The English version of Chinese Tea
written by Liu Tong and published by China Intercontinental Press
offers an easy way to understand Chinese tea culture.
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Even as more Chinese begin to take to wine and coffee, tea remains
the foremost choice of drink for most Chinese and is deeply rooted
in Chinese culture.
The English version of Chinese Tea written by Liu Tong
and published by the China Intercontinental Press is a well
translated text that helps readers understand this culture.
The Chinese character currently used for tea, which originated
in the Tang Dynasty (AD 618-907), has many interesting
connotations. The bottom part represents "wood" (mu); the
top is a radical which means "grass"; in between we have "people"
(ren). This suggests the harmony between human beings and
nature.
In ancient times, it was thought that tea plants could not be
classified as high-yield or low-yield based on their breeds. The
differences were attributed more to growing conditions. Regions
with a favorable environment can more often produce rare types of
tea. That is why it is said that "famous mountains give birth to
famous tea".
The mountains listed as heritage sites by the United Nations
Educational, Scientific and Cultural Organization (UNESCO) are all
famous for tea.
To name a few: Rock Tea (Yancha) from Mount Wuyi, East China's
Fujian Province, Maofeng from Huangshan of East China's Anhui
Province, Cloud-and-Fog (Yunwu) from Lushan of Central China's
Jiangxi Province, and Maojian from Wuling of Central China's Hunan
Province.
To the Chinese, tea embodies a spiritual state of serenity and
indifference to fame and fortune. It epitomizes the Chinese
philosophies of "remaining tranquil in favor or humiliation" and
"contentment brings happiness".
In ancient times, it was thought that it was better to involve
few people when drinking tea, because as long as there was
communication with nature, drinking tea alone could make for a
cheerful time. But during the long period of it development,
Chinese tea culture has taken on two very different characteristics
the upscale and the folksy.
While men of letters thought sipping was the essence of tea
drinking and taking large gulps spoiled the charm, for ordinary
folks, tea was seen primarily as the best thirst reliever.
After a hard day's work, workers would come to a simple tea
stand and finish a big bowl of tea in one mouthful and then wipe
away the tea drops with the back of their hands. This has its own
appeal reflecting generosity and heroism.
The best place to experience Chinese tea culture is the
teahouse. To attract customers, teahouses have always brought
together the best tea and invented new ways of drinking.
The teahouse was a micro world where people from all walks of
life gathered. Chinese writer Lao She (1899-1966) wrote a famous
play Teahouse (Cha Guan) in 1956, on the ups and downs of
people's lives in the turbulent years between 1898 to 1945.
Its dramatized version has been a sensation at the Beijing
People's Theater and the Lao She Teahouse has emerged as
the most sought-after venue for foreigners to taste a bit of
Chinese culture in Beijing.
(China Daily March 20, 2007)
