|
Dianhong
Dianhong tea (; pronounced ) is a type of relatively high-end, gourmet Chinese black tea sometimes used in various tea blends and grown in Yunnan, Yunnan Province, China. The main difference between Dianhong and other Chinese black teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Dianhong tea produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter. History and etymology Teas grown in Yunnan prior to the Han dynasty (206BCE220CE) were typically produced in a Brick tea, compressed form similar to modern pu'er tea. ''Dian hong'' is a relatively new product from Yunnan that began production in the early 20th century. The word () is the short name for the Yunnan region while () means "red (tea)"; as such, these teas are sometimes simply referred to as ''Yunnan red'' or ''Yunnan black''. However, such references are often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) '' Camellia sinensis,'' though ''Camellia taliensis'' is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' var. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' var. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is ''hong cha'' (, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yunnan
Yunnan , () is a landlocked Provinces of China, province in Southwest China, the southwest of the People's Republic of China. The province spans approximately and has a population of 48.3 million (as of 2018). The capital of the province is Kunming. The province borders the Chinese provinces of Guizhou, Sichuan, autonomous regions of Guangxi, and Tibet Autonomous Region, Tibet as well as Southeast Asian countries: Vietnam, Laos, and Myanmar. Yunnan is China's fourth least developed province based on disposable income per capita in 2014. Yunnan is situated in a mountainous area, with high elevations in the northwest and low elevations in the southeast. Most of the population lives in the eastern part of the province. In the west, the altitude can vary from the mountain peaks to river valleys by as much as . Yunnan is rich in natural resources and has the largest diversity of plant life in China. Of the approximately 30,000 species of Vascular plant, higher plants in China, Yu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea, also translated to red tea in various East Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavour than other teas. All five types are made from leaves of the shrub (or small tree) '' Camellia sinensis,'' though ''Camellia taliensis'' is also used rarely. Two principal varieties of the species are used – the small-leaved Chinese variety plant (''C. sinensis'' var. ''sinensis''), used for most other types of teas, and the large-leaved Assamese plant (''C. sinensis'' var. ''assamica''), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. First originating in China, the beverage's name there is ''hong cha'' (, "red tea") due to the color of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East and Southeast Asia, both in consumption and harvesting, including in China, J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Han Dynasty
The Han dynasty (, ; ) was an imperial dynasty of China (202 BC – 9 AD, 25–220 AD), established by Liu Bang (Emperor Gao) and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–207 BC) and a warring interregnum known as the ChuHan contention (206–202 BC), and it was succeeded by the Three Kingdoms period (220–280 AD). The dynasty was briefly interrupted by the Xin dynasty (9–23 AD) established by usurping regent Wang Mang, and is thus separated into two periods—the Western Han (202 BC – 9 AD) and the Eastern Han (25–220 AD). Spanning over four centuries, the Han dynasty is considered a golden age in Chinese history, and it has influenced the identity of the Chinese civilization ever since. Modern China's majority ethnic group refers to themselves as the "Han people", the Sinitic language is known as "Han language", and the written Chinese is referred to as "Han characters". The emperor was at the pinnacle of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick Tea
Compressed tea, called tea bricks, tea cakes or tea lumps, and tea nuggets according to the shape and size, are blocks of whole or finely ground black tea, green tea, or post-fermented tea leaves that have been packed in molds and pressed into block form. This was the most commonly produced and used form of tea in ancient China prior to the Ming Dynasty. Although tea bricks are less commonly produced in modern times, many post-fermented teas, such as ''pu-erh'', are still commonly found in bricks, discs, and other pressed forms. Tea bricks can be made into beverages like tea or eaten as food, and were also used in the past as a form of currency. Production In ancient China, compressed teas were usually made with thoroughly dried and ground tea leaves that were pressed into various bricks or other shapes, although partially dried and whole leaves were also used. Some tea bricks were also mixed with binding agents such as flour, blood, or manure to better preserve their fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pu'er Tea
''Pu'er'' or ''pu-erh'' is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 ''hēichá'' (lit. 'black tea') (which is different from the English-language ''black tea'' that is called 红茶 ''hóngchá'' (lit. 'red tea') in Chinese). Pu'er falls under a larger category of fermented teas commonly translated as ''dark teas''. Two main styles of pu'er production exist: a traditional, longer production process known as ''shēng'' (''raw'') pu'er; and a modern, accelerated production process known as ''shóu'' (''ripe'') pu'er. Pu'er traditionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange Pekoe
In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the tea leaves themselves. The highest grades for Western and South Asian teas are referred to as "orange pekoe", and the lowest as "fannings" or "dust". Pekoe tea grades are classified into various qualities, each determined by how many of the adjacent young leaves (two, one, or none) were picked along with the leaf buds. Top-quality pekoe grades consist of only the leaf buds, which are picked using the balls of the fingertips. Fingernails and mechanical tools are not used, to avoid bruising. Certain grades of leaf are better suited to certain varieties of tea. For example, most white tea is processed from the buds or shoots of the tea plant. When crushed to make bagged teas, the tea is referred to as "broken", as in "broken orange pekoe" ("BOP"). These lower grades include fannings and dust, which are tiny remnants created in the sorting and crushing processes. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keemun Tea
Keemun () is a famous Chinese black tea. First produced in the late 19th century, it quickly became popular in the West and is still used for a number of classic blends. It is a light tea with characteristic stone fruit and slightly smoky notes in the aroma and a gentle, malty, non-astringent taste reminiscent of unsweetened cocoa. Keemun is said to have floral aromas and wooden notes. History Original Keemun is produced exclusively in the Qimen County in the south of Anhui province. It is grown in Guichi, Shitai, Dongzhi, and Yixian. The name of the tea is an older Western spelling of the name of the nearby town, Qimen (pronounced "Chee-mun"). The tea-growing region lies between the Yellow Mountains and the Yangtze River. The cultivar used for Keemun is the same as that used in production of Huangshan Maofeng. While the latter is an old, well-known variety of green tea, Keemun was first produced in 1875 using techniques adapted from Fujian province farmers. Many varie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pu'er Tea
''Pu'er'' or ''pu-erh'' is a variety of fermented tea traditionally produced in Yunnan Province, China. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as 黑茶 ''hēichá'' (lit. 'black tea') (which is different from the English-language ''black tea'' that is called 红茶 ''hóngchá'' (lit. 'red tea') in Chinese). Pu'er falls under a larger category of fermented teas commonly translated as ''dark teas''. Two main styles of pu'er production exist: a traditional, longer production process known as ''shēng'' (''raw'') pu'er; and a modern, accelerated production process known as ''shóu'' (''ripe'') pu'er. Pu'er traditionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Teas
Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of various ethnicities in contemporary China ** Han Chinese, the largest ethnic group in the world and the majority ethnic group in Mainland China, Hong Kong, Macau, Taiwan, and Singapore ** Ethnic minorities in China, people of non-Han Chinese ethnicities in modern China ** Ethnic groups in Chinese history, people of various ethnicities in historical China ** Nationals of the People's Republic of China ** Nationals of the Republic of China ** Overseas Chinese, Chinese people residing outside the territories of Mainland China, Hong Kong, Macau, and Taiwan * Sinitic languages, the major branch of the Sino-Tibetan language family ** Chinese language, a group of related languages spoken predominantly in China, sharing a written script (Chi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Pu'er Tea")