In Malaysia, tea is an ever-evolving entity that transcends ethnic boundaries. From a midnight teh tarik at the Mamak stall to a pot of Liu Bao with Bak Kut Teh, tea has quietly woven itself into the fabric of our lives. Broadly speaking, tea is the "extraction" of active plant compounds through hot water. Legend has it that Shennong, the father of Chinese medicine, discovered tea when wild leaves fell into his boiling water, noting its ability to "cleanse" the digestive tract. By the Tang Dynasty, Lu Yu’s The Classic of Tea transformed it from a medicinal vegetable soup into a sophisticated art of cultivation and preparation.
Modern science identifies over 600 compounds in tea, including essential minerals and potent antioxidants like polyphenols. Compared to the modern trend of raw juices, the ancient methods of drying and fermenting tea are much gentler on the stomach. Tea is categorized by its fermentation level: White, Green, Yellow, Oolong, Black, and Dark (Heicha). While lower-fermented teas like White and Green tea excel in bactericidal and antioxidant properties, post-fermented teas like Puer and Liu Bao are prized for their mellow character and potential to lower cholesterol and uric acid.
Not all tea is created equal. In Malaysia, investigations have revealed that some eateries use "dyed tea" processed with unauthorized colorants like Sudan I or Sunset Yellow to achieve a richer hue and aroma. To protect yourself, use these simple tests:
The Sight Test: Dip a white napkin into the tea. If it leaves a stark, artificial stain or a distinct colored ring on a paper cup, it likely contains chemical dyes.
The Twist Test: Rub dry tea leaves in your palm; if powder or color sticks to your skin, additives are likely present.
The Scent Test: Natural tea has a subtle, evolving fragrance. "Essence tea" often smells cloyingly sweet and unnaturally consistent due to chemical fixatives.
The best teas, such as "Ancient Tree Teas," grow in wild environments without pesticides, offering a rich, lingering "returning sweetness" (huigan). However, even the best tea must be consumed mindfully. As noted in the Compendium of Materia Medica, tea is "cool" in nature; excessive consumption can lead to dizziness or stomach distress, particularly for those with anemia, as it inhibits non-heme iron absorption.
Selecting a good tea requires an open mind and lifelong learning. Don't be fooled by the myth that "older is always better"—proper scientific storage is key to avoiding mold. By mastering the harmony of water quality (mineral water is preferred) and temperature control, you can ensure that tea remains a source of health and tranquility rather than a chemical cocktail.
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