[General_Zhaoyun]

There is already one thread at
http://www.chinahist...?showtopic=1334 that talks about the "history of chinese tea" and different types of chinese tea.

As far as I know, tea originated from China. China was the country who invented tea 3000 years ago and made it into an art and culture. Japan learnt about tea from the chinese during Tang dynasty, and the west actually 'stole' the technique of tea-making from the chinese during the 19th century (uhmm..can't remember the name of that british tea-robber).

Anyway, chinese tea culture was actually started and developed during the Tang dynasty by Lu Yu (陆羽), who was also known as the "Sage of Tea (茶圣)". He wrote a book on tea (first of its kind) called "Cha Jing 茶经" (Classics of Tea), that gave an theoretical outline of various kinds of tea, the customs and technique of tea-making, tools used for making tea, the culture involved etc. This book became the authoritive standard that all tea-experts today will read and study.

Most important of all, Lu Yu developed the culture and art of chinese tea. Instead of making tea into just a common beverage (like water), he emphasized the "interest and the meaning in tasting tea" (注重品茶的意趣). This seems to be the soul of tea.

Has anyone read this book "classics of tea (cha jing)"? Also, are there other famous chinese tea-masters in history?

I would appreciate if someone can contribute some information on the technique of tea-making, an explanation of chinese tea custom, the various tools used, the philosophy and art behind tea-making etc.

[General_Zhaoyun]

For those who wish to know about the historical background of Lu Yu 陆羽 (the Sage of Tea), I'll give some info.

He was basically an abandoned orphan. When he was still a baby, he was abandoned and was picked up and raised by Monk Zhi Ji (智积和尚). When he was small, Monk Zhi Ji made a divination and obtained the following divine phrase (fortune-telling):

Quote

鸿渐于陆,
其羽可用为仪

This is translated as:

Quote

The swan slowly approached the land,
its feather can be used for decoration.

Thus, he took the name of Lu 陆 and Yu 羽 from this divine phrase and used it for the abandoned orphan to call him "Lu Yu", and his style name was taken also from the divine phrase as Hong Jian (鸿渐).

Now, because Monk Zhi Ji liked to drink tea and was quite particular and strict about tea-making, he actually taught Lu Yu on tea-making. So Lu Yu grew up learning a great deal of knowledge on tea. Eventually, he wrote a book on tea called "classics of tea" and became a great sage on tea.

[Mok]

I just bought the book by Asiapac, called Chinese Tea and Wine Culture. It has the info you wanted. Will post when there's time.

Till then.

Mok.

[BlueDragonMagik]

Cool stuff. ... I think it is a nice topic to know about. ...

[Bomi]

BlueDragonMagik, on May 17 2005, 07:23 PM, said:

Cool stuff.  ... I think it is a nice topic to know about.  ...

Hey guys, did you know the English word 'Tea' comes from the Hokkien word 'Teh' which was also adopted by the Malays who also calls it 'Teh' - ha they learnt it straight from the horse's mouth! The Indians when exposed to tea derived the word 'chai' from the word 'cha' after the Middle Chinese period.

Following the rule that;
Old Chinese --> Middle Chinese ---> Mandarin
[t] --> [ty] ---> [ch]

That could mean that 'teh' --> ~'tya' --->'cha'

Hmm... now I'm in the mood for some green tea....

[Caidanbi]

The Russian word for tea is also chai, I seem to recall reading somewhere that it was derived from the Chinese word cha.

Green tea does sound good, I think I'll go have a cup...

[Bomi]

Caidanbi, on May 20 2005, 06:23 AM, said:

The Russian word for tea is also chai, I seem to recall reading somewhere that it was derived from the Chinese word cha.

oooohhhh.... I didn't know that one! Thanks Caidanbi !!! It makes sense!

[Caidanbi]

Bomi, on May 19 2005, 06:57 PM, said:

oooohhhh.... I didn't know that one!  Thanks Caidanbi !!!  It makes sense!

You're welcome

[TMPikachu]

So how did the British get into the habit of burning their tea, and filling it with fat and sugar?

[jwrevak]

General_Zhaoyun, on May 16 2005, 09:42 AM, said:

I would appreciate if someone can contribute some information on the technique of tea-making, an explanation of chinese tea custom, the various tools used, the philosophy and art behind tea-making etc.

I wonder what methods people use for brewing tea. Previously I have often used a porcelain pot at home. Recently, at work, I've been using one of those little infusers or tea balls, filling it with tea and placing it in a cup of hot water, but the flavor was mediocre.

Beginning a couple days ago, I've been using a littled covered bowl or gaiwan. (I think the Chinese is 蓋婉. Correct?) The results are good, but because gaiwans are often fairly small, the quantity of tea is small.

Are gaiwans used in contemporary China?

Today I bought a fairly tall stoneware Chinese mug with a large stoneware removable infuser at the San Diego Chinese Historical Museum here in California, which is significantly larger than the typical gaiwan. I plan to try it tonight.

Click here for more info about gaiwans.

Click here to view the type of mug I bought today.

What do others use to brew tea? What about those special clay pots, called YiXing? Are they all that special? Do people use them with any regularity in China?

And speaking of brewing tea, how fussy are you about things like water temperature and brewing time? I've been reading a bunch of Websites lately about tea. Many recommend brewing green teas with hot but not boiling water and steeping for only a couple of minutes in an open pot (to prevent overheating). On the other hand, many recommend brewing black teas with very hot or boiling water and steeping for four or five minutes in a closed pot (to ensure plenty of heat).

Click here for info on brewing. The instructions are fairly typical of what I have disocovered on the Web, although this site adds some amusing humor to the directions.

[Bomi]

TMPikachu, on May 21 2005, 11:18 AM, said:

So how did the British get into the habit of burning their tea, and filling it with fat and sugar?

I think the Brits mixed tea with milk and sugar because it provided needed sustenance for people working long hours in factories.

jwrevak, on May 21 2005, 12:29 PM, said:

I wonder what methods people use for brewing tea.


And speaking of brewing tea, how fussy are you about things like water temperature and brewing time? 

Click here for info on brewing.  The instructions are fairly typical of what I have disocovered on the Web, although this site adds some amusing humor to the directions.

I usually just have brew my tea in my mug - unless if I am with guests, then I brew it in my glass tea pot. Or if it's my more exotic tea or if I am sharing my tea with an enthusiast then I bring out my little Chinese tea cup thing with the lid and drink it in little tea cups

I don't like to have boiling water for my tea, I think it makes the tea bitter. I prefer to have the water just before boiling but otherwise if I'm not qiuck enough, I'll wait for the water to cool just a little.

Brewing time I'm not too fuss about, I usually drink my tea pretty quickly and refill it until I can't bear drinking anymore... ha ha ha luckily tea has no fat or I'd be a tubby bunny right now. ha ha ha

[Mok]

Hi GZ, found some info on chineseliterature.com.cn that basically is what I wanted to post anyway, so here goes...

Tea-Drinking Customs in China
By Wang Renshun

China is the home of tea, and drinking tea is a national obsession. The Chinese are the most likely to delight in drinking tea as well as being the most discriminating in the way tea is made and served.

The tea-drinking tradition from the Ming and Qing dynasties, which features infused tea, has been inherited in most of China. But people from different areas favor different teas. Generally, people in northern China, northeastern China and Sichuan Province, love jasmine tea; those living in Jiangsu, Zhejiang and Anhui provinces favor green tea; and along the southeast coast, Oolong tea is preferred. People from Hunan Province have an interesting habit: they chew and swallow the tea leaves after drinking the infusion.

Distinct customs in different areas and minorities compose the variety of China's tea-drinking tradition.

"Gongfu" Tea from Fujian Province

Preparing and drinking "Gongfu" tea involves elaborate procedures. This tea is popular in Yunxiao, Zhangzhou, Dongshan and Xiamen in southern Fujian Province, and Chaozhou and Shantou in Guangdong Province.

The antique-looking "Gongfu"tea set includes "Four Treasures for Tea-Making": one is a reddish-brown kettle, "yushuwei," with an oblate body that holds only 200g of water; the second is "Shantou Wind Stove," which is a small, exquisite and vented stove, used to boil water. Today, for convenience, many people use the electric stove. The third is a teapot, "Mengchen Pot," the size of a goose egg, made of zisha, a fine clay from Yixing that holds just over 50g of water. The last is "Ruochen'ou," an extraordinarily small cup about the size of half a pingpong ball, which holds only 4ml of the brew. Usually, four cups make a set and are placed on an oval tea tray. Besides pottery tea sets, there are porcelain ones, which look distinct with blue floral patterns glazed on a white background.

With "Four Treasures", you can make tea. In preparing "Gongfu" tea, you must undertake a unique process. First, rinse the tea set in clean spring water and place it on a tea tray. When the water in the kettle is boiling, use some to warm the pot and cups. Then put tea leaves in the tea pot until it is half-full and add boiling water until it reaches the brim. Purists will immediately pour out the first infusion and warm the tea cups with it. Again, fill the pot with boiled water, using the lid to skim off the foam before covering the pot to preserve the aroma. Arrange the four cups in a square, their mouths all touching. Wait a moment (less than one minute) before lifting the pot and moving it in circles over the cups while pouring tea until each cup is filled. Known locally as "General Guan Patrollinging the Town," this ensures that the density of tea is the same in each cup. Even the final and most dense bit is poured evenly into the four cups-- known as "General Han Xin Dispatching Troops."

Once the tea has been poured in the tea cups, that does not mean you can drink it immediately. According to the practice of "Gongfu" tea, you should first lift the cup to your nose and inhale the fragrance. Then take a sip, and hold it in your mouth to taste its flavor; in no time you will feel your nose and mouth filling with the fragrance, your throat moistening, and the secretion of saliva increasing, which will comfort your whole body. Add more water to the pot and enjoy another round of tea. After, at most, the fifth round, replace the tea dregs with new tea and start over.

The best leaves for "Gongfu" tea is Oolong -- for green tea has a "cold nature" that pains the stomach and black tea has a "hot nature" that seems to dry the stomach; neither is suitable to be drunk undiluted. Only the half-fermented Oolong, having a "warm nature" and enduring infusion, is best for "Gongfu" tea.

Guangdong Morning Tea

To Guangdong people, drinking well-known tea over delicious snacks is a supreme treat. They like to eat in teahouses, especially in the morning. Known locally as "one cup of tea and two snacks," the morning tea is regarded by the Guangdong people as "a joy of life."

Teahouses in Guangdong serve various teas and famous Guangdong-style snacks. The tea includes black tea, green tea, Oolong tea, jasmine tea and Liubao tea. The snacks include steamed buns stuffed with diced grilled pork, diced pig fat and sugar, minced pork, shrimp or crab meat, steamed dumplings with the dough gathered at the top with various fillings; and all kinds of flaky cakes. Before going to work in the morning, drinking a fragrant pot of tea and relishing the delicious snacks in a teahouse, proves a most relaxing experience. In recent years, with business burgeoning in Guangdong Province, people like holding business talks in teahouses. In Hainan Province, the practice has reached the extent that you can not enter the business circles without frequenting a teahouse. Drinking tea for business purposes has become a peculiar way of life in Guangdong and Hainan provinces, although it is far removed from the Chinese traditional purpose of tasting tea.

Unlike those in Jiangsu and Zhejiang provinces, and in northern provinces, Guangdong teahouses provide breakfast for customers. Called "morning tea" by Guangdong people, it evinces the importance of tea at breakfast. Today Guangdong-style morning tea has gone beyond Guangdong and Hainan provinces and found its way into large hotels in Beijing, Tianjin and Shanghai, although patrons do not number as high as those in Guangdong.

"Gaiwan" Tea in Sichuan

In Sichuan Province, "gaiwan" tea is so popular that you will find people drinking it everywhere, especially the elderly, who can usually be seen sitting leisurely nursing a cup of tea in front of their houses or in their backyard. Tea rooms in larger factories and mines provide "gaiwan" tea for employees. Teahouses in cities provide mostly "gaiwan" tea. It may well be said that "gaiwan" tea distinguishes the Sichuan way of tea drinking.

Besides using high-grade tea such as jasmine tea, Dragon Well tea and "Biluochun" tea (both green teas), what sets "gaiwan" tea apart is the tea set: a handleless teacup, a lid and a saucer, which is where "gaiwan" tea got its name, for "gaiwan" means "lidded teacup." The most interesting part is the lid. It has many uses: first, it preserves the fragrance of tea in the cup; second, it can be used to skim off some tea dust and foam; and third, when you need to drink tea immediately after it is made, you can place the lid upside down and pour tea into it so that the tea will quickly cool down. The saucer, known locally as "tea boat," is leaden and protects the table surface from being damaged by the hot bottom of the teacup as well as making it easier to lift the teacup.

The copper kettle used for "gaiwan" tea is another unique item. The Sichuan people believe that water boiled in an iron or aluminum kettle does not taste good. The copper kettle, which retains the natural, sweet taste of water, is the best. Besides, a copper kettle holds the heat better than iron and aluminum.

The teahouse keepers walk around with their copper kettles, adding water for customers. They are very deft, and the most skilled can add water immediately at a customer's call without going to the table: a line of water can be seen descending from the air into the cup, sounding like the wind soughing in the pines. The line will then suddenly disappear, the cup filled, with not a single drop having been spilled. It is truly a wonderful art.

Teahouses are very popular in Sichuan, especially in large and mid-sized cities. Some are decorated with rockery, calligraphic works, paintings, flowers, potted plants and potted landscape, enhancing the quiet, elegant and comfortable ambiance, like the poem, "Flower fragrance by the seat keeps the guest drinking, / tea waves in the cup sounds like the soughing of wind in pines." Most teahouses offer extra bamboo chairs so that customers can sit at any table they want. Sichuan people spend most of their spare time in teahouses, drinking and talking. Occasionally, there are folk art performances. Such crowded, lively teahouses, with their pronounced Sichuan color, have become a must for tourists from all over the world, and are often seen in literary works.

[jwrevak]

General_Zhaoyun, on May 16 2005, 09:42 AM, said:

There is already one thread at
http://www.chinahist...?showtopic=1334 that talks about the "history of chinese tea" and different types of chinese tea.

I saw two Chinese movies recently, To Live and Farewell My Concubine. Inevitably people drank tea. What was unusual was that each movie showed an instance in which a Chinese male drank from the spout of a tea pot. Does this really sometimes happen in China? Is it considered polite or acceptable? I've never seen anyone do this in the West.

[wlee15]

TMPikachu, on May 20 2005, 04:18 PM, said:

So how did the British get into the habit of burning their tea, and filling it with fat and sugar?

I believe that the burning the tea stops the oxidation of the tea leaves and is done for every type of tea. Adding milk or cream bind the tannins that are released by heavily stewed tea leaves. Interestinly Jesuit missonaries noted that in in the late 17th century tea with milk and salt was the most popular drink throughout China.

[zelbest]

For teas with more delicate flavors it is prefered to use water that is approaching boiling temperature. This applies to green and white teas. I feel that clay or porcelin are best for brewing tea. Another thing is that during Tang dynasty, tea is first grinded to powder, this applies to Japan also.