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      The History Of Chinese Tea 

      The History Of Chinese Tea 

      Green Tea

      In the 8th century, when the Chinese first made green tea, a way to keep the leaves from turning brown was found: heating them. The Chinese devised a new way to "fix the leaves" by frying them in the 12th century. Both of these methods, which are still used today, made teas that tasted and looked like modern green teas because they didn't have any oxidation. Since then, the ways that green tea is made have improved as its popularity and production have grown.

      Black Tea

      The origin of black tea is China, more aptly known as hong cha, or "red tea," because of the often reddish-colored tea it yields. Lapsang Souchong, the first black tea, was grown in the region surrounding Wuyi Mountain in Fujian Province in the late Ming Dynasty, around 1590. The small-leaf tea trees that grew there were called Souchong, which gave the name Lapsang, which refers to this high mountainous region. The best and most well-known black teas in China today are Sichuan Mabian Gongfu, Fujian Lapsang Souchong, Fujian Minhong, Anhui Keemun, Yunnan Dianhong, and Guangdong Yingteh.

      White Tea

      Since drying the leaves is the primary step in making white tea, it is often thought to be the first type of tea made in China. It is because processing white tea must have been the first time people found a way to keep tea buds fresh.

      Emperor Song Huizong of the Song Dynasty, who lived around 1105 AD, is the first person to mention white tea in writing.

      Oolong Tea

      Oolong tea's history in Fujian Province dates back more than a thousand years to a classic type of tea known as Beiyuan tea. One of the most well-known teas made during the Song Dynasty, Beiyuan tea was the first known tribute tea (a tea given in tribute to the emperor or royal family) produced in Fujian. Since the previous Tang Dynasty, tea has been created in the Fujian region's Beiyuan region, centered near Phoenix Mountain. The leaves of this tea were compressed into cakes, making it a compressed sort of tea. When the aristocracy stopped drinking this, the area started making the first oolong tea, a loose-leaf tea that had been partially oxidized.

      Puerh Tea

      Pu-erh is one of China's oldest types of tea, dating back to the Eastern Han Dynasty 1,700 years ago. Pu-erh tea was also called "Pu Cha" during that time. Tea artisans gave it the name Pu-erh Town in Yunnan, which served as the first marketplace for Pu-erh tea. Pu-erh was utilized as a bartering currency in early China's southwest.

      Yellow Tea

      Before 1591, tea makers developed the process for making yellow tea. People used a process known as slow drying, or a slower drying phase, to manufacture yellow tea. If the teas weren't dried thoroughly or on time during the fixation and rolling process, the leaves would become yellow, and the liquid would have a mellower flavor. Tea artisans thus developed the method of manufacturing yellow tea via knowledge and practice.

      The Overview History Of Tea

      3 Sovereigns and 5 Emperors Period 30 century BC – 21 century BC

      In ancient China, tea was first identified as a medicinal plant. People chewed the fresh tea leaves before learning to decoct them and drink the resulting soup.

      Spring and Autumn Period 722 BC – 221 BC

      People began preparing tea as food or cooking tea leaves in water with scallions, ginger, tangerine peel, and cornel. The Lei Cha of Tu Jia in China is now of this type. They combined ginger, rice, and fresh tea leaves, pounded the mixture, and then drank it with hot water.

      Han Dynasty (202 BC – 220 AD)

      Tea began to spread as a drink provided for officials and noble lords. Among these teas, several rare kinds were brought to the emperor as tributes. The tea trade became more commercialized.

      Southern and Northern Dynasty( 420-589)

      Tea consumption became widespread across the country. The amount of tea being consumed has significantly increased. Since then, south China has become a frequent consumer of tea.

      Tang Dynasty(618 – 907)

      At this time, the center of tea culture started to shift southward. Fujian Province's Wu Yi Tea underwent a robust development. The species of tea have also undergone significant alterations. There is now scented tea. However, due to their ease of storage, cakes and tuocha maintained a dominant position in quantity.

      Song Dynasty (960 – 1279)

      During this time, the center of tea culture started to migrate south. The Fujian Province's Wu Yi Tea has proliferated. The species of tea have undergone substantial alterations as well. Tea with scents was produced. But cakes and tuocha continued to be the most popular items because they were easy to store.

      Yuan Dynasty (1271 – 1368)

      During this time, tea-making techniques improved and made it possible to make tea by machine. The principal forms of tribute for kings and aristocratic lords were cakes and tuocha. Ordinary people drank loose tea.

      Ming Dynasty (1368 – 1644)

      Tea artisans first used roast in the Ming Dynasty to make tea. Tea makers started to pay attention to the shape of the leaves. Tea artisans frequently used the leaves to make strips. Cakes ceased to be consumed in favor of loose tea.

      Qing Dynasty (1636 – 1911)

      Tea was the main beverage consumed back then. Tea comes in various varieties, including green tea, white tea, yellow tea, oolong tea, black tea, dark tea, floral tea, and more. Steep revolutionized how tea was consumed. Tea began to be exported, and foreign royals started to favor it.



      Green, white, yellow, red, oolong, and dark (Puerh, Pu'er) tea are the six types of Chinese tea production.

      Green tea is processed most gently. As a result, the drink contains the same chemicals as a growing tea leaf. It energizes the body and provides it with vitality and vigor.

      Even though yellow tea is heaped, it is the same as green tea. It is less irritating to the gastrointestinal tract than green tea. Its production is complex and laborious, but despite its distinct flavor, it is uncommon.

      White tea is processed as little as possible. It is made from a specific tea plant and is considered medicinal rather than a tasty beverage in China.

      Red tea is frequently referred to as "black" in the Western world. It exudes the heat and vitality of fire. It boosts immunity and provides energy. Chinese tea is traditionally served at the table with sweets in our culture, but white tea can also be enjoyed.

      Oolong tea is intricately made and has vibrant fruit and flower flavors. However, oolongs are highly flavorful and adaptable. It has gained popularity for weight loss due to its high concentration of polyphenols, which burn fat.

      Dark tea refers to a specific type of tea. It is well-known for its unique manufacturing process, which gives it a distinct taste, smell, and effect on the body. Pu'er, the most prominent dark tea, is made from Yunnan province leaves in two ways: shu Pu'er and sheng Pu'er.

      This classification is based on the various methods for producing dry tea from unprocessed leaves. The extreme examples assume that farmers can have a variety of teas from the same plant. Even though the tea made using oolong technology will be labeled "oolong tea," it may not taste as good as people expect. Aside from processing methods, many other factors are essential for each tea mentioned above.

      Growing Regions
      Because of China's diverse environment, different regions have unique conditions for tea cultivation. It grows in various soils, altitudes, and temperatures; as a result, the plant's leaf accumulates a variety of compounds that affect the flavor and scent of the tea. In Fujian province, for example, small-leaf tea plants predominate, whereas huge-leaf trees predominate in Yunnan.

      Growing Conditions
      Some tea varieties are grown in specific climates. For example, tincture, tea leaf scent with fruity notes, and spring Emerald spirals are planted among the fruit trees. These notes slowly emerge during the brewing process. The growing tea tastes different and has more value at the mountain's foot, center, and summit.

      Tea varieties
      Tea bushes and trees with a height of more than 20 meters can be found in China. Tea leaves can also be broad, narrow, round, or tiny. There are white tea-specific plants with long white hairs. The Tie Guan Yin shrub inspired the entire family of oolong teas, distinguished by heavy, harsh-textured leaves. Each type of tea requires a specific cultivar of the tea plant. Because "green" refers to the leaf processing technique, green tea can be made from any bush.

      The harvest season
      Each type of tea has a distinct harvest season. Other teas can be produced from the same plant on occasion:

      • White tea made from February buds
      • March red tea made from tips
      • April green tea made from leaves

      However, only one type of tea is produced, with quality levels determined by harvest time.

      To process leaves
      For each type of tea, specific tea plant leaves are required. Some teas are made from large leaves, while others are made from complete offshoots that include many leaves. Some teas are made entirely of buds, while others are made of tips.

      In Chinese tea culture, teas are thought by the Chinese people to have many health benefits, and high quality tea (or "perfect tea") is produced by a professional production process and has its brewing method with its own ideal temperature range, teaware, amount of tea, and flavor delivery strategy. You'll need to know them to try them and see how they taste.

      Why do you feel thirsty after drinking tea?

      Why do you feel thirsty after drinking tea?

      While quenching thirst is tea's most fundamental purpose, many people experience it oppositely when they drink it: the first cup of tea works well at doing so, but the more you drink, the more thirsty you become. So, what is causing your thirst to worsen as you drink more alcohol? 

      Phenolic compounds

      Tea contains polyphenols, which can make a film that can't be broken at the tip of the tongue, making it dry and astringent. In addition to being an indication of good tea, the film breaks when it transforms into a typical sweet. Tea's quality could be average if astringency is challenging to achieve.

      Tea has a diuretic effect

      Tea has a diuretic effect, which is the main factor contributing to tea drinkers' constant thirst; According to research, drinking tea results in around 1.5 times more urine than drinking water. Suppose you try to utilize tea to quench your thirst. But as you drink more, your desire grows. Because tea water stimulates the digestive system and oral cavity to promote metabolism, the urine reaction happens concurrently.


      Drink overheat

      Li Shizhen's Compendium of Materia Medica says that tea may put out a fire best because it is bitter and cold. The fire brings on all diseases. When the fire arrives, the body will be in good shape. Warm drinks reduce fire due to the cold, whereas hot drinks promote fire, disperse tea, and also relieve alcohol and food toxins. People who drink tea know that drinking hot tea can hurt your mouth, esophagus, throat, and other organs, leaving you feeling dry and astringent.

      High-temperature baking

      Regarding tea varieties, red and black tea are more heated than green and white tea, which are the coldest. The "fire" is frequently still present in some freshly processed teas, such as green tea that has recently been dehydrated and dried or tea that has recently been baked. Drinking will increase your thirst and fire. With a dry throat included, it is best to analyze this type of tea first.

      Standard of Tea

      Some typical tea ingredients are poor. Because of the poor growth environment, a tea merchant will produce, because of the low elevation, the shoddy craftsmanship, or the lack of control, a bitter and astringent tea that makes you thirstier the more you drink.

      How to Tell the Difference Between Chinese Tea and Western Tea?

      How to Tell the Difference Between Chinese Tea and Western Tea?

      Using the same tea bag or loose-leaf cup when drinking tea can be tempting. Since there are so many distinct tea varieties, it can be challenging to know where to begin. You might even believe that all sorts of tea are equally healthy if you're new to drinking it. But if you've never tasted a cup, likely, you're unintentionally consuming western tea.

      This post is for you if you've been trying to figure out how to introduce tea to someone who likes it but isn't sure what kind to drink. You can assist a friend or loved one discover the world of healthful (and fascinating) cups of tea by becoming knowledgeable about the distinctions between western and Chinese teas and how they differ.


      What is Tea?

      You're not simply drinking a beverage when you sip tea; you're also consuming something that contains various plant chemicals that are healthy for your body. Caffeine is the most often used substance in tea. Chinese teas often have more caffeine than their western counterparts because they take longer to make and are steeped for longer. Bitterness is taken from Chinese teas when brewed, so they taste less bitter than their Western counterparts.
      Beyond the caffeine and other healthy ingredients, tea has a variety of exciting flavours and scents that can enrich your life.


      Western Tea vs Chinese Tea

      Western tea is a type of tea that is made from plant leaves that have been oxidized and fermented. The leaves used to make western tea come from plants like Camellia sinensis, Camellia sasanqua, or other varieties of the same family. The result is a dark-coloured liquid with a strong flavour. Much more time and effort goes into the production of western tea than other types of teas. It can make western teas more expensive and less accessible to some people than different types of teas might be.

      Chinese tea is a type of tea that is made by letting fresh or dried leaves steep in hot water without any extra herbs or spices. Although consumers frequently refer to these beverages as "green" or "white" (depending on whether they are green or white), this terminology can be confusing because both green and white teas come in a variety of colours.

      Chinese tea is usually dried or fermented before it is brewed and served. In the West, tea is often served straight from the plant without any processing. Chinese tea doesn't typically include a lot of caffeine, although western tea frequently does. The final difference between Chinese and Western teas is that Chinese tea is devoid of additions like cream or sugar.

      Finer leaves are also used to make Western teas. They generally become sweeter and more aromatic as a result. Because they don't contain caffeine, they are also easier on the stomach than Chinese teas.

      Western teas are not fermented, whereas Chinese teas are. It indicates that when they are brewed in hot water, they take on a slightly sour flavour, but when brewed in cold water, they taste smoother.
      Because it is thought that cold water retains more antioxidants, Chinese tea is frequently stored at room temperature, while western tea is kept cold.

      Additionally, the flavors of these two varieties of tea are different! Because citrus and rosemary oils are used to make Western tea, it has a stronger taste than Chinese tea. Chinese tea, in contrast, is frequently consumed for its calming properties and occasionally has a more pungent aroma due to fewer chemicals employed during its manufacture. When you drink, you can tell these two varieties apart by their distinct flavours and aromas!

      When consuming Chinese or Western teas, it's essential to consider their caffeine concentration. While traditional Chinese teas have less caffeine than most western teas, many still have roughly 1%. It can be something to consider before deciding which kind of tea to drink for individuals who wish to cut back on their caffeine intake without compromising flavour or health benefits.

      The benefits of lids in Chinese tea cups

      The benefits of lids in Chinese tea cups

      You might not require a tea cup with a lid if you prepare tea the traditional way, which involves steeping the leaves in a teapot and drinking the resulting brew. Today, tea is made by placing tea leaves in a cup and adding boiling water. It is where the lids assist by trapping the steam inside the cup, prolonging the warmth and enhancing flavour and scent.
      We want to talk about the benefits of lids in Chinese tea cups today because they may seem like a standard feature but have a deeper meaning and function. Read on to learn the four justifications for the lids on Chinese tea cups.


      The lid could serve as a filter.

      Lids can keep tea leaves out of your mouth. Only a slight top tilt is required when holding the cup to take a sip to keep the loose leaves in place.
      When drinking tea, paddle the liquid away with the lid—this aids in moving tea inside the cup and forcing tea leaves to the bottom.

      The Lid Preserves the Tea's Heat.

      Despite being pretty obvious, this is nonetheless important to note. People who enjoy drinking tea tend to sip it more slowly because they enjoy all its flavours and aromas. As they converse with others or read books, they frequently appreciate the taste of the tea. It implies that the tea must stay hot for one to enjoy it thoroughly, and with a cover, they can keep the tea warmer for an extended time, giving them more time to savour sweet tea. Most ceramic tea cups are understandably trendy today because they retain heat better, and most of them include a lid.
      It can extract elements and flavours from the tea, improving the taste and value. To keep your tea hot at all times, you need a teacup with a lid. Additionally, it covers the cup to keep dirt from entering.

      The Lid Lets the Aroma Out

      To get the ideal tea drinking experience, you must look for the proper technique to prepare and serve it if you intend to pay top dollar for tea. The benefit of using a teacup with a lid is that the authentic flavour and scent will be easier to unlock.
      You may already envision how delightfully fragrant a freshly packaged cup of mint tea is. I think you now appreciate how essential aroma is to enjoying tea. You can understand the full flavour of your tea or coffee when it has a lid on it.

      Lids Offer Spill Protection

      Nobody enjoys the unintentional splashes that can occur when sipping tea from an open cup. Sometimes you make a mistake or lose control of your pace. A lid on your tea cup reduces mess by preventing the beverage from spilling out in a stream.