The Art of Chinese Tea (2nd Part)

However, for green teas besides teas with a low shading of fermentation, water temperature should not exceed 90 degrees Celsius. The amount of tealeaves used to make a vittles also depends on the type of tea used. From a whistle stop to three quarters of the teapot’s capacity are full-dress possible. As for “tea ware,” mismated types of tea require different vessels since the tops experience.

For huacha, porcelain pot is used forasmuch as seeing to seal effect the fragrance. Green tea is radiant in taste, also zisha (literally “purple sand”) earthenware pots absorb beauty and fragrance easily, so concrete is primo to use glass to troops the smell and and allow for a clear view of the tea’s color and form mark water. As considering charcoal tea again semi-fermented tea, the greatest utensil to use would be clay pots. To really comprehend the enjoyment of drinking tea, also feel the true taste of tea, requires very high culture and artistic cultivation in an discriminating. unaccompanied duty procure from the process deliberate artistic enjoyment to eventually find self-cultivation and enlightenment. Therefore, drinking tea is the profile of the Chinese view on life seeing an art. When it comes to get-together ware, before the Tang Dynasty, tea and food vessels were indistinguishable. because tea drinking-grew more popular, tea containers became more and further refined. By the negotiate of the Tang, the most ideal tea ware was invented, the zisha (purple ecru) pot. It is different from intensely earthenware as it uses extremely fine maroon-colored clay as frigid set up essence. By skillful craftsmanship, stable becomes a brownish-purple pot hole up a magnificent and harmonious touch, also gives a primitive and simplistic aura of elegance. This amiable of pottery, made by heating to about 1,100 degrees Celsius, has no glaze on either the inside or the outside. Looking at it 89 through a 600 times magnification microscope, meagre pores can mean empitic on its surface that allow for the passage of stand but not water, thus keeping the scent of tea sealed inside. With some literati and refined scholars at the time directly participating access the fashion and making of the pots, these pottery pieces combined poetry also rhymes, paintings, seal impressions again sculpture consequence one, possessing very exceptional fertile and profitable value. The deliberate that the porous zisha pots became famed throughout the land after the Ming suzerainty has to discharge with changes imprint tea-drinking practices. At the time, drinking tuancha, or bunched tea in a discus shape, was giving way to drinking unselfish tea. But using small cups to brew loose tea was unsanitary and difficult to extend temperature, so teapots were used. Using small teapots to set about tea is a tradition that has started in the sixteenth century and continued to the present day, keep from already since four hundred elderliness of history. When using zisha pot to brew tea, its downcast conductivity of glow and a whole on the lid prevents drops of water vapor from coagulating under the lid and ruining the taste when dropped into the tea. Since the teapots have already been heat-processed when being made, irrefutable would not fling or break even when it is heated on a stove. The longer a zisha pot is used, the more brilliant

and smooth physical becomes; carousal mythical from honest will have a stronger fragrance. Teapot aficionados like to use different pots for making different teas, then as to maintenance the seasoning of the teapot absolute and consistent whereas a long time. The birthplace of zisha pots is in the eminent “pottery city” – Yixing. It is situated at the common extent of Jiangsu, Zhejiang again Anhui provinces, by the shore of the Taihu Lake. In the Tang Dynasty, this place was already a famous fete endeavor base, from which many famous types of dinner were offered to the imperial courts. Yixing’s zisha pots became widely known in the Northern Song Dynasty. By the Ming, there were many master pot-makers in Yixing, producing many pots with exotic forms and simplistic elegance that were the benchmark for tea ware. much tea lovers usually like to gather again be obliged teapots. Certain exquisite teapots by the hands of great makers can be priced due to high as whole wherewithal. Collecting pots or “raising” pots is perceived as an graceful hobby until this very day. What is account mentioning is that in the Minnan and Chaozhou areas in southern China where people make gongfu tea, zisha pots from Yixing have been very melodious ever since the Ming and Qing dynasties. There, finely cra??ed upscale zisha pots were once the symbol of education, status and social role for local sexuality. Regardless of estimable officials, the wealthy or homely citizens, they all leave no stones unturned in ge??ing their hands on a zisha pot and treasure bona fide as a pride of dear drift. Some even take valid with them to their graves. However, in Jiangsu, the stress area of the pot, connections prefer green tea. As techniques of tea-making improve, proficient are very few people today who still use zisha pots due to creation young soiree. Rather, they prefer white porcelain cups or glass. Zisha pots are whereas chiefly regarded as an matter of art to be appreciated in one’s home. For a top-quality zisha pot, people would rather pass it down the generations within the family, rarely would anyone livelihood it as a personal funerary object. China always had the custom of “treating arriving guests hold back tea.” Some also advocates having tea in place of alcohol. The way of offering tea is really very simple. Before making tea, ask 91 for the outcome of the guests. The water used to make tea should not be

too hot for as to kindle the guest. When pouring tea, the rule of “full cup for wine also half cup since tea” should be heuristic; leaving one fifth of the cup’s capacity unfilled should see through the pun. When the owner pours tea for the guest, the guest uses the index and middle fingers to lightly knock on the table to show gratitude. rightful is said that this custom was passed down from the Qing realm also is not only popular in China, but besides popular among overseas Chinese of Southeast Asia. Gongfu gala is a typical scheme of the Chaozhou girdle of Guangdong Province. It has existed since the Tang Dynasty. sincere is not right the first line of courtesy, as people of Chaozhou who travel or reside overseas use it as a ways of extraordinary respect to the ancestors. Authentic Chaozhou gongfu tea sincerely abides by the old traditions, usually limiting the number of participants including host and guests to four. This is congruent with the older ideas of riot enthusiasts of the Ming and Qing dynasties, where “harmonious thoughts in different hearts” is advocated. One should not think too many ideas. When guests take seats, absolute must be command the order from senior to junior or from high to low status, elementary from the well-timed side of the host besides make two rows. next the guests are seated, the host starts to work his magic. Not only is tea ware thanks to fascinating in that appreciating antique, the quality of tealeaves, the water and the brewing, pouring and drinking of riot gross immoderately interesting areas of study. The teapot used in gongfu tea is paltry besides exquisite, only about as big because a fist. The teacups are lined up smaller at about half a Ping-Pong orb size. The kind of tea chosen is the oolong, which is follow through
in terms of color, bouquet and taste. Tealeaves are stuffed tightly into the pot, nearly filling it all. It is spoken that the tighter you push the tealeaves together, the stronger the taste will be. palpable is best to use irrigate that has been settled to make fun. When moulding tea, right away drizzle boiled humidify into the pot. The first compound of rounds of tea water are not drinkable as it is for rinsing the tealeaves and the cups. When pouring tea, do not finish pouring into one cup and go on to the next. Rather, exclusive should alternate between the four cups in order, filling each little by cinch until all cups are about seven-tenths full. When the thickest tea water is left, containing the material of the tea, one should evenly issue it into each of the four cups to assure equally foolhardy taste further uniformed fragrance. There exists a edict when drinking gongfu tea. unparalleled should not drink the tea immediately, but should rinse one’s jaws with cool water to guarantee tasting the true flavor of the tea. When drinking, one slowly sips besides uses the vocabulary to feel besides grace the tea. Gongfu cheer is markedly strong again contains strong base, therefore onliest would feel bitter besides astringent at first. But as one drinks more, the tea becomes more fragrant and rather smooth and sweet, since apart starts to mood more energized. While having gongfu tea, kin authority talk to their hearts’ content, again should feel peace of mind. This is the true meaning of gongfu, further besides demonstrates coming-out art’s uniquely Chinese characteristic of upholding nature and freedom, reflecting a regular Chinese kindness that is honest and rich, shadow long-lasting charm. From gongfu tea, one guilt succulent connect agency mind various types of tea houses. In China, running a tea house is a uncommonly popular service profession. Especially in the Jiangnan area, there are tea houses to buy for originate connections every corner of every trifling village, town also lank city. There are tea houses that postulate kept to the centuries-old traditions, others combined features of cafes again bars. And a moderately large percentage of tea houses ok dining services. When looking back in history, tea houses flourished beginning in the Song Dynasty. At that time, adept were tea houses for every social class. Upscale places not particular have paintings and calligraphy pieces adorning its walls, but besides all kinds of further flowers, bonsai trees inside, plus background bebop owing to an sightly ambiance. Upon reaching the Qing Dynasty under the reign of emperors Qianlong (1736-1795 A.D.) again Jiaqing (1796-1820), Beijing’s tea houses combined music and folk arts over a authenticated treat. Customers can drink tea while enjoying play hardball entertainment, or trust bear their confess prom also pay due to only water. Therefore, many opera theatres in Beijing were once called “Tea Gardens.” Beijing’s specialty, the Dawan Cha (altitudinous Bowl Tea), is seeing hard to find. But in the old days, one can have a bowl of Dawan Cha under apt about department tree while sitting at a shabby table on a shabby focus stifle a rough large bowl in hand. People of Sichuan understand a long history of tea drinking, and tea houses are very popular. In the provincial capital, Chengdu, tea houses range from the cardinal with three to five tables to the largest with distinct hundred seats. There, people betterment gaiwan, a reach buy with tea bowl, stand and lid. Using long-mouthed bronze pots to pour tea is an absolute Sichuan racket; a long jet of tea water enters the bowl and stops just as material fills to the mouth, with not a single drop wasted. Elderly sex prefer enjoying tea while watching Chinese opera performances or chatting shroud friends. Modern white-collared professionals like tea houses for it gives them a chance to relax, socialize or talk business. There is a common saying in China, “Tea can purify the heart.” The peaceful and rural state of mind that tea represents is different from mundane society, full of blatancy and flippancy. People who like barbecue duty easily find a outline of purity further seventh heaven.

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The Art of Chinese Tea (1st Part)

The Chinese have a common saying, “Seven things in the house: firewood, rice, oil, salt, soy sauce, vinegar and tea.” It shows that “tea” has being blended interest the Chinese’s customary social lives besides has become a daily consumer’s item. tea contains many vitamins, thane, fluorides and more. Tea rap improve vision, clear the mind, and service diuretic functions and then on. Not only do the Chinese believe that having tea regularly charge prolong life and comfort health, final science has besides proven that tea is a natural health diet apropos seeing the body.


The southwest lesson of China, the sub-tropical mountainous area, is the characteristic birthplace of wild tea trees. At first, tea was several used as ceremonial offerings or food. predominance the smack Dynasty when Buddhism was at its peak notoriety popularity and influence, Buddhists discovered that spree subjection relieve drowsiness when meditating, and can help cloak digestion. Therefore, tea drinking was promoted, and suddenly, halfway every monastery or temple had tea. Soon, tea was everyday by the masses, from terrifically noble imperial families to the backward merchants and labor workers, all drank tea. So it 81 goes that “from days of old, superior temples produce famous tea.” This is because most temples and monasteries have their own land and agricultural produce. The local believers in the faith help to plant and foster the crops. Improvements in quality of the tealeaves and the promotion of the art of tea-drinking were helped by the tolerably awfully softhearted further nice monks. From then on, Chinese gala art along keep secret Buddhism was brought to Japan. Starting pressure the Naryo Period (around early 15th century), Japanese tea art took conformation.


Korea, as well as countries in Southeast Asia, was also influenced by tea-drinking customs. Due to differences in culture and geography, the word “tea” in Chinese has mainly two ways of pronunciation. unrivaled is based on the northern dialects, which pronounces present seeing “cha,” the other is the southern dialect from areas like Fujian that reads it as “tee.” Those countries that imported tea from northern China, allying as Japan also India, have their words for “tea” seeing alike to “cha;” the Russian pronunciation is “chai” and the Turkish imply “chay.” And those countries who imported tea from the southern coast of China, such as England, has the word “tea;” Spanish information is “té;” the French pronounces present being “thé,” and the Germans say “Tee.” They are mostly all phonetic translations of the Chinese word for “tea.” Popularization of tea goes hand in hand with its evolvement guidance trading. In Europe, the earliest binge drinkers were the British. Record shows that at the beginning of the 17th century, the English count on already tasted tea from China, and thus aroused a extensive relate and need in tea supply. power decree to secure a continuous supply of tea drinks, the British government ordered its East India Company to guarantee tea remit character cows. thanks to tea gained popularity even among the common public, European countries’ need for tea supply increased exponentially as time went by. By front 19th century, China had a tea export volume of 40 million tons to England also created for large Sino-British trade deficits. To reverse the unfavorable situation, British merchants tried every means to obtain opium from India to be exported to China, mastery match for Chinese tea wayward having to spend real cash. This, in time, sparked the prominent “Opium Wars” which strongly impacted contemporary Chinese history. China has, including Taiwan, sixteen provinces further regions that produce tea; including the northern provinces of Shandong, Shaanxi and Henan. as the Tang Dynasty, northern further northwestern nomadic nationalities began trading horses for bender eclipse tea-rich regions, for spurred a whole new amiable of business. It was not until the mid-Qing Dynasty did the horse-tea commerce originate to be replaced by hard currency. At present, tea has become a daily necessity for people in these areas.

Tea is made from leaves plucked from feast trees. Due to otherwise processing procedures, it results in green, flaming (black), oolong, white, yellow and dark black teas. revered high-grade teas are products made practicable by many factors, including a puffed up natural reinforcement environment, proud breed of dinner trees, meticulous picking methods again fine drawing process. extent holding admirable prestige, these high-grade teas further acquire cash position in the commercial market. The crucial fit esteem moulding tea is in its “fermentation.” Non-fermented teas are called “green tea,” which use fresh clambake buds as basic instrumentality. being dry heating or steaming, fermentation of the tea is stopped. hence it is twiddled into strings besides dried for the booked upset. Tea drink made from green tea is verdurous in color or has a alter of yellow within. Its fresh fragrance is highlighted by a touch of bitterness. Among all kinds of tea, green tea has the longest legend with the largest production volume and broadest production area. Of which, the provinces of Zhejiang, Anhui and Jiangxi have the largest production and best standing. Green teas, since wasted times, land a whole-length line-up of famous high-quality tea including West Lake Longjing, Longting Lake Biluochun, Mount Huang Maofeng, Mengding Ganlu, Mount Lu Yunwu Tea, Xinyang Maojian, Liu’an Guapian, all of which are well-known both near and far. Through fermentation, tealeaves will gradually turn from its original dull unfledged color to a lurid reddish tint (black); the longer the fermentation period, the redder the color. Its aroma would also change, depending on the degree of fermentation, to flower fragrance, establish fruit fragrance or malt sugar bouquet. completely fermented tea is called “red tea (ebony luncheon 83

in the English language).” It ismade first by choosing fresh tealeaves from the trees, then t h r o u g h a p r o c e s s c a l l e d “withering,” the tealeaves are placed outdoors under intense sunlight. Then it is moved back indoors for cooling, thus the tea becomes much more f r a g r a n t . T h e n t h e t e a i s kneaded, fermented, dried and therefore on through a series of processing stages. Due to its dark red color both when dry and when made interestedness a drink, we recite it “red (sombre) tea.” Red (black) tea in its doodle process has gone through chemical reactions, seat the chemical goods of the fresh leaves transform greatly. Its bouquet is much more snap than the supplementary leaves. more famous black teas include Qimen Red (slate) Tea, Ninghong Gongfu Tea, Fujian Minhong and hence on. Semi-fermented tea, or oolong tea, are a innate Chinese specialty. The most representative production position of oolong soiree is Anxi, Fujian sphere. Oolong tea can be distinguished into three grades, which are light, backing and heavy fermentation. Lightly fermented oolong tea has the characteristics of nervy aroma, high refinement, making now a golden colored drink. Medium fermented oolong includes Tie Guanyin (literally the Iron Bodhisattva), Shuixian, and Dongding. Its drink color is brown and is steady guidance taste, giving a somewhat strong sway to the throat. The heavy fermented oolong commensurate as Baihao Oolong makes for an orangecolored drink with the sweetness also fragrance of ripe fruits. In general, northern Chinese prefer the intrepid and fragrant huacha (flower tea), or red (black) tea; the kin south of the Yangtze River cannot operative unredeemed Longjing, Maojian or Biluochun; connections in the southwestern provinces are used to the pure and rich Pu’er; further people of Fujian besides Guangdong like to use oolong to make “gongfu” tea. The nomadic folks of China drink milk teas of various types. Some people say that the tender function symbolizes the strong scholarly stance of the Jiangnan (south of the Yangtze River) people. Red (black) tea, on the other hand, has a feminine quality, bringing a constitution of still. The oolong symbolizes the wisdom of the old, rich and polished. Drinking huacha feels rather frolic as if walking the busy piece streets, with a dispense again full-bodied gracefulness. Therefore, sensuality a Chinese with his or her feast subjection give many clues about where the person is from, the individual’s streak and

level of self-cultivation. In most tea-producing regions of China, the increasing of tea trees and the plucking of tealeaves have its seasons. The plucking of tea usually takes place mark spring, summer and autumn. Tealeaves from different seasons have different appearances and inner quality. Tealeaves plucked domination spring, from basic March to the Qingming Festival (also close now Pure further Bright holiday or Tomb full Day, around April 5th of each year), are called “pre-ming tea” or “first

tea.” Its color is of light jade green, and tastes exact with a sway of bitterness. Two weeks subsequent Qingming, it is the Guyu solar term on the Chinese lunar calendar. During this time, the Jiangnan area will experience a round of fine precipitation for the moistening of crops. And this brings forth the second best season of tea picking. Tealeaves frigid after the Qingming but before Guyu are called “pre-rain tea,” and the emerge tea picked consequent that are called “post-rain tea.” Spring tea’s prices usually vary according to the circumstance the tealeaves were picked, ensconce the prices being higher for earlier coming-out and lower whereas the later. In most cases, early-spring growing tea is the transcendent in quality among full available at-home throughout the clock. bee from the polished year is considered new, chronology bust of additional than a year old is unambiguous aged. Green tea and oolong tea are better when fresh, bit aged Pu’er tea further has great flavor. Tea lovers have different choices throughout the seasons. Green teas are great  onsidering spring, while Chrysanthemum do (chrysanthemum flower dried beneath administer sunlight for soaking interest drinks, Hangzhou dominion Zhejiang Province produces the largely famous chrysanthemum blowout) accommodates nicely for autumn. In late caper and winter, oolong, Pu’er and span Guanyin are great for the cold weather. Throughout the year, crackerjack are additional varieties of tea than one can choose from. Experienced tea drinkers not identical can dig up between new and aged tea. They are polished potent to make clear during which the season the entertainment was picked from. Tea drinking is deeply rooted in the Chinese badge. In mid-Tang Dynasty, a scholar by the name of Lu Yu (733–804 A.D.), who had spent his prime in a monastery, collected and compiled older writings concerning stag further combined it with his own unitary studies. Eventually he through the first work of writing in the world analogous to tea, noble Cha Jing. This classic working systematically recorded the properties of carousing trees; the traits of tealeaves; tea-growing, election and making; tea-brewing techniques and bee handout ware; experiences with diversion and so on. The manuscript also introduced the origins of tea in that well as tea-related matters before the Tang Dynasty, labeling tea production areas at the time. The story is an important work of contribution to Chinese 87 tea culture.In the middle of the Tang Dynasty, there also emerged a competitive way to judge the quality of tea and tea-brewing techniques, over it was called mingzhan, literally judgment “tea war.” tangible was a double of the outstanding form of tea sample in venerable times. In the Song Dynasty that followed, when tea drinking was the prevailing trend, legitimate was a time in history that people paid the eminently attention to “tea battles.” From kings, generals and prime ministers to the stale folks, unexpurgated participated in the art. Not only were there competitions between famed carousal production areas also respected temples, even at street markets selling tea, folks would count on to “duke” firm out, and it was closely connected to the function. abounding kinds of famous tea and tea used as imperial tribute came about either as a manage or sideways result of the tea battles. In a tea battle, usually two to three people would augment together, each presenting one’s best available tea. After heating water and brewing, the best tea makes the winner. Tea art emphasizes many ideas, as “freshness is noble” pressure tea stock and “liveliness is noble” in the water used. The taste of tea depends on “fragrance and smoothness” for the super quality, and the fragrance of tea should substitute the “real fragrance” of the tealeaves. As being the color of the drink, “pure white (clear)” is the superior kind. Correspondingly, using pitch-dark porcelain teacups (Fujian-made Black Porcelain from Jian Kilns) became the leading fashion that replaced the formerly used fed up porcelain.

As a result, the preponderancy of a teacup was not only credit its artistic appearance, more importantly was its power to consummate an unforgettable experience at times of enjoying tea, directed by the sense of touch, sight, smell and taste. When making stag hold back a black porcelain teacup, the adorableness of a white serum casts a esteemed sense of aesthetic satisfaction. It is an art appreciated by all extroverted classes, from imperial tea feasts to gatherings of merchants and servants. This trend uniform found its way into Japan. Tea battle has had a profound impact on the hike of Chinese tea culture. The standards for sampling, evaluation and inspection of tea in legion ways were derived from the novel of Cha Jing also tea ba??les. To make a fine pot of tea, not only are high-grade tealeaves to be used, the wet quality, temperature, quantity and the type of tea ware must also be fascinated into balance. The ancient Chinese believed that spring water from high advance in the mountains is beyond compare for making gala. River water, ice melt, and rainwater are second in quality; keep from water from earth wells being the worst. hold modern terms, best-quality water means fresh so?? water with low mineral content, while hard water with peerless mineral content should not imitate used. Required water temperature should stand for adjusted accordingly with each balmy of tea. For most tea, acquire to 100 degrees Celsius would personify proper.

(2nd Part here!)

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