Introduction
Tea leaves, being commodities, must follow specific naming rules to ensure each tea type possesses a distinct and identifiable name.However, China's tea production has a long history, with widespread cultivation, a wide variety of tea types, and diverse manufacturing methods, leading to a multitude of quality expressions in tea.Additionally, influenced by factors such as origin, ethnicity, geographical environment, and cultural practices, tea naming exhibits a rich and diverse range of characteristics.
The Scene Of Tea Grinding By Liu Songnian (1131 - 1218)
Historical Evolution of Tea Naming
Over thousands of years of historical evolution, the way tea leaves are named has gone through constant transformations.According to records found in ancient Chinese texts and unearthed artifacts, it is known that tea used for consumption appeared as early as the 3rd century BC.However, it wasn't termed "tea" back then; it was known as "tú" (荼).
Ancient China had various terms for tea, like "tú" (荼), "jiǎ" (槚), "shě" (蔎), "míng" (茗), "chuān" (舛), and more, adding up to dozens.These tea names evolved over Chinese history's shifts and gained widespread use, eventually being standardized around the mid-Tang Dynasty.Nowadays, only "茶" (tea) and "茗" (míng) remain in use, while the rest have faded into obscurity.
Tools Used By Ancient People To Grind Tea
Factors Influencing Tea Classification
Tea classification relies on processing techniques, and the emergence of tea types stems from the evolution of these methods. When one tea type transforms into another, its processing methods undergo notable changes.
Throughout this transformation, the methods change gradually, resulting in ongoing shifts in tea quality.This process also leads to the creation of teas with distinct yet akin qualities.When there is a fundamental change in the quality of tea production within a certain period, a new type of tea emerges.Every tea type has shared processing traits.Take black tea as an example; it encourages enzyme activation, permitting polyphenolic compounds in leaves to oxidize fully, resulting in a deep red hue (often called "fermentation").
On the other hand, green tea needs to prevent enzyme activation, stopping enzymatic oxidation of polyphenolic compounds while fixing the tea.Shared processing methods lead to resemblances in the final tea quality. Varieties such as Congou black tea and Keemun black tea showcase akin qualities due to their similar processing techniques. On the flip side, when there's notable quality disparity, the processing techniques should differ too. The link between processing methods and tea quality is intricately connected.
Tea leaf names primarily stem from factors like shape, color, aroma, tea tree variety, origin, harvest time, processing methods, and unique qualities.Nevertheless, tea names don't usually focus on the creators. When naming tea leaves, their shape often serves as the basis for the name.
Take names like "珍眉" (Zhen Mei) - "Precious Eyebrow," "瓜片" (Gua Pian) - "Melon Seed Slice," "紫笋" (Zi Sun) - "Purple Bamboo Shoot," "雀舌" (Que She) - "Sparrow's Tongue," "松针" (Song Zhen) - "Pine Needle," "毛峰" (Mao Feng) - "Furry Peak," "毛尖" (Mao Jian) - "Furry Tip," "银峰" (Yin Feng) - "Silver Peak," "银针" (Yin Zhen) - "Silver Needle," and "牡丹" (Mu Dan) - "Peony"; they all capture the tea leaves' visual characteristics. On the other hand, it's quite common to name tea based on its color, aroma, and flavor.
On the other hand, it's quite common to name tea based on its color, aroma, and flavor. Consider names like "黄芽" (Huang Ya) - "Yellow Bud," "绿雪" (Lu Xue) - "Green Snow," or "敬亭" (Jing Ting) - "Respectful Pavilion," "白牡丹" (Bai Mu Dan) - "White Peony," and "白毫银针" (Bai Hao Yin Zhen) - "White Hair Silver Needle"; they all reflect the color hue of the dried tea leaves.
Then there are terms like "温州黄汤" (Wenzhou Huang Tang) - "Wenzhou Yellow Soup," which point to the color of the tea infusion.
Names like "云南十里香" (Yun Nan Shi Li Xiang) - "Yunnan's Ten-Mile Fragrance," "(安徽舒城)兰花" ((An Hui Shu Cheng) Lan Hua) - "(Shucheng, Anhui) Orchid," and "(安溪)香橼" ((An Xi) Xiang Yuan) - "(Anxi) Citrus Blossom"; these convey the tea leaves' enticing fragrance.
Conversely, names like "(泉州)绿豆绿" ((Quan Zhou) Lv Dou Lv) - "(Quanzhou) Green Bean Green," "(江华)苦茶" ((Jiang Hua) Ku Cha) - "(Jianghua) Bitter Tea," and "(安溪)桃仁" ((An Xi) Tao Ren) - "(Anxi) Peach Kernel," involve the taste of the tea.
Classification of Tea Based on Processing Methods and Quality
Tea is divided into six main types – green tea, black tea, oolong tea (Qing Cha), white tea, yellow tea, and dark tea.
Categorizing by Seasons: Tea is categorized by its production season – spring, summer, autumn, and winter. Spring tea can be further divided into first, second, third spring teas, etc. "Pre-Qingming tea" indicates leaves picked before Qingming Festival, and "pre-rain tea (Yu Qian or Before the Rain)" refers to leaves harvested before Grain Rain Festival.
Sorting by Fermentation Levels: Tea can be sorted by processing methods and fermentation degree into categories like non-fermented tea, partially fermented tea (including lightly, moderately, and semi-fermented), and fully fermented tea.
Comparison Of Fermentation Degree Of Six Major Tea Types
Basic and Reprocessed tea Varieties: Tea is commonly divided into basic categories (the six main types) and reprocessed types. Reprocessedanced teas encompass flower tea, compressed tea, fruit-flavored tea, and medicinal herbal tea. These are made using specific processes derived from the basic tea types.
Non-Tea Herbal Blends: Another grouping involves non-tea herbal blends. These aren't considered tea leaves, but rather health-focused or medicinal herbal infusions. Examples comprise chrysanthemum, forget-me-not, honeysuckle, and burdock root infusions.
Classification of Highly Processed Items: Ordinary tea beverages, tea powders, instant teas, tea concentrates, and related products are all manufactured using tea leaf extracts as raw materials through advanced industrial processing. These are collectively known as deeply processed tea products.
Categorizing by Packaging Style: Tea can also be sorted based on its packaging style, which includes loose tea and packaged tea.
In Conclusion, the categorization of tea covers diverse elements like processing methods, quality, seasons, fermentation levels, and additional processing, showcasing the vastness and richness of Chinese tea culture.
Tea Cultural Exchange: China and Japan
In a fascinating historical twist, around 805 AD, a Japanese monk named Saicho embarked on a journey to China for his Buddhist studies, inadvertently dipping his toes into the intriguing world of Chinese tea culture. When he returned to Japan, he carried with him tea seeds from China's distant lands, carefully planting them at the foot of Mt. Hiei in Kyoto, a spot now home to the Jikishin Shrine. These seeds, like a bridge connecting nations, hailed from China's Zhejiang Province, specifically Mount Tiantai. And not long after, in 806 AD, another monk named Kukai followed suit, bringing more tea seeds to Nara Prefecture, thus laying the groundwork for the gradual infusion of tea into Japan's cultural fabric.
Flash forward to the Southern Song Dynasty's Kaibei era, where a trailblazing Japanese Zen master by the name of Nanpū Shōmyō embarked on a transformative journey to Jing Shan Temple in Yuhang, Zhejiang, China. On his return to Japan, he didn't just bring back tales of his travels, but rather a treasure trove of seven Buddhist texts, including one gem titled "茶堂清规" (Tea Hall Regulations), penned by the skilled quill of the Chinese Song Dynasty's Zen master, Liu Yuanfu. Little did anyone know that within the pages of this text lay the blueprint for Japan's legendary tea ceremony, a celebration that encapsulates the essence of "harmony, tranquility, and purity." Japan took this gift from China and wove it seamlessly into its own cultural tapestry, birthing what we now recognize as the exquisite Japanese tea ceremony.
On the Chinese historical front, tea leaves have danced through a captivating journey, transitioning from the era of steam fixation to the era of pan-firing fixation. Steam fixation, like a scent-preserving embrace, holds the key to locking in the delicate aromas within the tea leaves. Conversely, pan-firing, fueled by the power of dry heat, awakens the tea's aroma, inviting it to take center stage. While steam fixation has largely taken a back seat in China's contemporary tea scene, it has found a cozy home in Japan's heart.
Steam fixation helps retain the vibrant green color of tea leaves and imparts a sweet aftertaste to the tea infusion. Steamed green tea preserves abundant chlorophyll, proteins, amino acids, aromatic compounds, and other constituents, resulting in the quality known as "三绿一爽" (sān lǜ yī shuǎng) – "three greens and one refreshing": the tea's appearance is lush green, the infusion is pale green, the tea leaves exhibit a verdant hue, and the flavor is refreshing.
The Scene Of Lu Yu Brewing Tea
Zooming into modern-day Japan, the realm of tea classification takes a creative twist, hinging on the magic of fermentation. The Japanese tea kingdom boasts four main types: "unfermented tea, semi-fermented tea, fully fermented tea, and post-fermented tea." Just peek at the emerald-hued marvel known as green tea – it's the poster child for unfermented tea. Then there's oolong tea, comfortably nestled in the semi-fermented corner. However, the real star of the show in Japan's tea production extravaganza is none other than "蒸青绿茶" (steamed green tea), reigning supreme as the champion of choice.
A Set Of Tea Sets Made In The Mid Qing Dynasty (1661 - 1820)
A Glimpse into Japanese Tea Classification
Breaking Down Japanese Tea Categories:
Unfermented Tea: Steamed Green Tea (Sencha, Gyokuro, Kabusecha, Tamaryokucha, Fukamushi Sencha, Genmaicha, Hojicha, etc.), Pan-fired Green Tea (Kamairicha)
Semi-fermented Tea: Oolong tea
Fully Fermented Tea: Black tea
Post-fermented Tea: Dark Tea
In Summary
The overarching theme of the provided text is the exploration of tea classification and its cultural significance in both China and Japan. The text highlights the historical evolution of tea naming, the diverse factors influencing its classification, and the distinct processing methods employed in each country. It also underscores the cultural exchange between China and Japan, particularly in the context of tea, and how this exchange has shaped the development of tea culture in both nations. Ultimately, the text emphasizes the multifaceted nature of tea, ranging from its processing techniques to its role in cultural traditions, and how these elements contribute to the rich tapestry of tea appreciation in Chinese and Japanese societies.
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