Chinese Tea

Tea culture in China is a very ancient custom having developed from thousands of years of consuming tea. It has earned a place among the Chinese as a necessity of life along with salt, oil, and soy sauce. Over the years, a tea ceremony evolved, governing the specific occasions for the appropriate techniques for brewing, serving and consuming. Pouring tea for someone is a gesture of respect, usually performed by a subordinate in a business or government position. Tea also exerts a strong presence for family gatherings and other special occasions. For parents whose child has left home after getting married, spending time and socializing with younger generations at tea houses are a very popular activity on Sundays. At weddings, the newlywed would pour tea for their in-laws, symbolizing the acceptance into an extended family. Many people are fascinated by the medicinal and revitalizing properties of tea, thereby giving the drink a sacred aura.

Japanese Tea

Tea has been a very integral part of Japanese society, evident in its prominent tea ceremonies. These highly structured rituals developed in the 15th century as a peaceful, harmonious distraction from the intense violence during the Era of Warring States period in Japanese history. At first, these ceremonies were established for the aristocratic warrior class to appreciate and discuss articles of arts and crafts imported from China. Tea was just offered as a refreshment. However, over the years, the central focus shifted from the admiration of cultural pieces to the actual tea. Indeed, the preparation and consumption evolved into an art form in it of itself. Tea is served in many companies during afternoon breaks and is frequently offered during business meetings. Most of the tea is processed in large, industrial scale factories though the ancient technique of hand pressing is still taught in order to preserve this cultural tradition.

English Tea

Great Britain is rare in that it is a Western country that has a very prevailing tea culture. It was introduced early by the aristocracy and later given to factory workers with sides of sugary snacks during the Industrial Revolution. Overseers of the factories designated a time after lunch called afternoon tea so that workers will be more productive because of the natural stimulants embedded in the beverage. Additionally, tea boiling is part of the preparation process, thereby killing any bacteria that caused dysentery, cholera, or typhoid. Afternoon tea used to be a daily routine but in the hectic 21^st century work environment, such an interruption is much less frequent. For the majority of British, tea is taken in a large mug several times a day, without much ceremony or rituals. It is now more of a treat served at hotels, cafes, or teashops. Black tea is generally served with milk and sugar.

Tibetan Tea

Tibetan tea is a very enigmatic form of tea. Butter, milk, salt, and brewed domestic tea are mixed together and churned for a few minutes. This is called po cha in Tibet. Traditionally, it is made with yak butter, yak milk, and native Tibetan brick tea, though it can be roughly replicated where these ingredients are difficult to obtain by using black tea, milk, and butter. Many formalities accompany Tibetan tea drinking. When invited over for tea, the host will be poured some highland barley wine, in which the guest will dip his finger in the wine and then flick some away. Repeating this three times symbolizes the worship of heaven, earth, and ancestors, the guest empties the cup. Tourists prefer the local boiled black tea as a source of hydration due to their relatively mild taste compared to the strong, rich, and salty milk butter teas.

Korean Tea

Korean Tea ceremonies are governed by the seasons and its ceramic and metal wares are also alternated accordingly. During the summer, bowls called katade which are 5cm tall and 12cm wide to expose a maximum of surface area as to aid in cooling the boiling water. This cooled water was then poured into a pot with the leaves so it would not extract too much of a bitter taste. Finally, it is consumed cool. During the harsh, snowy winters, the tea would have been consumed hot in a tall, narrower bowl in order to retain as much heat as possible. These bowls are intricate pieces of art, a chance for the most skilled artisans of Dynastic Korea to demonstrate their dexterity. Specific glaze designs, an exceptional characteristic of Korean pottery, are applied for their corresponding seasons, further strengthening the connection between the consumption of tea with the natural cycle.