| 翻訳と辞書 |
Congou
Congou () is a description of a black Chinese tea variety used by 19th Century tea importers in America and Europe. It was the base of the 19th Century English Breakfast tea blend.〔Daily Life in 18Th-Century England - Page 238 Kirstin Olsen - 1999 "Strong types, like green "gunpowder tea" or black pekoe, were blended with hyson or "bloom tea," which were generally weaker. Congou was the most popular type; bohea, the cheapest and least fashionable, was drunk on its own mostly ..."〕
==Name==
The etymology of the tea is the same as kung fu, from the Chinese for "skill" (工夫 gongfu),〔The Penny magazine of the Society for the Diffusion of Useful Knowledge - Volume 9 - Page 75 Charles Knight, Society for the Diffusion of Useful Knowledge (Great Britain) - 1840 "Congou, the next in quality to Souchong, is called by the Chinese Koong-foo (" labour — assiduity"), and consists of a careful selection of the ... Thus, Canton Bohea is a mixture of the commonest Congou with the inferior tea of the province."〕 via the Hokkien pronunciation ''kang-hu''.〔http://languagelog.ldc.upenn.edu/nll/?p=3282〕 This is the same word as in the Gongfu tea ceremony (工夫茶, sometimes 功夫茶), and ''congou'' is locally drunk in this style.
The popular variety ''Panyang Congou'' (or ''Panyong Congou'') is a corruption of Tanyang (), the name of a small village in Fu'an, Fujian that popularized the style.〔http://ratetea.com/style/panyang-congou/38/〕 Once the most expensive style of black tea in the West, with exports to over twenty countries and a gold medal at the Panama–Pacific International Exposition in 1915, a state-owned factory established in 1958 continues to produce small amounts.〔http://www.teaandcoffee.net/0607/tea.htm〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「Congou」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|