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563:, considered the father of medicine and agriculture, as the first person to discover the effects of tea. He was known to have tasted numerous leaves to determine if they could be used as food or medicine. According to legend, there are two different accounts telling how he discovered tea's beneficial attributes. First, it is said he had a transparent stomach where he could see how his stomach was reacting to what he ate. After a long day of picking leaves, he was tired, and when he was boiling water, some leaves fell in. It was sweet when he drank the water, and he enjoyed the taste. Soon after that, he became more energized. In the second accounting, Shen Nong tasted 72 poisonous leaves and became very sick, and was close to death. When some leaves fell beside him, he put them in his mouth and chewed them. Before long, he was feeling better and more energized, so he ate more leaves. Soon after, the poison left his body. The first book written about the medical effects of tea was the
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tea will be reduced. Secondly, the visual effect of the teaware affects people's expectations of the bitterness of the tea. The better the teaware, the more bitter people will think the tea is, and the more bitter the tea is, the better the tea is. So the teaware also influences people's judgment of the value of tea when no price information was provided. The practice of drinking tea was considered to be an expression of personal morality, education, social principles, and status. The price of tea ware varies depending on the material and quality of it. A set of jade tea ware can cost hundreds of thousands dollars whereas a set of low quality tea ware may only cost less than a hundred dollars. Increased enthusiasm for tea drinking led to the greater production of
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of tea...First hold the tea leaves in your hand. When the water is ready, cast them in the pot, and immediately pour the hot water on the tea. Place the lid on the pot and wait for the time of three breaths. Then pour out all the tea into a large bowl, and pour it again into the pot. This is to stir the fragrance and to prevent the colour from stagnating. Wait for the time of another three breaths to calm its levity. Then pour it out and serve it to the guests...A pot of tea can serve only two rounds (xun). The first round is fresh and delicious, the second is sweet and mellow, the third one is no more desirable. For this reason it is desirable that the pot is small. If it is small it will finish serving two rounds.
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recreation and socialization. Likewise, the teahouse is a microcosm or window of society, Chinese teahouse has a long history, as early as the Tang
Emperor Xuanzong period, only then not called the teahouse called "tea store". The leisurely consumption of tea promoted conviviality and civility among the participants. The teahouse is not only a minor by-product of Chinese tea culture; it offers historical evidence of Chinese tea history. Today, people can also sense a humanistic atmosphere in Beijing's Lao She Teahouse and other East China cities like Hangzhou, Suzhou, Yangzhou, Nanjing, Wuxi, Shaoxing, Shanghai, and other places. The teahouse atmosphere is still dynamic and vigorous.
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emphasis on "control of the movement of the physical body in relation to these wares" (which became formalized into rules for how the tea brewer should move while making tea). Taiwanese tea scholars like Cai
Rongzhang and Fan Zengping also began to write books on the art of tea. Influenced by the Japanese tradition which emphasized the aesthetics of harmony (wa), respect (kei), purity (sei), and tranquility (jaku), these authors emphasized what they considered to be the basic elements of tea culture, including beauty (mei), health (jian), cultivation (xing), and ethics (lun) for Cai; and harmony (he), thrift (jian), silence (jing), and cleanliness (jie) for Fan.
2724:. The preparation and drinking of tea helped Buddhist monks in staying awake and focused during long hours of meditation. The simplicity and naturalness of drinking tea resonated with Buddhist values of simplicity and mindfulness and tea drinking was often an occasion for religious and philosophical discussion. As such, Buddhist monasteries became centers for tea cultivation and production. The exchange of tea among monasteries and lay followers facilitated a sense of community and mutual support, and allowed monasteries to raise funds. Tea is also used as a ceremonial offering to the Buddhas and is often placed on Buddhist altars.
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2363:, there were specific rules surrounding when, where, and what environment was appropriate for the drinking of tea. A person should be relaxed and not too busy when taking tea. He should be in a peaceful setting, such as a courtyard, bridge, the forest, or a pavilion with lotus in the background. The weather should also be nice, rainy, or in moderate sunshine. Tea should be taken in a peaceful, tranquil setting, not a tense, noisy one. Tea should be experienced with only a few people at a time. As
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636:, a Chinese dictionary dated to the 3rd century BCE, records that an infusion of tu, which it defines as a "bitter vegetable". Records also indicate that ritual worship during the Zhou dynasty included ceremonies led by officials which used "bitter herb" drinks. The herb was considered an exotic plant from southern China, so it was offered as tribute to the emperor and was served to the nobles. In the third century BCE, tea is mentioned as an alternative to wine. Xia Zhong's
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2717:. A modern Chinese article on tea states "It is believed that a tea-drinking process is a spiritual enjoyment, an art, a means of cultivating the moral character, and nourishing the mind." The modern Chinese tea ceremony may be seen to have spiritual components by some contemporary practitioners, depending on their worldview. Chinese tea culture may be associated with values like harmony, propriety, peace, happiness, simplicity, and physical cultivation.
1535:. Purple clay's structure was porous and retained heat well. The porousness of the clay also meant that it would take on the taste of tea over time (a process known as "seasoning"), which would affect the taste of any tea brewed in the pot. Simplicity and rusticity dominated the idea of purple clay teawares which soon became quite popular. The first true teapot developed during the 16th century, when monks from the Jinsha Temple (Golden Sand Temple) near
760:, tea culture or ‘the art of tea’ as a pleasurable social activity (instead of as food, a ritual or medicine) began to spread widely throughout China. At this time, elite tea was now being drunk mostly on its own instead of as part of a soup, though some additives were still used sometimes, like a pinch of salt or certain kinds of flowers. New methods of growing and processing tea were developed, making it easier to produce more tea (all of which was
720:, Buddhist monks, and royals. Tea was set against wine as a beneficial drink, with wine being ‘violence and intoxication’ and tea ‘freshness and purity'. During this period, refined forms of tea became the backdrop to deep philosophical discussions between learned men, Taoists and Buddhist monks. Buddhists believed it helped prevent tiredness and promoted wakefulness, while Taoists believed it kept a person young and healthy.
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846:. According to Victor H. Mair, "the monks cultivated tea, drank it for meditation, while studying, and during ceremonies, offered tea to the Buddha, presented it as a gift to visitors, sold it, and sent it as tribute to the imperial court, which in turn reciprocated." Buddhist tea culture (which was centered in Southern China) in turn popularized tea wherever Buddhist monasteries were built.
1719:). The discovery of tea fermentation was initially an accident produced by the length of time it took to transport tea to Tibet through the Tea Horse road. The Tibetans grew accustomed to this type of aged tea, which they eventually came to prefer due to its strong taste that paired well with butter and milk. In the early 16th century, this process was mastered by the tea-makers of
2340:. Small tea cups are being used along with Yixing teapots. Gongfu tea is best consumed after meal to help digestion. Brewing tea in a Yixing teapot can be done for private enjoyment as well as to welcome guests. Depending on the region of China, there may be differences in the steps of brewing as well as the tools used in the process. For example, Taiwanese-style
2525:, the bride and groom kneel in front of their respective parents, as well as elderly relatives such as grand parents and serve them tea and then thank them, together which represents an expression of their gratitude and respect. According to the tradition, the bride and groom serve both families. This process symbolizes the joining of the two families.
2646:. When the tea leaves are dry, fermentation stops, allowing some control of the process by manipulation of the drying rate or adding water after drying. Fermentation can also be interrupted by heat, for example by steaming or dry-panning the tea leaves through a technique known as "shāqīng" (殺青). In 17th century China numerous advances were made in
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1452:) argued that cake tea / wax tea ruined the true flavor of tea which could only be experienced by brewing pure tea leaf in its natural form. He also promoted a refined style of taking tea which required six pure elements: quiet hills, clear spring water, pure tea, relaxed heart, clean teaware and the company of virtuous people.
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mountains and rivers, the essence of heaven and earth, and the loving care of man." The second essential element is high-quality water. The highest quality water is ‘Tiashui’, rain or snow water collected in bamboo tubes or crocks, with natural spring water coming in second. Lu Yu set 20 different levels of water quality.
2004:, China experienced double-digit economic growth and an era of increased personal freedoms, which spurred a rebirth of the tea industry and the traditional aspect of tea culture. According to Gary Sigley: "a sense of self and nation has coalesced around tea." China is once again the leading producer of tea in the world.
2794:, and vinegar. There are many different types of tea such as: green tea, oolong tea, red tea, black tea, white tea, yellow tea, puerh tea and flower tea. Traditionally, fresh tea leaves are regularly turned over in a deep bowl. This process allows the leaves dry in a way that preserves their full flavor, ready for use.
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scholars became more complex and tea culture continued to spread to the masses. Regional variations of tea culture formed throughout China. Different types of teahouses also emerged, including teahouses for music, for socializing and conversation, and for prostitution (which were called hua chafang, flower tea houses).
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Dynasty, tea was commonly prepared by bringing water to a boil and taking a cup of water out from the pot. Afterwards, the water would be stirred and tea powder would be poured into the swirling water. Finally, the water which was scooped out earlier was then poured back in which prevented the tea from over-boiling.
2328:, meaning "making tea with skill", is the most popular method of tea ceremony in China. It makes use of small teapots or vessels holding about 100–150 ml (4 or 5 fl.oz.), the size being thought to enhance the aesthetics and to "round out" the taste of the tea being brewed. Common types of tea brewing vessels include
2312:(which may be called chadao 茶道, "the way of tea") is a typical Chinese activity involving the formal preparation and presentation of tea. It has held great cultural significance in China for over a thousand years. The important role of ceremony in Chinese culture is exemplified by the claim of the authors of
2373:(1051), "The fewer guests when drinking tea, the better. A crowd of guests is noisy, and noise detracts from the elegance of the occasion. Drinking tea alone is serenity, with two guests is superior, with three or four is interesting, with five or six is extensive, and with seven or eight is an imposition."
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tea". When drinking tea, first, the cake tea is crushed into a fine powder, with boiling water, to brew some tea. To make the tea powder and water into one, with a tea brush quickly hit, the tea and water fully mingle and make a lot of white tea froth. This is where the
Japanese matcha ceremony originated.
1434:, decreed that tributes of tea to the court were to be changed from the "wax tea" cake form to loose-leaf tea. The emperor's explanation for the change found in his decree, called "Abolishing Tea Cakes and Switching to Tribute Leaf Tea," was that wax tea cake making was "overtaxing the people’s strength."
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traveled in disguise throughout the empire and his accompanying servants were instructed not to reveal their master's identity. One day in a restaurant in southern China, the emperor poured tea for a servant. To that servant it was a huge honor to have the emperor pour him a cup of tea. Out of habit,
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Light finger tapping is an informal way to thank the tea master or tea server for tea. While or after one's cup is filled, the receiver of the tea may tap the index and middle fingers (one or more in combination) to express gratitude to the person who served the tea. This custom is common in southern
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By the Ming dynasty, the tea-making and drinking method was simplified again and again. Zhu
Yuanzhang vigorously promoted loose tea, which led to tea alienation, before only green tea, and then slowly appeared other tea types. The tea brewing method continues today, brewing tea without any seasoning,
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This method of drinking tea was used in the Song dynasty, and tea people ate from this method. Song dynasty tea drinking method rose to the height of aesthetics and reached the ultimate. They decorated the tea cake with many dragon and phoenix patterns, very delicate, called "dragon and phoenix group
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into China, where they only accepted payments in silver as well. This created an endless cycle as
Chinese citizens became addicted to opium, and the silver earned from opium sales would be used in turn by the British to pay for valuable Chinese goods, especially tea. The Qing state attempted to crack
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in Fujian to teach their new method to Wuyi tea makers. Over the following decades, the monks at Wuyi learned that leaving leaves to wither in the sun and slightly bruising them through pressing and tossing them made the leaves brown, changing their flavor and fragrance. This new type of Wuyi tea was
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The teapot should be small; it should not be too big. If it is small, the fragrance remains concentrated; if it is big, it will easily get dispersed. One containing half a sheng is of the appropriate size. If it is for personal use, the smaller the better. For a half sheng of water, measure five fen
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During the Ming, teaware and tea utensils became important luxury goods for the elites and upwardly mobile classes. There was also a thriving publishing industry writing books on the appropriate elite etiquette surrounding elegant and refined pursuits such as tea. One of the most of important of
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The scholar-officials who oversaw the tea economy often wrote poetry on tea. One poem by
Southern Song tea expert Xiong Fan reads, "‘Throngs tussle, trampling new moss. I turn my head toward first blush over the dragon’s field. A warden beating a gong to urge haste, they carry baskets of tea down the
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into powder and whisking it in a bowl. The book also describes how tea was evaluated and where the best tea leaves were produced. Lu Yu also encouraged commoners to drink tea by including a section on what tea utensils could be omitted if one could not afford them. Lu Yu is known as the ‘Sage of Tea’
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often sees tea as an important drink for promoting health since they believe that tea aids in the cultivation and balancing of qi (breath energy, vital energy). The energy or spirit of tea (cha qi) is seen as being able to harmonize the body and mind, promoting health and longevity as well as aiding
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Different teawares can affect people's expectations of tea. First of all, different teaware will affect how people feel about drinking tea. When tea is drunk with a tea set that looks ornamental, people's mood will become pleasant; when the teaware is not so ornamental, people's pleasure in drinking
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and bow to express his thanks to the emperor, however he could not do this since that would reveal the emperor's identity. Instead, he tapped the table with bent fingers to represent kneeling to the
Emperor and to express his gratitude and respect. In this sense, the bent fingers supposedly signify
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Writing poetry was extremely popular during the Tang and Song dynasties and was considered a requirement to be among this group of scholarly men. According to Hinsch, "... readers today can still enjoy more than forty-eight thousand surviving poems written by two thousand poets from the Tang dynasty
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The basic steps of a tea ceremony include: prepare tea, offer or serve tea, appreciate tea, sniff tea, savor and drink, and taste tea. Fine tea is required in both the formal tea ceremony and the tea competition. The
Chinese tea ceremony is grounded on high-quality tea that "embodies the soul of the
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or a small ceramic teapot (100 to 150 ml) for brewing. This is one of the most common types of teaware used in the modern gongfu cha style ("making tea with skill") in which the tea (brewed with a large leaf to water ratio, like 5 grams per 100ml of water) is poured out into tiny cups. This style of
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This habit was in turn imitated by others, and became a custom. From Zou, Qi, Cang and Di it gradually spread to the capital. Many shops making and selling tea opened in the markets, and people, whether religious or lay, pay money to drink it. The tea arrives in a constant stream of boats and carts
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established a cost-effective method of transporting goods between northern and southern China, making tea less expensive throughout the empire. Opening up trade routes and new processing techniques was vital to establishing tea as a national drink throughout China. Thus, from the Tang period onward,
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China's national minority cultures have their own tea customs. In the words of Li
Xiousong, "The Tibetans put tea before food." A gift of brick tea is considered the most valuable gift. They give butter tea to the most distinguished guests, salt tea to regular guests, and plain tea to people of Han
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is another art form that was very popular among the artisans of the Tang and Song, in which they integrated tea culture. Some of the calligraphy considered masterpieces of this era are centered around tea. For example, a casual note from Su Shi to a friend inviting him to tea housed at the
National
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This poem was a thank you note from Yu espousing the virtues of tea after receiving it as a gift. Giving gifts of tea was a common practice at this time and usually was reciprocated with a note and high-quality tea given in return. Often artists would send a poem along with the gift of tea, and the
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focused on specific topics, like water for tea making. Zhang lists the twenty best water sources for tea, and he also writes "if you make tea with water from the place where it is cultivated, it will invariably be excellent, because the water and the land are suited to each other. If you go away to
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mentions how during Lu Yu's time, the whole plant was picked, including stems and branches and all leaves. This differs in how tea is picked in modern times (only a few leaves are picked at a time). After harvesting, tea was steamed, pounded in a mortar, placed in moulds and dried into tea cakes or
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In modern China, virtually every dwelling has a set of tea implements for brewing a cup of hot tea. They are symbols of welcome for visitors or neighbors. Traditionally, a visitor to a Chinese home is expected to sit down and drink tea while talking; visiting while remaining standing is considered
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According to Chinese tradition, members of the younger generation should show their respect to members of the older generation by offering a cup of tea. Inviting their elders to restaurants for tea is a traditional holiday activity. Newly married couples serve tea to their elder family members. In
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A revitalization of the traditional tea house throughout China has been spurred on by the introduction of new designer tea houses that cater to the young urban population. Chinese tea culture is now also being exported to western nations, with popular brands selling high end Chinese tea and gongfu
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culture to position itself as the legitimate representative of Chinese culture and tradition. As such, the influences of Japanese tea culture on chayi were mostly hidden. Chinese authors on tea well into the modern era continued to present gongfucha style as being an ancient tradition instead of a
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The emperor had also grown up as a poor tenant farmer and had also spent some time as a Buddhist monk. He thus preferred the simpler and less time consuming way of making loose leaf teas than the more expensive and ostentatious whisked tea style, which was also much more difficult and expensive to
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method of preparing tea was by baking the tea cake over a fire, placing it in a paper sack to cool, grinding it up in a mortar, and boiling the tea in a cauldron with a pinch of salt. The tea would be served as an unfiltered thick soup, with all the leaves, stems and grounds in it. According to Lu
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Before the Tang dynasty, refined tea was consumed as a social drink (as opposed to as a food) mainly by the upper classes. It continued to be used as a vegetable and herb soup by commoners, especially in the south. For the elites, tea was used as a medicinal health drink, a sacrifice, tribute, for
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written in the 3rd century CE: "In the region between Jing and Ba the people pick the leaves and make a cake. If the leaves are old, rice paste is used in forming the cake. wish to brew the tea first roast until it is a reddish color, pound it into a powder, put it into a ceramic container, and
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and the cultivation of social harmony. The tea ceremony is seen to reflect the Confucian ideals of propriety (li) and respect in social interactions. The act of preparing and serving tea, especially for one's family, is also seen as a means of self-cultivation, promoting Confucian virtues such as
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During the Tang and Song dynasties, literati produced poetry, calligraphy, and paintings to show their cultivated minds and express themselves. They became enthusiastic tea drinkers as they worked on their art. "Talented drinkers also raised the general tone of tea drinking by associating it with
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The simplest and most informal method of brewing and drinking tea is to add the leaves to a bowl or cup containing hot water. One drinks directly from the very cup used for brewing, without straining or removing the leaves. Most of the leaves will often sink down to the bottom of the bowl and the
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exported by the Qing around the world. Their popularity exploded in European nations, especially in Great Britain and Russia, who developed their own distinct tea cultures under the influence of Chinese tea. This made many Chinese elites rich, but had unforeseen consequences. Initially, the trade
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There were many types of teahouses (chaguan) in Beijing and other Chinese cities of the Qing empire, including large boisterous teahouses (dachaguan), teahouses which also served food and alcohol (erhunpu), teahouses only for tea and held tea appreciation parties (chaniaohui), teahouses for chess
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These styles are still highly valued today. The patterned holding bowl and tea mixture were often lauded in the period's poetry, with phrases such as "partridge in swirling clouds" or "snow on Hare's fur." A popular pastime was to create use various implements like spoons to create art on the tea
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The most expensive and finest tea in the Song was la cha ("wax tea"), which was made from the highest grade leaves which were washed, steamed, pressed, ground up, and roasted in moulds to make tea cakes or bricks. The cakes were often covered with different kinds of precious oils, spices and were
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The tea culture flourished during the Song dynasty, where it was consumed by the elite during social gatherings where Chinese arts and poetry were appreciated and discussed. Detailed standards also emerged for judging the color, aroma, and taste of tea. Tea art, the tea gatherings, and tea houses
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Steaming tea leaves was the primary process used for centuries in the preparation of tea. After the transition from compressed tea, the production of tea for trade and distribution changed once again. The Chinese learned to process tea in a different way in the mid-13th century. Back in the Tang
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The tea was cooked directly in the kettle. This was the most common tea method in China's Tang dynasty. Before boiling the tea, crush the tea leaves, boil the water, and put in the seasoning, then sprinkle the tea powder into the pot. When drinking, the tea dregs and tea soup together while hot,
1931:. Several Chinese tea growers and processors were also paid to aid in this venture. This revolution in the global tea trade led meant that Qing China lost its monopoly on tea as the crop began to be produced worldwide. By the last quarter of the nineteenth century, big western brands like Lyons,
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with Tibet. They required large numbers of warhorses to fight battles with invading northern nomadic Liao, Jin, and Xixia. When disputes arose, the dynastic government would threaten to cut off the tea trade and close of the 'Tea and Horse offices'. The traditional tea culture with the elite and
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Tea customs vary among different groups of people, regions, lifestyles, and religions. "Chinese tea arts include Confucianism tea, Taoism tea, Buddhism tea, and vulgar tea (俗茶) 'tea of the public', which conform to the corresponding religious morals and behavior standards." Drinking tea for the
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Lawrence Zhang writes that Taiwanese tea house owners, conscious of themselves as pioneers in a new movement, claimed they "were recovering a lost tradition by means of emphasizing the pureness of tea drinking as an activity". Since earlier Chinese tea culture had mostly been utilitarian, these
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Tea cultivation moved from wild tea plants to established farming across numerous provinces, leading to tea being traded worldwide. ‘Tribute tea’ was the gifting of high-quality tea to the emperor to honor him. The Song tea economy developed into a large monopolistic government bureaucracy that
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with much lower amount of leaf, in a manner similar to western tea brewing which generally uses larger pots and less tea leaf. This was also the common way to make tea in north China during the Qing dynasty. This style of brewing is still common in some regions, though it may not considered as
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as an art form. In this, they borrowed from Japanese tea arts. According to Zhang, key parallels to senchadō in Chinese chayi include "the newfound interest in the spatial arrangement of teaware" (seen in the modern concept of the aesthetically pleasing chaxi, "tea setting") as well as the new
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The froth, colour and patterns formed by the whisked tea were aesthetically important for the elites and whisking was considered a gentleman's skill. The whisked frothy teas led to the rise in popularity of dark patterned bowls in which the texture of the thick whisked tea could be more easily
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fueled by charcoal to stop the oxidation process (a process called fixing). Before this invention, tea leaves were "fixed" by being steamed. The monks preferred the fragrance and flavor of this lightly roasted tea and soon this method became popular. The practice, named "Songluo method", was
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According to Skill in tea arts became a sign of manly refinement for Song men. Displaying one's manhood was important during this time, and tea fighting was one way for men to prove themselves. During the Tang and Song dynasties, showing elite manhood was tied to their refined values. It was
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Ancient Chinese scholars used the teahouse as a place for sharing ideas. The teahouse was where political allegiances and social rank were said to have been temporarily suspended in favor of honest and rational discourse. It is a paradise for tea lovers, but also a place for people to rest,
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The Ming elite drank tea in a more subdued fashion than their Song counterparts. They preferred peace and quietude in the countryside. Drinking tea was something for small gatherings or a solitary pursuit. This aesthetic is captured in the works of famous Ming artists like the painter
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though it is clear that he sees it as a surprising new development which was unknown in north China. Northern Chinese during this time mostly drank tea made in large teapots or pots using large cups or glasses. These larger teawares resemble those which were exported to Europe (as
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The history of Chahai is closely linked to Chinese tea culture. With the growing popularity of tea ceremonies, it became important to provide the same amount of the drink for each guest. Chahai, also known as the "Cup of Equality," was created as a response to this challenge.
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Taoists represents how the body and soul are regarded as one and improving oneself through self-cultivation; tea helps the Buddhist understand the meaning of Zen; while the Confucians believe tea and drinking tea are used for hospitality representing their humanistic views.
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2125:("tea art houses") which initially appeared in 1970s Taiwan and attempted to provide a cultured, traditional, and quiet setting specifically for tea drinking (as opposed to the older "teahouses" often associated with the lower classes, gambling, smoking, and prostitution).
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Where the tea is taken is also a part of the fine tea experience. Tea is considered special if served on hills with mist or cool breezes and in the moonlight. According to Liu Tong: “The Chinese emphasize the harmony between humans and nature in tea drinking.” During the
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regarding the study of tea, which consisted of ten chapters ranging from the history of tea, its cultivation, and how to prepare, serve, and drink it. The book describes how tea plants were grown, the leaves processed, and how tea prepared as a beverage through grinding
2237:) and it is practiced by Chinese tea enthusiasts. The gaiwan can also serve as a teacup, and some Chinese will also drink tea directly from the gaiwan, using the lid to push aside floating leaves. In the Ming era, gaiwans were originally used as a teacup in this way.
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Chinese tea culture holds a significant place not only as a social and cultural activity but also within Chinese spirituality and religion. The interplay between tea culture and Chinese religion is profound, influencing the practices, and worldviews of the various
2320:, 礼) is the basis or gene of Chinese culture and the first syllable of Chinese civilization, as it says ‘Of all things, courtesy comes first’ (万事礼为先)." The Chinese tea ceremony grew in popularity in the Tang dynasty, reaching its peak in the Song dynasty.
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soon became an appealing text for the Chinese elites. who soon embraced tea culture as an important and civilized element of Chinese culture. Thus, Lu Yu's classic helped transform an enjoyable beverage into an art that became central to Chinese culture.
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Tea was widely consumed by the Tang emperor and his household, and who received the highest quality tea as "tribute tea" from tea producing regions. A famous tribute tea from this time was a purple-shoot tea from Guzhu mountain, on the western side of
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Contemporary China and Taiwan currently offer various ways to experience cultural tea tourism, such as museums, tea trails, guided tours, tea houses, tea shops, tea markets, and tea tastings. There is one tea museum in mainland China and another in
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After the 1980s, this newly invented "Chinese tea art" (Zhonghua chayi) tradition was adopted throughout mainland China as a new national custom by a new class of wealthy urbanites seeking authentic Chinese culture. During this time, the Taiwanese
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Huizhong was a fan of unperfumed white tea that had not been covered in aromatics. His preferences influenced the elites and from this time on, perfumed teas became less popular. Tea literature was prolific at this time. Another important work was
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While cake tea (whether fancy or coarse cakes) was popular with many groups, including monks and elites, various other methods of tea making were also used by the commoners. Adding honey to tea was one popular tea making method. In the later
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Chahai tea utensils, also known as Gong Dao Bei or "Cup of Equality," are a key tool for tea connoisseurs. It is used to ensure that each glass is filled equally, regardless of the material (glass, porcelain or clay) from which it is made.
834:. Both were patronized by the Tang imperial court. Also during this period, artisans produced hundreds of examples of tea art, such as poems, drawings, songs, and literature. Tea houses and tea shops were also established during this time.
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The different ways of brewing Chinese tea depend on variables like the formality of the occasion, the means of the people preparing it, the local and regional culture, personal preference, and the kind of tea being brewed. For example,
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nationality. Mongolian herdsmen drink milk tea. When a guest visits, they are invited in and presented with a cup of tea from the host, prepared by the hostess. Not accepting the tea would be considered extremely rude and offensive.
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and beyond. The practice of making tea in small covered cups or pots, using many repeated infusions and drinking in small teacups was a local practice which developed during the 19th century in southern Chinese provinces like
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These games became known as 'fighting tea' (doucha) or 'tea war' (mingzhan). Soon the competitions were held at the imperial palace and among elites and scholars, where it became a refined form of entertainment, like modern
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dynasty the "bitter herb" was used as a table vegetable food, often drunk in a soup with onions, ginger and other additives. In 2016, the discovery of the earliest known physical evidence of tea from the mausoleum of
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era (1127–1279) wax tea and whisked tea methods had become less popular among the commoners and loose-leaf green tea had become the most popular type of tea with commoners, since it was cheaper to make and easier to
1760:
saw the rise in popularity of many different types of tea. By the mid-18th century, new forms of tea, including white, black and oolongs were well known and were being sold internationally, having become major
607:
ethnic groups. It is believed that various peoples from southern China had been eating tea leaves since ancient pre-historic times. These ethnic groups continue to eat tea leaves in traditional ways today.
1731:
by piling leaves together in a hot and humid room for some time, which led to the growth of microorganisms. This type of tea was initially only processed to sell to Tibetans and northern nomadic tribes.
1957:
production developed extensively throughout the 20th and 21st centuries, and Taiwanese tea began to be exported internationally. Taiwan remained a small tea producer in the 19th century which focused on
1512:
Smaller drinking cups or bowls, in lighter colors and often decorated with designs. These cups were better suited to the lighter color of the steeped tea liquor and aided in smelling the aroma of fresh
1970:, the Yuchi Black Tea Research Institute focused on hybridizing commercial tea varieties with Taiwan's indigenous varieties. The tea industry continued to expand into the late 20th century. After the
1438:
process. His imperial decree quickly transformed the tea-drinking habits of the Chinese upper classes, who soon took to drinking loose leaf tea. Cake tea was further criticized by the emperor's son,
1150:
Tea was also widely used in Buddhist temples and monasteries during Buddhist rituals as offerings to the Buddhas. There were even specific rituals which focused on tea, like the one described in the
2505:
the past, people of a lower social class served tea to the upper class in society. Today, with the increasing liberalization of Chinese society, this rule and its connotations have become blurred.
2496:
Hospitality is important in Chinese culture, and offering tea to a guest is considered customary practice. A guest is expected to accept the tea and take at least a sip as a sign of appreciation.
764:
at this time) and improving its flavor. A new tea-making technique of roasting and baking leaves was also invented during this period. Tea production grew, especially in Meng Mountain region (in
2076:
teawares. One of the first explanations and usage of the term gongfucha is found in an essay by Yu Jiao (1751–?), who served as a low ranking official in Guangdong and observed the practice.
475:). These two Chinese characters are identical, with the exception of an additional horizontal stroke in the Chinese lettering 荼, which translates to tea. The older character is made up of the
690:, the processing of tea at this time included steaming the leaves, pounding them and patting them into cakes which were then baked, pierced, and strung together in a string before storage.
2210:
rest can be avoided, eaten, drunk or pushed away. This method of drinking tea is very common in China and is commonly found in informal settings, households, workplaces and restaurants.
1386:
Tea competitions involved the entire process of tea preparation, boiling water, grinding tea, tasting, etc. The battle might focus on creating a foam on the tea or on tasting the tea.
996:
also tied drinking tea to spiritual matters, the arts, and philosophy. An important value that Lu Yu's Classic emphasized was "frugality" (儉 jiǎn), a kind of rustic simplicity. The
1372:
These competitions were usually focused on producing the thickest or most aesthetically pleasing tea broth or foam (tanghua) through whisking as well as on tea art and tea tasting.
742:
359:
throughout history. Physically, it consists of tea cultivation, brewing, serving, consumption, arts, and ceremonial aspects. Tea culture is an integral part of traditional Chinese
2557:
drinking the original taste of tea, the authentic flavor, while the tea tools and techniques used to brew tea also simplified a lot, more conducive to the spread of tea culture.
1974:, more Chinese migrated to Taiwan, bringing more Chinese tea culture and knowledge with them. Today, the Taiwan tea industry remains an important source of unique Chinese teas.
1700:("Canton"). As European markets demanded more of it, Chinese tea makers continued to produce tea that was more and more oxidized, a process that culminated in the development of
2662:
Roughly since the Tang dynasty, drinking tea has been an essential part of self-cultivation. Chinese Chan (similar to Japanese Zen) philosophy is also linked with drinking tea.
2513:
In Chinese culture, tea may be offered as part of a formal apology. For example, children who have misbehaved may serve tea to their parents as a sign of regret and submission.
1067:
collected tea taxes, fixed tea prices, sold vouchers which allowed merchants to sell tea, managed tea cultivation on rural farms, and transported tribute tea to the royal court.
4279:
Pan, Si-Yuan; Nie, Qu; Tai, Hai-Chuan; Song, Xue-Lan; Tong, Yu-Fan; Zhang, Long-Jian-Feng; Wu, Xue-Wei; Lin, Zhao-Heng; Zhang, Yong-Yu; Ye, Du-Yun; Zhang, Yi (2022-02-22).
2389:, was also an accomplished poet and calligrapher. Following is an excerpt of a famous tea poem written in the 8th century CE when tea art and literature were just emerging.
2107:
Modern Chinese tea pioneers, most of whom practiced their art in Taiwan, took this early southern "gongfu" custom of tea drinking as well as influences from the Japanese
1539:
began making unglazed teapots from the local clay. Their use was popularized by Gong Chun, who became a servant in the house of Yixing tea master Wu Lun (1440–1522).
886:
It was also during the Tang that Japanese Buddhist monks visited China and returned home with tea. The most famous figures who first introduced Chinese tea to Japan are
2654:
or "black dragon tea." However, this method was not common in the rest of China. Tea was used for medical purposes, and salt was often added to alter its bitter taste.
1740:
405:
Tea is still consumed regularly in modern China, both on casual and formal occasions. In addition to being a popular beverage, tea is used as an integral ingredient in
686:(Sweet Dew tea), sending some of it to the emperor as tribute tea. During the Han, improved picking and processing of wild tea refined the taste of tea. According to
1875:), but the Chinese did not find British goods desirable and would only accept silver in payment for their goods. This created a trade imbalance for the British.
1383:
Emperor Song Huizeng was a tea war enthusiast. The quality of tea, tools used, and the water condition were of great importance in winning a tea competition.
800:
tea (which could carry the death penalty). Large scale tea smuggling, often by river boat, was a profitable venture for bandits and smugglers during the Tang.
697:(266–420), tea was boiled with other plants to make a tea soup which was considered a combination of medicine, food, and drink. According to the 3rd century CE
2475:
There are several special circumstances in which tea is prepared and consumed in Chinese culture, and is preserved completely in mainland China and Taiwan.
1895:
2152:
group entered the mainland Chinese market and became one of the most important players in China's tea market, promoting gongfucha throughout the mainland.
1887:(1839 to 1842 and 1856 to 1860). Britain was victorious, and this allowed them to gain trading rights within China's borders as well as other concessions.
514:(276–324 CE): "Tu is a small plant, its leaves can be brewed into a beverage". Tea was also called "She' (蔎) in a West Han monograph on dialect called the
946:
c. 760–762 CE) was a significant contribution to the evolution of tea culture during the Tang dynasty. An important work of literature by tea connoisseur
883:) was one important Buddhist monastery that was associated with tea culture. A cache of imperial grade teaware and tea tools were found in this temple.
3564:
842:
During the Tang, tea became a central part of the life of Buddhist monks, who were not allowed to drink alcohol or eat solid food after noon as per the
1418:
4536:
4510:
3785:
2376:
The tea ceremony is a tradition that exemplifies Chinese culture that has spread throughout the world, including in Japan, Korea, and Great Britain.
1077:, to create all sorts of highly fragrant teas which went by names like "Dragon Brain Fragrant Tea". There were also many different types of popular
4731:
497:, the word tu took on a new pronunciation, 'cha', in addition to its old pronunciation 'tu'. The syllable 'tu' (荼) later evolved into 'te' in the
5722:
620:(荼 "bitter herb"). While some have seen these mentions as indicating that tea was being consumed at this time, we cannot be sure that this was
2539:
called "eat tea". Tang people cooking tea once like to add seasoning to the tea soup, such as salt, onion, ginger or orange peel, and so on.
1326:
The Chinese practice of preparing powdered tea was brought to Japan by Buddhist monks and can still be seen in the Japanese tea ceremony, or
875:
In this way, a tea drinking culture, which was mainly centered in the south, was widely transmitted to the north through Buddhist channels.
3065:
Liu, Jerry C.Y. (2011). "Between Classical and Popular: The Book of Tea and the Popularization of Tea-Drinking Culture in the Tang China".
2095:
1357:
2351:
The next important part of fine tea is an aesthetically pleasing tea service allowing for the fragrance of the tea to be appreciated. The
1985:'s rule (1949–1976), China was mostly isolated from global markets. In the 1960s, under Mao's leadership, during the period known as the
1258:: Tea bricks are usually first toasted over a fire to destroy any mould or insects that may have burrowed into the bricks during storage.
1050:
China's monopoly on tea allowed them to use it as a powerful economic and diplomatic tool. The Song established "Tea and Horse Offices" (
3480:
2522:
3317:
1390:
associated with high cultural pursuits, so winning the tea competition allowed the winner to display their successful masculine image.
1039:
continued to increase in popularity. Knowledge of proper tea making was considered a gentlemanly pursuit, along with other skills like
716:
As the tea culture developed during the Jin (266–420) and Wei period (220–265), it became more popular in the upper classes, including
674:(202 BCE–220 CE) emperors as early as the 2nd century BCE. The first recorded cultivation of tea during the Han is dated to the era of
1554:, which was popular in the imperial court and widely patronized by the emperor. The late Ming dynasty also saw a transition towards a
1765:
for China. Evidence for Many of the famous modern styles of tea also began to be produced during the Qing and exported. For example,
906:. Similarly, Buddhist monks also brought tea to Korea during this era and Korean tea history is closely connected to the history of
2432:
alone... Song writers continued to use tea as a stock poetic theme, and some of the greatest literary figures of that era, such as
4338:
2747:
one in attaining spiritual enlightenment. In Daoist practice, the preparation and consumption of tea may even be seen as part of
2129:
Taiwan based pioneers in tea culture sought to create an aesthetically refined Chinese tradition which could rival the Japanese
2062:
1783:
811:
where Chinese tea was traded for Tibetan horses that the Chinese needed for their military. Furthermore, the completion of the
792:. Tea also began to be taxed and directly managed during the Tang. This put pressure on the commoners, who were also sometimes
750:
4788:
4664:
3855:
3825:
3218:
3000:
2868:
1850:
4415:
510:
compiled during the early Han dynasty which states: "Jia is bitter tu". The word tu was further annotated by a Jin scholar,
3973:"Boiled, Whisked, Steeped: Tea in Ming Dynasty", The History of Tea in China 2016 (4), Associazione Italiana Cultura del Tè
3318:"Teahouses and the Tea Art: A Study on the Current Trend of Tea Culture in China and the Changes in Tea Drinking Tradition"
4879:
5778:
1264:: The tea brick was crushed in a bag (silk if one could afford it) and ground to a fine powder which was placed in a bowl
1009:
another place, the water will contribute half, while skill in preparation and clean vessels will complete the effect."
4011:
1169:(c. 1141–1215, Ch: Yosai) brought tea from China to Japan, planted it, and wrote the first Japanese book on tea (喫茶養生記,
6133:
1696:
It was this southern type of oxidized oolong tea that Europeans first encountered when they traded with the Chinese in
1542:
4620:
P.O. Owuor and I. McDowell (1994). "Changes in theaflavin composition and astringency during black tea fermentation".
4061:"Chai as a Colonial Creation: The British Empire's Cultivation of Tea as a Popular Taste and Habit Among South Asians"
1927:
as well as Chinese tea specimens and seeds clandestinely extracted from China by the efforts of the Scottish botanist
1685:, this new type of tea was brewed in high amounts in small pots and served in small cups, an innovation that began in
4596:
4131:
3958:
3574:
2932:
1455:
Ming style loose leaf tea was also introduced to Japan in the 17th century by figures like the Chinese Buddhist monk
929:
1487:
The arrival of the new method for preparing elite tea also required the adoption of new vessels and tools, such as:
1238:
made of partially dried or thoroughly dried and ground tea leaves pressed into bricks (a process similar to modern
1946:
4563:
2113:("the way of steamed tea"), and developed it into the modern gongfucha / chadao culture that could compete with
4815:
3037:"Tea for Tourists: Cultural, Representation, and Borrowing in the Tea Culture of The Mainland China and Taiwan"
1939:
dominated the western tea market. As such, by the beginning of the 20th century, Chinese tea was no longer the
1406:
328:
249:
182:
115:
48:
4172:
1826:
playing (qichaguan), scenic countryside teahouses (yechaguan), and teahouses where storytellers would recount
4464:
1832:
1203:. During this time, Persian and Arab encountered tea for the first time. Chinese tea culture is described by
320:
263:
196:
129:
62:
2245:
cultured or refined as the gongfu cha method. Large pot tea brewing is common in Hong Kong, where a type of
1398:
918:
also indicate that Korean royals were drinking tea by the 7th century, which was mostly sourced from China.
6236:
5939:
5758:
4540:
406:
4440:
6241:
5773:
5740:
4391:
3621:
2620:
1004:
Lu Yu's classic inspired and was followed by other works on tea culture. Some texts, like Zhang Youxin's
476:
1989:, tea production was significantly limited, and tea houses and shops were for the most part closed. The
1516:
Smaller tools like spoons for tea leaves and strainers to keep leaves out of one's cup when pouring tea.
5289:
4101:
3817:
3727:
2771:
uncouth. Folding the napkin in tea ceremonies is a traditional act in China performed to keep away bad
2754:
1967:
1924:
4684:
2422:
recipient would send another poem with a return gift of tea. From the gifts the term 'benevolent tea'(
1665:(c. 1630). "Songluo tea" is still used today as a name for traditionally made charcoal roasted teas.
1317:
kilns, glazed in patterns with names like oil spot, partridge feather, hare's fur, and tortoise shell.
5387:
5356:
5345:
2858:
694:
547:
Tea was identified in Southwest China over four thousand years ago. Ancient Chinese sources like the
395:
4214:
3758:
3593:
2344:
makes use of several additional instruments including tweezers, a smelling cup and a tea strainer.
5884:
5768:
3130:
The History of Tea in China 2016 – Lu Yu and His Tea Classic – Associazione Italiana Cultura del Tè
2863:
2775:
energy. In Taiwan, tea ceremonies are held not only in daily life but also on important occasions.
2069:
2017:
1571:
648:
2233:
tea making generally reserved for more formal situations and cultured venues, like art teahouses (
6128:
5854:
5763:
5667:
5662:
5657:
5580:
5462:
5105:
2910:
2848:
2001:
1978:
1116:
378:
Chinese tea culture heavily influenced the cultures in neighboring East Asian countries, such as
1226:
902:). The first recorded cultivation of tea in Japan was by Saichō, who planted some tea plants at
5735:
5630:
4490:
2594:
Another important element of Chinese tea culture are the methods used to grow and process tea.
1936:
1872:
1827:
555:
2736:, and humility. Furthermore, Confucian scholars often used tea gatherings as a way to discuss
2650:. In the southern part of China, tea leaves were sun dried and then half fermented, producing
2619:
After cutting, tea is subjected to a so-called "fermentation." This process is not actually a
5949:
5849:
5717:
5635:
5620:
5600:
5595:
5585:
5575:
5494:
5489:
5479:
5320:
5310:
3489:
3461:
2201:
2131:
1574:, many of which were teaware pieces or sets that were valued by the upper classes in Europe.
1277:
724:
ceremonial purposes or as an energizing drink. Refined expensive teas or "tribute teas" like
379:
6094:
5710:
5610:
5570:
4060:
3249:
2737:
2333:
2114:
1752:(1662–1722). Jingdezhen remained a major center for the production of teawares in the Qing.
1745:
1592:
1551:
390:. Chinese tea culture, especially the material aspects of tea cultivation, processing, and
371:, and flourished in the succeeding eras as a major cultural practice and as a major export
4656:
4441:"The Cultural Heritage of China :: Food & Drink :: Tea :: Tea Cultures"
2692:
2036:"Chinese tea ceremony") exploded in popularity, becoming a common practice throughout the
1652:
One new development of tea processing during the Ming was discovered by Buddhist monks on
1242:). In the Song era, serving the tea from tea bricks or cakes required the following steps:
8:
5625:
5615:
5484:
5314:
5246:
5170:
2873:
2624:
2439:
2273:
1990:
1678:
812:
675:
657:
465:(pinyin: tú) along with a great number of other bitter plants. This term is found in the
461:, the tea plant. Prior to the 8th century BCE, tea was known collectively under the term
399:
383:
3253:
2893:
6117:
5730:
5605:
5180:
4808:
4712:
4685:"Influence of teaware on subjective ratings of, and taste expectations concerning, tea"
4315:
4280:
4173:"A Foreign Infusion: The Forgotten Legacy of Japanese Chadō on Modern Chinese Tea Arts"
3847:
3382:
3270:
3235:
2899:
2635:
2294:
1986:
1912:
1532:
1200:
1172:
938:
725:
683:
1184:
Eisai also introduced rituals for offering tea to the Buddha and to the Shinto deities
6110:
6103:
5340:
5130:
4997:
4899:
4829:
4751:
4716:
4704:
4660:
4633:
4602:
4592:
4320:
4302:
4127:
4082:
3954:
3851:
3821:
3743:
3570:
3386:
3374:
3275:
3236:"Earliest tea as evidence for one branch of the Silk Road across the Tibetan Plateau"
3214:
3082:
3078:
3036:
2996:
2888:
2779:
2728:
2714:
2586:
In formal tea ceremonies nodding the head or saying "thank you" is more appropriate.
2459:
2317:
2250:
1971:
1704:("red tea" in China). Other types of teas also became popular during this time, like
1366:
1314:
817:
705:
cover it with boiling water. They stew scallion , ginger, and orange peel with it."
622:
471:
457:
364:
4035:
2443:
Palace Museum in Beijing, is considered an artistic treasure because of its beauty.
2012:
910:
and its links with Chinese Buddhist tea drinking communities. Korean histories like
5919:
5914:
5685:
5377:
5330:
5032:
5007:
4962:
4743:
4700:
4696:
4629:
4310:
4292:
4072:
3739:
3364:
3265:
3257:
3240:
3074:
2574:
2117:. This new "Chinese tea arts culture" (zhonghua chayi wenhua) was initially termed
1994:
1868:
1153:
1090:
1086:
1082:
1044:
717:
372:
360:
286:
219:
152:
85:
34:
1619:) by Xu Cishui 許次紓 (1597), explains how loose leaf tea was brewed in the Ming era:
1270:: The powdered tea was mixed with hot water and beaten with a bamboo whisk called
985:
Yu, the best tea bowls in his time was the celadon Yue ware from the Yue kilns of
5981:
5934:
5350:
5303:
5241:
4987:
4972:
4904:
4649:
3886:
3841:
3811:
3645:
3513:
3465:
2748:
2385:
other refined pursuits such as art, music, and literature." Lu Yu, the author of
2286:
2198:; therefore, green tea should be brewed with cooler water to avoid bitterness.
1993:
was also a period in which China's tea culture suffered. Under the leadership of
1121:
907:
871:
from Jiang and Huai , and is piled up in mountains, with many different types.
410:
356:
3759:"Perspectives on Tea Drinking in the Ming Dynasty | Encyclopedia of Tea History"
1641:
402:(even though these tea cultures diverge considerably in preparation and taste).
6163:
5808:
5695:
5690:
5649:
5523:
5422:
5218:
5125:
4957:
4939:
4889:
4842:
4297:
4077:
2647:
2079:
1928:
1908:
1864:
1844:
1778:
1766:
1749:
1669:
1646:
1555:
1427:
1057:
960:
804:
687:
604:
549:
421:
3971:
3594:"The "Ancient Tea and Horse Caravan Road," the "Silk Road" of Southwest China"
3453:
3369:
3352:
3128:
2278:
534:
6230:
5798:
5544:
5417:
5412:
5299:
5256:
5110:
5042:
4982:
4801:
4755:
4747:
4708:
4306:
4086:
3378:
2839:
2602:
2369:
2021:
1997:
1963:
1954:
1799:
1716:
1563:
1550:
New types of porcelain teawares also became popular during the Ming, such as
1509:
and containers also became necessary to preserve freshness, flavor and aroma.
1343:
1162:
1135:
895:
596:
4362:
4189:
1125:(大觀茶論), which is perhaps the second greatest work on tea in China after the
6215:
6188:
6178:
6173:
6153:
6082:
6052:
5986:
5457:
5264:
5213:
5195:
5160:
5065:
5012:
5002:
4967:
4324:
3946:
3890:
3649:
3517:
3279:
3086:
2878:
2825:
2811:
2733:
2720:
Tea has played a crucial role in Buddhist monastic life, especially within
2570:
2360:
2309:
1839:
1770:
1757:
1728:
1720:
1604:
1431:
1377:
1296:
1239:
1110:
1033:
1025:
1021:
876:
780:
757:
737:
522:' (Russia, India). Meanwhile, the syllable 'she' (蔎) later became 'soh' in
387:
368:
293:
226:
159:
92:
4793:
4606:
2697:
1794:(1716–1797) who also described the local tea customs. Apart from promoted
575:
The geographical home of tea in China is in the southern regions (such as
5991:
5872:
5702:
5432:
5397:
5335:
5325:
5223:
5175:
5140:
4992:
4977:
4919:
2853:
2787:
2643:
2329:
2149:
2073:
1815:
1811:
1807:
1803:
1524:
1192:
1098:
1040:
899:
671:
652:
584:
519:
498:
494:
435:
352:
4591:. Francis Ross Carpenter, Demi Hitz ( ed.). Boston: Little, Brown.
4281:"Tea and tea drinking: China's outstanding contributions to the mankind"
3353:"Tea and China's rise: tea, nationalism and culture in the 21st century"
2109:
1871:(especially teaware) were in high in demand for the British (along with
1715:
Another development during the Ming was the discovery of fermented tea (
1474:
967:
964:
and the ‘God of Tea’ because of his profound influence on tea culture.
861:
775:
708:
6168:
6145:
5924:
5909:
5889:
5512:
5467:
5447:
5407:
5402:
5392:
5382:
5233:
5190:
5145:
5095:
5075:
5047:
5022:
4924:
4909:
2639:
2324:
2290:
2261:
2029:
1982:
1916:
1884:
1788:
1709:
1690:
1422:
Ming Pewter Jar for tea leaves decorated with scenes inlaid with brass.
903:
796:
to harvest tea for the emperor and on merchants, who often resorted to
592:
588:
5120:
3261:
1950:
An ad for Taiwanese oolong ("Formosa oolong") from Japanese-era Taiwan
487:
483:
479:
462:
452:
6158:
6037:
6032:
6011:
6001:
5996:
5976:
5813:
5530:
5452:
5205:
5100:
5085:
5057:
5037:
5017:
4869:
4861:
2791:
2364:
2314:
Tea and Tea drinking: China's outstanding contribution to the mankind
2195:
2187:
2046:
2037:
1940:
1859:
1774:
1762:
1705:
1701:
1697:
1682:
1559:
1506:
1411:
1321:
froth which would depict things like birds, fish, flowers and plants.
1310:
1235:
1204:
1196:
1147:
mountain. When picking tea, one is not allowed to see the sunrise.’"
1140:
1106:
1102:
955:
855:
831:
797:
761:
600:
426:
4683:
Li, Xuefei; Qi, Yuxuan; Spence, Charles; Wan, Xiaoang (2020-03-01).
2228:
Another method for making tea is to use a small lidded cup called a
1188:
This was the beginning of tea cultivation and tea culture in Japan.
887:
793:
6006:
5971:
5956:
5944:
5877:
5867:
5862:
5833:
5823:
5818:
5803:
5517:
5279:
5090:
5027:
4934:
4894:
4874:
4511:"The Development History Of The Chinese Tea Ceremony -Ming Dynasty"
3786:"The Development History Of The Chinese Tea Ceremony -Ming Dynasty"
2783:
2672:
2246:
2170:
2166:
2088:
2057:
2050:
1795:
1791:
1686:
1630:
1500:
1439:
1285:
1165:
Zen temples today. In the 12th century, a Japanese Zen monk called
986:
950:, the book an extensive overview of Tang tea culture and industry.
880:
827:
789:
746:
666:
661:
560:
2566:
China, where meals are often accompanied by many servings of tea.
1546:
Yixing clay teapot made by Hui Mengchen 惠孟臣, late Ming-early Qing.
1460:
1361:
Song dynasty painting showing commoners engaged in tea competition
1328:
1304:
judged, as the white froth contrasted more easily with dark bowls.
891:
6193:
6072:
6047:
6027:
5966:
5828:
5472:
5155:
5150:
5115:
4775:, chapter one. University of Hawaii Press, ISBN 978-0-8248-2087-9
4179:
VOL . 16, NUMBER 1, PP. 53–62, ELECTRONIC ISSN 1533-8622. © 2016.
3876:, chapter one, University of Hawaii Press, ISBN 978-0-8248-2087-9
3553:, chapter one, University of Hawaii Press, ISBN 978-0-8248-2087-9
3211:
The Rise of TEA Culture in China: The Invention of the Individual
2905:
2883:
2257:
2222:
2218:
1915:
succeeded in growing and processing tea in the Indian regions of
1900:
1520:
1496:
1492:
1218:
1094:
1078:
1074:
824:
769:
765:
699:
679:
580:
523:
391:
40:
3566:
The Rise of Tea Culture in China:The Invention of the Individual
2355:
described 24 different tea tools and methods of preparing tea.
1570:
at Jingdezhen became the main production centre for large-scale
858:
promoted tea, and his monks carried it everywhere. Furthermore,
386:, with each country developing a slightly different form of the
6183:
6089:
6067:
6062:
6057:
6042:
5961:
5929:
5537:
5274:
5269:
5185:
5165:
5080:
5070:
4949:
4929:
4914:
4884:
2743:
2705:
2651:
2628:
2579:
2433:
2337:
2241:
2229:
2191:
2162:
2100:
2042:
1959:
1932:
1674:
1536:
1528:
1495:
or tea brewing bowl was needed so that the tea leaves could be
1468:
1444:
1333:
843:
641:
616:
11th to 7th century BCE Chinese sources mention a drink called
576:
511:
336:
4416:"Chahai Tea Pitcher: The "Justice Cup" of Chinese Tea Culture"
971:
Tea Grinder from a Tang imperial tea set found at Famen temple
5135:
2701:
2631:
2173:, which maintains a variety of Chinese tea culture exhibits.
1920:
1879:
1858:
During the 19th century, Chinese tea and teawares were major
1724:
1653:
1456:
1166:
1119:(reigned 1100–1126) was a great tea enthusiast. He wrote the
947:
808:
504:
Tea was also called 'jia' (檟) in the ancient Chinese classic
2451:
2402:
Sharpening inspiration gained from all the books I've read.
1668:
In the 16th century, monks from Songluo were brought to the
1656:'s Songluo Mountain, who began to roast tea leaves in a dry
644:
city) cooked tea leaves as food, and called it tea broth".
5551:
2759:
2516:
1819:
1567:
1249:
807:
trade network led to mature trade routes between China and
728:
were not available to the masses during this early period.
678:(53–50 BC), when tea was planted on Meng Mountain, east of
632:
506:
4732:"Modern Chinese History as Reflected in a Teahouse Mirror"
4619:
4491:"Decoding Tea Culture in the Song Dynasty | Hello Tea Cup"
2727:
In Confucian thought, tea drinking became associated with
2165:. The National Tea Museum on the mainland can be found in
1599:
a work that in turn heavily influenced the widely popular
394:
also influenced later adopters of tea, such as India, the
4824:
2721:
2007:
1657:
1464:
851:
4239:
The Story of Tea: A Cultural History and Drinking Guide,
3622:"Song Dynasty Tea Culture | Encyclopedia of Tea History"
2463:
A hostess serves tea at a traditional Chinese tea house.
1689:. This way of brewing tea is the ancestor of the modern
1677:("black dragon") tea, the most famous of which were the
1467:. This tea tradition, popularized by later figures like
1056:茶马司) to oversee the trading of tea for horses along the
989:. He writes that tea should be taken in small sips.
4363:"literati | Chinese and Japanese scholars | Britannica"
3479:
Krahl, Regina (2011). "White Wares of Northern China".
2772:
2758:
Large teahouses can be equipped with stages performing
2087:("tea setting"), which is supposed to impart aesthetic
1878:
To reverse this situation, the British began smuggling
1180:
and argued tea promoted longevity and spiritual harmony
1472:
865:
Tea-Leaf Container with gold geese, from Famen temple.
351:'Chinese tea culture') includes all facets of
2423:
1583:
these works which discusses Ming era tea culture was
1051:
298:
231:
164:
97:
16:
Preparation and occasions of tea consumption in China
4537:"The Origin of Finger Tapping – Chinese Tea History"
3512:
2801:
2436:, wrote enthusiastically and repeatedly about tea."
2249:
called pantyhose milk tea (simat naaicha) made with
1777:(Green Snail Spring) date to the Qing. 18th century
1531:
went on to develop during this period, now known as
1161:), which continues to be practiced in some Japanese
823:
The leading high-end teaware of this period was the
4177:
Gastronomica: The Journal of Critical Food Studies.
3569:. Rowman & Littlefield Publishers. p. 76.
2408:Dispersing a lifetime's troubles through my pores.
1883:down on opium sales and this eventually led to the
682:where many Buddhist monasteries grew and processed
538:
Shennong tasting herbs, c. 1503, painting by Guo Xu
4648:
4000:ch. 6. Thames & Hudson, ISBN 978-0-500-25146-1
3936:ch. 9. Thames & Hudson, ISBN 978-0-500-25146-1
2551:
2533:
2393:The first bowl sleekly moistened throat and lips;
1867:during the Qing era favored the Chinese. Tea, and
664:was announced, indicating that tea from the genus
2240:Yet another method is to brew tea in much larger
1636:
1101:remained important, and other new types of white
640:states "since Jin dynasty, the people of Wu (now
630:is a much debated one among modern scholars. The
518:. The syllable "jia' (檟) later became 'cha' and '
6228:
2542:
2411:The fifth bowl cleansed ev'ry atom of my being.
1854:Refined ladies tasting tea by Yu Lan (1742–1809)
1369:in the Tang and became very popular in the Song.
1295:Jian tea bowl with "hare's fur" glaze, southern
3166:Tea in China: A Religious and Cultural History,
2657:
1365:Tea competitions developed among the people of
1234:Tea served during the Song was often made from
4241:p. 17. Clarkson Potter/Ten Speed, Mar 23, 2011
3357:International Communication of Chinese Culture
2569:This custom is said to have originated in the
2399:The third expelled the dullness from my mind,
2180:
890:(who stayed at Fulong Temple, Mount Tai.) and
779:Tang dynasty Turtle-Shaped Tea Container from
4809:
4682:
4278:
3482:Shipwrecked: Tang Treasures from the Java Sea
2589:
2405:The fourth brought forth light perspiration,
1601:Treatise on Superfluous Things (Zhang wu zhi)
1230:Song Dynasty tea bowl on a Ming Dynasty stand
1081:during the Song, including those made in the
268:
254:
201:
187:
134:
120:
67:
53:
4678:
4676:
4646:
2687:
2414:The sixth has made me kin to the Immortals.
1633:and the writer and tea master Lu Shusheng.
1562:worldwide at scale. During the reign of the
490:(pinyin: yú), which gives the phonetic cue.
455:) denotes the beverage that is derived from
4823:
3885:
3644:
3154:. The Baker & Taylor Company, New York.
1499:separately from the drinking vessel for an
1471:, would evolve into the style now known as
1073:sealed with aromatic oinments, like Borneo
526:, Suleiman's 'Sakh' also came from 'she'.
346:
4816:
4802:
4171:Lawrence Zhang (University of Hong Kong).
3234:Houyuan Lu; et al. (7 January 2016).
3233:
2282:Various gongfu tea sets in a shop in China
2253:, sugar and evaporated milk is popular.
2217:Large Chinese teapot with large cups in a
1735:
1012:
6144:
5751:
4673:
4314:
4296:
4212:
4076:
3953:, pp. 86–89. 2014, British Museum Press,
3368:
3269:
731:
4729:
3725:
3168:p. 32. Hong Kong University Press, 2015.
2753:
2691:
2601:
2517:To show gratitude and celebrate weddings
2491:
2458:
2450:
2299:
2285:
2277:
2212:
2200:
2094:
2078:
2072:) and became widely imitated as western
2032:style of tea drinking (sometimes called
2011:
1945:
1894:
1849:
1838:
1802:drink), the Qing court also popularized
1739:
1727:. They discovered how to replicate this
1640:
1541:
1417:
1405:
1397:
1356:
1290:
1225:
1217:
1016:
966:
928:
860:
774:
741:
707:
533:
420:
3839:
3721:
3687:
3685:
3683:
3681:
3679:
3677:
3675:
3673:
3671:
3669:
3434:
3432:
3430:
3428:
3426:
3424:
3422:
3420:
3418:
3416:
2597:
2446:
2396:The second banished all my loneliness;
2267:
6229:
4274:
4272:
4270:
4268:
4266:
4264:
4262:
4260:
4167:
4165:
4163:
4161:
4159:
4099:
3992:
3990:
3969:
3928:
3926:
3924:
3922:
3920:
3918:
3916:
3914:
3912:
3910:
3868:
3866:
3809:
3780:
3778:
3719:
3717:
3715:
3713:
3711:
3709:
3707:
3705:
3703:
3701:
3615:
3613:
3562:
3414:
3412:
3410:
3408:
3406:
3404:
3402:
3400:
3398:
3396:
3350:
3346:
3344:
3342:
3340:
3338:
3336:
3334:
3332:
3330:
3295:
3293:
3291:
3289:
3208:
3126:
2293:style Chinese tea preparation using a
2063:Recipes from the Garden of Contentment
2008:Development of the gongfucha tradition
1943:it had once been for the Qing empire.
1784:Recipes from the Garden of Contentment
1442:, who was a connoisseur of tea. Zhu's
1213:
1105:also became popular for teaware, like
751:Five Dynasties and Ten Kingdoms period
611:
4797:
4767:
4765:
4534:
4488:
4386:
4384:
4382:
4250:Mair, Victor H.; Hoh, Erling (2009).
4157:
4155:
4153:
4151:
4149:
4147:
4145:
4143:
4141:
4139:
4102:"Taiwan in Time: Taiwan's Darjeeling"
4065:Oregon Undergraduate Research Journal
4058:
3996:Mair, Victor H.; Hoh, Erling (2009).
3932:Mair, Victor H.; Hoh, Erling (2009).
3840:Mair, Victor H.; Hoh, Erling (2009),
3756:
3619:
3588:
3586:
3545:
3543:
3541:
3539:
3537:
3478:
3472:
3311:
3309:
3204:
3202:
3200:
3198:
3196:
3194:
3122:
3120:
3118:
3116:
3114:
3100:
3098:
3096:
3060:
3058:
3056:
3054:
3052:
3050:
3034:
2986:
2984:
2982:
2980:
2978:
2976:
2974:
2972:
2528:
2523:traditional Chinese marriage ceremony
2417:The seventh is the utmost I can drink
1781:oolongs can be found in sources like
1585:Eight Discourses on the Art of Living
921:
482:(pinyin: cǎo) in its reduced form of
4564:"The yum cha rules you need to know"
4009:
3695:, ch. 5, Thames & Hudson (2012).
3666:
3442:, ch. 5, Thames & Hudson (2012).
3303:, ch. 3, Thames & Hudson (2012).
3192:
3190:
3188:
3186:
3184:
3182:
3180:
3178:
3176:
3174:
3149:
3108:, ch. 2, Thames & Hudson (2012).
3043:. year11 2 – via Researchgate.
3030:
3028:
3026:
3024:
3022:
3020:
3018:
3016:
3014:
3012:
2970:
2968:
2966:
2964:
2962:
2960:
2958:
2956:
2954:
2952:
2933:"A Cultural History Of Tea In China"
2499:
2028:During the 20th century, the modern
1209:Book on Pharmacy and Materia Medica.
1006:A Record of Water for Decocting Tea,
4773:Tea of the Sages: The Art of Sencha
4465:"Chinese Tea Ceremony: Boiling Tea"
4257:
3987:
3907:
3874:Tea of the Sages: The Art of Sencha
3863:
3813:Tea of the Sages: The Art of Sencha
3775:
3763:Chun Shui Tang Humanistic Tea House
3698:
3626:Chun Shui Tang Humanistic Tea House
3610:
3551:Tea of the Sages: The Art of Sencha
3393:
3327:
3315:
3286:
3064:
2990:
2930:
2455:A set of equipment for drinking tea
2379:
2045:(in the Wuyi mountains region) and
1352:
850:by Mr. Feng (c. 800) states that a
837:
13:
6134:Tea Research and Extension Station
4762:
4586:
4561:
4433:
4392:"Tea in Ancient China & Japan"
4379:
4237:Heiss, Mary Lou; Heiss, Robert J.
4136:
4036:"Opium War | National Army Museum"
4012:"The National Archives – Homepage"
3583:
3534:
3488:. pp. 201–220. Archived from
3451:
3306:
3111:
3093:
3047:
2478:
2121:("tea arts") and was practiced in
1907:During the late 19th century, the
1459:(Ch: Yǐnyuán), the founder of the
803:During the Tang era, the southern
626:. The question of the identity of
14:
6253:
4782:
3951:Ming: 50 years that changed China
3171:
3009:
2949:
2765:
2560:
1577:
1309:The best of these bowls were the
1284:This tea preparing method called
848:A Record of Things Seen and Heard
6211:
6210:
4730:Phillips, Carolyn (2017-02-01).
3744:10.1111/j.0022-3840.1993.00075.x
3079:10.1111/j.1540-5931.2010.00822.x
2832:
2818:
2804:
1611:Another one of these works, the
1430:(1368–1398), the founder of the
1248:Water was boiled in a porcelain
443:("the art of drinking tea"), or
33:
5448:Afternoon/High tea/Evening meal
4723:
4640:
4613:
4580:
4555:
4528:
4503:
4482:
4457:
4408:
4355:
4331:
4244:
4231:
4206:
4182:
4120:
4093:
4059:Arora, Nayantara (2023-03-13).
4052:
4028:
4003:
3963:
3939:
3879:
3833:
3803:
3750:
3638:
3556:
3506:
3445:
3227:
2778:Tea was regarded as one of the
2614:
2552:Ming dynasty tea brewing method
2534:Tang dynasty boiling tea method
2508:
2155:
1890:
1093:were the most popular types of
177:Second alternative Chinese name
4771:Graham, Patricia Jane (1998).
4701:10.1016/j.foodqual.2019.103834
3872:Graham, Patricia Jane (1998),
3810:Graham, Patricia Jane (1998),
3732:The Journal of Popular Culture
3549:Graham, Patricia Jane (1998),
3158:
3143:
3035:Weber, Irena (December 2018).
2924:
2264:have become more widespread.
1637:Developments in tea processing
1482:
1052:
570:
341:
332:
324:
299:
269:
255:
244:Third alternative Chinese name
232:
202:
188:
165:
135:
121:
98:
68:
54:
1:
4213:Falkowitz, Max (2021-01-25).
2917:
2543:Song dynasty point tea method
1833:Romance of the Three Kingdoms
1414:teapot with enamel overglaze.
1171:Treatise on Drinking Tea for
712:Tea cups, Western Jin dynasty
439:is referred to in Chinese as
367:. Tea culture emerged in the
4634:10.1016/0308-8146(94)90023-X
4254:ch. 18. Thames & Hudson,
4100:Cheung, Han (12 June 2022).
3970:Zanini, Livio (2016-12-21).
3949:and Harrison-Hall, Jessica,
3127:Ceresa, Marco (2016-12-21).
2869:Chinese tea ceremony schools
2658:Influence on Chinese culture
2638:in the tea leaves, yielding
2316:that, “The word ‘ceremony’ (
2205:Simple tea in a bowl brewing
2056:This method is described in
1523:made with a special kind of
1024:tea preparation, painted by
416:
407:traditional Chinese medicine
7:
4689:Food Quality and Preference
4655:. Reaktion Books. pp.
4539:. About.com. Archived from
3563:Hinsch, Bret (2015-11-12).
3351:Sigley, Gary (2015-12-01).
2797:
2678:
2424:
2181:Preparation and consumption
1572:porcelain exports to Europe
1473:
1393:
1332:which uses finely powdered
10:
6258:
4396:World History Encyclopedia
4298:10.1186/s13020-022-00571-1
3818:University of Hawaii Press
3598:www.silkroadfoundation.org
3458:Journal of Popular Culture
3067:Journal of Popular Culture
2665:
2590:Tea growing and processing
2271:
1645:Tea bushes growing in the
1031:
735:
542:
529:
447:("tea culture"). The word
6206:
6020:
5900:
5842:
5791:
5676:
5648:
5563:
5505:
5440:
5431:
5370:
5357:Strobilanthes tonkinensis
5288:
5255:
5232:
5204:
5056:
4948:
4860:
4851:
4838:
3452:Li, Xiusong (Fall 1993).
3370:10.1007/s40636-015-0037-7
2931:Gao, Sally (2016-11-16).
2859:China National Tea Museum
2688:Spirituality and religion
1207:(c. 11th century) in his
501:, and later 'tea', 'te'.
310:
292:
285:
280:
276:
262:
248:
243:
225:
218:
213:
209:
195:
181:
176:
158:
151:
146:
142:
128:
114:
109:
91:
84:
79:
75:
61:
47:
32:
28:
21:
6099:Teas of related species
5940:Hong Kong–style milk tea
5885:Epigallocatechin gallate
4748:10.1525/gfc.2017.17.1.56
4252:The True History of Tea,
4010:Archives, The National.
3998:The True History of Tea,
3934:The True History of Tea,
2995:. Australia: Cambridge.
2864:Chinese social relations
2070:Chinese export porcelain
2018:Chinese export porcelain
1758:Qing dynasty (1644–1912)
1679:Four Great Tea Cultivars
1661:described in Wen Long's
1503:of proper concentration.
1276:(茶筅) or in Japan called
1176:) which drew on Lu Yu's
649:Spring and Autumn period
583:), the homelands of the
250:Traditional Chinese
183:Traditional Chinese
116:Traditional Chinese
110:Alternative Chinese name
49:Traditional Chinese
6129:Lipton Institute of Tea
5463:East Asian tea ceremony
4126:南強，烏龍茶 pp 132 中國輕工業出版社
3843:The True History of Tea
3693:The True History of Tea
3440:The True History of Tea
3301:The True History of Tea
3106:The True History of Tea
2911:East Asian tea ceremony
2849:History of Tea in China
2780:seven daily necessities
2627:process, but rather an
2256:In contemporary China,
2190:are more delicate than
2099:Huoquan Arts Teahouse,
2002:Chinese economic reform
1979:Chinese Communist Party
1736:Tea in the Qing Dynasty
1402:Ming imperial porcelain
1117:Emperor Huizong of Song
1013:Song dynasty (960–1279)
816:tea became one of the "
264:Simplified Chinese
197:Simplified Chinese
130:Simplified Chinese
63:Simplified Chinese
5723:Consumption by country
4078:10.5399/uo/ourj/21.1.7
2762:
2709:
2607:
2464:
2456:
2419:
2305:
2297:
2283:
2225:
2206:
2104:
2092:
2083:A modern gongfu style
2025:
1951:
1904:
1903:, Hunan, ca.1900–1919.
1863:between China and the
1855:
1847:
1810:and teas scented with
1753:
1649:
1626:
1547:
1423:
1415:
1403:
1362:
1300:
1231:
1223:
1029:
972:
934:
873:
866:
844:Buddhist monastic code
784:
753:
732:Tang dynasty (618–906)
713:
539:
430:
5321:English afternoon tea
4651:Tea: A Global History
4647:Helen Saberi (2010).
4016:The National Archives
3728:"Chinese Tea Culture"
3726:Xiousong, Li (1993).
3454:"Chinese tea culture"
3213:. London: Cambridge.
3209:Hinsch, Bret (2016).
3150:Gray, Arthur (1903).
2757:
2695:
2605:
2492:A sign of hospitality
2462:
2454:
2391:
2303:
2289:
2281:
2216:
2204:
2144:newly invented one.
2098:
2082:
2015:
1949:
1898:
1853:
1842:
1743:
1644:
1621:
1545:
1421:
1409:
1401:
1360:
1294:
1229:
1221:
1191:Tea was also a major
1122:Grand Treatise on Tea
1020:
970:
932:
868:
864:
830:and the white glazed
778:
745:
711:
556:Shennong Ben Cao Jing
537:
424:
6095:List of Chinese teas
4489:Sonia (2020-01-07).
4215:"Brewing Better Tea"
3983:– via YouTube.
3895:anthony.sogang.ac.kr
3654:anthony.sogang.ac.kr
3522:anthony.sogang.ac.kr
3139:– via YouTube.
2738:Confucian philosophy
2708:in the gongfu style.
2700:(Buddhist nun) at a
2598:Roasting and brewing
2447:Tea drinking customs
2367:states in his book,
2334:Jingdezhen porcelain
2268:Chinese tea ceremony
2115:Japanese tea culture
1925:Indian strain of tea
1923:. They relied on an
1746:Jingdezhen porcelain
1552:Jingdezhen porcelain
1533:Yixing zisha teapots
933:Lu Yu statue, Taiwan
647:From the end of the
6237:Chinese tea culture
5518:Teahouse or tearoom
4535:Parkinson, Rhonda.
4343:en.capiaccti.org.cn
3848:Thames & Hudson
3254:2016NatSR...618955L
3152:The Little Tea Book
3041:Academica Turistica
2874:Gongfu tea ceremony
2782:, the others being
2722:Chan (Zen) Buddhism
2274:Gongfu tea ceremony
1991:Cultural Revolution
1968:Japanese occupation
1899:Chinese teashop in
1767:White Silver Needle
1595:(late 16th century)
1236:tea bricks or cakes
1214:Song era tea making
658:Emperor Jing of Han
612:The early dynasties
342:zhōngguó chá wénhuà
329:traditional Chinese
317:Chinese tea culture
99:Zhōngguó chá wénhuà
23:Chinese tea culture
6242:Chinese traditions
6118:Camellia taliensis
4789:Basic Facts of Tea
4589:The classic of tea
4367:www.britannica.com
4190:"China Tea Museum"
3891:"tea from the pot"
2991:Liu, Tong (2012).
2900:The Classic of Tea
2763:
2710:
2608:
2583:a bowing servant.
2529:Tea drinking style
2465:
2457:
2387:The Classic of Tea
2306:
2304:Gongfu tea brewing
2298:
2295:Yixing clay teapot
2284:
2226:
2207:
2105:
2093:
2026:
1987:Great Leap Forward
1952:
1913:East India Company
1905:
1869:Chinese porcelains
1856:
1848:
1836:(shuchaguan).
1754:
1650:
1548:
1424:
1416:
1404:
1363:
1301:
1232:
1224:
1201:Maritime Silk Road
1030:
973:
952:The Classic of Tea
939:The Classic of Tea
935:
867:
785:
768:) and in Fuliang (
754:
714:
700:Guangya dictionary
684:Mengding Ganlu tea
540:
486:and the character
431:
429:in Shanghai, China
321:simplified Chinese
6224:
6223:
6202:
6201:
6111:Camellia sasanqua
6104:Camellia japonica
5787:
5786:
5644:
5643:
5366:
5365:
5341:Maghrebi mint tea
5131:Huangshan Maofeng
4830:Camellia sinensis
4666:978-1-86189-776-3
4543:on 3 October 2016
4471:. 13 January 2020
3857:978-0-500-25146-1
3827:978-0-8248-2087-9
3262:10.1038/srep18955
3220:978-1-4422-5178-6
3002:978-0-521-18680-3
2889:Tea-picking opera
2715:Chinese religions
2702:Vesak celebration
2500:A sign of respect
2171:Zhejiang province
2139:Taiwan also used
1972:Chinese Civil War
1589:Zun Sheng Ba Jian
1566:(1572–1620), the
818:seven necessities
718:scholar-officials
623:Camellia sinensis
472:Classic of Poetry
458:Camellia sinensis
365:spiritual culture
355:(茶 chá) found in
349:
314:
313:
306:
305:
287:Standard Mandarin
239:
238:
220:Standard Mandarin
172:
171:
153:Standard Mandarin
105:
104:
86:Standard Mandarin
6249:
6214:
6213:
6142:
6141:
5920:Burmese milk tea
5855:Phenolic content
5749:
5748:
5438:
5437:
5331:Lapsang souchong
5106:Lu'an Melon Seed
4858:
4857:
4818:
4811:
4804:
4795:
4794:
4776:
4769:
4760:
4759:
4727:
4721:
4720:
4680:
4671:
4670:
4654:
4644:
4638:
4637:
4617:
4611:
4610:
4584:
4578:
4577:
4575:
4574:
4559:
4553:
4552:
4550:
4548:
4532:
4526:
4525:
4523:
4522:
4507:
4501:
4500:
4498:
4497:
4486:
4480:
4479:
4477:
4476:
4461:
4455:
4454:
4452:
4451:
4437:
4431:
4430:
4428:
4427:
4412:
4406:
4405:
4403:
4402:
4388:
4377:
4376:
4374:
4373:
4359:
4353:
4352:
4350:
4349:
4335:
4329:
4328:
4318:
4300:
4285:Chinese Medicine
4276:
4255:
4248:
4242:
4235:
4229:
4228:
4226:
4225:
4210:
4204:
4203:
4201:
4200:
4194:www.teamuseum.cn
4186:
4180:
4169:
4134:
4124:
4118:
4117:
4115:
4113:
4097:
4091:
4090:
4080:
4056:
4050:
4049:
4047:
4046:
4032:
4026:
4025:
4023:
4022:
4007:
4001:
3994:
3985:
3984:
3982:
3981:
3967:
3961:
3943:
3937:
3930:
3905:
3904:
3902:
3901:
3883:
3877:
3870:
3861:
3860:
3837:
3831:
3830:
3807:
3801:
3800:
3798:
3797:
3782:
3773:
3772:
3770:
3769:
3757:Han-Chieh, Liu.
3754:
3748:
3747:
3723:
3696:
3691:Mair, Victor H.
3689:
3664:
3663:
3661:
3660:
3650:"Ceremonial tea"
3642:
3636:
3635:
3633:
3632:
3620:Han-Chieh, Liu.
3617:
3608:
3607:
3605:
3604:
3590:
3581:
3580:
3560:
3554:
3547:
3532:
3531:
3529:
3528:
3510:
3504:
3503:
3501:
3500:
3494:
3487:
3476:
3470:
3469:
3449:
3443:
3438:Mair, Victor H.
3436:
3391:
3390:
3372:
3348:
3325:
3324:
3322:
3316:Jie, Li (2015).
3313:
3304:
3299:Mair, Victor H.
3297:
3284:
3283:
3273:
3231:
3225:
3224:
3206:
3169:
3162:
3156:
3155:
3147:
3141:
3140:
3138:
3137:
3124:
3109:
3104:Mair, Victor H.
3102:
3091:
3090:
3062:
3045:
3044:
3032:
3007:
3006:
2988:
2947:
2946:
2944:
2943:
2928:
2842:
2837:
2836:
2835:
2828:
2823:
2822:
2821:
2814:
2809:
2808:
2807:
2760:traditional arts
2575:Qianlong Emperor
2427:
2380:The arts and tea
1828:Chinese classics
1478:
1353:Tea competitions
1222:Modern Brick tea
1159:Bǎizhàng qīngguī
1091:Longquan celadon
1087:Northern Celadon
1083:Five Great Kilns
1055:
1054:
838:Buddhism and tea
660:(d. 141 BCE) in
638:Treatise on Food
565:Shen Nong Herbal
361:material culture
350:
347:
343:
334:
326:
302:
301:
278:
277:
272:
271:
258:
257:
235:
234:
211:
210:
205:
204:
191:
190:
168:
167:
144:
143:
138:
137:
124:
123:
101:
100:
77:
76:
71:
70:
57:
56:
37:
19:
18:
6257:
6256:
6252:
6251:
6250:
6248:
6247:
6246:
6227:
6226:
6225:
6220:
6198:
6140:
6016:
5982:Seven-color tea
5935:Doodh pati chai
5902:
5896:
5838:
5783:
5747:
5678:
5677:Production and
5672:
5640:
5559:
5501:
5427:
5362:
5351:Russian Caravan
5346:Prince of Wales
5309:Breakfast tea (
5291:
5284:
5251:
5247:Huoshan Huangya
5242:Junshan Yinzhen
5228:
5200:
5052:
4988:Dongfang meiren
4944:
4853:
4847:
4834:
4822:
4785:
4780:
4779:
4770:
4763:
4728:
4724:
4681:
4674:
4667:
4645:
4641:
4618:
4614:
4599:
4587:Lu, Yu (1974).
4585:
4581:
4572:
4570:
4562:Chiang, Karen.
4560:
4556:
4546:
4544:
4533:
4529:
4520:
4518:
4509:
4508:
4504:
4495:
4493:
4487:
4483:
4474:
4472:
4463:
4462:
4458:
4449:
4447:
4445:www.ibiblio.org
4439:
4438:
4434:
4425:
4423:
4414:
4413:
4409:
4400:
4398:
4390:
4389:
4380:
4371:
4369:
4361:
4360:
4356:
4347:
4345:
4337:
4336:
4332:
4277:
4258:
4249:
4245:
4236:
4232:
4223:
4221:
4219:Imbibe Magazine
4211:
4207:
4198:
4196:
4188:
4187:
4183:
4170:
4137:
4125:
4121:
4111:
4109:
4106:taipeitimes.com
4098:
4094:
4057:
4053:
4044:
4042:
4034:
4033:
4029:
4020:
4018:
4008:
4004:
3995:
3988:
3979:
3977:
3968:
3964:
3944:
3940:
3931:
3908:
3899:
3897:
3887:Brother Anthony
3884:
3880:
3871:
3864:
3858:
3850:, p. 107,
3838:
3834:
3828:
3808:
3804:
3795:
3793:
3784:
3783:
3776:
3767:
3765:
3755:
3751:
3724:
3699:
3690:
3667:
3658:
3656:
3646:Brother Anthony
3643:
3639:
3630:
3628:
3618:
3611:
3602:
3600:
3592:
3591:
3584:
3577:
3561:
3557:
3548:
3535:
3526:
3524:
3514:Brother Anthony
3511:
3507:
3498:
3496:
3492:
3485:
3477:
3473:
3450:
3446:
3437:
3394:
3349:
3328:
3320:
3314:
3307:
3298:
3287:
3232:
3228:
3221:
3207:
3172:
3164:Benn, James A.
3163:
3159:
3148:
3144:
3135:
3133:
3125:
3112:
3103:
3094:
3063:
3048:
3033:
3010:
3003:
2989:
2950:
2941:
2939:
2929:
2925:
2920:
2915:
2838:
2833:
2831:
2824:
2819:
2817:
2810:
2805:
2803:
2800:
2768:
2749:Chinese alchemy
2690:
2681:
2668:
2660:
2617:
2600:
2592:
2563:
2554:
2545:
2536:
2531:
2519:
2511:
2502:
2494:
2481:
2479:The Justice Cup
2449:
2382:
2276:
2270:
2183:
2158:
2038:Sinophone world
2010:
1893:
1843:Qing teawares,
1798:(a traditional
1771:White Peony tea
1738:
1639:
1613:Treatise on Tea
1580:
1485:
1396:
1355:
1299:, 12th century.
1280:before serving.
1216:
1047:, and poetry.
1036:
1015:
927:
908:Korean Buddhism
894:(who stayed at
840:
740:
734:
614:
573:
545:
532:
433:The concept of
419:
411:Chinese cuisine
357:Chinese culture
43:
17:
12:
11:
5:
6255:
6245:
6244:
6239:
6222:
6221:
6219:
6218:
6207:
6204:
6203:
6200:
6199:
6197:
6196:
6191:
6186:
6181:
6176:
6171:
6166:
6161:
6156:
6150:
6148:
6139:
6138:
6137:
6136:
6131:
6123:
6122:
6121:
6114:
6107:
6097:
6092:
6087:
6086:
6085:
6077:
6076:
6075:
6070:
6065:
6060:
6055:
6050:
6045:
6040:
6035:
6024:
6022:
6018:
6017:
6015:
6014:
6009:
6004:
5999:
5994:
5989:
5984:
5979:
5974:
5969:
5964:
5959:
5954:
5953:
5952:
5942:
5937:
5932:
5927:
5922:
5917:
5912:
5906:
5904:
5898:
5897:
5895:
5894:
5893:
5892:
5887:
5882:
5881:
5880:
5870:
5865:
5857:
5852:
5850:Health effects
5846:
5844:
5840:
5839:
5837:
5836:
5831:
5826:
5821:
5816:
5811:
5809:Compressed tea
5806:
5801:
5799:Flowering teas
5795:
5793:
5789:
5788:
5785:
5784:
5782:
5781:
5776:
5771:
5766:
5761:
5755:
5753:
5746:
5745:
5744:
5743:
5738:
5733:
5725:
5720:
5715:
5714:
5713:
5705:
5700:
5699:
5698:
5696:Decaffeination
5688:
5682:
5680:
5674:
5673:
5671:
5670:
5665:
5660:
5654:
5652:
5646:
5645:
5642:
5641:
5639:
5638:
5633:
5628:
5623:
5618:
5613:
5608:
5603:
5598:
5593:
5588:
5583:
5578:
5573:
5567:
5565:
5561:
5560:
5558:
5557:
5556:
5555:
5548:
5541:
5527:
5524:Cha chaan teng
5520:
5515:
5509:
5507:
5503:
5502:
5500:
5499:
5498:
5497:
5492:
5487:
5482:
5477:
5476:
5475:
5460:
5455:
5450:
5444:
5442:
5435:
5429:
5428:
5426:
5425:
5420:
5415:
5410:
5405:
5400:
5395:
5390:
5385:
5380:
5374:
5372:
5368:
5367:
5364:
5363:
5361:
5360:
5353:
5348:
5343:
5338:
5333:
5328:
5323:
5318:
5307:
5296:
5294:
5292:flavoured teas
5286:
5285:
5283:
5282:
5277:
5272:
5267:
5261:
5259:
5253:
5252:
5250:
5249:
5244:
5238:
5236:
5230:
5229:
5227:
5226:
5221:
5219:Baihao Yinzhen
5216:
5210:
5208:
5202:
5201:
5199:
5198:
5193:
5188:
5183:
5181:Mengding Ganlu
5178:
5173:
5168:
5163:
5158:
5153:
5148:
5143:
5138:
5133:
5128:
5126:Taiping houkui
5123:
5118:
5113:
5108:
5103:
5098:
5093:
5088:
5083:
5078:
5073:
5068:
5062:
5060:
5054:
5053:
5051:
5050:
5045:
5040:
5035:
5030:
5025:
5020:
5015:
5010:
5005:
5000:
4995:
4990:
4985:
4980:
4975:
4970:
4965:
4960:
4954:
4952:
4946:
4945:
4943:
4942:
4937:
4932:
4927:
4922:
4917:
4912:
4907:
4902:
4897:
4892:
4887:
4882:
4877:
4872:
4866:
4864:
4855:
4849:
4848:
4846:
4845:
4839:
4836:
4835:
4821:
4820:
4813:
4806:
4798:
4792:
4791:
4784:
4783:External links
4781:
4778:
4777:
4761:
4722:
4672:
4665:
4639:
4628:(3): 251–254.
4622:Food Chemistry
4612:
4597:
4579:
4554:
4527:
4517:. 30 July 2021
4502:
4481:
4456:
4432:
4407:
4378:
4354:
4330:
4256:
4243:
4230:
4205:
4181:
4135:
4119:
4108:. Taipei Times
4092:
4051:
4027:
4002:
3986:
3962:
3938:
3906:
3878:
3862:
3856:
3832:
3826:
3802:
3774:
3749:
3697:
3665:
3637:
3609:
3582:
3575:
3555:
3533:
3518:"Tea in Korea"
3505:
3471:
3444:
3392:
3363:(3): 319–341.
3326:
3305:
3285:
3226:
3219:
3170:
3157:
3142:
3110:
3092:
3073:(1): 114–133.
3046:
3008:
3001:
2948:
2922:
2921:
2919:
2916:
2914:
2913:
2908:
2903:
2896:
2891:
2886:
2881:
2876:
2871:
2866:
2861:
2856:
2851:
2845:
2844:
2843:
2829:
2815:
2799:
2796:
2767:
2766:Modern culture
2764:
2729:social rituals
2689:
2686:
2680:
2677:
2667:
2664:
2659:
2656:
2648:tea production
2623:, which is an
2616:
2613:
2599:
2596:
2591:
2588:
2562:
2561:Finger tapping
2559:
2553:
2550:
2544:
2541:
2535:
2532:
2530:
2527:
2518:
2515:
2510:
2507:
2501:
2498:
2493:
2490:
2480:
2477:
2448:
2445:
2428:) was coined.
2381:
2378:
2272:Main article:
2269:
2266:
2182:
2179:
2157:
2154:
2009:
2006:
1995:Chinese leader
1929:Robert Fortune
1909:British Empire
1892:
1889:
1865:British Empire
1845:Nanjing Museum
1787:by the famous
1737:
1734:
1681:. In northern
1670:Wuyi Mountains
1663:Tea Commentary
1647:Wuyi Mountains
1638:
1635:
1579:
1578:Tea literature
1576:
1558:that exported
1556:market economy
1518:
1517:
1514:
1510:
1504:
1484:
1481:
1428:Hongwu Emperor
1395:
1392:
1354:
1351:
1282:
1281:
1265:
1259:
1253:
1215:
1212:
1152:Pure Rules of
1127:Classic of Tea
1058:Tea Horse Road
1014:
1011:
994:Classic of Tea
982:Classic of Tea
977:Classic of Tea
954:was the first
926:
924:Classic of Tea
920:
839:
836:
805:Tea Horse Road
733:
730:
726:Mengding Ganlu
688:Victor H. Mair
613:
610:
572:
569:
550:Classic of Tea
544:
541:
531:
528:
499:Fujian dialect
418:
415:
409:as well as in
396:United Kingdom
312:
311:
308:
307:
304:
303:
296:
290:
289:
283:
282:
281:Transcriptions
274:
273:
266:
260:
259:
252:
246:
245:
241:
240:
237:
236:
229:
223:
222:
216:
215:
214:Transcriptions
207:
206:
199:
193:
192:
185:
179:
178:
174:
173:
170:
169:
162:
156:
155:
149:
148:
147:Transcriptions
140:
139:
132:
126:
125:
118:
112:
111:
107:
106:
103:
102:
95:
89:
88:
82:
81:
80:Transcriptions
73:
72:
65:
59:
58:
51:
45:
44:
38:
30:
29:
26:
25:
15:
9:
6:
4:
3:
2:
6254:
6243:
6240:
6238:
6235:
6234:
6232:
6217:
6209:
6208:
6205:
6195:
6192:
6190:
6187:
6185:
6182:
6180:
6177:
6175:
6172:
6170:
6167:
6165:
6162:
6160:
6157:
6155:
6152:
6151:
6149:
6147:
6143:
6135:
6132:
6130:
6127:
6126:
6125:Tea research
6124:
6120:
6119:
6115:
6113:
6112:
6108:
6106:
6105:
6101:
6100:
6098:
6096:
6093:
6091:
6088:
6084:
6081:
6080:
6078:
6074:
6071:
6069:
6066:
6064:
6061:
6059:
6056:
6054:
6051:
6049:
6046:
6044:
6041:
6039:
6036:
6034:
6031:
6030:
6029:
6026:
6025:
6023:
6019:
6013:
6010:
6008:
6005:
6003:
6000:
5998:
5995:
5993:
5990:
5988:
5985:
5983:
5980:
5978:
5975:
5973:
5970:
5968:
5965:
5963:
5960:
5958:
5955:
5951:
5950:Arnold Palmer
5948:
5947:
5946:
5943:
5941:
5938:
5936:
5933:
5931:
5928:
5926:
5923:
5921:
5918:
5916:
5915:Builder's tea
5913:
5911:
5908:
5907:
5905:
5899:
5891:
5888:
5886:
5883:
5879:
5876:
5875:
5874:
5871:
5869:
5866:
5864:
5861:
5860:
5858:
5856:
5853:
5851:
5848:
5847:
5845:
5841:
5835:
5832:
5830:
5827:
5825:
5822:
5820:
5819:ISO procedure
5817:
5815:
5812:
5810:
5807:
5805:
5802:
5800:
5797:
5796:
5794:
5790:
5780:
5779:United States
5777:
5775:
5772:
5770:
5767:
5765:
5762:
5760:
5757:
5756:
5754:
5750:
5742:
5739:
5737:
5734:
5732:
5729:
5728:
5726:
5724:
5721:
5719:
5716:
5712:
5709:
5708:
5706:
5704:
5701:
5697:
5694:
5693:
5692:
5689:
5687:
5684:
5683:
5681:
5675:
5669:
5666:
5664:
5661:
5659:
5656:
5655:
5653:
5651:
5647:
5637:
5634:
5632:
5629:
5627:
5624:
5622:
5619:
5617:
5614:
5612:
5609:
5607:
5604:
5602:
5599:
5597:
5594:
5592:
5589:
5587:
5584:
5582:
5579:
5577:
5574:
5572:
5569:
5568:
5566:
5562:
5554:
5553:
5549:
5547:
5546:
5545:Sukiya-zukuri
5542:
5540:
5539:
5535:
5534:
5533:
5532:
5528:
5526:
5525:
5521:
5519:
5516:
5514:
5511:
5510:
5508:
5504:
5496:
5493:
5491:
5488:
5486:
5483:
5481:
5478:
5474:
5471:
5470:
5469:
5466:
5465:
5464:
5461:
5459:
5456:
5454:
5451:
5449:
5446:
5445:
5443:
5439:
5436:
5434:
5430:
5424:
5421:
5419:
5416:
5414:
5411:
5409:
5406:
5404:
5401:
5399:
5396:
5394:
5391:
5389:
5386:
5384:
5381:
5379:
5376:
5375:
5373:
5369:
5359:
5358:
5354:
5352:
5349:
5347:
5344:
5342:
5339:
5337:
5334:
5332:
5329:
5327:
5324:
5322:
5319:
5316:
5312:
5308:
5305:
5301:
5298:
5297:
5295:
5293:
5287:
5281:
5278:
5276:
5273:
5271:
5268:
5266:
5263:
5262:
5260:
5258:
5257:Fermented tea
5254:
5248:
5245:
5243:
5240:
5239:
5237:
5235:
5231:
5225:
5222:
5220:
5217:
5215:
5212:
5211:
5209:
5207:
5203:
5197:
5194:
5192:
5189:
5187:
5184:
5182:
5179:
5177:
5174:
5172:
5169:
5167:
5164:
5162:
5159:
5157:
5154:
5152:
5149:
5147:
5144:
5142:
5139:
5137:
5134:
5132:
5129:
5127:
5124:
5122:
5119:
5117:
5114:
5112:
5109:
5107:
5104:
5102:
5099:
5097:
5094:
5092:
5089:
5087:
5084:
5082:
5079:
5077:
5074:
5072:
5069:
5067:
5064:
5063:
5061:
5059:
5055:
5049:
5046:
5044:
5041:
5039:
5036:
5034:
5031:
5029:
5026:
5024:
5021:
5019:
5016:
5014:
5011:
5009:
5006:
5004:
5001:
4999:
4996:
4994:
4991:
4989:
4986:
4984:
4981:
4979:
4976:
4974:
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4969:
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4964:
4961:
4959:
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4955:
4953:
4951:
4947:
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4938:
4936:
4933:
4931:
4928:
4926:
4923:
4921:
4918:
4916:
4913:
4911:
4908:
4906:
4903:
4901:
4900:Golden Monkey
4898:
4896:
4893:
4891:
4888:
4886:
4883:
4881:
4878:
4876:
4873:
4871:
4868:
4867:
4865:
4863:
4859:
4856:
4850:
4844:
4841:
4840:
4837:
4832:
4831:
4826:
4819:
4814:
4812:
4807:
4805:
4800:
4799:
4796:
4790:
4787:
4786:
4774:
4768:
4766:
4757:
4753:
4749:
4745:
4741:
4737:
4733:
4726:
4718:
4714:
4710:
4706:
4702:
4698:
4694:
4690:
4686:
4679:
4677:
4668:
4662:
4658:
4653:
4652:
4643:
4635:
4631:
4627:
4623:
4616:
4608:
4604:
4600:
4598:0-316-53450-1
4594:
4590:
4583:
4569:
4565:
4558:
4542:
4538:
4531:
4516:
4512:
4506:
4492:
4485:
4470:
4466:
4460:
4446:
4442:
4436:
4421:
4417:
4411:
4397:
4393:
4387:
4385:
4383:
4368:
4364:
4358:
4344:
4340:
4334:
4326:
4322:
4317:
4312:
4308:
4304:
4299:
4294:
4290:
4286:
4282:
4275:
4273:
4271:
4269:
4267:
4265:
4263:
4261:
4253:
4247:
4240:
4234:
4220:
4216:
4209:
4195:
4191:
4185:
4178:
4174:
4168:
4166:
4164:
4162:
4160:
4158:
4156:
4154:
4152:
4150:
4148:
4146:
4144:
4142:
4140:
4133:
4132:7-5019-5350-3
4129:
4123:
4107:
4103:
4096:
4088:
4084:
4079:
4074:
4070:
4066:
4062:
4055:
4041:
4040:www.nam.ac.uk
4037:
4031:
4017:
4013:
4006:
3999:
3993:
3991:
3975:
3974:
3966:
3960:
3959:9780714124841
3956:
3952:
3948:
3947:Clunas, Craig
3942:
3935:
3929:
3927:
3925:
3923:
3921:
3919:
3917:
3915:
3913:
3911:
3896:
3892:
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3806:
3791:
3787:
3781:
3779:
3764:
3760:
3753:
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3737:
3733:
3729:
3722:
3720:
3718:
3716:
3714:
3712:
3710:
3708:
3706:
3704:
3702:
3694:
3688:
3686:
3684:
3682:
3680:
3678:
3676:
3674:
3672:
3670:
3655:
3651:
3647:
3641:
3627:
3623:
3616:
3614:
3599:
3595:
3589:
3587:
3578:
3576:9781442251793
3572:
3568:
3567:
3559:
3552:
3546:
3544:
3542:
3540:
3538:
3523:
3519:
3515:
3509:
3495:on 2021-07-22
3491:
3484:
3483:
3475:
3467:
3463:
3460:: 27(2), 75.
3459:
3455:
3448:
3441:
3435:
3433:
3431:
3429:
3427:
3425:
3423:
3421:
3419:
3417:
3415:
3413:
3411:
3409:
3407:
3405:
3403:
3401:
3399:
3397:
3388:
3384:
3380:
3376:
3371:
3366:
3362:
3358:
3354:
3347:
3345:
3343:
3341:
3339:
3337:
3335:
3333:
3331:
3319:
3312:
3310:
3302:
3296:
3294:
3292:
3290:
3281:
3277:
3272:
3267:
3263:
3259:
3255:
3251:
3247:
3243:
3242:
3237:
3230:
3222:
3216:
3212:
3205:
3203:
3201:
3199:
3197:
3195:
3193:
3191:
3189:
3187:
3185:
3183:
3181:
3179:
3177:
3175:
3167:
3161:
3153:
3146:
3132:
3131:
3123:
3121:
3119:
3117:
3115:
3107:
3101:
3099:
3097:
3088:
3084:
3080:
3076:
3072:
3068:
3061:
3059:
3057:
3055:
3053:
3051:
3042:
3038:
3031:
3029:
3027:
3025:
3023:
3021:
3019:
3017:
3015:
3013:
3004:
2998:
2994:
2987:
2985:
2983:
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2979:
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2973:
2971:
2969:
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2938:
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2897:
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2877:
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2847:
2846:
2841:
2840:Taiwan portal
2830:
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2723:
2718:
2716:
2707:
2703:
2699:
2694:
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2674:
2663:
2655:
2653:
2649:
2645:
2641:
2637:
2633:
2630:
2626:
2622:
2612:
2604:
2595:
2587:
2584:
2581:
2578:he wanted to
2576:
2572:
2567:
2558:
2549:
2540:
2526:
2524:
2514:
2506:
2497:
2489:
2485:
2476:
2473:
2469:
2461:
2453:
2444:
2441:
2437:
2435:
2429:
2426:
2418:
2415:
2412:
2409:
2406:
2403:
2400:
2397:
2394:
2390:
2388:
2377:
2374:
2372:
2371:
2370:Record of Tea
2366:
2362:
2356:
2354:
2349:
2345:
2343:
2339:
2335:
2331:
2327:
2326:
2321:
2319:
2315:
2311:
2302:
2296:
2292:
2288:
2280:
2275:
2265:
2263:
2259:
2254:
2252:
2248:
2243:
2238:
2236:
2231:
2224:
2220:
2215:
2211:
2203:
2199:
2197:
2193:
2189:
2178:
2174:
2172:
2168:
2164:
2153:
2151:
2145:
2142:
2137:
2134:
2133:
2126:
2124:
2120:
2116:
2112:
2111:
2102:
2097:
2090:
2086:
2081:
2077:
2075:
2071:
2066:
2064:
2059:
2054:
2052:
2048:
2044:
2039:
2035:
2031:
2023:
2022:Guimet Museum
2019:
2016:18th-century
2014:
2005:
2003:
1999:
1998:Deng Xiaoping
1996:
1992:
1988:
1984:
1980:
1975:
1973:
1969:
1966:. During the
1965:
1964:Dong Ding tea
1961:
1956:
1955:Taiwanese tea
1948:
1944:
1942:
1938:
1934:
1930:
1926:
1922:
1918:
1914:
1910:
1902:
1897:
1888:
1886:
1881:
1876:
1874:
1873:Chinese silks
1870:
1866:
1861:
1852:
1846:
1841:
1837:
1835:
1834:
1829:
1823:
1821:
1817:
1813:
1809:
1805:
1801:
1797:
1793:
1790:
1786:
1785:
1780:
1779:Wuyi mountain
1776:
1772:
1768:
1764:
1759:
1751:
1747:
1742:
1733:
1730:
1726:
1722:
1718:
1713:
1711:
1707:
1703:
1699:
1694:
1692:
1688:
1684:
1680:
1676:
1671:
1666:
1664:
1659:
1655:
1648:
1643:
1634:
1632:
1625:
1620:
1618:
1614:
1610:
1606:
1602:
1598:
1594:
1590:
1586:
1575:
1573:
1569:
1565:
1564:Wanli Emperor
1561:
1557:
1553:
1544:
1540:
1538:
1534:
1530:
1527:(zisha) from
1526:
1522:
1515:
1511:
1508:
1505:
1502:
1498:
1494:
1490:
1489:
1488:
1480:
1477:
1476:
1470:
1466:
1462:
1458:
1453:
1451:
1447:
1446:
1441:
1436:
1433:
1429:
1426:In 1391, the
1420:
1413:
1408:
1400:
1391:
1388:
1384:
1382:
1379:
1378:wine tastings
1374:
1371:
1368:
1359:
1350:
1349:
1345:
1344:Southern Song
1339:
1338:
1335:
1331:
1330:
1324:
1323:
1319:
1316:
1312:
1307:
1306:
1298:
1293:
1289:
1287:
1279:
1275:
1274:
1269:
1266:
1263:
1260:
1257:
1254:
1251:
1247:
1246:
1245:
1244:
1241:
1237:
1228:
1220:
1211:
1210:
1206:
1202:
1198:
1194:
1189:
1187:
1183:
1179:
1175:
1174:
1168:
1164:
1160:
1156:
1155:
1148:
1145:
1142:
1138:
1137:
1136:Record of Tea
1131:
1128:
1124:
1123:
1118:
1114:
1112:
1108:
1104:
1100:
1096:
1092:
1089:and southern
1088:
1084:
1080:
1076:
1070:
1069:
1064:
1063:
1059:
1048:
1046:
1042:
1035:
1027:
1023:
1019:
1010:
1007:
1002:
999:
995:
990:
988:
983:
978:
969:
965:
962:
957:
953:
949:
945:
941:
940:
931:
925:
919:
917:
913:
909:
905:
901:
897:
896:Ximing Temple
893:
889:
884:
882:
878:
872:
863:
859:
857:
853:
852:Chan Buddhist
849:
845:
835:
833:
829:
826:
821:
819:
814:
810:
806:
801:
799:
795:
791:
782:
777:
773:
771:
767:
763:
759:
752:
749:celadon cup,
748:
744:
739:
729:
727:
721:
719:
710:
706:
703:
701:
696:
691:
689:
685:
681:
677:
673:
670:was drunk by
669:
668:
663:
659:
654:
651:in the Early
650:
645:
643:
639:
635:
634:
629:
625:
624:
619:
609:
606:
602:
598:
594:
590:
586:
582:
578:
568:
566:
562:
558:
557:
552:
551:
536:
527:
525:
521:
517:
513:
509:
508:
502:
500:
496:
491:
489:
485:
481:
478:
474:
473:
468:
464:
460:
459:
454:
450:
446:
442:
438:
437:
428:
423:
414:
412:
408:
403:
401:
397:
393:
389:
385:
381:
376:
374:
370:
366:
362:
358:
354:
344:
338:
330:
322:
318:
309:
297:
295:
291:
288:
284:
279:
275:
267:
265:
261:
253:
251:
247:
242:
230:
228:
224:
221:
217:
212:
208:
200:
198:
194:
186:
184:
180:
175:
163:
161:
157:
154:
150:
145:
141:
133:
131:
127:
119:
117:
113:
108:
96:
94:
90:
87:
83:
78:
74:
66:
64:
60:
52:
50:
46:
42:
36:
31:
27:
24:
20:
6179:Koththamalli
6154:Cannabis tea
6116:
6109:
6102:
6083:Tea classics
5987:Shahi haleeb
5707:Cultivation
5686:Leaf grading
5679:distribution
5590:
5550:
5543:
5536:
5529:
5522:
5458:Tasseography
5355:
5196:Tamaryokucha
5066:Anji bai cha
5033:Shui Jin Gui
5008:Huang Meigui
5003:Huangjin Gui
4963:Ban Tian Yao
4828:
4772:
4742:(1): 56–65.
4739:
4736:Gastronomica
4735:
4725:
4692:
4688:
4650:
4642:
4625:
4621:
4615:
4588:
4582:
4571:. Retrieved
4567:
4557:
4545:. Retrieved
4541:the original
4530:
4519:. Retrieved
4515:Umi Tea Sets
4514:
4505:
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4484:
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4444:
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4422:. 2023-10-02
4419:
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4395:
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4366:
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4342:
4339:"Gongfu cha"
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3805:
3794:. Retrieved
3792:. 2021-07-30
3790:Umi Tea Sets
3789:
3766:. Retrieved
3762:
3752:
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3735:
3731:
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3657:. Retrieved
3653:
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3625:
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3521:
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3490:the original
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3134:. Retrieved
3129:
3105:
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3066:
3040:
2992:
2940:. Retrieved
2937:Culture Trip
2936:
2926:
2898:
2879:Tea classics
2826:China portal
2812:Drink portal
2777:
2769:
2742:
2734:filial piety
2726:
2719:
2711:
2682:
2669:
2661:
2644:thearubigins
2621:fermentation
2618:
2615:Fermentation
2609:
2606:Tea roasting
2593:
2585:
2571:Qing dynasty
2568:
2564:
2555:
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2537:
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2512:
2509:To apologize
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2361:Ming dynasty
2357:
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2310:tea ceremony
2308:The Chinese
2307:
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2184:
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2156:21st century
2146:
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2055:
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2027:
1976:
1953:
1906:
1891:20th century
1877:
1857:
1831:
1824:
1804:scented teas
1782:
1755:
1750:Kangxi Reign
1729:fermentation
1714:
1695:
1667:
1662:
1651:
1627:
1622:
1616:
1612:
1608:
1605:Wen Zhenheng
1600:
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1432:Ming dynasty
1425:
1387:
1385:
1381:
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1364:
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1340:
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1327:
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1313:made in the
1308:
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1302:
1283:
1272:
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1267:
1261:
1255:
1243:
1233:
1208:
1199:on land and
1195:through the
1190:
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1177:
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1158:
1151:
1149:
1144:
1134:
1130:
1126:
1120:
1115:
1111:Qingbai ware
1071:
1068:
1065:
1062:
1049:
1037:
1034:Song dynasty
1026:Liu Songnian
1022:Song dynasty
1005:
1003:
997:
993:
991:
981:
980:bricks. The
976:
974:
951:
943:
937:
936:
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915:
911:
885:
877:Famen Temple
874:
869:
847:
841:
822:
802:
794:press-ganged
786:
781:Famen Temple
758:Tang dynasty
755:
738:Tang dynasty
722:
715:
698:
692:
676:Emperor Xuan
665:
646:
637:
631:
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388:tea ceremony
377:
369:Tang dynasty
340:
316:
315:
294:Hanyu Pinyin
227:Hanyu Pinyin
160:Hanyu Pinyin
93:Hanyu Pinyin
22:
6079:Literature
5992:Suutei tsai
5873:Flavan-3-ol
5792:Preparation
5581:Azerbaijani
5336:Masala chai
5326:Jasmine tea
5290:Blended or
4978:Da Hong Pao
4973:Bu Zhi Chun
4905:Jin Jun Mei
4568:www.bbc.com
4469:Path of Cha
2993:Chinese Tea
2854:Chinese Tea
2640:theaflavins
2636:polyphenols
2632:oxidization
2440:Calligraphy
2353:Book of Tea
2262:bottled tea
2150:Ten Ren Tea
2074:chinoiserie
1860:commodities
1816:honeysuckle
1808:jasmine tea
1607:(1585–1645)
1525:purple clay
1507:Tea caddies
1483:New teaware
1193:export good
1099:Cizhou ware
1041:calligraphy
916:Samkuk-sagi
912:Samkuk-yusa
813:Grand Canal
756:During the
695:Jin dynasty
672:Han dynasty
653:Western Han
571:Pre-history
495:Han dynasty
493:During the
436:tea culture
6231:Categories
6164:Dried lime
6146:Herbal tea
5925:Butter tea
5910:Bubble tea
5901:Tea-based
5890:Theaflavin
5859:Compounds
5759:Bangladesh
5752:By country
5736:Chittagong
5691:Processing
5631:Senegalese
5564:By country
5513:Tea garden
5423:Vietnamese
5378:Australian
5234:Yellow tea
5146:Kamairicha
5076:Baimao Hou
5048:Tieguanyin
4958:Bai Jiguan
4950:Oolong tea
4940:Yingdehong
4890:Darjeeling
4695:: 103834.
4573:2021-08-09
4521:2022-12-03
4496:2022-12-03
4475:2022-12-03
4450:2021-08-09
4426:2023-11-08
4401:2022-04-28
4372:2022-05-07
4348:2021-08-11
4224:2024-06-10
4199:2022-05-03
4045:2022-12-01
4021:2022-12-01
3980:2024-06-03
3900:2024-06-07
3796:2024-06-11
3768:2024-06-11
3659:2024-06-07
3631:2024-06-11
3603:2022-05-27
3527:2024-06-07
3516:of Taize.
3499:2020-08-31
3466:1297354595
3136:2024-06-03
2942:2022-12-03
2918:References
2706:Oolong tea
2704:, serving
2696:Taiwanese
2342:gongfu cha
2325:Gongfu cha
2196:black teas
2188:green teas
2177:teaware.
1983:Mao Zedong
1937:Mazawattee
1917:Darjeeling
1885:Opium Wars
1814:, cassia,
1812:cloranthus
1806:, such as
1789:gastronome
1710:yellow tea
1693:method.
1691:gongfu tea
1463:school of
1445:Tea Manual
1252:(pitcher).
1032:See also:
961:tea bricks
854:master on
736:See also:
445:cha wenhua
6159:Chamomile
6012:Yuenyeung
6002:Teh tarik
5997:Sweet tea
5977:Noon chai
5814:Decoction
5774:Sri Lanka
5727:Auctions
5718:Companies
5636:Taiwanese
5621:Pakistani
5601:Hong Kong
5596:Dominican
5586:Brazilian
5576:Argentine
5531:Chashitsu
5490:Taiwanese
5453:Tea party
5413:Taiwanese
5304:Lady Grey
5300:Earl Grey
5214:Bai Mudan
5206:White tea
5141:Kabusecha
5111:Gunpowder
5101:Genmaicha
5086:Biluochun
5058:Green tea
5043:Tieluohan
5038:Shui Xian
4983:Dong ding
4862:Black tea
4854:varieties
4756:1529-3262
4717:210458172
4709:0950-3293
4420:Tea Jewel
4307:1749-8546
4291:(1): 27.
4087:2160-617X
3387:162761417
3379:2197-4241
2792:soy sauce
2732:respect,
2629:enzymatic
2625:anaerobic
2573:when the
2365:Cai Xiang
2332:teapots,
2235:chayiguan
2221:theater,
2123:chayiguan
2020:teaware,
1981:chairman
1941:cash crop
1775:Biluochun
1763:cash crop
1706:white tea
1702:black tea
1698:Guangzhou
1683:Guangdong
1560:porcelain
1412:porcelain
1410:Ming era
1311:Jian ware
1205:Al-Biruni
1197:Silk Road
1141:Cai Xiang
1107:Ding ware
1103:porcelain
956:monograph
856:Mount Tai
832:Xing ware
798:smuggling
762:green tea
561:Shen Nong
516:Fang Yian
427:tea house
417:Etymology
6216:Category
6053:Strainer
6021:See also
6007:Thai tea
5972:Milk tea
5957:Jagertee
5945:Iced tea
5878:Catechin
5868:Theanine
5863:Caffeine
5834:Tea lady
5824:Steeping
5804:Infusion
5741:Guwahati
5711:Diseases
5611:Japanese
5571:American
5495:Ryukyuan
5480:Japanese
5280:Kombucha
5161:Longjing
5091:Chun Mee
5028:Ruan zhi
5013:Jin Xuan
4968:Baozhong
4895:Dianhong
4325:35193642
3945:"Ming":
3462:ProQuest
3280:26738699
3087:21539025
2798:See also
2790:, salt,
2786:, rice,
2784:firewood
2698:bhiksuni
2679:Teahouse
2258:tea bags
2247:milk tea
2194:teas or
2167:Hangzhou
2110:senchadō
2103:, Taiwan
2089:elegance
2058:Yuan Mei
2053:area).
2051:Chaozhou
2047:Guandong
2000:and his
1911:and the
1796:milk tea
1792:Yuan Mei
1748:teapot,
1723:county,
1717:dark tea
1687:Chaozhou
1631:Tang Yin
1593:Gao Lian
1521:Teawares
1501:infusion
1475:senchadō
1440:Zhu Quan
1394:Ming era
1367:Jianzhou
1347:prepare.
1315:Jianzhou
1286:Dian cha
1268:Whisking
1262:Grinding
1256:Toasting
1154:Baizhang
1079:teawares
1045:painting
987:Zhejiang
944:Chájīng,
900:Chang’an
828:Yue ware
790:Lake Tai
747:Yue ware
667:Camellia
553:and the
467:Shi Jing
41:tea sets
39:Chinese
6194:Rooibos
6174:Guayusa
6073:Tea set
6048:Infuser
6028:Teaware
5967:Lei cha
5829:Tea bag
5703:Tasting
5650:History
5626:Russian
5616:Mexican
5591:Chinese
5473:Yum cha
5468:Chinese
5441:Customs
5433:Culture
5418:Turkish
5398:Chinese
5388:British
5371:General
5311:English
5224:Shoumei
5191:Shincha
5171:Maojian
5156:Kukicha
5151:Konacha
5121:Hōjicha
5116:Gyokuro
4998:Gaoshan
4993:Fo Shou
4920:Nilgiri
4852:Common
4843:History
4316:8861626
4112:23 June
3976:(Video)
3271:4704058
3250:Bibcode
2906:Yum cha
2884:Tea pet
2744:Daoists
2673:teaware
2666:Teaware
2634:of the
2521:In the
2338:gaiwans
2251:CTC tea
2223:Guangxi
2219:Nanning
2024:, Paris
1960:oolongs
1933:Liptons
1901:Changde
1673:called
1497:steeped
1493:tea pot
1273:Chaxian
1178:Classic
1097:wares.
1095:celadon
1075:camphor
1053:chamasi
998:Classic
904:Mt Hiei
825:celadon
770:Jiangxi
766:Sichuan
693:During
680:Chengdu
581:Sichuan
559:credit
543:Legends
530:History
524:Jiangsu
477:radical
392:teaware
233:Chá dào
6184:Kuding
6169:Ginger
6090:Coffee
6068:Gaiwan
6063:Teapot
6058:Teacup
6043:Chawan
5962:Kahwah
5930:Chifir
5903:drinks
5843:Health
5769:Rwanda
5731:London
5606:Indian
5538:Mizuya
5485:Korean
5408:Nepali
5403:Korean
5393:Ceylon
5383:Arabic
5275:Lahpet
5270:Doncha
5265:Pu-erh
5186:Sencha
5166:Matcha
5096:Dafang
5081:Bancha
5071:Aracha
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2434:Su Shi
2425:huicha
2330:Yixing
2291:Gongfu
2242:teapot
2230:gaiwan
2192:oolong
2163:Taiwan
2101:Chiayi
2043:Fujian
2030:gongfu
1977:Under
1818:, and
1800:Manchu
1744:Lobed
1675:oolong
1617:Chashu
1537:Yixing
1529:Yixing
1469:Baisao
1450:Chá Pǔ
1334:matcha
1278:Chasen
1240:Pu-erh
1173:Health
1163:Rinzai
888:Saichō
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597:Bulang
587:, Yi,
577:Yunnan
512:Guo Pu
400:Russia
398:, and
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337:pinyin
331::
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300:Chá lǐ
166:Chá yì
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5764:Kenya
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5315:Irish
5176:Mecha
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5018:Qilan
4875:Bohea
4870:Assam
4713:S2CID
4547:1 May
4071:(1).
3493:(PDF)
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3383:S2CID
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1962:like
1921:Assam
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1830:like
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892:Kūkai
881:Xi'an
820:."
809:Tibet
662:Xi'an
507:Er Ya
441:chayi
384:Korea
380:Japan
333:中國茶文化
325:中国茶文化
69:中国茶文化
55:中國茶文化
6189:Mate
5552:Roji
4935:Rize
4752:ISSN
4705:ISSN
4661:ISBN
4603:OCLC
4593:ISBN
4549:2013
4321:PMID
4303:ISSN
4128:ISBN
4114:2022
4083:ISSN
3955:ISBN
3852:ISBN
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3375:ISSN
3276:PMID
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1935:and
1919:and
1820:rose
1773:and
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633:Erya
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520:chai
382:and
373:good
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