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To say the discussion of Chinese tea can yield endless topics is something of an understatement. Be it tracing the origins of tea, expounding its culinary traditions or exploring its endless medicinal properties, this long-beloved beverage has interested generations of imbibers.&nbsp;
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Personally, as a tea seeker, what I am most enamoured with is the classification of Chinese tea. As a Chinese person, drinking tea is something I do with pride, especially given the variety of tea products that are available today.&nbsp;
There are as many as 1017 kinds of famous teas recorded in just famous Chinese tea annal – the first edition of&nbsp;China Agricultural Press&nbsp;in 2000. Given this diversity, even if we sampled one type each day, it would take nearly three years to go through them all. So how do we classify so many types of tea?
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For this, we need to use the currently-implemented standard of GB / T 30766-2014, a methodology based on tea processing technology and product characteristics, combined with tea varieties, fresh leaf raw materials and product regions. Tea is divided into seven categories, specifically, six types of basic tea and one category of reprocessed tea. The six kinds of basic tea are derived from the paper&nbsp;Theory and Practice of Tea Classification&nbsp;as written by Professor Chen Jian, a tea expert and educator, in 1979. These are green, white, yellow, oolong, black and brick teas.
Green Tea
Green tea is a kind of non-fermented tea, which is the most produced tea in China. Every province produces green tea, and the number of green tea products in China ranks first in the world. Among the six basic tea categories, green tea accounts for more than 60 percent of China’s total tea output. Green tea quality characteristics: clear soup green leaves, commonly known as three green, namely dry tea green, tea soup green, leaf bottom green. Its preparations include being steamed, baked, roasted and sundried.&nbsp;
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White Tea
White tea is a slightly fermented tea that is unique to China. It has been produced for at least 200 years and originated in Fujian Province. The main producing areas are Fuding, Zhenghe, Jianyang and Songxi, of which Fuding is the largest. The production process of white tea is nearly natural, without stir frying and kneading. It is mainly withering and drying. Therefore, white tea keeps the original content of tea to the maximum extent. According to this, white tea is earlier than green tea and has a long history of production. Therefore, white tea is known as a living fossil of tea, and common variations include Baihao Silver Needle, White Peony, Gongmei and Shoumei.&nbsp;
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Yellow tea
Yellow tea is another kind of light fermented tea. It’s said that yellow tea was produced by mistakes in the process of making green tea, or yellow tea evolved from green tea. According to Xu Cishu’s&nbsp;Cha Shu Chan Cha&nbsp;(completed in 1597), yellow tea was produced in the middle and late Ming Dynasty. Yellow tea has existed since ancient times, but the yellow tea recorded in history is not the same as that referred to today from the perspective of tea fermentation. For example, Mengding yellow bud, which was very famous in the Tang Dynasty, was named after the naturally yellowing leaves of tea varieties. Although the smallest in terms of output of the six tea categories, there are three types that have already found favour with tea drinkers – Huangya, Huangxiao and Huangda.&nbsp;
<a href="//www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea.jpg"><img decoding="async" loading="lazy" class="aligncenter size-full wp-image-54976" src="//www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea.jpg" alt="Tea Time A comprehensive guide to China’s myriad brews gafencu magazine oolong tea" width="700" height="466" srcset="https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea.jpg 700w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-200x133.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-421x280.jpg 421w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-120x80.jpg 120w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-500x333.jpg 500w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-400x266.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2020/12/Tea-Time-A-comprehensive-guide-to-China’s-myriad-brews-gafencu-magazine-oolong-tea-600x399.jpg 600w" sizes="(max-width: 700px) 100vw, 700px" /></a>
Oolong tea&nbsp;
Oolong is a semi-fermented tea, and because of its green brown appearance, it is also known as “green tea”. Oolong tea is a kind of unique tea in China, with various products and styles. The requirement of picking fresh leaves of Oolong tea is to open the face of tea, that is, the new shoots of tea trees can be picked only after they are mature. There is no bud head in all oolong tea. Its aroma is very prominent, and replete with natural flower fragrances. its colour is golden or orange yellow, bright and clean, and offers a mellow, fresh, sweet taste. Oolong tea has special charm, such as Tieguanyin has its own “Guanyin rhyme”, while Wuyiyan tea has “rock bone flower fragrance”, and so on.
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Black tea
Black tea is a fully fermented tea. The so-called full fermentation, intuitively speaking, is that the leaves of the tea have all changed from green to red. Black tea is also the most popular tea in the world. It is also one of the main types of tea produced and exported by China. China is the birthplace of black tea in the world. In the mid-16th century, Wuyishan, Fujian Province, invented and produced small black tea; in the middle of the 18th century, on the basis of the production technology of small black tea, China created a more exquisite processing technology of Gongfu black tea, making black tea production and trade reach an unprecedented peak. In the early 20th century, broken black tea gradually replaced Gongfu black tea and became the main product in the international market. Black tea has been a typical export tea since race black tea, a strip product made utilising pine smoke, was first exported to Holland and then to Portugal, Britain, France and Germany in the early 17th century.&nbsp;
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Dark tea (Brick tea)
Dark tea is a post-fermented tea. The fermentation is completed by natural ageing or artificial piling. The word “dark tea” was first seen in the memorials of the imperial historian Chen Shuo in the third year of Jiajing Emperor’s reign of the Ming Dynasty (1524). Dark tea is not only sold in traditional border areas, but it is also a kind of tea for ethnic unity. The main market of dark tea is in Qinghai, Tibet, Xinjiang, Gansu, Inner Mongolia and other places. The ancient tea horse road is the main channel for transporting dark tea. Dark tea is to meet the living habits of ethnic minority compatriots, who&nbsp; require tea to have boiling resistance. Therefore, the material grade of dark tea is relatively low, and its production and processing are special. The main feature of Dark tea is “wodui” technology. As the name suggests, dark tea is a real fermented tea by piling up tea for a long time, and its most popular producers are the provinces of Hunan, Sichuan, Hubei, Guangxi and Yunnan.&nbsp;
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Reprocessed Tea
Reprocessing tea is to take six kinds of basic tea as raw materials for reprocessing products, are collectively referred to as reprocessed tea. These can range from scented teas – made by adding natural fragrant flowers – and tea bags that are perfect for fast, smaller servings to suit time-pressed drinkers. Pressed teas, made by screening, blending, steaming, pressing and drying tea, and powdered teas such as Japanese matcha tea powder also fall into the category of reprocessed teas, all made possible through the advent of modern technology.
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Tea Time A comprehensive guide to China’s myriad brews gafencu magazine wine chinese tea local feature

Tea Time: A comprehensive guide to China’s myriad brews

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Just in time for <a href="http://www.discoverhongkong.com/eng/see-do/events-festivals/highlight-events/hong-kong-arts-month.jsp" target="_blank" rel="noopener">Hong Kong Arts Month</a>, British Chinese mixed media artist <a href="https://www.natmozzie.com/" target="_blank" rel="noopener">Natalie Wong</a> is set to open her <a href="https://www.facebook.com/events/575817946094459/" target="_blank" rel="noopener">first solo exhibition</a> in partnership with arts venue The Hive Spring. Entitled &#8220;Neon Rap Portraits&#8221;, the series features&nbsp;glowing depictions of today&#8217;s biggest hip-hop stars the likes of Kanye West, Jay-Z and Drake.
The Hong Kong twist to Wong&#8217;s artworks is her use of&nbsp;electroluminescent wire: a nod to the city&#8217;s iconic <a href="http://www.neonsigns.hk/?lang=en" target="_blank" rel="noopener">neon imagery</a>. Wong also neatly links&nbsp;the &#8216;freestyle&#8217; concept of her continuous line method to the essence of rap, saying &#8220;my lines are improvised in the moment, and it mirrors what a rapper does when he freestyles.&#8221;&nbsp;

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Wong when viral when pop culture giants&nbsp;<a href="https://stupiddope.com/2018/01/10/glowing-with-creativity-natalie-wongs-neon-rap-portraits/" target="_blank" rel="noopener">Hypebeast</a> and <a href="https://missbish.com/mixed-media-artist-natalie-wong-brings-famous-rappers-to-life-with-her-neon-portraits/" target="_blank" rel="noopener">Missbich</a> covered Neon Rap Portraits. Her pieces have since received enquiries from several international buyers. &#8220;There have also been multiple collectors interested in the same pieces which have resulted in a price increase in some of the work,&#8221; said Wong during the first week of release.
Wong&#8217;s traction among art buyers marks a departure from the traditional gallery route that many of the last generation&#8217;s artists had to struggle with in the early days of their careers. &#8220;Through the production of high quality digital content&nbsp;I have been able to&nbsp;reach buyers directly,&#8221; says Wong. &#8220;Galleries rarely take on new artists, so I have online channels to thank for the opportunity to showcase my work and&nbsp;reach a far wider audience.&#8221;
<figure id="attachment_32206" aria-describedby="caption-attachment-32206" style="width: 400px" class="wp-caption aligncenter"><img decoding="async" loading="lazy" class="wp-image-32206 size-full" src="//www.gafencushop.com/wp-content/uploads/2018/02/Nat_MG_0374-e1518000009259.jpg" alt="" width="400" height="600" srcset="https://www.gafencushop.com/wp-content/uploads/2018/02/Nat_MG_0374-e1518000009259.jpg 400w, https://www.gafencushop.com/wp-content/uploads/2018/02/Nat_MG_0374-e1518000009259-200x300.jpg 200w" sizes="(max-width: 400px) 100vw, 400px" /><figcaption id="caption-attachment-32206" class="wp-caption-text">Wong says online exposure has allowed early-career artists like her to break into the market and build their own client lists.</figcaption></figure>
Catch this up-and-coming artist in the flesh on February 22, 2018 at&nbsp;<a href="https://www.facebook.com/thehivespring/" target="_blank" rel="noopener">The Hive Spring</a>&nbsp;in Aberdeen.&nbsp;
Event Details
Date: 22 Feb 2018
Time: 7-10pm
Address:&nbsp;<a href="https://www.facebook.com/thehivespring/" target="_blank" rel="noopener">The Hive Spring</a>,&nbsp;3/F Remex Centre, 42 Wong Chuk Hang Road, Aberdeen
Tickets: Free &#8211; register <a href="https://pelago.events/event/#!/4441/4441-9dd6e38b3c55d353c2ccf00ba1c07dbaceda9ff7" target="_blank" rel="noopener">here</a>
If you can&#8217;t make it on the soft opening, you can still pop in to see the exhibited art, which will be on display up until the 22nd of March in the same location. (And while in you&#8217;re the area, why not drop by newly-opened restaurant <a href="//www.gafencushop.com/komune/" target="_blank" rel="noopener">Komune</a> for deliciously playful cuisine?)&nbsp;
About the artist
&#8216;Street Pop Cubism&#8217; pioneer&nbsp;Natalie Wong&nbsp;first made waves in the art world with her project <a href="https://www.natmozzie.com/paper-sneakers" target="_blank" rel="noopener">100 Paper Sneakers</a>, a showcase of&nbsp;Nike Air Jordan 1 sculptures made from thickly textured paper and card. Since then her&nbsp;work has been featured in several international publications including GQ, Esquire, HYPEBEAST, IT Fashion, LifestyleAsia&nbsp;and&nbsp;Popbee.&nbsp;<a href="http://www.natmozzie.com" target="_blank" rel="noopener">www.natmozzie.com</a>
About The Hive Spring
The Hive Spring is the newest addition to the network of the Hive Co-working spaces; it also functions as an arts and culture centre, providing a platform for a wide discipline of emerging artists.&nbsp;

Multimedia artist Natalie Wong collaborates with The Hive for first solo exhibition

<div style="width: 640px;" class="wp-video">
<video class="wp-video-shortcode" id="video-10699-1" width="640" height="360" autoplay="1" preload="metadata" controls="controls"><source type="video/mp4" src="http://www.igafencu.com/video/1611/1611_GMHK_Restaurant_HKOldRes.mp4?_=1" /><a href="http://www.igafencu.com/video/1611/1611_GMHK_Restaurant_HKOldRes.mp4">http://www.igafencu.com/video/1611/1611_GMHK_Restaurant_HKOldRes.mp4</a></video></div>

Shanghainice

<img decoding="async" loading="lazy" class="aligncenter wp-image-9955 size-full" src="//www.gafencushop.com/wp-content/uploads/2016/10/Chef_eff-e1477623167665.jpg" alt="Chef_eff" width="599" height="365" srcset="https://www.gafencushop.com/wp-content/uploads/2016/10/Chef_eff-e1477623167665.jpg 599w, https://www.gafencushop.com/wp-content/uploads/2016/10/Chef_eff-e1477623167665-200x122.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2016/10/Chef_eff-e1477623167665-460x280.jpg 460w, https://www.gafencushop.com/wp-content/uploads/2016/10/Chef_eff-e1477623167665-400x244.jpg 400w" sizes="(max-width: 599px) 100vw, 599px" />
Despite its name, the Hong Kong Old Restaurant is not actually that old. The name is also erroneous in another detail – it’s actually Shanghainese. Founded in 1993, it is unpretentious and unassuming. Last year, its Hong Kong branch moved from North Point to the newly built Nan Fung Tower on Connaught Road. It opened there with minimal fuss and even less promotion. Today, unless you’re actually looking for it, there’s little to guide you to its basement location. Inside, the décor is very basic but, for those in search of reasonably priced Shanghainese cuisine, it is well worth a visit. Reassuringly, the apt regional dialect is heard in conversation among patrons and between the workman-like service staff. While the Hong Kong Old Restaurant might not win style points, it is certainly authentic. As is customary with this cuisine, we start with some appetite-whetting cold dishes. The Diced Chicken in Piquant Sauce ($108) delivers a surprising kick, complete with strong Mala chilli flavours and what appears to be a turmeric base. It wasn’t so much hot as tingly on the tongue, with its moist cubes of chicken and peanuts proving simply delicious.

<h5 style="text-align: center"><a style="color: #ad0707" href="//www.gafencushop.com/shanghainice-2/">Click here to see more on video</a></h5>

<img decoding="async" loading="lazy" class="aligncenter wp-image-9957 size-full" src="//www.gafencushop.com/wp-content/uploads/2016/10/Facade_eff-e1477623445243.jpg" alt="Facade_eff" width="600" height="364" srcset="https://www.gafencushop.com/wp-content/uploads/2016/10/Facade_eff-e1477623445243.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2016/10/Facade_eff-e1477623445243-200x121.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2016/10/Facade_eff-e1477623445243-462x280.jpg 462w, https://www.gafencushop.com/wp-content/uploads/2016/10/Facade_eff-e1477623445243-400x243.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" />
The Honey Ham Wrapped in Steamed Bread with Crispy Beancurd Sheet ($92 for two) came separate, with the steamed buns in a basket and the ham and bean curd on a separate plate. While it’s meant to be DIY, when asked the server expertly divided the ingredients into little sandwiches right in front of us. Overall, the Shanghainese cured ham is mellower than the Yunnan ham often used in cooking. The ham slices in the buns were also quite thick so, if too salty, they would certainly be overwhelming. Instead, they’re sweet, savoury, crunchy and spongy – a snack that truly boasts multiple textures and flavour profiles. As it’s hairy crab season – and it’s generally accepted that the best pickings always come after the Mid-Autumn Festival – we tried the Hairy Crab Xiao Long Bao ($120 for four) and the Hairy Crab in Tofu ($388). The steamed classic Shanghainese dumplings came with plenty of soup, while the crab roe might have been slightly over-steamed. Rather than oozing and unctuous, it was a little caked, although the crab’s delicate flavour was nicely infused into the soup. If the dumplings had been taken out a little earlier, it might have been more intense.
<img decoding="async" loading="lazy" class="aligncenter wp-image-9958 size-full" src="//www.gafencushop.com/wp-content/uploads/2016/10/00030.MTS_.00_00_03_06.Still002-e1477623681775.jpg" alt="00030.MTS.00_00_03_06.Still002" width="600" height="365" srcset="https://www.gafencushop.com/wp-content/uploads/2016/10/00030.MTS_.00_00_03_06.Still002-e1477623681775.jpg 600w, https://www.gafencushop.com/wp-content/uploads/2016/10/00030.MTS_.00_00_03_06.Still002-e1477623681775-200x122.jpg 200w, https://www.gafencushop.com/wp-content/uploads/2016/10/00030.MTS_.00_00_03_06.Still002-e1477623681775-460x280.jpg 460w, https://www.gafencushop.com/wp-content/uploads/2016/10/00030.MTS_.00_00_03_06.Still002-e1477623681775-400x243.jpg 400w" sizes="(max-width: 600px) 100vw, 600px" />
The tofu with crab roe and meat proved an even better showcase for the seasonal crustacean. This simple combination of velvety fresh tofu coated with an almost creamy crab sauce, though, was truly heavenly. Hands down, the best dish, though, was the Fried Shredded Eel ($148). Many Shanghainese diners stir-fry in a considerable portion of bean sprouts and cut down on the eel. Here, though, we had the choice of just having the eel straight up and they do serve up a generous plate of plump, meaty strands – not dried or shrivelled from too much freezer time. The Shanghainese preference for heavy tastes can sometimes see dishes drowned in cooking wine, vinegar or sugar. Not the Hong Kong Old Restaurant. Rather than drenched in a soy braise, the thick threads of eel could be clearly tasted, complete with just enough caramelisation to elevate its sumptuousness. As a result, we were sorely tempted to soak up every drop of sauce with steamed rice. For dessert, we opted for more delicate flavours in the classic Little Dumplings in Soup with Sweet Wine Sauce ($42). The bowl of soothing liquid nourishes with the flavours of osmanthus and sticky rice wine, as well as some tiny, chewy rice cakes. It’s an elegant end to a Shanghai feast, one delivered with true class and little fanfare. If you need style, go elsewhere. If you’re content with substance and sumptuous food, try the Hong Kong Old Restaurant.
Hong Kong Branch 
Basement, Nan Fung Tower 
88 Connaught Road Central, Hong Kong 
Tel: (852) 2508 1081 
Kowloon Branch 
1/F, Prat Mansions 
26 Prat Avenue, Tsim Sha Tsui, Hong Kong 
Tel: (852) 2722 1812

Tag: chinese

Tea Time: A comprehensive guide to China’s myriad brews

Multimedia artist Natalie Wong collaborates with The Hive for first solo exhibition

Shanghainice

The Hong Kong Old Restaurant – it’s not old and it serves Shanghai cuisine

Tag: chinese

Blog Section

Tea Time: A comprehensive guide to China’s myriad brews

Multimedia artist Natalie Wong collaborates with The Hive for first solo exhibition

Shanghainice

The Hong Kong Old Restaurant – it’s not old and it serves Shanghai cuisine