Evolution of Tea Culture in China

Ancient Period

Medicinal Use: In ancient times, tea was used for medicinal purposes. Fresh tea leaves were plucked, chewed, and ingested for their detoxifying and heat-clearing effects. The "Shennong Herbal Classic" mentions, "Shennong tasted a hundred herbs and encountered seventy-two poisons, but found tea (茶) to counteract them." Tang dynasty's Lu Yu states, "Tea as a drink originated from Shennong."

 

Zhou to Spring and Autumn Periods

Culinary Use: Tea transitioned to culinary use during the Zhou to Spring and Autumn periods. It was considered a type of vegetable, forming the basis of "ming cai" (tea dishes). "Annals of Master Yan" records Yan Ying, the prime minister of Qi Jingong, frequently enjoying "roasted three legs and five eggs tea dishes."

 

Qin to Sui Dynasties

Culinary Transition to Tea Cooking: Tea evolved from culinary use to tea cooking, with the addition of seasonings. Han dynasty's Wang Bao wrote, "Roasted fish and cyanide turtles, cooked with tea." The "Wuyang buys tea, and the Yang family carries it" indicates the popularity of tea trade during the Three Kingdoms period.

 

Tang Dynasty

Widespread Consumption: Tea consumption became widespread in Tang dynasty China. Four tea preparation methods emerged: coarse, loose, powdered, and compressed cakes. The emphasis was on the original taste. Lu Yu's "Classic of Tea" covered tea's origin, production, tea appraisal, and brewing methods. He regarded tea as precious, stating it could "compete with ambrosia and sweet dew."

 

Song Dynasty

Artistic Flourishing: Song dynasty witnessed the flourishing of tea not only as a beverage but also as an art form. Activities like tea dances, tea songs, and tea paintings became popular. The "tuancha" (compressed tea) with intricate dragon and phoenix patterns emerged, mainly for imperial use. Inventing the "whisked tea" method, creating frothy bubbles using a tea whisk, was a highlight.

 

Yuan Dynasty

Rise of Loose Tea: The Yuan dynasty saw the rise of loose tea, marking a departure from the cumbersome process of preparing compressed tea. Though loose tea became prevalent among the general population, the upper class still adhered to the Song dynasty's whisked tea method. Tea ceremonies featured tea paired with meals, alcohol, and snacks.

 

Ming Dynasty

Transition to Loose Tea: During the Ming dynasty, Emperor Taizu's decree (1391 AD) abolished compressed tea, favoring loose leaf tea to ease the burden on the common people. Tea utensils simplified, with the core being the teapot, tea cup, and tea bowl. "Steeping tea" gained prominence, directly infusing loose-leaf tea made through pan-frying.

 

Qing Dynasty

Global Expansion: The Qing dynasty saw the classification of tea into six types: green, white, yellow, oolong, black, and dark tea. Tea plantations expanded rapidly, and tea culture, along with its products, ventured into the international market. Emperor Qianlong famously said, "A day without tea is a day without living." Min Jun wrote, "Trade every year - horses and tea; profits return to both the barbarians and the Chinese."

Tea culture in China has undergone a rich history, evolving from medicinal and culinary uses to becoming an integral part of daily life and a globally recognized art form.