Sources : http://english.teamuseum.cn/ViewContent8_en.aspx?contentId=372 http://www.chinahighlights.com/travelguide/chinese-tea/ http://www.china.org.cn/learning_chinese/Chinese_tea/2011-07/15/content_22999489.htm http://www.teavivre.com/info/the-history-of-chinese-tea-in-general/ http://en.wikipedia.org/wiki/History_of_tea_in_China https://www.yoyochinese.com/blog/learn-mandarin-chinese-tea-culture-why-is-tea-so-popular-in-china http://www.china-travel-tour-guide.com/about-china/chinese-tea.shtml http://www.sacu.org/tea.html http://www.rollingstone.com/politics/news/matt-taibbi-on-the-tea-party-20100928 http://www.bl.uk/reshelp/findhelpregion/asia/china/guidesources/chinatrade/ http://www.dilmahtea.com/ceylon-tea/history-of-ceylon-tea http://www.britannica.com/EBchecked/topic/585115/tea https://tregothnan.co.uk/about/tea-plantation/a-brief-history-of-tea/ http://www.teavana.com/tea-info/history-of-tea http://wissotzky.ru/about-tea_history.aspx http://www.travelchinaguide.com/intro/cuisine_drink/tea/ http://www.twinings.co.uk/about-twinings/history-of-twinings https://qmhistoryoftea.wordpress.com http://inventors.about.com/od/tstartinventions/ss/tea.htm https://www.bigelowtea.com/Special-Pages/Customer-Service/FAQs/General,-Tea-Related/What-is-the-history-of-tea http://www.revolutiontea.com/history-of-tea.html http://en.wikipedia.org/wiki/Tea_in_the_United_Kingdom http://www.huffingtonpost.com/lisa-mirza-grotts/the-history-and-etiquette_b_3751053.html http://britishfood.about.com/od/AfternoonTea/ss/Afternoon-Tea-Recipes.htm http://teainengland.com http://www.victorianteashop.co.uk/history.html http://www.confused.com/news-views/infographics/the-history-and-customs-of-high-tea http://www.amazing-green-tea.com/english-tea-time.html http://www.bailbrookhouse.co.uk/dining/afternoon-tea/the-history-of-afternoon-tea http://www.stphilipscare.com/the-history-of-afternoon-tea.pdf http://www.ascasonline.org/articoloMAGGI128.html Tea History The people’s drink

Despite Britain being a culture obsessed by class or ‘station’, tea had shaken off its exclusive label by the mid eighteenth Tea is often thought of as being a quintessentially British drink, and we have been drinking it for over 350 years. But in fact century to become to favourite beverage of all classes. Whilst it was still enjoyed throughout the palaces and stately homes the goes much further back. of Britain, it could be found on the breakfast and dinner tables of poorer classes and throughout places of work. It even The history of tea is fascinating and offers great insight into the history of our world. Since tea was first discovered in China, formed part of a worker’s wages, and is used as an enticing extra when included in the ticket price of London’s visitor at- it has traveled the world conquering the thirsts of virtually every country on the planet. Tea is the most popular beverage in tractions. Tea has become the drink we know and love today; to wake us in the morning, to get us through the working day, the world as well as one of the healthiest. If you have ever wondered where tea comes from and how we got to the point and to calm and refresh us during the evening. To enjoy alone, or in company as part of an elegant and extravagant feast, where tea is served in virtually every corner of the world, steep a hot cup of tea and explore the history of the simple tea or the simplest of suppers. Quite simply, it is the drink that fuels Britain. leaf over the centuries! Tea at Tregothnan One legend claims that the discovery of tea occurred in 2737 BC by the Emperor of China. For several hundred years, people drank tea because of its herbal medicinal qualities. By the time of the Western Zhou Dynasty, tea was used as a We have to thank the unique micro-climate that benefits the South-West corner of England for the success of our tea plan- religious offering. During the Han Dynasty (202 BC – 220 AD), tea were quite limited and only royalty and the rich tation; the same climate that makes Cornwall the capitol of Europe. Drawing on almost 200 years of experience in drank tea not only for their health but also for the taste. As more tea plants were discovered during the Tang Dynasty (618 growing Camellias, we’ve been producing tea here at Tregothnan since 2006 when we created our best-selling Classic blend. – 907), tea drinking became more common among lower classes and the Chinese government supported planting of tea Today, the range extends to four black including our exclusive Single Estate, one and a growing list of home- plants and even the building of tea shops so everyone could enjoy tea. grown herbal . We are proud to be the only producer actually growing tea in the UK; putting the English into Eng- lish tea. Find out more about the range of Tregothnan English tea and herbal infusions. Also during the Tang Dynasty, tea spread to by Japanese priests studying in China. Similar to the Chinese adoption of tea, tea was first consumed by priests and the rich for its medicinal properties. Tea is often associated with Zen Buddhism in Japan because priests drank tea to stay awake and meditate. Soon, the Buddhists developed the Japanese Tea Ceremo- Tea trading and consumption ny for sharing tea in a sacred, spiritual manner. The Emperor of Japan enjoyed tea very much and imported tea seeds from China to be planted in Japan, making tea available to more people. Another great impetus to tea drinking resulted from the end of the East India Company’s monopoly on trade with China, in 1834. Before that date, China was the country of origin of the vast majority of the tea imported to Britain, but the end of The growth of tea in Europe the its monopoly stimulated the East India Company to consider growing tea in China. India had always been the centre of the Company’s operations, where it also played a leading role in the government. This led to the increased cultivation So at this stage in the history of tea, Europe was rather lagging behind. In the latter half of the sixteenth century there are of tea in India, beginning in Assam. There were a few false starts, including the destruction by cattle of one of the earliest the first brief mentions of tea as a drink among Europeans. These are mostly from Portuguese who were living in the East tea nurseries, but by 1839 there was sufficient cultivation of tea of ‘marketable quality’ for the first auction of in as traders and missionaries. But although some of these individuals may have brought back samples of tea to their native Britain. In 1858 the British government took over direct control of India from the East India Company, but the new adminis- country, it was not the Portuguese who were the first to ship back tea as a commercial import. This was done by the Dutch, tration was equally keen to promote the tea industry and cultivation increased and spread to regions beyond Assam. It was who in the last years of the sixteenth century began to encroach on Portuguese trading routes in the East. By the turn of a great success, production was expanded, and by 1888 British tea imports from India were for the first time greater than the century they had established a trading post on the island of Java, and it was via Java that in 1606 the first consignment those from China. of tea was shipped from China to Holland. Tea soon became a fashionable drink among the Dutch, and from there spread to other countries in continental western Europe, but because of its high price it remained a drink for the wealthy. The end of the East India Company’s monopoly on trade with China also had another result, which was more dramatic though less important in the long term: it ushered in the era of the tea clippers. While the Company had had the monop- The roots of tea in Britain oly on trade, there was no rush to bring the tea from China to Britain, but after 1834 the The tea clipper Thermopylaetea trade became a virtual free for all. Individual merchants and sea captains with their own ships raced to bring home the tea Britain, always a little suspicious of continental trends, had yet to become the nation of tea drinkers that it is today.Since and make the most money, using fast new clippers which had sleek lines, tall masts and huge sails. In particular there was 1600, the British East India Company had a monopoly on importing goods from outside Europe, and it is likely that sailors competition between British and American merchants, leading to the famous clipper races of the 1860s. The race began in on these ships brought tea home as gifts. But the first dated reference to tea in this country is from an advert in a Lon- China where the clippers would leave the Canton River, race down the China Sea, across the Indian Ocean, around the Cape don newspaper, Mercurius Politicus, from September 1658. Catherine of Braganza - she made tea fashionable in BritainIt of Good Hope, up the Atlantic, past the Azores and into the English Channel. The clippers would then be towed up the Riv- announced that ‘China Drink, called by the Chinese, Tcha, by other Nations Tay alias Tee’ was on sale at a house in er Thames by tugs and the race would be won by the first ship to hurl ashore its cargo at the docks. But these races soon Sweeting’s Rents in the City. The first coffee house had been established in London in 1652, and the terms of this advert came to an end with the opening of the Suez canal, which made the trade routes to China viable for steamships for the first suggest that tea was still somewhat unfamiliar to most readers, so it is fair to assume that the drink was still something of a time. curiosity. a Portuguese princess, and a tea addict In 1851, when virtually all tea in Britain had come from China, annual consumption per head was less than 2lbs. Bt 1901, It was the marriage of Charles II to Catherine of Braganza that would prove to be a turning point in the history of tea in fuelled by cheaper imports from India and Sri Lanka (then called Ceylon), another British colony, this had rocketed to over Britain. She was a Portuguese princess, and a tea addict, and it was her love of the drink that established tea as a fashion- able beverage first at court, and then among the wealthy classes as a whole. Capitalising on this, the East India Company 6lbs per head. Tea had become firmly established as part of the British way of life. This was officially recognised during began to import tea into Britain, its first order being placed in 1664 - for 100lbs of China tea to be shipped from Java. the First World War, when the government took over the importation of tea to Britain in order to ensure that this essential morale-boosting beverage continued to be available at an affordable price. The government took control again during the Early discussions about tea and health Second World War, and tea was rationed from 1940 until 1952. 1952 also saw the re-establishment of the London Tea Auc- tion, a regular auction that had been taking place since 1706. The auction was at the centre of the world’s tea industry, but As well as the great debate in the eighteenth century about the taxation of tea, there was an equally furious argument improved worldwide communications and the growth of auctions in tea producing nations meant that it gradually declined in about whether tea drinking was good or bad for the health. Leaps forward in medical and scientific research mean that we importance during the latter half of the twentieth century. The final was held on 29 June 1998. now know that drinking four cups of tea a day may help maintain your health, but such information was not available to tea drinkers 250 years ago. Wealthy philanthropists in particular worried that excessive tea drinking among the working classes Modern day tea drinking would lead to weakness and melancholy. Typically, they were not concerned with the continuing popularity of tea among the The invention of the tea bagBut as the tea auction declined, an essential element of modern tea-drinking took off - the tea wealthy classes, for whom ‘strength to labour’ was of rather less importance! The debate rumbled on into the nineteenth bag. Tea bags were invented in America in the early twentieth century, but sales only really took off in Britain in the 1970s. century, but was really put to an end in the middle of that century, when a new generation of wealthy philanthropists real- Nowadays it would be hard for many tea-drinkers to imagine life without them. Such is the British enthusiasm for tea that ised the value of tea drinking to the temperance movement. In their enthusiasm to have the working classes go teetotal, tea even after the dismantling of the Empire, British companies continue to play a leading role in the world’s tea trade and Brit- was regularly offered at temperance meetings as a substitute for alcohol. ish brands dominate the world market. With recent scientific research indicating that tea drinking may have direct health benefits, it is assured that for centuries to come there will be a place at the centre of British life for a nice cup of tea. Tea grading Types of tea

The value of a tea is determined by its grade, which relates to the fineness of the harvest and the size Despite the many different coloured teas, they all come from the same tea . It is the way in which they are treated of the tea leaf. (fermentation, oxidisation, withering, drying) after the harvest that determines the type of tea. In the typology of grades, the word Orange is used; it originates from the Dutch royal family Oranje Nassau, and does not refer to the fruit.

White tea undergoes the least amount of treatment. The leaves undergo two types of treatment: the first is the withering phase, this lasts much longer than for the other types of tea, and the second is the drying process. Despite seeming the most simple, the preparation for the white tea is the most delicate. This is because it is difficult for the grower to know when the climatic conditions will be right for the withering process to take place in the fresh air. White tea is a delicate tea that is often sought by tea connoisseurs. Due to the lack of treatment, white tea is rich in antioxidants, polyphenols and vitamins.

Green Tea

Green tea is not fermented. In order to avoid fermentation, the tea leaves are heated to around 100°C (either according to the Chinese method, in a large wok over a fire, or according to the Japanese method, using steam). The leaves are then rolled according to the method of that particular country (sticks, twists or balls…), they are then dried until they contain less than 5% water. Green tea is the Broken leaves most popular type of tea in Asia. -B.O.P. Broken Orange Pekoe : the leaf is no longer whole it is smaller than in the O.P. This creates a darker, stronger infu- sion. Tea -F.B.O.P. Flowery Broken Orange Pekoe -G.B.O.P. Golden Broken Orange Pekoe Oolong tea is sometimes referred to as semi-, as the fermentation process is interrupted. Once harvested, the -T.G.B.O.P. Tippy Golden Broken Orange Pekoe tea is desiccated. Ground leaves The leaves are then parched in a room heated to 22°C with a very high humidity level. According to the desired result, the -F. Fannings : the pieces are flat and smaller than in the B.O.P, this creates a very strong . fermentation time can be prolonged or shortened. The leaves are then roasted and rolled, as for the green tea. Generally, -D. Dust : finely ground, the leaves are only used for certain kinds of tea bags. for this technique the leaves will be very ripe, this means that they have less , making it an idea drink for the after- noon or the evening.

Tea smuggling and taxation

The British took to tea with an enthusiasm that continues to the present day. It became a popular drink in coffee houses, The legend goes that during the 17 th century, a cargo of green tea from China arrived after a very long journey. Because which were as much locations for the transaction of business as they were for relaxation or pleasure. They were though the of this, the tea had fermented during the journey and the British, not being tea connoisseurs, enjoyed the taste of the tea preserve of middle- and upper-class men; women drank tea in their own homes, and as yet tea was still too expensive to and re-ordered it from China. be widespread among the working classes. In part, its high price was due to a punitive system of taxation. The first tax on tea in the leaf, introduced in 1689, was so high at 25p in the pound that it almost stopped sales. It was reduced to 5p in In order to make black tea, the fermentation process must be completed. After the picking, the withering phase, which the pound in 1692, and from then until as recently as 1964, when tea duties were finally abolished, politicians were forever allows the tea leaves to lose 50% of their water, takes place. The rolling process then breaks the cells inside the leaf, releas- tinkering with the exact rate and method of the taxation of tea. ing enzymes and commencing the fermentation process. The fermentation time depends on the desired colour of tea. The tea is then roasted, sorted and classed according to the two grades (broken leaves and whole leaves). One unforeseen consequence of the taxation of tea was the growth of methods to avoid taxation - smuggling and adultera- Black tea can be drunk on its own or with sugar, often a little milk is added to enhance its flavour. It is often used to make tion. By the eighteenth century many Britons wanted to drink tea but could not afford the high prices, and their enthusiasm flavoured teas. The tea is perfumed with either flowers (jasmine, rose…) or plant leaves (mint…) this can be done by spray- for the drink was matched by the enthusiasm of criminal gangs to smuggle it in.Their methods could be brutal, but they ing the dry tea leaves with the natural essential oils of flowers or plants. Green tea and rooibos can also be flavoured. were supported by the millions of British tea drinkers who would not have otherwise been able to afford their favourite bev- erage. Tea smugglersWhat began as a small time illegal trade, selling a few pounds of tea to personal contacts, developed Smoked tea by the late eighteenth century into an astonishing organised crime network, perhaps importing as much as 7 million lbs annually, compared to a legal import of 5 million lbs! Worse for the drinkers was that taxation also encouraged the adulter- Smoked tea is a black tea. According to legend, smoked tea first appeared around 1820 in the Fujian region where a tea ation of tea, particularly of smuggled tea which was not quality controlled through customs and excise. Leaves from other plantation was requisitioned by the Chinese army. In order to free up the drying room quickly, the grower was forced to dry plants, or leaves which had already been brewed and then dried, were added to tea leaves. Sometimes the resulting colour a large number of leaves, which were still humid, over a fire containing the roots of coniferous evergreen trees. The leaves, was not convincing enough, so anything from sheep’s dung to poisonous copper carbonate was added to make it look more during the drying process, took on a smoky flavour. They were then sold in Europe, where this ‘smoky’ tea became an in- like tea. stant success. By 1784, the government realised that enough was enough, and that heavy taxation was creating more problems than it The same method is still used today to produce this type of tea. The most well-known smoked teas are Tarry Souchong and was worth. The new Prime Minister, William Pitt the Younger, slashed the tax from 119 per cent to 12.5 per cent. Suddenly . These teas are usually consumed with a meal, or during the afternoon, either plain or with a little sug- legal tea was affordable, and smuggling stopped virtually overnight. ar...

Red tea also known as Rooibos

Rooibos is not from the tea plant. It is a plant that only grows in South Africa, in the Cederberg mountains, to the north of Capetown. The indigenous people first harvested and fermented the wild rooibos plant over 300 years ago. This reddish infusion with a subtle, sweet, fruity flavour is still considered to be the national drink of South Africa. Rooibos is caffeine free and rich in antioxidants; it also has anti-spasmodic and relaxing qualities. The plant can be brewed for longer without having a tart taste as it has a lower level of tannins than other teas. ‘Green’ rooibos is even more rich in antioxidants as it is not fermented. It is much milder than traditional rooibos; having a less sweet and fruity taste. It can be drunk at any time of day. The Afternoon Tea Menu What is Afternoon Tea? There are no set rules about the content of a traditional Afternoon Tea menu, but it usually consists of sandwiches and a Afternoon Tea is a tea-related ritual, introduced in Britain in the early 1840s. It evolved as a mini meal to stem the hunger variety of sweet items. A typical menu might read: and anticipation of an evening meal at 8pm. Traditional Afternoon Tea Menu Afternoon Tea is a meal composed of sandwiches (usually cut delicately into ‘fingers’), scones with clotted cream and jam, A selection of freshly prepared finger sandwiches sweet pastries and cakes. Interestingly, scones were not a common feature of early Afternoon Tea and were only introduced Warm scones with clotted cream and preserves in the twentieth century. A variety of home made cakes and pastries Your choice from a range of teas Afternoon Tea was initially developed as a private social event for ladies who climbed the echelons of society. It was only What types of sandwiches are served with Afternoon Tea? when Queen Victoria engaged in the Afternoon Tea ritual that it became a formal occasion on a larger scale, known as ‘tea The classic selection of sandwiches served with Afternoon Tea includes: receptions’. cucumber; These receptions could have as many as two hundred guests with an open ‘at home’ invitation to visit between 4pm and egg mayonnaise with cress; 7pm, during which they could come and go as they pleased; this was the genesis of the Afternoon Tea as we know it. smoked salmon with cream cheese; In Britain today Afternoon Tea is usually enjoyed as an occasional indulgence or to celebrate a special event such as a birth- Coronation chicken; day, or a pre-wedding or baby shower party with a group of friends. Ham and mustard. What is a Cream Tea? History of Afternoon Tea A ‘Cream Tea’ is generally scones, clotted cream and preserve served with a pot of tea. What is Champagne Afternoon Tea? Afternoon tea, that most quintessential of English customs is, perhaps surprisingly, a relatively new tradition. Whilst the Many hotels also offer set menus that include a glass of Champagne with the Traditional Afternoon Tea, or the option to add custom of drinking tea dates back to the third millennium BC in China and was popularised in England during the 1660s by a glass of Champagne for an additional charge. King Charles II and his wife the Portuguese Infanta Catherine de Braganza, it was not until the mid 17th century that the What types of tea are served? concept of ‘afternoon tea’ first appeared. The range of teas on offer can vary from half a dozen to over a hundred, including some very rare and obscure ones. Some Afternoon tea was introduced in England by Anna, the seventh Duchess of Bedford, in the year 1840. The Duchess would of the common teas on offer will include the following: become hungry around four o’clock in the afternoon. The evening meal in her household was served fashionably late at Assam eight o’clock, thus leaving a long period of time between lunch and dinner. The Duchess asked that a tray of tea, bread and A strong full-bodied tea from India, which has a distinctive, ‘malty’ flavour. butter (some time earlier, the Earl of Sandwich had had the idea of putting a filling between two slices of bread) and cake Darjeeling be brought to her room during the late afternoon. This became a habit of hers and she began inviting friends to join her. An aromatic and astringent tea from India, with a hint of almonds and wildflowers. This pause for tea became a fashionable social event. During the 1880’s upper-class and society women would change into Earl Grey long gowns, gloves and hats for their afternoon tea which was usually served in the drawing room between four and five A blend of black teas scented with oil of bergamot named after Charles, 2nd Earl Grey, who was Prime Minister from 1830 o’clock. to 1834. Lapsang Souchong Traditional afternoon tea consists of a selection of dainty sandwiches (including of course thinly sliced cucumber sandwich- A fired over smoking pine needles, which produces a striking smoky odour and flavour. es), scones served with clotted cream and preserves. Cakes and pastries are also served. Tea grown in India or Ceylon is poured from silver tea pots into delicate bone china cups. Nowadays however, in the average suburban home, afternoon tea is likely to be just a biscuit or small cake and a mug of tea, usually produced using a teabag. Sacrilege! To experience the best of the afternoon tea tradition, indulge yourself with a trip to one of London’s finest hotels or visit a quaint tearoom in the west country. The Devonshire Cream Tea is famous world wide and consists of scones, strawberry jam and the vital ingredient, Devon clotted cream, as well as cups of hot served in china . Many of the other counties in England’s west country also claim the best cream teas: Dorset, Cornwall and Somerset. There are a wide selection of hotels in London offering the quintessential afternoon tea experience . Hotels offering tradi- tional afternoon tea include Claridges, the Dorchester, the Ritz and the Savoy, as well as Harrods and Fortnum and Mason.

What is High Tea?

The drinking of tea not only became a social event for the upper classes, it altered the time and manner in which they took tea. Afternoon Tea became the bridge between meals because many wouldn’t eat their evening meal until maybe 8pm. As such, Afternoon Tea became a ‘mini meal’ in itself. This was all well and good for the upper classes, but the working classes ran to a different schedule and a different budget. Tea was still quite expensive at the time and the working classes could not afford to waste it on anything other than necessities. A wearied factory worker wouldn’t arrive home until six in the evening, and when he did, he was famished! Thus, in the industrial areas of the UK (northern England and southern Scot- land), the working classes evening meal evolved: high tea. English High Tea usually involved a mug of tea, bread, vegeta- bles, cheese and occasionally meat. Variations on high tea could include the addition of pies, potatoes and crackers. So while Afternoon Tea was largely a social event for their upper class counterparts, high tea was a necessary meal in the eighteenth and nineteenth centuries. This traditional high tea still exists for some parts of the North and Scotland.

Why is it called ‘high tea’?

A possible explanation why this type of meal was called high tea is the fact that it was eaten at a table. In comparison, Afternoon Tea was taken whilst seating in low, comfortable chairs or sofas. Of course, soon after, the upper classes devel- oped their own variation and also called it ‘high tea’. It was a meal that could be eaten when their servants were away or not available, as it was so easy to prepare. The upper class ‘high tea’ involved the amalgamation of Afternoon Tea and high tea, with the addition of pigeon, veal, salmon and fruit. It is important to add that the Afternoon Tea menu served in the UK today is often refered to as high tea in many other parts of the world. Because of this some hotels, such as The Ritz in Lon- don, use the term ‘High tea in London’ to advertise their Afternoon Tea because a large proportion of their customers are from overseas. Tea’s Transmission to Japan and Its Entry into Japanese Culture The Japanese

During the Nara and Heian periods, many envoys were sent to Tang-dynasty China. On several occasions, these envoys were accompanied by The , or chanoyu (hot water for tea in Japanese), came about when Japan adopted both Chinese Japan’s leading Buddhist scholars, including Saicho, Kukai and Eichu. These Buddhist monks brought back with them tea seeds from Tang China, which are said to be the origin of tea in Japan. practices of drinking powdered green tea and Zen Buddhist beliefs. In the 1500s, Sen No Rikkyu incorporated the ideas of In the early Heian Period, Emperor Saga is said to have encouraged the drinking and cultivation of tea in Japan. Tea drinking was first referred simplicity and that each meeting should be special and unique into the tea ceremonies. The traditional Japanese tea cere- to in Japanese literature in 815 in the Nihon Koki (Later Chronicles of Japan), recording that Eichu invited Emperor Saga to Bonshakuji temple, mony became more than just drinking tea; it is a spiritual experience that embodies harmony, respect, purity and tranquility. where he was served tea. At this time, tea was extremely valuable and only drunk by imperial court nobles and Buddhist monks. In 1191, in the early Kamakura Period (1185-1333), , founder of the Rinzai sect of Zen Buddhism, brought back a new type of tea seeds to The host of the tea ceremony may prepare extensively for the event, practicing hand movements and all steps so that the from Sung-dynasty China. In 1214, Eisai wrote the first book specifically about tea in Japan, Kissa Yojoki (How to Stay Healthy by Drinking ceremony is perfect, yet simple in every detail. The ceremony can be performed in the home, a special tea room, in a tea Tea). According to the medieval chronicle Azumakagami, Eisai learned that the Shogun, Minamoto no Sanetomo, was afflicted by alcoholism, and sent his book as a gift to the Shogun. house, even outdoors. The décor for the ceremony is simple and rustic and includes hanging scrolls (kakemono in Japa- nese) that are appropriate for the season or feature well known sayings. Tea Growing Before a Japanese tea ceremony begins, guests may stay in a waiting room (machiai in Japanese) until the host is ready for Although there is a theory that Sancha (mountain tea) originally grew wild in remote areas of Japan’s mountains and that this tea was con- them. The guests will walk across , Japanese for dewy ground, symbolically ridding themselves of the dust of the world sumed, the first tea grown in Japan is said to have been planted in Seburisan, Saga Prefecture, from seeds brought from China by Eisai. Later, in preparation for the ceremony. Then, the guests will wash their hands and mouths from water in a stone basin (tsukubai Eisai gave tea seeds to Myoe Shonin in Kyoto. These seeds are said to have become the basis for tea after being sowed at Toganoo in Kyoto. Tea growing soon spread throughout Japan .At this time, tea was steamed and dried without being pressed (Tencha), and became a part of the in Japanese) as a last purifying step. social intercourse of Samurai culture. In writings of the Nanboku-cho Period, the tea-growing regions of the time are recorded. In several parts of Kyoto as well as in Yamato, Iga, Ise, The host receives the guests through a small door or gate which is short, forcing the guests to bow upon entry. The host Suruga and Musashi, tea came to be grown at temples and on temple estates. In the 14th century, tea growing began in Okukuji, Ibaraki, which greets each guest with a silent bow. For an informal gathering, or chakai, guests are served Wagashi (sweets) and then the is said to be at the northern limit for tea growing. tea. Alternatively, a full three course meal is first served for a formal Japanese tea ceremony, known as chaji. This type of ceremony, complete with sake and intermission before the tea is served, can take up to four hours. Emergence of Tea Ceremony Culture

Eisai’s book Kissa Yojoki played a major role in spreading in Japan. In the late Kamakura Period, the practice of Tocha (tea competi- The Japanese tea ceremony steps begin with cleaning and preparation of the tea serving utensils. The host cleans the tions), which originated in Southern Song-dynasty China, became popular among the Samurai class and tea gatherings were common.The tea tea bowl, tea scoop, and tea whisk with concentrated and graceful movements. Next, the host prepares the tea by adding ceremony rapidly spread, including Chakabuki. three scoops of green tea powder per guest to the tea bowl. Hot water is ladled into the bowl and whisked into a From the late 15th century to the late 16th century, tea masters such as Murata Shuko, Takeno Joo and Sen no Rikyu developed a new tea cer- thin paste. More water is added as needed to create a soup-like tea. emony, referred to as Wabicha. This style of tea ceremony gained a strong following among Samurai and is the origin of the tea ceremony prac- ticed today. The host presents the prepared tea bowl to one of the guests and they exchange bows. This first guest admires the bowl Reform of and Distribution then rotates it before taking a drink. The guest wipes the rim of the tea bowl then offers it to the next guess who repeats these movements. After all the guests have taken a drink of tea, the bowl is rinsed clean by the host. The host will also In each region there were a wide variety of tea processing methods. In Kyoto, where the Tencha method of steaming had been prevalent, Soen rinse and clean the tea whisk and scoop again. The guests now have an opportunity to inspect the utensils used during the Nagatani of Ujitawarakyo developed a high-quality in 1738, which is said to be the forebear of modern Sencha. In 1835, Kahei Yamamo- ceremony. They carefully and respectfully examine the utensils, perhaps even using a cloth when delicately handling them. to invented the method for making , which became the “Uji method,” and this sophisticated technique spread throughout Japan. The host gathers the utensils and the guests exit with a bow completing the ceremony. In the late Edo Period, distribution methods developed considerably. Tea was traded by permission of the government in tea merchant areas of Edo. From there, tea was distributed to other parts of Edo and Japan. It can take years of practice to master the art of Japanese tea ceremonies. In Japan, many choose to take classes or join Tea Export clubs at dedicated tea schools, colleges, or universities. Students learn the common hosting duties such as how to proper- ly enter and exit the tea room, when to bow, making the tea correctly, proper placement and cleaning of the utensils and The first export of tea from Japan was in 1610 by the Dutch East India Company from Hirado, Nagasaki. The shipment of Japanese tea equipment, as well as appropriate guest behavior like handling and drinking from the tea bowl. With more and more hands- (pot-roasted tea, such as Ureshino) was sent to Europe. on practice, students can earn certificates for progressively mastering each of the temae, or the various procedures used In 1858, the Tokugawa shogunate in Edo signed the Treaty of Amity and Commerce between the United States and Japan, and this was rapidly followed by similar treaties with The Netherlands, Russia, Great Britain and France. In 1859, when the ports of Nagasaki, Yokohama and Hakod- during a traditional Japanese tea ceremony. Even after acquiring numerous certificates, students can spend their lifetime in ate were opened to foreign trade, tea became one of Japan’s main export commodities, along with raw silk thread. In that year, 181 tons of tea pursuit of perfecting chanoyu. were exported. Kei Oura, a woman merchant in Nagasaki, exported six tons of tea to Great Britain in 1859. After the Meiji Restoration of 1868, the export of tea expanded under the support of the government, particularly focusing on the United States. Obviously, Japanese tea ceremonies are very different than our modern Accompanying this, the steaming method of tea processing spread throughout Japan based on the popular “Uji method” of tea production. ways to serve tea and holding formal British style tea parties. The sym- bolism and traditions of the Japanese tea ceremony leaves much to be Establishment of the Modern Tea Industry appreciated. Find the best quality matcha green tea used in traditional Until the end of the Edo Period, tea was grown in Japan’s mountainous regions, however, from the early Mei Japanese tea ceremonies only at Teavana. ji Period, owing to opportunities presented by various measures instituted by the new government, including its program to assist the econom- ic reintegration of former Samurai, expansive areas of flat land, such as Makinohara Upland, were formed into large groups of tea plantations. However, the former Samurai families who had opened up the tea plantations gradually dispersed and the plantations were taken over by farm- ers. The reasons the former Samurai left included a significant slump in tea export prices and the large costs incurred in establishing the tea plantations. The formation of large groups of tea plantations was not limited to the establishment of the plantations themselves but also encompassed the development of distribution systems, tea merchants, intermediary traders and tea wholesalers as well as the invention of various types of ma- chinery. Mechanization rapidly advanced during this period, contributing to laborsaving and more reliable quality. In recent years, thanks to such technology as sensors and computer control, even novices are able to grow tea. Nowadays, hand rolling is mainly preserved as a cultural artifact and shown at tourist attractions.

Tea in Modern Japan

The lifestyles of modern Japanese people have changed substantially. To alleviate feelings of “dissatisfaction caused by having only green tea” in ordinary households, oolong tea started to gain significant attention as a tea suitable to go with oily foods and as a tea that could be consumed in large quantities. In 1979, ITO EN launched a product by adapting Chinese oolong tea to Japanese tastes. This triggered a boom in oolong tea in Japan. Subsequently, to meet the needs of a fast-paced modern lifestyle, ITO EN developed a ready-to-drink tea beverage product, something that had been previously unthinkable. In 1981, the Company launched its canned oolong tea, and this was followed by canned green tea and canned black tea in 1985. Later, ITO EN developed products in PET plastic bottles and cardboard cartons, which became top-selling lines. Nowadays, the entire beverage industry has followed ITO EN’s lead, and a huge tea beverage market has taken shape. In every era, there is a need for teas to suit the times and ways of drinking beverages that match lifestyles. Tea is now used in a myriad of ways, which are not limited to just beverages. Applications include dyeing technology, Chahaigo board and supplement products, which utilize the active components of tea. Chinese Tea

Tea is an important part of Chinese tradition. As Chinese society developed and progressed, tea production has played a role Drinking tea: Tea is taken as a beverage to quench thirst. in driving economic development while tea consumption has remained a practice of daily life. The practice of tea culture can bring the spirit and wisdom of human beings to a higher orbit. Tea has an extremely close relationship to Chinese culture, Tasting tea: The quality of the tea is judged by the color, fragrance and flavor of the tea, the water quality and even the and its study covers a wide field and has very rich content. It not only embodies the spirit of civilization, but also the spir- . When tasting tea, the taster should be able to savor the tea thoroughly. it of ideological form. There can be no doubt that it has been beneficial in enhancing people’s social accomplishments and appreciation of art. Tea art: While drinking attention is paid to environment, atmosphere, music, infusing techniques and interpersonal relation- ships. China’s Tea History The highest ambit-- tea lore : Philosophy, ethics and morality are blended into tea activity. People cultivate their morality Shennong, whose name means the Divine Farmer -- and who is considered as the ancient Chinese Father of , and mind, and savor life through tasting tea, thereby attaining joy of spirit. is honored with the discovery of tea. According to legend, one fall afternoon, Shennong decided to take a rest under a Ca- mellia tree and boiled some water to drink. Dried leaves from the tree above floated down into the pot of boiling water and Chinese tea lore is several hundred years, possibly even thousands of years, older than that of Japan. It is said that Chinese infused with the water, creating a pot of tea, marking the first ever infusion of the tea leaf. Intrigued by the delightful fra- tea lore places an emphasis on spirit and makes light of form. Tea lore had different representations at different historical grance, Shennong took a sip and found it refreshing. periods. Teas are also various, but all embody the tea spirit of “clearness, respect, joy and truthfulness”.

Since Shennong’s discovery, tea has been grown and enjoyed throughout the world. Tips of Effective Tea Drinking

In the beginning, tea was used in ritual offerings. Then, tea leaves were eaten as a vegetable, or used in medicine. Until the Drinking tea offers numerous benefits. It refreshes the mind, clears heat within the human body and helps people lose Han Dynasty more than 2,000 years ago, tea was a new drink. weight. As you add a cup of tea to your daily routine, please check the following tips which help you reap the maximum health benefits. During the Sui Dynasty (581-618), tea was used for its medicinal qualities. In the fourth and fifth centuries, rice, salt, spic- es, ginger and orange peel, among other ingredients, were added to tea. In the Tang Dynasty (618-907), tea drinking be- 1. Drink it hot. Tea oxidizes quickly after brewing, and its nutrients dimin- came an art form and a drink enjoyed by all social classes. ish overtime. It is suggested that you drink it hot to get the best out of tea.

Tea became a popular drink in Buddhist monasteries after the caffeine proved to keep the monks awake during long hours 2. Do not drink too much strong tea. It is likely to upset your stomach of meditation. For this reason, many monasteries cultivated vast tea fields. Lu Yu, author of The Book of Tea, was an orphan and cause insomnia if you make the tea too strong. Usually you can mix 4 brought up and educated in a monastery. It is likely that his experience growing up surrounded by tea inspired his book grams (0.13 ounce) of tea leaves with 250 milliliters (0.44 pint) to make a written during the Tang Dynasty. In The Book of Tea, Lu Yu recorded a detailed account of ways to cultivate and prepare cup of tea. An overall amount of 12 - 15 grams (0.4 - 0.5 ounces) of tea tea, tea drinking customs, the best water for tea brewing and different classifications of tea. leaves is suitable for daily consumption.

Whipped powdered tea became fashionable during the Song Dynasty (960-1279), but disappeared completely from Chinese 3. The best time to drink is in between meals. Do not drink tea soon culture after the Yuan Dynasty (1279-1368), when many other aspects of Song culture were erased during foreign rule. after or before meals. Otherwise it may quench appetite when your stom- Chinese people later became accustomed to drinking steeped tea from leaves after the Yuan Dynasty and continue to drink ach is empty, or cause indigestion when your stomach is full. it this way today. 4. Do not drink with medication. Tea contains large amount of Tannin, The history of tea dates back to ancient China, almost 5,000 years ago. According to legend, in 2732 B.C. Emperor Shen which will react with certain elements in the medicine, thus reduce medical Nung discovered tea when leaves from a wild tree blew into his pot of boiling water. He was immediately interested in the effects. You can drink tea a couple of hours after you take medicine. pleasant scent of the resulting brew, and drank some. Legend says the Emperor described a warm feeling as he drank the intriguing brew, as if the liquid was investigating every part of his body. Shen Nung named the brew “ch’a”, the Chinese 5. Green tea is the best option for office workers. Green tea contains character meaning to check or investigate. In 200 B.C. a Han Dynasty Emperor ruled that when referring to tea, a special that help prevent computer radiation and supplement moisture written character must be used illustrating wooden branches, grass, and a man between the two. This written character, content of the human body. also pronounced “ch’a” symbolized the way tea brought humankind into balance with nature for the Chinese culture. Teashops, Tea firms The popularity of tea in China continued to grow rapidly from the 4th through the 8th century. No longer merely used for its medicinal properties, tea became valued for everyday pleasure and refreshment. Tea plantations spread throughout China, were distributed all over the country in the Qing Dynas- tea merchants became rich, and expensive, elegant tea wares became the banner for the wealth and status of their owners. ty. The special teashops, tea stores, tea companies and tea firms appeared one after another. Hangzhou Wenglongsheng Tea Firm The Chinese empire tightly controlled the preparation and cultivation of the . It was even specified that only young was found in 1730. It was a tea firm of great reputation in selling women, presumably because of their purity, were to handle the tea leaves. These young female handlers were not to eat Westlake of three-prior plucking (prior to Guyu festi- garlic, onions, or strong spices in case the odor on their fingertips might contaminate the precious tea leaves. val, prior to Qingming festival, prior to Chunfen festival). Shanghai Wangyutai Firm was also well known for selling black tea and green The Invention of Black Tea tea from Anhui. Up to the mid-17th century, all Chinese tea was Green tea. As foreign trade increased, though, the Chinese growers discov- ered that they could preserve the tea leaves with a special fermentation process. The resulting Black tea kept its flavor and aroma longer than the more delicate Green teas and was better equipped for the export journeys to other countries. The Improvement Stage-The Early Period of the Republic of China Tea in Modern Day China Tea has remained an integral part of Chinese culture for thousands of years; it was popular before the Egyptians built the At the end of 19 century, tea industry developed in the south Asian countries while Chinese tea production went from bad great pyramids and was traded with Asian countries even before Europe left the dark ages. The importance and popularity to worse, with decrease of yield and export because Western countries enforced blockade. After 1911, the men of insight of tea in China continues in modern day and has become a symbol of the country’s history, religion, and culture. whom Wu Juenong represented actively introduced modern science and technology as well as managing system to perform a series of improvements and reforms in tea industry. These laid a foundation for development of Chinese tea industry. But Today, students compete to attend the very selective and exceptional Shanghai Tea Institute. The highest level students are it made little progress. Tea industry then declined rapidly because transportation was blocked and tea areas were occupied required to play the traditional Guzheng stringed instrument, perform a flawless tea-serving ceremony, speak a foreign lan- by the enemy.History is continuous. As one piece of fuel is consumed, the flame passes to another. Tea entered the magnifi- guage to entertain overseas guests, and distinguish between about 1,000 different types of Chinese tea...to date fewer than cent world from the luxuriant jungles of Southwest China, during which it went through numerous sufferings and protracted 75 students have been awarded a Tea Art certificate. There is also an entire amusement park called the Tenfu Tea Museum tortuous struggle. Tea embodies the intimate relationship between humans and nature. It infiltrated into the lofty life ideal - China’s equivalent of Disneyland - that honors the Chinese tea-drinking traditions. of the Chinese nationality since the beginning when tea was introduced into human life. English Tea Time for tea

There are many ideas about tea etiquette and the when and how tea was first made popular in England. Charles the II grew Later in the nineteenth century then, going out to a tea shop became a popular pastime for women. But tea remained a up in exile at The Hague and thus was exposed to the custom of drinking tea. He married Catharine of Braganza who was beverage that was mostly drunk at home. Tea was drunk at breakfast by all social classes. Among the rich, it would typi- Portuguese and who also enjoyed tea. Catharine had grown up drinking tea in Portugal-the preferred beverage of the time. cally accompany a vast spread of bread or toast, cold meats and pies, eggs and fish. Of course some families favoured a It is said that when she arrived in England to marry Charles II in 1662, she brought with her a casket of tea. She became lighter breakfast, and lower down the social scale this was a necessity rather than an option. Poor families usually began known as the tea-drinking queen — England’s first. the day with a cup of tea, as well as bread and butter, or perhaps porridge or gruel. Tea was then drunk at regular intervals In England she invited her friends into her bedroom chamber to share tea with her. “Tea was generally consumed within a throughout the day. lady’s closet or bedchamber and for a mainly female gathering. The tea itself and the delicate pieces of porcelain for brew- tea features often in the work of great author and social commentator Charles Dickens ing and drinking it were displayed in the closet, and inventories for wealthy households during the 17th and 18th centuries Tea features often in the work of the great nineteenth century author and social commentator Charles Dickens. His books list tea equipage not in kitchens or dining rooms but in these small private closets or boudoirs.” (Taken from “A Social Histo- make it clear that tea-drinking was ubiquitous among the working classes, and through the eyes of Pip, the hero of Great ry of Tea” by Jane Pettigrew — my favorite book about tea which is currently out of print). In the 18th century it was cus- Expectations, we can sense Dickens’ affection for it: ‘...we returned into the Castle, where we found Miss Skiffins preparing tom for highborn ladies to receive callers with their morning tea while “abed and bare-breasted.” tea. Afternoon tea in the gardenThe responsibility of making toast was delegated to the Aged [an elderly man]... The Aged Queen Anne drank tea so regularly that she substituted a large bell-shaped silver for the tiny Chinese tea pots. The prepared such a haystack of buttered toast, that I could scarcely see him over it... while Miss Skiffins prepared such a jorum earliest tea service dates from her reign. of tea, that the pig in the back premises became strongly excited... We ate the whole of the toast, and drank tea in propor- Coffeehouses were popular in the 18th century. Women were forbidden to enter them. In 1675 members of the government tion, and it was delightful to see how warm and greasy we all got after it.’ On the other hand, in Oliver Twist, Dickens uses persuaded Charles II to suppress them as centers of sedition. The men were so outraged that the king canceled the procla- the precise tea-making ceremony of Mrs Corney, the matron of workhouse, to display her self-satisfaction, and she is wooed mation. Coffeehouses were also called “penny universities,” in reference to the conversation they bred and the penny admit- over a cup of tea by the tyrannical and grasping beadle, Mr Bumble, who, when she has she left the room, inspects her tance fee. tea-making equipment to check that it is genuine silver. During the 18th century tea became popular. The whole idea of the garden was for ladies and gentlemen to take their tea together outdoors surrounded by entertainers. They attracted everybody including Mozart and Handel. The tea Afternoon Tea gardens made tea all the more fashionable to drink, plus they were important places for men and women to meet freely. While tea was part of the staple diet of the poor, among the rich tea-drinking was evolving into an elaborate social occasion. How tea came to Britain Afternoon teas probably had their roots in the ladies tea-parties of the seventeenth centuries, but evolved during the eight- eenth century into something of a national institution. Afternoon tea is increasingly popularTradition has it that afternoon Despite the fact that tea drinking is considered quintessentially English, coffee drinking was originally much more popular. tea was ‘invented’ by Anna Maria, the wife of the seventh Duke of Bedford, who in 1841 started drinking tea and having a Tea first arrived in Britain in 1662 when King Charles II married the Portuguese princess, Catherine of Braganza. Catherine bite to eat in the mid-afternoon, to tide her over during the long gap between lunch (eaten at about 1 o’clock) and dinner brought tea chests to England as part of her wedding dowry and soon popularised the custom of taking tea at court. And 50 (eaten at around 7 o’clock). This swiftly developed into a social occasion, and soon the Duchess was inviting guests to join years later tea drinking became still more popular, once again, thanks to the Royal Family, when Queen Anne started drink- her for afternoon tea at 5 o’clock. It did not become instantly popular elsewhere though, partly because in fashionable cir- ing tea with her breakfast rather than the customary beer. cles dinner was eaten earlier, leaving less of a gap to be filled by afternoon tea. But by the 1860s the fashion for afternoon tea had become widespread. Such teas were elegant affairs, with tea drunk from the best china and small amounts of food When tea first arrived in Britain it was brought from China in huge, tall ships called Tea Clippers. It would take the ships presented perfectly on little china plates. On offer might be bread and butter, scones and cakes, and sandwiches with the over a year to make the long crossing from China to England. Indeed the pressure to get tea to Britain that led to the glo- crusts cut off. rious age of sail and Clipper ships were some of the most beautiful and fastest sailing ships ever built. They had wonderful names like ‘Ariel’, “The Flying Dutchman’, “The Fiery Cross’ and Contemporary manuals on etiquette and good housekeeping are full of advice on how to conduct a correct afternoon tea. “The Stornoway’, and used to race against each other to see who would get home and unload first. These great epic voyag- The idea of needing an instruction book in order to enjoy a cup of tea and a biscuit with some friends seems rather alarm- es ended with the invention of steam-powered boats at the end of the 19th century and with the opening of the Suez Canal. ing these days, but although nineteenth century afternoon teas were elaborate affairs from our point of view, in those days they were considered relatively informal occasions. Invitations were issued verbally or by note, and rather than attending Taking tea was considered a very special affair. The water for the tea would be boiled at the table by the mistress of the for the entire duration guests were free to pop in when it suited them and likewise leave when they wanted to. The hostess house using a large silver water kettle or urn. The tea would be kept under lock and key in a wooden and was would pour the tea, but it was the responsibility of the men to hand the cups round. If there were no men present, this job carefully measured into a teapot when needed. fell to the daughters of the hostess or other young women present (goodness know what happened if there were no men and no daughters available!). There was a fashion for women to wear tea gowns, but these were softer and less restrictive Tea at seventeenth century London Coffee Houses than evening gowns, and it was not always deemed necessary for women to wear gloves. Nonetheless many did, and the author of The Etiquette of Modern Society points out that a thoughtful hostess should always provide biscuits with tea, since The fashion soon spread beyond these elite circles to the middle classes, and it became a popular drink at the London cof- these can be eaten more easily than sandwiches without removing one’s gloves. fee houses where wealthy men met to do business and discuss the events of the day. But the tea that was being drunk in those seventeenth century coffee houses would probably be considered undrinkable now. Between 1660 and 1689, tea sold High Tea in coffee houses was taxed in liquid form. The whole of the day’s tea would be brewed in the morning, taxed by a visiting excise officer, and then kept in barrels and reheated as necessary throughout the rest of the day. So a visitor to the coffee Some poorer households also adopted the practice of afternoon tea, and in some areas women pooled their resources and house in the late afternoon would be drinking tea that had been made hours before in the early morning! The quality of the equipment in order to make such occasions affordable. But more common among the working classes was ‘high tea’. Dur- drink improved after 1689, when the system of taxation was altered so that tea was taxed by the leaf rather than by the ing the seventeenth and early eighteenth centuries, when most people worked in agriculture, the working classes tended liquid. to have the main meal of their day at midday, with a much lighter supper late in the evening. But after the industrial rev- olution, more and more people were employed for long shifts in factories or mines, and hot midday meals were thus less Tea for the wealthy and the advent of tea parties convenient. They were also not approriate for the increasing numbers of children who were at school during the day. The custom developed of having a high tea in the late afternoon, at the end of the working day, consisting of strong tea, and Lavish tea partySome coffee houses also sold tea inloose leaf form so that it could be brewed at home. This meant that hearty, hot food. Unlike afternoon tea, high tea was the main meal of the day, rather than a stop-gap between lunch and it could be enjoyed by women, who did not frequent coffee houses. Since it was relatively expensive, tea-drinking in the dinner. home must have been largely confined to wealthier households, where women would gather for tea parties. Such a party would be a genteel social occasion, using delicate china pots and cups, silver tea kettles and elegantly carved tea jars and ‘Milk in first or tea in first’ tea tables. All the equipment would be set up by the servants, and then the tea would be brewed by the hostess (aided by a servant on hand to bring hot water) and served by her to her guests in dainty cups. Both green and black teas were pop- Milk in first? A milky cup of tea.Certainly for much of the twentieth century, methods of preparing tea were still the subject ular, and sugar was frequently added (though like tea, this was an expensive import); in the seventeenth century though, of some snobbery: in a letter to Nancy Mitford (a social commentator and great satirist of upper class behaviour), the au- it was still unusual for milk to be added to the beverage. We can imagine then that while seventeenth century men were at thor Evelyn Waugh mentions a mutual friend who uses the expression ‘rather milk in first’ to express condemnation of those the coffee houses drinking tea and exchanging gossip, their wives gathered at one another’s homes to do exactly the same lower down the social scale. Nowadays the ‘milk in first or tea in first’ debate is altogether more light-hearted, but nonethe- thing - just in a more refined atmosphere! less everyone has his or her preferred method of making tea. Tea has for centuries been a beverage at the very heart of social life in Britain - for millions of people today, just for Dr Johnson nearly 250 years ago, tea amuses the evenings, solac- es the midnights and welcomes the mornings.