With a market share of 5 % China is #12 of the world’s coffee producers.
- In 1887, missionaries brought coffee to Yunnan.
- It was only a century later that the government began to cultivate proper and since then increase the production volume annually.
- Cultivated are 95 % Arabica, predominantly Catimor, but also Bourbon and Typica in Yunnan between 800 and 1,400 m height
- and 5 % Robusta on the island of Hainan and in Fujian.
- The taste of Chinese coffee is low in acidity, nutty and cereal.
- The Chinese drink at home almost exclusively instant coffee with milk powder and sugar.
- As a result, Nestlé achieves 71 % of total coffee sales in China.
- Starbucks is the biggest buyer of Chinese coffee beans.
- However, coffee is becoming more popular, so there are efforts to increase the quality so that the coffee ends less than instant powder and more than quality bean coffee.
Traditional Preparation like Yuan Yang
The Chinese do not like it bitterly.
That is why milk and sugar or syrup à la Starbucks are in high demand.
However this preparation is typical in Hong Kong
Yuan Yang / Ying Yong
- add 2-3 tsp condensed milk into a glass
- add 1 part coffee
- and 1 part black tea
- Mix all together in a glass and add icecubes – ready is the Yuan Yang
冰咖啡 (Bīng kāfēi)
- Add 150-160 g of ice cubes in a coffee pot and place the HarioV60 on it.
- Brew 30 g of coffee with 340-350 ml of 96 °C hot water.
- The coffee drips directly on the ice and is chilled.
- Then pour the coffee in a glass filled with ice cubes and enjoy.
- Baoshan A & AA (raw coffee)
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