Chinese Tea History
The history of tea is a history that can best be summarized by saying it includes the good, bad and indifferent. Throughout its long existence as both medicine and beverage alike (for meditation or simply celebration), this humble plant has had many uses; one such use being to quell global conflicts in various parts across Earth's surface – an instance where we might take note today would come with regards towards how much power our favorite beverages hold over us!A more detailed account includes not only warring nations but also personal gatherings between family members during times past which often led into arguments resolved through drinking cups filled entirely too quickly until everyone felt satisfied enough not want anymore...
Origin of Tea
Tea has been around for as long as China itself. The first time someone tasted tea was during the reign of Shen Nong(Divine Farmer in Chinese), an ancient mythical Chinese emperor who accidentally came across this plant while looking for a medicine or an antidote to poisonous plants around 3000 BC.The legend goes on sayings what happened next is something worth remembering today: after tasting such delicious leaves containing antioxidants called polyphenols which are good against damage caused by free radicals among other things.
The invention of tea
is usually credited to Shen Nong who is the legendary Chinese emperor
lived around 3000 B.C.. However this story has been deeply questioned by
the discovery in the 19th century that there are wild arbor teas trees
in Assam area,and some botanists and tea sellers cooked up new theories
of tea origin for its sake.
Though no one alive knows how or why people first consumed tea, it is most likely that the drink comes from somewhere far away in China--a remote mountainous area between Sichuan and Yunnan provinces southwest of the country. Multiple ways prove this: evidence found through morphological studies as well genetic investigations show beyond any doubt where these leaves came into being there.
The discovery of decayed teas the Han Yangling Museum in Xi'an,Shuangxi Province,China,from one of accompanying funeral pit of Jing Emperor Liu Qi(the fourth emperor of Han Dynasty of China and ruled the empire during 157 to 141 BC) is an indisputable proof that this drink has been around for over two- thousand years in China and was not just introduced by Indian travelers as some believe but rather it's native to China.The oldest reference in Chinese history found so far about using "tea" comes from Wang Bao who reported in his record while ruling under Xuan Emperor in Han Dynasty at 59 BC.
The plant residues unveiled at Han Yangling Mausoleum are the earliest physical evidence for tea in world, and it might have been buried as royal cuisine ingredient which would be partitioned to late emperor seated on spiritual realm. Same like how he was while alive--with him being served this spiritually empowering drink from delicate china cups made exclusively by hand.This archaeological discovery of 2-millennia-old tea samples corroborated Chinese ancient textual record of tea using, and date back tea history of China to the second century BC.
The grandeur of China's tea culture can be seen throughout 2000 years. The first professional tea book called Classic of Tea on the subject was written in 8th century by Luyu in Tang Dynasty, followed by many more "tea books" from ancient scholars over thirteen centuries later- now there is a unique scientific system conducting research both naturalistically and socioeconomically in China with its studies stretching across all fronts imaginable!
Scholars have not found a single reference to tea in India despite its long history as an ancient beverage. There are no Sanskrit words for "tea," and there's never been any mention of it being consumed or cultivated anywhere near this continent before 1830s, when the first tea plants were transplanted from China to in the Indian state of Assamand then tea would become an integral part of Indian life for centuries to come.
Tea Processing History
While tea was first introduced to China by peoples of the Southwest, it quickly spread north and became an integral part in everyday life. Without any “sugar” or sweetness for their medicine - which had very little natural sweetener due its bitterness- those early Chinese drinkers tried masking this taste with all kinds additions such as onions ginger salt orange juice etc.
Tea is an ancient drink that was originally associated with the mysterious lands of southern China. By third century farmers had begun cultivating it in what are now Yunnan, Guizhou and Sichuan provinces; producers began developing new techniques for making better quality teas as well- which eventually led people from all over Asia to participate actively during this time period because they wanted some too!The fourth century saw the introduction of tea to southern society. A robust market led farmers in developing new hybrids suitable for a wider range climates, and as growing sophistication increased throughout this time period so did its quality - becoming more diverse with flavor profiles that were excitingly different from each other!
The ancient Chinese were not only great builders and artists, but they also knew how to enjoy a nice cup o’ joe. During the Northern Wei Dynasty (386-535 CE), it was reported that tea leaves would be harvested from Hubei and Sichuan province then made into cakes which needed roasting before being pounding into small pieces placed inside chinaware pots!
The Tang Dynasty (618 - 906 AD) is known for its efficient system of tea cultivation which permitted each cluster to yield eight ounces at maturity. This increase in production became government policy, and large-scale plantation appeared for first time during this period throughout China's history!
The Song and Yuan Dynasties (960-1368 AD) were a time of traditional tea manufacture. All fresh leaves were steamed before being molded into cakes that weighed around one pound (500 g). These Newly Invented Modern Loose Teas did not exist during this period.The Long-Feng pattern featured an addition fragrance such as ambergris powder added onto some royal tribute offerings.
The leaves from the tea tree were first steamed and then crushed to form a paste in Tang dynasty. The artist would pour this mixture into molds.As to tea in Song Dynasty,Long Feng (Dragon and Phoenix) tea cakes with dragon and phoenix pattern with adding fragrance such as ambergris powder in royal tribute and then compressed it to form baked dry tea cakes or bricks. This process created an aromatic beverage with many health benefits!
The use of loose-leaf tea in China dates back centuries ago. The Ming Dynasty (1368 - 1644 AD) saw the development and refinements to this practice, which became an important part about life during that time period as well as later ones like Qing Dynasties (1644 – 1911).And the massive expansion of literary works on tea during the Ming and Qing Dynasties too.
The innovation of pan-fried green tea, permitted the manufacture of fine green loose leaf that was fragrant and delicate. If left to oxidize naturally until its leaves turned a reddish copper color then it would be spot heated by manufacturer's in order for them control factory oxidation which results is black Teas.The processing tea leaves undergoes varies depending on what color, shape or aroma they wish to achieve. One common misconception is that green and black teas come from separate varieties of plants but this simply isn't true!
The Chinese have been innovating with tea for centuries, and black is just one of their many innovations. The Ming Dynasty developed this new type when they noticed that green teas could be turned into dark colors through processing; however it wasn't until later Qing Dynasty where people discovered yellow tea,oolong tea, white tea and dark tea versions based off different types found within the same plants themselves! This shows how much creativity goes behind each individual's favorite drink of tea.
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