Choui Fong is a rare green tea from Thailand, specifically from the province of Chiang Rai, in the north. It gives large leaves which, rolled and then infused, give a full-bodied and intense green tea with floral and vegetable notes and delicate fruity nuances. It comes from the Choui Fong plantation, which has been producing exceptional teas for over 40 years, and is the largest in this region.
It is located approximately 1,200 meters above sea level and boasts humid climatic conditions, and rich and fertile soil. Conditions that allow Choui Fong green tea to obtain an exclusive character, with a golden yellow color and a flavor that lasts from beginning to end. Choui Fong tea contains some health benefits typical of green tea.
Properties and benefits of Chou Fong Tea Green Tea
Like many green teas, Choui Fong contains several antioxidants, capable of fighting free radicals in the body, which cause damage and facilitate the aging. Green tea, regardless of the variety, can aid in the diuretic action and in the slimming diet.
This beneficial effect depends on the thermogenic properties of green tea, which favor the oxidation of fats. To start this process, the presence of antioxidants such as catechins, and in particular EGCG or epigallocatechin gallate, present in abundance in green teas is important.
The catechins of green tea and caffeine can play a role positive in increasing energy metabolism, helping to lose weight within a balanced diet. Compared to coffee, green tea contains less caffeine, in the form of theine. For this reason, without giving the effects of agitation, it is useful for increasing the body's energy, resistance, vitality and concentration; improving physical performance and attention. In tea, theine is linked to tannins and is easier to digest.
In addition, the amino acid L-theanine makes caffeine tolerable and balances its activities. Regular use of tea can help the body counteract high levels of total cholesterol, combined with a specific diet, by improving the ratio between good cholesterol (HDL) and bad cholesterol (LDL). In the intestinal tract, it promotes the transit of food and proper digestion, relieving some stomach problems. Green tea contains polyphenols that help improve the digestive process, helping to break down food more efficiently and quickly. EGCG (epigallocatechin gallate) reduces inflammation of the gastrointestinal tract, soothes gastritis and fights flatulence - green tea can decrease excess gas. The tea is also useful for providing natural fluoride and helping oral hygiene with effects that reduce bad breath.
Origins and History of cultivation
The Choui Fong estate houses a tea plantation in the territory of the city of Chiang Rai. It sits high in the mountains, with a view of the surrounding fields, and takes in both Mar Fah Luang county and Mae Chan county. Some of the best Thai teas are grown here, along the mountainside and in the hills, with dwindling crops. The vast plantation (up to 1 million square meters in Mae Chan) winds mainly in the plateau, at an altitude of 500-1,200 meters high. The company specializes in various varieties of tea: assam, green, black, oolong (Jin xuan, Ruan zhi, Osmanthus); aromatic and full-bodied. It uses state-of-the-art best methods to plant, harvest and process tea, from hand-picked leaves, Taiwanese processing, to blending – for a lasting aftertaste.
The perfect growth conditions at altitude make Choui Fong green tea of superior quality. The leaves are long and anthracite in color, with silver tips. The quality of Choui Fong tea has been recognized 5 stars by various Thai and foreign associations. He has won numerous awards, including the one presented in 2001 by Princess Maha Chakri Sirindhorn, sister of the sovereign of Thailand. The consumption of tea is an ancient practice, both in Thailand and in most Asian cultures, often known as a ceremony, and also in this country Choui Fong teas are prized teas for the ceremonial rite.
Plant and flowers
Green tea is obtained from the Camellia Sinensis plant (Theaceae family) both in the sinensis variety and, in some Choui Fong plantations, also from the Assam variety. The difference between different types of tea arises from the way the plant is processed. Originally the tea plant originated in Southeast Asia, and today it is grown in climatethe tropical and subtropical, with altitudes from sea level up to about 2,000 meters high.
Although it can grow a lot, the plant is constantly pruned to a height of about one and a half meters, to encourage new shoot growth and manual harvesting. The growth of new shoots can occur even every week at low altitudes, while it takes several weeks at higher altitudes. It features abundant foliage, a yellow-white camellia-like flower, and one berry. The seeds are pressed to obtain the tea oil. The light green leaves are the young ones, while they become darker in maturity. The most coveted ones are the leaves and young shoots, which give the most nutritional substances. After being harvested and dried, the fresh tea leaves are subjected to an oxidation process (fermentation) and other processes that determine their characteristics.
Nutritional values of Choui Fong Tea Green Tea
This infusion contains nutrients, such as vitamins (Vitamins A, B, C) and flavonoid antioxidants, catechins, polyphenols, flavanols. It makes available minerals such as potassium, phosphorus, calcium, iron. In addition to tannins and a low dose of theine (caffeine).
How to prepare Choui Fong Tea Green Tea
The infusion is obtained by placing about 3-5 grams of the Choui Fong Tea green tea blend in a cup (250 ml) in water at 80 °C. Let it steep for 2 to 3 minutes before drinking this green tea. It is a tea to be served without additions, but those who wish can add honey or sugar.
Choui Fong Tea Bio Green Tea: side effects and contraindications
Excessive tea intake can result in some potential adverse effects. In particular, gastrointestinal disorders such as stomach pain, nausea, excessive diuresis, diarrhea, stomach ulcers. More rarely, effects related to theine (caffeine) may appear such as insomnia, anxiety, increased blood pressure.
Among the potential side effects of green tea there are possible elevated levels of liver enzymes, therefore pay particular attention to doses should be given to those suffering from liver disease. Moderation in the intake of green tea is recommended for those suffering from heart problems, due to theine, and are being treated with drugs that act on the nervous system. Caution is advised in doses for pregnant and lactating women.