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Gongfu Tea
''Gongfu'' tea ( Teochew: gang1 hu1 dê5) or ''kung fu'' tea ( zh, c= or zh, c=, p=''both'' gōngfū chá, labels=no), literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony". It is probably based on the tea preparation approaches originating in Fujian and the Chaoshan area of eastern Guangdong. The term Gongfu (工夫) in Chaoshan dialect means the technique is meticulous, subtle, graceful and exquisite as well as requiring patience and experience to perfect. The practice involves using smaller brewing vessels and a more potent leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize 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 t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yixing Teapot
Yixing clay teapots (), also called Zisha teapot (), are made from Yixing clay. This traditional style commonly used to brew tea originated in China, dating back to the 15th century, and are made from clay produced near Yixing in the eastern Chinese province of Jiangsu. History Archaeological excavations reveal that as early as the Song dynasty (10th century) potters near Yixing were using local "zisha" (紫砂 or 紫泥 ; literally, "purple sand/clay") to make utensils that may have functioned as teapots. According to the Ming dynasty author Zhou Gaoqi, during the reign of the Zhengde Emperor, a monk from Jinsha Temple (Golden Sand Temple) in Yixing handcrafted a fine quality teapot from local clay. The first Yixing clay teapots were made in the 16th century by monks from the Jinsha Temple. Their use was popularized by Kung Ch'un, who became a servant in the house of Yixing tea master Wu Lun (1440-1522). The new teapots soon became popular with the scholarly class, and th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gong Fu Cha
A gongFrom Indonesian and ; ; zh, c=鑼, p=luó; ; ; ; ; is a percussion instrument originating from Southeast Asia, and used widely in Southeast Asian and East Asian musical traditions. Gongs are made of metal and are circular and flat or bowl-like in shape, and can come in various sizes. They are typically struck with a mallet. They can be played alone, giving a characteristic "crashing" sound, or played as part of a tuned set that produce bell-like sounds. The earliest possible depictions of gongs is from the details on the surface of the Ngọc Lũ I bronze drum () from the Dong Son culture of northern Vietnam. It depicts what looks like seven-gong ensembles along with other instruments (including cymbals/bells and the bronze drums themselves). The oldest undisputed historical mention of gongs can be found in sixth century AD Chinese records, which mentioned it as a foreign instrument that came from a country between Tibet and Burma. The term ''gong'' () originate ... [...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] |
Tannin
Tannins (or tannoids) are a class of astringent, polyphenolic biomolecules that bind to and Precipitation (chemistry), precipitate proteins and various other organic compounds including amino acids and alkaloids. The term ''tannin'' is widely applied to any large polyphenolic compound containing sufficient hydroxyls and other suitable groups (such as carboxyls) to form strong complexes with various macromolecules. The term ''tannin'' (from scientific French ''tannin'', from French ''tan'' "crushed oak bark", ''tanner'' "to tan", cognate with English language, English ''tanning'', Medieval Latin ''tannare'', from Proto-Celtic ''*tannos'' "oak") refers to the abundance of these compounds in oak Bark (botany), bark, which was used in Tanning (leather), tanning animal Hide (skin), hides into leather. The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringency
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin '' adstringere'', which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. Smoking tobacco is also reported to have an astringent effect. In a scientific study, astringency was still detectable by subjects who had local anesthesia applied to their taste nerves, but not when both these and the trigeminal nerves were disabled. Uses In medicine, astringents cause constriction or contraction of mucous membranes and exposed tissues and are often used internally to reduce discharge of blood serum and mucous secretions. This can happen with a sore throat, hemorrhages, diarrhea, and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taiwanese Tea
file:不同種類的茶葉.jpg, Assorted Taiwanese teas Taiwanese tea includes four main types: oolong tea, black tea, green tea and white tea. The earliest record of tea trees found in Taiwan is from 1717 in Shui Sha Lian (), present-day Yuchi, Nantou, Yuchi and Puli, Nantou, Puli, Nantou County. Some of the teas retain the island country's former name, Formosa. Oolongs grown in Taiwan account for about 20% of world production. History According to Lian Heng's ''General History of Taiwan'', in the late 18th century, Ke Chao () brought some tea trees from Fujian into Taiwan and planted them in Jieyukeng (), in the area of modern-day Ruifang District, New Taipei City. However, transaction records indicate that tea business in Muzha District, Muzha area started as early as late 18th century. These records indicate that tea has been sold in Taiwan for more than two centuries. In 1855, Lin Fengchi () brought the Qingxin oolong () plants from the Wuyi Mountains of Fujian to Taiwan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yixing Clay
Yixing clay ( zh, s=宜兴泥, t=宜興泥, p=Yíxīng ní, w=I-Hsing ni) is a type of clay from the region near the city of Yixing in Jiangsu Province, China, used in Chinese pottery since the Song dynasty (960–1279) when Yixing clay was first mined around China's Lake Tai. From the 17th century on, Yixing wares were commonly exported to Europe. The finished stoneware, which is used for teaware and other small items, is usually red or brown in colour. Also known as zisha ( zh, c=宜興紫砂, labels=no) ware, they are typically left unglazed and use clays that are very cohesive and can form coils, slabs and most commonly slip casts. These clays can also be formed by throwing. The best known wares made from Yixing clay are Yixing clay teapots, tea pets, and other teaware. Clay types Zisha can be broadly categorised into three colours: purple, red and beige. The deeper the colour the higher the concentration of iron in the clay. *''Purple: Zi sha'' or ''zi ni'' ( or ; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
