The Amazing Story of Pu-Erh Tea: Part 3 of 3

September 28, 2017

The fermentation of Pu-Erh tea demands a perfect mix of water, moisture, and air. This provides the conditions for the development of microbes and the necessary fermentation.

The fermentation process produces a substance called theaflavin often called the soft-gold of tea.

Clinical experiments show that theaflavin reduces blood fat and cardiovascular disease among other benefits.

In animal experiments, the mice fed theaflavin had their blood fat reduced by 30% compared to the control group’s 10% blood fat reduction.

Due to the process of producing Pu-Erh, the tea may be stored as long as a century without losing its flavor or health enhancing benefits.

The 110-days of fermentation for Pu-Erh is important to achieve the best flavor and enhanced, health benefits. The time must not be shortened. The temperature and humidity must also be stable and many warehouses are built partially underground to achieve this.

Pu-Erh got its name because it was first sold in a town by the same name.

I buy my Pu-Erh tea from Whole Foods Market or Sprouts Farmers Market, and I drink it early in the morning during my hour of exercise that ends with ten minutes of focused meditation.

Return to Part 2 or start with Part 1

Lloyd Lofthouse is the award-winning author of My Splendid Concubine, Crazy is Normal, Running with the Enemy, and The Redemption of Don Juan Casanova.

Where to Buy

Subscribe to my newsletter to hear about new releases and get a free copy of my award-winning, historical fiction short story “A Night at the Well of Purity”.

About iLook China

China’s Holistic Historical Timeline

Advertisements

The Amazing Story of Pu-Erh Tea: Part 2 of 3

September 27, 2017

Pu-Erh tea is mellowed by aging, the period by which it is transported and stored.

The largest, tallest tea trees in the world grow in the mountains of Yunnan. This region also produces black, green, Oolong and other varieties of tea.

The leaves for Pu-Erh tea are divided into three sizes, and the largest contain most of the health benefits.

For centuries, the process of making tea from picking, to washing, to boiling, mixing, pressing, clustering, baking, and packing has been improved to enhance the flavor.

Dao Linyin, the governor of Xishuangbanna Dai Autonomous region in China says, “Pu-Erh tea contains many vitamins. Very few Pu-Erh drinkers get high blood pressure.”

Standards for selecting the thickest broad leaves for Pu-Erh tea means only about 30% of the tea leaves that are picked pass inspection to be processed into the final product. This selection process is important because the wrong leaves will have a negative impact on the fermentation process.

The fermentation step in the process of producing Pu-Erh tea takes 110-days.

Continued on September 28, 2017 in Part 3 or return to Part 1

Lloyd Lofthouse is the award-winning author of My Splendid Concubine, Crazy is Normal, Running with the Enemy, and The Redemption of Don Juan Casanova.

Where to Buy

Subscribe to my newsletter to hear about new releases and get a free copy of my award-winning, historical fiction short story “A Night at the Well of Purity”.

About iLook China

China’s Holistic Historical Timeline


The Amazing Story of Pu-Erh Tea: Part 1 of 3

September 26, 2017

The Chinese Tea Shop says, “The history of Pu-Erh Tea can be traced back to “Pu Tea” of the Eastern Han Dynasty (25-220 CE) with the drying of leaves in the sun in Yunnan province. The plants in this region have large, soft leaves spaced far apart on large, tough stems. Today, Pu-Erh Tea with “large wild leaves” is highly prized.”

The mountainous region of southwest China in Yunnan Province produces this special tea.

The custom with Pu-Erh is to pick new tea and drink old tea. This refers to a practice unique for Pu-Erh tea of aging it in storage to obtain the unique flavor. The tea leaves are stored in a pile where the natural enzymatic breakdown process of fermentation begins. This creates heat and cooks the leaves adding a highly-prized complexity, depth, and smoothness to the tea.

In addition, modern science has recognized Pu-Erh for its health benefits beyond black tea. “The Pharmacological Elements: Vitamins B1, B2, C, and E, potassium, phosphorous, calcium, magnesium, aluminum, lysine, arginine, histidine, and cystine, linoleic and linolenic acids and  trace amounts of zinc, sodium, nickel, iron, beryllium, sulfur, and fluorides.”

In 225 A.D., when China was divided into the three kingdoms of Wei, Shu, and Wu, the prime minister of Shu led a military expedition to Yunnan.

Historical records reveal that many of the Shu troops came down with eye diseases. After they drank boiled Pu-Erh tea, it was reported that the troops were cured.

The leaves for this tea were from tea trees in Yunnan. Over time, tea drinking for health benefits became a tradition in other areas of China including Tibet.

There is an old saying in Tibet. “Better three days without food than a day without tea.” Historical records show that Tibetans started drinking tea during the Tang Dynasty (618-906 AD) in 641.

Tibet does not grow tea trees, so the famous Tea Horse Road from Tibet to Yunnan was opened. Over the centuries, Tibet traded thousands of horses with China for tea.

In the early 19th century, Emperor Daoguang named Pu-Erh tea as a “Divine Tribute to the Kingdom of Heaven”.

Continued on September 27, 2017, in Part 2

Lloyd Lofthouse is the award-winning author of My Splendid Concubine, Crazy is Normal, Running with the Enemy, and The Redemption of Don Juan Casanova.

Where to Buy

Subscribe to my newsletter to hear about new releases and get a free copy of my award-winning, historical fiction short story “A Night at the Well of Purity”.

About iLook China

China’s Holistic Historical Timeline


Chocolate Tofu Pie

March 21, 2017

China was making tofu from soybeans more than two thousand years ago.

Shape.com says, ““Generally, less processed soy products, like tofu, are safe and healthy for most people. On the other hand, heavily processed soy-based products should be consumed in moderation, if at all,” advises Ochner, who says edamame, fermented soy, and tofu are considered among the healthiest in the soy family.

When in China, I get up early to go to the nearest market that makes fresh soy juice and I buy it without sugar or sweetener added. There is no comparison. It’s warm. It’s fresh. It’s China. It’s different from the genetically altered, American, factory-farmed soy juice sold in American markets. That stuff is “yuk” and I don’t touch it.

The Chinese invented tofu, but some Americans are reinventing it. For instance, I was introduced to Chocolate Tofu Pie at Mother’s Market in Costa Mesa, California, and I was hooked,.

Back home, I figured out how to make it by experimenting. The following recipe was the result.

Ingredients:

  • Two 10-ounce containers of soft or silken organic tofu
  • Two four-ounce packages of baker’s, unsweetened chocolate—but use only six of the ounces. This chocolate has no milk or sweeteners added.  Use six ounces of the eight.
  • One bag of malt-sweetened chocolate bits. There are no dairy or refined sugars in this chocolate. Use half of this bag. If you skip this ingredient, add more of the baker’s, unsweetened chocolate.
  • Agave nectar. This low absorbing sweetener is absorbed into the body slowly. You can use any sweeter you want.
  • One package of ready-made whole-wheat pie crust (recommended for fiber). You could also make a pie crust out of dates and nuts (see next video)
  • Use one tablespoon of arrowroot for a thickener

Directions:

  • Mix the tofu in a blender with the arrowroot or another natural thickener.
  • Heat the chocolate in a pan (double boiler hopefully) until melted and pour into blended tofu and mix.
  • Add the Agave nectar.
  • Taste to make sure it is sweet enough and that the bitterness from the baker’s chocolate is gone. Add more Agave if desired. Our daughter enjoys this step the most, since she is the taster.
  • Blend until it is all one smooth color.
  • Pour equally into the pie pans.
  • Put pies in oven at 350 degrees for 30 minutes.
  • Let pies cool after cooking; put in refrigerator after they are cool.

The pies will be ready the next day.

Note: I usually shop at Whole Foods and Trader Joe’s for the ingredients used in the tofu chocolate pie.

Lloyd Lofthouse is the award-winning author of My Splendid Concubine, Crazy is Normal, Running with the Enemy, and The Redemption of Don Juan Casanova.

1a-242-what-most-reviewers-are-saying-jan-16-2017

Where to Buy

Subscribe to “iLook China”!
Sign up for an E-mail Subscription at the top of this page, or click on the “Following” tab in the WordPress toolbar at the top of the screen.

About iLook China

China’s Holistic Historical Timeline

 


Eating Out in China’s Oldest Capital

February 14, 2017

In 1999, in China’s oldest capital, our hotel was in sight of Xian’s city walls.  We had a view of the ancient battlements that were several hundred years old and sinking. At night, the walls and towers were outlined with white Christmas lights.

I ached to get up there and walk on those walls that were wide enough to drive cars on.  I’d have to wait more than nine years before that happened.

To get an idea of the history of this city, it helps to know that it was the capital longer than any other city in China, and was first called Chang’an before it became known as Xian.

Several dynasties ruled China from this city:

BC 221-206 – Qin (Ch’in) Dynasty
BC 206 – 9 AD – Han Dynasty
581-618 AD – Sui Dynasty
618-906 AD – Tang Dynasty
Timeline of Chinese History and Dynasties

Beijing wouldn’t become the capital of China until 1279 AD during the Yuan Dynasty when Kublai Khan was emperor.

On our second day in Xian, we walked from the hotel and through an opening in the ancient wall into the city to a Xian restaurant. I went in first and the hostess, who didn’t speak a word of English, handed me a menu written in English.

Anchee, dressed more like a Chinese peasant than an American, walked in after me, and she was handed a menu written in Chinese. Then she glanced over my shoulder at my menu before taking it out of my hands and giving it back to the hostess.

“We’ll use the Chinese menu,” she said. Anchee grew up in China during Mao’s Cultural Revolution and didn’t leave until she was 28.

The prices in Mandarin were less than half the English version.  A stunned look appeared on the hostesses face.  It was a Candid Camera moment, and it was all I could do not to laugh.

This doesn’t mean every restaurant in China does this. In fact, most don’t. The double menu caper was probably the idea of the owner of that specific restaurant in a city known for tourism due to the Terra Cotta warriors and the tomb of China’s first Emperor Qin Shi Huangdi.

Discover The Return of Confucious

2a-242-positive-reviews-hall-of-fame-reviewer-jan-16-2017

Where to Buy

Subscribe to “iLook China”!
Sign up for an E-mail Subscription at the top of this page, or click on the “Following” tab in the WordPress toolbar at the top of the screen.

About iLook China

China’s Holistic Historical Timeline


Eating Bird Nests

September 28, 2016

The idea of eating soup made from bird saliva gives me the shivers. However, there is a history behind this Southeast Asian delicacy and there may be health benefits but also some degree of danger for a few people.

Myths say the Chinese have been eating bird saliva for 1,500 years since the Tang Dynasty (618-907 AD). But another myth says China’s most famous eunuch, Admiral Zheng Hi, brought these nests made from bird saliva back to China in the 15th century.

What we do know for sure is that the Chinese have been making soup from imported swiftlet nests from Southeast Asia for centuries.

A few comprehensive scientific studies in Asia and China in the 1990s revealed that this particular bird saliva appears to play a crucial role in major normal cellular processes and may help resist the effects of aging.

However, the Malaysian Society of Allergy and Immunology reported that for a few people there is a major risk of an allergic reaction after eating Bird’s Nest Soup that might cause death.

To be fair to the birds and their saliva, eating peanuts, tree nuts, milk, soy, shellfish (Medical Daily), and getting flu shots (CDC) can also end in allergic reactions with severe symptoms for a few.

Discover Wu Zetian, China’s only female emperor

Lloyd Lofthouse is the award-winning author of My Splendid Concubine [3rd edition]. When you love a Chinese woman, you marry her family and culture too. This is the unique love story Sir Robert Hart did not want the world to discover.

#1 - Joanna Daneman review Updated August 26 - 2016_edited-2

Where to Buy

Subscribe to “iLook China”!
Sign up for an E-mail Subscription at the top of this page, or click on the “Following” tab in the WordPress toolbar at the top of the screen.

About iLook China

China’s Holistic Historical Timeline


What Peanut comes with Health Benefits – boiled or roasted?

September 20, 2016

The first time I tasted boiled peanuts was in China in 1999. Since I was used to oil-roasted, salted peanuts, it took time for me to acquire a taste for the Chinese way of boiling peanuts.

Although archeologists have dated the oldest known domesticated peanuts to Peru about 7,000 years ago, it was Portuguese traders in the 17th century that introduced peanuts to China.

Peanuts became popular and are featured in many Chinese dishes, often being boiled, which enhances the health benefits of the peanut.

What scientific studies have proven about the boiling process is that peanuts prepared this way are preserved and the presence of phytochemicals are enhanced having the same qualities as antioxidants, which are noted for protecting the body’s cells against heart disease, diabetes and several different forms of cancer. – Live Strong.com

In fact, a 1990 Harvard study determined that women who ate five ounces of more of nuts per week were only 65 percent as likely to suffer from coronary heart disease as women who avoided eating this legume.

Another study in 2007 at Alabama’s A&M University’s Department of Food and Animal found that the health benefits for boiled peanuts were far healthier than oil-roasted, dry or raw. The states of Florida, Mississippi, George, Alabama, and North and South Carolina also have a tradition of eating boiled peanuts.

The Chinese boiling process brings out and enhances the health benefits of the peanut, and the Chinese eat more boiled peanuts than any country on Earth.

Perfect Insider.com reports that, China leads the world in peanut production with 18.7 million metric tons (one metric ton is 2,205.62 pounds). India is in 2nd place with 6.8 million metric tons. The United States is 3rd with 4.1 million.

Discover Wu Zetian, China’s only female emperor

Lloyd Lofthouse is the award-winning author of My Splendid Concubine [3rd edition]. When you love a Chinese woman, you marry her family and culture too. This is the unique love story Sir Robert Hart did not want the world to discover.

#1 - Joanna Daneman review posted June 19 2014

Where to Buy

Subscribe to “iLook China”!
Sign up for an E-mail Subscription at the top of this page, or click on the “Following” tab in the WordPress toolbar at the top of the screen.

About iLook China

China’s Holistic Historical Timeline