Tea has been intimately linked with the history and culture of China for over 4,000 years. According to Chinese legend it was first discovered by Emperor Shennong in 2737 BC when a leaf from a camellia sinensis (the typical tree from which tea is made in China) fell into a pot of boiling water. Since tea is originally from China it is almost redundant to use the term Chinese Tea, but it tends to refer to more "pure" infusions from the camellia sinensis that have been grown in China.
Chinese tea is typically divided into four types: white, green, oolong and black. Each of these teas come from the same plant but is oxidized to a different degree. They each have their own particularities.
White Tea This tea is made from tea leaves that have been neither cured nor oxidized. The tea leaves are of the highest grade, picked early in the spring when they are young and tender, little more than shoots. It is a specialty of the province of Fujian. Because it is not oxidized it contains a lower amount of caffeine than other teas and a higher concentration of catechin. It is thought to be the most relaxing of teas and to have more anti-viral and anti-bacterial properties as well.
Green Tea By far the most popular tea in both China and the rest of the world, it is brewed from young tea leaves (though not always quite as young as those for white tea) that have undergone minimal oxidation. It contains a comparable though usually slightly higher amount of caffeine to that of white tea. Its health benefits have been well documented and oft repeated, and they include considerable antioxidation, elevation of the metabolic rate, faster burning of calories, a lowering of the absorption of fats and cholesterol and a potential reduction of the risk for suffering from certain cancers.
Oolong Tea Made from older leaves, this tea has been experiencing a modern resurgence in the west as a "miracle" weight loss product. It is semi-oxidized (the level ranging anywhere from ten percent to seventy percent) and a particular specialty of the Wuyi Mountains region. It is generally brewed to be strong, with a somewhat bitter taste followed by a sweet aftertaste. Its properties are similar to those of green tea but have been less studied and documented due to the often severe variations of oxidation ranging from one black tea to the next. They include, however, antioxidation, acceleration of the metabolism, a reduction of glucose and a lowering of cholesterol.
Black Tea The most oxidized of the teas, it is known as "crimson" tea in China, which is a more apt description of its color. Its flavor is typically strong, rich and it has by far the highest caffeine concentration of all teas. As with all teas it is strong in antioxidants and accelerates the metabolism, leading to the burning of calories. It has also been linked with a decrease in cardiovascular disease events. Because of its higher level of caffeine, its consumption is recommended in more moderate amounts.
To learn more about the equipment needed to brew Loose Leaf Tea and how to use it, see out Tea Equipment section
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Tea has been intimately linked with the history and culture of China for over 4,000 years. According to Chinese legend it was first discovered by Emperor Shennong in 2737 BC when a leaf from a camellia sinensis (the typical tree from which tea is made in China) fell into a pot of boiling water. Since tea is originally from China it is almost redundant to use the term Chinese Tea, but it tends to refer to more "pure" infusions from the camellia sinensis that have been grown in China.
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