I will always remember those misty Shanghai mornings as a young girl, when I entered our little kitchen after getting out of bed, and seeing my father make his ritual cup of Long Jing Dragon Well Green Tea. He carefully dropped a large pinch of thick emerald green tea leaves into the belly of his Gaiwan (traditional Chinese teacup), before meditatively pouring steaming hot water over them.
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Having grown up in China, I was exposed to a wide array of medicinal and culinary herbs on a regular daily basis. As I think back to my childhood, I am flooded with memories of “Ba Bao Cha”, reverently known as the “eight treasure tea”, my mom made for me each morning. This delightful and uplifting concoction is a blend of eight common ingredients found within Chinese cuisine and herbal medicine: Chrysanthemum, Goji Berry, Honeysuckle, Licorice, Red Date, Hawthorn Berry, Dried Tangerine Rind, and Brown Sugar.
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The story of Dark Buckwheat Tea is one of intrigue and romance, as it originates from the unpolluted high mountains of southwestern China, home to the fascinating Yi people, whose hearty livelihood is steeped in simplicity and pristine health. The Yi ‘s long relationship with the many varietals of Buckwheat has spanned for thousands of years, as they have incorporated the buckwheat plant into their daily life of farming, eating, trading…and drinking it’s impressively savory brew, which recently has been proven to be a nutritional powerhouse.
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In the world of tea, there are so many varieties to choose from – and so little of the wisdom of teas is known by the public.
Chamomile and Mint for example, although delicious, are not actually tea.
Technically tea only comes from the camellia sinensis plant, so chamomile and mint would technically be herbal teas, which we commonly use to mean any plant that is boiled in water and then consumed.
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