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History of Chinese Tea

Shaanxi Peng Xiang Tea Corp., Ltd | Updated: Apr 22, 2017


Green Tea consumption has its legendary origins in China during the reign of Emperor Shennong.

A book written by Lu Yu in 600-900 AD (Tang Dynasty), "Tea Classic" (simplified Chinese: 茶经; traditional Chinese: 茶經), is considered important fund in green tea history.

Green Tea

The Kissa Yojoki (喫茶養生記 Book of Tea), written by Zen priest Eisai in 1191, describes how drinking green tea may affect five vital organs, the shapes of tea plants, flowers and leaves, and how to grow and process tea leaves.


Green Tealeaves steeping in agaiwan

Steeping is the process of making a cup of tea; it is also referred to as brewing. In general, two grams of tea per 100 ml of water, or about one teaspoon of green tea per five-ounce (150 ml) cup, should be used. With very high-quality teas likegyokuro, more than this amount of leaf is used, and the leaf is steeped multiple times for short durations.

Green Tea steeping time and temperature vary with a different tea. The hottest steeping temperatures are 81 to 87 °C (178 to 189 °F) water and the longest steeping times two to three minutes. The coolest brewing temperatures are 61 to 69 °C (142 to 156 °F) and the shortest times about 30 seconds. In general, lower-quality green teas are steeped hotter and longer, whereas higher-quality teas are steeped cooler and shorter. Steeping green tea too hot or too long will result in a bitter, astringent brew, regardless of the initial quality, because it will result in the release of an excessive amount oftannins.

Green Tea

 High-quality green tea can be and usually are steeped multiple times; two or three steepings is typical. The steeping technique also plays a very important role in avoiding the tea developing an overcooked taste. The container in which the tea is steeped or teapot should also be warmed beforehand so that the tea does not immediately cool down. It is common practice for tea leaf to be left in the cup or pot and for hot water to be added as the tea is drunk until the flavor degrades.


Green Tea


Han Zhong Xian Hao Green Tea as a kind of green tea which plucking the tea buds before Tomb-sweeping Day. It appears like micro flat bar, as same as orchid, green tipped tea, light green tea soup, lasting fragrance. The tea outstanding by the characteristic of high performance of good smell and mellow taste, resistance to brewing. Generally it can sweeping three to four times.

 Han Zhong Xian Hao Green Tea



Zinc selenium Green Tea as a kind of green tea which plucking the tea buds and one or two leaves of the tea. It appear strips looks tight and flat, embellish of green color and lustre, lasting fragrance, taste great, sweet brilliant  tender yellow tea soup with light green leaves and bud. Generally it can sweeping four to five times.

Zinc selenium green tea