Tea and Chinese culture go hand in hand. China is considered the homeland of tea with cultivation dating back around 4,000 years ago. Tea, the (Camellia Sinensis), is an evergreen bush, and is said to have evolved in the Himalayas on the China and India border. It is believed to have been carried along by Buddhist and Taoist monks, who found it as an invaluable aid to meditation and an elixir of life. Since ancient times, tea has been considered an art form and has always been associated with scholars, calligraphers, artists, writers, poets and martial arts practitioners. Tea was also used as a form of tribute, currency and trade. Tea was not only treasured by the elite but by the common folk as well. Tea was a major part of their diets and integral to their survival. Tea was worshiped by all, for its medicinal properties and healing ways. The “Camellia Sinensis” is a natural wonder. It has been used for many purposes especially those related to the quality of life. According to Chinese lore the first cup of tea was brewed by the emperor Shen Nung (2737-2697 BCE). The emperor was boiling water over a fire, when a gust of wind carried some leaves from a native tree into the pot. The emperor found the infusion refreshing and invigorating. He later wrote a medical journal on the medicinal values and attributes of tea. China was the first country to cultivate and consume tea as a domestic beverage, and it has evolved through time from being a little known religious and medicinal beverage to being the most widely consumed beverage in the world, second only to water.

Tea is a way of life for many. Tea is not only a drink, it is a feeling. A feeling of good energy surrounds you as it enlightens your senses, and clears your mind. It awakens your soul and sooths the body. We are discovering more every day about the healing benefits tea has to offer. Our own culture continues to evolve with new scientific studies and innovative ways of introducing tea into our lives. The invaluable benefits of tea are no secret to the Chinese and its social standing still remains very high. Tea in China is enjoyed any time throughout the day and everywhere you go. It is always offered immediately to any guest in a home and is a sign of politeness. Tea is meant to be enjoyed and shared as a symbol of togetherness and respect. Tea is regarded as an art form in terms of how it is produced and also how it is served. Ancient methods of handcrafting are used to produce some of the finest teas in the world and great skill is taken in the preparation and serving of the tea. In the town of Chaozhou in Guangdong, province these traditions still remain. Chaozhou pronounced (Chow-cho), is considered home to an artisan way of serving tea called “Gong Fu”, meaning skill from practice. In the tradition of gongfu style tea, great skill is taken in the preparation and service. Teas typically used in the art of Gong Fu are certain varieties of Oolong tea. Oolong is a semi-fermented tea believed to have originated in the Wuyi Mountains of Northern Fujian province. There are two main types of Oolong. One type of oolong is darker liquoring, medium to full bodied with an amber hue. Golden Phoenix Oolong and Wuyi Mountain Oolong are examples of the darker or fuller fermented type. Their flavor profiles and range of nuances may vary from notes of fragrant osmanthus blossoms and nectar, to ripened fruit, and aromas of toasted nut that seem to linger with a subtle dryness. The second type of Oolong is a “greener type” resembling more characters associated with green tea. Examples of this type of Oolong are Tie Guan Yin “Goddess of Mercy”, and Bao Zhong Oolong. Their flavor profiles exhibit aromas of orchid and lilac with silky green notes and a fleeting nuttiness. Special attention is also given to the proper tea-ware used in the service. Tea-ware made of natural clay called Yixing, unglazed natural clay which becomes seasoned after time and a porcelain gaiwan is often used. A gaiwan (guy-wan) is a traditional piece of tea-ware composed of a cup, saucer and lid made from porcelain. A gaiwan is used for brewing tea and it is also used to drink from. The tea vessels are very small and designed for extracting the maximum benefits and enjoying the premium quality of the tea through brief multiple steepings. The teaware is always warmed by pouring hot water over it. The first steeping is always poured off allowing the hot water to only awaken the leaves. The first infusion will follow and the quality of the tea improves with each subsequent infusion. At first take the cup and hold it close, relax and breathe in the steam until no more, then sip slowly and let the tea gently melt all your troubles away. You will feel in a relaxed and meditative state. It is truly an art form and a unique experience.

Seven Cups

The first bowl moistens my lips and throat
The second bowl banishes all loneliness
The third bowl clears my mind of words and books
At the fourth cup, I begin to perspire.….. life’s troubles evaporate through my pores
The fifth cup cleanse my entire being
Six cups and I am in the realm of the divine
Seven cups……ah, but I can drink no more
I can only feel the gentle breeze blowing through my sleeves,
Wafting me away to the isle of immortality!

Lu Tong, 18th Century Chinese Poet.

I am very fortunate to have experienced this tradition first hand with the Mayor and proprietor over all the tea in Chaozhou and his entourage in his private tea house. We sat for hours sipping reserve Phoenix Mountain Tea and enjoying life, while the tea master artfully performed her ritual with style and grace. Before long I was beckoned to learn the art form and serve tea to my most gracious hosts. I was honored to make the tea and celebrate with my friends from far away. Every time I prepare tea, especially Phoenix Mountain tea, sweet memories surround my soul with joy and times of happiness. With each sip I slowly fade into another time and place. Moments, people and places in time never forgotten, cherished forever. A magical journey through time that holds a place in my heart. Dedicated to my friend Dr. Ming Wu.----Written by Joseph Augustino

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