http://www.sevencups.com/forum/ Seven Cups Tea Forum Tag: caffeine en Thu, 20 Nov 2008 12:47:27 +0000 http://www.sevencups.com/forum/topic/51#post-184 Wed, 19 Nov 2008 20:12:27 +0000 corrine 184@http://www.sevencups.com/forum/ <p>Company: Zui Chun Hao Jasmine Tea Co., LTD<br /> Office Address: 7/F, Huaxia Industry Center, NO43, Tiyu Road, Xiamen, Fujian, China.<br /> Telephone : eight six-zero five nine two—two six six three three nine six<br /> Fax: eight six-zero five nine two—two six six three three nine seven<br /> Site:http://www.chinajasminetea.com<br /> Contact: Corrine Ke<br /> Email: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a> <a href="mailto:Trade@mrentea.com">Trade@mrentea.com</a><br /> MSN: <a href="mailto:sumgokxy@gmail.com">sumgokxy@gmail.com</a></p> <p>Jasmine Tea (Also called Jasmine scented tea) is honored as the most fragrant and popular Chinese tea in the world. This tea is light, delicate, slightly sweet and every cup comes with a distinctive fresh jasmine fragrance. Jasmine tea is readily available in Chinese markets, and it can often be obtained from big grocery stores or specialty tea shops as well. Many people may be familiar with jasmine tea because it is a frequent offering at Chinese restaurants.</p> <p>The jasmine flowers are harvested during the day and stored in a cool place until night. During the night, the flowers bloom with full fragrance. The flowers are layered over the tea leaves during the scenting process. The quality of jasmine tea is determined by the quality of green tea used as its base and the effectiveness of the scenting.</p> <p>Zui Chun Hao Jasmine Tea is one of product lines by Xiamen Sumgo Tea Co. LTD that focus on Jasmine Tea manufacturing in Fuding, Fu’an, Ningde regions in Fujian provience from 1998. Now Zui Chun Hao is one of the major Jasmine Tea manufacturing in China with ten years development. To meet the international import requirements and food safety standards, we produce jasmine tea strictly based on the EU standard, Japan standard. All the pesticide residues meet the import requirements in the world. </p> <p>Our jasmine tea garden is located at the high mountain which is more than 40kms away from the city. The garden has sufficient light ,great difference in temperature ,condign rainfall and fertile ground. It's fit to grow tea and the tea here has good quality and contains many efficient elements. Our jasmine tea has gained good reputation from our customers and our products are on sales to European countries, Japan, North Amercian regions, Australia and some other countries and regions.</p> <p>Besides the production, we also cooperate actively with colleges and tea research institutes to experiment and popularize new tea species.we work with Fujian University of Agriculture in order to study how to deal and process tea after harvest, and establish the standard quality system. We also engage in the experimental model base for the significant project.</p> <p>Following the principle of Quality and Credit rack first, Innovation stands company`s life. With the fair trade, we sincerely welcome more and more partners to work with us to develop a new field in the Tea Industry. </p> http://www.sevencups.com/forum/topic/31#post-109 Sun, 06 Jan 2008 11:24:28 +0000 lucas 109@http://www.sevencups.com/forum/ <p>I have brewed the same leaves two days in a row, especially when its good tea and I haven't had time to drink it through all of its infusions. Generally though I don't like to let it sit for longer than 24hrs - wet leaves can get funky pretty quick and you really don't want to allow mold to grow especially in a yixing pot.</p> <p>For caffeine I notice that black and puerh teas have most of their kick in the first few infusions - maybe because of using hotter water to brew them. Green tea is more spread out since I use cooler water for the brew. </p> http://www.sevencups.com/forum/topic/31#post-108 Thu, 20 Dec 2007 13:30:16 +0000 admin 108@http://www.sevencups.com/forum/ <p>It is true that caffeine is water soluble and is quickly released. How fast it is released depends on tea and the leaf. It is true that a large percentage of tea is in the first infusion. It might be a little bit of a stretch to say the tea after that is decaffeinated but certainly greatly reduced. I don't know that there have been any definitive studies. </p> <p>As far as brewing goes over time, the taste of the tea will diminish with time, depending on the tea. It will happen slower with tea that is more oxidized.</p> <p>Austin </p> http://www.sevencups.com/forum/topic/31#post-107 Thu, 20 Dec 2007 10:00:28 +0000 klughj 107@http://www.sevencups.com/forum/ <p>Two questions regarding using the same tea leaves for brewing multiple cups of tea:</p> <p>1) I have heard that the caffeine in tea is released almost immediately in hot water. This was told to me in the context of letting tea steep in just a little water for 30 seconds, pouring this water out and then filling the cup for a decaffeinated cup of black tea. Is this true and if it is, does this mean that all but the first brew from tea leaves are essentially decaffeinated?</p> <p>2) How long can you go between brews. Could I use the same tea leaves two or three days in a row if I am just brewing one cup each day? </p> http://www.sevencups.com/forum/topic/28#post-100 Mon, 12 Nov 2007 21:21:07 +0000 admin 100@http://www.sevencups.com/forum/ <p>Sorry, it's Lui An Gua Pian, it is one of the China's Ten Famous teas. My Pinyin is as bad as my Chinese. It is on sale this month.It probably affected your search. It is a green tea. The other is a wild bush Dan Cong oolong, it probably would not have come up in a search.<br /> Austin</p> <p>Here are the links.<br /> <a href="http://sevencups.com/tea_shop/product.php?productid=16588" rel="nofollow">http://sevencups.com/tea_shop/product.php?productid=16588</a><br /> <a href="http://sevencups.com/tea_shop/product.php?productid=16592" rel="nofollow">http://sevencups.com/tea_shop/product.php?productid=16592</a> </p> http://www.sevencups.com/forum/topic/28#post-99 Mon, 12 Nov 2007 17:54:13 +0000 Thistlefur 99@http://www.sevencups.com/forum/ <p>No chemical test needed just wanted to know which is known to have the most punch as a morning and afternoon tea and that should also not be drunk before bed. I’ll give those a try. I got some Original Lapsang Souchong but it did not seem to have as much as my old standby of Earl Grey.</p> <p>Could not find Liu An Gua Ping Or the Oolong by search is is sold at Sevencups? Is it Black or.... </p> http://www.sevencups.com/forum/topic/28#post-92 Sat, 10 Nov 2007 21:36:45 +0000 admin 92@http://www.sevencups.com/forum/ <p>I can't answer that since we are not set up to do chemical analysis yet, we hope to have our lab in place by next May. In the meant time, I suggest Liu An Gua Ping. Don't drink it on an empty stomach. After that try Yi Fang oolong.<br /> Austin </p> http://www.sevencups.com/forum/topic/28#post-90 Sat, 10 Nov 2007 00:56:39 +0000 Thistlefur 90@http://www.sevencups.com/forum/ <p>Which tea sold at SevenCups has the highest amount of Caffeine in it? </p> http://www.sevencups.com/forum/topic/7#post-48 Fri, 02 Mar 2007 16:14:53 +0000 lucas 48@http://www.sevencups.com/forum/ <p>Green tea has less caffeine per steep than black tea, because you brew it in cooler water. For black tea, almost all the caffeine will dissolve in the first cup. For green, it will come out more slowly as the same leaves are brewed multiple times. Since all the caffeine hits you at once for black tea, the effect feels stronger. </p> http://www.sevencups.com/forum/topic/7#post-47 Fri, 02 Mar 2007 09:06:43 +0000 Colin 47@http://www.sevencups.com/forum/ <p>I seem to remember reading somewhere (unfortunately I can't remember how credible the source) that the first leaves on the plant near the bud tended to have slightly more caffeine than leaves further down. Since typically these are used in higher quality teas, it seems like that means high quality teas have a little more caffeine on average. Maybe someone more knowledgeable on the matter can confirm or deny...</p> <p>I've wondered why it is that people have the notion that green tea has less caffeine than black -- that in general less oxidation means less caffeine. One hypothesis might be that the caffeine in less oxidized teas is released more slowly, spread out more over infusions, where black tea releases its caffeine more in the first infusion. I don't know if this is true, but if it were, it would mean less caffeine in the first infusion of green tea than black tea.</p> <p>Another possibility is that maybe there's more theanine in low oxidation tea... it's been suggested that that amino acid can mitigate some of the effects of caffeine.</p> <p>Anyone else have any insight? </p> http://www.sevencups.com/forum/topic/7#post-46 Thu, 01 Mar 2007 22:35:25 +0000 admin 46@http://www.sevencups.com/forum/ <p>It is a myth that caffeine increases because of processing. The is however a change in the tea polyphenals and well as amino acids. I don't know about some of the other chemicals. According to Chinese medicine the less oxidation the more cooling, the greater the oxidation the more warming. You could think of cooling affecting inflammation types of disorders and warming affect metabolism disorders. Tea in general is concidered to be the perfect herb because it is the only one that can be used daily, and is important as a preventive medicine. The Chinese feel that tea is effective at addressing 20,000 issues. (In Chinese Culture, that's a lot)<br /> Austin<br /> Austin </p> http://www.sevencups.com/forum/topic/7#post-26 Wed, 28 Feb 2007 04:46:55 +0000 andrew 26@http://www.sevencups.com/forum/ <p>What factors affect a tea’s antioxidant and caffeine content? Are there any reliable guidelines in estimating these chemical qualities in a particular a tea? In specific, how much of an impact does cellular oxidation have on a tea’s overall chemical qualities and health benefit? </p>