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Many of these formulas were created by the pioneers of Chinese medicine and are quite old. For example, "Liu Wei Di Huang Wan" (六味地黄丸; liùwèi dìhuáng wán; liu-wei ti-huang wan) was developed by Qian Yi (钱乙 Qián Yǐ) (c. 1032–1113 CE).
Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
The pre-Qing tea produced by Dashan is the best in Xinyang Maojian treasures. Tea before the rain. Tea collected before Gu Yu (around April 20 in the Gregorian calendar). The spring temperature is moderate and the rainfall is abundant. The growth of tea leaves is full of anger, and one bud and one leaf formally form.
A traditional Chinese tea set consists of special clay or porcelain teapots, teacups, tea spoons, tea strainers, draining trays, tea forceps (for the leaves), a large forceps (for the tea cups) and occasionally, tea caddies. All of these are kept on a special wooden tea tray with an inbuilt draining arrangement and a holder for the drained ...
Chinese patent medicine (simplified Chinese: 科学中 药; traditional Chinese: 科學中 藥; pinyin: kēxúe zhōngyào; lit. 'scientific Chinese medicine') are herbal medicines in Traditional Chinese medicine, modernized into a ready-to-use form such as tablets, oral solutions or dry suspensions, as opposed to herbs that require cooking (hot water extraction).
The important role of ceremony in Chinese culture is exemplified by the claim of the authors of Tea and Tea drinking: China's outstanding contribution to the mankind that, “The word ‘ceremony’ (Li, 礼) is the basis or gene of Chinese culture and the first syllable of Chinese civilization, as it says ‘Of all things, courtesy comes first ...
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