Tea Ceremony


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by Leah Ngan

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Tea Ceremony

  1. 1. Chinese Tea Ceremony<br />By Leah Ngan<br />
  2. 2. History<br />First discovered by Emperor ShenNong (also known as Yang Di) in 2737 B.C.<br />Used as medicine<br />Use of tea as beverage for social occasions <br />dates from the Tang Dynasty<br />Lu Yu’s 茶經(Cha Jing) or The Tea Classic<br />
  3. 3. Chá<br />Known as 荼 (tú), or bitter vegetable, prior to 8th century<br />Later more distinctly identified and was called 檟苦荼 (jiǎkǔtú), or the &apos;evergreen shrub&apos; of &apos;bitter plant&apos;<br />Simplified to chá by the end of the 8th century<br />
  4. 4. Customs<br />Chinese tea ceremony focuses on the tea (taste, smell, and how one tea tastes compared to another) rather than the ceremony itself<br />Main customs:<br />As a sign of respect<br />Expressing gratitude for tea (Emperor Qian Long from the Qing Dynasty)<br />To apologize<br />To express thanks to elders on wedding day<br />http://www.youtube.com/watch?v=upUaz8H9zms<br />
  5. 5. Kinds of Tea<br />Green tea (lucha): variety which keeps the original color of the leaves without fermentation during processing<br />Black tea (hongcha): known as &quot;red tea, is the category which is fermented before baking<br />Wulong tea(also called qingcha ): a variety half way between the green and the black teas, only made in Fujian, Guangdong and Taiwan.<br />Compressed tea (zhuan cha): tea that is compressed and hardened into a certain shape in the form of bricks<br />Scented tea (hua cha): made by mixing fragrant flowers in the tea leaves in the course of processing<br />
  6. 6. Tea Set<br /><ul><li> Divided into such types as metal, porcelain, purple sand, lacquer, wood and bamboo, etc.
  7. 7. Cups vary in size depending on where you are
  8. 8. Tiny cups in Fujian
  9. 9. Large cups in Shanghai and Beijing
  10. 10. Traditional Chinese teapots are made up unglazed clay
  11. 11. Yixing clay: believed the clay can dissolve toxic minerals in both tea and water</li></ul>Gàiwǎn, “lidded Bowl”<br />
  12. 12. Proper Preparation<br />Gaiwan<br />Using the gaiwan:<br />Boil water<br />Heat the tea ware with boiling water with a quick rinse<br />Add leaves to line bottom of the cup<br />Rinse tea leaves and drain<br />Slip water along the side while pouring into cup <br />Wait for 30 seconds, serve<br />http://www.youtube.com/watch?v=Dr_Qvw9UU1k&feature=related<br />
  13. 13. Proper Preparation<br />Teapot<br />Gongfu cha ceremony:<br />Boil water<br />Rinse the teapot with hot water.<br />Fill the teapot with tea leaves up to one third of the height of the pot.<br />Rinse the tea leaves by filling the pot with hot water, drain water leaving the teas leaves behind.<br />Pour more hot water into the teapot and pour water over the teapot.<br />Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. <br />Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. <br />http://www.youtube.com/watch?v=H_7JLC-EoAg<br />