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Ancient Chinese society first encountered the tea plant in what is now south-eastern China and processed it as an additional medicinal herb for use in Chinese herbology. The processing technique used to process fresh tea leaves was to immediately steam the fresh tea leaves and dry them for preservation, which is the most ancient Chinese form of ...
Green tea cultivation in China Primary tea processing consists of no roasting, scenting, or spicing. The highest grades of white tea, yellow tea, and green tea are made from tender tea shoots picked early spring. These young tea shoots may consist of a single terminal bud, a bud with an adjacent leaf or a bud with two adjacent slightly unfurled ...
All types of pu'er tea are created from máochá (毛 茶), a mostly unoxidized green tea processed from Camellia sinensis var. assamica, which is the large leaf type of Chinese tea found in the mountains of southern and western Yunnan (in contrast to the small leaf type of tea used for typical green, oolong, black, and yellow teas found in the ...
Green tea cultivation in China. This is a list of Chinese teas. 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.
A tea house in Shanghai, China. The concept of tea culture is referred to in Chinese as chayi ("the art of drinking tea"), or cha wenhua ("tea culture"). The word cha denotes the beverage that is derived from Camellia sinensis, the tea plant.
Tea with ingredients, China. Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form, [35] while in the Song dynasty, loose-leaf tea was developed and became popular.
Fermented tea (also known as post-fermented tea or dark tea) is a class of tea that has undergone microbial fermentation, from several months to many years.The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation (derived from the tea-leaf enzymes themselves) and exo-oxidation (which is microbially catalysed).
According to Chen De Hua, [2] Lao Cong Shui Xian refers to tea bushes that are at least 50 years old. These older bushes produce a distinct aroma, setting them apart from regular Shui Xian (also known as Da Zong Shui Xian).