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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.
Chinese character for tea. 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. [1] In this context, tea generally refers to the plant Camellia sinensis and/or the aromatic beverage prepared by pouring hot boiling water over the leaves.
Chinese tea houses refer to the public place where people gathered to drink tea and spend their spare time. Chinese tea houses have a long history. It first took shape during the Tang dynasty Kaiyuan era (713–714) [14] and became common during the Song dynasty. From the Ming and Qing dynasties, tea house culture became integral to regional ...
Tea culture emerged in the Tang dynasty, and flourished in the succeeding eras as a major cultural practice and as a major export good. [1] Chinese tea culture heavily influenced the cultures in neighboring East Asian countries, such as Japan and Korea, with each country developing a slightly different form of the tea ceremony.
Tea ceremony is a ritualized practice of making and serving tea (茶 cha) in East Asia practiced in the Sinosphere. [1] The original term from China (Chinese: 茶道 or 茶禮 or 茶艺), literally translated as either "way of tea", [2] "etiquette for tea or tea rite", [3] or "art of tea" [4] among the languages in the Sinosphere, is a cultural activity involving the ceremonial preparation and ...
Oolong (UK: / ˈ uː l ɒ ŋ /, US: /-l ɔː ŋ /; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting. [1]
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.
The processing of Tieguanyin tea is complex and requires expertise. Even if the tea leaf is of high raw quality and is plucked at the ideal time, if it is not processed correctly, its true character will not be shown. This is why the method of processing Tieguanyin tea was kept a secret. plucking tea leaves (Chinese: 採青; pinyin: cǎi qīng)
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