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Oolong
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea ('' Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oolong Tea Leaf
Oolong (, ; (''wūlóngchá'', "dark dragon" tea)) is a traditional semi-oxidized Chinese tea (''Camellia sinensis)'' produced through a process including withering the plant under strong sun and oxidation before curling and twisting.Zhongguo Chajing pp. 222–234, 271–282, 419–412, chief editor: Chen Zhongmao, publisher: Shanghai Wenhua Chubanshe (Shanghai Cultural Publishers) 1991. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among ethnic Chinese in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony. Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
China Famous Tea
This is a list of Chinese teas. 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. Chinese teas Types Growing areas * Cloud tea * Wuyi tea ("Bohea") Styles Infusions * Chrysanthemum tea * Gynostemma pentaphyllum * Kuding Tea varieties * 24 flavors — herbal * Anji bai cha — green * Baihao Yinzhen — white * Bai Jiguan — oolong * Bai Mudan — white * Baimao Hou — green * Ban Tian Yao — oolong * Biluochun — green * Bu Zhi Chun — oolong * Chun Mee — green * " Congou" — black * Da Fang — green * Da Hong Pao — oolong * Dianhong — black * Fo Shou — oolong * Golden Mon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Processing
Tea processing is the method in which the leaves from the tea plant ''Camellia sinensis'' are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo. In its most general form, tea processing involves different manners and degrees of oxidation of the leaves, stopping the oxidation, forming the tea and drying it. The innate flavor of the dried tea leaves is determined by the type of cultivar of the tea bush, the quality of the plucked tea leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants to alter the flavor of the final tea. When producing black, pu'erh and oolong teas there is an additional purpose of processing: to encourage oxidization, which further develops flavour and aroma compounds. History The history of tea processing corresponds intimately with the role that tea played in Chinese society and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tieguanyin2
''Tieguanyin'' (; Standard Chinese pronunciation ) is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Name The tea is named after the Chinese Goddess of Mercy Guanyin, who is known in Japan as ''Kannon'' (), in Korea as ''Gwan-eum'' (), and in Vietnam as . Guanyin is an embodiment of Avalokiteśvara Bodhisattva. Other spellings and names include "Ti Kuan Yin", "Tit Kwun Yum", "Ti Kwan Yin", "Iron Buddha", "Iron Goddess Oolong", and "Tea of the Iron Bodhisattva". It is also known in its abbreviated form as "TGY". Legends There are two legends behind this tea: Wei and Wang. Wei legend In Fujian's Anxi County, there was a run-down temple which held an iron statue of Guanyin, the Bodhisattva of Compassion. Every day on the walk to his tea fields, a poor farmer named Wei would pass by and reflect on the temple's worsening condition. “Somet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shui Xian
Shui Xian ( traditional/simplified Chinese: 水仙, pinyin: shuǐxiān) is a cultivar of ''Camellia sinensis'' as well as an oolong tea traditionally from the Wuyi Mountains in Fujian, China. The infused color is a deep amber which is characteristic for many other Wuyi oolong teas. This tea is also grown in Taiwan. Varieties * Lao Cong Shui Xian (): A Shui Xian made from old bushes that may be as old as 200 years. The taste and appearance will signify it as an even darker Oolong. * Aged Shui Xian (): A Shui Xian that may have been aged for a few decades and rebaked. * Zhangping Shui Xian (): A Shui Xian bush that is grown in Zhangping, Longyan, Fujian province and is typically processed as a green oolong. See also * Wuyi tea Wuyi tea, also known by the trade name Bohea in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. The Wuyi region produces a number of well-known teas, including Lapsang souchong and Da Ho ... R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bai Jiguan Tea
Bai Ji Guan or Bai Jiguan (; pronounced ) is a very light ''Si Da Ming Cong'' tea, a well-known oolong tea of Wuyi, in Fujian, China. Legend has it that the name of this tea (which translates to 'white rooster' or more literally 'white cockscomb') was given by a monk in memorial of a courageous rooster that sacrificed his life while protecting his baby from an eagle. Touched by the display of courage and love, the monk buried the rooster and from that spot, the tea bush grew. Unlike most Wuyi teas, the leaves of this tea are yellowish to light green rather than dark green or brown. The flavour is also quite different from the other Wuyi oolongs, which tend to be otherwise very similar as a group. Like most Wuyi oolongs, it sits in the highly oxidized end of the oolong tea spectrum, though in the lower range of oxidization for a Wuyi tea, which tend to be 60-80% oxidized. See also * Si Da Ming Cong Si Da Ming Cong () is a collective term referring to four famous Wuyi oolong ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tung-ting Tea
Dong Ding (; pronounced ), also spelled Tung-ting, is an oolong tea from Taiwan. A translation of Dong Ding is "Frozen Summit" or "Icy Peak", and is the name of the mountain in Taiwan where the tea is cultivated. Those plants were brought to Taiwan from the Wuyi Mountains in China's Fujian Province about 150 years ago. The mountain is located in the Lugu region of Nantou County Nantou County (; Hokkien POJ: ''Lâm-tâu-koān''; Hakka PFS: ''Nàm-thèu-yen'') is the second largest county of Taiwan by area, located in the central part of the country. It is also the only non-coastal county in Taiwan. Its name derives fro ... in central Taiwan, an area long used for growing tea. Dong Ding is typically composed of 3-4 leaves, sometimes including a bud, picked by hand or machine. Afterwards, the tea undergoes a withering process, either outside, indoors, or a combination of both. The leaves are then tossed and bruised on large bamboo baskets, which begins the oxidation process. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huangjin Gui
Huangjin Gui (; pronounced ) is a premium variety of Chinese oolong tea traditionally from Anxi in Fujian province. Named after the yellow golden color of its budding leaves and its unique flowery aroma, it is said to be reminiscent of Osmanthus. This oolong is similar to Tieguanyin, with only a little oxidation Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a .... Consequently, it has a very flowery, delicate aroma without the astringency of a green tea or the heaviness of a Red/Black Tea. Legends There are two legends behind this tea: the Wang/Marriage legend and the legend of farmer Wei. Both date its origins back to about the mid-nineteenth century. Wang legend The first legend is in 1860 that this tea originated from tea seedling given to Lin Ziqin by the bride Wang D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nantou County
Nantou County (; Hokkien POJ: ''Lâm-tâu-koān''; Hakka PFS: ''Nàm-thèu-yen'') is the second largest county of Taiwan by area, located in the central part of the country. It is also the only non-coastal county in Taiwan. Its name derives from the Hoanya Taiwanese aboriginal word ''Ramtau''. Its mountainous area makes it a tourist destination; Sun Moon Lake is located in this county. Other well-known sightseeing of the county including Aowanda, Formosan Aboriginal Culture Village, Hehuanshan, Paper Dome, Qingjing Farm, Shanlinxi, Shuiyuan Suspension Bridge and Xitou. Notable cities in Nantou are Nantou City and Puli Town. The official butterfly of Nantou County is the broad-tailed swallowtail butterfly (''Agehana maraho''). Nantou's tung-ting tea is one of the most famous and high-quality oolong teas grown in Taiwan. History Early history Before the arrival of Han Chinese to Nantou, the Atayal, Bunun and Tsou tribes were distributed throughout the northern and ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gongfu Tea Ceremony
The gongfu tea ceremony or kung fu tea ceremony ( or ), is a type of Chinese tea ceremony, involving the ritual preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian and the Chaoshan area of eastern Guangdong. The term literally means "making tea with skill". The approach often 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 origins, and by tea connoisseurs as a way to maximize 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. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
