Tea History

Chinese were the first discovered the medical benefits from tea. In the Er-ya (similar as dictionary that probably already published in Zhou Dynasty 17th-11th B.C.) and later various historical documents have transcript the development and achievement of ancient ruler, Shen Non Se, regarded as God of Agriculture, more than 5000 years ago, -- "Shen-Non-She tasted 72 poisoned plants and got sick, he found tea for detoxification". In the ancient Chinese medical herb documents, the taste of tea is slightly bitter, it can cool and refresh mind, brighten eyes.

The old tradition of having "Firewood, rice, oil, salt, sauce, vinegar and tea" as essential ingredients for traditional Chinese kitchen, it helps us to understand tea was also used in the cooking in China for very long time. Some minority tribes in Yunnan Province today still maintain cooking and eating tea traditions.

In the 3rd century, Sun Hao, a warlord in the Three-Kingdom period who liked to organize drinking 'feast' drink (alcohol) when he forced his 'guests' to drink at least nearly 3 liter of alcohol. So his feast was regarded as 'disaster invitation'. Even though Sun Hao was crud but he knew he needed talents to help him. Shu-Zhao was one of his ministers he appreciated a lot who simple couldn't drink that much. In order to show his appreciation, Sun Hao changed the drinking in his 'drinking feast' from alcohol to tea. Since then tea replaced alcohol and gradually became a social drink.

Tea culture reached its first blossom glory period in the Tang Dynasty (618-907 A.C.), when tea glued intensively with the development in economy, culture, art and literature. Tea feast became a popular social activity in the hierarchy and among rich. Around 756 A.C. Lu-Yu, a Holy of Tea, started his field visits and collection of information in Yangzijiang and Huai H'er regions, and it took him more than 10 years to complete the first Chinese tea book 'Cha Jing', Three rolls in more than 7000 characters, 'Cha Jing ' provides us very detailed guidance about tea, starting from the plant itself, the growing, the making, the instructions, importance of water….etc.

In Cha Jing (), Lu Yu emphasized the importance of authenticity, nature and quality of tea, what and how to prepare, drink and store tea. Those more than 1000 years ago of knowledge are still valid today. "" - when the young bud just appears, pick then when the dew is still on the leaf- what a perfect way of describing the timing to pick the young leaf of the first flush in early Spring! Tea ceremony was embedding in the spiritual practice by Buddhist monks and self-cultivation by Taoist and Confucius's. Tea culture reached its second blossom glory period in Soong Dynasty (960-1276).

During the 7th to 13th century there were many Japanese and Korean monks studied Buddhism in China, when they returned, they brought tea plant and Mancha tea ceremony culture with them. The influence of tea and tea ceremony became to expand. While Japanese tea master continue the Mancha tea ceremony, Chinese followed the guidance from Lu-Yu, the tea ceremony became more social and cultivation.

The wheel of development and evaluation rolled on, there were more tea varieties available in Ming and Ching Dynasty. Tea became a national drink for Chinese. What is Chinese tea ceremony today? In short, it is a living art that uses tea to facilitate the practice of social contact and of good manner, strengthens moral and self-cultivation development.

The Ocean Silk Road (1405-1433 AC) in Ming Dynasty introduced tea to South East Asia. Somewhere in early 17th century, tea entered England via Dutch China India Company. During the period of 1624-1662 when Taiwan was under Dutch's colonization ruling, Dutch Governor Coen mentioned in his journey that he had discovered wild tea in the Sun-Moon lake area and Han people started to import tea plants to Taiwan for cultivation - "De Dagregisters van het Kasteel Zeelandia". The massive immigrations from mainland China to Taiwan since 17th century, different generations of people live in Taiwan have been able to preserve the essence of Chinese tea culture. The legacy of tea and tea ceremony expanded and continued in Taiwan.

Dutch stated to plant tea in Sumatra in 1825, Britain lost its trade monopoly on importing tea from China. So Britain In 1842 hired Robert Fortune, a Scottish botanist, by the Royal British Horticultural Society, to start a new 3-year mission to collect new, exotic and useful plants for the Great Britain. The result of his first collection from Fujian tea plant in 1848 was not successful, only abt. 3% plant survived. So he went back to China again, this time he collected tea seed and plant and Wuyi and then learn the tea making techniques in various tea regions. To ensure the success, he hired also Chinese to take care plant and teach the tea making technique in India.

The spreading of tea plantation continued since then, right now there are more than 50 countries in the world have tea plantation, and there are more than 2 billion of people are attracted to tea for its astringent flavor and health benefits.