Is the Total Name of Places Where Premium Wuyi Yancha Are Harvested
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Some Tips About Drinking Tea
Some tips about drinking tea (Zhu Li) Tea is the most popular drink in the world. Tea itself is the balance of Yin and Yang. First of all, how to categorize tea? Tea can be grouped into Yin Tea and Yang Tea. Yin Tea includes white tea, dark tea and yellow tea. Yang Tea includes green tea, black tea and qing (blue) tea. So, in total there are 6 categories of tea, 3 kinds of Yin Tea and 3 kinds of Yang Tea. Secondly, how to prepare tea? The preparation of tea follows the Yin Yang balance rule. When preparing the Yin Tea, we use the ‘Yang’ way, boiling is the easiest and best way. Comparatively, when preparing the Yang Tea, we need to choose the ‘Yin’ way, and never boil any Yang Tea, otherwise it may cause potential health problems. Boiling the Yang Tea will produce anthraquinone in green tea, cyanogenic glycosides in qing tea, and acrylamide in black tea, and all these chemical components may cause cancer in long run. So, using the clay pot to prepare black tea will not only helps us to get best taste but also a cup of healthy tea. As to Qing tea, it’s easy to use French press to prepare it. Grand Yang tea, green tea needs a special treat, which is to drop the 1 boiled water into the cup with green tea leaves. By doing this way, the green tea will taste fresh and have sweet ending. Thirdly, when to drink tea? The time consideration of tea drinking actually is related with the best time of acupuncture method, which is called ‘Zi Wu Liu Zhu’ in Traditional Chinese Medicine (TCM). -
Download the Enrolment Form from the HKIE Website and Return to ACI
Publisher: Peter Tung CONTENTS Associate Publisher: Selina Tung Sub-editor: K B Chiu Contributors: Hong Kong Economic Times, the Environment Bureau and the Electrical and Mechanical Services Department, the HKSAR Government, Arup and Ir Billy Cheung Creative Director: Peter Tung Graphic Designer: Dennis Hui Marketing Director: Selina Tung Marketing Executive: Peggy Chiu Cover design: Headman & Partners Ltd Journal Editorial Committee Chairman: Ir David C H Chang Members: Ir Derrick H K Leung, Ir Ambrose H T Chen, Ir C M Choi, Ir Prof Ken Ho, Ir Ben B Wong, Ir C K Hon, Sandy So, Selina Tung Editorial Columns: Should you wish to contribute articles for publication of editorial columns in the Journal, please send your emails and relevant information to [email protected]. VOL Hong Kong Engineer welcomes editorial contributions from readers. Paper submissions should not exceed 2,000 words in length. They should be provided in Word or Rich Text format, with images supplied in good quality JPEG format. Detailed guidelines may be obtained from the Institution. Submissions to the Letter to the Editor column should not exceed 400 words in length. No image should be submitted for this column. The Journal Editorial Committee 49 reserves the right to accept or reject any contribution and the decision is final. NO 04 Advertising and Subscription Office: APR 21 Unit 401-5 Paramount Building 12 Ka Yip Street Chaiwan Hong Kong Tel: 2562 6138 Fax: 2558 7216 Advertising email: [email protected] Subscription email: [email protected] 02 THE DRAGON & THE BEAVER Advertising options include display advertisements and mail 05 UPDATE insertion. -
Guo G, Effects of the Development of Tourism in Wuyi Mountain Scenic
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY journal homepage: http://chimie-biologie.ubm.ro/carpathian_journal/index.html EFFECTS OF THE DEVELOPMENT OF TOURISM IN WUYI MOUNTAIN SCENIC SPOT ON LOCAL TEA INDUSTRY AND THEIR CORRELATION Guirong Guo* Qingdao Vocational and Technical College of Hotel Management, Qingdao, Shandong, 266100, China; *[email protected] Article history: ABSTRACT Received: The rapidly developing Chinese tourism which has increasingly larger 4 January 2016 influence has significantly motivated the development of other industries. Accepted in revised form: Tea industrial chain includes planting, processing, packaging, 31 January 2016 transportation, sales and brand marketing. The development of tourism can Keywords: produce influence on tea industrial chain. There are a lot of successful Tourism; cases of tea tourism in China; however, few researches concern about the Tea industry; influence of tourism on tea industry. The deep understanding of the effect Wuyi Mountain; of tourism on tea industry is of great significance to the tea industry in the Rock tea areas which focus on tea tourism. On account of this, we analyzed the influence of tourism on tea industry in the perspective of industry chain and industry integration, taking the future direction of improvement of tea industry in Wuyi Mountain as an example. This work aims to further promote the development of tea industry and the optimization of industrial structure based on the influence of tourism on tea industry. Based on theoretical analysis model which is constructed with influence indexes, we discussed over the effect of tourism in Wuyi Mountain which is a typical case of tea tourism on tea industry in perspectives of planting, processing, sales and new operating mode. -
A Guide to Wuyi Mountain Cliff Tea
A Guide to Wuyi Mountain Cliff Tea Wuyi Cliff Tea was my first romance, and much of why I fell in love with the Leaf. I have traveled to Wuyi every year since, and written and spoken extensively on the subject. Here in this guide I have gathered together interviews, translations and excerpts from several articles friends, as well as experts and I myself have written over the years. Together it forms a nice collage of Wuyi and its famous Cliff Tea. I’d like to thank all of those interviewed as well as the authors that allowed their writing to be translated and/or reprinted herein. -Wu De or hundreds of years tea lovers have followed tradition of holiness and the smell of antiquity to the a journey leading into the northern wilderness of area. And yet, more often than that, you turn a cor- Fujian province, where cliffs and rivers touch the sky F ner and find yourself between two tall cliffs, the sun’s with a dancing grace that is otherworldly. The rocks rays visible strokes that gently end on the greenery here are covered in calligraphy, carved to commemo- and crystal waters—and then you realize that it is not rate dignitaries who came to pay respect to this land the temples which have made this place sacred, but above the clouds, poems written by famous scholars rather a mystical and mysterious charm which drew and unknown travelers—each compelled beyond the wandering ascetics here in the first place. constraint, overflowing with the emotions such beau- I have always felt a kinship to Wuyi teas. -
Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques
molecules Article Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques Xiangqian Yin 1, Xiaoxue Xu 1, Qiang Zhang 2 and Jianguo Xu 1,* 1 College of Food Sciences, Shanxi Normal University, Linfen 041004, China; [email protected] (X.Y.); [email protected] (X.X.) 2 College of Life Sciences, Shanxi Normal University, Linfen 041004, China; [email protected] * Correspondence: [email protected]; Tel.: +86-357-2051-247 Received: 29 March 2018; Accepted: 21 April 2018; Published: 24 April 2018 Abstract: In this paper, principal component analysis (PCA), linear discriminant analysis (LDAp, artificial neural networks (ANN), and support vector machine (SVM) were applied to discriminate the geographical origin of Chinese red peppers (Zanthoxylum bungeanum Maxim.). The models based on color, smell and taste may discriminate quickly and effectively the geographical origin of Chinese red peppers from different regions, but the successful identification rates may vary with different kinds of parameters and chemometric methods. Among them, all models based on taste indexes showed an excellent ability to discriminate the geographical origin of Chinese red peppers with correct classifications of 100% for the training set and the 100% for test set. The present study provided a simple, efficient, inexpensive, practical and fast method to discriminate the geographical origin of Chinese red peppers from different regions, which was of great importance for both consumers and producers. Keywords: Zanthoxylum bungeanum Maxim.; geographical origin; sensory characteristics; chemometric techniques; electronic nose; electronic tongue 1. Introduction Chinese red pepper (Zanthoxylum bungeanum Maxim.) is an aromatic tree and shrub plant belonging to the genus Zanthoxylum of the family Rutaceae and native to eastern China that is now mainly distributed in Hebei, Shanxi, Shaanxi, Sichuan, Gansu, and Shandong provinces of China and some Southeast Asian countries. -
Traditional Jasmine Tea from Fujianprovince, China: Ethereal Cups of Sublime Tea Drinking Pleasure
Traditional Jasmine Tea from FujianProvince, China: Ethereal Cups of Sublime Tea Drinking Pleasure . By Mary Lou Heiss PROFILE Mary Lou Heiss is the co-owner of Cooks Shop Here in Northampton, Ma (www.CooksShopHere.com) a unique tea and specialty foods store established in 1974. She is the aUthor of Green Tea: Hot Drinks, Cool Quenchers and Sweet and Savory Dishes, and co-aUthor with Robert J. Heiss of The Story of Tea: A Cultural History and Drinking Guide. or me, there is no more splendid aroma carries the lingering aroma of these blossoms than the rich, luxurious fragrance of great distances. F jasmine blossoms (family: Oleaceae, China's long and impressive list of genus: Jasminum). On a recent trip to a exceptional teas is comprised of thousands botanical garden I discovered that I had of variations of leaf styles in six classes of tea arrived at the perfect time. The various -black, green, oolong, puerh, white and species of resident jasmine vines were in full yellow. Flower scented teas such as jasmine bloom, and I was thrilled to be surrounded by have been enjoyed in China for centuries, such a concentration of this heady and and delicious examples of these seductive exotic aroma. I closed my eyes, inhaled teas can be found in several of these deeply, and let the transcendent fragrance different classes of tea. conjure up dreamy images of exotic places Historically, different classes of tea and warm sultry nights. became associated with specific tea As I left the garden drunk on these producing regions, and within each class of exhilarating aromas, I began to mentally tea many special teas developed. -
Emperor Huizong
國際茶亭 Global TeaTea Hut& Tao Magazine April 2016 Classics of Tea Emperor Huizong's Treatise on Tea Moonlight White Tea GL BAL TEA HUT Tea & Tao Magazine ContentsIssue 51 / April 2016 Moonlight White This is our second issue in the Classics of Tea series, following the Cha Jing we trans- lated last September. The emperor Huizong’s Love is Treatise on Tea offers a window into Song Dynasty tea, and the lives of some of the ear- changing the world liest Global Tea Hut members. The emperor loved white tea above all else. Moonlight White is a great white tea from the forests of Yunnan. bowl by bowl Features 15 AN INTRODUCTION TO THE EMPEROR 19 THE EMPEROR & THE ART OF TEA By Steven D. Owyoung 29 SONG HUIZONG 15 19 THE ARTIST By Michelle Huang 35 TREATISE ON TEA By Song Huizong 35 Regulars 03 TEA OF THE MONTH “Moonlight White,” White Tea Daqing, Jinggu, Yunnan 11 TEA EXPERIMENTS Song Dynasty-esque Whisked Tea 49 TEAWAYFARER Dalal al Sayer, Kuwait © 2016 by Global Tea Hut All rights reserved. 月 No part of this publication may be re- produced, stored in a retrieval system or transmitted in any form or by any means, 光 electronic, mechanical, photocopying, re- cording, or otherwise, without prior writ- 白 ten permission from the copyright owner. From the Editor n April, we move into the heart of spring. Tea buds genres of tea in one book or the many classics we hope are opening to another year’s rain and weather. to translate over the years. -
Antioxidant Activity of Polyphenolic Plant Extracts
Antioxidant Activity Antioxidant Extracts Polyphenolic Plant of • Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Edited by Dimitrios Stagos Printed Edition of the Special Issue Published in Antioxidants ww.mdpi.com/journal/antioxidants Antioxidant Activity of Polyphenolic Plant Extracts Antioxidant Activity of Polyphenolic Plant Extracts Editor Dimitrios Stagos MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editor Dimitrios Stagos University of Thessaly Greece Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Antioxidants (ISSN 2076-3921) (available at: https://www.mdpi.com/journal/antioxidants/special issues/Polyphenolic Plant Extracts). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0288-5 (Hbk) ISBN 978-3-0365-0289-2 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editor .............................................. ix Preface to ”Antioxidant Activity of Polyphenolic Plant Extracts” .................. xi Dimitrios Stagos Antioxidant Activity of Polyphenolic Plant Extracts Reprinted from: Antioxidants 2020, 9, 19, doi:10.3390/antiox9010019 ................ -
Some of the Valuable Reasons to Drink Oolong Tea
Some Of The Valuable Reasons To Drink Oolong Tea Oolong tea has been communicated as "Yu Xiang Hui Wei " as it experiences so many broadened fabricating steps to deliver a decent flavor and aroma. The tea comprises of in excess of a couple many leaves that have unique flavors and fragrances because of contrasts in the leaves, the creation region, and the collect time. Among them, Tie Guan Yin, Shui Xian, and Oolong are notable, and numerous famous oolong teas are created in Fujian Province. Oolong tea created in the Province is sold abroad all through the world as the tea .that is agent of China, the home of tea Oolong tea from Taiwan is otherwise called Imperial Formosa Oolong. The main Europeans to visit Taiwan were Portuguese mariners, who were so dazzled by the excellence of Taiwan that they called it Isla Formosa. This deciphers as "Lovely Island" and despite the fact that Taiwan is presently a clamoring current country, the tea developing regions of the island are great representations of its normal excellence. A large portion of the oolong tea created in Taiwan is for neighborhood utilization. The Taiwanese are segregating tea consumers who .request the best There are numerous significant motivations to drink oolong tea. First and boss one is the awesome taste. Tea expert the world over worth Taiwan tea for its pleasantness and thickness. The readiness and serving of Oolong tea is likewise a charming hobby that can be imparted to loved ones. In Taiwan and somewhere else, drinking oolong tea is a party that .sets connections The best oolong tea from Taiwan is filled in the sky-scratching mountains. -
The Way of Tea
the way of tea | VOLUME I the way of tea 2013 © CHADO chadotea.com 79 North Raymond Pasadena, CA 91103 626.431.2832 DESIGN BY Brand Workshop California State University Long Beach art.csulb.edu/workshop/ DESIGNERS Dante Cho Vipul Chopra Eunice Kim Letizia Margo Irene Shin CREATIVE DIRECTOR Sunook Park COPYWRITING Tek Mehreteab EDITOR Noah Resto PHOTOGRAPHY Aaron Finkle ILLUSTRATION Erik Dowling the way of tea honored guests Please allow us to make you comfortable and serve a pot of tea perfectly prepared for you. We also offer delicious sweets and savories and invite you to take a moment to relax: This is Chado. Chado is pronounced “sado” in Japanese. It comes from the Chinese words CHA (“tea”) and TAO (“way”) and translates “way of tea.” It refers not just to the Japanese tea ceremony, but also to an ancient traditional practice that has been evolving for 5,000 years or more. Tea is quiet and calms us as we enjoy it. No matter who you are or where you live, tea is sure to make you feel better and more civilized. No pleasure is simpler, no luxury less expensive, no consciousness-altering agent more benign. Chado is a way to health and happiness that people have loved for thousands of years. Thank you for joining us. Your hosts, Reena, Devan & Tek A BRIEF HISTORY OF CHADO Chado opened on West 3rd Street in 1990 as a small, almost quaint tearoom with few tables, but with 300 canisters of teas from all over the globe lining the walls. In 1993, Reena Shah and her husband, Devan, acquired Chado and began quietly revolutionizing how people in greater Los Angeles think of tea. -
Shandong Color of the Tea and to Get the Best Avor
Encyclopedia of Chinese and Taiwanese Tea Chinese name Tea Category Elevation (meters) As the second most widely consumed beverage, second only to water, tea has a lot Classification of Tea Aroma level Xueqing tea 雪青茶 Laoshan Green tea崂山绿茶 Taste level more varieties than you would think. Like wine where the taste and smell of the nal 600 product is determined by the terroir, the soil and the elevation of the plantation White tea Yellow tea Green tea Oolong tea Black tea Dark (Pu-erh) tea Thick Long Bold determines the unique characteristics specic to that tea. In fact, all of the world’s tea 白茶 黄茶 绿茶 乌龙茶 红茶 黑茶 Mellow Sweet (about , types) is produced from one species of the tea tree, the Camellia sinensis. 500 The two major varietals within this specie is the China bush (Camellia sinensis var. 0 < 8 12 - 80 100 Fresh Brief Brisk sinensis) and Assam bush (Camellia sinensis var. assamica). The China bush is grown PERCENTAGE OF FERMENTATION (%) SCENT DURATION RAW 400 throughout China, Taiwan and Japan. FERMENTED China, the origin of the tea plant and the world’s top tea producing country, grows 1 Elevation 75 80 85 < 95 range of more than types of tea. Depending on the location of the bush, the terrior, the 300 leaves tenderness and size, time of harvest, and its production method (amount of PREFERED WATER TEMPERATURE (°C) plantation Prefrecture fermentation), the resulting leaves develop its own distinct shape, color, aroma and Glass Purple Clay 1 1 taste that cannot be be produced elsewhere. The fermentation process, or the 200 Porcelain lack-thereof, determines the type of tea: White, Yellow, Green, Oolong, Black, RECOMMENDED TEA-WARE and Dark. -
Real Leaf Lovers
chinalifeR TM real leaf lovers Discard your tea bags and enter the real world of tea. Leaf , Water, Life. Artisan, single estate tea selected and blended by Don Mei Tea is an amazing drink. Revitalising, relaxing, warming and refreshing. Tea’s motherland is China. There is nowhere else in the world that produces such a vast variety of flavours and aromas. We invite you on a journey through our lovingly selected range of finest, hand-picked teas from the mountains of China, Taiwan and beyond. No tea bags, just the magic of the real leaf. Quick Glance - 5 must try pure teas White Jasmine £2.65 (per pot incl free hot water refills) Mo Li Yin Zhen - Fujian Province white Finest white tea buds infused seven times with freshly picked Jasmine flowers. An incredibly perfumed bouquet and delicate flavour. Strong jasmine scent and light tea strength. Imperial Green £2.95 (per pot incl free hot water refills) Shi Feng Long Jing - Zhejiang Province green One of the most revered green teas in the world. Hand flattened and toasted young leaves picked from Lion’s Peak field in Dragonwell plantation. A complex taste with a freshly cut grass start, leading to a nutty and toasted middle and a creamy finish. Frozen Summit Oolong £3.60 (per pot incl free hot water refills) Dong Ding Wulong - Nantou County oolong Special grade heavily roasted Dong Ding. Flavours shift on the tongue from buttery, dark baked biscuits to spiced pear sweetness. Astoundingly long finish. Purple Bud £2.95 (per pot incl free hot water refills) Zi Ya - Yunnan Province A rare tea made from buds of a particular Pu Erh plant that every so often makes pu erh purple leaves.