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 close attention to the structure of the environment, while the Chinese tea ceremony pays more attention to achieving the infusion 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 them all is the Gongfu tea ceremony. It is believed to have originated in 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. Tea selection
In addition to having a great taste, shape, and fragrance, it should also have a stylish 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 taste 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 silent. Incense, music, or artwork are sometimes used to enhance the ambience, although this may not be necessary as the tea ceremony can be held outdoors.
6. Technician
The host must have a graceful demeanor 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 with each other, as well as providing a sense of serenity by reminding humanity of its relationship with nature.
Process of a typical Gongfu tea ceremony
Necessary Items:
- Wen Xiang Bei – Narrow cup used to appreciate the aroma of tea. Tea is not drunk from these cups.
- Pin Ming Bei – Chinese teacups.
- Cha Tuo: a small plate for the tea cup (sometimes smaller than what is shown in the picture; it is enough to hold the tea cup)
- Zi sha hu: A teapot made from Yixing’s famous purple clay, known for its flavor-absorbing properties.
- Cha pan: a tray to collect water for the tea ceremony. A sink can also be used.
- Gong dao bei: Tea from the teapot is poured into this pot before serving to ensure a uniform taste.
- Cha dao zu – a set of utensils for measuring tea leaves, including flip-flops for picking up hot items.
- 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 kettle and then poured into the teacups. This is to ensure that the utensils are hot and ready for the tea flavoring 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 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 pot, but the amount of tea leaves used typically fills ½ to 2/3 of the pot. Put the leaves in the tea strainer if your teapot doesn’t have a built-in strainer.
4. Xuan Hu Gao Chong – “raised pot rinsing”
Water heated in a kettle to the proper brewing temperature for tea is poured at about shoulder height of the pourer to a slight overflow in the kettle 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 creatures’ eyes 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 brushes the surface”
Any foam or floating tea leaves are gently removed with the lid of the teapot. This helps create a clear tea.
6. Chong Xi Xian Yan – “Bathe the Immortal Twice”
To ensure that the temperature on the outside and inside of the pot stays the same, hot water is poured over the covered pot, this also helps to cure the clay as well as creating a seal that ensures all the flavor of the tea stays in the pot. kettle. At this point, some steep the tea for a short time (approximately 10-30 seconds) or immediately pour it into the tea pot.
7. Hang Yun Liu Shui – “A Row of Clouds, Flowing Water”
This means that the first infusion should not be drunk. The tea is poured from the pitcher into the teacups.
8. Long Feng Cheng Xiang – “the dragon and the phoenix in auspicious union”
The 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 tent turns around’
The guest accepts both cups and turns them 180°.
10. Jing Feng Xiang Ming – “Worship Fragrance”
The glass rises from the teacup. This tea is then emptied into a bowl or tea tray.
11.Hui xuan di zhen / Zai zhu qing xuan – “pour again from a low height” / ‘direct the pure spring again’
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 slowly released.
12. Gua Mo Lin Gai
The leaves are soaked at this point. Depending on the type of tea and the preference of the master of the tea ceremony, it takes between 30 seconds and 10 minutes.
13. Guan Gong Xun Cheng – “Guan Gong patrols the city”
The tea cups are placed in a row and poured into the tea glasses. This is done while moving the hand to the left and right gracefully. Guan Gong is a famous military general in the Three Kingdoms period. This move 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 who orders his soldiers to fight.
15. Ou Bei Mu Lin – “bathing the cup of the cup”
The entire contents of the teapot are poured into the tea pot and poured into the glasses. A teacup 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 pot 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 Over”
The guest accepts both cups and turns them 180°.
19. Jing Feng Xiang Ming – “respectfully receive the fragrant tea”
At this point, the guest will pick up the glass and let the tea flow into the cup. The guest must 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 it comes to a cha tuo. The tea should be drunk in 3 sips; the first sip is for taste; let it sit on the tongue and appreciate 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 brew, the tea must be steeped for a longer time. The leaves will be removed from the teapot with flip flops and placed in a container to show to the guests. The guests should complement the quality of the tea. With this, the tea ceremony is done.
