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Chinese tea culture (simplified Chinese: 中国茶文化; traditional Chinese: 中國茶文化; pinyin: zhōngguó chá wénhuà; lit. 'Chinese tea culture') includes all facets of tea (茶 chá) found in Chinese culture throughout history. Physically, it consists of tea cultivation, brewing, serving, consumption, arts, and ceremonial aspects.
Pu'er is the pinyin romanization of the Mandarin pronunciation of Chinese 普洱. Pu-erh is a variant of the Wade-Giles romanization (properly p‘u-êrh) of the same name.In Hong Kong, the same Chinese characters are read as Bo-lei, and this is therefore a common alternative English term for this tea.
Chinese tea houses refer to the public place where people gathered to drink tea and spend their spare time. Chinese tea houses have a long history. It first took shape during the Tang dynasty Kaiyuan era (713–714) [14] and became common during the Song dynasty. From the Ming and Qing dynasties, tea house culture became integral to regional ...
The Classic of Tea or Tea Classic (simplified Chinese: 茶 经; traditional Chinese: 茶 經; pinyin: chájīng) is the first known monograph on tea in the world, by Chinese writer Lu Yu between 760 CE and 762 CE, during the Tang dynasty. [1]
Many tea connoisseurs will steep only one type of tea in a particular Yixing teapot, so that future brewings of the same type of tea will be optimally enhanced. In contrast, brewing many different types of tea in a Yixing pot is likely to create a coating of mishmashed flavors that muddy the taste of future brewings.
Tea as a drink was first consumed in China and the earliest extant mention of tea in literature is the Classic of Poetry, although the ideogram used (荼) in these texts can also designate a variety of plants, such as sowthistle and thrush. Chinese literature contains a significant number of
Lei cha (right) served with a bowl of rice and vegetarian toppings (left). Ground tea is a varying mix of: Tea leaves – any type of tea leaf can be used, but the most popular and common are either green tea or oolong; for ease of use, sometimes matcha (finely milled green tea) is used
Leaf tea, in contrast to powdered tea, was prepared by steeping whole leaves in boiling water - a process that led to the invention of the teapot and subsequent popularity of Yixing wares over the dark tea bowls. [7] While in China the art of Jian ware faded and then died out, in Japan it continued and became the foremost producer of this type ...