I. Basic Knowledge of Tea

1. Why is China considered the homeland of tea?

China is the country where tea trees were first discovered and utilized in the world. In ancient Chinese literature, the tea tree was praised as the "Fine Tree of the South". Ancient historical materials contain many names for tea. The evolution and finalization of the Chinese character for "tea" also indicate, from one perspective, that China is the homeland of tea. The term "tea" has become the common name for people worldwide. Chinese tea culture and tea drinking customs radiated to surrounding regions of China during the Han, Tang, and Song dynasties, and after the Ming and Qing dynasties, spread to Europe and America, having a significant impact. All these pieces of evidence prove that China is the place of origin for both tea and tea culture; China is the homeland of tea.

2. Why is the southwestern region of China considered the origin of tea trees in the world?

According to historical records, tea was already produced in China's southwestern region over three thousand years ago. The "Chronicles of Huayang" written by Chang Qu during the Jin Dynasty is the earliest record concerning tea production in this region, stating that "Nan'an (now Leshan, Sichuan) and Wuyang (now Pengshan, Sichuan) both produce famous tea". The Qing dynasty scholar Gu Yanwu verified in his "Records of Daily Knowledge": "It was only after the Qin people took Shu that tea drinking began." This shows that the earliest tea drinkers were also in China's southwestern region. The contemporary "Tea Sage" Wu Juenong, as early as the 1920s, scientifically demonstrated that the southwestern region of China is the origin of tea trees in the world, refuting the erroneous claim that tea did not originate in China. The natural conditions in China's southwestern region are extremely suitable for the growth of tea trees. According to recent scientific surveys, Yunnan, Guizhou, and Sichuan in China are the areas with the earliest discovery of wild tea trees and the most abundant and concentrated distribution of existing wild large tea trees in the world. Both literature and evidence prove that the southwestern region of China is the origin of tea trees in the world.

3. Why is the story of "Shen Nong Tasting Hundred Herbs" always mentioned in the history of tea development?

Legends about "Shen Nong Tasting Hundred Herbs" are recorded in ancient texts such as "Records of the Grand Historian", "Huainanzi", "Extended Meanings of the Canon of Materia Medica", and "Shen Nong's Herbal Classic". According to the "Shen Nong's Herbal Classic", attributed to Shen Nong but likely compiled by people of the Qin and Han dynasties: "Shen Nong tasted hundreds of herbs, encountered seventy-two poisons in a day, and was detoxified upon obtaining Tu (tea)." Lu Yu of the Tang Dynasty also stated in "The Classic of Tea": "Tea as a beverage originated from Shen Nong." To this day, the Jiangnan tea region still circulates stories of Shen Nong personally tasting various plants to relieve people's illnesses, being poisoned, and then being detoxified by eating tea. This mythical legend reflects the long history of tea drinking in China.

4. How can Chinese tea be classified?

Chinese tea can be divided into two categories: basic tea types and reprocessed tea types. Basic tea types are classified into six categories based on differences in fresh leaf processing methods and varieties: Green Tea, Black Tea, Qing Cha (Oolong Tea), White Tea, Yellow Tea, and Dark Tea. These six basic tea types can be reprocessed or deeply processed into various reprocessed teas such as scented teas, fruit-flavored teas, canned tea beverages, instant teas, bagged teas, compressed teas, and health teas.

5. How are teas named?

There is a saying in the tea industry: "One can work with tea until old age, yet never remember all the tea names." Different types of tea are named in a variety of ways. Some are named according to their different shapes, like "Liu'an Guapian". Some are named by combining famous mountains and rivers of their origin, such as "West Lake Longjing". Some are named based on the picking time and season, like "Mingqian Tea" (pre-Qingming tea), "Yuqian Tea" (pre-rain tea), and "Spring Tea". Some are named according to the processing and manufacturing techniques, such as "Stir-fried Green" and "Steamed Green". Some are distinguished by their different markets, like "Domestic Sale Tea" and "Export Tea". Some are named after the tea plant cultivar, such as "Narcissus" and "Oolong" among oolong teas. Some are named after their place of origin, like "Keemun Black Tea".

6. Why do famous teas often come from famous mountains or high mountains?

Famous mountains and high mountains often produce famous teas, which is related to their geographical environment. High mountains are often shrouded in clouds and mist, which is extremely beneficial for the growth of tea trees, accelerating the synthesis of substances like amino acids and polyphenols in the tea leaves. Some famous mountains, although not high in altitude, have favorable microclimates that can achieve the same effect. Teas produced there have strong aromas and fresh, brisk flavors.

7. How to distinguish new tea from old tea?

Tea made from leaves picked and processed within the current year is called new tea. New green tea has clear soup and green leaves; new black tea is bright and red; both have a relatively mellow, fresh, and brisk taste and a clear, high aroma.

Tea not made from leaves picked in the current year is considered old tea. Due to the effects of light and air during storage, the internal substances of old tea undergo automatic oxidation and decomposition, causing changes in tea quality: the color loses its luster, the tea soup becomes turbid, the liquor color fades, and the aroma gradually diminishes with increasing storage time. Most teas are valued when new, but Pu'er tea becomes more fragrant with age.

8. How to tell the difference between real tea and fake tea?

Any tea made from leaves picked from the tea plant is considered real tea. Any tea-like substance made from buds and leaves of non-tea plants is collectively called fake tea.

Real tea has the inherent fresh and aromatic flavor of tea. Its color is dark green for green tea, black and glossy for black tea, and blackish-green and moist for oolong tea. The leaf edges have serrations, the lateral veins are apparent, the back of the leaf has fine hairs, and the leaves grow alternately in a spiral pattern on the stem. Fake tea does not possess these characteristics.

9. How to identify deteriorated tea?

Tea has a strong ability to absorb moisture and odors. If not handled properly during processing and storage, causing it to absorb odors and develop smoky, burnt, sour, moldy, or other off-flavors, it is called deteriorated tea.

10. Why can tea absorb odors?

Tea contains high-molecular-weight palmitic acid and terpenoid compounds. These substances are highly active and readily absorb various odors. Once they encounter foreign odors, they are not easily separated and quickly absorb and adhere to the surface of the tea leaves, thus absorbing the odors.

(Edited and compiled by Mao Xianxian)