Chinese Tea Facts

Chinese tea belongs to the plant kingdom and is native to China, the birthplace of the tea tree. China is the earliest and largest discoverer of wild tea trees. Tea has accompanied Chinese culture for thousands of years, starting from the era of the mythical Emperor Shen Nong, and has evolved into a symbol of Chinese cultural heritage. Chinese tea culture, integrating Confucianism, Taoism, and Buddhism, has remained ever-relevant and continues to thrive.

Chinese tea has made significant contributions to the health of people worldwide. Emperor Shen Nong is regarded as the “father of tea,” and China is recognized as the birthplace of tea. Chinese tea has spread across the globe, improving health, happiness, and promoting harmony, while adding limitless charm to both health concepts and Zen tea culture.

Tea Classification

Chinese tea can be divided into four major tea-growing regions: Southwest, South China, North Jiangsu, and South Jiangsu. These regions are home to a variety of tea types, each with their distinct characteristics and health benefits, such as anti-aging, cancer prevention, and protection against arteriosclerosis.

The Origin of Chinese Tea

The exact origins of tea drinking in China are widely debated. However, it is generally believed that tea drinking began during the Han Dynasty and became popular during the Tang Dynasty.

Early References to Tea

In ancient texts, there are various mentions of tea drinking. In The Classic of Tea (茶经) by Lu Yu, it is suggested that tea was introduced as a beverage during the reign of Emperor Shen Nong. However, many of these early accounts are based on legends and myths rather than solid historical records. For instance, the text The Book of Rites (尔雅) contains references to “bitter tea” (苦荼), which some mistakenly interpreted as proof of tea drinking during the Zhou Dynasty. In fact, these references more likely referred to herbal teas or bitter plants rather than true tea made from Camellia sinensis leaves.

Tea Drinking in Ancient China

Tea drinking, as a distinct practice, likely began during the Han Dynasty, particularly in southern China. By the time of the Tang Dynasty, it had become a widespread and culturally significant practice. The Tang Dynasty was a golden age for tea culture, with tea becoming an essential part of daily life and a beloved beverage enjoyed by the common people.

Tea in the Tang Dynasty

The Tang Dynasty (618–907) saw a rise in the popularity of tea across all levels of society. Tea drinking became not only a daily routine but also a way to demonstrate social status and culture. The famous poet Su Shi (苏轼) of the Song Dynasty even wrote about tea, calling it “a drink that clears the mind.” Tea was enjoyed by all social classes, and its consumption became ingrained in the culture.

Spread of Tea Culture to the World

Tea drinking spread from China to other parts of Asia and eventually to the rest of the world. This spread was accelerated during the Tang and Song Dynasties. The cultural exchange between China and its neighboring countries during the Tang Dynasty led to the introduction of tea to places such as Tibet, Central Asia, and eventually the Middle East and Europe.

Tea in the Tang Dynasty’s Cultural Exchange

The Tang Dynasty was a time of great cultural exchange, and tea played a significant role in this process. For example, the Uighurs, who were in contact with the Tang Dynasty, were known to trade horses for tea. This practice further spread the popularity of Chinese tea, particularly in the regions that bordered the Tang Empire.

Tea and the Silk Road

Tea became an important commodity along the Silk Road, where it was traded for valuable goods such as horses and silk. The spread of tea from China to the West can be traced back to these early exchanges, which were foundational in introducing tea culture to many regions outside of China.

Tea’s Influence on Other Cultures

Throughout history, many foreign cultures have developed their own tea traditions inspired by Chinese tea culture. In particular, tea-drinking practices in places like Japan, Korea, and India can trace their origins to Chinese tea traditions. The idea of using tea for both medicinal and social purposes became ingrained in these cultures over time.

The Development of Tea Trade

Tea played a significant role in the economy during the Tang and Song Dynasties, with the government establishing tea markets and imposing taxes on tea production and sales. During the Tang Dynasty, tea was traded not only within China but also with other parts of Asia. By the Ming Dynasty, China had established a thriving tea trade, which included exchanges with foreign nations.

The Role of Tea in the Ming Dynasty

During the Ming Dynasty (1368–1644), tea became increasingly popular both within China and internationally. The government began to regulate the production and sale of tea more strictly, even establishing official tea trading posts. The tea trade expanded significantly during this period, and Chinese tea began to reach as far as Europe and the Middle East.

Tea Trade in the Qing Dynasty

The Qing Dynasty (1644–1912) saw further development in the tea trade, with both domestic consumption and international demand for Chinese tea rising steadily. Tea became an essential part of the Qing economy, and many regions of China became specialized in producing certain types of tea, such as Longjing (龙井茶) from Zhejiang Province (浙江省) and Keemun (祁门茶) from Anhui Province (安徽省).

The Spread of Chinese Tea

The tea industry in China initially flourished in the Sichuan Basin (巴蜀), and later spread eastward and southward, eventually reaching all parts of the country. By the Tang Dynasty (618-907), tea had spread to Japan and Korea. After the 16th century, it was introduced to the Western world. Thus, the history of tea’s spread can be divided into two routes: domestic and international.

Tea’s Journey to Japan

Tea, as a native product of China, was introduced to Japan in the early Heian period (794-1185). Prior to this, Japan had wild tea plants growing in regions like Mount Takachiho (高千穗), the Kure region (玖磨), and other areas. However, it was not until Buddhist monks from China brought tea seeds to Japan that tea cultivation and consumption began.

In the early Heian period, Emperor Kanmu (桓武天皇) and later emperors saw Buddhist monks travel to China, where they learned about tea. They brought tea seeds back to Japan, with records stating that tea was planted in the Shiga Prefecture (滋贺县). Although tea consumption started as a rare luxury for the elite, by the Kamakura period (1185–1333), the practice began to spread throughout Japan.

The famed Zen monk, Eisai (荣西), was pivotal in introducing tea to Japan. He first brought tea seeds to Japan in the late 12th century and planted them in the Fukuoka Prefecture (福冈县), thus laying the foundation for tea cultivation in Japan. Eisai is also credited with writing the first book on tea in Japan, Kissa Yōjōki (吃茶养生记), which highlighted tea’s health benefits. His influence led to the spread of tea throughout Japan and the development of the Japanese tea culture.

By the Edo period (1603-1868), tea culture became an integral part of daily life in Japan. Tea houses flourished, and the practice of drinking tea became widely popular, eventually influencing Japanese aesthetics and culture.

Tea’s Introduction to the West

The first European contact with tea came in the 16th century through Portuguese traders. They introduced tea to Europe via the Portuguese colony of Macau (澳门). The Dutch East India Company soon followed and began importing tea from China in the early 17th century. Initially, tea was viewed as a medicinal drink in Europe, and the first recorded import of tea to Europe was in 1600.

In France, tea was considered a precious luxury, often stored in gold boxes and exchanged as valuable gifts. In England, tea was introduced around 1660, and the first public tea house in London was opened shortly thereafter. In 1662, when King Charles II of England married Princess Catherine of Braganza (Catarina de Braganza) of Portugal, tea was included in the royal wedding gifts, cementing its place in English royal culture.

Over time, tea consumption spread across the social classes in England, with tea becoming a popular beverage in the homes of both the elite and common people. By the 18th century, tea was being consumed in large quantities across England, and the country became one of the largest importers of Chinese tea.

Tea Trade and Its Impact in England

The East India Company played a significant role in the tea trade during the 17th and 18th centuries. By the mid-1700s, the British were importing over 200,000 pounds of tea annually. This number grew exponentially, and by 1780, over 5.5 million pounds of tea were being imported into Europe, with Britain being the largest importer.

With the advent of the British Empire in India, tea cultivation spread to regions such as Assam (阿萨姆) and Darjeeling (大吉岭), which soon became major producers of tea. By the late 19th century, India surpassed China as the leading exporter of tea to the West.

Tea in Georgia

In Georgia, tea is known as “Chinese tea” (中国茶) or “Liu tea” (刘茶). This naming is a tribute to the Chinese origin of the plant. In 1893, Liu Junzhou (刘峻周), the 29th generation of the Liu family tea house, successfully cultivated Chinese tea on the Black Sea coast of Georgia. His efforts brought Chinese tea to a new region, and today, the tradition of tea cultivation continues in Georgia.

Tea Classification

Chinese tea is categorized into several major types based on the processing method. These categories include green tea, black tea, oolong tea (青茶), dark tea (黑茶), white tea (白茶), yellow tea (黄茶), and flower tea (花茶). Each type of tea has various subtypes and is known for its distinct characteristics.

Green Tea

Green tea is a “non-fermented” tea, recognized for its fresh, green leaves, delicate appearance, fragrant aroma, and smooth flavor.

Types of Green Tea:

• Stir-fried Green Tea: Long-stir-fried (e.g., Bimei tea), round-stir-fried (e.g., Zhu Tea), flat-stir-fried (e.g., West Lake Longjing 西湖龙井).

• Baked Green Tea: Ordinary baked green tea (e.g., Min Nan Qing and Zhe Baked Green), delicate baked green tea (e.g., Huangshan Maofeng 黄山毛峰, Taiping Houkui 太平猴魁).

• Steamed Green Tea: Sencha and Enshi Yulu 恩施玉露.

• Sun-dried Green Tea: Dianqing from Yunnan, Chuanqing from Sichuan, Shanqing from Shaanxi.

Famous green tea varieties include West Lake Longjing (西湖龙井) from Hangzhou, Biluochun (碧螺春) from Jiangsu, Green Gem from Guizhou, Xinyang Maojian (信阳毛尖) from Henan, Huangshan Maofeng (黄山毛峰) from Anhui, and Liu’an Guapian (六安瓜片) from Anhui.

Black Tea

Black tea is a “fully fermented” tea, known for its red liquor, red leaves, and sweet, rich flavor. It is widely produced in countries like China, Sri Lanka, India, and Kenya.

Types of Black Tea:

• Small Leaf Black Tea: Zhengshan Xiaozhong (正山小种), Waishan Xiaozhong (外山小种).

• Kung Fu Tea: Dianhong Gongfu (滇红工夫), Hongbao Tea (红宝石茶), Chuanhong Gongfu (川红工夫), Qihong Gongfu (祁红工夫), Dancong Hongcha Gongfu (单丛红茶工夫).

• Black Broken Tea: Loose leaf tea, tea dust, broken tea, etc.

Famous black teas from China include Wuyi Zhengshan Xiaozhong (武夷山正山小种), Jin Jun Mei (金骏眉), Qihong Tea (祁红茶) from Anhui, Dianhong Tea (滇红茶) from Yunnan, and Dancong Hongcha (单丛红茶).

Oolong Tea

Oolong tea, also known as Qing tea (青茶), is a “semi-fermented” tea that lies between green and black tea. It combines the characteristics of both green and black tea, offering a rich aroma and a mellow taste.

Types of Oolong Tea:

• Guangdong Oolong: Phoenix Dancong (凤凰单丛), Lingtou Dancong (领头单丛).

• Fujian Oolong: Tie Guan Yin (铁观音), Huang Jin Gui (黄金桂), Ben Shan (本山), Mao Xie (毛蟹), Tan Ping Shui Xian (谭平水仙), Bai Ya Qi Lan (白芽奇兰).

• Wuyi Oolong: Wuyi Da Hong Pao (武夷大红袍), Wuyi Rou Gui (武夷肉桂), Wuyi Shui Xian (武夷水仙).

• Taiwan Oolong: Dong Ding Oolong (冻顶乌龙), Ali Mountain Oolong (阿里山乌龙), Bai Hao Oolong (白毫乌龙), Wenshan Baozhong (文山包种).

Among these, Phoenix Dancong (凤凰单丛) is famous for its powerful fragrance and high quality.

Dark Tea

Dark tea, or “post-fermented” tea, is a unique tea type from China, primarily produced in regions like Yunnan, Hunan, Hubei, Sichuan, and Guangxi. Pu’er Tea (普洱茶) from Yunnan is especially well-known.

Types of Dark Tea:

• Hunan Dark Tea: Anhua Black Brick Tea (安化黑砖), Fuzhuan Tea (茯砖茶), Ganliang Tea (干两茶).

• Hubei Old Green Tea: Zhao Li Qiao Green Brick Tea (赵李桥青砖茶), Chongyang Old Green Tea (崇阳老青茶).

• Sichuan Border Tea: South Route Border Tea (南路边茶), West Route Border Tea (西路边茶).

• Yunnan Dark Tea: Commonly referred to as Pu’er Tea (普洱茶), which is often listed as a separate tea category.

• Guangxi Dark Tea: Liubao Tea (六堡茶) from Guangxi.

White Tea

White tea is a lightly fermented tea known for its silvery white tips and mild flavor. It is primarily produced in Fuding (福鼎), Zhenghe (政和), Songxi (松溪), and Jianyang (建阳) in Fujian.

Types of White Tea:

• Buds Tea: Baihao Yinzhen (白毫银针).

• Leaf Tea: Bai Mudan (白牡丹), Shoumei (寿眉).

White tea is prized for its subtle and delicate flavor. There is a saying in China, “One year is for drinking, three years is for medicine, and seven years is a treasure.”

Yellow Tea

Yellow tea is a “lightly fermented” tea that is made using a special “menhuang” (闷黄) process. This process results in its distinctive yellow liquor and yellow leaves. Yellow tea is rare and is mainly produced in regions like Junshan (君山) in Hunan, Jinzai (金寨) in Anhui, Mengshan (蒙山) in Sichuan, and Pingyang (平阳) in Zhejiang.

Types of Yellow Tea:

• Large-leaf Yellow Tea: Made from one bud and two or three leaves, such as Huoshan Huangya (霍山黄大茶), Guangdong Daye Qing (广东大叶青).

• Small-leaf Yellow Tea: Made from tender young buds and leaves, such as Bingyang Maojian (包沩山毛尖), Pingyang Huangtang (平阳黄汤).

• Yellow Bud Tea: Made from delicate single buds or one bud with one leaf, such as Junshan Yinzhen (君山银针), Mengding Huangya (蒙顶黄芽), Huoshan Huangya (霍山黄芽).

Flower Tea

Flower tea, also known as scented tea, is created by infusing tea leaves with the fragrance of flowers. The most common varieties of flower tea include Jasmine Tea (茉莉花茶), Osmanthus Tea (桂花茶), Magnolia Tea (玉兰花茶), and Rose Tea (玫瑰花茶).

Types of Flower Tea:

• Scented Flower Tea: Made by scenting tea leaves with fresh flowers. Examples include Jasmine Tea (茉莉花茶) and Osmanthus Tea (桂花茶).

• Artistic Flower Tea: Handcrafted teas shaped into beautiful flowers that bloom when brewed. These are often used for decorative purposes, and the visual effect is stunning.

Flower teas are known for their soothing, aromatic qualities and make for a relaxing and enjoyable tea experience.

Diplomacy and Tea

A long time ago, China began sharing its tea cultivation knowledge and tea tree seeds with people around the world. Today, tea has become the most widely consumed beverage in the world, loved by people everywhere.

Heritage and Tea

On May 21, 2022, the third International Tea Day (国际茶日) was celebrated globally. This day marked the launch of the Chinese Tea Craftsmanship Inheritance and Promotion Project, which was introduced to support the 46th WorldSkills Competition held in Shanghai. The project aims to better preserve the traditional tea-making techniques, which have been listed as a national intangible cultural heritage of China, and to promote the inheritance of traditional Chinese tea brewing methods. Through the WorldSkills Competition, this rich cultural heritage was showcased to an international audience.