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Chinese Tea Customs
By:
Published: August 30, 2006
Tea has accumulated an encompassing history, operating as a beverage, currency and medication. It has peacefully ended arguments and violently started wars.
In China, where the beverage originated, each tea has its own personality. A particular tea's unique flavor- whether it is bitter, sweet or flowery- indicates how and when it will be drank at rituals or given as a gift.
History of Chinese Tea
Throughout Chinese history, tea has been indicative of status. The region's tea culture commonly allows the product to be given as a sign of respect, an apologetic offering and a wedding gift. Poverty-stricken Chinese citizens boil water in a mimic tea party, keeping the proud tradition alive.
The history of Chinese tea began during the West Zhou Period in ancient China. Tea farms have been found dating back to 1000 B.C. At this time, tea leaves were eaten as vegetables and used for medicinal purposes. During the Han Dynasty (206 B.C. to 220 A.D.), however, people started boiling tea leaves in water, creating the most often drank beverage in the world besides water.
Tea became an important crop during the Song Dynasty (960 to 1279), when it was exported to Southeast Asia and Arab countries. According to Tea News writer Joshua Kaiser, Emperor Hui Zhong advertised this export as a culmination of all that is elegant.
In 1391, Ming Court officials decreed only loose-leaf tea will be accepted as a tribute. Traditionally, younger generations serve tea to their elders as a sign of respect. Similarly, lower class citizens honor the upper class by pouring their tea.
A light knuckle knock on the table expresses gratitude to the server. This tradition began during the Qing Dynasty (1609-1912), when Emperor Qian Long would travel incognito throughout the empire. One day the emperor, in contradiction to custom, poured his servant a cup of tea. Since gracious kneeling would give the emperor away, the servant tapped on the table with his knuckles to show respect and appreciation. In accordance with this tradition, contemporary Chinese still utilize this knuckle knock as a sign of gratitude.
Types of Tea
The vast myriad of Chinese tea flavors are created by China's multitude of climates. Some teas, such as Dragon Fountain Tea, are grown in cold mountainous regions, allowing late germination.
Oxidation, which determines the tea's quality, is a main factor contributing to the beverage's flavor. A higher oxidation equates to a stronger, more bitter flavor. Conversely, low levels of oxidation create more subtle Chinese tea flavors.
The following lists the most common types of Chinese tea:
Green tea is the most naturally preserved tea. It undergoes minimum oxidation, is only dried with heat and endures no fermentation process. Low in caffeine, green tea is reputed to have the highest medicinal value, sometimes used in treating symptoms for cancer, arthritis, high cholesterol and cardiovascular diseases.
Red tea is not often drank in China. Instead, it is used to make tea eggs. It is believed, however, to cleanse the liver, helping to prevent cirrhosis. This non-caffeinated beverage contains high amounts of vitamin C, calcium, iron and zinc.
White tea is differentiated by green tea through roasting. Light in color and aroma, it has a low caffeine level and demonstrates medicinal properties to prevent cancerous tumors to form on stomach linings.
Black tea is heavily oxidized, heavily caffeinated and presents a stronger taste than most teas. As opposed to white tea, black tea can retain its flavor for years, making it one of the most widely traded products throughout the world, accounting for more than 90 percent of all tea sold in the Western world.
Oolong tea is a traditional Chinese tea lying somewhere between black and green tea as far as oxidation is concerned. Often brewed to be strong and slightly bitter, it leaves a faintly sweet aftertaste. Oolong tea is rumored to promote health and beauty by diminishing free radicals.
Yellow tea is not common today, though it was highly prized during China's imperial period. Its non-fermented and non-oxidized flavor is similar to green tea. It has a honey-sweet scent and a subtle taste.
In China, where the beverage originated, each tea has its own personality. A particular tea's unique flavor- whether it is bitter, sweet or flowery- indicates how and when it will be drank at rituals or given as a gift.
History of Chinese Tea
Throughout Chinese history, tea has been indicative of status. The region's tea culture commonly allows the product to be given as a sign of respect, an apologetic offering and a wedding gift. Poverty-stricken Chinese citizens boil water in a mimic tea party, keeping the proud tradition alive.
The history of Chinese tea began during the West Zhou Period in ancient China. Tea farms have been found dating back to 1000 B.C. At this time, tea leaves were eaten as vegetables and used for medicinal purposes. During the Han Dynasty (206 B.C. to 220 A.D.), however, people started boiling tea leaves in water, creating the most often drank beverage in the world besides water.
Tea became an important crop during the Song Dynasty (960 to 1279), when it was exported to Southeast Asia and Arab countries. According to Tea News writer Joshua Kaiser, Emperor Hui Zhong advertised this export as a culmination of all that is elegant.
In 1391, Ming Court officials decreed only loose-leaf tea will be accepted as a tribute. Traditionally, younger generations serve tea to their elders as a sign of respect. Similarly, lower class citizens honor the upper class by pouring their tea.
A light knuckle knock on the table expresses gratitude to the server. This tradition began during the Qing Dynasty (1609-1912), when Emperor Qian Long would travel incognito throughout the empire. One day the emperor, in contradiction to custom, poured his servant a cup of tea. Since gracious kneeling would give the emperor away, the servant tapped on the table with his knuckles to show respect and appreciation. In accordance with this tradition, contemporary Chinese still utilize this knuckle knock as a sign of gratitude.
Types of Tea
The vast myriad of Chinese tea flavors are created by China's multitude of climates. Some teas, such as Dragon Fountain Tea, are grown in cold mountainous regions, allowing late germination.
Oxidation, which determines the tea's quality, is a main factor contributing to the beverage's flavor. A higher oxidation equates to a stronger, more bitter flavor. Conversely, low levels of oxidation create more subtle Chinese tea flavors.
The following lists the most common types of Chinese tea:
Green tea is the most naturally preserved tea. It undergoes minimum oxidation, is only dried with heat and endures no fermentation process. Low in caffeine, green tea is reputed to have the highest medicinal value, sometimes used in treating symptoms for cancer, arthritis, high cholesterol and cardiovascular diseases.
Red tea is not often drank in China. Instead, it is used to make tea eggs. It is believed, however, to cleanse the liver, helping to prevent cirrhosis. This non-caffeinated beverage contains high amounts of vitamin C, calcium, iron and zinc.
White tea is differentiated by green tea through roasting. Light in color and aroma, it has a low caffeine level and demonstrates medicinal properties to prevent cancerous tumors to form on stomach linings.
Black tea is heavily oxidized, heavily caffeinated and presents a stronger taste than most teas. As opposed to white tea, black tea can retain its flavor for years, making it one of the most widely traded products throughout the world, accounting for more than 90 percent of all tea sold in the Western world.
Oolong tea is a traditional Chinese tea lying somewhere between black and green tea as far as oxidation is concerned. Often brewed to be strong and slightly bitter, it leaves a faintly sweet aftertaste. Oolong tea is rumored to promote health and beauty by diminishing free radicals.
Yellow tea is not common today, though it was highly prized during China's imperial period. Its non-fermented and non-oxidized flavor is similar to green tea. It has a honey-sweet scent and a subtle taste.
