Chinese tea

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There is a proverb in China that says, “Firewood, rice, oil, salt, sauce, vinegar, and tea are the seven essentials to start the day.” Chinese tea culture is very unique and has special customs which refers to the method of planting, processing, brewing and drinking tea. The process of making some types of tea in china is complex and requires nine steps from planting to drying. In China, tea is offered as a symbol of respect, apology and gratitude among families and different communities. In addition to being a popular beverage, tea is used in traditional Chinese medicine as well as in Chinese cuisine. Mengshan Mountain is the main and most famous place of Chinese tea production, where tea cultivation dates back to more than 2000 years ago.

In Chinese culture, the method of brewing and serving tea is of special importance and there are several methods for brewing different types of tea. Water quality is also very important in brewing tea in order to achieve an excellent taste and aroma. In some Chinese ceremonies, there is a special teapot for each type of tea so that the aroma and taste of different teas are not combined. In China, tea is usually served in a small cup-shaped bowl called a gaiwan. Green teas, which are more delicate than black tea, are usually made with cold water. Usually, tea is made in homes and restaurants using the informal tea brewing method, which involves adding tea leaves to a teapot containing hot water.

Wu-lung tea, green tea, white tea, black tea and yellow tea are the most well-known Chinese teas, each of which has a wide variety. Da Hong Pao, Tie Guan Yin, Huangshan Mao Feng are examples of these teas. Click here to read more about Chinese tea types.

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