niisonge > writes:

> > I like Xiang Cha, as an option as well. I really think it needs to be
> > a true word with real meaning, history, and tradition. I shy away from
> > fakely named teas, and I think culture and tradition are the most
> > valuable aspects of life left. Too much of it is getting lost in an
> > effort to homogenize and pander to a lowest common denominator. Once
> > that is lost, you can't get it back. I say fight to keep it something
> > real and meaningful. People have no trouble ordering their "Matcha
> > Latte's" so I have hope hat Hei Cha, Xiang Cha, Hunan Cha, or whatever
> > is settled on will be fine.
>
> Yes, they use the term Xiang Cha in China. I'm sure almost everyone is
> familiar with "xiang". Xiang is just like an abbreviation or symbol to
> mean Hunan province. But other types of tea besides "hei cha" are
> produced there too. I don't know. Just have to see.

Sorry, I'm confused. Are you saying that significant numbers of
Chinese tea lovers use the term Xiang Cha to mean post-fermented teas,
even though there are lots of well-known Hunan green teas?

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html