仙人球怎么养Introduction of Chine Tea
Tea culture
^ Just as coffee became a part of daily life in the West, tea became a part of daily life in China. We can e teahous scattered on the streets of China, much like cafes on the streets of the West. The Chine have such a clo relationship with tea that a new culture relating to tea began to ri in China. Tea Culture includes articles, poems, pictures about tea, the art of making and drinking tea, and some custom about tea.
Tea plays an important role in Chine social life. Tea is always offered to a guest immediately upon entering a Chine home. Serving a cup of tea is more than a matter of mere politeness. It is a symbol of togetherness, a sharing of something enjoyable, and a way of showing respect to visitors. In some areas of China, it might be considered rude not to take at least a sip.
^Although there has been an increasing amount of literature about tea in recent years, such literature is certainly not new. During the Song Dynasty, Lu Yu, who is known as the "Tea Sage", wrote the Tea Scripture. This scripture describes in detail the process of plan
ting tea bushes, picking tea leaves and preparing leaves for brewing. Famous poets such as Li Bai, Du Fu, and Bai Juyi created large numbers of poems about tea. Famous painters Tang Bohu and Wen Zhengming even drew many pictures about tea.
The Origin
^It is said that Shen Nong Shi, the God of Agriculture, was believed to be the first to discover tea. In his “Book of Herbs”, it says that “Shen Nong shi personally tasted hundreds of species of herbs and he was hit by 72 poisons in a single day. But he ud a kind of tree leaves to ea his ca and it turned out to be tea tree."
^Evolution
Chine tea was primarily ud as a medicine before the 8th century B.C..
During the Spring and Autumn Period, Chine people chewed tea leaves and
enjoyed the taste of the juice itlf.
In the next stage, Chine tea was cooked like a soup. Tea leaves were eaten along with the soup. Tea leaves were even mixed with food. Ancient Chine books documente
d that tea was eaten and ud with other spices to cook.
During the Qin and Han dynasties (221 BC - 8 AD), simple processing of Chine tea emerged. Tea leaves were presd into balls, dried and stored. When rved, tea balls were crushed and mixed with green onion, ginger and then boiled in teapots. This is the point where Chine tea turned from a medicine into a beverage. Also, it marked the beginning of Chine tea being ud to treat guests.
Chine tea evolved from a palace treat to a common beverage during the Jin Dynasty.
Tea trading did not start until the Tang Dynasty (618 AD - 907 AD) when techniques in tea plantation and processing advanced at great speed, resulting in a lot of famous teas.
In the Tang Era, Chine tea was procesd and distributed in the form of tea cakes. People started to get rious about making tea. Tea became popular in Tang and prospered in Song (960 - 1276)". At the beginning of the Song Dynasty, Chine tea was kept in the shape of balls and cakes. When rved, tea was crushed and boiled with asoning material. But as tea drinkers became more particular, they paid more attention to the original shape, color, and taste of tea leaves. Seasoning material faded out and loo
leaf tea started to take the center stage.
From the Ming Dynasty (1368 - 1644) onward, loo tea leaves completely took over. In 1531-1595, Chine tea completed the process of moving from boiling to brewing. Specialty tea tools like Yixing teapots became popular.
After Ming, numerous types of Chine teas were introduced. The famous Kungfu Tea was one of the landmarks in the development of Chine tea brewing.
Types of tea
Tea is classified according to the way it is made. Principally, there are green tea, black tea and Oolong tea.
Green Tea is the most natural of all Chine tea class. It‘s picked, naturally dried, and then baked briefly (a process called "killing the green") to get rid of its grassy smell.
Green Tea has the most medicinal value and the least caffeine content of all Chine tea class. Aroma is medium to high, flavor is light to medium. About 50% of China‘s teas is Green tea.
Black tea produces a full-bodied amber when brewed. Black tea undergoes withering (dr
礼作文
ying), long while fermentation before being roasted. Black tea leaves become completely oxidized after processing. Black tea has a robust taste with a mild aroma. It contains the highest amount of caffeine in Chine tea class.密集的近义词
Oolong Tea is something half way between green tea and black tea. It is half- fermented. It‘s also called "Qing Cha" (grass tea). Typical Oolong Tea leaves are green in the middle and red on the edges as a result of the process of softening tea leaves.
Oolong Tea leaves are withered and spread before undergoing a brief fermentation process. Then Oolong Tea is fried, rolled and roasted.
Oolong Tea is the chon tea for the famous Kung Fu Cha brewing process. It‘s the rious Chine tea drinker‘s tea. Aroma ranges from light to medium. Beginners in Oolong Tea should be careful as even though flavor is only mild to medium, the tea could be very strong.
In addition, there are flower-blended tea and flower scented tea. Flower-blended tea is an unique class of Chine tea. It subdivides into Flower Tea and Scented Tea.
Flower Tea is a simple concept that dried flowers are ud, without much processing, to
make tea. Scented Tea us green tea, red tea as ba and mix with scent of flowers.
Most Chine Compresd Tea us Black Tea as the ba. It‘s steamed and compresd into bricks, cakes, columns and other shapes.
咖啡加奶茶Compresd Tea has all the characteristics of Black Tea. It can be stored for years and decades. Aged Compresd Tea has a tamed flavor that Compresd Tea fans would pay huge price for.
Advantages of Tea-Drinking
Tea has been one of the daily necessities in China since time immemorial. Countless numbers of people like to have their after meal tea.
In summer or warm climate, tea ems to dispel the heat and bring on instant coolness together with a feeling of relaxation.
小加盟店排行榜Medically, the tea leaf contains a number of chemicals, of which 20-30% is tannic acid, known for its anti-inflammatory and germicidal properties. It also contains an alkaloid (5%, mainly caffeine), a stimulant for the nerve centre and the process of metabolism. Tea with the aromatics in it may help resolve meat and fat and thus promote digestion. It i
s, therefore, of special importance to people who live mainly on meat, like many of the ethnic minorities in China.
Tea is also rich in various vitamins and, for smokers, it helps to discharge nicotine out of the system. After wining, strong tea may prove to be a sobering pick-me-up.
记日记Green tea has higher values of medicinal properties than other teas, becau of the special way in which it is dried. Our Green Tea is organically grown and the traditional drying technique ud with Green Tea prevents the tea from the negative effects of fermentation. The widely recognized health benefits of Green Tea have been mentioned in many newspapers and journals including CNN, USA Today, New York Times, Chine Daily News, Journal of National Cancer Institute, numerous US Universities and Rearch Centers. Some of the findings that have been established are:
英语邮件格式范文GREEN TEA can help reduce the risks of esophageal, (the tube through which food pass from the pharynx to the stomach) skin and many other forms of Cancer, mainly by its highly significant antioxidant properties. (National Cancer Institute 1-800-4-Cancer).
GREEN TEA can help to lower cholesterol and cuts the risk of stroke in men. (American
Medical Association).
GREEN TEA can help suppress and rever aging, and refreshes the body with it‘s high Vitamin B content that helps the human body better deal with stress, and relea more energy.
GREEN TEA can help restrain the growth of various bacteria that cau dia.
GREEN TEA can help stop cavities becau of it‘s rich Fluoride content prent in it‘s natural form, and can help prevent bad breath.
GREEN TEA helps eliminate constipation.
The above, however, does not go to say that the stronger the tea, the more advantages it will yield. Too much tannic acid will affect the cretion of the gastric juice, irritate the membrane of the stomach and cau indigestion or constipation. Strong tea taken just before bedtime will give ri to occasional insomnia. Constant drinking of strong tea may induce heart and blood-pressure disorders in some people, reduce the milk of a breast-feeding mother, and put a brown color on the teeth of young people. But it is not difficult to ward off the undesirable effects: just don‘t make your tea too strong.
Tea Made with Skill, Patience
The word "Gongfu" in Chaozhou Gongfu Tea could mean "skill" or "patience." It is named partly becau the tea making process is time-consuming and requires some skill to make tea, according to Xing Hualong, a local tour guide.
He said Chaozhou natives have Gongfu tea any time of day, and anywhere -- at home, work, or even in bars.
Chaozhou Gongfu Tea ts are very small. The pottery teapot is no bigger than a fist and the white and transparent teacups are just larger than pigeon eggs.
Traditionally, the Chaozhou people u a small charcoal stove, a small water kettle and a porcelain ba for holding tea ts.
森林简笔画 Spring or well water is good for making Gongfu Tea.
Both teapot and teacups are first cleaned with boiling water to get rid of the remaining tea flavor and to warm the t. Then a handful of tea is put into the teapot almost to the rim.
The kettle is generally raid high to pour the boiling water into the teapot. The first roun
d of tea is not meant for drinking as it contains impure materials and foams.
The cond round is then poured with a circular motion into each cup to keep the color and consistency of the tea in all the cups.
To avoid creating foam and scattering the fragrance of tea, the teapot should be held clo to the teacups.
The first sip tastes slightly bitter, but very soon, the sweet and mellow after taste lingers, which is said to help Chaozhou Gongfu Tea the most charming tea culture in China.
Chaozhou natives tend to u tea leaves grown locally, which belong to the half-fermented Oolong tea ries for tea making.
