A Cultural Chasm: China’s Low-Quality Tea? Biluochun from the Start

[Tea ceremony and tea culture] [Transmigration to a parallel world] [A break in the continuity of Chinese history and civilization] [Not a mindless power fantasy] [System] [Chinese cultural heritage] Lu Yu transmigrates to a parallel world whose civilization has developed much like Earth's, but where China's traditional famous teas have vanished and the history of tea culture has been lost. “Tea originated in India during the Western Han Dynasty, around 150 BC, spread through Europe, and was later brought back to China along the Silk Road!” “In 750 AD, a Tang Dynasty scholar, inspired by the Japanese tea patriarch Eisai, wrote The Classic of Tea, bringing the culture of tea ceremony to China!” “Scientists from several countries have agreed that China's soil is unsuitable for growing tea, and that only the finest tea imported from Europe or Japan will do!” “Numerous tea experts have determined that China's local tea belongs to an inferior, low-grade category and is unfit for high society!” “...” Fortunately, Lu Yu binds himself to the “Famous Tea Fusion System” and begins a journey to establish the truth about Chinese tea. China's six categories of fine tea: Black tea: Lapsang Souchong, Yunnan black tea, Keemun black tea; Green tea: West Lake Longjing, Dongting Biluochun, Taiping Houkui; Yellow tea: Junshan Yinzhen, Mengding Huangya, Pingyang Huangtang; Dark tea: Yunnan Pu'er, Hunan Fuzhuan, Guangxi Liubao; White tea: Baihao Yinzhen, White Peony, Gongmei, Shoumei; Oolong tea: Anxi Tieguanyin, Wuyi Rougui, Phoenix Dancong, Dongding Oolong. Do you... know? Tea has “six grades and twelve realms.” Did you know that too?