Tea ceremony culture in China. Chinese tea culture

In the lives of Chinese people, tea has a special place, and drinking tea has completely turned into a separate art of the tea ceremony.

The Chinese prefer tea to other drinks even in the summer: it not only quenches thirst, but also helps improve immunity.

Tea ceremony in China - a little history

The appearance of tea is attributed to one of the main figures, the divine progenitor of the entire Chinese people, Shen Nun, whose name translated from Chinese means “Divine Tiller”. It was this hero who taught the people to plow the land, grow cereals, as well as medicinal and other useful plants.

Tradition says that Shen Nong had the head of a bull and a human body, while his belly was made of transparent jade. Shen Nong helped people treat ailments, and to do this he wandered around the country in search of medicinal plants, separating them from the often found poisonous ones. The healer tested the effect of the found herbs on himself. At the same time, he observed the effect of the eaten plant or its fruit on the body through his transparent belly. They say that one day he tried a new plant that was unfamiliar to him and as a result received severe poisoning. When he felt really bad, he lay down under an unfamiliar bush. Suddenly, dewdrops rolled from the leaves of the bush. Having swallowed this drop, the doctor felt a surge of strength and pleasant cheerfulness throughout his body.

From that time on, Shen Nong carried the leaves of this plant with him everywhere, using them as an antidote. And so it happened that he taught the entire Chinese people to drink tea as medicine.

In ancient times, tea was a drink for rich people. No one knows exactly when it became an everyday drink. At the same time, in the 1st century BC, tea was widespread and could already be purchased on the market. And from 618 to 907, the Chinese tea ceremony began to develop, and tea rooms were described for the first time

Over time, tea penetrated into Russia along the Great Silk Road. The literature reports that the Cossacks presented tea as a gift to the Russian Tsar in 1567. Russians were truly able to appreciate the fragrant drink already in the 19th century. It was then that the Russian tea ceremony was formed. We learned how to brew in the world famous Russian samovars.

In China, the tea ceremony is a whole ritual, where a certain order is followed when brewing a drink. The main goal of this action is to reveal the taste and aroma of tea, and haste is inappropriate here. The Chinese tea ceremony implies calm and tranquility. A special atmosphere is created by fancy items of tea utensils, elegant small-sized dishes, as well as pleasant quiet music - thanks to all these factors, it becomes possible to enjoy the unforgettable fragrant aroma of a tea drink and a long aftertaste, known throughout the world.

Features of the Chinese tea ritual

The tea ceremony in China is called gong fu cha: gong is the highest art, and cha is, of course, tea. The Chinese themselves attach special significance to the ritual. They have a skill that not everyone can master.

The Chinese ritual of tea drinking is considered one of the most mysterious and enigmatic in the whole world. This may be explained by the fact that the Chinese consider tea to be more than just a drink. For them, tea is a wise plant, which is given the ability to transmit the energy of life. To receive this energy, there are certain conditions that are summarized in the rules for the tea ceremony.

Special water requirements

The choice of water with which tea will be brewed is of decisive importance. It must be from a clean source. The most suitable is the one that has a sweetish taste and soft structure.

When preparing tea, boiling water is important. It does not need to be brought to a strong boil, because this causes its own energy to leave. They say that water is considered to have boiled to the desired state for tea, as soon as bubbles appear in it - it is not allowed to boil rapidly.

Sounds of music

Traditionally, before the ceremony begins, a person must cleanse himself and achieve a state of inner harmony and peace. That is why it takes place in a beautiful room and to the sounds of pleasant music, often bewitching and mystical. For the best effect, the tea ceremony master prefers to use the sounds of nature. This helps a person immerse himself in the depths of his soul and helps him better merge with nature.

What is customary to talk about at a tea ceremony?

During the tea ritual, people traditionally talk about the tea itself. In addition, an important element of the ceremony is showing respect for the tea deity and talking about him. Often, craftsmen place his figurine or image next to the tea utensils.

The internal state of those gathered

According to all canons, the ritual takes place in an atmosphere of goodness and harmony. While drinking tea, it is not customary to talk loudly, wave your arms or make noise. Full concentration helps you feel true pleasure from the drink and true happiness.

By the way, the tea ceremony in China requires the participation of 2 to 6 people. It is in this case that you can achieve an amazing atmosphere, called in tradition the contact of souls.

Interior for a tea ceremony

All those present are seated on straw mats laid on the floor. Soft pillows of a pleasant warm color are laid out around the guests. In the middle there is a table for tea, called a shepherd, about 10 cm high. It looks like a kind of wooden box. There are special holes in it where the remaining tea is poured, because in China, excess water speaks of abundance.

When all the basic principles of tea drinking are observed, the solemn moment of tea drinking itself begins.

So, Chinese tea party

The tea ceremony set is laid out in front of the guests. The utensils include: a teapot for brewing, a vessel called cha-hai, a tea box called cha-he, and a tea pair. All utensils for the tea ceremony should be made in the same style and not distract from the wonderful drink with their appearance.

First of all, the master pours the dry tea leaves into a cha-he - a special porcelain box, which is intended for studying the structure of tea and inhaling its aroma. All participants slowly pass it into each other’s hands and inhale the aroma. This ritual has another meaning - during the transfer of cha-he, those present become closer to each other.

After this, the gongfu cha master brews tea. The first boiling water poured in is drained - this way the dust is washed off from the tea. But from the next pouring, every guest of the ceremony enjoys a miraculous drink.

It is placed on a tray in front of each participant. These are two cups, one of which is high and narrow (wenxiabei), designed to perceive the smell, and wide and low (chabei) - for enjoying the color and taste of tea. The second water is poured into tall cups after it has been in the teapot for about 30 seconds. Wensyabei is filled only ¾ full and immediately covered with a wide cup. After a while, remove the upper cup and, bringing the lower one to your nose, inhale the wonderful aroma of the resulting tea. It is important to concentrate and merge with the energy of the tea. They drink tea slowly, focusing on the sensations.

Tea is poured until the drink retains its color and aroma. With each new pour, the tea acquires different shades of smell and taste.

As a result, the tea ceremony gives peace, peace of mind and helps us forget about the bustle of our lives.

Tea ceremony in England

The UK is one of the world leaders in tea consumption per person. For the British, drinking tea is not just a habit, it is a ritual with its own established traditions. It emerged from the Five-o-clock Tea, characteristic of the British.

The traditional set for the tea ceremony among the British is a white or blue tablecloth without patterns, a vase with fresh white flowers. Tea pairs, with tea, a milk jug, a jug of milk, a strainer and a stand for it. In addition, you will need a sugar bowl (preferably with white and brown sugar), teaspoons, a fork and knife, and napkins to match the tablecloth.

Snacks are always served with tea - these are various versions of English pastries. Traditionally, guests can choose from 5-10 varieties of tea, with Lapsang Souchong, Earl Grey, Darjeeling, Assam, and various tea blends being a must.

By the way, another important serving element is a quilted or woolen tea-cosy cover.

The tea ceremony in England has its own secret. When brewing tea, it is taken into account that it will no longer be diluted with boiling water in cups. This means that when brewing, tea leaves are put into the teapot based on the fact that there is 1 teaspoon of tea per person. If you use a large teapot, it is recommended to add 1 more spoon for everyone.

Then the tea is infused for 3-5 minutes and poured out to the guests. Immediately after this, you need to pour boiling water from a jug into the teapot (a feature of the tea ceremony is refilling the tea leaves) and cover it with tea-cozy to maintain the temperature. By the time you finish drinking the first cup, the second pour has time to brew. The kettle can be filled again, but each time the quality of the drink will deteriorate.

Traditionally, tea is drunk with milk, and tea is added to hot milk, and not vice versa.

Russian tea traditions

The tea ceremony in Moscow is a completely different tradition, very different from the rituals that have developed in the homeland of this drink. They say that when drinking tea, the Japanese enjoy tea utensils, the details of the ceremony, and their inner world. The tea ceremony in China - the enjoyment of taste and aroma - is valuable for the very fact of observing traditions, surroundings, and baked goods. And for Russians, the most important thing is the company gathered near the Russian samovar. Communication between all those present is valuable.

In Moscow they originally drank black tea. Boiling water is heated in a samovar, and a teapot is placed on top. The brew is made stronger than the tea that is ultimately drunk. The tea leaves are poured into the cups, and then boiling water from the samovar.

There are always baked goods on the table for tea,
lemon, sugar, jam and honey. The latter are most often eaten as a snack with tea or spread on bread. Often the cup is served with a “tea pair” - a saucer. Hot tea is poured into it from a cup and drunk.

Whatever the tea traditions of different nations, this drink is appreciated everywhere for its pleasant taste, delicate aroma and unusual properties.

In the life of the Chinese, tea has a special meaning, and tea drinking is a ceremony in which a certain sequence in brewing tea is observed. The main goal of the tea ceremony is to more fully reveal the aroma and taste of the drink. An indispensable condition for the ceremony is a calm state of mind. The special atmosphere of the ceremony is created by ornate tea utensils, small exquisite dishes, and calm, quiet music. Most Chinese prefer to drink tea at any time of the year: both in the cold and in the heat. This drink perfectly quenches thirst and strengthens the immune system.

Chinese tea culture implies methods of preparing tea, dishes and equipment used for this; and events that serve as an occasion for tea drinking.

The Meaning of Tea in Chinese Culture

In China, tea is one of the "seven daily necessities": rice, salt, oil, vinegar, soy sauce and firewood. Chinese tea culture has some differences from Japanese, European and British tea drinking, methods of preparation, and drinking. In China, it is customary to drink tea both in everyday situations and during rituals and official events. Tea is not just a drink; it occupies an important place in Chinese cuisine, traditional Chinese medicine and Buddhism.

The tea growing and drinking traditions listed as “Chinese” would more accurately be called “the tea culture of the Central Plains of China.” In addition, there are largely original tea traditions of Southwestern China, the routine of which is widespread in the provinces of Guizhou, Yunnan, and Sichuan. These areas, where tea has been grown since ancient times, have been much less influenced by outside influences in modern times, and therefore have preserved many old tea traditions that have long been forgotten in the regions of Central China.

The tea culture of Tibet is also immensely original. According to many, it developed during the Tang Dynasty in the mid-700s. In Tibet, it is customary to drink butter and milk tea, which is completely uncharacteristic of the rest of China.

In the southern regions of China there is Yamcha(“tea drinking”) is a type of tea culture. In Macau, Guangdong, and Hong Kong, it is customary to drink tea in the morning before starting the work day. At the same time, the drink is drunk as a snack with various snacks - dim sum.

In ancient times, residents of Southern China retired to tea houses to drink tea. Busy dim sum restaurants are popular now. The “yamcha” ritual is observed especially carefully by pensioners. Tea drinking is often preceded by tai chiquan(Chinese fist waving) is a type of wushu.

Hong Kong tea drinking traditions are characterized by certain conventions. If a visitor wants to give a sign to the waiter that the teapot has run out of tea, then it is necessary to remove its lid and place it next to the teapot on the tablecloth.

Tea drinking customs

Tea is a traditional drink in China, consumed every day. However, among the younger generation of Chinese, there has been a decrease in interest in tea drinking and a passion for Western sweet carbonated drinks. Some Chinese scientists regard this as a worrying symptom.

Currently, family tea drinking is becoming a tribute to tradition and an opportunity to commemorate family unity on the occasion of some celebration. To do this, it is customary to brew green tea in a large teapot (faience, porcelain, clay) for the whole family, after which it is poured into bowls or cups, from which they drink.

The Chinese identify several types of special circumstances for preparing and drinking tea together.

"A sign of respect." Offering a cup of tea is a way of showing respect to elders in Chinese society. And one of the traditional pastimes on weekends in China is inviting older relatives to a restaurant for a cup of tea, paying for the tea party. In the past, this drink was always served by people who occupied the lowest rung in the social hierarchy. Due to the liberalization of society in modern China, there are cases where parents offer tea to their children, and even the boss pours tea for his subordinates. But at an official event, a more senior participant will never present tea to a subordinate.

"Apology". In Chinese culture, there is a custom of pouring tea to the person from whom forgiveness is asked or to whom an apology is being made. This is a sign of sincere repentance and submission.

"Family Meeting" Having gone to distant lands to study or work, and having started their own families, children visit their parents less often; Grandparents rarely meet with their grandchildren. Therefore, joint tea drinking in restaurants is considered a particularly important part of family meetings. On Sundays, Chinese tea houses are full of visitors, especially on holidays. This once again confirms the importance of family values in China.

“Expressing gratitude to elders on your wedding day.” The bride and groom in a traditional Chinese wedding ceremony must kneel in front of their parents and offer them tea as a sign of respect. At the same time, the newlyweds say: “Thank you for raising us. We are eternally indebted to you!” The parents drink tea, then the newlyweds are given a red envelope as a symbol of good luck.

“Uniting a large family on a wedding day.” The wedding tea ceremony is also a way for the families of the bride and groom to meet. Since Chinese families are often large, it happens that not all family members get to meet each other at a wedding. This happened in ancient times if the father of the family had several wives, and, as a rule, relations between individual family members were strained. During the wedding tea ceremony, it was customary for the newlyweds to bring tea to each family member, while calling his name and official title. Drinking tea together served as a symbol of welcoming new members into the family. To refuse tea meant to “lose face,” i.e., to oppose the marriage. After older relatives were introduced at the ceremony, they gave red envelopes to the newlyweds, and the newlyweds gave red envelopes to young unmarried family members.

"Maintaining tradition." There is a tradition in Chaoshan culture to gather in a tea room with relatives and friends for the Gongfu Cha ceremony. During the ceremony, older participants share with younger participants about rituals and rules, passing on ancient traditions to them.

Gratitude for tea(Koutou fingers)

A guest who has been served tea, to demonstrate his gratitude, can knock on the table three times, bending his index and middle fingers at the phalanges. This custom is called " koutou fingers"and is widespread in Southern China (Hong Kong, Guangdong, Macau); in the rest of the country such habits are not usually followed.

They say that this tradition originated during the Qing Dynasty. Emperor Qianlong traveled incognito around the Celestial Empire, he really wanted to know what the people thought about the government. One day, the emperor sat down in a tavern next to two people drinking tea and started a conversation with them. It immediately became clear to the men that it was not an ordinary resident talking to them. They wanted to fall on their knees in front of him, but they realized that if everyone knew that this was the emperor, they could be executed. The young people talked with the emperor as with an equal, and such a ruler was considered majestic and untouchable.

Having finished drinking tea, the men stood up and one of them made a gesture with his fingers: he placed his index and middle fingers on the edge of the table, then repeated the same gesture, but with bent fingers. The ruler did not understand the gestures and asked for an explanation. To which the young man replied: “We know that before us is Your Majesty. We will now be executed for talking to you. But I really want to express our deep gratitude to you on behalf of all the people. These gestures mean that your people bow to you!” After these words, the men left. The Emperor was very surprised and pleased at what the people thought. Since then, it has been customary to show respect to a person for drinking tea with a similar gesture.

How to brew tea in China

In the Middle Kingdom, there are many different ways to brew tea, depending on the reason and circumstances of the tea party, the type of tea being brewed, and the income of the participants. Thus, green tea is more delicate than black tea or oolong, and not very hot water is used for brewing.

In a cup of chaow (gaiwan) Any tea can be brewed, but this method is best used for weakly fermented types.

Gaiwan is the current name of the vessel, literally translated “bowl with a lid”, or another name is gai bei - “cup with a lid”, or jiu zhong - “vessel for locking heat”. The method was borrowed from the Chaoshan people, who called this vessel “chaou”.

Chaou is a set that includes a cup, lid, and saucer. It is used both on its own and in combination with tea cups. If you need to try tea, brew it in chaow. Here it is important to feel the neutral taste of the tea, see the tea leaves brewing and smell them. This brewing method is used for everyday tea drinking, although it can be used in certain formal situations.

Particularly popular is the method brewing in a teapot. In this case, tea is brewed in a large (so that the volume is sufficient for all those present) teapot made of porcelain, clay or earthenware. The peculiarity of the Chinese teapot is that the tea leaves are poured into a small, perforated glass-strainer inserted inside, made of the same material as the teapot.

When brewing, the strainer is filled halfway - two-thirds with dry tea, i.e. it acts as a tea leaves dispenser. Hot water is poured into the kettle through a strainer cup, “rinsing” the tea leaves. When the kettle is full and the tea leaves have soaked, you can additionally squeeze it out a little with a spoon for a richer extraction. There is an opinion that tea is washed better in a strainer and releases the substances it contains more completely. Higher grades of green tea and oolong tea can be brewed several times. The water temperature and infusion time depend on the types of tea.

Gongfu Cha tea ceremony its popularity owes to the traditions of the peoples of Chaozhou or Chaoshan and Minnan. This method uses a small teapot with a capacity of about 150 ml, made of Yixing clay (Zisha). The teapot not only serves as a decoration for the ceremony, but also helps to “round out” the taste of the tea. The method of brewing in a Yixing teapot is used both for individual tea drinking and for treating guests.

The brewing method used only for oolongs is considered an art in China. The water is heated to approximately 95 degrees. In order not to spoil the water and tea, you should not boil it. Warm up the dishes; To do this, water is poured into a teapot and cups. You definitely need to get acquainted with tea: examine and breathe the tea leaves. The amount of tea leaves is poured into the kettle in accordance with its volume. Then you need to “sweep out the tea,” that is, remove the tea dust. Water is poured into the kettle from a great height and immediately poured out: the first brew is not drunk. The newly poured water is infused depending on the type of tea. Good oolong teas are brewed five to seven to ten times. During the ceremony, the soul and body must be calm, as this is a very important event. For such tea drinking, it is advisable to have a teapot made of Yixing clay, a set of tea tools, a tea board, chahai, chahae, a tea pair, and a live fire teapot for water.

National Tea Museum

In the spring of 1991, it opened in Hangzhou (Zhejiang Province), the tea capital of China. China National Tea Museum, revealing various aspects of Chinese tea culture. Museum exhibitions, located on 3.7 hectares, are surrounded on all sides by tea plantations. The museum provides an opportunity not only to look at teapots, cups and other accessories of tea ceremonies two thousand years ago, but also to take part in a tea ceremony.

Tea culture in China is a special ritual that cannot be rushed and includes not only the process of making tea itself, but also the occasion and setting for tea drinking, dishes and other auxiliary tools.

Before you understand why the tea ceremony in China is so fascinating and attractive, you first need to determine the role of this drink in the culture of the country.

The importance of tea for Chinese culture

In China, there are seven things that a person absolutely needs for life every day (rice, firewood, oil, salt, vinegar and soy sauce), and tea ranks high on this list. Drinking this drink is a pleasant pastime, both at the everyday and at the festive table. In addition, tea is an integral part of all official and traditional events and ceremonies. And there is hardly at least one person in the world who has not heard about the healing properties of tea and its active use in Chinese folk medicine.

Ancient writings indicate that initially tea was consumed only by wealthy Chinese and was used by doctors in medicinal practice (from about 4000 years ago). And the spread of tea traditions among the common population is usually dated back to the 1st century BC.

Each country and continent has its own tea traditions. As for China, Chinese tea ceremonies are special in every region of the country. The tea ceremony in the southwestern provinces of the country (Yunnan, Guizhou, Sichuan) is especially amazing and, one might say, ancient. These areas are not only considered to be the founders of tea plantations since ancient times, but they have retained almost complete “originality” of tea traditions.

And of course, the Chinese tea ceremony in Tibet, which originated back in 700, is considered very individual. They practice drinking milk and butter tea.

Chinese tea is popular all over the world and is valued primarily for its taste. Their taste and aroma are the result of the enormous work of a large number of people, starting with professional workers on tea plantations and ending with various organizations (All-China Horticultural Society, Tea Research Center, Tea Quality Control Center), which are constantly working to improve varieties and control quality of raw materials for this drink.

Tea ceremonies in China: their main traditions

Today, tea is the most popular drink in China, even despite the increasing adoption of Western “love” for soda among young people. Even on hot days, the Chinese prefer to drink aromatic tea instead of cool water.

Of course, in order to appreciate the beauty and spirituality of tea making, you need to go to China, but for those who cannot make the trip, but want to see everything with their own eyes, you can watch videos of the Chinese tea ceremony, of which there are a large number on the Internet.

What kind of tea is used for the Chinese tea ceremony?

For tea ceremony preparation, in most cases, the highest grade tea is used - oolong. This tea is often called “black dragon” tea or “emperor of the tea world,” which is primarily due to the method of its preparation and the plantations on which it is grown. It is drunk only at festive tea parties. This tea belongs to turquoise teas, which means that it is inferior in strength to black tea, but still “stronger” than green tea.

The production process itself is very labor-intensive. Oolong is grown in the mountains, and only young leaves and buds of tea are collected. After which they are dried and curled in a certain way.

Oolong has many beneficial properties, it is rich in vitamins, minerals, organic acids and substances that increase vitality, cleanse the blood and have other valuable properties.

When do tea parties with oolong tea take place?

The tea ceremony requires several hours of free time, and is never held immediately after a meal. In order to fully enjoy this tea, the Chinese do not recommend eating foods with strong flavors (salty, spicy, sweet, sour), or drinking alcohol or smoking 2 to 3 hours before the ceremony. However, drinking such tea on an empty stomach is also wrong, since drinking tea itself involves repeatedly brewing the same tea (it is believed that the taste of the drink itself will differ), therefore the number of cups drunk can be more than a dozen pieces.

If a person has ever read about tea drinking and similar ceremonies in China, then most of the information is always accompanied by colorful photographs of the Chinese tea ceremony, which in most cases depict the traditional Gongfu Cha.

Gongfu Cha - a special tea ceremony! This ceremony combines the traditions of such peoples of China as Minnan, Chaozhou and Chaoshan. To brew tea, use a 150 ml teapot or a special type of clay (Yixing clay). The shape of the teapot is round because it is believed that this affects the taste of the drink. Only one type of tea is brewed in it - oolong.

There are several conditions for the Gongfu Cha tea ceremony:

Oolong of the highest quality, without aroma or impurities. You can only buy it in a tea store or club, and in this case, the price of tea is the main indicator of its quality. Since this tea is picked by hand;
quality of water for brewing tea. Tea ceremony masters still use only water from mountain springs;
the presence of specialized utensils for the ceremony, which should include a container for storing tea, a special kettle for heating water and brewing tea, a burner, a special board for collecting water, a sieve, a cup with a bowl and other additional tools.

Travelers who have attended the Gongfu Cha ceremony at least once are sure that this is an art, since the preparation process is very difficult:

first you need to heat the water to a certain temperature (95˚C);
perform a whole series of manipulations in order to heat the container in which the tea will be brewed and from which it will be drunk;
"attract the teapot's attention." To do this, rub the teapot clockwise with a tea brush;
pour tea into the chahe in an amount that corresponds to the volume of the teapot, while carefully examining it, inhaling the aroma;
remove dust from the oolong tea by patting the wrapped teapot on the bottom for 1 minute;
brew tea for the first time, which, according to tradition, is poured out (water is poured into the kettle from a great height);
Brew the tea again and pour it into tea pairs. A tea pair is a set of a tall cup, which should convey the aroma, and a bowl (wide cup), which is responsible for the taste and color qualities of the tea. In this case, the drink is first poured into a tall cup, then covered with a wide cup, and turned over. After which they drink tea.

Oolong tea is usually brewed five to ten times. The Chinese Gongfu Cha ceremony implies complete peace of mind.

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Gongfu Cha in China is traditionally associated with the tea ceremony. This beautiful ritual has ancient roots and perfectly reflects the sophistication of Chinese culture.

A couple of thousand years ago, a ritual associated with tea drinking appeared among the customs of China. The tea drink in the country of advanced technologies and fashionable replicas was and is especially valued. Its healing properties have been known to the Chinese since time immemorial. It is not surprising that the tea ceremony has become so important. After all, in addition to the delicious taste, there is a hidden sacred meaning in it.

Gongfu Cha: Art in Action

Back in the 14th century, it was customary for the imperial family to drink tea brewed from a large leaf. The common population used completely different raw materials for brewing tea. Briquettes and small leaf tea were used. While the prerogative of the rich was loose leaf tea.

The Gongfu Cha ritual became widespread in the 15th century. Along with this, the style of drinking tea also changed. For example, special dishes appeared - gaiwan. It was a deep bowl with a loose lid. It was considered bad taste if the bowl, saucer and lid had different designs and ornaments. Each class had its own signs, which were reflected in detail on the sets of gaiwan.

Since all social life in China is permeated with mystical and ancient traditions, the gaiwan was identified with heaven, earth and man. The lid symbolized protection, the saucer meant the earth, and the bowl itself was associated with a person. Taken together, this was interpreted as a person standing firmly on the earth and having heavenly protection.

A significant feature was contained in the lid itself. This part of the kitchen set should not fit tightly to the bowl. The gap that remained between the bowl and the lid played a special role. The Chinese drank tea through this gap or poured it into other bowls when they were relaxing with their family.

During the same period as the gaiwan, the yixing clay teapot was created in China. This item got its name due to the fact that the clay that was used for it was mined at a deposit near the city of Isin.

But why did you choose this particular clay? Yixing purple clay was endowed with such properties that, after firing, it ensured the slow cooling of tea in the teapot. The porous material also gave the drink a refined and pleasant taste.

The pores of such a teapot allowed the hot drink to “breathe” as it cooled, saturating the tea with oxygen. Today, analogues of tea ceremony sets can be found in museums. Such exhibits are looked after more carefully than other famous paintings. They are polished with water. And sometimes they conduct real tea ceremonies with them so that the clay of the products does not crack without proper care.

Chinese tea drinking and the importance of water in it

The art of brewing tea is structured in such a way that each element in this action is assigned a large role. Water for Gongfu Cha is chosen carefully. Water from a spring is considered the best, since it is sufficiently saturated with the energy of the earth.

Soft or hard water is not suitable for making Chinese tea. Reheated one is also not used. Typically, two types of tea are used for the tea ceremony: pu-erh and the well-known oolong. For the first option, the water is heated to 100 degrees. And for the oolong variety, heat up to 95 degrees is used. Take exactly as much water as needed for drinking tea.

What you might need for a tea ceremony

The island of Taiwan has a tea ceremony set that is different from all of China. Throughout the rest of the country it is common to use the following things:

Yixin and gaiwan. A teapot made of high-quality clay and a set of cups according to the number of participants form the basis.
The jug is sipping. This item is used as a reservoir for the infused drink. It is from this that tea is poured into cups.
Boiler with water. It is in it that water is boiled to the required temperature.
Bench-zhan stand. Porcelain base that holds the bowls together.
Linen fabric. Used to blot drops of water and tea.
Chahe box. Tea raw materials are stored in it. During the ceremony, it is passed around in a circle so that all participants appreciate the aroma.
Porcelain spoon. She cleans her nose of tea leaves and leaves.
Bamboo spoon. Used for weighing tea raw materials.
Strainer for blue. Often comes with a clay teapot.
Wooden tray chapan. All the utensils for the tea ceremony are placed on it.
Tea tongs. Used to extract brewed leaves.

Tea ceremony packages may vary slightly depending on which province it is held in.

Tea ceremony: a sacred act

In the room where the real tea ceremony takes place, the lights are always dimmed. This is done so that no distractions can prevent a person from enjoying the taste and aroma of an unforgettable drink.

They try to keep the color scheme of the room where they drink tea in green, brown and light colors. The colors chosen in this way help to attract the energy of the earth into the room.

Another important condition is ventilation in this visit. During Gongfu Cha, a light breeze is welcomed, which, according to the plan, should bring the tea ethers to everyone present.

It is believed that tea not only nourishes a person’s taste buds, but also affects him in a more subtle way. The tea ceremony is a way to enjoy the aroma and taste of tea, and is also a good technique for achieving peace of mind. After all, the healing properties of this drink have been known for a very long time. And its benefits have been proven in practice.

Tea ceremony: stages

Seven preparatory stages turn ordinary tea drinking into a mesmerizing experience. Let's look at them in more detail:

Wen Hu Tang Bei. The set of dishes is almost completely filled with boiling water for sterilization. Then, with graceful movements, they pour out this water as excess and unnecessary.
Zhan Shan Jia Ming. Each participant in the ceremony opens a box of tea and inhales its scent to appreciate the merits of the raw material. The chahe is then passed to the next person sitting on the left.
Wu Long Ru Long. The required amount of tea is poured into Yixing. Three bamboo spoons of raw materials (15 g) are placed in the “teapot” and 150 ml of boiling water is added.
Suan Hu Goa Chong. An impromptu introduction of tea and water takes place. Yixin is filled with a thin stream.
Chun Feng Fu Mian. Using a porcelain spoon, skim bubbles and tea leaves from the surface of the water. Next, cover the yixing with a lid for 2 minutes, after which the first tea is poured out.
Zai Zhu Qing Kuan. The tea leaves are brewed for direct consumption. The clay teapot is filled to the top with water.
Gua Mom Lin Gai. The water surface in the blue is cleared of bubbles and leaves again. The kettle is closed to allow the tea to steep for about 30 seconds.

After all the manipulations, the Chinese and their guests begin to drink tea. In addition to the preparation process itself, the tea ceremony also includes a unique service ritual.

Algorithm for serving tea to guests and visitors

Tea pouring is traditionally carried out by the owner of the house himself. The clay and blue is taken in the right hand, and the linen material is placed in the left. After each cup is filled, the teapot spout is wiped dry.

Oolong is brewed 4 to 8 times. It is believed that in this way the raw materials give the water all the best that is in it. Pu-erh can easily withstand up to 16 brews. This variety is stronger and more tart.

The ritual of repeatedly brewing tea came to the world from China. High-quality tea can withstand several brewings in a row without loss of taste and aroma.

Caring for the tea set after the ceremony

In China, Yixing is freed from tea leaves and water immediately after the end of the ritual. The kettle is never washed with detergents or chemicals, but simply rinsed with boiling water. The same is done with all other items for the tea ceremony.

When all parts of the set are cleaned of tea residues, they are allowed to dry naturally. After drying, the surfaces are polished with a soft natural cloth.

Subtleties of Gongfu Cha in everyday life

The tea ceremony is a tradition that is practiced only on special occasions. This ritual is not performed every day, although it is considered good practice to hold a tea ceremony once a week.

The Chinese cannot imagine their life without rice, oil, vinegar, soy sauce and, of course, tea. During the ceremony, the cup is offered to the older person as a sign of respect. If an elderly person treats a friend who is younger than him, he shows him special honor and recognizes the merits of the young guest.

When relatives meet, it is also customary to hold a tea ceremony. The frequency of such meetings does not matter. The main thing is that during a family reunion, traditions are respected.

Another event where a tea ceremony is appropriate is a wedding. With this ritual, young people express their respect to their parents. When meeting the family of the future chosen one for the first time, the full Gong Fu Cha ritual is also performed.

In many provinces where traditions are strictly followed, the tea ceremony is held to pass on the experience of older people to the younger generation.

In addition to positive reasons, the tea ceremony is sometimes organized as a sign of apology. Serving tea to someone to whom a person repents symbolizes the sincerity of his feelings.

In Southern China, in gratitude for a cup of tea, it is customary to knock on the table with bent fingers. This custom goes back to ancient times, when the Celestial Empire was still ruled by emperors.

In China, December 15 is celebrated as International Tea Day. Despite the fact that this day is a working day, many people attach great importance to it.

In April 1991, the first China National Tea Museum was opened. It is located in the city of Hangzhou and operates right in the middle of tea plantations. The museum has exhibits dating back 2,000 years.

There are ten most famous varieties of tea in China. Oolong tea, white tea, red tea, yellow tea and green tea are the types of raw materials that are included in this list.

The furniture for the ceremony is chosen no less scrupulously than the tea drink itself. A low table, pillows for the comfort of the knees and a set of dishes are attributes of the Gong Fu Cha ritual.

Chinese tea even has its own legend. The first mentions of this drink can be found in manuscripts describing events that occurred 4800 years ago.

The legend of the appearance of tea

The divine ancestor of all Chinese, Shen Nong, once decided to help people get rid of their illnesses. He began to explore the surroundings. I was looking for medicinal and poisonous plants. I checked every find on myself. After another poisonous root, Shen Nong felt ill. And he lay down to rest under a bush unknown to anyone. Dew rolled from the leaves of the bush into Shen Nong's mouth. And he miraculously got rid of the consequences of exposure to poisonous grass. Since then, the first ancestor carried the leaves of the medicinal bush with him. This is how all the Chinese learned about the healing properties of tea.

In the 1st century BC, tea became widespread. If previously it was available only to the rich classes, now it began to be sold on the market. This is how tea gained recognition and love from the inhabitants of the Middle Kingdom.

In Chinese culture, the tea ceremony plays a huge role. From an aesthetic point of view, this ritual is beautiful and entertaining. It calms the spirit, gives the body peace and healing. Brings people together. Helps you take your mind off everyday worries.

In addition, only through the tea ceremony can one obtain all the necessary energies to improve the quality of life. After all, every action contains a secret meaning that strengthens the connection with ancestors, returns descendants to the fold of traditions, and treats nervous disorders.

Strict adherence to the algorithm allows you to fully immerse yourself in the sacred world of energy of earth, water, fire and air. Real Chinese tea can bring considerable benefits to the body. It cleanses the body of toxins and the head of vain thoughts.

Europeans view the traditional Chinese tea ceremony in the context of a beautiful, exotic ritual, an integral part of which is a unique spiritual practice, delicately intertwined with the preparation of an aromatic drink.

In the historical homeland of tea, all these elements have their place, but primary importance and attention is given to the depth of taste, aroma and notes of true pleasure that accompany every tea drinking.

Formation and improvement of tea drinking traditions

From this article you will learn:

More than 3,000 years have passed on the way to the well-known and widespread form of the Chinese tea ceremony. The history of this wonderful drink began after the ancient Chinese discovered the magnificent abilities of one of the local representatives of the plant world - Camellia Sinensis. In those days, tea bush leaves were added directly to food during cooking. Gradually, knowledge about the plant expanded, and along with it, the technology for brewing the aromatic and healing drink improved.

Tea art

The basics and features of preparing the drink were actively popularized in Eastern countries thanks to Buddhist monks, who for the first time managed to discover not only the medicinal benefits of tea, but also its invigorating effect.

Over the next 2 millennia, all kinds of tools, utensils, and techniques were used to brew aromatic tea. Gradually, those items that turned out to be unclaimed were excluded from everyday use and a “basis” of necessary utensils was formed. The rules for brewing the drink have also received real outlines.

The traditional ceremony involves the presence of high quality semi-fermented tea known as. The Chinese themselves classify it as turquoise tea. During the brewing process, only young buds and leaves are used, which are collected from bushes grown in the local highlands.

Growing and preparing oolongs requires a lot of labor, time, effort and patience. That is why in China this type of tea is considered festive, which automatically implies a special ceremony of brewing, serving and drinking tea. This drink is strictly prohibited from being consumed in the office, at work, or in fast food cafes. This requires a special mood and enjoyment of every small sip. It is not recommended to drink tea after the main meal - at least 2.5 hours should pass from the moment of eating.

Only in this case will you be able to experience with your receptors all the versatility and unusual taste of such a wonderful drink.

During one tea ceremony, a person can be offered up to 20 cups of the drink. It is significant that with each new cup you will taste the tea more and more. As real life practice shows, after one such ceremony a person’s idea of this drink can completely change.

What is needed for the Chinese tea ceremony?

The main condition for conducting a good tea ceremony in accordance with Chinese traditions is the presence of good and high-quality oolong. It is better to give preference to products from China. The use of flavored raw materials is not allowed. True fans of the tea ceremony prefer the pure version of oolong.
Water quality. A very important component of the drink. It should be noted that in China, tea masters use mainly mountain spring water. If you have access to truly clean spring water, then you can safely use this liquid. If this is not available, pay attention to water with a high oxygen content.
It is optimal if the process of brewing and serving ready-made tea is led by a master of his craft, in whose every movement it is easy to read professionalism and practice.
Take care of special utensils: a vessel in which the tea leaves are supposed to be stored, a small tea board (with a tray for collecting water at the bottom), a brush, a sieve, a saw, a tall cup, tongs, a funnel, a needle, a vessel for pouring the drink and a clean towel, etc. .P. (everyone must independently choose the necessary tools).