This is the article published in Beijing Review - China`s English Weekly News Magzine
TEA TIME: Tea drinking in China is a way of life.
India and China are famed the world over as the world’s top tea producers and many foreigners insist on carrying tea from both these countries with them on their travels. Coming from an Indian background and living in China, I have been amazed by not only the many similarities in the tea drinking process in both countries, but also by the many differences.
The name itself is very similar. In China, it is called cha, in India it is chai, yet there is no doubting that the drink is used as a pick-me-up in both the world’s most populated nations.
The tea in both countries carries key importance in daily routine and rituals. Tea drinking forms an integral part of marriage ceremonies and religious functions, while having a hot cup both socially and in the home is by far the most chosen activity by most of the people at any given time.
Usually, tea is drunk hot or warm in both countries. In China, it is drunk not only as a remedy to keep colds and coughs away in winter, but also as a tonic providing lubrication for the body in dry, hot weather. Tea has long been considered an excellent antiaging medication and one of a range of herbal medicines. The same applies in India where medical studies have shown a lower propensity toward cancer in tea-drinking populations. Modern along with ancient Indian ayurvedic medicines also appreciate and utilize the healthy effects of tea.
In China, people prefer to drink different types of cha in different seasons, whilst in India, being a tropical country with less variation in temperature and humidity, locals usually use the same type of tea throughout the year. Some old people do not like to change their favorite tea brand and will stick to one brand their whole lives.
The main differences between cha and chai are in preparation and flavor.
Chinese tea is warm water flavored with different dry flowers, leaves, and even small fruits. To me it does not have any particular taste on its own. Flowers and fruits are not used while preparing Indian tea, but only the dry, crushed leaves of tea plants. It is also flavored water, but usually drunk hot, mixed with sugar and milk. Some other combinations like honey, lemon, cardamom and ginger can be added according to the likings. The spiced tea, or Masala Chai is almost as well known outside India now as the Taj Mahal.
The two teas have a very different appearance.
Chinese tea gets it color from flowers and leaves soaked in hot water. Indian tea is usually brownish because the tea leaves are boiled in water.
Every Indian begins the day with a cup of tea. In general, people drink an average cup (100 ml) of tea at a time. Some people prefer to have 2-3 cups of tea during the day, but won’t drink tea at night as it may keep them from sleeping. Sipping tea from bottles or from endless tiny cups without handles day or night is a Chinese habit.
Indian tea is never drunk with meals. Snacks are enjoyed with chai. Chinese tea is an essential part of meals and combines perfectly to bring out the flavor in some dishes.
Using the dry leaves/flowers/fruits soaked in hot water over and over again surprisingly does not reduce the flavor of Chinese tea. However, the dry leaves used while making Indian tea can be used only once or twice. Otherwise the tea loses flavor.
One more noticeable difference is there are no tea stalls at roadsides in China. In India, near train stations, bus depots and on every street, chai is easily available. Even on long train journeys crossing the vast Indian countryside, young carriage peddlers will shout “Chai, garam chai” (Tea, hot tea!), getting many more sales than any other peddler. Young boys in checked shorts carrying a teakettle in hand with hot tea inside for only 2 rupees ($0.04) are not found here in China.
But whether you say cha or chai when the need to lift your spirit arises, you can be sure having a sip of a nice cup of tea will remain one of life’s greatest pleasures.
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