This visualisation’s been on my list for a while now: Chinese ‘hot’ and ‘cold’ foods.
The Chinese have an ancient way of classifying foods into ‘hot’, ‘warm’, ‘cool’ and ‘cold’ based on how you feel after you eat them. Watermelon is ‘cold’, for example, and chocolate is ‘hot’. It makes sense, really.
I plotted “temperatures” (in a Chinese sense) of common foods against their retail price in Coles supermarket, Australia. The results are really interesting.
It’s a bit cartoony. Feel free to use it as you wish. Enjoy 🙂
More refined stimulating breakfast brew that’s still as light as Rooibos.
Black tea » Chinese » Anhui Qimen teas, ★★★★★
Also known as: 祁门功夫茶, Ning Hong Jing Hao, Keemun/Qimen Congou/Gongfu (or any combination).
I’ve been lucky enough to receive not just Qimen Hongcha, which is a great tea, but also this Qimen Congou, which is the finest grade of Qimen available. Qimen Hongcha uses only the smallest, most tender leaves, and the dry leaf has a more powerful aroma than Qimen Hongcha.
Brewed side-by-side, the liquors (tea liquids) look exactly the same (amber or honey-coloured). The aroma of the Qimen Congou, however, is more floral and less woody than the Qimen Hongcha—even though both teas are very similar, and very light. It’s only by comparing these two five-star teas side-by-side that I can acknowledge their subtle differences in taste.
Qimen Congou is a little lighter, has more floral notes and a subtle dark chocolate aftertaste. The sweet aftertaste (回甘) is stronger in this tea than in Qimen Hongcha.
功夫 = Congou = Gongfu = Kung Fu = anything that’s done particularly well (including martial arts and tea).
Given a choice between the two teas, I’d choose the Qimen Congou every time. But each of these teas is delightful on its own. I recommend buying the Qimen Hongcha or buying both and brewing them simultaneously. Qimen Hongcha and Qimen Congou sell for $11 and $22 in Melbourne, respectively. ★★★★★