Japanese
|
Ori-mono-châ |
Folded Tea |
|
Giy-ôku-ro-châ |
Dew Drop Tea |
|
Usu-châ |
Light Tea |
|
Koi-châ |
Dark Tea |
|
Tô-bi-dashi-châ |
Sifted Tea |
|
Ban-châ |
Common Tea |
|
Yu-Shiyutsu-châ |
Export Tea |
|
Neri-châ |
Brick Tea |
|
Koku-châ |
Black Tea |
|
Ko-châ |
Tea Dust Broken Leaves |
|
Riyoku-châ |
Green Tea |
Chinese
|
Bohea |
"Happy Establishment" |
|
So called after two ranges of hills, Fu-Kien or Fo-Kien |
|
Congou |
Labor |
|
Named so at Amoy from the labor in preparing it. |
|
Sou chong |
Small Kind |
|
Hyson |
Flourishing Spring |
|
Pe-koe |
White Hair |
|
So called because only the youngest leaves are gathered, which
still have the delicate down--white hair--on the surface. |
|
Pou-chong |
Folded Tea |
|
So called at Canton after the manner of picking it. |
Brick Tea
Prepared in Central China from the commonest sorts of tea, by soaking the tea refuse, such as broken leaves, twigs, and dust, in boiling water and then pressing them into moulds. Used in Siberia and Mongolia, where it also serves as a medium of exchange. The Mongols place the bricks, when testing the quality, on the head, and try to pull downward over the eyes. They reject the brick as worthless if it breaks or bends.
Little Tea Book |
