Intro to chinese tea (rough)

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Intro to chinese tea (rough)

  1. 1. Intro to Chinese Tea The Basics of Gong-fu Cha
  2. 2. Equipment Labeled infographic: 1) Gaiwan 2) Gong dao bei 3) cups 4) cha pan
  3. 3. The primary vessel = Gai wan 1) Lid 2) Bowl 3) Saucer Show: tea => water => cover w/ lid => steep => pour
  4. 4. Secondary vessel = gong dao bei Why gong dao bei? Control tea concentration 1) gong dao bei 2) pour from gaiwan 3) pour from gong dao bei *I prefer glass to ceramic, b/c you can see the color of the tea
  5. 5. Cups Good cups to start with ● White ● Small => 3 sips worth of tea ● Round and open => allows for optimal drinking and smelling aroma
  6. 6. Brewing surface = cha pan Purpose = catch all excess water Water overflows intentionally as part of the process. Many different forms of cha pans. The one used here is one of the most basic.
  7. 7. The skill & technique = gong fu The skill used in brewing tea is referred to as “gong fu.” This is the same Chinese term used for kung fu in martial arts. As you work on your technique and develop your skills, you are cultivating your gong fu.

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