Viking | Guide to Chinese Tea

G U IDE TO CHI NESE T E A

Tea or cha is China’s gift to the world.

Here is our homage to this restorative drink.

According to legend, Chinese emperor Shennong first discovered tea in 2737 BC. One day on a trip to a distant region, he and his army stopped to rest. A servant was boiling water for him to drink, when a dead leaf from the wild tea bush fell into the liquid. The emperor drank it and found it refreshing, and so cha (tea) came into being.

While the Chinese have enjoyed tea drinking for more than 4,000 years, it was not until the Tang Dynasty (618–907 AD) that it spread throughout Chinese culture, reaching every level of society. Tea shops became widely popular and tea drinking evolved into a respected art form with its various methods of fermenting and serving.

Tea arrived in England during the 17th century when King Charles II married a Portuguese princess, Catherine of Braganza. The queen pronounced tea to be the drink of royalty, while aristocrats also enjoyed the tradition. Soon the beverage became a popular import via the East India Company. The taxes on imported tea were so high that smugglers would sell it illegally.

So to maximize profits during the tea smuggling period, the East India Company began exporting to America. American tea was also taxed heavily, which contributed to the Boston Tea Party uprising.

TE A DR INK ING CUSTOMS

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In Chinese society, the younger generation shows respect to elders by offering them a cup of tea.

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The Chinese make apologies to others by pouring them tea.

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Folding the napkin in tea ceremonies is a traditional action to keep away bad chi energy.

GUIDE TO CHINESE TEA

GUIDE TO CHINESE TEA

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VA R IE T IES OF C HI NESE T E A

GR EEN

W ULONG

Made from Camellia sinensis

A long fermentation turns the

Also known as oolong, the

leaves, it is unfermented with

leaves black. Has a full-bodied

leaves are bruised by shaking.

an earthy, grassy taste.

bold and brisk flavor.

Taste can be sweet or woody.

WHITE

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BL ACK

Y ELLOW

MIXED

Lightly oxidized leaves form a

Leaves are sautĂŠed and roasted

Leaves from any of the above

high-antioxidant yellowy tea

to bring out their color. Has a

tea types are mixed with spices,

with a mild and sweet flavor.

fresh and slightly sweet flavor.

flowers or flavorings.

GUIDE TO CHINESE TEA

GUIDE TO CHINESE TEA

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GUIDE TO CHINESE TEA

T HE A R T OF T HE T E A C ER E MON Y

At the heart of Chinese culture, the tea ceremony represents an important ritual of healing and spirituality that has been handed down for centuries. In the beginning, tea was cultivated and used solely as herbal medicine, mostly within temples; but over time, the monks began to use tea to teach respect for nature, humility and an overall sense of peace and calm. As a result, the spirit of the Chinese tea ceremony became described as he, jing, yi and zhen, which translates as “peace,” “quiet,” “enjoyment” and “truth.”

There are six major aspects to consider when performing a Chinese tea ceremony:

AT T I T U DE

A M BIE NC E

The attitude of the person performing the

A peaceful and calm environment can be

ceremony should reflect a happy and confident

created with a clean, comfortable and quiet

demeanor. The performer should exude a calm

room. Artwork can be used to enhance the

and relaxed manner to create a peaceful and

overall atmosphere of the space.

enjoyable tea ceremony.

T E A SEL EC T ION

WAT ER SEL EC T ION

There are many considerations when selecting

The best-quality tea leaves will have a poor

the right tea. In addition to fragrance, shape

taste if poor-quality water is used. Therefore,

and taste, the tea should have a beautiful story

select pure, light and clean water to ensure a

and name.

wonderful-tasting tea.

T E AWA R E

T EC H NIQU E

It is important to select the correct teaware for

The basic skills for brewing tea are needed, but

brewing your tea leaves. Teaware should be

also a graceful manner reflected through hand

chosen for its usefulness and its beauty.

movements, facial expressions and clothing.

Find out more about this fascinating ritual in our video.

Secrets of Chinese Tea

GUIDE TO CHINESE TEA

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BR E W I NG M E T HODS F OR C HI NESE T E A

POW DER ED TE A

W HIPPED TE A

During the Tang Dynasty, tea leaves were

The most popular way to prepare a

steamed and made into tea bricks for storage

tea decoction during the Song Dynasty

and trade. The tea was prepared by roasting

(960–1279) was known as the “whipped

and pulverizing, then decocting the tea

tea” method. Tea leaves were first ground

powder in hot water, adding salt. The drink

into a fine powder. This tea powder was

was then served in tea bowls.

then placed inside a tea bowl and hot water added. The mixture was whipped with a bamboo whisk until a froth appeared on the tea surface. This process was thought to calm the mind.

GONGFU TE A Gongfu involves a ritualized presentation

During the Ming Dynasty (1368–1644), tea

based on bringing out the aroma, flavor and

was prepared by steeping loose tea leaves

color of the tea. The term gongfu cha literally

in a teapot. This was called the “steeping

means “making tea with effort,” because

method.” For this method, it was important

it requires much practice and uses more

to control both the amount of tea leaves

tea leaves and a shorter infusion duration,

used and the water temperature. At the

allowing for multiple infusions. Once

beginning of the Ming Dynasty, people used

steeped, the tea is poured from the teapot

large teapots to brew tea so that they could

into a vessel to stop the infusion process.

drink many cups from one pot. They later

Each person at the table is given an aroma

discovered that the tea would become bitter

cup and a drinking cup. The tea is poured

if the leaves were steeped for too long, and

from the serving vessel into the tall aroma

the last cups would not be as good as the

cup, left for a few minutes and then poured

first. Hence, teapots became smaller.

into each person’s drinking cup. The empty aroma cup captures the fragrance of the tea and is enjoyed by putting it under one’s nose. This is followed by drinking the tea from the cup.

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STEEPED TE A

GUIDE TO CHINESE TEA

GUIDE TO CHINESE TEA

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GUIDE TO CHINESE TEA

C HI NESE T E A EG GS

A beautiful, earthy brown, these eggs are an elegant-looking appetizer or side dish. You could even mix them with traditional hard boiled eggs for a lovely first-course platter. Despite the long tea soaking, the flavor of the eggs is quite mild. The longer you let them soak, the darker the crackle design and the saltier they taste.

DIR ECTIONS

1 dozen eggs

Place eggs in a medium saucepan; cover with 1 inch

1½ C (355 ml) soy sauce

of water, and bring to a boil over high heat. Reduce

½ C (32 g) black tea leaves 4 whole star anise pods

heat; simmer 3 minutes. Using a slotted spoon,

1 cinnamon stick

remove eggs from water and run under cold water

2 T (19 g) Szechuan peppercorns 1 T (12 g) sugar

until cool enough to handle. Gently tap eggs with the back of a spoon until shell is finely cracked all over. Return to saucepan and add remaining ingredients, bringing to a boil. Reduce heat to low;

Prep time: 15 minutes.

simmer 30 minutes. Remove from heat, cover and

Cook time: 33 minutes.

let stand at least 4 hours or refrigerate for up to

Chill time: 4 hours.

5 days. Remove eggs from liquid and refrigerate in

Makes 12 servings.

an airtight container for up to 1 week.

GUIDE TO CHINESE TEA

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