China is the homeland of tea. Of the three major beverages of the
world -- tea, coffee and cocoa,tea is consumed by the largest
number of people in the world. People throughout China drink tea
daily.
In the past dynasties, people not only formed a special way of tea-drinking, but also developed an art form called tea-drinking. This art form comprises of many aspects. The most noticeable ones are the making of tea, the way of brewing, the drinking utensils such as tea pot. The art of making tea is called "Cha dao", which was soon accepted as one of the most important cultures that Japan learned from China.
In Hangzhou, there is a tea museum, the ONLY national museum of its kind, in which there are detailed description of the historic development of tea culture in China.
1. Types of Chinese 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.
Wulong 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.
Compressed tea
This is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in color in its commercial form, so it is also known in China as "black tea". Most of the compressed tea is in the form of bricks; it is, therefore, generally called "brick tea", though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces.
Scented tea
This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing. The flowers commonly used for this purpose are jasmine and magnolia among others. Jasmine tea is a well-known favorite with the northerners of China and with a growing number of foreigners.
2. 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 cool together with a feeling of relaxation. For this reason, tea-houses abound in towns and market villages in South China and provide elderly retirees with the locales to meet and chat over a cup of tea.
Medically, the tea leaf contains a number of chemicals, which are abundant in anti-inflammatory and germicidal properties, and stimulants for the nerve center 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. A popular proverb among them says, "Rather go without salt for three days than without tea for a single day."
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.
However, it does not go to say that the stronger the tea, the more advantages it will yield. Strong tea taken just before bedtime will give rise to occasional insomnia. Constant drinking of over-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.
In the past dynasties, people not only formed a special way of tea-drinking, but also developed an art form called tea-drinking. This art form comprises of many aspects. The most noticeable ones are the making of tea, the way of brewing, the drinking utensils such as tea pot. The art of making tea is called "Cha dao", which was soon accepted as one of the most important cultures that Japan learned from China.
In Hangzhou, there is a tea museum, the ONLY national museum of its kind, in which there are detailed description of the historic development of tea culture in China.
1. Types of Chinese 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.
Wulong 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.
Compressed tea
This is the kind of tea which is compressed and hardened into a certain shape. It is good for transport and storage and is mainly supplied to the ethnic minorities living in the border areas of the country. As compressed tea is black in color in its commercial form, so it is also known in China as "black tea". Most of the compressed tea is in the form of bricks; it is, therefore, generally called "brick tea", though it is sometimes also in the form of cakes and bowls. It is mainly produced in Hubei, Hunan, Sichuan and Yunnan provinces.
Scented tea
This kind of tea is made by mixing fragrant flowers in the tea leaves in the course of processing. The flowers commonly used for this purpose are jasmine and magnolia among others. Jasmine tea is a well-known favorite with the northerners of China and with a growing number of foreigners.
2. 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 cool together with a feeling of relaxation. For this reason, tea-houses abound in towns and market villages in South China and provide elderly retirees with the locales to meet and chat over a cup of tea.
Medically, the tea leaf contains a number of chemicals, which are abundant in anti-inflammatory and germicidal properties, and stimulants for the nerve center 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. A popular proverb among them says, "Rather go without salt for three days than without tea for a single day."
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.
However, it does not go to say that the stronger the tea, the more advantages it will yield. Strong tea taken just before bedtime will give rise to occasional insomnia. Constant drinking of over-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.
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