Chinese green tea is one of the most ancient and revered beverages in the world, boasting a rich history that spans over 4,000 years. Originating in China, this tea variety has not only shaped the cultural landscape of the country but also influenced global tea traditions. This article delves into the historical background, diverse types, meticulous crafting process, and the art of appreciating Chinese green tea.
Historical Background:
The legend of Chinese green tea dates back to Emperor Shen Nong in 2737 BC, who discovered tea when some leaves accidentally fell into boiling water. By the Tang Dynasty (618-907 AD), green tea had become a favored drink among scholars and poets. During the Song Dynasty (960-1279 AD), the practice of steaming fresh tea leaves emerged, giving rise to modern green tea as we know it today.
Varieties:
Chinese green tea comes in a wide array of varieties, each offering unique flavors and aromas. Some of the most renowned types include:
- Longjing (Dragon Well) - Famous for its flat shape and vibrant green color, Longjing hails from Hangzhou and is celebrated for its chestnut flavor and sweet aftertaste.
- Biluochun (Green Snail Spring) - Named for its spiral shape resembling a snail, this tea from Jiangsu province is known for its fruity and floral notes.
- Huang Shan Mao Feng (Yellow Mountain Fur Peak) - Grown in Anhui, this tea features a slightly twisted appearance and a rich, savory profile.
- Xinyang Maojian (Xinyang Hair Peak) - Originating from Henan province, it is prized for its robust flavor and bright golden infusion.
- Lu'an Guapian - Produced in Anhui, these single leaves are noted for their clean taste and delicate fragrance.
Craftsmanship:
The production of Chinese green tea involves several critical steps to preserve its natural characteristics:
- Withering - Fresh leaves are spread out to lose moisture and soften.
- Fixation - Heat is applied to halt oxidation, preserving the green color and fresh flavor. This can be done through pan-firing, steaming, or baking.
- Rolling - Leaves are rolled to form specific shapes characteristic of different teas.
- Drying - Final drying reduces moisture content to ensure longevity and enhances the tea's flavor.
Appreciation:
Savoring Chinese green tea is an art that requires attention to detail:
- Water Quality - Use soft, pure water ideally around 80°C (176°F).
- Teaware - Choose glass or porcelain cups/pots to observe the tea's unfurling and color.
- Leaf-to-Water Ratio - Typically, 3 grams of tea per 150 ml of water.
- Infusion Time - Steep for about 1-3 minutes depending on the tea variety and personal preference.
- Observation - Notice the tea’s color, aroma, and taste. High-quality green tea often yields a light yellow-green liquor with a fresh, vegetal scent and a smooth, slightly astringent taste.
Chinese green tea is more than just a drink; it embodies a philosophy of harmony, tranquility, and appreciation for nature's gifts. Whether you are a seasoned tea connoisseur or a curious newcomer, exploring Chinese green tea offers a journey into the heart of Chinese culture and tradition.