What you know about Chinese Tea?
Today, tea is made in over forty countries and consumed in scores additional. Yet, the flavors of this exquisite drink were unknown to the bulk of the globe until the late nineteenth Century once it began to be exported on a mass. Nearly, ninety p.c of the world’s tea production comes from Asia, and every one the tea bushes around the world has their origins, either directly or indirectly, in China.
Most of the foremost tea manufacturing nations have their own distinctive ways to method the tea leaves. Tea leaves that are processed exploitation ways practiced in Red China are referred to as Chinese tea. The discovery of Chinese tea is a remarkable one. The story because it goes in China is that Emperor Shen Nung in 2737 B.C.once he stopped to rest, a servant visited get him boiling water neglected to the eyes of the servant, it absolutely was bestowed to the Emperor United Nations agency to drink it and located the drink to be terribly refreshing. Then, as time progressed, thus did a transition ensue within the production of Chinese tea.
The earliest mention of widespread drinking of tea in China was throughout the dynasty (618-907 A.D.).
Then Chinese tea was processed during an approach that several would notice unbelievable nowadays. Tea leaves were plucked, dried and so compressed within the type of cakes. The tea leaves during this dried cake type were then ground in stone mortars, pulverized cakes were cooked in ceramic ware vessels and consumed as a hot liquid.
Later, throughout the Song dynasty (960-1279 A.D.), the tactic to method Chinese tea underwent a modification, throughout this era, the tea leaves were plucked, steam dried right away and so ground to a fine powder. This powder was right away placed into wide bowls. The liquid ensuing from this powder was iridescent white in color and extremely regarded by the Song Court.
Chinese tea throughout this era was chiefly white tea and new varieties like the ‘Silver Silk Water Sprout’ and ‘Palace Jade Sprout’ were developed by Emperor Huizong. However, throughout the fourteenth century, the tactic of manufacturing Chinese tea underwent another transition.
The tea leaves were cooked and allowed to crumble, instead of being steamed. This was the origin of recent day loose teas. However, what prompted this variation on a mass scale was a decree by the dynasty court in 1391 that solely loose tea was to be accepted as a tribute. The process of Chinese tea developed immensely within the seventeenth century. A process, referred to as ‘fermentation’ was introduced, although technically, this method wasn’t ‘fermentation’, however, rather AN catalyst oxidization of the tea leaves.
This method may well be manipulated to induce the specified result by ever-changing the speed of drying or steaming the leaves.
In fact, in southern China, the leaves were sun-dried and soured to supply Oolongs. Any development of Chinese tea junction rectifier to the assembly of gift day white tea in 1796 throughout the Ch’ing.
Finally, the mass export of Chinese tea started in 1891, with the export of the Silver Needle.
Today, the consumption of Chinese tea is current in most elements of the globe.