China | Tea's Birthplace and Top Producer

Of all the tea origin stories, the history and evolution of tea in China is the most influential. Tea cultivation and consumption began here, making tea a deeply embedded part of Chinese culture since before the third century. Originally, monks used tea for medicinal purposes, but over time, tea has grown to become an everyday enjoyment and cultural banner of wealth and status. With thousands of years of tea exploration under its belt, China has perfected its harvesting methods, providing premium-grade teas for the world to enjoy.

History of Tea in China

One of the first accounts of tea comes from China in 2737 B.C. According to legend, the Chinese emperor Shen Nung was lounging outside when a massive gust of wind swept through the tree above him, causing some leaves to fall into a pot of water boiling nearby. Enticed by the verdant scent, Shen Nung drank some of the accidental brew and was pleasantly surprised by the unique, yet enjoyable flavor. He named the beverage "ch'a," and it became widely used for medicinal purposes. The leaves that fell into the boiling pot of water came from the Camellia sinensis plant–still the source of all tea today.

The legend of Shen Nung’s discovery is not the only potential origin of tea, however. A historical account dating back to 1046 B.C., during the Zhou Dynasty, indicates that herbal infusions using the leaves of a special plant were used for healers to care for the sick. Tea was an expensive and exclusive remedy, available only to the Emperor and other high-ranking peers.

Whatever the true origins of tea are, what is true of them all is that tea was originally used for religious and medicinal uses. It was not until the Tang Dynasty (618 to 907 A.D.) that drinking tea socially became widespread throughout the country. From the 4th through the 8th century, the popularity of tea grew, and soon tea plantations were cropping up all throughout China. It was during this time that tea transitioned from being a purely medicinal drink to a social beverage and an essential of Chinese culture.

Up until the 17th century, it was green tea that was grown and enjoyed across China. But as foreign trade grew and new fermentation techniques were employed, black tea was introduced, becoming a huge hit for its resilient aroma and flavor. Tea processing also changed to better accommodate the increased interest of the Chinese people and trade with the West. The new process saw the tea leaves being roasted instead of steamed, creating dry leaves that kept their flavor. This newly packaged tea was seen increasingly on the infamous Silk Road to sell to merchants in the West. Increased sea exploration and trade also turned tea into a highly sought-after resource. The influence of tea has only continued to thrive in the centuries since, with tea becoming a symbol of China's history, culture, and religion.

Production & Climate of Chinese Teas

During most of its history, the style and presentation of tea was very different from how we prepare it today. Tea leaves were compressed into cakes called “bricks.” To prepare the “brick” for drinking, it would be ground up in a stone mortar into a powder, and then hot water was added. The alternative was to drop one of the tea cakes into a boiling pot of water and wait for it to break up. During the Tang Dynasty, the process of brewing tea changed to the loose-leaf tea method we are familiar with today. For this technique, tea leaves are roasted instead of steamed. The process of roasting dries out the tea leaves, which preserves more of the essential tea flavor. This processing method continues to be the way most Chinese loose-leaf tea is produced today.

One of the main reasons tea was able to flourish and become the drink of choice in China was because of the climate. The Camellia sinensis plant from which all tea originates needs specific conditions to grow. It not only needs consistently cool temperatures, it also requires moisture in the air to help the leaves stay tender. Mountainous regions throughout China offer the perfect conditions for growing Camellia sinensis. These growing conditions enable China to consistently produce the highest quality tea in the world. The deep history farmers and plantations have with tea have made them experts in extracting the most flavor out of the best parts of the Camellia sinensis and this shows with every cup they produce.

As new fermentation technologies, processing and shipping methods, and inventions have evolved over the years, the tea farmers have needed to adapt in order to keep their delicious tea shipping all around the world. The tea trade has been a staple of Chinese exports since they first began sharing their tea with the world in the 17th century and remains a staple today.

In the current climate, it can be difficult to decide where and how to choose where to get your tea. The “farm-to-plate” (or “cup” in this case) movement has increased the interest in buying direct from local farms. Here at Hackberry Tea, we are continually testing and trying new teas, and the best quality we find consistently originates from China.

China has been the birthplace and leading source of tea for cultures around the world for centuries. Thanks to technological advances, tea farming and processing have become faster and more efficient—and global trade has made it possible for people everywhere to enjoy this beloved drink. While many countries around the world have increasingly been able to produce fantastic tea, China remains the best quality money can buy–a testament to their history, experience, and love for tea.