Tea Terms
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.