The Origins of the Humble Tea Leaf

The Origins of Tea
According to mythological fables, there are many tales of the origin of tea. The first one comes from over 4500 years ago. The Second Chinese Emperor Chen Sung(circa 2737-2697 BC) was sitting beneath a tree while his servant was boiling some water. A leaf from the tree above fell into the boiling water and Chen Sung tried the brew and liked it. The tree was a tea tree, of course.
Another fabled origin of tea comes from Bodhidharma, the traditional founder of the Zen school of Buddhism. The Japanese claim that he brought tea with him from India to China. The Indian legend proclaims that after 5 years of a 7 year sleepless meditation exercise on the Lord Buddha, BoddhiDharma began to feel sleepy. He immediately plucked a few leaves from a nearby bush and chewed them which thereby kept him awake. The bush was
a wild bush tree. Another story along these lines has him plucking off his eyebrows when they started drooping and he threw them on the ground. It is reputed that 2 tea trees sprang up that had the power to keep him awake and alert.
Whatever the truth is, the raw leaves of the tea tree were probably used as food from the earliest times by the native populations of Southern China. A chinese text of 50 BC mentions tea being prepared by servants. Historians and scholars have tea being cultivated in Szechuan around the 3rd Century AD. There are many authentic references to tea in the Chinese dictionary circa 350 AD.
In the 8th Century the Chinese author Lu Yu wrote the first book on tea, the "Ch'a Ching". This book summarised all the accumulated knowledge to date about tea growing and preparation. There were many illustrations of tea making utensils. This book succeeded in giving a major impetus to the drinking of tea by the upper classes. Some say that this book inspired the Buddhist priests to create the Japanese tea ceremony.
Early Processing of tea.
In the 4th Century the fresh green tea leaves were picked , squeezed into cakes and then roasted to a reddish color. These cakes were crumbled into the water and boiled, meanwhile adding onion, ginger, and orange peel. This tea was considered to be a good remedy for stomach problems, bad eyesight and many other diseases, but must have been a very bitter brew indeed.
Tea was beginning to be exported to Tibet, Turkey , India, and Russia because of its easy transportability. In the Tang Dynasty, this tea recipe was the national drink of the ruling classes. Around about the 8th Century the bricks of tea were now boiled with only a little bit of salt.
The first mention of tea outside China and Japan was by the Arabs in 850 AD. Some say that they introduced it into Europe throught the port of Venice. The Portuguese paved the way for the entry of tea into Europe also because of their exploration of the sea passages to China as early as the 16th Century. Jesuit priests coming back from the East brought back their tea drinking habits back to Portugal. The Dutch merchants got in on the act as well. In 1610, regular shipments of tea to ports in France and Holland were started. In the late 17th Century, the English East India Company entered the trade.
Beginnings of the names for tea.
In the 4th Century in China, the Chinese word t'u was often used to describe shrubs besides tea. The modern term for tea comes from early chinese dialect words such as Tchai, Cha and Tay. These words were used to pertain to both the drink and the leaf. Tea is known as Cha or Chai in India to this day. In japan, the word Cha is used to describe both tea and a hot broth.
Early Benefits of Tea.
From the earliest times tea was recognised and enjoyed because it is a healthy refreshing beverage. Made from the dried leaves of the camellia sinensis plant, tea is said to have antioxidant properties, can fight the flu virus, and boosts the immune system.
http://www.healthfromtea.com

Benefits of tea and the spiritual and health factors that add to our enjoyment of the refreshing taste.

Asian Splendor "Hosting a Traditional Asian Themed Tea Party"

Possibilities are endless when you host an Asian themed tea party, from presenting an overview of Asian teas to replicating a Japanese tea ceremony. Bring the mystery of the orient into your living room with a creative tea party that will have your guests begging for more.
Either way, an Asian tea party is a great way to introduce many exotic Asian teas. Your presentation can vary depending on your guests and how formal or informal you would like the party to be.
Activities
If you don't want to do something quite so formal, you can teach your guests various Asian customs regarding tea, such as traditional preparation methods, types of teas, how to pour and present teas, and Asian tea etiquette. Hosting a traditional Japanese tea ceremony can be fun and educational for your guests. Depending on the overall feel of the party, choose among a variety of possible activities.
If you are hosting a Japanese inspired party, you could include origami as one of the activities. It's also a great opportunity to use different teapots and cups that are Asian inspired. This approach can be unusual, lively, and memorable.
Why not order a batch for your guests and share your fortunes round the table. Like fortune cookies? It's fun, inexpensive, and does not require a lot of space.
Decorations
Use a lot of red and black, as these are customary colors and pair them with dragons and hanging wall fans. To set the mood, purchase a variety of paper lanterns to create a warm ambiance. Decorations can be simple yet elegant.
Look for cards that have "friendship" or other sayings printed using the authentic symbols to use for added ambiance. For added elegance, use specialty porcelain dishes and China as well as designer chopsticks. Find some small parasols to place on each table, or use the small ones for decoration in your teacups.
Bamboo is an easy, inexpensive, and authentic decoration option. Decorate the room and tables with flowers such as orchids and lotuses.
In addition, if you already have them or are able to borrow or rent them, incorporate small water fountains, bonsai trees, or small rock gardens.
Music
Having a variety of Asian music playing the background is perfect for setting the tone of the party.
If your theme is based on a specific country, choose music accordingly. You may want to use some type of compilation, or choose music from a specific region or country, such as Japan, Thailand, or China. Visit the local music store for suggestions.
Invitation Ideas
You can really get creative with invitations, from purchasing ones that are shaped like a fan to using an origami invitation that guests can unfold to read.
Alternatively, you may be interested in invitations that have an Asian picture or symbol on them.
Your budget will influence the style of invitation you choose to use. If you are hosting a formal party, invitations on specialty paper make a beautiful work of art.
There are lots of great companies available online as well. Start with a local gift or party shop. The good news is that there are many options available for all price ranges.
Foods
For starters, offer a variety of sushi, which can be made to suit any taste, including mild, spicy, and vegetarian. The food choices for an Asian tea party are almost unlimited!
It's entertaining and educational! Stir-fry is easy to make for larger groups of people, and you could even prepare the food in a central area so your guests can observe.
Of course, you'll still want to offer fortune cookies! Asian foods rely heavily on rice and noodles, and there are many recipes to find that incorporate these, from soups to main dishes and deserts.
Whichever foods you choose, offer lighter food choices, as those that are too heavy can take away from the tea experience.
Teas
You might also wish to consider "display teas" which actually bloom when steeped in water. This event would be perfect with a delicate Oolong like Monkey Pick or a mystical Tung Ting.
Order from These hand tied extravaganzas are sure to impress your guests.
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You will have them begging for more. If you are looking to impress your guests invite them to experience tea and its birthplace.
(C) Dawnya Sasse
Dawnya Sasse is the creator of the ultimate tea business training school allowing students to discover the secrets of the tea industry,"quickly and easily" without ever leaving home.
Free audio mini course Discover how to "Unlock the Secrets of the Billion Dollar Tea Industry from the Comfort of Your Own Computer" and make your tea dream a reality. Why do some people succeed in the tea business?
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Tea Events Copyright 2006 Dawnya Sasse All Rights Reserved. This article may be distributed freely on your website, as long as this entire article, including links and this resource box are unchanged.
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Tea, Spirituality and The Japanese Tea Ceremony: An Interview with Michael Ricci

Michael Ricci was weeding the Tea House garden when I arrived for our interview. We sat in front of the little tea "hut" at Buddhist-inspired Naropa University in Boulder, Colorado where in just one hour I would scoot through the tiny doorway on my knees to participate in my first Japanese Tea Ceremony along with his students and other newcomers.
Michael found the Tea Ceremony (Chado) through Japanese Zen Buddhism. "I started reading about Zen and I kept coming across references to tea. I called up Naropa and they happened to be offering their first class on it through the extended studies program. There was one position left. I came and immediately fell in love with it." He adds, "It seemed like the perfect way to understand more about Zen and start doing something contemplative alongside my meditation. It was a spiritual path that made sense to me."
I'm an artist so I just fell in love with all of it." The Japanese Tea Ceremony incorporates almost all of the traditional Japanese arts--flower arranging, calligraphy, laquerware, ceramics, bamboo, wood. Keeping the tradition alive is serious, and the rules are very important to them. "Everything the Japanese do turns into an art, and that's the way they treat tea.
I didn't take vows, but I lived the life of a monk for 6 months." After that, he says, "I moved into a Zen Buddhist temple and trained alongside the monks. But he had only scratched the surface after one year of study, so he stayed another year and a half. Here he was immersed in traditional Japanese culture and etiquette, learning all facets of Japanese Tea.

Michael spent two years studying Tea with Hobart Bell, head of the Boulder Zen Center before being accepted to study at Urasenke Headquarters in Kyoto under the guidance of 15th Generation Grand Tea Master of the Urasenke lineage of tea, which is the largest practicing tea lineage in the world.
It is from this humble state of mind that Michael shares his knowledge through his tea classes and his art.
The abbreviated version, called Chakai, is simply a sweet and a bowl of tea." The first, Chaji, is a formal several-course meal that can last four to five hours. "There are two ways to enjoy tea between host and guest.
Michael was teaching the day I was there, so each of his students performed the short version tea ceremony one by one over four hours' time.
Everything is designed to keep focus on the moment and to completely forget about the world outside of the teahouse." The dialogue is stripped down. Michael explains, "You're sitting on your knees in a very intimate atmosphere. There are no distractions inside the teahouse.
"The little door, called nijiriguchi , was designed for everybody to bow their heads as they enter the tea room. Shoguns and Samari might be sitting next to peasants. They would have to take off their swords and leave them outside, bow their heads and humble themselves because inside the tea room everybody is the same." Nowadays, he says, we take off our rings, jewelry and watches. "Anything that says 'This is Me,' or that takes us outside of the tearoom. Tea Ceremony is a timeless realm in a bottle."
The ceremony is an expression of harmony, respect, purity, and tranquility through each deeply symbolic gesture--a graceful choreography between host and guest.
Michael says, " Koicha is the most intimate part of the gathering, sharing the bowl like that." An initiation of sorts, I thought. First Guest drinks their share, turns and wipes the bowl's edge in a specific way with a paper napkin, and then passes it to Second Guest. First Guest bows to Second Guest and says in Japanese "Excuse me for taking my tea before you." Second Guest bows, too.

The host serves the tea to 'First Guest,' (who is not a beginner and can model tea etiquette). One bowl is shared between all 3 to 5 guests. Koicha is abowl of 'thick tea,' made with a lot of Matcha (powdered green tea) and less hot water.
'Thin Tea,' Usucha , is more water and less tea, but only about three and a half sips. "It's just enough to quench your thirst. It's powder and it's not steeped. It is whisked," Michael explains. " During 'Thin Tea' the host makes each guest a bowl of tea from the same bowl. They each take turns first eating their sweet then drinking the tea." First Guest receives the bowl of tea, drinks it, passes it back to the host who wipes it, cleans it, and gives the next guest their bowl of tea in that same bowl. A watery sweet made of bean paste was served to refresh us that summer day.
Soon each guest in turn examined the utensils--scoop, bowl and whisk--and inspected the bright green valley in the bowl from which a portion of Matcha had been skillfully scooped by the host when the tea was prepared. As the host retreated to the tiny kitchen, the conversation between guests turned to appreciation of the warm weather, the tea, the teahouse. My body tingled with a feeling of wellbeing. Was it the L-theanine in the green tea? Or a result of paying close attention to every movement?
My mind arrived at stillness, like tea leaves settling on the bottom of a cup.
*****
Contact Michael at (970) 530-0436. He has lectured and held demonstrations at pottery studios, universities and art organizations along the Front Range in Colorado, USA. He makes tea utensils from clay, bamboo and wood, which you can see during one of his classes or special event tea ceremonies. He studied the art and craft of making tea utensils in the traditional Japanese pottery style called Raku, invented in Japan over 400 years ago specifically for the tea ceremony.

Michael Ricci is a tea practitioner who teaches the Japanese Tea Ceremony and its related arts and cultural influences.
copyright 2005 Terry Calamito