Introduction
Black tea, Oolong tea, and milk tea beverages are undoubtedly the most beloved and popular hot drinks in the world. Yet, their history is nowhere close to the timespan and documentation of green tea\’s history. Unlike other types and varieties of teas that undergo rigorous chemical processes such as withering and artificial oxidation, green tea is made from fresh leaves and newborn buds of the plant, Camellia sinensis, the original tea plant. This makes green tea a healthier and, to some, a more flavorful and aromatic choice
Varieties
Several varieties of green tea throughout the world substantially differ in taste and health benefitting aspects, but biologically, they are based on the Camellia sinensis plant. Various factors, such as growing conditions, horticulture techniques, production procedures, harvest duration, etc., influences teas flavors, aroma, and characteristics.
What is Green Tea?
In simple terms, green tea is made solely from the fresh buds and leaves of the tea plant. The leaves are plucked, withered to a marginal extent, and immediately cooked to preserve their original color (the natural green) and prevent oxidization that can turn them dark. These methods may sound labor-intensive and time-consuming, but they ensure that the green tea leaves have a much higher concentration of antioxidants, polyphenols, and chlorophyll than other types of tea that undergo various chemical processes.
Growing conditions of green tea differ from place to place, but they can be precisely split between two types: sun-grown and shade-grown.
Tea leaves are usually harvested several times a year (depending on the amount of rainfall and weather conditions), and the first yield produces the highest quality leaves.
China, India, Sri Lanka, and Japan are the largest producers of tea and their green tea processing differs from each other.
Green Tea History
The origin of green tea is a subject of numerous debates and contemplations. Even if we were to study the manuscripts in detail, rather than finding a brief history of discovery, we would discover the narratives to be much more complex and different versions would come to light depending on cultures and continents.
Mythological History of Tea
Mythologically, there are three legends about the origins of tea:
1) The first version is of the popular legend of Shennong (神農 / 神农), the first Emperor of ancient China. He was also regarded as a mythical sage, an inventor, and the father of Chinese medicine. Shennong supposedly discovered tea (around 2737 BC) as a beverage when fresh leaves from a nearby tea tree fell into his cup of boiled water. The freshly blossomed tea leaves from Camellia sinensis flavored his drink, thus marking the origins of tea.
2) Another version is that the origins of tea date back 3000 to 5000 years ago when fresh tea leaves were chewed and eaten as recreation and refreshment by people who grew it all over Southeast Asia and the Indian subcontinent. There is slight authenticity in this version since there are documentation and evidence to support these claims.
3) The third rendition claims that Buddhist monks of the 500s BC and later centuries discovered tea. They traveled throughout Asia, mainly China and India, and spread their religion, culture, and traditional rituals of serving tea. Like their European Catholic counterparts who grew grapes for wine, Buddhist monks also harvested and produced tea to aid their long meditations, physical refreshment, and as a substitute for alcohol and other intoxicating substances. This subsequently turned into a spiritual and social practice all across China.
Documented History of Green Tea
Genuinely documented history does not theorize the origins of tea but traces the cultivation of green tea as back as 206-220 – the ruling period of the Han Dynasty. The primary use, however, was mostly medicinal. It was not until the rule of China\’s Tang Dynasty (600-900) that green tea was brewed and consumed for pleasure and social gatherings.
During the early years of tea cultivation and consumption, the harvested and dried green tea leaves were pressed into solid cakes and distributed. This not only made it easier to carry without damage but also kept the weight intact. Nowadays, only a few Chinese tea types such as Pu-erh are still sold in the traditionally solid cakes form.
History of Green Tea in China and Its Tea Culture
It is widely believed that Green Tea originated in China. Even today, in general terms, the word tea in China refers only to green tea and not to the other variants to tea such as black tea, oolong tea, milk tea, etc.
The Yunnan province in China is said to be the original home of the tea plant (Camellia sinensis). In fact, out of the 360+ varieties of tea throughout the world, 260 types can be found in the Yunnan region itself.
The most popular, oldest, and detailed documented book on tea dates back to the Tang Dynasty (600-900 AD). The book titled \”The Classics of Tea\” or \”Tea Classic\” (penned between AD 760 and AD 780) was written by \’Lu Yu\’.
As a young boy, Lu Yu was adopted by a Buddhist monk and grew up cultivating, harvesting, brewing, and serving tea. By the time he reached adulthood, he had become an expert at cultivating and brewing tea, which persuaded him to write the first book ever written on green tea or tea in general. In his writings, Lu Yu not only describes the proper procedure to brew tea but also how to cultivate it, the tools required needed at various stages of cultivation and harvest, and even penned down the health benefits of tea believed at that time.
Another documented book on tea that is very important in history is the \”Kissa Yojoki\” (Japanese Book of Tea), written by a Zen priest Eisai in 1191. It describes the benefits of green tea and its positive effects on the five vital organs of a human body.
During the initial periods of the discovery of green tea, it was only available to the most influential and powerful elites in Chinese society. It was not until the late 13th century and early 14th century (Ming Dynasty), that tea became accessible to the general public for recreational and medicinal purposes. Tea drinking during this period became a social convention all over China and an integral part of the ordinary people\’s social lives.
Chinese Green Tea Processing
The Chinese style of green tea processing is genuinely traditional and is done by pan firing. Here leaves are heated in a pan, basket, or mechanized rotating drum to deter the oxidation process.
The flavor can be greatly altered by varying the number and types of firings. These firings are done in steel wok-lie pans, wicker baskets (ancient tradition), metal drums, or other types of metal drums. The types and methods of firing and heating include charcoal fire, gas flames, electric heat, or hot air exposure.
History of Green Tea in Japan and Its Tea Culture
In Japan, tea is not just a culture but a Way of Life. Whether it is social gatherings, individuals at the workplace and home, rich or poor, old and young, tea culture as a recreation, refreshment, or medicinal intake is deeply embedded into the society.
If you were to visit Japan, their obsession with tea is immediately visible. The many forms of green tea that vary significantly in taste and aroma would surprise you. In fact, there is so much demand that no matter where you go, you will find canned and bottled green tea. There is also an ice cream variant of green tea that the Japanese love to eat.
The earliest documentation of green tea\’s history in Japan dates back to 805 AD, when two Buddhist monks, Kūkai and Saichō, arrived in China to study religion and culture. This was part of a government-sponsored mission during the Heian period (794–1185). Kukai drank tea during his time in China and is noted as the first person to use the word chanoyu for tea, which later became a standard reference to the Japanese tea ceremony. Kukai and Saicho are also credited for bringing the first tea seeds to Japan during their trip.
The book Kuikū Kokushi from the year 815 records that one of the Buddhist monks served tea to the Emperor Saga. This documentation is the earliest reliable reference to tea drinking in Japan.
The Emperor was fond of Chinese culture and poetry. He was expressly characterized as a sinophilia, which evidently included the passion for tea. It is also said that he ordered the setting up of five tea plantations near his capital and for arranging some of the first tea ceremonies. From this point in time, green tea became a privileged drink for the upper classes and its cultivation was propagated throughout Japan.
In the 12th century, Eisai, a Zen Master, also known as the father of the Japanese Tea culture, wrote one of the first Japanese books on tea, Kissa Yojoki (1211 AD). He popularized the idea of drinking green tea for good health and propagated its potential to do more than just quench thirst. This was the same time when Japanese farmers started growing green tea in Uji, Kyoto.
Perhaps the most notable turning point in the history of Japanese tea culture was when Soen Nagatani from Ujitawara, Kyoto, developed a new process of steam-drying green tea leaves. This quickly replaced the old method of roasting and drying leaves.
Japanese Green Tea Processing
Japan has a unique way of processing tea leaves. The key difference between Japanese green tea processing and other kinds of tea processing is that they are steamed after been harvested. The steaming only lasts for about 15 to 20 seconds and is done within 12 to 15 hours after fresh green tea leaves are plucked.
The purpose of steaming is to prevent the leaves from oxidation. Its subsequent rolling process also helps retain the leaves\’ natural green color, flavors, fragrance, and nutritional components.
The Famous Matcha Tea from Japan
Although the word matcha is derived from the Chinese language, the Japanese were the ones who invented the process of creating this popular green tea drink. The exceptionally unique process of preparing matcha includes shading (this creates a distinctive taste and formulates chemical compositions that are beneficial to health), steaming, drying and grinding of fresh green tea leaves.
The Indian Subcontinent Green Tea History
The Indian subcontinent includes South Asian countries such as India, Sri Lanka, Pakistan and Bangladesh.
Green tea or chai, a popular term for tea in the Indian subcontinent, arrived around 170 years ago in the South Asian countries. Today, India is the second-largest exporter of tea, after China, and the largest consumer of tea in the world. Sri Lanka is the third-largest exporter of tea after India.
During the 1800s, green tea seeds and saplings were brought from China and planted all across Assam, Darjeeling and Ceylon (now known as Sri Lanka). Within 100 years, tea became the largest consumed and exported drink in both countries.
India and Sri Lanka Green Tea Processing
The traditional method of green tea processing in India and Sri Lanka involves withering (this depends on the quality and flavor that the tea needs to produce), heating, rolling (sometimes by hand but mostly by mechanized rollers) and drying. The processing is done after the freshly plucked leaves are spread out and exposed to sunlight for at least one or two hours.
Morocco Green Tea History
The green tea history of Morocco is as vague as the origins of tea. It is widely believed that green tea was introduced to Morocco in the 12th century when the Phoenicians brought it with them. Other historical theories claim that it was either brought by the Berbers or the Spanish. The last historically documented claim is that green tea was introduced during the 1800s (same time as when it was introduced in the Indian subcontinent) when mutual trade started to flourish in between Morocco and the European continent.