The history of Chinese tea is intrinsically linked to Taoism, Buddhism and Confucianism. The drinking of tea was traditionally thought to be a way for scholars to gain inspiration. For Taoists the ritual of tea drinking was to encourage self-cultivation and maintain oneness of body and soul. Buddhists would drink tea for a deeper understanding of the Zen (Chán), and in Confucian thought, the drinking of tea could judge a person’s moral character. There is evidence that the Chinese were processing the camellia plant during the time of Confucius (551 – 479 B.C.), but it wasn’t until the Tang dynasty (618 – 906 A.D.) that the drink became popular throughout Chinese society. The six main types of tea remain; Green Tea, Black Tea, Oolong Tea, White Tea, Dark Tea and Yellow Tea.
Hangzhou’s Xihu Longjing (West Lake Dragon Well) tea is the most famous green tea in China. It grows in the mountains around the lake and is known for its “green color, sweet smell, mellow taste and beautiful shape”. Elaborate production techniques ensure excellent quality. It is said that Longjing tea came about when monks planted tea trees in a temple at the foot of the Longjing Spring close by the West Lake. Xihu Longjing tea was first recorded by the famous Tang tea sage Lu Yu in his Classic of Tea, the first book of tea in the world.