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Tea leaf processing methods for the six most common types of tea. Tea processing is the method in which the leaves from the tea plant Camellia sinensis are transformed into the dried leaves for brewing tea. The categories of tea are distinguished by the processing they undergo.
Gongfu tea (Teochew: gang1 hu1 dê5) or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", [1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony". [2] [3] It is probably based on the tea preparation approaches originating in Fujian [4] and the Chaoshan area of ...
Lu-Yu Tea Culture Institute, previously known as Lu Yu Tea Art Center, provides education in tea arts (including tea marketing, design of tea ware, and tea brewing techniques) and promotes the drinking of tea. It offers certifications in Tea Studies, such as for "Tea Master" (陸羽泡茶師). [1]
The tea brewing method continues today, brewing tea without any seasoning, drinking the original taste of tea, the authentic flavor, while the tea tools and techniques used to brew tea also simplified a lot, more conducive to the spread of tea culture.
A chapter in the New Book of Tang is Lu Yu's biography. The book recorded Lu Yu's obsession with tea, and he wrote a three-volume book Ch'a Ching about details of tea's origin, the method of cultivating and drinking tea, and the tools of tea drinking. The tea sellers of that time would make pottery statues of Lu Yu and worship him as the "tea ...
Okakura Kakuzo, The Illustrated Book of Tea (Okakura's classic illustrated with 17th-19th century ukiyo-e woodblock prints of Japanese tea culture). Chiang Mai: Cognoscenti Books. 2012. ASIN: B009033C6M; Preface to Cha Jing 茶经, Wu Zhihe ISBN 957-763-053-7; Shapira, et al., Book of Coffee and Tea, 1996.
ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
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).