What is the Chinese tea ceremony and how to properly brew Chinese tea to fully reveal the aroma and taste of this drink? Today, more and more connoisseurs are asking this question. In this article, we will briefly talk about the dishes that are used during the Chinese tea ceremony, as well as describe the sequence of actions and share some secrets. Before starting the Chinese tea ceremony, you must prepare the tea utensils: A kettle with hot water, a kettle for brewing (chahu), a kettle for ready tea (gundaobei), cups for inhaling the aroma (wengxianbei) and for drinking tea (pingminbei), a vessel for feeding the kettle (chachuan), a tea towel and a set of tea tools, a vessel for draining used water (shuyu), a teapot, a box for acquaintance with tea and its evaluation (chahe), a tea board (chapan).
We prepare the teapot for brewing (chahu). To do this, fill it to the top with hot water and pour it on top to warm it up from all sides. Now you need to warm the kettle for ready-made tea, for this we pour hot water from the chahu into it. Make sure that the spouts of the teapots are not facing the guests.
Next, we fill the cups with hot water to inhale the fragrance. Keep the tea board clean and dry at all times. We take a teapot and use a large spoon from the tea set to collect tea. When you take out the spoon, you need to take the lower two-thirds, i.e. the handle, and not in any case for the upper part. We collect one second or one third spoonfuls of tea leaves and pour the tea into the chahe. We take a small spoon to transfer the tea from the chahe to the teapot. Fill the kettle with hot water to the top, pouring a little over the edge. We remove the excess with a lid. This ritual is done during the Chinese tea ceremony, primarily to get the characteristic sound of the lid on the kettle, at the same time, the water that overflows over the edge, also additionally heats the kettle from the outside. The first brew is drained. This is necessary in order to wash and clean the tea. Otherwise, dust may remain in the tea. Again, fill the kettle in the same way. Brew for about 45 seconds. After that, we pour the tea into the kettle for ready-made tea (Gundaobei). And we brew the tea again. Pour the water out of the cups. Fill the cups to inhale the aroma by a third. Cover with tea cups. Turning it over. Turning the cups over, we hold them flat and press them tightly together.
We put the tea on. First we need to feel the aroma. Make circular movements with the cup to inhale the aroma in the tea cup. Hold the cup in your hands. Inhale the hot aroma. You can move the cup so that the fragrance spreads around.
Now let’s try the tea. First, we will evaluate the color of the infusion. We take a sip. The cup should be drunk in three sips. The size of the Chinese cups is the same and is designed for three sips. In China, there is a saying that the first sip is for the stomach, the second sip is for the mind, the third sip is for the soul. That’s all the subtleties of the Chinese tea ceremony. Enjoy your tea!