https://de.wikipedia.org/w/api.php?action=feedcontributions&feedformat=atom&user=Difference+engineWikipedia - Benutzerbeiträge [de]2025-04-17T15:36:45ZBenutzerbeiträgeMediaWiki 1.44.0-wmf.24https://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596149Da Hong Pao2016-01-30T05:14:55Z<p>Difference engine: </p>
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<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] |<br />
Tea_names = |<br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a [[Wuyi tea|Wuyi rock tea]] grown in the [[Wuyi Mountains]]. It is a heavily oxidized, dark [[oolong]] tea. According to legend, the mother of a [[Ming dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Six of these original bushes, growing on a rock on the Wuyi Mountains and reportedly dating back to the [[Song dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref>{{failed verification|date=January 2016|reason=three bushes is what the source says, but text has been changed to six}}<br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent because of the increased popularity of the tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440677Yi Jin Jing2016-01-03T02:03:52Z<p>Difference engine: /* Modern Scholarly Research */ clarify</p>
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<div>{{multiple issues|<br />
{{Cleanup|date=January 2010}}<br />
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{{Contains Chinese text}}<br />
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[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.{{citation needed|date=January 2016}} In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which [[Tang Hao]] traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).{{sfn|Shahar|2008|pp=167-168}}<ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing. He also claims to be illiterate. Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate. During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
The text of the ''Yijin Jing'' was probably composed by the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref>{{sfn|Shahar|2008|p=162}} The earliest surviving edition of the ''Yijin Jing'' was dated by [[Ryuchi Matsuda]] to 1827. In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.{{sfn|Matsuda|1986}}<br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany strikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book<br />
|last=Matsuda<br />
|first=Ryuchi<br />
|authorlink = Ryuchi Matsuda<br />
|title = Zhōngguó Wǔshù Shǐlüè 中國武術史略<br />
|year = 1986<br />
|publisher = Danqing tushu<br />
|location = [[Taipei]] <br />
|language = Chinese<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|title=The Shaolin Monastery: History, Religion, and the Chinese Martial Arts<br />
|last=Shahar |first=Meir<br />
|authorlink=Meir Shahar<br />
|year=2008<br />
|publisher=[[University of Hawaii Press]]<br />
|isbn=978-0-8248-3110-3<br />
|url=http://books.google.com/books?id=KiNEB0H6S0EC<br />
|accessdate=2010-05-09<br />
|ref=harv<br />
}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440676Yi Jin Jing2016-01-03T01:55:09Z<p>Difference engine: more cleanup</p>
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{{Contains Chinese text}}<br />
<br />
[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.{{citation needed|date=January 2016}} In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which Tang Hao traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).{{sfn|Shahar|2008|pp=167-168}}<ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing. He also claims to be illiterate. Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate. During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
Matsuda Ryuchi could attest to the existence of the ''Yijin Jing'' only as far back as 1827. In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.{{sfn|Matsuda|1986}} Lin Boyuan attributes the ''Yì Jīn Jīng'' to the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref><br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany strikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book<br />
|last=Matsuda<br />
|first=Ryuchi<br />
|authorlink = Ryuchi Matsuda<br />
|title = Zhōngguó Wǔshù Shǐlüè 中國武術史略<br />
|year = 1986<br />
|publisher = Danqing tushu<br />
|location = [[Taipei]] <br />
|language = Chinese<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|title=The Shaolin Monastery: History, Religion, and the Chinese Martial Arts<br />
|last=Shahar |first=Meir<br />
|authorlink=Meir Shahar<br />
|year=2008<br />
|publisher=[[University of Hawaii Press]]<br />
|isbn=978-0-8248-3110-3<br />
|url=http://books.google.com/books?id=KiNEB0H6S0EC<br />
|accessdate=2010-05-09<br />
|ref=harv<br />
}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440675Yi Jin Jing2016-01-03T01:43:54Z<p>Difference engine: Remove dead link and self-published source.</p>
<hr />
<div>{{multiple issues|<br />
{{Cleanup|date=January 2010}}<br />
{{Confusing|date=April 2010}}<br />
}}<br />
{{Contains Chinese text}}<br />
<br />
[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.{{citation needed|date=January 2016}} In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which Tang Hao traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).{{sfn|Shahar|2008|pp=167-168}}<ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing.<br />
He also claims to be illiterate.<br />
Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate.<br />
<br />
During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
Matsuda Ryuchi could attest to the existence of the ''Yijin Jing'' only as far back as 1827.<ref>{{cite book | author = Matsuda Ryuchi 松田隆智 | authorlink = Ryuchi Matsuda | title = Zhōngguó wǔshù shǐlüè 中國武術史略 | year = 1986 | publisher = Danqing tushu | location = Taipei 臺北 | language = Chinese}}</ref><br />
Lin Boyuan attributes the ''Yì Jīn Jīng'' to the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref><br />
<br />
In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.<ref>Matsuda 1986</ref><br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany strikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book<br />
|title=The Shaolin Monastery: History, Religion, and the Chinese Martial Arts<br />
|last=Shahar |first=Meir<br />
|authorlink=Meir Shahar<br />
|year=2008<br />
|publisher=[[University of Hawaii Press]]<br />
|isbn=978-0-8248-3110-3<br />
|url=http://books.google.com/books?id=KiNEB0H6S0EC<br />
|accessdate=2010-05-09<br />
|ref=harv<br />
}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440674Yi Jin Jing2016-01-03T01:38:18Z<p>Difference engine: reference consolidation</p>
<hr />
<div>{{multiple issues|<br />
{{Cleanup|date=January 2010}}<br />
{{Confusing|date=April 2010}}<br />
}}<br />
{{Contains Chinese text}}<br />
<br />
[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.<ref>Yijinjing-[http://www.shaolinkungfus.com/html/kungfulist_show165.html China kung fu school]</ref> In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which Tang Hao traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).{{sfn|Shahar|2008|pp=167-168}}<ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing.<br />
He also claims to be illiterate.<br />
Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate.<br />
<br />
During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
Matsuda Ryuchi could attest to the existence of the ''Yijin Jing'' only as far back as 1827.<ref>{{cite book | author = Matsuda Ryuchi 松田隆智 | authorlink = Ryuchi Matsuda | title = Zhōngguó wǔshù shǐlüè 中國武術史略 | year = 1986 | publisher = Danqing tushu | location = Taipei 臺北 | language = Chinese}}</ref><br />
Lin Boyuan attributes the ''Yì Jīn Jīng'' to the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref><br />
<br />
In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.<ref>Matsuda 1986</ref><br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany strikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* [http://www.egreenway.com/qigong/yijinjing.htm Yi Jin Jing Qigong]: Muscle and Tendon Changing Qigong. Bibliography, Links, Names of Movements, Quotations, Instructions. Michael P. Garofalo. July 13, 2009. Accessed 2009-11-25<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book<br />
|title=The Shaolin Monastery: History, Religion, and the Chinese Martial Arts<br />
|last=Shahar |first=Meir<br />
|authorlink=Meir Shahar<br />
|year=2008<br />
|publisher=[[University of Hawaii Press]]<br />
|isbn=978-0-8248-3110-3<br />
|url=http://books.google.com/books?id=KiNEB0H6S0EC<br />
|accessdate=2010-05-09<br />
|ref=harv<br />
}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440673Yi Jin Jing2016-01-03T01:30:54Z<p>Difference engine: /* Modern Scholarly Research */ remove unreferenced claims</p>
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[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.<ref>Yijinjing-[http://www.shaolinkungfus.com/html/kungfulist_show165.html China kung fu school]</ref> In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which Tang Hao traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).<ref>Shahar, The Shaolin Monastery, pp. 167-168</ref><ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing.<br />
He also claims to be illiterate.<br />
Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate.<br />
<br />
During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
Matsuda Ryuchi could attest to the existence of the ''Yijin Jing'' only as far back as 1827.<ref>{{cite book | author = Matsuda Ryuchi 松田隆智 | authorlink = Ryuchi Matsuda | title = Zhōngguó wǔshù shǐlüè 中國武術史略 | year = 1986 | publisher = Danqing tushu | location = Taipei 臺北 | language = Chinese}}</ref><br />
Lin Boyuan attributes the ''Yì Jīn Jīng'' to the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref><br />
<br />
In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.<ref>Matsuda 1986</ref><br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany strikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* [http://www.egreenway.com/qigong/yijinjing.htm Yi Jin Jing Qigong]: Muscle and Tendon Changing Qigong. Bibliography, Links, Names of Movements, Quotations, Instructions. Michael P. Garofalo. July 13, 2009. Accessed 2009-11-25<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book |title=The Shaolin monastery: history, religion, and the Chinese martial arts |last=Shahar |first=Meir |year=2008 |publisher=University of Hawaii Press |isbn=978-0-8248-3110-3 |pages=12–19 |url=http://books.google.com/books?id=KiNEB0H6S0EC&lpg=PP1&dq=The%20Shaolin%20Monastery%3A%20History%2C%20Religion%2C%20and%20the%20Chinese%20Martial%20Arts&pg=PA12#v=onepage&q&f=false |accessdate=2010-05-09}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596146Da Hong Pao2015-11-28T20:56:23Z<p>Difference engine: Rephrase. Link.</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] |<br />
Tea_names = |<br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a [[Wuyi tea|Wuyi rock tea]] grown in the [[Wuyi Mountains]]. It is a heavily oxidized, dark [[oolong]] tea. According to legend, the mother of a [[Ming dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi Mountains and reportedly dating back to the [[Song dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580866Wuyi-Tee2015-11-28T20:41:28Z<p>Difference engine: /* Export to the West */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[Levee|dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean black tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi County|Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=[[Hong Kong University Press]]<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=[[Yale University Press]]<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
|url=https://books.google.com/books?id=5k2e57zbjbYC<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580865Wuyi-Tee2015-11-19T02:29:01Z<p>Difference engine: disambiguate</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[Levee|dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi County|Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=[[Hong Kong University Press]]<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=[[Yale University Press]]<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
|url=https://books.google.com/books?id=5k2e57zbjbYC<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580864Wuyi-Tee2015-11-18T05:39:51Z<p>Difference engine: /* Works cited */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=[[Hong Kong University Press]]<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=[[Yale University Press]]<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
|url=https://books.google.com/books?id=5k2e57zbjbYC<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580863Wuyi-Tee2015-11-18T05:39:20Z<p>Difference engine: /* Works cited */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=[[Yale University Press]]<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
|url=https://books.google.com/books?id=5k2e57zbjbYC<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580862Wuyi-Tee2015-11-18T05:32:45Z<p>Difference engine: /* Works cited */ link</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=Yale University Press<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
|url=https://books.google.com/books?id=5k2e57zbjbYC<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580861Wuyi-Tee2015-11-18T03:14:45Z<p>Difference engine: /* History */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize before firing, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=Yale University Press<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580860Wuyi-Tee2015-11-18T03:13:48Z<p>Difference engine: /* Export to the West */ Shorten.</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). The term "Bohea" came to mean tea of the lowest quality.{{sfn|Mair|Hoh|2009|pp=116-117}}{{sfn|Ellis|Coulton|Mauger|2015}}<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=Yale University Press<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580859Wuyi-Tee2015-11-18T02:53:06Z<p>Difference engine: /* Export to the West */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme for black tea (Bohea, [[Congou]], Souchong, and [[Pekoe]]) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=Yale University Press<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580858Wuyi-Tee2015-11-18T02:44:32Z<p>Difference engine: more on Boston Tea Party</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, [[Congou]], Souchong, and [[Pekoe]]) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<ref>{{harvnb|Carp|2010}} The majority of the tea dumped in [[Boston Harbor]] was Bohea (Wuyi) tea, along with some Souchong and Congou.</ref><br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Carp|first=Benjamin L.<br />
|title=Defiance of the Patriots: The Boston Tea Party and the Making of America<br />
|year=2010<br />
|publisher=Yale University Press<br />
|isbn=978-0-300-16845-7<br />
|url=http://books.google.com/books?id=upd6d3UDfTgC<br />
|ref=harv<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580857Wuyi-Tee2015-11-18T02:27:34Z<p>Difference engine: more history</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi region. In the 16th century, farmers in Wuyi began growing tea and [[Indigofera tinctoria|indigo]] on the mountains themselves, often on estates owned by Buddhist or Taoist monasteries. The farmers cut terraces into the slopes, and built a system of [[dikes]] and drains.{{sfn|Bunker|2014}}<br />
<br />
During the Ming dynasty, monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Bunker|first=Nick<br />
|title=An Empire on the Edge: How Britain Came to Fight America<br />
|year=2014<br />
|publisher=[[Knopf Doubleday Publishing Group]]<br />
|isbn=978-0-385-35164-5<br />
|url=http://books.google.com/books?id=fX1zAwAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580856Wuyi-Tee2015-11-18T01:57:02Z<p>Difference engine: characteristics</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Characteristics==<br />
Wuyi teas are generally dark, spanning the range between black teas and darker oolongs, and are typically twisted into thin strips rather than curled into a ball shape like [[Anxi]] or [[Taiwan]] oolong teas. They are fired heavily, as were most oolong teas historically, and have a characteristic smoky flavor with notes of [[stone fruit]].{{sfn|Harney|2008|pp=93-94}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580855Wuyi-Tee2015-11-18T01:20:46Z<p>Difference engine: Robert Fortune's travels.</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
In 1848, the [[Scotland|Scottish]] [[botanist]] [[Robert Fortune]] went to China on behalf of the British East India Company to obtain tea plants as part of their ongoing effort to establish a tea industry in colonial [[India]]. At the time, it was illegal for foreigners to travel inland in China, away from the five [[treaty ports]] designated by the [[Treaty of Nanking|Treaty of Nanjing]].{{sfn|Rose|2010}} Fortune therefore went in disguise as a Chinese official, visiting tea producing regions across China.{{sfn|Hohenegger|2014}} He smuggled out a number of tea plants from the Wuyi Mountains, and learned from the monks there the full process of planting, picking, and processing the leaves to make tea. He was also able to hire a number of Chinese workers to assist with tea production in [[Darjeeling]].{{sfn|Rose|2010}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last=Hohenegger|first=Beatrice<br />
|title=Liquid Jade: The Story of Tea from East to West<br />
|year=2014<br />
|publisher=[[St. Martin's Press]]<br />
|isbn=978-1-4668-6854-0<br />
|url=http://books.google.com/books?id=QAH2AgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580854Wuyi-Tee2015-11-18T00:20:00Z<p>Difference engine: shorter image caption</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a typical Wuyi tea<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580853Wuyi-Tee2015-11-17T04:20:35Z<p>Difference engine: /* Export to the West */</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea, mostly Bohea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580852Wuyi-Tee2015-11-17T04:15:06Z<p>Difference engine: /* Export to the West */ fix awkward phrasing</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea.{{sfn|Berg|2015|pp=266-268}} Because Bohea from the VOC was cheaper than the EIC's tea offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580851Wuyi-Tee2015-11-17T03:54:55Z<p>Difference engine: /* History */ copyediting</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing the leaves in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea.{{sfn|Berg|2015|pp=266-268}} Because prices for Bohea from the VOC were lower than those of the EIC's offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580850Wuyi-Tee2015-11-17T03:05:46Z<p>Difference engine: more on tea exports</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing them in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe" (after the Chinese term ''bai hao'', referring to the downy white hair on the young leaves). This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality, irrespective of where the tea was actually produced.<br />
<br />
During the 18th century, Western consumer preferences shifted from green tea toward black tea. The price of black tea dropped significantly during this period, making it more affordable to a larger number of consumers. Bohea tea was consumed in larger quantities than any other type of tea in Europe. When the [[Ostend Company]] began competing against the [[Dutch East India Company]] (VOC) and the [[British East India Company]] (EIC) by importing cheap Bohea tea, the VOC responded by shifting its trade away from green tea toward larger quantities of black tea.{{sfn|Berg|2015|pp=266-268}} Because prices for Bohea from the VOC were lower than those of the EIC's offerings,{{sfn|Berg|2015|pp=269-270}} consumers in Britain's [[Thirteen Colonies|American colonies]] illegally smuggled Dutch Bohea in large quantities. The [[Tea Act]] of 1773, intended to help the ailing EIC sell its tea in America, instead led to resistance culminating in the [[Boston Tea Party]].{{sfn|Dolin|2012|pp=68-69}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|editor-last=Berg|editor-first=Maxine<br />
|editor-link=Maxine Berg<br />
|title=Goods from the East, 1600-1800: Trading Eurasia<br />
|year=2015<br />
|publisher=Palgrave Macmillan<br />
|isbn=978-1-137-40394-0<br />
|url=http://books.google.com/books?id=SlJOCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Dolin|first=Eric Jay<br />
|authorlink=Eric Jay Dolin<br />
|title=When America First Met China: An Exotic History of Tea, Drugs, and Money in the Age of Sail<br />
|year=2013<br />
|publisher=[[W. W. Norton & Company]]<br />
|isbn=9780871406897<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580849Wuyi-Tee2015-11-17T01:58:27Z<p>Difference engine: exports</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing them in a dry [[wok]] rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
===Export to the West===<br />
European merchants began purchasing tea in Canton ([[Guangzhou]]) during the 17th century. Because green tea formed the bulk of their imports, and because the Wuyi region was initially the main source of the darker teas available to them, the term "Bohea" (based on the local [[Northern Min|Fujianese]] pronunciation of "Wuyi") became a blanket name in English for all dark teas; the modern designations "black" and "oolong" were not yet in use.{{sfn|Mair|Hoh|2009|pp=116-117}} Over time, distinctions began to be made between different dark teas. Lapsang souchong, a Wuyi tea and possibly the first black tea to be produced,{{sfn|Harney|2008|p=118}} was separately traded as "Souchong" for a higher price, while the highest quality black tea was given the name "Pekoe". This ultimately led British merchants to establish a grading scheme (Bohea, Congou, Souchong, and Pekoe) in which standard Bohea tea represented the lowest grade of quality.{{sfn|Ellis|Coulton|Mauger|2015}} That is, while the name "Wuyi" designated a place of origin in China, in England its derivative "Bohea" came to refer to a level of quality.<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|last1=Ellis|first1=Markman<br />
|last2=Coulton|first2=Richard<br />
|last3=Mauger|first3=Matthew<br />
|title=Empire of Tea: The Asian Leaf that Conquered the World<br />
|year= 2015<br />
|publisher=Reaktion Books<br />
|isbn=978-1-78023-464-9<br />
|url=http://books.google.com/books?id=nDwpCgAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580848Wuyi-Tee2015-11-15T00:29:29Z<p>Difference engine: exception</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black tea (excluding [[tea brick|brick tea]]) and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing them in a dry wok rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580847Wuyi-Tee2015-11-15T00:00:36Z<p>Difference engine: image, edit lead para</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|pic=Image:Da Hong Pao Oolong tea leaf.jpg<br />
|piccap=[[Da Hong Pao]], a type of tea produced in the Wuyi region<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and globally. Both black and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing them in a dry wok rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580846Wuyi-Tee2015-11-14T23:53:41Z<p>Difference engine: history</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and in China generally. Both black and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==History==<br />
During the [[Song dynasty]], the Northern Park (''Beiyuan'') tea estate in Fujian's Jian'an district was the most important supplier of tea to the Song emperors. Established as a private estate under the [[Min Kingdom]], it was nationalized under the [[Southern Tang]] and remained so under the Song. It continued to supply compressed cakes of "wax tea" (''lacha'') to the emperors of the subsequent [[Yuan dynasty]]. When the [[Hongwu Emperor]], founder of the [[Ming dynasty]], proclaimed in 1391 that the elaborate and labor-intensive process of producing wax tea "overtaxed the people's strength" and decreed that all imperial tribute tea was to be in the form of loose leaves rather than cakes, tea production collapsed at the Northern Park.{{sfn|Benn|2015|pp=119-120}} The center of the tea industry in Fujian subsequently shifted west to the Wuyi Mountains.<br />
<br />
During the Ming dynasty, Buddhist monks at Songluo Mountain in [[Anhui]] developed a new technique for stopping the oxidation process of tea, pan-firing them in a dry wok rather than steaming them as had been done previously.{{sfn|Mair|Hoh|2009|p=110}} Songluo-style [[green tea]] became popular, and the new production method spread to other regions.{{sfn|Benn|2015|p=175}} In the 16th century, Wuyi tea makers invited monks from Songluo to teach their techniques to them. Eventually they discovered that by allowing the tea to partially oxidize, they could produce a darker, fragrant type of tea which came to be known as [[oolong]] (''wulong'', "black dragon") tea.{{sfn|Mair|Hoh|2009|p=113}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Benn|first=James A.<br />
|title=Tea in China: A Religious and Cultural History<br />
|year=2015<br />
|publisher=Hong Kong University Press<br />
|isbn=978-988-8208-73-9<br />
|url=http://books.google.com/books?id=XF17CAAAQBAJ<br />
}}<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580845Wuyi-Tee2015-11-14T22:56:45Z<p>Difference engine: moar</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and in China generally. Both black and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}}<br />
<br />
Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown. Tea grown in the rocky, mineral-rich soil is highly prized. Because of the lower yield produced by tea bushes in such terrain, the resulting tea can be quite costly. Tea made from the leaves of older bushes is particularly expensive and limited in quantity. Da Hong Pao, collected from what are said to be the original bushes of its variety, is among the most expensive teas in the world, and more valuable by weight than [[gold]].{{sfn|Rose|2010}} Commercial-grade tea grown at lower elevations in the area accounts for the majority of the Wuyi tea available on the market.{{sfn|Heiss|Heiss|2012|pp=106-107}} Commercial Da Hong Pao is made from [[cutting (plant)|cuttings]] of the original plants.{{sfn|Rose|2010}}<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1=Heiss|first1=Mary Lou<br />
|last2=Heiss|first2=Robert J.<br />
|title=The Tea Enthusiast's Handbook: A Guide to the World's Best Teas<br />
|year=2012<br />
|publisher=Potter/TenSpeed/Harmony<br />
|isbn=1607743787<br />
|url=https://books.google.com/books?id=IfDgDX6WsiIC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
* {{cite book<br />
|last=Rose|first=Sarah<br />
|authorlink=Sarah Rose<br />
|title=For All the Tea in China: How England Stole the World's Favorite Drink and Changed History<br />
|year=2010<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=978-1-101-19001-2<br />
|url=http://books.google.com/books?id=C8SBbECvbRUC<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580844Wuyi-Tee2015-11-14T01:38:34Z<p>Difference engine: List of teas</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and in China generally. Both black and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}} Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown.<br />
<br />
==Notable varieties==<br />
* [[Da Hong Pao]] (Big Red Robe)<br />
* [[Lapsang souchong]]<br />
* [[Tieluohan tea|Tieluohan]] (Iron Arhat){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Bai Jiguan tea|Bai Jiguan]] (White Cockscomb){{sfn|Mair|Hoh|2009|p=115}}<br />
* [[Shui Jin Gui tea|Shui Jin Gui]] (Golden Water Turtle){{sfn|Mair|Hoh|2009|p=115}}<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580843Wuyi-Tee2015-11-14T01:12:43Z<p>Difference engine: expand summary</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao|Dahongpao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and in China generally. Both black and oolong tea were likely invented in the Wuyi region, which continues to produce both styles today.{{sfn|Harney|2008|p=77}}{{sfn|Mair|Hoh|2009|pp=116-117}} Wuyi teas are sometimes called "rock teas" (''yancha'') because of the distinctive [[terroir]] of the mountainsides where they are grown.<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580842Wuyi-Tee2015-11-14T00:44:14Z<p>Difference engine: Total rewrite. Previous content contains no information about the subject, only mentions in literature, and is Anglocentric and outdated at any rate.</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[black tea|black]] and [[oolong]] [[tea]]s grown in the [[Wuyi Mountains]] of northern [[Fujian]], [[China]]. The Wuyi region produces a number of well-known teas, including [[Lapsang souchong]] and [[Da Hong Pao|Dahongpao]].{{sfn|Harney|2008|p=20}}{{sfn|Mair|Hoh|2009|p=115}} It has historically been one of the major centers of tea production in Fujian province and in China generally.<br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
==Works cited==<br />
* {{cite book<br />
|last=Harney |first=Michael<br />
|title=The Harney & Sons Guide to Tea<br />
|year=2008<br />
|publisher=[[Penguin Books|Penguin]]<br />
|isbn=1440642036<br />
|url=https://books.google.com/books?id=_fssUwVl-CoC<br />
}}<br />
* {{cite book<br />
|last1 = Mair |first1 = Victor H.<br />
|authorlink1 = Victor H. Mair<br />
|last2 = Hoh |first2 = Erling<br />
|title = The True History of Tea<br />
|year = 2009<br />
|publisher = [[Thames & Hudson]]<br />
|isbn = 978-0-500-25146-1<br />
|url = http://books.google.com/books?id=_TR_PQAACAAJ<br />
}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Oolong tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580841Wuyi-Tee2015-11-13T23:42:28Z<p>Difference engine: alt name</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
|altname=Wuyi rock tea<br />
|c2=武夷岩茶<br />
|p2=Wǔyí yán chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[oolong]] teas,<ref name=Huang2000 >{{citation | last=Huang | first=Hsing-Tsung | year=2000 | title=Science and civilisation in China: Biology and biological technology. Part 5. Fermentations and food science / by H.T. Huang, Volume 6 | publisher=Cambridge University Press | isbn=978-0-521-65270-4 | page=541 }}</ref> or, in the 18th and early 19th centuries, black tea generally.<ref name=EB1911>{{EB1911|inline=1 |wstitle=Bohea |volume=4}}</ref> It is named after the [[Wuyi Mountains]] in northern [[Fujian]], [[China]], where it is grown. It is found in [[Alexander Pope|Pope]]'s line, "So past her time 'twixt reading and bohea.", or from [[Frances Hodgson Burnett]]'s 1896 book 'A Lady Of Quality': "One may be sure that...many dishes of Bohea were drunk." In [[Lady Audley's Secret]] by [[Mary Braddon]], published in 1862, there is a famous scene in which Lady Audley serves tea: "The floating mists from the boiling liquid in which she infuses the soothing herbs; whose secrets are known to her alone, envelope her in a cloud of scented vapor, through which she seems a social fairy, weaving potent spells with Gunpowder and Bohea."<br />
<br />
In later times the name 'bohea' has been applied to an inferior quality of tea grown late in the season.<ref name=EB1911/> Wuyi oolong is characteristically strip shaped and heavily oxidized. The dried leaf is almost black in colour.<br />
<br />
The word is attested by Rev. [[Robert Morrison (missionary)|Robert Morrison]] (1782–1834) in his Chinese dictionary (1819), as one of the seven sorts of black tea "commonly known by Europeans", along with [[pekoe]] and other varieties:<br />
<blockquote><br />
"The sorts commonly known to Europeans are these, Bohea, 武夷茶, now called 大茶 Ta-cha; ...; 4th, Pekoe, 白毫, Pih-haou; ..."<ref>Rev. [[Robert Morrison (missionary)|Robert Morrison]], [http://www.archive.org/details/p2dictionaryofch01morruoft A dictionary of the Chinese language, vol. 1, pt. 2], pp. 3-4. The same text is reproduced in the [http://www.archive.org/details/dictionaryofchin00morr 1865 reprint].</ref><br />
</blockquote><br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580840Wuyi-Tee2015-11-13T23:39:52Z<p>Difference engine: Move inline Chinese to infobox.</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
{{infobox Chinese<br />
|c=武夷茶<br />
|p=Wǔyí chá<br />
}}<br />
'''Wuyi tea''', formerly known by the trade name "'''Bohea'''" in English, is a category of [[oolong]] teas,<ref name=Huang2000 >{{citation | last=Huang | first=Hsing-Tsung | year=2000 | title=Science and civilisation in China: Biology and biological technology. Part 5. Fermentations and food science / by H.T. Huang, Volume 6 | publisher=Cambridge University Press | isbn=978-0-521-65270-4 | page=541 }}</ref> or, in the 18th and early 19th centuries, black tea generally.<ref name=EB1911>{{EB1911|inline=1 |wstitle=Bohea |volume=4}}</ref> It is named after the [[Wuyi Mountains]] in northern [[Fujian]], [[China]], where it is grown. It is found in [[Alexander Pope|Pope]]'s line, "So past her time 'twixt reading and bohea.", or from [[Frances Hodgson Burnett]]'s 1896 book 'A Lady Of Quality': "One may be sure that...many dishes of Bohea were drunk." In [[Lady Audley's Secret]] by [[Mary Braddon]], published in 1862, there is a famous scene in which Lady Audley serves tea: "The floating mists from the boiling liquid in which she infuses the soothing herbs; whose secrets are known to her alone, envelope her in a cloud of scented vapor, through which she seems a social fairy, weaving potent spells with Gunpowder and Bohea."<br />
<br />
In later times the name 'bohea' has been applied to an inferior quality of tea grown late in the season.<ref name=EB1911/> Wuyi oolong is characteristically strip shaped and heavily oxidized. The dried leaf is almost black in colour.<br />
<br />
The word is attested by Rev. [[Robert Morrison (missionary)|Robert Morrison]] (1782–1834) in his Chinese dictionary (1819), as one of the seven sorts of black tea "commonly known by Europeans", along with [[pekoe]] and other varieties:<br />
<blockquote><br />
"The sorts commonly known to Europeans are these, Bohea, 武夷茶, now called 大茶 Ta-cha; ...; 4th, Pekoe, 白毫, Pih-haou; ..."<ref>Rev. [[Robert Morrison (missionary)|Robert Morrison]], [http://www.archive.org/details/p2dictionaryofch01morruoft A dictionary of the Chinese language, vol. 1, pt. 2], pp. 3-4. The same text is reproduced in the [http://www.archive.org/details/dictionaryofchin00morr 1865 reprint].</ref><br />
</blockquote><br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580839Wuyi-Tee2015-11-13T23:35:50Z<p>Difference engine: Avoid redirect.</p>
<hr />
<div>{{For|the area in China previously known as the Bohea Hills|Wuyi Mountains}}<br />
<br />
'''Wuyi tea''' ({{zh|c=[[wikt:武|武]][[wikt:夷|夷]][[wikt:茶|茶]]|p=Wǔyí chá}}), formerly known by the trade name "'''Bohea'''" in English, is a category of [[oolong]] teas,<ref name=Huang2000 >{{citation | last=Huang | first=Hsing-Tsung | year=2000 | title=Science and civilisation in China: Biology and biological technology. Part 5. Fermentations and food science / by H.T. Huang, Volume 6 | publisher=Cambridge University Press | isbn=978-0-521-65270-4 | page=541 }}</ref> or, in the 18th and early 19th centuries, black tea generally.<ref name=EB1911>{{EB1911|inline=1 |wstitle=Bohea |volume=4}}</ref> It is named after the [[Wuyi Mountains]] in northern [[Fujian]], [[China]], where it is grown. It is found in [[Alexander Pope|Pope]]'s line, "So past her time 'twixt reading and bohea.", or from [[Frances Hodgson Burnett]]'s 1896 book 'A Lady Of Quality': "One may be sure that...many dishes of Bohea were drunk." In [[Lady Audley's Secret]] by [[Mary Braddon]], published in 1862, there is a famous scene in which Lady Audley serves tea: "The floating mists from the boiling liquid in which she infuses the soothing herbs; whose secrets are known to her alone, envelope her in a cloud of scented vapor, through which she seems a social fairy, weaving potent spells with Gunpowder and Bohea."<br />
<br />
In later times the name 'bohea' has been applied to an inferior quality of tea grown late in the season.<ref name=EB1911/> Wuyi oolong is characteristically strip shaped and heavily oxidized. The dried leaf is almost black in colour.<br />
<br />
The word is attested by Rev. [[Robert Morrison (missionary)|Robert Morrison]] (1782–1834) in his Chinese dictionary (1819), as one of the seven sorts of black tea "commonly known by Europeans", along with [[pekoe]] and other varieties:<br />
<blockquote><br />
"The sorts commonly known to Europeans are these, Bohea, 武夷茶, now called 大茶 Ta-cha; ...; 4th, Pekoe, 白毫, Pih-haou; ..."<ref>Rev. [[Robert Morrison (missionary)|Robert Morrison]], [http://www.archive.org/details/p2dictionaryofch01morruoft A dictionary of the Chinese language, vol. 1, pt. 2], pp. 3-4. The same text is reproduced in the [http://www.archive.org/details/dictionaryofchin00morr 1865 reprint].</ref><br />
</blockquote><br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580838Wuyi-Tee2015-11-13T05:08:22Z<p>Difference engine: copyediting</p>
<hr />
<div>{{For|the area in China once known as the Bohea Hills|Wuyi Shan}}<br />
<br />
'''Wuyi tea''' ({{zh|c=[[wikt:武|武]][[wikt:夷|夷]][[wikt:茶|茶]]|p=Wǔyí chá}}), formerly known by the trade name "'''Bohea'''" in English, is a category of [[oolong]] teas,<ref name=Huang2000 >{{citation | last=Huang | first=Hsing-Tsung | year=2000 | title=Science and civilisation in China: Biology and biological technology. Part 5. Fermentations and food science / by H.T. Huang, Volume 6 | publisher=Cambridge University Press | isbn=978-0-521-65270-4 | page=541 }}</ref> or, in the 18th and early 19th centuries, black tea generally.<ref name=EB1911>{{EB1911|inline=1 |wstitle=Bohea |volume=4}}</ref> It is named after the [[Wuyi Mountains]] in northern [[Fujian]], [[China]], where it is grown. It is found in [[Alexander Pope|Pope]]'s line, "So past her time 'twixt reading and bohea.", or from [[Frances Hodgson Burnett]]'s 1896 book 'A Lady Of Quality': "One may be sure that...many dishes of Bohea were drunk." In [[Lady Audley's Secret]] by [[Mary Braddon]], published in 1862, there is a famous scene in which Lady Audley serves tea: "The floating mists from the boiling liquid in which she infuses the soothing herbs; whose secrets are known to her alone, envelope her in a cloud of scented vapor, through which she seems a social fairy, weaving potent spells with Gunpowder and Bohea."<br />
<br />
In later times the name 'bohea' has been applied to an inferior quality of tea grown late in the season.<ref name=EB1911/> Wuyi oolong is characteristically strip shaped and heavily oxidized. The dried leaf is almost black in colour.<br />
<br />
The word is attested by Rev. [[Robert Morrison (missionary)|Robert Morrison]] (1782–1834) in his Chinese dictionary (1819), as one of the seven sorts of black tea "commonly known by Europeans", along with [[pekoe]] and other varieties:<br />
<blockquote><br />
"The sorts commonly known to Europeans are these, Bohea, 武夷茶, now called 大茶 Ta-cha; ...; 4th, Pekoe, 白毫, Pih-haou; ..."<ref>Rev. [[Robert Morrison (missionary)|Robert Morrison]], [http://www.archive.org/details/p2dictionaryofch01morruoft A dictionary of the Chinese language, vol. 1, pt. 2], pp. 3-4. The same text is reproduced in the [http://www.archive.org/details/dictionaryofchin00morr 1865 reprint].</ref><br />
</blockquote><br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596145Da Hong Pao2015-11-12T03:46:46Z<p>Difference engine: Not really?</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] |<br />
Tea_names = |<br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wuyi yan cha'' (武夷岩茶, Wuyi rock tea) group of oolong. According to legend, the mother of a [[Ming dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596144Da Hong Pao2015-11-12T03:40:13Z<p>Difference engine: No need for italics or capitalization</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wuyi yan cha'' (武夷岩茶, Wuyi rock tea) group of oolong. According to legend, the mother of a [[Ming dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596143Da Hong Pao2015-11-12T03:38:03Z<p>Difference engine: lowercase dynasty to avoid redirect</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wuyi yan cha'' (武夷岩茶, ''Wuyi Rock Tea'') group of oolong. According to legend, the mother of a [[Ming dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596142Da Hong Pao2015-11-12T03:36:57Z<p>Difference engine: pinyin spacing and capitalization</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wuyi yan cha'' (武夷岩茶, ''Wuyi Rock Tea'') group of oolong. According to legend, the mother of a [[Ming Dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song Dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596141Da Hong Pao2015-11-12T03:35:56Z<p>Difference engine: Move Chinese characters to infobox, add traditional and wade-giles</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}}<br />
{{Chinese<br />
|l=Big Red Robe<br />
|s=大红袍<br />
|t=大紅袍<br />
|p=Dà Hóng Páo<br />
|w=Ta4 Hung2 P'ao2<br />
}}<br />
'''Da Hong Pao''' (Big Red Robe) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wu Yi Yan Cha'' (武夷岩茶, ''Wuyi Rock Tea'') group of oolong. According to legend, the mother of a [[Ming Dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song Dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596140Da Hong Pao2015-11-12T03:21:31Z<p>Difference engine: Avoid pinyin tones in main text (WP:PINYIN)</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}} <br />
'''Da Hong Pao''' ({{zh|c=[[wiktionary:大红袍|大红袍]]|p=dàhóng páo|l=Big Red Robe}}) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wu Yi Yan Cha'' (武夷岩茶, ''Wuyi Rock Tea'') group of oolong. According to legend, the mother of a [[Ming Dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song Dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Da_Hong_Pao&diff=159596139Da Hong Pao2015-11-12T03:19:21Z<p>Difference engine: Avoid redirect, reduce overlinking</p>
<hr />
<div>{{Infobox Tea |<br />
Tea_name = Da Hong Pao |<br />
Tea_type = [[Oolong tea|Oolong]] |<br />
Tea_color = |Red |<br />
Tea_image = [[Image:Da Hong Pao Oolong tea leaf.jpg|215px]]<br />
[[Image:Da Hong Pao Oolong tea leaf close.jpg|215px]]<br />
|<br />
Tea_origin = [[Wuyi Mountains]], [[Fujian|Fujian Province]], [[China]] | <br />
Tea_names = Large [[Red]] [[Robe]] (and [[synonym]]s), Ta Hong Pao, 大红袍| <br />
Tea_quick = Most famous of the Wuyi Rock Teas<br />
}}<br />
{{Tea map china province | Tea_province=Fujian}} <br />
'''Dà Hóng Páo''' ({{zh|c=[[wiktionary:大红袍|大红袍]]|p=dàhóng páo|l=Big Red Robe}}) is a prestigious [[Wuyi Mountains|Wuyi]] [[oolong]] tea. It is a premium variety of the ''Wu Yi Yan Cha'' (武夷岩茶, ''Wuyi Rock Tea'') group of oolong. According to legend, the mother of a [[Ming Dynasty]] emperor was cured of an illness by a certain tea, and that emperor sent great red robes to clothe the four bushes from which that tea originated. Three of these original bushes, growing on a rock on the Wuyi mountains and reportedly dating back to the [[Song Dynasty]], still survive today and are highly venerated. Famously expensive,<ref>{{cite book|title=For all the tea in China: how England stole the world's favorite drink and changed history|author=Sarah Rose|publisher=[[Penguin Books]]|year=2009|isbn=0-670-02152-0|quote=The first and second flush of the Da Hong Pao, the most powerful and sweetest crops, sell on the private market as the most expensive tea per pound in the world. At several thousands of dollars per ounce, Da Hong Pao is many times more valuable than gold.|url=http://books.google.com/books?id=C8SBbECvbRUC&pg=PT111&dq=Da+Hong+Pao+Sarah+Rose&hl=en&sa=X&ei=4KELT8iiIcSkiQLa2t3sAw&ved=0CDQQ6AEwAA#v=onepage&q&f=false}}</ref><ref>{{cite web|url=http://businessnews.howzit.msn.com/business-gallery.aspx?cp-documentid=160873950&page=5|title=Most Expensive Tea - The World's Most Expensive|publisher=MSN|archiveurl=http://web.archive.org/web/20140723151419/http://businessnews.howzit.msn.com/the-worlds-most-expensive%E2%80%A6?page=5|archivedate=23 July 2014}}</ref><br />
Da Hong Pao can sell for up to US$1,025,000 per kilogram or US $35,436 per ounce (20g of Da Hong Pao tea from one of the mother plants was sold for ¥156,800 in 1998).<ref>{{Cite web | title=大红袍是什么茶? | url=<br />
http://www.lincha.com/Chaye/what-is-the-dahongpao-tea-480.shtml | accessdate=2012-04-15 }}</ref><br />
<br />
[[File:Two types of Chinese tea (6840793910).jpg|thumb|left|Samples of Da Hong Pao]]<br />
In recent years, a number of companies have invested in preserving the interest in this tea and other so-called "artisan" teas, which typically are of very high quality and have rich histories as is true with Da Hong Pao. These have an initially high cost of production (and typically are only considered authentic when grown in their place of origin), but, as they have quickly become popular in Western countries, prized selections of the tea are available each year, with quality being consistent due to the increased popularity of tea.<br />
<br />
Cuttings taken from the original plants have been used to produce similar grades of tea from genetically identical plants. Taste variations produced by processing, differences in the [[soil]], and location of these later generation plants is used to grade the quality of various Da Hong Pao teas.<br />
<br />
Due to its high quality, Da Hong Pao tea is usually reserved for honored guests in China.<br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==External links==<br />
* {{cite web |url=http://www.teavivre.com/info/chinese-famous-tea-dahongpao/ |title=Chinese Famous Tea – Dahongpao |accessdate=2012-04-15}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Wuyi tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
[[Category:China famous tea]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Wuyi-Tee&diff=159580837Wuyi-Tee2015-11-12T03:16:06Z<p>Difference engine: Difference engine moved page Bohea to Wuyi tea: Use contemporary rather than 19th century name, for consistency with sources and other pages</p>
<hr />
<div>{{For|the area in China once known as the Bohea Hills|Wuyi Shan}}<br />
<br />
'''Bohea''' ({{zh|c=[[wikt:武|武]] [[wikt:夷|夷]] [[wikt:茶|茶]]|p=wǔyí chá}}) is a kind of [[oolong]],<ref name=Huang2000 >{{citation | last=Huang | first=Hsing-Tsung | year=2000 | title=Science and civilisation in China: Biology and biological technology. Part 5. Fermentations and food science / by H.T. Huang, Volume 6 | publisher=Cambridge University Press | isbn=978-0-521-65270-4 | page=541 }}</ref> or, in the 18th and early 19th centuries, black tea generally.<ref name=EB1911>{{EB1911|inline=1 |wstitle=Bohea |volume=4}}</ref> The word is derived from the [[Wuyi Mountains]] in northern [[Fujian]], [[China]]. It is found in [[Alexander Pope|Pope]]'s line, "So past her time 'twixt reading and bohea.", or from [[Frances Hodgson Burnett]]'s 1896 book 'A Lady Of Quality': "One may be sure that...many dishes of Bohea were drunk." In [[Lady Audley's Secret]] by [[Mary Braddon]], published in 1862, there is a famous scene in which Lady Audley serves tea: "The floating mists from the boiling liquid in which she infuses the soothing herbs; whose secrets are known to her alone, envelope her in a cloud of scented vapor, through which she seems a social fairy, weaving potent spells with Gunpowder and Bohea."<br />
<br />
In later times the name 'bohea' has been applied to an inferior quality of tea grown late in the season.<ref name=EB1911/> Wuyi oolong is characteristically strip shaped and heavily oxidized. The dried leaf is almost black in colour.<br />
<br />
The word is attested by Rev. [[Robert Morrison (missionary)|Robert Morrison]] (1782–1834) in his Chinese dictionary (1819), as one of the seven sorts of black tea "commonly known by Europeans", along with [[pekoe]] and other varieties:<br />
<blockquote><br />
"The sorts commonly known to Europeans are these, Bohea, 武夷茶, now called 大茶 Ta-cha; ...; 4th, Pekoe, 白毫, Pih-haou; ..."<ref>Rev. [[Robert Morrison (missionary)|Robert Morrison]], [http://www.archive.org/details/p2dictionaryofch01morruoft A dictionary of the Chinese language, vol. 1, pt. 2], pp. 3-4. The same text is reproduced in the [http://www.archive.org/details/dictionaryofchin00morr 1865 reprint].</ref><br />
</blockquote><br />
<br />
==References==<br />
{{Reflist}}<br />
<br />
{{Teas}}<br />
<br />
[[Category:Black tea]]<br />
[[Category:Chinese tea]]<br />
[[Category:Chinese tea grown in Fujian]]<br />
<br />
<br />
{{tea-stub}}</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Yi_Jin_Jing&diff=152440669Yi Jin Jing2015-07-06T23:49:49Z<p>Difference engine: Need to have references, otherwise it is WP:Original research.</p>
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<div>{{multiple issues|<br />
{{Cleanup|date=January 2010}}<br />
{{Confusing|date=April 2010}}<br />
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{{Contains Chinese text}}<br />
<br />
[[Image:DichCanKinh-Yi Jin Jing.jpg|thumb|400px|Yì Jīn Jīng acts]]<br />
The '''''Yijin Jing''''' ({{zh|s=易筋经|t=易筋經|p=Yìjīnjīng|w=I Chin Ching|l=Muscle/Tendon Change Classic}}) is a ''[[Qigong]]'' manual containing a series of exercises, coordinated with specific breathing and mental concentration, said to enhance physical health dramatically when practiced consistently. In Chinese yi means change, jin means "tendons and sinews", while jing means "methods". This is a relatively intense form of exercise that aims at strengthening the muscles and tendons, so promoting strength and flexibility, speed and stamina, balance and coordination of the body.<ref>Yijinjing-[http://www.shaolinkungfus.com/html/kungfulist_show165.html China kung fu school]</ref> In the modern day there are many translations and distinct sets of exercises all said to be derived from the original (the provenance of which is the subject of some debate). These exercises are notable for being a key element of the physical conditioning used in [[Shaolin Kung Fu|Shaolin]] training.<br />
<br />
==Origins==<br />
<br />
According to legend, the Yijin Jing was said to be left behind by [[Bodhidharma]] after his departure from the [[Shaolin Monastery]], and discovered within his grave (or hidden in the walls of the temple) years after he had left (or died). It was accompanied by another text, the ''Xisui Jing'', which was passed to a student of [[Bodhidharma]]'s but has not survived to the modern day.<br />
<br />
The monks of Shaolin reportedly practiced the exercises within the text but lost the true purpose of the document; Lin reports the legend that they "selfishly coveted it, practicing the skills therein, falling into heterodox ways, and losing the correct purpose of cultivating the Way. The Shaolin monks have made some fame for themselves through their fighting skill; this is all due to having obtained this manuscript."<ref name="lin">{{cite book | last = Lin | first = Boyuan | title = Zhōngguó wǔshù shǐ 中國武術史 | year = 1996 | publisher = Wǔzhōu chūbǎnshè 五洲出版社 | location = Taipei 臺北 | language = Chinese | page = 183}}</ref><br />
<br />
Both documents were written in an Indian language which was not well-understood by the monks of the temple; apparently one monk decided that the text must contain more valuable knowledge than simply self-defense, and went on a pilgrimage with a copy of the text to find someone who could translate the deeper meaning of the text. He eventually met an Indian priest named Pramati in the province of Szechwan who, examining the text, explained that the meaning of the text was extraordinarily deep and beyond his ability to translate fully. He nonetheless provided a partial translation. The monk found that within a year of practicing the techniques as Pramati had translated, that his constitution had become "as hard as steel," and he felt that he could be a Buddha. The monk was so pleased that he thereafter followed Pramati wherever he went.<br />
<br />
===Modern Scholarly Research===<br />
<br />
The legendary account springs from two prefaces which accompany the ''Yijin Jing''. One of these prefaces purports to be written by the general [[Li Jing (general)|Li Jing]] in 628 during the [[Tang Dynasty]], while the other purports to be written by the general [[Niu Gao]], a junior officer of the [[Song Dynasty]] General [[Yue Fei]]. However, there are several inaccuracies and inconsistencies in these forewords that cast doubt on the authenticity of the ''Yijin Jing''.<br />
<br />
It was specifically the foreword by Li Jing to which Tang Hao traced the attribution of Shaolin Kung Fu to Bodhidharma.<ref name="lin"/><br />
Li Jing's foreword refers to "the tenth year of the ''Taihe'' period of [[Emperor Xiaoming of Northern Wei]]."<ref>Lin 1996:182–183</ref> The ''Taihe'' reign period did not occur under Emperor Xiaoming but under [[Emperor Xiaowen of Northern Wei|Emperor Xiaowen]] and, in its tenth year (487 CE), the Shaolin temple did not yet exist according to the ''Jiaqing Chongxiu Yitongzhi'', which states that the Shaolin temple was built in the twentieth year of the ''Taihe'' era (497 CE), though the ''Jiaqing Chongxiu Yitongzhi'' was itself compiled much later in 1820.<ref>[http://riccilibrary.usfca.edu/view.aspx?catalogID=4077 ''Jiaqing chongxiu yitongzhi'' 嘉慶重修一統志.] The Ricci Institute Library Online Catalog.</ref> Li Jing's foreword also claims that he received the manual containing the exercise from the "Bushy Bearded Hero" (虬髯客, Qiuran ke), a popular fictional character from a [[Tang Dynasty]] story of the same name by [[Du Guangting]] (850-933).<ref>Shahar, The Shaolin Monastery, pp. 167-168</ref><ref>For a brief synopsis of this character's tale, see Liu, James J.Y. The Chinese Knight Errant. London: Routledge and Kegan Paul, 1967 (ISBN 0-226-48688-5), pp. 87-88</ref><br />
<br />
Niu Gao's foreword mentions the Qinzhong temple, which wasn't erected until 20 years after the date he claims to be writing.<br />
He also claims to be illiterate.<br />
Dictation could resolve the question of how an illiterate could write a foreword, but it is almost certain that a general of Niu Gao's stature was not illiterate.<br />
<br />
During the 18th century, the scholar Ling Tingkan concluded that the author of the ''Yijin Jing'' must have been an "ignorant village master".<br />
<br />
Matsuda Ryuchi could attest to the existence of the ''Yijin Jing'' only as far back as 1827.<ref>{{cite book | author = Matsuda Ryuchi 松田隆智 | authorlink = Ryuchi Matsuda | title = Zhōngguó wǔshù shǐlüè 中國武術史略 | year = 1986 | publisher = Danqing tushu | location = Taipei 臺北 | language = Chinese}}</ref><br />
Lin Boyuan attributes the ''Yì Jīn Jīng'' to the Taoist priest Zining writing in 1624.<ref>Lin 1996:183</ref><br />
<br />
In the course of his research, Matsuda found no mention of—let alone attribution to—Bodhidharma in any of the numerous texts written about the Shaolin martial arts<ref>Such as Cheng Zongyou's ''Explanation of the Original Shaolin Staff Method'' or Zhang Kongzhao's ''Boxing Classic: Essential Boxing Methods''.</ref> before the 19th century.<ref>Matsuda 1986</ref><br />
<br />
The ''Yijin Jing'' appears to be the source for two other popular Qigong forms which are also attributed to various authors. Both the Eighteen Luohan Hands (also associated with Shaolin) and the [[Eight Pieces of Brocade]] (Baduanjin) forms seem like abridged versions of Yijinjing sets. The Baduanjin is sometimes attributed to [[Yue Fei]]. Of the many versions of all 3 of the above, some also contain forms from the older Wuqin, or Five Animal Frolics of [[Hua Tuo]].<br />
<br />
Other sources around the ’50s claim that ''Yijin Jing'' was born from the farmers and the people working hard on the fields, and that these exercises would help them in their daily work and are derived from that country life style. Although this claim can be easily brought to political reasons, this is still another possibility. Classic Chinese authors tend to insist on the ancient lineage of this practice, but there is no evidence of the connections to Shaolin systems or to a specific routine.<br />
<br />
==Yijin Jing – The Forms==<br />
{{unreferenced section|date=July 2015}}<br />
[[Image:Shaolin-wushu.jpg|thumb|Picture on the wall at [[Shaolin Monastery]]]]<br />
Number of exercises tends to change, 18 should be the correct one (according to the 18 Arhats), but can vary from 10 to 24, to 30. Today the most respected routine is that of Wang Zuyuan, composed of 12 exercises, and has been adopted by the most authoritative Academies of Chinese Medicine in China. Chang Renxia together with Chang Weizhen proposed an alternative 14 series, which can be of interest for the therapeutic effects he promises. Deng Mingdao presents a version of 24 series, but with another name, ''Xisui Jing''. In fact, another point of crossing is the relationship between the ''Xisui Jing'' and the ''Yijin Jing''. Some authors tend to use those two names for the same routine; others keep things separated and invoke different results and different effects on the body; other authors have written different books and created different theories, sometimes not just for the quest of the final truth.<br />
<br />
The 12 Posture Moving Exercise kept to this day is something that Wang Zuyuan learned at Shaolin Monastery on [[Mount Song]]. It is somewhat different from the original "Picture of stationary exercise" and "Guide to the art of attack" (as [[Guangdong]] sources refers). Some specialists (Liu Dong) refer of a later integration of ''Yijin Jing'', Daoyin, Tuna and Xingyi methods. However Wang's 12 Postures found to be concise through practice and helps to enhance one's physical health. As the name implies, "sinew transforming exercise" is the method to train the tendons and muscles. The exercise is designed according to the course and the characteristics of Qi circulation in the 12 regular channels and Du and Ren channels. During practice, Qi and blood usually circulates appropriately with proper speed and no sluggishness or stagnation. Because of this efficacy, ''Yijin Jing'' has existed for centuries as a favorite with the populace and is still widely used in sanatoria and hospitals for therapeutic purposes. Two ancient written and illustrated routines remained, one from Chen Yi's "A collection of Annals" published during the [[Ming Dynasty]] and another more recent published in 1882, from "Internal Work Illustrated", that of Wang Zuyuan.<br />
<br />
The 12 Posture Moving Exercise most closely describes what is called the 12 fists of Bodhidharma in Many southern martial arts most notably [[Hung Gar]] and [[Wing chun]]. Ascribing the 12 exercises to 12 animals that Bodhidharma studied after his 9 years of meditation. The exercises were developed based on the movements of the 12 animals. These exercises healed the sickly monks of Shaolin Monastery, and contribute to the many animal based martial arts in China.<br />
<br />
==Purposes of Yijin Jing==<br />
{{unreferenced section|date=July 2015}}<br />
The basic purpose of ''Yijin Jing'' is to turn flaccid and frail sinews and tendons into strong and sturdy ones. The movements of ''Yijin Jing'' are at once vigorous and gentle. Their performance calls for a unity of will and strength, i.e. using one's will to direct the exertion of muscular strength. It is coordinated with breathing. <br />
Better muscles and tendons means better health and shape, more resistance, flexibility, and endurance. It is obtained as follows:<br />
*postures influence the static and nervous structure of the body<br />
*stretching muscles and sinews affects organs, joints, meridians and Qi<br />
*torsion affects metabolism and Jing production<br />
*breathing produces more and better refined Qi<br />
*active working gives back balance and strength to body and mind (brain, nervous system and spirit).<br />
<br />
Power and endurance are of paramount importance if we look at becoming qualified in whatever practice we choose, be it Tuina, martial arts, or simply better health and wisdom. Already another known Qigong system, Baduanjin, in its more radical and strong forms was used in the past from schools of Xingyiquan and Tijiquan as bodily preparation to fighting arts, in order to make body strong and flexible. Baduanjin still remains the first, entry-level routine to learn at Shaolin training schools in Song Mountains. We can still see today Japanese Kata like Sanchin, postures and forms like Siunimtao in Wingchung, "Iron thread" in Hung Gar and all sorts of Neigong in [[Neijia]]. Martial artists need to be powerful in the martial practice, like non-martial people need to be healthy. But there is also something supple and flexible inside of ''Yijin Jing''. Movements are energetic and intense, but you can see through a kind of peace. ''Yijin Jing'' unifies in fact Yi (intention) with Li (strength), consciousness (yang) with muscular force (yin). The mind is free from thoughts, has a correct and well-disposed attitude, the breathing is harmonious. Internal and external movement must be coordinated, like movement with relaxation. Externally must be fortification; inside must be purification; unifying matter and spirit.<br />
<br />
Some classic recurring points of ''Yijin Jing'' can be described as follows:<br />
*Most of the movements use open palms, fists are used only for stretching the tendons.<br />
*The names of exercises change, but often the basic idea of movement remains the same. I.e. Wei Tuo greets and offers something (Nanjing Ac. of Tuina); Wei Tuo offers gifts to the sky (Liu Dong); General Skanda holds the Cudgel (Zong Wu-Li Mao).<br />
*Movements are done standing, sometimes bending forward, but never lying or sitting.<br />
*Eyes are always open, never closed.<br />
*Movements are slow but full and tensed, face and body shows relaxed attitude.<br />
*All directions of the upper body section (especially shoulders) are active and moved.<br />
*Dynamic tension rules the moves.<br />
*All parts of the body work together.<br />
*There are different ways of practicing the same Yijinjing form, according to the basic rules, to the body shape, to the time of practice and to the general health conditions.<br />
<br />
According to traditional verbal formulas, we have that:<br />
*The first year of training gives back physical and mental vitality.<br />
*The second year enhances blood circulation and nurtures meridians.<br />
*The third year allows flexibility to muscles and nurtures the organs.<br />
*The fourth year improves meridians and nurtures viscera.<br />
*The fifth year washes the marrow and nurtures the brain.<br />
<br />
The Five rules of ''Yijin Jing'' are:<br />
;Quietness<br />
:Like lake water reflects the moon, a calm spirit allows energy to move inside the body.<br />
;Slowness<br />
:In order to use and flex muscles deeply, to get maximum extension and move Qi and Xue, slow movements are required.<br />
;Extension<br />
:Each movement must be brought to the maximum.<br />
;Pause<br />
:Efficacy comes through waiting and keeping tension for a longer time.<br />
;Flexibility<br />
:Limbs and trunk must be extended so that blood and energy can circulate, so we have flexibility.<br />
<br />
Breathing in ''Yijin Jing'' is a controversial point. Many modern sources insist on a deep, forced, reverse breathing in order to develop power and more thoroughly energize the body. Other sources suggest that this may often create excessive strain and pressure on the body. Robert W. Smith, in his article on the J.A.M.A. in 1996, suggests that there are differences between the northern and the southern way of breath. The southern variants seem not to have a developed system of regulating breathing or working on Qi. In his work on "Breathing in Taiji and other fighting arts", Smith analyses not only Taiji veterans and classics, but also known fighters out of his personal experience, and concludes that the kind of breathing which is most effective, be it for martial or for health purposes, is located between classic abdominal breathing and a slow, unconscious breathing, with scope for explosive exhalations of the kind typically used to accompany stikes in many martial arts styles.<br />
<br />
==Popular culture==<br />
The ''Yijin Jing'' is featured in [[Jin Yong|Louis Cha]]'s ''[[wuxia]]'' novel ''[[The Smiling, Proud Wanderer]]''. In the story, the Shaolin abbot teaches [[List of The Smiling, Proud Wanderer characters|Linghu Chong]] (the protagonist) how to use the skills described in the ''Yijin Jing'' to heal his internal injuries.<br />
<br />
In the manhua "Dragon Tiger Gate", Shibumi ("Evil God of the Fiery Cloud"), the supreme ruler of the Lousha Sect in Japan, has mastered this legendary Qi technique. In the graphic novel, Yijin Jing is divided into 7 stages, or 7 "levels of the pagoda". Besides the 1st and 2nd stage without a color, the last stages all have distinctive colors associated with them: 3rd = pink, 4th = yellow, 5th = blue, 6th = silver and finally 7th = black. "The Black Pagoda" therefore is the most powerful and most dangerous of all. One who masters this stage is virtually unbeatable.<br />
<br />
==See also==<br />
*[[Baduanjin]]<br />
*[[Liu Zi Jue]]<br />
*[[Qigong]]<br />
<br />
==Notes==<br />
<references/><br />
<br />
==References==<br />
{{refbegin|2}}<br />
* [http://www.egreenway.com/qigong/yijinjing.htm Yi Jin Jing Qigong]: Muscle and Tendon Changing Qigong. Bibliography, Links, Names of Movements, Quotations, Instructions. Michael P. Garofalo. July 13, 2009. Accessed 2009-11-25<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=The I-Chin Ching, Fact or Fancy? |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=November 1965, Vol. III, No. 11 |pages=28–30 |url=http://books.google.com/books?id=AtoDAAAAMBAJ&lpg=PA28&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_brr=0&pg=PA28#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite journal |last1=Hu |first1=William |year=1965 |title=Research Refutes Indian Origin of I-Chin Ching |journal=Black Belt Magazine |publisher=Black Belt Inc. |issue=December 1965, Vol. III, No. 12 |pages=48–50 |url=http://books.google.com/books?id=8tkDAAAAMBAJ&lpg=PA50&dq=i%20chin%20ching%20intitle%3Ablack%20intitle%3Abelt%20intitle%3Amagazine&lr&as_drrb_is=b&as_minm_is=1&as_miny_is=1965&as_maxm_is=12&as_maxy_is=1965&as_brr=0&pg=PA48#v=onepage&q=i%20chin%20ching%20intitle:black%20intitle:belt%20intitle:magazine&f=false }}<br />
* {{cite book |title=The Shaolin monastery: history, religion, and the Chinese martial arts |last=Shahar |first=Meir |year=2008 |publisher=University of Hawaii Press |isbn=978-0-8248-3110-3 |pages=12–19 |url=http://books.google.com/books?id=KiNEB0H6S0EC&lpg=PP1&dq=The%20Shaolin%20Monastery%3A%20History%2C%20Religion%2C%20and%20the%20Chinese%20Martial%20Arts&pg=PA12#v=onepage&q&f=false |accessdate=2010-05-09}}<br />
{{refend}}<br />
<br />
{{Qigong}}<br />
<br />
[[Category:Qigong]]<br />
[[Category:Chinese martial arts]]<br />
[[Category:Warrior code]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Ohel-Rachel-Synagoge&diff=142393679Ohel-Rachel-Synagoge2015-02-07T17:34:05Z<p>Difference engine: Moorehead -> Moorhead (see source added by Wetman in previous edit, as well as others on Google Books)</p>
<hr />
<div>{{Infobox building<br />
|name=Ohel Rachel Synagogue<br />
|native_name=拉結會堂<br />
|native_name_lang=zh<br />
|alternate_names=Seymour Synagogue<br />
|image=Ohel Rachel Synagogue old.jpg<br />
|address=500 North Shaanxi Road, [[Jing'an District]]<ref name=cnn/><br />
|location_town=[[Shanghai]]<br />
|location_country=[[China]]<br />
|completion_date=March 1920<ref name=SJC>{{cite web |url=http://www.chinajewish.org/SJC/Jhistory.htm |title=Shanghai Jewish History |publisher=Shanghai Jewish Center |accessdate=12 January 2015}}</ref><br />
|inauguration_date=January 23, 1921{{sfn|Ember|Ember|Skoggard|2005|p=156}}<ref name=SJC/><br />
|architecture_firm=Moorhead & Halse{{sfn|Ristaino|2003|p=25}}<br />
|namesake=Rachel Sassoon<br />
|developer=[[Sassoon family]]<br />
|seating_capacity=700{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
}}<br />
{{Chinese<br />
|s=拉结{{linktext|会堂}}<br />
|t=拉結{{linktext|會堂}}<br />
|p=Lājié Huìtáng<br />
|w=La-chieh Hui-t'ang<br />
|altname=Seymour Synagogue<br />
|s2=西摩{{linktext|会堂}}<br />
|t2=西摩{{linktext|會堂}}<br />
|p2=Xīmó Huìtáng<br />
|w2=Hsi-mo Hui-t'ang<br />
}}<br />
<br />
The '''Ohel Rachel Synagogue''' ([[Hebrew]] for "[[ohel (grave)|Tent]] of Rachel") is a [[Sephardi]] [[synagogue]] in [[Shanghai]], China. Built by Sir&nbsp;[[Jacob Elias Sassoon]] in memory of his wife Rachel, it was completed in 1920 and consecrated in 1921. Ohel Rachel is the largest synagogue in the [[Far East]], and one of the only two still standing in Shanghai. Repurposed first under the [[Japanese occupation of Shanghai|Japanese occupation]] during [[World War II]] and again following the [[Chinese Communist Party|Communist]] [[Battle of Shanghai (1949)|conquest of Shanghai]] in 1949, the synagogue has been a protected architectural landmark of the city since 1994. It was reopened for some [[Jewish holidays]] from 1999 and briefly held more regular [[Shabbat service]]s as part of the [[Expo 2010|2010 Shanghai Expo]].<br />
<br />
==History==<br />
===Construction===<br />
The Ohel Rachel Synagogue was constructed by Sirs&nbsp;[[Jacob Elias Sassoon|Jacob Elias]] and Edward Elias Sassoon of the wealthy [[Sassoon family]] of [[Baghdadi Jews|Baghdadi-Jewish]] origin, who built many of Shanghai's historic structures. It replaced its predecessor, the Beth El Synagogue, which was established in 1887,<ref name=SJC/> and was designed by the Shanghai firm of Robert Bradshaw Moorhead and Sidney Joseph Halse.<ref>{{harvnb|Wright|Cartwright|1908|p=634}} "Moorhead & Halse", gives a brief précis of the firm's history to that date.</ref> It was built on Seymour Road (now North Shaanxi Road), in the western section of the [[Shanghai International Settlement]].{{sfn|Ristaino|2003|p=25}}<br />
<br />
The building was opened in March 1920<ref name=SJC/> and consecrated by the recently-arrived<ref>{{cite news |author=<!--Staff writer(s); no by-line.--> |title=Rabbi and Mrs. Hirsch in Shanghai |url=http://eresources.nlb.gov.sg/newspapers/Digitised/Article/singfreepressb19210126.2.36.aspx |newspaper=The Singapore Free Press & Mercantile Advertiser |location= Singapore |date= 26 January 1921 |accessdate= 14 January 2015}}</ref> Rabbi W. Hirsch, the first rabbi of the Shanghai Sephardim community, on 23 January 1921.{{sfn|Ristaino|2003|p=25}}<ref name=SJC/> The synagogue was named after Jacob Sassoon's late wife, Rachel,{{sfn|Ember|Ember|Skoggard|2005|p=156}} but, as he also died shortly before its dedication, it was dedicated to the couple together.<ref name=his>{{cite web|url=http://www.chinajewish.org/ohelrachel1/index.php?q=history|title=History|publisher=Shanghai Jewish Center|accessdate=14 January 2015}}</ref> It was also colloquially known as the '''Seymour Synagogue''' from its former address.<ref name=shtong>{{cite web |url=http://www.shtong.gov.cn/node2/node2245/node75195/node75205/node75326/node75334/userobject1ai92297.html |title=Jewish places of worship |work=Shanghai Chronicle |publisher=Shanghai Municipal Government |language=Chinese |accessdate=12 January 2015}}</ref> <br />
<br />
Ohel Rachel was the first purpose-built synagogue in Shanghai.{{sfn|Ember|Ember|Skoggard|2005|p=156}} Its [[Greek Revival architecture|Greek Revival]] style{{sfn|Bracken|2010|pp=139–140}} was patterned after the [[Bevis Marks Synagogue|Bevis Marks]] and [[Lauderdale Road Synagogue]]s in [[London]].<ref name=his/> Ohel Rachel's cavernous sanctuary, overlooked by a second floor with wide balconies, has a capacity of 700 people. Its walk-in [[Torah ark|ark]], which held 30 [[Torah scroll]]s, was flanked by marble pillars.{{sfn|Ember|Ember|Skoggard|2005|p=156}}<ref name=SJC/> The facility also included a library, ritual bath ([[mikveh]]), and playground.<ref name=his/> Ohel Rachel is the largest synagogue in the [[Far East]]<ref name=shtong/> and is described as "second to none in the East".{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
<br />
===Republic of China===<br />
The Jewish Club Ahduth opened in the Ohel Rachel compound in 1921. It held both Sephardi and [[Ashkenazi]] social events, though the former tended to dominate.{{sfn|Ristaino|2003|p=26}} After combat between [[Republic of China (1912–49)|Chinese]] and [[Empire of Japan|Japanese]] forces in the 1932 [[January 28 Incident|Shanghai Incident]] caused serious damage to the [[Hongkou District]] where Ashkenazi settlement was concentrated, the congregation of Ohel Moshe opened a new branch of their synagogue in a building next to Ohel Rachel.{{sfn|Ristaino|2003|p=67}} The Shanghai Jewish School also moved in 1932 from Dixwell Road in Hongkou to a building adjacent to Ohel Rachel.<ref>{{cite web |url=http://www.jewsofchina.org/jewsofchina/Templates/showpage.asp?DBID=1&LNGID=1&TMID=84&FID=890 |title=The Chronology of the Jews of Shanghai from 1832 to the Present Day |publisher=Jewish Communities of China |accessdate=January 7, 2015}}</ref>{{sfn|Bracken|2010|pp=139–140}} The school served both Ashkenazi and Sephardi students.{{sfn|Ristaino|2003|p=67}}<br />
<br />
During the [[Second World War]], the foreign concessions—including the area around Ohel Rachel—continued under international control even after the [[Empire of Japan|Japanese]] victory in the 1937 [[Battle of Shanghai]]. Shortly after the [[attack on Pearl Harbor]] on 7 December 1941, however, Japan invaded and occupied the remaining settlements in Shanghai. The act cut off American funds to the city's Jewish community,<ref name=atlantic>{{cite web |url=http://www.theatlantic.com/china/archive/2013/11/shanghais-forgotten-jewish-past/281713/?single_page=true |title=Shanghai's Forgotten Jewish Past |date=21 November 2013 |first=James|last=Griffiths |work=[[The Atlantic]]}}</ref> swollen with thousands of recent refugees from Europe.<ref>{{cite web|url=http://www1.yadvashem.org/odot_pdf/Microsoft%20Word%20-%203234.pdf | last1=Altman| first1=Avraham|last2=&&nbsp;al.|title=Flight to Shanghai, 1938&ndash;1940: The Larger Setting|format=PDF |publisher=[http://www.yadvashem.org/ Yad Vashem]: [http://www.yadvashem.org/yv/en/education/ Shoah Resource Center] |accessdate=8 July 2011}}</ref> The Japanese imposed restrictions on the Jews of Shanghai and, in 1943, required most of them to move to the Restricted Sector for Stateless Refugees, the [[Shanghai Ghetto]]. This was located in [[Hongkou District, Shanghai|Hongkou]],<ref name=atlantic/> well away from Ohel Rachel, which was converted into a stable.{{sfn|Bracken|2010|pp=139–140}}<br />
<br />
===People's Republic of China===<br />
[[File:Wedding at Ohel Rachel Synagogue.jpg|thumb|A wedding ceremony held at the Ohel Rachel in January 1951]]<br />
The [[Communist Party of China]] [[Battle of Shanghai (1949)|took Shanghai]] near the close of the [[Chinese Civil War]], a few months before the establishment of the [[People's Republic of China]] in October 1949. They permitted Shanghai's Jewish community to continue using Ohel Rachel until 1952, when the property was seized and stripped of its furnishings.<ref name=wmf/> It was then included in the compound for the Shanghai Education Commission. Almost all of the city's Jews had emigrated by 1956.<ref name=atlantic/> During the [[Cultural Revolution]] of the late 1960s, the building was used as a [[warehouse]]{{sfn|Bracken|2010|p=139–140}} and suffered some damage,<ref name=cnn>{{cite news |url=http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 |title=Shanghai's Jews celebrate historic synagogue reopening |publisher=[[CNN]] |date=July 30, 2010}}</ref> with its windows and chandeliers smashed.<ref name=wmf/><br />
<br />
As part of the thaw in [[Sino-American relations]] in the late 1990s, [[President of the People's Republic of China|Chinese President]] [[Jiang Zemin]] invited three American religious leaders selected by the [[American President]] [[Bill Clinton]] to visit [[China]] in February 1998. One of them, Rabbi [[Arthur Schneier]], extracted a promise from [[Shanghai Mayor]] [[Xu Kuangdi]] to protect Ohel Rachel, restore it, and open it to the public.<ref name=his/> The [[Municipality of Shanghai]] allocated {{nowrap|[[US dollars|$]]60&thinsp;000}} to restore the synagogue{{sfn|Meyer|2008|p=182}} under the direction of its former caretaker (and later [[Sino-Israeli relations|Israeli]] resident) Aha Toeug<!--sic-->.<ref name=his/> It was cleaned and repainted, although structural damage was not repaired.<ref name=wmf/> <br />
<br />
[[File:Hillary-Clinton-and-Madeleine-Albright-tour-the-Ohel-Rachel-Synagogue-Shanghai.jpg|thumb|left|[[Hillary Clinton]] ''(in&nbsp;white)'' and [[American Secretary of State|Secretary of State]] {{nowrap|[[Madeleine Albright]]}} ''(in&nbsp;black, at&nbsp;right)'' touring Ohel Rachel in July&nbsp;1998]]<br />
A few months later, during President Clinton's state visit to China, his [[First Lady of the United States|wife]] [[Hillary Clinton|Hillary]] and [[American Secretary of State|Secretary of State]] [[Madeleine Albright]] visited the synagogue.<ref name=his/> Rabbi Schneier [[sanctification|resanctified]] Ohel Rachel for the occasion using a [[Torah]] brought from [[New York City]], which he then donated to the local Jewish community.<ref name=nyt>{{cite news |url=http://www.nytimes.com/1998/07/02/world/clinton-in-china-relic-revival-of-a-synagogue-wins-first-lady-s-praise.html |title=CLINTON IN CHINA: RELIC; Revival of a Synagogue Wins First Lady's Praise |last=Faison |first=Seth |work=[[New York Times]] |date=July 2, 1998}}</ref> In September 1999, a [[Rosh Hashanah]] service was held at the synagogue for the first time since 1952.{{sfn|Ember|Ember|Skoggard|2005|p=162}} The same year, the synagogue was separately visited by [[Israeli President]] [[Ezer Weizmann]] and by [[German Chancellor]] [[Gerhard Schröder]].{{sfn|Pan|2008|p=63–64}} The areas of the building refurbished for these visits were then used as a lecture hall,{{sfn|Bracken|2010|p=139–140}} although Jews were permitted to observe [[Jewish holidays|holidays]] such as [[Purim]],<ref name>{{cite web|first=Tina |last=Kanagaratnam|url=http://www.haruth.com/house_of_rachel.htm|title=Ohel Rachel Synagogue|publisher=Haruth|accessdate=14 January 2015}}</ref> [[Passover]], [[Rosh Hashanah]], and [[Hanukkah]] on site.<ref name=his/><br />
<br />
[[File:Ohel Rachel Synagogue Shanghai.JPG|thumb|Ohel Rachel Synagogue in 2013]]<br />
As part of the [[2010 Shanghai Expo]], Ohel Rachel Synagogue was reopened for regular [[Shabbat service]]s as well, despite Judaism continuing to be an [[Religion in China|unrecognized religion]] in China.<ref name=cnn/> The site&mdash;still part of the grounds of the Shanghai [[Chinese Ministry of Education|Ministry of Education]]<ref name=cnn/>&mdash;was open by reservation for services on Friday evenings and Saturday mornings, while weekday observances were held elsewhere.<ref>{{cite web|url=http://www.chinajewish.org/ohelrachel1/index.php?q=synagogue/services-ohel-rachel-synagogue|title=Services at Ohel Rachel Synagogue|publisher=Shanghai Jewish Center|accessdate=14 January 2015}}</ref> By 2013, however, Ohel Rachel was again only available for major holidays,<ref>{{cite web|url=http://www.chinajewish.org/ohelrachel1/|title=Ohel Rachel Synagogue|publisher=Shanghai Jewish Center|accessdate=14 January 2015}}</ref> prompting protest from the visiting [[Majority Leader of the United States House of Representatives|House majority leader]] [[Eric Cantor]] ([[Republican Party (US)|R]]-[[Virginia's 7th congressional district#List of representatives|VA]]), at the time the highest-ranking elected [[List of Jewish American politicians|Jewish official]] in American history.<ref name=cantor>{{cite news|last=Swanson|first=Ian|url=http://thehill.com/policy/international/205641-cantor-pushes-china-to-open-historic-synagogue|title=Cantor Pushes China to Open Historic Synagogue|newspaper=The Hill|location=Washington, DC|date=8 May 2014|accessdate=14 January 2015}}</ref><br />
<br />
==Conservation==<br />
Ohel Rachel and [[Shanghai Jewish Refugees Museum|Ohel Moshe]] are the only two [[synagogue|Jewish temples]] of old Shanghai that still stand, out of the original six<ref name=cnn/><ref name=nyt/> or seven.<ref name=his/> On 18 March 1994, the Shanghai municipal government declared the Ohel Rachel Synagogue a protected architectural landmark of the city,<ref name=shtong/> but it continued to be used as an office and storage space until 1998.<ref name=wmf>{{cite web |url=http://www.wmf.org/sites/default/files/wmf_publication/Watch_Catalog_2004.pdf |title=2004 World Monuments Watch 100 Most Endangered Sites |page=49 |publisher=[[World Monuments Fund]] |accessdate=12 January 2015}}</ref> The synagogue was included on the [[2002 World Monuments Watch]] List of the 100 Most Endangered Sites in order to provide assistance to the local Jewish community's efforts to address Ohel Rachel's structural problems, including invasive vegetation and a leaking roof, and to restore it to its 1920 appearance.<ref name=wmf/> The fund's Jewish Heritage Program provided a grant to assist with documenting the site and establishing a long-term management plan. It was included on the [[2004 World Monuments Watch|2004 list]] as well, although mostly to "maintain awareness" of the project.<ref name=wmf/><br />
<br />
==See also==<br />
*[[History of the Jews in China]]<br />
*[[Shanghai Jewish Refugees Museum]], the former Ohel Moshe Synagogue<br />
*[[Ohel Leah Synagogue]] of Hong Kong, built by the Sassoon brothers in memory of their mother<br />
<br />
==References==<br />
{{Reflist|30em}}<br />
<br />
==Bibliography==<br />
*{{cite book| ref=harv | last=Bracken| first=Gregory Byrne| title = A Walking Tour of Shanghai: Sketches of the City's Architectural Treasures| year = 2010| publisher = Marshall Cavendish International (Singapore), 2010.| url = https://books.google.co.uk/books?id=oV2JAAAAQBAJ&pg=PA139| isbn = 9814312967}}<br />
*{{cite book| ref=harv | editor1-last = Ember | editor1-first = Carol R.| editor2-last = Ember | editor2-first = Melvin| editor3-last = Skoggard | editor3-first = Ian A.| title = Encyclopedia of Diasporas: Immigrant and Refugee Cultures Around the World| year = 2005| publisher = Springer Science & Business Media| url = http://books.google.com/books?id=7QEjPVyd9YMC&pg=PA156| isbn = 9780306483219}}<br />
*{{cite journal |ref=harv | last1= Meyer |first1= Maisie&nbsp;J. |title=Baghdadi Jews, Chinese 'Jews', and Chinese |url= https://books.google.com/books?id=hCJNQPszu5sC&pg=PA182 |journal= Youtai&mdash;Presence and Perception of Jews and Judaism in China |location= [[Frankfurt am Main|Frankfurt]] |publisher= Peter Lang |year=2008 |isbn=978-3-631-57533-8}}<br />
*{{cite journal |ref=harv | last1= Pan |first1= Guang |title=Jews in China: Legends, History, and New Perspectives |url= https://books.google.com/books?id=hCJNQPszu5sC&pg=PA63 |journal= Youtai&mdash;Presence and Perception of Jews and Judaism in China |location= [[Frankfurt am Main|Frankfurt]] |publisher= Peter Lang |year=2008 |isbn=978-3-631-57533-8}}<br />
*{{cite book| ref=harv | last=Ristaino |first=Marcia Reynders| title = Port of Last Resort: The Diaspora Communities of Shanghai| year = 2003| publisher = Stanford University Press| url = https://books.google.com/books?id=VCynKuf3JBYC&pg=PA25| isbn = 9780804750233}}<br />
*{{cite book |ref=harv |editor1-last=Wright |editor1-first=Arnold |editor2-last=Cartwright |editor2-first=H. A. |title=Twentieth Century Impressions of Hongkong, Shanghai, and Other Treaty Ports of China |volume=1 |year=1908 |publisher=Lloyds Greater Britain Publishing Company}}<br />
<br />
==External links==<br />
*[http://www.chinajewish.org/ohelrachel1/index.php?q=history Ohel Rachel Synagogue] at the Shanghai Jewish Center <br />
*[http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 Photographs of the restored interior] at [[CNN]]<br />
<br />
{{Judaism in Shanghai}}<br />
<br />
{{Coord|31|13|53.5|N|121|27|9.7|E|display=title}}<br />
[[Category:Synagogues in Shanghai]]<br />
[[Category:1921 establishments in China]]<br />
[[Category:Sephardi synagogues]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Ohel-Rachel-Synagoge&diff=142393639Ohel-Rachel-Synagoge2015-01-14T00:47:52Z<p>Difference engine: /* People's Republic of China */ Should be '98.</p>
<hr />
<div>{{Infobox building<br />
|name=Ohel Rachel Synagogue<br />
|image=Ohel Rachel Synagogue old.jpg<br />
|address=500 North Shaanxi Road, [[Jing'an District]]<ref name=cnn/><br />
|location_town=[[Shanghai]]<br />
|location_country=[[China]]<br />
|completion_date=March 1920<ref name=SJC>{{cite web |url=http://www.chinajewish.org/SJC/Jhistory.htm |title=Shanghai Jewish History |publisher=Shanghai Jewish Center |accessdate=12 January 2015}}</ref><br />
|inauguration_date=January 23, 1921{{sfn|Ember|Ember|Skoggard|2005|p=156}}<ref name=SJC/><br />
|architecture_firm=Moorehead & Halse{{sfn|Ristaino|2003|p=25}}<br />
|seating_capacity=700{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
}}<br />
{{Chinese<br />
|s=拉结会堂<br />
|t=拉結會堂<br />
|p=Lājié Huìtáng<br />
|w=La-chieh Hui-t'ang<br />
|altname=Seymour Synagogue<br />
|s2=西摩会堂<br />
|t2=西摩會堂<br />
|p2=Xīmó Huìtáng<br />
|w2=Hsi-mo Hui-t'ang<br />
}}<br />
The '''Ohel Rachel Synagogue''' ([[Hebrew]] for "House of Rachel") is a [[Sephardi]] [[synagogue]] in [[Shanghai]], [[China]]. Built by Sir&nbsp;[[Jacob Elias Sassoon]] in memory of his wife Rachel Sassoon, it was completed in 1920 and consecrated in 1921. Ohel Rachel is the largest synagogue in the [[Far East]], and one of the only two still standing in Shanghai. Repurposed following the [[Chinese Communist Party|Communist]] [[Battle of Shanghai (1949)|conquest of Shanghai]] in 1949, the synagogue has been a protected architectural landmark of the city since 1994. It was reopened for irregular [[Jewish service]]s from 1999 and began more regular [[Shabbat service]]s following the [[2010 Shanghai Expo]].<br />
<br />
==History==<br />
===Construction===<br />
The Ohel Rachel Synagogue was constructed by Sirs&nbsp;[[Jacob Elias Sassoon|Jacob Elias]] and Edward Elias Sassoon of the wealthy [[Sassoon family]] of [[Baghdadi Jews|Baghdadi-Jewish]] origin, who built many of Shanghai's historic structures. It replaced its predecessor, the Beth El Synagogue, which was established in 1887,<ref name=SJC/> and was designed by the Shanghai firm Moorehead & Halse. It was built on Seymour Road (now North Shaanxi Road), in the western section of the [[Shanghai International Settlement]].{{sfn|Ristaino|2003|p=25}}<br />
<br />
The building was opened in March 1920<ref name=SJC/> and consecrated by Rabbi W. Hirsch, the first rabbi of the Shanghai Sephardim community, on 23 January 1921.{{sfn|Ristaino|2003|p=25}}<ref name=SJC/> The synagogue was named after Jacob Sassoon's late wife, Rachel,{{sfn|Ember|Ember|Skoggard|2005|p=156}} but, as he also died shortly before its dedication, it was dedicated to the couple together.<ref name=his>{{cite web|url=http://www.chinajewish.org/ohelrachel1/index.php?q=history|title=History|publisher=Shanghai Jewish Center|accessdate=14 January 2015}}</ref> It was also colloquially known as the "'''Seymour Synagogue'''" from its former address.<ref name=shtong>{{cite web |url=http://www.shtong.gov.cn/node2/node2245/node75195/node75205/node75326/node75334/userobject1ai92297.html |title=Jewish places of worship |work=Shanghai Chronicle |publisher=Shanghai Municipal Government |language=Chinese |accessdate=12 January 2015}}</ref> <br />
<br />
Ohel Rachel was the first purpose-built synagogue in Shanghai. Its cavernous sanctuary, overlooked by wide balconies, has a capacity of 700 people. Its walk-in [[Torah ark|ark]], which held 30 [[Torah scroll]]s, was flanked by marble pillars.{{sfn|Ember|Ember|Skoggard|2005|p=156}}<ref name=SJC/> Ohel Rachel is the largest synagogue in the [[Far East]]<ref name=shtong/> and is described as "second to none in the East".{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
<br />
===Republic of China===<br />
The Jewish Club Ahduth opened in the Ohel Rachel compound in 1921. It held both Sephardi and [[Ashkenazi]] social events, though the former tended to dominate.{{sfn|Ristaino|2003|p=26}} After combat between [[Republic of China (1912–49)|Chinese]] and [[Empire of Japan|Japanese]] forces in the 1932 [[January 28 Incident|Shanghai Incident]] caused serious damage to the [[Hongkou District]] where Ashkenazi settlement was concentrated, the congregation of Ohel Moshe opened a new branch of their synagogue in a building next to Ohel Rachel.{{sfn|Ristaino|2003|p=67}} The Shanghai Jewish School also moved in 1932 from Dixwell Road in Hongkou to a building adjacent to Ohel Rachel.<ref>{{cite web |url=http://www.jewsofchina.org/jewsofchina/Templates/showpage.asp?DBID=1&LNGID=1&TMID=84&FID=890 |title=The Chronology of the Jews of Shanghai from 1832 to the Present Day |publisher=Jewish Communities of China |accessdate=January 7, 2015}}</ref> The school served both Ashkenazi and Sephardi students.{{sfn|Ristaino|2003|p=67}}<br />
<br />
During the [[Second World War]], the foreign concessions—including the area around Ohel Rachel—continued under international control even after the 1937 [[Empire of Japan|Japanese]] victory in the 1937 [[Battle of Shanghai]]. Shortly after the [[attack on Pearl Harbor]] on 7 December 1941, however, Japan invaded and occupied the remaining settlements in Shanghai. The act cut off [[Jews in the United States|American]] funds to the city's Jewish community,<ref name=atlantic>{{cite web |url=http://www.theatlantic.com/china/archive/2013/11/shanghais-forgotten-jewish-past/281713/?single_page=true |title=Shanghai's Forgotten Jewish Past |date=21 November 2013 |first=James|last=Griffiths |work=[[The Atlantic]]}}</ref> swollen with thousands of recent refugees from Europe.<ref>{{cite web|url=http://www1.yadvashem.org/odot_pdf/Microsoft%20Word%20-%203234.pdf | last1=Altman| first1=Avraham|last2=&&nbsp;al.|title=Flight to Shanghai, 1938&ndash;1940: The Larger Setting|format=PDF |publisher=[http://www.yadvashem.org/ Yad Vashem]: [http://www.yadvashem.org/yv/en/education/ Shoah Resource Center] |accessdate=8 July 2011}}</ref> The Japanese imposed restrictions on the Jews of Shanghai and, in 1943, required most of them to move the Restricted Sector for Stateless Refugees, the [[Shanghai Ghetto]]. This was located in [[Hongkou District, Shanghai|Hongkou]],<ref name=atlantic/> well away from Ohel Rachel.<br />
<br />
===People's Republic of China===<br />
[[File:Wedding at Ohel Rachel Synagogue.jpg|thumb|A wedding ceremony held at the Ohel Rachel in January 1951]]<br />
The [[Communist Party of China]] [[Battle of Shanghai (1949)|took Shanghai]] near the close of the [[Chinese Civil War]], a few months before the establishment of the [[People's Republic of China]] in October 1949. They permitted Shanghai's Jewish community to continue using Ohel Rachel until 1952, when the property was seized and stripped of its furnishings.<ref name=wmf/> It was then included in the compound for the Shanghai Education Commission. Almost all of the city's Jews had emigrated by 1956.<ref name=atlantic/> During the [[Cultural Revolution]] of the late 1960s, the building suffered some damage,<ref name=cnn>{{cite news |url=http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 |title=Shanghai's Jews celebrate historic synagogue reopening |publisher=[[CNN]] |date=July 30, 2010}}</ref> with its windows and chandeliers smashed.<ref name=wmf/><br />
<br />
In 1998, American [[First Lady]] [[Hillary Clinton]] and [[Secretary of State]] [[Madeleine Albright]] visited the synagogue,<ref name=his/> prompting its cleaning and repainting.<ref name=wmf/> Rabbi [[Arthur Schneier]] sanctified Ohel Rachel for the occasion, using a [[Torah]] brought from [[New York City]].<ref name=nyt>{{cite news |url=http://www.nytimes.com/1998/07/02/world/clinton-in-china-relic-revival-of-a-synagogue-wins-first-lady-s-praise.html |title=CLINTON IN CHINA: RELIC; Revival of a Synagogue Wins First Lady's Praise |last=Faison |first=Seth |publisher=[[New York Times]] |date=July 2, 1998}}</ref><br />
<br />
In September 1999, a [[Rosh Hashanah]] service was held at the Ohel Rachel Synagogue for the first time since 1952.{{sfn|Ember|Ember|Skoggard|2005|p=162}} As part of the [[2010 Shanghai Expo]], the synagogue was reopened for regular [[Shabbat service]]s and select [[Jewish holidays]] despite Judaism continuing to be an [[Religion in China|unrecognized religion]] in China.<ref name=cnn/> The site&mdash;still part of the grounds of the Shanghai [[Chinese Ministry of Education|Ministry of Education]]<ref name=cnn/>&mdash;is open by reservation for services on Friday evenings and Saturday mornings, while weekday observances are held at the [[Shanghai Jewish Center]].<ref>{{cite web|url=http://www.chinajewish.org/ohelrachel1/index.php?q=synagogue/services-ohel-rachel-synagogue|title=Services at Ohel Rachel Synagogue|publisher=Shanghai Jewish Center|accessdate=14 January 2015}}</ref><br />
<br />
==Conservation==<br />
[[File:Ohel Rachel Synagogue Shanghai.JPG|thumb|Ohel Rachel Synagogue in 2013]]<br />
<br />
Ohel Rachel and [[Shanghai Jewish Refugees Museum|Ohel Moshe]] are the only two [[synagogue|Jewish temples]] of old Shanghai that still stand, out of the original six<ref name=cnn/><ref name=nyt/> or seven.<ref name=his/> On 18 March 1994, the Shanghai municipal government declared the Ohel Rachel Synagogue a protected architectural landmark of the city,<ref name=shtong/> but it continued to be used as an office and storage space until 1998.<ref name=wmf>{{cite web |url=http://www.wmf.org/sites/default/files/wmf_publication/Watch_Catalog_2004.pdf |title=2004 World Monuments Watch 100 Most Endangered Sites |page=49 |publisher=[[World Monuments Fund]] |accessdate=12 January 2015}}</ref> The synagogue was included on the [[2002 World Monuments Watch]] List of the 100 Most Endangered Sites in order to provide assistance to the local Jewish community's efforts to address Ohel Rachel's structural problems, including invasive vegetation and a leaking roof, and to restore it to its 1920 appearance.<ref name=wmf/> The fund's Jewish Heritage Program provided a grant to assist with documenting the site and establishing a long-term management plan. It was included on the [[2004 World Monuments Watch|2004 list]] as well, although mostly to "maintain awareness" of the project.<ref name=wmf/><br />
<br />
==See also==<br />
*[[History of the Jews in China]]<br />
*[[Shanghai Jewish Refugees Museum]], the former Ohel Moshe Synagogue<br />
*[[Ohel Leah Synagogue]] of Hong Kong, built by the Sassoon brothers in memory of their mother<br />
<br />
==References==<br />
{{reflist|2}}<br />
<br />
==Bibliography==<br />
* {{cite book<br />
| ref=harv<br />
| editor1-last = Ember | editor1-first = Carol R.<br />
| editor2-last = Ember | editor2-first = Melvin<br />
| editor3-last = Skoggard | editor3-first = Ian A.<br />
| title = Encyclopedia of Diasporas: Immigrant and Refugee Cultures Around the World<br />
| year = 2005<br />
| publisher = Springer Science & Business Media<br />
| url = http://books.google.com/books?id=7QEjPVyd9YMC&pg=PA156<br />
| isbn = 9780306483219<br />
}}<br />
* {{cite book<br />
| ref=harv<br />
| last=Ristaino |first=Marcia Reynders<br />
| title = Port of Last Resort: The Diaspora Communities of Shanghai<br />
| year = 2003<br />
| publisher = Stanford University Press<br />
| url = https://books.google.com/books?id=VCynKuf3JBYC&pg=PA25<br />
| isbn = 9780804750233<br />
}}<br />
<br />
[[Category:Synagogues in Shanghai]]<br />
[[Category:1921 establishments in China]]<br />
[[Category:Sephardi synagogues]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Ohel-Rachel-Synagoge&diff=142393605Ohel-Rachel-Synagoge2015-01-12T23:49:25Z<p>Difference engine: Mention 2010 Expo.</p>
<hr />
<div>{{Infobox building<br />
|name=Ohel Rachel Synagogue<br />
|image=Ohel Rachel Synagogue old.jpg<br />
|address=500 North Shaanxi Road, [[Jing'an District]]<ref name=cnn/><br />
|location_town=[[Shanghai]]<br />
|location_country=[[China]]<br />
|completion_date=1921{{sfn|Ristaino|2003|p=25}}<br />
|inauguration_date=January 23, 1921{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
|architecture_firm=Moorehead & Halse{{sfn|Ristaino|2003|p=25}}<br />
|seating_capacity=700{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
}}<br />
{{Chinese |s=拉结会堂 |t=拉結會堂 |p=Lājié Huìtáng}}<br />
[[File:Ohel Rachel Synagogue Shanghai.JPG|thumb|Ohel Rachel Synagogue in 2013]]<br />
<br />
The '''Ohel Rachel Synagogue''' is a [[Sephardi]] [[synagogue]] in [[Shanghai]], [[China]]. It was constructed by Sirs [[Jacob Elias Sassoon]] and Edward Elias Sassoon of the wealthy [[Sassoon family]], who built many of Shanghai's historic structures. It was named after Jacob Sassoon's late wife, Rachel.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was built on Seymour Road, now Shaanxi Road, inside the [[Shanghai International Settlement]].{{sfn|Ristaino|2003|p=25}} When it was consecrated in 1921, Ohel Rachel was the first purpose-built synagogue in Shanghai, with a seating capacity of 700 people.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was dedicated by the first rabbi of the Shanghai Sephardim community, Rabbi W. Hirsch.{{sfn|Ristaino|2003|p=25}} It was one of 6 [[Jewish]] temples in Shanghai, of which only Ohel Rachel and [[Ohel Moshe Synagogue|Ohel Moshe]] still stand.<ref name=cnn>{{cite news |url=http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 |title=Shanghai's Jews celebrate historic synagogue reopening |publisher=[[CNN]] |date=July 30, 2010}}</ref><br />
<br />
The Jewish Club Ahduth opened in the Ohel Rachel compound in 1921. It held both Sephardi and [[Ashkenazi]] social events, though the former tended to dominate.{{sfn|Ristaino|2003|p=26}} After combat between [[Republic of China (1912–49)|Chinese]] and [[Empire of Japan|Japanese]] forces in the [[January 28 Incident]] of 1932 caused serious damage to the [[Hongkou District]] where Ashkenazi settlement was concentrated, the congregation of Ohel Moshe opened a new branch of their synagogue in a building next to Ohel Rachel.{{sfn|Ristaino|2003|p=67}} The Shanghai Jewish School also moved in 1932 from Dixwell Road in Hongkou to a building adjacent to Ohel Rachel.<ref>{{cite web |url=http://www.jewsofchina.org/jewsofchina/Templates/showpage.asp?DBID=1&LNGID=1&TMID=84&FID=890 |title=The Chronology of the Jews of Shanghai from 1832 to the Present Day |publisher=Jewish Communities of China |accessdate=January 7, 2015}}</ref> The school served both Ashkenazi and Sephardi students.{{sfn|Ristaino|2003|p=67}}<br />
<br />
Ohel Rachel was closed by the government of the [[People's Republic of China]] after it took over Shanghai in 1949, and the structure became part of the Shanghai Education Commission compound.<ref name=cnn/> The building suffered some damage during the [[Cultural Revolution]]. In 1993, the Shanghai municipal government declared the Ohel Rachel Synagogue a historic landmark of the city, but it continued to be used as an office and storage space until 1998.<ref name=wmf>{{cite web |url=http://www.wmf.org/sites/default/files/wmf_publication/Watch_Catalog_2004.pdf |title=2004 World Monuments Watch 100 Most Endangered Sites |page=49 |publisher=[[World Monuments Fund]] |accessdate=12 January 2015}}</ref> That year, it was visited by [[First Lady]] [[Hillary Clinton]] and [[Secretary of State]] [[Madeleine Albright]]. Rabbi [[Arthur Schneier]] sanctified Ohel Rachel for the occasion, using a [[Torah]] brought from [[New York]].<ref name=nyt>{{cite news |url=http://www.nytimes.com/1998/07/02/world/clinton-in-china-relic-revival-of-a-synagogue-wins-first-lady-s-praise.html |title=CLINTON IN CHINA: RELIC; Revival of a Synagogue Wins First Lady's Praise |last=Faison |first=Seth |publisher=[[New York Times]] |date=July 2, 1998}}</ref> Ohel Rachel Synagogue was included in the [[2002 World Monuments Watch|2002]] and [[2004 World Monuments Watch]] list of 100 most endangered sites.<ref name=wmf/> Beginning with [[Expo 2010]], which was held in Shanghai, the building was reopened for select Jewish holidays.<ref name=cnn/><br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==Bibliography==<br />
* {{cite book<br />
| ref=harv<br />
| editor1-last = Ember | editor1-first = Carol R.<br />
| editor2-last = Ember | editor2-first = Melvin<br />
| editor3-last = Skoggard | editor3-first = Ian A.<br />
| title = Encyclopedia of Diasporas: Immigrant and Refugee Cultures Around the World<br />
| year = 2005<br />
| publisher = Springer Science & Business Media<br />
| url = http://books.google.com/books?id=7QEjPVyd9YMC&pg=PA156<br />
| isbn = 9780306483219<br />
}}<br />
* {{cite book<br />
| ref=harv<br />
| last=Ristaino |first=Marcia Reynders<br />
| title = Port of Last Resort: The Diaspora Communities of Shanghai<br />
| year = 2003<br />
| publisher = Stanford University Press<br />
| url = https://books.google.com/books?id=VCynKuf3JBYC&pg=PA25<br />
| isbn = 9780804750233<br />
}}<br />
<br />
[[Category:Synagogues in Shanghai]]<br />
[[Category:1921 establishments in China]]<br />
[[Category:Sephardi synagogues]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Ohel-Rachel-Synagoge&diff=142393604Ohel-Rachel-Synagoge2015-01-12T23:22:15Z<p>Difference engine: </p>
<hr />
<div>{{Infobox building<br />
|name=Ohel Rachel Synagogue<br />
|image=Ohel Rachel Synagogue old.jpg<br />
|address=500 North Shaanxi Road, [[Jing'an District]]<ref name=cnn/><br />
|location_town=[[Shanghai]]<br />
|location_country=[[China]]<br />
|completion_date=1921{{sfn|Ristaino|2003|p=25}}<br />
|inauguration_date=January 23, 1921{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
|architecture_firm=Moorehead & Halse{{sfn|Ristaino|2003|p=25}}<br />
|seating_capacity=700{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
}}<br />
{{Chinese |s=拉结会堂 |t=拉結會堂 |p=Lājié Huìtáng}}<br />
[[File:Ohel Rachel Synagogue Shanghai.JPG|thumb|Ohel Rachel Synagogue in 2013]]<br />
<br />
The '''Ohel Rachel Synagogue''' is a [[Sephardi]] [[synagogue]] in [[Shanghai]], [[China]]. It was constructed by Sirs [[Jacob Elias Sassoon]] and Edward Elias Sassoon of the wealthy [[Sassoon family]], who built many of Shanghai's historic structures. It was named after Jacob Sassoon's late wife, Rachel.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was built on Seymour Road, now Shaanxi Road, inside the [[Shanghai International Settlement]].{{sfn|Ristaino|2003|p=25}} When it was consecrated in 1921, Ohel Rachel was the first purpose-built synagogue in Shanghai, with a seating capacity of 700 people.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was dedicated by the first rabbi of the Shanghai Sephardim community, Rabbi W. Hirsch.{{sfn|Ristaino|2003|p=25}} It was one of 6 [[Jewish]] temples in Shanghai, of which only Ohel Rachel and [[Ohel Moshe Synagogue|Ohel Moshe]] still stand.<ref name=cnn>{{cite news |url=http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 |title=Shanghai's Jews celebrate historic synagogue reopening |publisher=[[CNN]] |date=July 30, 2010}}</ref><br />
<br />
The Jewish Club Ahduth opened in the Ohel Rachel compound in 1921. It held both Sephardi and [[Ashkenazi]] social events, though the former tended to dominate.{{sfn|Ristaino|2003|p=26}} After combat between [[Republic of China (1912–49)|Chinese]] and [[Empire of Japan|Japanese]] forces in the [[January 28 Incident]] of 1932 caused serious damage to the [[Hongkou District]] where Ashkenazi settlement was concentrated, the congregation of Ohel Moshe opened a new branch of their synagogue in a building next to Ohel Rachel.{{sfn|Ristaino|2003|p=67}} The Shanghai Jewish School also moved in 1932 from Dixwell Road in Hongkou to a building adjacent to Ohel Rachel.<ref>{{cite web |url=http://www.jewsofchina.org/jewsofchina/Templates/showpage.asp?DBID=1&LNGID=1&TMID=84&FID=890 |title=The Chronology of the Jews of Shanghai from 1832 to the Present Day |publisher=Jewish Communities of China |accessdate=January 7, 2015}}</ref> The school served both Ashkenazi and Sephardi students.{{sfn|Ristaino|2003|p=67}}<br />
<br />
Ohel Rachel was closed by the government of the [[People's Republic of China]] after it took over Shanghai in 1949, and the structure became part of the Shanghai Education Commission compound.<ref name=cnn/> The building suffered some damage during the [[Cultural Revolution]]. In 1993, the Shanghai municipal government declared the Ohel Rachel Synagogue a historic landmark of the city, but it continued to be used as an office and storage space until 1998.<ref name=wmf>{{cite web |url=http://www.wmf.org/sites/default/files/wmf_publication/Watch_Catalog_2004.pdf |title=2004 World Monuments Watch 100 Most Endangered Sites |page=49 |publisher=[[World Monuments Fund]] |accessdate=12 January 2015}}</ref> That year, it was visited by [[First Lady]] [[Hillary Clinton]] and [[Secretary of State]] [[Madeleine Albright]]. Rabbi [[Arthur Schneier]] sanctified Ohel Rachel for the occasion, using a [[Torah]] brought from [[New York]].<ref name=nyt>{{cite news |url=http://www.nytimes.com/1998/07/02/world/clinton-in-china-relic-revival-of-a-synagogue-wins-first-lady-s-praise.html |title=CLINTON IN CHINA: RELIC; Revival of a Synagogue Wins First Lady's Praise |last=Faison |first=Seth |publisher=[[New York Times]] |date=July 2, 1998}}</ref> Ohel Rachel Synagogue was included in the [[2002 World Monuments Watch|2002]] and [[2004 World Monuments Watch]] list of 100 most endangered sites.<ref name=wmf/> The building was reopened for select Jewish holidays in 2010.<ref name=cnn/><br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==Bibliography==<br />
* {{cite book<br />
| ref=harv<br />
| editor1-last = Ember | editor1-first = Carol R.<br />
| editor2-last = Ember | editor2-first = Melvin<br />
| editor3-last = Skoggard | editor3-first = Ian A.<br />
| title = Encyclopedia of Diasporas: Immigrant and Refugee Cultures Around the World<br />
| year = 2005<br />
| publisher = Springer Science & Business Media<br />
| url = http://books.google.com/books?id=7QEjPVyd9YMC&pg=PA156<br />
| isbn = 9780306483219<br />
}}<br />
* {{cite book<br />
| ref=harv<br />
| last=Ristaino |first=Marcia Reynders<br />
| title = Port of Last Resort: The Diaspora Communities of Shanghai<br />
| year = 2003<br />
| publisher = Stanford University Press<br />
| url = https://books.google.com/books?id=VCynKuf3JBYC&pg=PA25<br />
| isbn = 9780804750233<br />
}}<br />
<br />
[[Category:Synagogues in Shanghai]]<br />
[[Category:1921 establishments in China]]<br />
[[Category:Sephardi synagogues]]</div>Difference enginehttps://de.wikipedia.org/w/index.php?title=Ohel-Rachel-Synagoge&diff=142393603Ohel-Rachel-Synagoge2015-01-12T23:21:30Z<p>Difference engine: Ah, he has a wiki page.</p>
<hr />
<div>{{Infobox building<br />
|name=Ohel Rachel Synagogue<br />
|image=Ohel Rachel Synagogue old.jpg<br />
|address=500 North Shaanxi Road, [[Jing'an District]]<ref name=cnn/><br />
|location_town=[[Shanghai]]<br />
|location_country=[[China]]<br />
|completion_date=1921{{sfn|Ristaino|2003|p=25}}<br />
|inauguration_date=January 23, 1921{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
|architecture_firm=Moorehead & Halse{{sfn|Ristaino|2003|p=25}}<br />
|seating_capacity=700{{sfn|Ember|Ember|Skoggard|2005|p=156}}<br />
}}<br />
{{Chinese |s=拉结会堂 |t=拉結會堂 |p=Lājié Huìtáng}}<br />
[[File:Ohel Rachel Synagogue Shanghai.JPG|thumb|Ohel Rachel Synagogue in 2013]]<br />
<br />
The '''Ohel Rachel Synagogue''' is a [[Sephardi]] [[synagogue]] in [[Shanghai]], [[China]]. It was constructed by Sirs [[Jacob Elias Sassoon]] and Edward Elias Sassoon of the wealthy [[Sassoon family]], who built many of Shanghai's historic structures. It was named after Jacob Sassoon's late wife, Rachel.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was built on Seymour Road, now Shaanxi Road, inside the [[Shanghai International Settlement]].{{sfn|Ristaino|2003|p=25}} When it was consecrated in 1921, Ohel Rachel was the first purpose-built synagogue in Shanghai, with a seating capacity of 700 people.{{sfn|Ember|Ember|Skoggard|2005|p=156}} It was dedicated by the first rabbi of the Shanghai Sephardim community, Rabbi W. Hirsch.{{sfn|Ristaino|2003|p=25}} It was one of 6 [[Jewish]] temples in Shanghai, of which only Ohel Rachel and [[Ohel Moshe Synagogue|Ohel Moshe]] still stand.<ref name=cnn>{{cite news |url=http://travel.cnn.com/shanghai/visit/re-open-shanghais-jewish-history-friday-nights-038520 |title=Shanghai's Jews celebrate historic synagogue reopening |publisher=[[CNN]] |date=July 30, 2010}}</ref><br />
<br />
The Jewish Club Ahduth opened in the Ohel Rachel compound in 1921. It held both Sephardi and [[Ashkenazi]] social events, though the former tended to dominate.{{sfn|Ristaino|2003|p=26}} After combat between [[Republic of China (1912–49)|Chinese]] and [[Empire of Japan|Japanese]] forces in the [[January 28 Incident]] of 1932 caused serious damage to the [[Hongkou District]] where Ashkenazi settlement was concentrated, the congregation of Ohel Moshe opened a new branch of their synagogue in a building next to Ohel Rachel.{{sfn|Ristaino|2003|p=67}} The Shanghai Jewish School also moved in 1932 from Dixwell Road in Hongkou to a building adjacent to Ohel Rachel.<ref>{{cite web |url=http://www.jewsofchina.org/jewsofchina/Templates/showpage.asp?DBID=1&LNGID=1&TMID=84&FID=890 |title=The Chronology of the Jews of Shanghai from 1832 to the Present Day |publisher=Jewish Communities of China |accessdate=January 7, 2015}}</ref> The school served both Ashkenazi and Sephardi students.{{sfn|Ristaino|2003|p=67}}<br />
<br />
Ohel Rachel was closed by the government of the [[People's Republic of China]] after it took over Shanghai in 1949, and the structure became part of the Shanghai Education Commission compound.<ref name=cnn/> The building suffered some damage during the [[Cultural Revolution]]. In 1993, the Shanghai municipal government declared the Ohel Rachel Synagogue a historic landmark of the city, but it continued to be used as an office and storage space until 1998.<ref name=wmf>{{cite web |url=http://www.wmf.org/sites/default/files/wmf_publication/Watch_Catalog_2004.pdf |title=2004 World Monuments Watch 100 Most Endangered Sites |page=49 |publisher=[[World Monuments Fund]] |accessdate=12 January 2015}}</ref> That year, it was visited by [[First Lady]] [[Hillary Clinton]] and [[Secretary of State]] [[Madeleine Albright]]. Rabbi [[Arthur Schneier]] sanctified Ohel Rachel for the occasion, using a [[Torah]] brought from [[New York]].<ref name=nyt>{{cite news |url=http://www.nytimes.com/1998/07/02/world/clinton-in-china-relic-revival-of-a-synagogue-wins-first-lady-s-praise.html |title=CLINTON IN CHINA: RELIC; Revival of a Synagogue Wins First Lady's Praise |last=Faison |first=Seth |publisher=[[New York Times]] |date=July 2, 1998}}</ref> It was included in the [[2002 World Monuments Watch|2002]] and [[2004 World Monuments Watch]] list of 100 most endangered sites.<ref name=wmf/> The building was reopened for select Jewish holidays in 2010.<ref name=cnn/><br />
<br />
==References==<br />
{{reflist}}<br />
<br />
==Bibliography==<br />
* {{cite book<br />
| ref=harv<br />
| editor1-last = Ember | editor1-first = Carol R.<br />
| editor2-last = Ember | editor2-first = Melvin<br />
| editor3-last = Skoggard | editor3-first = Ian A.<br />
| title = Encyclopedia of Diasporas: Immigrant and Refugee Cultures Around the World<br />
| year = 2005<br />
| publisher = Springer Science & Business Media<br />
| url = http://books.google.com/books?id=7QEjPVyd9YMC&pg=PA156<br />
| isbn = 9780306483219<br />
}}<br />
* {{cite book<br />
| ref=harv<br />
| last=Ristaino |first=Marcia Reynders<br />
| title = Port of Last Resort: The Diaspora Communities of Shanghai<br />
| year = 2003<br />
| publisher = Stanford University Press<br />
| url = https://books.google.com/books?id=VCynKuf3JBYC&pg=PA25<br />
| isbn = 9780804750233<br />
}}<br />
<br />
[[Category:Synagogues in Shanghai]]<br />
[[Category:1921 establishments in China]]<br />
[[Category:Sephardi synagogues]]</div>Difference engine