https://teapedia.org/eng/api.php?action=feedcontributions&user=Jasmin&feedformat=atomTeapedia - User contributions [en]2024-03-29T07:52:53ZUser contributionsMediaWiki 1.35.1https://teapedia.org/eng/index.php?title=Sencha&diff=2022Sencha2018-07-12T18:01:09Z<p>Jasmin: </p>
<hr />
<div>[[Image:uji-sencha.jpg|thumb|Sencha tea]]<br />
<br />
'''Sencha''' (煎茶) is a Japanese [[green tea]] witch is distinguished by its fresh taste and the uniform and emerald leaves. It is the most popular tea in Japan accounting for about 80% of the produced teas. Sencha is like most Japanese green teas briefly treated with hot steam in order to prevent the oxidation (kill green) while in China green tea is mostly roasted for a short time at about 280° C. The best and most expensive quality of Sencha is ''[[Shincha]]'', the first flush, which is harvested depending on the region between April and May.<br />
<br />
== Types of Sencha ==<br />
<br />
* Jô Sencha (上煎茶), superior sencha.<br />
* Toku Jô Sencha (特上煎茶), extra superior sencha.<br />
* Hachijuhachiya Sencha (八十八夜), sencha harvested after 88 days (respectively nights) after springs beginn (risshun).<br />
* Kabuse Sencha or [[Kabusecha]] (かぶせ茶), covered sencha. Considered as own type.<br />
* Asamushi (浅蒸し), light steamed sencha. This tea is steamed only about 30s.<br />
* Chumushi (中蒸し), middle steamed (30-90s). This is the standard steaming time for sencha.<br />
* Fukamushi (深蒸し), deep steamed sencha. This sencha is steamed about 1-2 minutes and sold as [[Fukamushicha]].<br />
* Shincha (新茶) or Ichibancha (一番茶), first picked sencha of the year.<br />
<br />
== See also ==<br />
<br />
* [[Bancha]]<br />
* [[Fukamushicha]]<br />
* [[Kabusecha]]<br />
* [[Shincha]]<br />
<br />
== External links ==<br />
<br />
* [http://teamania.ch/Green-Tea/Sencha-of-the-Wind::131.html Sencha from Obubu tea plantation]<br />
<br />
<br />
<gallery><br />
Image:Sencha.jpg|Liquor of standard Sencha<br />
Image:S5002611.JPG|Liquor of high quality Sencha<br />
Image:Sencha tea.jpg|Standard Sencha<br />
Image:Snv34502.jpg|Sencha with long stems<br />
Image:Kinirisencha.jpg|Sencha with gold pieces<br />
</gallery><br />
<br />
[[Category: Green tea]]<br />
[[Category: Japanese tea]]<br />
<br />
[[de:Sencha]]<br />
[[es:Sencha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Camellia_sinensis&diff=2021Camellia sinensis2018-07-12T17:07:25Z<p>Jasmin: </p>
<hr />
<div>[[File:Yabukita-close.jpg|thumb|Camellia sinensis, Yabukita cultivar]]<br />
<br />
'''''Camellia sinensis''''' is the species of plant whose leaves and leaf buds are used to produce the popular beverage [[tea]]. <br />
<br />
It is of the genus ''Camellia'' a genus of flowering plants in the family Theaceae. [[White tea]], [[green tea]], [[oolong]], [[pu-erh tea]] and [[black tea]] are all harvested from this species, but are processed differently to attain different levels of [[oxidation]]. [[Kukicha]] is also harvested from ''Camellia sinensis'', but uses twigs and stems rather than leaves. Common names include tea plant, tea shrub, and tea tree (not to be confused with ''Melaleuca alternifolia'', the source of tea tree oil).<br />
<br />
There are two major varieties used for tea, Chinese tea, ''Camellia sinensis'' var. ''sinensis'', and Assam tea, ''Camellia sinensis'' var. ''assamica''. <br />
<br />
Beside this two there is also ''Camellia sinensis'' var. ''pubilimba'' and ''Camellia sinensis'' var. ''dehungensis''. They are also known as Mao Cha (毛茶) and used for Pu-Erh tea. It's unclear whether those two varietal are own species or just a spontaneous hybrid of assamica and sinensis. The same applies for the varietal called "java bush", ''Camellia sinensis'' var. ''parvifolia'' or ''Camellia sinensis'' var. ''cambodiensis''.<br />
<br />
==Nomenclature and taxonomy==<br />
<br />
The name ''Camellia'' is taken from the Latinized name of Rev. Georg Joseph Kamelref, Society of Jesus (1661–1706), a Czech-born Jesuit lay brother, pharmacist, and missionary to the Philippines. Carl Linnaeus chose his name in 1753 for the genus to honor Kamel's contributions to botany (although Kamel did not discover or name this plant, or any ''Camellia'' and Linnaeus did not consider this plant a ''Camellia'' but a ''Thea''. The name ''sinensis'' means ''from China'' in Latin.<br />
<br />
==Description==<br />
''Camellia sinensis'' is native to East, South and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2m when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4cm in diameter, with 7 to 8 petals.<br />
<br />
The seeds of ''Camellia sinensis'' and ''Camellia oleifera'' can be pressed to yield [[tea oil]], a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant.<br />
<br />
[[File:Camellia_sinensis_-_Köhler–s_Medizinal-Pflanzen-025.jpg|left|thumb|''Camellia sinensis'' plant, with cross-section of the flower (lower left) and seeds (lower right).]]<br />
The leaves are 4–15cm long and 2–5cm broad. Fresh leaves contain about 4% [[caffeine]]. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.<br />
<br />
==Cultivation==<br />
<br />
''Camellia sinensis'' is mainly cultivated in tropical and subtropical climates, in areas with at least 127&nbsp;cm. (50&nbsp;inches) of rainfall a year. However, the clonal one is commercially cultivated from the equator to as far north as Cornwall on the UK mainland. Many high quality teas are grown at high elevations, up to 1500 meters (5,000&nbsp;ft), as the plants grow more slowly and acquire more flavour.<br />
<br />
Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (''C. sinensis sinensis'') and the large-leaved Assamese plant (''C. sinensis assamica''), used mainly for black tea.<br />
<br />
===Indian teas===<br />
There are three main kinds of tea produced in India:<br />
<br />
[[Assam]] tea comes from the northeastern section of the country. This heavily forested region is home to much wildlife, including the rhinoceros. Tea from here is rich and full-bodied. It was in Assam that the first tea estate was established, in 1837.<br />
<br />
[[Darjeeling]] – the Darjeeling region is cool and wet, and tucked in the foothills of the Himalayas. The tea is delicately flavored, and considered to be one of the finest teas in the world. The Darjeeling plantations have 3 distinct harvests, termed 'flushes', and the tea produced from each flush has a unique flavor. First (spring) flush teas are light and aromatic, while the second (summer) flush produces tea with a bit more bite. The third, or autumn flush gives a tea that is lesser in quality.<br />
<br />
[[Nilgiri]] tea comes from an even higher part of India than Darjeeling. This southern Indian region has elevations between 1,000 and 2,500 metres. The flavors of Nilgiri teas are subtle and rather gentle. They are frequently blended with other, more robust teas.<br />
[[File:Camellia sinensis-fruto.jpg|thumb|right|200px|Seed bearing fruit of ''Camellia sinensis'']]<br />
<br />
===Chinese teas===<br />
The Chinese plant (sometimes called ''C. sinensis'' var. ''sinensis'') is a small-leaved bush with multiple stems that reaches a height of some 3 meters. It is native to southeast China. The first tea plant to be discovered, recorded and used to produce tea three thousand years ago, it yields some of the most popular teas.<br />
<br />
==Health effects==<br />
<br />
The leaves have been used in traditional Chinese medicine and other medical systems to treat asthma (functioning as a bronchodilator), angina pectoris, peripheral vascular disease, and coronary artery disease.<br />
<br />
Recent medical research on tea (most of which has been on green tea) has revealed various health benefits, including anti-cancer potential, effects on cholesterol levels, antibacterial properties and positive effects for weight loss. It is considered to have many positive health benefits due to tea's high levels of [[catechins]], a type of [[antioxidant]]. <br />
<br />
However, tea may have some negative impacts on health, such as over-consumption of [[caffeine]], and the presence of flouride and oxalates in tea.<br />
<br />
==External links==<br />
<br />
* Plant Cultures: [http://www.plantcultures.org.uk/plants/tea_landing.html botany and history of the tea plant]<br />
* [http://jac.oxfordjournals.org/cgi/content/abstract/42/2/211 Jac.OxfordJournals.org], The effect of a component of tea (Camellia sinensis) on methicillin resistance in Staphylococcus.<br />
<br />
[[Category:Tea]]<br />
<br />
[[de:Camellia sinensis]]<br />
[[es:Camellia sinensis]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Camellia_sinensis&diff=2020Camellia sinensis2018-07-12T17:06:17Z<p>Jasmin: </p>
<hr />
<div>[[File:Camellia-sinensis.jpg|thumb|Camellia sinensis]]<br />
<br />
'''''Camellia sinensis''''' is the species of plant whose leaves and leaf buds are used to produce the popular beverage [[tea]]. <br />
<br />
It is of the genus ''Camellia'' a genus of flowering plants in the family Theaceae. [[White tea]], [[green tea]], [[oolong]], [[pu-erh tea]] and [[black tea]] are all harvested from this species, but are processed differently to attain different levels of [[oxidation]]. [[Kukicha]] is also harvested from ''Camellia sinensis'', but uses twigs and stems rather than leaves. Common names include tea plant, tea shrub, and tea tree (not to be confused with ''Melaleuca alternifolia'', the source of tea tree oil).<br />
<br />
There are two major varieties used for tea, Chinese tea, ''Camellia sinensis'' var. ''sinensis'', and Assam tea, ''Camellia sinensis'' var. ''assamica''. <br />
<br />
Beside this two there is also ''Camellia sinensis'' var. ''pubilimba'' and ''Camellia sinensis'' var. ''dehungensis''. They are also known as Mao Cha (毛茶) and used for Pu-Erh tea. It's unclear whether those two varietal are own species or just a spontaneous hybrid of assamica and sinensis. The same applies for the varietal called "java bush", ''Camellia sinensis'' var. ''parvifolia'' or ''Camellia sinensis'' var. ''cambodiensis''.<br />
<br />
==Nomenclature and taxonomy==<br />
<br />
The name ''Camellia'' is taken from the Latinized name of Rev. Georg Joseph Kamelref, Society of Jesus (1661–1706), a Czech-born Jesuit lay brother, pharmacist, and missionary to the Philippines. Carl Linnaeus chose his name in 1753 for the genus to honor Kamel's contributions to botany (although Kamel did not discover or name this plant, or any ''Camellia'' and Linnaeus did not consider this plant a ''Camellia'' but a ''Thea''. The name ''sinensis'' means ''from China'' in Latin.<br />
<br />
==Description==<br />
''Camellia sinensis'' is native to East, South and Southeast Asia, but it is today cultivated across the world in tropical and subtropical regions. It is an evergreen shrub or small tree that is usually trimmed to below 2m when cultivated for its leaves. It has a strong taproot. The flowers are yellow-white, 2.5–4cm in diameter, with 7 to 8 petals.<br />
<br />
The seeds of ''Camellia sinensis'' and ''Camellia oleifera'' can be pressed to yield [[tea oil]], a sweetish seasoning and cooking oil that should not be confused with tea tree oil, an essential oil that is used for medical and cosmetic purposes, and originates from the leaves of a different plant.<br />
<br />
[[File:Camellia_sinensis_-_Köhler–s_Medizinal-Pflanzen-025.jpg|left|thumb|''Camellia sinensis'' plant, with cross-section of the flower (lower left) and seeds (lower right).]]<br />
The leaves are 4–15cm long and 2–5cm broad. Fresh leaves contain about 4% [[caffeine]]. The young, light green leaves are preferably harvested for tea production; they have short white hairs on the underside. Older leaves are deeper green. Different leaf ages produce differing tea qualities, since their chemical compositions are different. Usually, the tip (bud) and the first two to three leaves are harvested for processing. This hand picking is repeated every one to two weeks.<br />
<br />
==Cultivation==<br />
<br />
''Camellia sinensis'' is mainly cultivated in tropical and subtropical climates, in areas with at least 127&nbsp;cm. (50&nbsp;inches) of rainfall a year. However, the clonal one is commercially cultivated from the equator to as far north as Cornwall on the UK mainland. Many high quality teas are grown at high elevations, up to 1500 meters (5,000&nbsp;ft), as the plants grow more slowly and acquire more flavour.<br />
<br />
Tea plants will grow into a tree if left undisturbed, but cultivated plants are pruned to waist height for ease of plucking. Two principal varieties are used, the small-leaved Chinese variety plant (''C. sinensis sinensis'') and the large-leaved Assamese plant (''C. sinensis assamica''), used mainly for black tea.<br />
<br />
===Indian teas===<br />
There are three main kinds of tea produced in India:<br />
<br />
[[Assam]] tea comes from the northeastern section of the country. This heavily forested region is home to much wildlife, including the rhinoceros. Tea from here is rich and full-bodied. It was in Assam that the first tea estate was established, in 1837.<br />
<br />
[[Darjeeling]] – the Darjeeling region is cool and wet, and tucked in the foothills of the Himalayas. The tea is delicately flavored, and considered to be one of the finest teas in the world. The Darjeeling plantations have 3 distinct harvests, termed 'flushes', and the tea produced from each flush has a unique flavor. First (spring) flush teas are light and aromatic, while the second (summer) flush produces tea with a bit more bite. The third, or autumn flush gives a tea that is lesser in quality.<br />
<br />
[[Nilgiri]] tea comes from an even higher part of India than Darjeeling. This southern Indian region has elevations between 1,000 and 2,500 metres. The flavors of Nilgiri teas are subtle and rather gentle. They are frequently blended with other, more robust teas.<br />
[[File:Camellia sinensis-fruto.jpg|thumb|right|200px|Seed bearing fruit of ''Camellia sinensis'']]<br />
<br />
===Chinese teas===<br />
The Chinese plant (sometimes called ''C. sinensis'' var. ''sinensis'') is a small-leaved bush with multiple stems that reaches a height of some 3 meters. It is native to southeast China. The first tea plant to be discovered, recorded and used to produce tea three thousand years ago, it yields some of the most popular teas.<br />
<br />
==Health effects==<br />
<br />
The leaves have been used in traditional Chinese medicine and other medical systems to treat asthma (functioning as a bronchodilator), angina pectoris, peripheral vascular disease, and coronary artery disease.<br />
<br />
Recent medical research on tea (most of which has been on green tea) has revealed various health benefits, including anti-cancer potential, effects on cholesterol levels, antibacterial properties and positive effects for weight loss. It is considered to have many positive health benefits due to tea's high levels of [[catechins]], a type of [[antioxidant]]. <br />
<br />
However, tea may have some negative impacts on health, such as over-consumption of [[caffeine]], and the presence of flouride and oxalates in tea.<br />
<br />
==External links==<br />
<br />
* Plant Cultures: [http://www.plantcultures.org.uk/plants/tea_landing.html botany and history of the tea plant]<br />
* [http://jac.oxfordjournals.org/cgi/content/abstract/42/2/211 Jac.OxfordJournals.org], The effect of a component of tea (Camellia sinensis) on methicillin resistance in Staphylococcus.<br />
<br />
[[Category:Tea]]<br />
<br />
[[de:Camellia sinensis]]<br />
[[es:Camellia sinensis]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Jiguan_tea&diff=2019Bai Jiguan tea2018-07-12T17:04:36Z<p>Jasmin: Redirected page to Bai Ji Guan</p>
<hr />
<div>#REDIRECT [[Bai Ji Guan]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Si_Da_Ming_Cong_tea&diff=2018Si Da Ming Cong tea2018-07-12T17:04:15Z<p>Jasmin: Redirected page to Si Da Ming Cong</p>
<hr />
<div>#REDIRECT [[Si Da Ming Cong]]</div>Jasminhttps://teapedia.org/eng/index.php?title=High_mountain_tea&diff=2017High mountain tea2018-07-12T17:03:49Z<p>Jasmin: </p>
<hr />
<div>'''High mountain tea''' (高山茶}) refers to any [[tea]] grown in the alpine tea zones, higher than 1000m above sea level in Taiwan. One reason for such teas to be preferred is the belief that the air at this altitude is less polluted.<br />
<br />
Taiwan's unique island geography - high mountain ranges at its center with high humidity and natural precipitation - makes it a most suitable environment for growing tea.<br />
<br />
[[Category:Oolong tea]]<br />
[[Category:Taiwanese tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Qilan_tea&diff=2016Qilan tea2018-07-12T17:02:09Z<p>Jasmin: Redirected page to Qilan</p>
<hr />
<div>#REDIRECT [[Qilan]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Qilan_tea&diff=2015Qilan tea2018-07-12T17:01:40Z<p>Jasmin: </p>
<hr />
<div>'''Qilan''' (奇兰奇蘭) is a very mild [[Mount Wuyi|Wuyi]] [[Oolong tea]], it has an obvious sweet and nutty aroma.<br />
<br />
==See also==<br />
* [[Huang Mei Gui tea|Huang Mei Gui]]<br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Qi+Lan Qi Lan]<br />
<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Wuyi tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Jin_Suo_Chi_tea&diff=2014Jin Suo Chi tea2018-07-12T17:00:36Z<p>Jasmin: </p>
<hr />
<div>'''Jin Suo Chi''' (金鎖匙; literally "Golden Key") is a very rare [[Mount Wuyi|Wuyi]] [[Oolong]] with a light taste. <br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=jin+suo+chi Jin Suo Chi]<br />
<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Wuyi tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Jin_Suo_Chi_tea&diff=2013Jin Suo Chi tea2018-07-12T17:00:28Z<p>Jasmin: </p>
<hr />
<div>'''Jin Suo Chi''' (金鎖匙; literally "Golden Key") is a very rare [[Mount Wuyi|Wuyi]] [[Oolong]] with a light taste. <br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=jin+suo+chi Jin Suo Chi]<br />
<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:Wuyi tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Jiguan_tea&diff=2012Bai Jiguan tea2018-07-12T16:59:38Z<p>Jasmin: </p>
<hr />
<div>'''Bai Ji Guan''' (白鸡冠) is a [[Si Da Ming Cong tea|Si Da Ming Cong]] and a very light Wuyi tea. It is named after a [[rooster]] who gave up its life whilst protecting a child. <br />
<br />
Legend has it that the name of this tea (White Cockscomb) was given by a monk in memorial of a courageous rooster that sacrificed his life while protecting his baby from an eagle. Touched by the display of courage and love, the monk buried the rooster and from that spot, the Bai Ji Guan tea bush grew.<br />
<br />
Unlike most Wuyi teas the leaves of this tea are yellowish rather than green or brown.<br />
<br />
==See also==<br />
<br />
* [[Si Da Ming Cong tea|Si Da Ming Cong]]<br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Bai+Ji+Guan Bai Ji Guan].<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Oolong tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Jiguan_tea&diff=2011Bai Jiguan tea2018-07-12T16:59:29Z<p>Jasmin: </p>
<hr />
<div>'''Bai Ji Guan''' (白鸡冠) is a [[Si Da Ming Cong tea|Si Da Ming Cong]] and a very light Wuyi tea. It is named after a [[rooster]] who gave up its life whilst protecting a child. <br />
<br />
Legend has it that the name of this tea (White Cockscomb) was given by a monk in memorial of a courageous rooster that sacrificed his life while protecting his baby from an eagle. Touched by the display of courage and love, the monk buried the rooster and from that spot, the Bai Ji Guan tea bush grew.<br />
<br />
Unlike most Wuyi teas the leaves of this tea are yellowish rather than green or brown.<br />
<br />
==See also==<br />
<br />
* [[Si Da Ming Cong tea|Si Da Ming Cong]]<br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Bai+Ji+Guan Bai Ji Guan].<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:Oolong tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Jiguan_tea&diff=2010Bai Jiguan tea2018-07-12T16:59:18Z<p>Jasmin: </p>
<hr />
<div>'''Bai Ji Guan''' (白鸡冠) is a [[Si Da Ming Cong tea|Si Da Ming Cong]] and a very light Wuyi tea. It is named after a [[rooster]] who gave up its life whilst protecting a child. <br />
<br />
Legend has it that the name of this tea (White Cockscomb) was given by a monk in memorial of a courageous rooster that sacrificed his life while protecting his baby from an eagle. Touched by the display of courage and love, the monk buried the rooster and from that spot, the Bai Ji Guan tea bush grew.<br />
<br />
Unlike most Wuyi teas the leaves of this tea are yellowish rather than green or brown.<br />
<br />
==See also==<br />
<br />
* [[Si Da Ming Cong tea|Si Da Ming Cong]]<br />
<br />
==References==<br />
* Babelcarp on [http://babelcarp.org/babelcarp/babelcarp.cgi?phrase=Bai+Ji+Guan Bai Ji Guan].<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:Oolong tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Assam&diff=2009Assam2018-07-12T16:52:02Z<p>Jasmin: </p>
<hr />
<div>[[File:Plucking tea in a tea garden of Assam.jpg|right|thumb|A teaworker plucking tea leaves in a tea garden of Assam]]<br />
<br />
'''Assam tea''' (অসম, आसाम, and also असम) is a [[black tea]] named after the region of its production, Assam, in India. Assam tea (অসমীয়া চাহ, असमिया चाय) is manufactured from the [[Assam|''Camellia sinensis'' var. ''assamica'']]. This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as "breakfast" teas. [[Irish breakfast tea]] for instance, is a maltier and stronger blend among the breakfast blends.<br />
<br />
The state of Assam is the world's largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Burma (Myanmar). The Assam tea plants are grown in the lowlands of Assam, unlike Darjeeling and Nilgiri tea, which are grown in the highlands. The Assam lowland region is located in the valley of the Brahmaputra River, an area of clay soil rich in nutrients of the floodplain. This part of India experiences high precipitation; during the monsoon period, as much as 10 to 12&nbsp;inches (250–300&nbsp;mm) of rain per day. The daytime temperature rises to about 103F (40 °C), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam's unique malty taste, a feature for which this tea is well known.<br />
<br />
Though ''Assam'' generally denotes the distinctive black teas from Assam, the region produces smaller quantities of [[Green tea|green]] and [[white tea]]s as well with their own distinctive characteristics.<br />
<br />
Historically, Assam has been the second commercial tea production region after southern China. Both are the only regions in the world with native tea plants. <br />
<br />
==Introduction to the West ==<br />
<br />
[[Image:Assam.jpg|thumb|This 1850 engraving shows the different stages in the process of making tea in Assam.]]<br />
[[File:Assam tea.jpg|thumb|200px|A cup of Assam milk tea.]]<br />
<br />
The recurring colonial myth of "discovery" informs the history of the Assam tea bush and is attributed to one Robert Bruce, a Scottish adventurer, who apparently encountered it in the year 1823. Bruce reportedly found the plant growing "wild" in Assam while trading in the region. Maniram Dewan directed him to the local Singpho chief Bessa Gam. Bruce noticed local tribesmen (the Singhpos) brewing tea from the leaves of the bush and arranged with the tribal chiefs to provide him with samples of the leaves and seeds, which he planned to have scientifically examined. Robert Bruce died shortly thereafter, without having seen the plant properly classified. It was not until the early 1830s that Robert’s brother, Charles, arranged for a few leaves from the Assam tea bush to be sent to the botanical gardens in Calcutta for proper examination. There, the plant was finally identified as a variety of ''Camellia sinensis'', but different from the Chinese version (''Camellia sinensis'' var. sinensis).<br />
<br />
==Sales in the United Kingdom==<br />
[[File:AssamTea.jpg|thumb|left|A box of Assam tea]]<br />
<br />
The intervention of the English East India Committee was released through a body of 'experts' constituting the Tea Committee (1834) to assess the scientific nature and commercial potential of Assam tea. The adherence of the members of the committee to the Chinese ideal (in terms of the plant and the method of manufacture) led to the importation of Chinese tea makers and Chinese tea seeds to displace the "wild" plant and methods obtained in Assam. After a period, however, a hybridized version of the Chinese and Assam tea plants proved to be more successful in the Assam climate and terrain.<br />
<br />
By the late 1830s, a market for Assam tea was being assessed in London; and the positive feedback led the East India Company to inaugurate a long drawn process of dispossession of agricultural land and forest commons through the infamous 'Wasteland Acts' allowing significant portions of the province by private capital to be transformed into tea plantations. The close symbiotic relationship of the colonial state and plantation capitalism through the colonial period is most succinctly captured in the term Planter-Raj.<br />
<br />
==Production==<br />
<br />
The cultivation and production of Assam tea in the first two decades (1840–1860) were monopolised by the Assam Company, which operated in districts of Upper Assam and through the labour of the local Kachari labour. The success of the company and the changes in colonial policy of offering land to the tea planters (Fee simple rules) led to a period of boom and expansion in the Assam tea industry in the early 1860s, but these could not necessarily be translated into a dramatic shift in production (from China to Assam) due to the "makeshift" nature of plantations, poor conditions of life on plantation (huge rates of mortality and desertion), and also at times the presence of pure speculative capital with no interest in tea production.<br />
<br />
==Geography==<br />
[[File:Tea plantation in Sonitpur district of Assam, India.jpg|250px|thumb|A tea garden of Assam]]<br />
<br />
The tea plant is grown in the lowlands of Assam, unlike [[Darjeeling tea]] and [[Nilgiri tea]], which are grown in the highlands. The Assam tea bush grows in a lowland region, in the valley of the Brahmaputra River, an area of clay soil rich in the nutrients of the floodplain. The climate varies between a cool, arid winter and a hot, humid rainy season—conditions ideal for growing tea. Because of its lengthy growing season and generous rainfall, Assam is one of the most prolific tea-producing regions in the world. Each year, the tea estates of Assam collectively yield approximately 1.5 million pounds (680,400&nbsp;kg) of tea.<br />
<br />
Assam tea is generally harvested twice, in a “first flush” and a “second flush.” The first flush is picked during late March. The second flush, harvested later, is the more prized “tippy tea,” named thus for the gold tips that appear on the leaves. This second flush, tippy tea, is sweeter and more full-bodied and is generally considered superior to the first flush tea. The leaves of the Assam tea bush are dark green and glossy and fairly wide compared to those of the Chinese tea plant. The bush produces delicate white blossoms.<br />
<br />
== See also ==<br />
*[[Nilgiri]]<br />
*[[Darjeeling]]<br />
*[[Earl Grey]]<br />
<br />
[[Category:Black tea]]<br />
<br />
[[de:Assam]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Hao_Yin_Zhen&diff=1978Bai Hao Yin Zhen2018-01-16T18:59:19Z<p>Jasmin: </p>
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<div>[[File:silver-needle.jpg|thumbnail|250px|Baihao Yinzhen]]<br />
<br />
<br />
'''Baihao Yinzhen''' (白毫銀針), also known as '''Silver Needle tea''', is a [[white tea]] produced in Fujian Province in China and is one of [[China Famous Tea]]s. Amongst [[white tea]]s, this is the most expensive variety, as only top buds (leaf shoots) are used to produce the tea. Genuine Silver Needles are made from cultivars of the ''Da Bai'' (Large White) tea variety. There are many [[green tea]]s sold as Baihao Yinzhen but as green teas they taste different than genuine white tea Silver Needle.<br />
==See also==<br />
* [[Bai Mudan]]<br />
* [[Shou Mei]]<br />
* [[Gong Mei]]<br />
* [[Ceylon tea (white)]]<br />
* [[Darjeeling tea (white)]]<br />
<br />
== Buy white tea ==<br />
* [https://www.teamania.ch/en/zhenghe-style-baihao-yinzhen.html Buy Silver Needle tea]<br />
<br />
[[Category:Chinese tea]]<br />
[[Category:White tea]]<br />
[[Category:China famous tea]]<br />
<br />
[[de:Baihao Yinzhen]]<br />
[[pl:Baihao Yinzhen]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Hao_Yin_Zhen&diff=1977Bai Hao Yin Zhen2018-01-16T18:58:33Z<p>Jasmin: </p>
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<div>[[File:silver-needle.jpg|thumbnail|250px|Baihao Yinzhen]]<br />
<br />
<br />
'''Baihao Yinzhen''' (白毫銀針), also known as '''Silver Needle tea''', is a [[white tea]] produced in Fujian Province in China and is one of [[China Famous Tea]]s. Amongst [[white tea]]s, this is the most expensive variety, as only top buds (leaf shoots) are used to produce the tea. Genuine Silver Needles are made from cultivars of the ''Da Bai'' (Large White) tea variety. There are many [[green tea]]s sold as Baihao Yinzhen but as green teas they taste different than genuine white tea Silver Needle.<ref>The Tea Guardian [http://www.teaguardian.com/tea-selection-guide/white-tea-silver-needle.html lightly oxidized: white teas: silver needles]</ref><br />
<br />
==See also==<br />
* [[Bai Mudan]]<br />
* [[Shou Mei]]<br />
* [[Gong Mei]]<br />
* [[Ceylon tea (white)]]<br />
* [[Darjeeling tea (white)]]<br />
<br />
== Buy white tea ==<br />
* [https://www.teamania.ch/en/zhenghe-style-baihao-yinzhen.html Buy Silver Needle tea]<br />
<br />
== References ==<br />
<references /><br />
<br />
[[Category:Chinese tea]]<br />
[[Category:White tea]]<br />
[[Category:China famous tea]]<br />
<br />
[[de:Baihao Yinzhen]]<br />
[[pl:Baihao Yinzhen]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bai_Hao_Yin_Zhen&diff=1976Bai Hao Yin Zhen2018-01-16T18:56:02Z<p>Jasmin: </p>
<hr />
<div>[[File:silver-needle.jpg|thumbnail|250px|Baihao Yinzhen]]<br />
<br />
<br />
'''Baihao Yinzhen''' (白毫銀針), also known as '''White Hair Silver Needle''', is a [[white tea]] produced in Fujian Province in China and is one of [[China Famous Tea]]s. Amongst [[white tea]]s, this is the most expensive variety, as only top buds (leaf shoots) are used to produce the tea. Genuine Silver Needles are made from cultivars of the ''Da Bai'' (Large White) tea variety. There are many [[green tea]]s sold as Baihao Yinzhen but as green teas they taste different than genuine white tea Silver Needle.<ref>The Tea Guardian [http://www.teaguardian.com/tea-selection-guide/white-tea-silver-needle.html lightly oxidized: white teas: silver needles]</ref><br />
<br />
==See also==<br />
* [[Bai Mudan]]<br />
* [[Shou Mei]]<br />
* [[Gong Mei]]<br />
* [[Ceylon tea (white)]]<br />
* [[Darjeeling tea (white)]]<br />
<br />
== External Links ==<br />
* [http://teamania.ch/blog/baihao-yinzhen-silbernadel-tee/ Blog article about Baihao Yinzhen]<br />
<br />
== References ==<br />
<references /><br />
<br />
[[Category:Chinese tea]]<br />
[[Category:White tea]]<br />
[[Category:China famous tea]]<br />
<br />
[[de:Baihao Yinzhen]]<br />
[[pl:Baihao Yinzhen]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Fo_Shou_tea&diff=1975Fo Shou tea2018-01-07T10:24:02Z<p>Jasmin: </p>
<hr />
<div>'''Fo Shou''' (佛手) is a famous Oolong tea from Anxi. It translates literally to "Buddha's Hand". The name is earned from the appearance and taste, which resemble the leaves of a Buddha's hand fruit and it's trees leaves. Fo Shou tea is nowadays also produced in the neighboring [[Wuyi]] region.<br />
<br />
== Famous Anxi teas ==<br />
<br />
* [[Tie Guan Yin]]<br />
* [[Mao Xie]]<br />
* [[Ben Shan]]<br />
* [[Huang Jin Gui]]<br />
<br />
== Buy Fo Shou tea ==<br />
<br />
* [https://www.teamania.ch/fo-shou.html Buy Buddha's Hand tea]<br />
<br />
[[Category:Anxi tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Fo_Shou_tea&diff=1974Fo Shou tea2018-01-07T10:21:19Z<p>Jasmin: </p>
<hr />
<div>'''Fo Shou''' (佛手) is a famous Oolong tea from Anxi. It translates literally to "Buddha's Hand". The name is earned from the appearance and taste, which resemble the leaves of a Buddha's hand fruit and it's trees leaves. Fo Shou tea is nowadays also produced in the neighboring Wuyi region.<br />
<br />
== Famous Anxi teas ==<br />
<br />
* [[Tie Guan Yin]]<br />
* [[Mao Xie]]<br />
* [[Ben Shan]]<br />
* [[Huang Jin Gui]]<br />
<br />
[[Category:Anxi tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Fo_Shou_tea&diff=1973Fo Shou tea2018-01-07T10:20:13Z<p>Jasmin: </p>
<hr />
<div>'''Fo Shou''' (佛手) is a famous Oolong tea from Anxi. It translates literally to "Buddha's Hand". The name is earned from the appearance and taste, which resemble the leaves of a Buddha's hand fruit and it's trees leaves. Fo Shou tea is nowadays also produced in the neighboring Wuyi region.<br />
<br />
== Famous Anxi teas ==<br />
<br />
* [[Tie Guan Yin]]<br />
* [[Mao Xie]]<br />
* [[Ben Shan]]<br />
<br />
[[Category:Anxi tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Fo_Shou_tea&diff=1972Fo Shou tea2018-01-07T10:08:29Z<p>Jasmin: </p>
<hr />
<div>'''Fo Shou''' (佛手; pinyin: fó shǒu; literally "Buddha's hand") is a [[Yong Chun|Yongchun]] and [[Mount Wuyi|Wuyi]] [[Oolong]] tea with a light and somewhat peculiar taste. It is also produced in [[Taiwan]].<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Yu_Lan_Xiang&diff=1971Yu Lan Xiang2018-01-01T20:27:26Z<p>Jasmin: </p>
<hr />
<div>[[File:Yu-Lan-Xiang.jpg|thumb|right|Yu Lan Xiang]]<br />
<br />
'''Yu Lan Xiang''' (玉兰香) is a Dan Cong Oolong from the Phoenix mountains (Fenghuang shan). It translates literally as magnolia fragrance and describes the character of the tea. Yu Lan Xiang Dan Cong is characterized by its extraordinary fruity aroma and a subtle fragrance of magnolia. This Dan Cong Oolong is a sub species of [[Shui Xian]] and also only slight twisted instead rolled into beads.<br />
<br />
== See also ==<br />
<br />
* [[Dan Cong]]<br />
* [[Wuyi]]<br />
<br />
== Externel links ==<br />
<br />
[http://teamania.ch/Oolong-Tea/Yu-Lan-Xiang::120.html Yu Lan Xiang - Magnolia fragrance]<br />
<br />
[[Category:Oolong]]<br />
[[Category:Dan Cong]]<br />
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[[de:Yu Lan Xiang]]<br />
[[es:Yu Lan Xiang]]<br />
[[fr:Yu Lan Xiang]]<br />
[[pl:Yu Lan Xiang]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Woojeon&diff=1970Woojeon2017-12-26T22:38:38Z<p>Jasmin: </p>
<hr />
<div>[[File:Woojeon.jpg|thumbnail|right|Woojeon tea]]<br />
<br />
Woojeon (우전) is a extrordinary Korean green tea. It's like Japanese [[Shincha]] the earliest possible First Flush. Woojeon is picked before Monsoon thus the name means translated "before rain".<br />
For producing Woojeon are traditional Japanese and Chinese techniques combined: The fresh picked leaves are first steamed and then roasted. Thus this tea unites character of Japanese and Chinese green tea. Woojeon look and taste resembles [[Tamaryokucha]]. <br />
<br />
== Growing Areas ==<br />
<br />
* Boseong in Jeollanam-do province is the biggest growing area.<br />
* Hadong in Gyeongsangnam-do provincei is the oldest growing area. A majority of the tea here is still hand picked.<br />
* Jeju island<br />
<br />
== Famous tea farms ==<br />
<br />
* Boseong Dawon<br />
* Dosun Dawon<br />
* Gangjin Dawon<br />
* Hannam Dawon<br />
* Seogwang Dawon<br />
<br />
== Externel links ==<br />
<br />
* [http://www.visitkorea.or.kr/enu/FO/FO_EN_6_3_3_1.jsp Visit Korea]<br />
* [https://teamania.ch/Green-Tea/Seogwang-Woojeon-First-Flush::126.html Seogwang Woojeon]<br />
<br />
[[Category:Korean tea]]<br />
[[Category:Green tea]]<br />
<br />
[[de:Woojeon]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Woojeon&diff=1969Woojeon2017-12-26T22:38:23Z<p>Jasmin: </p>
<hr />
<div>[[File:Woojeon.jpg|250px|thumbnail|right|Woojeon tea]]<br />
<br />
Woojeon (우전) is a extrordinary Korean green tea. It's like Japanese [[Shincha]] the earliest possible First Flush. Woojeon is picked before Monsoon thus the name means translated "before rain".<br />
For producing Woojeon are traditional Japanese and Chinese techniques combined: The fresh picked leaves are first steamed and then roasted. Thus this tea unites character of Japanese and Chinese green tea. Woojeon look and taste resembles [[Tamaryokucha]]. <br />
<br />
== Growing Areas ==<br />
<br />
* Boseong in Jeollanam-do province is the biggest growing area.<br />
* Hadong in Gyeongsangnam-do provincei is the oldest growing area. A majority of the tea here is still hand picked.<br />
* Jeju island<br />
<br />
== Famous tea farms ==<br />
<br />
* Boseong Dawon<br />
* Dosun Dawon<br />
* Gangjin Dawon<br />
* Hannam Dawon<br />
* Seogwang Dawon<br />
<br />
== Externel links ==<br />
<br />
* [http://www.visitkorea.or.kr/enu/FO/FO_EN_6_3_3_1.jsp Visit Korea]<br />
* [https://teamania.ch/Green-Tea/Seogwang-Woojeon-First-Flush::126.html Seogwang Woojeon]<br />
<br />
[[Category:Korean tea]]<br />
[[Category:Green tea]]<br />
<br />
[[de:Woojeon]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Que_She&diff=1938Que She2017-07-30T09:46:47Z<p>Jasmin: </p>
<hr />
<div>[[File:Que-She-Leaves.jpg|thumb|Que She leaves]]<br />
<br />
'''Que She''' (雀舌) is a rare Wuyi [[oolong]]. This varietal is a offspring of the famous [[Da Hong Pao]] [[varietal]]. Que She is know for growing very slow, producing smaller leaves and ripe later. Hence, this tea is very rare and slightly more expansive as other Wuyi teas.<br />
<br />
== See also ==<br />
<br />
* [[Yan Cha]]<br />
* [[Meng Ding Que She]], a [[green tea]] from Meng Ding.<br />
<br />
[[Category:Oolong]]<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
<br />
[[de:Que She]]</div>Jasminhttps://teapedia.org/eng/index.php?title=File:Que-She-Leaves.jpg&diff=1937File:Que-She-Leaves.jpg2017-07-30T09:45:59Z<p>Jasmin: Que She leaves</p>
<hr />
<div>Que She leaves</div>Jasminhttps://teapedia.org/eng/index.php?title=Yamakai&diff=1936Yamakai2017-07-30T09:28:15Z<p>Jasmin: </p>
<hr />
<div>[[File:Yabukita-close.jpg|thumb|right|Yabukita leaves]]<br />
<br />
The '''Yamakai''' cultivar is a cross between [[Yabukita]] and a unknown cultivar. Tea made of Yamakai is refreshing similar to tea made of Yabukita. Yamakai cultivar is mainly used for [[Sencha]] and [[Gyokuro]].<br />
<br />
== See also ==<br />
<br />
* [[Cultivar]]<br />
<br />
[[Category:Cultivar]]<br />
[[Category:Japanese tea]]<br />
[[Category:Green tea]]<br />
<br />
[[de:Yamakai]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Yamakai&diff=1935Yamakai2017-07-30T09:28:02Z<p>Jasmin: </p>
<hr />
<div>[[File:Yabukita-close.jpg|thumb|right|250px|Yabukita leaves]]<br />
<br />
The '''Yamakai''' cultivar is a cross between [[Yabukita]] and a unknown cultivar. Tea made of Yamakai is refreshing similar to tea made of Yabukita. Yamakai cultivar is mainly used for [[Sencha]] and [[Gyokuro]].<br />
<br />
== See also ==<br />
<br />
* [[Cultivar]]<br />
<br />
[[Category:Cultivar]]<br />
[[Category:Japanese tea]]<br />
[[Category:Green tea]]<br />
<br />
[[de:Yamakai]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Leicha&diff=1688Leicha2015-05-17T09:31:23Z<p>Jasmin: </p>
<hr />
<div>[[File:Lei cha.jpg|thumb|250px|Leicha (Image source: Wikipedia)]]<br />
<br />
'''Leicha''' (擂茶) is a traditional Hakka beverage. Leicha is very popular among Hakka people in China Taiwan, Malaysia and other places with a substantial Hakka diaspora. Leicha is made by mixing tea leaves and herbs that are grounded together with various roasted nuts, seeds, grains and flavorings. It is similar to Genmaicha which consists only tea leaves and roasted rice.<br />
<br />
[[category:Herbal tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Tea culture]]<br />
<br />
[[de:Leicha]]<br />
<br />
[[de:Leicha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Leicha&diff=1687Leicha2015-05-17T09:31:03Z<p>Jasmin: </p>
<hr />
<div>[[File:Lei cha.jpg|thumb|250px|Leicha (Image source: Wikipedia)]]<br />
<br />
'''Leicha''' (擂茶) is a traditional Hakka beverage. Leicha is very popular among Hakka in China Taiwan, Malaysia and other places with a substantial Hakka diaspora. Leicha is made by mixing tea leaves and herbs that are grounded together with various roasted nuts, seeds, grains and flavorings. It is similar to Genmaicha which consists only tea leaves and roasted rice.<br />
<br />
[[category:Herbal tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Tea culture]]<br />
<br />
[[de:Leicha]]<br />
<br />
[[de:Leicha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Chaire&diff=1686Chaire2015-05-17T09:20:13Z<p>Jasmin: </p>
<hr />
<div>[[File:Chr natsume.jpg|220px|left|thumb|Natsume (Source:Wikipedia)]]<br />
<br />
'''Chaire''' (茶 入) is a Japanese tea caddy made of ceramics which is usually packed in a small bag called Ko-Bukusa. Chaire is used in a tea ceremony as vesel for [[Matcha]] powder if thicker Matcha ([[Koicha]]) is made. For thin Matcha ([[Usucha]]) is [[Natsume]] instead used.<br />
<br />
== See also ==<br />
<br />
* [[Japanese tea ceremony]]<br />
<br />
[[Category:Tea culture]]<br />
<br />
[[de:Chaire]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Chaire&diff=1685Chaire2015-05-17T09:17:00Z<p>Jasmin: </p>
<hr />
<div>[[File:Chr natsume.jpg|220px|left|thumb|Natsume (Source:Wikipedia)]]<br />
<br />
'''Chaire''' (茶 入) is a Japanese tea caddy made of ceramics. Chaire is used in a tea ceremony as vesel for [[Matcha]] powder if thicker Matcha ([[Koicha]]) is made. For thin Matcha ([[Usucha]]) is [[Natsume]] instead used.<br />
<br />
== See also ==<br />
<br />
* [[Japanese tea ceremony]]<br />
<br />
[[Category:Tea culture]]<br />
<br />
[[de:Chaire]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Chaire&diff=1684Chaire2015-05-17T09:16:18Z<p>Jasmin: </p>
<hr />
<div>[[File:Chr natsume.jpg|220px|left|thumb|Natsume (Source:Wikipedia)]]<br />
<br />
'''Chaire''' (茶 入) is a Japanese tea caddy made of ceramics. Chaire is used in a tea ceremony as vesel for [[Matcha]] powder if thicker Matcha ([[Koicha]]) is made. For thin Matcha ([[Usucha]]) is [[Natsume]] used instead.<br />
<br />
== See also ==<br />
<br />
* [[Japanese tea ceremony]]<br />
<br />
[[Category:Tea culture]]<br />
<br />
[[de:Chaire]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Da_Wu_Ye&diff=1683Da Wu Ye2015-05-16T10:45:17Z<p>Jasmin: </p>
<hr />
<div>'''Da Wu Ye''' (大烏葉) is a [[Dan Cong]] Oolong from Feng Huang. Da Wu Ye means "Big Dark Leaf" and got his name due to its large and dark tea leaves. This special [[Oolong]] tea has a flowery and refreshing aroma.<br />
<br />
[[Category:Oolong]] <br />
[[Category:Dan Cong]]<br />
[[Category:Chinese tea]]<br />
<br />
[[de:Da Wu Ye]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Da_Wu_Ye&diff=1682Da Wu Ye2015-05-16T10:42:34Z<p>Jasmin: </p>
<hr />
<div>'''Da Wu Ye''' (大烏葉) is a [[Dan Cong]] Oolong from Feng Huang. Da Wu Ye means "Big Dark Leaf" due to the large and dark tea leaves. This special [[Oolong]] tea has a flowery and refreshing aroma.<br />
<br />
[[Category:Oolong]] <br />
[[Category:Dan Cong]]<br />
[[Category:Chinese tea]]<br />
<br />
[[de:Da Wu Ye]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Mecha&diff=1681Mecha2015-05-16T10:40:18Z<p>Jasmin: </p>
<hr />
<div>[[File:me_cha.jpg|thumb|right|250px|alt=Mecha|Mecha]]<br />
<br />
'''Mecha''' (芽茶) is made from the the buds of [[Gyokuro]] or shaded [[Sencha]] ([[Kabusecha]]) plants. Although Mecha is made from the same plant as Gyokuro or Sencha, it's less popular. The taste of Mecha is comparable to Gyokuro and Sencha but the shape looks much different. Mecha is rolled into beeds while other Japanese tea is usually rolled into needle shape <br />
<br />
== Origin ==<br />
<br />
Mecha is everywhere produced where Gyokuro and Sencha is grown but mainly in Uji, Yame and Shizuoka. But altough Gyokuro is nowadays also produced in China, Mecha isn't yet. This may be due to it's low popularity.<br />
<br />
[[Category:Green tea]]<br />
[[Category:Japanese tea]]<br />
<br />
[[de:Mecha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Jasmine_tea&diff=1524Jasmine tea2014-07-11T19:31:26Z<p>Jasmin: </p>
<hr />
<div>[[File:Jasmine-Dragon-Pearls.jpg|thumb|right|250px|alt=Jasmine Dragon Pearls|Jasmine Dragon Pearls]]<br />
<br />
'''Jasmine tea''' is a tea which is scented with jasmine flowers. Originally, only [[green tea]] was used to scent with jasmine flowers. However, nowadays white, black and oolong tea is scented with jasmine too. The jasmine flavor is added either by blending the blossoms with the tea or by steaming tea in jasmine flavor. The jasmine blossoms are removed by hand as soon the jasmine flavor is absorbed by the tea. High quality jasmine tea is blended up to seven times with fresh jasmine blossoms.<br />
<br />
Blending tea with flowers was originally used to upgrade lower quality teas. Today, jasmine tea is considered a tea specialty. However, there are different quality levels produced and sold. The decisive factor for the quality, in addition to the selection of tea and jasmine blossoms, is the number of blending of the tea with jasmine blossoms.<br />
<br />
== Variants==<br />
<br />
=== Jasmine Dragon Pearls ===<br />
{{#ev:youtube|raYhmNGcp7Q|250|right|Dokumentary: Jasmine Dragon Pearls Green Tea Steeped in Gaiwan}}<br />
<br />
This jasmine tea is produced particularly thorough. The jasmine flowers are blended several times with the tea and removed by hand after a while. The tea leaves are then rolled into small beads. The quality of Jasmine Dragon Pearls can be assessed among others by the number of white buds. A brighter infusion is also an indicator of good quality.<br />
<br />
=== China Jasmine Chung Hao ===<br />
China Jasmine Chung Hao is subject to a particularly fine workmanship which reflects in a floral and harmonious taste.<br />
<br />
=== Jasmine Tea Finest Superior Yin Hao ===<br />
The flavor of this variety is very rich and has a refreshing aroma which fully unfolds in the aftertaste.<br />
<br />
=== Jasmine Tea China ===<br />
The infusion is yellowish to orange and got a particularly fine and delicate taste.<br />
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== See also ==<br />
<br />
* [[Dragon Pearls]]<br />
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[[Category:flavored tea]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Awa_bancha&diff=1517Awa bancha2014-07-04T21:07:50Z<p>Jasmin: </p>
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<div>'''Awa bancha''' is fermented [[Bancha]]. Awa bancha is made only in a couple of places in Japan where the climates is suitable for cultivating lactic acid bacteria (for the fermentation). Fukuoka and Tokushima prefectures are among this places. The process is basically done like sauerkraut. The tea is first boiled, mashed, pressed and then dried. The fermentation process takes place while the leaves are pressed over a period of one month.<br />
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== See also ==<br />
<br />
* [[Pu-Erh]]<br />
* [[Bancha]]<br />
<br />
[[Category: Green tea]]<br />
[[Category: Japanese tea]]<br />
<br />
[[de:Awa Bancha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Bancha&diff=1516Bancha2014-07-04T21:07:28Z<p>Jasmin: </p>
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<div>[[File:Bancha.jpg|thumb|250px|Bancha]]<br />
<br />
Bancha is the second flush of [[Sencha]]. It's a simple everyday tea and qualitatively a bit lower than Sencha. Bancha is usually harvested from the second flush of Sencha between summer and autumn. But, some higher quality bancha is even harvested in spring.<br />
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== Brewing==<br />
Bancha is steeped at approximately 70 - 80 degrees Celsius for up to 3 minutes. Infusing longer or at a higher temperature will cause the tea to taste bitter because it will extract more catechines.<br />
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== Variants of Bancha ==<br />
<br />
* [[Awa bancha]]<br />
* [[Kageboshi bancha]]<br />
* [[Kancha]]<br />
* [[Kyobancha]]<br />
* [[Yoshino nikkan bancha]]<br />
<br />
== See also ==<br />
<br />
* [[Shincha]]<br />
* [[Sencha]]<br />
<br />
== External Links ==<br />
<br />
* [http://teamania.ch/blog/en/autumn-bancha-of-takeo-farm/ Review of a autumn bancha] <br />
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[[Category: Green tea]]<br />
[[Category: Japanese tea]]<br />
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[[de:Bancha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Tai_Ping_Hou_Kui&diff=1515Tai Ping Hou Kui2014-07-04T21:06:41Z<p>Jasmin: </p>
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<div>[[File:Hou-kui-tea.jpg|250px|thumb|left|Tai Ping Hou Kui]]<br />
{{#ev:youtube|q1u8COr1O_c|250|right|Dokumentary: How to steep Tai Ping Hui Kui}}<br />
<br />
'''Tai Ping Hou Kui''' (太平猴魁), litterally Monkey King, is grown near Huang shan around the small village of Hou Keng, Taiping County, Anhui. This tea is often referred as one of [[China Famous Tea|China famous teas]] (depending on list).<br />
The best Tai Ping Hou Kui is grown in the villages of Houkeng, Hougang and Yanjiachun. Genuine Tai Ping Hou Kui is hand picked and made from the Shi Da Cha [[cultivar]]. Even though this is a big leaf varietal the taste of the tea is mellow. <br />
<br />
Tai Ping Hou Kui doesn't undergo any rolling process in contrary to other green teas. It is dried into its natural shape using traditional bamboo baskets.<br />
<br />
== See also ==<br />
<br />
* [[China Famous Tea|China famous teas]]<br />
<br />
[[Category:Chinese tea]]<br />
[[Category:China famous tea]]<br />
[[Category:Green tea]]<br />
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[[de:Tai Ping Hou Kui]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Song_Yang_Yin_Hou_Cha&diff=1439Song Yang Yin Hou Cha2014-02-08T09:10:51Z<p>Jasmin: </p>
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<div>'''Song Yang Yin Hou Cha''' (松阳银猴), (Song Yang Silver Monkey Tea) is a rare [[yellow tea]] from Gushi town in Songyang county, Zhejiang province. For the tea are usually only leaf buds used. Song Yang Ying Hou Cha is flowery and slightly nutty in flavor.<br />
<br />
Song Yang Yin Hou Cha got plenty of silvery and curly tips which resembles a silver monkey's paw. Hence this unusual name.<br />
<br />
[[Category:Yellow tea]]<br />
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[[de:Song Yang Yin Hou Cha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Song_Yang_Yin_Hou_Cha&diff=1438Song Yang Yin Hou Cha2014-02-08T08:51:24Z<p>Jasmin: </p>
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<div>'''Song Yang Yin Hou Cha''' (松阳银猴), (Silver Monkey’s Paw) is a rare [[yellow tea]] from Zhejiang province. For the tea are only leaf buds used. Song Yang Ying Hou Cha is flowery and slightly nutty in flavor.<br />
<br />
[[Category:Yellow tea]]<br />
<br />
[[de:Song Yang Yin Hou Cha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Song_Yang_Yin_Hou_Cha&diff=1437Song Yang Yin Hou Cha2014-02-08T08:43:46Z<p>Jasmin: Created page with "'''Song Yang Yin Hou Cha''' (Silver Monkey’s Paw) is a rare yellow tea from Zhejiang province. For the tea are only leaf buds used. Song Yang Ying Hou Cha is flowery and..."</p>
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<div>'''Song Yang Yin Hou Cha''' (Silver Monkey’s Paw) is a rare [[yellow tea]] from Zhejiang province. For the tea are only leaf buds used. Song Yang Ying Hou Cha is flowery and slightly nutty in falvor.<br />
<br />
[[Category:Yellow tea]]<br />
<br />
[[de:Song Yang Yin Hou Cha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Song_Yang_Ying_Hou_Cha&diff=1436Song Yang Ying Hou Cha2014-02-08T08:43:21Z<p>Jasmin: Redirected page to Song Yang Yin Hou Cha</p>
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<div>#REDIRECT [[Song Yang Yin Hou Cha]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Gongmei&diff=1435Gongmei2014-02-06T20:01:31Z<p>Jasmin: Redirected page to Gong Mei</p>
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<div>#REDIRECT [[Gong Mei]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Mao_Xie&diff=1434Mao Xie2014-02-06T19:54:40Z<p>Jasmin: </p>
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<div>Mao Xie (毛蟹茶), translated as "Hairy Crab", is one of Anxi's famous oolong teas. The name is due to the fine downy hair that can be found on its leaves. Mao Xie is produced in Anxi county of the Chinese province Fujian. The leaves of Mao Xie are green with silvery hairs. The only light oxidized tea gets a golden liquor with a flowery fragrance.<br />
<br />
== See also ==<br />
<br />
* [[Tie Guan Yin]]<br />
* [[Huang Jin Gui]]<br />
* [[Ben Shan]]<br />
<br />
[[Category:Oolong]]<br />
[[Category:Chinese tea]]<br />
[[de:Mao Xie]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Rooibos&diff=1399Rooibos2014-01-11T07:30:31Z<p>Jasmin: </p>
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<div>[[File:rooibos.jpg|thumb|left|alt=Rooibos Tee|Rooibos]]<br />
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'''Rooibos''' means translated "red bush". The scientific name of rooibos is ''Aspalathus linearis''.<br />
The leaves of rooibos are used to make a tisane called rooibos or bush tea. This tisane has been popular in Southern Africa for generations and is now consumed in many countries. Rooibos is free from [[caffeine]] and therefor suitable children and people with caffeine intolerance.<br />
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[[category:Herbal tea]]<br />
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[[de:Rooibos]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Rice_tea&diff=1388Rice tea2014-01-07T17:54:13Z<p>Jasmin: </p>
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<div>[[File:Rice-tea.jpg|thumb|left|Rice tea from Doi Mae Salong]]<br />
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'''Rice tea''' is a specialty of Northern Thailand. In Thailand, it's called "''Cha Hom Khao Mai''" (literally: Tea with scent of new rice).<br />
<br />
Rice tea is similar in taste to that of [[Genmaicha]] but is produced fundamentally different. For Genmaicha green tea is steamed and mixed with roasted rice. This was done in order to stretch the formerly expensive tea. Thai rice tea however, flavored with a wild growing herb which resembles the taste of jasmine rice. The [[green tea]] is roasted Chinese style instead steamed like Japanese green tea. Often, the tea is rolled like [[Oolong]] to small beads.<br />
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== External links ==<br />
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* [http://teamania.ch/Green-Tea/Rice-Fragrance-Tea-Santikhiri::82.html?language=en Rice tea from Doi Mae Salong]<br />
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[[Category: green tea]]<br />
[[Category: Flavored tea]]<br />
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[[de:Reistee]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Pu-Erh&diff=1344Pu-Erh2013-11-25T21:50:26Z<p>Jasmin: Redirected page to Pu-erh</p>
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<div>#REDIRECT [[Pu-erh]]</div>Jasminhttps://teapedia.org/eng/index.php?title=Pu-erh&diff=1343Pu-erh2013-11-25T21:50:26Z<p>Jasmin: </p>
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<div>[[File:puer.jpg|thumb|250px|right|Pu-erh ''Beng'']]<br />
{{#ev:youtube|ThOL272oEqI|250|right|Dokumentary: Pu-erh Tea Cake Pressing Factory}}<br />
<br />
'''Pu-erh tea''', also spelled as '''pu'er tea''', is a variety of fermented dark tea produced in Yunnan province, China. Fermentation is a tea production style in which the tea leaves undergo microbial fermentation and oxidation after they are dried and rolled. This process is a Chinese specialty and produces tea known as Hei Cha ([[wiktionary:黑茶|黑茶]]), commonly translated to dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). The most famous variety of this category of tea is Pu-erh from Yunnan Province, named after the trading post for dark tea during imperial China.<br />
<br />
<br />
Pu-erh traditionally begins as a raw product known as "rough" Mao Cha (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" Sheng Cha ([[wiktionary:生茶|生茶]]). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The recently developed Wo Dui process ([[wiktionary:渥堆|渥堆]]) pioneered by both the Menghai and Kunming Tea Factories has created a new type of pu-erh tea that some traditionalists dispute the legitimacy of. This process involves an accelerated fermentation into "ripe" Shou Cha ([[wiktionary:熟茶|熟茶]]) which is then sold loose or pressed in various shapes. All types or pu-erh can be stored for maturity before consumption and that is why it has become common for the products to be labelled with year and region of production.<br />
<br />
== Introduction and history ==<br />
<br />
Darkening tea leaves to trade with ethnic groups at the borders has a long history in China. These crude teas were of various origins and were meant to be low cost. Darkened tea or Hei Cha, is still the major beverage for the ethnic groups in the southwestern borders and, until the early 1990s, was the third major tea category produced by China mainly for this market segment.<br />
<br />
There had been no standardized processing for the darkening of Hei Cha until the postwar years in the 1950s where there was a sudden surge in demand in Hong Kong, perhaps because of the concentration of refugees from the mainland. In the 1970s the improved process was taken back to Yunnan for further development, which has resulted in the various production styles variously referred to as Wo Dui today. This new process produced a finished product in a manner of months that many thought tasted similar to teas aged naturally for 10-15 years and so this period saw a demand-driven boom in the production of Hei Cha by the artificial ripening method.<br />
<br />
In recent decades, demand has come full circle and it has become more common again for Hei Cha, including pu-erh, to be sold as the raw product without the artificial accelerated fermentation process.<br />
<br />
Pu-erh tea processing, although straightforward, is complicated by the fact that the tea itself falls into two distinct categories: the "raw" Sheng Cha and the "ripe" Shou Cha. All types of pu-erh tea are created from ''máochá'' ([[wikt:毛|毛]][[wikt:茶|茶]]), a mostly unoxidized [[green tea]] processed from a "large leaf" variety of ''[[Camellia sinensis]]'' (C. sinensis assamica) found in the mountains of southern Yunnan. <br />
<br />
Maocha can be sold directly to market as loose leaf tea, compressed to produce "raw" Sheng Cha, naturally aged and matured for several year before being compressed to also produce "raw" Sheng Cha or undergo Wo Dui ripening for several months prior to being compressed to produce "ripe" Shou Cha. While unaged and unprocessed, Maocha pu-erh is similar to green tea. Two subtle differences worth noting are that pu-erh is not produced from the small leaf chinese varietal but the broad leaf varietal mostly found in the southern Chinese Provinces and India. The second, is that pu-erh leaves are picked as one bud and 3-4 leaves whilst green tea is picked as one bud and 1-2 leaves. This means that older leaves contribute to the qualities of pu-erh tea.<br />
<br />
Ripened or aged raw pu-erh has occasionally been mistakenly categorised as a subcategory of black tea due to the dark red colour of its leaves and liquor. However, pu-erh in both its ripened and aged forms has undergone secondary oxidization and fermentation caused both by organisms growing in the tea and free-radical oxidation, thus making it a unique type of tea. This divergence in production style not only makes the flavour and texture of pu-erh tea different but also results in a rather different chemical makeup to resulting brewed liquor.<br />
<br />
The fermented dark tea, Hei Cha ([[wiktionary:黑茶|黑茶]]), is one of the six classes of tea in China, and pu-erh is classified as a dark tea (defined as fermented), something which is resented by some who argue for a separate category for pu-erh tea. (Cf. Su Fanghua 苏芳华, "pu-erh cha bu shu heicha de pingxi 普洱茶不属黑茶的评析", Zhongguo chaye 中国茶叶: 2005:1, pp. 38-39. For a rebuttal, see Xia Chengpeng 夏成鹏, "pu-erh cha jishu heicha 普洱茶即属黑茶", Zhongguo chaye 中国茶叶 2005:4, pp. 45-46.) As of 2008, only the large-leaf variety from Yunnan can be called a pu-erh.<br />
<br />
==Processing==<br />
Pu-erh is typically made through the following steps:<br />
# green/raw 青普: sun fixation 曬青 > rolling 揉捻 > sun drying 曬乾<br />
# dark/ripe 熟普: sun fixation 曬青 > rolling 揉捻 > Wo Dui (piling) 渥堆 > sun drying 曬乾<br />
# added processes: green and dark ''pu-erh'' can be compressed/shaped into cakes and aged.<br />
<br />
===Raw pu-erh and ''maocha''===<br />
<br />
After picking appropriate tender leaves, the first step in making raw or ripened pu-erh is an optional wilting/withering stage, thus converting the leaf to ''maocha'' ([[wikt:青|青]][[wikt:毛|毛]][[wiktionary:茶|茶]] or [[wikt:毛|毛]][[wikt:茶|茶]]; literally, "light green rough tea" or "rough tea" respectively). Plucked leaves are handled gingerly to prevent bruising and unwanted oxidation. Weather permitting, the leaves are then spread out in the sun or a ventilated space to wilt and remove some of the water content. On overcast or rainy days, the leaves will be wilted by light heating, a slight difference in processing that will affect the quality of the resulting ''maocha'' and pu-erh. The wilting process may be skipped altogether depending on the tea processor.<br />
<br />
The leaves are then dry pan-fried using a large wok in a process called "kill green" ([[wikt:殺|殺]][[wikt:青|青]]; pinyin: ''shā qīng''), which arrests most enzyme activity in the leaf and prevents full oxidation. After pan-frying, the leaves are rolled, rubbed, and shaped into strands through several steps to lightly bruise the tea and then left to dry in the sun. Unlike green tea produced in china which is dried with hot air after the pan-frying stage to completely kill enzyme activity, leaves used in the production of pu-erh are only pan-fried and thus a small amount of enyzmes are left which contribute a minor amount of oxidation to the leaves during sun-drying. The bruising of the tea is also important in helping this minimal oxidation to occur and both of these steps are significant in contributing to the uniqueness of pu-erh tea. Once dry, ''maocha'' can be sent directly to the factory to be pressed into raw pu-erh, or to undergo further processing to make ripened pu-erh. Sometimes ''Mao Cha'' is sold directly as loose-leaf "raw" Sheng Cha or it can be matured for 2-3 years in loose leaf form due to the faster rate of natural fermentation in an uncompressed state. This product is then pressed into numerous shapes and sold as "raw" Sheng Cha as a more matured final product.<br />
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=== Ripe pu-erh ===<br />
[[File:Puer2.jpg|250px|thumbnail|right|Cooked Pu-erh tea]]<br />
<br />
"Ripened" Shou Cha (熟茶) tea is pressed ''maocha'' that has been specially processed to imitate aged "raw" Sheng Cha tea. Although it is also known as cooked pu-erh, the process does not actually employ cooking to imitate the aging process. The term may come about due to inaccurate translation due to the dual meaning of ''shú'' (熟) as both "fully cooked" and "fully ripened".<br />
<br />
The process used to convert ''máochá'' into ripened pu-erh is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called ''Wò Dūi'' ([[wikt:渥|渥]][[wikt:堆|堆]], "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.<br />
<br />
The piling, wetting, and mixing of the piled ''máochá'' ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of ''Aspergillus'' spp., ''Penicillium'' spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of ''Aspergillus'' spp., is key in producing ripened ''pu-erh'' of high quality. Poor control in fermentation/oxidation process can result in bad ripened pu-erh, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost. The ripening process typically takes anywhere from half a year to one year after it has begun. As such, a ripened pu-erh produced in early 2004 will be pressed in the winter of 2004/2005, and appear on the market between late 2005 and early 2006.<br />
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This process was first developed in 1972 by Menghai Tea Factory and Kunming Tea Factory to imitate the flavor and color of aged raw pu-erh, and was an adaptation of wet storage techniques being used by merchants to falsify the age of their teas. Mass production of ripened pu-erh began in 1975. It can be consumed without further aging, though it can also be stored to "air out" some of the less savory flavors and aromas acquired during fermentation. The tea is often compressed, but is also common in loose form. Some tea collectors believe "ripened" Sheng Cha should not be aged for more than a decade.<br />
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=== Pressing ===<br />
<br />
[[Image:Pu-erh_factory.jpg|thumb|250px|right|A pu-erh tea factory, which steams, bags, and presses the loose leaf pu-erh into tea bricks]]<br />
<br />
To produce pu-erh, many additional steps are needed prior to the actual pressing of the tea. First, a specific quantity of dry ''máochá'' or ripened tea leaves pertaining to the final weight of the ''bingcha'' is weighed out. The dry tea is then lightly steamed in perforated cans to soften and make it more tacky. This will allow it to hold together and not crumble during compression. A ticket, called a "''nèi fēi''" ([[wiktionary:内|内]][[wiktionary:飞|飞]]) or additional adornments, such as coloured ribbons, are placed on or in the midst of the leaves and inverted into a cloth bag or wrapped in cloth. The pouch of tea is gathered inside the cloth bag and wrung into a ball, with the extra cloth tied or coiled around itself. This coil or knot is what produces the dimpled indentation at the reverse side of a tea cake when pressed. Depending on the shape of the pu-erh being produced, a cotton bag may or may not be used. For instance, brick or square teas often are not compressed using bags.<br />
<br />
Depending on the desired product and speed, from quickest and tightest to slowest and loosest, pressing can either be done by:<br />
* A hydraulic press, which forces the tea into a metal form that is occasionally decorated with a motif in sunken-relief. Due to its efficiency, this method is used to make almost all forms of pressed pu-erh. Tea can be pressed either with or without it being bagged, with the latter done by using a metal mould. Tightly compressed ''bǐng'', formed directly into a mold without bags using this method are known as ''tié bǐng'' ([[wiktionary:鐵|鐵]][[wiktionary:餅|餅]], literally "iron cake/puck") due to its density and hardness. The taste of densely compressed raw pu-erh is believed to benefit from careful aging for up to several decades.<br />
* A lever press, which was operated by hand for tight pressings and has largely been replaced by the modern hydraulic press.<br />
* A large heavy stone, carved into the shape of a short cylinder with a handle, simply weighs a bag of tea down onto a wooden board. The tension from the bag and the weight of the stone together give the tea its rounded and sometimes non-uniformed edge. Due to the manual labor involved, this method of pressing is often referred to as: "hand" or "stone-pressing", and is how many artisanal ''pu-erh bǐng'' are still manufactured.<br />
<br />
Pressed pu-erh is removed from the cloth bag and placed on latticed shelves, where they are allowed to air dry, which may take several weeks or months, depending on the wetness of the pressed cakes. The pu-erh cakes are then individually wrapped by hand, and packaged in larger units for trade or commerce.<br />
<br />
==Classification==<br />
Aside from vintage year, pu-erh tea can be classified in a variety of ways: by shape, processing method, region, cultivation, grade, and season.<br />
<br />
===Shape===<br />
pu-erh is compressed into a variety of shapes. Other lesser seen forms include: stacked "melon pagodas", pillars, calabashes, ''yuanbao'', and small bricks (2–5&nbsp;cm in width). ''pu-erh'' is also compressed into the hollow centers of bamboo stems or packed and bound into a ball inside the peel of various citrus fruits.<br />
<br />
{| class="wikitable"<br />
|-<br />
! rowspan="2" ; | Image<br />
! rowspan="2" ; | Common name<br />
! colspan="2" ; | Chinese characters<br />
! rowspan="2" ; | Pinyin<br />
! rowspan="2" ; | Description<br />
|-<br />
!S<br />
!T<br />
|-<br />
| [[Image:Haiwan bingcha.jpg|150px]]<br />
|''Bing'', ''Beeng'', Cake, or Disc<br />
| [[wiktionary:饼|饼]][[wiktionary:茶|茶]]<br />
| [[wiktionary:餅|餅]][[wiktionary:茶|茶]]<br />
| ''Bǐngchá''<br />
| A round, flat, disc or puck-shaped tea, the size ranges from as small as 100g to as large as 5&nbsp;kg or more, with 357g, 400g, and 500g being the most common. Depending on the pressing method, the edge of the disk can be rounded or perpendicular. It is also commonly known as ''Qīzí bǐngchá'' (七子餅茶, literally "seven units cake tea") because seven of the ''bing'' are packaged together at a time for sale or transport.<br />
|-<br />
| [[Image:Xiaguan 1992 tuo cha.jpg|150px]]<br />
|''Tuocha, Bowl, or Nest''<br />
| [[wiktionary:沱|沱]][[wiktionary:茶|茶]]<br />
| [[wiktionary:沱|沱]][[wiktionary:茶|茶]]<br />
| ''Tuóchá''<br />
| A convex knob-shaped tea, its size ranges from 3g to 3&nbsp;kg or more, with 100g, 250g and 500g being the most common. The name for ''tuocha'' is believed to have originated from the round, top-like shape of the pressed tea or from the old tea shipping and trading route of the Tuo River. In ancient times, ''tuocha'' cakes may have had holes punched through the center so they could be tied together on a rope for easy transport.<br />
|-<br />
| [[Image:Zhuan cha.jpg|150px]]<br />
| Brick<br />
| [[wiktionary:砖|砖]][[wiktionary:茶|茶]]<br />
| [[wiktionary:磚|磚]][[wiktionary:茶|茶]]<br />
| Zhuānchá<br />
| A thick rectangular block of tea, usually in 100g, 250g, 500g and 1000g sizes; ''Zhuancha'' bricks are the traditional shape used for ease of transport along the ancient tea route by horse caravans.<br />
|-<br />
| [[Image:Fang cha.jpg|150px]]<br />
| Square<br />
| [[wiktionary:方|方]][[wiktionary:茶|茶]]<br />
| [[wiktionary:方|方]][[wiktionary:茶|茶]]<br />
| ''Fāngchá''<br />
| A flat square of tea, usually in 100g or 200g sizes, they often contain words pressed into the square.<br />
|-<br />
| [[Image:jincha.jpg|150px]]<br />
| Mushroom<br />
| [[wiktionary:紧|紧]][[wiktionary:茶|茶]]<br />
| [[wiktionary:緊|緊]][[wiktionary:茶|茶]]<br />
| ''Jǐnchá''<br />
| Literally meaning "tight tea," the tea is shaped much like ''túocha'', but with a stem rather than a convex hollow. This makes them quite similar in form to a mushroom. ''pu-erh'' tea of this shape is generally produced for Tibetan consumption, and is usually 250g or 300g.<br />
|-<br />
| [[Image:Golden melon.jpg|150px]]<br />
| Melon, or gold melon<br />
| [[wikt:金|金]][[wikt:瓜|瓜]]<br />
| [[wikt:金|金]][[wikt:瓜|瓜]]<br />
| ''Jīnguā''<br />
| Its shape is similar to ''tuóchá'', but larger in size, with a much thicker body decorated with pumpkin-like stripes. This shape was created for the famous "Tribute tea" ([[wikt:貢|貢]][[wikt:茶|茶]]) made expressly for the Qing Dynasty emperors from the best tea leaves of Yiwu Mountain. Larger specimens of this shape are sometimes called "human-head tea" ([[wikt:人|人]][[wikt:頭|頭]][[wikt:茶|茶]]), due in part to its size and shape, and because in the past it was often presented in court in a similar manner to severed heads of enemies or criminals.<br />
|}<br />
<br />
===Process and oxidation===<br />
pu-erh teas are often collectively classified in Western and Eastern tea markets as post-fermentation or black teas respectively, but there is general confusion due to improper use of the terms oxidation and fermentation. Typically black tea is termed fully fermented which is incorrect as the process used to create black tea is oxidation and does not involve microbial activity. Black teas are fully oxidized, Green teas are un-oxidized and Oolong teas are partially oxidized to varying degrees. Yellow tea is oxidized to a minimal degree during sun drying and thus is very similar to how pu-erh begins its very different process.<br />
<br />
All Pu-erh teas undergo some oxidation during sun drying and then become either 1) fully fermented with microbes during a processing phase which is largely anerobic, i.e. without the presence of oxygen. This phase is similar to composting and results in Shu (ripened) Pu-erh, or 2) partly fermented (by microbes) and partly oxidized during the natural aging process resulting in Sheng (raw) Pu-erh. The aging process is controlled by the owner and thus the degree of fermentation and oxidization achieved depends on how the Sheng Pu-erh is stored.<br />
<br />
According to the production process, four main types of pu-erh are commonly available on the market:<br />
*''Maocha'' is the green pu-erh leaves sold in loose form as the raw material for making pressed pu-erh. Badly processed ''maocha'' will result in an inferior pu-erh.<br />
*Green/raw pu-erh is pressed ''maocha'' that has not undergone additional processing; high quality green pu-erh is highly sought by collectors.<br />
*Ripened/cooked pu-erh is pressed ''maocha'' that has undergone fermentation in the ripening process for up to a year. Badly fermented ''maocha'' will create a muddy tea with fishy and sour flavours indicative of inferior aged pu-erh.<br />
*Aged raw pu-erh is a tea that has undergone a slow secondary oxidation and a certain degree of microbial fermentation. Although all types of pu-erh can be aged, the pressed raw pu-erh is typically the most highly regarded, since aged ''maocha'' and ripened pu-erh both lack a clean and assertive taste.<br />
<br />
===Regions===<br />
====Yunnan====<br />
Yunnan province produces the vast majority of ''pu-erh'' tea. Indeed, the province is the source of the tea's name, pu-erh Hani and Yi Autonomous County. ''pu-erh'' is produced in almost every county and prefecture in the province, but the most famous ''pu-erh'' areas are known as the Six Famous Tea Mountains [[wiktionary:六|六]][[wiktionary:大|大]][[wiktionary:茶|茶]][[wiktionary:山|山]]<br />
<br />
=====Six famous tea mountains=====<br />
The six famous tea mountains are a group of mountains in Xishuangbanna, renowned for their climates and environments, which not only provide excellent growing conditions for ''pu-erh'', but also produce unique taste profiles (akin to terroir in wine) in the produced ''pu-erh'' tea. Over the course of history, the designated mountains for the tea mountains have either been changed or listed differently.<br />
<br />
In the Qing dynasty government records for pu-erh (普洱府志), the oldest historically designated mountains were said to be named after six commemorative items left in the mountains by Zhuge Liang, and using the Chinese characters of the native language of the region. These mountains are all located northeast of the Lancang River (Mekong) in relatively close proximity to one another. The mountains' names, in the Standard Chinese character pronunciation are:<br />
#''Gedeng'' ([[wiktionary:革|革]][[wiktionary:登|登]][[wiktionary:山|山]]): The term for "leather stirrup" ([[wiktionary:马|马]][[wiktionary:蹬|蹬]], pinyin: mǎdèng)<br />
#''Mansa'' ([[wiktionary:慢|慢]][[wiktionary:撤|撤]][[wiktionary:山|山]]): The term for "seed sowing bag" ([[wiktionary:撒|撒]][[wiktionary:袋|袋]], pinyin: sǎdài)<br />
#''Mangzhi'' ([[wiktionary:莽|莽]][[wiktionary:枝|枝]][[wiktionary:山|山]]): The term for "copper cauldron" ([[wiktionary:铜|铜]][[wiktionary:鉧|鉧]], pinyin: tóngmǔ)<br />
#''Manzhuan'' ([[wiktionary:蠻|蠻]][[wiktionary:磚|磚]][[wiktionary:山|山]]): The term for iron brick" ([[wiktionary:铁|铁]][[wiktionary:砖|砖]], pinyin: tiězhuān)<br />
#''Yibang''([[wiktionary:倚|倚]][[wiktionary:邦|邦]][[wiktionary:山|山]]): The term for "wooden clapper" ([[wiktionary:木|木]][[wiktionary:梆|梆]], pinyin: mùbāng)<br />
#''Yōulè'' ([[wiktionary:攸|攸]][[wiktionary:樂|樂]][[wiktionary:山|山]]): The term meaning "copper gong" ([[wiktionary:铜|铜]][[wiktionary:锣|锣]], pinyin: tóngluó)<br />
<br />
Southwest of the river there are also six famous tea mountains that are lesser known from ancient times due to their isolation by the river. They are:<br />
#''Mengsong'' (勐宋山):<br />
#''Menghai'' (勐海山):<br />
#''Jingmai'' (景迈山):<br />
#''Nánnuò'' ([[wiktionary:南|南]][[wiktionary:糯|糯]][[wiktionary:山|山]]): a varietal of tea grows here called ''zĭjuān'' ([[wiktionary:紫|紫]][[wiktionary:娟|娟]], literally "purple lady") whose buds and bud leaves have a purple hue.<br />
#''Bada'' (巴达山):<br />
#''Yōulè'' ([[wiktionary:攸|攸]][[wiktionary:乐|乐]][[wiktionary:山|山]]):<br />
<br />
For various reasons, by the end of the Qing dynasty or beginning of the ROC period, tea production in these mountains dropped drastically, either due to large forest fires, overharvesting, prohibitive imperial taxes, or general neglect. To revitalize tea production in the area, the Chinese government in 1962 selected a new group of six famous tea mountains that were named based on the more important tea producing mountains at the time, including Youle mountain from the original six.<br />
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=====Other areas of Yunnan=====<br />
Many other areas of Yunnan also produce ''pu-erh'' tea. Yunnan prefectures that are major producers of ''pu-erh'' include Lincang, Dehong, Simao, Xishuangbanna, and Wenshan. Other tea mountains famous in Yunnan include among others:<br />
* ''Bāngwǎi'' ([[wiktionary:邦|邦]][[wiktionary:崴|崴]][[wiktionary:山|山]])<br />
* ''Bānzhāng'' ([[wiktionary:班|班]][[wiktionary:章|章]]): this is not a mountain but a Hani ethnicity village in the Bulang Mountains, noted for producing powerful and complex teas that are bitter with a sweet aftertaste<br />
* ''Yìwǔ'' ([[wiktionary:易|易]][[wiktionary:武|武]][[wiktionary:山|山]]) : perhaps the most popular tea mountain amongst collectors.<br />
* ''Bada''(巴達山):<br />
* ''Wuliang'':<br />
* ''Ailuo'':<br />
* ''Jinggu'':<br />
* ''Baoshan'':<br />
* ''Yushou'':<br />
Region is but one factor in assessing a ''pu-erh'' tea, and ''pu-erh'' from any region of Yunnan is as prized as any from the six famous tea mountains if it meets other criteria, such as being wild growth, hand-processed tea.<br />
<br />
====Other provinces====<br />
While Yunnan produces the majority of ''pu-erh'', other regions of China, including [[Hunan]] and [[Guangdong]], have also produced the tea. The Guangyun Gong cake, for example, although the early productions were composed of pure Yunnan ''máochá'', after the 60's the cakes featured a blend of Yunnan and Guangdong ''máochá'', and the most recent production of these cakes contains mostly from the latter.<br />
<br />
In late 2008, the Chinese government approved a standard declaring ''pu-erh'' tea as a "product with geographical indications", which would restrict the naming of tea as ''pu-erh'' to tea produced within specific regions of the Yunnan province. The standard has been disputed, particularly by producers from Guangdong.<br />
<br />
====Other regions====<br />
In addition to China, border regions touching Yunnan in Vietnam, Laos, and Burma are also known to produce ''pu-erh'' tea, though little of this makes its way to the Chinese or international markets.<br />
<br />
===Cultivation===<br />
Perhaps equally or even more important than region or even grade in classifying ''pu-erh'' is the method of cultivation. ''pu-erh'' tea can come from three different cultivation methods:<br />
*Plantation bushes (''guànmù'', [[wiktionary:灌|灌]][[wiktionary:木|木]]; ''taídì'', [[wiktionary:台|台]][[wiktionary:地|地]]): Cultivated tea bushes, from the seeds or cuttings of wild tea trees and planted in relatively low altitudes and flatter terrain. The tea produced from these plants are considered inferior due to the use of pesticides and [[Fertilizer|chemical fertilizer]] in cultivation, and the lack of pleasant flavours, and the presence of harsh bitterness and astringency from the tea.<br />
*"Wild arbor" trees (''yěfàng'', [[wiktionary:野|野]][[wiktionary:放|放]]): Most producers claim that their ''pu-erh'' is from wild trees, but most use leaves from older plantations that were cultivated in previous generations that have gone feral due to the lack of care. These trees produce teas of better flavour due to the higher levels of [[secondary metabolite]] produced in the tea tree. As well, the trees are typically cared for using organic practices, which includes the scheduled pruning of the trees in a manner similar to pollarding. Despite the good quality of their produced teas, "wild arbor" trees are not as prized as the truly wild trees.<br />
*''Wild trees'' (gŭshù, [[wiktionary:古|古]][[wiktionary:树|树]]; literally "old tree"): Teas from old wild trees, grown without human intervention, are the highest valued ''pu-erh'' teas. Such teas are valued for having deeper and more complex flavors, often with camphor or "mint" notes, said to be imparted by the many camphor trees that grow in the same environment as the wild tea trees. Young raw ''pu-erh'' teas produced from the leaf tips of these trees also lack overwhelming astringency and bitterness often attributed to young ''pu-erh''.<br />
<br />
Determining whether or not a tea is wild is a challenging task, made more difficult through the inconsistent and unclear terminology and labeling in Chinese. Terms like ''yěshēng'' ([[wiktionary:野|野]][[wiktionary:生|生]]; literally "wild" or "uncultivated"), ''qiáomù'' ([[wiktionary:乔|乔]][[wiktionary:木|木]]; literally "tall tree"), ''yěshēng qiáomù'' ([[wiktionary:野|野]][[wiktionary:生|生]][[wiktionary:乔|乔]][[wiktionary:木|木]]; literally "uncultivated trees"), and ''gǔshù'' are found on the labels of cakes of both wild and "wild arbor" variety, and on blended cakes, which contain leaves from tea plants of various cultivations. These inconsistent and often misleading labels can easily confuse uninitiated tea buyers regardless of their grasp of the Chinese language. As well, the lack of specific information about tea leaf sources in the printed wrappers and identifiers that come with the ''pu-erh'' cake makes identification of the tea a difficult task. ''pu-erh'' journals and similar annual guides such as ''The Profound World of Chi Tse'', ''Pu-erh Yearbook'', and ''Pu-erh Teapot Magazine'' contain credible sources for leaf information. Tea factories are generally honest about their leaf sources, but someone without access to tea factory or other information is often at the mercy of the middlemen or an unscrupulous vendor. Many ''pu-erh'' aficionados seek out and maintain relationships with vendors who they feel they can trust to help mitigate the issue of finding the "truth" of the leaves.<br />
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Sadly, even in the best of circumstances, when a journal, factory information, and trustworthy vendor all align to assure a tea's genuinely wild leaf, fakes fill the market and make the issue even more complicated. Because collectors often doubt the reliability of written information, some believe certain physical aspects of the leaf can point to its cultivation. For example, drinkers cite the evidence of a truly wild old tree in a menthol effect ("camphor" in tea specialist terminology) supposedly caused by the Camphor laurel trees that grow amongst wild tea trees in Yunnan's tea forests. As well, the presence of thick veins and sawtooth-edged on the leaves along with camphor flavor elements and taken as signifiers of wild tea.<br />
<br />
===Grade===<br />
''pu-erh'' can be sorted into ten or more grades. Generally, grades are determined by leaf size and quality, with higher numbered grades meaning older/larger, broken, or less tender leaves. Grading is rarely consistent between factories, and first grade tea leaves may not necessarily produce first grade cakes. Different grades have different flavours, and many bricks feature a blend of several grades chosen to balance flavours and strength.<br />
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===Season===<br />
Harvest season also plays an important role in the flavour of ''pu-erh''. Spring tea is the most highly valued, followed by fall tea, and finally summer tea. Only rarely is ''pu-erh'' produced in winter months, and often this is what is called "early spring" tea, as harvest and production follows the weather pattern rather than strict monthly guidelines.<br />
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==Tea factories==<br />
<br />
Factories are generally responsible for the production of ''pu-erh'' teas. While some individuals oversee smaller higher-end productions, such as the Xizihao and Yanqinghao brands, the majority of tea on the market is compressed by factories or tea groups. Until recently, factories were all state owned and under the supervision of the ''China National Native Produce & Animal Byproducts Import & Export company'' (CNNP), Yunnan Branch. Kunming Tea Factory, Menghai Tea Factory, pu-erh Tea Factory and Xiaguan Tea Factory are the most notable of these state owned factories. While CNNP still operates today, few factories are state-owned, and CNNP contracts out many productions to privately owned factories.<br />
<br />
Different tea factories have garnered good reputations. Menghai Tea Factory and Xiaguan Tea Factory, which date from the 1940s, have enjoyed good reputations, but these factories now face competition from many of the newly emerging private factories. For example, Haiwan Tea Factory, founded by former Menghai Factory owner Zhou Bing Liang in 1999, enjoys a good reputation, as does Changtai Tea Group, Mengku Tea Company, and other new tea makers formed in the 1990s. However, due to production inconsistencies and variations in manufacturing techniques, the reputation of a tea company or factory can vary depending on the year or the specific cakes produced during a year.<br />
<br />
The producing factory is often the first or second item listed when referencing a ''pu-erh'' cake, the other being the year of production.<br />
<br />
==Recipes==<br />
Tea factories, particularly formerly government-owned factories, produce many cakes using recipes for tea blends, indicated by a four-digit ''recipe number''. The first two digits of recipe numbers represent the year the recipe was first produced, the third digit represents the grade of leaves used in the recipe, and the last digit represents the factory. The number 7542, for example, would denote a recipe from 19''75'' using ''fourth''-grade tea leaf made by Menghai Tea Factory (represented by ''2''). There are also those who believe that the third number indicates a recipe for a particular production year.<br />
*'''Factory numbers (fourth digit in recipe):'''<br />
*# Kunming Tea Factory<br />
*# Menghai Tea Factory<br />
*# Xiaguan Tea Factory<br />
*# Lan Cang Tea Factory or Feng Qing Tea Factory<br />
*# pu-erh Tea Factory (now pu-erh Tea group Co.Ltd )<br />
*# Six Famous Tea Mountain Factory<br />
*# unknown / not specified<br />
*# Haiwan Tea Factory and Long Sheng Tea Factory<br />
<br />
Tea of all shapes can be made by numbered recipe. Not all recipes are numbered, and not all cakes are made by recipe. The term "recipe," it should be added, does not always indicate consistency, as the quality of some recipes change from year-to-year, as do the contents of the cake. Perhaps only the factories producing the recipes really know what makes them consistent enough to label by these numbers.<br />
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Occasionally, a three digit code is attached to the recipe number by hyphenation. The first digit of this code represents the year the cake was produced, and the other two numbers indicate the production number within that year. For instance, the seven digit sequence ''8653-602'', would indicate the ''second'' production in 200''6'' of factory recipe 8653. Some productions of cakes are valued over others because production numbers can indicate if a tea was produced earlier or later in a season/year. This information allows one to be able to single out tea cakes produced using a better batch of ''máochá''.<br />
<br />
==Tea packaging==<br />
[[File:Puer.jpg|250px|thumbnail|right|Pu-Erh packaging]]<br />
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''pu-erh'' tea is specially packaged for trade, identification, and storage. These attributes are used by tea drinkers and collectors to determine the authenticity of the pu-erh tea.<br />
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===Individual cakes===<br />
''pu-erh'' tea cakes, or ''Bĭngchá'', are almost always sold with a:<br />
* ''Wrapper'': Made usually from thin cotton cloth or cotton paper and shows the tea company/factory, the year of production, the region/mountain of harvest, the plant type, and the recipe number. The wrapper can also contain decals, logos and artwork. Occasionally, more than one wrapper will be used to wrap a pu-erh cake.<br />
* ''Nèi fēi'' ([[wiktionary:内|内]][[wiktionary:飞|飞]] or [[wiktionary:內|內]][[wiktionary:飛|飛]]): A small ticket originally stuck on the tea cake but now usually embedded into the cake during pressing. It is usually used as proof, or a possible sign, to the authenticity of the tea. Some higher end ''pu-erh'' cakes have more than one nèi fēi embedded in the cake. The ticket usually indicates the tea factory and brand.<br />
* ''Nèi piào'' ([[wiktionary:内|内]][[wiktionary:票|票]]): A larger description ticket or flyer packaged loose under the wrapper. Both aid in assuring the identity of the cake. It usually indicates factory and brand. As well, many ''nèi piào'' contain a summary of the tea factories' history and any additional laudatory statements concerning the tea, from its taste and rarity, to its ability to cure diseases and effect weight loss.<br />
* ''Bĭng'': The tea cake itself. Tea cakes or other compressed ''pu-erh'' can be made up of two or more grades of tea, typically with higher grade leaves on the outside of the cake and lower grades or broken leaves in the center. This is done to improve the appearance of the tea cake and improve its sale. Predicting the grade of tea used on the inside takes some effort and experience in selection. However, the area in and around the dimple of the tea cake can sometimes reveal the quality of the inner leaves.<br />
<br />
Recently, ''nèi fēi'' have become more important in identifying and preventing counterfeits. Menghai Tea Factory in particular has begun microprinting and embossing their tickets in an effort to curb the growth of counterfeit teas found in the marketplace in the late 1990s and early 2000s. Some ''nèi fēi'' also include vintage year and are production-specific to help identify the cake and prevent counterfeiting through a surfeit of different brand labels.<br />
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===Wholesale===<br />
When bought in large quantities, ''pu-erh'' tea is generally sold in stacks, referred to as a ''tŏng'' ([[wiktionary:筒|筒]]), which are wrapped in bamboo shoot husks, bamboo stem husks, or coarse paper. Some tongs of vintage pu-erh will contain a ''tŏng piào'' ([[wiktionary:筒 |筒]][[wiktionary:票 |票]]), or tong ticket, but it is less common to find them in productions past the year 2000. The number of ''bĭngchá'' in a ''tŏng'' varies depending on the weight of individual ''bĭngchá''. For instance one ''tŏng'' can contain:<br />
* Seven 357–500g ''bĭngchá'',<br />
* Five 250g mini-''bĭngchá''<br />
* Ten 100g mini-''bĭngchá''<br />
<br />
Twelve ''tŏng'' are referred to as being one ''jiàn'' ([[wiktionary:件|件]]), although some producers/factories vary how many tŏng equal one jiàn. A jiàn of tea, which is bound together in a loose bamboo basket, will usually have a large ''batch ticket'' ([[wiktionary:大 |大]][[wiktionary:票|票]]; pinyin: dàpiào) affixed to its side that will indicate information such as the batch number of the tea in a season, the production quantities, tea type, and the factory where it was produced.<br />
<br />
==Aging and storage==<br />
''pu-erh'' teas of all varieties, shapes, and cultivation can be aged to improve their flavour, but the tea's physical properties will affect the speed of aging as well as its quality. These properties include:<br />
* ''Leaf quality'': The most important factor, arguably, is leaf quality. ''Maocha'' that has been improperly processed will not age to the level of finesse as properly processed ''maocha''. The grade and cultivation of the leaf also greatly affect its quality, and thus its aging.<br />
* ''Compression'': The tighter a tea is compressed, the slower it will age. In this respect, looser hand- and stone-pressed ''pu-erh''s will age more quickly than denser hydraulic-pressed ''pu-erh''.<br />
* ''Shape and size'' : The more surface area, the faster the tea will age. ''Bingcha'' and ''zhuancha'' thus age more quickly than ''golden melon'', ''tuocha'', or ''jincha''. Larger ''bingcha'' age slower than smaller ''bingcha'', and so forth.<br />
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Just as important and the tea's properties, environmental factors for the tea's storage also affect how quickly and successfully a tea ages. They include:<br />
* ''Air flow'': Regulates the oxygen content surrounding the tea and removes odours from the aging tea. Dank, stagnant air will lead to dank, stale smelling aged tea. Wrapping a tea in plastic will eventually arrest the aging process.<br />
* ''Odours'': Tea stored in the presence of strong odours will acquire them, sometimes for the duration of their "lifetime." Airing out ''pu-erh'' teas can reduce these odours, though often not completely.<br />
* ''Humidity'' : The higher the humidity, the faster the tea will age. Liquid water accumulating on tea may accelerate the aging process but can also cause the growth of mold or make the flavour of the tea less desirable. 60–85% humidity is recommended. It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating humidity levels.<br />
* ''Sunlight'': Tea that is exposed to sunlight dries out prematurely, and often becomes bitter.<br />
* ''Temperature'': Teas should not be subjected to high heat since undesirable flavours will develop. However at low temperatures, the aging of ''pu-erh'' tea will slow down drastically. It is argued whether tea quality is adversely affected if it is subjected to highly fluctuating temperature.<br />
<br />
When preserved as part of a ''tong'', the material of the ''tong'' wrapper, whether it is made of bamboo shoot husks, bamboo leaves, or thick paper, can also affect the quality of the aging process. The packaging methods change the environmental factors and may even contribute to the taste of the tea itself.<br />
<br />
Further to what has been mentioned it should be stressed that a good well-aged pu-erh tea is not evaluated by its age alone. Like all things in life, there will come a time when a pu-erh teacake reaches its peak before stumbling into a decline. Due to the many recipes and different processing method used in the production of different batches of pu-erh, the optimal age for each age will vary. Some may take 10 years while others 20 or 30+ years. It is important to check the status of ageing for your teacakes to know when they peaked so that proper care can be given to halt the ageing process.<br />
<br />
===Raw ''pu-erh''===<br />
Over time, raw ''pu-erh'' acquires an earthy flavor due to slow oxidation and other, possibly microbial processes. However, this oxidation is not analogous to the oxidation that results in green, [[oolong]], or black tea, because the process is not catalyzed by the plant's own enzymes but rather by fungal, bacterial, or autooxidation influences. ''pu-erh'' flavors can change dramatically over the course of the aging process, resulting in a brew tasting strongly earthy but clean and smooth, reminiscent of the smell of rich garden soil or an autumn leaf pile, sometimes with roasted or sweet undertones. Because of its ability to age without losing "quality", well aged good ''pu-erh'' gains value over time in the same way that aged roasted oolong does.<<br />
<br />
Raw ''pu-erh'' can undergo "wet storage" (''shīcāng'', [[wiktionary:湿|湿]][[wiktionary:仓|仓]]) and "dry storage" (''gāncāng'' [[wiktionary:干|干]][[wiktionary:仓|仓]]), with teas that have undergone the latter ageing more slowly, but thought to show more complexity. Dry storage involves keeping the tea in "comfortable" temperature and humidity, thus allowing the aging process to occur slowly. Wet Storage or "humid storage" refers to the storage of pu-erh tea in humid environments, such as those found naturally in Hong Kong, Guangzhou and, to a lesser extent, Taiwan.<br />
<br />
The practice of "Pen Shui" [[wiktionary:喷|喷]][[wiktionary:水|水]] involves spraying the tea with water and allowing it dry off in a humid environment. This process speeds up oxidation and microbial conversion, which only loosely mimics the quality of natural dry storage aged pu-erh. "Pen Shui" [[wiktionary:喷|喷]][[wiktionary:水|水]] ''pu-erh'' not only does not acquire the nuances of slow aging, it can also be hazardous to drink because of mold, yeast, and bacteria cultures.<br />
<br />
''pu-erh'' properly stored in different environments can develop different tastes at different rates due to environmental differences in ambient humidity, temperature, and odours. For instance, similar batches of ''pu-erh'' stored in the different environments of Taiwan and Hong Kong are known to age very differently. Because the process of aging ''pu-erh'' is a lengthy one and teas may change owners several times, a batch of ''pu-erh'' may undergo different aging conditions, even swapping wet and dry storage conditions, which can drastically alter the flavor of that tea. Raw ''pu-erh'' should not be stored at very high temperatures, or be exposed to direct contact with sunlight, heavy air flow, liquid water, or unpleasant smells, since such poor storage conditions can ruin even the best quality ''pu-erh''.<br />
<br />
Although low to moderate air flow is important for producing a good quality aged raw ''pu-erh'', it is generally agreed by most collectors and connoisseurs that raw ''pu-erh'' tea cakes older than 30 years old should not be further exposed to "open" air since it would result in the loss of flavours or degradation in mouthfeel. The tea should instead be preserved by wrapping or hermetically sealing it in plastic wrapping or ideally glass.<br />
<br />
===Ripe pu-erh===<br />
[[File:Puer3.jpg|250px|thumbnail|right|Ripe (cooked) Pu-erh]]<br />
<br />
Since the ripening process was developed to imitate aged raw ''pu-erh'', many arguments surround the idea of whether aging ripened ''pu-erh'' is desirable. Mostly, the issue rests on whether aging ripened ''pu-erh'' will, better or worse, alter the flavor of the tea.<br />
<br />
It is often recommended to age ripened ''pu-erh'' to "air out" the unpleasant musty flavors and odors formed due to maocha fermentation. However, some collectors argue that keeping ripened ''pu-erh'' longer than 10 to 15 years makes little sense, stating that the tea will not develop further and possibly lose its desirable flavors. Others note that their experience has taught them that ripened ''pu-erh'' indeed does take on nuances through aging, and point to side-by-side taste comparisons of ripened ''pu-erh'' of different ages. Though the storing period increases the value of the tea, it is not often that such actions will be taken as it is not economically efficient.<br />
<br />
==Preparation==<br />
Preparation of ''pu-erh'' involves first separating a well-sized portion of the compressed tea for brewing. This can be done by flaking off pieces of the cake or by steaming the entire cake until it is soft from heat and hydration. A ''pu-erh knife'', which is similar to an oyster knife or a rigid letter opener, is used to pry large horizontal flakes of tea off the cake such as to minimize leaf breakage. Steaming is usually performed on smaller teas such as ''tuocha'' or mushroom ''pu-erh'' and involves steaming the cake until it can be rubbed apart and then dried. In both cases, a vertical sampling of the cake should be obtained since the quality of the leaves in a cake usually varies between the surface and the center of the cake.<br />
<br />
''pu-erh'' is generally expected to be served [[Gongfu]] style, generally in ''[[Yixing clay|Yixing]] teaware'' or in a type of Chinese teacup called a ''[[gaiwan]]''. Optimum temperatures are generally regarded to be around 95 degree Celsius for lower quality ''pu-erh''s and 85–89 degree Celsius for good ripened and aged raw ''pu-erh''. Steeping times last from 12–30 seconds in the first few infusions, up to 2–10 minutes in the last infusions. The prolonged steeping techniques used by some western tea makers can produce dark, bitter, and unpleasant brews. Quality aged ''pu-erh'' can yield many more infusions, with different flavour nuances when brewed in the traditional Gong-Fu method.<br />
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Because of the prolonged fermentation in ripened ''pu-erh'' and slow oxidization of aged raw ''pu-erh'', these teas often lack the bitter, astringent properties of other tea types, and also can be brewed much stronger and repeatedly, with some claiming 20 or more infusions of tea from one pot of leaves. On the other hand, young raw ''pu-erh'' is known and expected to be strong and aromatic, yet very bitter and somewhat astringent when brewed, since these characteristics are believed to produce better aged raw ''pu-erh''.<br />
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===Judging quality===<br />
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Quality of the tea can be determined through inspecting the dried leaves, the tea liquor, or the spent tea leaves. The "true" quality of a specific batch of ''pu-erh'' can ultimately only be revealed when the tea is brewed and tasted. Although, not concrete and sometimes dependent on preference, there are several general indicators of quality:<br />
* ''Dried tea'': There should be a lack of twigs, extraneous matter and white or dark mold spots on the surface of the compressed ''pu-erh''. The leaves should ideally be whole, visually distinct, and not appear muddy. The leaves may be dry and fragile, but not powdery. Good tea should be quite fragrant, even when dry. Good pressed pu-erh often have a matte sheen on the surface of the cake, though this is not necessarily a sole indicator of quality<br />
* ''Liquor'': The tea liquor of both raw and ripe ''pu-erh'' should never appear cloudy. Well-aged raw ''pu-erh'' and well-crafted ripe ''pu-erh'' tea may produce a dark reddish liquor, reminiscent of a dried jujube, but in either case the liquor should not be opaque, "muddy," or black in colour. The flavours of ''pu-erh'' liquors should persist and be revealed throughout separate or subsequent infusions, and never abruptly disappear, since this could be the sign of added flavorants.<br />
**''Young raw Puerh'':The ideal liquors should be aromatic with a light but distinct odours of camphor, rich herbal notes like Chinese medicine, fragrance floral notes, hints of dried fruit aromas such as preserved plums, and should exhibit only some grassy notes to the likes of fresh [[sencha]]. Young raw ''pu-erh'' may sometimes be quite bitter and astringent, but should also exhibit a pleasant mouthfeel and "sweet" aftertaste, referred to as ''gān'' (甘) and ''húigān''(回甘).<br />
**''Aged raw Puerh'': Aged pu-erh should never smell moldy, musty, or strongly fungal, though some ''pu-erh'' drinkers consider these smells to be unoffensive or even enjoyable. The smell of aged pu-erh may vary, with an "aged" but not "stuffy" odour. The taste of aged raw ''pu-erh'' or ripe ''pu-erh'' should be smooth, with slight hints of bitterness, and lack a biting astringency or any off-sour tastes. The element of taste is an important indicator of aged pu-erh quality, the texture should be rich and thick and should have very distinct ''gān'' (甘) and ''húigān''(回甘) on the tongue and cheeks, which together induces salivation and leaves a "feeling" in the back of the throat.<br />
* ''Spent tea'': Whole leaves and leaf bud systems should be easily seen and picked out of the wet spent tea, with a limited amount of broken fragments. Twigs, and the fruits of the tea plant should not be found in the spent tea leaves, however animal (and human) hair, strings, rice grains and chaff may occasionally be included in the tea. The leaves should not crumble when rubbed, and with ripened ''pu-erh'', it should not resemble compost. Aged raw pu-erh should have leaves that unfurl when brewed while leaves of most ripened pu-erh will generally remain closed.<br />
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===Practices===<br />
In Cantonese culture, pu-erh is known as ''po-lay'' (or ''bo-lay'') tea. Among the Cantonese long settled in California, it is called ''bo-nay'' or ''po-nay'' tea. It is often drunk during dim sum meals, as it is believed to help with digestion. It is not uncommon to add dried osmanthus flowers, pomelo rinds, or chrysanthemum flowers into brewing pu-erh tea in order to add a light, fresh fragrance to the tea liquor. pu-erh with chrysanthemum is the most common pairing, and referred as ''guk pou'' or ''guk bou'' ([[wiktionary:菊|菊]][[wiktionary:普|普]]; pinyin: jú pǔ). pu-erh is considered to have some medicinal qualities.<br />
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Sometimes wolfberries are brewed with the tea, plumping in the process.<br />
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==Health==<br />
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Scientific studies report that consumption of pu-erh tea leaves significantly suppressed the expression of fatty acid synthase (FAS) in the livers of rats; gains in body weight, levels of triacylglycerol, and total cholesterol were also suppressed. The compositions of chemical components found to have been responsible for these effects ([[catechin]]s, [[caffeine]], and [[theanine]]) varied dramatically between pu-erh, black, [[oolong]], and [[green tea]]s.<br />
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Specific mechanisms through which chemicals in pu-erh tea inhibit the biosynthesis of cholesterol in the laboratory have been suggested.<br />
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pu-erh tea has also been found to have antimutagenic and antimicrobial properties ''in vitro''. (''In vitro'' studies do not necessarily correlate to medicinal effects. An article in Microbiologist, The magazine of the Society for Applied Microbiology, in March 2008, Vol 9 No 1, p35, found that tea had many ''in vitro'' antimicrobial properties against many organisms; for example English Breakfast tea at the concentration used for drinking had significant antimicrobial effect on the lethal anthrax bacillus (Bacillus anthracis) and many others, but this did not make it a useful treatment for anthrax.)<br />
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pu-erh tea is widely believed in Chinese cultures to counteract the unpleasant effects of heavy alcohol consumption. In traditional Chinese medicine it is believed to invigorate the spleen and inhibit "dampness." In the stomach, it is believed to reduce heat and "descends qi".<br />
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pu-erh tea is widely sold, by itself or in blends, with claims that it promotes loss of body weight in humans, although there is no accepted evidence for this.<br />
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Some pu-erh brick tea has been found to contain very high levels of fluorine, because it is generally made from lesser quality older tea leaves and stems, which accumulate fluorine. Its consumption has led to fluorosis (a form of fluoride poisoning that affects the bones and teeth) in areas of high brick tea consumption, such as Tibet.<br />
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==Aging==<br />
pu-erh tea can generally improve in taste over time (due to natural secondary oxidation and fermentation). Teas that can be aged finely are typically:<br />
#Made from high quality material<br />
#Processed skillfully<br />
#Stored properly over the years<br />
The common misconception is that all types of pu-erh tea will improve in taste—and therefore get more valuable as an investment item—as they get older. There are many requisite variables for a pu-erh tea to age beautifully. Further, the ripe (shou) pu-erh will not evolve as dramatically as the raw (sheng) type will over time from the secondary oxidation and fermentation.<br />
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As with wine, only the finely made and properly stored ones will improve and increase in value. Similarly, the percentage of those that will improve over a long period of time is only a small fraction of what is available in the market today.<br />
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Beginning in 2008, much of the pu-erh industry suffered a tremendous drop in prices. Consequently, many have lost their fortunes and some have even decided to stop selling, growing, or distributing pu-erh as a result of the financial loss plaguing many of those in the industry. Investment-grade pu-erh has witnessed declines in price as well, although not as drastically as those varieties which are more common.<br />
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== External inks ==<br />
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* [http://teamania.ch/Pu-Erh-Tee/Jin-Dian-Zao-Chun-2008::63.html?language=en Pu-Erh by Teamania]<br />
* [http://teamania.ch/blog/en/pu-erh-2/ Article at Teamania blog]<br />
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[[category:tea]]<br />
[[category:Chinese tea]]<br />
[[Category:China famous tea]]<br />
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[[de:Pu-Erh]]</div>Jasmin