Serves: 5

Green Teas:

DRAGON WELL
(Lung Ching, Loong Chin, Lown Jeng or Long Jang):
From Hangchow. Considered the finest tea. (The name is often used generically to mean any high-grade green tea.) Has a light, fresh color and flavor a smooth, soothing quality. Delicious and fragrant. May be served either night or day.

DRAGON'S BEARD OR DRAGON'S WHISKERS
(Lung So or Loong Soo):
From Kwangtung. Light-colored and delicately flavored. Served in the afternoon as a social pastime drink.

WATER NYMPH
(Sui-Sing, Shui-Sen, Shuy Seen or Suy Sien):
From Kwangtung. Refreshing, light and pleasant. Drunk in mid-morning.

EYEBROWS OF LONGEVITY
(Sow Mee, Sho Mayor Soo May):
From Kwangtung. Served out-of-doors in the spring.

SILVER NEEDLE
(Can Jim or Ngun Jum):
From Kwangtung. Delicate but also somewhat astringent. Served with meals. Considered ideal for refreshing the palate during banquets.

CLOUD MIST
(Wun Mo):
From Kiangsi. Exquisitely flavored and delectable. Drunk like a liqueur.

NOTE: This tea grows on the highest mountain peaks at altitudes where men seldom climb. Monkeys have been trained to scale these peaks, pluck the delicate leaves, fill baskets with them, and bring them down the mountain. This is why the tea is also called "Monkey Pluck."

Black Teas:

KEEMUN:
From Kiangsu and northern China. One of the best of the blacks. Full-bodied, fragrant, spicy and smooth. Has a rich aroma, a superb bouquet. Excellent with meals.

LAPSANG SOUCHANG
(Su Tang):
From Hunan and Fukien. Hearty and rich with distinctive smoky taste.

CLEAR DISTANCE
(Lu An):
From Kwangtung. Strong. Served with meals and late at night.

IRON GODDESS OF MERCY
(Iron Kwan Yin, Tee Goon Yum, Tit Koon Yum or Tweet Gwoon Yum):
From Fukien and Amoy. Thick and rich, with an exquisite fragrance. Drunk in small quantities like fine brandy.

Semi-Fermented Teas:

BLACK DRAGON
(Oolong or Woo Long):
From Formosa, Foochow, Amoy and Canton. Most common for family use. Well flavored and naturally sweet. Pungent and piquant. Served with heavy food, with the evening meal.

NOTE: The best grades of oolong make a pure straw-colored brew the lower grades, a brown or red brew.

Scented Teas:

JASMINE
(Mook Lay Far):
From Formosa. Oolong or black tea and dried or fresh jasmine buds. Pale yellow, delicate, aromatic, fragrant and romantic. Taken at afternoon teas, between meals. Served at banquets and with rich, oily foods.

LICHEE
(Lay Jee):
From Taiwan. Golong or black tea and yellow lichee blossoms. Faintly sweet. Popular with the Cantonese. Considered good for renewing friendships.

CHRYSANTHEMUM
(Hung Pien or Herng Peen):
From Chekiang. Dragon Well tea and dried chrysanthemum petals. Fragrant. Taken with Chinese pastry. Often sweetened with rock sugar.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
13- Preparing a Complete Meal
14- Serving a Chinese Meal
15- Setting a Chinese Table
16- Chopsticks and How to Use Them
17- Guide to Stir-Frying
18- Chinese Teas
19- Chinese Wines
20- Glossary of Chinese Ingredients: A-K
20- Glossary of Chinese Ingredients: L-S
20- Glossary of Chinese Ingredients: T-Z
21- Substitutions
22- Storing Information
23- Soaking Information
24- Chinese Terminology
25- Mail Order Sources