Chinese Tea Culture

Chinese Tea Culture

As a national drink of China, tea originates from Shennong ( patron of agriculture), becomes famous at the time of Duke Zhoulu, and flourishes in the Tang Dynasty and prevails Song Dynasty. In the long process of history, Chinese people have made significant contributions to the cultivation, drinking, appliance of the tea, as well as the formation and development of the tea culture in human civilization. 

Tea originates from China, in which planting tea and drinking tea have lasted for thousands of years. Tea has a curative effect of health-keeping and medical treatment as well as appreciation and mental cultivation. Tea tasting and entertaining guests with tea are elegant entertainment and social activity in China. 

When drinking tea, Chinese people emphasize tasting tea which is not only about the justification of the quality but meditation and tasting as well. 

Making a pot of strong tea in a busy schedule, securing a serene space to absorb yourself in solitude, and pouring yourself a cup of tea and drinking it off, you will get rid of fatigue, refresh your mind and inspire your spirits. When sipping the tea, you can transcend yourself to aesthetics and reach the noble artistic realm. 

Chinese tea culture has formed its shape between Wei and Jin Dynasties, and the period of Nanbeichao, and has prevailed in Tang and Song Dynasties. Tea culture is the total material and spiritual fortune created by human beings in the history of society, which includes the history, poems, sonnets, ceremonies, arts, cultivation and manufacturing of tea with tea ceremony and arts as its core. 

As a special cultural phenomenon in Chinese culture, tea, culture plays an important role in the cultural development of ancient Chinese society. With the devotion of many literati and scholar-bureaucrats, the intrinsic character of tea has been formed at some level. The ancient literati’s “seven treasures” refer to Qin, which is a seven-stringed plucked instrument, Weiqi, calligraphy, painting, poetry, wine, and tea. Tea, which links up the other six arts, is the carrier of Chinese traditional culture and art.

In China, when a guest comes to visit you, the etiquette of making a tea and offering a tea is essential because it is a Chinese tradition to entertain the guests with tea and to offer guests with tea instead of wine. From the emperors, military or political leaders and literati to porters, hawkers, and common people, tea serve as a gift and hobby as well. Tea culture has soaked into every aspect of Chinese life, which has linked with marriage, God-worshipping, religion, singing and dancing, operas, arts, and novels. Hence, tea has become the carrier of Chinese traditional culture and arts. 

The Origins of Tea

It is said that when Shennong once is cooking water in a pot outside, several leaves happen to drop into his pot, which makes the boiled water slightly yellowish. When drinking it, the water became sweet and refreshing. Judging by his experience of testing a hundred varieties of herbs, Shennong concludes that it’s some herb and thus the most common beliefs about the origin of tea. 

Another legend about the origin of tea is also related to Shennong. It is said that he has a transparent belly in which the moving of food digestion can be seen in his intestines and stomach. When trying the tea, the liquid is moving along to wash the intestines and stomach thoroughly, so he called this plant Cha which means to check”. Then Cha ( to check) was translated as Cha (tea), which is another origin of today’s tea.

The Classifications of Tea

(1) black tea 
Black tea is fully fermented (above 80% ) which is named from the dark- reddish soup. Gongfu black tea is one of China’s specialties. 

(2) Green Tea 
Green tea is the most productive in China with the most varieties among the teas in the world. Green tea is not fermented. When the fresh leaves are spread, and suntanned, they are stir-fried in a hot pot with a temperature of 200 - 300. 

(3) White Tea 
White tea is also China’s specialty without stir-frying or rubbing during the process of manufacturing. To entirely reserve its white fuzz, the tender and fuzzy leaves will only be suntanned or dried over a slow fire. White tea is mainly produced in Funding, Zhcnghe, Songxi, Jianyang counties in Fujian Province with varieties as Yinzhen (Silver needles ), Baimudan (White Peony ), Gongmei ( Tributes eyebrows), and Shoumei (Eyebrows of longevity). 

(4) Qingcha 
Qingchaywhich is also called Oolong tea, is half fermented with a little bit reddish color in its leaves during the manufacturing of proper ferment, so the color is between green tea and black tea Qingcha contains the refreshing flavor of green tea and the mellow of black tea which is called*4green leaves with red edging”. 

(5) Yellow Tea 
During the manufacturing of yellow tea, leaves and soup become yellowish because of the smoldered piling. Therefore product has yellow leaf and yellow tea soup. The varieties are Huangyacha (Silver sprouts in Junshan), Huangxiaocha (Fuzzy sprouts in Weishan), Huangdacha (Big-leaved tea in Huoshan). 

(6)Heicha 
Heicha.which is a post-fermented tea, is made from rough and old tea leaves with a long time fermenting which makes the tea leaves become darkened. Heicha is a daily necessity for such ethnic groups as Tibetan nationality, Mongolian nationality, Uighur nationality, and other fraternal nationalities. Traditional representatives of Heicha are Pu’er tea in Yunnan Province and Anhua Heicha in Hunan Province. 

The Evaluation of Tea

The Evaluation of tea includes shapes, colors, fragrance, tastes, soup and leaves in the bottom through feelings (eyesight, smell, taste, and touch). The Basic two procedures are “ examining the shape when it’s dry” and “evaluating the quality when it is brewed”. Shape judging means the tenderness, tissue organization, color, integrity, clearness, and flavor, when it is brewed, the quality of tea will depend on the fragrance, soup, taste and leaves in the bottom. 

Tea Sets

Tea sets are created with people’s needs, changing with history evolving, and becomes a unity of elegant arts craft and earthly supplies. As a historical legacy, the tea set satisfies people’s varying needs and develops itself with distinguishing characteristics in every period. Tea sets in each period of Chinese history inspire us to understand the characteristics of tea culture in each period profoundly. Through the tea set, we can get to know the social culture of that period. 

In its narrow scale, tea sets include cups, kettles, bowls, saucers, and plates, etc. Chinese tea sets are various and beautiful. Besides its practical function, it enjoys high artistic value and reputation domestically and abroad, cherished by tea fans in history. 

According to its materials and manufacturing, place, tea sets can be classified
into earthenware tea sets, porcelain tea sets, lacquer tea sets, glass tea sets, metal tea sets, bamboo tea sets, and jade tea sets. 

(1) Earthenware Tea Sets 
The most outstanding earthenware tea sets are Yixing purple clay tea sets. Different from common tea sets, Yixing purple clay tea sets are not glazed inside and outside but calcinated from local purple mud, red mud, and Tuanshan mud. The high firing temperature makes the intense and exquisite texture of the wares with no leaks and invisible blowholes which make them durable. These blowholes can absorb tea soup and maintain flavor and with a slow hot-transfer rate, which makes the ware not be very hot. When in summer, the tea soup does not easily become sour and rotten. Besides, when there is an abrupt exchange from cold to a hot temperature, the ware will not crack. If necessary, purple clay wares can be heated over fire directly. Craftsmen adopt traditional engraving skills and apply Chinese painting and various calligraphy styles on the tea sets, which makes their products not only for application but also for appreciation. 

(2) Porcelain Tea Sets
The slow thermal conductivity of porcelain wares leads to moderate warm-keeping, which makes the chemical reaction with the tea not occur. When making tea with the porcelain set, the shape of tea leaves, the fragrance and flavor will be well maintained in its nice model and delicate texture, which is highly appreciated by the audience. 

(3) Lacquer Tea Sets 
Lacquer tea set, which originates from Qing Dynasty, is mainly made in Fuzhou City in Fujian Province. The common lacquer set is one kettle with four cups in a round or square plate which is usually presented as a whole black set. Besides, yellowish-brown, reddish brown and dark green are common colors of these tea sets, which are embodied with calligraphy and painting for literacy appreciation. Lacquer tea sets are characterized by the slight weight, bright color, and shining surface, good qualities of water-proofing, high temperature-resistance, and acid and alkali corrosion resistance. Bodiless lacquer tea sets not only have practical functions but also have some high artistic value for appreciation, which is favored by collectors.

(4) Glass Tea Sets
With a transparent texture, bright color, and various shapes, glass tea sets are widely used. When making a tea with glasswares, the soup is clear with tender and soft tea leaves dancing up and down, extending out gradually in the glass as a dynamic artistic show in a panorama. If famous teas are made with crystal tea sets, jade green soup is covered with mist and tea buds are vivid, and tender, which presents a special feast to the eye.

(5) Metal Tea Sets
Metal tea sets, which are made of gold, silver, iron, and tin, are one of the oldest wares in China. Metalwares enclose teas much better than paper, bamboo, wood, porcelain, and earthen-wares as well as moisture-proof. It keeps teas out of the sun and better for tea leaves.

(6) Bamboo and Wooden Tea Sets
These tea sets are convenient to make for their wide sources and do not contaminate to tea and our health. Fans cherish bamboo and wooden tea sets from ancient until now with a fault that can’t be used for a long time, no mention of preserving as a collection. Until the Qing Dynasty, there appears a bamboo waved tea set in Sichuan Province which is made of the inner tube and outside wraps. The inner tube is earthen and outside wrap is by Cizhu bamboo, with very complex processes of cutting, opening, rubbing and evening, etc. Bamboo is made into even and soft hair; then the bamboo hairs are baked and dyed to wave according to the shapes and sizes of the inner tube. After those processes,  a whole tea set is accomplished. These tea sets not only harmonious in color but beautiful. Its inner tube is protected from damage and hot-proofing with exuberant artistic value.

(7) Jade Tea Sets
Kettles made from jade are heath-keeping for lots of micro-elements produce in the water automatically after clear water is contained in a jade kettle for several hours. Being drunk frequently, the water can regulate body metabolism to reduce and prevent calculi, which is anti-aging. It is said that in the hottest summer, tea soup, which remains in a jade kettle for five days will still be as fragrant and tasty. Even for this magic function, Jade is pricey and rare because of a lack of material.

Etiquette of Tea Drinking

In nowadays society, tea etiquette has become rites in daily communications and family lives. When others make tea for you, to show your gratitude and respect, you can knock gently at the table several times, and it’s “knocking etiquette”. 

 (1) Koushouli 

A formal Koushouli, etiquette for returning hospitality to host, is to fist your right hand even if you are left-handed because it’s returning the hospitality. The tip of thumb turns directly to the second knuckle of the index finger, and the index finger and middle finger extend straightly. Knock slightly at the table three times with the pulp of the second knuckle of the index finger and middle finger. 

There is a legend of this Koushouli which is related to Emperor Qianlong, who wears plain clothes to experience the public life in the area of south China around the Yangtze River in the Qing Dynasty. When the emperor is visiting Songjiang County in south China in plain clothes, he also brings two eunuchs with him to drink in a tea house. The owner of the tea house makes tea with a long-spout kettle, holding the cup and filling hot water three times with gurgling. When the tea is made. The tea soup reaches the edge of the cup and does not splash out Emperor Qianlong does not understand and asks, “Why do you fill water three times? The owner replies, “My dearest guest, this is our rule called Three Nods of Phoenix." Emperor Qianlong grabs the kettle and holds a cup to imitate the owner’s interesting motions. 

The cup is used by one of the eunuchs. If the emperor has ever made tea for a servant, it will be a great violation of loyal authority. If it were in the Forbidden City, eunuchs would knee down in front of the emperor, and call “Long Live the King!" three times. But in a tea house with people of all sorts, it will be dangerous if Qianlong's real identity is revealed. The eunuch is not a jerk, and quick-wittedly. He knocked his fingers at the table to show his respect instead of the bow. Until now, knocking with fingers as a substation of kneeling is custom for returning other’s tea. 

(2) Ways of Tea Drinking

There are three basic ways of Han people’s tea-drinking, appreciating, drinking and eating. Ancient people emphasize appreciating, but in modem times, the way is usually drinking. As far as eating, it's seldom seen. 

Tea Appreciation Artistic conception is most cherished by the drinkers who entertain themselves with identifying the tea leaves' fragrance, flavor, soup, and shape. Only sipping and appreciating for several mouthfuls you are touched. Tea Drinking To drink tea is to drink anxiously in big tea wares to relieve thirst and cool. With repeating brewing, the tea soup is swallowed. Tea Eating To eat is to chew and swallow the lea leaves together with the soup. 

(3) Taboos for Tea Drinking

To avoid one big swallow and show the bottom of your teacup. Besides, the first soup of the first brewing should never be spat out from your mouth in front of your host because this is regarded as huge impoliteness or even provocation.