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Dianhong
Dianhong tea (; pronounced ) is a type of relatively high-end, gourmet Chinese red tea sometimes used in various tea blends and grown in Yunnan Province, China. The main difference between Dianhong and other Chinese red teas is the amount of fine leaf buds, or "golden tips," present in the dried tea. Dianhong tea produces a brew that is brassy golden orange in colour with a sweet, gentle aroma and no astringency. Cheaper varieties of Dianhong produce a darker brownish brew that can be very bitter. History and etymology Teas grown in Yunnan prior to the Han dynasty (206BCE220CE) were typically produced in a compressed form similar to modern pu'er tea. ''Dian hong'' is a relatively new product from Yunnan that began production in the early 20th century. The word () is the short name for the Yunnan region while () means "red (tea)"; as such, these teas are sometimes simply referred to as ''Yunnan red'' or ''Yunnan black''. However, such references are often confusing due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yunnan
Yunnan; is an inland Provinces of China, province in Southwestern China. The province spans approximately and has a population of 47.2 million (as of 2020). The capital of the province is Kunming. The province borders the Chinese provinces of Guizhou, Sichuan, Autonomous regions of China, autonomous regions of Guangxi and Tibet Autonomous Region, Tibet, as well as Southeast Asian countries Myanmar (Burma), Vietnam, and Laos. Yunnan is China's fourth least developed province based on disposable income per capita in 2014. Yunnan is situated in a mountainous area, with high elevations in the Northwest and low elevations in the Southeast. Most of the population lives in the eastern part of the province. In the west, the altitude can vary from the mountain peaks to river valleys as much as . Yunnan is rich in natural resources and has the largest diversity of plant life in China. Of the approximately 30,000 species of Vascular plant, higher plants in China, Yunnan has perhaps 17, ... [...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] |
Pu'er Tea
''Pu'er'' or ''pu-erh'' is a variety of fermented tea traditionally produced in Yunnan Province, China. Pu- erh tea is made from the leaves of the Yunnan tea plant ''Camellia sinensis var. assamica'', which is a specific variety of tea plant that is native to Yunnan Province. It differs from Yunnan tea (Dianhong) in that pu-erh tea goes through a complex fermentation process. In the context of traditional Chinese tea production terminology, fermentation refers to microbial fermentation (called 'wet piling'), and is typically applied after the tea leaves have been sufficiently dried and rolled. As the tea undergoes controlled microbial fermentation, it also continues to oxidize, which is also controlled, until the desired flavors are reached. This process produces tea known as ''hēichá'' (黑茶), literally "black tea", though the term is commonly translated to English as "dark tea" to distinguish it from the English-language "black tea" (紅茶 ''hóngchá'', lit. "red tea" in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Han Dynasty
The Han dynasty was an Dynasties of China, imperial dynasty of China (202 BC9 AD, 25–220 AD) established by Liu Bang and ruled by the House of Liu. The dynasty was preceded by the short-lived Qin dynasty (221–206 BC) and a warring interregnum known as the Chu–Han Contention (206–202 BC), and it was succeeded by the Three Kingdoms period (220–280 AD). The dynasty was briefly interrupted by the Xin dynasty (9–23 AD) established by the usurping regent Wang Mang, and is thus separated into two periods—the #Western Han (202 BC – 9 AD), Western Han (202 BC9 AD) and the #Eastern Han (25–220 AD), Eastern Han (25–220 AD). Spanning over four centuries, the Han dynasty is considered a Golden ages of China, golden age in Chinese history, and had a permanent impact on Chinese identity in later periods. The majority ethnic group of modern China refer to themselves as the "Han people" or "Han Chinese". The spoken Chinese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brick 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 thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orange Pekoe
In the tea industry, tea leaf grading is the process of evaluating products based on the quality and condition of the Camellia sinensis, 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, 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 remnan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Golden Monkey Tea
Golden Monkey tea () is a black tea originating from the Fujian and Yunnan provinces in China. Only the bud and first leaf are picked, and the tea leaves are characterized by the pale gold threading. Golden Monkey tea is a black tea counterpart of Silver Needle white tea White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the ''Camellia sinensis'' plant. Currently there is no generally accepted definition of white tea and very little international .... The flavor profile of golden monkey tea is characterized by light, honeyed peach notes, and its lack of astringency. The name "Golden Monkey" can be used for many black teas. For determining particular flavour components, it is suggested to observe the leaf and try a sample. This tea is highly prized, as evidenced by its second-place finish in the Signature Famous Teas – Hot Tea Class of the 2009 World Tea Championship. This tea is hand-processed each spring by c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Keemun Tea
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 of gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
