Enjoying Your Homemade Genmaicha

Genmaicha is the tea that blended with fried rice almost as the same quantity of tea leaves of Bancha or Sencha.To fry the boiled rice till dry and looks like popcorn and then mix them with tea leaves of Bancha and Sencha.You would see among the brown tea leaves there are something popcorn likes inside there.

Many persons might be in wonder that genmaicha was invented during the time of WWII. That means genmaicha has quite a short history unlike other teas who can be trace the history back to hundreds years ago.

During the period of WWII those tea sellers didn't want to waste the rice bread crumbs and try to come out with a new use for them. They roasted the crumbs together with tea leaves and they never expected that they have created a new flavor for a tea which will be widely spread and popular around the world in future.

Because those tea sellers only concerned about the way to reduce the tea leaves in blends by adding more fried rice in without ruining the tea flavor. Finally they managed to find thebest ratio between roasted rice and tea leaves and made this new kind of tea could be sold in a cheap price ordinary people could afford easily.

Because of its very "kind" price to ordinary people genmaichais impossible to be classified as a highquality teas such as Sencha of Gyokuro but as acheap daily beverage to be soldin market to meet the general demands of ordinary Japanese people. Now when talking about theflavorof family tea the unique aroma of genmaicha would come out in many Japanese's mind.

In order to extract the maximum aroma and avoid bitter taste, it is better to brew genmaicha in boiled hot water. Then you will fell the steam mixed with particular flavor of fried rice gradually spread in the air stimulating your taste buds.

There are two kinds of method to process rice, it is roast or fry. We all consider the genmaicha blended with fried rice as the best cause the strong and particular flavor of fried rice inside would make the teamore delicious and tasty.

Generally we use Bancha as the tea leaves part of genmaicha, you can find it in many tea store easily. Or you could use other green tea to blend with, such as Sencha, Bojicha, Matcha, Chinese green tea etc.Interestingly blending with Bojichasurprisingly generate more tea flavor than blending with Matcha.

Genmaicha is the jazz of tea, everyone can easily make their own genmaicha at home with their own creativities. It is cheap and easy to make. To find some favorite tea leaves to blended with roasted or fried rice, brew them up and enjoy the genmaicha of your version.

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Well Known Chinese Herbal Teas

Some times called Tisanes, Chinese herbal tea is technically not really tea at all! They are actually medicines that have been created with herbs. Teas are typically made with the wonderful Camelia Sinensis herb. Extracting the essences of the herbs can be done by steeping it with hot water.

Traditionally, Chinese herbal tea is used for the medicinal and healing properties. Of course, there are many such teas that are simply enjoyed due to their flavors and aromas. China has always been known for its production of medicinal herbs, which also is the reason of herbal tea are so popular there

The Fantastic Floral Herbal Teas

Flower teas are some of the most popular herbal tea among Chinese young ladies as their unique aromas and good properties to calm and sooth body or lose weight.

They are a caffeine free method to get all of the benefits that the Chinese herbal teas have to offer. On top of that many of the teas have comforting and soothing effects. A couple of the most popular herbal teas are Chrysanthemum and Rose.

In China, both Chrysanthemum and Rose teas are thought of as woman's herb. However, they are a useful digestive aid. Every person who enjoys teas will love the fresh and floral aroma of this flower tea. Chrysanthemum tea is well known and has been used for a long time to aid in reducing fevers. As there is no caffeine contained at all, those flower herbal tea is good to drink a cup of it before come to sleep.

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Flower Teas of Scented Teas

Although many teas are still flavored directly with flowers, herbs, spices, or even smoke, teas with more specialized flavors are produced through the addition of flavorants or perfumes. This is particularly true for tea blends with pronounced fruit or flower aromas, which cannot be achieved with the original ingredients. Some firms such as Mariage Frères and Kusmi Tea have become quite famous for their perfumed teas.

Due to the number of scents that can be produced by the mentioned artificial methods, the section will concentrate on teas flavored directly with the original scent materials.

A variety of flowers are used to flavor teas. Although flowers are used to scent teas directly, most flower-scented teas on the market use perfumes and aromas to augment or replace the use of flowers. The most popular of these teas include the flowers of the following:

Jasmine :

Spread with jasmine flowers while oxidizing, and occasionally some are left in the tea as a decoration. Jasmine is most commonly used to flavour green teas to produce jasmine tea, although sometimes it is used to flavour light oolong teas such as baozhong tea

Osmanthus:

In China, osmanthus tea (called guì huā chá, 桂花茶) is produced by combining dried sweet osmanthus (Osmanthus fragrans) flowers (guì huā, 桂花) with black or green tea leaves in much the same manner the more familiar jasmine tea combines jasmine flowers with tea leaves. The flowers are spread while oxidizing, and occasionally some are left in the tea as a decoration. This flower gives the tea a mild peach flavour. It is the second most popular scented tea (after jasmine) in China.

Rose :

Spread with rose flowers while oxidizing, occasionally some are left in the tea as a decoration. In China, roses are usually used to scent black tea and the resulting tea is called rose congou.

Chrysanthemum:

The flowers are often brewed alone as a chrysanthemum tisane, but it is also commonly mixed with pu-erh tea to make chrysanthemum pu-erh.

Lotus:

Vietnamese lotus tea is made by stuffing green tea leaves into the blossom of Nelumbo nucifera and allowing the scent to be absorbed overnight. Another common technique for making this tea is by jarring or baking the tea leaves with the fragrant stamens of the flower multiple times.

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Pu-erh Tea of Dark Tea

Pu-erh or Pu'er tea is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha, commonly translated as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The best known variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.

Pu-erh traditionally begins as a raw product known as "rough" Mao Cha and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. All types of pu-erh can be stored to mature before consumption, which is why it is commonly labeled with year and region of production.

Scientific studies report that consumption of pu-erh tea significantly suppressed the expression of fatty acid synthase (FAS) in the livers of rats; gains in body weight and help to lose weight, levels of triacylglycerol, and total cholesterol were also suppressed. The compositions of chemical components found to have been responsible for these effects (catechins, caffeine, and theanine) varied dramatically between pu-erh, black, oolong, and green teas.

Pu'er tea is widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine it is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and help in digestion.

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Oolong Tea

Tea is traditionally classified based on the degree or period of "fermentation" the leaves have undergone.

Oolong tea's oxidation is stopped somewhere between the standards for green tea and black tea. The processing typically takes two to three days from withering to drying with a relatively short oxidation period of several hours. In Chinese, semi-oxidized teas are collectively grouped as blue tea (青茶, literally: blue-green tea / "celadon tea"), while the term "oolong" is used specifically as a name for certain semi-oxidized teas.

Oxidation period certainly decides the flavor of oolong tea and different tea varieties require different period of oxidation to reach the best flavor. Common wisdom about lightly oxidized teas in Taiwan (a large producer of Oolong) is that too little oxidation upsets the stomach of some consumers. Even so, some producers attempt to minimize oxidation in order to produce a specific taste or allow the tea leaves to be easily rolled into the spherical or half-sphere form demanded by buyers in the market.

Oolong tea was first developed in the Fujian province of the period of Tang Dynasty. It was originally produced in thin brick form, known then under then name "Beiyuan" tea. The importance of the withering process for producing oolong tea was described by poet Huang Furen in his poem, which indicated that the processing of tea leaves is not a simple task, requiring the scaling of steep cliffs to pick the choicest leaves and the withering of the leaves under the sun and warm winds.

Generally, 3 grams of tea per 200 ml of water, or about two teaspoons of oolong tea per cup, should be used. Oolong teas should be prepared with 200 to 205°F (93 to 96°C) water (not boiling) and steeped 3–10 minutes. High quality oolong can be steeped several times from the same leaves and, unlike other teas, it improves with re-brewing: it is common to steep the same leaves three to five times, the third or fourth steeping usually being considered the best.

It is said that oolong tea is good for losing weight. There are two main ways to gain this good result; increase energy expenditure and inhibit the absorption of nutrients, including fat and carbohydrates. Study shows that oolong tea in general contains caffeine, Caffeine is a stimulant so it is widely accepted that the caffeine in tea increases metabolism, so good at increasing energy expenditure.

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Green Tea Processing

Tea is traditionally classified based on the degree or period of "fermentation" the leaves have undergone.

Green tea has undergone the least amount of oxidation than other kinds of tea. The best flavor of green tea is based on the fresh grad so that to produce green tea have to processing the tea leaves immediately within 1-2 days after picking. That is why the best green tea only comes into the market in early spring. And also green tea is the very kind of tea that retains the most chemical composition of the tea leaves contains inherently. Those chemical compositions are really helpful in supporting the body burn fat and maintain the body wholesome. Most of all the antioxidant inside that also assists fight cancer.

The oxidation process is halted by the quick application of heat after tea picking, either with steam, the Japanese method, or by dry cooking in hot pans, the traditional Chinese method. The tea is processed within one to two days of harvesting, and if done correctly retains most of the chemical composition of the fresh leaves from which it was produced. Variation in steaming time for fixation or processing from additional stages of rolling and drying are sometimes used to improve or altering the flavor for types of green tea.

The ancient Chinese society first encountered the tea plant and processed it as another medicinal herb for use in Chinese herbology. The processing technique used to process fresh tea leaves was to immediately steam the fresh tea leaves and dry them for preservation. This processing method was perfected 2000 years ago and produced a dried tea that would be classified today as "green tea" and quite similar to modern Japanese Sencha. For consumption, dried tea leaves were either decocted with water around with other herbs, or ground into a powder to be taken straight or in a liquid.

With the increase of tea's use in Chinese herbology, production methods changed, where the processed green tea leaves were not immediately dried after steaming. Rather the steamed tea leaves were first pulverized into a paste form, with the paste then formed in moulds and slowly dried into brick tea. Tender leaves and leaf buds were generally not used, as older mature tea leaves were preferred for tea production. Some tea bricks were also produced from whole leaves, which required the use of cooked rice slurry to bind the tea brick together. The preference of producing tea in brick form possibly stems from the fact that it can be more easily transported and stored.

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Losing Weight with Pu-Erh and Oolong Tea

Chinese tea has been considered an excellent diet aid. Many dieters consider a cup of diet tea standard with every meal. They believe it stimulates metabolism. Tea is low in calories, and is healthy when drunk with no added sugar or other ingredients.

Although most types of Chinese tea are great for losing weight, two in particular are excellent. These are Pu-erh, and Oolong. These two are probably the best known Chinese teas for weight loss.

Pu-erh Tea

Pu-erh Tea is gaining popularity in Western culture. Green tea has been the most popular tea lately, but pu-erh is quickly gaining on it. The Chinese have long thought of Pu-erh tea as a tea with medicinal properties.

Pu-erh tea has some benefits that is greatly known for. These are decreasing blood cholesterol and improving the metabolism of fat. This tea can also be "double fermented" in order to enhance some of its special enzymes and microbes. This is done to increase is content of these ingredients known to be essential for one's well-being.

In addition to these benefits, one cup of Pu-erh tea has been shown to stimulate weight loss when drank with every meal. It stimulates one's metabolism and aides one's body systems.

Oolong Tea

Oolong tea is another well-known semi-fermented or oxidized tea. It has a lovely flowery note and intense characteristics. Different varieties of Oolong can range in color from bright to dark. When it is fully-dried, the traditional rich flavors known for weight loss are locked in. This unique drying process will enable the stimulant qualities to come through, which are good for weight loss when added to a well-balanced diet.

Both Pu-erh and Oolong teas are becoming more widely available as they become more well-known for their weight loss qualities. One should be able to find both varieties more and more as they increase in popularity.

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The herbs tea for the days in fall

As the season comes into fall, temperature goes down straightly, and weather begins to be different from the summer. It is an important period of a year because human body needs to do some preparation for the coming winter.

Here introduce all of you 3 kinds of herbal tea for this coming fall. They are quite simple to be made at home or any convenience place.

1, Olive Green Tea

How to make it: Find 3 Olives and mash, brew them together with green tea leaves. You could add some sugar to fit your flavor.

Benifits: clearing heat to purge fire, moistening the lung and relieving cough.

2, Chrysanthemum and Mint Tea

How to make it: Chrysanthemum 10g, Mint 6g, brew in teapot for 10 minutes together with green tea or oolong tea leaves.

Benifits: Expelling wind-heat, clearing heat and promoting the generation of the body fluid. Don't drink it when you are in fever or cold.

3, Radish Tea

How to make it: boiling radish 100g and little salt till radish becomes mushy, and mix with brewed tea. You could use any tea you like.

Benifits: clear heat from the lung, reducing phlegm and inflammation.

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How to Make a Good Herbal Tea Correctly

Costing few minutes to brew a cup of herbal tea and burying the body in sofa comfortably to enjoy the leisure afternoon with a favorite book. This has become a very common scene in modern life of many people.Herbal tea, organic healthy and delicious, different collocations to meet different demands, or just for alternative treatment, most of all, is cheap enough for ordinary people to afford. Though many people drinks herbal tea every day but less knowing how to make a good cup of tea correctly.

Learn to select the right herbs.

Some herbs can be used to make tea but others can't. You should learn some knowledge about them.

Normally, such as ginseng, ganoderma lucidum, gutta, longan, wolfberry, orange peel, senna, rhubarb, Cassia, lotus, ginger, Panda Hai, mint, plum, hawthorn, basil, mangosteen, fruit (olives), wormwood, money grass, fresh Perrin, fresh rugosa, watermelon, rhizome, peach, honeysuckle, sophora flower etc. They are tasteless, sweetness and soft, absolutely those natures make they are the best materials to add into a tea. But some other herbs with the natures of tough, heavy, bitter, poisonous or pungent are not very good to add in tea to drink with, such as turtle shell, berberine, aconite, magnolia etc.

The best way to master them is to visit local market to see it, grab it and smell it yourselves. Practice is the best teacher after all.

Medicine property of herbs

Don't forget herbs are medicine. Each herb has its own medicine property, that might slightly influent your body but it actually works. To make that clear about the medicine property of the herbs what you are going to take is necessary.

It is not easy cuz there are thousands of herbs and you also need to select according to the season, physical states, sometimes weather. But you don't need to memorize all of the herbs to become a herbalist, you just need to know what you really want. You want to lose weight, so you could choose cassia, orange peel, lotus leaf, lemon grass, verbena, hawthorn etc. If you have any other demands, just find and learn the knowledge about that herbs you need, if you don't know where to start, how about seek advise from doctor or herbalist?

Finally, some tips to whom would like to make a cup of herbal tea themselves.

1, DO NOT add too much kinds of herbs in your tea. Only one is good, or add no more than 4~5 kinds to meet your special demands.

2, BE careful the amount. Flesh goods are good to add more but dried goods had better add little; for alternative treatment need to use more but for health had better use little.

3, Drink in warm is the best. Make a tea with boiled water and drink it when it comes warm.

4, Fixed amount a day. You can add more water in while you drink up, don't add more herbs!

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Japanese Genmaicha

Genmaicha tea is recognised as an extraordinary recipe associated with producing brown roasted rice with delicate green tea leaves recognised as Bancha. This sort of tea consists of a standard sweetness using a gentle scent and pleasant aroma.

there are also many benefits of drinking Genmaicha daily, such as calming and relaxing effects on brains, improving bone and joint health and reduceing glucose levels to help the body function more normally.

Originally Genmaicha was drunk by Japan's poor and the toasted rice was a means of bulking out the more expensive green tea. Now it is drunk by all people as a delicious drink in its own right.

Bancha tea provides the base for the Genmaicha. When Japanese tea is harvested, the main first flush plucking is known as Sencha. Bancha is a later, second flush or autumnal plucking, and much larger leaves are plucked. In fact this is sometimes known as "3-year tea" as leaves up to 3 years old are plucked. This is in marked contrast to virtually all other teas, where only "2 leaves and a bud" are allowed into the basket. (Kukicha is harvested at the same time as Bancha, but consists of the twigs and stems whereas Bancha is the leaves).

Bancha simply means "ordinary tea" in Japanese and it is perhaps looked down on slightly in comparison with Sencha and other teas. It is certainly cheaper, which has enabled it to reach a market outside Japan at reasonable cost.

The health benefits of Green tea are gradually becoming more widely-known. Studies have shown that it increases the rate at which the body burns fat, helps weight loss, enhances performance and has strong antioxidant properties. Bancha has an additional advantage – it contains very large quantities of Vitamin P, a flavonoid, which strengthens the walls of small blood vessels. Bancha is very low in caffeine so is a good evening drink. Genmaicha is reputed to be excellent for the digestion – another reason to drink it after dinner.

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Drink Tea to Stay in Good Health

Herbal tea is a traditional and important part of many Asian people's life. Since thousands years ago Chinese people took herbs as not only a medicine but a daily drinking for health protection, tea plays a role as a life style has spread though out the world and today many people-especially Japan and Korea-around the world consider tea as an indispensable part in life. Drinking tea every day could help to keep our bodies in good condition. Herbal tea as a kind of tea, also can works just as well as herbs to adjust our health and life.

Here recommending 4 type of herbal tea:

1, Cassia Tea

Cassia has the effects of purging heat to relax the bowels and clearing heat to purge fire, also helpful in reducing blood press & lipid. People who are constipation or overweight would be recommended to have cassia tea for relax the bowels and losing weights.

2, Wolfberry Tea

Wolfberry's effects are reinforcing the kidney to benefit essence and tonifying the liver to improve vision. Wolfberry could reduce sugar & cholesterol in blood and works to prevent arteriosclerosis. Benefit a lot to old people.

3, Ginseng Tea

Ginseng is one of the best herb in the world. It is really helpful in nourishing Yin and moistening the lung and promoting the Qi in human body. Qi is the energy of human life, through promoting the Qi in body can enhance immunity for fighting anticancer or reducing harm from radiation.

4,Radix Tea

Radix has the effects of nourishing Yin and moistening the lung, tonifying the stomach to promote the production of the body fluid and dispelling heat from the heart and relieving vexation. Also help in improve function of heart and lung, could enhance the vitality for islet & nerve cells. Recommend to drink once a day to any age of people.

Finally please be attention that herbal tea is not only a kind of tea for daily drinking, it is also a kind of medicine.Any discomfort accurs after you drink it, please stop it immediately and seek advice from herbal doctors.

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What is Genmaicha Tea

Genmaicha (玄米茶, "brown rice tea") is the Japanese name for green tea combined with roasted brown rice.It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn. This type of tea was originally drunk by poor Japanese, as the rice served as a filler and reduced the price of the tea; which is why it is also known as the "people's tea." It was also used by those persons fasting for religious purposes or who found themselves to be between meals for long periods of time. Today it is consumed by all segments of society.

Tea steeped from these tea leaves has a light yellow hue. Its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Although this tea is based on green tea, the recommended way to brew this tea is different from that of green tea. To make best aroma, it is recommended to use boiled water with brewing time of 30 seconds.

Genmaicha is also sold with matcha (powdered green tea) added to it. This product is called Matcha-iri genmaicha (抹茶入り玄米茶) (lit. Genmaicha with added powdered tea). Matcha-iri genmaicha has a similar flavor to plain genmaicha but the flavor is often stronger and the color more green than light yellow.

Now we can find many kind of Genmaicha sold in bottle everywhere. According to a study, Genmaicha could inhibit high tension effectively and is good at relieving pressure so that it has a great effect on the treatment of insomnia and over-pressure. Not only that, Genmaicha is also be known as its good effect on Fat Reduction, Hypotensive and Promoting Metabolism. That is why people of Japan, Korea, China widely consider it and accept it as a healthful drink for daily drinking. Above all, low calories and rich Vitamins contained inside make itself a popular products to lose weight among many young ladies around the world.

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Green Tea and Lose Weight

For those who really want a healthy body and also a slimmer one, you might have tried many kinds of diet menu or carried out many professional exercise plan but still don't works! That means you should sit down and thinking about what was missing in your slimming plan.

Then how about to drink plenty of green tea?

For thousands of years, the Chinese and Japanese have been drinking this miracle brew due to its medicinal properties. Until today, the Chinese and Japanese are drinking tea everyday, as we can learn from the data, these two countries are both one of the lowest obesity rates country in the world.

So, how does the green tea work for lower the obesity rates of China and Japan?

First of all, green tea is known to contain natural antioxidant that assists fight cancer. And, if that can't drive you to drink this tea, then one more reason is that it helps overweight persons to lose weight. If you are overweight, then you'll certainly need to drink this tea as it has properties that naturally inhibit the body from absorbing extra fat then maintain the body wholesome.

Another wonderful factor about this tea is that it has important vitamins that helps raise the metabolism rate of your body. This indicates that you will have the ability to burn fat much extra efficiently and convert it in to energy. Aside from maximizing your body's efficiency to burn fat and convert it in to energy, it will certainly make you far more energetic and additional active.

So on one hand, green tea helps your body to absorb less fat, on the other hand green tea also makes you burn fact efficiently and convert it in to energy. This is how green tea works. In case you desire to lose weight the natural way, then eat right, physical exercise and drink a minimum of four cups of green tea a day. This is truly your best bet when using green tea for weight loss.

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