Burmese tea and tea shops
When I write tea and / or talk in Burma or elsewhere, it is inevitable that we are going to China in the realm of tea – more precisely in southwestern China – because, as explained in the following, I will clearly explain where tea comes from.
The controversy over whether Burmese tea and Burmese tea are consumed in China is likely to be closer to at least some Bamako / Burmese reluctance to admit that tea originates in China and that drinking tea later in the Shan- was adopted 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 1919) in Myanmar.  In other words, the "kingdom of Bamár" "His first kingdom (founded by Py, and as long as we are Anawrahta, the 42nd king of Pagan, who, according to Bamar / Burman, was the founder of the first Burmese kingdom Pyu and not Bamar / Burman) then no longer existed gives a definite answer to the origin of tea, tea drink and tea culture in Burma; Burma or any of its predecessors simply did not exist in that era or at that time. But why are there people (not many) who, despite all the facts and logic, say that Burmese tea, teas and teak culture do not come from China? Short answer: Since the pre-Banat period, the area of Shan has been largely northeast of Burma. However, these areas are now within the boundaries of Burma, does not necessarily mean that the precise area of Camellia sinensis is initially found and where it spread to India, throughout Southeast Asia and eventually to the whole world in the north-eastern part of Burma. It is possible, but it is possible that Camellia sinensis – translated from Latin to English as the name "Chinese" ("camellia") (sinensis) – extends to the area currently concerned in the north-eastern part of Burma.
The book of tea is a book on many pages and chapters recalled in the mist of myth and legends in 3000 BC. There is even a specific date, 2725 BC mentioned what is related to the (random) discovery and later drank the tea by Chinese Emperor Shen Nung about who I will tell you a little later. Nobody knows when it started to be part of Chinese culture to drink tea (which was always green tea because it was not fermented that was not oxidized). Therefore, it may not be 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 theatrical secret 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. That is why we have to find the facts in the form of written records and archaeological finds that we are looking for information about tea. And for that matter, we do not have to look for long.
We get the first reliable information in a Chinese encyclopaedia that we began to compile and write about 325 at the time of the Han Dynasty and expanded further: its name was Erya, also written by 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 is not determined that tea made from the leaves of Camellia sinensis and the pleasure of being drunk or of a herb that is likely to be not very tasty tea for medical purposes only.
From the later records we know that brewing and drinking was already part of the Chinese people's daily lives at the beginning of the Han Dynasty in 206 BC or earlier. Teal consumption has so quickly transmitted Chinese culture that it 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.
"The Classic of Tea" written by Lu Yu during the Tang Dynasty, and about 760 in the Cha Jing Chinese language, we can know and drink green tea throughout China for the 618s or earlier. The tea of Lu Yu was a symbol of harmony and mysterious unity of the Universe, from which you can see how strongly you think about tea.
A sensational discovery (at the time of writing 2016) 1255 years later, Lu Yun was bad because green tea was a popular drink in South and West China as early as 141. The sensational discovery was to prove that West Han Dynasty emperor, Emperor Jin Han (Liu Qi) Emperor's grave found in the leaves where the actual (Camellia sinensis) tea leaves, clay soldiers and many other things than the heavy goods the way to the afterlife. In order to avoid confusion, the tomb of the emperor was discovered in the 1990s during the road construction work, which in itself was a world-wide feeling (not the exploration of road construction, but the emperor's grave). However, the content of the article was more sensational as tea leaves were the oldest and most beautiful teal leaves ever discovered in the Guinness Book of Records. the world's oldest tea leaves. "
Like so 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 came to the conclusion that 99.99% Legends One of the most beloved Chinese legend has rejoiced over and over again the legend of the emperor's cup of hot water, which was placed exactly under a tea tree, where the tea leaf was definitely falling into the pot, of course, wonder (how else), tea leaves he fell into the pot with hot water, and the emperor took a sip of curiosity from the previously unknown, now yellowish-brown water. He was as the legend goes, so excited is the scent and the taste of having made tea for his favorite drink and tea His legendary emperor was the Shen Nung Mythological Emperor, Shannong, Shen Nong, Chinese and the Chinese herb-fathers. It was what they call today a "pharmacologist" and believe that he "lived" 140 years from 2838 BC until 2698 BC. This is certainly all clear legends, but it was apparent that Shen Nung was herbaceous and that tea was initially used as a herbal medicine in both solid (vegetable or salad) and / or liquid form (like tea)
What is tea and come from? Briefly, tea is a drink usually consisting of natural (unwanted) and cured tea leaves of water and 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 name of "tea" originates and where the world spread. The term "tea" originates in China, where two names are used for the same drink. Mandarin-language "Cha," and "Tay" in the Xiamen dialect. In 1644, the British established a trade post in Xiamen, and Xiamen "tay" was anglicized, and then "tea" was named after a rapidly expanding and English-speaking world.
Is Camellia sinensis coming from? As incredibly as it sounds and whatever it may be, the extensive and detailed research results have led to the fact that this tea plant – Camellia sinensis – was not a plant that developed and developed in many parts of the world but surprisingly enough for only one in a relatively small area located in an area that is part of today's Shan State (the northern and northeastern part of the hinterland, then non-existent Burma) and is part of the provinces of China's Yunnan and Sichuan provinces
But is "Burma "whether tea comes from China (what is it) or whether tea drinking is a part of the Burmese culture if Shan (what it was) or that the famous" Burmese milk "is actually Indian – and not British – Indian tea introduced by British colonial times (what was it), does not really matter – if anything – that the "tea" time (Bamar / Burman kingdoms, British colonial times and through the Independence of the Past) has become an integral part of the so-called 'Burmese Drink and Food Culture', which remains to this day and will always be what we are now transmitting from the 'ancient past to this day'.
Before we arrived at the many Burmese tea stores in Yangon – no joke, literally every corner, which is true in every place where more than two houses in Burma – to enjoy a cup or two famous "Burmese milk" and one delicious Burmese tea leaves the "Lahpet Thoke" salad at the end of this article at the beginning of the article, briefly answering questions such as where tea grows within the boundaries of today's Burma, how tea is processed, after it is plugged, the quality of Burmese tea resembles put together in China, India and other Asian countries, etc.
Where is tea grown in Burma?
In Burma, more than 80 percent of cultivated tea grows in the state of Shan, northeastern and eastern. Burma. 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 is produced in Burma
In Burma, almost exclusively Camellia sinensis, Camellia sinensis var. sinensis and Camellia var. assamica. The Camellia assamica spreads from West-Assam / India and Camellia sinensis southwest and east to China.
Recently, I've read an article in a journal as much as I remember advertising Burmese tea in the context of which Camellia irrawadiensis is mentioned in Burma as an indigenous and cultivated tea tree. In the event of reading something, I would like to know that "Camellia irrawadiensis" has flowers with white flowers, a yellow center (roughly "giant" cornflowers) and dark green leaves in the garden, but nothing for the teacup because the " Camellia irrawadiensis "is a so-called" non-tea "tea. This means that the complete absence of "Camellia irrawadiensis" caffeine and a very unfavorable biochemical composition does not allow the plant to produce a fluid that is as good as tea.
What is related to tea plants and when is this?
Harvest time for tea is about 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 known as "Spring Tea" (Burme shwe phi oo) are the highest prices.
are methods of "fine choking" and "rough choking". Fine stripping means that only two leaves and buds are called so-called "flushes" and a whole bunch of grapes roughly cut between 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 dried, oxidized without green tea, and partly sent to tea prices for black tea to be processed. Most of the teas produced in Burma are sold and consumed domestically to green tea
How is Burmese tea built after it is plugged?
After the tea arrived in the tea shop, tea leaves were oolong and partially oxidized) and black tea (dried and fully oxidized) in the following order: drying, rolling, rolling and the final step of oxidation
What quality is Burmese tea , compared with 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 global 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 the expertise of tea growers and workers is rather 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. It's as if this is not bad enough, scattered in many areas and can not be crossed by the heavy struggle between ethnic armed groups and the tatmadaw (the Burmese army) that teacupers and workers are at high risk. Due to the regrettable general situation, tea production in the country is low, steadily decreasing and tea exports are negligible. In the global tea production and trade, therefore, Burma does not currently play any role. 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, Burmese tea is tremendously high as quantity, quality and global tea promotions improve and the civil war is over and cautiously appreciated for at least 4-5 years. Personally, I'm afraid there will be at least about 10 years for real, constant peace in every teak-rich border region, by contributing greatly to the problem of drugs, in which more than just a few teas are involved, because at least the poppy grows as a source of by-product; but this is another story.
Where did the current Burma milk recipe come from?
Burmese milk recipes are of Indian origin.
Where was the Lahpet Thoke recipe for today's Burmese tea cup? 19659002] Burmese famous marinated tea onion (Lahpet Thoke) can come from what is today Burma but this can not be said without a doubt because in China tea leaves have eaten salads or vegetables in 2000
So as promised that the story and the processing and processing of tea history, we can enter the Yangon's shop tomorrow morning and enjoy a cup or two famous "Burmese Cream" and one of the delicious Burmese Tea Lettuce "Lahpet Thoke" within the unique atmosphere of the Burmese Tea Houses. We'll meet tomorrow morning.
Okay, 08:00, the paratha, the samosa, the nambia, and so on. His staff soon cease baking and the shop is still lush with the guests. But do not worry they were ready to sell later;
After a good night's sleep, here we are here where we are in the authentic Burmese tea shops, with typical low plastic chairs with the same low plastic tables, with a hole for the umbrella (umbrella for outdoor use) and a plastic container next to it , containing paper tissue, a small amount of water, a small amount 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 quality of tea supply in Burma, and this is the "style of the Burmese teabag".
As you can see, there is nothing in the tea shop; never. There are always the same, more or less old and / or clean furniture, often old posters, landscapes and pagoda motifs, dark advertisements, clinging to turquoise painted walls, a Buddha statue with fresh water and food, flowers and joss sticks to the wall-mounted glass show about 8 feet / 2.6 m altitude and sometimes a small waste paper basket at each table
Like virtually any tea shop, it's also family owned and currently operates in the second generation and the third is already waiting. Order the tea and whatever we want to eat. You can choose for example (19459004), thayar paratha thin and flat multilayer bread with sugar from India pe-byohk paratha thin and flat multilayer bread (19659039) steamed or cooked peas, India samosa () filled with a paper thin and stuffed dough finely chopped potatoes, green peas, onions, cumin and coriander powder, roman cumin seeds, masala and, if not vegetarian, with various minced meat (chicken, (19459005)), deep-drawn thin-walled wheat flour, finely shredded bean curt, onion, shrimp, onion, onion, etc.), ie is a typical triangular shape to fill the filling, beans, carrots and spices, Chinese origin ) and some sweet confectionery such as sweet red or yellow beans filling buns. fried rice ( thamin kyaw ) or baked dough ( kaukswe kyaw );
As for tea, a cup of thermo (thin Chinese green tea, Yay nui yea) on the table on the table (free tea, not spinach) is a cup of famous Burma tea lahpet yea cho () strong black tea with condensed milk (not si) and sugar ( thayar ), the "professional" tea has to pour a little tea from the kettle into the cup, twist it into the cup two to three times and pour it to the ground, this helps to clean the cup? the napkin paper and clean the inside and inside of the cap that does the work: fermented tea leaves with lettuce (Lahpet) we have to wait because they are not served early in the morning. Please, so after ordering and serving, it's time to start our breakfast.
While we were sitting, drinking tea and eating, let me tell you a little. Especially this tea, and usually other tea stores. After all, it is not a fast-food, but a tea maker (more specifically a tea shop and a grocery store), here is the time to enjoy the typical flavors of strong black tea, water, evaporated and / or condensed milk and sugar. delicious food and a wonderful atmosphere to the full; there is no such thing on the way home
This shop is like most other authentic and traditional Burmese tea and grocery stores open from 06:00 until 22:00 but preparatory work in the kitchen until 4:00 begin with am. 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. During the working hours, the shop – except for lunchtime (11:00 – 12:00), when employees in the neighborhood come – almost empty.
I know tea houses from across the country. Of course, there are differences eg. the size, the number of tables and the range of foods offered. 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 you know all about. Well, and I like to sit in them at my arrival in the beautiful country 26 years ago. I like the many different sounds from the shop and the outside environment that blend into the mosque, which I call a typical "tea" sound. He always reminds me of the Neil Diamond numbers that I grew up with: "What a beautiful voice"
During the 26 years I regularly visit my favorite and (depending on where I am) the importance of other tea shops 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, especially the beer and liqueur that the guests of the tea drink. That is why I say that, in my opinion, Burma has more "tea shop" cultures than a "teak culture". At home or working people do not drink a lot of tea. They usually consume smooth drinking water, soft drinks and instant coffee.
We also made a delicious dessert with thoks and left the tea. I hope you enjoyed the article and that you managed to make the Burmese tea and tea shops clearer.