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The History of Tea
Originating in China, tea has a long history there. A Chinese saying goes, "Even if you studied tea your whole life, you still wouldn't know the names of all the teas." According to popular legend, tea was first discovered in 2573 BC by Emperor Shennong of China when a leaf from a nearby bush fell into boiling water. Legend says the Emperor enjoyed drinking boiled water. One day, while traveling with his army, his servant prepared boiling water for him to eat and drink. At that moment, a dry leaf fell from a bush, turning the water brown. This went unnoticed, and the water was offered to the Emperor. When he drank it, he found it refreshing, and thus tea was discovered. Tea is deeply intertwined with Chinese culture; it is considered one of the seven essential elements of Chinese life.

Chinese tea is categorized differently in various sources, one of which is: white, green, red, black, oolong, and puerh. These teas are obtained from different species of the Camellia sinensis plant. Researchers in China have studied these tea groups, identifying around 900 varieties, while others have found close to 1300. Yellow teas and floral-scented teas can also be included. The reason for these different groupings is mainly due to the different processing methods applied after the leaves are harvested. For example, green and white teas undergo heat treatment after harvesting, thus preventing oxidation, or fermentation. Red and black teas, however, do not undergo this process, and since the enzymes in the leaf retain their properties, the tea is left to ferment naturally, resulting in completely different flavors. Oolong tea, on the other hand, undergoes partial fermentation.

The history of tea dates back to the Western Zhou period in ancient China. During this time, people consumed tea leaves like a fruit and used them to make medicine. During the Han dynasty, tea became a significant commodity with the discovery of a completely new beverage made by boiling the leaves in water. During the Tang dynasty, tea production became a state monopoly. The tea market was strictly controlled, and illegal sales were punished. The way tea was made and consumed during this period was quite different from today. Tea leaves were compressed into a brick-like consistency, this powder was placed in a stone mortar and pounded, and hot water was added to the resulting powder before it was drunk. During this period, tea was in the form of white tea.

For centuries, the Chinese used steam to prepare tea. However, as tea became a commercial product, different methods developed. Instead of steaming, tea leaves began to be roasted, which was a step towards today's processed teas.
After tea leaves are cut, they often undergo a process called fermentation. However, this is a misnomer. This process doesn't involve microorganisms; it occurs through the natural enzymes in the tea's structure, and it's a form of enzymatic oxidation.

During the Song Dynasty, tea became an important commodity. 242 towns were covered with tea plantations, and some of the tea was exported to Southeast Asian and Arab countries. During this period, tea also began to be given as a gift to foreign ambassadors. Tea culture was even more vibrant at the lower levels of society. Neighbors would give tea as a gift to someone moving into a new house; tea would be offered to guests; and tea was always consumed at engagement and wedding ceremonies, as well as in the bride's chambers. Ordinary citizens would even hold competitions to prove they possessed the highest quality tea.

During the Ming and Qing dynasties, the variety of teas increased, and different tea-drinking styles emerged. Various tea sets were designed. Today, numerous writings and paintings on tea from the Ming dynasty can be found. In the Qing dynasty, tea export became an industry, and the number of people working in this sector increased significantly. While tea production was 7,500 tons in 1949, the year the People's Republic of China was founded, it exceeded 600,000 tons by 1998. The rapid increase in tea production laid a solid foundation for the development of tea culture in China. In 1982, the "Tea Workers' House" was established in Hangzhou, considered the homeland of tea, aiming to popularize tea culture. In 1990, the "Chinese Tea Workers' Association" was founded in Beijing, and in 1993, the "China International Tea Culture Research Institute" was established. In 1991, the China Tea Museum was also opened in Hangzhou. The fifth International Tea Culture Seminar has consistently attracted numerous participants from countries and regions such as Japan, the Republic of Korea, the United States, Hong Kong, and Taiwan. Tea festivals have been organized in many provinces, cities, and counties across China, contributing to the development of the local economy.

China also has the Tenfu Tea Museum, which opened to the public in 2002. The museum is spread over 13 acres and features many examples of ancient tea culture, including tea sets, tea processing techniques, and tea samples. In addition, visitors can watch live tea art and culture performances.