in traditional chinese medicine hot or cold foods are classified as such based on
Chinese food therapy Although the precepts of Chinese food therapy are neither systematic nor identical in all times and places, some basic concepts can be isolated.[24] One central tenet is that "medicine and food share a common origin", and that food materials can therefore be used to prevent or treat medical disorders.[25] Like medicinal drugs, food items are classified as "heating" (热; 熱; rè) or "cooling" (凉; 涼; liáng).[26] In popular understanding, "heating" or "hot" food is typically "high-calorie, subjected to high heat in cooking, spicy or bitter, or 'hot' in color (red, orange)", and includes red meat, innards, baked and deep-fried goods, and alcohol.[24] They are to be avoided in the summer and can be used to treat "cold" illnesses like excessive pallor, watery feces, fatigue, chills, and low body temperature caused by a number of possible causes, including anemia. Green vegetables are the most typical "cooling" or "cold" food, which is "low-calorie, watery, soothing or sour in taste, or 'cool' in color (whitish, green)". They are recommended for "hot" conditions: rashes, dryness or redness of skin, heartburns, and other "symptoms similar to those of a burn", but also sore throat, swollen gums, and constipation.[24]
Chinese tea culture Gongfu cha, meaning "making tea with skill", is a popular method of preparing tea in China. It makes use of small Yixing teapots holding about 100 â€“ 150 ml (4 or 5 fl.oz.), the size being thought to enhance the aesthetics and to "round out" the taste of the tea being brewed. Brewing tea in a Yixing teapot can be done for private enjoyment as well as to welcome guests. Depending on the region of China, there may be differences in the steps of brewing as well as the tools used in the process. For example, Taiwanese-style gongfu cha makes use of several additional instruments including tweezers and a tea strainer. The procedure is mostly applicable to oolong teas, but it is some used to make pu'er and other fermented teas.