A tea enthusiast once said: Tea drinkers must know some basic tea knowledge, but how much do you know about the little tips shared today? Whether you're well-versed or just starting, this article summarizes fundamental tea knowledge based on various sources, offering convenience for busy individuals who wish to learn about tea culture.

Chinese tea culture is profound, with even foreigners saying, 'One tea, one moment; one leaf, one universe.' The best way to improve knowledge is through learning and asking questions. Today, we’ll discuss introductory tea knowledge—practical and reliable.

The Origin of Tea

China is the birthplace of tea, primarily in the Yunnan-Guizhou Plateau. Tea terminology worldwide originates from China.

History of Chinese Tea

1. Tea as a beverage dates back to Shennong, was documented by Duke Zhou of Lu, flourished in the Tang Dynasty, and peaked in the Song Dynasty.

2. Legend says Shennong tasted hundreds of herbs, encountered 72 poisons in a day, and was cured by tea ('tu').

3. During the Shang Dynasty, tribal chiefs offered tea as tribute to King Wu of Zhou.

4. In the Western Han Dynasty, Wu Lizhen began cultivating tea in Mengshan, earning the title 'Father of Tea Cultivation.'

5. Tea thrived in the Tang Dynasty, evidenced by Lu Yu's Classic of Tea, the first comprehensive book on tea knowledge, covering cultivation, processing, and brewing. Lu Yu is revered as the 'Sage of Tea.' From then on, tea became distinct from medicine and food.

6. The Song Dynasty produced many tea-related writings and poems, such as Ouyang Xiu's Records of Returning to the Fields and Fan Zhongyan's Song of Tea Competition.

7. The Ming Dynasty abolished compressed tea in favor of loose tea, revolutionizing processing methods and introducing pan-fired green tea.

8. Traditional teas from the Qing Dynasty, like West Lake Longjing, Dongting Biluochun, and Anxi Tieguanyin, continue to this day.

Distribution of Tea Regions in China

China's tea-growing areas span widely, from Taiwan's east coast (122°E) to Tibet's Yigong (95°E), and from Hainan's Yulin (18°N) to Shandong's Rongcheng (37°N). The country has 21 tea-producing provinces, 967 counties, and cities.

China's Four Major Tea Regions

1. Jiangnan Tea Region: South of the Yangtze River, including Zhejiang, Hunan, Jiangxi, southern Anhui, southern Jiangsu, and southern Hubei. Known for premium green tea, some black tea, and oolong tea.

2. South China Tea Region: Includes Guangdong, Guangxi, Fujian, Taiwan, and Hainan—ideal for tea growth. Produces oolong, black, and green teas.

3. Southwest Tea Region: Covers Yunnan, Guizhou, Sichuan, Chongqing, and southeast Tibet—the oldest tea region. Known for dark tea (Pu'er), green tea, and black tea.

4. North China Tea Region: North of the Yangtze, including Henan, Shaanxi, Gansu, Shandong, northern Anhui, northern Jiangsu, and northern Hubei. Primarily produces green tea.

Classification of Tea

Basic Tea Types

1. Green Tea (non-fermented):

- By process: pan-fired, baked, steamed, semi-baked.

- By shape: flat, needle-shaped, spiral, chrysanthemum.

2. Yellow Tea (lightly fermented): Mengding Yellow Buds, Junshan Silver Needle.

3. White Tea (lightly fermented): Baihao Yinzhen, White Peony.

4. Oolong Tea (semi-fermented):

- Taiwanese: Dongding Oolong, Baozhong.

- Guangdong: Phoenix Dancong, Phoenix Narcissus.

- Northern Fujian: Wuyi Rock Tea, Narcissus, Da Hong Pao, Cinnamon.

- Southern Fujian: Tieguanyin.

5. Black Tea (fully fermented): Keemun Black Tea, Dianhong, Sichuan Red.

6. Dark Tea (post-fermented): Pu'er, Kangzhuan, Jinxing.

Processed Tea Types

Flowered tea, compressed tea, extracted tea, flavored tea, tea beverages.

Tea Plant Classification

- By size: arboreal, semi-arboreal, shrub.

- By leaf size: large-leaf, medium-leaf, small-leaf.

- By evolution: primitive, semi-primitive, evolved.

Tea Identification

1. Water: spring water (best), river water, well water (inferior).

2. Water temperature: green tea (80°C), oolong (95–100°C), white tea (80–90°C), dark tea (90–100°C), black tea (90°C+), yellow tea (80–90°C).

3. Brewing tools: pottery, porcelain, purple clay.

Chemical Composition and Health Benefits

Tea contains 3.5–7% inorganic compounds and 93–96.5% organic compounds, including minerals (phosphorus, potassium, sulfur, magnesium, manganese, fluorine, etc.), proteins, amino acids, alkaloids, polyphenols, vitamins, and more.

Functions of Tea

Clears the mind, brightens vision, promotes saliva, quenches thirst, diuretic, detoxifies, anti-cancer, anti-radiation, weight loss, beauty, vitamin supplementation.

Choosing the Right Tea for Your Body

- Green tea (cooling): suitable for heaty or yin-deficient individuals; avoid if stomach is cold.

- Black tea (warming): suitable for all, especially elders, children, pregnant women, and those with cold stomachs.

- Oolong tea (neutral): most people can drink it, but light-fermented varieties may not suit cold stomachs.

- Dark tea (mild): suitable for all; opt for ripe tea over raw for safety.

- Yellow tea (similar to green tea): avoid if unsuitable for green tea.

- White tea (similar to oolong): suitable for oolong drinkers.

- Herbal teas: choose based on properties and traditional use.

Daily Tea Intake

Healthy adults with tea habits may consume ~12g daily (3–4 brews). Those with high physical activity, exposure to toxins, or heavy meals can drink ~20g. Reduce intake if pregnant, a child, or sensitive to caffeine.

Managing Multiple Teas at Home

Morning: light green tea (refreshing).

Noon: jasmine tea (aromatic, boosts focus).

Afternoon: black tea (combats drowsiness).

Evening: oolong tea (social, relaxing).

Adding Ingredients to Tea

- Goji berries: anti-aging, benefits eyesight and metabolism.

- American ginseng: nourishes yin, reduces heat.

- White chrysanthemum: cools liver, improves vision.

- Tangerine peel: aids digestion, reduces phlegm.

- Mint: refreshing, relieves heat.

Tea for Pregnant Women and Children

Avoid strong tea; opt for mild brews to supplement vitamins and minerals. Tea can aid digestion and prevent tooth decay in children.

Tea for Skin and Hair Care

- Face/body wash: prevents skin issues, adds glow.

- Eye compress: reduces dark circles.

- Hand/foot soak: treats cracks, eczema, foot odor.

- Hair rinse: enhances shine and softness.

- Mouthwash: freshens breath, protects teeth.

How Many Brews per Tea?

Delicate teas (2 brews), regular teas (3–4 brews). First brew extracts 50%+ compounds; subsequent brews yield less. Oolong and pu'er tolerate more brews; bagged tea is single-use.

Storing Tea at Home

Keep packaged tea dry. For loose tea, seal in paper with desiccant (e.g., lime) or use double-layered bags in the fridge (lasts ~6 months). Key: dryness and low temperature (~5°C).