Japan
Tea’s history in Japan has long been associated with Buddhism and the early 9th century introduction of tea, by monks from China. Though tea was initially a beverage enjoyed by monks and the elite classes, consumption eventually made its way into all levels of society. It has been said that Eisai was a proponent of Zen Buddhism, who brought back the practice of powdered tea, commonly called matcha; and it was Sen Rikyu who formalized the tea ceremony gave heavy influence to the significance of tea in Japanese culture.
Brewing and Serving:
Coming soon
The legend of Tea
China
Chinese legend has it that in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree found its way into the water. Shen Nung, being a respected herbalist, decided to try the accidental infusion.
Brewing and Serving:
Coming soon
India
The account from India attributes the discovery of tea to Prince Bodhi-Dharma. The Prince was an Indian saint and founder of the Zen school of Buddhism. The story says that he left India to preach Buddhism in China. As proof of some Zen principles, he vowed to meditate for nine years with no sleep. It is said that towards the end of his meditation, he indeed did fall asleep. When he awoke, he was so distraught that he cut off his eyelids, and threw them to the ground. The legend says that a tea plant sprung up on that exact spot to sanctify his sacrifice.
Brewing and Serving:
Coming soon
France
The French love affair with tea dates back to the 17th century as the result of Dutch trade. The initial popularity of tea initially grew among the aristocracy and intellectual community. While it never achieved the same widespread consumption as in Britain, tea has become a symbol of sophistication and has been associated with French literary salons and cultural gatherings.
Brewing and Serving:
Coming soon
Tea Comes to Europe
Portuguese and Dutch
In the 16th and 17th centuries, tea was introduced to Europe. The Dutch were the first to engage in large scale trade of tea, though the the Portuguese had encountered it first. Tea was initially a luxury item, though it gradually evolved to become more popular and widespread, especially in Britain, where it eventually surpassed coffee as the preferred beverage of choice.
Brewing and Serving:
Coming soon
England
England’s introduction to tea came in the 17th century. Catherine of Braganza, popularized it at the English court, with the help of the British East India Company, which facilitated its expanding availability. Over time, tea has become deeply ingrained in British culture, by evolving into a social ritual and a symbol of hospitality. Modern English tea is participated in as both a form formal and casual custom.
Brewing and Serving:
Coming soon
Russia
Tea’s arrival in Eastern Europe, more specifically Russia came through trade via the Silk Road, commerce with Mongolia and Turkey in the 17th century.
As in France and the Americas, tea was initially associated with luxury and was primarily consumed by the wealthy. Over time its popularity spread throughout the region, infiltrating the common classes. During the 19th century tea consumption surged, and with the samovar becoming a central element in Russian tea culture, has has eventually become a staple among all classes.
Brewing and Serving:
Coming soon
Tea in Eastern Europe & The Americas
Turkey
Tea service in Turkey is a more recent phenomenon. Turkish Tea called “cay” was not popularized until the late 19th and early 20th centuries, notwithstanding its earlier arrival in the region. Originally, it was a less expensive alternative to coffee. The decline of the Ottoman Empire, and the loss of Yemen, resulted in supply chain issues and rising costs of coffee. Modern Turkey has no established itself as a major tea producer and is now the highest global consumer of tea, per capita.
Brewing and Serving:
Coming soon
Tea in the Americas
Tea was also introduced to the Americas through Dutch trade, and began in the 1600’s. Tea was initially consumed primarily by the upper classes. As with France, Tea was associated with sophisticated tea sets and rituals. Later, the British, gained control of the importing region now known as New York, also embraced tea, strengthening the establishment of its presence. The Tea Act of 1773, which granted the British East India Company a monopoly on tea sales in the colonies, fueled resentment and ultimately contributed to the Boston Tea Party, a pivotal event leading to the American Revolution.
Brewing and Serving:
Coming soon
Tea Leaves, Aging, and Processing
The main differences between black, green, and white teas are the age of the leaves when harvested, and oxidation process, which occurs between harvest and processing .
White Tea
Caffeine: Generally contains the least amount of caffeine.
Processing: This is the least processed tea. After plucking young buds and leaves, they are allowed to wither and then dry naturally in the open air, undergoing a very slight natural oxidation.
Flavor: Delicate, light, and subtly sweet with floral notes.
Color: The brewed tea is pale yellow.
Green Tea
Caffeine: Contains less caffeine than black tea, but more than white tea.
Processing: To prevent oxidation, the leaves are quickly heated (often by steaming or pan-firing) shortly after harvesting.
Flavor: Fresh, light, and often has vegetal or nutty notes.
Color: The leaves are a dark green color.
Black Tea
Caffeine: Typically has the highest caffeine content among the three types.
Processing: The leaves are thoroughly withered, rolled, and allowed to oxidize fully, giving the leaves their dark color and bold flavor.
Flavor: Bold, robust, and strong.
Color: The brewed tea is dark.
Sheng (Raw) Pu-erh
Appearance: The leaves and brewed tea are generally greener in color compared to Shou Pu-erh.
Process: Begins as sun-dried green tea leaves, then undergoes a natural, slow fermentation and aging process similar to wine.
Characteristics: When young, it tastes similar to green tea, with fresh, sometimes bitter, and mineral notes. As it ages, its flavor deepens and mellows.
Shou (Ripe) Pu-erh
Appearance: The leaves and brewed tea are much darker, often described as black or red.
Process: After the initial sun-drying and “killing the green” step, the leaves are piled in a humid environment to undergo a rapid, forced fermentation, a modern method developed in the 1970s.
Characteristics: The accelerated fermentation creates a dark, earthy, and smooth flavor profile that is reminiscent of mushrooms.
Other Forms
Loose-Leaf Pu-erh: Pu-erh tea is also available in a loose-leaf form.
Compressed Pu-erh: Both Sheng and Shou Pu-erh are frequently compressed into various shapes for aging and storage.
Beeng Cha: Cake-shaped tea.
Juan Chan: Brick-shaped tea.
Maw Gu Toaw: Mushroom-shaped tea.
Loose-Leaf Pu-erh: Pu-erh tea is also available in a loose-leaf form.
