Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China. The terms chayi, 茶藝 ("Art of Tea") and "Tea Ceremony" have been used, but the term 茶文化 ("Tea Culture") includes more than just the ceremony. Also "culture" is easier to translate into English than the Chinese term 藝 ("art").
Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed. Even now, in both casual and formal Chinese occasions, tea is consumed regularly. In addition to being a drink, Chinese tea is used in traditional Chinese medicine and inChinese cuisine.
Food and medicine in the East are described as possessing certain qualities – for example a warming or cooling nature – certain flavours, or acting on the body in a certain way. This information is obtained by observing the behaviour of the body after a certain food or medicine has been consumed.
Tea is no different. Tea generally has a sweet, bitter and cooling nature, but different teas affect the body in different ways. With these “actions” in mind, tea is not only a drink, but is also used as a cheap herbal medicine to have the desired effect on the body and mind.
Using the principles of Chinese medicine we can use tea to help balance the body and reduce symptoms of imbalance.
Everything was indented [a British term meaning that the goods were officially requisitioned against a promise to pay on delivery], contracted or bought outright that could be conveniently carried by yak or mule. Sewing machines, textiles, cases of the best cigarettes, both British and American, whiskies and gins of famous brands, dyes and chemicals, kerosene oil in tins, toilet and canned goods and a thousand and one varieties of small articles started flowing in an unending stream by trail and truck to Kaimpong [present-day Kalimpong in West Bengal, India], to be hastily repacked and dispatched by caravan to Lhasa . There the flood of merchandise was crammed into the halls and courtyards of the palaces and lamaseries and turned over to an army of sorters and professional packers. The least fragile goods were set aside for the northern route to Tachienlu [present-day Garze], to be transported by yaks; other articles were packed for delivery at Likiang [present-day Lijiang ], especially the liquors and cigarettes which were worth their weight in gold in Kunming [capital of Yunnan Province], crowded with thirsty American and British troops...
China has the earliest history of drinking tea. Therefore, Chinese people know best the true interest in drinking tea. When guests call in they are entertained with tea. Substituting tea for wine and gifts has been the doctrine of drinking tea for all nationalities in our country through the ages.
Although raw fruits and vegetables are usually considered beneficial, in traditional Chinese medicine (a form of alternative medicine that originated in China), eating too many raw fruits and vegetables can cause an imbalance in the body. That's because different foods are thought to have different energies, from cold to neutral to hot.
Raw fruits and vegetables possess cool energy. According to traditional Chinese medicine, overconsumption of raw foods may promote chilliness, mucus, congestion, fatigue and depletion, feeling cold, abdominal pain, poor appetite and bloating after meals.
There are fifteen major tea-producing provinces in mainland China, and Taiwan also produces tea. Chinese teas are generally divided into six major types, mainly according to the method of production. These types are: green tea, black tea, Oolong tea, white tea, yellow tea and dark tea.
Besides these, there are processed sorts such as jasmine tea and compressed tea. Each type has its representative “celebrity tea”, each with its unique appearance and aroma, and some are even associated with beautiful legends.
Traditional Chinese medicine is a system of medicine that originated in China thousands of years ago. Often referred to as "TCM," traditional Chinese medicine is now practiced alongside Western medicine in many of China's medical facilities. However, in the United States, traditional Chinese medicine is considered a form of alternative medicine.
Theories in Traditional Chinese Medicine
Rooted in a philosophy known as Taoism, traditional Chinese medicine is based on the theory that all of the body's organs mutually support each other.
Therefore, in order to be healthy, an individual's organs (and their functions) must be in balance. This balance is attained, in part, by harmonizing yin and yang, two opposing but complementary energies thought to affect all life.
Another theory in traditional Chinese medicine is that vital energy (called "qi" or "chi") flows throughout the body via certain pathways (or "meridians").
According to this theory, disease and other emotional, mental, and physical health problems develop when qi becomes blocked. Restoring the flow of qi is considered essential to balancing the yin and yang and, in turn, achieving wellness.
Peony,also known as Luoyang flower,is the king of flower in our country.It will bloom in the early May,its flower is in red ,pink ,yellow ,white ,green and purple .
Yin and yang was first conceived through patient observation of the forces of nature. The Taoists who developed the system of traditional Chinese medicine saw the universe as a unified field, constantly moving and changing while maintaining its oneness.
This constant state of change was explained through the theory of yin and yang, which appeared in written form around 700 B.C. in the I Ching ("Book of Changes").According to the theory, nature expresses itself in an endless cycle of polar opposites such as day and night, moisture and dryness, heat and cold, and activity and rest.
Yin phenomena are those that exhibit the nurturing qualities of darkness, rest, moisture, cold, and structure. Its Chinese character depicts the shady side of a hill.
Yang phenomena have qualities of energy such as light, activity, dryness, heat, and function. Its Chinese character represents the sunny side of a hill.
Everything in nature exhibits varying combinations of both yin and yang. For example, the morning fog (yin) is dissipated by the heat of the sun (yang); the forest fire (yang) is extinguished by the rainstorm (yin); the darkness of night (yin) is replaced by the light of day (yang). Any phenomenon within nature can be understood in relation to another; one will always be yin or yang in comparison with the other.
Tea has always been a tradition in China, with a long-standing culture and rich history. Tea trees originated in China, and when the ancient Chinese civilization discovered the tea tree, they drank the tea as a medicine before drinking the tea as a beverage. So China will always have a strong tea culture and tea is a way of life in China.
Around 2000 years ago, Chinese farmers had the habit of drinking the tea as they cultivated their tea trees and learned how to properly produce tea, and different varieties with different flavors. Chinese teas can be classified into the following varietals depending on the methods of production and growing: green tea, black tea, yellow tea, Oolong tea, red tea and white tea. Each one of these types of tea have many different delicious and famous strains of tea.
China is the hometown of tea, In many Chinese medical books many records of tea benefits could be found such as relieving thirst, reducing fatigue, promoting dental health, improving eyesight, removing phlegm, reducing inflammation and detoxing. In addition, tea also has other various special uses. Here, we will show you other special 10 amazing uses of tea you may not know about!
Tibetan butter tea , po cha, is the most typical Tibetan drink. People who know about Tibetans know what po cha tastes like. In Tibet many people drink it all day long because it heats them up.
In Tibet, the process of making butter tea takes a long time and is pretty complicated. People use a special black tea that comes from an area called Pemagul in Tibet. The tea comes in bricks of different shapes, and we crumble off some tea and boil it for many hours. We save the liquid from the boiling and then whenever we want to make tea, we add some of that liquid, called chaku, to our boiling water.
By Emma Suttie, D.Ac, AP
Eat. Your. Medicine.
The changing of the seasons, especially the transition from warm to cold weather makes everyone more susceptible to colds and flu. The good news is that nutritional therapy is one of the pillars of Chinese medicine and contains a huge arsenal of foods for combating colds and flu. There are also a great many foods and herbs that build the immune system which will help you get over your cold or flu, as well as make sure that you get through the rest of cold and flu season with the best health possible. Below are the most effective foods for dealing with colds and flu in Chinese medicine. Remember, Chinese medicine has been around for thousands of years, so these have been used for a long time and they really work.
the most precious and most expensive spice in the world: Saffron.The Saffron filaments, or threads, are actually the dried stigmas of the saffron flower,
“Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world? But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma.Saffron is marked by a bitter taste and an iodoform- or hay-like fragrance; these result from the chemicals picrocrocin and safranal. A carotenoid dye, crocin, allows saffron to impart a rich golden-yellow hue to dishes and textiles. Saffron has further medicinal applications.
China has been famous for people’s love for drinking tea since ancient times. Chinese tea is divided into five categories; these are green tea, black tea, jasmine tea, brick tea, and Oolong tea. Green tea is the best for health. Its leaves contain effective ingredients even after they have been processed while the effective ingredients in black tea and jasmine tea are partly destroyed during the processing. According to the analysis report, vitamins contained in green tea are 5-6 times more than those contained in black tea.
Buckwheat tea, (also as soba tea), has been used for a very long time in China.
Contrary to popular belief, buckwheat bears no relation to wheat; it is the seed of a fruit related to rhubarb. The buckwheat plant grows small white flowers and bright green leaves. The groats, or seeds, are used to make buckwheat tea.
it tastes rich and beefy, like coffee but without the bitterness. Other people liken it to a nutty-flavored tea. In truth, it has many different flavor notes, rather like a wine, and you may end up focusing on other flavors than other people.almost everyone agrees that the scent of the tea is quite strong, but ultimately pleasing.
As the national beverage of China, tea is produced in vast areas in the country, from Hainan Island down in the extreme south to Shandong Province in the north, from Tibet in the southwest to Taiwan across the Straits. According to a report released by the China Social Science Academy Press, China is the world's largest tea producer. It produced 1.3 million tonnes in 2009, accounting for 31 percent of the world total. China's tea plantations amount to a total area of 1.86 million hectares, about half of the world's total tea growing space.
Because of varying geographic location and climate, different regions grow various kinds of tea. In general, there are four tea-producing regions.
China’s vast and diverse territory endows the country with some of the most beautiful natural scenery on earth. From the picturesque karst landscape in Guilin and Yanshuo to the precipitous pillars in Zhangjiajie, from the colorful lakes in Jiuzhaigou to the Rainbow Mountains in Zhangye, China’s diverse natural beauty is as impressive as its splendid culture.
Tea growers pick up tea leaves on a mountain in Sanjiang Dong Autonomous County, South China's Guangxi Zhuang autonomous region on Feb 23, 2016. Tea farmers in the county are busy with picking up the first batch of spring tea leaves.
China Tea changes with natural conditions and they will be different, such as too much water, tea is naturally more light quality; classification :spring tea , summer tea, autumn tea, winter tea .
Spring Tea: depending on time they can be divided into early spring, late spring…(before Pure Brightness 明前茶；before Grain Rain or GuYu 雨前茶…)
green tea are generally harvested three times per year. The first flush takes place in late April to early May.
The history of Chinese ceramic production is very long, starting about 7,000 to 8,000 years ago in the Neolithic Age by humanity’s ancestors who started the craft of making and using pottery. Among other accomplishments, porcelain is one of the most significant inventions from ancient China. The people made primitive porcelain early in the Shang Dynasty (1600 BC-1046 BC), and real porcelain was first made in the Eastern Han Dynasty (25–220). Porcelain manufacturing in China then gradually developed from the early Wei, Jin, and North and South dynasties to the most recent Ming and Qing dynasties. Ceramic, as well, was one of the 3 greatest specialties from the Western Han Dynasty (206 BC - 9 AD) and its products have become internationally known. The town of Jingdezhen in the Jiangxi Province is regarded as China’s "Porcelain Capital."
The countless health benefits of herbal tea turn this beloved beverage into far more than a comforting, delicious drink to enjoy with friends or over a good book! From relieving insomnia, to calming an upset stomach, to fighting viruses and infections, and more, herbal teas have so many powerful health benefits.
Summary: Chinese Tea Connoisseur supplies high quality Chinese tea products at a competitive price. It offers safe online shopping experience to the customers.
Shanghai DaNing International Tea City, China, December 23, 2015 – For tea enthusiasts around the world, a special selection of super grade and high-end tea is available online at the web store of Jiangtea Company. Tea Connoisseurs can enjoy the floral and fruity aroma and flavorful taste of a variety of tea that has evolved in the Chinese history. These premium quality teas are procured directly from the tea master’s farms and bring the impenetrable taste of the Chinese cultural heritage for the tea enthusiasts.
China is the homeland of tea. It is believed that China has tea-shrubs as early as five to six thousand years ago, and human cultivation of tea plants dates back two thousand years. All tea trees in other countries have their origin directly or indirectly in China. The word for tea leaves or tea as a drink in many countries are derivatives from the Chinese character "cha.
Scented teas (also called flower teas) can be either green or white teas that are been infused with certain flowers, which impart a delicate and interesting taste, and of course a wonderful aroma. Scented tea is processed from first-class green tea scented with sweet-smelling flowers. The scented teas are named after the flower with which the tea is scented:Jasmine Tea, Yulan Tea (Chloranthus Tea). Processed with flowers of subtle and distinctive scents, the teas yield a variety of refined flavor. The rich aroma of the flower and the brisk taste of the tea make the beverage a work of art. great jasmine teas,however, combine only high quality green or white teas with a subtle but distinct jasmine flavor infused into the leaves from freshly-picked jasmine flowers.
Dark Tea is one of the six tea categories in China with a history of over four hundred years, which only exists in China and is an indispensable beverage for the Chinese ethnic minorities in their everyday life. For people who like delicate green tea, it is hard to get used to the strong and unique taste of Dark tea at once while if they stick to drinking it, they would fall in love with the unique mellow flavor of dark tea. Unlike most types of Chinese Tea that's taste and aroma fade with age, Dark Tea actually improves with age, making it a favorite with collectors and investors. Commonly misinterpreted as "Black Tea", this type of tea is completely different from English black tea.
White tea 白茶; is a lightly oxidized tea grown and harvested almost exclusively in China, primarily in the Fujian province.White tea comes from the delicate buds and younger leaves of the Chinese Camellia sinensis plant. These buds and leaves are allowed to wither in natural sunlight (also known as wilting) before they are lightly processed to prevent oxidation or further fermentation. This protects not only the delicate flavor of the white tea, but also retains high levels of the chemicals responsible for the tea's health benefits.The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.
Yellow tea usually implies a special tea processed similarly to green tea, but with a slower drying phase, where the damp tea leaves are allowed to sit and yellow. The tea generally has a very yellow-green appearance and a smell different from both white tea and green tea. The smell is sometimes mistaken for black if the tea is cured with other herbs, but similarities in taste can still be drawn between yellow, green and white teas.It can, however, also describe high-quality teas served at the Imperial court, although this can be applied to any form of imperially-served tea.
Black tea is a variety of tea that is more oxidized than the oolong, green, and white varieties. All four varieties are made from leaves of Camellia sinensis. Black tea is generally stronger in flavor and contains more caffeine than the less oxidized teas.Black tea's caffeine is approximately 3 %, which is the highest of all the different kinds of tea, but still lower than coffee.
In Chinese languages and neighboring countries, black tea is known as "red tea" , a description of the color of the liquid; the
term black tea refers to the color of the oxidized leaves. In Chinese, "black tea" is a commonly used classification for post-fermented teas, such as Pu-erh tea; While green tea usually loses its
flavor within a year, black tea retains its flavor for several years.
Black tea is also known as "Congas" in the international tea trade business. The name Congas is actually taken from the Chinese term Gongfu or Kung-Fu. Northern Congas are also referred to as black leaf Congas, "the Burgundy of China teas", and southern Congas as red leaf Congas, "the Claret of China teas".
Recognized by artisans and literati centuries ago, these characteristics of the Zisha or purple clays help to make Yixing pots especially well-suited for brewing tea. Excavations have shown that the composition and structure of the clays used in making authentic Yixing teapots today closely resemble those used in pots from the 1500s and later.Yixing Teapots are made by a very special unglazed clay material called “zisha” clay. The yixing purple clay teapot is reputed as the “first of all tea-sets in the world” for its unique material and characteristics.
Yixing clay has very special characteristics chemistry composition and texture, a 4% 0f the water absorption rate, a very low thermal conductivity, and other
unique qualities, it already is confirmed and is received that Yixing clay is best raw materials for made teapot in whole world. When properly refined and fired to a high (but sub-porcelain)
temperature, it produces a type of pottery that is slightly absorbent. Legend has it that if you have prepared tea in an Yixing teapot many times, you can reach a point where by adding boiled
water alone you can make tea, because the teapot itself holds enough of the tea flavor.
In Chinese tea culture, semi-oxidized oolong teas are collectively grouped as qīngchá (Chinese: 青茶; literally "blue-green tea").The taste of oolong ranges hugely amongst various subvarieties.It can be sweet and fruity with honey aromas, or woody and thick with roasted aromas,or green and fresh with bouquet aromas,all depending on the horticulture and style of production. Several sub varieties of oolong, including those produced in the Wuyi Mountains of northern Fujian and in the central mountains of Taiwan, are among the most famous Chinese teas.
Different varieties of oolong are processed differently, but the leaves are formed into one of two distinct styles. Some are rolled into long curly leaves, while others are 'wrap-curled' into small beads, each with a tail. The former style is the more traditional of the two.
The name oolong tea came into the English language from the Chinese name (Chinese: 烏龍茶), meaning "black dragon tea".
Although different teas may be produced by different processing techniques,the general tea processing is achieved as follows: fresh tea leaves plucked →
Green tea: Fixed（or de-enzymed） -Rolled -Dried steamed or pan-fried to inactivate oxidase)
Yellow tea: Fixed -Rolled -Yellowed 闷黄-Dried(piled and smothered to auto-oxidize)
Dark tea: Fixed -Rolled -Pile渥堆 -fermented -Dried(oxidized by the oxidases of resident microbes)
White tea: Withered -Air dried or baked Re-fired(with more fine hairs/flosses)
Oolong tea: Withered -Bruised (shaken)Partially fermented -Fixed -Rolled -Dried
Black tea:Fresh tea leaves -Withered -Rolled- Fully fermented- Dried(orthodox rolling传统造型 or CTC红碎茶)
Chinese teas are usually numbered, first being the highest grade and down from there. There's no set stopping point, but generally 7 or 9 is what most people deal with. Again, this is specific to the leaf style and shape and how perfectly that was executed in production.
In addition to numbering, you may also find reference to the season of harvest in the Chinese system. Pre-qingming Dragonwell ("before the rains") is a good example of this. Certain seasons yield better quality of flavor, in general, so where this is noteworthy, it is called out.
Chinese tea names are often poetic and descriptive of the leaf ('hairy crab', 'longevity eyebrow', 'red snail'). Some can also indicate where the tea came from - Yunnan, for example, is a well-known tea province in China, and actually, the birthplace of all tea.
Excellent tea is relatively rare to find, because the entire procedure is done by hand. Pure handmade tea has adopted a strict, machine free process along every step. The leaves are picked leaf by leaf through tea farmer's hand. Although handmade tea production is relatively low, its flavor is particularly pure and tasty. Though manufactured tea is produced a large quantity, these leaves will lose lots of nutrients and original fragrance during the process.
Chinese regard Tao as a complete system which is the rule and law of universe and life. Therefore, Chinese do not speak of Tao easily, which is different from Japanese who have tea ceremony for tea, ikebana for flower, incense lore for scent, kendo for sword, even judo and taekwondo for wrestling and striking. Among Chinese food culture, entertainment and other activities, it is tea ceremony that can only be qualified to Tao.