There are actually thousand of Chinese tea varieties. These are usually classified by procedure, quality, and preparation methods and so on. However, if we will consider tea in terms of quality, there are actually eight classes of Chinese tea. These include green tea, oolong, black, red, white, yellow, flower, and compressed tea.
Now, let's take a look at these classes one by one.
Green Tea
Green tea is said to be the most natural type of Chinese tea. It is usually picked, naturally dried and fried briefly to get rid of its grassy smell. Unlike the other types, green tea skipped fermentation process.
According to some experts, green tea has the most medicinal value and the least caffeine content of all Chinese tea classes. The aroma of this type of Chinese type range from medium to high, while the flavor is usually light to medium. Today, about 50% of China's tea is green tea.
Oolong Tea
This type of Chinese tea is halfway between green tea and black tea in a sense that it is half fermented. Chinese also call it "Qing Cha" and its typical leaves are green in the middle and red on the edges as a result of the process to soften tea leaves.
Oolong tea leaves are basically withered and spread before undergoing a brief fermentation process. Then, it is fried, rolled and roasted.
Black Tea
The Chinese black tea produces full-bodied amber when brewed. Also, this type of Chinese tea undergoes withering, then left to ferment for a long while, and then roasted. The leaves of this variety become completely oxidized after processing.
Red Tea
As the name implies, this type of Chinese tea has red leaves and red tea color. This color is strongly highlighted during the fermentation process. It is also considered that red tea has low aroma and medium flavor and it is now divided into three subclasses: Kung Fu Red Tea, Ted Tea Bits, and Small Species Red Tea.
White Tea
This type of Chinese tea is sometimes considered as subclass of green tea. Perhaps it is for the fact that it is only withered and then roasted. Just like green tea, white tea escaped fermentation process. And, it has low caffeine content.
Yellow Tea
Apparently, yellow tea has yellow leaves and yellow tea color. According to some experts, this type of Chinese tea is an uncommon class of Chinese tea. The flavor of yellow tea is usually mild and refreshing.
Flower Tea
Here is a unique type of Chinese tea - the Flower tea. It actually subdivides into Flower Tea and Scented Tea. Well, the Flower Tea is just based on a simple concept that dried flowers are used, without much processing, to make tea. The Scented Tea, on the other hand, uses green tea and red tea as base and mix with scent of flowers. Generally, this class has light to medium flavor and medium to strong aroma.
Compressed Tea
The final type of Chinese tea is the compressed tea. This class uses black tea as base tea. It is steamed and compressed into bricks, cakes, columns, and other shapes. Also, compressed tea has all the characteristics of black tea. It can be stored for years and decades.
The term "bojenmi" actually means "slim and beautiful" in Chinese. It is produced under the Egret River Brand of the Xiamen Export Corporation (XMEHECO) in Xiamen, an island of Fujian province.
The Herbs and Their Uses
The bojenmi Chinese tea formulation is basically provided in the form of a loose tea and easy to use tea bags. Several ingredients are used for this herb formulation, but the main ingredient is the tea leaf from Fujian Province. Reports have revealed that 50 percent of this product contains tea leaf which has been shown to help lower blood lipids. An extract of other herbs, however, are sprayed onto the tea leaf to make the finished beverage product, which is then prepared by steeping in boiled water for 3 to 4 minutes.
The other well-known ingredients of bojenmi Chinese tea are the following:
Accordingly, these herbs are traditionally used to enhance digestion, resolve accumulations of phlegm and moisture, eliminate food stagnation, and provide a slight laxative action. Also, the combination includes the four therapeutic actions relied upon by the Chinese doctors to promote weight loss and reduce blood lipids.
It is interesting to know that malt, shen-chu, cratageus, raphanus, citrus peel and pogostemon are used to invigorate the digestion of foods in the stomach. The holen mushroom, phaseolus, alisma, citrus and pogostemon also have power to remove excess fluid. Then, the cassia and pharbitis are said to provide a laxative effect, while the crataegus, alisma, and cassia reduce blood lipids. In addition, the combination of malt, shen-chu, crataegus and raphanus was shown in a clinical trial to lessen the symptoms of abdominal distention, eructation, acid regurgitation, intestinal gurgling, as well as intestinal cramping in patients with sluggish bowel function.
The Right Dosage
Experts recommend that the right dosage of bojenmi Chinese tea is 3 to 6 grams each time to be taken three times a day. So, about 9 to 18 grams of the bojenmi Chinese tea leaves carrying the herbal extracts is then taken in one day. That would be 3 to 6 bags of bojenmi Chinese tea, as one tea bag contains 3 grams.
According to the bojenmi Chinese tea package information, if no dietary changes are considered, one can still lose weight, though it is best to have a low calorie diet for continued weight loss.
The Bojenmi Chinese tea actually has a mild taste, something like the ordinary black tea, but with a slight added spicy-bitter taste. If desired, you can add a small amount of sugar or other sweetener on it to alter the taste.
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