TEA FROM CHINA

China is well known and repspected for its long-standing history of tea production. Early records of tea production are without foundation, so we must rely on legend. It is however indisputable that tea was cultivated here centuries before it was grown anywhere else. This heritage gives rise to some of the finest teas in the industry; it also makes China the country with the largest variety of teas. Tea is produced in seventeen principle regions, which are Anhui, Fujian, Gansu, Guangdong, Guangxi Zhuang, Guizhou, Hainan, Henan, hubei, Hunan, Jiangsu, Jiangxi, Shaanxi, Shandong, Szechwan, Yunnan, and Zhejiang.

When infused, black tea tints the water a burgundy color, the hue most familiar to Westeners when they think of tea. This is why throughout Asia, black tea often is called "red-tea". It is also occasionally called Congou tea, a reference to traditionally fermented, hand-fired Chinese teas. Black tea is fermented, or oxidized. The Chinese produce fine oolongs by rolling the long slender tea leaves until they break and then oxidizing them only minimally.

The Chinese primarily drink green tea, but export mainly black tea. Up until the Second World War and the advent of communism in China, the Chinese exported more than half the world's tea; today they export about 6 percent.

BLACK TEAS

Pu'erh: This is an earthy, distinct-tasting black or green tea that maybe aged buried in the ground or in caves, which provide it with its strong aroma and taste.

Lapsang Souchong: This strong, robust smoky black tea is produced when the leaves are fired over open pine fires. It is made from the larger souchong leaves of the plant, is perfect in the morning and with hearty meals, and is preferred during the winter months.

Yunnan: This black tea is pleasantly robust with a chocolatey after taste. It is grown in Yunnan Province and has long been considered one of the finest varietals in the world. It is among the oldest of teas, having been cultivated for at least seventeen hundred years. It is versatile and widely cherished the world over and is reffered to as a noble tea. It is superb in the morning or as an afternoon restorative. Yunnan tea, unlike other Chinese teas, can be complimented by a small amount of milk.

Keemum: This has been called the true "ambassador of teas" because it is so universally enjoyed. Keemun tea was the tea used for the first English Breakfast teas, and interesting to note, one of two teas that age well. This small-leafed tea is renowned for its orchid bouquet and splendid red color. it is a sweet, mild black tea that is the perfect compliment to most meals and makes a wonderful evening sip.

GREEN TEAS

Lung Ching (Dragon's Well): The best known and prized of Chinese green teas, Lung Ching is grown high in the Tieh Mu Mountains in Zhejiang Province; Dragon's Well is the village where the tea is produced. The green tea has a pleasing aroma and exceptionally delicate flavor enhanced by sweet notes. It is perfect for serene occasions and after large meals.

Gunpowder: So called because the tea leaves are rolled by hand into tiny pellets that resemble gunpowder in appearance, this tea is grassy and fresh-tasting. The tea is best in the late afternoon with bold tasting foods, as it cleanses the palate nicely. In Arab countries, Gunpowder teas typically are blended with mint for those countries' famed mint teas. Gunpowder tea is a great choice when choosing a green tea that complements numerous dishes.

Temple of Heaven and Pin Head Tea: When Gunpowder tea is of notably fine quality, it is called one of these two names. The tea leaves are handrolled and unfurl into long, green banners. You can watch them unfurl when they are mixed with the boiling water. It is a mild, fresh tea with a clean palate and fine for drinking all day long.

OOLONG TEAS

Pi Lo Chun: This tea requires very brief steeping in not-quite-boiling water to achieve its beautiful color and unrepressed aroma. It is one of the rarest and finest of China's teas. The difference between Chinese Pi Lo Chun and Taiwanese Pi Lo Chun is marked--and both are exhilarating.

Ti Kuan Yin: This oolong is from Fujian Province and is a favorite among Chinese oolongs. The name translates as "iron goddess of mercy." The curled leaves produce a lovely, aromatic amber liquid that tastes tender and peachy on the palate. This tea needs three minutes of infusion.

Fenghuang Dancong: Chinese oolong teas are lighter and greener than Taiwanese oolongs, with a sharper, more astringent flavor and a green-gold color. This tea needs to be infused for only a minute or so before being enjoyed.

WHITE TEAS

Pai Mu Tan: This is a smooth and flowery tea with a hint of earthiness and is lovely to drink after a long day. it is picked during the early spring when the fine plucking is especially tender.

Yin Zhen (Silver Needle): This tea allegedly is still produced by "imperial plucking," which means that the tea is harvested only two days a year and thus is greatly valued. This is no longer literally the case, but fine tea is one of the world's most glamorous and expensive. It's light, fragrant palate commands personal appreciation and respect.

POUCHONG TEAS

Rose: Similar to Jasmine but made with rose petals, rose-scented pouchong teas are among the world's most admired scented teas. Scented teas are meant to be drunk palin for a soothing effect. A similar scented tea is made in Taiwan.

Jasmine: Traditionally, jasmine petals are used to make a lightly scented tea. Scented teas differ from flavored teas in that the flower petals are tossed with the tea leaves to infuse the leaves with their scent. Scented teas are typically made with lightly oxidized pouchong teas. A similar scented tea is made in Taiwan.