Home :: Vietnamese tea from Cat Nghi Tea: Green Tea, Oolong Tea, Lotus tea, Jasmine tea:- information.

Vietnamese tea from Cat Nghi Tea: Green Tea, Oolong Tea, Lotus tea, Jasmine tea:- information.

Cat Nghi Tea

Green Tea production
Green Tea production by Cat Nghi is carried out to the highest standards starting with the picking of only the two top leaves and bud, carefully dried to the optimum level of moisture and then steamed. The steaming minimises fermentation that gives black tea its dark colour. The leaves are rolled and then dried in the oven to help retain the distinctive colour and aroma of green tea. The last stages in the processing are the cutting and grading in the various sizes and quality where Cat Nghi Tea chooses the finest quality tea for packaging and export to you.
Cat Nghi Tea have 10 acres of Lotus farm to enable them to secure the best quality Lotus flowers to make their lotus tea. Two generations of team manufacturing makes them a world leader in Quality tea in Vietnam.

Types of Tea

Green tea is not fermented. The fermenting process is stopped almost immediately after picking by heating. This process retains the original colour of the leaves, the nutrients, flavonoids and high levels of antioxidants.
The health benefits of green tea are recognized worldwide. The flavonoids, micronutrients and antioxidant effects are reputed to treat conditions such as: cancers, heart diseases, cholesterol problems, poor immune function and infection.
Brewing Green tea is usually done with 2 grams of tea to 100 ml of water. The water temperature is in a rage between 81 to 87 °C and the longest steeping time two to three minutes. Steeping green tea too hot and too long leads to a bitter astringent flavour. Higher quality green tea is usually steeped cooler and shorter and multiple steeping or brewing is usual. Pre-warming the container is recommended to prevent immediate cooling down. And it is common to add more hot water as the tea is drunk until the pleasant flavours fade.

Oolong tea

Oolong tea is a semi-fermented tea being traditional in style based on the Camellia Senesis. Usually special cultivars of the plant are used and varying levels of fermentation can be used to give the various styles. The semi fermenting gives it the benefits of green tea and and black tea.
Oolong tea gives the fragrance and clarity of green tea, and also is refreshing and strong like black tea. The taste of Oolong can range from fresh and green with floral aromas to sweet (honey) and fruity to strong to woody with roasted aromas.
Oolong tea, whose Chinese name means ‘black dragon tea’ has all the benefits of anti oxidants that are helpful in reducing aging, high blood pressure and heart disease. It is also a refreshing tea that is an aid to digestion.
Brewing Ooling tea is usually done using , 2.25 grams of tea per 170ml of water, this is about two teaspoons of oolong tea per cup. The water needs to be at about 85°C, a little higher of lower can be used (82 to 88 °C) but never boiling. It is steeped for 3–4 minutes and high quality oolong can be rebrewed several times up to 3 to 5 times with the third or fourth time considered the best.

Black tea

Black Tea is a completely fermented tea, it uses thicker leaves and includes the four processes: withering, rolling, fermenting and drying. Black tea is the most exported and popular tea in the Western world.
Tea producers: Vietnam is the third largest producer and exporter of green tea in the world

Lotus Green tea

This unique specialty Vietnamese tea is made from top grade Ha Giang Man Cha scented with lotus flowers. As a tea it is highly valued and usually consumed at celebratory events or festivals. To produce lotus tea, only the stamen from the lotus flower is collected. This is then placed with tea and then baked. The lotus flowers are picked at the beginning of the day and for high quality tea 1000 flowers are required per kilogram of tea. This makes the tea extremely rare and valuable.
Brewing Lotus tea is best done with a lower water temperature of about 70 °C for 2 to three minutes. Lotus tea is typically very potent and brewing 3 to 4 times from one set of leaves is normal using two teaspoons per cup.
This highly valued and expensive tea is a popular gift item over traditional Vietnamese holidays such as Tet,

Jasmine tea

Jasmine tea may be made from a green tea base (see green tea) or Oolong tea base (see Oolong tea). The Jasmine flowers are ‘mated’ with the tea for about four hours and then dried – this process is repeated a number of times until there is just the right amount of Jasmine flavours in the tea.
The flowers are then usually removed by giant fans as the Jasmine petals are lighter than the denser tea - some teas retain the some of the flowers to give a more intense flavour.

Want to know more about Green Tea follow this Wiki link http://en.wikipedia.org/wiki/Green_tea
Want to knwo how to reduce the caffeine content in green tea - try this Wiki link www.wikihow.com/Minimize-Green-Tea-Caffeine
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