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From prehistoric time, tea was consumed in the Yunnan forests, the Southwest China of today, in the Assam, India, and also in Laos, Vietnam and Thailand. Green tea’s known origins are mainly recorded in China’s history since the beginning of Chinese dynasties. At that time, the tea leaves were chewed and then were consumed as a medicinal solution. With time, fresh leaves were brewed and dipped in boiling water. Served as a stimulating drink, it became an important Chinese tradition for which China is recognized today. Through the Chinese dynasties, the process of making tea was developed, from simple drying process; people began to produce small cubes of compressed tea using a steam process, which were cooked before being immersed in hot water, a technique used to remove the tea’s bitter taste.
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