Cofee tea

History of tea in Japan
The Buddhist monk Dengo Daishi brought knowledge of tea to Japan. At the beginning of the 9th century, he studied in China, and when he returned to Japan, he took tea tree seeds with him. So tea spread in the monastic environment. The monks used it during long meditations in order to cheer up and refresh.

But already in the 13th century, tea became popular among the common Japanese population. The Japanese begin their research on the properties of tea and come up with their own tea ceremony, which, unlike the Chinese, focuses on the ritual of drinking tea, and not on enjoying the taste of tea.

In Japan, the philosophy of the tea ceremony is to create a harmonious environment and an atmosphere of serenity. Over time, the tea ceremony in Japan becomes of great importance and becomes an integral part of Japanese culture.

In the 15th century in the Land of the Rising Sun, the tea drinking ceremony was already turning into a kind of religion, which was treated with all seriousness and reverence. Tea has become a part of Japanese traditions, entered into all spheres of Japanese life. For example, in order to get married, a Japanese woman had to learn how to conduct a tea ceremony.

Another myth is connected with the appearance of black tea - and, surprisingly, in Europe! According to legend, the “discovery” happened by chance in the 17th century, when English ships were returning to their homeland with a large cargo of green tea. However, the sailors could not properly protect the tea leaves from heat and humidity, the tea was fermented and turned from green to black.

According to another, more popular version, black tea was still invented in China, also in the 17th century. However, here too there are discrepancies.

For example, some believe that black tea originated when the Chinese military camped at a tea factory in Fujian province, causing a delay in production. As a result, the tea leaves remained in the sun for a long time due to oxidation, they acquired a dark color. To "save" the tea and speed up the drying process, a local farmer placed the leaves on a pine forest fire, resulting in a tea with an interesting smoky flavor.