Japanese Buddhist abbot Eisai, a devout Zen Buddhist, brings tea seeds from China and plants them around his Kyoto temple. At this time the ancient Chinese tea drinking rituals become unfashionable in Japan and are replaced with a complicated and unique ritual, still used in Japan today, whereby the ceremony and behaviour are designed to allow quiet contemplation to promote spiritual harmony between host, guest and indeed the universe. This ceremony is known as Cha-no-yu(literally hot water tea).

400-600
Demand for tea as a medicinal beverage rises in China and cultivation processes are developed. Many tea drinkers add onion, ginger, spices, or orange to their teas. Plantations are established in the Yangtse river valleys and tea is further popularized by being gifted to emperors and appearing in taverns, wine stores and noodle houses.

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Herbal tea is an herbal infusion made from anything other than the leaves of the tea bush (Camellia sinensis). The English word “tisane” originated from the Greek word, a drink made from pearl barley.
Herbal teas can be made with fresh or dried flowers, leaves, seeds or roots, generally by pouring boiling water over the plant parts and letting them steep for a few minutes. Seeds and roots can also be boiled on a stove. The tisane is then strained, sweetened if so desired, and served. Many companies produce herbal tea bags for such infusions.

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In 780 A.D., Lu Yu wrote the first definitive book on tea, the “Ch’a Ching”. He was orphaned and raised by scholarly Buddhist monks in one of China’s finest monasteries. However, as a young man, he rebelled against the discipline of training.  In mid-life he retired for five years into seclusion. Drawing from his vast memory of observed events and places, he codified the various methods of tea cultivation and preparation in ancient China. The vast definitive nature of his work projected him into near sainthood within his own lifetime. Lu Yu is known as the “Tea Saint”.
The book inspired the Zen Buddhist missionaries to create the form of tea service that would later be introduced to imperial Japan as the Japanese tea ceremony, Chanoyu. The spread of tea cultivation throughout China and Japan is largely accredited to the movement of Buddhist priests throughout the region.

The Chinese character for tea first appeared in 725 A.D. It is said that the Chinese associate the adoption of tea with the introduction of Buddhism from India. Some believe that a Buddhist Monk, Gan Lu (Sweet Dew) who was in India on a pilgrimage, brought tea back to China in the first century. The seven “fairy tea trees” he planted can still be seen on Mengding in Sichuan. Another legend claims that the tea plant sprouted from the eyelids of Bodhidharma, the first patriarch of Zen. After coming to India, he sat down to meditate for nine years. Near the end of his meditation, he briefly fell asleep. Upon awakening, he was so upset with himself that he sliced off his eyelids. The first tea plants emerged from the ground where his eyelids landed and were meant to honor his sacrifice and to assist others on the path of enlightenment. This tale is frequently associated with the Japanese character for tea, which is the same as eyelids.
Whatever legend one associates with the origin and discovery of tea, Buddhism and tea have a strong relationship. As Buddhist priests started to move around China and Japan, the spread of tea cultivation and tea drinking followed them. Most teas are named after the mountains that held monasteries as well as tea. Monks have been responsible for innovations in growing, processing, and using tea. Preparing tea became a ritual for the monks as it was used to aid in meditation and for ceremonies.
Outside of the monasteries, tea was used medicinally until the 5th century when propagation and trading began. Once tea became a recognized and valuable commodity, it was used as currency by rural populations. Finally, in the 7th century tea became known as China’s national drink and the growing popularity of tea as refreshment resulted in a government imposed tea tax.

Chinese tea drinking is on the rise, as are elegant teahouses and teacups carefully crafted from porcelain and pottery. Drinking compressed tea cakes (cakes were made by using a binding agent and pouring into a mould) which are then powdered and frothed (by whisking into boiled water) or tea scented with flowers (such as jasmine, lotus and chrysanthemum) is widespread in China while earlier flavorings(such as ginger orange peel and cloves) fall by the wayside. It is said that the elixir was brewed seven times using the same tea. Zen Buddhism catches on in Japan via China and along come tea-drinking temple rituals among the monks to aid concentration whilst meditating. However, it is worth noting that at this time diplomatic relations between the two countries deteriorated and tea was abandoned by the Japanese court.

During this time, tea drinking evolved into an art form. Tea as part of the Chinese culture was epitomized by the book “Ch’a Ching” or “Tea Classic” written by Lu Yu in 780 A.D. This three volume book covered everything related to tea from the proper techniques to growing plants to brewing tea. There was even a detailed description of a formal tea ceremony utilizing 27 pieces of equipment. Due to the complexity and the great number of accessories needed for the tea ceremony, only the affluent connoisseurs could afford all the equipment and the servants needed to prepare the tea. The connoisseurs included scholars, officials, and members of the royal court who studied the teachings of Confucius. As a result, the culture of tea contained a poetic aura. Tea during this period was sold in a brick form. The leaves were steamed, crushed, fired, and crushed into a brick. Tea was made by breaking a piece from this brick and boiling it in water.

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The Chinese originally called it “Kia”. As far as is know it was during the course of the 6th century AD that the name evolved into “Cha”. On its arrival in the West it became Té which is still the name for tea in many countries.
Legend has it that tea was discovered by the Chinese Emperor, Shen Nung, in 2737 B.C.
The Emperor had a habit of boiling his drinking water. One day while he was in his garden a few tea leaves fell by chance into his boiling water which then gave off a rich, alluring aroma. The Emperor, upon drinking this brew, discovered it to be refreshing and energizing.
He immediately gave the command that tea bushes to be planted in the gardens of his palace. Thus the custom of brewing fresh tea leaves in hot water began and it quickly spread.
Since the discovery of tea and over the centuries the tradition of drinking tea brewed from fresh tea leaves in boiling water has been firmly entrenched in China.
Until the fifth century A.D., tea was primarily used as a remedy, due to the medicinal benefits attributed to it. From this time onwards, China’s upper class adopted the fashion of presenting packages of tea as highly esteemed gifts and of enjoying drinking tea at social events and in private homes. At around the same time the Chinese tea ceremony began to develop and the tidings of tea began to spread as it reached Japan.

Irish Breakfast tea is a strong, full bodied blend of black teas. The tea is heavily drunk in Ireland, which explains the name, and it is associated with breakfast in the rest of the world. Fans of Irish Breakfast tea say that the robust flavor helps to revitalize them in the morning, making for a more productive and enjoyable day. Many shops and tea stores carry Irish Breakfast, since the tea is quite popular in many nations.

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English Breakfast Tea was actually invented in Edinburgh, Scotland. Tea houses in London began adding “English” to the name, and the tea became and remains one of the most popular teas in England. It is a robust, full-bodied beverage with light floral undertones (sometimes referred to as “coppery”).
It is a blend for those who appreciate traditional teas. Taken in the morning during breakfast.

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