Why controlling the infusion time for tea is important

Whether to boil water or not, subject to type of water, i.e. Ph level, soft or hard.  There are different kind of green tea, i.e. steamed or fried, the water temperature and infusion time are differ as well.

Personally when I use +/- 3g leaves with water temperature 80-85 celsius for Sihu Lung Jing, then I will control the first infusion less than 3 minutes, afterwards I gradually enlenghen the infusion time.  but when I enjoy Huangshan Maofeng, with abt. +/- 2g and less warm water 80 celsius, then 3 minutes or a little bit longer is fine.

In a day we need to drink min. 1.5L water, which I try to limit the portion of tea to 1L max.  Except when I prepare myself some Yansheng Cha based on medicinal herbs with either flowers or herbal leaves.

I like to enjoy different variety of tea so my body will not addict to one specific type.

In 2004, a lady who followed Daoyin Qigong in the Fitness with me was announced for having a very aggressive cancer when her doctor told her, she only has 3 months to live.  She came to me for advice during the period when she was receiving chemo treatment,  I remember at that she felt tire easily and has very similiar syndroms as my father.  I gave her some green tea, Lynzi, and some Chinese medicinal herbs and shared with her the principle of light food and drink; 

Most importantly I told her,  her life is not something can be predicted or controlled by any doctor, but by herself.  I am glad to know when her friend told me recently she's still following my advice and  fighting with healthy die, positive thinking and energy.  Even though she is not cancer free, but she is still alive today and happily became a grand-mother last year.

Dear Apple sorry I only saw the posting today 

Concerning the healthy diet, the simple principle that I've learnt from my mother is light taste in food and drink, and we need to learn to adjust type of food we eat from time to time, so when we eat or drink something pure and nature, we keep our body alert.  I have to rush for work, but I will post some of my mother's recipes on line later today and this week. 

Dear Tokyosing, there are few things to decide whether to cook the water or not, i.e.

1. the PH level in water

2. type of tea you drink, i.e. temperature for fine green / white / yellow tea is between 75-max. 85 celsius, then in this case no need to bring the water to boil as you've suggested and it is better to choose Ph level between 6.2 - 7.2; but for Oolong we need the temperature around 95 Celsius then I like to use the water with PH level between 7.2-8

Dear TokyoSing,

Normally I boil Lynzi for about 10-12 minutes then add on wolfberries for another 5 minutes.  It is OK even if you boil it longer than 20 minutes.  Boil it with small-medium fire. Hope it helps.

Dear Apple, Jiaogulan do have some medicinal effect when taking in a longer period particular in the post healing phase what and how to maintain healthy diet is very important.

Chicken soup is not the only recipe for red date, but it is a typical soup recipe that my mother used to cook since I was kid.

You can use red date either in tea (which you need to cook it for about 5 mintues, because it's dried), in soup or in stow pot.  You can even use it in the dessert but you need to soak it in water for few hours till it's soft again, then remove the seed and then either cut into small pieces, otherwise can only blend with other fresh fruit to have a energy drink.

Dear Charmaine, Don't know what kind of organic green tea you bought from the health store. Normally at work I only take about 2g (or less), so I won't have to worry about the longer infusion time and I can make tea few times from it till the taste is gone.

When I am seriously enjoying the tea in the evening or after meal at home, then I follow the 1:50 with shorter infusion time.