Tea/ Cha/ Camellia sinensis: A Cultural History from China
Sunday, 21th January, 4:00 pm 20 €
In this seminar we travel together through the dynasties of the Chinese Empire and prepare tea according to the customs of different times.
China is the birthplace of the tea plant Camellia Sinensis: according to legend, Emperor Shen Nong discovered the delicate aroma of tea leaves in 2737 B. C., when some leaves were blown into his kettle by a gust of wind. The water turned golden and took on a wonderful taste.
Initially used mainly for medical purposes, tea became very popular during the Tang Dynasty (618-907) in the aristocracy and at Buddhist monasteries - where the monks took it for meditation. The export to Korea and Japan began and with the Song Dynasty tea powder was no longer salted, but - as is still customary in Japan today - beaten up with a bamboo whisk.
Tea soon became one of the "seven daily necessities" in China - besides firewood, rice, oil, salt, soy sauce and vinegar. Production and preparation were also varied along with increasing importance and popularity.In our workshop we will introduce the most important stages of tea preparation in China and taste tea prepared according to the customs of the different times, from the boiling tea of the Tang Dynasty to the "School of the fragrant leaf."