Rougui tea is a variety of the tea plant grown in the Wuyi Mountains and processed into oolong tea. The name means "cassia"; the tea can be difficult to prepare, but its distinctive sweet aroma can be brought out up to 7 steepings. It was first developed during the Qing dynasty; this tea may be traditionally processed producing a dark dry leaf and a rich smell or processed according to new consumer standards, giving it a leaf of mixed color and a more fruity aroma. Babelcarp on Rou Gui
Jin Jun Mei tea
Jin Jun Mei is a lapsang souchong black tea from Wuyishan City, Fujian Province, China. It is made from two small shoots plucked in early spring from the plant's stem which are subsequently oxidised and roasted to giving a tea that has a sweet and flowery flavour with a long lasting sweet after-taste; the brew is bright reddish in colour. In China, this variety of tea is viewed as one of the most prestigious of all teas, its price varies depending on the quality, ranging from US$2 to US$25 per gram. In his classic treatise on tea "Way of Tea", Ka Xing describes it as "a tea for the media rituals is considered to be self-cultivation a way through the tea and enjoy tea, enhance friendship, Maxim virtue, learning etiquette, it is beneficial one kind and beauty ceremony." However, the eminent tea scholar notes that despite the inflated market value, the tea has no significant nutritional value
Nilgiri tea is described as being a dark, intensely aromatic and flavoured tea grown in the southern portion of the Western Ghats mountains of Southern India. It is grown in the hills of the Nilgiris district of Tamil Nadu, though there are numerous other tea-growing districts in South India as well, including Munnar and Central Travancore, further south in Kerala state. Nilgiri tea plantations are represented by the Nilgiri Planters' Association, an organizational member of the United Planters Association of South India, headquartered in Coonoor. UPASI is the peak body representing plantation owners in South India. However, plantations only account for around 30% of tea production in Nilgiri District; the vast majority of production is undertaken by small growers, who own less than one hectare each. The majority of Nilgiri tea small growers are a local community of agriculturists. Tea plantations in Nilgiri District own and operate their own processing factories. Small growers sell their tea as green leaf to "bought leaf factories", which are independently owned.
After processing, most is sold through scheduled auctions in Coonoor and Kochi. More than 50% of Nilgiri tea is exported, finds its way into blends used for tea bags. Data is unreliable on the precise proportion of Nilgiri tea, exported; however and Pritchard suggest that at least 70% of South Indian tea is exported, the Nilgiris constitutes more than half of all South Indian production. The expensive hand-sorted, full-leaf versions of the tea like the Orange Pekoe are sought after at international auctions making it unaffordable for most locals. In November 2006 a Nilgiri Tea achieved "Top Honours" and fetched a world record price of $600 per kg; this was at the first tea auction held in Las Vegas. A machine-sorted, lower-cost variety of high quality tea is a semi-full leaf variety known as Broken Orange Pekoe. However, most production occurs via the Crush, Curl or CTC process of manufacture, which delivers a higher number of cups per measure; the strong flavours of Nilgiri tea make it useful for blending purposes.
At the same time, Nilgiri tea has suffered from poor reputation associated with its erstwhile reliance on sales to the former USSR. Soviet buyers had little regard for quality. In the 1990s the collapse of this trading partner triggered a substantial economic downslide in the Nilgiris district, further aggravated by various quality issues. In recent years the Tea Board of India has charged some producers of Nilgiri tea with fraudulently adulterating their product, has closed some Bought Leaf Factories due to non-compliance with food safety regulations. With a view to improving product quality, the United Planters Association of South India and the Tea Board of India have instigated programs to change cultivation and harvest practices among small growers. Assam tea Darjeeling tea Indian Tea Association
Genmaicha, is a Japanese brown rice green tea consisting of green tea mixed with roasted popped brown rice. It is sometimes referred to colloquially as "popcorn tea" because a few grains of the rice pop during the roasting process and resemble popcorn, or as "people's tea", as the rice served as a filler and reduced the price of the tea, making it more available for poorer Japanese. Today all segments of society drink genmaicha, it was used by people fasting for religious purposes or who found themselves to be between meals for long periods of time. The sugar and starch from the rice cause the tea to have a warm, nutty flavor, it is considered easy to make the stomach feel better. Tea steeped from genmaicha has a light yellow hue, its flavor is mild and combines the fresh grassy flavor of green tea with the aroma of the roasted rice. Although this tea is based on green tea, the recommended way to brew this tea is different: the water should be at about 80–85 °C, a brewing time of 3–5 minutes is recommended, depending on desired strength.
Genmaicha is sold with matcha added to it. This product is called matcha-iri genmaicha. Matcha-iri genmaicha has a similar flavor to plain genmaicha, but the flavor is stronger and the color more green than light yellow. In Korea, a similar tea is called hyeonminokcha, while the word hyeonmicha, a cognate of genmaicha, refers to an infusion of roasted brown rice in boiling water. List of Japanese green teas Mugicha, a tisane made from roasted barley Roasted grain beverage
Wuyi tea known by the trade name "Bohea" in English, is a category of black and oolong teas grown in the Wuyi Mountains of northern Fujian, China. The Wuyi region produces a number including Lapsang souchong and Da Hong Pao, it has been one of the major centers of tea production in Fujian province and globally. Both black tea and oolong tea were invented in the Wuyi region, which continues to produce both styles today. Wuyi teas are sometimes called "rock teas" because of the distinctive terroir of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is prized; because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, more valuable by weight than gold. Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.
Commercial Da Hong Pao is made from cuttings of the original plants. During the Song dynasty, the Northern Park tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the Min Kingdom, it was nationalized under the Southern Tang and remained so under the Song, it continued to supply compressed cakes of "wax tea" to the emperors of the subsequent Yuan dynasty. When the Hongwu Emperor, founder of the Ming dynasty, proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park; the center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and indigo on the mountains themselves on estates owned by Buddhist or Taoist monasteries; the farmers cut terraces into the slopes, built a system of dikes and drains.
During the Ming dynasty, monks at Songluo Mountain in Anhui developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry wok rather than steaming them as had been done previously. Songluo-style green tea became popular, the new production method spread to other regions. In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them, they discovered that by allowing the tea to oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as oolong tea. European merchants began purchasing tea in Canton during the 17th century; because green tea formed the bulk of their imports, because the Wuyi region was the main source of the darker teas available to them, the term "Bohea" became a blanket name in English for all dark teas. Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and the first black tea to be produced, was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe".
The term "Bohea" came to mean black tea of the lowest quality. During the 18th century, Western consumer preferences shifted from green tea toward black tea; the price of black tea dropped during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe; when the Ostend Company began competing against the Dutch East India Company and the British East India Company by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea Bohea. Because Bohea from the VOC was cheaper than the EIC's tea offerings, consumers in Britain's American colonies illegally smuggled Dutch Bohea in large quantities; the Tea Act of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the Boston Tea Party. In 1848, the Scottish botanist Robert Fortune went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial India.
At the time, it was illegal for foreigners to travel inland in China, away from the five treaty ports designated by the Treaty of Nanjing. Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China, he smuggled out a number of tea plants from the Wuyi Mountains, learned from the monks there the full process of planting and processing the leaves to make tea. He was able to hire a number of Chinese workers to assist with tea production in Darjeeling. Wuyi teas are dark, spanning the range between black teas and darker oolongs, are twisted into thin strips rather than curled into a ball shape like Anxi or Taiwan oolong teas, they are fired as were most oolong teas and have a characteristic smoky flavor with notes of stone fruit. Da Hong Pao Rou Gui Lapsang souchong Tieluohan Bai Jiguan Shui Jin Gui Qilan Benn, James A.. Tea in China: A Religious and Cultural History. Hong Kong University Press. ISBN 978-988-8208-73-9. Berg, Maxine, ed.. Goods from the E
Baimao Hou is a green tea made from the leaves and bud of the green tea leaf when harvested during the first two weeks of the season. It originates from the Taimu Mountains in China; the delicate leaves are steamed and dried. The name originates from the appearance of the dried leaves, which are said to resemble the paw of a white-haired monkey. Due to the tea's appearance and name, it is mistaken for a white tea
Hōjicha is a Japanese green tea. It is distinctive from other Japanese green teas because it is roasted in a porcelain pot over charcoal, whereas most Japanese teas are steamed; the tea is fired at a high temperature. The process was first performed in Kyoto, Japan, in the 1920s and its popularity persists today. Hōjicha is made from bancha, tea from the last harvest of the season. Hōjicha infusions have a light- to reddish-brown appearance and are less astringent due to losing catechins during the high-temperature roasting process; the roasted flavors are extracted and dominate this tea: the roasting replaces the vegetative tones of other varieties of Japanese green tea with a toasty caramel-like flavor. The roasting process used to make Hōjicha lowers the amount of caffeine in the tea; because of its mildness, Hōjicha is a popular tea to serve during the evening meal or after, before going to sleep, preferred for children and the elderly. Bancha Japanese tea Kukicha