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EUROPÄISCHE TEEKULTUR HEUTE Diplomarbeit EUROPÄISCHE TEEKULTUR HEUTE Diplomarbeit zur Erlangung des akademischen Grades einer Magistra der Philosophie an der Karl-Franzens-Universität Graz vorgelegt von Ingrid PUSTER am Institut für Volkskunde und Kulturanthropologie Begutachter: Univ.-Doz. Dr. tit. Univ. Prof. Günther Jontes Graz, 2011 0 VORWORT Die vorliegende Diplomarbeit entstand in der Zeit von September 2009 bis Dezember 2010 am Institut für Volkskunde und Kulturanthropologie (Vorstand: Univ. Prof. Dr. Johanna Rolshoven) an der Karl-Franzens-Universität Graz. Mein besonderer Dank gilt Herrn Univ. Prof. Dr. Günther Jontes, der mir diese Diplomarbeit ermöglicht hat. Seine beeindruckende Fachbibliothek zum Thema Tee und sein große Wissen, hat mein Interesse an dieser Arbeit bestärkt. Durch die bemühte Betreuung und Unterstützung wurden mir wissenschaftliche Inhalte vermittelt. Ganz besonders möchte ich mich bei meiner Familie bedanken, insbesondere bei meinem Ehemann Fritz, der mir all die Jahre ein verständnisvoller und geduldiger Begleiter war. Ohne seine beispiellose Rücksichtnahme hätte ich dieses Studium nicht vollenden können. Meine Kinder Melanie und Julia will ich darin bestärken, dass man ein Ziel nie aus den Augen verlieren soll und mit viel Einsatz auch Außergewöhnliches schafft. 1 1. EINLEITUNG .................................................................................................... 8 1.1 METHODE...................................................................................................... 9 2. BEGRIFFSKLÄRUNG .................................................................................... 10 2.1 GEGENSATZ SCHWARZTEE – KRÄUTERTEE .................................................... 10 3. ANBAUGEBIETE ............................................................................................ 11 3.1 CHINA ......................................................................................................... 11 3.2 INDIEN ........................................................................................................ 12 3.2.1 Assam ................................................................................................ 12 3.2.2 Darjeeling ........................................................................................... 13 3.2.3 Dooars ................................................................................................. 13 3.3 JAPAN ......................................................................................................... 14 3.4 CEYLON (SRI LANKA) ................................................................................... 14 3.5 INDONESIEN ................................................................................................ 15 3.6 KENIA ......................................................................................................... 16 3.7 MALAWI ...................................................................................................... 16 3.8 BRASILIEN ................................................................................................... 17 4. WIRTSCHAFTSFAKTOR TEE ....................................................................... 17 5. KONSUM UND VERMARKTUNG .................................................................. 18 5.1 FAIRER HANDEL UND ÖKOLOGISCHER ANBAU ................................................. 20 6. DIE TEEPFLANZE ......................................................................................... 21 6.1 KLIMA UND BODEN ....................................................................................... 22 6.2 ERNTE UND VEREDELUNG............................................................................. 23 6.3 VERARBEITUNG ........................................................................................... 23 6.3.1 Welken ............................................................................................... 24 6.3.2 Rollen ................................................................................................. 25 6.3.3 Fermentieren ...................................................................................... 25 6.3.4 Trocknen ............................................................................................ 26 6.3.5 Sortieren ............................................................................................. 27 6.4 BLATTGRADE – KLASSIFIZIERUNG .................................................................. 27 6.5 QUALITÄT UND TEEVERKOSTUNG ................................................................... 28 2 6.6 BELASTUNGEN IM TEE .................................................................................. 30 7. TEESORTEN ................................................................................................... 31 7.1 GRÜNER TEE AUS CHINA .............................................................................. 31 7.1.1 Chun Mee ........................................................................................... 31 7.1.2 Gunpowder – „Schießpulver“ .............................................................. 32 7.1.3 Long Ching ......................................................................................... 32 7.1.4 Mao Feng ........................................................................................... 32 7.1.5 Mu Dan ............................................................................................... 33 7.2 GRÜNER TEE AUS JAPAN .............................................................................. 33 7.2.1 Sencha ............................................................................................... 33 7.2.2 Bancha ............................................................................................... 34 7.2.3 Gyokuro .............................................................................................. 34 7.2.4 Macha ................................................................................................. 34 7.3 OOLONG TEE ............................................................................................... 35 7.4 SCHWARZER TEE AUS INDIEN ........................................................................ 36 7.4.1 Assam ................................................................................................ 36 7.4.2 Darjeeling First Flush .......................................................................... 37 7.4.3 Darjeeling Second Flush .................................................................... 37 7.4.4 Darjeeling Autumnal ........................................................................... 37 7.4.5 Ceylon-Tee ......................................................................................... 38 7.5 SCHWARZER TEE AUS CHINA ........................................................................ 38 7.5.1 Keemun .............................................................................................. 38 7.5.2 Yunnan ............................................................................................... 38 7.5.3 Lapsang Souchong............................................................................. 39 7.5.4 Tibetischer Buttertee ( tib. bod-cha) ................................................... 39 7.6 TEE AUS INDONESIEN ................................................................................... 40 7.6.1 Java .................................................................................................... 40 7 7 ROTER TEE ................................................................................................. 40 7.7.1 Pu- Erh- Tee ....................................................................................... 40 7.8 WEIßER TEE ................................................................................................ 41 7.9 MISCHUNGEN NACH WESTLICHEN GESCHMACK – BLENDS ............................... 41 7.9.1 English Breakfast................................................................................ 42 3 7.9.2 Ostfriesische Mischung ...................................................................... 43 7.9.3 Aromatisierter Tee .............................................................................. 43 8. TEEZUBEREITUNG ....................................................................................... 44 8.1 ZUBEREITUNG – SCHWARZTEE ...................................................................... 45 8.1.1 Dosierung ........................................................................................... 45 8.1.2 Wasser ............................................................................................... 45 8.1.3 Brühvorgang ....................................................................................... 46 8.2 ZUBEREITUNG GRÜNER TEE ......................................................................... 46 8.2.1 Dosierung ........................................................................................... 46 8.2.3 Brühvorgang ....................................................................................... 47 8.3 ZUBEREITUNG DES MACHA TEES ................................................................... 48 9. TEEGESCHIRR .............................................................................................. 49 9.1 WASSERKESSEL .......................................................................................... 49 9.1.1 Der Samowar ..................................................................................... 49 9.2 DIE TEEKANNE............................................................................................
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