There are few things as refreshing as a cup of tea, and the world has China to thank for bringing this aromatic, slightly bitter beverage to its table. Tea has long and noble history in China, dating back 5,000 years, with the beverage becoming an intricate part of China's unique culture. And recently, an exhibition on Tea and Chinese Culture was held at the Beijing National Palace.
               Tea and tea ceremonies have been demonstrated in poetry, drawing, calligraphy, song, dance and drama through the ages. Tea has also played a vital role in oriental civilization--from philosophy, economics, history, religious rites, medicine and food to pottery and porcelain for tea sets. The exhibition in September provided a detailed history of tea from its development to its acceptance throughout the world.
              It also featured wide varieties of tea that are particular favourites in different parts of the country. For instance, in the vast northern regions people mainly drink scented or flower tea. For this tea the leaves are cured with budding flowers such as rose, jasmin and osmanthus. Those living in northeastern China like black tea as well as scented tea. Green tea is popular south of the Changjiang (Yangtze) River, while people along the southeast coast prefer Oolong tea, a half fermented tea of dark brown leaves. People in the northwest like to drink brick tea.

                The exhibition also presented information on the correct way to drink tea, how to choose the right tea set and the relationship between tea and health. The skill of tea tasting is an art having a firm place in traditional Chinese culture. The Chinese have a high respect and admiration for a person who can taste and assess tea, a most difficult task requiring great knowledge and skill. As well, close attention is paid to the etiquette of tea drinking. There are customs and rituals surrounding the drinking of tea from ancient times, and there is a code of behaviour for this most popular ceremony in China. Tea is drunk on a daily basis in China and the ritual of drinking tea provides an occasion for meeting new friendsi
                It all began 5,000 years ago when the Chinese found that the fresh tea leaf could be used as a herbal medicine. Farmers in southwestern areas of Sichuan Province started cultivating the wild tea shrub. Around 770 BC, the Chinese began the process of drying tea leaves. Several centuries later, during the Western Han Dynasty (206BC-24AD), brick or cake-pressured tea was invented. At that time tea was regarded as a special beverage to be enjoyed by the upper class.
                Drinking tea became more widespread as Buddhism flourished during the Northern and Southern Dynasties (420-589) and, during the Tang Dynasty (618-907), tea production went ahead by leaps and bounds. It was during this time that Lu Yu, who has a place in history as a "Tea Sage," wrote the first comprehensive book about tea. It was simply titled Book on Tea and brought together everything that was then known about tea. It talked about the origin of tea, its history, cultivation, picking and processing, and the proper way of making, tasting and drinking tea. By the 19th century. 118 books had been written about tea.
                  When Chinese tea production was at its height during the Ming and Qing dynasties (1368-1911), more than 100 varieties were being produced. Joining the old standby, green tea, were such delectable varieties as black tea, white tea, Oolong and red tea.
                 Tea first started to be known outside of China as early as the Han Dynasty. Records show that between 156 and 87 BC, a messenger of Emperor Wudi once went on an expedition to coastal countries scattered along South Asia carrying gold, silk and tea. In 473 AD tea was first sold to India, Iran and other countries via the "Silk Road" across Central Asia.
                During the Tang Dynasty, Japanese Buddhists flooded into China, and Buddhism and tea as the main ingredients of Chinese culture, passed on to the Japanese.
               In the mid-16th century, Chinese tea entered Russia by road, and was introduced to the Netherlands by sea in 1607. The British East India Co. introduced Chinese tea and cultivation methods to India between 1780 and 1834. After tremendous success with tea in India, plantations were set up in Indonesia.
Britain soon became the biggest consumer of Chinese tea and in 1886, China's tea exports reached 130,000 tons. However, with British help, India surpassed China in the export of tea, leaving the Chinese tea industry in a shambles. By the time New China was founded in 1949, China was exporting less than 10,000 tons of  tea a year. However, since then, tea production has been improving steadily. In 1988, China exported 190,000 tons of tea, or 20 percent of international tea exports.

by Wei Liming