am730Jun 23
奈雪的茶爆食安問題 茶葉被指混青蛙屍體 內地市監總局介入調查
#食品安全 #茶叶 #内地
https://www.am730.com.hk/財經/奈雪的茶爆食安問題-茶葉被指混青蛙屍體-內地市監總局介入調查/572843
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Jan 18
Another photoshoot a few weeks in the making, this tea is an unusual form of 普洱生茶 (Pǔ'ěr shēng chá or Pu'er raw tea). The leaves come from the renowned village 勐海昔归 (Měnghǎi Xīguī or Xigui, Menghai, Yunnan) near Lingcang, famous for some of the best old-growth tea leaves available with a unique terroir. It is then further processed (packaged and aged) in 昆明市云南省 (Yúnnán Shěng Kūnmíng Shì or Kunming, Yunnan).

This kind of tea is called "cylinder compressed" and is made by pounding the initially-processed tea, while still slightly damp, into bamboo containers before being put out to be dried and aged.

This particular one comes from 2020 and was removed from its bamboo shell and wrapped in crepe paper and some kind of leaf (large bamboo leaf? banana leaf? lotus leaf? I'm not sure which) for sale.

I should point out that as a very young raw tea this is absolutely *not* a beginner's tea. It is very finicky and fussy to brew and making mistakes with it can leave you with an undrinkable and bitter brew that strips the lining from your mouth and throat, or can leave you with a very mildly-flavoured cup of water.

Do it right, however, and you get a tea of genuine character.

I'll probably grab a few more cylinders of this young stuff and store it patiently for at least another six years and I'll likely have a perfect raw pu'er.

As usual, the alt text has more information and Mastodon users will have to click through to see all of the photographs.

---

#茶叶 #中国名茶 #普洱茶 #生茶 #Tea #ChineseTea #PuErTea #RawTea

@zdl@mastodon.online
@tea@a.gup.pe
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Jan 12
The acquisition of my Classic of Chinese Tea¹ book has proved both a blessing and a curse. It's a blessing in that it's taught me more about tea in a few weeks than I've learned on my own in the past five years. It's a curse in that I've learned about a lot of rare and unusual teas that are at risk of bankrupting me.

Today's photo essay is a photo essay that took almost a month to assemble. After reading about a kind of tea called 六堡茶 (Liùbǎo chá or Liubao tea) that seemed utterly fascinating, being another post-fermented tea like pu'er and the Anhua Golden Flower I'd documented earlier². What made it even more interesting is that it's made in some of the poorest regions of China and thus buying it would help with their economic situation if I buy from them directly, not through middlemen.

I thus spent the last half of December looking for a genuine supplier before ordering the tea on New Year's Eve. This time of year, sadly, I can only shoot pictures on weekends, not having enough daylight to do it during the week outside of working hours. Further the weather on Jan. 4th was crap, not giving me the right lighting. The morning of the 5th was also pretty lousy; sun only came out in the late afternoon (and that's not great lighting, as you'll see in the first batch).

Which is a problem because I two samples in addition.

So a week later, I had two good days on the weekend and was able to finally finish off the photo-essay with proper lighting!

This tea is a post-fermented tea like its more famous cousin, pu'er. It has a flavour profile more like "cooked" pu'er but dramatically exceeds the complexity of aged "raw".

As usual, the alt text has more information and Mastodon users will have to click through to see all of the photographs.

---

¹ https://pixelfed.social/i/web/post/781059348436235503
² https://pixelfed.social/i/web/post/765762989772155971

#茶叶 #中国名茶 #六堡茶 #Tea #ChineseTea #LiubaoTea

@zdl@mastodon.online
@tea@a.gup.pe
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦 (@zhang.dianli@pixelfed.social)

As I mentioned [yesterday](https://pixelfed.social/i/web/post/780726383026738870), when I was doing another search for a bilingual edition of 茶经 (Chájīng or "The Classic of Tea") I had accidentally ordered, because I wasn't paying attention, a book that was called 中国茶经 (Zhōngguó Chájīng or "The Classic of Chinese Tea"). So what's the difference? About 1244 to 1264 years. 中国茶经 intends to be a professional reference that, like 茶经 before it, attempts to document as fully as possible all the current information about tea. It was published in 2024 (instead of ~760-780) and thus covers the millennia and change of development of the tea arts in China. So though it wasn't the book I was seeking at the time, it was the book I needed. This is a hefty, hefty tome (as one of the pictures comparing this to the original 茶经 will illustrate) and I learned more from casually browsing it over a weekend than I learned from 20 years of semi-active seeking of knowledge. Now while the information within it is golden, I do have a few critiques, the chief of which is the translation and editing. The Chinese appears good, solid Chinese text, but the translation is sometimes tortuous in grammar and inaccurate in spalling (sic—an illustration of the kinds of spelling mistake that litters the pages). Reading this is sometimes a bit of a chore, and the occasional lapse of translation from characters to just romanisation without actual translation has had me look up at the Chinese to clarify things. It's not *awful*, but it really did need a better editor (or, you know, maybe an editor at all…). Personally I think, despite the sometimes cringe-worthy editing and translation, this book belongs on the shelf of any aficionado of Chinese tea or anybody interested in a vital part of Chinese culture. Its flaws are minor compared to its joys. --- @tea@a.gup.pe @zdl@mastodon.online #茶 #中国茶经 #tea #TheClassicOfChineseTea #book

Pixelfed
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Dec 1, 2024
Another weekend with decent weather. Another photo essay about tea. Another queue-jumper of a tea. This is because of the tea's name and the fact it comes from near my old stomping grounds in 江西 (Jiāngxī). OK, maybe not so near. 遂川 (Suìchuān) is in southwest Jiangxi and I lived in the northeast in 九江 (Jiǔjiāng). Wuhan is closer to my old stomping grounds than Suichuan is. But the name. That name! 狗牯脑绿茶 (Gǒugǔnǎo lǜchá or "Dog Brain Green Tea") is just a hilarious name to me. (It's named after a local mountain that is said to resemble a dog's head.) It's a high mountain "cloud and mist" tea. It's relatively famous in China, but likely not heard of outside of this nation. Personally I still prefer 庐山云雾茶 (Lúshān yúnwù chá) from my old stomping grounds (at the foot of Lushan) but this is a very nice tea and I'll probably be getting more, since it's from the Hakka people. As a detailed look at a "cloud and mist" tea I'll be able to highlight both the category's strengths and weaknesses. This is an almost emblematic instance of such a tea, after all. As usual there are alt tags on the pictures and Mastodon users will have to click through to see all the pictures. --- #茶叶 #绿茶 #狗牯脑绿茶 #云雾茶 #江西 #遂川 #中国名茶 #Tea #GreenTea #DogBrainGreenTea #CloudAndMistTea #Jiangxi #Suichuan #ChineseTea @zdl@mastodon.online
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦Nov 23, 2024
Another sunny weekend. Another tea display. I explained a bit of this already in an earlier post¹ so I won't be repeating much of the information already provided focusing on the stuff that wasn't already provided. This is, however, a tea from 安化 (Ānhuà), a county seat in 湖南 (Húnán). I've not done a lot of exploration of Hunan tea culture, so this is my first detailed take of Hunan tea, and it's been quite the experience. This is specifically a 金花黑茶 (Jīn huā hēi chá or "Golden Flower Black Tea“) Here the "black" is in the Chinese sense, not the English sense: what we call "black tea" is "red tea" in Chinese. Black tea is specifically a fermented tea, whether "raw" or "cooked". Chinese tea are usually (but naturally not always because Chinese culture is complex!) named for the colour of their liquor, not of their leaves. The titular ”golden flowers" are an Aspergillus cristatus infection. This tea is a very aged, fermented "raw" tea: leaves picked in 2007 and final production and packaging in this form in 2018. (These tea leaves are about as old as the iPhone.) As usual, alt text has more explanations and Mastodon users will have to click through to see all the pictures. --- ¹ https://pixelfed.social/i/web/post/760704786957143452 #茶叶 #中国名茶 #黑茶 #安化黑茶 #金花黑茶 #Tea #ChineseTea #BlackTea #AnhuaBlackTea #GoldFlowerBlackTea @zdl@mastodon.online @tea@a.gup.pe
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦 (@zhang.dianli@pixelfed.social)

This is just a teaser of upcoming tea photo essays. The problem with tea is that unlike coffee, small amounts last a long time. 100g of a decent tea can last me a month or two. 100g of coffee won't last me even a week. Thus it is I have a backlog of teas for my reviews and today I decided to just give you a taste of what's coming. The ALT text is going to be a bit sparse because I haven't had the chance to taste, and thus pontificate upon, the teas yet. If the sunlight holds out to this afternoon, one of these will become my next photo-essay, but I haven't decided yet which. As usual Mastodon users will have to click through to see all the images. --- #Tea #茶 #BlackTea #黑茶 #红茶 #GreenTea #绿茶 #WhiteTea #白茶 #QuickPeek @zdl@mastodon.online

Pixelfed
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦May 25, 2024
The precursor¹ set the stage for this part of the photo shoot.

I'm opening with the same photo to remind of the layout before I do the detailed photos of the parts relevant to actual tea.

Today's tea is a 武夷山 (Wǔyíshān or "Mount Wuyi") 雀舌 (quèshé or "Sparrow Tongue") variant of 毛尖茶 (máojiān chá or "hairy tip tea"). It doesn't look like a maojian because the titular silver hairs of maojian are lost in the pan-frying used to make this kind. It is, nonetheless, a maojian in that it is made from the "silver" tips of new growth only.

This is, naturally, a very labour-intensive process leading to a very expensive tea. (This two-serving sample was about the equivalent of $10US. **In the nation of production!**)

The resulting tea is a bit finicky to brew, but makes a great sipping tea. (And I will CUT anybody who puts sugar or milk into it!)

Alt text, as usual, has more details.

#茶叶 #tea #茶文化 #TeaCulture #绿茶 #GreenTea #雀舌 #SparrowTongue #武夷山 #MountWuyi #毛尖茶 #MaojianTea

---
¹ https://pixelfed.social/i/web/post/699829003288284192
张殿李 (@zhang.dianli@pixelfed.social)

This post, as the first "stage-setting" photo shows, is a precursor to a new tea's photo shoot. I'm only going to tease that tea here, because the focus of this portion is the other thing in the spread, visible behind the 茶经 (Chá Jīng or "Classic of Tea") scroll I’ve laid out as the place mat. There's a combination of reasons for this: 1. When making tea properly setting up the environment is as important as is the tea itself, and in traditional Chinese tea culture that environment involves incense. 2. We're in the middle of mosquito season and the incense does a great job of keeping the bloodthirsty little freaks away from me while I leave a window wide open to take my pictures. 3. I just got this incense (and the mini-brazier) and wanted to show it off. 😊 #茶叶 #tea #茶文化 #TeaCulture #熏香 #incense

Pixelfed
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦May 25, 2024
This post, as the first "stage-setting" photo shows, is a precursor to a new tea's photo shoot¹. I'm only going to tease that tea here, because the focus of this portion is the other thing in the spread, visible behind the 茶经 (Chá Jīng or "Classic of Tea") scroll I’ve laid out as the place mat.

There's a combination of reasons for this:

1. When making tea properly setting up the environment is as important as is the tea itself, and in traditional Chinese tea culture that environment involves incense.

2. We're in the middle of mosquito season and the incense does a great job of keeping the bloodthirsty little freaks away from me while I leave a window wide open to take my pictures.

3. I just got this incense (and the mini-brazier) and wanted to show it off. 😊

#茶叶 #tea #茶文化 #TeaCulture #熏香 #incense

---

¹ https://pixelfed.social/p/zhang.dianli/699843661291068434
张殿李 (@zhang.dianli@pixelfed.social)

The precursor¹ set the stage for this part of the photo shoot. I'm opening with the same photo to remind of the layout before I do the detailed photos of the parts relevant to actual tea. Today's tea is a 武夷山 (Wǔyíshān or "Mount Wuyi") 雀舌 (quèshé or "Sparrow Tongue") variant of 毛尖茶 (máojiān chá or "hairy tip tea"). It doesn't look like a maojian because the titular silver hairs of maojian are lost in the pan-frying used to make this kind. It is, nonetheless, a maojian in that it is made from the "silver" tips of new growth only. This is, naturally, a very labour-intensive process leading to a very expensive tea. (This two-serving sample was about the equivalent of $10US. **In the nation of production!**) The resulting tea is a bit finicky to brew, but makes a great sipping tea. (And I will CUT anybody who puts sugar or milk into it!) Alt text, as usual, has more details. #茶叶 #tea #茶文化 #TeaCulture #绿茶 #GreenTea #雀舌 #SparrowTongue #武夷山 #MountWuyi #毛尖茶 #MaojianTea --- ¹ https://pixelfed.social/i/web/post/699829003288284192

Pixelfed
Show thread好好引用Sep 16, 2022

无论闭关锁国还是自主限关，都是专制统治者剥夺民众的自由

张弘 中图网燕京书评 2022-09-15
https://mp.weixin.qq.com/s/HsBDm7of1y6W5AqTfYYDQg

前不久，《#历史研究》杂志发表#中国历史研究院课题组 的《#明清时期“#闭关锁国”问题新探》一文，经#中国历史研究院 公号发布之后，很快引发了多位网友的激烈争论。

长期以来，无论是#历史教科书 还是主流的#明清史研究，都认为明清两代闭关锁国。一定程度上，这已经成为被民众普遍接受的常识。那么，《明清时期“闭关锁国”问题新探》为何要另立新说？从“闭关锁国”到“#自主限关”，其间存在着怎样的区别？

在做出判断之前，必须先回归历史，弄清事实。

———— ⁂ ————

综上所述，明代276年时间里绝大多数时间实施#海禁，沿海民众的生计受到重大影响，国内商人无法参与#国际贸易。清代初期的“#迁海”和#海禁政策，严重影响了民众生活。1683年开放海禁之后，1757年#乾隆 又限制英、法、美、瑞典等西方商人只能到#广州 交易，1759年清廷的“#防夷五事”，1809年颁布的《#民夷交易章程》，1831年的限制措施，给#外商来华 经商制造了巨大的阻碍。而清廷限制西方国家只能到广州交易，又大大增加了#茶叶 等中国主要#出口 商品的运输成本。此外，清廷对#货物出口 的限制，也严重阻碍了中国#商品 的流通和经济发展。

无论是“闭关锁国”，还是“自主限关”，它都是明清两代#专制统治者 #独裁 做出的决定——“闭关锁国”是#皇帝 的独裁，“自主限关”也是皇帝的独裁。所谓“自主”，是作为统治者的皇帝在自主，而被统治者的民众只能乖乖服从。

#皇权 #专制主义 统治的特点就是#家天下，皇帝将天下视为自己一家一姓的#私有财产，官员只是#奴才，民众只是#奴隶。作为#统治者 的皇帝，首先考虑的是#权力 基础的稳固和权力的世代传承，任何违背这一考量的需求，都会遭到皇权的漠视，甚至钳制和打压。

从#朱元璋 开始，明朝统治者就以海禁政策和#朝贡贸易，将民众排斥在#国际贸易 体系之外，剥夺了他们#出海经商、参与国际贸易的自由和权利。1567年#隆庆开海 之后尽管也有很多限制，但#私人贸易 迅速发展，海外#白银 大量流入中国，中国的#私营经济 迅速发展，#商品经济 逐渐繁荣。但是，1573年登基的#万历 皇帝#朱翊钧，派出#矿监 #税监 搜刮民财，加上后来的#边饷，使得欣欣向荣的商品经济夭折。#经济史 家#侯家驹 先生认为，这使得中国丧失了#资本主义 第三次萌芽的机会。

而#清朝 皇帝#康熙、#雍正、#乾隆“自主限关”，#嘉庆、#道光 对于#海洋 国际贸易变本加厉的限制，更使中国丧失了搭上#工业革命 快车的机会。18世纪下半叶到19世纪中期，英国发生了工业革命，#机器 大生产取代了#工场 #手工业 生产。#科技 成果层出不穷，#生产力 大幅提高，让英国经济迅速起飞，#工业、#农业 和#贸易 快速发展，#人口 逐渐上升，经济发展速度加快，民众#生活水平 提高。到19世纪60年代，#英国 从一个落后的#农业国，成为领跑全球的#工业国。受此影响，#法国、#德国、#美国 也实现了#工业化。

但是，18世纪至19世纪初这段时间，#清政府 处在鼎盛时期，财富充足且#国力 强盛，世界上没有任何一个国家能够远征中国,对中国造成#军事威胁。大批#传教士 的东来和#中外贸易 的发展，造成了#中外交流 前所未有的有利态势。有学者认为，如果清政府顺应潮流,因势利导,不难想象当时及以后的中国会发展成为世界上最强大的#现代化国家。但是，著名学者#赵鼎新 认为，在#政治制度 没有改变的情况下，#古代中国 不太可能出现#资本主义。

皇权专制主义之下的统治者，首先考虑的是如何维系皇权。以乾隆为例，1745年，法国科学传教团的成员#蒋友仁 来到中国，他为乾隆绘制了一幅12法尺半长、6法尺高的#世界地图。乾隆不仅下令复制这份世界地图，分别收藏于宫中、#军机处，还让人把新发现的内容加在宫中的#地球仪 上。此外，乾隆还在和蒋友仁的交谈中询问了许多关于#欧洲 各国的情形，以及政治统治等等问题。但是，正如人大#清史 所教授#李景屏 所说，乾隆的确比#路易十六 要老道得多，他所推行的#抑商政策、要求商人提供名目繁多的报效等做法，使得中国商人的经济实力大为减弱，不可能像法国那样形成一个富甲天下、问鼎政坛的第三等级以及作为参政标志的三级会议。至于对民变，乾隆从来都主张坚决镇压，绝不会讲什么“不会拔剑 与我的子民对抗”一类的话。而且，路易十六所说的子民，在乾隆眼中就是刁民、#顽民。在乾隆的#朱批 中，随处可见严惩#刁民、顽民的字样，诸如“此等刁民，即鸣枪伤一二何妨”、“顽民聚众，干犯刑章”、“著严拿从重究处，以惩凶顽，毋得疏纵”等等。在乾隆看来，“#星星之火，可以燎原。事机之由，积小成大”，在“群情汹涌之初”就应该进行镇压，“销盟于事始”。因而在1794 年———路易十六被处死第二年对#白莲教 所进行的疯狂大搜捕， 就充分显示出#法国大革命 对乾隆心灵的强烈震撼及对其施政的猛烈撞击；然而其最终结果则导致“#官逼民反”——一场持续九年波及数省的#白莲教大起义 的爆发，揭开了#清帝国 急剧衰落的序幕。

作为专制统治者的乾隆了解到了外部世界之后，因为担心统治基础被动摇，进而威胁到权力的传承，不仅没有满足民众追求富裕生活，积累财富的愿望，反而使用了《#商君书》中的#法家 手段，削弱中国商人。

除此以外，专制统治者的“闭关锁国”和“自主限关”，不仅表现为物理上的空间限制和画地为牢，同时也造成了#知识精英 和民众因循守旧、#坐井观天 的封闭心态，并形成顽固落后的思想意识。在清末，许多官员和士人对外部世界表现出惊人的无知，对于正在发生的变化反应迟钝，且故步自封。

从利益角度来说，沿海居民希望不受限制地出海谋生，中国商人希望自由地参与国际贸易，内地民众也希望自己的商品能够通畅而方便地出口海外，外商希望和中国自由#通商，以赚取利益。可以说，国际贸易的所有参与方都希望放开海禁，尽量减少对于商人和商品进出口贸易的种种限制。然而，明清两代的专制统治者“以一己之大私为天下之大公”，无视民众需求。明代的专制统治者长期禁海，清代的专制统治者多方钳制国际贸易，不仅使得中国丧失了快速发展的大好时机，变得积贫积弱，而且使大多数民众生活贫困，并且承受#鸦片战争 之后不平等条约的代价。无论是闭关锁国还是自主限关，专制统治者都在压迫民众，剥夺民众自由和权利。专制统治者对民众犯下的罪恶，贪图权力的邪恶，由此可见一斑！

#秦 代以后中国两千多年的历史告诉人们，专制主义的政治制度无法与社会经济长期协调发展，政治制度的僵化落后最终必然导致经济的落后和衰败。在世界各国激烈的竞争中．颟顸腐败的政治制度必将使整个国家遭受凌辱，让普通民众承受巨大的代价。当朱元璋及明朝其他的皇帝使用廷杖羞辱和惩罚大臣；当#明朝 用#里甲制度 控制“农业者不出一里之间，朝出暮入”；当康雍乾三代大兴#文字狱，以恐怖政治钳制民众思想，当皇权可以肆意征税并掠夺民众的私有财产……资本主义就难以萌芽，工业革命也不会在中国首先发生。

无论是闭关锁国还是自主限关，明清两代都可谓殷鉴不远，历史留下了永志不忘的沉痛教训——这一点，也正是《#国家为什么会失败？》一书的核心观点，实行压榨性的政治制度和压榨性的经济制度的国家不可能长期繁荣；实施压榨性政治制度和包容性经济制度的国家，经济发展会被压榨性的政治制度所扼杀，正如中国明清两代那样。只有同时实施包容性的政治制度和包容性的经济制度，国家才能够长期繁荣。

而中国上世纪70年代末开始的#改革开放，大幅提高民众生活水平，增强国家实力，也是对明清两代闭关锁国（或自主限关）的根本否定。