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ESGREEN BLOG | Chinese Tea Information

  • Steeping green tea #2 Huang Shan Mao Feng(Mt.Yellow Downy Tip)

    Huang Shan Mao Feng is a brand of baked green tea. Hailed as the best of Mao Feng tea, Huang Shan Mao Feng has a sparrow-tongue-like shape, silvery white fuzz, golden liquid, refreshingly mellow and sweet taste, and the brewed leaves are tender yellow. Steeping #2 Huang Shan Mao Feng(Mt.Yellow...
  • The 24 solar terms in China

    立春/lìchūn--- the Beginning of Spring/start of spring 雨水/yǔshuǐ--- Rain Water 驚蟄 (惊蛰)/jīngzhé--- the Waking of Insects/awakening of insects 春分/chūnfēn--- the Spring Equinox/vernal equinox 清明/qīngmíng--- Pure Brightness/clear and bright 谷雨穀雨 (谷雨)/gǔyǔ--- Grain Rain 立夏/lìxià--- the Beginning of Summer 小滿 (小满)/xiǎomǎn--- Grain Full 芒種 (芒种)/mángzhòng--- Grain in Ear 夏至/xiàzhì--- the Summer Solstice...
  • History of tea in china

    Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. In Zhou Dynasty, tea was used as an herbal medicine. During the Western Zhou Dynasty, it was a religious offering. And during the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the...
  • Tea egg

    Tea egg is a typical Chinese savory food commonly sold as a snack, in which a pre-boiled egg is cracked and then boiled again in tea, sauce and/or spices. It is also known as marble egg because cracks in the egg shell create darkened lines with marble-like patterns. Commonly sold...
  • Tea Sampler for April---2012 Spring Tea Coming!

  • Steeping Oolong in a Chao Shan Gong-fu Style

    640-Da-Wu-Ye-12In Chao Shan(Chao zhou, Shan Tou city) area, there is a unique brewing technique called  Gong-fu steeping style. This traditional steeping style has a long history which could be traced to Qing Dynasty(1636—1911).

    This steeping method requires a higher ratio of tea leaves to the volume of water.

    Tea will be steeped repeatedly, each for a brief time with boiling water. The advantage is shortening the steeping time while extract concentrated flavors from tea leaves instantly. Shorter steeping minimizes the contact of tea leaves with hot water. Eventually tea leaves are not overheated and we can enjoy a very fresh and original flavor of tea from each infusion.

    In addition, it is easier to control  the thickness of tea soup. You could make the tea tastes either thicker and richer or lighter and sweeter with this steeping method.

    Since this method requires higher ratio of tea leaves, it is advisable to use smaller tea-wares so as to minimize the consumption of tea leaves.

    In Chao Zhou, most of people use a Gaiwan to brew tea. It is suitable to use the Gaiwan with a capacity volume of about 50-100ml. Since you can brew most of teas up to 10 - 20 times, a small Gaiwan is very ideal for self-drinking.

    Of course, you could use a larger 150-200ml Gaiwan and a serving pitcher to prepare tea for two or more people.

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