The History of Tea in China
In the eighth and ninth century, tea in China was more often brewed as a hearty soup than a hot beverage, says Alan Atkinson, Ph.D., UAB professor of art history and tea expert. "In the ninth century powdered tea was boiled together with salt, ginger and onions to make a soup-like concoction used to cure hangovers." By the 12th century powdered tea was being whipped together with hot water in individual serving bowls. This style of serving tea evolved into what is known today as the Japanese Tea Ceremony. It was not until the 15th century that the ancestor of the modern teapot, a ceramic vessel used to steep traditional herbal medicine, began to be used to prepare tea, reflecting tea's earliest use as a medicinal beverage. Call Atkinson at 205-934-8974, or e-mail [email protected].
RSS