Green and Black Tea Types and Manufacture -- Cutty Sark, Greenwich Pier, London, UK - UK Historical Markers on Waymarking.com

Three panels explain the different kinds of tea, how they are made, and where they were picked up for import into London in a historical display the tea hold of the Cutty Sark.


The plaques read as follows:

"TEA TYPES

British ships loaded mainly black teas at Shanghai, Fouzhou, and Hankou. Bohea, Souchong and Pekoe were popular, along with “Conghou,” - a general word for black tea. Among the green teas, one of the favorites was Gunpowder, so-called because it leaves are rolled like pellets.

GREEN AND BLACK

All tea is made from the leaves and buds of a single species of plant -- Camelia sinensis -- although there are hundreds of varieties. To make green tea, the leaves are dried very quickly after plucking. Black tea is made by bruising the leaves and allowing them to ferment before drying.

MAKING A BLACK TEA

To make a black tea such as Lapsang Souchong, the leaves are tossed to aerate them, then bruised to release the enzymes which make the leaves ferment. They are then baked to dry them completely. Lapsang Souchong's smoky flavor comes from burning logs from the local pine trees to bake the leaves. These pine logs generate a lot of smoke."

Type of Historic Marker: plaque Historical Marker Issuing Authority: Royal Greenwich Museums Age/Event Date: 01/01/1682 Related Website: [Web Link] Give your Rating:

Visit Instructions:
Please submit your visiting log with a picture of the object and include some interesting information about your visit.

Recent Visits/Logs:

Date Logged Log   11/04/2016 greysman visited it 09/20/2016 Master Mariner visited it 07/21/2016 Benchmark Blasterz visited it

View all visits/logs