How to Make Tea by Brian Keating

Author:Brian Keating
Language: eng
Format: epub
Publisher: Abrams
Published: 2015-07-31T16:00:00+00:00

GREEN DRY TEA

Green teas generally have their own terminology distinct from that used with black teas, covering not only leaf sizes but also the firing style used for production. In Japan and China, green teas may be referred to as “pan-fired” (not “pan-fried,” as they are often erroneously named) or “basket-fired.”

Many China green teas are named after mountains, springs, sacred rivers, and the like. For example, Lung Ching (“Dragonwell”), and Pi Lo Chun (“Green Couch Spring”). The lack of even basic, intra-country standardization for green tea dry leaf terms makes understanding and communication more complex than with black teas, yet the somewhat arbitrary Chinese naming convention reinforces the ancient romance and history of tea in its thousands of years of use within the country. There are hundreds, if not thousands, of unique tea names within China and Taiwan.

CHUN-MEE Harder twisted leaves.

GUNPOWDER Tightly rolled pinhead pellets.

HYSON An older, coarser tea leaf.

SOWMEE Small twisted leaves, similar to black broken grades.

YOUNG HYSON Young leaves made into long, wiry, thin leaf styles.

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