User:Handrew2depaul/Chinese Tea Culture

Chinese tea culture
Chinese tea culture includes all facets of tea, both physical and spiritual, that significantly influenced Chinese culture throughout history. Physically, it consists of the history of tea cultivation, brewing, serving techniques, methods of consumption, arts, and the tea ceremony. Tea culture also has non-physical aspects such as symbolic, spiritual, religious, psychological, and social. Tea has been a part of China for over four thousand years and continues to influence the people and nation today. Liu Qinjin, a Chinese tea culture researcher, defines culture "as a kind of behavior in human society, which has a certain continuity and group characteristic; or refers to some humanistic phenomenon of one nation, such as history, human relationship, custom, the way of life, art, law, and value."

History
Tea was identified in southwest China over four thousand years ago. Most scholars credit Shen Nong, considered the father of medicine and agriculture, as the first person to discover the effects of tea. He was known to have tasted numerous leaves to determine if they could be used as food or medicine. According to legend, there are two different accounts telling how he discovered tea's beneficial attributes. First, it is said he had a transparent stomach where he could see how his stomach was reacting to what he ate. After a long day of picking leaves, he was tired, and when he was boiling water, some leaves fell in. It was sweet when he drank the water, and he enjoyed the taste. Soon after that, he became more energized. In the second accounting, Shen Nong tasted 72 poisonous leaves and became very sick, and was close to death. When some leaves fell beside him, he put them in his mouth and chewed them. Before long, he was feeling better and more energized, so he ate more leaves. Soon after, the poison left his body. The first book written about the medical effects of tea was the Shen Nong Herbal. It is believed the people of ancient China ate tea leaves throughout history. The cultural aspect of Chinese tea culture, however, developed over time.

Zhou Dynasty (1046-256 BC)
In the beginning, tea was a luxury item used mainly by nobles and royalty. The elite began to drink tea to energize the body and clear the mind instead of only for medical purposes. Teas were boiled with other plants to make a tea soup which was considered a combination of medicine, food, and drink. The consumption of the soup did not become popular among the masses due to its bitter taste. Records also indicate that ritual worship during the Zhou Dynasty included tea ceremonies led by officials. Tea was considered an exotic plant from southern China, so it was offered as tribute to the emperor and was served to the nobles.

Han Dynasty (206 BC-AD 220)

Improved picking and processing of wild tea refined the taste of tea. It became a pleasant source of refreshment popular with the nobles.

Jin Dynasty (265-420) and Wei Period (220-265)
As the tea culture developed, it is mainly concentrated in the upper class among literati, monks, the monarch, and his officials. Tea was set against wine as a beneficial drink, with wine being ‘violence and intoxication’ and tea ‘freshness and purity.' During this period, tea became the backdrop to deep philosophical discussions and a part of religious thought among Buddhists and Taoists. Buddhists believed it helped prevent dreariness, and Taoists believed it kept a person young and led to immortality. Before the Tang Dynasty, tea was used and consumed mainly by the upper classes for medicine, sacrifice, tribute, or ceremonial purposes, yet not enjoyed and appreciated by the masses.

Tang Dynasty (618-906)
During the Tang Dynasty, tea culture or ‘the art of tea’ began to spread widely throughout China. A method of processing tea known as 'green stemming' was developed, making it more pleasant to drink, adding to its popularity. The Ancient Tea Horse Road development matured trade routes between Southern and Northwest China, and Tibet. The completion of the Grand Canal established a cost-effective method of transporting goods in China, making tea less expensive. Opening up trade routes and new processing techniques was vital to establishing tea as a national drink throughout China.

Artisans produced hundreds of examples of tea art, such as poems, drawings, songs, and literature. Tea houses and tea shops were also established during this time.

The Classic of Tea (780) A significant contribution to the evolution of tea culture during the Tang Dynasty was an important work of literature by tea connoisseur Lu Yu, in which he analyzed every aspect of tea. The Classic of Tea was the first monograph regarding the study of tea, which consisted of ten chapters ranging from the history of tea, its' cultivation, and how to prepare, serve, and drink it. Lu Yu also provided an overview of Chinese tea culture. He encouraged commoners to drink tea by including a section on what tea utensils could be omitted if one could not afford them. Lu Yu is known as the ‘Sage of Tea’ and the ‘God of Tea’ because of his profound influence on tea culture. His classic book tied drinking tea to spiritual matters, the arts, the Chinese way of life, morals, and philosophy. Though the majority of the Chinese population did not read it, intellectuals, nobility, and spiritual leaders embraced it. Confucian teachings indicated that the world should be managed, improved, and taught morals through classical learning. According to Liu, “Chinese intelligentsia regarded culture, or all literature and knowledge, as the carrier or instrument of human morality serving to carry out the civilizing function of the Tao (the way that the universe functions).” Lu Yu’s classic writing helped transform an enjoyable beverage into an art woven into Chinese culture.

Song Dynasty (960-1279)
The tea culture flourished during the Song Dynasty. Tea art, the tea ceremony, and tea houses continued to increase in popularity. “By the Song, a reputation for elegance required mastery of “go (weiqi), zither, calligraphy, painting, shi and qu poetry, and tea.” These were considered the polite accomplishments of gentlemen. Some examples of tea literature, which was prolific at this time, are Record of Tea by Cai Xiang, and General Remarks on Tea, by Emperor Huizong, Zhao Ji.

China's monopoly on tea allowed them to use it as a powerful diplomatic tool. The Song established 'Tea and Horse Office'(chamasi 茶马司) to oversee the trading of tea for horses along the Tea Horse Road with Tibet and Northwest China. They required large numbers of warhorses to fight battles with invading northern nomadic Liao, Jin, and Xixia. When disputes arose, the dynastic government would threaten to cut off the tea trade and close of the 'Tea and Horse offices.'

The traditional tea culture with the elite and scholars became more complex, with the addition of numerous rules, tea culture continued to spread to the masses. Regional variations of tea culture formed throughout China. Tea cultivation moved from wild tea plants to established farming, leading to tea being traded worldwide. ‘Tribute tea’ was the gifting of high-quality tea to the emperor to honor him. It was developed into a large government bureaucracy that managed tea cultivation on rural farms and transported it to the dynastic government. The officials who oversaw the work often wrote poetry regarding their experiences and the intimate knowledge of the tea harvesting process. Picking began before dawn and stopped once the sun had risen. The poem by Southern Song tea expert Xiong Fan reads, “‘Throngs tussle, trampling new moss. I turn my head toward first blush over the dragon’s field. A warden beating a gong to urge haste, they carry baskets of tea down the mountain. When picking tea, one is not allowed to see the sunrise.’” The poem looks at the appreciation of tea as it acquired cultural significance throughout China. It also revealed how tea was harvested by studious pickers and focused on the official's personal experience, which was often described as a beautiful scene.

20th and 21st Centuries
Tea was traded or produced worldwide. Under Mao Zedong's rule (1949-1978), China was mostly isolated from global markets. In the 1960s, under Mao's leadership, during the period known as the Great Leap Forward, tea production was significantly limited, and tea houses and shops were for the most part closed. The Cultural Revolution was also a period in which China’s tea culture suffered.

Under the leadership of president Deng Xiaoping China has experienced double-digit economic growth, which has spurred a rebirth of the tea industry and the traditional aspect of tea culture. "A sense of self and nation has coalesced around tea." China is the leading producer of tea once again.

China currently offers various ways to experience cultural tea tourism, such as museums, tea trails, guided tours, tea houses, tea shops, tea markets, and tea tastings. There are two tea museums in China, one on the mainland and another in Taiwan. The National Tea Museum on the mainland can be found in Hangzhou in Zhijiana province, which maintains a variety of Chinese tea culture exhibits.

A revitalization of the traditional tea house throughout China has been spurred on by the introduction of new designer tea houses that cater to the young urban population.

Chinese tea ceremony
The tea ceremony or 'Cha Dao' (茶道) has held great cultural significance in China for over a thousand years. The important role of ceremony in Chinese culture is exemplified by the claim of the authors of Tea and Tea drinking: China's outstanding contribution to the mankind that, “The word ‘ceremony’ (Li, 礼) is the basis or gene of Chinese culture and the first syllable of Chinese civilization, as it says ‘Of all things, courtesy comes first’ (万事礼为先).”

The tea ceremony grew in popularity in the Tang Dynasty reaching its peak in the Song Dynasty. The basic steps of a tea ceremony include: prepare tea, offer or serve tea, appreciate tea, sniff tea, savor and drink, and taste tea.

The concept of fine tea is required in both the formal tea ceremony and the tea competition. It begins with high-quality tea that “embodies the soul of the mountains and rivers, the essence of heaven and earth, and the loving care of man.” The second essential element is high-quality water. The highest quality water is ‘Tiashui,’ rain or snow water collected in bamboo tubes or crocks, with natural spring water coming in second. Lu Yu set 20 different levels of water quality. The next important part of fine tea is an esthetically pleasing tea service allowing for the fragrance of the tea to be appreciated. The Book of Tea described 24 different tea apparatus and methods of preparing the tea. Where the tea is taken is also a part of the fine tea experience. Tea is considered special if served on hills with mist or cool breezes and in the moonlight. “The Chinese emphasize the harmony between humans and nature in tea drinking.” During the Ming Dynasty, there were specific rules surrounding when, where, and what environment was appropriate for the drinking of tea. A person should be relaxed and not too busy when taking tea. He should be in a peaceful setting, such as a courtyard, bridge, the forest, or a pavilion with lotus in the background. The weather should also be nice, rainy, or in moderate sunshine. Tea should be taken in a peaceful, tranquil setting, not a tense, noisy one. Tea should be experienced with only a few people at a time. As Cai Xiang states in his book, A Record of Tea or Cha Lu in 1051, “The fewer guests when drinking tea, the better. A crowd of guests is noisy, and noise detracts from the elegance of the occasion. Drinking tea alone is serenity, with two guests is superior, with three or four is interesting, with five or six is extensive, and with seven or eight is an imposition.”

"It is believed that a tea-drinking process is a spiritual enjoyment, an art, a means of cultivating the moral character, and nourishing the mind." The tea ceremony is a tradition that exemplifies Chinese culture that has spread throughout the world, including in Japan, Korea, and Great Britain.

Tea competition
Tea competitions began in the Tang dynasty but became popular during the Song. These competitions would represent high levels of tea-tasting where contestants, usually men in the imperial palace, presented their most refined tea. Emperor Song Huizeng was a tea competition enthusiast. The quality of tea, tools used, and the water condition were of great importance in winning a tea competition.[1] This game was known as 'fighting tea' (doucha) or 'tea war' (mingzhan).[2] The competition involved the entire process of tea preparation. An emphasis was placed on whipping the tea. The tea was stirred vigorously with a wooden whisk to create a foam on the surface called 'Tanghua.' The foam was made by pouring the boiling water over the tea leaves and beating the water; this is known as 'Dian' and 'Fu.' This process can be repeated up to seven times. If the tea is seen through the foam, the competitor would lose the competition.[1] "Because they considered tea making an elegant pursuit, skill at whipping up bubbles became a sign of refinement, and the man with the best froth could enjoy the cries of admiration from his peers."[2] Displaying one's manhood was important during this time, and tea fighting was one way for men to prove themselves. During the Tang and Song dynasties, showing elite manhood was tied to their refined values. It was associated with high cultural pursuits, so winning the tea competition allowed the winner to display their successful masculine image.[2]

Tea drinking customs
Hospitality is important in Chinese culture, and offering tea to a guest is considered customary practice. A guest is expected to accept the tea and take at least a sip as a sign of appreciation. Tea customs vary amongst different groups of people, regions, lifestyles, and religions. “Chinese tea arts include Confucianism tea, Taoism tea, Buddhism tea, and vulgar tea (俗茶) 'tea of the public,' which conform to the corresponding religious morals and behavior standards.” Drinking tea for the Taoists represents how the body and soul are regarded as one and improving oneself through self-cultivation; tea helps the Buddhist understand the meaning of Zen; while the Confucians believe tea and drinking tea are used for hospitality representing their humanistic views.

China's national minority cultures have their own tea customs. In the words of Li Xiousong, "The Tibetans put tea before food." A gift of brick tea is considered the most valuable gift. They give butter tea to the most distinguished guests, salt tea to regular guests, and plain tea to people of Han nationality. Mongolian herdsmen drink milk tea. When a guest visits, they are invited in and presented with a cup of tea from the host, prepared by the hostess. Not accepting the tea would be considered extremely rude and offensive.

Tea arts
During the Tang and Song Dynasties, literati produced poetry, calligraphy, and paintings to show their cultivated minds and express themselves. They became enthusiastic tea drinkers as they worked on their art. "Talented drinkers also raised the general tone of tea drinking by associating it with other refined pursuits such as art, music, and literature." Lu Yu, the author of The Classic of Tea, was also an accomplished poet and calligrapher. Following is an excerpt of a famous tea poem written in the 8th century CE when tea art and literature were just emerging. The first bowl sleekly moistened throat and lips;

The second banished all my loneliness;

The third expelled the dullness from my mind,

Sharpening inspiration gained from all the books I've read.

The fourth brought forth light perspiration,

Dispersing a lifetime's troubles through my pores.

The fifth bowl cleansed ev'ry atom of my being.

The sixth has made me kin to the Immortals.

The seventh is the utmost I can drink This poem was a thank you note from Yu espousing the virtues of tea after receiving it as a gift. Giving gifts of tea was a common practice at this time and usually was reciprocated with a note and high-quality tea given in return. Often artists would send a poem along with the gift of tea, and the recipient would send another poem with a return gift of tea. From the gifts the term 'benevolent tea'(huicha) was coined.

Writing poetry was extremely popular during the Tang and Song Dynasties and was considered a requirement to be among this group of scholarly men. According to Hinsch, "... readers today can still enjoy more than forty-eight thousand surviving poems written by two thousand poets from the Tang Dynasty alone. Song writers continued to use tea as a stock poetic theme, and some of the greatest literary figures of that era, such as Su Shi, wrote enthusiastically and repeatedly about tea."

Calligraphy is another art form that was very popular among the artisans of the Tang and Song, in which they integrated tea culture. Some of the calligraphy considered masterpieces of this era are centered around tea. For example, a casual note from Su Shi to a friend inviting him to tea housed at the National Palace Museum in Beijing, is considered an artistic treasure because of its beauty.