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Congou
Congou () is a description of a black Chinese tea variety used by 19th-century tea importers in America and Europe. It was the base of the 19th-century English Breakfast tea blend. Name The etymology of the tea is the same as kung fu, from the Chinese for "skill" (工夫 gongfu), via the Hokkien pronunciation ''kang-hu''. This is the same word as in the Gongfu tea ceremony (工夫茶, sometimes 功夫茶), and ''congou'' is locally drunk in this style. The popular variety ''Panyang Congou'' (or ''Panyong Congou'') is a corruption of Tanyang (), the name of a small village in Fu'an, Fujian that popularized the style. Once the most expensive style of black tea in the West, with exports to over twenty countries and a gold medal at the Panama–Pacific International Exposition in 1915, a state-owned factory established in 1958 continues to produce small amounts. Identification The source the importers called "Cangou" was Amoy Kanghu tea, or Teochew Kanghu tea, the 'espresso' of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Tea
Tea is a beverage made from the leaves of tea plants (''Camellia sinensis'') and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is consumed throughout the day, including during meals, as a substitute for plain water, well-being or for simple pleasure. If medicine and tea are combined, people can also drink tea to cure diseases. History The practice of drinking tea has a long history in China, having originated there. Although tea originated in China, during the Tang Dynasty, Chinese tea generally represents tea leaves which have been processed using methods inherited from ancient China. According to legend, tea was discovered by Chinese Emperor Shen Nong in 2737 BC when a leaf from a nearby shrub fell into water the emperor was boiling. Tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar. Chine ... [...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] |
Keemun
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 va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Breakfast Tea
English breakfast tea or simply breakfast tea is a traditional blend of black teas originating from Assam, Ceylon and Kenya. It is one of the most popular blended teas, common in British and Irish tea culture. English breakfast tea is a black tea blend usually described as full-bodied, robust, rich and blended to go well with milk and sugar, in a style traditionally associated with a hearty English breakfast. The black teas included in the blend vary, with Assam, Ceylon and Kenyan teas predominating, and Keemun sometimes included in more expensive blends. Origins and history Accounts of its origins vary. Drinking a blend of black teas for breakfast is a longstanding British and Irish custom. The term ''breakfast tea'' has been applied by vendors since at least the late 18th century. The current naming practice is claimed to have originated not in England but America, as far back as Colonial times. An additional account (referencing a period-era Journal of Commerce artic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hyson
Hyson, or Lucky Dragon Tea, is a Chinese green tea that comes from the Anhui province of China. It is made from young leaves that are thinly rolled to have a long, twisted appearance that unfurls when brewed. The name Hyson is probably derived from an Amoy name (), although there are also anecdotal claims that it was named after an English tea merchant, Phillip Hyson. Hyson is graded into the following three categories: Mi Si, Cheng Si and Fu Si. While hyson tea is often thought of as a low-grade or mediocre quality tea, young hyson is considered high quality. It is harvested earlier, "before the rains," and has a full-bodied, pungent taste and is golden in color. Young hyson tea is subdivided into Chun Mee (a hard, small, twisted leaf), Foong Mee (a long, large, curly leaf), Saw Mee (a small, non-hard, twisted leaf), and Siftings. It is also sometimes classified as First, Second, and Third Young Hyson. The Chinese name for young hyson is Yu Chin Ch'a and is categorized as the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souchong
Lapsang souchong (; ) or Zhengshan xiaozhong () is a black tea consisting of leaves that are smoke-dried over a pinewood fire. This smoking is accomplished either as a cold smoke of the raw leaves as they are processed or as a hot smoke of previously processed (withered and oxidized) leaves. The intensity of the smoke aroma can be varied by locating the leaves closer or farther (or higher or lower in a multi-level facility) from the source of heat and smoke or by adjusting the duration of the process. The flavour and aroma of lapsang souchong is described as containing empyreumatic notes, including wood smoke, pine resin, smoked paprika, and dried longan; it may be mixed with milk but is not bitter and usually not sweetened with sugar. The tea originates from the Wuyi Mountains region of Fujian and is considered a Wuyi tea (or bohea). It is also produced in Taiwan. It has been labelled as smoked tea ( 熏茶), smoky souchong, tarry lapsang souchong and lapsang souchong crocodil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
A Tea Plantation In China; Workers Tread Down Congou Tea Int Wellcome V0019200
A, or a, is the first letter and the first vowel of the Latin alphabet, used in the modern English alphabet, the alphabets of other western European languages and others worldwide. Its name in English is ''a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version can be written in two forms: the double-storey a and single-storey ɑ. The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English grammar, " a", and its variant " an", are indefinite articles. History The earliest certain ancestor of "A" is aleph (also written 'aleph), the first letter of the Phoenician alphabet, which consisted entirely of consonants (for that reason, it is also called an abjad to distinguish it fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
