When you write and / or talk about tea in Burma or in any other country for that matter, you will inevitably go on a trip to the kingdom of tea in China - in southwestern China, to be precise, as this is how I will explain in the following specifically, where tea originally comes from.
The debate about whether the story of Burmese tea and the drinking of tea in Burma in China is likely to be related to at least some of the Bamarans / Burmese. A referral to acknowledge that the origin of tea is China and that tea consumption was accepted by him later from Shan than tea, tea drinking and tea culture. The facts are that tea, both plant and drink, was discovered and became an important part of Chinese culture and Shan culture at a time when not a single Bammar / Berman went into what is now Burma (since 1989, also called Myanmar).
In other words, the first kingdom of Bamara is the kingdom of the pagans. (which was actually founded by Puy, and while we are on it, Anavracht, the 42nd king of the heathen, who, according to Bamara / Berman, was considered the founder of the 1st kingdom of Bourman, was Pugh, not Bamar / Boorman) is already a definite answer to the question about the origin of tea, tea drinking and tea culture in Burma; Burma or any of its predecessors simply did not exist either in an era or in an era. But why are there still people (not so many of them) who, despite all the facts and logic, say that Burmese tea, tea food and tea culture are not issued in China? The short answer is: because the region that was in pre-Bamar time, which belongs to Shan, now lies partly in the extreme north-east of Burma. However, the fact that these areas are now within the borders of Burma does not necessarily mean that the exact area was originally found in which camellia sinensis was originally found, and from where it then spread to India through Southeast Asia and, through the world lies in northeastern Burma. It is possible, but it is also possible that Camellia sinensis - translated from Latin to English, the name means "Flower of Tea" (Camellia) from China. (sinensis) - at a later point in time extends to the area, which is now covered by the north-eastern part of Burma.
The book of tea is a book with many pages and chapters that shrouded in a fog of myth and legend some time ago in 3000 BC. There is even a specific date of 2725 BC, which mentions the fact that it connects the (accidental) discovery and later drinks tea to the Chinese emperor Shen Nung about what I will tell you about later. No one knows when it was that drinking tea (what was always green tea then, because it was confirmed, also called unoxidized) became part of Chinese culture. That is why it cannot be within the framework of this article (how interesting it is, perhaps) to deal with related myths, legends and folklore in order to reveal the secret of the history of tea, when and where it was and how it happened. The answer to this question will never be found in any way, which means that it will always remain hidden behind the curtain of the legend. Before we have to find the facts in the form of written records and archaeological finds, which will give us information about the consumption of tea that we are looking for. And as for this, we don’t have to search long.
We are given the first reliable information in the Chinese Encyclopedia, which was compiled and written during the Han dynasty in about 325 BC and has been further expanded since then: her name Eriga also wrote Erh-i. Eriya's author is unknown, but it is commonly believed among scholars that they were students of Confucius. Here we find records telling us that tea was already known and drunk, at least at the beginning of the Zhou dynasty in 1046 BC, probably earlier. However, it is not indicated whether the tea was brewed from camellia sinensis leaves and drunk for pleasure or some kind of herbal tea, probably not very tasty tea, drunk only for medical purposes.
From later recordings, we know that brewing and drinking tea was already part of the daily life of the Chinese people at the beginning of the Han dynasty in 206 BCE or even earlier. The fact that drinking tea is so reliably quickly permeated by Chinese culture, of course, would not have been possible without Buddhist monks. It was the Buddhist monastic orders that not only spread tea to drink among the population, but also engaged in sowing and processing tea. Shortly after tea, when the drink was introduced during the Han dynasty, Buddhism was associated with tea. Buddhist monks very early recognized that tea was a cheap and refreshing drink with good taste and aroma, which kept them from being awake.
From Lu Yu During the Tang Dynasty, written around 760 AD, the book Tea Classics (Cha-Jing in Chinese) was published, we can accept that green tea is known and drunk across China for pleasure from 618 year AD or earlier. For Lu Yu, tea was a symbol of harmony and the mysterious unity of the Universe, from which we can see how he thought very strongly about tea.
The sensational discovery (at the time of this writing in 2016) 1255 years later proves that Lu Yun is mistaken because green tea was already a popular drink in southern and western China earlier than in 141 BC. The sensational discovery was that it was proved that the leaves were found in the tomb of the 6th Emperor of the Western Han Dynasty, Emperor Jin Han (Liu Qi), where tea leaves (Camellia sinensis), which were given to him along with thousands of earthen soldiers and many other things as hard to travel into his afterlife. To avoid confusion, the tomb of the emperor was already discovered in the 1990s during road works, which in itself (and not the construction of a road, but the opening of the tomb of the Emperor) was a worldwide sensation. However, with regard to the content of this article, the discovery of tea leaves was even more sensational, because these tea leaves are the most ancient and beautiful tea leaves ever discovered that earned them a record in the Guinness Book of Records, as; The oldest tea leaves in the world.
As in many other things, the beginning of tea drinking is imbued with legend. There are various stories about how the first chapter of the book of tea begins and, after reading them, I came to the conclusion that 99.99 percent of them belong to the kingdom of legends. One of the most popular Chinese legends is a great pleasure again and again to talk about the emperor's pot about hot water, which turned out to be right under the tea tree, where the tea leaves must have fallen into the pot. Naturally, about a miracle (as it could have been otherwise), tea leaves fell into a pot of boiling water, after which the emperor, out of curiosity, drank a sip of previously unknown now slightly yellowish-brown water. He was, as they say in the legend, so excited by the aroma and taste that since then he has prepared tea with his favorite drink, and drinking tea has become part of Chinese culture. The emperor in this legend - the mythological emperor Shen Nung also wrote Shannong, Shen Nong, who in Chinese worships as the "Divine Farmer" and "Father of Chinese Herbal Medicine." He was what is now called "Pharmacologist", and it is believed that he lived. 140 years, from 2838 BC. E. Until 2698 BC. This is, without a doubt, an entire pure legend, but its origin can be seen against the background of the fact that Shen Nung was a herbalist, and that the tea was first used as a herbal medicine in solid and / or liquid form (as tea).
What is tea and where did it come from? In short, tea is a drink, usually consisting of water and natural (uncured) and cured tea leaves of the camellia sinensis type. It is, as already mentioned, an evergreen shrub, a native of Asia, which, when it remains intact, grows in a desert in a tree about 55 feet / 17 m high. By the way, why do we call tea, tea? Let me briefly explain where the name "tea" originated and from where it spread throughout the world. The name “tea” has its origin in China, where 2 names are used for the same drink. It is called “Cha & in Mandarin, etc., in the Kyamen dialect. In 1644, the British created a trading post in Xiamen and uttered Xiamene on the British, which later became “tea”. a name that quickly spread next time and was adopted in the English-speaking world.
Where exactly camellia sinensis? As unbelievable as it sounds, and whatever we think about it, extensive and detailed research has led to the fact that this tea plant - Camellia sinensis - was not a plant that could or could develop and develop independently in several parts of the world but surprisingly there is enough only in a relatively small region located in the region, which includes parts of what is currently the state of Shang (both the northern and northeastern part of the back, and then the non-existing Burma) and the Chinese provinces of Yunnan and Sichuan,
But when “Burmese” tea has its origin in China (what it has) or not, or was the use of tea part of the Berman culture only after it was presented to them by Shang (what it was), or not British — to the British colonial times (that it was and is) are really not so much - if anything at all - because the fact remains, # 39; tea over time (through all the kingdoms of Bamara / Boorman, British colonial times and times of past independence) has become an integral part of the so-called "Burmese drink and food culture - this is what remains to this day, and always will be what I am now became us from the ancient past to the present.
Before our arrival at one of the many Burmese tea shops in Yangon, it’s not a joke, they are literally on every corner, which is true for every place with more than two houses in Burma — to enjoy a cup or two famous Burmese milk tea. and one of the delicious dishes from Burmese tea leaves salads called Lahpet Toké. At the end of this article, let's start from the very beginning, briefly answering such questions as, for example, tea grows within the borders of modern Burma, what kind of tea, how it is processed after it is connected, what quality of Burmese tea is compared to qualities, for example China, India and other Asian countries, etc.
Where is tea grown in Burma?
In Burma, more than 80 percent of the cultivated tea is grown in the state of Shan, located in northeastern and eastern Burma. Namsan, Kyaukme, Namkham, Kutkai, Kalaw, Yatstu, Mong-Hsu and Mong-Ton in the Shan state are the main areas for tea cultivation.
What tea is grown in Burma?
In Burma, Camellia sinensis, Camellia sinensis var. sinensis and camellia var. assamica. Camellia assamica extends to Burma from Assam / India to the west and Camellia sinensis from the southwest and east of China.
Most recently, I read an article somewhere in a journal that, as I recall, contributed to Burmese tea, in the context of which “Camellia irrawadiensis & was mentioned as a tea species, native and grown in Burma. If you also need to read something like this, I want you to know that “Camellia irrawadiensis” with its flowers consisting of white pets, the yellow center (pretty much like giant flowers) and dark green leaves can be nice to look in the garden, but it's nothing for a teacup, because & # 39; Camellia irrawadiensis & reg; Is the so-called Non-tea & tea. This means that there is no caffeine in Camellia irrawadiensis & amp; and a very unfavorable biochemical composition does not allow the plant to produce any liquid that even approaches the quality that will pass as tea.
What is connected from tea plants and when is it done?
Harvest time is approximately from April to November. However, the leaves collected in the first 2 weeks of April, have the best quality. This is because in April the harvesting time begins, and the first leaves, known as “spring tea”, (in the Burmese Empire, those who choose the highest prices.
As for plucking, also known as assembling, there are two methods that are the best plucking method. and rough plucking. Fine plucking means that only two leaves and a bud called the “flush” break and roughly pull out a whole sprig of 2 to 5 leaves. The average amount of tea plucker plucks out and places about 25 kg in its basket. After plucking, tea leaves are collected and partially unloaded and left unoxidized as green tea and partially sent to a tea factory for processing into black tea. Most of the tea produced in Burma is sold as green tea and consumed domestically.
How is burmese tea processed after it is plugged?
As soon as the tea arrives at the tea factory, tea leaves are processed into oolong (dried and partially oxidized), and black tea (dried and fully oxidized) in the following order: wilting, rolling, running around and the final stage is oxidation.
What is the quality of Burmese tea compared to the qualities of other Asian countries?
Compared to the quality of tea grown in other countries, such as China, Vietnam, Sri Lanka and India, Burmese tea has lower quality, although in other countries more fertilizer and pesticides are used.
What role does Burma play in world tea production and trade?
The Burmese tea industry as a whole is a cottage industry. This means that large areas of tea plantations are distributed among a large number of tea producers, often in areas of about 50 hectares / 125 acres, which belong to families from many generations. The local tea industry is poorly organized, and tea producers and workers have a low professional expertise. In addition, the infrastructure is very poor, and the machinery and technical equipment of tea factories are hopelessly outdated, and storage facilities are extremely unsuitable for tea. As if it would not be so bad, many areas are littered with land mines and cannot intersect due to the heavy fighting between ethnic armed groups and the Tatmado (Burma army), so that farmers and tea workers are at great danger. the country is low and steadily declining, and the export of tea has a small amount. Burma still plays no role at all in the world tea production and trade. Look at yourself. In 2015, only 60,000 tons of tea was produced in Burma. Of these, 2,800 tons were exported. Here are data on the export of tea from neighboring tea-producing countries and exports: India (900,094 tons), China (1,000,130 tons), Sri Lanka (295,830 tons), Vietnam (116,780 tons). I think these numbers speak for themselves.
Nevertheless, there is a huge potential for Burma’s tea in the international tea and trade market, when the quantity, quality and global promotion of tea are improving, and the civil war has ended up being conservatively estimated for at least 4-5 years. I personally fear that it will be at least about 10 years, until there is a real, permanent peace in all the frequent border regions, which will also make a significant contribution to solving the drug problem, in which not only a few tea towers are connected with that they grow poppy at least on the side as a source of additional income; but that's another story.
Where did the real tea recipe come from in Burma?
Burma milk tea recipes are of Indian origin.
Where was today's tea "Burma"? Lahpet Tok? recipe begins?
The famous pickled tea from pickled tea (Lahpet Thoke) may have its origin in present-day Burma, but this cannot be said without a doubt, because in China, tea leaves were already in a salad or vegetable in 2000 BC.
So, as promised, we will enter the scene of the Yangon tea shop tomorrow morning with a historical, as well as a growing and processing part of the history of tea and enjoy a cup or two of the famous Burmese dairy teas and one of the delicious Burmese tea leaf salads, named “Lahpet Tok” in the unique atmosphere of Burmese tea shops. See you tomorrow morning.
Well, it's 08:00 in the morning, employees who make parathus, self-defense, nambia, etc., are going to stop frying, and the store is still fussing with the guests. But do not worry, they prepared enough in stock for sale later; we do not need to starve.
After a good night, we are now separated from authentic Burmese tea shops, so that typical low plastic chairs on equally low plastic tables with a hole for curtains (umbrella for outdoor use) are in the center and put a plastic container with a napkin, a plastic bowl with a small the amount of water and three or four small tea cups in it and a small plastic container with single cigarettes. In addition, there are small electric fans attached to the wall, as well as colonial-style slow-moving ceiling fans. Все это является стандартом чайного магазина во всей Бирме и тем, что составляет стиль бирманского чайного магазина.
Как вы можете видеть, нет ничего необычного в чайном магазине; это никогда не бывает. Всегда такая же более или менее старая и / или чистая мебель, часто старые плакаты с мотивами пейзажа и пагоды, сопровождаемые рекламными объявлениями о пиве, прикрепленными к бирюзовым стенам, статуя Будды, сопровождаемая пресной водой и продуктами питания, цветами и палочками в стекле витрина, прикрепленная к стене на высоте около 8 футов / 2,6 м, а иногда и небольшая корзина для макулатуры на каждом столе.
Как и во всех чайных магазинах, этот тоже принадлежит семье, и теперь он работает во втором поколении, а третий уже ждет. Позвольте нам заказать наш чай и все, что вы захотите есть. Вы можете выбирать между eg char kway ( roast Китайские хлебные палочки ), thayar paratha ( тонкий и плоский многослойный хлеб с сахаром, происхождение Индия ), pe-byohk paratha ( тонкий и плоский многослойный хлеб с приготовленным на пару или вареном горохе, происхождение Индия ), самоса ( бумажно-тонкий глубокий жареный тестовый лист, заполненный пюре или мелко нарезанного картофеля, зеленого горошка, лука, тмина и порошка кориандра, семян тмина, масалы и - если не для вегетарианцев - с различными видами фарша (курица, свинина, говядина и т. д., что сложенная в самозу очень типичную треугольную форму для покрытия начинки, происхождение Индии ), рулеты ( прокатанная глубокозамороженная бумажно-тонкая обертка из пшеничной муки, наполненная смесью мелко нарезанного боба, лука, креветок, бобов, моркови и специй, происхождения Китай ) и некоторые сладкие кондитерские изделия, такие как булочки с начинкой из сладкой красной или желтой фасоли. вы, сделайте свой выбор.
Что касается чая, то теперь вы можете взять тонкий китайский зеленый чай (Yay nui yea) из этого термо на столе (это бесплатно, чай, а не термо), а затем заказать чашку знаменитого бирманского чая lahpet yea cho ( крепкий черный чай с сгущенным молоком (без си) и сахар ( thayar ). Посредством & quot; способ питья тонкого китайского чая - вылить немного чая из термо в чашку, закрутить его два, три раза внутри чашки, а затем вылить его на землю. Помогает ли это очистить чашку? Я предлагаю вам дополнительно взять кусочек папиросной бумаги и правильно очистить край и внутри чашки, что сделает эту работу. С нашим ферментированным салатом из чайного листа (Lahpet) нам придется ждать, потому что это не подается так рано утром.
Пока мы сидим, пить чай и есть, позвольте мне рассказать вам об этом чайном магазине, в частности, и о других чайных магазинах в целом. В конце концов, это не ресторан быстрого питания, а чайный магазин (и более правильно сформулированный чайный и пищевой магазин), и здесь вам нужно время, чтобы насладиться типичным вкусом крепкого черного чая, воды, испарившегося и / или сгущенного молока и сахара в сочетании, вкусная еда и прекрасная атмосфера в полной мере; домой, у вас нет чего-то подобного.
Этот магазин похож на большинство других аутентичных и традиционных бирманских чайных и продовольственных магазинов, открытых с 06:00 до 22:00, но подготовительные работы на кухне начинаются уже в 04:00. Бизнес гудит примерно с 07:00 до 09:00 во время завтрака и с 18:00 до нескольких минут после 10:00 вечера, когда магазин закрывается. Во время завтрака и вечером магазин всегда переполнен, особенно когда есть интересные футбольные матчи. Бирманцы с ума сходят с ума. В рабочие часы магазин - за исключением обеденного перерыва (с 11:00 до 12:00), когда приезжают сотрудники из соседних кварталов - почти пустые.
Я знаю чайные магазины со всей страны. Разумеется, существуют различия в размере, количестве таблиц и ассортименте предлагаемых продуктов питания. Некоторые из них - просто бамбуковые хижины (в пригородах и загородной местности), а некоторые - в квартирах первого этажа лучших зданий из камня / кирпича (большие деревни, города и города), но все они - чайные магазины с одинаковой атмосферой; это, как вы знаете, вы знаете их всех. Ну, и я люблю сидеть в них с момента моего прибытия в эту прекрасную страну 26 лет назад. Мне нравится много разных звуков из магазина и внешней среды, которые смешиваются с какофонией, которую я называю типичным чайным магазином. звук. Это всегда напоминает мне об одной из песен Neil Diamond, в которых я рос: «Какой красивый шум».
В течение 26 лет я регулярно посещаю своих любимых и (в зависимости от того, где я) другие чайные магазины. Ничто из того, что имеет значение, не изменилось со стороны чайных магазинов; они теперь, как никогда, выглядят в основном одинаково, предлагают в основном те же продукты и напитки, а также сигареты и имеют такую же важную социальную функцию в жизни и для жизни общин. Существует много болтовни, сплетен, обмена информацией, ломающих новости, торгующих, торгующих, смеющихся и забавных. И типичная атмосфера чайного магазина привлекает людей в чайные магазины; пить чай имеет субординированное значение. И, кстати, чай в основном пьян на завтрак и в меньшем количестве в дневное время; вечером в основном пиво и ликер, которые пьют чайный магазин. Вот почему я говорю, что, на мой взгляд, у Бирмы больше чайного магазина. культуры, чем культура чая. Дома или на работе люди не пьют много чая. Там они пьют в основном простую питьевую воду, безалкогольные напитки и растворимый кофе.
Мы также закончили наш вкусный лакпет и покинули чайный магазин. Надеюсь, вам понравилась статья, и мне удалось немного приблизиться к миру бирманских чайных и чайных магазинов.
