A presentation carefully introduced Chinese tea & culture, including Chinese tea history,main tea types, major tea producing areas, famous Chinese teas, their taste, origin, features, expounded on Chinese tea art, tea ceremony and Characteristics and spiritual content of Chinese tea culture. It also showed the benefits and taboos of drinking tea, how to store tea and how to recycle tealeaves.

1. CHINESE TEA & CULTURE
ViconyTeas Release 2014

2. The History of Chinese Tea
 5000 years ago
• Shennong
• Medicine
& Food
The Portrait of Shennong
 Han Dynasty: Tea as herbal medicine and drink
 Wei, Jin, Southern and Northern Dynasties: Early stage
of Tea Culture
•The Elixir of the Taoism
•"advocating Honesty with Tea" of the Confucianism

3. The Tang dynasty(618-907) was a prime time during the
development of the Chinese feudal society, which provided
excellent social conditions for the promotion and popularization
of tea and tea drinking custom.
However, comparatively speaking, the development of tea culture
in the Song dynasty(960-1279) had more changes and innovation
than the Tang dynasty. For example, the way of tea drinking, the
varieties of tea, the literatures of tea and the supervising
organizations had all undergone great breakthroughs in the Song
era.
Ancient utensils used to cook tea in Tang
dynasty unearthed in Famen temple, Shangxi
A Teapot Made in
Song Dynasty
The Classic of Tea
Cha Jing 茶經

4. The founding emperor of the Ming dynasty(1368-1644)-Emperor Taizu Zhu
Yuanzhang issued an edict to abolish cake tea and replaced it with bud tea
instead(before that, tea was all fine powdered and then pressed into cakes.
It was labor intensive and time consuming) which promoted the creation of
many new production and processing skills of tea in the Ming dynasty.
In terms of tea processing skills, the roasting skills kept developing
and gradually exceeded the way of steaming; in the aspects such
as tea garden management, tea collection and mastering the
botanical characteristics of tea plants, there all were more
improvement and development than in the Song dynasty and the
Yuan dynasty.
Zhu Yuanzhang,
the founding
Emperor of Ming
dynasty who
abolished cake
tea and replaced
it with loose tea
in China A Teapot Made in Yaozhou
Kiln in Ming Dynasty
A Yixing Purple Sand Teapot
Made in Ming Dynasty

5. In the Qing dynasty(1644-1911), besides the men of letters and the
royal family, drinking tea also began to be popularized as a kind of
custom among the ordinary people, and became a part of conventions.
An important symbol of the popularization of tea drinking among the
people was that the modern teahouses mushroomed and became
an important social place for all the classes, including the common
people.
Tea Sets of Chinese
Qing Dynasty
A Teapot of Qing Dynasty
Tea Sets of Chinese
Qing Dynasty

6. China’s Tea Producing Area
-Mainly divided into four parts

7. Tea Producing Area of Southern China
（华南茶区）
Including:
South of Yunnan Province
South of Guangxi Province
Middle and South of Guangdong Province
Southeast of Fujian Province
Taiwan Province
Hainan Province

8. Tea Producing Area of Southwest China
（西南茶区）
Including:
Middle and North of Yunnan Province
North of Guangxi Province
East of Sichuan Province
Part of Southeast of Tibet
Guizhou Province
Chongqing

9. South Tea Producing Area of Yangtze River
（江南茶区） -The Main Tea Producing Area Of
China
Including:
North of Guangdong Province
North of Guangxi Province
North and East of Fujian Province
Hunnan Province
Jiangxi Province
Zhejiang Province
South of Hubei Province
South of Anhui Province
South of Jiangsu Province

10. North Tea Producing Area of Yangtze River
（江北茶区）
Including:
South of Gansu Province
South of Henan Province
Southeast of Shandong Province
North of Hubei Province
North of Anhui Province
North of Jiangsu Province

11. Varieties of Chinese Tea
How many kinds of Chinese tea do you know?
Green tea
绿茶
White tea
花茶
白茶
Black tea
红茶
Yellow tea
黄茶
Oolong tea
青茶
Dark tea
Scented tea 黑茶

12. Green Tea （绿茶）
-Has The Biggest Number Of Types In China
The national drink of China [ 国饮]
Main functions ：
•Dispel the effects of alcohol
•Clearing away summer-heat
•Refresh oneself

13. Anji Baicha
安吉白茶
Huangshan
Maofeng
黄山毛峰
Longjing
龙井
Green Tea
Biluochun
碧螺春
Taiping
Houkui
太平猴魁
Main Types:

14. Anji Baicha 安吉白茶Biluochun 碧螺春
Longjing(龙井） Huangshan Maofeng 黄山毛峰

15. Biluochun (Pi Lo Chun)
Dong Ting mountain of TaiHu
Jiangsu province, China
Birthplace：
Features :
1.Flowery with a lasting sweet
aftertaste
2.Complex and delicate taste
3.Tiny, slightly curled tea leaves
covered with white down

16. Anji Baicha
Birthplace：
Anji County, Zhejiang province China
Features :
1. Fresh, floral and mellow with
lovely lemony notes
2. A soft, silky mouthfeel and a
sweet aftertaste
3. Slender, tender pale jade-colored
leaves

17. Longjing Tea (Dragon Well
Tea)
Birthplace：
West Lake, Huangzhou, Zhejiang
province, China
Features :
1. Fresh, floral and mellow with
orchard fruit notes
2. A soft, silky mouthfeel and
a sweet lasting aftertaste
3. Greenish, whole flat and neat
leaves with sharp edge

18. Huangshan Maofeng (Yellow
Mountain Fur Peak)
Birthplace：
Huangshan, Anhui province, China
Features :
1. Fresh, mellow with lovely
nutty notes
2. A pleasant floral aftertaste
3. Slender, tender pale jade-colored
leaves

19. White Tea（白
茶）
Birthplace：Fujian Province
Features:
1.Plant :whitish appearance
Baihao YinZhen
(Silver Needle Tea)
2.Liquid: yellow-green
3.Fresh smell
Bai Mu Dan
(White Peony Tea)
-Gains Great Popularity In
Recent Years In China

20. Bai Mu Dan (White Peony Tea)
Birthplace：
Fuding,Fujian province, China
Features :
1. Smooth and mellow
2. Cucumber fresh with
soft fruit notes
3. Tender green one or two
leaves with one bud

21. Baihao Yinzhen (Silver Needle)
Fuding, Fujian province, China
Birthplace：
Features :
1. Light, delicate quenching
flavors
2. Fresh full textured with a
satisfying velvety finish
3. Light, plump and large downy
tips

22. Black Tea （红茶）
-Originated In China And Spread And Known
Worldwide
Main functions ：
• Help manage - or even prevent - diabetes
• Help protects your heart
• A tremendous source of potent antioxidants
• May help with weight loss

23. Keemun Tea
祁门红茶
Tan Yang Congou
坦洋工夫Bai Lin Congou
白琳工夫
Black Tea
Yunnan
Black Tea
滇红
Lapsang
Souchong
正山小种
Main Types:

24. Lapsang Souchong
正山小种
Yunnan Black Tea
滇红
Keemun Congou
祁红工夫
Keemun Maofeng
祁红毛峰

25. Lapsang Souchong
-The Oldest Black Tea In The World
Tongmu, Wuyishan Mountain Fujian
province, China
Birthplace
：
Type: Traditional Lapsang Souchong (smoked with pine woods),
Modern Lapsang Souchong (without being smoked)
including Jin Jun Mei （金骏眉） and Yin Jun Mei（银俊眉）
Features:
1. Richly and smoulderingly smoky yet
with great harmony and wealth of dried
Longan aroma (Traditional Type)
2. Mellow, fruity and flowery (Modern
Type such as Jin Jun Mei)

26. Keemun Tea (Qimen Black Tea)
Birthplace：
Qimen County, Anhui province, China
Type:
Features :
Keemun Congou （祁红工夫）, Keemun Maofeng,
（祁红毛峰）Keemun Aromatic Snail( 祁红香螺）
Keemun Golden Needle （祁红金针）
1. Thin and cut leaves. Complex
aroma with a hint of smokiness
(Keemun Congou)
2. Fuzzy-tipped tight whole leaves,
toasty, chocolaty and fruity (Keemun
Maofeng Tea or Keemun Aromatic Tea)

27. Yunnan Black Tea (Dian Hong)
Birthplace：
Fengqing County, Yunnan province,
China
Type:
Features :
Dianhong Congou（滇红工夫）, Yunnan Gold Bud,
（滇红金芽）Yunnan Golden Snail（滇红金螺）
Yunnan Golden Needle （滇红金针）
1.Thin and cut leaves in black and gold
. Mellow, Fruity and full-bodied
(Dianhong Congou)
2. Naturally curled, slender whole leaves.
Delicate, sweet, brisk, flowery （Yunnan Gold
Bud, Golden Snail and Golden Needle)

28. Oolong Tea （乌龙茶）
-Of The Most Amazing Diverse Taste And
Flavor
Main functions ：
• Stronger Immune System
• Strengthens teeth
• A tremendous source of potent antioxidants
• Help with weight loss

29. Tieguanyin |
Iron Goddess
of Mercy
铁观音
Taiwan Oolong
台湾乌龙
Oolong Tea
Fenghuang
Dancong |
Phoenxi
Oolong
凤凰单枞
Wiyi Yancha |
Rock Oolong
武夷岩茶
Main Types:

30. Tieguanyin Oolong (Iron
Goddess of Mercy)
Birthplace：
Type: 1. Lightly roasted Tie Guan Yin
Anxi, Fujian province, China
Features :
2. Heavily Roasted Tie Guan Yin (traditional type)
3. Moderately Roasted Tie Guan Yin
1. Green and tightly rolled in ball shape
2. Light green Jade color. Very flowery
(lightly roasted Tie Guan Yin); Complex,
less floral (Heavily Roasted); A good balance
of floral aroma and complex taste
(Moderately Roasted)
Tieguanyin Oolong
(Lightly Roasted)

31. Wuyi Yancha (Wuyi Rock Oolong)
Birthplace：
Wuyishan Mountain, Fujian province,
China
Type: Rougui（肉桂）,Shuixian（水仙）,Dahongpao
（大红袍）Baijiguan（白鸡冠）, Tieluoshan（铁罗汉）
Features :
1. Close, tight and slender in dark
2. Flowery, mellow, rich and complex with
long lasting sweet aftertaste Pure Qidan Dahongpao
(Big Red Robe Oolong)

32. Fenghuang Dancong (Phoenix
Dancong Oolong)
Birthplace：
Chaozhou, Guangdong province, China
Type: Mi Lan Xiang（蜜兰香）,Huang Zhi Xiang（黄枝香）,
Yu Lan Xiang （玉兰香），Da Wu Ye（大乌叶）
Features :
1. Beautifully rolled into even fine
stripes in goldish-dark color
2. noted for their ability to naturally imitate
the flavors and fragrances of various
flowers and fruits.
Phoenix Dancong
(Huang Zhi Xiang)

33. Yellow Tea（黄
茶）
-The Most Elusive Chinese Tea
Type:
Junshan Yinzhen（君山银针） ,
Huoshan Huangya（霍山黄芽）
Mengding Hungya（蒙顶黄芽），
Huoshan Huang Da Cha（霍山黄大
茶）
Features:
1. Adding an extra step during production,
called "Sealed Yellowing" （闷黄）
Huoshan Huangya
(Traditional Type)
2. Sweet, mellow and bright yellow in color,
while without any hint of grassy taste
characteristic of green tea.

34. Dark Tea（黑茶）
-Kept Longer Taste Better
Type:
Ripe Puerh Tea （熟普洱） ,
Aged Raw Puerh Tea（陈年生普）
Liu Bao Dark Tea（六堡黑茶），
Hunan Dark Tea（湖南黑茶）
Features:
1. Brown infusion, mellow and smooth.
Some kinds of puerh would smell flowery
Aged Puerh Tea
2. Kept longer taste better

35. Scented Tea (花
茶1.M)ostly made of Green tea or
black tea and flowers
2. Aromatic flavor ( 香气浓郁)
Types:
1. Jasmine Scented Tea
2. Rose Scented Tea
3. Osmanthus Tea
Premium Jasmine Tea
-Jasmine Silver Needle
Premium Jasmine Tea
-Bi Tan Piao Xue

36. Do you know?
1.How many kinds of tea we have
mentioned ?What are they?
Green tea , White tea ,
2.Which kind does Black Biluochun
tea ,Dark tea,
belong to?
Yellow tea ,Oolong tea
Scented tea
3.Which scented tea is most popular?
Green tea Jasmine tea

37. 4、Which province is Pu-erh’s
birthplace?
5、Which kind of tea is Yunnan
the most
popular
one in the west?
Black tea

38. Why tea is
popular?

39. Benefits of drinking tea
1 Medical value
2 Eliminate grease
3 Lose weight
4 Refresh oneself
5 …

40. Medicinal value
1.Anti-cancer
2.Lower blood pressure
3.Improve eyesight

41. Do you want to know how
to become beautiful by
drinking scented tea?

42. Tips about scented tea
1 Skin whitening ：
Rose tea 玫瑰
茶Peony tea 牡丹
茶2 Lose weight:
Lemon grass tea( 柠檬草
茶Jas)mine tea （茉莉花
茶）

43. 3 Reduce Stress
紫罗兰花茶violet
金盏花茶marigold

44. Please think…
1 Please list at least four benefits
of drinking tea.
Marigold
violet
2 Which scented tea can help us
to reduce stress?

45. 3 Can you spell 牡丹花茶？
Peony tea

46. The Art of Tea 茶艺
• The art of tea including the tea ceremony, the
technique of brewing tea, the process of tasting
tea, tea set, tea paintings, etc.

47. • 1st Stage: Prepare The Surroundings
The ceremony should be carried out in an
appropriate space. A table large enough to
hold the tea-making utensils, the drip tray, and
the water is the minimum necessary. Ideally
the surroundings should be peaceful and
conducive to relaxation and socialization.
Incense, flowers, and low, soft, traditional
music will all add to the ambience, as will
songbirds.

48. • 2nd Stage: Warm The Pot And Heat The Cups
温壶烫杯
At this point the cups and pot are laid on the table.
They are then warmed and sterilized with hot water,
the excess is then poured away. When pouring
from the cups in the Taiwanese style, the wooden
tweezers may be used instead of bare hands.

49. • 3rd Stage: Appreciate Excellent Tea
鉴赏名茶
At this point those who would partake of the
tea during the ceremony examine and
appreciate its appearance, smell, and its other
characteristics.

50. • 4th Stage: Put The Tea Leaves Into The
Pot 乌龙入宫
The teapot is filled with tea. For a 150 ml tea pot
at least 15 grams of tea leaves are used,
however depending on the size of the pot and
the strength of the tea the pot may be filled
between 1/2 and 2/3 full.

51. • 5th Stage: Brew The Tea
Rinse the leaves by using hot water and then pour out
the water.行云流水
Refill the pot with hot water poured from some height
above the pot.悬壶高冲
The bubbles which may have formed on the surface
are removed using the lid, and pour hot water on
surface of the teapot. 刮沫淋盖
Wait for tea aroma and serve the tea to the guests.
高冲低斟

53. • 6th Stage： Aroma Appreciation
Aroma appreciation consists of four steps:
smelling, looking, tasting and relishing.
Like meditation, aroma appreciation requires an
inward-turned mind in a peaceful world.

54. • 7th Stage: Compliment
The ceremony ends with the used tea leaves
being put into a clean bowl for the guests to
appreciate the tea in its used form. Good etiquette
dictates that the guests should make appropriate
compliments regarding the choice of tea.

55. • 8th Final Stage: Cleaning Up
Brewed tea and tea leaves should not remain in the
teapot after the tea-savoring. It must be cleaned up
thoroughly and rinsed with hot tea.
Utensils must be sterilized with boiling water.
The tea pot should be rinsed with hot tea and the
outside of the pot should be rubbed / polished with a
good linen cloth.
A teapot should never be rinsed with water, nor
washed with detergents or soaps.
Allow the tea pot to dry naturally.
Let the utensils and serving cups air dry on a tea tray.

56. Characteristics of Chinese Tea Culture
• Elegant in atmosphere
Tea-drinking, or rather, tea-savoring is not only to
get out of thirst, but also to enjoy the pleasure, to
reflect upon oneself, to think about life. It leads to
the peace in mind.

57. Characteristics of Chinese Tea Culture
• Various in forms
Chinese tea culture is expressed in forms of
poetry, painting, proverb, objects (tea leaves, tea
service, etc), cultural activities, restaurants, gifts,
process of tea-making and tea-savoring, etc.
A masterpiece by Chinese ancient famous painter,Liben Yan,
showing a scene of people of Tang Dynasty boiling tea.

58. The Spirit of Tea 茶道
• Profound in thoughts, as well as
the most important part.
• Chinese tea culture is based on the
Confucianism and integrates the
distillation of Taoism and Buddhism.
• It emphasizes the harmony with
nature, soul and mind.

59. Spiritual Content
• Harmony “ 和” is the core value of Chinese tea
culture.
1. Harmony is the common thought in
Confucianism(“ 大和” , “ 中庸之道”）， Taoism
（天人合一）and Buddhism （禅茶一味）.
2. In Tea Scripture, it is illustrated by the
design of the wind stove, an instrument used to
make tea. The wind stove is made of iron( 金),
put on the floor( 土), to boil( 火) the tea
water(水) with charcoal(木).
Thus, the process of making tea is actually
the harmony or balance among the five
elements of metal, wood, water, fire and earth.

60. Spiritual Content
• Harmony “ 和” is the core value of Chinese tea
culture.
3. In steeping tea, it is expressed in the
harmony of the tastes. “ 酸甜苦涩调太和，掌握
迟速量适中”
In serving the guests, it is expressed in
courtesy. “ 奉茶为礼尊长者，备茶浓意表浓情”
In drinking the tea, it is expressed in the
compliment. “饮罢佳茗方知深，赞叹此乃草中
英”
In the surroundings and mind, it is
expressed in the virtue. “ 普事故雅去虚华，宁
静致远隐沉毅”

61. Spiritual Content
• Tranquility “ 静” is the road one must follow to
cultivate oneself.
Tranquility not only refers to the peaceful
environment but also the calm mind. When the
savor of the tea is unconsciously absorbed into
every corner of your body, you may feel kind of
empty, or relaxed, your spirit may be purified. In
this way, you reflect upon yourself and achieve
the harmony with nature.

62. Spiritual Content
• Tranquility “ 静” is the road one must follow
to cultivate oneself.
This idea is profoundly illustrated in some
Chinese poems.
戴昺的《赏茶》诗：自汲香泉带落花，漫烧
石鼎试新茶。
绿阴天气闲庭院，卧听
黄蜂报晚衙。
清代郑板桥诗云：不风不雨正清和，翠竹亭
亭好节柯。
最爱晚凉佳客至，一壶新
茗泡松萝。

63. Spiritual Content
• Happiness “ 怡” is the enjoyment both in body
and mind.
Tea-savoring is the happiness that can be
enjoyed by everyone, rich or poor, educated or
illiterate. Different kinds of people may pursue
it in different ways, so it proves the idea of
Taoism that to enjoy yourself for your needs.
“ 自恣以适己”

64. Spiritual Content
• Happiness “ 怡” is the enjoyment both in body and
mind.
In the process of tea-savoring,
Poets enjoy themselves by placing their feelings
on objects, composing a poem, and making
friends.
Buddhists delight themselves by appreciating
the spirit of Chan 禅, understanding the truth of
life.
Taoists please themselves by maintaining good
health, hoping to be immortal.
Common people become happy by relaxing and
enjoying life.

65. Spiritual Content
• Truth “真” is the ultimate pursuit of tea-savoring.
The pursuit of Truth includes three points:
1.truth in spirit 道之真: in tea-savoring, the goal is
to cultivate yourself.
2.truth in passion 情之真: through savoring tea,
the friendship should be enhanced.
3.truth in nature 性之真: in tea-savoring,
completely relax yourself and free your mind.

66. Conclusion
• China is the homeland of tea.
• Chinese tea culture covers all realms
of life.
• The study of Chinese tea culture is of
great significance in that it is closely
related with Chinese traditional
culture.
• Today, tea has been consumed as a
beverage in all over the world.

67. Taboos

68. 1.Before dinner
•hard to get nutrients
•lose the appetite
2. Right after dinner
•lower the daily take-in

69. 3.Too hot tea
•hurt organs: throat…
4.Cold tea
•more phlegm(痰)
•easy to catch a cold

70. 5.repeated infusions(冲泡多次）/
overnight tea
•lose nutrients
•produce harmful elements

71. 6.Take medicine with tea
•lose medical effects.
7.Too strong tea
• headache/insomnia

72. 1. Now do you know why does Candy catch a
cold?
2. How many taboos have we learnt? List at least
three of them.
Cold tea
Seven
Hot /cold tea
Before/after dinner
Strong tea/overnight tea

73. Storage

74. What are the factors that
make tea go bad?
 Air
 Water
 High temperature
 Strong light

75. Never store tea like these !!!
× Envelope :
It can’t keep the
tea from the air
and water well..

76. × Newspaper:
It has lead （铅）
which is
harmful for the
health.

77. Right ways to store tea-leaves:
small plastic bags
Pottery Jar
(陶瓷罐）
For short-time storage :
Metal tins
(金属罐）

78. Tips: For Long-time Storage
What teas should be kept refrigerated?
Green Tea, Green Tieguanyin Oolong
What teas shouldn’t be kept refrigerated?
Black Tea, White Tea, Black Oolong such as Phoenix
Dancong and Wuyi Yancha, Puerh Tea, Dark Tea, Yellow
Tea

79. Quiz：
1.What are the 4 factors that make
tea go bad ? Air , high temperature
water , strong light
2.Where can’t you store the tea?
Envelope, Newspaper

80. How to recycle
tea leaves?

81. Tip1: Tea-flavored egg
Procedures:
Add tealeaves to the water
Gently break the eggshell
Cook the egg thoroughly
3
2
1

82. Tea pillow
茶叶枕
Tip2:
Procedures
：
Dry the tea leaves in the sun.
and fill a pillow with dry tea.
Functions：
Keep you refreshed and sober.
Enhance your thinking ability.

83. Tip3: Get rid of mosquitoes
Use dry tea
Light the
dry tea
Mosquito-repellent
Insence [蚊香]
Then the mosquitoes will disappear!

84. Tip4:
Care your hair.
Wash silk clothes.
Keep them shining.
.

85. Tip5: Sterilize （杀菌）and cure barbiers(脚
气).
Attention！
• Green tea
• Persistent ,
repeating.

86. Tip6
: Clear up fetid breath
（口臭）
 Rinse the mouth( 漱
口) with tea infusion.
 Keep tealeaves
in the mouth.

87. The End
Thank you!
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