Chinese Tea

In one sense, all tea is Chinese tea, because tea originated in China, and the plants and seeds were carried throughout Southeast Asia to Taiwan, Japan, Thailand, Sri Lanka, Korea, India and beyond. For some, Chinese tea is any tea (from anywhere) processed in the traditional Chinese manner. It can refer to black teas, oolongs, green, white, yellow and red teas. When talking about Chinese tea, however, more comes into it than just the kind of tea and manner of preparation. Culture and customs bring to tea philosophy and reverence. If in these pages we’ve focused on the science of tea, Chinese tea emphasizes the art of tea.

As we’ve learned, thousands of years ago, tea was a medicinal tonic, used specifically to treat illness and aches and pains. Over time, tea began to find favor as a fragrant and flavorful drink, then and now only second to water as the world’s favorite beverage. But along the way, tea became a way of life, incorporating the traditions of the cultures it found itself in. Tea tributes, rituals and the accessories of tea infused it with a richness and dignity beyond the quenching of thirst.

During the Tang dynasty, Lu Yu, sometimes called the Sage of Tea, finished his book, The Classic of Tea. In it, he laid out the rules for tea as he saw them, for tea preparation, tea drinking, and tea pottery to be used. The Tang dynasty covered an historical period very much like Europe’s renaissance period. It was a time of great literature, poetry, science and art. Lu Yu himself was a poet and scholar and he brought that erudition to tea drinking. Lu Yu experienced the drinking of tea as spiritually uplifting, and he is credited with having invented the tea ceremony which would later figure more prominently in Japanese culture.

Up to this time, tea was the province of royalty and scholars. At around the same time that Lu Yu published his famous book, the ruling Emperor began to require the tea growers to pay a “tribute” in tea to the royal family. This tea was served during celebrations and was offered to honored guests as a gesture of respect.

Although tea culture suffered somewhat under the Yuan dynasty, it was restored to its former splendor under the Qing dynasty during which tea houses were introduced, a gathering place to meet and enjoy the rituals and customs of Chinese tea.

Each Chinese tea requires a different preparation before drinking. Here are some guidelines for making the perfect cup of tea.

Some sources say the best pot for brewing green tea is a Yixing teapot, a finely crafted teapot made from Yixing clay in the eastern province of China. Other sources say that Yixing pots are considered best suited to black, oolong and aged teas, but may be used for green and white teas if the water is allowed to cool to somewhat before pouring it into the pot. Traditional Chinese teapots were meant for individual use and so were smaller then the teapots used now in the West.

The following chart will help you brew the best pot of tea, but you can experiment with steeping times and temperature to find your own personal favorite. “Infusions” refers to the number of times you can resteep the same tea leaves or bags.

(chart courtesy of Wikipedia)

By now, you’ve learned a lot about tea and we can only help you on your journey into the world of teas by offering you the highest quality tea for your drinking pleasure. But we encourage you to turn your own tea drinking occasions into special occasions by relaxing, reflecting on the history and beauty of tea, and sharing tea with friends as the Chinese and other Asian people do. The health benefits of tea can only be enhanced by the satisfaction and warmth we enjoy in the company of friends.