Enjoy the refined elegance of Goh Tong Pu Er Tea at Resorts World Genting
One of the main highlights of Chinese New Year 2018, the tea is named after the founder of the resort
Tea connoisseurs would take delight in the refined elegance of Goh Tong Pu Er Tea, a pride of Resorts World Genting that is definitely worth sipping. The tea is one of the main highlights of Chinese New Year 2018 for the resort, and visitors may want to at least sample it during their stay.
First produced in 2007, the tea is named after Tan Sri Dato Seri Dr Lim Goh Tong, the founder of the resort. And like all good teas, Goh Tong Pu Er Tea is created for enjoyment, relaxation and well-being.
Every tea connoisseur worth their salt would know the world’s second most-consumed beverage (after water) not only offers health benefits but also encourages positive practices like contemplation and a slower pace of life. Partaking in a ritualistic tea ceremony, for instance, allows one to see the beauty of tradition; a quiet ceremony performed with grace, it is a bonding experience that offers a sense of good will and well-being.
The good people of Resorts World Genting rightly believe the enjoyment of tea drinking is enhanced when the drinker has knowledge of the tea—at least a little of the history of the tea brand and the production process involved. There is good reason why tea has been an integral part of Asian cultures for centuries—and Resorts World Genting is more than happy to dispense knowledge where tea is concerned even as it sells its home grown Goh Tong Pu Er Tea.
The history of tea
Tea lovers enjoy the beverage for its taste and health benefits such as aiding weight loss and digestion, and reducing blood pressure. Tea is also believed to help fight anti-ageing and to be able to clear alcohol from the system.
Purists, however, would also appreciate the history of tea, believing that such knowledge actually enhances their enjoyment of tea.
Tea has a history that dates back 5,000 years and China is the country that discovered tea trees. A famous scholar in the Tang dynasty by the name of Lu Yu—aka the Immortal of Tree, the Saint of Tea and the God of Tea—was highly skilled in tea ceremony and wrote the world’s first Tea Monograph. Tea has long been used for detoxification—as evident in what is known as the Shennong Legend—and the evolution of tea was documented through the centuries during the different dynasties, from Tang to Song to Yuan, Ming and Qing.
The history of Pu Er tea dates back thousands of years too—back in the days when tea was transported long distance in journeys that would take at least six months. Xishuang Banna’s hot and humid climate resulted in a post-fermentation of the tea leaves being transported—leading to the unique style of Pu Er.
Know your tea
Whether green, oolong or red, tea is a beverage that deserves more than a fleeting glance—if enhanced enjoyment is what you seek. Fermented tea and non-fermented tea are vastly different. Non-fermented tea is greenish, smells like vegetable, and comes in fresh and natural flavours. Fermented tea, in comparison, is reddish brown in hue, and has a floral or fruity aroma and flavour.
The goodness of a tea brand depends on how the leaves are processed and packed. How tea leaves are processed determines their quality and different types of tea require different ways of processing.
There are two different production methods—raw or cooked, and the final product is a tea cake weighing 357 gm. Raw tea uses the natural way of fermentation by having the leaves placed in the right conditions at a specific location for a period of time. Cooked tea, on the other hand, uses the pile-fermentation process on raw leaves.
Green tea is made via a process that involves four basic steps—picking, pan frying, shaping, and drying. Oolong tea involves a longer process—picking, withering, rolling, pan frying, shaping, and drying.
Red tea, on the other hand, involves one stage that the other two do not include, and that is fermentation. Tea leaves are picked, withered and shaped before they are fermented, and following that, are left to dry.
Processing tea cakes involves putting steamed tea leaves into bags. Each bag is compressed before its opening is tied in a knot. Heavy stones are also used at this stage; they add pressure to the bags, ensuring they are fully compressed. It takes between three and five hours to dry the bags and following that, they are placed on a drying rack for two to three days before they are ready to be packed and delivered.
For more information, call +603 2718 1118 or visit www.rwgenting.com