The Brief Introduction of Chinese Tea Culture Made by me (Betty Krystal Yang) And also Making Procedure of Different categories of tea Credit to Krystal Yang Mail: bettyyangkris@gmail.com

1. 碧
螺
春
BiLuoChun
大
红
袍
DaHongPaolo

2. is Chinese traditional custom that
a host has to serve a visiting
guest a cup of tea firstly when he
enters his house.
hinese tea culture refers to the
methods of preparation of tea, the
equipment used to make tea and
the occasions in which tea is
consumed in China. The terms
chayi, 茶艺 (“Art of Tea”) and
“Tea Ceremony” have been
used, but the term 茶文化 (“Tea
Culture”) includes more than just
the ceremony. Also “culture” is
easier to translate into English
than the Chinese term 艺 ("art").

3. TeaCulture
As a sign of respect
In Chinese society, the younger generation always shows their
respect to the older generation by offering a cup of tea. Inviting
their elders to go to restaurants and having some tea is a
traditional activity on holidays. In the past, people of lower rank
served tea to higher-ranking people. Today, as Chinese society
becomes more liberal, sometimes parents may pour a cup of tea for
their children, or a boss may even pour tea for subordinates at
restaurants. However, the lower-ranking person should not expect
the higher-ranking person to serve him or her tea in formal
occasions.
茶
文
化

4. TeaCulture
For a family gathering
When sons and daughters leave home because of work or get
married, they may have few times to visit their parents, and
parents may seldom meet their grandchildren as well. Therefore,
going to restaurants and drinking tea becomes an important
activity for family gatherings. Every Sunday, Chinese restaurants
are crowded, especially when people celebrate festivals. This
phenomenon reflects Chinese family values.
茶
文
化

5. TeaCulture
To apologize
In Chinese culture, people make serious apologies to others by
pouring tea for them. For example, children serving tea to their
parents is a sign of regret and submission.
茶
文
化
To express thanks to your elders on one's
wedding day
In the traditional Chinese marriage ceremony, both the bride and
groom kneel in front of their parents and serve them tea. That is
the most devout way to express their gratitude. In front of their
parents, it is a practice for the married couple to say, "Thank you
for bringing us up. Now we are getting married. We owe it all to
you." The parents will usually drink a small portion of the tea and
then give them a red envelope, which symbolizes good luck.
Another variant is that the bride serve tea to the groom's parents,
symbolizing that she is to become a part of the latter's family.

6. TeaCulture
茶
文
化
To express thanks to your elders on one's wedding
day
To connect large families on wedding days
The tea ceremony during a wedding also serves as a means for both parties to
meet with each other. As Chinese families can be rather extended, and there may
be one or two hundred people, it is entirely possible during a courtship to not
have been introduced to someone. This was particularly true in older generations
where the patriarch may have had more than one wife and not all family
members were always on good terms. As such, during the tea ceremony, the
couple would serve tea to all family members and call them by their official title.
Drinking the tea symbolized acceptance into the family, while refusing to drink
symbolized opposition to the wedding and was quite unheard of since it would
result in a loss of "face". Older generations would give a red envelope to the
matrimonial couple while the couple would be expected to give red envelopes to
the unmarried younger ones.

7. TeaCulture
Folding the napkin in tea ceremonies is a traditional action and is
done to keep away bad Qi energy in China as tea (茶) was
regarded as one of the seven daily necessities. The others being
firewood, rice, oil, salt, soy sauce, and vinegar（柴,米,油,鹽,
醬,醋）.
茶
文
化

8. TeaMakingProcess
White tea
Young leaves or new growth buds that have undergone minimal oxidation through a slight
amount of withering before halting the oxidative processes by being baked dry, with the optimal
withering conditions at 30 degrees Celsius (65% relative humidity) for 26 hours. Withering of
the leaves can last from around one to three days depending on the season and temperature of
the processing environment. There is an international disagreement on definition of white tea
between China and other producing countries. The buds may be shielded from sunlight to
prevent the formation of chlorophyll. White tea is produced in lesser quantities than most other
styles, and can be correspondingly more expensive than tea from the same plant processed by
other methods. It is less well known in countries outside of China, though this is changing with
increased western interest in the tea.
制
茶
工
艺

9. TeaMakingProcess
Green tea
This tea has undergone the least amount of oxidation. The oxidation process is halted by the
quick application of heat after tea picking, either with steam, the Japanese method, or by dry
cooking in hot pans, the traditional Chinese method. Tea leaves may be left to dry as separate
leaves or they may be rolled into small pellets to make Gunpowder tea. This process is time
consuming and is typically done with pekoes of higher quality. The tea is processed within one
to two days of harvesting, and if done correctly retains most of the chemical composition of the
fresh leaves from which it was produced. Variation in steaming time for fixation or processing
from additional stages of rolling and drying are sometimes used to improve or altering the
flavour for types of green tea.
制
茶
工
艺

10. TeaMakingProcess Yellow tea
This tea is processed in a similar manner to green tea, but instead of immediate drying after
fixation, it is stacked, covered, and gently heated in a humid environment. This initiates oxidation
in the chlorophyll of the leaves through non-enzymatic and non-microbial means, which results in
a yellowish or greenish-yellow colour.
制
茶
工
艺

11. TeaMakingProcess
Oolong tea
This tea's oxidation is stopped somewhere between the standards for green tea and black tea.
The processing typically takes two to three days from withering to drying with a relatively
short oxidation period of several hours. In Chinese, semi-oxidized teas are collectively grouped
as blue tea (青茶, literally: blue-green tea / "celadon tea"), while the term "oolong" is used
specifically as a name for certain semi-oxidized teas. Common wisdom about lightly oxidized
teas in Taiwan (a large producer of Oolong) is that too little oxidation upsets the stomach of
some consumers. Even so, some producers attempt to minimize oxidation in order to produce
a specific taste or allow the tea leaves to be easily rolled into the spherical or half-sphere form
demanded by buyers in the market.
制
茶
工
艺

12. TeaMakingProcess
Black tea
The tea leaves are allowed to completely oxidize. Black tea is first withered to induce protein
breakdown and reduce water content (68-77% of original). The leaves then undergo a process known
in the industry is "disruption" or "leaf maceration", which through bruising or cutting disrupts leaf
cell structures, releasing the leaf juices and enzymes that activate oxidation.The oxidation process takes
between 45–90 minutes to 3 hours and is done at high humidity between 20-30 degrees Celsius,
transforming much of the catechins of the leaves into complex tannin. Orthodox processed black teas
are further graded according to the post-production leaf quality by the Orange Pekoe system, while
Crush, Tear, Curl (CTC; or "Cut, tear, curl") teas use a different grading system. Orthodox tea leaves
are heavily rolled either by hand or mechanically on a cylindrical rolling table or a rotorvane. The
rolling table consists of a ridged table-top moving in an eccentric manner to a large hopper of tea
leaves, of which the leaves are pressed down onto the table-top. The process produces a mixture of
whole and broken leaves, and particles which are then sorted, oxidized, and dried. The rotovane
consisted of an auger pushing withered tea leaves through a vane cylinder which crushes and evenly
cuts the leaves. CTC black teas is a production method developed by William McKercher in 1930 and
consist of machines with contra-rotation rotors with surfaces patterning that cut and tear the leaves
producing a product popular for use in tea bags. The rotovane to often use to precut the withered tea
prior to the CTC and to create broken orthodox processed black tea.
制
茶
工
艺

13. TeaMakingProcess
Post-fermented tea
Teas that are allowed to undergo a
second oxidation after the fixation of
the tea leaves, such as Pu-erh, Liu'an,
and Liubao, are collectively referred to
as secondary or post-fermentation teas
in English.[31] In Chinese they are
categorized as Dark tea or black tea.
This is not to be confused with the
English term Black tea, known in
Chinese as red tea. Pu-erh, also known
as Póu léi (Polee) in Cantonese is the
most common type of post-fermetation
tea in the market.
制
茶
工
艺

14. By Krystal
Yang