was waiting anxiously beside a desk for a cup of tea. Although the experience hall was air-conditioned, sweat still popped out on my forehead as bubbles emerged out of babbling boiling water in the kettle. A volunteer elegantly poured water into the teapot. I was informed that I had to wait another five minutes. My throat slowly burned dried as the tea cooled down. When I finally had a sip, magically, sweating stopped. Different from the sugary beverage, the authentic black tea tasted bitter. I felt savoring the essence of the tea. No sweat, no sweet.

China is home to various teas. Biluochun, mainly grown in Jiangsu, gains the name for its green color and spiral shape. Maojian, another specialty in Henan, features tiny fuzz in the cup and sharp, full young leaves. Yunwu complements its origin Mount Lu. Among other famous teas are Longjing in Zhejiang, Pu'er in Yunnan, and Da Hong Pao in Fujian. Despite the difference, tea benefits our health. It is proved that tea helps slow the aging process and combat fatigue. The tea polyphenols work to prevent cancer and boost metabolism. It clears the toxins in the body. Legend has it that tea saved Shennong who was poisoned after trying herbs. It is a good option for those who suffer hangovers or digestion problems as well.

Tea also reflects Chinese life attitudes. Traditional Kung Fu Tea requires more than a handful of tea leaves, a clean cup, and boiling water. Patience outweighs all. A set of exquisite cups is a must, and a performer follows a series of steps, starting from washing cups and tea leaves. The extra foams should be scraped off carefully with the lid. Locals vividly compare pouring tea into cups respectively to Guanyu, a hero in "Romance of the Three Kingdoms," patrolling the city. One must smell the aroma before officially finishing tea within three sips. Thus, tea is an art. Restlessness settles as tea leaves sink to the bottom; the mind is as pure and clear as tea. Be slow and savor the moment.

The pleasure of enjoying tea can't do without hard efforts of tea growers. A field of yellow boards greeted my eye on the arrival at the tea farm, on which the picking record was detailed in case of untimely picking. We were jokingly warned against stealing tea, "Or you will be fined 50 yuan for each leaf." Growers can only pick five baskets of tea every day on average. "Some tea leaves are so delicate that you must be very cautious," farmers said so. Also, smeared with pesticides, the boards served to trap harmful insects. Tea processing steps such as withering, rolling, drying used to be done by hand before the creation of machinery.

Tea always links China with the world. Tea and Horse Road, nicknamed as "Asian Corridor in Heaven," is the folk international trade channel, which extends into Bhutan, Sikkim, Nepal and India, and even the Red Sea coast of West Asia and West Africa. The tea ceremony thrives in Japan after Saicho introduced tea to the emperor who promoted the cultivation, and Eisai developed rituals of drinking tea. The afternoon tea prevailing in Britain was primarily imported from China. Tea also debuted as the national treasure at the World Expo. Lamentably, its economic value eclipses its intrinsic Chinese spirit.

Next time, a sip of tea and have a taste of culture.