Tea is the quiet beverage. It invites you to sit, reflect and relax. It encourages friends to linger for conversation and fellowship. Legend has it that tea was discovered 5000 years ago by Chinese Emperor Shen Nung. While boiling water, leaves from a nearby bush blew into his pot. Rather than have his servant remove them, he decided to drink the blossom flavored water. It was delicious, and thus tea was born!
In China, tea is called “Zhong Guo Cha”, which translated means Chinese Tea (Zhong Guo-Central Nation) and (Cha-Tea). There are primarily three categories of Chinese tea–un-oxidized, partially oxidized, and fully oxidized. How the tea is processed after harvesting determines the category.
Green tea is unoxidized because the leaves are steamed shortly after having been picked. This stops the oxidation process causing the tea leaves to retain their green color after drying. Oolong tea is partially oxidized as the leaves are exposed to air for several hours and then the oxidation process is halted by roasting.Black tea is fully oxidized which allows the tea to have a stronger flavor and deeper color. The Chinese consider black tea undesirable and of a lesser quality; as a result it is exported. Keeman and orange Pekoe are well-known black teas.
For detailed information on Chinese tea from an expert, sign up for courses to learn about everything from how to know you are drinking a good cup of Chinese tea to brewing methods and Chinese tea customs.
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