How to become a tea master: learn how to conduct the Gong Fu Cha tea ceremony.
Tea of the highest class, exquisite dishes, a special atmosphere, music, incense, the beauty of the ritual-all this gives rise to a special, almost meditative state in a person, and the task of the tea master, as the central figure of the tea party, is to create this atmosphere. In general, this is a great way to spend an evening in good company. So if you have mastered the basics of brewing tea, try yourself as a real tea master!
Tools for the tea ceremony.
Unlike the everyday ping cha tea party, here, in addition to the teapot and bowls, additional accessories are used in the Gongfu Cha ceremony.
Chahe literally translates as “tea box”. This is a container in which dry tea leaves are poured before brewing. So each participant of the tea ceremony can get acquainted with the tea — to evaluate its appearance and aroma. Chahe is passed around. When all the guests have got acquainted with the tea, it is poured into the teapot.
Cha jui are tea tools that consist of:
Cha chi-a spatula that helps to pour tea from chahe into the teapot. Jia tzu — the tongs used by the tea master to take the bowls. Cha tsan-a needle for cleaning the spout of the kettle. Cha xianlo-a funnel that is inserted into the throat of the kettle and makes it easier to pour tea into it. Cha mao bi-brush for the care of the kettle. Cha tsang — a special container in which the drunk tea is transferred. Cha bu — tea towel; Strainer.
The tea pair is a pinminbei bowl (from which the tea is drunk) and a special high wenxianbei cup (from which the aroma is inhaled). The third item in the tea pair is a small bei te stand, on which a bowl and a cup are placed.
Chahai translates as “sea of tea”. This is a vessel, shaped like a small jug, into which tea is poured from a teapot before it is poured into the guests ‘ bowls. That is, it acts as an “intermediary” between the teapot and your bowl. And there are several reasons for this:
If you pour tea from the teapot directly into the bowls, then the tea can be re-brewed while waiting for all of it to be poured — there are small holes in the spouts of the teapots, and there can be many guests who need to pour tea.
If you pour tea from a teapot directly into bowls, then the taste and strength of the infusion in different cups will be different — the lightest for those who were poured in the first place, and the strongest for those who were poured in the last place. That is why Chahai has a second name (used in Taiwan) – Gundaobei, which translates as “the cup of justice”.
By pouring the tea into the chahai, we lower its temperature.
The largest object of the tea ceremony is a tea board with a double bottom, where water or tea flows during the tea ceremony. Placing the dishes on the chabani, you do not have to worry about the tea spilling on the table.
By the way, all this is in our tea shop:
How to conduct the gong fu cha tea ceremony.
- Heat the water. Remove the kettle from the heat when the first large air bubbles begin to rise to the surface, but the water is not yet bubbling with steam. Pour the water into a thermos to keep it warm.
- Prepare everything you need from the dishes, placing them on the tea board. Light the incense, turn on the ” tea ” music.
- Prepare the tea. Traditionally, the Gongfu Cha ceremony is performed with oolongs-as with the brightest and richest in taste and aroma teas. Pour the tea into the chahe from the teapot with a scoop. Introduce yourself to the tea and pass the chahe around to the guests. The introduction to tea is as follows: you take a chahe with tea in both hands, folded in a boat, bring it close to your face, warm the tea with your breath and then inhale the aroma.
- Heat the dishes with boiling water inside and out. Drain the boiling water on a tea board. Guests ‘ bowls are turned over with special tea tongs by Jia Tzu.
- Transfer the chahe tea to the teapot with a spatula and a funnel, which is placed in the neck. Wrap the teapot in a towel and shake it several times — the tea dust will settle on the walls, and the tea will warm up and begin to give off the aroma.
- Wash the tea and prepare it. Fill the tea with water and immediately, without insisting, pour it into the chahai through a sieve. From the chakhai, pour the first infusion into the guests ‘ bowls to warm them up further. Again, with the help of tongs, take the bowls and drain the infusion from them on a tea board or on tea figures. This infusion is not drunk.
- Brew the tea. Again, fill the tea leaves with water to the edges of the kettle/gaivani. Wait a few seconds and pour through a sieve into the chahai.
- Pour the tea. First, the tea is poured three-quarters into a tall glass. Then it is covered with an inverted bowl, like a lid, and the pair is turned over so that the tall cup is on top. In this form, the tea pair is passed on the stand to the guest, and the guest independently divides the cups. For the first time, the couple is turned over by the tea master, then the participants of the ceremony turn them themselves.
How to flip a teapot: Hold the teapot with one hand so that your thumb is on the lid, and your index and middle fingers are holding the tall cup on both sides. In one motion, turn the pair over and place it on the table. At the same time, the tea should not spill out of the high cup, it should go into the bowl only after you lift the cup.
First, the aroma is inhaled in a glass, then the tea is drunk from a bowl.
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