The flavor is amazing, and I have trouble describing. It lasts me 4 western style infusions and is an amazing value.5 cents per cup when buying in pounds(or. link to This review read Full review 83 / 100 Oolong se chung from Upton tea imports Style: se chung Oolong region: China jan. 9th, 2017 The reviews as well as the very low price intrigued me enough to buy a large order of this tea. I wasn't quite sure what to expect as, while mostly positive, the reviews describe a wide range of flavors. The rolled, snail-like leaf smells toasty. For some reason i expected a much greener aroma. I loaded up.
review 94 / 100 Golden Flower from Adagio teas Style: Golden Osmanthus region: Anxi, fujian, China jan. 11th, 2018 This is my absolute favorite go-to green oolong tea. The aroma is pleasant and not very strong. But the aroma is the least of my worries when buying tea.
Tea sold as se chung can be a blend of several of these different Anxi oolongs.4 people posting on tea forums have suggested that the term "se chung" has been deliberately maligned by tie guan Yin producers.1,5 It is often described as an undervalued tea. Although se chung usually refers only to teas grown in Anxi county and nearby regions, such as Yongchun, some of the se chung varietals of oolong are grown in other regions; Ratetea has chosen to identify these teas as se chung oolongs, even if they. What is sezhong?, teadrunk forums, nov. 6, 2008, retrieved Mar. se Chung Oolong culinary teas, m, retrieved Aug. Upton tea quarterly, upton tea imports, vol. "Anxi, oolong ", m, retrieved Oct. "se zhong - unspecified Cultivar / Blend", teachat, m, post Date june 3rd, 2009, retrieved Oct. 90 / 100 Oolong se chung from Upton tea imports Style: se chung Oolong region: China jan. 31st, 2018 Probably my favorite oolong, and one of my favorite teas — which is saying something, oven because i dont care for most oolongs.
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Golden osmanthus, or huang Jin gui, is one of the Anxi oolongs sometimes lumped in as "se chung" oolongs. Photo peaceeverywhere (wikipedia cc by-sa.0. Se chung ( or sometimes written se zhong, meaning colorful variety, is a class or category of Chinese oolong teas originating in, anxi county of, fujian province. The use of the term "se chung" has changed over time; it was originally a more specific term, but lichaam it has come to encompass all Anxi oolongs other than. Different varietals usually identified as se chung oolongs include huang jin gui or golden osmanthus mao xie or hairy crab, benshan meizhan and, qilan.1 These oolongs vary in level of oxidation from greener (less oxidized) varieties to darker (more oxidized). As a general rule though, the oolongs produced in Anxi tend to be greener than those produced in wuyi. Se chung is not as well-known as other styles of Chinese oolong such as ti guan Yin, but it is frequently served in Hong Kong Chinese restaurants.3. The different varieties of se chung can be quite diverse, and the style is difficult to characterize universally.
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The first record of tea cultivation is also dated to this period (the reign of Emperor xuan of Han during which tea was cultivated on Meng mountain near Chengdu. Another early credible record of tea drinking dates to the third century ad, in a medical text by hua tuo, who stated, "to drink bitter t'u constantly makes one think better." 36 However, before the mid-8th century tang dynasty, tea-drinking was primarily a southern Chinese. It became widely popular during the tang Dynasty, when it was spread to korea, japan, and vietnam. In India, tea has been drunk for medicinal purposes for a long but uncertain period, but apart from the himalayan region it seems not to have been used as a beverage until the British introduced tea-drinking there much later. Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the tang dynasty, tea was steamed, then pounded and shaped into cake form, while in the song dynasty, loose-leaf tea was developed and became popular. During the yuan and Ming dynasties, unoxidized tea leaves were first pan-fried, then rolled and dried, a process that stops the oxidation process that turns the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves were allowed to partially oxidize before pan-frying, was developed. Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further.
However, as the Indian Assam tea shares no haplotypes with western Yunnan Assam tea, indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta. Many types of southern Yunnan assam tea have been hybridized with the closely related species Camellia taliensis. Assuming a generation of 12 years, Chinese small leaf tea is estimated to have diverged from Assam tea around 22,000 years ago while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. The divergence of Chinese small leaf tea and Assam tea would correspond to the last glacial maximum. 28 29 tea drinking may have begun in the yunnan region during the Shang Dynasty in China, when it was used for medicinal purposes. It is also believed that in Sichuan, "people began to boil aankomen tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction." Chinese legends attribute.
The earliest written records of tea come from China. The word tú appears in the Shijing and other ancient texts to signify a kind of "bitter vegetable" and it is possible that it referred to a number of different plants such as sowthistle, chicory, or smartweed, as well as tea. In the Chronicles of huayang, it was recorded that the ba people in Sichuan presented tu to the Zhou king. The state of ba and its neighbour Shu were later conquered by the qin, and according to the 17th century scholar gu yanwu who wrote in ri zhi lu "It was after the qin had taken Shu that they learned how to drink tea." Another. 31 The earliest known physical evidence 32 of tea was discovered in 2016 in the mausoleum of Emperor Jing of Han in xi'an, indicating that tea from the genus Camellia was drunk by han Dynasty emperors as early as the 2nd century. 33 The han dynasty work "The contract for a youth written by wang bao in 59 bc, 34 contains the first known reference to boiling tea. Among the tasks listed to be undertaken by the youth, the contract states that "he shall boil tea and fill the utensils" and "he shall buy tea at wuyang".
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Both the châ and chây forms are found in Persian dictionaries. 24 The few exceptions of words for tea that do not fall into the three broad groups of te, cha and chai are mostly from the minor languages from the botanical homeland of the tea plant from which the Chinese words for tea might have. English has all three forms: cha or char (both pronounced /tʃɑ/ attested from the 16th century; tea, from the 17th; and chai, from the 20th. However, the form chai refers specifically to a black tea mixed with honey, spices and milk in contemporary English. 25 Origin and history further information: History of tea a 19th-century japanese painting depicting Shennong : Chinese legends credit Shennong with the invention of tea. 26 tea plants are native to east Asia, and probably originated in the borderlands of north Burma and southwestern China.
27 There appears to have been at least three separate domestication events of tea and possibly four. Chinese (small leaf) tea chinese western Yunnan Assam (large leaf) tea indian Assam tea chinese southern Yunnan Assam tea chinese (small leaf) type tea (. Sinensis ) may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since there are no known wild populations of this tea, the precise location of its origin is speculative. Given their genetic differences forming distinct clades, chinese Assam type tea (. Assamica ) may have two different parentages one being found in southern Yunnan ( Xishuangbanna, pu'er City ) and the other in western Yunnan ( Lincang, baoshan ). The western Yunnan tea shares many genetic similarities with Indian Assam type tea (also. Thus, western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, indo-burma, and Tibet meet.
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These two pronunciations have made their separate ways into other languages around the world. 17 Starting in the early 17th century, the dutch played a dominant role in the early european tea trade via the dutch East India company. 18 The dutch borrowed the word for "tea" ( thee ) from Min Chinese, either through trade directly from hokkien speakers in Formosa where they had established a port, or from Malay traders in Bantam, java. 19 The dutch then introduced to other European languages this Min pronunciation for tea, including English tea, french thé, steeds spanish té, and German tee. 20 This pronunciation is also the most common form worldwide. The Cha pronunciation came from the cantonese chàh of guangzhou (Canton) and the ports of Hong Kong and Macau, which were also major hongergevoel points of contact, especially with the portuguese traders who settled Macau in the 16th century. The portuguese adopted the cantonese pronunciation "chá and spread it to India. 19 However, the korean and Japanese pronunciations of cha were not from Cantonese, but were borrowed into korean and Japanese during earlier periods of Chinese history. A third form, the increasingly widespread chai, came from Persian tʃɒi chay.
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These are sometimes 8 called tisanes or herbal infusions to prevent confusion vervalt with tea made from the tea plant. Contents Etymology main article: Etymology of tea the Chinese character for tea is, originally written with an extra stroke as (pronounced tú, used as a word for a bitter herb and acquired its current form during the tang Dynasty. 9 10 11 The word is pronounced differently in the different varieties of Chinese, such as chá in Mandarin, zo and dzo in wu chinese, and ta and te in Min Chinese. 12 One suggestion is that the different pronunciations may have arisen from the different words for tea in ancient China, for example tú may have given rise to tê ; 13 historical phonologists however argued that the cha, te and dzo all arose from the. There were other ancient words for tea, though ming ( ) is the only other one still in common use. 15 It has been proposed that the Chinese words for tea, tu, cha and ming, may have been borrowed from the austro-Asiatic languages of people who inhabited southwest China; cha for example may have been derived from an archaic Austro-Asiatic root * la, meaning "leaf". Most Chinese languages, such as Mandarin and Cantonese, pronounce it along the lines of cha, but hokkien and teochew Chinese varieties along the southern coast of China pronounce it like teh.
It was popularized as a recreational drink during the Chinese. Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to europe during the 16th century. 7, therapie during the 17th century, drinking tea became fashionable among Britons, who started large-scale production and commercialization of the plant in India to bypass the Chinese monopoly. Combined, China and India supplied 62 of the world's tea in 2016. The term herbal tea refers to drinks not made from. Camellia sinensis : infusions of fruit, leaves, or other parts of the plant, such as steeps of rosehip, chamomile, or rooibos.
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This article is about the beverage made from Camellia sinensis. For other uses, see. "Cup of tea" redirects here. Tea plant, tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the, camellia sinensis, an evergreen shrub (bush) native to Asia. 3, after water, it is the most widely consumed drink in the world. 4, there are many different types of tea; some, like. Darjeeling and, chinese greens, have a cooling, slightly bitter, and astringent flavour, 5 while others have vastly different profiles that include sweet, nutty, floral or grassy notes. Tea originated in, southwest China, where it was used as a medicinal drink.