Burmese tea and tea shops

When I'm writing and / or talking about tea in Burma or elsewhere, it's inevitable that we are going to China in the realm of tea – more precisely in southwestern China – because, as I explain below, where the tea originates.

The controversy over whether Burmese tea and Burmese tea are consumed in China is likely to be closer to at least some Bamar & Burman that the origin of the tea comes from China and that tea is later shaned from Shan was accepted as tea, tea and tea culture itself. The facts are that tea has been discovered as a plant and drink and has become an important part of Chinese and later Shan culture when Bamar / Burman has not yet entered Burma (since Myanmar since 1989).

In other words, the first kingdom of the kingdom of Bamar Pagan (founded by Pyu and we are here, Anawrahta, the 42nd king of Pagan, who according to Bamar / Burman was the founder of the first Burmese king Pyu, not Bamar / Burman) then there is no decisive answer to the question of the origin of tea, tea and teak culture in Burma; Burma or any of its predecessors simply did not exist in that era or at that time. But why are there still people (not so many) who, despite all the facts and logic, say that Burmese tea, tea and teak culture will not be exhibited in China? Short answer: Since the timely area of ​​Bamar's pre-Shan is currently far to the northeast of Burma. However, these areas are located within the boundaries of Burma today, does not necessarily mean that Camellia sinensis originally found its territory, and where it spread from India to Southeast Asia, and finally to the north of the world within Burma. It is possible, but it is possible that Camellia sinensis – translated from Latin to English, means: Tea flower – (camellia) from China (sinensis) – will be extended at a later date to the territory of the northeastern part of Burma.

The book of tea is a lot of pages and chapters that look back in the mist of myth and legends in 3000 BC. Even the specific date mentions what is connecting the (adventurer) discovery and later tea with the Chinese Emperor Shen Nung to who I will tell you later. No one knows when he started forming a part of Chinese culture to drink tea (which was always green tea because it was not confirmed, but it was not oxidized). Therefore, it can not fall within the scope of this article (which may be so interesting) that it deals with related myths, legends and folklore in order to reveal the secret of the history of tea when and where and how it happened. The answer to this question will never be found anyway what it means to be always hidden behind the curtain of the legend. Before we find the facts in the form of written notes and archaeological finds that will provide information on the teapot function. And for that matter, we do not have to look for long.

We received the first reliable information in a Chinese encyclopaedia that we started writing and writing about in the Han dynasty, BC around 325, and has been extended since then: the name Erya also wrote Erh-ya. The author of Erya is unknown, but it is accepted among scientists that they are disciples of Confucius. Here are some notes that we know that tea was already known and bore at least at the beginning of the Zhou Dynasty in 1046, probably earlier. However, it does not determine whether the tea comes from Camellia sinensis, and for pleasure or some plant, probably not too tasty, for drunken medical purposes.

From the later records we know that brewing and drinking was part of the everyday life of the Chinese people at the beginning of the Han Dynasty in 206 BC or earlier. The fact that tea consumption has reliably penetrated Chinese culture so reliably would not have been possible without Buddhist monks. Buddhist monastic orders spread not only tea among the population, but also took over the tea planting and processing. At the time of the Han dynasty, tea was taken and Buddhism was linked to tea. Buddhist monks made it very early to know that tea was a cheap and refreshing drink with a good taste and smell that kept them awake.

From Lu Yu under the Tang Dynasty, and approx. In 760, "The Classic of Tea", we know that green tea has become known and drunk throughout China for the 618s or earlier. The tea of ​​Lu Yu has become a symbol of the mysterious unity of harmony and universe, from which you can see how much tea you have been thinking.

A sensational discovery (at the time of writing 2016) would prove Lu Yun 1255 years later as green tea was a popular drink in South and West China as early as 141. The sensational discovery was that it was proven, that the West Han Dynasty emperor, Emperor Jin Han (Liu Qi) emperor found the leaves where the actual (Camellia sinensis) tea leaves, clay soldiers and many other things than the heavy goods the way of the afterlife. In order to avoid confusion, the Emperor's grave was discovered in the 1990s during road construction, which was a world-wide experience (not the road construction but the discovery of the imperial grave). However, the content of the article was even more sensational to discover the tea leaves because these teal leaves are the most ancient and beautiful teal leaves that have ever discovered what the Guinness Book has acquired in the world records; The World's Oldest Teal Sheets & # 39;

Like many other things, the beginning of the tea is immersed in the legend. There are different stories about how the first chapter of the tea book begins and after reading them, I have come to the conclusion that 99.99 percent belong to the realm of legends. One of the most popular Chinese legend is to rejoice over and over again the imperial cup of hot water that was placed under a tea tree exactly where the tea leaves were sure to get into the pot. Of course, the wonder (how could it be different), the tea leaf dropped into the pot with hot water, and the emperor took a sip of the previously unknown, now yellowish-brown water out of curiosity. He was as the legend goes, so excited about the scent and the taste of having made tea for his favorite drink, and drinking tea has become part of Chinese culture. Emperor of the legend is Shen Nung's mythological emperor, Shannong, Shen Nong, who praises the Chinese as a divine farmer. and the "father" of the Chinese herbal doctors. He is what he calls the "pharmacologist" and believes that he "lived" 140 years from 2838 BC until 2698 BC. This is certainly a clear legend, but its origins can be seen in the background that Shen Nung was herbaceous and the tea was initially used as a herb in both solid and liquid form (tea form).

What is the tea and where do you come from? Briefly, tea is a drink usually containing water and natural (not scratched) and cured tea leaves of the species Camellia sinensis. As mentioned earlier, an evergreen shrub in Asia that, when it remains untouched, grows in the forest to a tree with a height of 55 feet / 17 m. Why else do we call tea, tea? Let me briefly explain where the tea name came from and where the world spread. Tea name & # 39; origin in China where 2 names are used as the same beverage. It's called & # 39; Cha & # 39; in the Mandarin dialect and in the "Xiamen dialect." In 1644, the British established a commercial post in Xiamen and angamized Xiamene. What happened to tea? is a name that quickly spread in the following time and accepted by the English language.

Where exactly does Camellia sinensis originate? As incredibly as it sounds and whatever it may be, the extensive and detailed research results have shown that this tea plant – Camellia sinensis – was not a plant that has many but it is surprisingly enough within a relatively small area located in a region that is part of today's Shan state (the back and northeastern parts of non-Burma) and China's Yunnan and Sichuan provinces [19659002] But when Burmese "tea comes from China (what's up) or not, or whether drinking tea is a Burmese culture it was only part of Shan (what it was), or not of the famous "tea of ​​Burmese milk", actually the Indian and non British people during the British colonial times (what it was and what) were actually not many – whatever is – # 39; the "tea" time (through the Bamar / Burmese kingdoms, the British colonial times and the independence of the past) is called "The Burmese Drinks and Food Culture that you have to stay today and will always be what you are now broadcasting From the ancient past to the present

Before we arrived at the many Burmese tea stores in Yangon – no joke, they are literally in every corner, which is true of any place where there are more than two houses in Burma – one or two cups the famous "Burmese Coffee" and one delicious Burmese tea leave at the end of Lahpet Thoke this article by briefly answering questions such as where tea grows within the limits of today's Burma, what tea is there, how is the quality of Burmese tea compared to the quality of China, India and other Asian countries, and so on.

Where is tea in Burma?

] In Burma, more than 80 percent of farmed tea grows in the state of Shan, north-eastern and eastern Burmese. Namhsan, Kyaukme, Namkham, Kutkai, Kalaw, Yatsouth, Mong Hsu and Mong Tone settlements in Shan state are the most important tea cultivation areas.

What kind of tea do you have in Burma?

In Burma almost exclusively Camellia sinensis, Camellia sinensis var. sinensis and Camellia var. assamica. The Camellia assamica extends to Camellia sinensis from West-Assam / India to Burma, South-West and East China.

I recently read an article in the magazine as much as I remember about promoting Burmese tea, under which Camellia irrawadiensis & Native and cultivated teas are mentioned in Burma. In case you can read this, I would like to know that Camellia irrawadiensis & # 39; the flowers of white pets, the yellow center (very similar to the huge flowering flowers) and the dark green leaves can be nice in the garden, but nothing for the cup of tea because the # 39; Camellia irrawadiensis " There is a so-called "no tea" tea. This means that the complete lack of caffeine in Camellia irrawadiensis & and a very unfavorable biochemical composition does not allow the plant to produce a liquid that is even approachable to the level of tea.

What is related to tea plants and when is it happening?

The tea time is roughly April to November. However, letters in the first two weeks of April are of the highest quality. This is because harvest time begins in April, and the first leaves are known as "spring tea". (Burmese "shwe phooo") are the highest prices.

As for pickup, there are two methods: "fine swallow" and "rough stretch". Fine stripping means that only two leaves and buds, so-called "flush", burst and crunch a whole cluster of 2-5 leaves. The average amount dries a teaspoon and places it in the basket for approx. 25 kg. After cutting, the tea leaves are collected and partially drained and oxidized without green tea and partly sent to tea prices for black tea to be processed. Most of the tea produced in Burma is sold in the form of green tea and consumed domestically.

How does Burmese tea build up after plugging in? After the tea has arrived in the tea shop, the tea leaves are processed in oolong (dried and partly oxidized) and black tea (dry and fully oxidised) in the following order: drying, rolling, winding and the final step of oxidation.

What is the quality of Burmese tea compared to the quality of other Asian countries?

Compared to the quality of teas produced in other countries, such as China, Vietnam, Sri Lanka and India, Burmese tea is less quality, while other countries use more fertilizers and pesticides.

What role does Burma play in world tea production and trade?

Burmese tea industry is largely a backyard industry. This means that large areas of tea plantations are distributed among a large number of tea producers, often in areas with about 50 hectares / 125 hectares of land owned by families since many generations. The local tea industry is poorly organized, and tea growers and workers with professional expertise are fairly low. Moreover, the infrastructure is very weak, and the mechanical and technical equipment of the daisies is hopelessly outdated and the storage facilities are extremely unsuitable for the tea. As if this were not bad enough, many areas were scattered across the mines and can not be crossed by the heavy struggle between the ethnic armed groups and the tatmadaw (the Burmese army) that teacupers and workers are at high risk. Due to the regrettable general situation, national tea production is low and steadily decreasing and tea exports are negligible. In global tea production and commerce, the Burmese does not play any role today. Look at yourself. Burma will produce about 60,000 tons of tea in 2015 in total. Of them exported 2,800 tons. Here are the tea exports of neighboring tea makers and exporting countries: India (900 094 tons), China (1000 130 tons), Sri Lanka (295,830 tons), Vietnam (116,780 tons). I think these numbers speak for themselves.

However, in the international tea processing and marketing market, there are huge opportunities for Burmese tea, after the volume, quality and global tea promotion improves, and the Civil War is over, which is conservatively estimated to last for at least 4 to 5 years. Personally, I'm afraid there will be at least ten years for real, constant peace in every teak-outbound border region, which will also make a major contribution to solving the drug problem, in which more than just a few theaters are involved because they produce at least so much poppy as a source of additional income; but this is another story.

Where did the current Burma milk recipe come from?

Burmese milk recipes are of Indian origin.

Where was the current Burma tea salad Lahpet Thoke & recipe comes from?

Burmese famous pickled teaspoon (Lahpet Thoke) can be derived from what is today Burma, but that can not be said without doubt because in China tea leaves had been in salad or vegetables since 2000

So as we promised that the story history and the processing and processing of tea history will be brought to Yangon's tomato tomorrow morning and enjoy a cup or two famous "Burmese" Teaspoons and one delicious Burmese tea lettuce Lahpet Thoke & within the unique atmosphere of the Burmese tea houses. We meet tomorrow morning.

It's ok 08:00, paratha, samosa, nambia, etc. Cooking staff will soon be baking and the shop is still lazy with the guests. But do not worry they were ready to sell later; no need to starve.

After a good night's sleep, we are now separated from authentic Burmese teabags, with typical low-plastic chairs that are in the same low plastic panels as a sun umbrella (umbrella for outdoor use), next to a plastic dish containing tissue paper , containing a small bowl of water and a small cup of water, and a small plastic container with a single cigarette. In addition, there are small electric fans attached to the wall, as well as slowly swirling colonial-style ceiling fans. All of these are the standard of tea delivery in Burma, and the style of the "Burmese tea shop".

As you can see, there's nothing in the mood of tea-making; never. There are always the same, more or less old and / or clean furniture, often old and pagoda motifs, besides the beer advertisements with turquoise painted walls, a Buddha statue with fresh water and food, flowers and joss sticks in a glass to the wall. At a height of 8 feet / 2.6 m, sometimes a small piece of paper at each table.

Like virtually any tea store, it's family owned and is currently operating in the second generation, and the third is already waiting. Order tea and whatever you want to eat. You can choose, for example, Chinese chopsticks of char kway (19459003) thayar paratha (] thin and flat multilayer bread with sugar from India thin and flat multilayer breads steamed or cooked peas, India origin (19459004)), samosa ( paper thin slatted dough, 19659038] cut or chopped potatoes, green peas, onions, cumin and coriander powder, cumin, masala and – various types of minced meat (chicken, pork, beef, etc.) (19459004), spring rolls (), deep-drawn paper thin wheat flour, finely cut bean curt, onion, shrimp, beans, carrots and spices, China origin ) and some sweet confectionery such as sweet red or yellow beans filling you, make the pick

What the tea is ill Ethiopian, now the thin Chinese green tea (Yay nui yea) from the thermo on the table (free tea, not the spinach) is the famous Burma tea lahpet yea cho (19459005)) strong black tea with condensed milk ) and sugar, the "professional" tea has to pour some tea from the spinach into the cup, twist it into the cup two to three times, then pour it into the ground, this will help clean the cup? the napkin paper and clean the inside and inside of the cap that is doing the job. We have to wait for the fermented tea leaf salad (Lahpet) because it is not so early in the morning.

While sitting, drinking tea and meals, let me tell you about this tea shop, especially, and usually from other tea shops, since it's not a fast-food, but a tea shop (and the well-crafted tea and grocery store) here is the time, to enjoy the typical taste of strong black tea, water, evaporated and / or condensed milk and sugar, delicious food and wonderful atmosphere; back home, there is nothing like that.

This shop is like most other authentic and traditional Burmese tea and grocery stores, which are open from 06:00 until 22:00, but the preparatory work in the kitchen starts at 4:00 pm. The shop is open from 07:00 to 09:00 in the morning and at approx. It starts at 06:00 a few minutes later, at 10:00 when the shop is closed. During breakfast and in the evening the shop is always crowded, especially if there are interesting football games. Burmese football is crazy. In office, the store – except for lunchtime (11:00 – 12:00), when employees from nearby companies – are almost empty.

I know tea houses from across the country. There are, of course, differences in size, number of tables, and offered foods. Some are only bamboo huts (suburbs and countryside), some are in the apartments on the ground floor of the right stone / brick buildings (bigger villages, towns), but all the same tea shops; it's like you know one of those he knows. Well, and I like to sit in them at my arrival in the beautiful country 26 years ago. I love the many different sounds from the shop and the outdoor environment that fits into the usual "tea shop" sound. She always reminds me of a song by Neil Diamond in which I grew up: "What a beautiful noise".

During the 26 years I regularly visit my favorite and (depending on where I am) other tea stores whose significance has changed from tea shops; now, as ever, seem to be basically the same, they essentially offer the same food and drink as well as cigarettes and have the same important social role in the lives of communities. Lots of chatter, gossip, information exchange, news, news, profession, laughter, fun. And this is the typical tea-drinking environment that draws people into the teas; tea drinking is of subordinate importance. And otherwise tea is usually drunk in the drunk and in smaller quantities during the day; In the evening, mainly beer and liqueur, which the guests of the tea drink. That is why I say that, in my opinion, Burma has several "teaspoons". like "tea culture". At home or working people do not drink a lot of tea. They usually consume smooth drinking water, soft drinks and instant coffee.

Now we have a delicious dessert with our thoky and we're leaving the tea. I hope you enjoyed the article and succeeded in bringing the world of Burmese tea and tea shops a little closer to you.

Source by Markus Burman

Leave a Reply

Your email address will not be published. Required fields are marked *