I recently had the desire of attending a small class on Chinese tea and tea rite. Chinese tea rite is quite a different way to drink tea than also traditional English chic or Japanese tea ceremony.
What follows are some of my notes from the class and the basic steps complicated in Chinese tea ceremony.
Old-style Chinese tea pots are made of unglazed clay, and have been experienced from years of use. The clay absorbs the oils from the tea leaves and eventually, over time, can develop a glazed appearance, especially on the inside of the pot.
The clay used to make these tea pots is a special Yixing clay that is only found in one small town in China, near Shanghai. The Chinese believe this clay can dissolve toxic reserves in both tea and water.
Yixing teaware are highly collected.
STEPS FOR CREATION AND SERVING THE TEA
Step 1: Rinse the pot. If you haven’t used the teapot for a while, solution it out first with hot water.
Step 2: Put tea into tea pot.
Never use your hands or metal to handle the tea leaves. Use only revelations made of cane or wood. The best way to store tea is in a cut-glass jar, in the icebox. The quantity of tea you add be contingent on the number of people you plan to serve. Typically fill the small pot 1/4 to 1/3 full with dry tea leaves
Contingent on what type of tea you are creation, you will heat the water to dissimilar fevers. Water for green tea should never be transported to boiling. It must only be heated sufficient so that tiny bubbles are rising from the lowest of the kettle (about 85°C).
Water for jasmine tea can be a little hotter, and water for Oolong (wiling) or black can be hot (100°C).
Not ever heat water in a heat for tea, nor use the prompt hot water distributers obtainable in some sinks. Heat it in the old-style method—in a pot, on a stove.
The water from the pot should then be decanted into a big clay teapot. A cozy located about the large teapot will keep it warm. Refill the teapot with water.