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History of tea in china

The Chinese has enjoyed tea for centuries. China is considered to have the earliest records of tea consumption.

As described in the historical books of China, tea was discovered by Shennong, the Chinese ruler and culture hero. Shennong also known as Yan Emperor or the Emperor of the Five Grains lived in China about 5000 years ago and taught its people the science of agriculture.
After Shen Nung, tea drinking was spread in China tremendously. Historically, tea in China was recognized for its medicinal qualities and also as a delicious stimulating drink with pleasant flavor.

In about 500 BC, Laoze, the ancient classical Chinese philosopher, named tea as elixir of life. In 220 the famous Chinese physician Hua Tuo described the abilities of tea to improve mental function.

Chinise classical writer Lu Yu (733–804) is recognized as the Sage of Tea for his contribution to Chinese tea culture. Lu Yu’s book “The Classic of Tea” was the first work on how to cultivate, make and drink tea.

Steaming tea leaves was the primary process used for centuries in the preparation of tea in China.
In the mid-13th century the Chinese learned to process tea in a different way. The tea producers in China started to roast tea leaves and then crumble them rather than steam. This is the origin of today's loose teas and the practice of brewed tea.

Today China is the top producer of tea in the world. China has 21 provinces and 900 counties that produce tea. Last year China produced 1.24 million tons of tea, taking up one-third of the world's total tea production.

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