Back home breakfast for me was whatever I was able to find in the fridge; Leftover pizza, quick oatmeal, or I’d skip breakfast entirely. A cup of coffee would suppress appetite and soon it was already lunchtime. I often skipped breakfast. However, living in China and getting used to Chinese breakfast has challenged my concept of eating breakfast entirely.
Chinese Breakfast is Street Food
You might have heard that Chinese breakfast is popular and very tasty indeed. Also, you don’t need to go to fancy restaurants to try it. Chinese breakfast is actually street food. Read more about Beijing street food.
As a foreigner who just got to China, one might not be used to Chinese food. However, the moment you rush out of the door and are on your way to work, it is impossible not to notice the breakfast stands on the street. The fragrant smell of freshly steamed baozi, the amazing golden yellow dough sticks (youtiao), the savory crepes that come out of a magic maker, just scream with deliciousness. It is impossible to pass.
The Importance of Breakfast in China
Chinese people attach great importance to breakfast. When it comes to breakfast, people in China seem to follow the proverb: “Eat breakfast like a king, lunch like a prince, and dinner like a pauper.”
Chinese Breakfast is Versatile and Nutritious
Breakfast is the most important meal in China. Most people eat breakfast between 6:30 – 9 am. It is quick, warm, tasty and it is usually eaten on the go. Compared to western breakfast, Chinese breakfast is much more versatile and contains a lot more vegetables.
You don’t just eat a toast.
It is always the combination of few things, such as soy milk, eggs boiled in a mixture of tea leaves and spices; steamed buns, pancakes or crepes filled with protein of all sorts: tofu, pork, beef, seafood; wholewheat grain porridge as well as noodle soups topped with vegetables, etc. There is enough to mix and match for every day of the week and ensure the necessary intake of nutrients.
Where to Eat Breakfast in China
Chinese breakfast is rather involved. That’s why this is not the meal that every Chinese person cooks daily.
Fortunately living in China makes breakfast very convenient. The breakfast shops are conveniently located just about few minutes’ walk in the neighborhood or in the vicinity.
With the rapid development of food delivery platforms, breakfast in China just got more convenient. Every breakfast shop has their online store, the delivery is very quick and cheap.
What do Chinese People Eat for Breakfast?
One thing about living in China that I’ve always enjoyed is the opportunity to have versatile breakfast every day of the week delivered straight to my door. This is faster and cheaper than if I would have cooked it myself.
When it comes to Chinese food, the palate radically differs across the country. This owes to the fact that China is a huge country, and each part exhibits a distinct climate which directly impacts the flavor of the food. As a result, there are eight regional cuisines, including breakfast foods.
I’ve spent most of my stay in China here in Beijing. While Beijing doesn’t have its own distinct cuisine, “the classics” from all the cuisines made their way to Beijing.
Popular Chinese Breakfast Foods: The “Classics” of Chinese Breakfast
Steamed Buns
Steamed buns or “baozi” as we call them in Chinese are by far the most popular and delicious Chinese breakfast food. Placed in large bamboo steamers blowing out a cloud of steam, baozi are at the heart of every breakfast stand.
They come in small and big sizes and have a very unique look. Round dough wrappers are stuffed with filling, then folded up along the edge to form pleats and finally pinched together to form a bun. This takes some mastery, so that’s why it is not that easy to make them at home without some previous practice.
What makes baozi so tasty is the filling, which varies across regions. In Beijing, we typically get buns filled with combinations of ground pork, green onions, cabbage or celery. Also, there are vegetarian options, such as a mix of chives, eggs, baby bok choy, shitake mushrooms and tofu.
Dou Fu Nao 豆腐脑/豆腐花 (Beijing-Style Bean Curd Pudding with Gravy)
When literally translated 豆腐脑 (dòu fu nǎo)means tofu brains. This might not sound like the most appetizing dish, but the name refers to its soft, silky texture. It is another very delicious, classic Chinese breakfast food.
In northern China it is called豆腐脑 (dòu fu nǎo), in southern China they call it 豆腐花 (dòu fu huā). The northern version is savory, while the southern is sweet.
Doufu nao is a very soft, uncurdled tofu pudding, covered in gravy. The gravy is made of soy sauce, ground pork, dried lily flower buds as well as dried shiitake and wood ear mushrooms.
It tastes absolutely delicious, also it is a great source of protein. Doufu nao is usually served with the fried sticks – youtiao.
Soybean Milk and Deep-Fried Sticks (Youtiao)
While fried doughs are part of other world cuisines, what makes the Chinese one a distinct breakfast option, is its combination with soy milk.
Soy milk is what morning coffee is to the west. Compared to coffee, soymilk is fresh, has enough nutrients and is therefore very healthy if you don’t add sugar.
The Chinese fried sticks are actually like a kind of savory donut. Two long pieces of dough are attached together and then deep fried. They have a beautiful golden color; are fluffy on the inside and crispy on the outside. Youtiao is very delicious, though the fact that it is deep-fried doesn’t make it a heathy breakfast option. So, youtiao is not something to be enjoyed every morning.
However, youtiao is an absolute favorite across the country. Made of wheat flour, the recipe for youtiao remains the same across the country. It is the way it is served that might differ.
In norther China we like to have it together with soymilk. These two usually appear together for a reason. People usually dip or soak the youtiao in soy milk as it is considered light and healthy. Also, it absorbs the soymilk’s fragrance, which adds to youtiao’s already amazing flavor. It is a must try breakfast food in China.
In southern China, youtiao is usually dipped in a rice congee (porridge), which is warm and plain.
Eight Treasures Rice Congee or “LaBa Zhou” 腊八粥(làbā zhōu)
The rice congee that people in the south eat with the youtiao is rather plain, and that’s why it is usually given to the sick.
In the north, however, we have a much more appetizing version of it, called the Eight Treasures Congee or “Babao Zhou”. This Chinese breakfast is made of whole grains, beans, and nuts. It is an excellent source of protein and other nutrients.
If you’d like to learn more about a healthy diet, read my next post:
There is a legend about how the Eight Treasures Congee got its name. In ancient China, every year the emperors made sacrifices and prayed to eight gods for a good harvest. Later on, this rite was passed to common people who substituted the eight gods with eight ingredients, mainly grains, beans, and nuts.
Also there is a Laba Festival (腊八节) in honor of the eight gods, which falls on the eighth day of the 12th month of the lunar calendar (腊 refers to the month and 八 to the day).
This kind of porridge was named 腊八粥(làbā zhōu). It is traditionally eaten on the eve before the Laba Festival and marks the upcoming of the Chinese New Year.
As for what ingredients exactly go in the Eight Treasures Congee, it varies from region to region. The number of ingredients also varies, usually surpassing eight. The classic Laba Zhou consists of the following: white rice, black rice, red beans, kidney beans, job’s tears, peanuts, dried jujubes, and lotus seeds.
When eaten on a regular day we simply call it the Babao Zhou. It is made by soaking the grains overnight for about eight hours, before stewing them in the morning. Fortunately, the Babao Zhou is available in most of the breakfast shops and convenience stores. We don’t need to spend that much time making it.
Tea Eggs
When you pass by the breakfast vendors it would be impossible not to notice a big pan of eggs soaking in a fragrant dark liquid.
This is a spiced broth made of tea leaves, dark and light soy sauce as well as the addition of some spices used in Chinese cuisine, such as allspice, star anise, bay leaves, cinnamon sticks, Sichuan peppercorns, etc.
Hard-boiled eggs with their shells cracked are left to soak for about 8 hours. The spiced broth forms a distinct dark brown layer of lines across the egg whites, which gives them a distinct fragrance.
Savory Chinese Pancake 煎饼果子
China has many pancake varieties, but the Jianbing 煎饼 or Savory Crepe is one of our most beloved Chinese breakfasts and street foods. It is said to originate from Tianjin, though its history can be traced back 2,000 years to Shandong province.
Watching how the street vendors make it is simply a mesmerizing experience for the eyes.
They use some necessary tools to make this style of pancake, such as an electric flat, round, non-stick pan which is attached to their tricycles. One interesting this is they could stop wherever they want, make a pancake and go.
Then comes the jianbing (crepe) spreader to smooth and even the batter. A minute later, after the batter has solidified, they add an egg, spread it over the crepe, and add sesame seeds, sliced scallions, as well as coriander.
Next, with the help of a metal scraper, they separate the pancake from the pan and flip it on the other side. Then they brush few sauces, (chili sauce is optional) and add a crispy cracker on top. To make it even more decadent, pieces of youtiao could be added instead of the crispy cracker.
When the pancake is cooked through, they fold it like an envelope and in few minutes time your multi layered and complex flavored pancake is ready to eat. It is an absolute must try if you ever visit China.
Beijing Egg Filled Pancake (Jidan Guan Bing)
This is another type of breakfast pancake that is easier to make compared to jianbing. Also, it could easily be made at home.
Simply place a piece of flattened, round shaped dough over a hot, previously oiled skillet. After few minutes the pancake will start to rise and get puffy. The vendors usually use a pair of chopsticks to poke a hole in the middle. After the steam is released, they add a scrambled egg inside the hole. The pancake is ready after it has been cooked on both sides.
The final step is to spread some chilly-bean paste over it and add a green lettuce leave. Optionally you could choose to add a piece of roasted chicken or sausage. Roll it tightly and try it. You won’t believe how quick and delicious this comfort breakfast food is.
Tomato-Egg Noodle Soup
China has challenged my concept of breakfast in many ways. As a Westerner, soup, especially noodle soup isn’t something I’d have for breakfast. Not until I tried the egg tomato noodle soup.
This dish isn’t only served for breakfast. It is very easy to make. Also, it meets the nutritional requirements. That’s why it is often served as a breakfast food in many breakfast shops and restaurant chains.
The way you prepare the egg-tomato noodle soup is the following: firstly, you boil the noodles in water, while cooking the egg and tomatoes separately as a gravy. The noodles are usually served in a bowl. The gravy is added over the noodle soup, followed by freshly sliced scallion as a topping. It is simple but very delicious.
Chinese Breakfast at Hotels: Noodle Soup
Noodle soups are a very popular breakfast option in high-end hotels. The noodle stand is usually at the heart of the Chinese section of the breakfast buffet.
On the inside of the section, there is usually a worker who is in charge of boiling noodles. When its your turn, you simply choose from the large variety of noodle selection: egg noodles, ramen, rice vermicelli, the thick udon noodles, etc.
Then they place your noodles in a separate boiling strainer big enough to fit noodles for a single serving. After a few minutes, they put your noodles in a broth of your choice (chicken, beef, or vegetarian). Then they add boiled vegetables before handing the bowl over to you.
The final step is to add the toppings. On the outside of the window section, there is usually a wide array of seasonings, sauces and spices so the guests could choose as toppings of their choice.
Toppings usually include soy sauce, rice vinegar, sesame oil, chopped scallions, shallots, chili peppers, chilly bean pastes, as well as variety of noodle gravies such as egg-tomato, to flavor the noodle soup.
If you are staying at a hotel for a week, there would be enough noodle soup toppings to mix and match and enjoy versatility.
Final Thoughts
Chinese breakfast might be a few steps away from what you are used to having for breakfast. However, it offers a nutritious alternative to Western standards like boxed cereal and frozen waffles.
Black tea is easily the West’s favorite tea. Different black tea types are grown all around the world. Due to intense oxidation, they have a much bolder flavor profile compared to other teas. Black teas usually have a dark amber color, a smoky aroma, malty flavor, and astringent aftertaste.
To cut the brisk flavors, black teas often get mixed with a variety of things. Also, they are suited for tea blends much more than light green teas. Although black tea is caffeinated, the caffeine content is much less when compared to coffee. That’s why they are a popular choice for breakfast and afternoon teas.
The most popular black tea types are Assam and Darjeeling. These are used for a variety of black tea blends, among which is the famous English Breakfast.
How is Black Tea Made?
Black tea is native to India and China. All kinds of teas have one thing in common – they come from the tea plant Camellia Sinensis. After the tea leaves are plucked, they are withered and then each variety undergoes a different processing method responsible for the plethora of different flavors.
What distinguishes black tea from the rest is exactly its processing method, particularly the duration of the oxidation process. With green teas, oxidation stops very early in the process; oolong teas undergo 5-75% oxidation, while black teas are left to fully oxidize, and are left to dry.
As a result, black tea leaves are darkest in color when compared to other kinds of tea. They are rich in tannins, which give black tea a robust flavor. Due to fact that it is fully oxidized, black tea contains the highest amount of caffeine.
History: Black Tea and The Story of Its Early Origins
Although China is the birthplace of tea and it is the larger producer of tea, most of the black tea varieties are native to India.
Despite the popularity of green tea in China, the reason why westerners prefer black tea is to be found on the pages of history.
Most of the black tea brands in the West are British tea brands. Britain is the country that is associated with having the most prominent tea culture in the West.
At the time when India was a colony under a British governance, British tea merchants in an effort to compete with China’s monopoly on tea made an effort to import the Chinese tea plant Camellia sinensis in India. However, this attempt at cultivating tea from Chinese seeds failed. The small leaves of the Chinese tea plant Camellia sinensis couldn’t withstand the extremely hot weather conditions in India.
Then the locals introduced the British to their native tea plant, which at that time they didn’t know was actually a variation of Camellia sinensis. It is known as Camellia sinensis var. assamica, grown in the state Assam, Northeastern India. Hence the famous Assam tea.
Indian vs Chinese Black TeaTypes
Both China and India have their own traditional tea culture. As a result, Indian black tea and Chinese green tea are the most popular teas in the tea section of every supermarket. Even though black tea is grown both in India and China, there are big differences in its flavor.
Some of the factors that produce such distinct flavors are the tea plants, the terroirs, harvest and brewing method, etc.
Tea Plants
All teas come from the tea plant Camellia Sinensis, which has two strains called Camellia sinensis var. sinensis, and Camellia sinensis var. assamica. The former is native to China, the latter to India. Another feature that helps to distinguish between the varieties is that the assamica leaves tend to grow bigger compared to the sinensis.
Terroir
Another significant factor that impacts the flavor of the black tea types is the fact that tea terroirs in India and China have different characteristics.
In India, tea grows in the low-lying areas of Assam, on nutrient rich soil. The tea leaves grow bigger in size as they absorb plenty of sunlight, which results in their robust and malty tea flavor.
On the other hand, Chinese tea is usually grown at high elevations in the mountainous areas. Due the fact that mountains are shrouded in mist, humidity and cold air, the tea leaves need more time to grow. This gives the tea leaves a time to develop a more subtle and rather complex tea flavor, with almost little to no astringency.
Harvest
The hot climate, the sunlight and the frequent rainfalls during the monsoon season in India allows the tea bushes to grow much faster. Thought premium tea quality comes from the first few batches, harvests happen all year around. Especially during the summer months, when the assamica leaves grow faster.
In China, the first tea harvest usually happens before the spring rain. Tea leaves that come from the first harvest are considered to have the best quality of flavor. Also, they are much more expensive compared to later harvests, which are considered low-grade tea.
Loose Leave Tea vs. Tea Bags
As Indian black tea was mostly produced for export, it was packaged into tea bags, mainly for the convenience of transport.
To maximize production, a CTC the “cut, tear, curl “method was employed. During this process tea leaves were cut, then torn from the stems, and finally crushed to break cell walls.
This helped speed up oxidation but also resulted in bold and robust black tea brew. The bold tea flavor wasn’t a problem considering that Indian teas were mainly exported to Europe – the land of dairy, where tea is easily consumed with milk.
Tea bags usually contain dust and fannings or the smaller pieces of tea which is generally low tea grade.
China on the other hand takes tea quality rather seriously. Tea is grown slowly; it is processed by hand and comes in an unbroken tea leaf form.
Indian black tea types generally do not fare well with the Chinese where whole leaf tea is valued highly. The tea connoisseurs in China are looking for hidden layers of flavor and lingering aftertaste.
Tea Culture
Indian black tea has a bold, robust flavor, which pairs well with condiments such as milk, honey and spices. It is not meant to be drunk pure.
Chinese whole leaf tea, on the other hand, is best enjoyed pure.
Depending on the region where it’s grown and the processing methods, Chinese tea leaves are characterized by layers of flavors ranging from sweet, fruity, and floral to spicy, and smoky notes. That’s why the complexity in its flavor doesn’t call any condiments.
While the West names its teas after the leaf color, China names them after the color of their infusions. This means that all the popular black tea types such as Darjeeling, Ceylon, and Assam, as technically considered as red tea in China. When infused they give out a rich amber, red color, hence the name of this tea variety.
China also has its black tea. It is fermented and aged tea, known as pu’erh tea, which belongs to the category of dark tea (黑茶). Read more about the benefits of drinking pu’erh tea.
Brewing Method / Steeping
Indian black teas are brewed the Western way. A 2-3g tea bag when steeped in hot water for about five minutes gives the best flavor.
On the other hand, Chinese black teas taste best when steeped, not brewed. The water temperature should be bellow boiling point (80C), and each steep should not exceed 30-60 seconds. Otherwise, it can result in an astringent flavor.
Usually, 5g of good quality leaves when steeped in about 170ml warm water can have an amazing flavor that lasts through multiple infusions.
Famous Black Tea Types by Regions
India
Assam Black Tea or the “English Breakfast” Tea
The Assam region of India is home of the Assam black tea. It is one of the largest tea regions in the world.
Assam black tea is often used as a base for the “English Breakfast” tea. It has a distinct sweet and spicy aroma, it is slightly astringent with a bold, malty flavor. That’s why Assamese teas taste best when combined with milk and sugar.
Darjeeling Black Tea
The Darjeeling region of India is home to what is considered one of the world’s most famous teas – Darjeeling black tea.
It has a delicate, fruity and floral flavor. Its flavor can vary depending on the season it is harvested. Darjeeling tea harvested in spring can have a milder taste, with fruity and floral aroma. While later harvests boast darker hue, and bolder tasting notes.
Darjeeling tea is best served without adding any milk or sugar.
Sri Lanka
Ceylon Tea – The Earl Gray
Ceylon teas are native to Sri Lanka. They grow at different altitudes which produces a variety of flavor profiles.
Ceylon teas are used as a base for most of the Earl Grey tea blends. Generally, they have a bold, brisk flavor with notes of the bergamot citrus fruit, chocolate, or spice. They go well with condiments like milk, sugar, honey or lemon.
China
Keemum Tea
Keemun tea is also known as Qimen hong cha is grown in Anhui province in eastern China. Keemun teas are famous for their distinct aroma and flavor among tea lovers. Depending on the quality, they have a fruity and floral fragrance, with mellow, smoky notes in the aroma, and taste reminiscent of cocoa.
Keemun tea is used for a number of classic blends, such as breakfast teas, earl grey, and iced teas.
Yunnan Black Tea
Yunnan black tea, also known as “dianhong” grows at high altitudes mountains in the Yunnan province of China. It is easily recognizable as it comes in large whole leaves with golden buds, which give out a red-amber tea infusion. Dianhong has a fragrant, naturally sweet flavor with spicy notes that become more apparent with later infusions. Also, it is reasonably prized compared to other black teas.
Lapsang Souchong
Lapsang Souchong, which grows in the Fujian province of China, is a black tea known for its smoky flavor. The tea leaves are smoke-dried over a pinewood fire, which gives a sweet and smoky flavor to the tea with a smooth finish. This kind of tea is suitable for people who like bold flavors.
Where to Buy Black Tea Types
Black tea types are widely available in any supermarket. I am sure you’ve tried some of the Indian varieties. However, there are many other Chinese varieties that are less known but taste incredibly well. You should absolutely try them out.
Disclaimer: As a participant in the Amazon Associate Program I earn from qualifying purchases, at no additional cost to you.
When buying tea in China, as a rule of thumb people do not believe they could get the best quality buying from someone they don’t know, especially online.
Following this rule, I’ve made friends with some of the tea growers in different provinces in China. I always buy tea from vendors I’ve meet personally or have been introduced to. If you want some of this good quality tea directly from China, contact me and I can help you get it first-hand.
Black Tea in Recipes
Black tea pairs really well with food, especially desserts. Due to its bold flavor, black tea is usually mixed with milk or honey to balance out its overwhelming flavor. So black tea is very suitable for parings with dairy, spices, or herbs. Also, it is suitable for hot and cold drinks.
There are many famous recipes with black tea, such as iced tea, milk tea, cocktails, etc. Check my recipe on how to make the famous Hong Kong-style milk tea.
For many westerners, the notion of black tea revolves solely around Darjeeling, Ceylon, and their blends. Conveniently packaged in tea bags, they have always been the most available selections in every supermarket and hotel. However, their bold, malty even citrusy flavor is not for everyone. Adding milk and sugar to smooth out the brisk, spicy flavors leads to an increased calorie intake.
Chinese black teas however are less known to us.
Depending on the variety, they can have a strong and mellow flavor, ranging from sweet to smoky, with a very pleasant, sweet aftertaste. With caffeine levels half that of a cup of coffee, they are great as a soothing afternoon tea, and go well with desserts.
What is Black Tea?
Black tea is native to India and China. All kinds of teas have one thing in common – they come from the tea shrub Camellia Sinensis. After the tea leaves are plucked, they are withered and then each variety undergoes a different processing method responsible for the plethora of different flavors.
What distinguishes black tea from the rest is its processing method, particularly the duration of the oxidation process. With green teas, oxidation stops very early in the process; oolong teas undergo 5-75% oxidation, while black teas are left to fully oxidize, and then left to dry.
As a result, black tea leaves are darkest in color when compared to other kinds of tea. They are rich in tannins, which give them a robust flavor. Due to fact that it is fully oxidized, black tea contains the highest amount of caffeine.
Why is Black Tea Called Red Tea in China?
While the West names its teas after the leaf color, China names them after the color of their infusions. This means that all the popular black tea varieties such as Darjeeling, Ceylon, and Assam, are considered red tea in China. When infused they give out a rich amber, red color, hence the name of this tea variety.
China also has its own varieties. It is mainly the pu’erh teas, which are fermented and aged teas, that are known as dark tea (黑茶).
The Most Popular Varieties of Chinese Black Tea
Keemun Tea
Known as Qimen hong cham Keemun tea grows in Anhui province in eastern China. Keemun teas are famous for their distinct aroma and flavor among tea lovers. Depending on the quality, they have a fruity and floral fragrance, with mellow, smoky notes in the aroma, and a taste reminiscent of cocoa.
Keemun tea is used for a number of classic blends, such as breakfast teas, earl grey, and iced teas.
Yunnan Black Tea
Known as “dianhong”, this tea grows at high altitudes mountains in the Yunnan province of China. It is easily recognizable as it comes in large whole leaves with golden buds, which give out a red-amber tea infusion. Dianhong has a fragrant, naturally sweet flavor with spicy notes that become more apparent with later infusions.
Also, it is reasonably priced compared to its other varieties .
Lapsang Souchong
Lapsang Souchong, which grows in Fujian province of China, is a black tea known for its smoky flavor. The tea leaves are smoke-dried over a pinewood fire, which gives a sweet and smoky flavor to the tea with a smooth finish. This kind of tea is suitable for people who like bold flavors.
Health Benefits of Black Tea
Since ancient times, tea is the most consumed beverage in the world after water. Similar to green tea, black tea leaves also come from the tea plant Camellia Sinensis. This means that black tea shares most of the health benefits associated with green tea.
Traditionally tea was drunk to improve blood flow, eliminate toxins from the body as well as strengthen immunity.
Scientific studies have shown that it is the high concentration of polyphenols and catechins naturally present in the tea leaves are credited for the health benefits of green and black tea.
On the condition that you drink your tea without sugar, you might be able to reap some of the following benefits:
Possible Anti-Cancer Effects
Both black and green teas are rich in polyphenols. Research has shown their potential to regulate cancer cell growth and reduce its survival. However further research is required to establish the connection.
Lower Risk of Cardiovascular Disease (CVD)
Scientific studies show that drinking black tea in moderation might be beneficial in reducing cholesterol levels, thus lowering the risk of cardiovascular diseases. The presence of polyphenols and catechins found in tea are responsible for heart health in general.
However, black tea contains caffeine, so it should be consumed in moderation.
Diabetes
There is some evidence that drinking no more than two cups of black tea may improve the body’s sensitivity to insulin. Thereby it causes the body to be more effective in metabolizing sugar.
Gut Health
Drinking black tea helps to promote the growth of good bacteria and inhibits the growth of bad bacteria. Therefore, it improves the overall balance of healthy bacteria.
Improved Mental Alertness
Black tea contains caffeine which promotes mental acuity. When compared to coffee, it helps to maintain concentration throughout the day, without the jitters that come from drinking coffee.
Oral Health
A cup or two of black tea can ward off bacteria in the mouth, remove plaque, and serves as a natural breath refresher.
Bone Mineral Density
Tea leaves are generally high in polyphenols, which helps to maintain bone mineral density. According to research older women who consumed black tea had a greater bone mineral density, which is a very important factor in preventing osteoporosis.
However, black tea also contains caffeine, which if consumed in excess may cause bone loss.
Weight Loss
Black tea can promote weight loss by speeding up metabolism when used without milk and sugar. The best time to drink it for weight loss is about half an hour before exercise, as it can help to increase your energy levels and burn more fat.
While Indian teas are mostly brewed in hot water, Chinese teas taste best when steeped, not brewed. The water temperature should be below boiling point (80C), and each steep should not exceed 30-60 seconds. Otherwise, it can result in an astringent flavor.
Usually, a 5g of good quality tea leaves when steeped in a gaiwan, of about 170-200 ml warm water can have an amazing flavor that lasts through multiple infusions.
How to Drink Chinese Black Tea
Due to its bold and robust flavor, most of us are accustomed to adding milk to tea.
Chinese black tea however is best enjoyed pure, without adding any additions.
Depending on the region where it’s grown and the processing methods, Chinese tea leaves are characterized by layers of flavors ranging from sweet, fruity, floral to spicy, even smoky notes. The complexity in its flavor doesn’t call for any additions like milk or sugar. It is rarely astringent.
Where to Buy Black Tea
Black tea is one of the most available teas in the supermarket, and I am sure most of you have tried some of the Indian varieties. However, there are many other Chinese varieties that are less known but taste incredibly well. You should absolutely try them out.
Disclaimer: As a participant in the Amazon Associate Program I earn from qualifying purchases, at no additional cost to you.
When buying tea in China, as a rule of thumb people do not believe they could get the best quality buying from someone they don’t know, especially online.
Following this rule, I’ve made friends with some of the tea growers in different provinces in China. I always buy tea from vendors I’ve meet personally or have been introduced to. If you want some of this good quality tea directly from China, contact me and I can help you get it first-hand.
You might not like the grass, vegetal-like flavor of green tea or the strong, malty nuances that come with black tea. If you aren’t a fan of either, you might want to try the Oolong tea, which falls between green and black tea. Oolong tea is considered the best of both worlds. When I first tasted oolong tea, it instantly became my favorite kind of tea. I had been drinking it for almost 12 years before I found my second favorite tea, Pu-erh. Also, Oolong tea has many benefits for our health.
What is Oolong tea? 乌龙茶 Wu Long Cha
Green, black, white, puerh, or oolong, all teas come from the tea plant Camellia Sinensis. It is the diversity of processing methods that render many varieties of tea.
As soon as tea leaves are plucked the oxidation process begins. If the leaves are allowed to fully oxidize then you get an astringent black tea flavor rich in tannins. On the other hand, if the oxidation process is interrupted shortly after it has begun, you get a green tea with a mild flavor profile.
Unlike green or black tea, Oolong tea is a semi-oxidized tea. Oxidation stops at a certain degree by fire roasting the tea leaves. This further breaks their flavor and causes the tea leaves to develop a unique aroma.
What Does Oolong Tea Taste Like?
Oolong Tea is native to Fujian Province, China. It grows at high altitudes of the Wuyi mountain.
Due to the cloudy and cold climate of the high-altitude mountains, the Oolong tea leaves are given a longer time to grow before its time for harvest. Hence, we get tea leaves rich in fragrance and flavor that allow for multiple infusions.
Oolong tea has an amazing golden-yellow color and a fantastic aroma. It has a mellow fruity taste with peach and Osmanthus undertones.
Brewing Method
Oolong tea is a loose-leaf tea, which doesn’t typically come in tea bags. It has a very distinct look compared to other tea varieties which have flat or curly shaped leaves. Each tea leave is rolled into a small ball before roasting. This causes the leaves to curl and twist, assuming an uneven form similar to a small rock.
When steeped in hot water the tea leaves usually extend three to five times. That’s why it should be steeped in vessels with wider chambers in order to allow for the leaves to unfurl. They keep opening up and release richer flavor throughout multiple infusions.
Depending on the quality of tea leaves, 5-6g of Oolong tea when steeped in a 200ml tea pot could last up to 4 or 5 infusions. The first and the last infusions are usually milder, while those in between give out slightly more robust flavor.
When it comes to brewing tea the right way, first of all Oolong tea is not as sensitive to water temperature as is the case with green tea. As it is semi oxidized tea, it can be steeped with a boiled water or just below the point of boiling, about 90C degrees.
Best Tea Choice for Your Tea Bottle
When brewing oolong tea, you could use a tea pot, or simply add the tea leaves to your cup and then pour hot water over them.
Oolong is one of the best kinds of tea to go with your tea bottle. Just add the tea leaves and fill it with hot water before you go out. It doesn’t taste astringent even if you overstep it in a tea bottle.
Also, you could keep refilling your tea bottle with water, and the leaves would keep releasing flavor. It could last you through the day and keep you from feeling dehydrated.
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Most Popular Oolong Tea Varieties
Depending on where its grown, Oolong tea can have an abundance of flavors. The most popular teas in the Oolong category are:
Da Hong Paoor “Big Red Robe” which is grown in the WuYi mountains of Fujian province.
Tie Guanyin or “Iron Goddess of Mercy” which is grown in the AnXi mountains of Fujian province.
Dan Cong “Phoenix oolong” grown in Guandong province. A typical characteristic of the Dancong teas is their ability to absorb the surrounding fragrance of flowers, fruits or nuts, thus resulting in nutty, fruity or floral undertones.
Taiwan is quite close to Fujian Province, and therefore has a strong tea culture. Most famous varieties of Oolong tea from Taiwan are the Taiwanese Tie Guanyin, Ali Mountain Oolong, as well as other high altitude oolong varieties.
They share the same rocky-like shape as the Fujian Oolong, with a darker color and a bolder flavor.
Oolong Tea Benefits
There are many health benefits associated with drinking Oolong tea. Some of the oolong tea benefits include:
Aids Weight Loss
Oolong tea can speed up metabolism and increase energy. The best time to drink it for weight loss is about half an hour before exercise, as it can help to burn more fat.
On the other hand, this kind of tea is a great appetite suppressant. Its natural sweet and floral taste can suppress the need for snacking in between meals.
For the best weight loss results you should enjoy it without sugar or any other sweeteners. One cup in the morning and another one in the afternoon is just the right dose.
Reduces the Risk of Heart Disease
Another very important oolong tea benefit is heart health.
There is increasing evidence showing that habitual and moderate consumption of oolong tea might be beneficial in reducing cholesterol levels and thus lower the risk of cardiovascular diseases. The presence of polyphenols and catechins found both in green tea as well as in oolong are responsible for heart health in general.
However, as this kind of tea contains caffeine, it should be consumed in moderation. Studies show that drinking about 2 teacups daily over a prolonged period of time has the best effect on keeping heart health in check.
Increases Mental Alertness
Oolong tea has caffeine and is rich in an amino acid called L-Theanine. When combined they promote mental acuity. They cause the caffeine release to be absorbed much slower into the bloodstream. As a result, you get an uninterrupted flow of energy and high concentration throughout the day without the jitters that come from drinking coffee.
Improves Gut Microbe
A high fat diet may significantly impact gut bacteria, which could trigger many health problems.
Fortunately, this disbalance can be ameliorated by tea polyphenols found in oolong tea.
Furthermore, oolong tea has a prebiotic effect. It alkalizes the digestive tract and reduces inflammation in patients with ulcer problems. In this way it aids digestion and generally improves the overall balance of healthy bacteria.
Reduces the Risk of Osteoporosis
The polyphenols found in oolong tea help to increase bone mineral density, a very important factor in preventing osteoporosis. Studies show that drinking 1-5 cups of oolong tea on a daily basis might help increase mineral retention from healthy foods. Therefore, it has a beneficial effect on overall bone density.
Furthermore, its leaves contain magnesium and calcium which helps to maintain strong bone health.
Inhibits Growth and Proliferation of Breast Cancer Cells
Breast cancer is one of the most devastating malignant diseases that threatens the health of women worldwide.
A recent study published in the Anticancer Research journal, claims that scientists have discovered evidence that oolong tea can lead to a DNA damage of breast cancer cells and therefore inhibit the growth of tumors.
Even though this is a limited study conducted in the lab, it is a solid foundation for further studies in the direction of breast cancer prevention.
If you are a coffee drinker looking to cut down on coffee, oolong tea is your best choice.
Before you leave for office, just grab your coffee thermos, add 5-6g of tea leaves to it and fill it with hot water.
You could keep adding hot water throughout the day, and the flavor will still be there. This will keep you focused and concentrated throughout the day without the jitters that come with coffee.
Oolong Tea Recipes
Oolong Tea with Lemon
The refreshing taste of this tea makes it suitable for drinking both in winters as well as summers.
You will need:
5-6g tea leaves
about 300ml hot water
couple slices of lemon
1tsp of honey (optional)
After steeping the tea leaves, add few slices of lemon for an even more refreshing taste and to boost health benefits. Lemon will not only speed metabolism, but it will also support the natural detoxification process of our body.
By adding ice cubes, you could easily turn it into a refreshing iced tea that comes with a lot of health benefits. Feel free to add honey if you like, though oolong tea has a naturally sweet taste, so you won’t be needing any sweeteners.
Peach Oolong Iced Tea
Due to the floral and fruity notes, this kind of tea goes best with peach flavors.
To make a peach flavored oolong tea you will need:
6g of tea leaves
hot water
Peach (frozen or fresh)
Ice cubes
tsp of honey (optional)
Directions:
Boil the water and when it reaches 90C pour it over the tea leaves.
Infuse for about 5 minutes, then place tea in the fridge to let it cool off.
Blend the peach and puree until smooth.
Add it to the tea and stir well. You can serve tea over ice in tall glasses.
And finally, add few slices of fresh peach to your glass. if you’d like to sweeten it just add a dash of honey.
Home Made Kombucha with Oolong Tea
Kombucha is a fermented tea drink which has been gaining in popularity due to its probiotic qualities.
To make kombucha you will need black tea, or you could use oolong tea to add even more to its flavor. You could also flavor oolong tea kombucha with peaches. This is an amazing combination with a mixture of sweet-sour and fruity notes. It makes a perfect summer refreshment with lots of health benefits.
As someone who has been drinking oolong tea for over ten years, I have tried most of its varieties. I recommend this kind of tea to anyone who’d like to enjoy a nice cup of tea.
When buying tea in China, as a rule of thumb people do not believe they could get the best quality buying from someone they don’t know, especially online.
Following this rule, I’ve made friends with some of the tea growers in Fujian province. I always buy tea from vendors I’ve meet personally or have been introduced to. If you want some of this good quality tea directly from China, contact me and I can help you get it first-hand.
Final Thoughts
Oolong tea is a great choice for anyone who’d like to taste a different kind of tea. The complex processing methods give it a distinct golden color and mellow aroma with long-lasting aftertaste.
Oolong tea is packed with health benefits, while its moderate doses of caffeine make it a perfect alternative for those looking to cut down on coffee intake.
Turmeric like its cousin ginger is a beneficial spice valued for its medicinal properties. If you’ve ever tried curry, then you’ve probably seen it. It’s the yellow spice that gives curried dishes a vibrant yellow color. However, like ginger, it can be an acquired taste. Turmeric’s overwhelmingly earthy, almost musky, and bitter flavor is not for everyone. Fortunately, there is a delicious turmeric milk recipe that can help you reap turmeric’s benefits without having to put up with its bitter taste.
Being raised in the Balkans, my palate never ventured past Vegeta, which is blend of herbs and dried vegetables famous in our area. As a result, prior to moving abroad I was one of the pickiest eaters you’d ever meet. Since I am a sucker for everything with health benefits, turmeric became something I adapted to.
I got hooked on turmeric when my mom told me it had been beneficial for her arthritis. Following folk medicine, she started drinking a glass of water mixed with a spoon of turmeric; after few weeks she felt much better.
After many years of living abroad and apart from family, a shared interest in health and wellness has been something both my mother and I have bonded over. She shares her folk medicine research with me, and I go looking for the science afterward. This is how turmeric got my attention, and soon it became part of my morning detox routine.
What is Turmeric? Origins
Turmeric (Curcuma longa) is a rhizome (underground stem), that comes from the turmeric plant. Turmeric, together with its cousins ginger, cardamom, and galangal, comprise the ginger family Zingiberaceae. It is native to India and is often used in Asian food. Turmeric has a vibrant yellow color and a potent flavor that can be described as earthy, bitter, with a peppery aftertaste.
Raw turmeric is often used in South Asian countries, although in India the powdered variety is more common. After the turmeric root is harvested it is cleaned, cured, and then dried. Later, the dried root may be sold as is or ground into a fine powder. In India, it is often referred to as Indian saffron, yellow ginger, yellow root, or kacha haldi.
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Turmeric has a wide application in traditional Indian (Ayurvedic) and Chinese medicine. It has been used to treat inflammatory conditions, joint pain, disorders of the skin, and digestive system ailments.
Today, turmeric is used as a dietary supplement that can help treat many health conditions. Its most supported uses include arthritis, liver disease, digestive disorders, allergies, depression, etc.
The Science Behind Turmeric Benefits
The Difference Between Curcumin and Turmeric
You might have heard of curcumin before you heard of turmeric, and you might be wondering if there is any difference. The scientific name of turmeric is “Curcuma Longa”, and curcumin is the major component in turmeric, which gives it a bright yellow color. This is probably how turmeric got its name.
Curcumin is a polyphenol that is responsible for turmeric’s medicinal properties. The science community claims that curcumin is beneficial in treating a variety of chronic conditions that range from soothing pain and inflammation to fighting tumors and promoting brain health.
How to Use Turmeric for Optimal Benefits
Turmeric should be consumed with healthy fats and black pepper in order to reap the most from its health benefits.
Curcumin has poor bioavailability, meaning it cannot be absorbed effectively by the human body. It is quickly metabolized and eliminated from the body before it gets absorbed. This hinders the efficacy of curcuminoids to treat various chronic conditions and provide other health benefits.
Research shows that healthy fats such as cold-pressed virgin coconut oil or olive oil along with piperine (a major component of black pepper) significantly increases the bioavailability of turmeric. They act as enhancing agents and inhibit certain digestive enzymes from preventing the absorption of curcumin. This way curcumin can be easily absorbed in the digestive tract and into the bloodstream.
Health Benefits of Turmeric
Turmeric, a spice that has long been recognized for its medicinal properties, has received interest from both the medical/scientific world and from culinary enthusiasts, as a major source of the polyphenol curcumin. It can aid in the management of oxidative and inflammatory conditions, metabolic syndrome, arthritis, anxiety, and hyperlipidemia.
It may also help in the management of exercise-induced inflammation and muscle soreness, thus enhancing recovery and performance in active people. In addition, a relatively low dose of the complex can provide health benefits for people that do not have diagnosed health conditions. Most of these benefits can be attributed to its antioxidant and anti-inflammatory effects.
Turmeric is an Antioxidant
Antioxidants play a crucial role in helping protect our body from damage caused by free radicals. They are highly reactive molecules generated by body’s metabolism as well as exposure to environment toxins such as pollution or smoking that can interfere with DNA and lead to serious health conditions.
Curcumin acts as a scavenger of free radicals. By neutralizing the free radicals, it prevents or reduces the risk of common chronic diseases such as cancers, arthritis, diabetes, cardiovascular disease, Alzheimer’s etc.
It Has Anti-Inflammatory Properties
Turmeric’s most supported use is fighting inflammation. Its anti-inflammatory properties are credited to curcumin. When taken in the right doses, this substance matches the effectiveness of some anti-inflammatory drugs, such as ibuprofen and aspirin, without the side effects.
Alleviates Symptoms of Arthritis
Arthritis is the disease most commonly associated with inflammation. It affects millions of people worldwide. While there is no cure for arthritis, its prolonged treatment remains costly and may lead to undesirable side effects.
The need for an alternative treatment led to studies that have shown that about 1000 mg/day of curcumin extracts can reduce pain and inflammation-related symptoms.
Arthritis patients can benefit from turmeric. Turmeric is often recommended for alleviating the symptoms of arthritis, both for osteoarthritis (OA) and rheumatoid arthritis (RA).
Improved Brain Function: Delay Alzheimer’s
There are scientific claims that Turmeric may help delay Alzheimer’s disease.
Alzheimer’s disease is associated with low levels of a protein found in the brain and spinal cord called brain-derived neurotrophic factor (BDNF) which promotes the neurons’ health.
Turmeric increases BDNF levels, which might reverse brain degeneration.
However, as most studies has been done in mice, further study is needed to prove the correlation.
Antidepressant
Depression is also associated with low levels of the protein BDNF.
There are limited studies in humans that show that by boosting BDNF levels, turmeric might alleviate symptoms of depression. This study is the first evidence that curcumin might be used as an effective treatment for patients with Major Depressive Disorder without causing patients side effects and other disorders.
Metabolic Syndrome
Curcumin’s anti-inflammatory and antioxidative properties are beneficial for patients with metabolic syndrome (MetS), which includes insulin resistance, hyperglycemia, hypertension, low high-density lipoprotein cholesterol (HDL-C), elevated low-density lipoprotein cholesterol (LDL-C), elevated triglyceride levels, and obesity.
Curcumin has proven to beneficially affect multiple components of MetS, such as improving insulin resistance, which helps to prevent or manage diabetes more effectively; control glucose levels, reduce high blood pressure as well as high levels of LDL, or “bad” cholesterol, linked to obesity.
Both being overweight and obesity are linked to chronic low-grade inflammation; although the exact mechanisms are not clear, it is known that pro-inflammatory cytokines (protein messengers) are released.
As previously stated, there are two main obstacles that prevent people from reaping the benefits of turmeric. One is its pungent and very potent flavor. The other is turmeric’s low bioavailability – it gets metabolized quickly prior to absorbing its nutrients.
One way to balance these disadvantages is to add turmeric to milk. The body absorbs turmeric more easily when dissolved in milk and combined with a few other spices, such as black pepper. In a way, milk turns turmeric into a flavorful latte.
It is very easy and takes only about five minutes to make a turmeric latte, also known as golden milk. You will need milk, turmeric powder, and few other spices. You can use whole spices or their ground variety.
For this recipe you will need:
1 cup of unsweetened milk of your choice
1 Tbsp turmeric powder
2 cloves
4-5 cardamom pods
A couple slices of ginger (½ tsp ginger powder)
3-4 whole black peppercorns (a pinch of ground black pepper)
A chunk of cinnamon (½ tsp cinnamon powder)
1 tsp of honey
Add the spices to the milk and simmer on a very low fire for about 5 mins so the spices can release their flavors. Before it starts boiling turn off the heat and carefully remove the leftover spices.
Pour into a mug and your golden milk is ready.
You can also use a milk frother to make it creamier if you’d like.
Final thoughts on Turmeric Benefits
Having a curry once a month won’t help you tap into turmeric’s health benefits. If turmeric is not part of your diet, you might consider turning to supplements.
