CHINESE TEA CEREMONY

The traditional tea ceremony first stared in China emphasizes the tea rather than the ceremony  - what the tea tastes like, smells like and how it compares to the previous tea. Each step is meant to be a sensory exploration and appreciation. This formal presentation of tea is known as “gongfu,” meaning skill from practice, and dates from the Ming Dynasty (1368-1644AD). Success in gongfu tea requires patience, attention to detail and, of course, extended practice.

Yixing teapot made from porous purple clay
which absorbs the flavors of the tea leaves
to produce a more enjoyable cup of tea.

This more or less elaborate preparation of tea uses unglazed Yixing teaware including a small teapot and cups just large enough to hold about two small swallows of tea. Other utensils include a decanter or pitcher, chop sticks or tea scoop, tea bowl, tea towel and of course tea, generally an oolong tea. After the tea utensils are gathered and arranged there are several steps in the presentation. First, all the utensils are rinsed with hot water. This indicates the ritual of tea making has begun, cleans them to receive the tea and also warms the vessels. Pour the hot water into the pitcher then into the teapot, let it sit a minute then pour over the tasting cups and finally pour it all away. Second, the tea leaves are prepared by filling the teapot about 1/3 full with tea leaves using chop sticks or a tea scoop. Place the lid on and let sit a moment, then smell the aroma of the dry leaf. Pass the pot. Next, give the leaves a rinse by filling the pot half full of hot water then quickly pouring it off. This removes any dust and allows the leaves to begin unfurling. Deeply inhale the aroma of the freshly washed leaves and again the teapot is passed to allow others to smell the scent. Third, the tea is infused with preferable spring water heated to 158-176 degrees Fahrenheit for oolong tea. Place the teapot in a tea bowl and pour the heated water over the tea and allow it to run over the sides of the pot, quickly place the lid on and then pour water over the top of the pot until a little water comes out the spout. Do not allow bubbles to form in the pot - this is the tricky part! Steep for only about a minute. Finally, either pour the tea into the decanter or pitcher for serving the individual cups so that each will be the same strength or line up all the cups and pour them half full in one direction and then go the other direction to top them off. The goal is that each cup taste the same. Each person then smells the delicate aroma of the brewed tea which also allows it to cool slightly before tasting. Creating consistent flavor is where the mastery of the server is evident.

One of the benefits of using high quality loose leaf tea is that they may be re-steeped - generally two or three times, sometimes even up to 8 times! When re-steeping, the infusion time is increased slightly and the water must be reheated each time also. When the ceremony is completed the leaves are removed from the teapot which is only rinsed with water and dried carefully. Each utensil must be carefully wiped and put away also.

TEA TRIVIA
Teas used in the Chinese Tea Ceremony
are mostly oolongs
grown in the mountains of Taiwan
at around 4,000 feet
and are only lightly fermented

“Taste and see that the Lord is good;
blessed is the man who takes refuge in him.”
Psalm 34:8