The Art of Tea in China

Green tea steeping

When given a cup of tea, the average American will probably not take the time to explore how the fragrance, the shape, the taste, or the story behind the tea affects their senses, or even how this cup compares to pervious cups of tea. However, these elements are taken quite seriously and further remain pertinent to the Chinese culture.  Without a doubt, tea is the largest consumed drink in China. Indeed, there is an art to drinking and serving tea. In fact, the art of drinking and serving tea has inspired artists throughout China to write songs and poetry about their tea drinking experiences. Recently, ChinaVine’s own Mary-Kate Murphy of University of Central Florida conducted research on the Chinese Tea Ceremonies. Here is what she found:

It has a History The Chinese began cultivating the tea shrub around 2700 BC, but it was only until late in the sixth century A.D. during the Tang Dynasty that people began drinking tea in great numbers. It is speculated that the origins of tea comes from the Sichuan and Yunnan provinces. Originally, tea was used solely for herbal medicine within temples. During the Western Zhou Dynasty, tea was a religious offering, but eventually people began drinking tea for the sheer pleasure of it.

It has a Philosophy Tea is drunk in order to dispel heat and bring a sense of coolness and relaxation. Monks felt that they were able to illustrate deep philosophical concepts through tea service. The Chinese Tea Ceremony is described as he, jing, yi, zhen which means peace, quiet, enjoyment, and truth.

Like Coffee, it Blends Only through the Chinese Tea Ceremony do Confucianism, Taoism, and Buddhism blend together.

Teaching Tea Monks used tea to teach respect for nature, humility, and calmness.

Chinese tea house in Nanjing Presidential Palace Garden

A Time Consuming Production A tea plant takes five years to grow before the leaves can be picked. At 30 years of age, it cannot be productive. Tea is fertilized by soya-bean cakes or other organic manure. Tea picking months vary across the country, due to the different climates and land features throughout China. After the tea leaves are picked, they must be dried in tea cauldrons. Tea cauldrons are heated to about 25°C or 74°F. After the tea is placed in the cauldron they are laid out to dry and then packed. It takes four pounds of fresh leaves to produce one pound of parched tea.

It comes in a Variety There are five general kinds of tea, based on how they are produced: green tea, Longjin; Wulong, scented tea, Jasmine tea; black tea, and compressed tea. The type of tea being consumed varies in different regions of China. Scented tea is popular in northern China, green tea is preferred in eastern China, and those in Fujuan and Guangdong prefer black tea.

A Ceremonious Experience A Chinese tea ceremony signifies a ritual in which a company of individuals is able to relax, honor their superiors, create bonds, and fully enjoy the flavors and atmosphere surrounding them. It is a ritual that is still honored today in many tea houses.

Technique A graceful manner is key to drinking and serving tea. Hand movements, facial expression, and clothing should all be considered when hosting a tea ceremony. In formal situations, etiquette suggests that in order to show respect, the younger generation or lower ranked individual offers a cup of tea to the older generation or higher ranked individual.

For more extensive research on the History of the Chinese Tea Ceremony, stay tuned for our new website that will feature the full research of Mary-Kate Murphy.