Chinese green tea

Author: Cheng Qikun
Publisher:
Publishing Date: 2005-01-01
Features: "Shennong tasted a hundred herbs and encountered sixty-two poisonous ones daily, only to relieve himself with tea (tea)"（《Shennong's Herbal Classic》). Chinese tea, originating from the grass and trees in the primeval forests, became a divine medicine for quenching thirst, refreshing the mind, and alleviating fatigue. It was also "boiled and served as a dish"（《Erya》), becoming a vegetable and beverage. During the Tang and Song dynasties, it developed significantly, with picking, processing, grinding, and brewing techniques refined, transforming tea into a beverage and elevating tea culture. From the Ming and Qing dynasties onwards, there was a focus on returning to its original flavor, advocating for whole-leaf preparation and brewing. Chinese tea slowly moved from the mountains to the households, becoming an indispensable part of daily life in China, ranking as one of the "seven essential daily necessities."
Originating from the deep mountains and forests of the Yunnan-Guizhou Plateau, Chinese tea traveled through the buzz of bees to Sichuan and Hubei. It then followed the Yangtze River and the postal routes, spreading to Jiangnan, Min-Yue, the Central Plains, and all suitable tea-growing regions in China. Through the skillful hands of generations of tea enthusiasts, six major tea categories and thousands of varieties were developed: green tea, black tea, scented tea, oolong tea, white tea, and compressed tea; Longjing, Biluochun, Dianhong, Qihong, Tieguanyin, Da Hong Pao, Huangjin Gui, Dongxuminglong, Pu-erh, and Liubao—each spectacular. With diverse shapes and flavors, people enjoy drinking tea amidst the fragrance of incense, forming unique regional and ethnic drinking customs.
From the original cultivation of tea trees to the development of various processing techniques and brewing skills, and finally to the profound tea culture, the Chinese people have lived up to the blessings of heaven, establishing a grand tea culture system in the native land of tea trees. Works such as Lu Yu's The Classic of Tea, Zhao Gao's The Grand View of Tea, Zhu Quan's Tea Spectrum, and Xu Cishu's Tea Vegetables have been written in abundance; the poetry and odes of literati and scholars throughout the ages flow endlessly. Modern tea ceremonies and tea art theories are also diverse in their interpretations.
The enjoyment of Chinese tea has evolved from a materialistic lifestyle to a spiritual pursuit. With its of simplicity, frugality, and beauty, Chinese tea culture has ascended to the noblest seat in the hall of culture. However, it is unclear when life became rushed for the Chinese people—engaged in endless pursuit of profit, surrounded by fast beverages in every corner of their lives, sub-health, overwork, and even sudden death have become common ailments. People have become estranged from the traditional lifestyle of drinking tea, which has now become a rare practice.
The purpose of writing Chinese Green Tea is to systematically organize and introduce the knowledge of Chinese green tea to the, enabling them to gain a deeper understanding. This is beneficial for promoting tea culture and improving the physical and mental well-being of the nation. In the writing process, efforts have been made to use simple and accessible language, and many technical terms have been explained in a straightforward manner to facilitate reading and comprehension for all tea enthusiasts.