Chinese tea types as well as its production

Chinese, Tea

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Chinese has become drinking tea for approximately four, 000 years. Along with firewood, rice, oil, sodium, sauce, and vinegar, the Chinese deemed tea among the seven requirements to begin every day.

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Types of Tea

The China tea might be classified into five types according to the different methods through which it is highly processed. Here are the classifications: Green tea extract is the selection which keeps the initial color of the tea leaves without fermentation during processing. Black Tea This is referred to as red Chinese tea, the type which is fermented before cooking. Note also that black tea is a after variety designed on the basis of the green tea. Wulong Tea Often known as Oolong Chinese tea, its kind represents an assortment half way between the green and the black teas. This is certainly being made after partial fermentation.

Compressed Tea is a kind of Chinese language tea which is compressed and hardened right into a certain form. Many people considered this as good to get transport and storage and therefore are mainly provided to the ethnic minorities residing in the boundary areas of the country. Scented Tea This kind of China tea is called scented since it is made by mixing up fragrant blossoms in the tea leaves during processing. The flowers that are commonly used for this specific purpose include the jasmine and magnolia, among others.

The Tea Development

Oriental has maintained that a new tea plant must increase for five years ahead of its leaves can be chosen. The trunk area of the outdated plant need to then be cut off to force fresh stems to grow out of your roots in the following year. This sort of therapy must be repeated as this allows the tea grow to serve for about 100 years. The season of tea picking generally depends on the neighborhood climate and it varies from area to area. As you all know, Customer the homeland of tea. It has tea shrubs as soon as five to six 1, 000 years ago, and human fostering of these crops dates back two thousand years. Today, it had been reported that tea is definitely produced in great areas of China from Hainan Island down in the extreme south to Shandong Province in the north, from Tibet in the southwest to Taiwan across the Straits. To sum up, the Chinese tea grows in more than 20 provinces.

On the shores of West Lake in Hangzhou, where famous green tea extract Longjing comes from, it was reported that the picking starts in the end of March and lasts through October. A skilled woman picker can only collect 600 grams of these green tea herb leaves in one day. After the harvesting, the new leaves must be dry in tea cauldrons. Consequently, this work has now been largely mechanical, although the top-quality Longjing tea still has to become stir-parched by hand, doing simply 250 grams every 1 / 2 hour. Then simply, the tea cauldrons are heated electrically to a heat of about twenty-five degree centigrade or seventy four degree F. It then will take four pounds of refreshing Chinese tea leaves to produce one pound of parched Chinese tea. For processes of running, parching, moving, shaping and drying, different varieties of machines have already been developed and built. This kind of work turned out about 75 kilograms of finished Chinese language tea one hour, relieving the workers from much of their lick.

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