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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 C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Tea
Chinese teas can be classified into six distinctive categories: White tea, white, Green tea, green, Yellow tea, yellow, Oolong tea, oolong, Black tea, black and Post-fermented tea, post-fermented. Others add categories for scented and compressed teas. All of these come from varieties of the ''Camellia sinensis'' plant. Most Chinese teas are cultivated and consumed in China. It is commonly available in Chinese restaurants and grocery shops worldwide. Green tea is the most common type of tea consumed in China, while black tea is the second most common. Within these main categories of tea are vast varieties of individual beverages. Some of the variations are due to different strains of the ''Camellia'' plant. However, the largest factor in the wide variations comes from differences in tea processing after the tea leaves are harvested. White and green teas are heat-treated () soon after picking to prevent redox, oxidation. Other differences come from variations in the processing steps. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Tea
Black tea (also literally translated as red tea from various East Asian languages) is a type of tea that is more tea processing, oxidized than oolong, yellow tea, yellow, white tea, white, and green tea, 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 rarely used. 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 colour of the oxidized leaves when processed appropriately. Today, the drink is widespread throughout East Asi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keemun
Keemun ( zh, t=祁門紅茶, p=Qímén hóngchá, l= Qimen red tea, c=, cy=Kèihmùhn hùhngchàh) 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 (such as Earl Grey tea). 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 o ... [...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, typically sourced from Assam tea, Assam, Ceylon tea, Ceylon, and Tea production in Kenya, Kenya. It is one of the most popular blended teas and holds a prominent place in both British tea culture, British and Tea culture#Ireland, Irish tea culture. English breakfast tea is typically described as full-bodied, robust, and rich. It is often blended to pair well with milk and sugar, in keeping with the tradition of serving it alongside a hearty Full breakfast#England, full English breakfast. The specific teas used in the blend can vary, though Assam, Ceylon, and Kenyan teas are the most common. Some premium blends may also include Keemun, a Chinese black tea. Origins and history The origins of English breakfast tea are unclear, with several competing accounts. Blending black teas for breakfast has been a longstanding practice in Britain and Ireland. The term ''breakfast tea'' has appeared in ... [...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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Souchong
Lapsang souchong (; ) or Zhengshan xiaozhong (, 'Proper Mountain Small Varietal') 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 to or farther from (or higher or lower in a multi-level facility) the source of heat and smoke or by adjusting the duration of the process. The flavour and aroma of smoked 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 is 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, tarr ... [...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" (abbreviated as "OP"), 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 a ... [...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 letter of the Latin alphabet, used in the modern English alphabet, 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 is often written in one of two forms: the double-storey and single-storey . 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, '' a'' is the indefinite article, with the alternative form ''an''. Name In English, the name of the letter is the ''long A'' sound, pronounced . Its name in most other languages matches the letter's pronunciation in open syllables. History The earliest known ancestor of A is ''aleph''—the first letter of the Phoenician ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
