In the West today, over 90% of tea consumed is “Broken Black Tea”, from India, harvested from the native Camellia sinensis var. assamica plant. This is a direct connection to the early efforts of British growers in India trying to duplicate their favorite Chinese beverage using early Industrial Revolution methods of production. These early efforts contributed to the high profits that fueled the British Empire in the 18th and 19th centuries – and shaped world history in the process. For more information about Black Tea and its effect on history, see A Quick History of Chinese Black Tea.
Chinese tea from the Camelli a sinensis var. sinensis plant has a lower yield than its Indian cousin, a more refined complexity, and lower caffeine levels. For information about caffeine levels in tea, see Chinese Tea and Health Benefits – Caffeine.
Manufacturing high-quality Chinese teas remains a laborious process of hand-picking and processing whole leaves to retain the full flavor of the tea leaf. Through the Song, Tang, Ming, and Qing dynasties and into the modern age, the Chinese love and respect for nature, combined with the continual development of new growing and processing techniques has given us the refined and high-quality teas we enjoy today.
With the resurgence of the Chinese economy and the growth of the Chinese tea industry, discerning tea drinkers in the West are re-discovering the New World of Chinese teas which provide high quality, variety, delicacy, depth, and complexity of flavor and aroma.
2016 Haiwan Tea Factory Sheng Pu Erh Tea Brick, Halal Certified – Lao Tong Zhi 9968 Recipe 250g/8.8oz
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