Rainy afternoon indeed! And as always, as a milk tea fresco, I’m in the mood for another milk tea tidbits! Can I hear my fellow milk tea sillies say present? Hihi! 🙂 How I wish I can factually hear y’all. Btw, have you seen & read my first ever milk tea tidbits? If not, here.
Furthermore, for our second addition to it, I’m radically sure that all of you is pretty much accustomed to wintermelon, right? For some, they are familiar with the word, but they don’t fully ascertain what it really is.
The winter melon, also called white gourd, winter gourd, or ash gourd, is a vine grown for its very large fruit, eaten as a vegetable when mature. It is the only member of the genus Benincasa. The fruit is fuzzy when young. The immature melon has thick white flesh that is sweet when eaten. By maturity, the fruit loses its hairs and develops a waxy coating, giving rise to the name wax gourd, and providing a long shelf life. The melon may grow as large as 80 cm in length. Although the fruit is referred to as a “melon,” the fully grown crop is not sweet. Originally cultivated in Southeast Asia, the winter melon is now widely grown in East Asia and South Asia as well.
Another one is Oolong. The two are not afar from each other for it was usually paired together at divergent milk tea brands. Perhaps some of you might not know it yet.
Oolong (simplified Chinese: 乌龙; traditional Chinese: 烏龍; pinyin: wūlóng) is a traditional Chinese tea (Camellia sinensis) produced through a unique process including withering under the strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.The degree of oxidation can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular with tea connoisseurs of south China and Chinese expatriates in Southeast Asia, as is the Fujian preparation process known as the Gongfu tea ceremony.
In Chinese tea culture, semi-oxidised oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally “teal tea”). The taste of oolong ranges hugely amongst various subvarieties. It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas,or green and fresh with bouquet aromas, all depending on the horticulture and style of production. Several subvarieties of oolong, including those produced in the Wuyi Mountains of northern Fujian, such as Da Hong Pao, are among the most famous Chinese teas.
Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are ‘wrap-curled’ into small beads, each with a tail. The former style is the more traditional of the two in China.
The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning “black dragon tea”.
Next in line is Assam. Yes, it doesn’t sound that familiar for a few. For you to be acquainted with it, here.
Assam tea is a black tea named after the region of its production, Assam, in India. Assam tea is manufactured specifically from the plant Camellia sinensis var. assamica (Masters).This tea, most of which is grown at or near sea level, is known for its body, briskness, malty flavor, and strong, bright color. Assam teas, or blends containing Assam, are often sold as “breakfast” teas. For instance, Irish breakfast tea, a maltier and stronger breakfast tea, consists of small-sized Assam tea leaves.
The state of Assam is the world’s largest tea-growing region, lying on either side of the Brahmaputra River, and bordering Bangladesh and Burma (Myanmar). This part of India experiences high precipitation; during the monsoon period, as much as 10 to 12 inches (250–300 mm) of rain per day. The daytime temperature rises to about 103F (40 °C), creating greenhouse-like conditions of extreme humidity and heat. This tropical climate contributes to Assam’s unique malty taste, a feature for which this tea is well known.
Though Assam generally denotes the distinctive black teas from Assam, the region produces smaller quantities of green and white teas as well with their own distinctive characteristics. Historically, Assam has been the second commercial tea production region after southern China. Southern China and Assam are the only two regions in the world with native tea plants.
Largely, that’s our lesson for today. Class dismissed! 🙂 For more milk tea nibbles, stay tuned & drop by here at my blog as frequent as you want. You will make me unduly exultant if you do!