The Chinese Tea Ceremony is a kind of meditation. The tea master must maintain a high level of awareness during the tea ceremony.
Guests must also tune in to a specific tea experience. If one of the guests ignores the tea ceremony and does not feel the general mood, then the magic of the tea ceremony disappears.
Chinese Tea Ceremony. In China, many methods of preparing tea have been developed over many millennia. This is how the exquisite tea drinking “gong fu cha” appeared.
During the tea ceremony, they pay great attention to their inner feelings and experiences. They start by trying to feel the aroma and taste of tea as fully as possible and admiring the tea utensils.
Tea can evoke various associations, immerse you in the past, and evoke dreams of the future. . The more attentive and conscious a person is, the more pleasant impressions he can get from the tea ceremony.
You can talk during the tea ceremony, but you must not forget about drinking tea. It’s good if the conversation is conducted quietly and does not disturb the other participants in the tea party.
Chinese green tea is brewed several times, but the breaks between brewings are short and the tea should not cool down. The taste of tea depends greatly on the brewing time , if you overdo it a little, the tea becomes bitter. After each brew, the tea is completely poured out of the teapot. Tea is drunk without sugar and not eaten during the tea ceremony, so as not to interrupt the taste of the tea.
In China, over many millennia, many methods of preparing tea have been developed, which were intended for various purposes.
This is how exquisite tea drinking appeared - “gong fu cha”, which translated means the highest skill of tea drinking.
Gong Fu Cha literally means the highest art of tea., this is an opportunity to enjoy the four “benefits” of tea: infusion color, leaf shape, taste and aroma.
The symbolic meaning of “gung fu cha” is turning over the cups and tasting the energies of Yin and Yang.
The ritual of Gong Fu Cha requires a special atmosphere and a special attitude.
In preparation for the tea ceremony, the tea master collects the dishes and beautifully arranges them on the “chabane” tea tray.
At the beginning of the tea ceremony, tea is introduced. Tea leaves are poured into a box and passed around. Each participant in the tea ceremony inhales the aroma of tea, getting acquainted with it . Usually three breaths are taken. Air is blown onto the tea leaves to warm them and intensify their aroma.
Before pouring tea into a teapot, fill it with boiling water, then wash other tea utensils with this boiling water, warming it up. The kettle itself is also generously poured with boiling water, using water that was used to wash other dishes.
Since tea brews quickly in a teapot, if it is immediately poured into cups, then the first and last cups will contain tea with a different taste. To avoid this, tea is first poured into the cup of justice .
Tea cups, a teapot and cha-hai are placed on the tea table. Tea is poured into a teapot and poured with boiling water. The first pour is used to wash away tea dust from the tea leaves.
Despite the fact that many people view the Chinese with some degree of prejudice, this nation undoubtedly deserves respect.
Hardworking like ants and believing in ancient legends, they strictly observe their ancient traditions, despite modern trends. One such tradition is the Chinese tea ceremony.
The tea traditions of China have been formed for more than one millennium. Residents of the Middle Kingdom consider this drink to be one of the most important things necessary for daily consumption along with rice, salt, soy sauce and oil. , tea is drunk here not only to quench thirst.
It plays an important role in the intricacies of relationships between people, psychology, Chinese cuisine and even in medicine!
And depending on the circumstances, the types of tea ceremonies change:
- “A sign of respect”– by treating a person older in age or position to a cup of tea, a person expresses his respect to him. Thus, gatherings with older relatives in a teahouse is one of the favorite Sunday activities of the Chinese. As for social relations between employees, the times when tea was served by a junior employee were in the recent past.
China is changing and democratizing - now parents can serve their child tea, and the boss can freely treat his subordinate.
- “Family Meeting”– joint tea parties with relatives in restaurants and tea houses. Most Chinese try to spend weekends and holidays with their family drinking tea together, since their family ties are quite strong.
- "Apology"– after a quarrel, a person who wants to make peace and ask for forgiveness brings a cup of tea as a sign of sincere repentance.
- “Gratitude to elders on your wedding day”– the bride and groom, as a sign of respect, bring tea to their parents, kneeling down. Parents drink the drink and bless the newlyweds.
- “Family bonding on your wedding day”– the young people bring tea to each relative, calling his name and social status. This is how they introduce the two families and, as it were, “connect” them into one whole. To refuse tea means to prevent marriage.
- “Maintaining tradition” is the most popular Chinese tea ceremony, called Gongfu Cha (Higher Art of Tea). Friends and relatives gather in the tea room, brew tea and enjoy conversations. The older members share their wisdom with the younger ones and pass on their experience to them.
Traditions of the Chinese tea ceremony
A properly organized gongfu cha process, according to Chinese monks, uses all five elements (fire, water, wood, air and earth) and fills the soul with peace.
Before the ceremony starts It is important to create a harmonious atmosphere of peace and tranquility in the room. The gentle melody of a bamboo flute, wind music or complete silence can help here.
The role of the person leading the ceremony is of no small importance. After all, he must be not only a professional in the tea business, accurately performing all the subtleties of this art, but also a good psychologist, skillfully directing the conversation and supporting all participants to create an exquisite performance.
Very little is required from the guest - inhale the aroma, enjoy the taste and an interesting conversation.
Chinese teaware
Tea leaves need to be treated with care and properly stored. Rigid tea boxes, as well as clay and porcelain vessels that close tightly and preserve the freshness and aroma of tea, are best suited for this purpose.
To conduct this ceremony, you should acquire a certain set of Chinese dishes, which will be discussed.
Tea box (cha-he). Its purpose is to introduce participants to tea.
It is with this ritual that tea drinking begins. So that everyone can examine, smell, and touch the tea leaves, cha-hae is made in a convenient cup shape, slightly elongated on one side. To pour the tea leaves into the teapot, there is a special hole on one edge of the box.
A set of teapots of different sizes made of red clay. Different types of tea require brewing in different vessels to avoid mixing of odors. Therefore, each new taste is born in a new teapot. Sets can be made from different types of clay - Issinsky, purple and others.
Set of small tea cups, differing in volume, color and shape. Residents of different regions of China drink tea from different containers.
For example, northern Chinese prefer large cups with a lid and handle, while southern Chinese use a whole set of three items (gai-wan) for the tea ceremony.
It includes a deep saucer, a small bowl that is inserted into this saucer and a lid for the bowl. The Chinese also use tea pairs (a very small bowl and a wen-xiang-bei cup).
They are placed on a beautiful wooden or ceramic tray with small sides. You can also use ceramic cups coated with white enamel for the tea ceremony. The choice of tea cups depends on the purpose of the ceremony and the personal preferences of the host.
You will find out how black tea affects blood pressure, and whether you can drink it while breastfeeding.
Tea board (cha banh). Serves as a stand for a teapot and cups during the ceremony.
Also in the tea drinking ritual, the Chinese use such items as a tea brush (cha bi), tongs (jia tzu), a needle for piercing the spout of a teapot (cha zan), a funnel for a teapot (cha xianlo), as well as a towel, special spoons and strainers.
Stages of the Chinese tea ceremony
At the very beginning of the ritual, the teapot is rinsed with boiling water, and then the cups are washed with this water.
Here a lot depends on the presenter - he must be very attentive, focused and calm.
Only in this case the smoothness of movements will be maintained in which water can spill into the dishes without stopping (this is important!). The Chinese believe that a long, continuous, thin stream guarantees participants in the ceremony a calm and long life.
Before pouring the tea leaves into the prepared teapot, you should admire it - look, touch, smell. If there is no cha-he (tea box), its role is played by a clean, dry palm.
You can find out about recipes, contraindications and beneficial properties of rooibos tea.
You can find information about the unique, rarest and most expensive Chinese red tea in the world by going to:
After all participants have become familiar with the tea leaves, the utensils for the ceremony are placed on the tea board - a teapot, cups or tea pairs and other available accessories.
Then the presenter pours tea and pours hot water over it.
It is believed that the first water washes the leaf and prepares it for the release of the aroma. Then it is immediately poured a second time, since, according to the Chinese, tea leaves should never be left without water.
All subsequent brewing occurs as the participants drink the tea. When the tea in the teapot is prepared, the host pours it into small cups, covers it with wide bowls, turns it over and distributes it to the guests.
Each participant brings their tea to their nose and enjoys the aroma.
With this inhalation, a person adjusts his sensations and subtle channels of perception, and plunges into a special peaceful state.
Then drink the tea in small sips, distributing the infusion throughout the entire oral cavity and listening to your inner experiences.
Water for Chinese tea ceremony
The most important element of ritual tea drinking, apart from tea leaves, is water. Ideally, it should be a crystal clear liquid from mountain springs or springs. As a last resort, from the well.
According to the Chinese, no other water will provide a real magical drink and will not allow you to feel the desired energy state. But choosing water is not the only difficulty in this complex matter. It still needs to be boiled properly, observing the fire cycles.
If the liquid managed to boil, its energy was transferred to the element of fire and such water is useless to use. If the presenter hastened to remove the water from the heat and it did not reach the required temperature, the tea simply will not brew.
The Chinese distinguish four stages of boiling:
- “Fish-eye” - large air bubbles rise up with a quiet noise.
- “Crab eye” - smaller bubbles rise with medium noise.
- “Strings of pearls” - streams of bubbles rise to the surface with a clearly audible noise.
- “Bubbling spring” is a strong and violent boil of water (you cannot bring it to this point, otherwise you will have to start all over again).
Subtleties of Chinese tea drinking
Different types of tea use different brewing methods - this is one of the many nuances of the Chinese tea ceremony.
For example, either any other is more tender, or, so less hot water is used to brew it.
Depending on the purpose of the tea ceremony, the type of tea is chosen. Thus, oolong is considered a festive drink and the Gongfu Cha ceremony is dedicated to it. This variety is absolutely not suitable for hasty or office tea drinking.
The tea ceremony should not be held “for dessert” - after eating you should wait at least 2 hours.
A few hours before drinking tea, you should not eat spicy, sweet or sour foods, as well as drink alcohol, smoke or wear perfume.
It is advisable not to drink large quantities of tea on an empty stomach (on average, up to 20 cups are offered to a guest at a ceremony).
In the eyes of a European The Chinese tea ceremony looks like a mystical and exotic ritual, which has many features and nuances.
But if this action is carried out correctly, even one participation in Gongfu Cha can completely change a person’s idea of tea and even contribute to his spiritual development!
China is a unique country with ancient customs that are revered and passed down from generation to generation. One of the national traditions is the Chinese tea ceremony. It is not just a procedure for drinking tea, but includes a strict sequence of certain actions. The ceremony contains a deep meaning and gives pleasure from the tea drink to each participant. The history of this custom dates back to 618 from the provinces of Guangdong and Fujian.
The mystery of tea drinking in China
The national name for the ritual of drinking tea drink is Gongfu-Cha. In the second part of the fourteenth century, during the reign of the Ancient One, only the emperor could enjoy tea made from whole tea leaves. This tea was specially grown and collected for the imperial family. Ordinary people at that time were content with small-leaf and inexpensive varieties of tea.
Setting for the ceremony
The traditional tea ceremony in China, according to unspoken rules, is held in a tea house. This is a special room without bright lighting. For decoration, soft pastel colors are used using natural shades of color. The very atmosphere of the tea house should be relaxing and soothing. The main condition is a low table to accommodate all guests and the necessary utensils. Soft rugs or pillows are placed on the floor for the comfort of guests. Today, tea houses provide a meeting place where one can socialize in a calm and relaxed atmosphere. Traditional rugs have been replaced by lounge chairs. Each guest can relax and drink their favorite tea drink.
“Chinese tea drinking is a ritual whose purpose is to saturate the human soul and calm the body.”
Water requirements
The Gongfu Cha culture has strict conditions when choosing water. For thousands of years, tea masters have passed on knowledge to each other when working with water for tea. And over time, this skill turned a set of certain rules into real instructions for the correct preparation of the drink. The choice of water is the main feature with which you should start preparing. It should not have any foreign odors or have any flavor nuances. It is assumed that soft water is not suitable for proper tea, since they have a small amount of earth spirit - these are minerals and salts that make the drink persistent and confident.
Suitable water for Gongfu-Cha is traditionally recognized as spring water, which draws its strength from the very center of the earth, saturating and giving it a piece of its soul. The water to be used for brewing should be boiled in a separate clay teapot. The size of the kettle depends on the number of guests. The brewing water is heated only once to the optimal temperature.
The tea master determines the optimal heating temperature, taking into account the type of tea being brewed. When brewing oolong tea, the optimal temperature is 95 degrees Celsius, and for pu-erh tea - 100 degrees. Tea experts determined the temperature of boiling water without a thermometer:
- 76-86 - bubbles with a diameter of 3 mm are formed - the Chinese call them “crab eyes”,
- 90-96 - larger bubbles appear - 8 mm, called “fish eyes”.
Music for the ceremony
The tradition of tea drinking is not only the procedure of brewing and drinking tea. The national ritual also includes listening to colorful Chinese music.
It is impossible to conduct a real tea drinking ritual without music. Its selection is a real tea drinking culture. It should be calm and unobtrusive, and its sound should resemble national instruments. You can find an original version when the chirping of songbirds, the murmur of a forest stream, and the rustle of fallen leaves in the forest fit into the musical composition.
Gratitude to tea
Chinese tea culture is not only rich in ancient legends. There is a custom that has survived to this day from the Qin Dynasty. One day the emperor dressed himself in simple clothes and went to wander around the country to find out what the people thought of him. He entered a tavern and saw two people drinking tea. He sat down with two visitors and started a casual conversation. But they immediately realized that this was no ordinary wanderer. They had to kneel, but in this case they would have been executed immediately, since the ruler was sacred and ordinary people could not talk to him. Then one of the interlocutors, after a conversation over tea, stood up and put his middle and index fingers on the table, bending them. With this, he told the emperor the following: “We understand who you are and we know that we face death for communicating with you. But we want to express our gratitude to you on behalf of our people. With this gesture we make it clear that we adore and love you.” Now, over tea in China, interlocutors show respect with a similar sign.
In the Middle Kingdom they brew and drink tea in any family. Sometimes this custom becomes part of something completely different. During the wedding, the parents of the bride or groom give them a tea ceremony set. They, in turn, offer tea to their parents as a sign of respect to their elders. During the feast, the newlyweds introduce the guests by serving them tea and calling them by name.
What kind of tea do they drink in the Middle Kingdom?
The Chinese rarely use imported tea leaves. This is not necessary when the domestic market is rich in fresh, own varieties:
- Te Guan Yin,
- Pu'er,
- jasmine
- chrysanthemum
- Ren Shen Wulong,
- shu/sheng puer,
- Longjin
- Bi Luo Chun.
These are the most common varieties that are consumed in any family and brewed in inexpensive cafes. In expensive restaurants you can find elite varieties:
- Te Guan Ying,
- Bei Hao Yin Zheng
- Feng Huan Dan Cun,
- Jin Zui Mei
- Mao Fen
It should be noted that the Chinese do not like flavored teas. Mostly natural fruit drinks are brewed or without additives with the original composition. There are many more places where you can drink tea in China than beer bars in the Czech Republic. Moreover, even in ordinary eateries and cafes you can find a very good selection of tea.
Tea ceremony set
Translated into Chinese, it sounds like Chatsui - a tea instrument. Its use came into active use around 1981 and later spread to all countries, where it gained popularity. For a long time the Chinese did not use it, but now it is difficult to imagine the entire process without its use. The inclusion of additional items in the set has a peculiar meaning. Admirers of Taoism are confident that the actions carried out by these objects help relax the mind and get in the mood for tea drinking.
A modern tea set can consist of a different number of items. The main ones are visible in the photo - these are gaiwan, chahai and bowls.
- Gaiwan is a clay teapot for brewing. Inexpensive version - made of glass.
- Chahai is a small teapot or jug for pouring brewed tea into bowls.
- A bowl is a container for drinking tea. It is made mainly from clay or porcelain.
Further items may be excluded or added depending on the scope of the ritual.
- Scoop – for transporting dry tea into the kettle. Before its use, loose leaf tea was simply poured in using hands or tongs.
- Tongs – for washing and other manipulations with bowls.
- Needle – for cleaning the spout of a teapot for brewing or a knife for cutting briquetted tea.
- A funnel is a safety device for holding tea leaves. The principle of operation is similar to a conventional strainer.
- A spatula is a tool for analyzing the quality of tea leaves, brewed and dry.
- Brush – used to remove stains on dishes or polish a teapot.
- Stand for a bowl – can be square, round or rectangular.
The photo shows the complete set:
When making a set, it is covered with calligraphic painting or ordinary artistic drawings. The sets are made by private craftsmen and factories from different materials.
- Clay is the most expensive material. Sometimes the items in the set are designed and their shapes can be very bizarre: animals, people, fairy-tale characters.
- Wooden is the best option for home use. It is durable and not very expensive.
- Bamboo is the cheapest material. Suitable for hiking and drinking tea in nature.
When purchasing a set, you should check it for possible cracks and chips. Such shortcomings, according to the Chinese, bring bad luck. Please note that wood and bamboo do not tolerate extreme heat, so you should not leave the set in the open sun for a long time. After use, wipe the items with a damp cloth and wipe dry.
Results
The tea tradition of China is of great importance to the Chinese. It calms the soul and relaxes the body, heals and brings people together. A properly conducted ceremony will allow you to take a break from everyday hectic days and recharge with internal energy.
The Chinese believe that while drinking tea you can get closer to your ancestors and plunge into the sacred world of the elements. Real tea cleanses the body of harmful toxins and the head of unnecessary and vain thoughts.
“Making tea is not an ordinary activity. For this, a suitable person is needed, whose dignity would be equal to the dignity of tea. Such a person must have the soul of an exalted hermit, keeping within himself the beauty of the foggy haze, mountain springs and mighty rocks.”
Chinese poet Lu Shushen 16th century
3. Water
5. Environment
For perfect tea drinking, a comfortable and calm environment is necessary. Anxiety and bustle should remain outside the tea room.
6. Tea Master
A tea ceremony is impossible without the presence of a tea master. High-quality tea, properly selected teaware and utensils come to life only thanks to the skill and spiritual attitude of the tea master. Chinese sages said that wasting good tea through inept preparation causes only deep regret.
Ping Cha tea ceremony. How to brew tea correctly.
1. Before drinking tea, you need to prepare boiling water and pour it into a preheated thermos.
2. Prepare all the necessary tea utensils, taking into account the number of tea party participants.
3. warmed up with boiling water. First, hot water is poured into the drinking bowl and after 15-20 seconds. pours into a tea tray. Tea utensils can also be lowered into a container of hot water using tongs.
4. Tea leaves are poured into the chahe and shown to the tea party participants.
5. At the next stage, the tea is carefully poured from the chahe into the teapot using a wooden spatula. Before pouring, place a funnel on the neck of the teapot. Can be used instead of a ceramic or glass teapot. In this case, the volume of the gaiwan should correspond to the number and volume of bowls.
6. The tea is filled with boiling water to the top and closed with a lid. Excess water is poured out through the spout.
7. Water from the bowls is poured into (Chaban) during brewing.
8. Infusion time depends on the type and quantity of tea. On average, about 5-7 grams of tea are taken per 250 ml of water. The volume of tea leaves varies by variety, so the ratio of water and tea is selected experimentally. As a rule, the kettle is approximately 2/3 full.
9. Tea from a teapot or gaiwan is poured into a cup of justice through a strainer, which clears the infusion of small tea leaves. The teapot (gaiwan) is held with the thumb and middle finger, and the lid is held with the index finger.
10. From the cup of justice, tea is poured into bowls.
11. Tea is drunk slowly, in small sips. According to tradition, before drinking tea, the aroma of the infusion is inhaled. The depth of the tea is revealed by the aftertaste, which changes with each sip and remains in the mouth for a long time.
12. Depending on the variety and type, tea can be brewed 3 to 8 times. Infusion and lasts approximately 30-45 seconds, for and 1 minute. The time for subsequent brewing increases by half.
13. After the infusion loses its taste, the dried tea leaves are removed from the teapot. Tea utensils are thoroughly washed and dried.
Gaiwan (a bowl with a lid and saucer) can be used both in the Pin Cha ceremony instead of a ceramic teapot, and on its own. Any type of tea can be brewed in a gaiwan. Before brewing tea, the gaiwan is heated with boiling water along with the lid, which remains inside the vessel. At the next stage, the tea must be spilled (with the exception of green and white teas). The tea is poured with boiling water, which is immediately drained. This action helps to revitalize the tea. Next, the tea is again filled with boiling water by raising and lowering the teapot three times (the “three bows of the phoenix” method). To preserve the aroma of tea, the gaiwan is closed with a lid. The time and amount of brewing tea depends on. In China, there are traditional rules for drinking gaiwan tea. Women place the saucer on the palm of their left hand, while holding the gaiwan with the thumb and middle finger of their right hand, and pressing the lid with their index finger. Men can hold a cup without a saucer using their thumb, index and middle fingers. The infusion is drunk through a small hole between the edge of the bowl and the lid. If there is not enough time, a gaiwan can be used instead of a regular one.
What is Gong Fu Cha?
Gong Fu Cha (Chinese: Kung Fu Cha, Gong Fu Tea, Gong Fu Ch, the art of tea drinking) is the process of making Chinese tea. The name of the Chinese tea ceremony Gong Fu Cha comes from the words tea (Chinese cha) and Kung Fu (Chinese Kung Fu) - an oriental martial arts. Kung Fu in Chinese has many meanings: hard work, diligence, level of skill, therefore, the real Chinese tea ceremony includes all of the above skills and abilities.
The tea art of Gong Fu Cha began to develop during the golden age of tea during the Song Dynasty (960-1279) and later spread to many areas of China, especially in the provinces of Fujian, Guangdong and the island of Taiwan. The secret of Gong Fu Cha consists of many components: the tea master and his guests, a pleasant, calm atmosphere, properly selected, good tea and, of course, tea. The skill of making tea also depends on its quantity, water temperature and brewing time.
The traditional Gong Fu Cha tea ceremony is a way of expressing relationships between people. Respect, knowledge, diligence, hard work, feelings flow from one tea party participant (host, tea master) to another (guest). In preparing tea, the owner shows care and respect, thereby subduing his ego; the guest, in turn, learns to accept kindness, goodness and express gratitude and appreciation.
What type of tea is suitable for brewing using the Gong Fu Cha method?
Teaware for Gong Fu Cha
1. Oolongs are best suited for brewing (Chinese: Cha Hu). They retain the heat of hot water for a long time, which is necessary when brewing oolongs, and contribute to the full development of the aroma of twisted tea leaves. It can also be used for brewing oolongs.
2. Wen Xiang Bei and Ping Ming Bei. From the high bowl of Wen Xiang Bei, the aroma of tea is inhaled, while the low bowl of Ping Ming Bei is intended for tea drinking. The Cha Tou stand unites couples into a single whole.
3. - a bowl for introducing tea.
4. (sea of tea) or Gundaobei (cup of justice) for pouring tea from a teapot. Chahai is necessary for uniform distribution of the strength of the infusion.
5. - a strainer for straining the infusion from small tea leaves.
6. Chachi (tea pond) or Chachuan (tea boat) - a vessel for feeding a teapot with hot water.
7. Cha Ju. The use of tools determines the skills of a true tea master. Cha Ju consists of Chacha, a needle for cleaning the teapot spout - Chazan, Jiazi tongs and a Chaxianluo funnel used to pour tea into the teapot.
8. - tea brush
9., tea tray (Chinese Chaban) necessary for the convenience of arranging dishes, utensils, as well as draining water and leftover tea.
10. Thermos with hot water.
How to brew oolong in the Gong Fu Cha tea ceremony
Preparation
Before starting tea party, you need to prepare all the above mentioned dishes and tea, boil water and pour it into a preheated thermos. Oolong brewing temperature is 90-95°C. The volume of the teapot or gaiwan must correspond to the number of tea party participants. Pour boiling water into a tea bowl and leave for 10-15 seconds. for warming up.
Brewing (Chinese: gao chong di zhen)
After showing the tea leaves to the guests, the tea is poured into the container, closed with a lid and shaken slightly. The tea master can open the teapot and invite guests to smell the aroma of slightly moistened leaves. At the next stage, the tea is filled to the top with boiling water and the lid is closed again. Water can flow into a Cha Chi (Chachuan) vessel or into a chabani tray. The first brew is not drunk and serves as a tea infusion. Thanks to this, the tightly twisted oolong tea leaves are washed away from small impurities and swell slightly. Hot water from the bowls is poured onto the kettle for additional heating. After pouring, the tea is immediately brewed again. The second brew lasts about 20-30 seconds and depends on the type and quality of oolong. The aroma of tea can tell about its processing processes and age. This information helps the tea master understand how to brew oolong tea. Brewing mastery requires patience and diligence. Training a tea master in China can take several years.
The brewed infusion is poured into a tall Wen Xiang Bei bowl and covered with a small Ping Ming Bei bowl. Next, with one hand, both bowls are turned over and placed on the Cha Tou stand. The aroma of tea is inhaled from the Wen Xiang Bei bowl and only then is drunk in small sips from the Ping Ming Bei bowl. Good quality tea should leave a deep, enveloping aftertaste in the mouth (Chinese: Lau Mei).
The tea master reopens the teapot and gives guests the opportunity to smell the aroma of the opened tea leaves. Traditionally, guests are invited to smell the lid of the teapot, as the piercing aroma of oolongs inside the teapot leaves its delicate sweetish fragrance on the lid. This action tests the quality of tea. The brewing process is repeated, only the infusion time increases. The second and third brews reveal the taste of oolongs the most. The tea is brewed until the aroma, taste and color of the infusion disappear completely. Depending on the variety, you can brew from 3 to 8 times. At the end of the ceremony, the tea leaves are removed from the teapot and shown to the guests. Tea party participants can see the size of the opened leaves, appreciate their aroma, thereby paying tribute to tea and the tea master. After finishing tea drinking, all tea utensils are thoroughly washed and dried in the shed.
