Chinese Culture - Chinese Tea

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		China was the country of origin of Tea dating back 4000 years. As recorded, Shen Lung (Han Dynasty A.D. 206 - 220) experimented with natural herbs from the wild and often used Tea for detoxification. It was mostly used for medicinal purposes until 300 B.C. when it became a common daily drink.

	Cha King (Tea Dictionary)
		Lu Yu (Tang Dynasty A.D. 618 - 907) was the leading tea expert in this period and was commissioned by the tea merchants to write this dictionary. Gradually tea was drunk less for its medicinal effects and more for its taste, prepared in the ways described in the Cha King.

	Export to the West
		In Han Dynasty (A.D. 206 - 220), tea was exported to Iran, India and Japan and classified as a luxury drink which was served in court and regarded as the height of elegance and refinement. Tea was commonly used for barter during the Ming period (A.D. 1368 - 1644). In the 17th century, Dutch merchants imported it to Holland from where it spread throughout Europe. At first it was only consumed by the upper classes in special tearooms until, gradually, the habit was adopted by all social classes.

Classification of Tea
	White Tea
		10% to 20% fermentation process, whitish coloured tea leaves but the tea is light yellow in colour when brewed. Examples: White Peony, Shou Mee.
	Green Tea
		No fermentation has taken place, the ferment and enzymes remaining in the tea after wilting are destroyed by high temperature steaming before curing process, and the leaves remain olive green. Examples: Long Jin, Chu Cha.
	Yellow Tea
		Slightly fermented, light yellowish coloured tea leaves; it has the characteristic of green and dark green tea when brewed. Examples: Morgan Hill Tip, Fok Shan Tip.
	Red Tea
		80% to 90% fermentation process with red coloured tea. Examples: Kee Mun, Lai Chi.
	Dark Green Tea
		Half fermentation process, this type of tea is usually mixed with flower petals to produce scented teas. Examples Ti Kuan Yin, Suey Sin.
	Black Tea
		Natural fermentation process, the taste will improve if the tea leaves are kept for some time after purchase, during which time the fermentation process will continue. Examples: Pu Li, Luk On.