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Tea Ceremony
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by Leah Ngan

by Leah Ngan

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  • 1. Chinese Tea Ceremony
    By Leah Ngan
  • 2. History
    First discovered by Emperor ShenNong (also known as Yang Di) in 2737 B.C.
    Used as medicine
    Use of tea as beverage for social occasions
    dates from the Tang Dynasty
    Lu Yu’s 茶經(Cha Jing) or The Tea Classic
  • 3. Chá
    Known as 荼 (tú), or bitter vegetable, prior to 8th century
    Later 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
  • 4. Customs
    Chinese tea ceremony focuses on the tea (taste, smell, and how one tea tastes compared to another) rather than the ceremony itself
    Main customs:
    As a sign of respect
    Expressing gratitude for tea (Emperor Qian Long from the Qing Dynasty)
    To apologize
    To express thanks to elders on wedding day
  • 5. Kinds of Tea
    Green tea (lucha): variety which keeps the original color of the leaves without fermentation during processing
    Black tea (hongcha): known as "red tea, is the category which is fermented before baking
    Wulong 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 bricks
    Scented tea (hua cha): made by mixing fragrant flowers in the tea leaves in the course of processing
  • 6. Tea Set
    • Divided into such types as metal, porcelain, purple sand, lacquer, wood and bamboo, etc.
    • 7. Cups vary in size depending on where you are
    • 8. Tiny cups in Fujian
    • 9. Large cups in Shanghai and Beijing
    • 10. Traditional Chinese teapots are made up unglazed clay
    • 11. Yixing clay: believed the clay can dissolve toxic minerals in both tea and water
    Gàiwǎn, “lidded Bowl”
  • 12. Proper Preparation
    Using the gaiwan:
    Boil water
    Heat the tea ware with boiling water with a quick rinse
    Add leaves to line bottom of the cup
    Rinse tea leaves and drain
    Slip water along the side while pouring into cup
    Wait for 30 seconds, serve
  • 13. Proper Preparation
    Gongfu cha ceremony:
    Boil water
    Rinse 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.