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Profile: Theresa31968

Your personal background.
A total of 15 Chinese books, translated into Malay and English
and published in Malaysia as part of China-proposed Belt and
Road Initiative (BRI) book program, were launched during the 2019 Kuala Lumpur International Bookfair here.
Speaking at the launching ceremony, Teo said the BRI book program was
aimed at promoting and creating awareness on the culture and history of China to the Malaysian people through the translation of
Chinese book. Among the books are The Illustrated Classic of Tea, A Hundred Whys About Silk and Classical Chinese Poetry
and the Malay Language translation of an introduction of Shu brocade technique, covering various aspects of Chinese literature, history and culture.
Teo added that cultural interaction is only successful when both parties share knowledge, saying it was important for books showcasing the Malay culture to be translated into Chinese and to introduce readers from
China to Malaysia. Chen Chen, minister-counselor of
the Chinese embassy in Malaysia, said the launching of the books
is part of the celebration marking the 45th anniversary of diplomatic ties between China and
Malaysia.


Insulin is the hormone that is responsible for the accumulation of
fat in your body. Thus, preventing Insulin secretion helps prevent fat
storage in your body. One of the most significant benefits of such tea is that it helps boost your energy levels.

This is unlike most other fat burners that can make you feel
dizzy or lethargic. Moreover, there are no side effects of using green tea as a
weight loss resource. Now, there are many types and brands of green tea
and choosing one can be a little tricky. Though there are many brands the best green tea is a
mix of high grade varieties such as Sencha, Puerh and Wuyi Cliff Oolong.

Such a combination of 3 high grade varieties is proven to burn 2.5 times more fat as compared to the normal green tea.



Keemun is a type of Chinese black tea, originating in Qimen county of Anhui
Province, China. This article gives an overview of the caffeine
content, health benefits, and other properties of Keemun. Keemun is primarily produced in Anhui province, but
teas in this style have also begun to be produced in nearby Hubei, as well as in Jiangxi, and even in Taiwan. Keemun is usually described as having an earthy aroma, and its
overall character is quite different from Indian and Ceylon teas.

My personal perspective is that Keemun has a richer,
warmer quality, often reminiscent of dried fruit,
and in higher grades, a pleasing hint of wood or wood smoke.



These teas are rich and full-bodied, and are among my favorite
black teas. Although you may be looking for more concrete information, it is hard to generalize
about the caffeine content of Keemun. Even though it originates primarily in one region and shares certain aspects
of production, Keemun is fairly diverse, coming in different grades.
As a general rule though, Keemun is often in the moderate to high
end of caffeine content, among teas, which means that
it still has considerably less caffeine than a typical cup of coffee.
Keemun has actually been the subject of direct scientific study., in association with weight loss in animal studies.

There is only a small amount of research referring specifically to this variety of tea, however, so
most of what can be said about Keemun must be inferred from general
studies about black tea.


Although green tea has a stronger association with supposed
"health benefits" in the public consciousness in the
United States, this association may be skewed by historical factors.
Much of the early research on tea and health was conducted in Japan, where tea is synonymous with green tea.
Subsequent research has found substantial evidence that black
tea is healthy as well. In the absence of more reserach specifically looking at Keemun, it seems reasonable to
conclude that Keemun is likely to have a
similar amonut of health benefits to black tea. My recommendation,
if you want to buy the best Keemun, is to buy exclusively loose-leaf.

My experience is that the best Keemun is usually
sold by companies that specialize in Chinese tea. 10 for about 1/4 pound or about 100-125
grams. A few companies, including Rishi Tea, Arbor Teas,
and Little Red Cup, sell fair trade certified Keemun, produced in Hubei, Anhui, and Jiangxi provinces, respectively.



Welcome back and merry meet. Welcome to people's medicine, herbal medicine, your
medicine, given as a gift of love from Mama Earth to us.
Speaking of love, I love the Liliacea (lily) family. From
the first snowdrops, right through to autumn blooming crocuses, my garden, my life, and my health are brightened and made more beautiful by this
charming family. What do all these plants have in common? Long, narrow, strap-like leaves, flowers with three petals and three sepals which are usually
the same color as the petals (the sepals of
most other flowers are green), and a storage organ above the roots
called a bulb.


I've never been in any garden, anywhere in the world, that doesn't have at least one -- if not cultivated,
then wild -- Liliacea member in it; and most, like mine, boast numerous representatives of the lovely lily
family. All of the more than 3700 Liliacea species have beautiful flowers.

Some are superbly edible, but -- watch out
-- some are mortally poisonous. And it isn't easy to tell the tasty
ones from the deadly ones. One guideline cautions us to eat only those lily family members whose flowers open up, as daylilies do; but for safety sake, ask
other wise wild women what lilies they safely eat.



Daylily (Hemerocallis) flowers are an ancient Chinese medicine, used for more than two thousand years
to help women with mastitis and breast cancer. The roots also have an established scientific reputation
-- for their antibacterial, anti-parasitical, and diuretic actions.

I have eaten all parts of the day lily: the roots, cooked; the white part
of the leaves chopped into salads; the flowers and flower buds cooked and in salads.
And I find all parts laxative if overindulged
in; any more than one flower or root a day is too much for my
bowels. Most Liliacea flowers can be eaten, with the exception of death camas, of course.



I especially like wild leek or chive blossoms mixed with cottage cheese or yogurt cheese and spread on toast.
In the spring, I enjoy tulip petals in my salad, but leave the daffodils strictly
alone. Garlic -- the stinking lily -- is the most famous member
of this family. It hardly needs repeating that consistent use of
garlic, and to a lesser degree onions, in the daily diet has health
benefits including lowering of cholesterol and blood pressure,
enhancement of metabolism, rejuvenation, and the ability to improve long-standing problems.
My favorite way to take garlic is as a honey.
Garlic has been scientifically shown to counter staph, strep, salmonella, and antibiotic-resistant bacterial infections, in addition to a destroying a wide variety of
parasites and fungal infections.


Raw garlic is a local irritant and must be used with caution least it burn the skin, the vagina, or the digestive system.

Wild leeks, ramps, or rampion are even stronger and
stinkier than garlic. A Native American story follows the
plight of seven women who loved to eat wild leeks, and, of course, stank.
Even though they were rejected by their families and villages, they could not stop eating those delicious ramps.
Finally, the earth itself, unable to stand the
smell of their breath any longer, blew the seven women up into the sky.
We call them the Pleiades, and they are up there still, cooking and eating rampion to their heart's content.
Onions are medicinal, too.


The lily family is richly diverse, spanning frost-hardy bulbs to desert
denizens, single flowers to massive stalks covered with hundreds of
blooms, and thin fibrous leaves to fleshy ones with soothing properties, like those of agave and aloe vera.
Aloe vera is a simple, effective medicinal plant that is easy to grow or buy.
The gel of an aloe leaf is my favorite second-aid for
a burn. If the aloe leaf gel is renewed as soon as there is sensation of pain, even the worst burns heal with virtually no scars.
Liquid aloe vera gel, sold at natural food stores, can be transferred to a spray
bottle and used liberally to protect skin from the sun, or help heal it if
you do get too much. I rarely use aloe internally, finding it
too laxative in action for most people.


Learning about plant families brings herbal medicine into our everyday lives, where it belongs.

Fill a jar with unpeeled garlic cloves or with garlic cloves plus a few very small onions cut
in half. Fill jar to the top with honey. Cap well; label; and place in a dish.
This tonic is ready to use in two days and may be taken by the teaspoonful to counter colds, flu, arthritis pain, digestive
distress, sore throat, coughs, and blood vessel disease.
Good for a year. Aloe (Aloe vera) gel: Soothes and heals
burns, mucus surfaces, intestines. Agave (Agave) leaf juice or tincture:
Antiseptic, diuretic, digestive; root tincture eases joint pain. Birth root (Trillium):
Rare plant; use only as needed as a birthing aid or emmenagogue.




Daffodil (Narcissus) bulbs crushed and mixed with honey:
External use only to relieve joint swelling and pain, burns,
heel spurs, and earache. False hellebore (Veratrum viride): Dangerous cardiac relaxant.
Garlic (Allium sativa) raw, cooked, powdered, or in honey:
Anti-cholesterol, anti-hypertensive, antibacterial, alterative, adaptogen,
longevity aid. Greenbriar (Smilax) root tea: Gelatinous, carminative,
diaphoretic, diuretic. Tender shoots, leaves, and
tendrils are delicious cooked. Onion (Allium cepa) raw,
cooked, or in honey: Digestive, carminative, expectorant.
Solomon seal (Polygonatum officinale) root tea: Mucilaginous, demulcent, expectorant, heart tonic, eases diabetes, promotes healing of broken bones.
Tulip (Tulipa) bulbs crushed and mixed with honey: External use only to relieve noxious
swellings such as boils, ulcers (decubita), lymphatic nodules, and cancers.
Yucca (Yucca) dried root tea or capsules: Anti-inflammatory, anti-acid, anti-arthritic.



Fresh flowers
are a delicious edible. LEARN HOW TO PREVENT ILLNESS
AND HEAL YOURSELF safely and easily the Wise Woman Way.
Women's health forum, FREE women’s forum, weblog, and email
group. Topics include menopause, breast health, childbearing, fertility, disease prevention, nutritional advice, and cancer prevention. Susun Weed, green witch
and wise woman, is an extraordinary teacher with a joyous
spirit, a powerful presence, and an encyclopaedic knowledge of herbs and health.
She is the voice of the Wise Woman Way, where common weeds, simple ceremony,
and compassionate listening support and nourish health/wholeness/holiness.
She has opened hearts to the magic and medicine of the green nations for three
decades. Ms. Weed's four herbal medicine books focus on women's health topics including:
menopause, childbearing, and breast health.




Visit Susun’s site for information on her workshops, apprenticeships,
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about her alternative health books. Venture into the NEW Menopause site to
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All are made from the leaves of the Camellia
sinensis plant and the only difference between them is the processes used
to make them. Green tea is made by steaming the leaves quickly.
To make black tea, the leaves are exposed to the air or
fermented, which darkens the leaves and gives them flavour, while for oolong the tea leaves are only partially fermented.
The flavours of teas vary depending on where the plants are grown. Different growing conditions, horticulture methods, production processing,
and harvesting times also affect flavours. Teas from different areas can be combined to make teas with a particular flavour, called blended teas.



English Breakfast Tea, for example, is a blend of Chinese, Ceylonese and Indian teas.
Herbal teas (such as chamomile and mint) are not really teas at all, as
they are not made from the Camellia sinensis plant. Drinking herbal teas is not considered as healthful as drinking
green, black or oolong teas. Green tea has long been associated with a long and healthy life in many Eastern cultures.

Nowadays, extracts from the tea are used in beverages, health foods, and dietary supplements.
But does it actually contribute to health? Free radicals are molecules that are damaged.
These damaged molecules can, in turn, damage cells which may become cancerous.



Antioxidants may
reduce or prevent some of this damage. Catechins are a type of
antioxidant found in tea leaves. They are part of a family of molecules called flavonoids which have anti-oxidative and anti-carcinogenic functions.

It's the flavonoids that give green tea its reputation as a healthful drink.
The average quantity of flavonoids in a cup of
this tea is higher than the quantity found in the same
volume of other healthy drinks, such as fresh fruit
juices, wine or vegetable juices. However, the quantity of flavonoids can vary widely between different
teas and tea products. You get more antioxidants from freshly brewed
tea, compared with other forms of the drink such as instant tea and decaffeinated tea.
However, to maximise the anti-oxidants in green tea,
you need to steep the tea for at least three minutes; five minutes is ideal.

Most people in most countries drink their tea hot.



85% of the tea drunk in the US is iced tea. The problem is that iced tea often contains relatively small amounts of catechins compared with hot tea.
This is due to the way iced tea is made. Iced tea is usually made by
boiling water to which tea is added. Once the tea has
been stewed for about five minutes, the liquid is cooled by
adding water to double its volume, after which it is refrigerated.
Adding water dilutes the concentration of catechins.
To make sure that your iced tea contains the same amounts of antioxidants as your hot tea, allow for the dilution by adding 50%
more tea than usual to the boiling water.


Green tea contains a variety of enzymes, amino acids,
carbohydrates, lipids, sterols, polyphenols, carotenoids,
tocopherols, vitamins, caffeine and related compounds, phytochemicals and dietary minerals.
Over the last few decades it has been the subject of many scientific studies to determine the extent of its reputed
health benefits. There is some evidence suggesting that regular drinkers of this tea may have a lower risk of
developing certain types of cancer and heart disease.
But nothing much has been proved conclusively through rigorously-conducted clinical trials.
Indeed, most of the claims made for the health benefits of green tea are
based on analyses of its chemical composition, some in vitro experiments, and animal studies, rather than studies made with
humans. Cancer: a systematic review conducted in 2012 stated
that the evidence that green tea can prevent cancer 'is inadequate and
inconclusive'.

Here is my web site; premium-chinese-tea
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