About Tea
About store
The story of tea spans continents and throughout the ages has fostered meditations on peace, respect, ritual and tranquility to millions of people worldwide. The subtle elegance of this simple leaf contrasted with its rich history is too long and compelling a story to relate here. However, the following is a brief summary of Chinese tea that may assist you in choosing your perfect tea from Serenity.

"The best quality tea must have creases like the leathern boot of Tartar horsemen, curl like the dewlap of a mighty bullock, unfold like a mist rising out of a ravine, gleam like a lake touched by a zephyr, and be wet and soft like a fine earth newly swept by rain." -Lu Yu (d. 804), Chinese sage, hermit

Health Benefits of Tea
"Tea tempers the spirit and harmonizes the mind; dispels lassitude and relieves fatigue, awakens thought and prevents drowsiness." -Lu Yu

Tea provides the following health benefits:
  • Caffeine promotes blood circulation, stimulates the nervous system, and increases metabolism and mental acuity.
  • Flavanoids, including catechin polyphenol, are antioxidants that potentially boost the immune system and ward off bacterial infection and inflammation.
  • Antioxidants stabilize free-radicals, unstable molecules that cause cellular damage linked to cancer, aging, coronary heart disease, Parkinson's and Alzheimer's.
  • Flouride promotes bone density and cavity prevention.
  • Tea promotes healthy digestion.
  • Tea lowers cholesterol.

Types of Tea
Types of tea
Over 20 provinces cultivate the Camelia Sinensis plant, the source of all Chinese tea. The five types of tea produced in China include: Black, Green, White, Red and Oolong. Scented teas, such as Jasmine, are semi-oxidized green or black tea blended with aromatic components such as flower petals, oils or fruit. Pu-er (Polay or Bo-lay) is a green tea often distinguished from other classifications of tea because of its unique method of production. It is amber in color and has a mellow, earthy taste that withstands numerous infusions. Pu-er is classified as raw or ripened and packaged either in a loose or pressed form, the latter being more common. Comparable to the terroir quality associated with wine, aged pu-er from certain regions can command luxury prices and is highly sought after by connoisseurs.

In general, the method and degree to which tea leaves are processed determine the five types of tea. The extent to which the leaves are oxidized (often erroneously referred to as fermentation) determine qualities such as flavor, color and chemical properties of the infused liquid. Green and white tea leaves are typically the least oxidized, oolong tea is semi-oxidized and black tea is fully oxidized.

Pu-er Tea
The majority of Pu-er tea is cultivated in Southwestern China in the Yunnan province. The raw form of pu-er is minimally processed, then packaged and set aside to age. As the tea ages, it undergoes a slow, natural oxidation process that lends pu-er its signature smooth, earthy flavor. Ripened pu-er has been subjected to a "piling" technique during production that hastens the oxidation process and simulates the aged quality of raw pu-er in a much shorter time. The evolved oxidation of raw pu-er imparts a refined and subtle flavor that is not always present in ripened pu-er, often making it the more valued of the two. This type of tea owes its immense popularity to its complex flavors and wide array of medicinal attributes. Many drink pu-er tea to lower their cholesterol, aid in digestion, and stimulate healthy cell growth as a preventative measure against cancer.

White and Green Tea
The degree to which tea leaves are oxidized determines the level of antioxidants retained and transferred to the brew. Because white tea is comprised primarily of tips, the youngest part of the plant, it retains the highest levels of antioxidants. It is closely followed by green, then oolong and lastly black. Note that caffeine levels are not affected by the extent to which leaves are processed. Caffeine is more soluble at higher temperatures and therefore it is the length of time and the temperature of the water that tea is steeped that determines the caffeine content. Because green and white teas are less processed, they are more sensitive than black and oolong and should steep at lower temperatures to enhance their delicate flavors and prevent bitterness.

Red Tea
Red tea is popular in China, especially Chi Men Red Tea. It has a light aroma, medium body and is red in color.

Oolong and Black Tea
Black tea is fully oxidized, yielding the tea with the strongest flavor and darkest color. Both types withstand multiple infusions and steep at a higher temperature and for a longer period of time.