Tea… A masterpiece whose journey from garden to cup demands mastery. It is a world traveler, appearing in different forms in every culture. Tea's journey with humanity begins in 2737 BC with the legendary Chinese Emperor Sheng Nong. Already involved in alternative medicine and herbal science, Sheng Nong is also known as the father of agriculture and herbal medicine. Even back then, he discovered that diseases could be transmitted through water and that water should be boiled before drinking. During a journey, when a break was taken, leaves falling from trees into the boiling water changed its color and released a beautiful aroma. When tried, it was felt to provide invigoration, and thus began the journey of tea. At that time, tea cultivation was not practiced, so the plant was tree-shaped. Today, however, tea has become a cultivated plant. Of course, there are still ancient tea trees in some parts of China that are 3000 years old and grow up to 12 meters high. It is highly probable that Sheng Nong encountered tea in a grove containing such trees.
It is also possible to understand from its etymological root that tea was discovered in China. Etymologically, the name "tea" is considered an important evidence that its culture first began in China. The words used for tea in various countries originate from the two main dialects in Chinese: t’e (tau) and cha (ça). In many languages, the equivalent of tea is formed from these two root words, and there are also similarities in pronunciation. The first written information about tea can be found in an ancient Chinese dictionary called Erh Ya, written by Ku P’O in 350 AD. The first manual on tea was published in 780 by the Chinese poet and scholar Lu Yu. This 3-volume work, titled Cha Ching (The Classic of Tea), details the ways tea leaves were used as food.
Confucius, a philosopher familiar to most of us, also contributed greatly to the cultivation of tea in China. During his time, he advised on the consumption of tea as food and its cultivation, and he engaged in related studies. Some tea companies today print Confucius' silhouette on their tea packages. The instinctive acceptances of Chinese culture – harmony, integrity, and balance – are indispensable elements not only of Confucianism but also of Taoism and Buddhism. Over time, tea became the plant most emphasized by these three main currents. Its physical effect was used in the rituals of these currents and even evolved into a ceremony over time. Tea production and consumption developed continuously, becoming an artistic myth. So much so that movements emerged throughout China, producing tea and ceramic masters. Even today, the tea tradition continues to evolve and produce new masters. Today, on the Asian continent, 3800 varieties are produced from the Tea (Camellia Sinensis) plant without admixture. Each crafted by the hands of artists who have mastered their own style.
Imagine an art form that you can perceive with all your senses. When you drink a tea harvested in spring, you smell the flowers, or in autumn, the dried fruits, leaves, and trees. Imagine the sweet nectar scent of an Oolong tea grown in high mountains. The spring that remains on your palate as you sip it. Many tastes like wood, fruit, moss, flowers, soil. You are sipping your tea in a room specially arranged for tea drinking, accompanied by an Ikebana (Japanese flower arrangement art) prepared for that day, and in tea sets of such exquisite beauty crafted by ceramic masters that you can't bear to look away. Listen to the sounds emanating from the poetic movements of the master performing the serving. Touch the entire presence of tea in the room at that moment and feel its surrender to the universe. Tea is a beautiful reflection of the law of the universe. It is brewed at the right time. Neither fast nor slow. Just like the Earth rotating on its axis in 24 hours or around the sun in a year. The Gongfu (Kunkfu) brewing technique, widely used in China, is a wonderful method that allows you to see the nature of tea with the naked eye. Gongfu literally means "time to do something." In this technique, as tea brewed in small teapots is consumed and releases its aroma, you can see the water at the tip of the spout receding. When the water has completely receded, the tea is brewed. In its own nature and at the right time. With harmony, integrity, and balance.
The tea ceremony is a state of meditation that encompasses all art forms, depending on the occasion. Asian Tea Art is the perception of master hands working with the blessings of the universe and, therefore, nature, with their different climates, soils, and cultural structures. It is a journey that every heart perceives and interprets differently. This is why thousands of varieties of tea are produced. In every culture, it is brewed and consumed in different ways. There is no absolute truth. Although there are quality standards, it is open to appreciation and criticism. In this way, it has been changing and developing for 5000 years. As we witness the journey of tea, artists who do their work with passion guide us.
