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Who discovered the Chinese tea

Chinese were the first to discover tea

In the early 17th century, the Dutch East India Company introduced Chinese tea for the first time to Europe. By the mid-17th century, afternoon tea had become a standard ritual of the British nobility. It is interesting to note that the two different pronunciations for "tea" most common in languages that borrowed the word from Chinese-cha and tee-originate from different dialects of Chinese.

Chinese people are believed to have enjoyed tea drinking for more than 4,000 years. Legend has it that Yan Di, one of three rulers in ancient times, tasted all kinds of herbs to find medical cures. One day,as he was being poisoned by some herb he had ingested; a drop of water from a tea tree dripped into his mouth and he was saved. For a long time, tea was used as an herbal medicine. During the Western Zhou Dynasty, tea was a religious offering. During the Spring and Autumn Period, people ate fresh tea leaves as vegetables. With the popularization of Buddhism from the Three Kingdoms to the Northern and Southern Dynasties, tea's refreshing effect made it a favorite among monks in Za-Zen meditation.

Chinese tea as a drink prospered during the Tang Dynasty, and tea shops became popular. A major event of this time was the completion of Tea Classics, the cornerstone of Chinese tea culture, by Lu Yu, Tea Sage of China,. This little book details rules concerning various aspects of tea, such as growth areas for tea trees, wares and skills for processing tea, tea tasting, the history of Chinese tea and quotations from other records, comments on tea from various places, and notes on what occasions tea wares should be complete and when some wares could be omitted.

How Chinese tea is made

Tea is made from the young, tender leaves of the tea tree. The differences among the many kinds of tea available are based on the particular methods used to process the leaves. The key to the whole process is the roasting and fermentation. Through fermentation, the originally deep green leaves become reddish-brown in color. The longer the fermentation, the darker the color. Depending on the length of the roasting and degree of fermentation, the fragrance can range from floral, to fruity, to malty.

Cultivating teapots

The proportion of tea leaves to water also depends on the kind of tea leaves used. The teapot may be filled from one-quarter to three-quarters full with tea leaves, depending mainly on how tightly curled the tea leaves are as a result of the rolling and roasting processes. The teapot is then filled with water. Steeping time starts at one minute, but varies from tea to tea. The time required for subsequent brews from the same leaves must be proportionally lengthened. The best kind of teapot to use for most fermented teas is a purple clay ceramic pot. The size of the pot should be in correct proportion to the size of the cups. Ideally, the cups should have white interiors, to facilitate accurate assessment of the color of the tea.

Types of  tea

Chinese tea may be classified into five types of teas according to the different methods by which it is processed.

Green tea

Green tea is the variety which keeps the original colour of the tea leaves without fermentation during processing. This category consists mainly of Longjing tea of Zhejiang Province, Maofeng of Huangshan Mountain in Anhui Province and Biluochun produced in Jiangsu.

Black tea

Black tea, known as "red tea" (hong cha) in China, is the category which is fermented before baking; it is a later variety developed on the basis of the green tea. The best brands of black tea are Qihong of Anhui , Dianhong of Yunnan, Suhong of Jiangsu, Chuanhong of Sichuan and Huhong of Hunan.

Oolong tea

This represents a variety half way between the green and the black teas, being made after partial fermentation. It is a specialty from the provinces on China's southeast coast: Fujian, Guangdong and Taiwan.

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The Chinese tea

Chinese tea culture is the crystallization of Chinese people’s tradition and custom of drinking tea combined with the development of their technique of processing tea leaves to produce the final product. Chinese tea is a shrub ( Thea sinensis ) which has fragrant white flowers and evergreen leaves.

Poets and writers appeared who extolled the virtues of Chinese tea and described the delightful effects of drinking tea one cup after another. Ahead of them, ancient linguists had taken great pains to create five hieroglyphs all meaning the same thing, which was tea, each with a different pronunciation and some slight difference in connotation.

There are 18 regions in which Chinese tea is grown. The most important regions are Zhejiang, Hunan, Sichuan, Fujian, and Anhui. China's "first crop" teas are plucked from mid-April to mid-May. This harvest is thought to give the fines quality tea and produce over 50 percent of annual production. The second crop is picked in early summer and a third autumn crop is harvested in some areas.

The Oolong tea

Oolong tea generally means semi oxidized tea. There are a variety of oolong teas produced on the island, such as oolong tea, pouchong tea, jinxuan oolong tea, cuiyu oolong tea, sijichun oolong tea, tikuanyin tea and baihao oolong tea. Each of them has a distinctive taste and fragrance.

Oolong tea history began within the lands of China, mainly the vicinity of Mount Wu Yi from the Fujian Province sometime during the Qing Dynasty. One Chinese tea history tale says it was developed by Tea Masters in homage to their translation of Black Dragon Tea, Oolong, which is a traditional Chinese symbol of good fortune.

The luxurious varieties of Oolong tea include Wuyi Rock Tea, Taiwan Oolong and Tieguanyin tea, etc. Tieguanyin produced in Fujian tastes rich in flavor and smells aromatic and fragrant.

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organic teas

The laws that determine which bulk teas can be sold as organic teas vary from one country to the next. In the U.S., organic loose teas and other products are certified at the state level by local agencies approved by the USDA. Those seeking as hot beverage to get them started in the morning will be glad to know that many black organic teas such as jasmine, oolong, asman and pekoe and pekoe pack as much of a “wallop” as many varieties of coffee – at a lower cost and with substantially less caffeine.

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