乌龙茶(英文版)

作者简介

内容简介

IV. Reprocessed Oolong Tea Reprocessed Oolong tea, such as Dahua Oolong and Guihua Oolong, is made by reprocessing the final product Oolong with gardenia (Dahua, literally “big flower”), osmanthus (Xiaohua, literally “small fl ower”), etc., that is, adding the fragrance of fl owers to middle and low grade Oolong. This process originated in Anxi, where they used two kinds of flowers, gardenia (Dahua) and osmanthus (Xiaohua). Gardenia are big and white, with a strong scent. They bloom 10 to 20 days after the spring tea picking. The fl owers bloom for a month; the fi rst twenty days producing the best fl owers. Osmanthus, including thunbergii (the best), latifolius and aurantiacus, has small golden fl owers, rich in fragrance. They bloom in late September, lasting only six to eight days, the early fl owers having richer fragrance. The raw materials are middle- and low-grade tea, called “rough tea.” Rough tea must be thoroughly dried and re-dried—the drier tea absorbs better fl ower fragrance. The quality of fl owers determines the quality of the Oolong Flower Tea. Dahua must not be plucked during rain because it will increase the moisture and damage the fragrance. After picking, the blossoms must be trimmed and withered immediately to reduce moisture for fragrance. Xiaohua blossoms are processed after sun-drying and trimming. 中国茶对于中国人来说，已经不仅仅是一种饮品，经过几千年的传承，茶已经演变成为具有浓郁中国风情的文化。品饮中国茶，即是体味中国文化。本系列图书图文并茂地介绍了茶与茶具、烹茶技艺、普洱茶、绿茶和乌龙茶，介绍中国名茶的基础知识，并回答与茶与茶具有关的一些常识性问题，引导外国读者认识中国茶，具有很强的实用性和可操作性。