50% to 60% of the minerals in tea are easily absorbed by the human body.
2019-04-28
Tea has long been regarded as a beverage that promotes longevity and enhances health. Compared to other foods, it is low in calories, yet the amino acids it contains are far more diverse than those found in eggs or soybeans. Minerals make up 4% to 9% of tea leaves, with 50% to 60% of these minerals easily dissolvable in hot water, making them readily absorbed and utilized by the body—benefiting overall health. While the mineral content varies slightly among different types of tea, green tea generally boasts higher levels of phosphorus and zinc compared to black tea, whereas black tea tends to be richer in calcium, copper, and sodium than green tea.
Drinking tea not only invigorates the mind and sharpens thinking but also imparts a sense of calm and serenity, embodying a leisurely lifestyle characterized by rationality and clarity. In China, tea is where it all began—dating back as early as four or five millennia ago.
2017-08-16
Astana Expo
China Pavilion Theme: "Future Energy, the Green Silk Road"
The 2017 Kazakhstan Astana Expo, held from June 10 to September 10 in Astana, the capital of Kazakhstan, featured the theme "Energy of the Future." The event is expected to attract more than 100 countries and 10 international organizations. This year’s expo also highlights three key sub-themes: "Reducing Carbon Dioxide Emissions," "Efficiency in Everyday Energy Use," and "Energy for All Humanity."
The China Pavilion’s theme, "Future Energy, the Green Silk Road," will showcase China’s vision for energy development and its commitment to shaping a sustainable energy future.
Yuan Dishun: Research on the Liver-Protecting Effects of White Tea
2016-04-18
[Reposted]
Yuan Dishun: Research on the Liver-Protecting Effects of White Tea
White tea is one of China’s six traditional tea categories, primarily produced in areas like Fuding, Fujian. Known for its unique production process—no frying or rolling—the finished tea leaves are covered with abundant white down, giving them a silvery-white appearance, hence the name "white tea." In Chinese folk tradition, white tea is believed to have cooling properties and is thought to help reduce fever and clear heat, making it effective in treating certain ailments.
Research by Chen Yuchun and others suggests that white tea can significantly boost the secretion of CSFS by mixed lymphocytes in mice with blood deficiency, thereby enhancing or improving both normal and impaired cellular immune functions in these animals, while also increasing EPD levels and promoting red blood cell production. Meanwhile, Santana-Rios G. et al. have found that white tea possesses the ability to inhibit the expression of mutagenic agents, potentially reducing their harmful effects.
Professional tea evaluation guidelines for reference
2016-04-16
Another year brings the fresh tea season to market, and every day, the most common question I receive from tea enthusiasts is: "How can I pick authentic, high-quality teas that offer excellent value for money?" If you’re still relatively new to tea tasting, why not join us in exploring the art of professional "tea evaluation"?
Here’s how tea evaluation typically unfolds:
Sample collection → Tea placement on the cupping dish → Weighing the tea → Brewing → Straining the tea liquor → Examining the color → Aromatically assessing the fragrance → Tasting the flavor → Inspecting the tea leaves at the bottom of the cup. ↓
(1) Tea Evaluation Criteria
Sensory evaluation consists of two main components: dry assessment and wet assessment.
Dry assessment involves examining the tea’s appearance—specifically its shape, maturity, color, uniformity, and overall cleanliness.
Wet assessment evaluates the tea liquor’s color, aroma, taste, and the condition of the spent tea leaves.
Fresh milk, fresh tea leaves—some foods shouldn’t be eaten fresh.
2014-12-25
Generally speaking, food is best enjoyed when fresh—freshness often correlates with higher nutritional value. But does this principle apply to all foods? To shed light on this, reporters from *Life Times* interviewed Jia Jianbin, Secretary-General of the Chinese Nutrition Society, and Wang Yi, Director of the Dietary Therapy and Nutrition Department at Beijing Guang'anmen Hospital. Both experts advised readers to exercise caution when consuming the following fresh foods:
Fresh milk. Reports have surfaced about farmers in a certain city selling freshly squeezed milk directly to passersby, a practice that has reportedly gained popularity among locals. However, Jia Jianbin warns against this approach, explaining that freshly squeezed milk can carry harmful bacteria—such as Brucella and Mycobacterium tuberculosis—that pose significant risks of zoonotic infectious diseases. Moreover, this "fresh milk" often lacks proper quality control and safety standards.
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