The tea-making techniques of all countries in the world come directly or indirectly from our country. Tea drinking started in China. Tea is infused with boiled clear water, following nature, and it is a refined appreciation of clear drinking to seek the inherent taste of tea, which emphasizes the artistic conception. This is the characteristic of Chinese tea tasting. For tea leaves of the same quality, if the water used is different, the tea wares are different, or the brewing techniques vary, the brewed tea soup will have different effects. Since ancient times, our country has paid great attention to the brewing of tea, accumulating rich experience. To brew good tea, one must understand the characteristics of various types of tea and master scientific brewing techniques so that the inherent quality of tea can be fully expressed.
In 1805: During the Tang Dynasty, Japanese monk Saicho and in 1806 Kukai studied Buddhism in our country while studying abroad. After returning home, they introduced the tea-making technology of steamed green tea from our country to Japan.
In 1811: Monk Eisai returned to Japan after studying abroad and introduced the pan-fried tea-making method to Japan.
From 1828 to 1833: Tea production technology was introduced to Indonesia. The Dutch East India Company sent tea master Jackson to our country six times for learning and research, and each time he brought back tea seeds, tea-making technical workers, and tools.
In 1833: Russia came to our country to purchase tea seeds and seedlings, and in 1848 they began picking according to our country's tea-making methods and started production...