A brief introduction

The ancient art of the Chinese tea ceremony is known to be a ceremony of the highest esteem that a host can offer to a guest. While the Chinese tea ceremony is noticeably simpler compared to the Japanese version (the Japanese version tends to be more rigid and pays a lot of attention to the structure of the environment, while the Chinese tea ceremony pays more attention to achieving the brew) perfect) there are fixed steps to follow as well.

Although there are many versions of the Chinese tea ceremony, the one that is considered the most sophisticated among all is the Gongfu tea ceremony. It is believed to have originated from Guangdong or Fujian. This tea ceremony is best suited to oolong teas and is occasionally used for pu’er tea as well. There are six factors to consider when conducting a tea ceremony:

1. Attitude

The host should be cheerful but calm to create a relaxing environment.

2. Selection of tea

In addition to having a great taste, shape, and fragrance, it should also have a fancy background (ie, name and story).

3. Selection of water

Hard, distilled water should never be used to boil tea. Distilled water gives the tea a “flat” taste, while hard water gives it a bad taste. Optimally, clean and clear spring water should be used.

4. Selection of cups of tea

It’s true that lacquered teaware looks beautiful, but the teapots that bring out the best in fermented teas are Yixing teapots, which are unglazed and remain porous even after kiln-firing. A teapot should be used to brew only one type of tea, as the teapot absorbs some of the tea and the flavor of the tea will improve over time.

5. Environment

The tea ceremony area should be clean and spacious enough not to feel crowded. Ideally it should also be quiet. Incense, music, or artwork is sometimes used to enhance the atmosphere, although this may not be necessary as the tea ceremony can be held outdoors.

6. Technical

The host should have a graceful attitude while performing the tea ceremony, which can be seen through hand movements and facial expressions.

This timeless ceremony combines the three teachings that have shaped China. The Middle Way of Buddhism, the Confucian Golden Mean and the Way of the Tao of Taoism. It requires calm demeanor, good ethics in things like tea service; and respectful interaction with each other. A tea ceremony fosters good relations between one another, as well as providing a sense of serenity by reminding humanity of its relationship with nature.

Process of a typical Gongfu tea ceremony

Items needed:

• Wen Xiang Bei – Narrow cup used to appreciate the aroma of the tea. Tea is not drunk from these cups.
• Pin Ming Bei – Chinese tea cups.
• Cha Tuo: a small plate for the teacup (sometimes smaller than what is pictured – it is enough to hold the teacup)
• Zi sha hu: A teapot made from the famous Yixing purple clay, known for its flavor-absorbing properties.
• Cha pan: a tray to collect water for the tea ceremony. You can also use a sink.
• Gong dao bei: Tea from the teapot is poured into this pitcher before serving to ensure even flavor.
• Cha dao zu: a set of utensils for measuring tea leaves, including flip flops for picking up hot objects.
• Cha he: a shallow dish used to appreciate the aroma and appearance of the tea.

The process

Below are the steps of a typical Gongfu tea ceremony. Each step has a traditional four-character name.

*Please note that the spout of the kettle should not be pointed at anyone at all times, as this is considered rude.

1. Wen hu tang bei – “heat the pot and heat the cups”

Boiling water is poured into the teapot and then poured into the teacups. This is to ensure that the utensils are hot and ready for the tea tasting process, which enhances the fragrance of the tea.

2. Jian shang jia ming – “I appreciate excellent tea”

The tea is placed in the Cha He and passed around for the guests to appreciate. The guests should complement the appearance and fragrance of the tea.

3. Wu Long Ru Gong – “The black dragon enters the palace”

“Black Dragon” refers to the color of Oolong tea, which is typically a dark burnt brown with subtle tinges of other colors depending on the type of tea. The amount of tea needed depends on many factors, such as the type of tea and the size of the teapot, but the amount of tea leaves used typically fills ½ to 2/3 of the teapot. Put the leaves in the tea strainer if your teapot doesn’t have a built-in strainer.

4. Xuan Hu Gao Chong – “rinsing of a raised pot”

Water heated in a teapot to the proper brewing temperature for the tea is poured to about the shoulder height of the spout to a slight overflow in the teapot to rinse the tea leaves.

The Chinese determine that the correct brewing temperature is determined by the size of the bubbles that form during boiling. They use the eyes of the creatures as a guide; bubbles the size of fish eyes for black tea, crab eyes for oolong and shrimp eyes for green tea. (Although green tea is not used in the Gongfu tea ceremony)

5. Chun Feng Fu Mian – “The spring wind skims the surface”

Any scum or floating tea leaves are gently skimmed off with the teapot lid. This helps create a clear tea.

6. Chong Xi Xian Yan – “Bathing the Immortal Twice”

To ensure that the temperature on the outside and inside of the teapot stays the same, hot water is poured over the covered teapot, this also helps to cure the clay as well as creating a seal that ensures that all the flavor of the tea stays in. the kettle. At this point, some steep the tea for a short time (approximately 10-30 seconds) or immediately pour it into the tea pitcher.

7. Hang Yun Liu Shui – “A row of clouds, running water”

This means that the first infusion should not be drunk. Tea is poured from the pitcher into the teacups.

8. Long Feng Cheng Xiang – “the dragon and the phoenix in auspicious union”

Teacups are placed upside down on top of the glasses and offered to the guests, a symbol of prosperity and happiness that the host wishes for the guests.

9. Li Yu Fan Shen – ‘the carp turns around’

The guest accepts both cups and rotates them 180°.

10. Jing Feng Xiang Ming – “Love the fragrance”

The glass is lifted from the teacup. This tea is then poured into a bowl or onto the tea tray.

11.Hui xuan di zhen / Zai zhu qing xuan – “pour again from a low height” / ‘direct again the pure spring’

Hot water is poured lower than step 4, usually slightly higher than the rim of the kettle. It follows a principle called Gao Chong Di Zhen: “high to rinse, low to pour.” Previously, pouring from a height created a force to clean the leaves, but now the water is poured from a low height so that the flavor can be released slowly.

12. Gua Mo Lin Gai

The leaves are soaked at this point. Depending on the type of tea and the preference of the tea master, it takes between 30 seconds and 10 minutes.

13. Guan Gong Xun Cheng – “Guan Gong patrols the city”

The tea cups are lined up and poured into the tea cups. This is done while moving your hand left and right gracefully. Guan Gong is a famous military general in the Three Kingdoms period. This movement is similar to him marching up and down to protect the city.

14. Han Xin Dian Bing – “Han Xin calls the soldiers”

The last drops are poured with an elegant movement. This move is compared to Han Xin, a famous Han general ordering his soldiers to fight.

15. Ou Bei Mu Lin – “dip the cup of the cup”

The entire contents of the teapot are poured into the tea jug and poured into the cups. A tea cup is placed upside down as in step 7.

16. You Shan Wan Shui – “walk in the mountains and play in the river”

The remaining water in the teapot is emptied into the tea container or tray.

17. Long Feng Cheng Xiang – “The Dragon and the Phoenix in Auspicious Union”

Another prayer for the happiness and health of the guests is offered with the offering of the cup with an inverted cup of tea on top. This is the same as step 8.

18. Li Yu Fan Shen – “The carp turns around”

The guest accepts both cups and rotates them 180°.

19. Jing Feng Xiang Ming – “respectfully receive the fragrant tea”

At this point, the guest will lift the cup and let the tea flow into the cup. The guest should smell and taste the lingering aroma of the tea in the cup before drinking the tea.

20. This step involves the etiquette for drinking the tea. The teacup is lifted with the fingertips of both hands or with the thumb and forefinger using the middle finger to hold the teacup. The last method is also used when dealing with a chatuo. The tea should be drunk in 3 sips; the first sip is for taste; letting it settle on the tongue and appreciating the complexity of the tea’s flavor, reminiscent of a wine tasting technique; the second sip, is a larger sip, also known as the main sip and the final sip is to empty the glass and take in the aftertaste.

21. The same tea leaves can be brewed multiple times until they no longer produce the same flavor. With each subsequent brewing, the tea must be allowed to brew for a longer time. The leaves will be scooped out of the teapot with flip flops and placed in a bowl to show off to guests. The guests should compliment the quality of the tea. With this, the tea ceremony is done.