Can Black Tea Just Be Black Tea?
niisonge
tea type "black tea" into English. For so long, what Chinese call "red
tea" has always been called "black tea" in the West. Now, when they
want to market black tea, ie., post-fermented tea, they don't know
exactly what to call it.
Some suggested using the word "dark tea". But others in China don't
like the idea; since it doesn't fully describe the color black, and
has too many other connotations.
I tried looking for synonyms for "black" but none seem to be suitable.
Are there any alternatives? What would be an acceptable name to
describe "Chinese black tea" in the West?
Yellow
news:88d3f2b2-a4a2-461b...@z40g2000vba.googlegroups.com...
What is wrong with "Chinese black tea"?
Stefan Schenk
> Chinese vendors are having a discussion over translating the Chinese
> tea type "black tea" into English. For so long, what Chinese call "red
> tea" has always been called "black tea" in the West. Now, when they
> want to market black tea, ie., post-fermented tea, they don't know
> exactly what to call it.
>
> Some suggested using the word "dark tea". But others in China don't
> like the idea; since it doesn't fully describe the color black, and
> has too many other connotations.
I wouldn't use dark either.
> I tried looking for synonyms for "black" but none seem to be suitable.
>
> Are there any alternatives? What would be an acceptable name to
> describe "Chinese black tea" in the West?
The only somewhat fitting synonym I find is 'sable'. According to
wikipedia it is 'Archaic or literary English for black' and also the
color black in heraldry.
The only other possibility I can think of is not to use a color, but
something along the line of 'aged tea'. But then it may be
misinterpreted as old and stale tea.
Greetings,
Stefan
Space Cowboy
know the difference from a black. The infusion is more bloody red
than any English black blend can make. The puer groups say ripe or
cooked just as often as shu but consistently use sheng. I attend Puer
tastings once a month. We consistently use the term fermented for
shu,liuan,liubao,jupu because it sounds so healthy.
Jim
niisonge
> something along the line of 'aged tea'. But then it may be
> misinterpreted as old and stale tea.
Well, I'll give them sable, and see what they think. I also suggested
post-fermented. You're right about aged. They don't want a name with a
negative connotation. That's why they didn't like "dark".
niisonge
> according to the colour of the liquor.
> If they don't want to adopt western naming, just let them struggle
> with naming in western market. Simple as that.
Brown tea ... I'll see how that goes. How about Grey tea?
As for naming in the western market, there is also the option to
reclaim the name "black tea". But let's see how that goes.
Lewis Perin
I think "post-fermented" has the advantages of being accurate and
unambiguous. Using color terms in English will always leave doubt
about what exactly you're talking about. Regarding "aged", not all
post-fermented teas are stored until they're old.
/Lew
---
Lew Perin / pe...@acm.org
http://www.panix.com/~perin/babelcarp.html
Space Cowboy
used several times to describe the taste. I would say Ottawa Heap but
some would say that disparages our neighbor to the North.
Jim
On Dec 17, 8:32 am, Lewis Perin <pe...@panix.com> wrote:
niisonge
> unambiguous. Using color terms in English will always leave doubt
> about what exactly you're talking about.
translated them to Chinese - and none of them really worked. In
Chinese there are lots of synonyms for black that will work perfectly
well, however.
> Regarding "aged", not all post-fermented teas are stored until they're old.
Also very true.
One person suggested since the word tea is borrowed from Chinese into
English, why not borrow the word "hei" to mean black. Then 黑茶 could
become:
Hei cha
or
Hei tea
How about it?
Dominic T.
Just to offer my opinion, stick with "Black Tea" or "Chinese Black
Tea" I have read all the suggestions, and the only one I would
consider would be "sable" but the average American non-connesiuer
will have no idea nor care about fancy or esoteric names like "post-
fermented" many people don't even know that tea goes through a
fermentation process and fermentation is seen negatively here. We
don't advertise foods with the word fermented like in other countries
so you wouldn't want to use it in a food/drink context here.
While "black" may not be the best work for the Chinese, it is the
perfect and one of the longest held American tea terms. I've had to
explain hundreds of times that "Orange Pekoe" does not contain orange
(the fruit) as many here believe it indicates. Simple is best.
- Dominic
niisonge
> perfect and one of the longest held American tea terms. I've had to
> explain hundreds of times that "Orange Pekoe" does not contain orange
> (the fruit) as many here believe it indicates. Simple is best.
Ah... but that is precisely the problem. Perhaps I should have worded
the question better:
Can Red Tea be Black Tea?
In Chinese, what we call "black tea" in the west is called "red tea"
or "hong cha" 红茶。
But in Chinese, there is also the tea category "black tea" or "hei
cha" 黑茶。So because “red tea" has been so long known as "black tea" in
the West, what are Chinese to do to translate the term "hei cha"
meaning black tea into English, when that word is already taken over
by another tea category. This is the problem right now.
niisonge
> countries so you wouldn't want to use it in a food/drink context here.
You have a good point there. Mention "food processing" and "China" in
the same sentence and it raises up all kinds of flags and alarm bells.
Scrap post-fermented then, I guess.
niisonge
discussion in the first place:
http://www.chanertea.com%2Ftrends.asp%3Fid%3D235
I suppose the question they really want to know, is what are all you
cool tea peeps/tea connoisseurs willing to accept as the English for
"hei cha".
Proposed suggestions include:
1. hei cha
2. dark tea
3. fu tea (note: a new name meaning "happiness")
4. return to original, direct chinese tranlation: black tea
5. don't know/care
Lewis Perin
So is the goal here to get uninformed people excited about something
they can be persuaded to swallow only until they learn what it really
is? I hope not, because there are lots of things in life I find more
interesting.
On second thought, if there's little regard for truth, then we could
get really creative. How about Immortality Tea? Virility Tea?
Wealth Tea? Oral Roberts's Oriental Secret? (Dead people can't sue,
can they?)
niisonge
> they can be persuaded to swallow only until they learn what it really
> is? I hope not, because there are lots of things in life I find more
> interesting.
Nothing wrong with post-fermentation per se, except when you actually
have to explain the term precisely and what's involved, I'm just
saying, that might put people off in the West. The tea might be
totally safe and of excellent quality, but I think people would think
it's unsafe, if you make things too complicated.
> On second thought, if there's little regard for truth, then we could
> get really creative.
I'm not saying hide the truth, I'm thinking about the name, and what
people might associate the tea with.
Dominic T.
Honestly, I say you should use the term "Hei Cha" as-is in such cases.
It's better than some made up name, and has history and tradition.
Otherwise stick to Black Tea or if necessary begin to use Red Tea in
cases where it fits. I just know that "Red Tea" might conjure images
of Rooibos, or some other type of tisane. People have access to the
Internet and if they are interested they will look into it. I know a
few people who have bought a box of Pu-Erh teabags from the grocery
shelf but then came to me when they didn't like it and wanted to know
if I knew of it... when I ask why they bought it, almost invariably
they say "it sounded exotic."
- Dominic
niisonge
> It's better than some made up name, and has history and tradition.
Ok, does everyone agree on "Hei Cha"?
Space Cowboy
hei cha means black tea in Chinese. That is the stuff he sells at a
cheaper price. Im more of a fermented fan dropping the post. Some
consumer will wonder about pre fermentation. You cant really say it
is mao cha. If that consumer ever wonders what happens to sheng over
the long hall tell them it matures or ages.
Jim
Lewis Perin
It's OK by me. It doesn't distort reality, and, while it's opaque to
most Westerners, so was Oolong alias Wulong once upon a time.
D.
I was going to suggest "heicha" before reading the rest of the postings. I
guess we are all great minds! After reading the rest, I still think this is
the best choice. As already mentioned, it has the advantage of being the (or
at least "an") actual Chinese term,
I know one US vendor who is already using "dark tea" - I believe most or all
of what he is calling that is fu tea.
Trying to re-claim "black tea" is totally a lost cause, and would only breed
confusion.
I thought "fu tea" was a specific kind of heicha
(http://www.generationtea.com/store/product_info.php?products_id=349&osCsid=aeecb1416b394d258d9e6c0d34727a2c),
so I wouldn't think that would be a good generic name.
D.
"niisonge" <niis...@yahoo.com> wrote in message
news:46f8dc54-8bed-497e...@u37g2000vbc.googlegroups.com...
Will Yardley
I think that's too potentially confusing. For puer, at least, I think
just calling it puer is best, especially since at what point sheng puer
is considered hei cha is, AFAIK, still up for debate.
As far as other post-fermented teas, I don't think there's a huge demand
for them here, and presumably the people who want them know what to call
them.
--
Multi-lingual forum for Chinese and Japanese tea and teaware:
http://teadrunk.org/
niisonge
> guess we are all great minds! After reading the rest, I still think this is
> the best choice. As already mentioned, it has the advantage of being the (or
> at least "an") actual Chinese term,
That's right. I suggested they use the term "hei cha". Or at least
"hei tea". Add a new word to the English lexicon. I'm sure there will
be more about this discussion later. Let's see what they have to say
in China.
niisonge
> for them here, and presumably the people who want them know what to call
> them.
Yeah, they want to market Hunan “hei cha", they just haven't decided
how to best describe the tea category yet.
On another note, it seems "fermented tea" as opposed to "oxidized tea"
is just a touchy subject in China as it is here.
Space Cowboy
bbh2o
make distincions between chinese and japanese green tea.
i'm thinking in spanish, and 'jeicha' (we don't have the english h
pronunciation) doesn't sound serious to me. anyway here we mostly have
english or french franchises, so maybe this kind of tea won't reach
here...
here red tea is both rooibos and puerh, depending on the day. and
couriously there are some places (cafeterías) that changed the black
english average teabags for puerh teabags, and there is no choice for
other kinds...
(just a comment from the periphery)
kind regards,
bonifacio barrio hijosa
http://worldoftea.iespana.es/
niisonge
In China, they always say (in books, and common speech) "fermented
tea" as opposed to "oxidized tea". But tea teachers are quick to point
out the difference between real fermentation and the process of
oxidation that tea goes under.
Space Cowboy
they incorrectly use fermented and red tea seemingly in the same
sentence when they should use oxidized. I like the word. I think it
gives the correct connotation that something is happening at the
microbe level. It is used in the culinary West to describe what
happens to certain food products like wine and cheese. Everybody
understands yeast.
Jim
dogma_i
post to Usenet since major ISPs dropped access. First attempt at
posting through Google. Any recommendations for cheap/free Usenet
services?
niisonge wrote:
> Proposed suggestions include:
> 1. hei cha
> 2. dark tea
> 3. fu tea (note: a new name meaning "happiness")
> 4. return to original, direct chinese tranlation: black tea
None of these is compelling, though I'd favor hei cha. Following on
Lew's point, it's a pronounceable term that might carry the cachet of
exoticism before becoming a mainstream term.
However, there seem to remain plenty of alternatives. In the West,
more usually equates to better. What about twice-cured, fully cured,
perfectly ripe, 100% ripe, mature, complete, etc.?
Seems like a good place to look for market-embraced terminology would
be other affordable-luxury consumables that have undergone somewhat
similar processing like wine, spirits, cigars, c***** and cheese.
-DM
bbh2o
name must be given by a chinese, because then not only you are giving
a name to a thing but adding to the product/proccess attributes that
are fully developed in the mind of the ones that receive in first hand
the tea, i.e. chinese people, the one that invented it. i mean, not
the tea i general, this particular tea...
the same way it happened with jerez, porto, parmigiano, ... for a
foreigner are just names, for a local is more than that. in the
translation you are loosing much information, isn't it? the rest of us
will have to adapt our mind to what they mind. i don't translate
wulong (yes, my pronunciation is far away from the original), the same
way i can't translate lemon curd, and when i here paprika for
pimentón, or prosciutto for jamón, i think the one that say it didn't
understand nothing, just they don't know what it is.
so that, it's not only a matter of a name, but culture. and
translating or adapting to a foreigners mind is maybe 'misculture',
'disculture'...
so that, we are talking only about market, aren't we? ;)
kind regards,
bonifacio barrio hijosa
http://worldoftea.iespana.es/
niisonge
> Lew's point, it's a pronounceable term that might carry the cachet of
> exoticism before becoming a mainstream term.
Oooooh, exotic, I like that! :-)
> However, there seem to remain plenty of alternatives. In the West,
> more usually equates to better. What about twice-cured, fully cured,
> perfectly ripe, 100% ripe, mature, complete, etc.?
Very good point, I will run that by the Chinese. This guy added on his
QQ, so we chat often. He did say Hei Cha is not well understood even
in the Chinese market. So not only do they have to develop the Chinese
market and educate people, they also want to explore market
opportunities abroad. The problem though, lies in what to name the tea
- and be acceptable and embraced by the foreign market. Which is
precisely why I ask all of you for your input, since everyone here is
pretty knowledgeable about tea. So in effect, you're all helping to
shape the history of "hei cha" in the Western world - by deciding and
advising on an acceptable alternative name/names.
> Seems like a good place to look for market-embraced terminology would
> be other affordable-luxury consumables that have undergone somewhat
> similar processing like wine, spirits, cigars, c***** and cheese.
Another good idea. I don't work for this company so I don't want to
get into advising about marketing etc. They will have to figure out
how to market hei cha themselves, and how it's described in appealing
terms.
niisonge
> translating or adapting to a foreigners mind is maybe 'misculture',
> 'disculture'...
That's very true too. That's why I'm asking here to see what everyone
thinks is acceptable. It's not up to me. It's up to all of you as
knowledgeable tea friends and influencers to decide. For me
personally, I speak Chinese, so "hei cha" will always be "hei cha".
Perhaps this is not so though, for a non-Chinese speaker.
If "hei cha" doesn't sound nice in Spanish, what word would be
acceptable then? How about Te Madurado? Jeicha Te? How about Ancha Te?
(An 黯 is a synonym for black in Chinese).
niisonge
> > tea" as opposed to "oxidized tea". But tea teachers are quick to point
> > out the difference between real fermentation and the process of
Yeah, I like the term fermented better than oxidized. Fermented is a
good food word. Oxidized has negative connotations with food. Potatoes
get oxidized. Apples get oxidized. Ferment is better, IMO.
bbh2o
> If "hei cha" doesn't sound nice in Spanish, what word would be
> acceptable then? How about Te Madurado? Jeicha Te? How about Ancha Te?
> (An 黯 is a synonym for black in Chinese).
well, 'ancha' means wide, female, so it would be: 'And here we have té
Ancha', ¿té ancho? (wide tea?) no, it's not wide, it's the name, 'Té-
An-cha'
maybe 'té jeicha' not sounding serious was too personal, i'm seeing
maybe i'm not a serious person...
following with cheese and wine, maybe 'té curado' (cured tea), would
be astonishing at first sight. 'is it possible to cure tea?', so could
be a good way to begin a conversation to go into tea in depth. also
'té maduro' (ripe tea, 'madurado' is ripened), they talk about a long
time of processing. it that sense 'crianza' (~aging) like wine, or
'reserva' (~vintage) also in wine. also 'viejo' (old) is popular for
cheese. and in any case (the way i see it) only as an explanation, not
as a name or a category.
as a category i prefer 'chinese black tea' as i said, accepting
'heicha' for the next level of understanding. anyway if chinese has
given 'black' to these teas i don't have nothing to add. english
called black to red, it's a matter or past times. now china decide in
first person how to appear to the rest of the world, so if they say
this tea is black, who is going to say the contrary? and of course
adding an official seal of 'protected origin', 'protected name' or
something in the like, will be deffinitive for finishing any foreigner
discussion.
if we were talking about olive oil or cigars maybe this discussion has
any sense, but this tea is chinese. so we are the ones to ask you,
chinese people, how do you call this and what and how and when, etc.
do you use it... i think
by the way, have you searched in this group 'hei cha'? there are some
good discussions about colours and futures some years ago.
sorry for the loooong post.
niisonge
or puer cha 普洱茶. Puer is the name of a place and the name of a tea.
Yet it's also hei cha.
So, since the hei cha they are marketing is not from Yunnan, but
Hunan, maybe they could call it xiang cha 湘茶; or even Hunan Xiang Cha 湖
南湘茶.
Dominic T.
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.
- Dominic
niisonge
> 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.
Lewis Perin
> > None of these is compelling, though I'd favor hei cha. Following on
> > Lew's point, it's a pronounceable term that might carry the cachet of
> > exoticism before becoming a mainstream term.
>
> Oooooh, exotic, I like that! :-)
>
> > However, there seem to remain plenty of alternatives. In the West,
> > more usually equates to better. What about twice-cured, fully cured,
> > perfectly ripe, 100% ripe, mature, complete, etc.?
>
> Very good point, I will run that by the Chinese. This guy added on his
> QQ, so we chat often. He did say Hei Cha is not well understood even
> in the Chinese market.
Forgive the oversimplification, but I think heicha tends to be tea not
destined for consumption by Han people. Those post-fermented teas
from Hunan and Sichuan are mostly drunk by Mongolians, Uighurs,
Tibetans, and others far from the Han heartland, I think. (I know
there are exceptions: Lu'An, for one.)
Come to think of it, maybe those who are trying to find a marketing
angle for heicha should think of emphasizing the Central Asian aspect
of the tea. There's lots of Chinese tea sloshing around the world -
maybe consumers would be intrigued by a different kind of exoticism.
(Disclaimer: accepting marketing advice from me may be fatal to your
bottom line.)
Lewis Perin
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?
niisonge
> Chinese tea lovers use the term Xiang Cha to mean post-fermented teas,
> even though there are lots of well-known Hunan green teas?
Xiang just means Hunan (simply stated). It could mean any tea produced
in Hunan - as in Xiang Hei 湘黑 (Hunan black), Xiang Lv 湘绿 (Hunan
green), etc. It's not generally used in China to mean post-fermented
teas, though it could; as in Xiang Hei. But, just like Puer is a
place, and applied to the name of a tea, perhaps Xiang could work in
the West to be associated with Hunan black tea. Puer and Hunan black
are the same tea type: post-fermented tea (known as black tea [hei
cha] in China).
Both Puer and Hunan black tea are compressed teas (in bricks, cakes,
etc.). So not all compressed tea can be called Puer. Moreover, Hunan
black tea, just like Puer, is also aged tea; and the longer it stores,
the better it gets. However, puer and Xiang hei have distinctly
different taste characteristics.
I think Xiang Cha or Xiang Hei works as a better name to emphasize its
distinctness from Puer, which everyone is so familiar with.
niisonge
> angle for heicha should think of emphasizing the Central Asian aspect
> of the tea. There's lots of Chinese tea sloshing around the world -
> maybe consumers would be intrigued by a different kind of exoticism.
I think the marketing angle is to latch onto the Puer craze, and get
puer people into collecting and storing Hunan compressed teas. This
will probably the next trend in China; and then the trend continued in
the rest of Asia and the West.
The prices they are asking for Hunan brick/cake teas are comparable to
those of Puer.
Lewis Perin
> > 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?
>
> Xiang just means Hunan (simply stated). It could mean any tea produced
> in Hunan - as in Xiang Hei ��� (Hunan black), Xiang Lv ���� (Hunan
> green), etc. It's not generally used in China to mean post-fermented
> teas, though it could; as in Xiang Hei. But, just like Puer is a
> place, and applied to the name of a tea, perhaps Xiang could work in
> the West to be associated with Hunan black tea.
But Pu'er is a small place that historically traded the tea we now
call Pu'er. Hunan is a vast place where countless teas are grown,
most of them, as you know, *not* heicha. So it would be a distortion,
then, just to call the tea in question Xiang Cha, right?
What about marketing it as Lubiancha? Chinese people who know the tea
in question will know that name, I think. And maybe non-Chinese will
be beguiled by the romantic Silk Road aura it has?
niisonge
> But Pu'er is a small place that historically traded the tea we now
> call Pu'er. Hunan is a vast place where countless teas are grown,
> most of them, as you know, *not* heicha. So it would be a distortion,
> then, just to call the tea in question Xiang Cha, right?
Right, it would be somewhat of a distortion, maybe "Xiang Hei" would
be a better term.
> What about marketing it as Lubiancha? Chinese people who know the tea
> in question will know that name, I think. And maybe non-Chinese will
> be beguiled by the romantic Silk Road aura it has?
As far as Lubiancha is concerned, historically, Sichuan and Yunnan had
a much more prominent role in trading teas along those routes.
niisonge
the tea category "hei cha":
http://www.adagio.com/black/black_sampler.html?SID=5d17a3a063f2528eddc2a5a6a4e68098
Why do tea vendors place western black tea (hong cha) and hei cha into
the same category? That will just lead to confusion in the
marketplace. This is exactly the point I'm trying to get across.
My friend said "bian cha" just won't cut it today. Historically,
that's what it was. But today, he said it's an old concept. They are
trying to get out of the old attitudes/conceptions toward the tea as
low-quality, I suppose.
niisonge
the tea category "hei cha":
http://www.adagio.com/black/black_sampler.html?SID=5d17a3a063f2528eddc2a5a6a4e68098
http://www.harney.com/China-Black-Teas/departments/5/
Why do tea vendors place western black tea (hong cha) and hei cha into
the same category? That will just lead to confusion in the
marketplace. This is exactly the point I'm trying to get across. It
makes it harder for Chinese producers of hei cha to introduce their
product to the western market - since they're not quite sure what to
call it.
niisonge
http://www.harney.com/China-Black-Teas/departments/5/
dogma_i
> What about marketing it as Lubiancha?
Might be an uncomfortable name in the FSU, in case that's a target market.
-DM
Space Cowboy
meant the Chinese were using the term fermentation incorrectly when
they meant oxidized. Now youre saying they use it interchangeably
with oxidized. Slicing a potato or apple will change oxidized colors
in a short time. Given enough time it will ferment like moonshine
mash or hard apple cider.
Jim
Space Cowboy
on the difference between champagne and sparkling wines. The biggest
misnomer you will have to deal with are Indian black teas. All you
would have to say Chinese black teas are completely different. I
think Puer has established an identity. Everybody at the Puer
tastings recognizes differences in black teas like Liuan and LiuBao.
I would recommend something more branded or distinct than Hunan
heicha.
Jim
On Dec 20, 9:09 pm, niisonge <niiso...@yahoo.com> wrote:
> To illustrate my point for the need for a specific word or words for
> the tea category "hei cha":
>
Lewis Perin
Sorry, did I miss something? Are we talking only about *Hunan* heicha?
Lewis Perin
I'm guessing you mean Former Soviet Union rather than, say, Florida
State University. But why would they be bothered?
niisonge
> with oxidized.
Yeah, when it comes to tea, they do use ferment do use ferment and
oxidized somehwat interchangeably, as a way to describe fermentation.
But...when talking about tea types, they exclusively use ferment and/
or degree of "fermentation".
niisonge
No, it's the general term "hei cha" and it's category name. But the
guy I was talking to is from Hunan. So I thought since they're
marketing Hunan heicha, perhaps like Yunnan Puer, it would be a good
idea to find a suitable local name to market the teas under. But that
may only partly work. Still doesn't solve the problem of which
category to put the tea under, as on vendor websites.
dogma_i
>>> What about marketing it as Lubiancha?
>> Might be an uncomfortable name in the FSU, in case that's a target market.
> I'm guessing you mean Former Soviet Union rather than, say, Florida
> State University. But why would they be bothered?
Looks/sounds too much like Lubyanka, a name of the worst possible repute
thereabouts.
Lewis Perin
Hmm, I see your point. But: as to sound, the A vowel in Bian is like
the E in Plenty; the Bian syllable is unstressed; and Cha doesn't much
sound like Ka, does it? I've no idea how these two words look in
Cyrillic; where is Sasha now that we need him?
bbh2o
one. Anyway if there are several, i continue thinking of a brand or
distinguishing something in the package that says this is a paticular
kind of tea, not just a name. so they should join in an organization
of vendors or another more institutional that after finding the name
and using it in group, consider making a long term marketing action.
like you have been writing here about yunnan puer, champanges, etc.
and it's made with wine, cheese and local food, at least in europe,
don't know in the usa.
kind regards,
bonifacio barrio hijosa
http://worldoftea.iespana.es/