Chinese Tea Culture

Tea originated in China where tea bushes were first cultivated by the ancient Chinese. With such a long history of tea-drinking in China, it has developed into a custom with a rich culture of its own. Lu Yu (728-804) in his Classic of Tea analyses the development of tea-drinking during the Tang dynasty and pre-Tang times, tracing the custom of tea-drinking back to the time of the lengendary emperor Shen Nong. By the Tang dynasty, tea was a very popular beverage and tea-drinking, a national custom. The form, pronounciation and meaning of the character "tea" is also established at this time.

The method of Chinese tea-drinking has evolved through the ages. The change from the whipped tea method of the Tang and Song dynasties to the steeped method of the Ming dynasty marks a major turning point. This method of tea preparation, by steeping tea leaves inside a teapot, in contrast to whipping tea powder inside a tea bowl is simple and enables the appreciation of the colour, flavour, aroma and form of tea leaves, thus gaining the favour of tea-drinkers. Intellectuals of the Ming and Qing dynasties often indulged in the appreciation of tea culture in their quest for skilled preparation procedures as well as the proper atmosphere and mood for tea-tasting.

As a traditional Chinese custom, tea-tasting generates much pleasure in our daily lives. It not only has medicinal uses, it can also improve our quality of life. It is generally believed that ancient Chinese people used tea plants for medicinal purposes as early as four thousand years ago. It was later discovered that tea-drinking can improve our health and so gradually developed into a daily beverage. As stated by Hua Tuo during the Three Kingdom's period (circa 220 A.D.), "the long tasting of bitter tea can refresh our thoughts". During the Ming dynasty, it was believed that in addition to health benefits tea could enhance our energy in the following aspects: quench thirst, increase digestive power, clear saliva, reduce sleeping time, help the urinary tract, purge toxins, improve eyesight, increase concentration, relax the body and dissolve fat. The popularity of tea made it one of the seven constituents of a home, together with firewood, rice, oil, salt, sauce and vinegar, and was regarded as an indispensable beverage in daily life.

Tea contains many nutrients that contribute to good health. It contains caffeine which stimulates the central nervous system and blood circulation. It also helps to relax muscles and influence the body's metabolism. While quenching thirst, tea is also a diuretic. It contains chemicals which react with saliva to assist in dispersing excessive body heat and purging toxins to promote waste disposal. Tea-drinking also freshens the palate and aids digestion.

Tea, in particular green tea, is rich in vitamin C, which when taken with vitamin P, is easily absorbed by the human body. It helps to prevent cerebral hemorrhage. Catechine contained in polyphenols, like vitamin P, makes blood vessels more flexible and permeable and so relieve arteriosclerosis and apoplexy. Pu'er tea, produced in Yunnan province, is renowned for its pharmacological functions. Oolong tea dissolves fat, helping in the digestion of food and acting as a diuretic and laxative. The nutritive power and medicinal effects of tea make it a natural and healthy beverage.

Tea Utensils

There were no specific tea utensils in ancient China and only everyday cooking and drinking vessels were used. In Wang BaoÕs book Working rules for servants there is a reference to "utensils in serving tea" but there is no detailed description of the types, shapes, media and usage of the tea wares. It was only in Lu Yu's Classic of Tea that twenty-five different kinds of utensils used in tea-drinking were recorded in detail.

The evolution of Chinese tea wares is closely associated with the development of ceramic vessels. Among the tea wares for steeping tea, teapots made of purple clay from Yixing of Jiangsu pro-vince are highly regarded by tea lovers. Tea infused in those high-fired unglazed teapots produces the best possible taste without any extraneous odour and the flavour of the tea is maintained longer. Even on very hot summer days, tea brewed remains unspoiled for a long time. With the emergence of master potters during the Ming and Qing dynasties, numerous teapots of superb craftsmanship and manifold shapes have been manufactured and are highly valued by tea connoisseurs due to their artistic value and unique practical function. The longer a teapot is used, the brighter it shines with a layer of "patina" on its surface and interior, making the brewed tea more fragrant.

In addition to purple clay teapots, covered tea bowls, introduced during the Kangxi period of the Qing dynasty, are also well-received by tea lovers. This kind of tea ware, with a wide flared mouth and matching lid for brewing and warming tea is ideal for individual use and is widely used in the brewing of green and scented tea nowadays.

In choosing an ideal teapot, the shape and size are based mainly on the degree of fermentation and outlook of the tea leaves. In general, green and lightly fermented tea are best brewed inside a porcelain covered tea bowl or squat teapot with wide mouth to facilitate a faster cooling. Small globular teapots are perfect for the infusion of oolong tea. Pu'er tea can be steeped in teapots of different sizes as it can maintain its flavour after multiple infusions. According to tea connoisseurs, teapots should be small for individual use to best retain the flavour of tea during the brewing and serving process.

The size of teacups is related to the teapots used for brewing as well as the number of guests to be served. Since the Ming dynasty, small white porcelain teacups have been a favourite of tea-drinkers, for they can best highlight the colour of different kinds of tea. Thinly potted teacups with a flared mouth to enable fast cooling are ideal, whereas taller and more heavily potted teacups are perfect to serve tea on winter days as they retain the flavour and warmth of tea.

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Opening Hours

Monday to Saturday : 10:00 a.m. to 5:00 p.m.
Sunday : 2:00 p.m. to 5:00 p.m
Closed on public holidays.

The University Museum and Art Gallery wishes to thank the Hong Kong Chiu Chow Chamber of Commerce Limited for their assistance in setting up the Tea Gallery.

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