Tea culture lives at Hangzhou expo(2)

Some even suspect that Longjing was produced by monks centuries ago who knew and explored ways to brew the tea from fresh leaves.

It is also believed that the Japanese tea-making traditions, including Chado, the tea ceremony, were based on and inspired by customs in the Hangzhou temples.

History has it that Japanese monks came to a temple at the city's Jingshan Mountain to learn about Buddhism between 12th and 13th century, when Hangzhou was the capital.

They brought back not only Buddhist learning but also tea culture and a whole tea service set, from which they developed their own.

When shipping began on the Grand Canal connecting Beijing to Hangzhou, tea culture became popular outside of temples and was introduced into ordinary households in the Tang Dynasty (AD 618-907). The canal helped boost the tea trade and made Hangzhou wealthy.

Soon after, tea became a national beverage, and teahouses began sprouting throughout the city. In the Song Dynasty (AD 420-479), the city was already full of teahouses. Teahouses at the time had varying levels of service tailored to different types of consumers, according to historian.

Since then, tea has been closely tied to seasonal events and familial events in Hangzhou. The people there have dining traditions that go with the tea gathering and tea stirring. In marriage ceremonies, betrothal gifts and the dowry are named after tea. Tea is even a part of the Spring Festival sacrifice, whereas liquor is used in other cities.

Tracing tea culture

It is not difficult to see the evidence of tea culture when traveling through the city. A lot of must-see places in and around the city have been either production areas for fine tea and high-quality mountain spring water or places where legendary figures have stayed for tea.

Hangzhou has always been a famous haunt for intellectuals and poets. According to local tales, the best of ancient poets, Bai Juyi in Tang Dynasty and Su Shi in Song Dynasty, stayed in the city's temples, where they talked with established monks about Buddhism while drinking tea.

The places they stayed became famous, both for the scenery and for the writings left there.

Near an old dragon well, there are still inscriptions said to be left by Su Shi. The poet stayed in Hangzhou for years. There he created many of his most beautiful verses, invented a dish of stewed cubic marbled pork that was named after him and made friends with a Buddhist master.

Tea is also central to Hangzhou cuisine, as exemplified by the dish Stir Fried Shrimp with Longjing Tea.