Chinese tea

Chinese tea is a beverage made from the leaves of tea plants (Camellia sinensis) and boiled water. Tea leaves are processed using traditional Chinese methods. Chinese tea is consumed throughout the day, including during meals, as a substitute for plain water, for health, or for simple pleasure.

The practice of drinking tea has a long history in China, having originated there. Although tea originated in China, during the Tang Dynasty, Chinese tea generally represents tea leaves which have been processed using methods inherited from ancient China. According to popular legend, tea was discovered by Chinese Emperor Shen Nong in 2737 BCE when a leaf from a nearby shrub fell into water the emperor was boiling. Tea is deeply woven into the history and culture of China. The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar. Around 771 BC – 476 BC the Chinese tea is used for medicinal purposes.This period also known as the “Spring and Autumn Period”, it is where Chinese people first enjoyed the juice extracted from the tea leaves that they chewed.

Chinese tea can be classified into five distinctive categories: white, green, oolong, black and post-fermented. Others add categories for scented and compressed teas. All of these come from varieties of the Camellia sinensis plant. Most Chinese teas are consumed in China and are not exported, except to Chinese-speaking communities in other countries. Green tea is the most popular type of tea consumed in China.

Within these main categories of tea are vast varieties of individual beverages. Some researchers have counted more than 700 of these beverages. Others put the number at more than 1,000. Some of the variations are due to different strains of the Camillia plant. The popular Tieguanyin, for example, is traced back to a single plant discovered in Anxi in Fujian province. Other teas draw some of their characteristics from local growing conditions. However, the largest factor in the wide variations comes from differences in tea processing after the tea leaves are harvested. White and green teas are heat-treated (simplified Chinese: 杀青; traditional Chinese: 殺青) soon after picking to prevent oxidization, often called fermentation, caused by natural enzymes in the leaves. Oolong teas are partially oxidized. Black teas are fully oxidized. Other differences come from variations in the processing steps.

...
Wikipedia