Afternoon Tea Party

Varieties Of Chinese Green Tea - Eyebrow Tea

Native Wu-yuan County
Appearance yellowish green and curved as eyebrow
Brew light-green, orchid fragrance

Introduced in 1958 based on ancient formula, Eyebrow Tea is the highest grade in all eyebrow-shaped teas in China. Renowned for its rich nutrition facts and fragrance, it was selected one of top grade teas by Ministry of Trade in 1986, and conferred certificate of organic green tea in 1996.

This tea is made from a local broad-leaf species. The standard picking is one shoot with one or two newly unfurled leaves. Among its six steps, roasting is the key procedure that gives it distinctive shape.

After plucking one bud with two to three leaves from the tea plant, the producers will separate the full-blown leaves from the tender leaves. The full-blown leaves are to produce melon slice. And the separated tender leaves with buds are excellent to produce another top quality tea: “Emerald Eyebrow”

The tea leaves of Jianzhai Emerald Eyebrow are even in shape, green bloomed in colour. The bud is long and slim, covered with white hairy tip resembling eyebrow, hence its name. This tea tastes fresh and refreshing with a flora aroma which is high, exquisite and long lasting.

Situated in the mountains northeast of Jiangxi Province, Wu-yuan County is praised the most picturesque countryside in China for its forest, caves, and ancient architecture. Its humus soil, all the year around lingering mist, average 16.7 C temperature, and 2,000 mm annual rainfall provide favorable environment for tea.

Sources: green-tea-store.com, fmltea.com

Mulled Pineapple Tea

Almost like a mulled cider, but with pineapple juice and hot tea.

Ingredients:

• 2 cups water
• 2 cups pineapple juice
• 2 tea bags
• 1 tsp whole cloves
• 2 sticks cinnamon
• 1 lemon, sliced

Preparation:
Heat water and pineapple juice in a saucepan, until boiling. Add cloves, cinnamon, lemon slices and tea bags. Simmer for 10 minutes. Strain out spices and tea bags. Serve hot.

Serves 4

Source: coffeetea.about.com

Chinese Tea Ceremony (2)

Expressing gratitude for tea

After a person’s cup is filled, that person may knock his bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea. Although this custom is common in southern Chinese culture as Cantonese, it’s generally not recognized or practiced on other parts of China.

This custom is said to have originated in the Qing Dynasty when Emperor Qian Long would travel in disguise through the empire. Servants were told not to reveal their master’s identity. One day in a restorant, the emperor, after pouring himself a cup of tea, filled a servant’s cup as well. To that servant that was a huge honour to have the emperor pour him a cup of tea. Out of reflex he wanted to kneel and express his thanks. He could not kneel and kowtow to the emperor since that would reveal the emperor’s identity so he bent his fingers on the table to express his gratitude and respect to the emperor.

Brewing Chinese Tea

There are many different ways of brewing Chinese tea depending on variables like the formality of the occasion, the means of the people preparing it and the kind of tea being brewed. For example, green teas are more delicate than oolong teas or black teas and should be brewed with cooler water as a result.

Gaiwan brewing
Gaiwan is a three piece teaware consisting of a lid, cup/boul, and a saucer, which can be used on its own or with tasting cups on the side. Gaiwan brewing is usually employed in tea tasting situations, such as when buying tea, where neutrality in taste and ease of access to brewing leaves for viewing and sniffing is important. This method of serving is often used in informal situations, though it can also be used in slightly more formal occasions. Gaiwan brewing can be used for all forms of teas though lightly oxidized teas benefit most from this brewing method.

• Boil water, or heat to specified temperature for the tea used
• Heat gaiwan with boiling water
• Add leaves to line bottom of gaiwan
• Rinse tea if desired, and drain
• Slip water along the side while pouring in the cup to »2/3 full
• Wait specified time for tea
• Serve

…to be continued…

Source: medlibrary.org

Chinese Tea Ceremony (1)

Chinese Tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions when tea is consumed in China.

Folding the napkin in tea ceremonies is a traditional action and is done to keep away bad Qi energy. In China tea is regarded as one of the seven daily necessities - the others being firewood, rice, salt, oil, soy sauce and vinegar. Tea culture in China differs that of Europe, Britain of Japan in such aspects as methods of preparation, tasting and the occasions when tea is consumed. Even now, in both casual and formal Chinese occasions, tea is consumed regularly. In addition to being a regular drink, Chinese tea is used in traditional Chinese medicine and cuisine.

Tea Drinking Customs

There are several special circumstances in which tea is prepared and consumed:

• As a sign of respect: In Chinese society, the younger generation always shows its respect to the older generation by offering a cup of tea. Inviting and paying for their elders to go to restorants for tea is a traditional activity on holidays. In the past, people of lower rank served tea to higher ranking people. Today, A Chinese society becomes more liberal, sometimes at home parents may pour a cup of tea for their children, or a boss may pour tea for subordinates at restorants. The lower ranking people should not expect the higher ranking person to serve him or her tea in formal occasions, however.
• For a family gathering: When sons and daughters leave home to work and get married, they may seldom visit their parents. As a result, parents may seldom meet their grandchildren. Going to restorants and drinking tea, therefore, become an important activity for family gatherings. Every Sunday Chinese restorants are crowded, especially when people celebrate festivals. That reflects Chinese values.
• To apologize: In Chinese culture, people make serious apologies to others by pouring them tea. That’s a sign of regret and submission.
• To express thanks to your elders on one’s wedding day: In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea. That’s a way to express them their gratitude. In front of their parents, it’s a practice for the married couple to say: “Thanks for bringing us up. Now we are getting married. We owe it all to you.” The parents will usually drink a small portion of tea and then give them a red envelope symbolizing good luck.
• To connect large families on wedding day: The tea ceremony during weddings also serve as a means for both parties in the wedding to meet with members of the other family. As Chinese families can be rather extended, it’s entirely possible during a courtship to not have been introduced to someone. As such, the couple would serve tea to all family members during tea ceremony and call them by their official title. Drinking the tea symbolizes acceptance into the family. Refusal to drink would symbolize opposition to the wedding and is quite unheard of since it would result in a loss of face. Older generations so introduced would give a red envelope to the newly wedded couple, while the couple. in its turn, would be expected to give a red envelope to younger, unmarried relations.

to be continued…

Source: medlibrary.org

Chinese Green Tea Map - Jiangxi Province

Jiangxi Province is located in Chinese green tea golden triangle with Zhejiang and Anhui Province. 54% of the province is covered by mountains, and its rich natural resources give its teas sound quality. Tea has been the competitive product of the province with 90 out of 99 of its counties producing teas; however, the industry has experienced some difficulties in both production and export since the end of the last century. Currently the province ranks the 10th in Chinese tea production.

Here are grown the following brands of tea:

• Bark Tea, a tea of unique making.
• Cloud and Mist, glossy emerald green.
• Cloud Forest Tea, soft green and firmly rolled.
• Cloud Green, firm and spiral.
• Cloud Needle, corded and straight.
• Dancing Dragon, dark green and twisted.
• Dragon Bead, well-known since 1994.
• Dragon Bead - Yudu County, round as ball.
• Emerald Green, curly as hooks.
• Emerald Green, soft green and slightly curved.
• Eyebrow Tea, yellowish green and curly.
• Green Peak, won gold medal in 1995.
• Green Sword, flat with both ends pointed.
• Heavenly Rock, corded and elegant.
• Jade Green, flat and straight.
• Ma Gu Tea, delicately corded.
• Mao Jian, evenly rolled and straight.
• Point Tea, one end pointed.
• Rock Tea, fine-looking and spiral.
• Silver Needle, won award many times.
• Twinwell Green Tea, in shape of claw of bird.
• White Eyebrow, evenly rolled and sturdy.

Source: green-tea-store.com

Moon Chai

With so many spices in this chai recipe, you might want to blend them ahead of time for quicker preparation. Either way, the extra effort is worth it for this zesty chai recipe.

INGREDIENTS:

• 10 pieces of ginger, 1-inch
• 4 cinnamon sticks, broken
• 1 tsp green cardamom pods
• 2 1/4 tsp black peppercorns
• 1 tsp cloves, whole
• 1/2 tsp fennel seeds
• 1/2 tsp licorice root
• 1/2 tsp allspice
• 5 cups water
• 3 tbs honey
• Milk, to taste

PREPARATION:
Combine everything except for milk and honey, in a saucepan. Cover pot and simmer for 45 minutes. Remove the pot from heat, and let sit for another 35 minutes (covered). Strain out the spices and add honey, and milk if desired.

Source: coffeetea.about.com

Chocolate Mint Tea

Chocolate Mint Tea
From Sean Paajanen

Chocolate goes well with tea, not just coffee.

INGREDIENTS:

Varieties Of Chinese Green Tea - Da Fang

Native Xi County, Anhui province
Appearance grayish-green and flat with chestnut fragrance
Brew clear-green

This green tea was named after its original maker, Da Fang, a Buddhist monk of the fourteenth century. Its production expanded in the eighteenth century when it was selected as a tribute to the imperial court. After a century’s withdrawal from competition, it began to regain its fame around 1980s.

The harvest started before Grain Rain, a Chinese solar period about the beginning of April. There are two grade in this green tea. Standard picking is one shoot with one leaf for the first grade, and one shoot with two or three leaves for the second grade. The making of this tea is similar to that of Dragon Well of Hangzhou.

Located at the southern foot of Yellow Mountain, Xi County is well-known for its picturesque scenery and ancient gardens and temples. Other teas from this area are Mao Feng, Chao Qing, and Green Peony.

Source: green-tea-store.com

Grüner Tee aus Taiwan (in German)

Auf der Insel Taiwan wird seit über 300 Jahren Tee angebaut. Der Tee wird daher mit dem alten Namen der Insel, als ”Formosa-Tee” bezeichnet. Der nur leicht fermentierte Jade-Oolong ist die Spezialität von Taiwan. Auch Grüner Tee und Oolong gibt es in unterschiedlichen Herstellungsarten und Qualitäten.

Formosa Gao Shan
Ein Hoher-Berg Jade-Oolong. Das handgerollte Blatt entfaltet einen süßlich-frischem Duft, in hellgrüner, weicher Tasse mit nachhaltig cremigem Aroma. Dieser Hoher Berg Jade-Oolong ist eine leicht anfermentierte Teespezialität aus den nebligen Gipfellagen von Taiwan. In den Höhenlagen um 1700 Meter ist ein großer Unterschied von Tages- und Nachttemperatur. Das lässt die Teepflanzen nur langsam wachsen und entwickelt mehr Duft und Süße.

Zubereitung: 12g für 1 Liter Wasser: 90°C, Ziehzeit: 1 bis 3 Minuten. Der Gao Shan kann mehrfach aufgegossen werden

Formosa Pilo Chun
Einer der Spitzentees aus Taiwan ist dieser wunderbare Grüntee mit leicht gedrehten Blätter und Blattknospen. Die helle, fruchtig-weiche Tasse hat einen duftig-blumigen Geschmack mit milder, feiner Süße.
Zubereitung: 11g (ca. 50ccm) für 1 Liter Wasser mit 80°C, Ziehzeit:2 bis 3 Minuten, kann bis 3 mal aufgegossen werden.

Formosa Dung Ti
Zu den besten Jade-Oolong Sorten aus Taiwan gehört diese, nur leicht fermentierte Grüntee-Spezialität vom Dongding-Berg. Das eng gerollte, dunkelgrüne Blatt bringt eine weiche, gehaltvoll-blumige Tasse und ist nachhaltig aromatisch im Geschmack. Eine duftig aromatische Tee-Spezialität aus Taiwan mit dunkelgrünem Blatt und samtig weiche, sehr gehaltvolle Tasse.
Zubereitung: 10g für 1 Liter Wasser mit 80°C, Ziehzeit: 3 Minuten, kann mehrmals aufgegossen werden.

Formosa Pouchong
Ein nur leicht anfermentierter Grüntee aus der Frühlings-Ernte, mit leicht gekräuselten Blatt und einem vollblumig- süßlichen Geschmack.
Die helle, weiche Tasse entfaltet ein nachhaltiges, gehaltvoll-duftiges Flavour.
Zubereitung: 11g ( ca. 60ccm ) für 1 Liter Wasser mit 80°C, Ziehzeit: 2 bis 3 Minuten, kann bis 3 mal aufgegossen werden.

Formosa Ren Shen
Ein grüner Jade-Oolong aus Taiwan. Das eng gerollte Blatt wurde bei der Herstellung mit Ginseng angereichert. Die helle, gehaltvoll duftige Tasse ist nachhaltig süßlich-würzig
im Geschmack.
Zubereitung: 12g-15g für 1 Liter Wasser mit 85°C Ziehzeit: ca. 2 Minuten. mehrfach aufgießen!

Die Quelle: darjeelingtee.de,
Gao Shan,
Pilo Chun,
Dung Ti,
Pouchong,
Ren Shen

Varieties Of Green Tea - Kabusecha

    Unlike most Sencha tea cultivated in un-shaded gardens exposed to direct sunlight, Kabusecha Sencha requires shading tea plants a few weeks prior to harvest. Special nets (kabuse) are hung over the plants to obtain a natural shade without completely letting out sunlight. Kabusecha Sencha has a mellower flavor and more subtle color than Sencha grown in direct sunlight.
    Produced in very limited amounts. Has a mellower flavor and more subtle color than Sencha grown in direct sunlight. The taste is a little sweeter and has a particularly fresh and “shady” or “fruity” aftertaste. To steep one should use lower water temperatures (about 65-70°C) with pure water.
  Kabusecha is between Sencha and Gyokuro. It is grown in the shade for twenty days like the hand picked Gyokuro, and then is machine harvested like Sencha. Kabusecha is gathered only once a year in the early springtime from select quality tea leaves. It has a very desirable fine light taste and green color.

Sources: en.wikipedia.org, shizuokatea.com, greenteaphd.com