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
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
YuanYang / Ying Yong
- 2-3 tsp
- 1 part coffee
- 1 part black tea
- Mix all together in a glass and add icecubes
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.
Coffee
Coffee- Baoshan A & AA (raw coffee)
- Simao
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