Yunnan Tea

Who discovered the Chinese tea

The Chinese was the first one to discover tea

In the 17th first century, the Business of India of the Dutch East introduced Chinese tea for the first time to Europe. By the 17th mi century, tea had become a standard rite of British nobility. It is interesting to note that the two different pronunciations for the "tea" the most common one in the languages that borrowed the word of dear Chinese and originates you different dialects of Chinese.

The Chinese people are believed to have appreciated wood of tea for more than 4,000 years. The legend has it that Yan Say, one of three leaders in the old, tasted times all types of grasses to find medical remedies. A day, as it was poisoned by some grass that it had ingested; a decrease of water of a tea plant dripped in his mouth and it was saved. Since a long time, tea was used as a medicine to bases plants. During the Dynasty of the west of Zhou, tea was a religious offering. During the Period of Spring and Fall, the people ate leaves of fresh tea as the vegetables. With the popularization of Buddhism of the Three Kingdoms to the of Dynasties of the north and south, the tea effect refreshing did it a favorite one among the monks in the za-zen meditation.

Chinese tea As a drink prospered during the Dynasty of Tang, and the tea stores became popular. A major event of was this time the achievement of classical Letters of Tea, the angular rock of culture of Chinese tea, by Read Yu, the Sage of Tea of China,. This small book details rules about the various aspects of tea, as the sectors in expansion for the tea plant, the merchandise and the competences to treat tea, tea tastes, the history of tea and the Chinese quotations of the other reports, the commentaries on the tea of the various places, and the grades on what cause merchandise of tea should be complete

How Chinese tea is done

Tea is done the young, the leaves stretch tea plant. The differences among the a lot of types of available tea are based on the special methods that is used to treat the leaves. The key to the entire process is to roast it and the fermentation. By the fermentation, the green at first deep leaves become the reddish chestnut in color. More more longer the fermentation, more more darker the color. Depend on the length of the roast and degree of fermentation, the perfume can spread of flower one, to fruity, to malty.

Cultivate teapots

The proportion of leaves of tea to water also depends on the type of leaves of tea used. The teapot could be filled with the un-quart to the full three quarters with the tea leaves, principally depending on how curled solidly the leaves of tea are following the to roll and roast process. The teapot then is filled with water. The time soaking begins to a minute, but varies tea to tea. The demanded time for subsequent interminglings of the same leaves proportionally must be lengthened. The better type of teapot to use for most of fermented teas is a clay a violet jar in ceramic. The jar size should be in the correct proportion to the cup size. Ideally, the cups should have white interiors, facilitate the evaluation specifies color of tea.

The tea types

Chinese tea could be classified in five types of teas according to the methods different by which ones it is treated.

Green tea

Green tea is the variety that keeps the original color of the leaves of tea without the fermentation during the treatment. This category principally consists tea of Longjing of Province of Zhejiang, Maofeng of Mountain of Huangshan in the Province of Anhui and Biluochun produced in Jiangsu.

Black tea

Black tea, known as "red tea" (dear Hong), is in China the category that is fermented before to cook; the this is a later developed variety while basing itself on green tea. The better brands of black tea are Qihong of Anhui, Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.

Oolong tea

This represents a variety a half manner between the green and black teas, is done after the partial fermentation. The this is a province specialty on the coast of southeastern China: Fujian, Guangdong and Taiwan.