Tea: From Leaves to Roots by MadsMedia

FROM LEAVES TO ROOTS

ﬂora roma WHITE OUCHONG YIXING black OOLONG infusion CHAI tisane ASSA nglish breakfast green earl grey senc blend darjeel MATCHA CAMELLIA SI amellia sinensis floral ASSAM UKICHA darjeeling souchong EA jat bancha CAM ﬂoral MATCHA b TISANE ukicha CHAI aroma DARJEELING w SANE darjeeling nglish breakfast OOLON oral blend darjeeling BANCHA kuki lack CAMELLIA SINENSIS tannin wh ble

DARJEELING

blend darjeeling BANCHA kukicha k CAMELLIA SINENSIS tannin white AM herbal jat cha MATCHA ROOIBO ling BANCHA kukicha aroma WHITE INENSIS tannin white SOUCHONG tisane infusion blen BREAKFA ARTHYENGLISH MELLIA SINENSIS infusion black herbal DARJEELING TEA white infusion souchong OOLONG jat ASSAM camellia sinensis NG earl grey TANIN matcha tea icha tannin hite ASSAM SENCHA end darjeeling BANCHA kukicha TE

FROM LEAVES TO ROOTS

04.18.20 08.16.20

index

a summary of our exhibition Exhibition Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 08 Timeline of Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Origin of Tea in China . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Spread of Tea to Japan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Spread of Tea to India . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Europe Takes Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Tea in the Americas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Tea to Take Home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Interactive Japanese Tea Ceremony . . . . . . . . . . . . . . . . . . . . . . . . 32 Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Credits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

steeped in culture a history of tea from leaves to roots Tea is often thought of as being a quintessentially British drink, and we have been drinking it for over 350 years. But in fact the history of tea goes much further back. The story of tea begins in China. According to legend, in 2737 BC, the Chinese emperor Shen Nung was sitting beneath a tree while his servant boiled drinking water, when some leaves from the tree blew into the water. Shen Nung, a renowned herbalist, decided to try the infusion that his servant had accidentally created. The tree was a Camellia sinensis, and the resulting drink was what we now call tea. It is impossible to know whether there is any truth in this story. But tea drinking certainly became established in China many centuries before it had even been heard of in the west. Containers for tea have been found in tombs dating from the Han dynasty (206 BC - 220 AD) but it was under the Tang dynasty (618-906 AD), that tea became firmly established as the national drink of China. It

became such a favorite that during the late eighth century a writer called Lu Yu wrote the first book entirely about tea, the Châ&#x20AC;&#x2122;a Ching, or Tea Classic. It was shortly after this that tea was first introduced to Japan, by Japanese Buddhist monks who had traveled to China to study. Tea drinking has become a vital part of Japanese culture, as seen in the development of the Tea Ceremony, which may be rooted in the rituals described in the Châ&#x20AC;&#x2122;a Ching. So at this stage in the history of tea, Europe was rather lagging behind. In the latter half of the sixteenth century there are the first brief mentions of tea as a drink among Europeans. These are mostly from Portuguese who were living in the East as traders and missionaries. But although some of these individuals may have brought back samples of tea to their native country, it was not the Portuguese who were the first to ship back tea as a commercial import. This was done by the Dutch, who in the last years of the

sixteenth century began to encroach on Portuguese trading routes in the East. By the turn of the century they had established a trading post on the island of Java, and it was via Java that in 1606 the first consignment of tea was shipped from China to Holland. Tea soon became a fashionable drink among the Dutch, and from there spread to other countries in continental western Europe, but because of its high price it remained a drink for the wealthy.

“ TEA

is a

RELIGION in the

art

LIFE “ -kakuzo okakura

japanese tea ceremony an exploration of tea culture in east asia The history of matcha far predates its recent rise in global popularity; it has been the key ingredient of intricate Japanese tea ceremonies for centuries. This beautiful powder ground from full green tea leaves is also a popular kitchen ingredient known as much for its vibrant color as for its healthful properties, but matcha ceremonies in particular are a beautiful study in tradition, appreciation, and hospitality. Matcha ceremonies are held for a wide variety of reasons. Meditative observances of winter sunrises, summer sunsets, and other seasonal shifts are common subjects of Japanese tea rituals. The joy of tea itself is considered cause for celebration as well: the first tea enjoyed in the new year is reason enough for a ceremony, and tea plays such a prominent role in Japanese culture, even the opening of a new tea jar warrants its own special ritual. Today, levels of formality may vary from one gathering to another, but matcha ceremonies generally involve a similar series of events and utensils.

The matcha ritual begins with a presentation of the implements, including a small bowl (“chawan”), bamboo whisk (“chasen”), tea scoop (“chashaku”), linen cloth (“chakin”), hot water thermos, and extra water receptacle used for cleaning. The host (“teishu”) brings the objects into the room, along with the matcha itself and an offering of sweets. Matcha rituals may take place in a traditional Japanese tea house (“chashitsu”) or in someone’s home. The host prepares and serves the tea, and places a particular guest (“shokyaku”) in charge of communicating with the other guests, letting them know when to partake and how to interact. In a traditional tea ceremony, nothing is consumed until directly offered, and words are only spoken upon invitation. Shoes are to be replaced by slippers prior to entering the room, and it’s important to speak with the shokyaku rather than the host throughout the ritual. It’s customary to gently give the bowl a 45-degree (or so) turn prior to

drinking from it, and to compliment something in the room. Every detail of the ceremony space is carefully chosen for the event, and it’s considered poor form not to appreciate it aloud before departing. A day or two later, a thank you card may be sent to the host to express gratitude for being invited. You don’t have to attend a matcha ceremony to enjoy this delicious form of tea for yourself. Consider trying one of the more common ways to prepare it: “usucha,” which means “thin tea,” or “koicha,” which means thick tea.

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DARJEELING

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