The Symbolic Meanings

A round dining table is used in China as opposed to rectangular table in most Western cultures, this allows for all guests face each other. A formal dinner is always accompanied by tea, where the person sitting next to the teapot pours it for everyone, from the senior, superior, youths then to infants. In the Chinese culture tea is often used to express much different gratitude. 

The younger generation offers a cup of tea to show their respect to their elders and in the past people who were from low class would serve tea to high class. Tea is also used as a form of family gathering, for instance when a family member leaves home. It is also used to express apologies by pouring tea for them it regarded as a sign of regret and sincerity. On wedding days tea is a must in Chinese marriage ceremonies, where the parents will drink a small portion of tea, served by their children and give them red envelope as a sign of “good luck”. Not only is it used to give thanks but to connect large families on wedding days, where drinking tea shows acceptance of a new family and allows both families to meet each other. 

Chinese Black Tea

Black tea was once the least common desired tea amongst the Chinese which was why it was exported and became more popular in the West. Chinese black tea preserves its flavours for many years and also carries a heavy fragrance that differentiates itself from white tea or green tea. The most well-known black teas are Qi Hong, Dian Hong and Ying Hong, hong meaning “Red”. Black tea is commonly known to the Chinese as “hong cha” – Red Tea because of the reddish colour of the infused liquid. Black tea in China is mostly known for its therapeutic benefits, where one would have unlikely chance with cardiovascular disease or other worsening illnesses.

Many traditional Chinese believed that black  tea rids the body of fatness consumed during the winter season and does not deprive you from sleep as it contains less caffeine than green tea. It also allows the longevity of life, providing strong bones and enhances blood vessel elasticity and strength. In China tea is often served before 4pm and many do not drink tea straight after a meal as it is believed that it interferes with the digestion of food. Therefore drinking tea is usually served one hour after eating. 

Tea, brewed or boiled?

Tea has been frequently known to be brewed by placing hot water into a pot with prepared tea goods. In Asia, tea is not limited to leaves and plants combined with hot water. But tea can be boiled continuously in a pot and cold brewed. Some teas a long brews where they are place dinto a pot with various tea blends and boiled for prolonged periods. Where flavour changes are evident and colour tends to be greater and darker.

For a smoother and less robust flavour, water based brewing methods in pots and cups are recommended. Although mixed tea types and blends are popularly boiled and served with additives such as honey, milk, and sides of fruits.

Tea with medicinal benefits.

Regularly consumed for its rich taste, tea in Asian cultures and China specifically are known for the many benefits to the body. In Western culture we understand that tea is high in anti-oxidants, minerals and vitamins. But in Asia, each tea blend, leaf and brew type aids a specific area and/or bodily function.

Liver, bladder, cardiovascular and some are said to slow down degenerative ocular diseases. Through the rich Traditional Chinese Medicine history of 5000 years. Tea has been enlisted with many health and medicinal values.

Although tea is split into both yin 陰 (cooling) and yang 陽 (heating). Tea has been categorised by their colours. Black, Red, Green and White, where each colour represents a specific property. Heating and cooling properties can be found in each tea with one dominnant property that plays a key role. Black tea and red tea is said to warm the body, primarily known to aid the functions of digestion and cardiovascular health. Green tea and white tea is primarily used for its cooling properties where it is paired with heavy meals of great heat.

Oolong is a tea popular in China and Eastern regions for its rich taste, and ability to warm the body whilst aiding the digestion of meals. Pairs well with many meal types and flavours.

Whereas shoumei tea is of green tea cooling properties frequently paired with heat heavy meals full of protein, carbs, and especially oil and fats.

Tea as a neutraliser.

Tea, a beverage that can be found across the globe. Found in every household across China, tea is not only consumed for the rich flavour it has. Tea has many various health benefits within' each leaf, grind and cake.

Tea can be categorised within’ the differentiation of yin 陰 (cooling) and yang 陽 (heating). Where paired with various foods that are heavy in either yin or yang. Tea can be consumed as a form of neutraliser in a meal. Paired with food heavy foods, tea is consumed for its ability to separate and break down oils in the intestines, aiding indigestion and minimising the absorption of oil and fat heavy foods.

Tea aids the cooling effect of a heavy meal, a method popularly used in Asian cultures, where it is consumed to wash down after tastes and traces of oil on ones taste buds.