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Today, the tea produced and consumed more than 40 countries in the scores. However, the aromas of this delicious beverage was unknown, most of the world until the late 19th century, when it began on a mass scale of his native city, China are exported. Is almost ninety percent of world production of tea plants tea from Asia and around the world have their origin directly or indirectly in China. Almost all the major tea producing countries have their uniqueThe methods to process tea leaves. tea leaves that have been developed with methods practiced in China of Chinese tea.
The discovery of Chinese tea is interesting. The story of how it goes in China, the Emperor Shen Nung in 2737 BC was a long trip. When he stopped to rest, was a servant to him with boiling water. From a wild tea tree, a dead leaf fell into the pot with boiling water. Unnoticed in the eyes of a servant, youwas the emperor, who drank the beverage has been very refreshing. And so was born the tea!
Then, as time advanced, so has a transition taking place in the production of Chinese tea. The first mention of the widespread drinking of tea in China was during the Tang Dynasty (618-907 AD). Then Chinese tea was processed in a way that many would find incredibly today. The tea leaves are picked, dried and then compacted in the form of cakes. The leaves of teaThis cake was then dried stone mortars. The desserts were powdered to be cooked and eaten in ceramic pots, a hot drink.
Later, during the Song Dynasty (960-1279 AD), the method to prepare Chinese tea changed. During this time the tea leaves are picked, dried and steam immediately to a fine powder. This powder was immediately placed in large bowls. The drink, which was made this iridescent powder white and strongSong by the court. Chinese tea at that time was considered the mainly white tea, and new varieties such as' Silver Silk Water Sprout "and" Palace Jade Sprout "Emperor Emperor Hui Zong were developed.
For decades, the process of steaming is the main method of preparation of Chinese tea. But during the fourteenth century, the procedures for the preparation of Chinese tea was told the other can pass. Tea leaves were roasted and allowed to crumble, rather thanattenuated. This was the origin of loose tea today. But what has prompted this change on a large scale, a decree of the Ming court in 1391 that only loose tea has been adopted as a tribute.
The processing of Chinese tea has developed, far in the seventeenth century. A process that was introduced known as "fermentation." Although technically, this process is not "ferment" was, but the enzymatic oxidation of tea leaves. This process could be manipulated to obtain the desiredResult of changing the speed of drying or steaming the leaves. Indeed, in southern China, the leaves were dried to produce and semi-fermented oolong tea. The further development of Chinese tea in 1796 led to the production of white tea today, during the Qing dynasty. Finally, exports of Chinese tea began in 1891 with the export of mass of the Silver Needle.
Today, the consumption of Chinese tea is common in many parts of the world. Chinese green tea iswere the most popular in America, even if the consumption of white tea in a fast pace is increasing, especially after detailed studies of health benefits have already been published. Who would have thought that the leaf wild accidentally discovered more than 4000 years ago, would be one of the most popular drinks of all time become!
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