Deep Dive
Why is jasmine tea often associated with low-quality tea?
Jasmine tea is often linked to low-quality tea due to a historical practice where tea merchants used jasmine to mask the stale or musty flavors of old or poorly stored tea, especially when transporting tea from the south to the north. This led to the perception that only inferior tea would be used for jasmine tea.
What makes jasmine tea a solution for hard water in northern China?
Jasmine tea serves as a solution for hard water in northern China because jasmine flowers can be repeatedly infused with tea leaves over a long blooming season, allowing the tea to absorb the floral aroma and mask the unpleasant taste of hard water. This process makes it more palatable for northerners.
How is the process of making jasmine tea described?
The process of making jasmine tea involves picking jasmine flowers at midday, allowing them to bloom at night, and then mixing them with tea leaves to absorb the floral aroma. This process is repeated multiple times, with each cycle taking about 5-7 days, resulting in a high-quality jasmine tea.
Why is osmanthus tea often paired with oolong tea?
Osmanthus tea is often paired with oolong tea because the floral aroma of osmanthus complements the natural fragrance of oolong, especially varieties like Huangjin Gui, which has a similar aroma profile. Additionally, the roasting process of oolong tea can diminish its natural aroma, and osmanthus helps restore and enhance it.
What is the significance of the 'Mu Xi Zheng' phenomenon in Jiangsu and Zhejiang regions?
The 'Mu Xi Zheng' phenomenon refers to the extremely hot and humid weather before osmanthus flowers bloom in Jiangsu and Zhejiang regions. It is a signal of the approaching autumn and is associated with the famous 'Manjue Long' osmanthus rain in Hangzhou, which is considered a major attraction during the cooling autumn season.
How is the process of harvesting osmanthus flowers described?
Harvesting osmanthus flowers involves using a technique similar to Tai Chi, where the harvester uses a long pole to gently shake the tree, causing the flowers to fall. This method not only collects the flowers but also helps prune the tree, removing dead leaves and pests, which promotes healthier growth in the following year.
What is the historical significance of Mi Wenshui in the development of flower tea?
Mi Wenshui, a tea master from the late Ming and early Qing dynasties, played a significant role in the commercialization of flower tea by infusing tea with the aroma of orchids, a highly prized fragrance among scholars. His innovative approach made orchid-scented tea accessible and popular, contributing to the broader acceptance and appreciation of flower teas.
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