The invention of tea is credited to the Chinese, who have known this hot drink for thousands of years. Even members of China's earliest dynasties enjoyed its distinctive flavor.
The history of tea in China
Since the exact origins of tea remain unknown, China has many myths describing how it came to be. According to one widespread legend, a few leaves from a tea shrub happened to fall into the cup of a Chinese emperor drinking hot water. The emperor's fondness for the resulting drink was the best possible advertisement, and tea has been part of Chinese life ever since.
Chinese tea culture took shape during the Tang dynasty (618–907), when tea drinking gained a philosophical and cultural dimension, and the first forms of the tea ceremony developed at the Tang imperial court. Under the Song dynasty (960–1279), scholars and monks helped spread tea further among the general population, and countless teahouses sprang up where ordinary tea drinkers could spend their time.
Types of Chinese tea
The tea plant, Camellia sinensis, is cultivated in nearly every southern Chinese province. It can grow up to 6 meters tall, with elliptical leaves and white flowers — some tea shrubs in Sichuan province grow so large that a single person cannot wrap their arms around the trunk. Every variety of Chinese tea comes from the leaves of this same plant; different types are distinguished by their origin and degree of fermentation.
There are five main categories of Chinese tea, classified by fermentation level:
- Lü Cha – green tea, unfermented
- Bai Cha – white tea, lightly fermented
- Oolong Cha (Wu Long Cha) – semi-fermented tea, also known as "black dragon" tea
- Hong Cha – black tea, fully fermented
- Pu Er Cha – specially fermented tea
The world-famous varieties come from Fujian, Yunnan and Zhejiang provinces, each known for its own specialty. Green tea from Zhejiang is considered among the finest first-grade teas. Yunnan's best-known tea is Pu-erh, named after a town and district in the province, while Fujian is especially famous for its Wu Long (oolong) tea.
The Chinese tea ceremony
The Chinese tea ceremony is a comprehensive tradition drawing on three major Chinese philosophies: Confucianism, Taoism and Buddhism. Traditional Chinese tea preparation is meant to be both a visual and a flavor experience — a form of mental relaxation, physical restoration, and appreciation of the utensils used to prepare and drink the tea. The most elaborate form of tea preparation, gongfu cha, developed during the Ming dynasty (1368–1644) and remains very popular today; this "elaborate method" ceremony is closely associated with oolong tea.
Chinese teahouses
Because the Chinese are such passionate tea drinkers, a distinctive teahouse culture developed across the country. Teahouses can be found everywhere in China, offering a place to meet friends and chat over tea. Shanghai and Chengdu are especially known for theirs — some large enough to seat a hundred people, others small with just a few tables. These establishments are typically furnished with fine porcelain or ceramic teaware, and guests are served by a tea master well versed in the ceremony. The most famous teahouse in Beijing is the Lao She Teahouse, named after the celebrated Chinese writer and his novel "Teahouse."
