China Health Club

7.Teji Hua Mao Feng Tea  100g/3.5 0Z

Mao Feng, 'hairy mountain tea' in Chinese, is one of Chinese green tea classes, indicated by its straight and sturdy leaves and unsophisticated style. Mao Feng of Mt. Yellow is the best variety in this category.

Listed the 3rd celebrated green tea in China, only after Dragon Well and Bi Luo Chun, its production followed restrictive rules. There are four grades in this tea. The first grade is harvested around the end of March, and the second to fourth grades are cropped afterwards. There are three procedures in its making - withering, hand-rolling, and roasting.

Mt. Yellow is located in the south of Anhui Province. Listed The World Nature and Culture Heritage by UNESCO in 1990, it is celebrated for its precipitous peaks, flat-toped pine trees, gathering of cloud, and hot springs. Its porous phosphate-rich soil and ever-present mist give this tea an outstanding quality

8.FuJian Anxi Guan Yin Oolong Tea  100g/3.5 OZ  

Ti Kuan Yins, which translated as "Iron Goddess of Mercy", is taken as the most famous Oolong tea. t Far Superior Ti Guan Yin from Anxi County is a terrific value. Ti Kuan Yin is directly curly forming, not heavy blue and green the base of a fruit belly dragonfly hair form. The color and luster is fresh and moist, the mung bean of sand, point out red, the watchband of leaf has white frosts. Soup color is golden yellow, rich and gaudy and limpid, the leaf is plump and bright at the end, have gloss silk fabric . Steep and drink millet paste go back sweet to bring honeyed flavor is fragrance strong fragrance lasting, there is reputation of" steeping lingering fragrance seven times" by mellow sweet fresh entry

9.YunNan Pure Black Tea 100g/3.5OZ

Black tea is a completely fermented tea. The production for Chinese black tea mainly four procedures: Withering, Rolling, Fermenting,  and Drying. Chinese black tea is mainly for export business. In  1980s' , black tea as traditional Chinese commodity played the main  part in world tea markets. Today, Chinese black tea is still the popular tea in the world. According to different processing methods,  Chinese black tea can be detailedly sorted into three types: Souchong   black tea, congou black tea and broken black tea.

The first step after plucking the leaves is to let them wither. Then there are three additional processing steps that the leaves are subjected to before becoming black tea. They are rolled, allowed to fully oxidize (ferment), and lastly they are dried. Also note, that after rolling, they are also sifted to separate the different leaf / leaf particle sizes.

1. Rolling - The purpose of this step is to actually break open the surface of the leaves. This allows the remaining moisture, sap, if you will, in the leaves to escape and coat the surface of the leaves. This sap is what contains the polyphenols (formerly known as "tannins").
2. Oxidation - When exposed to the air (oxygen) and under controlled conditions of heat and humidity, some of the polyphenols are oxidized ("fermented") by an enzyme called polyphenol oxidase. These then combine with other poyphenols to form compounds called theaflavins, which gives the leaves a bright coppery red color. Likewise, the theaflavins react with other compounds to form thearubigins. These ultimately render the leaves their final dark brown / black color. The theaflavins are associated with the "brisk" flavor and brightness of black tea, whereas the tea's strength and color are attributed to the thearubigins. At the completion of the oxidation (usually a few hours), the aroma of the leaves also changes from a "leafy" smell to a "fruity" one.
3. Drying / Firing - Finally they are dried / fired, which stops the oxidation process. It also turns the leaves to their characteristic black color.

10.Organic Yongchuan Green Tea 250g/8 OZ

Chinese Green tea is light and refreshing. Well known for its many health benefits, Chinese Green tea helps to prevent cancer, lowers cholesterol & blood pressure, strengthens the immune system, prevents cavities, reduces stress and regulates ageing.

Chinese green tea has a rich assortment with long history. According to different processing methods, green tea made in China mainly includes pan-fried green tea, oven-dried green tea, sunlight dried green tea and steamed green tea. Classifying by season during which period the tea is plucked, green tea may be called Spring Tea, Summer Tea and Autumn Tea by Chinese tea lovers. Among them Spring Tea is the best. Our high quality Pu-erh green tea from Yunnan China gives various fine aroma and flavor.    

 The southern part of Yunnan is  a mountainous area, where the average altitude is about 2000 metres. "High mountain yields high quality tea" Chinese people often say.  Truly, fine tea buds from high mountains are used as raw material to prepare for the following green teas. No industry, no pollution, far from big city, fertile soil, enough rainfall and sunshine, poor local tea growers even can not afford chemicals or pesticide......all these make our tea become really natural organic tea. Traditional processing method by hand gives our green tea a different great taste

 Green tea, for centuries the beverage of choice in Asia, is rapidly gaining popularity in the western world. Its natural aroma and widely acclaimed health benefits make green tea appealing to both the tea lover and previously non-tea drinker. The aroma of some green teas surpasses even the best black teas in subtlety and complexity.

Green tea is as varied and unique as wines. Their uniqueness depends upon the growing region, the season's weather, time of harvesting and type of processing. Many varieties are available in multiple grades