History of Tea
As we drink tea and explore its history, we are invited on a sumptuous journey. Between its gustative and aromatic subtleties, its complex and fascinating ceremonies as well as its everyday life rituals, tea is an infusion that inspires sharing. Full of beneficial qualities, tea is the most consumed beverage in the world, after water.
Tea Legends and first written references
To recount the first appearance of that universal beverage, we have to go back three millenniums before the present era, in Ancient China. In myth, Shen Nong, the Divine Emperor, tasted boiled water slightly tinted when few leaves felt in it by chance. We may, however doubt the real existence of this character and rather regard the story as a symbol of agricultural development in China. Written references to tea leaves first appeared many years after, in the 3rd century B.C. when they were considered as a tonic and vivifying remedy.
Three dynasties drank tea in different ways. Under the Tang dynasty (618 – 907), Lu Yu dedicated an entire book (the Cha Jing) to the precious leaves: the description of the plantation, the utensils and the rituals. At that time, freshly harvested leaves where steam-cooked and blended with plum juice before being transformed in roasted cakes, ready to boil in salted water. Then, in the Song era (960 – 1279), tea was drunk in a powdered form, whipped in hot water. That foamy beverage is the origin of Matcha in the Cha no yu ceremony, still practiced in Japan. Tea prepared as we know it appeared in the Ming dynasty (1368 – 1644). Before then, then green was the norm. Then black tea was introduced. This era was fond of aromatic flowers, such as jasmine, and had the desire to adapt their beloved beverage to the first exchanges with foreign countries.
Route to Europe
Precious leaves were a well-guarded secret in China for many centuries. First slowly introduced to Japan and Tibet, leaves then took to the Silk Road, before they were sent in more significant quantities to Europe by sea in the 17th century. The Portuguese and Dutch, with the East India Company, were the first to bring tea to France and Germany. In Great Britain, around 1660, tea had been brought to the aristocracy, thanks to Charles II’s wife, Catherine of Braganza, who served the beverage to the court in copious quantities and introduced the idea of “tea time”. In the 18th century, some influential characters such as Thomas Twining and Thomas Lipton introduced tea as an accessible drink. Later, in the 19th century, the renowned “Five O’clock tea” appeared, to savour with a light meal and pastries.
Preparation of Tea
Here you find a step-by-step description of a few techniques and recipes to help you enjoy and share tea at home.
Teapot
Rinse the inside of the teapot with hot water.
In the infusion basket, put the tea leaves of your choice. (Usually between 1 to 2 tsp for 500 ml of water.)
Pour water on the leaves. Temperature must not exceed the indicated temperature for each tea type. Otherwise, delicate leaves might be damaged.
White tea : 70° C to 80° C
Green tea : 70° C to 85° C
Japanese Green tea : 60° C to 85° C
Oolong tea : 95° C
Black tea : 95° C
Pu Erh tea : 95° C
Herbal teas and medicinal plants : 95° C
The infusion time varies considerably from one tea to another. Thus, we advise following the proper directions provided with your loose tea purchase.
Tea is ready as soon as the infusion is completed. Remove the infusion basket and enjoy.
Once you have tried tea preparation according to the rulebook, you will be able to experiment: infusion time and quantity of leaves may be adjusted and gauged depending on your personal taste.
Conservation of Tea
Tea is best consumed within 12 months, and should be kept in an airtight opaque container. Light, air, extreme heat, humidity, and strong odors are all elements to avoid because they alter the leaves of the tree Camellia sinensis. As opposed to wine, the fresher the leaves the better the tea, except in the case of aged tea, also called red tea or Pu Erh.
Recipes
Mint Tea
This specialty from North Africa is created with an infusion of Chinese Zucha green tea (also known as “Gunpowder”), fresh shoots of mint and sugar. Traditionally the men, the heads of the family, served mint tea as a gesture of hospitality. It is prepared in a metal teapot and poured in glasses from height, to create delicate foam (sign of a perfect infusion).
Put 1 tsp of Chinese Zucha green tea in a metal teapot.
Pour a small quantity of hot water on the leaves, let steep for thirty seconds and throw away that liquid, keeping all the loose leaves in the teapot.
Add 3 fresh shoots of mint, creases in hands, and sugar, according to your taste. (2 to 4 tsp)
Add 400 ml of hot water and allow a few minutes infusion.
Pour tea in a Moroccan glass and pour it back in the teapot so that all the ingredients are blended.
To serve, pour with a grand gesture in order to aerate the infusion and maximize its aroma.
Mint Tea is served three times, according to Moroccan proverb. First cup is “delicate as love, the second is sweet as life and the last one is bitter as death”.
Iced Tea
This homemade iced tea recipe is, according to our team, indubitably refreshing, and comes in many versions. For a caffeine-free beverage, try a Rooibos herbal tea.
Orange Iced Tea
Bring 1 L of water to a boil.
Steep 6 to 7 tsp of scented tea (Pacific Sun, Arctic Fire, Tsar’s Tea, etc.) in hot water for 6 to 8 minutes.
Filter all the loose tea leaves.
Add ¼ cup sugar (or few tsp of honey).
Add a sliced orange (optional).
Steep for 20 minutes.
Filter again, let cool down and refrigerate.
Serve cool, on ice, with mint leaves or fresh fruit.
Masala Chaï
Masala Chaï, commonly drunk in India, Nepal and Sri Lanka, is a mesmerizing beverage. A spiced blend (different from one family or region to another) is steeped in an Indian black tea from Assam or Ceylon, with milk and sugar.
Pour 250 ml milk and 250 ml water in a saucepan.
Add 1 to 2 tsp of a Chaï blend (Masala Chaï Cha Noir, Masala Chaï 1 or Rooïbos Chaï).
Bring to a boil and simmer for 4 to 5 minutes.
Filter and pour in a teapot.
Add 1 tsp honey.
Health
Many centuries ago, tea was basically drunk as a remedy. Awaking body and mind, relieving health troubles and disorders, tea was highly esteemed from its first discovery. Even today, tea is a significant figure in the daily life of many cultures. It’s a part of some fascinating and complex rituals. With six categories of tea, tea lovers can find in their cups a comforting or exciting elixir, at any moment of the day.
Tea and its virtues are unarguably being increasingly popularized in the West. Although we can find in ancient China scripts descriptions of a host of benefits of tea, numerous scientific studies today have demystified this information and confirmed the chemical composition of tea leaves, as well as their effect on the body and mind.
Find more information:
- Passeportsanté.net (in french only)
- Douglas Mental Health University Institute