Chinese tea
Synopsis
China is the homeland of tea, with a history of tea culture spanning thousands of years. From green tea and black tea to oolong tea, pu-erh tea, white tea, and yellow tea, the six major categories of Chinese tea each have their own distinct characteristics. The tea ceremony, tea art, and tea utensils together form a profound and extensive system of Chinese tea culture, which has influenced the entire East Asia and the world.
Overview
China is the homeland of tea and the first country in the world to discover and utilize tea. According to legend, Shennong discovered the medicinal value of tea while tasting various herbs. From its initial medicinal use, to the widespread popularity of tea drinking in the Tang Dynasty, and the evolution of tea competitions in the Song Dynasty and tea brewing in the Ming and Qing Dynasties, Chinese tea culture has a history of thousands of years. Tea spread to all parts of the world via the Silk Road and maritime trade, profoundly influencing global dietary culture and lifestyles.
Chinese tea is categorized into six basic types based on the degree of fermentation and production techniques: Green Tea, White Tea, Yellow Tea, Oolong Tea (Qingcha), Black Tea (Hongcha), and Dark Tea (Heicha). Each type has its unique flavor, production process, and cultural significance. The appreciation of Chinese tea is not only a gustatory pleasure but also a life aesthetic for self-cultivation and spiritual refinement.
Six Major Tea Categories
| Tea Category | Fermentation Level | Representative Varieties | Main Regions | Flavor Profile |
|---|---|---|---|---|
| Green Tea | Non-fermented | West Lake Longjing, Biluochun | Zhejiang, Jiangsu | Fresh, delicate aroma, refreshing taste, green leaves in clear liquor |
| White Tea | Slight fermentation | Baihao Yinzhen, Baimudan | Fuding, Fujian | Light, sweet, with natural floral notes |
| Yellow Tea | Light fermentation | Junshan Yinzhen, Mengding Huangya | Hunan, Sichuan | Mellow and sweet, yellow leaves in yellow liquor |
| Oolong Tea | Semi-fermented | Tieguanyin, Da Hong Pao | Anxi, Wuyi Mountain, Fujian | Floral and fruity aroma, long-lasting sweet aftertaste |
| Black Tea | Fully fermented | Keemun Black Tea, Lapsang Souchong | Anhui, Fujian | Rich, mellow, sweet, red liquor with red leaves |
| Dark Tea | Post-fermented | Pu'er Tea, Liubao Tea | Yunnan, Guangxi | Aged aroma, mellow and thick, improves with age |
Famous Tea Stories
West Lake Longjing is hailed as the foremost among China's Top Ten Famous Teas. Produced in the areas of Shifeng, Longjing, Yunqi, Hupao, and Meijiawu around Hangzhou's West Lake, it is renowned for its four unique qualities: jade-green color, rich aroma, sweet taste, and beautiful flat shape. Emperor Qianlong of the Qing Dynasty visited the Jiangnan region six times, four of which included trips to the Longjing tea area to taste tea. He conferred the title "Imperial Tea" upon the eighteen tea bushes in front of the Hugong Temple at the foot of Shifeng Mountain.
Wuyi Da Hong Pao is a legend among Oolong teas. It grows on the steep cliffs of Jiulongke (Nine Dragon Nest) in the Wuyi Mountains. The six oldest mother bushes still in existence are over 350 years old. In 2005, 20 grams of Da Hong Pao from the last harvest of these mother bushes were collected by the National Museum of China as a national cultural relic. The Da Hong Pao available on the market today is produced from descendants propagated from cuttings of these mother bushes.
Yunnan Pu'er Tea is a representative of Dark Tea. It is made from sun-dried large-leaf varietal tea leaves from Yunnan through a special post-fermentation process. The most notable characteristic of Pu'er tea is that it improves with age—under proper storage conditions, its quality enhances over time. A cake of well-aged Pu'er tea stored for several decades can command a price as high as several hundred thousand yuan.
Tea Culture
Chinese tea culture is vast and profound, encompassing aspects such as the Way of Tea (Chadao), tea art, tea ware, and tea food. The Way of Tea is the spiritual core of tea culture, emphasizing aesthetic principles of harmony, respect, purity, and tranquility. Tea art refers to the technique and artistry of brewing and tasting tea, where every step—from selecting water, heating it, measuring tea leaves, to brewing and sipping—has its intricacies. The choice of tea ware is equally important. The Yixing purple clay teapot is the most iconic Chinese tea utensil, and Yixing Zisha pottery is listed as a National Intangible Cultural Heritage.
Ancient Chinese literati regarded tea drinking as an elegant pursuit. Scholars and poets gathered friends over tea, incorporated tea into poetry, and left behind a wealth of excellent poems and verses about tea. Lu Yu of the Tang Dynasty authored The Classic of Tea (Chajing), the world's first monograph on tea studies. It systematically summarized knowledge about tea's origin, production, and appreciation. Lu Yu is revered by later generations as the "Tea Sage."
References
- Baidu Baike: https://baike.baidu.com/item/中国茶
- Wikipedia: https://zh.wikipedia.org/zh-cn/中国茶文化
- China National Tea Museum: https://www.teamuseum.cn
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