The history of tea
Chin is the first country in the world to discover, cultivate and utilize tea. According to historical data, the tea tree originated in China. Our ancestors discovered the detoxification effect of tea more than 5,000 years ago. China is the hometown of tea. After a long historical journey, tea has now taken root in more than 50 countries around the world, and tea has become one of the three most popular non-alcoholic beverages in the world.
1. Shennong era: 5000 years ago, in the Shennong era, raw leaves were used to boil and drink, and tea was used for medicinal purposes. Used as medicine.
2. Western Zhou Dynasty and Eastern Zhou Dynasty: Before 3000, tea trees were cultivated artificially and used as vegetables. Used as medicine.
3. Qin Dynasty: Before 2300, it started to be a tea drink, boiled, and drank with soup. Used as medicine.
4. Han Dynasty:
(Western Han Dynasty) Before 2000, commercialization began, and Chengdu became the earliest distribution center of tea in my country.
(Eastern Han Dynasty) Around 1500, tea cakes were made for transportation.
5. Tang Dynasty: Before 1200, influenced by the economy and culture of the Tang Dynasty; the advocacy of Lu Yu’s “Tea Classics”; the influence of monk life and tea as the teaching affairs, climatic conditions also benefited from the development of the tea industry. Used as medicine.
6. Song Dynasty: the improvement of tea making skills before 1000; the exquisite water quality; the acquisition of tea fighting. Used as medicine.
7. Yuan Dynasty: 700 years ago, loose tea was made, re-fried and slightly steamed. Used as medicine.
8. Ming Dynasty: According to the present 600 years, the craftsmanship of yellow tea, black tea and scented tea has been formed one after another. Used as medicine.
9. Qing Dynasty: 300 years ago, Chinese tea swept the world, leading the world tea market. At that time, only China was the only exporter of tea. The craftsmanship was mainly roasted green and fried green. Oolong tea, black tea, dark tea, scented tea, green tea, and white tea were made. . Used as medicine.
10. Modern times:
(1) 1846-1886 was the prosperous period of Chinese tea (the area of tea gardens continued to expand and the output of tea increased rapidly, which strongly promoted the development of foreign trade).
(2) The period from 1886 to 1947 was a period of decline in China’s tea production (political, economic, and international tea market competition failed).
(3) 1950-1988 was the period of recovery and development of China’s tea production. With the support and attention of the government, it vigorously restored old tea gardens, established new tea gardens, improved new varieties, promoted scientific tea cultivation, and the tea economy moved towards a stable development path. Makes tea production rank second in the world.
Three stages of using tea
1. Medicinal use: The discovery and use of tea can be traced back to the primitive period. In my country’s first medicinal monograph, “Shen Nong’s Materia Medica”, “Shen Nong’s Tastes Herbs” was found in the seventy-two poisons every day. “Tea is used for medicinal purposes, chewed and taken orally, to clear away heat, and externally applied to reduce inflammation and detoxification.
2. Edible: From raw chewing to cooking, tea leaves can be cooked with grains, “tea porridge”, “soup stamp”, or simmered, picked up, and seasoned. Today, the Jinuo people in Yunnan still have “cold tea dishes”.
3. Drinking: Drinking comes from eating. Drinking tea is better than drinking white to quench your thirst. Pastoral areas mix tea with milk for co-drinking. In minority areas, there are Leicha and Daiyoucha.
The three stages of drinking tea
1. The method of making tea in the Tang Dynasty: Before making tea, grind the tea leaves into powder, boil the water, put the seasonings in, and then sprinkle the tea powder into the pot. When drinking, drink the tea dregs and tea soup together while it is hot, which is called “tea eating”.
2. The method of ordering tea in the Song Dynasty: brewing tea powder with boiling water, and drinking it after stirring with tea. Today’s matcha ceremony originated here.
3. The method of brewing tea in Ming Dynasty: In Ming Dynasty, it was changed to brewing whole leaf tea, which was the beginning of modern tea brewing.
Tea area distribution
1. Tea producing areas in the world
China, Japan, India, Sri Lanka, Bangladesh, Pakistan, Kenya, Malaysia, Indonesia, Vietnam, Argentina and Central and South America, the tea seed, tea seedlings and tea-making technology of various countries are directly or indirectly introduced by China.
2. China’s four major tea areas
As a major tea country, China’s tea areas start from the eastern coast of Taiwan in the east, to the Gongchaochang in Tibet in the west, to Yulin Seaport in Hainan Island in the south, and Rongcheng in Shandong to the north, including four major tea areas in Southwest, South China, Jiangnan and Jiangbei.
(1) Southwest tea area
The Southwest Tea Area is the oldest tea producing area in China, including Yunnan, Guizhou, Sichuan, and Southeastern Tibet. The southwest tea area has a complex topography, towering mountains and a changeable climate, which is suitable for the growth and cultivation of various large-leaf tea trees. Most of China’s export broken tea and side tea are produced here, and it is also the main producer of high-grade green tea, Pu’er tea and scented tea. The diverse geographical environment has created the richness and diversity of the Southwest tea area. In the Southwest tea area, most of the evolutionary history of Chinese tea can be verified.
(2) South China tea area
South China tea areas include Guangdong, Guangxi, Fujian, Hainan, southern Yunnan and other places. It has a tropical monsoon climate with high temperature and rain and high humidity. Moreover, these areas are rich in mountains and hills, and the natural environment is superior, which is unique for the growth of tea trees. The tea area in South China is rich in variety resources, and there are many excellent varieties. The tea trees are mostly arbor-type and small-tree and large-leaf. Many famous teas, such as Fuding white tea, Tieguanyin, Dahongpao, Fenghuang Dancong, Liubao tea, and Xishan tea, are produced in this tea area.
(3) Jiangnan tea area
The Jiangnan tea area takes the Yangtze River as the boundary, from the Yangtze River to Nanling, including Zhejiang, Hunan, Jiangxi, Anhui and other places. The Jiangnan tea area has four distinct seasons. Spring and summer are rainy and hilly areas are suitable for the growth of tea trees. Tea trees are mainly shrubs and are concentrated producing areas of high-quality and high-grade green tea, such as West Lake Longjing and Biluochun, occupying a very important position in China’s tea areas.
(4) Jiangbei Tea Area
The Jiangbei tea area extends from the Yangtze River to the north to Xinyang, from Daba Mountain in the west to the north of Jiangsu, including southern Shaanxi, northern Hubei, southern Henan, northern Anhui and northern Jiangsu. The annual average temperature of Jiangbei tea area is low and the winter is long. , Precipitation varies from region to region. The tea area mainly produces green tea. The tea trees are all shrub-type medium and small leaf species. The famous teas produced include Liu’an Guapian, Xinyang Maojian, Ziyang Maojian and so on.