National Hot Tea Month!! 2014
19th January 2014, Sunday
Assam
From Wikipedia
Assam tea is a black tea named after the region of its production, Assam, in India. Assam tea is manufactured specifically from the plant Camellia sinensis var. assamica (Masters). This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.
The state of Assam is the world’s largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Burma (Myanmar). This part of India experiences high precipitation; during the monsoon period, as much as 10 to 12 inches (250–300 mm) of rain per day. The daytime temperature rises to about 103F (40 °C), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam’s unique malty taste, a feature for which this tea is well known.
Though Assam generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well with their own distinctive characteristics.
Historically, Assam has been the second commercial tea production region after southern China. Southern China and Assam are the only two regions in the world with native tea plants.
The recurring colonial myth of “discovery” informs the history of the Assam tea bush and is attributed to one Robert Bruce, a Scottish adventurer, who apparently encountered it in the year 1823. Bruce reportedly found the plant growing “wild” in Assam while trading in the region. Maniram Dewan directed him to the local Singpho chief Bessa Gam. Bruce noticed local tribesmen (the Singhpos) brewing tea from the leaves of the bush and arranged with the tribal chiefs to provide him with samples of the leaves and seeds, which he planned to have scientifically examined. Robert Bruce died shortly thereafter, without having seen the plant properly classified. It was not until the early 1830s that Robert’s brother, Charles, arranged for a few leaves from the Assam tea bush to be sent to the botanical gardens in Calcutta for proper examination. There, the plant was finally identified as a variety of tea, or Camellia sinensis, but different from the Chinese version (Camellia sinensis var. sinensis).
The intervention of the colonising British East India Company was realised through a body of ‘experts’ constituting the Tea Committee (1834) to assess the scientific nature and commercial potential of Assam tea. The adherence of the members of the committee to the Chinese ideal (in terms of the plant and the method of manufacture) led to the importation of Chinese tea makers and Chinese tea seeds to displace the “wild” plant and methods obtained in Assam. After a period, however, a hybridized version of the Chinese and Assam tea plants proved to be more successful in the Assam climate and terrain.
By the late 1830s, a market for Assam tea was being assessed in London; and the positive feedback led the East India Company to inaugurate a long drawn process of dispossession of agricultural land and forest commons through the infamous ‘Wasteland Acts’ allowing significant portions of the province by private capital to be transformed into tea plantations. The close symbiotic relationship of the colonial state and plantation capitalism through the colonial period is most succinctly captured in the term Planter-Raj.
The cultivation and production of Assam tea in the first two decades (1840–1860) were monopolised by the Assam Company, which operated in districts of Upper Assam and through the labour of the local Kachari labour. The success of the company and the changes in colonial policy of offering land to the tea planters (Fee simple rules) led to a period of boom and expansion in the Assam tea industry in the early 1860s, but these could not necessarily be translated into a dramatic shift in production (from China to Assam) due to the “makeshift” nature of plantations, poor conditions of life on plantation (huge rates of mortality and desertion), and also at times the presence of pure speculative capital with no interest in tea production.
Tea gardens in Assam do not follow the Indian Standard Time (IST ), which is the time observed throughout India and Sri Lanka. The local time in Assam’s tea gardens, known as ‘Tea Garden Time’ or Bagantime, is an hour ahead of the IST. The system was introduced during British days keeping in mind the early sunrise in this part of the country.
By and large, the system has been successful in increasing the productivity of tea garden workers as they save on daylight by finishing the work during daytime. Working time for tea labourers in the gardens is generally between 9 a.m. (IST 8 a.m.) to 5 p.m. (IST 4 p.m.) It may vary slightly from garden to garden.
The tea plant is grown in the lowlands of Assam, unlike Darjeelings and Nilgiris, which are grown in the highlands. The Assam tea bush grows in a lowland region, in the valley of the Brahmaputra River, an area of clay soil rich in the nutrients of the floodplain. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for growing tea. Because of its lengthy growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world. Each year, the tea estates of Assam collectively yield approximately 1.5 million pounds (680,400 kg) of tea.
Assam tea is generally harvested twice, in a “first flush” and a “second flush.” The first flush is picked during late March. The second flush, harvested later, is the more prized “tippy tea,” named thus for the gold tips that appear on the leaves. This second flush, tippy tea, is sweeter and more full-bodied and is generally considered superior to the first flush tea. The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to those of the Chinese tea plant. The bush produces delicate white blossoms.
2014/20/01
Oriental Beauty
From Wikipedia
Dongfang Meiren (literally “Oriental Beauty”), also marketed as White Tip Oolong, is a heavily fermented, non-roasted, tip-type oolong tea produced in Hsinchu County, Taiwan.
This tea has natural fruity aromas and produces a sweet tasting bright-reddish orange tea liquor without a strong bitterness. Dried leaves of high quality should exhibit a pleasant aroma with leaf coloration of dark purple and brown tones with white hairs.
Dongfang meiren is the chhiⁿ-sim tōa-phàⁿ cultivar grown without pesticides to encourage a common pest, the tea green leafhopper (Jacobiasca formosana), to feed on the leaves, stems, and buds. These insects suck the phloem juices of the tea stems, leaves, and buds, which leads to the tea plant’s production of monoterpene diol and hotrienol that give the tea its unique flavor. The buds then turn white along the edges which gives the tea its alternate name, white tip oolong. The insect bites start the oxidation of the leaves and tips and add a sweet note to the tea.
This process has inspired makers of other types of tea such as dongding oolong tea and the east coast black teas of Hualien and Taitung Counties to withhold pesticide use in order to replicate this process in other teas. Similar action of jassids and thrips helps form the muscatel-like flavor of India’s second flush Darjeeling tea to which dongfang meiren is sometimes compared.
Because of the need for Jacobiasca formosana feeding, the tea must be grown in warmer areas. In Taiwan, it is primarily grown in Hakka areas of the hilly northwestern part of the country at lower altitudes (300–800m) between the mountains and the plains. Beipu and Emei in Hsinchu County are noted centers of production with Beipu being the site of the Beipu Penghong Tea Museum and hosting the annual Penghong Tea Industry and Culture Festival.
The tea bushes are planted on the leeward side of hills in areas with sufficient humidity and sunshine. The tea is only harvested in the middle of summer, only about 40%–50% of the leaves can be used, and the harvest is susceptible to drought. Therefore, the annual yield is low and the price is relatively high.
After being harvested from young leaves and tips in the summer, the tea is heavily fermented (around 70%), approaching the level of black tea. Unlike other oolongs which typically make use of the top four or five leaves and the single bud, dongfang meiren uses only the bud and two leaves. The moisture content of dongfang meiren is higher than that of high mountain oolongs so the withering process takes longer. This longer withering period accelerates the hydrolysis and oxidation processes which help generate the typical sweet flavor and taste of this tea.
Dongfang meiren is brewed with lower temperature water (80°C–85°C) than is typical for other oolongs. It also requires a longer brewing (1–2 minutes for the first pot and then longer for subsequent brewings). Like other oolongs, the leaves can be steeped multiple times.
This variety of tea originated in the late 19th century, when Taiwan first exported oolong tea. Tea merchant John Dodd exported this tea to the west from his Tamsui base.
Dongfang meiren is usually marketed as dōngfāng měirén chá in Mandarin Chinese and directly translated as “oriental beauty tea” in English. More recently, the term (áiháo wūlóng chá, translated as “white tip oolong tea” has been used.
In Taiwanese, farmers originally used names that referred to the insect pest that plagues the plant. These include ian-á tê. As the tea began fetching higher prices, phòng-hong tê; (“bragging” or “bluffing tea”) became the common name. In Siyen Hakka, in addition to the name phong-fûng chhà; also “bragging” or “bluffing tea”, the term pên-fûng chhà is also used.
It was once thought that a tea farmer in Beipu noticed that small green insects, later known as cicadas, had damaged the leaves of his newly picked spring crop. Rather than destroying his crop, he decided to process the leaves into tea. He then took his product to a local tea merchant, who liked it well enough to pay him twice the price of his usual tea. When he returned to his village, he boasted to his neighbors about his success. His neighbors believed he was exaggerating and so named his tea, ‘Peng Feng Cha’, or Braggart’s tea.
21 TUESDAY JANUARY 2014
Keemun
From Wikipedia.
Keemun (pinyin: qímén hóngchá; literally “Qimen red tea”) is a black Chinese tea with a winy and fruity taste, designated as a China Famous Tea.
Keemun is produced in the Qimen County of Huangshan City, in Anhui (Anhwei) province. (“Keemun” has been the English spelling for “Qimen” since the colonial era.)
Keemun has a relatively short history. It was first produced in 1875 by a failed civil servant, Yu Ganchen, after he traveled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and has since been used as a prominent ingredient in some blends of English breakfast tea.
The aroma of Keemun is fruity, with hints of pine, dried plum and floweriness (but not at all as floral as Darjeeling tea) which creates the very distinctive and balanced taste. It also displays a hint of orchid fragrance and a recognizable sweetness. The tea can also have a more bitter taste and the smokiness can be more defined depending on the variety and how it was processed.
In China, Keemun is typically drunk without milk or sugar.
Keemun Gongfu or Congou – Made with careful skill (“gongfu”) to produce thin, tight strips without breaking the leaves.
Keemun Mao Feng – A variety, where Mao Feng means Fur Peak, which is made of only slightly twisted leaf buds and is sometimes noted for a smoother and different flavor. Many people prefer to brew a smaller quantity of this tea for a much longer time than usual, up to 7 minutes, to bring out more interesting tones in the tea.
Keemun Xin Ya – The early bud variety, said to have less bitterness.
Keemun Hao Ya – A variety known for its fine buds, sometimes showing prominent amounts of silver tips, and generally the highest grade. Hao Ya is sometimes graded into A and B, where A is the better grade.
Hubei Keemun – Not a true Keemun, a variety that comes from the Hubei Province west of Anhui, said to have similar qualities to the Anhui Keemun.
22 janvier 2014
Gongfu Tea Ceremony
From Wikipedia
The gongfu tea ceremony or kung fu tea ceremony, also known as the Chinese tea ceremony, is a Chinese cultural activity involving the ritualized preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian and Guangdong. The original term gongfu cha literally means “making tea with effort”.. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwan origins, and by tea connoisseurs as a way to maximize the taste of a tea selection, especially a finer one.
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. In Japan, tea production began in the 12th century following Chinese models, and eventually evolved into the Japanese tea ceremony, meant to be exclusive to political and military elites. The related teaware that is the tea pot and later the gaiwan were evolved. It is believed that the gongfu tea preparation approach began only in around the 18th century. Some scholars think that it began in Wuyi in Fujian, where the production of oolong tea for export began; others believe that it was the people in Chaozhou in the Chaoshan area in Guangdong started this particular part of the tea culture.
Oral history from the 1940s still referred to Gongfu Cha as “Chaoshan Gongfu Cha”. It is likely that regardless of the earliest incidence of the approach, the place that first successfully integrated it into daily life was Chaoshan area. Chaozhou is recognized by some as the “Capital” of gongfu tea. The way of tea making is evident in all corners of the city. However, the situation was a little different between the 1950s to the 1970s — throughout the Great Leap Forward and Cultural Revolution social unrests in Mainland China, the practice of preparing tea carefully for enjoyment was virtually a crime. On the other hand, it continued to develop in Chinese societies outside of China, most notably Taiwan. That is why today there are two slightly different streams of the gongfu tea approach: the more pragmatic, less equipment-heavy one used by tea hobbyists and the tea trade in the Mainland and Hong Kong, and the more elaborate one used in Taiwan. The latter stream has also become a blueprint for the so-called “gongfu tea ceremony” performance/show, although now various other elements, such as costumes and water-pouring tricks, are integrated in it for added show value.
Chemistry and physics
In essence, what is desired in Gongfu Cha is a brew that tastes good and is satisfying to the soul. Tea masters in China and other Asian tea cultures study for years to perfect this method. However, method alone will not determine whether a great cup of tea will be produced. It has been suggested that the chemistry and physics behind Gongfu Cha are what make this method far superior to any other when brewing Chinese teas. Essentially, two things have to be taken into consideration: chemistry and temperature.
Water chemistry
Water should be given careful consideration when conducting Gongfu Cha. Water which tastes or smells bad will adversely affect the brewed tea. However, distilled or extremely soft water should never be utilized as this form of water lacks minerals, which will negatively affect the flavor of the tea and so can result in a “flat” brew. For these reasons, most tea masters will use a good clean local source of spring water. If this natural spring water is not available, bottled spring water will suffice. Yet high content mineral water also needs to be avoided. Hard water needs to be filtered.
Temperature
During the process of Gongfucha, the tea master will first determine what is the appropriate temperature for the tea being used, in order to extract the essential oils of the tea. An optimal temperature must be reached and maintained. The water temperature depends on the type of tea used.
95 °C for Oolong ( pinyin: wūlóng) tea
100 °C (boiling) for compressed teas, such as Pu-erh tea ( pinyin: pǔ’ěr)
Note: Green tea is usually not used for a Gongfu tea ceremony.
The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.
At 75–85 °C, the bubbles formed are known as “crab eyes” and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds.
At 90–95 °C, the bubbles, which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch, are dubbed “fish eyes”.
When the water is boiling, neither the formation of air bubbles nor sizzling sounds occurs.
At high altitudes water boils at lower temperatures, so the above rules cannot be applied.
Tools and equipment
Below is a list of the main items used in a gongfu tea ceremony in Taiwan, (Pinyin: Lăorénchá).
brewing vessel, Yixing teapot, porcelain teapot, or a covered bowl gaiwan.
tea pitcher (chahai), or any matching size decanting vessel, used to ensure the consistency of the flavor of the teaPinyin: gōng dào bēi)
hot water kettle, e.g. an electric kettle
brewing tray, or a deep, flat bottom porcelain plate to hold spills (spills are typical)
tea towel or tea cloth, usually dark-colored
tea spoon (tea pick) for clearing the teapot spout, and clearing tea leaves etc.
tea cups (traditionally 3 cups are used in most instances), matching size. Also named Pinming Cup in Chinese. Fragrance smelling cup: is intended to capture the aroma and essence of the brewed tea, and is matched with the Pinming cups.
timer
strainer, a tea strainer (Pinyin: lòu dŏu) sometimes built into the tea pitchers
tea holder, tea leaf holder for weighing and dispensing, or a wooden tea spoon to measure the amount of tea leaves required ( Pinyin: chá chí)
optional: tea basin or bowl used as the receptacle for used tea leaves and refuse water
optional: scale
optional: kitchen thermometer
optional: scent cup (snifter cup) used to appreciate the tea’s aroma (Pinyin wén xiāng bēi)
optional: A pair of tongs called “Jiā” or “Giab” in both the Chao Zhou and Min Nan dialects.
A tea pet, usually made from the same clay as a Yixing teapot, is fun to have. One kind of “tea pet” is a “tea boy.” Prior to the tea ceremony, he is soaked in cold water. Hot water poured over him during the tea ceremony will make him “pee.”
Procedures
The ceremony should be carried out in an appropriate space. A table large enough to hold the tea-making utensils, the drip tray, and the water is the minimum necessary. Ideally the surroundings should be peaceful and conducive to relaxation and socialization. Incense, flowers, and low, soft, traditional music will all add to the ambience, as will songbirds.
Preparation
The first stage of preparation is known as (simplified: Pinyin: wēn hú tàng bēi) literally “warming the pot and heating the cups.” At this point the cups and pot are laid on the table. They are then warmed and sterilized with hot water, the excess is then poured away. When pouring from the cups in the Taiwanese Lăorénchá style, the wooden tweezers may be used instead of bare hands.
The second stage of the preparation is known as (simplified: Pinyin: jiàn shǎng jiā míng), literally “appreciate excellent tea.” At this point those who would partake of the tea during the ceremony examine and appreciate its appearance, smell, and its other characteristics.
The third stage of the preparation is known as (simplified: Pinyin: wū lóng rù gōng), “The black dragon enters the palace” (this term in particular is used when Oolong tea is used for the ceremony). The teapot is filled with tea. For a 150 ml tea pot at least 15 grams of tea leaves are used, however depending on the size of the pot and the strength of the tea the pot may be filled between 1/2 and 2/3 full.
The leaves are now rinsed using hot water poured from some height above the pot, this is known as (simplified: Pinyin: xuán hú gāo chōng), “rinsing from an elevated pot”. This is done by putting the teapot into the catching bowl. Water heated to the appropriate temperature for the tea is then poured into the pot until the pot overflows.
Any debris or bubbles which form on the surface are then scooped away gently to keep the tea from around the mouth of the pot which is then closed with the lid. This is known as (simplified: Pinyin: chūn fēng fú miàn), meaning “the spring wind brushes the surface.”
At this point opinions differ as to what should be done with the tea. Some suggest that the tea be steeped for a short while, and discarded into the cups (simplified: Pinyin: chóng xǐ xiān yán), meaning “bathe the immortal twice”. This is in order that the temperature inside and outside of the pot is the same. Others recommend immediately pouring the first brew into all of the cups without allowing the tea to steep.
Brewing
Customarily this first brew is poured into the cups but is not drunk. This is known as (simplified: Pinyin: háng yún líu shǔi), “A row of clouds, running water”. It is essentially a slightly extended washing of the leaves.
The pot is then refilled with fresh hot water until the water reaches the mouth of the pot. This is known as (Pinyin: zài zhù qīng quán), “Direct again the pure spring” (Pinyin: húi xuán dī zhēn), meaning “pouring again from a low height.” This second term refers to an important principle in the brewing of Chinese tea ceremonially: Gāo chōng dī zhēn, “high to rinse, low to pour.” This is because in the rinsing the tea is rinsed using the force of water poured from a height, whereas in the brewing water is poured closer to the leaves in order not to force the flavour from the leaves too rapidly.
The bubbles which may have formed on the surface are removed using the lid, and the pot is closed. The hot tea from the first brew is then emptied over the teapot’s outside. This is known as (simplified: Pinyin: guā mò lín gài). Wait for 20 to 50 seconds, depending on the type and quantity of the tea used before beginning to serve the tea.
Serving
In most Chinese gongfu cha ceremony the tea is poured evenly into the teacups, in a circular manner around the guests. In the Taiwanese style ceremony however, often the tea is first emptied into the tea pitcher (cha hai) before being served to the guests. A quality oolong tea is good for anywhere from 4 to 8 infusions. Some Puerh teas can last for 8 or more infusions. Each subsequent pot follows the same procedure, but requires a slightly longer infusion time.
Aroma appreciation
In the Taiwanese style ceremony, at its highest form, the aroma of the tea is enjoyed as well as its taste. In this case, the tea is first poured into the tea jug, and then into scent cups, or sniffer cup. This is known as (simplified:Pinyin: ōu bēi mù lìn), “bathing the scent cup.”
The drinking cup is placed upside down over the top of the scent cup and balanced there. This is known as (simplified: Pinyin: lóng fèng chéng xiáng), meaning “The dragon and phoenix in auspicious union.” This is a ritualised action, and is viewed by some as a form of prayer for the prosperity, well-being, and happiness of the guests.
The two are inverted so that the scent cup is upside down in the drinking cup. This is known as (Pinyin: lǐ yú fān shēn), “the carp turns over.”
The final stage, (Pinyin: jìng fèng xiāng míng), “respectfully receive the fragrant tea,” occurs when the scent cup is lifted and the tea is released into the drinking cup. The guest can then enjoy the aroma of the tea from the scent cup before consuming the tea from his drinking cup. In good etiquette the drinker will drink his tea in three sips, no less; the first a small one, the second the main one, and the last an after taste.
End of ceremony
The ceremony ends with the used tea leaves being put into a clean bowl for the guests to appreciate the tea in its used form. Good etiquette dictates that the guests should make appropriate compliments regarding the choice of tea.
Cleaning up
Cleaning up is an important step in the ritual.
Brewed tea and tea leaves should not remain in the teapot after the ritual. The pot must be cleaned up thoroughly and rinsed with hot tea.
Utensils must be sterilized with boiling water.
The teapot should be rinsed with hot tea and the outside should be rubbed and polished with a good linen cloth.
A clay teapot should never be washed with detergents or soaps.
The tea pot must be allowed to dry naturally.
The utensils and serving cups should be allowed to air dry on a tea tray.
23/01
Dragon Well
From Wikipedia
Longjing tea sometimes called by its literal translated name Dragon Well tea, is a variety of pan-fried green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea Title.
Like most other Chinese green tea, Longjing tea leaves are roasted early in processing (after picking) to stop the natural oxidation process, which is a part of creating black and oolong teas. In the world of tea, the term “fermentation” refers to the actions of natural enzymes, present in the leaves, on the juices and tissues of the leaf; this is not fermentation in the true sense of the term (as, for example, the action of yeast in producing beer). The actions of these enzymes is stopped by “firing” (heating in pans) or by steaming the leaves before they completely dry out. As is the case with other green teas (and white teas), Longjing tea leaves are therefore “unfermented.” When steeped, the tea produces a yellow-green color. The tea contains vitamin C, amino acids, and, like most finer Chinese green teas, has one of the highest concentrations of catechins among teas.
For best infusion results, water at around 75 °C should be used to brew the tea leaves.
Although it is common practice nowadays to steep Longjing tea in porcelain or glassware, the real taste profile of a finer Longjing is achieved only by using a genuine Yixing clay teapot, which since the beginning, was popular exactly for preparing green tea well.
The tea can be very expensive, and the prices depend on the varieties, of which there are many. Longjing is divided into six grades: Superior and then 1 down to 5. Infused leaves are a good indicator of quality, which is characterized by maturity and uniformity of the shoots harvested for processing. High quality Longjing teas produce tender, whole leaves that are uniform in appearance. Lower quality varieties may vary in color from bluish to deep green after steeping. Before infusion, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste.
Longjing tea was granted the status of Gong Cha, or Imperial tea, in Qing Dynasty by Chinese emperor Kangxi. According to the legend, Kangxi’s grandson Qianlong visited West Lake during one of his famous holidays.
He went to the Hu Gong Temple under the Lion Peak Mountain (Shi Feng Shan) and was presented with a cup of Longjing tea. In front of the Hu Gong Temple were 18 tea bushes. Emperor Qianlong was so impressed by the Longjing tea produced here that he conferred these 18 tea bushes special imperial status. The trees are still living and the tea they produce is auctioned annually for more money per gram than gold.
There is another legend connecting Emperor Qianlong to Longjing Tea. It is said that while visiting the temple he was watching the ladies picking the tea. He was so enamored with their movements that he decided to try it himself. While picking tea he received a message that his mother, the Empress Dowager was ill and wished his immediate return to Beijing. He shoved the leaves he had picked into his sleeve and immediately left for Beijing. Upon his return he immediately went to visit his mother. She noticed the smell of the leaves coming from his sleeves and he immediately had it brewed for her. It is said that the shape of Longjing Tea was designed to mimic the appearance of the flattened leaves that the emperor brewed for his mother.
Longjing, which literally translates as “dragon well,” is said to have named after a well that contains relatively dense water, and after rain the lighter rainwater floating on its surface sometimes exhibits a sinuous and twisting boundary with the well water, which is supposed to resemble the movement of a Chinese dragon.
Legend also has it that to achieve the best taste from Longjing, water from the Dreaming of the Tiger Spring, a famous spring in Hangzhou, is to be used. The water quality of the spring now is certainly very different than before. The tea takes its name from the eponymous “Dragon Well” located near Longjing village.
There are various definition of Longjing; however a common definition is that authentic Longjing at least has to come from the Zhejiang province in China, with the most conservative definition restrict the type to the various villages and plantations in the West Lake area in Hangzhou. It can also be defined as any tea grown within the Xihu district. A large majority of Longjing tea on the market however is actually not from Hangzhou. Many of these inauthentic longjing teas are produced in provinces such as Yunnan, Guizhou, Sichuan, and Guangdong. However credible sellers may sometimes provide anti-fake labels or openly state that the tea is not from Zhejiang.
It is actually quite easy to tell if the Longjing is authentic and that is by taste and smell. The aroma and flavors of the inauthentic Longjing teas are nowhere near as complex, or longlasting as the authentic tea. These teas, although similar in appearance are mild in flavor and aroma and do not have the long lasting aftertaste of the original.
Some tea makers take fresh tea leaves produced in Yunnan, Guizhou and Sichuan provinces and process them using Longjing tea techniques; and some merchants mix a small amount of high grade with low grade tea, and sell it as expensive high grade.
Friday the 24th
Yabao
From Wikicha.com
Ya Bao is a tea made from tea buds in the Yunnan Province of China, whose name is “Bud Treasure”. There is some ambiguity as to exactly what tea category this falls under, but most vendors sell it as white tea, with a few selling it as a Puerh.
Buds from the tea tree are picked during the Winter or Spring season, and are processed as a white tea. The leaves are then either packaged as a loose tea, or compressed into a tea brick like Puerh.
Fourth Saturday
Chrysanthemum Tea
From Wikipedia.
Chrysanthemum tea is a flower-based tisane made from chrysanthemum flowers of the species Chrysanthemum morifolium or Chrysanthemum indicum, which are most popular in East Asia. To prepare the tea, chrysanthemum flowers (usually dried) are steeped in hot water (usually 90 to 95 degrees Celsius after cooling from a boil) in either a teapot, cup, or glass; often rock sugar is also added, and occasionally also wolfberries. The resulting drink is transparent and ranges from pale to bright yellow in color, with a floral aroma. In Chinese tradition, once a pot of chrysanthemum tea has been drunk, hot water is typically added again to the flowers in the pot (producing a tea that is slightly less strong); this process is often repeated several times. Chrysanthemum tea was first drunk during the Song Dynasty (960–1279).
Several varieties of chrysanthemum, ranging from white to pale or bright yellow in color, are used for tea. These include:
Huángshān Gòngjú, literally “Yellow Mountain tribute chrysanthemum”); also called simply Gòngjú.
Hángbáijú, originating from Tongxiang, near Hangzhou; also called simply Hángjú.
Chújú, originating from the Chuzhou district of Anhui
Bójú, originating in the Bozhou district of Anhui
The flower is called kek-huai in Thai, from kiok-hoe, Min Nan for júhuā. In Tamil it is called saamandhi.
Of these, the first two are most popular. Some varieties feature a prominent yellow flower head while others do not.
Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a “cooling” herb. According to traditional Chinese medicine the tea can aid in the prevention of sore throat and promote the reduction of fever. In Korea, it is known well for its medicinal use for making people more alert and is often used as a pick-me-up to render the drinker more awake. In western herbal medicine, Chrysanthemum tea is drunk or used as a compress to treat circulatory disorders such as varicose veins and atherosclerosis.
In traditional Chinese medicine, chrysanthemum tea is also said to clear the liver and the eyes. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness. The liver is associated with the element Wood which rules the eyes and is associated with anger, stress, and related emotions. No scientific studies have substantiated these claims yet.
Although typically prepared at home, chrysanthemum tea is also available as a beverage in many Asian restaurants (particularly Chinese ones), and is also available from various drinks outlets in East Asia as well as Asian grocery stores outside Asia in canned or packed form. Due to its medicinal value, it may also be available at Traditional Chinese medicine outlets, often mixed with other ingredients.
So the above post will be my last one for National Hot Tea Month 2014. I will not have a good enough device to be roaming, cutting, and pasting off of the internet for the next few days.
Hope everyone enjoyed learning more about some of the teas that we drink. I certainly learned a lot.
If anyone wants to take over the reigns and finish up this month, that would be great!
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