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Chinese cuisine Chinese tea

Tea was born in China and is deeply related to Chinese culture. According to Chinese legend, the use of tea as a beverage would have appeared in the year 2737 BC, when leaves were detached from a tree to fall into the hot water that Emperor Shen Nung was boiled for drinking. The latter would have enjoyed the beverage whose consumption is widespread.

More verifiable, tea would have appeared in China under the Han Dynasty of the West (-206 BC. - 24): tea containers from this period have been discovered. Initially, it is used to scent the water is boiled before drinking it to clean it up. It is readily appreciated for its therapeutic properties, such as relieving fatigue, reviving and strengthening the will of sight. It becomes a daily beverage in China during the Han Dynasty Eastern (25 - 220) and at the time of the Three Kingdoms (220-280).

tea leaves are then crushed and the resulting powder compacted into bricks, more easily transportable. We sometimes mix the tea with a liquid, like blood, to get stronger bricks.

To prepare the tea, they crumbled bricks, then roast the powder was obtained for hygienic reasons (the bricks were often infested with worms and insects) and also to give the tea a pleasant taste. The powder was then boiled with crumbs with salt, and sometimes ginger, onion, etc.. This produces a mixture thick, full-bodied flavor, served in a large bowl that was passed from hand to hand.

The tea bricks were also used in Chinese currency, to the point that they were under a state monopoly. They allowed them to obtain such horses with the peoples "barbarians" of the North. Thus, tea was introduced to Mongolia, where today he is always prepared boiled, salted, supplemented with yak milk or cow.

Under the Northern Song Dynasty (960-1279) were prepared tea beaten. The leaves were crushed in a grinder to obtain a very fine powder, which is then whipped in hot water for a substantial foam. This tea was also served in a large bowl shared by several diners.
tea became the drink of choice for scholars in the Tang Dynasty (618 - 907). It is introduced in Japan in the early twelfth century by the priest Eisai.

In 1391, Hongwu, the first emperor of the Ming Dynasty decreed that tributes of tea delivered to the Court were to be either in the form of bricks, but of whole leaves. This imperial decree changed rapid consumption patterns of tea. Now, the tea leaves are infused directly into hot water.

The tea service is changing dramatically. It was now stored in boxes provided for this purpose and prepared in a pan of a new genre: a teapot. It was served in small individual cups for in exhale the smell and taste. The new dishes, teapots, kettles, saucers, cups quickly became subject of a refined craftsmanship flights to rich collectors.

teas are now distinguished according to their regions of origin, the appearance of leaves, their color. The processing also became an object of attention because tea leaves could be rolled into balls, "needles", cleverly folded and interconnected to form flowers, dragon heads, etc..

Tea, like coffee, was introduced to Europe by the Dutch in 1606 in the form of "black tea".

Many legends are associated with tea, one of them tells a disciple of Buddha, during one of his long meditation, asleep and then made voluptuous dreams. In his "awakening", he wanted it so he cut off his eyelids and never sleep. And where his eyelids had fallen drove the first tea plants. Therefore, all Buddhist monks drank tea to prevent numbness during meditation ...

Today tea is the drink of choice for Chinese noble and you taste the tea as we savor a good wine.