Old Country Tea
Traditional Chinese Country
Traditional Chinese Country
Introduced the first recorded in China in 59 BC, although it may have originated early
A tea plant (Camellia sinensis) from Köhler’s Medicinal Plants, 1897
Tea is a fragrant beverage prepared by pouring hot or boiling water over the leaves of Camellia sinensis, an evergreen tree native to China, India, and other parts of East Asia.  Tea is also rarely made from thaliensof Camellia aliens. After water, it is the most widely consumed beverage in the world. There are many different types of tea; some have a cool, slightly bitter, and fragrant aroma, while others have very different profiles including sweet notes, nuts, flowers, or grass. Tea has a stimulating effect on people mainly due to its caffeine content.
Originated in East Asia
Tea plants originated in East Asia and probably originated on the border of southwestern China and northern Burma. The earliest reliable record of tea drinking dates back to the third century AD, in a medical text written by Hua Tuo. It became famous as a recreational drink during the Chinese Tang dynasty, and the tea caption later spread to other parts of East Asia. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who began to grow tea on a large scale in India.
The term herbal tea refers to beverages made from Camellia sinensis. They are a mixture of fruit, leaves, or other parts of plants, such as rosehip, chamomile, or rooibos. These can be called teas or herbal infusions to prevent confusion wit with about” made from the tea plant.
Tea plants are native to East Asia and probably originated on the border of southwestern China and northern Burma. Chinese tea (leaf-small-leaf) (C. siSinensisar. Sinensis) may have originated in southern China possibly with a mixture of unknown wild tea relatives. However, as there is so much known wildlife of this tea, its origin is speculative.
Considering the genetic variation that makes up the different classes, Chinese Assam tea (C. Sinensis var. Assamica) may have two different parents – one located south of Yunnan (Xishuangbanna, Pu’er City) and the other west of Yunnan ( Lincang, Baoshan).
Many varieties of Southern Yunnan Assam tea are mixed with varieties closely related to Camellia aliens. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam-type tea (also C. Sinensis var. Assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from a single parent plant in the confluence of southwestern China, Indo-Burma, and Tibet. However, since Indian Assam tea does not contain haplotypes and Western Yunnan Assam tea, Indian Assam tea is likely to be derived from private breeding. Some Indian Assam tea appears to be associated with the Camellia pubicosta genus.
It is thought that the 12-year-old, Chinese tea with small leaves is estimated to have deviated from Assam tea 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverted.2,800 years ago. The separation of Chinese tea with small leaves and Assam tea will match the final frosting
Camellia sinensis originated directly at the intersection of latitude 29 ° N and longitude 98 ° E, the confluence of the southwestern states of China, Tibet, northern Burma, and north-eastern India. The plant is being introduced in more than 52 countries, from this source.
With morphological differences between Assam and Chinese varieties, botanists have long argued the origin of dual tea; However, analyses of mathematical collections, the same number of chromosomes (2n = 30), hybridization, and the variety of intermediate hybrids and polyploidy all appear to indicate a single source of Camellia sinensis — the regions of Yunnan and Sichuan China, and the northern part of Burma.
The birthplace of tea
Yunnan Province has also been identified as “the birthplace of tea … the first place where people realize that eating tea leaves or making a cup can be fun.” Fengqing County in Lincang City Prefecture of Yunnan Province in China. It is said to be home to some of the world’s oldest tea trees, dating to some 3,200 years.
Province of Yunnan
According to the Tea Story, drinking tea probably originated in the province of Yunnan during the Shang dynasty (1500 BC – 1046 BC), as a medicinal beverage.  From there, the beverage spread to Sichuan, and it is believed that when “for the first time, people first boiled tea leaves to drink them and soaked them in concentrated liquid without the addition of other leaves or herbs, thus using tea as a bitter but stimulant. Drink, rather than as a medicinal mixture.” Scholars believe that tea drinking may have originated in southwestern China and that Chinese words for tea may have been derived from the Austro-Asiatic languages of the people who originally lived replace
Japanese painting depicting Shennong.
In one famous Chinese myth, Emperor Shennong was drinking a pot of freshly boiled water because of a law that required his people to boil water before drinking it. Sometime around 2737 BC, a few leaves sprouted from a nearby tree in water, changing color and taste. The governor drank alcohol and was amazed at its taste and restorative properties. Contrasts in this legend tell us that the emperor examined the medicinal properties of various herbs, some of which were toxic, and discovered a tea that served as a remedy. Shennong is also mentioned in Lu Yu’s famous original book, The Classic of Tea.
Similar Chinese folklore says that the god of agriculture chewed the leaves, stems, and roots of various plants to find medicinal properties. If he ate a poisonous plant, he would chew on his tea leaves to counteract the poison.
The myth dates back to the Tang dynasty. In the myth, Bodhi Dharm, the founder of Chan Buddhism, fell asleep by mistake after meditating in front of a wall for nine years. He woke up disgusted because of his weakness and even cut his eyelids. They fell to the ground and grew roots, and tea trees grew. Another version of the story has Gautama Buddha instead of Bodhi Dharma.
History of tea in China, Chinese tea, and classical tea
A portrait of Lu Yu in Xi’an
The Chinese have been drinking tea for thousands of years. The first known evidence to date, found in 2016, comes from Emperor Jing of the Han dynasty in Xi’an, indicating that tea was drunk by the Han dynasty early in the 2nd century BC. Samples were identified as Camellia-type tea mainly by mass spectrometry, and written records suggest that it may have been previously drunk. The people of the Han dynasty use tea as a medicine (although the initial use of tea as a stimulant is unknown).
Chinese tea was first used in the 8th century
China is regarded as the earliest record of tea consumption and records date from the 10th century BC. Note, however, that the current name for Chinese tea was first used in the 8th century AD, so there is uncertainty as to whether the old words used are the same as tea. The word to 荼 comes from Shijing and other ancient texts to mean a variety of “spicy vegetables” (苦菜) and may have referred to several different plants, such as sow thistle, chicory, or smartweed, including tea.
In the Huayang Chronicles, it is recorded that the Ba Sichuan people introduced tu to the Zhou king. The Ba region and its vicinity Shu were later conquered by the Q, and according to 17th-century scholar Gu Yanwu, who wrote in his book Ri Zhi Lu (日 知 錄): drink tea.
The Youth Contract”
The first known reference to brewing tea came from Han’s genealogy in the book “The Youth Contract” written by Wang Bao where, among the activities listed for young people to do, “he would boil tea and fill dishes” and “he would do that.” you will buy tea in Wuyang “. The earliest record of tea cultivation is also in modern times (Ganlu era of Emperor Xuan of Han) when tea was grown on Meng Mountain (蒙山) near Chengdu.
From Tang to Qing emperors, the first 360 tea leaves grown here were taken each spring and presented to the emperor. Even today its green and yellow tea, like Mengding Ganlu tea, is still popular. The earliest reliable record of drinking tea dates back to 220 AD, according to Hua Tuo’s Shi Lun (食 论) medical journal, who states, “Binge drinking always makes one think better.”  Another possibility is still premature.
Emperor Liu Kun
The reference to tea is found in a book written by Qin emperor Liu Kun. However, before the 8th century of the Tang race, drinking tea was the custom of the southern Chinese.  It became very popular during the Tang dynasty when it was distributed in Korea, Japan, and Vietnam.
Laozi, an ancient Chinese philosopher, is said to have described tea as “liquid jade foam” and called it an essential ingredient in making an elixir of life. Legend has it that King Lao was devastated by the collapse of society, and when he saw that the end of the monarchy was imminent, he headed west toward the chaotic places, never to be seen again. As he was crossing the national border, he met an exit inspector named Yin Hsi who offered him a cup of tea. Yin Hsi encouraged him to integrate his teachings into one book so that future generations could benefit from his wisdom. This is known as Dao De Jing, Laozi’s vocabulary.
Tang Dynasty author Lu Yu (simplified Chinese: 陆羽; traditional Chinese: 陸羽; pinyin: lùyǔ) Cha Jing (Traditional Tea) (simplified Chinese: 茶 经; native Chinese: 茶 經; pinyin: chá a jīng original work) on the subject. According to Cha Jing, drinking tea was rampant. The book explains how tea plants were grown, the leaves were ground, and the tea was prepared as a beverage. It also describes how tea was tested. The book also discusses where the best tea leaves are produced. Tea produced during this period was mainly tea bricks that were often used as cash, especially from the central state where coins lost their value. During this time, tea leaves were steamed, then crushed, and molded into cake or brick.
A painting of the Ming dynasty by artist Wen Zheng Ming depicts scholars greeting a tea party during the reign of the Song, the production and processing of all the tea changed. The tea incorporated many styles with loose leaves (keeping a soft character favored by the court community) and is the origin of modern loose tea and the practice of brewed tea. There is also a form of powdered tea. The aroma of tea leaves was a major technique used for centuries to make tea. After the transition from pressed tea to a powdered form, commercial and distribution tea production also changed.
Illustration of the legend of tea-harvesting monkeys
The Chinese learned to process tea differently in the middle of the 13th century. The tea leaves were roasted and crushed instead of burnt. In the Yuan and Ming dynasties, unleavened tea leaves were first fried in a pan, then wrapped and dried. This stops the oxidation process that darkens the leaves and allows the tea to remain green. By the 15th century, oolong tea, in which tea leaves were allowed to ferment slightly before frying, was introduced. The Western flavor, however, favored the fully oxidized black tea, and the leaves were allowed to continue to boil. Yellow tea was a mistaken discovery in the production of green tea during the Ming dynasty when careless habits allowed the leaves to turn yellow, which produced a distinct taste as a result.
Tea production in China
ea production in China, historically, was a laborious process, performed in remote and often inaccessible places. This led to the proliferation of many uninspired stories and myths about the harvesting process. For example, one story has been told about a village where monkeys make tea. According to legend, the locals stood under the monkeys and mocked them. The monkeys, on the other hand, get angry and grab tea leaves and throw them at the local people.
There are products on sale today that claim to be harvested in this way, but no reliable analysts have seen this happen, and many doubt that it ever happened. For centuries the tea tree used for commercial purposes has been a tree above the tree. The term “monkey picked tea” is probably more of a genus than a description of how it was obtained.
In 1391, the dictator of Hongwu proclaimed that only loose tea would be accepted as a “tax”. As a result, tea production shifted from tea lose to lose leafy tea and advanced processing techniques, which led to more economical ways to heat pans and sun dryers, which were popular in Jiangnan and Fujian respectively. The last group to receive tea with loose leaves were literates, who were reluctant to give up their refined tea-drinking habit until the development of oolong tea. By the end of the 16th century, leaf tea had replaced the traditional tradition of cake and powdered tea.
Ancient Tea Urn was used by merchants to store tea
Japanese tea festival
Topic: History of tea in Japan
During the Sui dynasty in China, tea was introduced in Japan by Buddhist monks. The use of tea became widespread during the 6th century AD. Tea became a beverage for religious classes in Japan when Japanese priests and ambassadors, sent to China to learn about its culture, brought tea to Japan. Ancient inscriptions indicate that the first batch of tea seeds was brought by a priest named Saichō (最澄) in 805 and another by Kūkai (空 海) in 806. It was the drink of the royal classes when Emperor Saga (嵯峨 天皇) encouraged the growth of tea plants. Seeds were imported from China, and they began to be planted in Japan.
Zen priest Eisai
In 1191, Zen priest Eisai (栄 西) introduced tea seeds in Kyoto. Some tea seeds were donated to the priest Myoe Shonin and became the basis for the Uji tea. Japan’s oldest tea book, Kissa Yōjōki (喫茶 養生 記, How to Stay Healthy with Drinking Tea), was written by Eisai. The two-volume book was written in 1211 after his second and final visit to China. The first sentence states, “Tea is a great psychological and therapeutic remedy and has the power to make a person’s life more complete.” Eisai was also instrumental in introducing tea drinking in the heroes’ category, which rose to prominence in politics after the Heian era.
A staple of Japanese culture
Green tea became a staple of Japanese culture — the drink of nobles and Buddhist priests alike. Production increased and tea became more accessible, although it is still a privilege enjoyed by the upper classes. The Japanese tea festival was introduced in China in the 15th century by Buddhists as a religious tradition. A modern tea festival was developed for centuries by Zen Buddhist monks under the dmonk’sion of the monk’s Sen and Rikyū (千 利 休). Both the drink and the party that surrounded it played a prominent role in international discourse.
In 1738, Soen Nagatani invented a Japanese censer (煎茶), a potion-boiled tea, an unfermented form of green tea. It is the most popular form of tea in Japan today. The name may be confusing because the search is no longer annoying. Although Sencha is currently being prepared by immersing the leaves in hot water, this has not always been the case. Sencha was prepared initially by throwing the leaves into a cauldron and boiling them briefly. The liquid was then placed in containers and served. In 1835, Kahei Yamamoto developed a gyokuro (玉露), a valuable dewy substance, by spraying tea trees during the weeks leading up to harvest. In the 20th century, the production of green tea machines began with the introduction of handmade tea.
See also: Korean tea festival and Korean tea
Darya, a Korean tea event
The first historical record of the offering of tea to the ancestral goddess describes the tradition in 661 AD when the tea offering was made in the spirit of King Suro, founder of the Geumgwan Gaya Kingdom. Records from the Goryeo dynasty (918-1392) show that tea offerings were made in Buddhist temples in the spirits of revered monks. During the Joseon Dynasty (1392-1910), the Yi royal family and nobles used tea to make simple rituals. “Day Tea Rite” was a popular daytime activity, and “Special Tea Rite” was reserved for certain occasions. Toward the end of the Joseon dynasty, ordinary people joined in the practice and used tea to perform ancestral rites, following a Chinese example based on Zhu Xi’s family writings.
Stoneware was common, ceramic often, commonly made in provincial harnesses, rare porcelain, and royal porcelain with rare dragons. The first types of tea used at tea parties were heavily pressed black tea cakes, the equivalent of old pu-erh tea in China. However, the importation of tea plants by Buddhist monks brought a soft series of tea to Korea, as well as a tea party. Green tea, “Jakseol (작설, 雀舌)” or “Jungno (죽로, 竹 露)”, is commonly offered. However, other teas such as “Byeoksoryeong (벽소령, 碧 宵 嶺)” Cheonhachun (춘, 天下 春), Jeon (우전, 雨前), Okcheon (옥천, mm asmmonasmuch native tea), or -mugwort may be given at different times of the year.
An urn-plated samovar is used to boil tea water in Russia and other Middle Eastern countries.
The first record of tea in unusual writing is said to be found in an Arabian traveler’s statement, that after 879 the main sources of revenue for Canton were works of salt and tea. Marco Polo records the inauguration of the Chinese finance minister in 1285 for improperly adding his tea tax. In 1557, Portugal established a trading port in Macau and the name of the Chinese drink “chá” spread quickly, but nothing is said about bringing samples home.
In the early 17th century, the Dutch East India Company ship brought the first tea leaves to Amsterdam from China. Tea was popular in France in 1636. It enjoyed a brief period of popularity in Paris in about 1648. The history of tea in Russia can be traced back to the 17th century. Tea was first offered by China as a gift to Emperor Michael I in 1618. The Russian ambassador tried a drink; he did not care and refused the gift, delaying the Russian tea introduction for fifty years.
In 1689, tea was regularly imported from China to Russia by hundreds of camels throughout the year, making it a valuable commodity at that time. Tea originated in German mortuaries in 1657 but has never gained as much respect outside of coastal areas as Ostfriesland.  Tea first appeared in England in the 1650s, when it was introduced into coffee shops. It has since been introduced to British colonies in the Americas and elsewhere.