jasmine tea. TEA PRODUCTION PROCESS Tea Plantation The Tea Plant: There are two major strains of the tea bush, which are: Camellia Sinensis - Pertaining to China, Tibet and Japan feet tall, 2 inch leaves. It resistant a very cold temperatures. Camellia Assamica - Pertaining to North East India feet tall, 6 inch leaves, and it prefers warmer climates. There are numerous hybrids that originate from the above two species, which have been developed to suit different conditions. Plant Grow: Tea grows mainly between the tropic of Cancer and Capricorn, requiring up to mm of rain per year, as well as a temperature ideally between 10 to 30 degrees centigrade. It will grow from sea level up to 2400 meters. The tea garden (tea estate) is where the flavor potential of the tea will be generated and so great care and attention is taken to insure that the best possible growing conditions are created. This means in 5

7 some cases planting trees to generate shade, or planting wind breaks, to prevent damage from strong winds, particularly on the plains of Assam. Plants are placed in rows some approximately one metre apart. The bushes must be pruned every four to five years in order to rejuvenate the bush and keeping it at a convenient height for the pluckers to pick the tea from. This is known as the "Plucking Table". A tea bush may happily produce good tea for years, but after 50 years the plants yield will reduce. At this time the older bushes will be considered for replacement by younger plants grown on the estates nursery. Plucking: Plucking rounds depend on climate; new growth can be plucked at 7-12 day intervals during the growing season. Tea harvesting is exhaustive and labour intensive (between two and three thousand tea leaves are needed to produce just a kilo of unprocessed tea) and is a procedure of considerable skill. Tea pluckers, learn to recognise the exact moment at which the flush should be removed. This is important, to ensure the tenderest leaves are plucked to produce the finest teas. After plucking, leaves are transported to factories for processing. The fields are normally adjacent to the factory. Manufacture Black Tea manufacture: Withering: The objective of withering is to reduce the moisture in the tealeaf by up to 70% (varies from region to region). Tea is laid out on a wire mesh in troughs. Air is then passed through the tea removing the moisture in a uniform way. This process takes around 12 to 17 hours. At the end of this time the leaf is limp and pliable and so will roll well. Rolling: Tea is placed into a rolling machine, which rotates horizontally on the rolling table. This action creates the twisted wiry looking tealeaves. During the rolling process the leaves are also broken open, which starts the third process - oxidisation. Oxidisation: Once rolling is complete, the tea is either put into troughs or laid out on tables whereby the enzymes inside the tealeaf come in to contact with the air and start to oxidise. This creates the flavour, colour and strength of the tea. It is during this process that the tealeaf changes from green, through light brown, to a deep brown, and happens at about 26 degrees centigrade. This stage is critical to the final flavour of the tea, if left too long the flavour will be spoilt. Oxidisation takes from between half an hour to 2 hours. This process is monitored constantly with the use of a thermometer along with years of experience. The tea then passes to the final stage of drying. Drying: To stop the oxidising process the tea is passed through hot air dryers. This reduces the total moisture content down to about 3%. The oxidisation will be stopped by this process, and now the dried tea is ready to be sorted into grades before packing. Green Tea manufacture: The main difference when making green tea is that the oxidisation process is omitted, which allows the tea to remain green in colour, and very delicate in flavour. In order to ensure that the freshly picked leaf does not oxidise, before the tea is rolled, the leaf is either pan fried, or steamed. This will prevent the interaction of the enzymes in the leaf, and so no oxidisation can take place. In China some green teas are withered before being pan fried, but more 6

8 usually in green tea manufacture, the withering process is omitted as well. Tasting and Blending Processing and grading are exhaustive, and vitally important to teas manufacture. The teas are not necessarily ready to be packaged and sold, and this is where the skills of the tea blender enter the picture. At Twinings Head Office in England, our expert blenders select teas from thousands of different tea estates and yet still arrive at the exact flavour for a particular blend. No two batches of tea are ever alike, even if they come from the same garden, which makes the art of blending extremely complex. Weather, altitude, moisture and soil each contribute to tea characteristics; tea changes according to its season, and even to the time of day at which it is picked. To produce the same, optimum blend every time, the importance of the blender s art is inestimable. At Twinings a tea taster and blender will train for five years, before they are fully qualified, although they are constantly learning and developing their skills. Small samples of tea are first obtained from tea brokers and tasted for quality, flavour as well as being assessed for colour. Duly approved, the teas are then purchased from markets around the world. Professional tasters will now select teas to produce the desired blend. Each sample blend is brewed, and undergoes a methodical tasting procedure. Freshly drawn water is boiled in a copper kettle and poured over five grammes of tea in a special white, lidded ceramic cup. The leaves are infused for precisely six minutes, after which the liquor is poured off into a bowl ready for tasting. Tasters examine both dry and wet leaves, judging the brew s colour and clarity. Then using special spoons, tasters suck the tea sharply against their palates and expel it into spittoons. So well seasoned are tasters palates that they can detect the slightest variation on the standard they seek. The taster's job however has not finished, as the tea still needs to be tasted after blending, and during the packing stage. Only when this has been approved, will the tea be ready for distribution to Twinings many retail outlets throughout the world, and of course to consumer s teapots. Sorting and Packaging Sorting, or grading, is the final stage in the tea process and one of the most crucial. Here leaves are sifted into different sizes, then classified according to appearance and type. When sufficient amount of each grade has been 7

9 sorted, it is then packed. This is either packed into foil lined paper sacks, which provide a moisture barrier, keeping the tea dry. Tea chests, however, are used for larger leaf teas as they provide an extra degree of protection against the leaves being damaged in transit. The system schematic shows a standard Alpine process for tea: Legend 1 = Rotoplex granulator with coarse screen for the coarse-crushing of stems, stalks, leaves and roots. 2 = Multi-Plex zigzag classifier to clean the natural drugs from stones, stalks, metal and coarse material, etc. 2.1 = Stones, stems, sand, metal, coarse material, etc. 2.2= Light fraction (dependent on product as end product or for downstream processing). 3 = Multi-Plex zigzag classifier for the final cleaning and separation of paper, film, fibres and hair, etc. 3.1 = Paper, film, fibres and hair, etc. 4 = Rotoplex granulator for the uniform and low-dust processing of the heavy fraction or the light fraction from the first classifying stage and the sieve residues. Fineness dependent on product and application. 5 = Classification of the cut product with single- or multi-deck sieving machines. 5.1 = End product in the desired fraction. 6 = Central dedusting unit 7 = Control cabinet 8

10 TEA WARES Though not as strict as the tea ceremony in Japan, certain rules govern the Chinese understanding of tea. Take tea wares as an example. Green tea goes with white porcelain or celadon without a cover; scented tea with celadon or blue and white porcelain with a cover; black tea goes well with purple clay ware with white inside glaze, or with white porcelain or warm colored wares or coffee wares; and Oolong tea is also excellent in purple clay ware. In a word, the harmonious combination of function, material, and color of tea ware is essential to excellent tea. Tea wares consist of ovens, tea rollers, teapots, cups, tea bowls, and trays and so on. Nowadays with the development of tea procedure, we can make a cup of tea with a single porcelain cup. In the following passage, we will focus on the most essential tea ware-tea cups and teapots. The custom of drinking tea propelled the development of the porcelain industry. Tang scholars preferred green porcelain from Shaoxing, Zhejiang province. This kind of green porcelain was like crystal or jade with elegant design and exquisite decoration. Since the true color of tea was set off beautifully in this dainty cup (ou in Chinese), it was number one in Lu Yu's Tea Classics. As to function, the size and design of the cup best suited to the tea drinking habit of that time allowed for cooking tea powder with green onion, ginger, dates, tangerine peels and peppermint, then drinking the whole liquor-like soup. The preference for green porcelain or white porcelain was suddenly changed to black glazed teacups in the Song Dynasty. Scholars emphasized the white foam that formed when boiled water was added to the teacup. The most desirable foam was white, best presented in black tea ware. Furthermore, it was easy to observe the foam in the upturned dipper-like teacups. Black glazed tea ware from Fujian was dominant, while purple clay tea wares emerged in Yixing, Jiangsu. In the beginning of the Ming Dynasty, tea was made by pouring boiled water onto loose tea leaves. The tea liquor turned yellowish white, so snow-white teacups replaced the black-glazed tea ware of the Song Dynasty. In the middle of the Ming, with the advent of purple clay tea ware, focus was not limited to the color contrast of tea liquor and tea ware, but switched to the fragrance and taste of tea. The production of various teapots came to its pinnacle. Tea wares made for the royal family in Jingdezhen, Jiangxi, shone brilliantly among numerous tea wares. New designs of teapots and cups increased with the development of tea types. 9

11 TEA CULTURE The Chinese have a saying: 'Firewood, rice, oil, salt, sauce, vinegar and tea are the seven necessities to begin a day.' Though tea is last on the list, we still can see the importance of tea in daily life. A simple meal in Chinese is Cu Cha Dan Fan, namely coarse tea and tasteless dinner. Even a simple meal is finished off with tea so its importance is obvious. For the Chinese, tea drinking and tea tasting are not the same. Tea drinking is for refreshment and tonic effect. Tea tasting has cultural meaning. Tea and tea wares should match surrounding elements such as breeze, bright moon, pines, bamboo, plums and snow. All these show the ultimate goal of Chinese culture: the harmonious unity of human beings with nature. Tea is compared to personal character. The fragrance of tea is not aggressive; it is pleasant, low-keyed and lasting. A friendship between gentlemen is also like a cup of tea. With a cup of tea in hand, enjoying the green leaves in a white porcelain cup, you will feel peace. Fame, wealth and other earthly concerns are far away. Tea is the symbol of elegance. Tea is regarded as the most Zen-like drink. As early as the Tang Dynasty, a reputed Zen master answered three monks of different status with "Go and have your cup of tea!' This same answer was meant to clear up the perceived inequality among monks. After all, we all are born equal. Aside from mention in specific how-to books, tea is frequently discussed in poems and novels and appears in paintings. In The Dream of the Red Chamber, one of four ancient Chinese classic novels, the author, Cao Xueqin revealed his knowledge of and insight into tea, as well as his knowledge of the tea-drinking customs of the Qing Dynasty. People of varying ages or status had tea made with different water in various tea wares. Miao Yu, a nun in the novel, treated aristocratic friends with either well-preserved rainwater from the previous summer or with snow water collected from snow on plum blossoms! This tasteful interest was a privilege of the past when the air was free of pollutants. We also find from the novel that Thai tea was imported to China and enjoyed by the rich. One of the heroines from the wealthiest family in the city was bold enough to dislike this Thai tea; the rebellious hero also made negative comments about the tea. Maybe it had less to do with the taste of the tea than with their psychological makeup. Tea is a mysterious but harmonious combination; it is spiritual as well as material, and invigorating as well as pacifying. Its character is flexible in different environments. For example, as tea goes in a different direction, a different tea culture is formed. In Japan, the rigorous tea ceremony reflects the nation's character of making full use of every resource, while tea also represents peace of mind. In the West, tea with sugar and milk may be served with desserts to create a leisurely and romantic atmosphere. Similarly, tea-drinking habits vary in different parts of China. Roughly, scented tea is popular in northern China; green tea is preferred in eastern China, and black tea is optimum for people in Fujian and Guangdong. Notably, Yum Cha (tea drinking) is very popular in Hong Kong and Guangdong Province. Though dim sum, the true highlight of Yum Cha, is what attracts gourmets, tea is an essential part of the meal. 10

12 HOW TO SELECT EXCELLENT TEA? There are four basic steps to selecting quality tea. 1. Observe. Good or fresh tea has a green luster in a tight shape, but poor tea is loose and dull. The leaves should be dry enough to make a rustling noise in the palm. 2. Smell. The fragrance of tea should be pure without a charred taste or acid smell. Good tea, especially fresh tea, has a natural aroma like orchid or jasmine while poor tea smells stale. 3. Taste. You can taste the leaves by chewing them carefully. Good tea leaves have a fresh mellowness. You can also infuse some tea to see if the leaves extend smoothly and sink slowly to the bottom. Good tea liquor is emerald green or golden. It has a tint of bitterness with a lasting sweet aftertaste. Stale tea liquor is malodorous and dark brown. 4. See the infused tea leaves. The infused tea leaves should be even without impurity. After you purchase good tea, keep it in a dry cool place, avoiding direct sunshine. An airtight container is a good choice. Avoid putting teas of different aromas too close. 11

13 WHAT DO WE OFFER? There are three area related to tea culture we offer: T E A S PUERH TEA PUERH UNCOOKED CAKE PUERH COOKED CAKE PUERH TUOCHA OOLONG TEA TIEGUANYIN TEA DAHONGPAO WUYI ROCK TEA BLACK TEA DARJEELING BLACK TEA KEEMUN BLACK TEA CTC BLACK TEA WHITE TEA ANJI WHITE TEA BAIMUDAN WHITE TEA GREEN TEA GREEN TEA POWDER GREEN TEA JASMINE TEA JASMINE TEA PEARL JASMINE TEA BLOOMING TEA TEA BAGS TEA SEED OIL T E A P O L Y P H E N O L DESCRIPTION GREEN TEA EXTRACT(TEA POLYPHENOLS) GREEN TEA EXTRACT (CATECHINS) GREEN TEA EXTRACT [CATECHINS] (ETHYL ACETATE FREE) GREEN TEA EXTRACT(E-GCG) BLACK TEA EXTRACT OOLING TEA EXTRACT WHITE TEA EXTRACT TEA POLYSACCHARIDE TEAFLAVIN L THEANINE TEA SAPONIN INSTANT TEA POWDER SPECIFICATION 20% 98% POLYPHENOLS 20% 90% CATECHINS 20% 80% CATECHINS 70% 95% E-GCG 20% 40% POLYPHENOLS 20% 80% POLYPHENOLS 20% 90% POLYPHENOLS 10%--30% POLYSACCHARIDE 20% 40% TEAFLAVIN 10% 30% L THEANINE 60% SAPONIN INSTANT GREEN TEA INSTANT BLACK TEA INSTANT OOLONG TEA A C C E S S O R I E S TEAPOT & CUP CERAMIC TEAPOT&CUP CERAMIC TEAPOT&CUP PURPLE CLAY TEAPOT PURPLE CLAY TEA CUP TEA PACKAGING TIN POT PACKAGING CERAMIC POT PACKAGING IRON BOX PACKAGING PAPER BOX PACKAGIN 12

14 THE DETAILS ABOUT OUR PRODUCT PUERH TEA Puerh Uncooked Cake Puerh Cooked Cake Puerh Tuocha What is Puerh? Puerh is an aged black tea from China prized for its medicinal properties and earthy flavor. Puerh is the only deliberately aged tea. In theory: the older it is the better and the more valuable it is. It is rich, earthy, and can be very strong. Puerh has active bacteria that interact with the leaf (much like yogurt) and deepen the flavor of the tea. Where does it come from? Most Puerh comes from the Yunnan province of southwest China, specifically around the county of Puerh. What does puerh taste like? Puerh can have an earthy flavor, often described as rich and dark, it can also be sweet and floral and may even leave a tingling sensation on your tongue. What are the main types of Puerh? There are two basic categories of Puerh, what is called cooked (or black) and uncooked (or green) Puerh. Cooked Puerh is allowed to oxidize, with the leaves damp, over the course of several days, resulting in a deeper/darker leaf and brew (closer to a black tea). Uncooked Puerh is not allowed to oxidize, thus producing a lighter brew, closer to green tea. Price and Weight of Puerh Cakes: The price for both cooked and uncooked puerh cakes(357 garm) vary between 6$ and 150$ per cake.the standard weight for puerh cake is 357gram,though 400,500,1000,2000 are all available. 13

15 How to Prepare Puerh: Traditional Method: Measure 3 grams* of tea to 6 oz of water. Pour degree water over the leaves, and steep for seconds. Pour off the water. This is called rinsing the leaves. It removes impurities and allows the leaves to begin opening. Pour in another 6 oz of degree water, steep about 30 seconds and serve. The same leaves can be re-steeped in a similar fashion 4-8 times, perhaps adding seconds to each steeping time. Western Method: Many westerners prefer a stronger brew. Using the same proportions of tea and the same water temperature, Puerh can be brewed almost indefinitely: five minutes, 10 minutes, 20 minutes, even 50 minutes. When Puerh is steeped a long time it can become as full-bodied and dark as coffee, but it never turns bitter, acidic, or astringent. It just gets stronger, thicker, fuller, and sometimes sweeter. This is a very untraditional preparation method. Health Benefits: Whether in tuo cha or loose leaf forms, these unique teas have long been used in China for the medicinal benefits. The soothing properties, aid digestion and are perfect after heavy or greasy meals. More recent studies indicate powerful cholesterol lowering effects, blood cleansing properties and aid significantly in weight loss efforts. Many published studies have been done showing the enormous health benefits of this wonderful tea. The most eye opening of these studies was conducted in France several years ago. A blind study was conducted with 500 hyperlipidemia patients (individuals with advanced cholesterol conditions, usually controlled with medication). Half of the controlled group consumed 3-4 cups of pu-erh tea daily, while the rest of the participants were given something else. After a 30-day period the results showed that drinking pu-erh on a regular basis could significantly lower cholesterol and further research confirmed that pu-erh was as effective as the most advanced cholesterol lowering medications available. This is just one of the many healthy benefits of this delicious tea. OOLONG TEA TieGuanyin Tea DaHongpao Wuyi Rock Tea Oolong tea has two types: Tieguanyin tea and Wuyi Rock tea. Tieguanyin is china's most favored tea. Golden in color, the flavor approaches the aroma of orchids-heavenly! This is a tea for those serious about enjoying a fine tea. 14

16 We caution that this will become a favorite of just about anyone who tries it! Dahongpao Wuyi rock tea is the most famous of all the Wuyi rock teas. The name "Dahongpao" means "big red robe", and legend tells the story of an emperor who, in thanks, provided red robes to clothe the bushes which made the tea that cured his sick mother. The FOB price for TieGuanyin varies between US$8 and US$300 per kilogram. It is a fruity medium-bodied brew that combines attributes of both black and green tea varieties. Oolong tea has a flavor that echos the freshness of green tea (only without the tinge of bitterness) and a rich aroma characteristic of black tea blend. While black tea undergoes extensive fermentation, and green tea minimal withering and oxidation, the processing for oolong falls some where in the middle of these two varieties. This semi-fermented tea is one of the most complicated to produce. The leaves are wilted in sunlight immediately after plucking and then are shaken (not broken) in bamboo baskets to slightly damage them and release the oils and other compounds. The leaves are then dried until the edges turn a reddish hue. A firing or special heating process stops further oxidation, giving the brew its unique attributes. The leaves have the appearance of loosely twisted balls that may vary in color based on fermentation time.wu-long tea is graded according to the harvest season, handling, and the quality of the leaves. Crops that are plucked during the summer months are the most consistent and stable, thereby producing the highest quality teas. Oolong tea has more polyphenols than black or green tea varieties. Polyphenols have strong antioxidant properties to help protect against a variety of health conditions and disease. In addition, polyphenols may help improve metabolism to facilitate weight loss and promote healthier skin condition. A cup of oolong tea contains about half the caffeine of a cup of coffee. BLACK TEA Darjeeling Black Tea Keemun Black Tea CTC Black Tea We supply Keemun black tea, Yunnan black tea, darjeeling black tea(from India),Lapsang Souchong CTC,and instant black tea powder type as well.the FOB price for keemun black tea vary between US$6 and US$250 per kilogram. The price for first flush darjeeling tea is 85$ per kilogram,for second flush darjeeling tea is 72$ per kilogram. The price for CTC black tea vary between 1$ and 3$ per kilogram. Black tea is a "true" tea (i.e. Camellia sinensis) made from leaves more heavily oxidized than the white, green, and oolong varieties. It is generally stronger in flavor and contains more caffeine than more lightly oxidized teas. 15

17 A long-term study by the Netherlands National Institute of Public Health and the environment found a correlation between regular consumption of black tea and reduced risk of stroke. Researchers looked at data from a study examining the health benefits of foods that are high in flavonoids - phytonutrients with antioxidant benefits. While some of the flavonoids were obtained from fruits and vegetables, seventy percent came from black tea. The study looked at 552 men over a 15 year period. Researchers concluded that the flavonoids in black tea helped reduce the production of LDL - the "bad" cholesterol that can lead to stroke and heart attacks. Furthermore, men who drank over four cups of black tea per day had a significantly lower risk of stroke than men who drank only two to three cups per day. WHITE TEA Anji White Tea Baimudan White Tea Our white tea include Anji white tea and Baimudan white tea (Silver Needle,50$ per kilogram).the FOB price for Anji white tea vary between US$40 and US$100 per kilogram. The demand for white tea has soared since the release of early-stage research suggesting white tea benefits a bevy of health-related concerns and includes properties that boost immune systems, prevent dental plaque, provide colon cancer protection, and guard against skin cell damage. While the tea has been around for thousands of years in Asia, scientists have only recently found that white tea benefits are linked to stronger antioxidant properties than other teas. A 1984 study at Pace University revealed that white tea extract may help slow viruses and bacterial growth, thus reducing the incidence of staphylococcus and streptococcus infections, pneumonia, fungus growth, and even dental plaque. For white tea, byoung tea leaves that are picked before the buds have fully opened. The buds are covered with silver fuzz that turns white when they are steamed and dried -- hence the name: white tea. Rather than being air-dried, white tea leaves undergo less processing and are steamed. This process keeps the leaves closer to their natural state and increases the tea s anti-oxidant properties. Tea connoisseurs find white tea varieties delicate and sweet, with little or no grassy taste that is sometimes noted in green and black varieties. GREEN TEA 16

18 Green Tea Powder Green Tea We have many kinds of green tea such as Chunmee, Gunpowder, LongJing, MaoJian, Sencha, tea powder and also organic green teas. The FOB price vary between US$5 and US$280 per kilogram. More than five hundred studies have been conducted in recent years to research the potential health benefits of green tea. While in Asia, this smooth, delicate tasting brew has been used for medicinal purposes for thousands of years. Scientific findings have linked green tea consumption to the slowing or prevention of cancer (specifically cancer of the bladder, colon, esophageal, stomach, and pancreas), heart disease, rheumatoid arthritis, impaired immune disease, and liver disease. Health benefits of green tea even have been proven to aid tooth decay and dieting. The tea s medicinal properties -- whether consumed hot or over ice -- are attributed to its rich concentration of catechin polyphenols, particularly epig allocate chin gallate, which act as powerful antioxidants that ward off disease and improve health. The limited oxidation or fermentation of tea leaves during processing protects these antioxidant properties from breaking down, making the health benefits of green tea more significant that black or oolong varieties. JASMINE TEA Jasmine Tea Pearl Jasmine Tea Jasmine tea is a famous tea made from Green or Pouchong (Chinese Green) tea leaves that are scented with jasmine flowers. The FOB price varies between US$6 and US$50 per kilogram. The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of Jasmine tea is determined by the 17

19 quality of green tea used as its base and the effectiveness of the scenting. BLOOMING TEA Meant to delight your eyes as well as taste buds, these awe-inspiring 'display teas' unfurl when added to water, revealing delicate flowers hidden within. The FOB price varies between US$20 and US$50 per kilogram, about 140 blooming teas per kilogram. The practice of hand-sewing leaves into 'blooming teas' is an age-old Chinese art form that dates back centuries. Tea Sources has infused state-of-the-art packaging into this ancient delight, ensuring maximum freshness and superior flavor. Available in two varieties: a Jasmine-infused green tea and a full-bodied black tea. TEA BAGS Our tea bags include paper tea bags, silk tea bags and nylon pyramid tea bags. We also can use your own logo and packaging. The price for empty nylon teabags is 0.06$ per bag, for empty No-Woven teabags, the price is 0.04$ 18

20 per bag, and for empty paper teabags, the price is 0.005$ per bag. TEA SEED OIL Camellia oil and green tea seed oil are 100% pure natural and organic food. The igredients of Green tea oil is similar to the internationally popular"olive oil", because it contains abundant of tea polyphenol. The FOB price vary between US$8 and US$10 per kilogram. Our green tea oil use the modern low temperature squeeze technique + international advanced High Polymer distillation technology + the low temperature Degrease frozen storage technology, to make high quality oil. The products have obtained ISO, HACCP and Organic certificates. The products meet the EU quality standard and it is the only tea oil enterprise that can meet the EU EC standard.75% of our products are exported to the EU, Korea, Japan, Australia, the United States and so on. TEA POLYPHENOL We can supply tea polyphones, tea catechins, EGCG, tea polysaccharide, tea flavins, instant tea powder, etc. We have many customers in European Union, American, Japan, Korea and Taiwan, and our tea extracts are widely used in medical, health care products and etc. Our products have the ISO9001:200 and HACCP certificate. 19

21 TEAPOT & CUP We supply Yixing purple clay teapot and JingDezhen ceramic teapot & cup,etc.the FOB price vary between US$7 and US$100 per set. Ceramic Teapot&Cup Ceramic Teapot&Cup Purple Clay Teapot Purple Clay Tea Cup TEA PACKAGING We have many kinds of tea packaging and also can design packaging according to your requirements. Tin Pot Packaging Ceramic Pot Packaging Iron Box Packaging Paper Box Packaging 20