Chinese Tea

The Origin
　　
　　It is said that tea shrubs were first discovered in the tropical and sub-tropical climate zone in the southwestern part of China, where primeval forests prevailed and the warm and moist setting was favorable for the growth of tea shrubs. Wild tea trees of 2,700 years old and planted tea trees of 800 years old can still be found in the area.
　　
　　Shen Nong Shi, the God of Agriculture, was believed to be the first to discover tea. In his “Book of Herbs”, it says that “Shen Nong shi personally tasted hundreds of species of herbs and he was hit by 72 poisons in a single day. But he used a kind of tree leaves to ease his case and it turned out to be tea tree."
　　
　　

Evolution
　　
　　Chinese tea was primarily used as a medicine before the 8th century B.C..
　　During the Spring and Autumn Period, Chinese people chewed tea leaves and
　　enjoyed the taste of the juice itself.
　　
　　In the next stage, Chinese tea was cooked like a soup. Tea leaves were eaten along with the soup. Tea leaves were even mixed with food. Ancient Chinese books documented that tea was eaten and used with other spices to cook.
　　During the Qin and Han dynasties (221 BC - 8 AD), simple processing of Chinese tea emerged. Tea leaves were pressed into balls, dried and stored. When served, tea balls were crushed and mixed with green onion, ginger and then boiled in teapots. This is the point where Chinese tea turned from a medicine into a beverage. Also, it marked the beginning of Chinese tea being used to treat guests.
　　
　　Chinese tea evolved from a palace treat to a common beverage during the Jin Dynasty.
　　
　　Tea trading did not start until the Tang Dynasty (618 AD - 907 AD) when techniques in tea plantation and processing advanced at great speed, resulting in a lot of famous teas.
　　
　　In the Tang Era, Chinese tea was processed and distributed in the form of tea cakes. People started to get serious about making tea. Specialized tea tools were used and tea books were published - including the most famous "Literature of Tea" by Lu Yue. The art of Chinese tea started to take shape.
　　
　　"Tea became popular in Tang and prospered in Song (960 - 1276)". At the beginning of the Song Dynasty, Chinese tea was kept in the shape of balls and cakes. When served, tea was crushed and boiled with seasoning material. But as tea drinkers became more particular, they paid more attention to the original shape, color, and taste of tea leaves. Seasoning material faded out and loose leaf tea started to take the center stage.
　　
　　From the Ming Dynasty (1368 - 1644) onward, loose tea leaves completely took over. In 1531-1595, Chinese tea completed the process of moving from boiling to brewing. Specialty tea tools like Yixing teapots became popular.
　　
　　After Ming, numerous types of Chinese teas were introduced. The famous Kungfu Tea was one of the landmarks in the development of Chinese tea brewing.

Tea culture
　　
　　Just as coffee became a part of daily life in the West, tea became a part of daily life in China. One can see teahouses scattered on the streets of China, much like cafes on the streets of the West. The Chinese have such a close relationship with tea that a new culture relating to tea began to rise in China. Tea Culture includes articles, poems, pictures about tea, the art of making and drinking tea, and some customs about tea.
　　
　　Among the customs, a host will only fill a teacup to seven-tenths of its capacity. It is said that the other three-tenths will be filled with friendship and affection. Moreover, the teacup should be emptied in three gulps.
　　
　　Tea plays an important role in Chinese social life. Tea is always offered to a guest immediately upon entering a Chinese home. Serving a cup of tea is more than a matter of mere politeness. It is a symbol of togetherness, a sharing of something enjoyable, and a way of showing respect to visitors. In some areas of China, it might be considered rude not to take at least a sip.
　　
　　We normally think of tea drinking as an invitation to stay and socialize. In earlier times, however, the drinking of tea could signal close social encounter. This was particularly true when one visited one‘s superior. When the guest reached the host‘s home, the host would offer his guest a cup of tea. They would then talk. When the host wanted his guest to leave, he would signal this by holding his own cup of tea and drinking it. The guest would then know that the host wanted him to leave and would ask to leave.
　　
　　Although there has been an increasing amount of literature about tea in recent years, such literature is certainly not new. During the Song Dynasty, Lu Yu, who is known as the "Tea Sage", wrote the Tea Scripture. This scripture describes in detail the processes of planting tea bushes, picking tea leaves and preparing leaves for brewing. Famous poets such as Li Bai, Du Fu, and Bai Juyi created large numbers of poems about tea. Famous painters Tang Bohu and Wen Zhengming even drew many pictures about tea.
　　
　　The Chinese pay great attention to their tea and the way they drink it. People have high requirements for the quality of the prepared tea leaf, the water they use to brew tea and the wares they use to prepare and serve tea. Normally, the finest tea is grown at altitudes of 3,000 to 7,000 feet (900 to 2,100 meters). People select their water carefully. The Chinese emphasize water quality and water taste. Fine water must be pure, sweet, cool, clean, and flowing. Water from good springs is always considered the best, as is rainwater from autumn and the rainy seasons.
　　
　　Chinese prefer pottery wares to wares made of metal or other materials. The best choice is the purple clay wares made in Yixing and Jingdezhen. The purple clay gives the ware their internationally-known purple color.
　　
　　The art of drinking and serving tea plays a major cultural role in China. It inspires poetry and songs. Mutual love of tea cements lifelong friendship. For centuries, the ritual of preparing and serving tea has had a special place in the hearts and minds of Chinese aristocracy, court officials, intellectuals and poets.
　　
　　The Chinese tea ceremony emphasizes the tea, rather than the ceremony per se -- what the tea tastes like, smells like, and how one tea tastes compared to the previous tea, or in successive rounds of drinking. Ceremony doesn‘t mean that each server will perform the ritual the same way; it is not related to religion. Each step is meant to be a sensory exploration and appreciation.
　　
　　This style of tea-drinking uses small cups to match the small, unglazed clay teapots; each cup is just large enough to hold about two small mouthfuls of tea. These tiny cups are particularly popular in Fujian. People in Shanghai and Beijing use large cups.

Brew Tea Chinese-style

　　After heating water to boiling, the teapot first is rinsed with hot water. Using chopsticks or a bamboo tea scoop, fill teapot approximately 1/3 full with tea leaves and then pour boiling water into the pot. Hold the teapot over a large bowl, letting the overflow run into the bowl. Give the tea leaves a rinse by filling the pot half full with hot water, then draining the water out immediately, leaving only the soaked tea leaves. Now fill the pot to the top with more hot water, cover and pour additional water over the teapot resting in the tea bowl. Do not allow bubbles to form in the pot. When mixed with the tea, bubbles form a foam that is not aesthetically pleasing. Be sure not to let the tea steep too long; the first infusion should be steeped for only 30 seconds. In less than a minute, pour the tea into the cups by moving the teapot around in a continual motion over the cups so that they are filled together. Each cup should taste exactly the same.

　　After steeping, the tea can be poured into a second teapot or tea pitcher to be served at leisure. More water can be added to the teapot, and up to five infusions typically can be made from the same tea leaves. Be sure to add 10 more seconds for the second brewing and 15 additional seconds thereafter.
　　
　　Each pot of tea serves three to four rounds and up to five or six, depending on the tea and the server. The goal is that each round tastes the same as the first. Creating consistent flavor is where the mastery of the server is seen.

　　Importance of Water

　　The water used in the tea ceremony is as important as the tea itself. Chlorine and fluoride in tap water should be filtered out as they harm the flavor of the tea. Distilled water makes flat tea and should be avoided. High mineral content in the water brings out the richness and sweetness of green tea. Black teas taste better when made with water containing less Volvic. Ideal tea water should have an alkaline pH around 7.9.

　　Green tea is ruined by boiling water; the temperature is best around 170-185 degrees F. Oolongs made with underboiled water are more aromatic, which enhances the tea-drinking experience.

　　Types of tea

　　Tea is classified according to the way it is made. Principally, there are green tea, black tea and Oolong tea.

　　Green Tea is the most natural of all Chinese tea classes. It‘s picked, naturally dried, and then baked briefly (a process called "killing the green") to get rid of its grassy smell.

　　Green Tea has the most medicinal value and the least caffeine content of all Chinese tea classes. Aroma is medium to high, flavor is light to medium. About 50% of China‘s teas is Green tea.

　　Black tea produces a full-bodied amber when brewed. Black tea undergoes withering (drying), long while fermentation before being roasted. Black tea leaves become completely oxidized after processing. Black tea has a robust taste with a mild aroma. It contains the highest amount of caffeine in Chinese tea classes.

　　Oolong Tea is something half way between green tea and black tea. It is half- fermented. It‘s also called "Qing Cha" (grass tea). Typical Oolong Tea leaves are green in the middle and red on the edges as a result of the process of softening tea leaves.

　　Oolong Tea leaves are withered and spread before undergoing a brief fermentation process. Then Oolong Tea is fried, rolled and roasted.
　　Oolong Tea is the chosen tea for the famous Kung Fu Cha brewing process. It‘s the serious Chinese tea drinker‘s tea. Aroma ranges from light to medium. Beginners in Oolong Tea should be careful as even though flavor is only mild to medium, the tea could be very strong.

　　In addition, there are flower-blended tea and flower scented tea. Flower-blended tea is an unique class of Chinese tea. It subdivides into Flower Tea and Scented Tea.

　　Flower Tea is a simple concept that dried flowers are used, without much processing, to make tea. Scented Tea uses green tea, red tea as base and mix with scent of flowers.


　　Most Chinese Compressed Tea uses Black Tea as the base. It‘s steamed and compressed into bricks, cakes, columns and other shapes.
　　
　　Compressed Tea has all the characteristics of Black Tea. It can be stored for years and decades. Aged Compressed Tea has a tamed flavor that Compressed Tea fans would pay huge price for.


Selecting tea requires knowledge.

　　Aside from the variety, tea is classified into grades. Generally, appraisement of tea is based on five principles, namely, shape of the leaf, colour of the liquid, aroma, taste and appearance of the infused leaf.

　　There are many different characteristics to the shape of the leaf. For instance leaves can be flat, needle-like, flower-like, and so on. The judgment of what type is best is usually made according to the artistic tastes of the tea tasters.

　　The evenness and transparency of the leaf will decide the color of the liquid. To obtain an excellent tea, avoid rough burnt red leaves or red stems.

　　Aroma is the most important factor in judging the quality of a kind of tea. By putting 3 grams worth of leaves into 100 milliliters of boiled water, people can judge the quality of the tea by the smell.

　　The final judgment should be completed through the taste of the liquid and the appearance of the infused leaves.

　　Advantages of Tea-Drinking

　　Tea has been one of the daily necessities in China since time immemorial. Countless numbers of people like to have their after meal tea.

　　In summer or warm climate, tea seems to dispel the heat and bring on instant coolness together with a feeling of relaxation.

　　Medically, the tea leaf contains a number of chemicals, of which 20-30% is tannic acid, known for its anti-inflammatory and germicidal properties. It also contains an alkaloid (5%, mainly caffeine), a stimulant for the nerve centre and the process of metabolism. Tea with the aromatics in it may help resolve meat and fat and thus promote digestion. It is, therefore, of special importance to people who live mainly on meat, like many of the ethnic minorities in China.

　　Tea is also rich in various vitamins and, for smokers, it helps to discharge nicotine out of the system. After wining, strong tea may prove to be a sobering pick-me-up.

　　Green tea has higher values of medicinal properties than other teas, because of the special way in which it is dried. Our Green Tea is organically grown and the traditional drying technique used with Green Tea prevents the tea from the negative effects of fermentation. The widely recognized health benefits of Green Tea have been mentioned in many newspapers and journals including CNN, USA Today, New York Times, Chinese Daily News, Journal of National Cancer Institute, numerous US Universities and Research Centers. Some of the findings that have been established are:

　　GREEN TEA can help reduce the risks of esophageal, (the tube through which food passes from the pharynx to the stomach) skin and many other forms of Cancer, mainly by its highly significant antioxidant properties. (National Cancer Institute 1-800-4-Cancer).

　　GREEN TEA can help to lower cholesterol and cuts the risk of stroke in men. (American Medical Association).

　　GREEN TEA can help suppress and reverse aging, and refreshes the body with it‘s high Vitamin B content that helps the human body better deal with stress, and release more energy.

　　GREEN TEA can help restrain the growth of various bacteria that cause disease.

　　GREEN TEA can help stop cavities because of it‘s rich Fluoride content present in it‘s natural form, and can help prevent bad breath.

　　Green Tea helps eliminate constipation.

　　The above, however, does not go to say that the stronger the tea, the more advantages it will yield. Too much tannic acid will affect the secretion of the gastric juice, irritate the membrane of the stomach and cause indigestion or constipation. Strong tea taken just before bedtime will give rise to occasional insomnia. Constant drinking of strong tea may induce heart and blood-pressure disorders in some people, reduce the milk of a breast-feeding mother, and put a brown color on the teeth of young people. But it is not difficult to ward off these undesirable effects: just don‘t make your tea too strong.


Tea Production
　　
　　A new tea-plant must grow for five years before its leaves can be picked and, at 30 years of age, it will be too old to be productive. The trunk of the old plant must then be cut off to force new stems to grow out of the roots in the coming year. By repeated rehabilitation in this way, a plant may serve for about l00 years .
　　
　　For the fertilization of tea gardens, Soya-bean cakes or other varieties of organic manure are generally used, and seldom chemical fertilizers. When pests are discovered, the affected plants will be removed to prevent their spread, and also to avoid the use of pesticides.
　　
　　The season of tea-picking depends on local climate and varies from area to area. On the shores of West Lake in Hangzhou, where the famous green tea Longjing (Dragon Well) comes from, picking starts from the end of March and lasts through October, altogether 20-30 times from the same plants at intervals of seven to ten days. With a longer interval, the quality of the tea will deteriorate.
　　
　　A skilled woman picker can only gather 600 grams (a little over a pound) of green tea leaves in a day.
　　
　　The best Dragon Well tea is gathered several days before Qingming (the devil festival when new twigs have just begun to grow and carry "one leaf and a bud." To make one kilogram (2.2 lbs) of finished tea, 60, 000 tender leaves have to be plucked. In the old days Dragon Well tea of this grade was meant solely for the imperial household; it was, therefore, known as "tribute tea".
　　
　　For the processes of grinding, parching, rolling, shaping and drying other grades of tea various machines have been developed and built, turning out about 100 kilograms of finished tea an hour and relieving the workers from much of their drudgery.
　　
　　Organic tea
　　
　　In recent years, organic tea has caught on. By organic tea, it means that organic fertilizer is used to provide fertility to tea trees and no farm chemicals are used.