As ancient camel caravans traversed the Tea Horse Road and modern businesspeople raise porcelain tea cups in boardrooms, Chinese tea weaves together history and the present with its unique charm. This remarkable oriental leaf isn’t just a delight for the taste buds—it’s a “flavorful chronicle” of Chinese civilization.
Six Categories of Tea: Diverse Eastern Tales
The world of Chinese tea is a vibrant tapestry, with six categories creating countless flavors.
Green Tea: The “Herald of Freshness”. During Qingming Festival, farmers pluck Longjing buds by West Lake. Through high – temperature deactivation and quick frying, the spring freshness is locked in. When brewed, it releases a bean aroma, and the emerald – green liquid offers a taste of spring.
Black Tea: The “Warm Red Ode”. Keemun black tea from Anhui, through withering, rolling, and fermentation, develops the unique “Keemun aroma”. In 19th – century Europe, it was a staple of aristocratic afternoon tea. Queen Victoria herself praised its rich floral scent.
Oolong Tea: The “Soul of Gongfu”. In Wuyi Mountain, Fujian, tea farmers use techniques like leaf – shaking, deactivation, and roasting to create Tieguanyin and Dahongpao. Brewing oolong requires Gongfu tea sets, and its complex flavors linger even after seven infusions.
White Tea: The “Gift of Time”. Fuding white tea, processed only by withering and drying, is covered in white fuzz. After aging, it develops a medicinal aroma, earning the name “drinkable antiques”.
Yellow Tea: The “Hidden Gem”. Junshan Yinzhen, a top – tier yellow tea, gets its unique taste from the “yellow – sweating” process. When brewed, the tea buds stand upright like emerging bamboo shoots.
Dark Tea: The “Treasure of Aging”. Anhua dark tea from Hunan, fermented and compressed into bricks, was crucial in ancient tea – horse trade. Its digestion – aiding properties made it popular among border 牧民 (herdsmen).
The Wisdom in Tea Aroma: A Thousand – Year Inheritance
Chinese tea culture embodies a life philosophy. Emperor Huizong recorded Song – dynasty tea – whisking techniques in Grand View of Tea, elevating tea to an art form. In temples, the concept of “Zen and tea as one” prevails. Monks use tea to meditate, seeing brewing as a life – long practice.
On a tea table, flower arrangements favor plum blossoms and bamboo for their symbolism; incense creates a serene atmosphere; ink – wash paintings show reverence for nature. These “Four Arts” combine to form unique oriental aesthetics. Tea Table Etiquette: A Silent Social Language
In China, the tea table is a social stage. Pouring tea seven – tenths full means “a full cup is impolite, while full wine shows respect”. Serving with both hands, palms up, shows deference. Elders or guests drink first, reflecting hierarchy.
The “finger – tapping” gesture has an interesting origin. When Emperor Qianlong poured tea for his 随从 (attendants) during incognito travels, they tapped three times to mimic kneeling. Also, pointing the teapot spout at someone is considered rude, as it resembles a weapon in ancient times.
Elegant Business Tea Etiquette: Details for Success
In business, tea etiquette unlocks cooperation. Selecting tea matters—gentle black tea for first meetings, complex oolong for tea – connoisseurs.
Preparing utensils with care shows professionalism. When brewing, follow the “pour high, serve low” rule. The first infusion often washes the tea, and the second is for guests. Serve from the most senior person and refill cups promptly.
Conversation starters like “How do you find the aftertaste?” or “This tea from Wuyi Mountain gets its unique rocky flavor from the Danxia landform” break the ice and demonstrate knowledge. A simple “Please enjoy the tea” carries profound oriental wisdom.