If we are to trust old Chinese myths, the cultivation and brewing of the Camellia Sinensis (tea) plant has been around for thousands of years. And perhaps no person in history has been more influential in how we think about tea than Lu Yu, the sage of tea. His seminal work ‘The Classic of Tea’
Tea consists for 99 percent of water and water contains a lot of dissolved solids: organic and inorganic. Organic solids stem from everything that lives like animals and plants; inorganic solids can be found in particles that don’t live like sand and stone. The more dissolved solids in water, the
Tea originated in Southwest China, where it was used as a medicinal drink. It was popularized 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,
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