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Compressed 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] |
André Migot
André Migot (1892–1967) was a French doctor, traveler and writer. He served as an army medical officer in World War I, winning the Croix de Guerre. After the war he engaged in research in marine biology, and then practised as a doctor in France; in his spare time, he climbed in the Alps and Pyrenees. In 1938 he set off to India by bicycle to pursue his interest in Oriental religions. During World War II he worked as a doctor in occupied Paris. After the war he went to Indochina, whence in 1947 he made a journey alone through Eastern Tibet and China in order to research aspects of Tibetan Buddhism. During this journey he tried but failed to reach Lhasa disguised as a mendicant lama. As he could speak and write Tibetan, he was able to converse with the lamas, and was initiated into the Karma Kagyu lineage at Shangu Gompa, a lamasery outside modern-day Yushu. This journey is described in his best-known book ''Caravane vers Bouddha'', translated into English by Peter Fleming ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Institute Of Korean Language
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The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea. The institute was originally founded at a non-governmental level as the Academy of the Korean Language in 1984. When the institute gained status as a subsidiary of the Korean Ministry of Culture, it was renamed National Academy of the Korean Language from 1991. It took its original name again in 2005. External links Official website National Institute of Korean Language National Institute of Korean Language The National Institute of Korean Language is a language regulator of the Korean language. It was created on January 23, 1991, by Presidential Decree No. 13163 (November 14, 1990). It is based in Seoul, South Korea South Korea, official ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Standard Korean Language Dictionary
''Standard Korean Language Dictionary'' () is a dictionary of the Korean language, published by the National Institute of Korean Language. History The compilation of Standard Korean Language Dictionary was commenced on 1 January 1992, by The National Academy of the Korean Language, the predecessor of the National Institute of Korean Language. The dictionary's first edition was published in three volumes on 9 October 1999, followed by the compact disc released on 9 October 2001. The online dictionary was launched on 9 October 2002, and revised on 9 October 2008. See also * Basic Korean Dictionary References 1999 non-fiction books Korean language Korean dictionaries Online dictionaries {{Dictionary-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doncha
''Doncha'' (), also called ''jeoncha'' (), is a coin-shaped post-fermented tea produced in Korea. The tea has been called ''cheongtae-jeon'' () in the Jangheung region in South Jeolla Province. History The history of ''doncha'' dates back to the era of Later Silla, when Borimsa (Borim temple) was founded. The Jangheung region in South Jeolla Province, where the temple is located, was the hub of Korean tea culture during the Goryeo and Joseon dynasties. 13 out of 19 ''daso'' (tea place) in Goryeo were located in the region. Processing Tea leaves for ''doncha'' are hand-picked in May, from the tea plants that grow wild somewhere on the southern coast of the Korean peninsula. Although roasting is the most common method of tea processing in Korea, ''doncha'' processing starts with steaming the tea leaves. Twelve hours after the harvest, tea leaves are steamed in a ''gamasot'', a traditional cauldron. Steamed leaves are then pounded in a ''jeolgu'', a traditional mortar, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeopjeon
A ''yeopjeon'' (Hangul: 엽전; Hanja: 葉錢; "leaf coin") was a Korean brass coin with a square cut out which was first issued in 1678 and continued until the final years of the Chosun Dynasty. New history of Korea - Page 516 Hyŏn-hŭi Yi, Sŏng-su Pak, Nae-hyŏn Yun - 2005 At this time, the bulk of Korean currency was the so-called ''yeopjeon'' brass coin and a nickel coin. Japan had the existing currency replaced by coins newly minted by a Japanese bank, Daiichi Ginko, and planned the new currency to circulate ... While coins with a similar design had been unsuccessfully used during the earlier Goryeo period as well. The ''Sangpyeong Tongbo'' (常平通寶) cash coins were known as ''yeopjeon'' because of the way that these cash coins resembled leaves on a branch when they were being cast in the casting mould. In the western world all coins with this design are commonly called "cash coins". In 1908 the value of a ''yeopjeon'' was set at 0.2 chon (or Korean won, won). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korea JungAng Daily
Korea ( ko, 한국, or , ) is a peninsular region in East Asia. Since 1945, it has been divided at or near the 38th parallel, with North Korea (Democratic People's Republic of Korea) comprising its northern half and South Korea (Republic of Korea) comprising its southern half. Korea consists of the Korean Peninsula, Jeju Island, and several minor islands near the peninsula. The peninsula is bordered by China to the northwest and Russia to the northeast. It is separated from Japan to the east by the Korea Strait and the Sea of Japan (East Sea). During the first half of the 1st millennium, Korea was divided between three states, Goguryeo, Baekje, and Silla, together known as the Three Kingdoms of Korea. In the second half of the 1st millennium, Silla defeated and conquered Baekje and Goguryeo, leading to the "Unified Silla" period. Meanwhile, Balhae formed in the north, superseding former Goguryeo. Unified Silla eventually collapsed into three separate states due to civil war ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Disinfection
A disinfectant is a chemical substance or compound used to inactivate or destroy microorganisms on inert surfaces. Disinfection does not necessarily kill all microorganisms, especially resistant bacterial spores; it is less effective than sterilization, which is an extreme physical or chemical process that kills all types of life. Disinfectants are generally distinguished from other antimicrobial agents such as antibiotics, which destroy microorganisms within the body, and antiseptics, which destroy microorganisms on living tissue. Disinfectants are also different from biocides—the latter are intended to destroy all forms of life, not just microorganisms. Disinfectants work by destroying the cell wall of microbes or interfering with their metabolism. It is also a form of decontamination, and can be defined as the process whereby physical or chemical methods are used to reduce the amount of pathogenic microorganisms on a surface. Disinfectants can also be used to destroy mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hakka People
The Hakka (), sometimes also referred to as Hakka Han, or Hakka Chinese, or Hakkas are a Han Chinese subgroup whose ancestral homes are chiefly in the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi, Guangxi, Sichuan, Hunan, Zhejiang, Hainan, Guizhou in China, as well as in Taoyuan City, Hsinchu County, Miaoli County, Pingtung County, and Kaohsiung City in Taiwan. The Chinese characters for ''Hakka'' () literally mean "guest families". Unlike other Han Chinese subgroups, the Hakkas are not named after a geographical region, e.g. a province, county or city, in China. The word ''Hakka'' or "guest families" is Cantonese in origin and originally refers to the Northern Chinese refugees fleeing social unrest, upheaval and invasions in northern parts of China (such as Gansu and Henan) during the Qin dynasty who then seek refuge in the Cantonese provinces such as Guangdong and Guangxi, thus the original meaning of the word implies that they are guests living in the C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lei Cha
Lei cha (; pronounced ) or ground tea is a traditional Southern Chinese tea-based beverage or gruel that forms a part of Hakka cuisine. In English, the dish is sometimes called thunder tea since "thunder" () is homonymous with "pounded" (). History The custom of ''lei cha'' began in the Three Kingdoms period or even Han Dynasty. It is very common among Hakka people in Hakka regions of Taiwan. It is brought by Hakka people to Taiwan, Indonesia, Malaysia, and any locales with a substantial Hakka diaspora population. Besides Hakka ''lei cha'', ''lei cha'' is also traditional among Hunanese people in northern Hunan. ''Lei cha'' is not the same as Taiwanese tea because there are always other ingredients. Ground tea consists of a mix of tea leaves and herbs that are ground together with various roasted nuts, seeds, grains, and flavorings. Production Although ''lei cha'' can be bought commercially prepared and prepackaged, the drink is usually made "from scratch" just as it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matcha
is finely ground powder of specially grown and processed green tea leaves, traditionally consumed in East Asia. The green tea plants used for matcha are shade-grown for three to four weeks before harvest; the stems and veins are removed during processing. During shaded growth, the plant ''Camellia sinensis'' produces more theanine and caffeine. The powdered form of matcha is consumed differently from tea leaves or tea bags, as it is suspended in a liquid, typically water or milk. The traditional Japanese tea ceremony centers on the preparation, serving and drinking of matcha as hot tea, and embodies a meditative spirituality. In modern times, matcha is also used to flavor and dye foods, such as ''mochi'' and ''soba'' noodles, green tea ice cream, matcha lattes and a variety of Japanese ''wagashi'' confectionery. Matcha used in ceremonies is referred to as ceremonial-grade, meaning that the powder is of a high enough quality to be used in the tea ceremony. Lower-quality matcha i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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