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It is said that in 2737 B.C., Chinese Emperor Shen Nung,
a known scholar, herbalist, creative scientist and patron
of the arts, inadvertently invented tea when dried leaves from a nearby Camellia sinensis bush fell into water he was boiling for purification. Thousands of years later,
tea is the second most popular drink in the world, next to water, and is cherished for its ability to relax and soothe and praised for its healthful attributes. But it is the ritual
of brewing, sipping and enjoying tea that has ammased legions of loyal tea drinkers around the globe. In many cultures, the act of sharing tea has become synonymous with friendship and community.
Today tea is produced in over 30 countries around the world. However in China, India, Sri Lanka, Japan, and Taiwan, the age-old traditions and culture of tea is deeply ingrained and these countries produce some of the best teas in the world.
China
Tea was first discovered in China and soon tea consumption spread throughout Chinese culture reaching into every aspect of society. Almost 3000 teas are produced in China from sixteen different regions. Green teas account for almost two-thirds of the Chinese crop; however, China produces a vast array of black, oolong, green, yellow, white, puerh and compressed teas. China Black teas are known for an orchid-like sweetness and a slightly dry, light smokiness. China green teas are known for a smooth, subtle, sweet, slightly lettuce-like flavor. White teas have a very mellow taste with just a hint of sweetness. The most famous Chinese teas are Keemun (black), Dragonwell (green), Ti Kuan Yin - "Iron Goddess of Mercy" (Oolong), Pai Mu Tan - "White Symphony" (white).
Japan
The first tea seeds were brought to Japan by a returning Buddhist priest who had seen the value of tea in China in enhancing religious meditation. Tea was elevated to an art form resulting in the creation of the Japanese Tea Ceremony (“cha-no-yu” or “the hot water for tea”). Today tea culture in Japan is astounding and each tea is processed, graded and packed with the utmost care. Japan produces almost exclusively green tea and because tea plays such an important role in the history, art, philosophy and daily life, only about two percent of Japan’s crop is available for export. Green teas from Japan have a very pronounced natural green taste that is slightly astringent. The most famous teas of Japan are Sencha, Genmaicha, Gyokuro, and Matcha.
India
India is the world’s largest tea producer, accounting for about a third of the world’s total. There are three distinctly different tea growing regions that are geographically separated, thereby producing three entirely different teas both in style and in taste and flavor. The Assam region located in far North-East India, through which the mighty river, the Brahmaputra, winds its majestic course, produces rich and full-bodied teas. The hearty and malty Assam is the base for many blends such as Irish Breakfast and English Breakfast teas. The Darjeeling Region, located in North Eastern India, is nestled in the foothills of the snow-covered Himalayan range. This tea is grown at altitudes ranging from 600 to 2,000 meters and it is the highest tea gardens that usually produce the best quality tea. Darjeeling is gently crisp and produces a sweet, aromatic, pale golden cup that has over the years acquired the reputation of being the “Champagne of Teas.” The Nilgiri Region is located in Southern India in the Blue Mountains. Nilgiri teas are grown at elevations ranging from 1,000 to 2,500 meters. These conditions favor the fine, elegant flavor and brisk liquor of Nilgiri teas.
Chai Tea - Chai is such an integral part of Indian culture that it is virtually impossible to avoid when traveling through any part of India. Chai, which is simply the word for tea in many Indian languages, is typically made using a rich black tea such as an Assam, and brewing it in heavy milk with honey and spices such as cardamom, cinnamon, ginger, cloves and pepper. The spices used vary from region to region and among households in India. Click here to learn how to make your own Chai Tea.
Ceylon/Sri Lanka
In colonial times, the island-nation of Sri Lanka was known as Ceylon. This name is still used to describe all teas grown here. Sri Lanka’s semi-tropical climate yields teas that are strong deliciously clean and fresh tasting with a slight “oaky” flavor. Ceylon tea is the perfect afternoon tea and blends well with flavors to create a large variety of high-quality teas. The three famous growing regions of Sri Lanka are Dimbula, Ura and Nuwra Eliya, from which teas such as “Lover’s Leap” (black) and Ceylon Silver Tips (white) are produced. The teas are generally classified by altitude, and higher-grown teas are generally regarded as superior.
Taiwan
Taiwan is often called Formosa, the name given by Portuguese traders meaning “beautiful island.” The central region of the island produces very high quality green and black tea; however the bulk of the tea produced is oolong tea. It is the excellent reputation of the oolong teas that has made Taiwan a successful tea-growing region. In Taiwan, producing oolong tea involves highly specialized skills in the control of the withering, oxidation and firing of the leaves. A slight variance in any of these gives each variety a distinctive aroma, flavor, color and finish. Only about two percent of the island’s famous Formosa Oolong teas are exported.
