Tea is more than just a beverage in China; it is an integral part of the nation’s culture and history. Among the various tea traditions that have developed over the centuries, Jian Cha, or “boiled tea,” stands out as a unique cultural symbol from the Tang Dynasty (618-907 CE).
During the Tang Dynasty, Jian Cha was one of the most popular methods of tea preparation. This distinctive style involved using compressed tea cakes, which were first roasted over a fire. Once cooled, the roasted tea cakes were ground into a fine powder.
The ground tea powder was then sprinkled into boiling water, along with a pinch of salt. The tea was boiled three times, a process believed to fully bring out its rich aroma and flavor. The result was a hearty, aromatic brew served hot, reflecting the sophistication and artistry of Tang-era tea culture.
Jian Cha not only exemplifies the meticulous tea-making techniques of ancient China but also offers insight into the social and cultural practices of the time. Tea gatherings were common among scholars and nobility, where they would savor Jian Cha while engaging in poetry and philosophical discussions.
While modern tea preparation methods have evolved, the legacy of Jian Cha continues to influence contemporary Chinese tea culture. Understanding this ancient practice provides a window into the historical traditions that have shaped China’s enduring relationship with tea.
Reference(s):
cgtn.com
