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In our third week of Yunnan tea, Kate discovers that the history of tea in Yunnan is inseparable from the history of tea itself

The History of Tea

by on March 28th, 2013

Canton Tea Club Week 26

This week I set out to write a piece about the history of tea in Yunnan, only to realise that, because Yunnan is generally regarded as the birthplace of tea, we will by default have to go back to the very origins of the drink we all love so much.

Would you believe me if I told you that tea has been consumed for almost 5,000 years? Sounds implausible, but 2737 BC is the date most often used to mark the birth of the drink we know today. Unfortunately for us though, Instagram hadn’t been invented then, so the events surrounding the very beginnings of tea are somewhat murky and mythologised.

Shen Nung, the ancient Chinese emperor who is regarded as the father of agriculture and medicine, allegedly discovered tea when some tea leaves fell into the water he was boiling and the infused liquor refreshed him. Other origin myths include the gruesome tale of the Bhodidarma, whose torn off eyelids sprouted the first tea bush, and the ancient god of agriculture chewing tea leaves to rid himself of poisons ingested when testing various wild plants.

What we do know for certain is that the original home of the tea plant, camellia sinensis, is an area of southeast Asia that spans modern Burma, Yunnan and Sichuan. Feng Qing in Yunnan (from where last week’s mini golden bricks originate) is said to be home to the world’s oldest cultivated tea tree – estimates of its age range from 1,000 to 3,200 years, but whatever its true age may be, it’s really very old indeed.

The first uses of tea leaves were mainly medicinal – the leaves chewed to aid digestion or included in salves for the skin and joints. Tea leaves were also eaten with rice, a tradition that still remains in some ethnic groups of Yunnan. It is thought that as far back as the Shang Dynasty (1600-1046 BC), the Pu people of Yunnan began to pay tribute to their emperors by growing and presenting them with the best tea. This practice became widespread in the Tang Dynasty (619-907 AD), when the highest grade teas, harvested for royalty alone, became known as ‘Tribute tea’. Today, the highest grades of any tea are still called Tribute (your box this week contains one such tea).

At this point you might be conjuring up images of ancient Chinese emperors elegantly sipping delicate cups of pure, clear green tea as opposed to our bastardised English ‘milk and two sugars’ cuppa. Actually, for around the first thousand years that tea was drunk in China, it was taken as a thick, bitter ‘soup’ prepared by boiling tea leaves from a pressed brick with water and condiments such as sweet onions, ginger, cloves salt, orange peel and mint. Imagine asking for ‘onion and two salts’ next time someone asks you how you take your tea.

It wasn’t until the Tang dynasty that methods and practices of tea drinking started to become more like what we know today. Tea makers began steaming the leaves after picking to rid them of their grassy flavour, and the name for tea which was previously the Chinese character meaning ‘bitter’ changed to one meaning many things: wood, grass, people – suggesting the harmony between man and nature and indicating that the Chinese now imbued tea with spiritual and philosophical nature, rather than regarding it as a purely medicinal substance.

Tea-drinking flourished in the Song Dynasty (960 – 1279 AD), when delicate flavours such as jasmine and lotus began to replace the savoury, spicy additions above. Tea became so popular that The Song Dynasty even tried to force Yuan Hao, the King of Western Xia, to surrender by cutting off supplies of tea. Rituals for preparing and drinking tea had evolved from boiling the leaves with the water, to adding the water on to the leaves. Tea houses appeared for the first time, as the practice of taking tea found its way from the courts and palaces of the nobility to the streets and houses of every class in China.

But maybe for some the popularity of tea could be a little…dangerous. Zhao Ji, Song Dynasty emperor, gifted artist, tea master and calligrapher, devoted so much time to the world of art and tea that his ruling skills left rather a lot to be desired. Failing to take the threat of invasion by the Nurchen army seriously, he preferred to work on compiling his General Remarks on Tea. The army invaded and eventually overthrew the Northern Song Dynasty…whoops.

Up until the Ming Dynasty (1368 – 1644 AD) most tea was processed from wild-growing trees, which, especially in the Tang dynasty, were preferred to cultivated trees. But as demand grew and processing techniques improved, tea tree plantations were created for the first time, and the taste for loose tea overtook the preference for pressed bricks. It is during this period that the black, green and oolong teas we drink today were developed, and tea began to be favoured by and exported to other countries, but that’s another blog for another week (next week to be precise).

Although I’ve rather diversified into the broad history of tea in China, I think we can fairly conclude that Yunnan is both the geographical and spiritual home of tea. Sitting here drinking a small bowlful of oolong, I am grateful that the Chinese developed a humble leaf from Yunnan into the wonderful drink it is today. Because if I was drinking a traditional English beverage I might be on my fifth pint of table ale, and I think I’d feel rather ill.


I liked this a lot. In some ways reminiscent of dragonwell but without the toasty/nutty aspects. A very long sweet aftertaste.


Just tried this week's Tea. Sooo special.  It has a very sweet aftertaste with a subtle hint of honey.