How tea was invented – tea history

Tea history
Tea history

An ancient story says that, during a long day spent roaming the forest in search of edible grains and herbs, the weary divine farmer Shennong accidentally poisoned himself 72 times. But before the poisons could end his life, a leaf drifted into his mouth. He chewed on it and it revived him, and that is how we discovered tea.

Tea doesn’t actually cure poisonings, but the story of Shennong the mythical Chinese inventor of agriculture, highlights tea’s importance to anchient China.

Archaeological evidence suggests tea was first cultivated there as early as 6000 years ago, or 1500 years before the pharaohs built the Great Piramids of Giza.

That originl Chinese tea plant is the same type that’s grown around the world today. Yet it was originally consumed very differently. It was eaten as a vegetable or cooked with grain porridge.

Tea only shifted from food to drink 1500 years ago when people realized that a combination of heat and moisture could crate a complex and varied taste out of the leafy green.

After hundreds of years of variations to the preparation method, the standard became to heat tea, pack it into portable cakes, grind it into powder, mix with hot water and create a beverage called muo cha or matcha.

Matcha became so popular that a distinct Chinese tea culture emerged. Tea was a subject of books and poetry, the favorite drink of emperors and a medium for artists. They would draw extravagant pictures in the foam of the tea, very much like the expresso art you might see in coffee shops today.

In the 9th century during the Tang Dinasty, a Japanese monk brought  the first tea plant to Japan. The Japanese eventually developed their own unique rituals around tea, leading to the creation of the Japanese tea ceremony.

And in the 14th century during the Ming Dynasty, the Chinese emperor shifted the standard from tea pressed into cakes to loose leaf tea. At that point, China still held a virtual monopoly on the world’s tea trees, making tea one of three essential Chinese export goods, along with porcelain and silk.

This gave China a great deal of power and economic influence as tea drinking spread around the world. That spread began in earnest around the early 1600s when Dutch traders brought tea to Europe in large quantities.

Many credit Queen Catherine of Braganza, a Portuguese noble woman, for making tea popular with the English aristocracy when she married King Charles II in 1661. At the time, Great Britain was in the midst of expanding its colonial influence and becoming the new dominang world power. And as Great Britain grew, interest in tea spread around the world.

By 1700, tea in Europe sold for ten times the price of coffee and the plant was still only grown in China. The tea trade was so lucrative that the world fastest sailboat, the clipper ship, was born out of intense competition between Western trading companies. All were racing to bring their tea back to Europe first to maximize their profits.

At first, Britain paid for all the Chinese tea with silver. When that proved too expensive, they suggested trading tea for another substance, opium. This triggered a public health problem within China as people became addicted to the drug.

Then, in 1839, a Chinese official ordered his men to destroy massive British shipments of opium as a statement against Britain’s influence over China.

This act triggered the First Opium War between the two nations. Fighting raged up and down the Chinese coast until 1842 when the defeated Qing Dynasty ceded the port of Hong Kong to the British and resumed trading on unfavorable terms. The war weakened China’s global standing for over a century.

The British East India company also wanted to be able to grow tea themselves and further control the market. So they commissioned botanist Robert Fortune to steal tea from China in a covert operation.

He disguised himself and took a perilous journey through China’s mountainous tea regions, eventually smuggling tea trees and experienced tea workers into Darjeeling, India. From there, the plant spread further still, helping drive tea’s rapid growth as an everyday commodity.

Today, tea is the second most consumed beverage in the world after water and from sugary Turkish Rize tea, to salty Tibetan butter tea, there are almost as many ways of preparing the beverage as there are cultures on the globe.

References:

  • Gascoyne, K., Marchand, F., Desharnais, J., (2013), Tea: History, Terroirs, Varieties, 2nd Edition, Firefly Books;
  • Griffiths, J.C., (2011), Tea: A History of the Drink That Changed the World, Andre Deutsch;
  • Hoh, E., Mair, V.H., (2009), The True History of Tea, Thames & Hudson;
  • Kilby, N., Cheadle, L., (2015), The Tea Book: All Things Tea, Sterling;
  • Rae, W., (2017), Learn Herbs: Tea, Infusin & Juice Recipes, Plants Are My Medicine;
  • Reid, D.P., (1998), The Complete Book of Chinese Health & Healing, Barnes & Noble books;
  • Rose, S., (2011), For All the Tea in China: How England stole the world’s favorite drink and challenged history, Penguin Books;
  • Sangster, N., (2015), Tea Cleanse for Weight Loss: Detox Your Body and Lose 14 Pounds in 14 Days Using Nothing But Tea – Step-By-Step (Tea Cleanse Diet, Detoxification, Detox, Fat Loss, Weight Loss, Green Tea), Ryco Publishing;
  • Zak, V., (1999), 20000 Secrets of Tea: The Most Effective Ways to Benefit from Nature’s Healing Herbs, Dell.

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