Chung Hao Jasmine and The secret of jasmine-scented tea (Mo Li Hua Cha)
Chung Hao Jasmine
History:
The jasmine tea Chung Hao is historically an imperial tea and was only allowed to be consumed at the Chinese imperial court. It impresses with its fine green leaves, interwoven with delicate, silvery buds. This top-quality tea has a mild, delicate taste of the finest jasmine and is truly something very special.
This tea was flavored with jasmine blossoms using the traditional method, which are then removed again. Some blossoms remain in the Chung Hao for decoration.
Origin:
The origins of jasmine tea lie in the Chinese Song Dynasty (960–1279). The blending with flowers was initially used to enhance lower-quality teas. Today, jasmine tea is considered a particularly fine tea blend, although it is offered in a wide range of quality levels. Quality factors, in addition to the selection of the flowers, include the number of blends, the so-called "weddings" of fresh flowers with the green tea each time.
Production:
A green tea or semi-fermented tea is usually used as the base for production. Depending on the production method, the flavor of the jasmine flowers is imparted either by mixing with the flowers or by steaming over a flower bath. Portions of this plant can be present in varying amounts in the teas.
The secret of jasmine-scented tea (Mo Li Hua Cha)
In China, jasmine tea (Mo Li Hua Cha) is said to be the oldest of the flower teas and to have been developed under the Song Dynasty (960-1279). Our Mo Li Hua Cha is made according to an age-old tradition; a layer of tea leaves is spread out on a tarpaulin, and on top of them a layer of jasmine flowers is added, followed by another layer of tea and then 30 to 40 cm of jasmine buds. The heat given off by the flowers packed between the layers of tea accelerates the opening of the buds which release all their perfumes. The flowers are then removed one by one by hand and the process is repeated 3 times with new, freshly picked buds. During the last operation all the buds are removed so as not to make the brew bitter. The tea contains neither flowers or added aromas, and this is a guarantee of quality!
The art of perfume...
The heady scent of the jasmine flower blended with the gentle tanginess of the green tea leaves gives a tea with a very delicate floral flavour.
A marvellous green tea with a subtle, refined scent of jasmine! Ideal at any time of day.
Fujian tea
The tender, juicy tea leaves are hand-picked at the end of the spring in the province of Fujian in the Tian Hu Shan range, at the top of mountains in enchanting, rocky and misty settings ("Tian Hu" means lake of the sky): an idyllic climate and land for tea trees.
In Traditional Chinese Medicine (TCM), Mo Li Hua belongs to the 'Herbs that regulate Qi' category. Herbs in this category typically treat a TCM condition called 'Qi Stagnation'. Concretely it means that Qi is blocked in the body's Organs and Meridians, most typically the Stomach, Liver, and to a lesser extent, the Lungs. In modern medicine terms, Qi Stagnation often translates into psychological consequences such as depression, irritability or mood swings. It's also frequently associated with conditions such as premenstrual syndrome (PMS), menopausal symptoms, the development of breast swellings as well as various digestive disorders.
Furthermore Mo Li Hua is Warm in nature. This means that Mo Li Hua tends to help people who have too much 'Cold' in their body, although with less effect than a plant that would be Hot in nature. Balance between Yin and Yang is a key health concept in TCM. Those who have too much Cold in their body are said to either have a Yin Excess (because Yin is Cold in nature) or a Yang Deficiency (Yang is Hot in Nature). Depending on your condition Mo Li Hua can help restore a harmonious balance between Yin and Yang.
Mo Li Hua also tastes Sweet. The so-called 'Five Phases' theory in Chinese Medicine states that the taste of TCM ingredients is a key determinant of their action in the body. Sweet ingredients like Mo Li Hua tends to slow down acute reactions and detoxify the body. They also have a tonic effect because they replenish Qi and Blood.
The tastes of ingredients in TCM also determine what Organs and Meridians they target. As such Mo Li Hua is thought to target the Spleen, the Stomach and the Liver. In TCM the Spleen assists with digestion, Blood coagulation and Fluids metabolism in the body. The Stomach on the other hand is responsible for receiving and ripening ingested food and fluids. It is also tasked with descending the digested elements downwards to the Small Intestine. The Liver is often referred as the body's "general" because it is in charge of regulating the movements of Qi and the Body Fluids. It also takes a leading role in balancing our emotions.