|
Fujian Tea Ceremony
''Gongfu'' tea or ''kung fu'' tea ( or ), literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony". It is probably based on the tea preparation approaches originating in Fujian and the Chaoshan area of eastern Guangdong. The practice involves using smaller brewing vessels and a higher leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize the taste of a tea selection, especially a finer one. History Attention to tea-making quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered tea have long coexisted with the "imperially appointed compressed form". By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use. The related tea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gong Fu Cha
A gongFrom Indonesian and ms, gong; jv, ꦒꦺꦴꦁ ; zh, c=鑼, p=luó; ja, , dora; km, គង ; th, ฆ้อง ; vi, cồng chiêng; as, কাঁহ is a percussion instrument originating in East Asia and Southeast Asia. Gongs are a flat, circular metal disc that is typically struck with a mallet. They can be small or large in size, and tuned or can require tuning. The earliest mention of gongs can be found in sixth century Chinese records, which mentioned the instrument to have come from a country between Tibet and Burma. The term ''gong'' ( jv, ꦒꦺꦴꦁ) originated in the Indonesian island of Java. Scientific and archaeological research has established that Burma, China, Java and Annam were the four main gong manufacturing centres of the ancient world. The gong found its way into the Western World in the 18th century, when it was also used in the percussion section of a Western-style symphony orchestra. A form of bronze cauldron gong known as a resting b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dark Tea
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed). The tea leaves and the liquor made from them become darker with oxidation. Thus, the various kinds of fermented teas produced across China are also referred to as dark tea, not be confused with black tea. The most famous fermented tea is produced in Yunnan province. The fermentation of tea leaves alters their chemistry, affecting the organoleptic qualities of the tea made from them. Fermentation affects the smell of the tea and typically mellows its taste, reducing astringency and bitterness while improving mouthfeel and aftertaste. The microbes may also produce metabolites with health benefits. Additionally, substances like et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' (from Anglo-Norman ''tanner'', from Medieval Latin ''tannāre'', from ''tannum'', oak bark) refers to the use of oak and other bark in tanning animal hides into leather. By extension, the term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. Likewise, the destruction or modification of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yixing Teapot
Yixing clay teapots (), also called Zisha teapot (), are made from Yixing clay. This traditional style commonly used to brew tea originated in China, dating back to the 15th century, and are made from clay produced near Yixing in the eastern Chinese province of Jiangsu. History Archaeological excavations reveal that as early as the Song dynasty (10th century) potters near Yixing were using local "zisha" (紫砂 or 紫泥 ; literally, "purple sand/clay") to make utensils that may have functioned as teapots. According to the Ming dynasty author Zhou Gaoqi, during the reign of the Zhengde Emperor, a monk from Jinsha Temple (Golden Sand Temple) in Yixing handcrafted a fine quality teapot from local clay. Such teapots soon became popular with the scholarly class, and the fame of Yixing teapots began to spread. 20th century Yíxīng teapots are actually made in nearby Dīngshān, also known as Dingshu, on the west side of Lake Tai. Hundreds of teapot shops line the edges of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringency
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant, are astringents. Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Ripe fruits and fruit parts including blackthorn (sloe berries), ''Aronia'' chokeberry, chokecherry, bird cherry, rhubarb, quince and persimmon fruits (especially those which are unripe), banana skins (or unripe bananas), cashew fruits and acorns are astringent. Citrus fruits, like lemons, are somewhat astringent. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. The tannins in some teas, coffee, and red grape wines like Cabernet Sauvignon and Merlot produce mild astringenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Yixing Teapot")
