Tea in China
The history of tea in China is long and complex. The Chinese have enjoyed tea for millennia. Scholars hailed the brew as a cure for a variety of ailments; the nobility considered the consumption of good tea as a mark of their status, and the common people simply enjoyed its flavor.
According to legend, tea was first discovered by the Chinese emperor and inventor Shennong in 2737 BCE. It is said that the emperor liked his drinking water boiled before he drank it so it would be clean, so that is what his servants did. One day, on a trip to a distant region, he and his army stopped to rest. A servant began boiling water for him to drink, and a dead leaf from the wild tea bush fell into the water. It turned a brownish color, but it was unnoticed and presented to the emperor anyway. The emperor drank it and found it very refreshing, and cha (tea) came into being.
While historically the origin of tea as a medicinal herb useful for staying awake is unclear, China is considered to have the earliest records of tea drinking, with recorded tea use in its history dating back to the first millennium BCE. The Han Dynasty (206 BCE–220 CE) used tea as medicine. The use of tea as a beverage drunk for pleasure on social occasions dates from the Tang Dynasty(618–907 CE) or earlier.
The Tang Dynasty writer Lu Yu's 陸羽 (729-804) Cha Jing 茶經 is an early work on the subject. (See also Tea Classics) According to Cha Jing writing, around CE 760, tea drinking was widespread. The book describes how tea plants were grown, the leaves processed, and tea prepared as a beverage. It also describes how tea was evaluated. The book also discusses where the best tea leaves were produced.
At this time in tea's history, the nature of the beverage and style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into compressed cakes form. The dried teacake, generally called brick tea was ground in a stone mortar. Hot water was added to the powdered teacake, or the powdered teacake was boiled in earthenware kettles then consumed as a hot beverage.
A form of compressed tea referred to as white tea was being produced as far back as the Tang Dynasty (618-907 CE). This special white tea of Tang was picked in early spring, when the tea bushes had abundant growths which resembled silver needles. These "first flushes" were used as the raw material to make the compressed tea. Tea is an important item in Chinese culture and is mentioned in the Seven necessities of (Chinese) daily life. Tea was also used as a relaxing therapy for the Chinese.
There are also 6 steps to infuse without-oxidization teas, such as green tea, white tea and flower tea.
First is to put tea leaves in brewer. Usually, we use glass cup as our brewer.
Second is to add some 85 centigrade boiled water in brewer. It is enough to add water to reach 1/3 of
Third is to smell tea frangrance by joggling the brewer.;
Fourth is add more 85 centigrade water in brewer.;
Fifth is to completely infuse the tea leaves about 2-3minutes;
Sixth is to enjoy tea with intoxication.
Gongfu tea ceremony always happens in infusion of Oolong tea, Puer tea or black tea. There are 6 steps in Gongfu tea ceremony.
First is to warm the tea vessel, including Gaiwan or Purple clay teapot, taste cups, smell cups;
Second to add tea in Gaiwan(chinaware covered bowl);
Third is to wash tea by 100centigrade boiled water,which can keep clean tea and do some preparation for
next step of complete infusion.
Forth is to completely infuse the tea by 100centigrade boiled water.
Fifth is to smell the frangrance of tea.Usually, we will smell the aroma from lid of Gaiwan for
Good frangrance collects on lid during infusion.
Sixth is to enjoy the tea soup with intoxication.
A.Heart Health Benefits
Research indicates that green tea may help prevent coronary heart disease (atherosclerosis). A separate study indicates that consuming green tea lowers total cholesterol and raises good cholesterol (HDL) levels. However, the U.S. Food and Drug Administration (FDA) does not endorse the use of green tea as a treatment for heart disease, saying that there is no credible evidence that consuming green tea prevents the development of heart disease.
B. Anti-Cancer Benefits
A number of research studies have looked into the effect of green tea on cancer. Preliminary research indicates that green tea may prevent the spread of breast cancer if used during the disease's early stages. A different study showed that women diagnosed with ovarian cancer who drank green tea survived longer than those who did not. Studies focused on prostate cancer have shown that green tea prevents cancer cell growth. However, it was also found that green tea interferes with the function of chemotherapy. There have been conflicting results with regard to green tea's effect on colorectal, stomach, esophogeal, and lung cancers.
C. Weight Loss Benefits
Green tea is often touted as a weight-loss supplement. Research indicates that green tea extract helps increase metabolism and burn fat. Scientists think that catechin, a polyphenol and antioxidant found in green tea, may be responsible for the tea's ability to burn fat.
D.Other Health Benefits
Research studies indicate that green tea may help in the treatment of inflammation associated with ulcerative colitis and Crohn's disease. A different study indicates that green tea, which aids in the regulation of blood sugar, may help prevent type I diabetes. A third study indicates that the catechins in green tea may also help in the treatment of viral hepatitis. However, some rare liver complications have been connected to the consumption of high concentrations of green tea extract.
First is picking fresh Lungching tea leaves.Second is lay fresh tea leaves open indoor.
There are about 6 procedures to make Oolong tea.
First is picking fresh Oolong tea leaves by cutter.
Second is wither the fresh tea leaves by nature or by people.
Third is to make green in machine. In this procedure, machine will damage tea leaves’ cell and oxidize it.
Fourth is to remove the water and control the depth of oxdization.
Fifth is to roll the soft tea leaves into round shape.
Sixth is to dry the shaped tea leaves.