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International Asian Tea Tasting!
Transcript of International Asian Tea Tasting!
's very own
Tea is drunk in the morning and after dinner.
Used to greet guests; in wedding ceremony.Vietnamese green tea contents less caffeine than Chinese green tea, but more of that than Japanese green tea.
Three main types:
Plain black tea
Tea leaf placed with lotus flower to acquired scent
Events or special meals
After Vietnamese iced coffee
Drunk all seasons
Ginger dried with tea leaf
Honey or lemon added
Good for cold, cough etc
The Classic of Tea or Tea Classic is the very first monograph on tea in the world, written by Chinese writer Lu Yu between 760 CE and 780 CE during the Tang Dynasty.
Key: Ferment, which means to oxidize. The flavor becomes sweeter and thicker than other kinds of tea.
Key: No specific procedure. Withering and drying only.
Key: deactivation of enzymes;
without withering or
Produced in Qimen (Keemun) county, Anhui Province
Among the most prestigious kinds of tea in China and also one of the three most famous black tea in the world
Often compared with black tea from Assam, Darjeeling or Ceylon
Developed around 1875 and was soon exported to Britain. It received great acclaims and soon became the component of Earl Gray Tea.
The tea received a gold award during 1915 EXPO in Panama
Considered to be one of the most suitable beverages for afternoon or before bed time.
Produced in Hangzhou, Zhejiang Province
Among the most prestigious kinds of tea in China, together with Keemun
It developed much earlier: Lu Yu even mentioned it in his book
The appropriate way to enjoy the tea is considered to be: use a glass or porcelain cup; then pour in hot water around 80 Degrees Celsius
p.s. The tea leaf of Longjing is the key ingredient of a special Hangzhou dish: Longjing Prawns.
Anji White Tea
Produced in Anji County, Zhejiang Province
Considered the best white tea in China
It was developed 1930s.
The appropriate way to drink should be: use a glass or porcelain cup; then pour in hot water with a temperature around 85 Degrees Celsius.
Origins of Tea
The Word of Tea
The Making of Tea
Types of Tea
How to Make Tea?
Why Do We Love Tea?
Thank You! Any Question?
Jan 30th, 2013
Compressed tea of various shapes
aged for years to improve flavor
Export to Western countries
20% of the caffeine in a cup of coffee
Very little caffeine
Light color and flavor
Contain healthy antioxidants
South of China, Northern Thailand and Eastern Nepal.
Slower drying phase
Different taste and smell from green and white tea
Mostly produced and consumed in China
Most popular type of tea
Has only 5-10% the caffeine in coffee per cup
Contain healthy antioxidants
Sencha/ decocted tea
Genmaicha/ Brown Rice Tea
15% of the caffeine in one cup of coffee
Most meticulous production processes
Most diverse tastes and aromas among tea
Ti Kuan Yin, Alishan oolong
Central Asia and Tibet
Boiled the tea with water
Song Dynasty (10-13th century)
Ground into powder and whipped with bamboo whisks and hot water
Introduced to Japan
Ming Dynasty (16-17th century)
Merchants brought tea to Europe in 17th century
Originated from East and South Asia
Common drink during the Qin Dynasty , spread to Vietnam, Japan, Korea in Tang Dynasty
Imported to Europe in 16th century
Cha or Te?
(Min dialect): Fujain --> Xiamen--> Dutch
(Cantonese): Guangzhou, Hong Kong & Macau --> Portuguese --> India--> chai
--> Central Asia& Persia--> chay
Introduced in Mid 19th Century, from Fujian
Oolong tea, green tea, and black tea
Top quality Oolong
Gongfu Tea Ceremony
Ali Mountain/ Alishan Tea
High Mountain tea
Lightly oxidized Oolong tea
China, Japan, Korea: Tea Ceremony
Britain: Afternoon Tea
Iran: Châikhâne (Tea House)
Russia: "чай да сахар" (tea and sugar)
Largely cultivated in northern Iran along border with Caspian Sea
Millions employed in Iran by the tea industry alone
Black tea predominant although green tea also available
Traditionally served from a samovar which heats and keeps tea warm
Iran has one of the highest per capita rates of tea consumption for a country
Tea houses prevalent, almost one on every non-residential street
Instead of adding sugar to tea, a sugar rock placed in mouth before sipping
Very old tradition of pouring tea into saucer it is served in before drinking, mostly to cool tea down
Common ingredients added are cardamom and saffron
Almost always served in the morning with breakfast
Usually drunk before and/or after lunch
Usually drunk after dinner or along with any midday snacks
Always offered to house guests as greeting/refreshment
Suitable for any and every occasion
Tea in modern life
Camellia Sinensis var. sinensis
Camellia Sinensis var. assamica
Green tea is the way
Tea in food
Chanoyu (Japanese tea ceremony)
Introduced by monks (Zen Buddhism)
Consumed by warrior-aristocrats
Chanoyu (hot water for tea in Japanese)
Way of tea
Way of Sencha tea
Bancha (common tea)
Mongolia’s Nationality Policy: Making Mongolia Multi-Ethnic
Popular Music and Counterculture in South Korea
What's in ASIABU next week?
Professor Yoon Sun Yang
Professor Lkhamsuren Munkh-Erdene