Chinese Tea CeremonyBy Leah Ngan

HistoryFirst discovered by Emperor ShenNong (also known as Yang Di) in 2737 B.C.Used as medicineUse of tea as beverage for social occasions dates from the Tang DynastyLu Yu’s 茶經(Cha Jing) or The Tea Classic

CháKnown as 荼 (tú), or bitter vegetable, prior to 8th centuryLater more distinctly identified and was called 檟苦荼 (jiǎkǔtú), or the 'evergreen shrub' of 'bitter plant'Simplified to chá by the end of the 8th century

CustomsChinese tea ceremony focuses on the tea (taste, smell, and how one tea tastes compared to another) rather than the ceremony itselfMain customs:As a sign of respectExpressing gratitude for tea (Emperor Qian Long from the Qing Dynasty)To apologizeTo express thanks to elders on wedding dayhttp://www.youtube.com/watch?v=upUaz8H9zms

Kinds of TeaGreen tea (lucha): variety which keeps the original color of the leaves without fermentation during processingBlack tea (hongcha): known as "red tea, is the category which is fermented before bakingWulong tea(also called qingcha ): a variety half way between the green and the black teas, only made in Fujian, Guangdong and Taiwan.Compressed tea (zhuan cha): tea that is compressed and hardened into a certain shape in the form of bricksScented tea (hua cha): made by mixing fragrant flowers in the tea leaves in the course of processing

Tea Set Divided into such types as metal, porcelain, purple sand, lacquer, wood and bamboo, etc.Cups vary in size depending on where you are Tiny cups in FujianLarge cups in Shanghai and BeijingTraditional Chinese teapots are made up unglazed clayYixing clay: believed the clay can dissolve toxic minerals in both tea and waterGàiwǎn, “lidded Bowl”

Divided into such types as metal, porcelain, purple sand, lacquer, wood and bamboo, etc.

Cups vary in size depending on where you are

Tiny cups in Fujian

Large cups in Shanghai and Beijing

Traditional Chinese teapots are made up unglazed clay

Yixing clay: believed the clay can dissolve toxic minerals in both tea and water

Proper PreparationGaiwanUsing the gaiwan:Boil waterHeat the tea ware with boiling water with a quick rinseAdd leaves to line bottom of the cupRinse tea leaves and drainSlip water along the side while pouring into cup Wait for 30 seconds, servehttp://www.youtube.com/watch?v=Dr_Qvw9UU1k&feature=related

Proper PreparationTeapotGongfu cha ceremony:Boil waterRinse the teapot with hot water.Fill the teapot with tea leaves up to one third of the height of the pot.Rinse the tea leaves by filling the pot with hot water, drain water leaving the teas leaves behind.Pour more hot water into the teapot and pour water over the teapot.Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. http://www.youtube.com/watch?v=H_7JLC-EoAg