100 grams special dark leaf Fu Tea,
each coin is 5 grams 20 coins per roll
Special import selected for www.HappyHerbalist.com.
According to historical Chinese records China has a long history of “curing diseases with tea”. There are many records about curing diabetes, dysentery, and colds among the people in ancient China. Western medicine attributes polyphenols, pigments, polysaccharides, saponins, amino acids, alkaloids, and inorganic elements in tea to be the health secrest. Tea is a kind of special beverage that can strengthen the immunity of Hunan body. resist oxidization and aging, prevent cancer, reduce blood fat and cholesterol, adjust metabolism. The compounds in Fu Tea are believed to adjust sugar metabolism (prevent and cure diabetes), reduce blood fat and high blood pressure, resist thrombasis and improve immunity of human body. Owing to the metabolism of Eurotium Cristatum, Fu brick Tea produces many enzymes and small-molecule metabolic substances which can promote digestion, reduce blood fat, adjust and improve the functions of human body.
This tea has only recently been introduced in the United States.
Fu Tea is very similar to Pu-erh Tea. But they are not the same.
The difference between Pu-erh tea and Fu tea:
(1) Pu-erh Tea is made of Big Chinese Tea Leaf from Yunnan Province
(2) Fu Tea is made of Small Chinese Tea leaf from Hunan Province
(3) The manufacturing process is nearly the same, but, Fu Tea has a different fermentation process, called "Flower Making" and takes a minimum of 2 month to 3 months. Our grade of Fu Tea is aged one year.
Fu Tea's special fermentation process produces Aspergilus Cristatus. A favorite beneficial probiotic gaining in popularity. The tea liquid is amber-like, taste is mellow with pure aroma, especially aspergillus cristatus aroma. In northwest China, nomadic peoples live in the Gobi desert with beef, mutton and cheese as their principal foods. They lack fruits and vegetables. Fu Tea was taken daily as health and prophylactic food, helping their digestion, promoting metabolism. A popular saying arose: "we would rather there is no food for three days, but we need Fu Tea everyday". Over the past hundreds years, Fu tea is daily necessities with milk and meet for these people, is praised as "Mystery Tea on the Silk Road, Northwest Chinese life tea".
500 kinds of compounds including more than 450 organic compounds.
Water soluble vitamins, such as Vitamin B1 B2, and C, Vitamin B1 can treat beriberi disease, multiple nerve disease. Vitamin B2 can treat keratitis, conjunctivitis, lip injury, tongue inflammation, steatorrhea skin inflammation. Vitamin C can prevention and cure scurvy, treat the hardening of the arteries caused by high blood pressure. Protein, amino acid, an alkaloid, tea polyphenols, sugar, organic acid, minerals such as sodium, potassium, iron, copper, phosphorous and fluorine, microelement, can block the formation of nitroso compound, which is carcinogenic. Its fat decompose ferment content is higher than other kinds of teas obviously, which can decompose fat, lower human being fat compound, cholesterol and triglyceride. Aids digestion, weight loss. The caffeine, vitamin, amino acid and phospholipid, regulate fat metabolism. Stimulation of caffeine can improve gastric juices secretion. Contains 8% to 10% tea polyphenols, drinking 3-5 cups daily can enhance capillary vessel tenacity, helping to prevent capillary vessel fracture.
Many folks find combining teas into their own blends as well as adding pieces of fresh or dried fruit and herbs; Hawthorne, Elderberries, Wolfberries, Ginseng, to name just a few. We recommend Harald Tietze (herbalist, kombucha enthusiasts) book as he offers hundreds of wonderful flavorful and healthy combinations.
A home decaffeinate water-process: Immerse the tea in one cup of boiling water. Wait 30 seconds and remove the tea. Discard that water. Now use the tea in your regular water. 80% of caffeine is naturally extracted in hot water within the first 30 seconds. It is debated the role or benefit that caffeine plays in our lives as well as that in the life of the kombucha. Most kombucha brewers believe that some caffeine is necessary for kombucha brewing.True, depending upon the balance of the ferment as well as the time fermenting some - of the caffeine is reduced.
For kombucha brewing; Bringt the water to a full boil. Add the Fu Tea and continue to boil according to your prefernce. Remove the tea. Then add the sugar. The water only has to be hot enough to disoolove the sugar. Allow to cool. Then briskly stir or whip the water to re-introduce oxygen and carbon dioxide back into the water as the prolonged boiling reduces these elements that are benefical for premium kombucha brewing.
Po Cha (Tibetan Butter Tea) A typical Tibetan drink.
Ingredients: (serves 4)
Fu Tea 5 grams (1 coin)
Water: 5-6 cups
Salt: 1/4 teaspoon
Butter 2 tablespoons
Milk: 1/2 cup or 1 teaspoon milk powder or 1/2 and 1/2
Of course in Tibet the diary (butter & milk) is from the YAK
Boil water, add tea boil for a few minutes strain into a butter churn or blender or a container with a lid. Add salt and butter and Churn, blend or shake for two or three minutes serve warm.