han bing gr 619 project 1 final book sigle page
DESCRIPTION
ÂTRANSCRIPT
2737B.C.
3800000 meters
510
2,000,000,000
13Steps14
140/185 F。
30%
History of tea in China
Chinese Tea: 10 of the best
Tea Producting
Regions in China
Routes of the Ancient Tea
Green Tea Brewing Tips
How many people drink
tea as a daily habit?
Five Type of Tea
How To Properly Use a
Kongfu Ceremonial
How to Brew Kung Fu Tea
2737Tea became a popular drink in Buddhist monasteries after
the caffeine proved to keep the monks awake during long hours
of meditation. For this reason, many monasteries cultivated
vast tea fields. Lu Yu (Chinese: 陆羽), author of The Book of
Tea, was an orphan brought up and educated in a monastery.
It is likely that his experience growing up surrounded by tea
inspired his book written during the Tang Dynasty. In The Book
of Tea, Lu Yu recorded a detailed account of ways to cultivate
and prepare tea, tea drinking customs, the best water for tea
brewing and different classifications of tea.
Whipped powdered tea became fashionable during the Song
Dynasty (960–1279), but disappeared completely from Chinese
culture after the Yuan Dynasty (1279–1368), when many other
aspects of Song culture were erased during foreign rule. Chinese
people later became accustomed to drinking steeped tea from
leaves after Yuan Dynasty and continue to drink it today.
Tea was first discovered by the legendary Chinese emperor
and herbalist, Shennong, in 2737 BCE. According to legend,
one fall afternoon, Shennong decided to take a rest under a
Camellia tree and boiled some water to drink. Dried leaves
from the tree above floated down into the pot of boiling water
and infused with the water, creating a pot of tea, marking the
first ever infusion of the tea leaf. Intrigued by the delightful
fragrance, Shennong took a sip and found it refreshing.
In the beginning, tea was used in ritual offerings. Then, tea
leaves were eaten as a vegetable, or used in medicine. Until the
Han Dynasty more than 2,000 years ago, tea was a new drink.
During the Sui Dynasty (581–618), tea was used for its medicinal
qualities. In the fourth and fifth centuries, rice, salt, spices,
ginger and orange peel, among other ingredients, were added
to tea. In the Tang Dynasty (618–907), tea drinking became an
art form and a drink enjoyed by all social classes.
History of Tea in China
B.C.
04
The lengths of these two routes, Yunnan-Tibet and Sichuan–Tibet, are 3,800 km and 3,100 km respectively within China. For most part of the routes, they crossed the plateaus of Sichuan Province, Yunnan Province and the Tibetan Autonomous Region where rivers crisscross the area. The plateaus here were cut by the Salween River, Lancang River, Jinsha River and Dadu River, forming numerous peaks and canyons. Statistics show that en route from Ya’an to Lhasa, travelers had to pass by 78 mountains standing over 3000 meters high and cross 51 rivers. There are 15 overhead cables that enable people, livestock and goods to glide overhead of rivers and 10 iron chain bridges. Some so called roads are no more than 0.66 meter wide, or even narrower. When there is loose debris and rocks, occasional mudslides and landslides will occur. It takes six to seven months on these roads and sometimes travelers will experi-ence weathers of all four seasons in a day, including the arctic coldness brought on by the snow-capped mountains, the scorching heat from the river valleys and the blaze of color that usually adorn spring.
3800000meters
Routes of the Ancient Tea Horse Road
06
Burang
Guan Zang route
China
07
Shangri-La
Lijiang
Menglian
Simao
Dry Season route
Meng La route
Jiangcheng
Kunming
Guan Zang route
Jiang Lai routeMengla`
5White tea undergoes the least processing of all teas. Traditionally cultivated in China,
white tea was picked only a few days out of the year, when a white down, known as
bai hao, appeared on the tender shoots. Because they are unoxidized, green teas keep
their vital color. The Chinese style of processing tends to bring out a mouthwatering
range of flavors from citrus-like to smoky with a lighter body. The color of the liquor
is usually not a true “green”, but a pale yellow or straw color. Oolong, also spelled Wu
Long, teas are semi-oxidized. The term in Chinese actually means “Black Dragon”.
Oolong teas have long been cultivated in both mainland China and Taiwan. Black tea
is the most well known variety of tea in the West. Known as “red tea” in China, black
tea leaves are fully oxidized. In the case of most black teas, younger leaves are picked
before being withered, rolled, fully oxidized, and fired. Despite the common misnomer,
there is a variety of tea that is actually fermented. Named for a town in China’s Yunnan
province, Pu’er teas consist of larger leaves that can be aged for several years. Often,
the most highly prized Pu’er teas will actually have a light dusting of mold. Pu’Er leaves
are usually compressed into various shapes before being aged.
Types of Tea
08
10
West Lake Dragon WellGreen tea 西湖龙井 Hangzhou, Zhejiang
Yellow Mountain Fur Peak Green tea 黄山毛峰 Huang Shan, Anhui
Dongting Green Snail SpringGreen tea 碧螺春 Suzhou, Jiangsu
Qimen Red Black tea 祁门红茶 Qimen, Anhui
Liuan Melon Seed Green tea 六安瓜片 Lu’an, Anhui
Wuyi Big Red Robe Oolong tea 武夷大紅袍 Wuyi Mountains, Fujian
Anxi Iron Goddess Oolong tea 安溪铁观音 Anxi, Fujian
Tea, that most elegant of restoratives. Forget coffee
and its all caffeinated edginess; it is he who drinks
tea that will truly find greatness. As the masterful
Chinese writer, Lin Yutang said, “There is something in the
nature of tea that leads us into a world of quiet contem-
plation of life.” And with that in mind, we here at the The
World of Chinese bring you 10 of the best, classic teas:
Dragon Well Tea. This is the most desirable of green teas
and belongs to the roasted green tea group. Dongting
Biluochun is a famous green tea originally grown in the
Dongting Mountains of Jiangsu Province. Huangshan
Maofeng is a green tea grown near the famous Mount
Huang, Anhui Province, which is home to many famous
varieties of green tea. Gentleman Mountain Silver
Needles. The tea originates from Hunan province and is
considered the most famous yellow tea or the King of
Yellow teas. Great Gate Red Tea comes from Anhui pro-
vince. It is a relatively young tea less than 200 years.
The Big Red Robe. This is another famous oolong tea from
North Fujian. Lu’an Guapian or Lu’an Melon Seed Tea is
a green tea from Lu’an, Anhui Province. It is named for its
tightly rolled seed like processed leaves which are flat and
resemble a melon seed. Iron Goddess. It is perhaps the
most famous of oolong teas. XinYang Maojian is a green
tea produced in Xinyang City, Henan Province. It has a deep
dark green color and straight thin leaves.
Best Chinese Tea
1011
Mount Jun Silver Needle Yellow tea 君山银针 Yueyang, Hunan
Taiping Houkui Green tea 太平猴魁 Huang Shan, Anhui
Xinyang Fur Tip Green tea 信阳毛尖 Xinyang, Henan
Green Tea Brewing Tips
A cup of Green tea enchances health. Many customers have asked us about the best way to brew green tea. Whether you are a newcomer to green tea or a long-time green tea enthusiast, we hope our Q&A on time and temperature will provide helpful guidelines to prepare a great tasting cup.
Why is water temperature important?Water temperature is a critical factor in bringing out the best qualities of green tea. If the water temperature is too hot, the tea will be too bitter and much of its delicate aroma will be lost; if the water temperature is too cool, the full flavor contained in the leaves will not be extracted.
Why are green teas better at lower temperature?A number of substances in the leaf contribute to the flavor and aroma of green tea. The overall flavor and sweetness of green tea is determined by a variety of amino acids and natural sugars. Bitterness and astringency are contributed by polyphenols (“tannins”). Amino acids dissolve at 140°F (60 °C) while tannins dissolve at 176°F (80°C). Therefore, brewing green tea at lower temperatures will ensure that its sweet and complex flavors will not be overpowered by the bitter-tasting flavors.
What is the right temperature for green teas?As a general guideline, green teas taste best when brewed at temperatures between 140°F–185°F. The grade of the tea and the time of its harvest will also influence the appro-priate steeping temperature. Green teas picked earlier in the spring will benefit from lower temperature brewing due to their overall higher levels of amino acids.
Here’s an example of how one might adjust the tempera-ture for brewing Japanese green teas. Gyokuro, one of the highest grades, is best brewed at 122°F–140°F (50°C –60°C). Spring-picked Sencha tastes best at 160°F–170°F (70°C–80°C). Summer-harvested Bancha and Genmaicha will exhibit their best flavor with a short infusion at higher temperatures of 170°F–185°F (80°C–90°C).
140 F。
185 F。
13
拾肆
Steps14
Appreciate the tradition. In the Chinese traditional tea culture, Kung Fu tea has a certain etiquette that goes along with it, a procedure that drinkers follow.
Put together a suitable tea set.
Prepare the tea leaves in advance, so that they are ready to be placed in the pot as soon as it has been warmed cover.
1.
a
2.
3.
Rinse all vessels with hot water. This signifies that the ritual of tea making has begun by purifying the pot, cleaning it of dust and residue and making it ready to receive the tea.
Before infusion, pour hot water over the leaves and then quickly pour it off.
4.
5.
How to Brew Kung Fu Tea
14
When the leaves have infused their essence, pour the tea out into the pitcher (fair cup).
From the fair cup, distribute the tea in the aroma cups, keeping the pitcher close to the cups and pouring slowly.
After the aroma cups are filled, position one tasting cup, upside down, over each aroma cup.
At this point, the aroma cup can be brought near the nose to receive the fragrance of the tea by inhaling the steam air.
After smelling, drink the tea from the tasting cups.
13.
14.
Use pure or mineral water to brew the tea. Tap water should be avoided, since its chemical treatment imparts undesir-able flavors and odors which interfere with the delicate aromatics of tea.
Fill the teapot to the top with hot water and cover.
Pour the water into the fair cup to heat it.
Add tea leaves and let steep.
6.
7.
8.
9.
10.
11.
12.
15
The Tea Tray: Tea trays are usually very beautiful,
showing off the beauty of the tea set and displaying all
of your tools in a pleasing manner.
The Tea Pot : Tea pots are used to brew and pour tea,
and you may use a tea pot to brew your tea, or a more
traditional gaiwan.
The Gaiwan: The Gaiwan is used traditionally to actu-
ally brew your tealeaves in, and pour the brewed tea
from when brewing tea Gongfu style.
The Tea Holder: The tea holder is known also as the
“enjoy tea holder.” The purpose of your tea holder is to
hold the dried tealeaves, which will be brewed, after
removing them from the canister they have been
stored in.
The Tea Pitcher: The tea pitcher, which is also named
fair cup and cha hai, is used to hold the brewed liquor
of the tea leaves which you actually brew in your gaiwan.
The Pinming Cup: Pinming cups are what you pour
the brewed tea into from your fair cup to actually
drink the brewed tea from, the western equivalent
would be the teacup, although Pinming cups are much
smaller, shallow and thin.
The Fragrance Smelling Cup: The fragrance smelling
cup is used for the purpose of smelling the aroma that
remains at the bottom of the used brewed tea.
The Filter and Filter shelf : The tea filter is used to
filter tea leaves after brewing so that you may pour the
tea into the fair cup and Pinming cups without having tea
leaves in them.
The Tea Scoop: Your tea scoop is a scoop used to scoop
out dry tea from your tea canister to place into your
tea holder.
The Tea Pin: Tea pins are small utensils which look like
a needle and are used to clear any blocked tea from the
spout of the tea pot if needed.
Tea Tongs: Tea tongs are beautiful utensils used in
the Gongfu tea ceremony to carry cups while warming
them or bringing them to others.
The Tea Container: The tea container is matched to tea
set and is made to hold your utensils such as your
tea tongs, tea pin, tea funnel, tea spoon and tea scoop.
The Tea Towel: The tea towel is a small but very nec–
essary part of the tea ceremony as it is used to clean up
any spills, and water or tea stains, and is usually made
from either cotton or linen cloth.
17
Tea can not be fully enjoyed without a nice tea set to serve it with, and this is especially important when drinking tea Kongfu style, or as part of a Chinese Kongfu Tea Ceremony.
China, known in China as Zhōngguó (中国), is one of the most
important tea-producing countries. The written history of tea
consumption in China goes back longer than in any other
country, thousands of years. In ancient China, tea was orignally
used as a medicine; over hundreds of years it slowly shifted
towards being viewed first as a tonic, and then as a beverage
as it is today.
China, together with India, is one of the two largest producers
and consumers of tea. In 2007, China produced over 30% of
the world’s production of tea, almost 1.2 million tons of tea
out of the world’s almost 3.9 million tons. Most of the tea pro-
duced in China is consumed in China, although tea is also
an important export good for China.
A myriad of styles of tea originated in China, which produces
and consumes black, green, white, oolong, and pu-erh teas,
as well as the less well–known yellow teas. Chinese teas are
astoundingly diverse, as within each of these broad types of
tea, there are countless different styles, both ancient and
modern. China has come to produce styles of tea that origi-
nated elsewhere, such as sencha, which originated in Japan.
Tea tends to be produced mostly in the provinces towards the
south and east of China, where the climate is ranges and humid
ranges from tropical to subtropical, although teas are grown
commercially as far west as Sichuan and Yunnan provinces,
and as far north as Shandong province.
Tea Producing Regionsin China
According to a report released by the China Social Science Academy Press, China is the world’s largest tea producer. It produced 1.3 million tonnes in 2009, accounting for 30 percent of the world total.
19
Tea is one of the three a popular drinks in the world-together with
beer and coffee. Around 2 billion people drink tea as a habit every
day, and over 160 countries have tea trading in their own country.
China was the only country which exported tea worldwide from
the beginning. But as tea plantation gradually emerged in other coun-
tries, tea trades became much easier and widespread. Together with
soaring demand, different kinds of tea plants were being explored
and appeared in the markets.
In 2015, Americans consumed well over 80 billion servings of tea,
or more than 3.6 billion gallons. About 85% of all tea consumed was
Black Tea, 14% was Green Tea, and the small remaining amount
was Oolong, White and Dark Tea. The U.S. is the third largest importer
of tea in the world, after Russia and Pakistan, and the only western
country to grow in tea imports and consumption.
How many people drink tea as a daily habit?
20
Index
Black Dragon, 08
Bancha, 13
Brewing Tips, 14
Anxi Iron Goddess, 11
Anhui, 11
Amino, 13
B
A
Green Tea Temprature, 13
Gyokuro, 13
Gai Wan, 17
Kun Min, 04
Kung Fu Tea, 17
Dongting Green Snail Spring, 11
Dong Ting, 11
Lu Yu
Lhasa
Liuan Melon Seed
Lin Yutang
G
K
D
L
S
W
Y
T
Song Dynasty
Sichun Province
Shennong
White Tea, 05
West Lake Dragon Well, 11
Wuyi Big Red Robe, 11
Yuan Dynasty, 01
Ya An, 06
Yun Nan, 08
Yellow Mountain Fur Peak, 11
Yellow Tea, 11
Taiping Houkui, 11
Tea Set, 17
Tea Producting Regions, 19
Tea Horse Road, 06
M
O
P
Q
Mount Jun Silver Needle, 11
Maojian, 11
Pu erh Tea, 09
Pitcher, 17
Pinming Cup, 17
Qimen, 11
Qimen Red, 11
Oxidized, 08
Oolong Tea, 09