Enjoy FREE SHIPPING on U.S. Orders $99+

All Subscriptions Ship Free Within the U.S.

Tea Culture | March 24, 2019 | A. Broadway

Where Did Tea Originate?: A Brief History Of Tea In China, Japan and the West

Tea originated in southwest China roughly 5,000 years ago, making it one of the oldest consumed beverages in human history. From its mythological discovery by Emperor Shen Nung in 2737 BCE to its transformation into a global commodity worth over $200 billion annually, tea’s journey spans cultures, trade routes, and revolutions. Understanding this history deepens your appreciation for the Japanese green teas that Senbird Tea sources today—each variety carries centuries of refinement in its cultivation and preparation methods.

THE ORIGIN OF TEA IN CHINA

The earliest credible evidence of tea consumption dates to the Shang Dynasty (1500–1046 BCE) in China’s Yunnan province, where wild tea trees still grow today. Legend attributes tea’s discovery to Emperor Shen Nung, who reportedly noticed leaves from a Camellia sinensis tree blowing into his pot of boiling water. While the story is apocryphal, archaeological evidence from the Han Dynasty (206 BCE–220 CE) confirms that tea was already being processed and traded in China by that period.

During the Tang Dynasty (618–907 CE), Lu Yu wrote the Cha Jing (Classic of Tea)—the world’s first comprehensive treatise on tea cultivation, preparation, and philosophy. This work elevated tea from a medicinal herb to a cultural practice. By the Song Dynasty (960–1279), powdered tea whisked in bowls had become the standard preparation—a method that would later evolve into Japanese matcha.

THE HISTORY OF TEA IN JAPAN

The Origins: Tea Arrives in Japan (805–1191 CE)

Tea first arrived in Japan during the early Heian period. The monk Eichū (永忠) returned from Tang Dynasty China around 805 CE carrying tea seeds and knowledge of Chinese tea preparation. He famously served tea to Emperor Saga in 815 CE, marking the earliest documented instance of tea drinking in Japan.

During this early period, tea was exclusively consumed by the imperial court and Buddhist clergy. The beverage was prepared in the Chinese style — leaves were steamed, dried, and ground into powder, then whisked with hot water. This preparation method would eventually evolve into what we know today as matcha. However, after the initial enthusiasm faded, tea drinking declined in Japan for nearly two centuries.

Eisai and the Revival of Tea (1191–1333 CE)

The true father of Japanese tea culture is Myōan Eisai, a Rinzai Zen Buddhist monk who traveled to China in 1187. He returned to Japan in 1191 carrying not just tea seeds, but a deeper understanding of tea's role in meditation and health. Eisai planted tea seeds in Kyushu and later at Kozanji Temple in Kyoto.

In 1211, Eisai wrote Kissa Yōjōki (喫茶養生記), or "How to Stay Healthy by Drinking Tea" — Japan's first book dedicated to tea. He described tea as "the most wonderful medicine for nourishing health" and detailed its preparation methods. Eisai's advocacy spread tea drinking beyond monasteries into the warrior (samurai) class. Tea became associated with Zen Buddhist practice, discipline, and mindfulness — associations that persist to this day.

The Birth of the Tea Ceremony (1333–1600 CE)

The Muromachi period (1336–1573) saw tea transform from a simple beverage into an art form. Tea gatherings called tōcha — competitive tea-tasting parties — became popular among the upper classes. Participants would wager on identifying different tea origins, turning tea appreciation into both entertainment and cultural currency.

The pivotal figure was Sen no Rikyū (1522–1591), who refined the tea ceremony (chadō) into the form we recognize today. Rikyū established four principles: wa (harmony), kei (respect), sei (purity), and jaku (tranquility). He championed wabi-cha — a style emphasizing simplicity, rustic beauty, and mindfulness over extravagance. His legacy shapes Japanese tea culture to this day.

The Rise of Sencha and Loose-Leaf Tea (1600–1868 CE)

In 1738, tea farmer Nagatani Sōen in Uji, Kyoto, invented a new method of processing tea leaves — steaming them immediately after picking, then rolling and drying them. This created sencha (煎茶), a bright green, loose-leaf tea with a refreshing, vegetal flavor that was fundamentally different from China's pan-fired green teas.

Sencha democratized tea drinking. Unlike matcha, which required expensive tools and elaborate ceremony, sencha could be brewed simply by steeping leaves in hot water. Tea became accessible to merchants, artisans, and eventually ordinary citizens. During the Edo period (1603–1868), tea cultivation expanded dramatically across the major producing regions: Uji (Kyoto), Shizuoka, Kagoshima, Mie, and Fukuoka.

The late Edo period also saw the development of other tea types: gyokuro (shade-grown for 20+ days for a rich, umami flavor, developed around 1835), hojicha (roasted green tea with a nutty, caramel-like taste, emerging in the 1920s), and genmaicha (green tea blended with roasted rice, originally a way for working-class families to stretch expensive tea leaves).

Modernization and Global Expansion (1868–Present)

The Meiji Restoration (1868) opened Japan to the world, and tea became one of its first major exports. Japanese tea production industrialized with mechanical processing while maintaining quality standards. A key milestone was the development of the Yabukita cultivar in 1908 by Hikosaburo Sugiyama, which now accounts for approximately 75% of all Japanese tea plants due to its cold hardiness, high yield, and exceptional flavor.

Today, Japan produces approximately 80,000 metric tons of tea annually, with sencha comprising about 56% of production. The global matcha market, valued at approximately $4.1 billion in 2025, reflects surging international demand for Japanese tea. Senbird Tea bridges this gap, sourcing directly from Japanese tea farms and delivering authentic Japanese tea worldwide.

THE HISTORY OF TEA IN THE WEST

Tea reached Europe in the early 17th century through Portuguese and Dutch traders who established maritime routes to East Asia. The Dutch East India Company began importing Chinese tea to Amsterdam in 1610, and by the 1660s, tea had become fashionable among the English aristocracy—particularly after Catherine of Braganza, a Portuguese princess and avid tea drinker, married King Charles II in 1662.

The British East India Company eventually dominated the global tea trade, and tea became so economically and politically significant that it triggered major historical events. The Boston Tea Party of 1773—when American colonists dumped 342 chests of British tea into Boston Harbor to protest taxation without representation—became a catalyst for the American Revolution. Britain’s appetite for tea also drove the Opium Wars with China (1839–1842, 1856–1860) and motivated the establishment of tea plantations in India, Sri Lanka, and Kenya.

pouring tea into a white cup for tea time

TEA IN MODERN TIMES

Today, tea is the second most consumed beverage in the world after water. Global production exceeds 6 million metric tons annually, with China, India, Kenya, and Sri Lanka as the largest producers. Japan accounts for a smaller volume but commands premium prices due to its unique processing methods and quality standards.

The modern tea landscape is experiencing a significant shift toward specialty and single-origin teas—similar to the third-wave coffee movement. Consumers increasingly seek direct-sourced, artisanal teas with traceable origins. Senbird Tea is part of this movement, working directly with Japanese farms to bring authentic, single-origin sencha, matcha, gyokuro, and hojicha to an international audience that values quality and provenance over mass-produced alternatives.

Year	Event	Region	Significance
~2700 BCE	First recorded tea consumption	China (Yunnan)	Tea as medicine
760 CE	Lu Yu's Cha Jing	China (Tang)	Tea as cultural art
805 CE	Monk Eichū brings tea from China	Japan	First tea in Japan
1191	Eisai plants tea seeds, writes Kissa Yōjōki	Japan	Buddhist tea culture / tea revival
1336–1573	Muromachi period tōcha parties	Japan	Tea becomes cultural practice
1522–1591	Sen no Rikyū refines tea ceremony	Japan	Wabi-cha and modern chadō established
1610	Dutch East India Company imports tea to Europe	Netherlands	Tea enters Western world
1738	Nagatani Sōen invents sencha processing	Japan (Uji)	Modern Japanese green tea / loose-leaf democratizes tea
1773	Boston Tea Party	America	Catalyst for revolution
1835	Gyokuro production method developed in Uji	Japan (Uji)	Premium shade-grown tea created
1868	Meiji Restoration opens Japan to trade	Japan	Japanese tea enters global market
1908	Yabukita cultivar developed	Japan	Becomes dominant cultivar (75% of production)
2000s	Global matcha boom begins	Worldwide	Japanese tea gains worldwide popularity

WHERE DID TEA ORIGINALLY COME FROM?

Tea originated in southwest China’s Yunnan province approximately 5,000 years ago. Wild Camellia sinensis trees still grow in this region today. From China, tea cultivation and drinking culture spread to Japan in the 9th century, to Europe via Portuguese and Dutch traders in the 17th century, and eventually to every continent through colonial trade networks.

WHY DOES JAPANESE GREEN TEA TASTE DIFFERENT FROM CHINESE GREEN TEA?

The key difference is processing method. Japanese green teas are steamed immediately after harvest to halt oxidation, preserving bright green color and fresh, grassy flavors. Chinese green teas are typically pan-fired (dry-roasted), which produces a more toasted, mellow character. This processing distinction, developed by Nagatani Soen in 1738, defines the unique taste profile of all Japanese green teas available from Senbird Tea.

WHAT IS THE JAPANESE TEA CEREMONY?

The Japanese tea ceremony (chanoyu or sadō) is a formalized ritual of preparing and serving matcha, codified by Sen no Rikyū in the 16th century. It is built around four principles: harmony, respect, purity, and tranquility. The ceremony involves specific utensils (chasen whisk, chawan bowl, chashaku scoop), prescribed movements, and seasonal awareness. It remains an active cultural practice in Japan today.

WHEN DID TEA BECOME POPULAR IN ENGLAND?

Tea gained popularity in England during the 1660s after Catherine of Braganza, a Portuguese princess who married King Charles II, brought her tea-drinking habits to the English court. By the early 1700s, tea had become a staple of English daily life across all social classes, and the British East India Company built its commercial empire largely on the tea trade.

IS TEA STILL THE MOST POPULAR DRINK IN THE WORLD?

Tea is the second most consumed beverage globally after water, with over 6 million metric tons produced annually. It is the most popular prepared drink worldwide, consumed daily by more than 2 billion people. The specialty tea segment—including single-origin Japanese teas from producers like Senbird Tea—is the fastest-growing category within this market.

WHO BROUGHT TEA TO JAPAN?

Buddhist monk Eichū is credited with bringing the first tea seeds from Tang Dynasty China to Japan around 805 CE. However, the more influential figure was Myōan Eisai, who reintroduced tea cultivation in 1191 and wrote Japan's first book on tea, Kissa Yōjōki. Eisai's advocacy among samurai and monks established tea as a central part of Japanese culture.

WHEN WAS MATCHA INVENTED?

Matcha's roots trace to 12th-century China, where powdered tea was first prepared. The technique came to Japan with Eisai in 1191. However, the distinctive Japanese matcha production method — shade-growing under tana structures for 20+ days before stone-grinding — evolved gradually between the 15th and 16th centuries, perfected alongside the development of the tea ceremony.

WHAT IS THE MOST POPULAR TEA IN JAPAN TODAY?

Sencha is Japan's most popular tea, accounting for approximately 56% of all tea produced in the country. Invented in 1738 by Nagatani Sōen, sencha's accessible preparation and refreshing flavor made it the everyday drink of millions.

WHY IS UJI FAMOUS FOR TEA?

Uji, located in Kyoto Prefecture, has been a premier tea-growing region since the 12th century when Eisai's tea seeds were planted at nearby Kozanji Temple. Uji's misty climate, mineral-rich soil, and the Uji River's morning fog create ideal growing conditions. The region pioneered both the shade-growing technique for gyokuro (1835) and refined matcha production methods that remain the gold standard today.