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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 ...
The important role of ceremony in Chinese culture is exemplified by the claim of the authors of Tea and Tea drinking: China's outstanding contribution to the mankind that, “The word ‘ceremony’ (Li, 礼) is the basis or gene of Chinese culture and the first syllable of Chinese civilization, as it says ‘Of all things, courtesy comes first ...
The earliest kinds of tea used in tea ceremonies were heavily pressed cakes of black tea, the equivalent of aged pu-erh tea in China. However, importation of tea plants by Buddhist monks brought a more delicate series of teas into Korea, and the tea ceremony. Green tea, "Jakseol(작설, 雀舌)" or "Jungno(죽로, 竹露)", is most often served.
Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea. [51] In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling. The Alubari tea garden was opened in 1856, and Darjeeling tea began to be produced ...
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.
Tea processing began after the Qin and Han dynasties. [61] The different types of Chinese tea include black, white, green, yellow, oolong, and dark tea. Chinese tea is often classified into several different categories according to the variety of the tea plant from which it is sourced, the region in which it is grown, and the method of ...
Dongfang meiren (Chinese: 東方美人; lit. 'eastern beauty') or Oriental Beauty, or baihao (白毫), among other Chinese names, is a heavily oxidized, non-roasted, tip-type oolong tea originating in Hsinchu County, Taiwan. It is a tea produced from leaves bitten by the tea jassid, an insect that feeds on the tea plant.
As of 2015, China provided 80% of the world's green tea market, leading to its green tea exports rising by 9% annually, while exporting 325,000 tonnes in 2015. [40] In 2015, the US was the largest importer of Chinese green tea (6,800 tonnes), an increase of 10% over 2014, and Britain imported 1,900 tonnes, 15% more than in 2014. [40]
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