Tea traditions. Chanting Tea - Chinese Gongfu Cha Ceremony

China is a unique country with ancient customs that are revered and passed down from generation to generation. One of national traditions is a Chinese tea ceremony. It is not just a procedure for drinking tea, but includes a strict sequence certain actions. The ceremony contains a deep meaning and gives pleasure from the tea drink to each participant. The history of this custom dates back to 618 from the provinces of Guangdong and Fujian.

The mystery of tea drinking in China

The national name for the ritual of drinking tea drink is Gongfu-Cha. In the second part of the fourteenth century, during the reign of the Ancient One, only the emperor could enjoy tea made from whole tea leaves. This tea was specially grown and collected for the imperial family. The common people at that time were content with small-leaf and inexpensive varieties tea.

Setting for the ceremony

The traditional tea ceremony in China, according to unspoken rules, is held in a tea house. This is a special room without bright lighting. For decoration, soft pastel colors are used using natural shades of color. The very atmosphere of the tea house should be relaxing and soothing. The main condition is a low table to accommodate all guests and necessary utensils. Soft rugs or pillows are placed on the floor for the comfort of guests. Today, tea houses provide a meeting place where one can socialize in a calm and relaxed atmosphere. Traditional rugs have been replaced by lounge chairs. Each guest can relax and drink their favorite tea drink.

“Chinese tea drinking is a ritual whose purpose is to saturate the human soul and calm the body.”

Water requirements

The Gongfu Cha culture has strict conditions when choosing water. For thousands of years, tea masters have passed on knowledge to each other when working with water for tea. And over time, this skill turned a set of certain rules into real instructions for the correct preparation of the drink. The choice of water is the main feature with which you should start preparing. It should not have any foreign odors or have any flavor nuances. Suggested for the right tea Soft water is not suitable, as it has a small amount of earth spirit - these are minerals and salts that make the drink persistent and confident.

Suitable water for Gongfu-Cha is traditionally recognized as spring water, which draws its strength from the very center of the earth, saturating and giving it a piece of its soul. The water to be used for brewing should be boiled in a separate clay teapot. The size of the kettle depends on the number of guests. The brewing water is heated only once to the optimal temperature.

The tea master determines the optimal heating temperature, taking into account the type of tea being brewed. When brewing oolong tea optimal temperature this is 95 degrees Celsius, and for Puer tea– 100 degrees. Tea experts determined the temperature of boiling water without a thermometer:

76-86 - bubbles with a diameter of 3 mm are formed - the Chinese call them “crab eyes”,
90-96 - larger bubbles appear - 8 mm, called “fish eyes”.

Music for the ceremony

The tradition of tea drinking is not only the procedure of brewing and drinking tea. The national ritual also includes listening to colorful Chinese music.

It is impossible to conduct a real tea drinking ritual without music. Its selection is a real tea drinking culture. It should be calm and unobtrusive, and its sound should resemble national instruments. Can be found original version, when the chirping of songbirds, the murmur of a forest stream, and the rustling of fallen leaves in the forest fit into the musical composition.

Gratitude to tea

Chinese tea culture is not only rich in ancient legends. There is a custom that has survived to this day from the Qin Dynasty. One day the emperor dressed himself in simple clothes and went to wander around the country to find out what the people thought of him. He entered a tavern and saw two people drinking tea. He sat down with two visitors and started a casual conversation. But they immediately realized that this was no ordinary wanderer. They had to kneel, but in this case they would have been executed immediately, since the ruler was sacred and cannot be talked to ordinary people. Then one of the interlocutors, after a conversation over tea, stood up and put the middle and index fingers, bending them. With this, he told the emperor the following: “We understand who you are and we know that we face death for communicating with you. But we want to express our gratitude to you on behalf of our people. With this gesture we make it clear that we adore and love you.” Now, over tea in China, interlocutors show respect with a similar sign.

In the Middle Kingdom they brew and drink tea in any family. Sometimes this custom becomes part of something completely different. During the wedding, the parents of the bride or groom give them a tea ceremony set. They, in turn, offer tea to their parents as a sign of respect to their elders. During the feast, the newlyweds introduce the guests by serving them tea and calling them by name.

What kind of tea do they drink in the Middle Kingdom?

The Chinese rarely use imported tea leaves. This is not necessary when the domestic market is rich in fresh, own varieties:

Te Guan Yin,
Pu'er,
jasmine
chrysanthemum
Ren Shen Wulong,
shu/sheng puer,
Longjin
Bi Luo Chun.

These are the most common varieties that are consumed in any family, brewed in inexpensive cafes. IN expensive restaurants you can find elite varieties:

Te Guan Ying,
Bei Hao Yin Zheng
Feng Huan Dan Cun,
Jin Zui Mei
Mao Fen

It is necessary to note that the Chinese do not like flavored teas. Mostly natural fruit drinks are brewed or without additives with the original composition. There are many more places where you can drink tea in China than beer bars in the Czech Republic. Moreover, even in ordinary eateries and cafes you can find very a good choice tea.

Tea ceremony set

Translated into Chinese, it sounds like Chatsui - a tea instrument. Its use came into active use around 1981 and later spread to all countries, where it gained popularity. For a long time the Chinese did not use it, but now it is difficult to imagine the entire process without its use. The inclusion of additional items in the set has a peculiar meaning. Admirers of Taoism and Buddhism are confident that the actions carried out by these objects help relax the mind and get in the mood for tea drinking.

Modern a tea set may consist of different quantities items. The main ones are visible in the photo - these are gaiwan, chahai and bowls.

Gaiwan is a clay teapot for brewing. Inexpensive version - made of glass.
Chahai is a small teapot or jug for pouring brewed tea into bowls.
A bowl is a container for drinking tea. It is made mainly from clay or porcelain.

Further items may be excluded or added depending on the scope of the ritual.

Scoop – for transporting dry tea into the kettle. Before using it leaf tea simply poured in using hands or tongs.
Tongs – for washing and other manipulations with bowls.
Needle – for cleaning the spout of a teapot for brewing or a knife for cutting briquetted tea.
A funnel is a safety device for holding tea leaves. The principle of operation is similar to a conventional strainer.
A spatula is a tool for analyzing the quality of tea leaves, brewed and dry.
Brush – used to remove stains on dishes or polish a teapot.
Stand for a bowl – can be square, round or rectangular.

The photo shows the complete set:

When making a set, it is covered with calligraphic painting or ordinary artistic drawings. The sets are made by private craftsmen and factories from different materials.

Clay is the most expensive material. Sometimes the items in the set are designed and their shapes can be very bizarre: animals, people, fairy-tale characters.
Wooden is the best option for home use. It is durable and not very expensive.
Bamboo is the cheapest material. Suitable for hiking and drinking tea in nature.

When purchasing a set, you should check it for possible cracks and chips. Such shortcomings, according to the Chinese, bring bad luck. Please note that wood and bamboo do not tolerate extreme heat, so you should not leave the set in the open sun for a long time. After use, wipe the items with a damp cloth and wipe dry.

Results

The tea tradition of China is of great importance to the Chinese. It calms the soul and relaxes the body, heals and brings people together. A properly conducted ceremony will allow you to take a break from everyday hectic days and recharge with internal energy.

The Chinese believe that while drinking tea you can get closer to your ancestors and plunge into the sacred world of the elements. Real tea cleanses the body of harmful toxins, and the head of unnecessary and vain thoughts.

tea ceremony

(Gong Fu Cha) has been more than just preparing and drinking tea since ancient times. The very meaning of the word Chinese suggests that this is high art, a kind of ritual for all participants. Starting from the 17th century, this cultural phenomenon began to become very widespread.

The Chinese prefer tea at any time of the year, because if needed, it will warm you up, and if it’s hot, it will help quench your thirst. Fast pace modern life got us accustomed to tea, which is brewed in bags and drunk quickly. The concept of the tea ceremony is completely opposite and often seems something exotic and outlandish.

Gong Fu Cha should not be confused with the Japanese tea ceremony. There is one very important difference between them, which is related to the meaning of the action itself. For the Chinese, it lies in tea - it is important for them to appreciate the richness of the aroma, the depth and subtlety of the taste of the drink, and the aftertaste and mood it gives.

The emphasis is on brewing, and the success of this task directly affects the participants' enjoyment of the taste and aroma of the drink and the creation of a pleasant atmosphere. But among the Japanese, the main role is played by the symbolism of the ritual.

History of the tea ceremony

Preparations for the ceremony

Tea was not always known in China. It is believed that the properties of tea were discovered by Shen Nong, the mythological and cultural hero of the nation. Traveling around his native lands, he acquired knowledge about the properties of plants, consuming them and trying to understand how they affect the body.

One day such an experiment ended unsuccessfully and Shen Nun fell ill. According to legend, he swallowed a drop of dew that rolled down from a bush unknown to him and healed him, cleansing him of toxins. Also, he really liked the taste and feeling of freshness given by the leaves of the plant. Shen Nong considered it a gift from heaven. This is how the wonderful bush got its name, and tea became an important healing remedy among the Chinese.

About three thousand years ago, people discovered the benefits obtained from using tea bush. At the very beginning, not only leaves were used, but also branches of bushes, which were thrown into boiling water to achieve a medicinal effect.

The taste of the drink was very unpleasant and very bitter. The leaves were also eaten with regular food due to the fact that the plant varieties of that time were not suitable for brewing and enjoying the taste of the drink. But later, when plant species more familiar to us were bred, the history of making the drink began.

Only the rich drank tea

At first it was the drink of the rich. The approximate date of its spread among the ordinary population of China is considered to be the 1st century BC. e., during the reign of the Han Dynasty. Around the same time, the Chinese learned to dry tea leaves and grind them. The resulting powder was brewed in boiling water. To diversify the taste of the drink, citruses and ginger began to be added to it.

The popularity of tea led to the emergence of the art of preparing it, and people began to write songs about it and depict it in drawings. It took two thousand years to improve the method of preparing the drink, creating the right technique and the necessary utensils. This time period allowed the structure of the tea ceremony to be minted down to the smallest detail.

Teaware

As a result, the Chinese created dishes suitable for this purpose, additional tools used in the process of preparing the drink, and improved brewing methods depending on the variety. This is how the first documented three-volume poetic description of tea appeared, which dates back to the 8th century and is known as “Treatise on Tea” by Lu Yu.

It is noteworthy that in this collection of tea culture a detailed description of all varieties was given, explanations were given about proper preparation, water requirements were described and listed best sources, and also gave a detailed description of all the tea traditions that existed at that time in different regions.

During the Tang Dynasty, the popularity of tea led to the fact that festivals dedicated to tasting the drink began to be held everywhere. In schools, temples and even in the palace, ceremonial tea parties were held strictly according to the rules of good manners. In this case, they only used good tea and beautiful dishes.

As a rule, there was one specially appointed person at the head of the tea tasting. His duties included constant control over the preparation of tea and providing attention to each invitee. Participants in the festival learned to inhale the aroma of tea, understand its color and describe the facets of taste. Such a meeting ended very poetically - the guests began to talk about lofty things, putting their thoughts into poetic form.

With the advent of tea varieties and the development of medicine, the Chinese began to distinguish taste preferences by season. Chose for spring flower tea, and for summer – green. In winter they preferred black tea, and in autumn they drank green young tea.

The climate of China with a lot of rain and fertile soil creates ideal conditions for growing high-quality tea and encourages experimentation and breeding of a wide variety of tea varieties. The location of the plantation, temperature changes, and harvest time are important influencing factors that determine the flavor of the tea.

The creation of a particular type of tea is directly influenced by the way the leaves are processed. Manual labor during harvesting is extremely valuable. Collect tea shoots that have one or two young leaves.

The next step is drying the collected leaves in the sun or in the shade - the chosen method determines the future type of tea. Next, the dried leaves are fermented. The last stage is processing and giving the product a finished look.

Many methods of processing tea leaves were invented - roasting in cauldrons, drying, boiling, rolling, etc., which made it possible to obtain red, yellow, white, green and other types of teas. Those, in turn, were then divided into more large quantity subspecies Today, there are about 1,500 varieties of tea and each of them has its own unique taste and aroma.

The extent to which tea is ingrained in Chinese culture can be judged by the number of different organizations and groups dedicated to tea. These include museums, learning centers, quality societies, and tea culture organizations.

Choosing tea for a tea ceremony

A special type of tea is used for the ceremony -. When brewed, it is not as strong as black tea, but it has much more various properties than ordinary green. Therefore, sometimes oolong is also called imperial tea.

It belongs to the semi-fermented group - the leaves are dried and rolled using a special technology. Its leaves contain a lot of vitamins and minerals and a high percentage of organic acids.

Accordingly, such tea requires a non-standard approach to preparation. It is the subtle ability to reveal his secrets without any haste that will allow you to appreciate all the nobility of his taste. That’s why it reveals itself in the best possible way under the master’s hand during the tea ceremony.

Oolong tea for the tea ceremony must come from China, otherwise there is a risk of getting tea Low quality. It should not contain any artificial flavors or additives. It is acceptable to contain ginseng, rose petals, and the aroma of cream (if it is milk oolong).

A high-quality product can be purchased in special tea stores. When purchasing, you should pay attention to its price - good tea of this type cannot cost little, since it is collected manually in the highlands. Moreover, most of all beneficial properties It is the oolong that is of high quality.

Water and utensils are important foundations of the ceremony

From ancient times to this day, very high demands have been placed on the purity of water, so for the ceremony it is collected from springs in the mountains. To be suitable for tea, the water must pass natural way cleansing.

Of course, the dishes used for the tea ceremony play a special role. As a rule, this is a whole set that includes:

two kettles - one for water and the other for brewing;
strainer;
tea cups - bowls and tall cups in pairs;
vessels for storing tea, tasting it, and pouring the drink;
board to collect water;
auxiliary tools for cooking - alcohol lamp, tongs, funnel, brush, spoon and needle;
as well as a tea deity.

Each auxiliary item helps to reveal the most subtle notes of the aroma.

Gong Fu Cha is not only an opportunity to enjoy every cup of tea you drink, it is also an opportunity to observe the skillful movements of the master and appreciate the aesthetics of the action itself. The host of the ceremony traditionally answers questions from guests and makes explanations as necessary.

How to Prepare for a Tea Ceremony or Gong Fu Cha

It is wrong to perceive Gong Fu Cha as the final stage during a meal. This is a completely separate event, which means that the stomach should not be burdened with digesting food. But you don’t need to go to the ceremony hungry, otherwise the tea may cause some stomach irritation.

Several hours should pass after eating. In order to capture every tea note during the ceremony, you need to be selective about the food you will consume beforehand. You should not give preference to dishes with pronounced taste properties and containing a large amount of spices, too sweet or, conversely, salty or sour.

Another important aspect that can negatively affect the perception of tea is the use of perfumes, smoking and alcohol. It is a good idea to wash your hands before the tea ceremony.

All this important little things that you should listen to. The taste perception should be as cleansed as possible, because during the event guests will be offered more than one cup of tea. Oolong will be brewed again and again, each time revealing it in a new way.

If you stick to these simple requirements, then participation in the ceremony and every cup of tea you drink will give you vigor, strength and a feeling of unprecedented lightness.

Features of the tea ceremony

First of all, you should know that such an event can only be held by a person who has the skills and experience, understands tea utensils, and is able to present his art. The tea party itself takes several hours.

So how does Gong Fu Cha work?

The master places all the beautiful utensils in their places to create the appropriate atmosphere. Then, it begins to heat the water. The water will be ready to drink as soon as it starts to boil.

Using a bamboo spoon, tea is poured into a vessel (chahe), which guests pass from hand to hand and study the appearance and aromatic properties of the tea, inhaling it twice. It is strictly forbidden to touch tea leaves with your hands. The point of the ban is that the smell of your hands can harm the integrity of the aroma of the tea, which means you need to exercise extreme caution.

The next step is to heat the teapot (chahu). It is usually made of clay, but can sometimes be made of porcelain or ceramic. Then, a portion of tea is placed in it and poured hot water. The tea is poured using a spoon and a funnel made of wood - it protects the tea from spilling. The teapot is covered with a lid and a towel and periodically rocked from one side to the other so that the water mixes well with the oolong.

The first brew is unsuitable for consumption, since its task is to prepare the tea leaves for opening.

It is used to heat bowls and tall tea cups. Already aged oolong is poured into a drainer (chahai), from which tea is poured into cups for guests. And then, the brewing process is repeated again.

Each guest is provided with a pair of tea - two cups, a small round bowl (pingbei) and the cup itself (xiangbei), narrow and tall. Before the ceremony begins, they are placed on a special stand (beizhan) of a tea tray (chapan) as part of the composition.

Water is also poured into it if necessary. Ready tea pour into tall cups, filling a little more than half the container. Cover it tightly with a small cup on top and turn it over. Interestingly, an experienced master performs this action with one hand.

Each of the cups plays its role - the small one allows you to enjoy the taste and color of the drink, while the tall one provides an excellent opportunity to fully enjoy the variety of aroma. To do this, it is recommended to inhale the smell with your eyes closed - this will sharpen the perception of every aspect of it. Drink a serving of tea in three or seven sips. Each new brew must be kept a little longer than the previous one.

Using tongs, the teapot is cleaned of tea leaves, and the strainer is cleaned with a needle. There is also a so-called tea paddle - it is used to remove the foam that has formed after the first brew of tea. The brush is used to wipe the teapot during tea drinking.

Traditionally, the first seven cups of tea carry the following meaning:

the first introduces tea, guests try to understand its taste;
the second helps to get rid of negative emotions and mental anguish;
the third serves as a brain exercise;
the fourth helps you forget about your troubles;
the fifth cup is a cleansing cup for the body;
the sixth gives rise to thoughts about the spiritual realm and heaven;
the seventh cup – gives the highest degree of lightness and relaxation.

The rule of good conversation is to discuss tea and mention Lu Yu (tea deity), whose statuette is an indispensable accessory of the ceremony.

A mandatory attribute of Gong Fu Cha is the sound of quiet traditional Chinese music, which helps create a pleasant, relaxed atmosphere. Its goal is to help participants experience the action and noble taste of the drink, fully appreciate its color, inhale the aroma, cheer up and improve their mood. The gentle whisper of flutes will help you forget about all the troubles in life, get distracted and plunge into the magical world of tea.

Chinese tea culture

The reason for tea drinking in the Middle Kingdom can be anything. But, as usual, it carries with it an attempt to express one’s positive attitude towards another person.

Repentance - if a person offends another, then as a sign of reconciliation it is necessary to offer him tea. Such a gesture constitutes a sincere attempt to apologize for one’s actions.
Respect – offering a cup of tea to someone older in age or showing respect to any other person, regardless of their work status, is considered an important aspect Chinese culture. Also, there is a tradition of inviting your relatives (older in age) to drink tea and pay for its cost.
Family tradition - in China they love to get together with the whole family and drink tea. During such meetings, older family members teach ancient traditions to younger ones.
Gratitude to older family members on the wedding day - kneeling down, the newlyweds treat their parents to tea and say words of gratitude for everything they have done for them. In addition, according to Chinese traditions, during the tea ceremony the bride and groom are introduced. New husband and wife also perform Gong Fu Cha to bring families closer together. In this case, no one can refuse to accept a cup from the hands of a young couple, since this will be interpreted as rejection of the marriage.

Chinese tea culture reflects a special religious relationship - unity with Tao. The tea ceremony is aimed at creating harmony and achieving complete calm and regularity. Only by being in a serene state can a person enjoy communication and feel joy.
And finally, look at how to conduct Chinese tea ceremony.

The tea ceremony in the eyes of a European is an exotic ritual, beautiful preparation tea or spiritual practice. The Chinese tea ceremony has all this, but the pleasure of taste, aroma and something elusive in sensations comes to the fore. The path to the tea ceremony in her modern form it was long. It all started about 3000 years ago when the Chinese discovered medicinal properties Camellia Sinensis plants and began to brew tea and add tea leaves to food. This method of preparation was good for coarse varieties of tea, the beneficial properties of which cannot be revealed through infusion. Along with the advent of new exquisite varieties of tea, the methods of preparing the drink also improved.

The art of making tea (gongfu cha) was spread by Buddhist monks, who were the first to discover the invigorating and medicinal properties of tea. For two thousand years, various techniques and tools have been used to prepare tea. Over time formed necessary set utensils and tools for the tea ceremony, and preparation rules were developed different varieties and types of tea.

In the Chinese tea ceremony, only high-quality semi-fermented oolong tea is used. (Sometimes the spelling “oolong” is found, which appeared from an erroneous transcription English word"oolong", which is actually read as "oolong".) Oolongs are a very special group of teas, called "black dragon tea" and "emperor tea" tea world" The Chinese classify oolong tea as turquoise tea. (The character for "turquoise" also means youth and fresh greens.) Oolongs are made from young tea leaves and buds grown high in the mountains and collected, dried and rolled using a special technology. In simple terms, oolong tea is not strong enough to be called black tea (or red, if you follow the Chinese classification), but it is more concentrated and richer than green tea.

Naturally, tea, the production of which takes so much work, requires special attention when preparing. Oolongs are holiday teas. They are not suitable for a hasty breakfast or office tea party. The Chinese tea ceremony is the only way to reveal all the subtleties of the “black dragon”, but this method requires skill and experience, special utensils and several hours of free time. The tea ceremony is never held “for dessert”; 2-3 hours should pass after eating. To avoid distractions from the perception of tastes and aromas, several hours before the ceremony you should not eat spicy, sour or sweet foods, smoke, drink alcohol or wear perfume. However, drinking a large amount of tea on an empty stomach can cause discomfort. During the tea ceremony, the guest can be offered up to 20 cups of tea. When each subsequent brew is different from the previous one, the number of impressions received in a few hours of the ceremony will exceed the impressions from all the tea drunk before. A single participation in gongfu cha can change a person’s understanding of tea.

The first condition of the Chinese tea ceremony is good oolong. High quality oolongs are produced only in China. There are four types of oolongs: Southern Fujian, Northern Fujian, Guangdong (Cantonese), and Taiwanese. The most famous variety Oolongs are considered to be Southern Fujian Tieguanyin from Anxi County - the tea of the iron bodhisattva. Tieguanyin is usually used to introduce beginners to the tea ceremony, as its rich and long-lasting taste and gradually changing aroma are understandable to everyone. Taiwanese low-fermented oolongs are also suitable for introducing the ceremony. They have fresh aroma, rich color infusion and sweet taste. Many mainland oolongs are so delicate that without special preparation it is difficult to experience their charm. Experienced master will help you choose the type of oolong depending on the experience and tastes of your guests.

Gongfu cha is performed only with unflavored oolongs. There is no point in holding a tea ceremony for the sake of enjoying “flavors identical to...”. The exceptions are oolongs with natural flavoring with flower petals or ginseng crumbs and milk oolong (Nai Xiang Jin Xuan), which has a natural light milky creamy aroma. However, true tea lovers recognize only pure oolong without impurities. Unfortunately, it is impossible to find tea for the tea ceremony in supermarkets. IN best case scenario, you will be able to buy good everyday tea.

Oolongs for the tea ceremony are sold in specialized stores and tea clubs. Fresh and high-quality oolong tea cannot be cheap, but price is not the only guideline when choosing tea. Many specialized stores and tea clubs offer tea tastings and give recommendations on how to prepare the variety you like. The higher the grade of tea, the more useful substances it contains, since the raw materials for such teas are grown high in the mountains, where there is no harmful effects civilization. When preparing high-grade oolongs, manual labor of professional pickers is mainly used.

It should be borne in mind that when researching the beneficial properties of tea, scientists often do not see the difference between green tea and oolong and do not take into account the method of its preparation. High-quality oolong tea prepared during the tea ceremony contains many vitamins, organic acids, minerals, proteins and other beneficial substances. After gong fu cha, many people feel lightness and a surge of strength, which can be explained in any way: the mystical properties of tea or cleansing the blood of toxins.

In the tea ceremony, water is second in importance after tea. Chinese masters used (and continue to use) water from mountain springs. In central Russia there are also many springs with tasty water, but in order to use spring water for making tea you need absolute confidence in the purity of the source. Water from wells is not held in high esteem by Chinese gongfu cha masters, but in modern conditions well water can be better than tap water. Many water purification filters make it lifeless, which is also not good for the tea ceremony. Tea clubs usually use soft bottled water.

A true master is able to prepare oolong even in hiking conditions, but in order for guests to enjoy not only the taste and aroma of tea, but also a demonstration of the tea action with precisely calculated movements of the master’s hands, gongfu cha requires special utensils: a vessel for storing tea, a tea board with a tray for collecting water, an alcohol lamp or a burner , a kettle for heating water, a vessel for introducing tea leaves, a teapot, a strainer, a vessel for pouring tea, tea pairs (bowl + tall cup), tools (spoon, needle, tongs, funnel and brush), towel.

During the Chinese tea ceremony, the guest is only required to inhale the aroma and enjoy the taste. The master will be happy to answer your questions, share emotions and support thoughts born of tea. The Japanese tea ceremony is much more complicated, as it requires a special mood and concentration not only from the master, but also from all the guests. During the Japanese ceremony, tea is ground into a fine powder, which is whipped into foam. The Japanese tea ceremony is an aestheticism of primitive simplicity, but many more tools are used to prepare tea in Japanese than in Chinese tradition. The purpose of the Japanese tea ceremony is concentration, purification and the pursuit of inner harmony.

Olga Borodina

Those who say that there is nothing better to calm the nerves than a cup of tea have not actually tried real tea. It's like an injection of adrenaline straight to the heart.
American McGee's Alice (American McGee: Alice)

The tea ceremony, as a way of original and sublime tea drinking, has roots in the distant past. Its origins come from ancient China, which is associated with many events in the history of the origin of tea and tea leaves. It was this country that gave the world the term “tea”. It was there that the first legend about the origin of the tea bush arose. Therefore, it is quite natural that the people of China were among the first to learn the art of ceremonial tea drinking. However, the very name “tea ceremony” of magical beauty was given to the action in Europe, because for the Chinese it was nothing more than a sacred ritual of tea drinking.

The Chinese tea ceremony is an incomparable spectacle consisting of attentive, contemplative and leisurely drinking aromatic drink. The patience applied to the tea drinking process is always rewarded in full with a special understanding of tea. The revelation of the true essence, delight for the soul and heart, the detailed character of the tea variety - this can only be known to those who renounce earthly worries and surrender to the “embraces” of the drink of the gods. In the East, it is generally accepted that following the rules of the tea ceremony not only brings peace and harmony to the life of an individual, but also leaves an imprint on the entire Universe. That is why all stages of the tea ceremony are observed so carefully, and various little details and surroundings are very important.

Historical background

The history of Chinese tea drinking goes back a thousand years. With the development of civilization, the attitude towards tea also changed. Initially, it was a kind of medicinal drug, then it began to act as a symbol of unity with nature, and later played the role of a “tool for self-improvement” - it contributed to the achievement of inner peace, the cultivation of modesty and prudence, and the knowledge of the inner “I”.

The first mention of the Chinese tea ceremony appeared in China in the 7th century. Later, on its basis, a similar and at the same time somewhat different Japanese tea ceremony was created in Japan. At first, such an action, called “Cha Dao” (“the way of tea”), was the privilege of the upper classes. Centuries later it became available to everyone. Nowadays, the tea ceremony is a symbol of the unity of peace (“He”), tranquility (“Jing”), joy (“Yi”) and truth (“Zhen”).

The soul of the tea ceremony of all times and peoples

IN modern world There are several different tea ceremonies known. The tea drinking ritual of each culture has its own specific characteristics and carries a secret meaning. However the essence of the tea ceremony In general, everyone has the same idea - enjoying a fragrant, invigorating drink surrounded by peace and quiet. A real ritual of tea drinking is a harmonious fusion of a relaxing atmosphere, with special care in selected utensils and a mental attitude detached from worldly worries. The elements of the Ping Cha tea ceremony are as follows:

Psychological attitude

Before you plunge headlong into the fascinating procedure of preparing and drinking a drink, you need to mentally prepare for it. Relaxation, peace of mind and complete harmony of body and thoughts, only in such a state is it possible to experience the true pleasure of drinking a drink and reveal its hidden meaning.

Choosing a tea variety

The basis have a great time– the right choice of tea variety. Regarding the tea ceremony “Ping Cha” (translated from Chinese as “tasting tea”), it would be relevant to purchase white tea, green or red, pu-erh tea. True gourmets The described ceremony celebrates several varieties that can change your worldview.

Primacy in popularity and demand is given to the variety. The original mix of condensed milk and raspberry jam leaves the drink taster indescribably delighted. Soft taste and relaxing effect turn tea drinking into a real holiday.

Particular importance is attached to the variety yellow tea– variety. The delicate honey-nut flavor of the drink is achieved by growing tea surrounded by marvelous fields of clover and a variety of herbs.

The variety is no less valuable. A member of post-fermented tea, it has a rich, tart taste and earthy notes. Gaining its power and healing properties from year to year, it becomes a source of strength and energy for life.

Amber color of the brew with a feeling of subtle fruity and honey notes – distinguishing feature pressed puerh. Repeated brewing will allow you to enjoy the unique taste of this variety more than once, and the long aftertaste will give you a series of vivid and unforgettable memories of tea bliss.

“Mother of tea” – water

In any ceremony, only clean, unadulterated water is taken as the basis. Perfect option– water of spring origin. Before the actual Pin Cha ceremony, it is boiled and poured into a preheated vessel.

Dishes

Particular importance is attached to the use of specialized utensils. In the case of “Ping Cha” the following applies:

"Gaiwan" - a special teapot

“Chahai” – the so-called cup of justice

“chabey” – specialized bowls

“cha he” – a container intended for the presentation of tea

"cha lyu" - a small sieve for straining the infusion

“Cha Ju” – specialized tools

“Chaban” – tea tray.

The number of items is used based on the number of people taking part in the ceremony described below.

Peaceful surroundings and the presence of a specially trained tea master

Once all the “ingredients” of the ceremony are put together, the real magic happens. The prepared dishes are doused with boiling water and after 15-20 seconds poured into a tray. Next, tea leaves are poured into the chahe and presented to everyone present. Taking a wooden spatula, they are then poured into a kettle on which there is a funnel. Filled with boiling water and covered with a lid, they remain infused for 30 seconds to a minute (depending on the type of tea). If water is poured too much, the excess is drained through the spout. After letting the tea leaves brew, the tea leaves are poured through a strainer into the chahai, and then poured into bowls. Then they begin to drink the drink - first the tea aroma is inhaled, then the drink is slowly drunk in small sips. After the tea ceremony, all utensils are thoroughly washed and dried.

Those who say that there is nothing better to calm the nerves than a cup of tea have not actually tried real tea. It's like an injection of adrenaline straight to the heart.
American McGee's Alice (American McGee: Alice)

Tea is a favorite drink of peoples of different countries. It is revered in foggy Great Britain, it is loved in the East, and it is difficult to imagine Russia without tea. Each nation has created its own tradition of tea drinking; tea ceremonies in many countries are beautiful rituals. Special utensils are used for preparation, and the rules for tea consumption are observed.

Chinese tea ceremony

The Chinese believe in the healing powers of tea, so in this country they treat it with special respect. The Chinese tea ceremony is called Gongfu Cha. For many centuries it was available only to the nobility. But gradually it began to be used everywhere. During the ceremony, a special set of dishes is used, including gaiwan, chachuan, chaban, cha liu, cha hai, cha he and tea pairs.

The process of brewing tea leaves turns into a real art, which is mastered only by true masters. Only high-mountain oolongs are used for brewing. Much attention is paid to the quality of tea and water. Drinking tea in China is a leisurely affair; during tea drinking there is a leisurely conversation. The Chinese believe that tea should clear the mind and put thoughts in order. With the help of the tea ceremony, respect for family values, elderly people and dear guests is expressed.

Japanese tea ceremony

In Japan, the tea ceremony is thought out to the smallest detail; it includes about 100 different rules. There are not only special utensils for brewing and drinking tea, but also special clothing for the master and those participating in the tea party. The ritual is carried out in a tea house; its doors are arranged in such a way that everyone who enters bows their head. This is done in order to show that bad thoughts remained behind the threshold, and you entered the house with good thoughts. Although the ritual itself begins on the way to the tea house, which passes over stones laid in a special way. Shoes must be removed upon entry.

Tea, ground into powder, is placed in a ceramic container and poured with boiling water. Beat the contents until foamy with a bamboo stick. The first to receive the drink is the most special guest, he takes the first sip, and then passes the vessel of tea to the next tea party. Sometimes the Tea Master himself tastes the drink first. Served in a common bowl strong tea, then it is served in separate bowls for each “ liquid tea" Trays of cakes are brought to him. To master Japanese ceremony, it takes more than one year. There is night tea, with sunrise, afternoon tea. Each of them has its own specifics.

Tea ceremony in Uzbekistan

There are special establishments where people drink tea in Uzbekistan. They are called "teahouse". For brewing, a ceramic vessel is used, which is first rinsed with boiling water to warm it up. Then tea leaves are added to it and brewed with boiling water. The vessel is carefully rotated to ensure full opening of the tea leaves. The drink is not poured immediately; you need to pour the tea into the bowl and back three times, then the taste will become brighter. Each guest is given a bowl into which the host pours tea for three sips. The owner will make sure that the bowl does not become empty, constantly refilling the drink.

Peculiarities of tea drinking in Kyrgyzstan

The Kyrgyz people love tea very much, so any feast begins and ends with tea drinking. Tea is drunk from bowls, which are placed on the table according to the number of guests. Only the head of the family is involved in brewing tea and serving guests, emphasizing his respect. The bowls are filled halfway.

Kuurma tea is considered the national Kyrgyz drink. It is made from flour, pepper, milk and salt fried in oil. Special tea brewed in holidays. Cloves, cinnamon, sugar, orange and lemon juice are added to it. Tea is served warm, which helps quench thirst and absorb fatty foods. Favorite tea is green. Lemon and sometimes milk are added to it.

Tea ceremony in England

No Englishman can refuse a cup of tea. The tradition appeared in the 19th century, when it became customary to drink tea in the afternoon. She was started by the Duchess of Bedford - Anna. At 5 pm a small group gathered at the table to drink a cup of tea and have a light sandwich. The tradition has survived to this day. Great importance in the English ceremony, the focus is on serving. A tablecloth must be laid on the table and a vase with fresh flowers placed. For tea drinking you need a porcelain set. The British love white and blue dinnerware. A milk jug, sugar bowl, and teapot are required.

A special feature of brewing is the presence of milk. And tea must be poured into heated milk, and not vice versa. The British drink tea at strictly designated hours: at breakfast, at one o'clock in the afternoon - during second breakfast and at 5 o'clock in the evening. Black tea is preferred in this country, with green tea in second place. There is no special demand for white, yellow and red teas. They drink tea slowly, talking sedately, enjoying the drink and snacks.

Tea tradition in Russia

Tea appeared in Rus' in the 16th century; before that, the tea drink was prepared from various roots, herbs, and fruits. Fireweed tea, cherry, currant, and linden leaves were widely used. After the overseas drink came to court, the tradition of brewing tea in a samovar arose. The samovar gathered the whole family at the table in the evenings. He personified the comfort and warmth of the family hearth. Sugar was always placed on the table, but not sand, but lump sugar, which the head of the house crushed with special tweezers. They drank tea with bagels, bagels, and gingerbread. Honey was widely used.

Now in Russia you can buy any kind of tea: Ceylon, Krasnodar, Indian, Chinese. They love both green and black tea in equal measure. The peculiarity of brewing tea in Russian is that the tea is brewed in a strong concentration, in order to then dilute it with boiling water. Sometimes tea is re-brewed. Each guest is offered tea, but unlike Eastern countries, in Russia it is customary to pour a full mug. This shows that the owner is pleased with the guest.

Tea ceremony in India

Tea is loved and appreciated in India. The ceremony lasts longer than in England. She is respectable and solemn. For tea drinking, disposable clay cups - kullarhi - are used. Various spices, milk, and sugar are often used for cooking. The most famous Indian drink- masala. It is cooked in milk with the addition of a large number of spices. Served with tea Indian sweets: farsan, pakora, nasta.

There are many tea shops in India where chaiwalas offer to taste Indian tea. Tea is brewed and stored in special containers, somewhat reminiscent of Russian samovars. The tea stays hot in them for a long time. The peculiarity of brewing is the richness of the tea. It must be strong and served with sugar and milk.