The significance of tea in the Chinese social life must not be overlooked. It is the symbol of welcome with which one is greeted on arrival in a Chinese home and is responsible for the Chinese reputation of the soberest of all nations.
A tea plant cannot be transplanted, it was therefore considered symbolic of faithfulness and used to play an important part among the presents given for an engagement. “Accepting tea” used to be synonymous with “becoming engaged” and spiling the tea was considered a bad omen.
Tea, in use since the Tang dynasty (A.D 618-960) is grown all over China and broadly speaking, although there are many varieties,there are two categories of China tea: Green, and black whicj had always been called” red” in China. Both green and black tea come from the same plant the different arises out if the different methods of drying the leaves.
As with many other good things that grow on this lovely planet, the younger the leaves when cropped, the better the tea. Some green teas in China were labelled ” Before the rain” to indicate that the leaves were pickled before the rainfall could stimulate their growth and make them that much coarser.
The best known red teas in the West are Lapsang Souchong and Oolung. Most teas sold in shops are blends either of different varieties of tea leaves, or of tea leaves and some other leaves, such as jasmine,linchi,chrysanthemum,camelia,rose and many others, but the quality will inevitably depend on the grade of the tea used in the mixture.
The best green tea which enjoys popularity in China as well as in the West, is Lung Jiing. The Chinese, whatever their social position, drink tea at all meals and at all times. And, to do the tea justice, they drink it without milk or sugar.
Good tea should never be hoarded or bought in large quanlities, it does not get any better in “maturing”. Tea is extremely sensitive and can easily be affected by contact with other things, therefore, always keep it separately to protect the flavour and aroma.
To make China tea, for best results, use a porcelain or earthenware (never a metal) tea pot and rinse it thoroughly with boiling water. Allow a level teaspoon for every guest,but none for the pot.
Make sure the water in your kettle is fresh and freshly boiled. As soon as it bubbles, pour it over the tea leaves in the pot, stir once with a clean spoon,leave to stand for three minutes and serve. For people who prefer their tea weak, dilute by pouring hot water direct into their cups, not into the tea pot.
When serving a specially good tea,use very small, “liqueur size” cups and heat them by rinsing with boiling water, before pouring out the precious liquid.
All China Tea retains both its falvour and wholesomeness for 10-12 hours after making and can safely be strained and reheated.
**Chinese Home Recipes**