Get Better Sleep with these Teas

There are a large number of people that suffer from sleeping problems or insomnia. Difficulty in sleeping, waking up at irregular times through the night, and an uneven sleep cycle may all be as a result of stress, poor diet, or a symptom of an underlying disease. Whatever be the cause, sleeplessness is a worry one can do without. While treating the main cause of insomnia should be a priority, in the mean time one can try certain cures for the sleeplessness.


Some teas have relaxing properties that help calm the nerves, and get you a good night's rest. The past few years have brought into light the scientific research to back the effectiveness of drinking herbal tea for insomnia. Although the research is still not conclusive, a cup of tea before bedtime will do more good than harm!

In case you are unsure which teas to pick, here are the basic herbal teas that are known for their sleep-inducing qualities:

Chamomile: Chamomile tea is of course the superstar of night time teas. There's little evidence that it has any sedative effects, yet millions of people continue to drink it before going to bed. It has relaxing properties and a cup of chamomile tea can calm you down enough for a night's rest. You can easily make it yourself by drying out the flowers and brewing them. And it's also found in most brands of bedtime tea.

Valerian: Valerian is one of the few herbs which have actually been found by researchers to have sedative properties. It's been used for centuries to help with sleep and also anxiety. Made from the root of the flower, it may take a couple of weeks of regular drinking before taking effect.

Lavender: Whilst Chamomile and Valerian reign supreme in the bedtime tea category, they aren't alone. Another plant sometimes put into the mix is Lavender, which is thought to have relaxing and anti-stress properties.

Lemon balm: This lemony herb has long been used as a relaxant for many years. It is added to all teas that are sold in the market as a night time tea. Although not as popular as chamomile or lavender, lemon balm is as effective in inducing sleep.

St John's Wort: St John's Wort is most commonly used as a natural anti-depressant, but has also been found to help with anxiety. Since worry and stress are common reasons why people suffer from insomnia, it could be that it can help promote sleep by reducing the nightly worries. Some precautions need to be taken before this tea can be consumed as it is not suitable for everybody and consulting a physician would be best before investing in this tea.

Peppermint: More often used in teas that energizing or help with stomach problems, peppermint is lesser known for its calming properties. It's thought to help calm your internal systems, and with that your mind.

Kava Kava: A risky plant when it comes to consumption, kava kava can be dangerous for people who are allergic or suffer from other ailments. Consult your physician before consuming this tea.

8. Chinese herbs: Chinese medicine is a complex world. There are some herbs typically used to help promote sleep:

Sour Date Seed

Poria Paradicis

Arborvitae Seed

Schizandra Fruit

And there are some formulas created to reflect the kind of sleep problems you might have. They tend to be connected to a body part as well. For example, problems falling asleep may be connected to the heart and so Chinese medicine would look at ways to restore balance to that organ.

The Seven Best Oolong Teas

Oolong teas are extremely popular teas in China and Taiwan, but have only recently hit the world markets. The ever-growing popularity of oolong can be owed to its fresh and crisp flavour, mellower than the harsh black tea but sharper than a green tea. The period of fermentation is what divides the different brews into their respective categories.


White teas aren't fermented at all, greens very minimally, and blacks are fermented the longest. Oolongs are fermented anywhere from 12-70%, placing them between a green and a black on that scale.

A Chinese type will probably be closer in taste to a green tea, whereas an example of this type from Taiwan will have more in common with a black tea. Chinese varieties are fermented for shorter periods and thus are lighter in colour and flavour than Taiwanese brews.

Some of the best oolong teas are as follows:-

Ti Kuan Yin/Iron Goddess of Mercy (Monkey-Picked): Primarily grown high in the mountains in the Fujian province of China, monks supposedly trained monkeys to climb into the hard to reach branches of cliffside plants. The extraction made from those leaves was reserved for serving solely in the Imperial court of the Chinese emperors. Leaves from the plants grown at high altitudes are of the highest grade, so "monkey-picked" is generally understood now to mean simply the highest grade available.

Dan Cong (Single Bush): From the Guangdong province of China, this variety is the tilapia of oolongs in that it takes on the flavour of whatever fruit or flower it is combined with. It is almost always mixed with at least one other component, the most common of which are orange blossom, orchid, grapefruit, almond, and ginger.

Da Hong Pao (Wuyi Ensemble): This variety comes from the Wuyi Mountains in the Fujian province of China. Another of the famous Chinese teas, the Wuyi Ensemble has a very unique smoky flavour that makes it instantly identifiable. The leaves are given a high-fire treatment via roasting, which gives the drink its subtle smokiness. Mildly fruity, this oolong will have a honey or floral taste with a hint of a caramel left behind that comes again from the roasting of the leaves.

Jin Xuan: Grown in the Fujian province of mainland China, this hand-processed variety is famous for its creaminess. The milky feel and smooth texture make Jin Xuan pretty special.

Formosa Bai Hao: This heavily oxidized and fermented example is probably the closest to what you would expect from a black variety. The longest fermented of the oolongs, this type will give you a rich, deep cup, and it's one of the most prized teas in the world.

Si Ji Chun: This delicious Taiwanese variety comes from the Nantou area of Taiwan. It is a high-grown type as it comes from a very mountainous region and, as is the case with all varieties, the high-grown oolongs are the most valued for their richer and more pleasant tastes. Si Ju Chun is hand-picked and hand-processed using traditional methods.

Ali Shan: This variety is named simply for its place of origin. Ali Shan is the most famous tea-growing region in Taiwan, and all the oolong from the area takes this title.

The World's Most Expensive Teas

Tea is the most popular beverage in the world, beating all sodas, alcohols, and coffee combined! Almost all countries in the world have a rich tea history dating back a thousand years or more. Most teas started out mostly as medicine prescribed by the ancient medicine men. However, lately, teas have become much more than just medicine with people shelling out thousands of dollars to procure rare teas. Most of these teas are handcrafted, making them extremely labor intensive and hence expensive, while other teas are just difficult to produce. While for the regular tea drinkers, even a good quality Darjeeling tea would be on the pricey side, tea connoisseurs pay big money for the best teas across the globe. Here are the five most expensive teas in the world:

Yellow Gold Tea Buds: At around $105.71 USD for 50 grams (around 25 cups), this tea is both as expensive as, and as pretty as a piece of jewellery. These loose leaf teas are painted with real 24 carats gold. These are not only non-toxic, but also pretty healthy to consume. This tea is, however, sold exclusively in Singapore. There is only one mountain in the world where the tea gets harvested, and - to make it even rarer - it's only harvested one day a year, and only with special golden scissors, and only from the top part of the tree.


Panda dung tea: Pandas only eat wild bamboo, and they only absorb around 30% of the nutrients in their food. That leaves 70% in their excrement, which gets into the tea. The dung is used to fertilise the tea. A Chinese entrepreneur decided to cultivate tea leaves in the mountains of Ya'an, Sichuan and fertilise the leaves with the Panda dung.


Da Hong Pao: This tea is legendary, in that it dates back as early as the 18th century (the Dao Guang Era), and is still being talked about to this day. There are many variations of this tea, but the premium one is part of the most expensive list. So the Chinese government sold this tea in 1998 in an auction to the highest bidder, and received $9,00,000 for it. That comes out to around $1,250,000 per kilogram. A few Chinese government officials describe the tea as having a rich floral taste that lingers in the mouth, even several minutes after drinking.


Gyokuro: This tea is known as Sencha, which is a Japanese green tea that's made without grinding the tea leaves. This tea sells for about $65 USD for 100grams. It's made in Japans Uji district.


Tieguanyin: The most expensive tea in the world, Tieguanyin comes from China and sells at $3000 per kg. It's named after a Buddhist deity called Guan Yin (Iron Goddess of Mercy). It's an oolong tea, meaning its oxidization is somewhere between that of black and green teas. Luckily for anyone who buys this expensive tea, a leaf can be brewed up to seven times before it loses its flavour.

Herbal Tea Remedy for Crohn's Teas

Crohn's disease has been often treated with medications that have some adverse effect on the human body. Owing to such side effects people suffering from this disease are looking for a better solution. One of these effective solutions includes herbal tea. Most people consume vitamin supplements and go through a proper diet for gastrointestinal symptoms, which is absolutely good but consuming herbal loose leaf tea can reap additional benefits without leading to any side effects. The organic solution of having tea, especially mint tea is an accurate cure and can help get relief from the symptoms of the disease.
According to some studies conducted by a group of researchers, warm liquid is easy for the body to digest and when useful herbs in the form of liquid comes in direct contact with the stomach walls and intestines, they create a soothing effect. Supplements in the form of medicine are difficult to digest on the contrary. Some of them might even contain alcohol which results in most of the herb getting absorbed in the mouth.
Peppermint tea is considered as one of the best remedies for this disease. It provides a natural and soothing treatment that helps the person suffering from it. Peppermint is made of essential oil known as menthol. When menthol is ingested, it creates a powerful antispasmodic effect that soothes the aching muscles of the digestive system. Furthermore peppermint tea has a calming aroma that relaxes the nerves and calms the nervous stomach. This beverage also alleviates the stomach cramps and the cramps suffered by the intestinal muscles.
Peppermint Tea is also known for removing and reducing the following symptoms of Crohn's disease:

Abdominal pain

Gas

Irregular bowel movements

Flatulence

Bloating

The best time to consume the mint tea would be after large meals and before going to bed.
Chamomile tea is another herbal beverage drink that has been used for ages in treating different ailments including common gastrointestinal issues. Chamomile is known for its mild sedative effects which have anti-inflammatory, carminative and anti-spasmodic properties. These properties help the loose leaf tea to aid on digestion, sooth the stomach muscles and heal the mucous membrane on the digestive tract. The tea has the necessary properties to reduce the following Crohn's symptoms:

Digestive discomfort

Gas

Flatulence

Stress

Chamomile tea is best consumed before bed. As it has sedative properties it helps the body to rest and sleep properly. Chamomile belongs to the daisy flower family. Any person suffering from allergies to daisies should avoid this tea.
Usually, fennel, ginger and lemon balm tea can also help in the reducing the effects of Crohn's disease. They have healing properties which reduces the burning sensation and other discomforting symptoms in the body. If peppermint or chamomile is not available in your area, any of these three teas can be consumed. There are several online stores that offer sale of these teas; Hannah's Kitchen is one of the reputable ones

The Moroccan Tea Drinking Culture

The culture of tea drinking varies from country to country, each of them unique and historical in their own respect. Most of these tea traditions mainly begin with the tea being first used as a medicinal beverage and then gradually being accepted as a social drink. In countries like China and Japan, green tea is holds prominence over all other, while in India, masala chai or spiced tea is the one that is generally served to guests.


In Morocco, brewing and drinking tea is a much-loved tradition that signifies hospitality and friendship, and is carried out with great care. Using green tea as a base, with mint leaves and sugar, Moroccan mint tea is served throughout the day and particularly at mealtimes. While food preparation is the domain of women, the tea is often prepared by the male head of the family and is considered to be an art passed down through generations.


The preparation of tea, a process referred to as atai, is part of the tradition and is often done in front of the guests. The ingredients may vary slightly in different regions, and as the seasons change, but the principle of warm hospitality remains unchanged. The tea is served in small glasses, and is only considered to be drinkable if it has foam on top. The pouring of the tea from a teapot with a long curved spout is done from a height of at least twelve inches, causing foam to form on the surface of the tea. If there is no foam, the tea is not ready to be served and needs to steep a bit longer, so the tea in the glass is poured back into the pot. In some areas, the method of pouring and returning the tea to the pot is used to mix the ingredients and is part of the ritual. Getting the tea into the glass from that height is a matter of practice and the sign of an experienced host or hostess.


The tea ingredients generally include Chinese green tea, typically a variety called "gunpowder tea" from the Zhejiang Province of China, mint leaves (that generally consist of a mix of peppermint and spearmint) and sugar. In some places pine nuts may be added to the mixture. In the winter months, mint may be substituted with bitter chiba (wormwood) leaves, or with louiza (lemon verbena) giving in a distinctive lemon flavour. Interestingly, Morocco is considered to be one of the largest importers of Chinese green tea in the world.

To brew a tea pot you would add two teaspoons of green tea to about a half litre of boiling water and allow it to steep for fifteen minutes or more. This mixture is then filtered into the teapot and sugar is added to taste, with the mint being added just before serving. Alternatively the host may put mint leaves into individual glasses and pour the tea over it, releasing the flavour and aroma that is distinctively Moroccan.

Loose Leaf Tea Leaves Grades

As we already know, tea is graded into various different categories depending on different criteria. According to its level of oxidation, there is green tea, black tea, white tea and oolong tea, while depending on region we have Darjeeling tea, Assam tea, Chinese teas, and so on. However, even within these categories, the leaves are further divided into several categories based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Thus even a high quality tea like a Darjeeling tea has fannings or dusts which are the remnants that are produced during the sorting and crushing process of the whole loose leaf tea.


Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used to avoid bruising. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" (BOP). These lower grades include fanning s and dust.

There are several sub categories of grading even within the Orange Pekoe and Fannings grades.

Orange pekoe or OP is a term used in the Western tea trade to describe a particular genre of black teas (orange pekoe grading). Despite a purported Chinese origin, these grading terms are typically used for teas from Sri Lanka, India, and countries other than China; they are not generally known within Chinese-speaking countries. The grading system is based upon the size of processed and dried black loose leaf tea leaves.


The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size. Within this system, the teas that receive the highest grades are obtained from new flushes (pickings). This includes the terminal leaf bud along with a few of the youngest leaves. Grading is based on the 'size' of the individual leaves and flushes. This also determines the 'wholeness', or level of breakage, of each leaf, which is also part of the grading system. A few examples of OP:


OP1—slightly delicate, long, wiry leaf with the light liquor Flowery OP—high-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China Golden Flowery OP1—higher proportion of tip than FOP top grade in Milima and Marinyn regions, uncommon in Assam and Darjeeling


Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold. Traditionally these were treated as the rejects of the manufacturing process in making high-quality leaf tea like the orange pekoe. Fannings with extremely small particles are sometimes called dusts. Fannings and dusts are considered the lowest grades of tea, separated from broken-leaf teas which have larger pieces of the leaves. However, the fannings of expensive teas can still be more expensive and more flavourful than whole leaves of cheaper teas. A few examples of fannings:

PF—Pekoe Fannings

OF—Orange Fannings: From Northern India and some parts of Africa and South America.

FOF—Flowery Orange Fannings: Common in Assam, Dooars, and Bangladesh. Some leaf sizes come close to the smaller broken grades.

GFOF—Golden Flowery Orange Fannings: Finest grade in Darjeeling for tea bag production

The Moroccan Tea Drinking Culture

The culture of tea drinking varies from country to country, each of them unique and historical in their own respect. Most of these tea traditions mainly begin with the tea being first used as a medicinal beverage and then gradually being accepted as a social drink. In countries like China and Japan, green tea is holds prominence over all other, while in India, masala chai or spiced tea is the one that is generally served to guests.




In Morocco, brewing and drinking tea is a much-loved tradition that signifies hospitality and friendship, and is carried out with great care. Using green tea as a base, with mint leaves and sugar, Moroccan mint tea is served throughout the day and particularly at mealtimes. While food preparation is the domain of women, the tea is often prepared by the male head of the family and is considered to be an art passed down through generations.



The preparation of tea, a process referred to as atai, is part of the tradition and is often done in front of the guests. The ingredients may vary slightly in different regions, and as the seasons change, but the principle of warm hospitality remains unchanged. The tea is served in small glasses, and is only considered to be drinkable if it has foam on top. The pouring of the tea from a teapot with a long curved spout is done from a height of at least twelve inches, causing foam to form on the surface of the tea. If there is no foam, the tea is not ready to be served and needs to steep a bit longer, so the tea in the glass is poured back into the pot. In some areas, the method of pouring and returning the tea to the pot is used to mix the ingredients and is part of the ritual. Getting the tea into the glass from that height is a matter of practice and the sign of an experienced host or hostess.


The tea ingredients generally include Chinese green tea, typically a variety called "gunpowder tea" from the Zhejiang Province of China, mint leaves (that generally consist of a mix of peppermint and spearmint) and sugar. In some places pine nuts may be added to the mixture. In the winter months, mint may be substituted with bitter chiba (wormwood) leaves, or with louiza (lemon verbena) giving in a distinctive lemon flavour. Interestingly, Morocco is considered to be one of the largest importers of Chinese green tea in the world.

To brew a tea pot you would add two teaspoons of green tea to about a half litre of boiling water and allow it to steep for fifteen minutes or more. This mixture is then filtered into the teapot and sugar is added to taste, with the mint being added just before serving. Alternatively the host may put mint leaves into individual glasses and pour the tea over it, releasing the flavour and aroma that is distinctively Moroccan.

Tea Leaf Grading

As we already know, tea is graded into various different categories depending on different criteria. According to its level of oxidation, there is green tea, black tea, white tea and oolong tea, while depending on region we have Darjeeling tea, Assam tea, Chinese teas, and so on. However, even within these categories, the leaves are further divided into several categories based on the quality and condition of the tea leaves. The highest grades are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Thus even a high quality tea like a Darjeeling tea has fannings or dusts which are the remnants that are produced during the sorting and crushing process of the whole loose leaf tea.


Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used to avoid bruising. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" (BOP). These lower grades include fanning s and dust.

There are several sub categories of grading even within the Orange Pekoe and Fannings grades.

Orange pekoe or OP is a term used in the Western tea trade to describe a particular genre of black teas (orange pekoe grading). Despite a purported Chinese origin, these grading terms are typically used for teas from Sri Lanka, India, and countries other than China; they are not generally known within Chinese-speaking countries. The grading system is based upon the size of processed and dried black loose leaf tea leaves.


The tea industry uses the term orange pekoe to describe a basic, medium-grade black tea consisting of many whole tea leaves of a specific size. Within this system, the teas that receive the highest grades are obtained from new flushes (pickings). This includes the terminal leaf bud along with a few of the youngest leaves. Grading is based on the 'size' of the individual leaves and flushes. This also determines the 'wholeness', or level of breakage, of each leaf, which is also part of the grading system. A few examples of OP:

OP1—slightly delicate, long, wiry leaf with the light liquor Flowery OP—high-quality tea with a long leaf and few tips, considered the second grade in Assam, Dooars, and Bangladesh teas, but the first grade in China Golden Flowery OP1—higher proportion of tip than FOP top grade in Milima and Marinyn regions, uncommon in Assam and Darjeeling


Tippy Golden F OP—the highest proportion of tip, main grade in Darjeeling and Assam Fannings are small pieces of tea that are left over after higher grades of teas are gathered to be sold. Traditionally these were treated as the rejects of the manufacturing process in making high-quality leaf tea like the orange pekoe. Fannings with extremely small particles are sometimes called dusts. Fannings and dusts are considered the lowest grades of tea, separated from broken-leaf teas which have larger pieces of the leaves. However, the fannings of expensive teas can still be more expensive and more flavourful than whole leaves of cheaper teas.
A few examples of fannings:

PF—Pekoe Fannings

OF—Orange Fannings: From Northern India and some parts of Africa and South America.

FOF—Flowery Orange Fannings: Common in Assam, Dooars, and Bangladesh. Some leaf sizes come close to the smaller broken grades.

GFOF—Golden Flowery Orange Fannings: Finest grade in Darjeeling for tea bag production