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Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and – depending on the type of tea – typically 60–100 °C hot water. Tea leaves are processed using traditional Chinese methods. Chinese tea is drunk throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.
(English followed by Chinese) Classification分類: The four classifications of tea according to fermentation再把這四大分類細分： non-fermented tea :不發酵茶，即綠茶： post–fermented後發酵茶 即普洱茶，即黑茶： partially fermented tea 部分發酵茶，半發酵茶，即烏龍茶 completely fermented tea全發酵茶，即紅茶 ： According to the degree of ...
The different words for tea fall into two main groups: "te-derived" and "cha-derived" (Cantonese and Mandarin). [2]Most notably through the Silk Road; [25] global regions with a history of land trade with central regions of Imperial China (such as North Asia, Central Asia, the Indian subcontinent and the Middle East) pronounce it along the lines of 'cha', whilst most global maritime regions ...
Tieguanyin (simplified Chinese: 铁 观 音; traditional Chinese: 鐵觀音; pinyin: tiěguānyīn; Cantonese Yale: titgūnyām; Pe̍h-ōe-jī: Thih-koan-im; lit. 'Iron Goddess of Mercy'; Standard Chinese pronunciation [tʰjè.kwán.ín]) is a variety of Chinese oolong tea that originated in the 19th century in Anxi in Fujian province ...
The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. [14] Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai.
Chinese tea culture, especially the material aspects of tea cultivation, processing, and teaware also influenced later adopters of tea, such as India, the United Kingdom, and Russia (even though these tea cultures diverge considerably in preparation and taste). Tea is still consumed regularly in modern China, both on casual and formal occasions.
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