Search This Blog

Wednesday, September 1, 2021

Music of China

From Wikipedia, the free encyclopedia
 

Music of China refers to the music of the Chinese people, which may be the music of the Han Chinese as well as other ethnic minorities within mainland China. It also includes music produced by people of Chinese origin in some territories outside mainland China using traditional Chinese instruments or in the Chinese language. It covers a highly diverse range of music from the traditional to the modern.

Different types of music have been recorded in historical Chinese documents from the early periods of Chinese civilization which, together with archaeological artifacts discovered, provided evidence of a well-developed musical culture as early as the Zhou dynasty (1122 BC – 256 BC).The presence of music in Zhou dynasty sets the tone to the continual development of Chinese musicology in following dynasties. These further developed into various forms of music through succeeding dynasties, producing the rich heritage of music that is part of the Chinese cultural landscape today. Chinese music continues to evolve in the modern times, and more contemporary forms of music have also emerged.

History

Lively musicians playing a bamboo flute and a plucked instrument, Chinese ceramic statues from the Eastern Han period (25–220 AD), Shanghai Museum

According to legends, the founder of music in Chinese mythology was Ling Lun who, at the request of the Yellow Emperor to create a system of music, made bamboo pipes tuned to the sounds of birds including the phoenix. A twelve-tone musical system was created based on the pitches of the bamboo pipes, the first of these pipes produced the "yellow bell" (黃鐘) pitch, and a set of tuned bells were then created from the pipes.

Early history

A 9,000 year-old bone flute from Henan

Archaeological evidence indicates that music culture developed in China from a very early period. Excavations in Jiahu Village in Wuyang County, Henan found bone flutes dated to 9,000 years ago, and clay music instruments called Xun thought to be 7,000 years old have been found in the Hemudu sites in Zhejiang and Banpo in Xi'an.

A set of bronze bells called bianzhong c. 5th century B.C. from Hubei

During the Zhou dynasty, a formal system of court and ceremonial music later termed yayue (meaning "elegant music") was established. Note that the word music (樂, yue) in ancient China can also refer to dance as music and dance were considered integral part of the whole, and its meaning can also be further extended to poetry as well as other art forms and rituals. The word "dance" (舞) similarly also referred to music, and every dance would have had a piece of music associated with it. The most important set of music of the period was the Six-dynasty Music Dance (六代樂舞) performed in rituals in the royal court. Music in the Zhou Dynasty was conceived as a cosmological manifestation of the sound of nature integrated into the binary universal order of yin and yang, and this concept has enduring influence later Chinese thinking on music. "Correct" music according to Zhou concept would involve instruments correlating to the five elements of nature and would bring harmony to nature. Around or before the 7th century BC, a system of pitch generation and pentatonic scale was derived from a cycle-of-fifths theory.

Chinese philosophers took varying approaches to music. To Confucius, a correct form of music is important for the cultivation and refinement of the individual, and the Confucian system considers the formal music yayue to be morally uplifting and the symbol of a good ruler and stable government. Some popular forms of music, however, were considered corrupting in the Confucian view. Mozi on the other hand condemned making music, and argued in Against Music (非樂) that music is an extravagance and indulgence that serves no useful purpose and may be harmful. According to Mencius, a powerful ruler once asked him whether it was moral if he preferred popular music to the classics. The answer was that it only mattered that the ruler loved his subjects.

In ancient China the social status of musicians was much lower than that of painters, though music was seen as central to the harmony and longevity of the state. Almost every emperor took folk songs seriously, sending officers to collect songs to record the popular culture. One of the Confucianist Classics, The Classic of Poetry, contained many folk songs dating from 800 BC to about 400 BC.

Qin to Qing dynasty

A mural from the tomb of Xu Xianxiu in Taiyuan, Shanxi province, dated 571 AD during the Northern Qi Dynasty, showing male court musicians playing stringed instruments, either the liuqin or pipa, and a woman playing a konghou (harp)

The Imperial Music Bureau, first established in the Qin dynasty (221–207 BC), was greatly expanded under the emperor Han Wudi (140–87 BC) and charged with supervising court music and military music and determining what folk music would be officially recognized. In subsequent dynasties, the development of Chinese music was influenced by the musical traditions of Central Asia which also introduced elements of Indian music. Instruments of Central Asian origin such as pipa were adopted in China, the Indian Heptatonic scale was introduced in the 6th century by a musician from Kucha named Sujiva, although the heptatonic scale was later abandoned.

A half-section of the Song dynasty (960–1279) version of the Night Revels of Han Xizai, the original was by Gu Hongzhong in the Five Dynasties and Ten Kingdoms period (907–960); the female musicians in the center of the image are playing transverse bamboo flutes and guan, and the male musician is playing a wooden clapper called paiban.

The oldest extant written Chinese music is "Youlan" (幽蘭) or the Solitary Orchid, composed during the 6th or 7th century, but has also been attributed to Confucius. The first major well-documented flowering of Chinese music was for the qin during the Tang dynasty (618-907AD), though the qin is known to have been played since before the Han dynasty. This is based on the conjecture that because the recorded examples of Chinese music are ceremonial, and the ceremonies in which they were employed are thought to have existed "perhaps more than one thousand years before Christ", the musical compositions themselves were performed, even in 1000 BC, in precisely the manner prescribed by the sources that were written down in the seventh century AD. (It is based on this conjecture that Van Aalst dates the "Entrance Hymn for the Emperor" to c. 1000 BC.)

Menu
0:00
Yangguan Sandie [Three Refrains on the Yang Pass Theme], one of the great Tang masterpieces found in the Qinxue Rumen (1867) played on qin.

Through succeeding dynasties over thousands of years, Chinese musicians developed a large assortment of different instruments and playing styles. A wide variety of these instruments, such as guzheng and dizi are indigenous, although many popular traditional musical instruments were introduced from Central Asia, such as the erhu and pipa.

The presence of European music in China appeared as early as 1601 when the Jesuit priest Matteo Ricci presented a Harpsichord to the Ming imperial court, and trained four eunuchs to play it. During the late Qing dynasty era, the influence of Western music began to be felt.

Republic of China era (1912–1949)

Blind Chinese Street Musician - Beijing (1930)
 
The earliest forms of the 1935 March of the Volunteers anthem in the Denton Gazette newspaper

The New Culture Movement of the 1910s and 1920s produced a great deal of lasting interest in Western music. A number of Chinese musicians returned from studying abroad to perform Western classical music, composing work hits on Western musical notation system. The Kuomintang tried to sponsor modern music adoptions via the Shanghai Conservatory of Music despite the ongoing political crisis. Twentieth-century cultural philosophers like Xiao Youmei, Cai Yuanpei, Feng Zikai and Wang Guangqi wanted to see Chinese music adopted to the best standard possible. There were many different opinions regarding the best standard.

Symphony orchestras were formed in most major cities and performed to a wide audience in the concert halls and on radio. Many of the performers added jazz influences to traditional music, adding xylophones, saxophones and violins, among other instruments. Lü Wencheng, Qui Hechou, Yin Zizhong and He Dasha were among the most notable performers and composers of this period.

In Shanghai, a popular genre of music called shidaiqu emerged in the 1920s. Shidaiqu is a fusion of Chinese and Western popular music, and Li Jinhui is considered to be founder of the genre. Popular singers in this genre in the 1930s and 1940s included Zhou Xuan, Li Xianglan and Yao Lee.

After the 1942 Yan'an Forum on Literature and Art, a large-scale campaign was launched in the Communist controlled areas to adapt folk music to create revolutionary songs to educate the largely illiterate rural population on party goals. Musical forms considered superstitious or anti-revolutionary were repressed, and harmonies and bass lines were added to traditional songs. One example is The East Is Red, a folksong from northern Shaanxi which was adapted into a nationalist hymn. Of particular note is the composer, Xian Xinghai, who was active during this period, and composed the Yellow River Cantata which is the most well-known of all of his works.

People's Republic of China (1949–1990s)

The golden age of shidaiqu and the Seven great singing stars would come to an end when the Communist party denounced Chinese popular music as yellow music (pornography). Maoists considered pop music as a decline to the art form in mainland China. In 1949 the Kuomintang relocated to Taiwan, and the People's Republic of China was established. Revolutionary songs would become heavily promoted by the state. The Maoists, during the Cultural Revolution, pushed revolutionary music as the only acceptable genre; because of propaganda, this genre largely overshadowed all others and came almost to define mainland Chinese music. This is still, in some ways, an ongoing process, but some scholars and musicians (Chinese and otherwise) are trying to revive old music.

After the Tiananmen Square protests of 1989, a new fast tempo Northwest Wind (xibeifeng, 西北風) style was launched by protesters to counter the government. The music would progress into Chinese rock, which remained popular in the 1990s. However, music in China is very much state-owned as the TV, media, and major concert halls are all controlled by the Communist party. The government mainly chose not to support Chinese rock by limiting its exposure and airtime. As a result, the genre never reached the mainstream in its entirety.

People's Republic of China (2000s–present)

Annual events such as the Midi Modern Music Festival in Beijing attracts tens of thousands of visitors. There was also the "Snow Mountain Music Festival" in Yunnan province 2002.

Today, rock music is centered on almost exclusively in Beijing and Shanghai, and has very limited influence over Chinese society. Wuhan and Sichuan are sometimes considered pockets of rock music culture as well. It points to a significant cultural, political and social difference that exist between China, the West, or even different parts within China. While rock has existed in China for decades, the milestone that put the genre on the international map is when Cui Jian played with The Rolling Stones in 2003, at the age of 42. China has also become a destination of major Western rock and pop artists; many foreign acts have toured in China and performed in multiple concerts in recent decades, including Beyonce, Eric Clapton, Nine Inch Nails, Avril Lavigne, Linkin Park and Talib Kweli.

Mainland China has a high piracy rate along with issues of intellectual properties. Normally there is some delay before the products are released into mainland China, with occasional exceptions, such as the work of Cui Jian who was released in Taiwan, Hong Kong and mainland China simultaneously. Consequently, a delay in release time is also the biggest driver of piracy, since individuals would rather pirate from the outside. The modern market is not only hindered by rights issues, as there are many other factors such as profit margin, income and other economical questions.

In 2015, the digital music market in China was expected to be worth US$2.1 billion. In 2015 China had the 14th largest music market in the world, with revenues of US$170 million. As of 2016 there were 213 music charts in China. Also as of 2016, the three largest music streaming and download services in China are KuGou, with a 28% share of the market, QQ Music with 15% and Kuwo with 13%. China is expected to become one of the largest music markets in the world by 2020.

Traditional music

Female music by Qiu Zhu (fl. 1565–1585)

Instrumental

Musical instruments were traditionally classified into eight categories known as bayin. Traditional music in China is played on solo instruments or in small ensembles of plucked and bowed stringed instruments, flutes, and various cymbals, gongs, and drums. The scale is pentatonic. Bamboo pipes and qin are among the oldest known musical instruments from China; instruments are traditionally divided into categories based on their material of composition: animal skins, gourd, bamboo, wood, silk, earth/clay, metal, and stone. Chinese orchestras traditionally consist of bowed strings, woodwinds, plucked strings and percussion

 

Menu
0:00
The Moon reflecting in Erquan Pool, a masterpiece written for erhu by the blind composer Abing.
Menu
0:00
Zuiyu Changwan (The Evening Song of the Drunken Fisherman) for qin from the Tianwen Ge Qinpu (1876).
Instruments
  • Woodwind
dizi, xiao, suona, sheng, paixiao, guan, hulusi, bawu, xun
  • Percussion
paigu, gong, bells, cymbals, bianzhong, fangxiang, paiban, bianqing
  • Bowed strings
erhu, zhonghu, dahu, banhu, jinghu, gaohu, gehu, yehu, cizhonghu, diyingehu, leiqin
  • Plucked and struck strings
guqin, sanxian, yueqin, yangqin, guzheng, ruan, konghou, liuqin, pipa, zhu
Re-enactment of a traditional music performance at Hubei Provincial Museum in Wuhan.

Chinese vocal music has traditionally been sung in a thin, non resonant voice or in falsetto and is usually solo rather than choral. All traditional Chinese music is melodic rather than harmonic. Chinese vocal music probably developed from sung poems and verses with music. Instrumental pieces played on an erhu or dizi are popular, and are often available outside of China, but the pipa and zheng music, which are more traditional, are more popular in China itself. The qin is perhaps the most revered instrument in China, even though very few people know what it is or seen and heard one being played. The zheng, a form of zither, is most popular in Henan, Chaozhou, Hakka areas, and Shandong. The pipa, a kind of lute, believed to have been introduced from the Arabian Peninsula area during the 6th century and adapted to suit Chinese tastes, is most popular in Shanghai and surrounding areas.

Music of the Han culture

People of the Han ethnic group make up about 92% of the population of China. Han people's music consists of heterophonic music, in which the musicians play versions of a single melodic line. Percussion accompanies most music, dance, talks, and opera. Han Folk Music had many aspects to it regarding its meaning, feelings, and tonality. This genre of music, in a sense, is similar to the Chinese language. This relationship is made by tones, sliding from higher tones to lower tones, or lower to higher tones, or a combination of both. These similarities mean that the instrument is a very important part in mastering technique with both left and right hands (left hand is used to create tonality on the string, right hand is for plucking or strumming the string), particularly for the classical (literati) tradition. Sometimes, singing can be put into the music to create a harmony or a melody accompanying the instrument. Han Chinese Folk's feelings are displayed in its poetry-like feeling to it with slow soothing tempos that express feelings that connect with the audience or whoever is playing the piece. Han folk music uses silences that alter its meaning, creating a sound similar to poetry.

Performers in Peking Opera.

Chinese opera

Chinese opera has been a popular form of entertainment for many centuries, from the Nanxi of Song dynasty to the Peking opera of today. The music is often guttural with high-pitched vocals, usually accompanied by suona, jinghu, other kinds of string instruments, and percussion. Other types of opera include clapper opera, Pingju, Cantonese opera, puppet opera, Kunqu, Sichuan opera, Qinqiang, ritual masked opera and Huangmei xi.

Folk music

According to current archaeological discoveries, Chinese folk music dates back 7000 years. Not only in form but also in artistic conception, China has been the home of a colorful culture of folk music. Largely based on the pentatonic scale, Chinese folk music is different from western traditional music, paying more attention to the form expression as well.

Han traditional weddings and funerals usually include a form of oboe called a suona and percussive ensembles called chuigushou. Ensembles consisting of mouth organs (sheng), shawms (suona), flutes (dizi) and percussion instruments (especially yunluo gongs) are popular in northern villages; their music is descended from the imperial temple music of Beijing, Xi'an, Wutai shan and Tianjin. Xi'an drum music, consisting of wind and percussive instruments, is popular around Xi'an, and has received some commercial popularity outside of China. Another important instrument is the sheng, pipes, an ancient instrument that is ancestor of all Western free reed instruments, such as the accordion. Parades led by Western-type brass bands are common, often competing in volume with a shawm/chuigushou band.

In southern Fujian and Taiwan, Nanyin or Nanguan is a genre of traditional ballads. They are sung by a woman accompanied by a xiao and a pipa, as well as other traditional instruments. The music is generally sorrowful and typically deals with a love-stricken woman. Further south, in Shantou, Hakka areas, and Chaozhou, erxian and zheng ensembles are popular.

Sizhu ensembles use flutes and bowed or plucked string instruments to make harmonious and melodious music that has become popular in the West among some listeners. These are popular in Nanjing and Hangzhou, as well as elsewhere along the southern Yangtze area. Sizhu has been secularized in cities but remains spiritual in rural areas.

Jiangnan Sizhu (silk and bamboo music from Jiangnan) is a style of instrumental music, often played by amateur musicians in tea houses in Shanghai; it has become widely known outside of its place of origin.

Guangdong Music or Cantonese Music is instrumental music from Guangzhou and surrounding areas. It is based on Yueju (Cantonese Opera) music, together with new compositions from the 1920s onwards. Many pieces have influences from jazz and Western music, using syncopation and triple time. This music tells stories and myths, maybe legends.

Regional music

Miao musicians playing free-reed instruments in Guizhou

China has many ethnic groups besides the Han, who reside in various regions around the nation. These include Tibetans, Uyghurs, Manchus, Zhuang, Dai, Mongolians, Naxi, Miao, Wa, Yi, and Lisu.

Guangxi

Guangxi is a region of China, the Guangxi Zhuang Autonomous Region. Its most famous performer of Guangxi is the legendary Zhuang folksinger, 刘三姐 (pinyin: liú sān jiě) or Third Sister Liu, born in Guangxi during the Southern Song Dynasty (1127-1279) and who was the subject of the 1961 film, Liu Sanjie which introduced Guangxi's culture to the rest of the world.

Zhuang folk songs and Han Chinese music are a similar style, and are mostly in the pentatonic scale. The lyrics have an obvious antithesis format. They frequently contain symbols and metaphors, and common themes include life experiences as well as allusions to classical Chinese stories.

The Jing or Gin people (ethnic Vietnamese) are one of the smallest populations of ethnic and the only coastal fishery ethnic minority of China. They are known for their instrument called duxianqin (lit. "single string zither"), a string instrument with only one string, said to date back to the 8th century.

Hong Kong

The music of Hong Kong notably includes the Cantonese Chinese pop music known as cantopop.

Hua'er

Hua'er is a form of traditional a cappella singing that is popular in the mountainous northwestern Chinese provinces such as Gansu, Ningxia, and Qinghai.

Inner Mongolia

Mongolian folk songs have a "long tune" and a "short tune". The Mongolians have a variety of stringed instruments such as morin khuur or horsehead fiddle. It is named because of its headstock carving of a horse used as decoration on the pillar.

Kuaiban

Kuaiban (快板) is a type of rhythmic talking and singing which is often performed with percussive instruments such as a clapper called paiban. The center of the kuaiban tradition is Shandong province. Kuaiban bears some resemblance to rap and other forms of rhythmic music found in other cultures.

Northeast China

Northeast China is a region inhabited by ethnic groups like the Manchu. The most prominent folk instrument is the octagonal drum, while the youyouzha lullaby is also well-known.

Sichuan

Sichuan is a province in southwest China. Its capital city, Chengdu, is home to the only musical higher education institution in the region, the Sichuan Conservatory of Music. The province has a long history of Sichuan opera.

Tibet

Monks playing Tibetan horns

Music forms an integral part of Tibetan Buddhism. While chanting remains perhaps the best known form of Tibetan Buddhist music, complex and lively forms are also widespread. Monks use music to recite various sacred texts and to celebrate a variety of festivals during the year. The most specialized form of chanting is called yang, which is without metrical timing and is dominated by resonant drums and sustained, low syllables. Other forms of chanting are unique to Tantra as well as the four main monastic schools: Gelugpa, Kagyupa, Nyingmapa and Sakyapa. Of these schools, Gelugpa is considered a more restrained, classical form, while Nyingmapa is widely described as romantic and dramatic. Gelugpa is perhaps the most popular.

Secular Tibetan music survived the Cultural Revolution more intact than spiritual music, especially due to the Tibetan Institute of Performing Arts, which was founded by the Dalai Lama shortly after his exile. TIPA originally specialized in the operatic lhamo form, which has since been modernized with the addition of Western and other influences. Other secular genres include nangma and toshe, which are often linked and are accompanied by a variety of instruments designed for highly rhythmic dance music. Nangma karaoke is popular in modern Lhasa. A classical form called gar is very popular, and is distinguished by ornate, elegant and ceremonial music honoring dignitaries or other respected persons.

Tibetan folk music includes a cappella lu songs, which are distinctively high in pitch with glottal vibrations, as well as now rare epic bards who sing the tales of Gesar, Tibet's most popular hero.

Tibetan music has influenced the pioneering compositions of Philip Glass and, most influentially, Henry Eichheim. Later artists made new-age fusions by pioneers Henry Wolff and Nancy Hennings. These two collaborated on Tibetan Bells, perhaps the first fusion of New Age and Tibetan influences, in 1971. Glass' Kundun soundtrack proved influential in the 1990s, while the popularity of Western-adapted Buddhism (exemplified by Richard Gere, Yungchen Lhamo, Steve Tibbetts, Choying Drolma, Lama Karta and Kitaro and Nawang Khechong) helped further popularize Tibetan music.

In the mid- to late 1980s, a relaxation of governmental rules allowed a form of Tibetan pop music to emerge in Tibet proper. Direct references to native religion is still forbidden, but commonly understood metaphors are widespread. Pure Tibetan pop is heavily influenced by light Chinese rock, and includes best-sellers like Jampa Tsering and Yatong. Politically and socially aware songs are rare in this form of pop, but commonplace in a second type of Tibetan pop. Nangma karaoke bars appeared in 1998 and are common in Lhasa, in spite of threats from the Chinese government.

Xinjiang

Uyghur Meshrep musicians in Yarkand.
 

Xinjiang Uyghur Autonomous Region is dominated by Uyghurs, a Turkic people related to other Turkic groups from Central Asia. The Uyghurs' best-known musical form is the On Ikki Muqam, a complex suite of twelve sections related to Uzbek and Tajik forms. These complex symphonies vary wildly between suites in the same muqam, and are built on a seven-note scale. Instruments typically include dap (a drum), dulcimers, fiddles and lutes; performers have some space for personal embellishments, especially in the percussion. The most important performer is Turdi Akhun, who recorded most of the muqams in the 1950s.

Yunnan

Nakhi musicians

Yunnan is an ethnically diverse area in southwest China. Perhaps best known from the province is the lusheng, a type of mouth organ, used by the Miao people of Guizhou for pentatonic antiphonal courting songs.

The Hani of Honghe Prefecture are known for a unique kind of choral, micro-tonal rice-transplanting songs.

The Nakhi of Lijiang play a type of song and dance suite called baisha xiyue, which was supposedly brought by Kublai Khan in 1253. Nakhi Dongjing is a type of music related to southern Chinese forms, and is popular today.

The Dai ethnic musical styles are similar to those of South Asia, Myanmar, and Thailand. Some typical Dai instruments are the hulusi and the elephant-foot drum.

Modern changes

In the early 20th century after the end of Imperial China, there were major changes to traditional Chinese music as part of the New Culture Movement. Much of what Westerners and even Chinese now consider to be music in the traditional Chinese style can be dated to this period and is in fact less than 100 years old. The modernization of Chinese music involved the adoption of some aspects of Western forms and values, such as the use of Western conservatory system of teaching, and changes to the instruments and their tuning, the composition, the orchestration of music, the notation system and performance style. Some forms of Chinese music however remained traditional and are little changed.

National music

The term guoyue, or national music, became popular in the early 20th century and was used loosely to include all music written for Chinese instruments in response to a particular nationalistic consciousness. The term however may have a slightly different meaning when used by different Chinese communities. It was originally used only to refer to the music of the Han Chinese; it later began to include music of various ethnic minorities in China. In the Republic of China in Taiwan, Guoyue emphasized music of the mainland China over the Taiwanese local traditions. In mainland China a new term minyue (民乐, short for minzu yinyue or "people's music") was coined post-1949 in place of guoyue to encompass all compositions and genres for traditional instruments. In other Chinese communities, it may also be referred to as huayue (for example in Singapore) or zhongyue (in Hong Kong).

Chinese musicians at a restaurant in Shanghai

Chinese orchestra

There was a tradition of massed instruments in the ritual court music form known as yayue since the Zhou Dynasty. This music may be played by a handful of musicians, or there may be more than 200 for example during the Song Dynasty. During the Tang Dynasty there were also large-scale presentations of banquet music called yanyue (燕樂) in the court. The Tang imperial court may have up to ten different orchestras, each performing a different kind of music. It also had a large outdoor band of nearly 1,400 performers.

The modern Chinese orchestra however was created in the 20th century modeled on Western symphony orchestra using Chinese instruments. In the traditional yanyue, a single dominant melodic line was favored, but the new music and arrangements of traditional melodies created for this modern orchestra is more polyphonic in nature.

Instruments and tuning

Many traditional instruments underwent changes in the early to mid 20th century which has a profound effect on the performance and sound of Chinese music, and a western equal temperament is now used to tune most traditional instruments, which to modern ears seem less harsh and more harmonious but which also robs the instruments of their traditional voices. To ears now used to hearing modern tunings, even Chinese ones, traditional tunings can sound out of tune and discordant.

In order to accommodate Western system, changes were made to the instruments, for example in the pipa the number of frets was increased to 24, based on the 12 tone equal temperament scale, with all the intervals being semitones.

There is also a need to standardize the tuning when the instruments are played in an orchestra, which in turn may also affect how the instrument is made. For example, traditionally dizi is made by using a solid piece of bamboo which made it impossible to change the fundamental tuning once the bamboo is cut. This issue was resolved in the 1920s by the insertion of a copper joint to connect two pieces of shorter bamboo, which allows the length of the bamboo to be modified so that minute adjustment to its fundamental pitch can be made. The Xindi, "new flute", is a 1930s redesign of the Chinese flute incorporating western influences on the basis of equal temperament.

In order to achieve a greater vibrancy and loudness with instruments (not to mention longevity), many string instruments are no longer strung with silk but with steel or nylon. For example, metal strings began to be used in place of the traditional silk ones in the 1950s for pipa, resulting in a change in the sound of the pipa which became brighter and stronger.

Notation

Before the 20th century Chinese used the gongche notation system, in modern times the Jianpu system is common. Western staff notation however is also used.

Performance

In common with the music traditions of other Asian cultures, such as Persia and India, one strand of traditional Chinese music consists of a repertoire of traditional melodies, together known as qupai, in which tempo and ornamentation vary according to the mood of the instrumentalist, the audience, and their reaction to what is being played, the same melody can be used to serve many different roles be it merry, melancholic or martial (this can be glimpsed in the love theme of the Butterfly Lovers' Violin Concerto where the same melody at different points in the lover's story reflects elation, turbulence and dejection). Many modern performers now play pieces by following a score in a standard way rather than in the changeable reflective individual way of tradition, this can at times lead to the feeling that a performance has been rushed.

Modern popular music

Pop music

Chinese popular music found its beginnings in the shidaiqu genre. The shidaiqu genre was founded by Li Jinhui in mainland China and was influenced by Western jazz artists like Buck Clayton. After the takeover by the Communist in China, popular music were denounced as Yellow Music, a form of pornography. and record companies of Shanghai such as Baak Doi in 1952 left China. Mainland China was left on the sidelines in the development of pop music for a few decades, as the Chinese pop music industry moved from Shanghai to Hong Kong and Taiwan. The 1970s saw the rise of cantopop in Hong Kong, and mandopop in its neighboring country Taiwan.

In the late 1970s, economic reforms by Deng Xiaoping in mainland China led to the introduction of gangtai culture of Hong Kong and Taiwan, and pop music returned to mainland China. However, for a time the government still have a censorious attitude toward pop music; for example, Hong Kong's icon Anita Mui was banned from returning to the mainland concert stage after performing the song "Bad Girl" during the 1990s in China as punishment for what the Chinese government called her rebellious attitude. Nevertheless, pop music continue to increase in popularity in mainland China, and by 2005, China had overtaken Taiwan in term of the retail value of its music sales. The beginning of the 21st century has seen an increasing number of mainland Chinese artists who produced a wide range of Mandarin pop songs and the release of many new albums. However, despite having a much larger population and increasing consumption of Chinese pop music, China is not yet considered a major production hub of pop music.

Many popular mainland Chinese, Hong Kong and Taiwanese music artists were included in promotions for the 2008 Beijing Olympics.

Hip hop and rap

Mandarin rap music gradually became popular in mainland China, especially in Shanghai, Beijing, Chongqing and Sichuan where pop culture is very diverse and modern. Although Chinese perform rap in different dialects and languages, most Chinese hip hop artists perform in China's most popular language: Mandarin.

Cantonese rap is also very diverse in cities such as Guangzhou, Shenzhen and Hong Kong.

Rock and heavy metal

The Peking All-Stars were a rock band formed in Beijing in 1979, by foreigners then resident in the Chinese capital.

The widely acknowledged forefather of Chinese rock is Cui Jian. In the late 1980s he played the first Chinese rock song called: "Nothing To My Name" ("Yi wu suo you"). It was the first time an electric guitar was used in China. He became the most famous performer of the time, and by 1988 he performed at a concert broadcast worldwide in conjunction with the Seoul Summer Olympic Games. His socially critical lyrics earned him the anger of the government and many of his concerts were banned or cancelled. After the Tiananmen Square protests of 1989, he played with a red blindfold around his head as an action against the government.

Following, two bands became famous Hei Bao (Black Panther) and Tang Dynasty. Both started during the late 1980s and early 1990s. Hei Bao is an old-school rock band whose first CD, Hei Bao used the popular English song ("Don't Break My Heart"). Tang Dynasty was the first Chinese heavy metal band. Its first CD "A Dream Return to Tang Dynasty" combines elements of traditional Chinese opera and old school heavy metal. The album was a major breakthrough releasing around 1991/1992.

Around 1994–96: the first thrash metal band, Chao Zai (Overload), was formed. They released three CDs, the last one in cooperation with pop singer Gao Chi of the split-up band The Breathing. At the same time the first nu metal bands were formed and inspired by Western bands such as Korn, Limp Bizkit or Linkin Park. China would have their own with Yaksa, Twisted Machine, AK-47, Overheal Tank.

Black metal is becoming a prominent scene in mainland China, particularly central China.

Punk rock and post-punk

Punk rock first emerged in China in the early 1990s as records from Western punk and post-punk bands were imported into mainland China for the first time. One of the earliest and most renowned punk-influenced Chinese artists was He Yong whose debut album Garbage Dump was released in 1994.

Formed in Nanjing in 1997, post-punk group P.K. 14 are regarded as the most important band in the development of Chinese experimental rock music. The band moved to Beijing in 2001 and released their first album 'Upstairs, Turn Left' the same year. P.K. 14's singer-songwriter Yang Haisong (杨海崧) has also produced many of the Chinese indie music scene's most celebrated albums (including Carsick Cars' 2007 eponymous debut album), working with independent record labels such as Maybe Mars and Modern Sky.

Since the early 2000s, Chinese indie music has grown considerably, with homegrown bands such as Carsick Cars, Birdstriking, Re-TROS, Brain Failure, Demerit, Tookoo, AV Okubo, Hang on the Box and Fanzui Xiangfa all embarking on international tours.

Western classical music

Whereas orchestras organised by, run solely by and nearly always exclusive to the expatriate community in China are recorded from the early days of the International Settlement in Shanghai (i.e. 1850s) and a Russian orchestra was in operation in Harbin from the early 20th century, the beginnings of a unique classical music tradition in China lie with the first foreign trained Chinese conductor, Zheng Zhisheng AKA (romanized) Yin Zizhong. Zheng (Yin or Wan depending on romanization) was raised in China's Guangdong province. He was influenced by the Western Church Music at an early age. He studied in Lyons and Paris before returning to China in the 1930s. He became the first Chinese conductor of the Chongqing Symphonic Orchestra. Their performances included compositions from Beethoven and Mozart.

The revolutionary spirit of Yin Zizhong's (or romanized Wan-Chi Chung's) style has been continued by the first generation of composers immediately following the accession of the Chinese Communist Party to power, namely Li Delun and Cao Peng. The former provided the driving force and often the life force that kept a tradition alive through the Mao years, especially in his adopted city of Beijing, and the latter has been instrumental in maintaining a high standard of symphonic music, as well as working hard for the popularization of the tradition further into the fabric of Chinese culture, across his long career, which continues to the present. At the same time as this tradition has continued, new generations have sought to bring classical music in China along another path, away from the strict professionalism of the elite trained Li and Cao (who were both at the Russian conservatory in the 1950s) and towards a less nationalistic, but arguably more encompassing attitude towards the tradition. Most influential in this new movement has been the young Shanghai conductor Long Yu.

Patriotic / revolutionary music

During the height of the Cultural Revolution, political music became the dominant form. Music accelerated at the political level into "Revolutionary Music" leaning toward cult status and becoming mainstream under pro-Communist ideology. Jiang Qing introduced the revolutionary model operas under her direct supervision; the eight Model Dramas (6 operas and 2 ballets) were promoted while traditional operas were banned. Notable examples are the operas The Legend of the Red Lantern and Taking Tiger Mountain by Strategy, and the ballet pieces Red Detachment of Women and The White Haired Girl. Other forms of musical composition and performance were greatly restricted. After the Cultural Revolution, musical institutions were reinstated and musical composition and performance revived.

Some of the more widely known political songs are Military Anthem of the People's Liberation Army, The East is Red, and the Internationale.

Tea

From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Tea
Longjing tea steeping in gaiwan.jpg
Longjing green tea being infused in a gaiwan
TypeHot or cold beverage
Country of originChina
IntroducedFirst recorded in China in 59 BC, though probably originated earlier  
Tea plant (Camellia sinensis) from Köhler's Medicinal Plants, 1897
 
Tea plant

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of Camellia sinensis, an evergreen shrub native to China and East Asia. After water, it is the most widely consumed drink in the world. There are many different types of tea; some, like Chinese greens and Darjeeling, have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. Tea has a stimulating effect in humans primarily due to its caffeine content.

The tea plant originated in the region encompassing today's Southwest China, Tibet, north Myanmar and Northeast India, where it was used as a medicinal drink by various ethnic groups.  An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua Tuo. It was popularised as a recreational drink during the Chinese Tang dynasty, and tea drinking spread to other East Asian countries. Portuguese priests and merchants introduced it to Europe during the 16th century. During the 17th century, drinking tea became fashionable among the English, who started to plant tea on a large scale in India.

The term herbal tea refers to drinks not made from Camellia sinensis: infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. These may be called tisanes or herbal infusions to prevent confusion with "tea" made from the tea plant.

Etymology

Wuyi tea plantation in Wuyi Mountains, Fujian, China

The etymology of the various words for tea reflects the history of transmission of tea drinking culture and trade from China to countries around the world. Nearly all of the words for tea worldwide fall into three broad groups: te, cha and chai, present in English as tea, cha or char, and chai. The earliest of the three to enter English is cha, which came in the 1590s via the Portuguese, who traded in Macao and picked up the Cantonese pronunciation of the word. The more common tea form arrived in the 17th century via the Dutch, who acquired it either indirectly from the Malay teh, or directly from the pronunciation in Min Chinese. The third form chai (meaning "spiced tea") originated from a northern Chinese pronunciation of cha, which travelled overland to Central Asia and Persia where it picked up a Persian ending yi, and entered English via HindiUrdu in the 20th century.

Origin and history

Botanical origin

Tea plants are native to East Asia and probably originated in the borderlands of southwestern China and north Burma.

Chinese (small-leaf) type tea (C. sinensis var. sinensis) may have originated in southern China possibly with hybridization of unknown wild tea relatives. However, since there are no known wild populations of this tea, its origin is speculative.

Given their genetic differences forming distinct clades, Chinese Assam-type tea (C. sinensis var. assamica) may have two different parentages – one being found in southern Yunnan (Xishuangbanna, Pu'er City) and the other in western Yunnan (Lincang, Baoshan). Many types of Southern Yunnan Assam tea have been hybridized with the closely related species Camellia taliensis. Unlike Southern Yunnan Assam tea, Western Yunnan Assam tea shares many genetic similarities with Indian Assam-type tea (also C. sinensis var. assamica). Thus, Western Yunnan Assam tea and Indian Assam tea both may have originated from the same parent plant in the area where southwestern China, Indo-Burma, and Tibet meet. However, as the Indian Assam tea shares no haplotypes with Western Yunnan Assam tea, Indian Assam tea is likely to have originated from an independent domestication. Some Indian Assam tea appears to have hybridized with the species Camellia pubicosta.

Assuming a generation of 12 years, Chinese small-leaf tea is estimated to have diverged from Assam tea around 22,000 years ago, while Chinese Assam tea and Indian Assam tea diverged 2,800 years ago. The divergence of Chinese small-leaf tea and Assam tea would correspond to the last glacial maximum.

Early tea drinking

A 19th-century Japanese painting depicting Shennong: Chinese legends credit Shennong with the invention of tea.

Tea drinking may have begun in the region of Yunnan, where it was used for medicinal purposes. It is also believed that in Sichuan, "people began to boil tea leaves for consumption into a concentrated liquid without the addition of other leaves or herbs, thereby using tea as a bitter yet stimulating drink, rather than as a medicinal concoction."

Chinese legends attribute the invention of tea to the mythical Shennong (in central and northern China) in 2737 BC, although evidence suggests that tea drinking may have been introduced from the southwest of China (Sichuan/Yunnan area). The earliest written records of tea come from China. The word appears in the Shijing and other ancient texts to signify a kind of "bitter vegetable" (苦菜), and it is possible that it referred to many different plants such as sow thistle, chicory, or smartweed, as well as tea. In the Chronicles of Huayang, it was recorded that the Ba people in Sichuan presented tu to the Zhou king. The Qin later conquered the state of Ba and its neighbour Shu, and according to the 17th century scholar Gu Yanwu who wrote in Ri Zhi Lu (日知錄): "It was after the Qin had taken Shu that they learned how to drink tea." Another possible early reference to tea is found in a letter written by the Qin Dynasty general Liu Kun who requested that some "real tea" to be sent to him.

The earliest known physical evidence of tea was discovered in 2016 in the mausoleum of Emperor Jing of Han in Xi'an, indicating that tea from the genus Camellia was drunk by Han dynasty emperors as early as the 2nd century BC. The Han dynasty work, "The Contract for a Youth", written by Wang Bao in 59 BC, contains the first known reference to boiling tea. Among the tasks listed to be undertaken by the youth, the contract states that "he shall boil tea and fill the utensils" and "he shall buy tea at Wuyang". The first record of tea cultivation is also dated to this period, during which tea was cultivated on Meng Mountain (蒙山) near Chengdu. Another early credible record of tea drinking dates to the 3rd century AD, in a medical text by Hua Tuo, who stated, "to drink bitter t'u constantly makes one think better." However, before the mid-8th century Tang dynasty, tea-drinking was primarily a southern Chinese practice. Tea was disdained by the Northern dynasties aristocrats, who describe it as a "slaves' drink", inferior to yogurt. It became widely popular during the Tang dynasty, when it was spread to Korea, Japan, and Vietnam. The Classic of Tea, a treatise on tea and its preparations, was written by Lu Yu in 762.

Developments

Tea with ingredients, China

Through the centuries, a variety of techniques for processing tea, and a number of different forms of tea, were developed. During the Tang dynasty, tea was steamed, then pounded and shaped into cake form, while in the Song dynasty, loose-leaf tea was developed and became popular. During the Yuan and Ming dynasties, unoxidized tea leaves were first stirred in a hot dry pan, then rolled and air-dried, a process that stops the oxidation process that would have turned the leaves dark, thereby allowing tea to remain green. In the 15th century, oolong tea, in which the leaves are allowed to partially oxidize before being heated in the pan, was developed. Western tastes, however, favoured the fully oxidized black tea, and the leaves were allowed to oxidize further. Yellow tea was an accidental discovery in the production of green tea during the Ming dynasty, when apparently careless practices allowed the leaves to turn yellow, which yielded a different flavour.

Worldwide spread

Tea-weighing station north of Batumi, Russian Empire before 1915

Tea was first introduced to Western priests and merchants in China during the 16th century, at which time it was termed chá. The earliest European reference to tea, written as chiai, came from Delle navigationi e viaggi written by Venetian Giambattista Ramusio in 1545. The first recorded shipment of tea by a European nation was in 1607 when the Dutch East India Company moved a cargo of tea from Macao to Java, then two years later, the Dutch bought the first assignment of tea which was from Hirado in Japan to be shipped to Europe. Tea became a fashionable drink in The Hague in the Netherlands, and the Dutch introduced the drink to Germany, France, and across the Atlantic to New Amsterdam (New York).

In 1567, Russian people came in contact with tea when the Cossack Atamans Petrov and Yalyshev visited China. The Mongolian Khan donated to Tsar Michael I four poods (65–70 kg) of tea in 1638. According to Jeremiah Curtin, it was possibly in 1636 that Vassili Starkov was sent as envoy to the Altyn Khan. As a gift to the tsar, he was given 250 pounds of tea. Starkov at first refused, seeing no use for a load of dead leaves, but the Khan insisted. Thus was tea introduced to Russia. In 1679, Russia concluded a treaty on regular tea supplies from China via camel caravan in exchange for furs. It is today considered the de facto national beverage.

The Raymond, Hugh Mckay Commander. The first vessel direct from China to Hull on her arrival on 14 October 1843 with a cargo of tea

The first record of tea in English came from a letter written by Richard Wickham, who ran an East India Company office in Japan, writing to a merchant in Macao requesting "the best sort of chaw" in 1615. Peter Mundy, a traveller and merchant who came across tea in Fujian in 1637, wrote, "chaa – only water with a kind of herb boyled in it". Tea was sold in a coffee house in London in 1657, Samuel Pepys tasted tea in 1660, and Catherine of Braganza took the tea-drinking habit to the English court when she married Charles II in 1662. Tea, however, was not widely consumed in the British Isles until the 18th century and remained expensive until the latter part of that period. English drinkers preferred to add sugar and milk to black tea, and black tea overtook green tea in popularity in the 1720s. Tea smuggling during the 18th century led to the general public being able to afford and consume tea. The British government removed the tax on tea, thereby eliminating the smuggling trade, by 1785. In Britain and Ireland, tea was initially consumed as a luxury item on special occasions, such as religious festivals, wakes, and domestic work gatherings. The price of tea in Europe fell steadily during the 19th century, especially after Indian tea began to arrive in large quantities; by the late 19th century tea had become an everyday beverage for all levels of society. The popularity of tea played a role in historical events – the Tea Act of 1773 provoked the Boston Tea Party that escalated into the American Revolution. The need to address the issue of British trade deficit because of the trade in tea resulted in the Opium Wars. The Qing Kangxi Emperor had banned foreign products from being sold in China, decreeing in 1685 that all goods bought from China must be paid for in silver coin or bullion. Traders from other nations then sought to find another product, in this case opium, to sell to China to earn back the silver they were required to pay for tea and other commodities. The subsequent attempts by the Chinese Government to curtail the trade in opium led to war.

Chinese small-leaf-type tea was introduced into India in 1836 by the British in an attempt to break the Chinese monopoly on tea. In 1841, Archibald Campbell brought seeds of Chinese tea from the Kumaun region and experimented with planting tea in Darjeeling. The Alubari tea garden was opened in 1856, and Darjeeling tea began to be produced. In 1848, Robert Fortune was sent by the Honourable East India Company on a mission to China to bring the tea plant back to Great Britain. He began his journey in high secrecy as his mission occurred in the lull between the First Opium War and the Second Opium War. The Chinese tea plants he brought back were introduced to the Himalayas, though most did not survive. The British had discovered that a different variety of tea was endemic to Assam and the northeast region of India, which was then hybridized with Chinese small-leaf-type tea. Using Chinese planting and cultivation techniques, the British colonial government established a tea industry by offering land in Assam to any European who agreed to cultivate it for export. Tea was originally consumed only by Anglo-Indians; however, it became widely popular in India in the 1950s because of a successful advertising campaign by the India Tea Board. The British introduced tea industry to Sri Lanka (then Ceylon) in 1867.

Cultivation and harvesting

Tea plantation workers in Sri Lanka

Camellia sinensis is an evergreen plant that grows mainly in tropical and subtropical climates. Some varieties can also tolerate marine climates and are cultivated as far north as Cornwall in England, Perthshire in Scotland, Washington in the United States, and Vancouver Island in Canada. In the Southern Hemisphere, tea is grown as far south as Hobart in Tasmania and Waikato in New Zealand.

Tea plants are propagated from seed and cuttings; about 4 to 12 years are needed for a plant to bear seed and about three years before a new plant is ready for harvesting. In addition to a zone 8 climate or warmer, tea plants require at least 127 cm (50 in) of rainfall per year and prefer acidic soils. Many high-quality tea plants are cultivated at elevations of up to 1,500 m (4,900 ft) above sea level. Though at these heights the plants grow more slowly, they acquire a better flavour.

Two principal varieties are used: Camellia sinensis var. sinensis, which is used for most Chinese, Formosan and Japanese teas, and C. sinensis var. assamica, used in Pu-erh and most Indian teas (but not Darjeeling). Within these botanical varieties, many strains and modern clonal varieties are known. Leaf size is the chief criterion for the classification of tea plants, with three primary classifications being: Assam type, characterised by the largest leaves; China type, characterised by the smallest leaves; and Cambodian type, characterised by leaves of intermediate size. The Cambodian-type tea (C. assamica subsp. lasiocaly) was originally considered a type of Assam tea. However, later genetic work showed that it is a hybrid between Chinese small-leaf tea and Assam-type tea. Darjeeling tea also appears to be a hybrid between Chinese small-leaf tea and Assam-type large-leaf tea.

Women tea pickers in Kenya

A tea plant will grow into a tree of up to 16 m (52 ft) if left undisturbed, but cultivated plants are generally pruned to waist height for ease of plucking. Also, the short plants bear more new shoots which provide new and tender leaves and increase the quality of the tea. Only the top 2.5–5 centimetres (1–2 in) of the mature plant are picked. These buds and leaves are called 'flushes'. A plant will grow a new flush every 7 to 15 days during the growing season. Leaves that are slow in development tend to produce better-flavoured teas. Several teas are available from specified flushes; for example, Darjeeling tea is available as first flush (at a premium price), second flush, monsoon and autumn. Assam second flush or "tippy" tea is considered superior to first flush, because of the gold tips that appear on the leaves.

Pests that can afflict tea plants include mosquito bugs, genus Helopeltis, which are true bugs and not to be confused with dipterous insects of family Culicidae ('mosquitos'). Mosquito bugs can damage leaves both by sucking plant materials, and by the laying of eggs (oviposition) within the plant. Spraying with synthetic insecticides may be deemed appropriate. Other pests are Lepidopteran leaf feeders and various tea diseases.

Chemical composition

Physically speaking, tea has properties of both a solution and a suspension. It is a solution of all the water-soluble compounds that have been extracted from the tea leaves, such as the polyphenols and amino acids, but is a suspension when all of the insoluble components are considered, such as the cellulose in the tea leaves.

Caffeine constitutes about 3% of tea's dry weight, translating to between 30 and 90 milligrams per 250-millilitre (8+12 US fl oz) cup depending on the type, brand, and brewing method. A study found that the caffeine content of one gram of black tea ranged from 22–28 mg, while the caffeine content of one gram of green tea ranged from 11–20 mg, reflecting a significant difference. Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.

Fresh tea leaves in various stages of growth

Black and green teas contain no essential nutrients in significant amounts, with the exception of the dietary mineral manganese, at 0.5 mg per cup or 26% of the Reference Daily Intake (RDI). Fluoride is sometimes present in tea; certain types of "brick tea", made from old leaves and stems, have the highest levels, enough to pose a health risk if much tea is drunk, which has been attributed to high levels of fluoride in soils, acidic soils, and long brewing.

The astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30–40% of their composition. Polyphenols include flavonoids, epigallocatechin gallate (EGCG), and other catechins. Although there has been preliminary clinical research on whether green or black teas may protect against various human diseases, there is no evidence that tea polyphenols have any effect on health or lowering disease risk.

Processing and classification

Teas of different levels of oxidation (L to R): green, yellow, oolong, and black

Tea is generally divided into categories based on how it is processed. At least six different types are produced:

  • White: wilted and unoxidized;
  • Yellow: unwilted and unoxidized but allowed to yellow;
  • Green: unwilted and unoxidized;
  • Oolong: wilted, bruised, and partially oxidized;
  • Black: wilted, sometimes crushed, and fully oxidized (called 紅茶 [hóngchá], "red tea" in Chinese and other East Asian tea culture);
  • Post-fermented (Dark): green tea that has been allowed to ferment/compost (called Pu'er if from the Yunnan district of South-Western China or 黑茶 [hēichá] "black tea" in Chinese tea culture).

After picking, the leaves of C. sinensis soon begin to wilt and oxidize unless immediately dried. An enzymatic oxidation process triggered by the plant's intracellular enzymes causes the leaves to turn progressively darker as their chlorophyll breaks down and tannins are released. This darkening is stopped at a predetermined stage by heating, which deactivates the enzymes responsible. In the production of black teas, halting by heating is carried out simultaneously with drying. Without careful moisture and temperature control during manufacture and packaging, growth of undesired molds and bacteria may make tea unfit for consumption.

Additional processing and additives

Common processing methods of tea leaves

After basic processing, teas may be altered through additional processing steps before being sold and is often consumed with additions to the basic tea leaf and water added during preparation or drinking. Examples of additional processing steps that occur before tea is sold are blending, flavouring, scenting, and decaffeination of teas. Examples of additions added at the point of consumption include milk, sugar and lemon.

Tea blending is the combination of different teas together to achieve the final product. Such teas may combine others from the same cultivation area or several different ones. The aim is to obtain consistency, better taste, higher price, or some combination of the three.

Flavoured and scented teas add aromas and flavours to the base tea. This can be accomplished through directly adding flavouring agents, such as ginger, cloves, mint leaves, cardamom, bergamot (found in Earl Grey), vanilla, and spearmint. Alternatively, because tea easily retains odours, it can be placed in proximity to an aromatic ingredient to absorb its aroma, as in traditional jasmine tea.

Black tea is often taken with milk

The addition of milk to tea in Europe was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk in cultures where dairy products are consumed. These include Indian masala chai and British tea blends. These teas tend to be very hearty varieties of black tea which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity. The Han Chinese do not usually drink milk with tea but the Manchus do, and the elite of the Qing Dynasty of the Chinese Empire continued to do so. Hong Kong-style milk tea is based on British habits. Tibetans and other Himalayan peoples traditionally drink tea with milk or yak butter and salt. In Eastern European countries, Russia and Italy, tea is commonly served with lemon juice. In Poland, tea is traditionally served with a slice of lemon and is sweetened with either sugar or honey; tea with milk is called a bawarka ("Bavarian style") in Polish and is also widely popular. In Australia, tea with milk is known as "white tea".

The order of steps in preparing a cup of tea is a much-debated topic and can vary widely between cultures or even individuals. Some say it is preferable to add the milk to the cup before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior-tasting beverage. Others insist it is better to add the milk to the cup after the tea, as black tea is often brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, if brewing in a cup rather than using a pot, meaning the delicate flavour of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure the desired amount of milk is added, as the colour of the tea can be observed. Historically, the order of steps was taken as an indication of class: only those wealthy enough to afford good-quality porcelain would be confident of its being able to cope with being exposed to boiling water unadulterated with milk. Higher temperature difference means faster heat transfer, so the earlier milk is added, the slower the drink cools. A 2007 study published in the European Heart Journal found certain beneficial effects of tea may be lost through the addition of milk.

Tea culture

Turkish tea served in typical small glass and corresponding plate
 
Masala chai from India with garnishes

Drinking tea is often believed to result in calm alertness; 1 it contains L-theanine, theophylline, and bound caffeine (sometimes called theine). Decaffeinated brands are also sold. While herbal teas are also referred to as tea, most of them do not contain leaves from the tea plant. While tea is the second most consumed beverage on Earth after water, in many cultures it is also consumed at elevated social events, such as the tea party.

Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese traditions, each of which employ certain techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. One form of Chinese tea ceremony is the Gongfu tea ceremony, which typically uses small Yixing clay teapots and oolong tea.

In the United Kingdom, 63% of people drink tea daily. It is customary for a host to offer tea to guests soon after their arrival. Tea is consumed both at home and outside the home, often in cafés or tea rooms. Afternoon tea with cakes on fine porcelain is a cultural stereotype. In southwest England, many cafés serve a cream tea, consisting of scones, clotted cream, and jam alongside a pot of tea. In some parts of Britain and India, 'tea' may also refer to the evening meal.

English teaware

Ireland, as of 2016, was the second-biggest per capita consumer of tea in the world. Local blends are the most popular in Ireland, including Irish breakfast tea, using Rwandan, Kenyan and Assam teas. The annual national average of tea consumption in Ireland is 2.7 kg to 4 kg per person. Tea in Ireland is usually taken with milk or sugar and brewed longer for a stronger taste.

Turkish tea is an important part of that country's cuisine and is the most commonly consumed hot drink, despite the country's long history of coffee consumption. In 2004, Turkey produced 205,500 tonnes of tea (6.4% of the world's total tea production), which made it one of the largest tea markets in the world, with 120,000 tons being consumed in Turkey and the rest being exported. In 2010, Turkey had the highest per capita consumption in the world at 2.7 kg. As of 2013, the per-capita consumption of Turkish tea exceeds 10 cups per day and 13.8 kg per year. Tea is grown mostly in Rize Province on the Black Sea coast.

Russia has a long, rich tea history dating to 1638 when tea was introduced to Tsar Michael. Social gatherings were considered incomplete without tea, which was traditionally brewed in a samovar.

In Pakistan, both black and green teas are popular and are known locally as sabz chai and kahwah, respectively. The popular green tea called kahwah is often served after every meal in the Pashtun belt of Balochistan and in Khyber Pakhtunkhwa. In central and southern Punjab and the metropolitan Sindh region of Pakistan, tea with milk and sugar (sometimes with pistachios, cardamom, etc.), commonly referred to as chai, is widely consumed. It is the most common beverage of households in the region. In the northern Pakistani regions of Chitral and Gilgit-Baltistan, a salty, buttered Tibetan-style tea is consumed.

A cup of milk tea in Kolkata

Indian tea culture is strong; the drink is the most popular hot beverage in the country. It is consumed daily in almost all houses, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices, and usually sweetened. It is sometimes served with biscuits to be dipped in the tea and eaten before consuming the tea. More often than not, it is drunk in "doses" of small cups (referred to as "cutting" chai if sold at street tea vendors) rather than one large cup.

Iced tea with a slice of lemon
 
Indian Masala tea

In Burma (Myanmar), tea is consumed not only as hot drinks, but also as sweet tea and green tea known locally as laphet-yay and laphet-yay-gyan, respectively. Pickled tea leaves, known locally as lahpet, are also a national delicacy. Pickled tea is usually eaten with roasted sesame seeds, crispy fried beans, roasted peanuts and fried garlic chips.

In Mali, gunpowder tea is served in series of three, starting with the highest oxidisation or strongest, unsweetened tea, locally referred to as "strong like death", followed by a second serving, where the same tea leaves are boiled again with some sugar added ("pleasant as life"), and a third one, where the same tea leaves are boiled for the third time with yet more sugar added ("sweet as love"). Green tea is the central ingredient of a distinctly Malian custom, the "Grin", an informal social gathering that cuts across social and economic lines, starting in front of family compound gates in the afternoons and extending late into the night, and is widely popular in Bamako and other large urban areas.

South Indian lady, preparing a cup of morning tea in the traditional South Indian way.

In the United States, 80% of tea is consumed as iced tea. Sweet tea is native to the southeastern U.S. and is iconic in its cuisine.

Production

In 2019, global production of tea was 6.5 million tonnes, led by China with 43% and India with 22% of the world total. Kenya, Sri Lanka, and Vietnam were secondary producers.

Tea production – 2019
Country Million Tonnes
 China 2.8
 India 1.4
 Kenya 0.46
 Sri Lanka 0.30
 Vietnam 0.27
World 6.5
Source: FAOSTAT of the United Nations
The tea fields in the foothills of Gorreana, São Miguel Island, Portugal, the only European region other than Georgia to support green tea production.

Economics

Tea factory in Taiwan

Tea is the most popular manufactured drink consumed in the world, equaling all others – including coffee, soft drinks, and alcohol – combined. Most tea consumed outside East Asia is produced on large plantations in the hilly regions of India and Sri Lanka and is destined to be sold to large businesses. Opposite this large-scale industrial production are many small "gardens," sometimes minuscule plantations, that produce highly sought-after teas prized by gourmets. These teas are both rare and expensive and can be compared to some of the most expensive wines in this respect.

India is the world's largest tea-drinking nation, although the per capita consumption of tea remains a modest 750 grams (26 oz) per person every year. Turkey, with 2.5 kilograms (5 lb 8 oz) of tea consumed per person per year, is the world's greatest per capita consumer.

Labor and consumer safety problems

Tests of commercially popular teas have detected residues of banned toxic pesticides.

Tea production in Kenya, Malawi, Rwanda, Tanzania, and Uganda has been reported to make use of child labor according to the U.S. Department of Labor's List of Goods Produced by Child Labor or Forced Labor. Workers who pick and pack tea on plantations in developing countries can face harsh working conditions and may earn below the living wage.

Certification

Several bodies independently certify the production of tea, such as Rainforest Alliance, Fairtrade, UTZ Certified, and Organic. From 2008 to 2016, sustainability standards-certified tea production experienced a compound annual growth rate of about 35%, accounting for at least 19% of overall tea production. In 2016, at least 1.15 million tonnes of sustainably certified tea was produced, valued at USD 2 billion.

Rainforest Alliance certified tea is sold by Unilever brands Lipton and PG Tips in Western Europe, Australia and the U.S. Fairtrade certified tea is sold by a large number of suppliers around the world. UTZ Certified tea is sold by Pickwick tea.

Production of organic tea has risen since its introduction in 1990 at Rembeng, Kondoli Tea Estate, Assam. 6,000 tons of organic tea were sold in 1999.

Packaging

Tea bags

Tea bags

In 1907, American tea merchant Thomas Sullivan began distributing samples of his tea in small bags of silk with a drawstring. Consumers noticed they could simply leave the tea in the bag and reuse it with fresh tea. However, the potential of this distribution and packaging method would not be fully realised until later on. During World War II, tea was rationed in the United Kingdom. In 1953, after rationing in the UK ended, Tetley launched the tea bag to the UK, and it was an immediate success.

The "pyramid tea bag" (or sachet), introduced by Lipton and PG Tips/Scottish Blend in 1996, attempts to address one of the connoisseurs' arguments against paper tea bags by way of its three-dimensional tetrahedron shape, which allows more room for tea leaves to expand while steeping. However, some types of pyramid tea bags have been criticised as being environmentally unfriendly, since their synthetic material is not as biodegradable as loose tea leaves and paper tea bags.

Loose tea

A blend of loose-leaf black teas

The tea leaves are packaged loosely in a canister, paper bag, or other container such as a tea chest. Some whole teas, such as rolled gunpowder tea leaves, which resist crumbling, are vacuum-packed for freshness in aluminised packaging for storage and retail. The loose tea is individually measured for use, allowing for flexibility and flavour control at the expense of convenience. Strainers, tea balls, tea presses, filtered teapots, and infusion bags prevent loose leaves from floating in the tea and over-brewing. A traditional method uses a three-piece lidded teacup called a gaiwan, the lid of which is tilted to decant the tea into a different cup for consumption.

Compressed tea

Compressed tea (such as pu-erh) is produced for convenience in transport, storage, and ageing. It can usually be stored longer without spoilage than loose leaf tea. Compressed tea is prepared by loosening leaves from the cake using a small knife, and steeping the extracted pieces in water. During the Tang dynasty, as described by Lu Yu, compressed tea was ground into a powder, combined with hot water, and ladled into bowls, resulting in a "frothy" mixture. In the Song dynasty, the tea powder would instead be whisked with hot water in the bowl. Although no longer practiced in China today, the whisking method of preparing powdered tea was transmitted to Japan by Zen Buddhist monks, and is still used to prepare matcha in the Japanese tea ceremony.

Compressed tea was the most popular form of tea in China during the Tang dynasty. By the beginning of the Ming dynasty, it had been displaced by loose-leaf tea. It remains popular, however, in the Himalayan countries and Mongolian steppes. In Mongolia, tea bricks were ubiquitous enough to be used as a form of currency. Among Himalayan peoples, compressed tea is consumed by combining it with yak butter and salt to produce butter tea.

Instant tea

"Instant tea", similar to freeze-dried instant coffee and an alternative to brewed tea, can be consumed either hot or cold. Instant tea was developed in the 1930s, with Nestlé introducing the first commercial product in 1946, while Redi-Tea debuted instant iced tea in 1953. Additives such as chai, vanilla, honey or fruit, are popular, as is powdered milk.

During the Second World War British and Canadian soldiers were issued an instant tea known as "compo" in their composite ration packs. These blocks of instant tea, powdered milk, and sugar were not always well received. As Royal Canadian Artillery Gunner, George C Blackburn observed:

But, unquestionably, the feature of Compo rations destined to be remembered beyond all others is Compo tea...Directions say to "sprinkle powder on heated water and bring to the boil, stirring well, three heaped teaspoons to one pint of water." Every possible variation in the preparation of this tea was tried, but...it always ended up the same way. While still too hot to drink, it is a good-looking cup of strong tea. Even when it becomes just cool enough to be sipped gingerly, it is still a good-tasting cup of tea, if you like your tea strong and sweet. But let it cool enough to be quaffed and enjoyed, and your lips will be coated with a sticky scum that forms across the surface, which if left undisturbed will become a leathery membrane that can be wound around your finger and flipped away...

Bottled and canned tea

Canned tea is sold prepared and ready to drink. It was introduced in 1981 in Japan. The first bottled tea was introduced by an Indonesian tea company, PT. Sinar Sosro in 1969 with the brand name Teh Botol Sosro (or Sosro bottled tea). In 1983, Swiss-based Bischofszell Food Ltd. was the first company to bottle iced tea on an industrial scale.

Storage

Storage conditions and type determine the shelf life of tea; that of black teas is greater than that of green teas. Some, such as flower teas, may last only a month or so. Others, such as pu-erh, improve with age. To remain fresh and prevent mold, tea needs to be stored away from heat, light, air, and moisture. Tea must be kept at room temperature in an air-tight container. Black tea in a bag within a sealed opaque canister may keep for two years. Green tea deteriorates more rapidly, usually in less than a year. Tightly rolled gunpowder tea leaves keep longer than the more open-leafed Chun Mee tea.

Storage life for all teas can be extended by using desiccant or oxygen-absorbing packets, vacuum sealing, or refrigeration in air-tight containers (except green tea, where discrete use of refrigeration or freezing is recommended and temperature variation kept to a minimum).

 

Marriage in Islam

From Wikipedia, the free encyclopedia ...