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Friday, August 15, 2008

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Huang Kuan Yin Red Blossom

The leaves are large, green, and smell delicious. Aroma of floral, and graham, not much roast.


The tea is golden amber in color, and floral and honey in aroma. The taste is smooth, creamy, floral and honey. The slightest taste of graham is left from the light roasting.


This tea is rather boring, which is what I find nearly all green oolong to be. The light roast adds a little to the character of the tea, but it wasn't enough. Either more oxidation or more roasting is needed.

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These substances contained in tea is very easily oxidized. When the leaves are exposed to sunlight, the oxidation process occurs. The type of tea that is generally known in the community is a green tea, Oolong tea (such as Java tea Oolung / Ulung), black tea and white tea. Green tea contains the most helpful as in brewing, this tea is not dried using sunlight but use special drying techniques. While other types of tea are processed by fermentation.

Polyphenols
Polyphenols in tea such as catechins and flavanols. These compounds act as antioxidants to capture free radicals in the body are also effective in preventing the growth of cancer cells in the body. Free radicals in our bodies due to environmental air pollution and also from the food we eat.

Vitamin E
In one cup of tea contains vitamin E as much as about 100-200 IU a day which is a necessity for the human body. This amount serves to maintain heart health and make your skin smooth.

Vitamin C
This vitamin serves as an immunity or resistance to the human body. In addition, vitamin C also acts as an antioxidant necessary for the human body's resistance to disease.

Vitamin A
Vitamin A which is in the form of beta-carotene tea is a vitamin that the body needs can be met.