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
Bu Zhi Chun tea
Bu Zhi Chun is a Wuyi oolong with a light taste. Babelcarp on Bu Zhi Chun
Lapsang souchong, sometimes referred to as smoked tea, is a black tea, from the mountainous Wuyi region in the province of Fujian in China. It is distinct from other types of tea, as the leaves are traditionally smoke-dried over pinewood fires, imparting a distinctive flavor of smoky pine. Xiǎozhǒng or Siu2 zung2 refers to the larger, coarser tea leaves. Lapsang souchong is a member of the Bohea family of teas, but is not an Oolong tea, as most Bohea teas are.. Lapsang souchong from the original source is expensive because of increasing demand for this variety of tea, as Wuyi is a small area; the story goes that the tea was created during the Qing era when the passage of armies delayed the annual drying of the tea leaves in the Wuyi Mountain. Eager to satisfy demand, the tea producers sped up the process by drying the leaves over fires made from local pines. According to some sources, Lapsang souchong is the first black tea in history earlier than Keemun tea. After the lapsang souchong tea was used for producing black tea called Min Hong, people started to move the tea bush to different places, such as Keemun and Ceylon.
“Souchong” refers to the fourth and fifth leaves of the tea plant, further away from the more prized bud of the tea plant. These leaves have fewer aromatic compounds. Smoking provides a way to create a marketable product from these less desirable leaves; the leaves are roasted in a bamboo basket called a hōnglóng, heated over burning firewood, which contributes to the dried longan aroma and smoky flavour. Pinewood is used as the firewood for lapsang souchong and imparts the characteristic resiny aroma and taste; the aroma of lapsang souchong is derived from a variety of chemical compounds. The two most abundant constituents of the aroma are α-terpineol. Many of the compounds making up the aroma of lapsang souchong, including longifolene, originate only in the pine smoke and are not found in other kinds of tea. Lapsang souchong is noted for its rich aromas and flavours which include pine resin, smoked paprika, hints of dried longan, the evocation of peated whiskey, it is common for rather brewed Lapsang Souchong tea to lack the bitterness common with other tea varieties.
Lapsang souchong has a high reputation outside China. It was drunk by Winston Churchill and Gary Snyder, who referred to it in Mountains and Rivers Without End; when told that his Captain Picard character from Star Trek: The Next Generation would drink a lot of tea, Sir Patrick Stewart suggested that he drink Lapsang souchong, but the producers were afraid the audience wouldn't know what that was, so the character drank Earl Grey tea instead. In the movie Phantom Thread, Daniel Day Lewis' character orders a pot of Lapsang souchong tea at a hotel restaurant. In the movie Casino Royale, David Niven's character orders a pot of jasmine tea from his assistant, which he clarifies as Lapsang souchong. In the book The Goldfinch by Donna Tartt, the main character, Theo, is served Lapsang souchong tea by Hobie, a cabinetmaker. In the song Beautiful World on his album Man @ Work, Colin Hay mentions liking to drink Lapsang souchong. Lapsang souchong tea is given a nod in James A. Michener's novel CENTENNIAL.
In a passage set at the annual rendezvous in the Rocky Mountains, central character Alexander McKeag discovers the tea via an English trader, upon tasting it, pronounces the tea to be "better than whisky." In "The Bane Chronicles" the high warlock, Magnus Bane, soaks in a cool bath while sipping lapsang souchong tea. It is mentioned in other books throughout the "Mortal Instruments" series; the novellas are co-written by Clare, Maureen Johnson, Sarah Rees Brennan. List of smoked foods Black tea
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
Huang Meigui tea
Huang Meigui is a new Wuyi oolong tea, developed c. 2002. It has a aromatic fragrance and a lighter floral taste than most other Wuyi oolongs; the colour of the steeped leaves is a light green, much greener than other Wuyi teas. Huang Mei Gui at Babelcarp In Chinese and translated
Tea is an aromatic beverage prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to East Asia. After water, it is the most consumed drink in the world. There are many different types of tea. Tea originated in Southwest China during the Shang dynasty. An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua Tuo, it was popularized as a recreational drink during the Chinese Tang dynasty, tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India. Combined and India supplied 62% of the world's tea in 2016; the term herbal tea refers to drinks not made from Camellia sinensis: infusions of fruit, leaves, or other parts of the plant, such as steeps of rosehip, chamomile, or rooibos.
These are sometimes called tisanes or herbal infusions to prevent confusion with tea made from the tea plant. The Chinese character for tea is 茶 written with an extra stroke as 荼, acquired its current form during the Tang Dynasty; the word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in Wu Chinese, ta and te in Min Chinese. One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tú may have given rise to tê. There were other ancient words for tea, it has been proposed that the Chinese words for tea, tu, cha and ming, may have been borrowed from the Austro-Asiatic languages of people who inhabited southwest China. Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha, but Hokkien and Teochew Chinese varieties along the Southern coast of China pronounce it like teh; these two pronunciations have made their separate ways into other languages around the world.
Starting in the early 17th century, the Dutch played a dominant role in the early European tea trade via the Dutch East India Company. The Dutch borrowed the word for "tea" from Min Chinese, either through trade directly from Hokkien speakers in Formosa where they had established a port, or from Malay traders in Bantam, Java; the Dutch introduced to other European languages this Min pronunciation for tea, including English tea, French thé, Spanish té, German Tee. This pronunciation is the most common form worldwide; the Cha pronunciation came from the Cantonese chàh of Guangzhou and the ports of Hong Kong and Macau, which were major points of contact with the Portuguese traders who settled Macau in the 16th century. The Portuguese adopted the Cantonese pronunciation "chá", spread it to India. However, the Korean and Japanese pronunciations of cha were not from Cantonese, but were borrowed into Korean and Japanese during earlier periods of Chinese history. A third form, the widespread chai, came from Persian چای chay.
Both the châ and chây forms are found in Persian dictionaries. They are derived from the Northern Chinese pronunciation of chá, which passed overland to Central Asia and Persia, where it picked up the Persian grammatical suffix -yi before passing on to Russian as чай, Arabic as شاي, Urdu as چائے chay, Hindi as चाय chāy, Turkish as çay, etc; the few exceptions of words for tea that do not fall into the three broad groups of te, cha and chai are from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have been borrowed originally. English has all three forms: char, attested from the 16th century. However, the form chai refers to a black tea mixed with sugar or honey and milk in contemporary English. Tea plants are native to East Asia, originated in the borderlands of north Burma and southwestern China. Chinese tea Chinese Western Yunnan Assam tea Indian Assam tea Chinese Southern Yunnan Assam teaChinese type tea may have originated in southern China with hybridization of unknown wild tea relatives.
However, since there are no known wild populations of this tea, the precise location of its origin is speculative. Given their genetic differences forming distinct clades, Chinese Assam type tea may have two different parentages – one being found in southern Yunnan and the other in western Yunnan. Many types of Southern Yunnan assam tea have been hybridized with the related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam type tea. Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma
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