Longjing tea from bluish to deep green after steeping. Before infusion, higher quality Longjing teas have a very tight, flat shape and light green color. A study by Wang and Ruan (2009) found that one aspect of the perceived low quality of Longjing teas was a higher concentration of chlorophyll, producing a darker green color. The study revealed that free amino acids and theanine concentrations contribute positively to what is perceived as a good taste. Longjing tea was granted the status of Gong Cha, or imperial tea, in the Qing dynasty by the Kangxi Emperor. According to the legend, The Kangxi Emperor's
Language and overseas Chinese communities the Taiwan (ROC) during 1950-1990, the traditional Chinese script as well as the bopomofo are still used, although these are gradually being eased out in favor of simplified Chinese characters and pinyin starting 2005, with Chinese-language textbooks increasingly imported from both mainland China and Singapore. As part of a recent trend, partly due to increased contacts with other overseas Chinese in Hong Kong and Singapore, more Chinese Filipino families are now opting to use English as their first language at home. There is also a trend among some young Chinese-Filipinos to re-learn Hokkien, a result of increasing pride in being