Chinese tea ceremony description. Tea ceremony in China. The art of the tea ceremony. Chinese tea culture

China is one of the most colorful countries in the world. Here lives a nation that sincerely respects its history, strives to preserve traditions and carefully treats everything that reminds of family and ancestors. The process of drinking tea here is turned into a whole ceremony, which is filled with deep meaning and gives true enlightenment to each participant.

Basics of tea drinking in China

The period of drinking tea by the Chinese lasted for thousands of years, although the conquest of the world with this valuable drink began only in the 16th century. Around the 15th century, the tea ceremony in the Middle Kingdom acquired its traditional appearance, the stages were finally formed and a set of tea utensils was established.

Why did such a philosophical and respectful attitude towards tea and its consumption originate in China? Tea here has always been considered an expensive product and very beneficial for health, so only wealthy people could afford to drink this drink, and rare loose leaf teas were consumed exclusively by the imperial family. In addition, the process of growing, collecting and processing leaves was kept secret for a long time, and seeds, and especially tea bushes, were forbidden to be exported outside the state. For any disobedience, serious punishment was imposed, including execution.

Each stage, in accordance with which certain actions are carried out to introduce, prepare and consume a hot aromatic drink, is filled with a special meaning. They are designed to give a person peace, pleasure, help him to know himself and understand others. A foreigner may view the Chinese tea ceremony as a theatrical act, but every resident of the Middle Kingdom experiences every stage of it on a spiritual level.

Oolongs are most often used in the tea ceremony.

It’s not for nothing that the family takes great care of the tea sets that they inherited from their ancestors. There is also a tradition of regular gatherings of all family members on weekends, at home or in a restaurant, to express the children's respect for their parents and vice versa. Drinking tea together strengthens family ties and preserves traditions.

They say that if the ceremony is carried out according to all the rules and each participant has previously prepared spiritually and morally, you can cleanse your mind and soul of negativity, restore good relationships with others, and even come to an understanding with your companions. It is not for nothing that traditional tea parties are included in the program of many business negotiations and meetings, even at the national level.

In the East they believe that if you follow traditions and do everything the way your ancestors did, you can restore balance and harmony between the outside and inner world, stop time and even reverse the course of events. This is why there are no secondary things or rituals in Chinese tea drinking. Every little detail is important here, from the size of the spoon used to pour the tea to the tiny inscription on the cup.

Stages

The Chinese tea ceremony is the basis of many similar traditions for which Japan, Korea and other countries are known. According to the rules, it should be held in a tea house, where there is no bright lighting, the color palette is muted, beige-brown, gray-green, repeating the main natural colors. Flowers can be placed in a vase; quiet Chinese music and sounds of nature can be played in the room. Everything should relax, calm and set you up for the sacrament. A prerequisite is the presence of a large table, at which all guests will be comfortable and where all the dishes can be freely placed.

The owner of the house or the master who is invited to conduct the ceremony arranges the dishes beautifully and in a certain order, heats the water in a kettle or a special pot. Now you can begin actions that may seem ritual to a stranger.

The following stages of classic tea drinking are distinguished:

Wen Hu Tang Bei involves heating and rinsing the yixin, the procedure lasts 2-3 minutes. The point is to remove possible dust particles from the dishes and prepare them for brewing tea. First, hot water from the kettle is poured into the yixin, bowls or cups are rinsed from it, and then the teapot itself is rinsed. Everything is done on a tray with a drip tray where the water drains.
Zhan Shan Jia Ming involves introducing each participant to the type of tea chosen for the ceremony. Dry tea leaves are poured into Cha-Hae and passed from one guest to another. Each of them, lifting the lid of the vessel, inhales its aroma and evaluates it. Familiarization occurs in a circle from left to right. First, the participant in the ceremony must warm the tea leaves with his breath, and then enjoy its aroma, color and beauty of the twisted dry leaves. At the same time, a conversation can be held praising the tea, the pleasant atmosphere, the experience of the master, and so on.
Wu Long Ru Long is the preparation and pouring of the required amount of tea leaves into Yixin. This is done with a small bamboo spoon, which holds approximately 15 grams of tea leaves, which is designed for 50 ml of water - the volume of a standard bowl. Since yixing can have a volume from 150 to 350 ml, from 3 to 7 heaped spoons of tea leaves are poured into it.
Suan Hu Gao Chong - involves washing the tea leaves from dust and preparing the leaves for the main brew. This is done in a sizzle, into which water heated to the desired temperature is poured in a high stream, making gurgling sounds. Here it is important to maintain the desired water temperature and not overexpose the leaves in it. The tea must be cleaned of possible dust and impurities and slightly softened in order to maximize its taste and aroma during the main brewing. The height of the stream of water that pours out of the kettle also plays a role. It can reach 70 cm; the entire kettle is filled to the brim with water.
Chun Feng Fu Mian is a procedure for cleansing tea leaves filled with water from debris and impurities. This is done using a porcelain spoon. After the bubbles and specks are removed, close the lid of the yisin and keep the tea in it for 1-2 minutes. Next, the water is poured into a separate container - this infusion is not consumed.
Zai Zhu Qing Kuan - involves brewing softened leaves with hot water. The height of the water stream that is poured from the teapot into Yixing should not exceed 15 cm. It is believed that the lower the water stream, the slower and better quality the tea is brewed. The result is the first true tea.
Mom Lin Gai is the repeated cleansing of blue from bubbles, foam and floating leaves. The Yixin is closed with a lid and after 30-60 seconds you can begin serving the ceremony participants.

Tea drinking is always hosted by the owner of the house. After the tea is brewed, it is poured into the so-called cup of justice, or Cha-Hai, where it is mixed and the flavor is evenly distributed. From Cha-Hai the drink is poured into bowls. First, the drink is served to the oldest guests, thereby expressing their respect and respect. The procedure for drinking tea directly can be repeated several times depending on what type of tea was used. If it is a high-quality oolong, then the fox is filled with water up to 6 times, and if it is pu-erh, then up to 10-16 times.

Clay yixin is the best vessel for brewing elite tea

When the bowl is brought to the mouth, etiquette allows for no more than three sips of tea. The first small one prepares the taste buds for perception. The second full one allows you to evaluate the taste, and the third, also small, is designed to form an aftertaste. Then the ritual is repeated until the liquid in the bowl runs out. If bowls with a volume of less than 50 ml are used, the entire drink can be drunk in 5 or 7 sips.

At the end of the ceremony, the host can lay out all the yin leaves and offer them to the guests for review and in order to show gratitude to them for the wonderful taste and pastime. After this, all the dishes are thoroughly rinsed with boiling water and left on Cha-Pani. No chemical antiseptics or detergents are used. After drying, the dishes are carefully polished with a linen cloth.

During the ceremony in China it is customary to communicate. This is a lively conversation on various topics, although not as active as at home or at work. A person subconsciously relaxes, and therefore his speech and thoughts are put in order, becoming unhurried and deep. It is not customary to bring up family problems in public, so the topic of conversation is usually abstract and positive.

Chinese traditions do not require frequent ceremony. Tea drinking, according to all national rules, is held on special occasions from weddings to birthdays. But in order to preserve traditions and unite loved ones and friends, weekly participation in the ceremony is considered the most correct.

Teaware

The utensils used for tea drinking are selected no less carefully than the tea leaves themselves. The greatest value is that which belongs to more than one generation of the family. In the era of emperors, one could tell by the dishes and their decor about the class to which its owner belonged. This was indicated by the colors of the dishes and the inscriptions on them. Traditionally, tableware for the tea ceremony in China is a set of:

a cauldron in which soft spring water is heated to the desired temperature;
a set of gaiwan, which is equal to the number of guests or a set of bowls and saucers;
a teapot with an average volume of about 300 ml, in which the leaves are brewed - blue;
bowls in which ready-made tea poured from yixing is mixed - cha-hai;
a special Cha-hye box in which tea is offered to guests for review;
Chapani - a stylized tray on which all the dishes are placed;
strainer for blue;
a porcelain spoon for removing bubbles and debris during the first and second brewing;
a special bamboo spoon, with which the required amount of tea is measured.

The tea ceremony held in mainland China is different from that in Taiwan. The differences relate to some changes in the stages of tea drinking and the presence of additional devices in the teaware. But the essence and quality of the prepared drink remains unchanged.

Tea traditions

China is a country where family ties are especially revered. That is why there are such traditions as:

family meeting;
sign of respect;
expression of gratitude;
apology, etc.

Drinking tea together is a way to maintain strong family ties

At a wedding, to unite the whole family, the newlyweds serve a bowl of tea to each guest, thereby expressing their respect and respect for their relatives. In addition, the wedding ceremony serves as a unique way for the newlyweds to meet each other’s relatives, of whom there are sometimes a lot. In addition, an important point is that young people serve tea to their parents. They kneel down and present bowls with the best drink.

Parents, in turn, take bowls, drink tea and give their children a scarlet envelope, symbolizing good luck.

To express sincere regret, which can almost never be rejected, the tea ceremony is also used. The same applies to expressing gratitude. To reunite the family, parents and children have tea together at least occasionally, even when the families are far from each other. Such family meetings are held on Sundays in the parent's home or restaurant.

Drinking tea in China can be compared to meditation. This is a leisurely, relaxing ritual in which every movement is filled with meaning and is performed taking into account special rules. This is one of the most colorful national traditions, which is more than 5 hundred years old.

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The Chinese tea ceremony - Gongfu Cha or, as it is often called in China, Kung Fu tea, is one of many historical Chinese traditions that originated several thousand years ago in ancient China. Chinese Gongfu Cha is the ancestor of all tea traditions that have spread throughout the world, representing a separate ritual of admiration for the taste of a tea drink, originating from the Chinese provinces of Fujian and Guangdong.

Tea preparation in China has always been given high attention, which is an integral part of traditional Chinese tea drinking, regardless of the form of dry tea raw materials. By the end of the 14th century, during the Ming Dynasty, the favorite tea drink of the emperor’s family was tea made from whole dry leaves, while simpler people could only afford briquetted and small-leaf tea raw materials.

Over time, the dishes in which tea drinks were brewed and enjoyed changed. Thus, by the middle of the 15th century, a special cup appeared - the gaiwan, which served as both a teapot and a cup at the same time. Gaiwan is one of the few tea utensils that are used in traditional Chinese tea drinking to this day. The dish resembles an ordinary cup, the volume of which can range from 100 to 350 ml, without a handle, but with the obligatory presence of a lid and saucer. Another mandatory condition is the presence of an identical painted pattern on all three elements of the dishes, which, in the Middle Ages, indicated belonging to a certain status at court, and subsequently to the family hearth.

Gaiwan - traditional Chinese tea utensils

The classical gaiwan is a model of the world, where the saucer symbolizes the base (earth), the lid symbolizes protection (sky), and the cup itself symbolizes a person standing confidently on the earth under the protection of the sky.

The lid does not fit tightly to the cup - forming a gap through which tea is drunk or poured into cups with the family.

Almost simultaneously with the gaiwan, another representative of Chinese tableware appears - the Yixing clay teapot, which got its name thanks to the Chinese city of Yixing (sometimes pronounced Yixin), in the suburb of which - Dingshuzhen on the shores of Lake Tai, there are deposits of purple clay with admixtures of sand, from which and a teapot was made.

Yixing purple clay has special properties when fired - the material acquires shine and a porous, rigid structure, which causes the teapot to cool slowly and allows the tea contained in it to “breathe.”

Water requirements

Drinking Gongfu Cha tea is a process that should satisfy and saturate a person’s soul and his mind, while possessing a rich, rich taste and aroma, which is impossible without properly selected water for brewing, its preparation and direct use. The skill of working with water was passed on by Chinese tea masters from millennium to millennium, constantly being improved and honed.

The process of water preparation begins with its selection. Water contaminated with foreign odors or having a bad taste is not suitable for use in tea drinking. Water that is too soft is also rejected - it contains too little of the spirit of the earth: natural mineral salts that give the finished drink a special confidence. The best water for making tea is considered to be spring water, which takes its origins from the very heart of the earth, spiritualizing and revitalizing the tea drink.

It is good to boil the water for brewing in a separate boiler, a container that will be sufficient for all participants in the tea party. Heating is carried out once - from cold spring to the required temperature. Cooling and reheating are not allowed - this increases the softness of the water and kills its living properties.

Only an experienced tea master can determine sufficient heating of the water, and depending on the type of tea used, of which there are few, only two types of tea are used for Gongfu Cha: oolong and pu-erh. To brew oolong, the water temperature must reach 95 degrees, and for pu-erh - 100.

You can determine the readiness of heated water yourself if you don’t have a thermometer at hand. Water at a temperature of 75-85 degrees forms bubbles, as the Chinese call them - “crab eyes”, about 3 mm in size, creating a loud, sharp, hissing sound.

At a temperature of 90-95 degrees, the bubbles are larger in size - about 8 mm, and are called “fish eyes”. The sounds of boiling are muffled, of shimmering tonality, the sounds of “the sound of the wind in the pines.”

Necessary utensils

There are some differences between the Gongfu Cha traditions in mainland China and the island of Taiwan, especially with regard to the utensils used in tea drinking. Therefore, the set of equipment and utensils may vary slightly, but this does not in any way affect the quality of the event itself.

The main tea utensils, without which not a single Gongfu Cha in China can do:

A teapot for brewing Yixing and a set of gaiwan, which should be equal to the number of tea party participants. Gaiwans are used in mainland tea culture;
Cha-Hai tea jug is an earthenware vessel into which the infused drink is poured to harmonize all its varieties of aromas. Cha-Hai, in Taiwanese culture, serves as the main source for pouring tea into cups;
Boiler with water heated to the required temperature;
The high narrow cup Xiang-Bei and the low wide cup Pin-Bei, which are inseparably combined into a tea pair and are used only in Taiwanese tea culture;
A flat porcelain stand - Bench Zhan, round or square, which visually forms the unity of the tea pair;
A small piece of soft, dark-colored linen to wipe away tea drops that have spilled on dishes;
Cha-He tea box, into which dry tea raw materials are poured and passed around the participants in order to introduce them to the variety, type and aroma of the future drink;
Porcelain spoon for cleaning the spout and edges of dishes from debris and floating tea leaves;
Bamboo spoon for weighing and dispensing dry tea raw materials;
Filter-strainer for blue spout;
Wide wooden board - Cha-Pan - the main stand for all utensils;
Wide tea tongs for extracting tea leaves from yixin.

Ceremony process

The Chinese tea ceremony should take place in a room illuminated by diffused sunlight, without access to direct sunlight, so that not a single detail, including a bright ray of light, can interfere with the spirit of the tea drink.

The color scheme in the room is preferably pastel tones with a predominance of light green or light brown shades. It is necessary to have a light movement of air, a free spirit of the wind, which brings the spirit of Gong Fu Cha to every corner of the most closed soul.

Light, unobtrusive aromas of jasmine or lavender are in the air, birdsong and the light sounds of traditional Chinese music can be heard. The entire environment should be peaceful, calm, promote relaxation of soul and body - the spirit of tea does not tolerate fuss.

The table at which the tea party is held must be spacious enough to prevent overloading with dishes and the corresponding inconvenience as a result.

Preparation

First stage- Wen Hu Tang Bei - warming yixin. The dishes are carefully placed on the Cha-Pani and boiling water is poured into about one-third of the container in order to warm the walls and sterilize. After 1.5-2 minutes, using wave-like movements of the brushes, rinse the walls and drain the water away;

Second phase- Zhan Shan Jia Ming - appreciation of excellent tea. A certain amount of dry tea raw material is placed in the Cha-He with a bamboo spoon and given to the participant sitting to his left, who, opening the lid of the Cha-He, inhales the unsurpassed aroma of the tea, appreciating its merits, closes the lid and passes it to the next participant. So, in turn, all participants in the tea ceremony get acquainted with the future drink, imbued with its spirit and strength, until Cha-Hae returns to the first participant;

Third stage- Wu Long Ru Long (“Black Dragon Enters the Palace”, the name of the stage is typical for the use of oolong tea in the ceremony) - pouring the required volume of tea raw materials into Yixin. The standard volume of tea is 15 g (three bamboo spoons with a small slide) per 150 ml of water - half the volume of classic yixing. However, depending on the number of participants, larger volumes of yixing may be used, but the ratio of tea to water is always the same.

Fourth stage- Xuan Hu Gao Chong - “high jet washing.” The process of first introducing the tea leaf to water is one of the most important moments of Chinese traditional tea drinking, requiring special peace of mind. Yixin is filled with water, heated to the required temperature, with a thin murmuring stream from a height of 50-70 cm, filling to the brim;

Fifth stage- Chun Feng Fu Mian - “spring wind clears the surface.” Using a porcelain spoon, remove the bubbles that have formed on the surface and the floating tea leaves, cover the yuan with a lid for 1-2 minutes, allowing the first tea to brew, which is poured into a separate container and not consumed;

Sixth stage- Zai Zhu Qing Kuan - “the direct stream of pure spring.” At this stage, tea is brewed directly for consumption, and now the tea leaves are poured with a stream of water from a lower height - no more than 10-15 cm. Yixin is also filled to the brim. It is important to note that the fourth and sixth stages in the Chinese tea tradition are included in the Gao Chong Di Jen ritual, when a high jet is used specifically for the first washing of tea leaves, and a low jet is used for direct brewing. A low flow of water, which means close to the tea, promotes better, slower infusion;

Seventh stage- Gua Mom Lin Gai - the surface of the water is again cleared of air bubbles, the yixin closes. Serving ceremony participants can begin 20-50 seconds after closing the blue lid. The exact time depends on the type and quantity of tea.

Serving tea party participants

In mainland cultures, yixing tea is poured directly into the gaiwan. As for Taiwanese customs, the drink is first poured into Cha-Hai and then poured into guests’ cups.

Pouring tea into cups is carried out only by the owner of the house where the tea party is being held. Yixin or Cha-Hai should always be in the right hand. The left hand holds the yin with a cloth, which after each pouring is used to wipe the spout (and the wall under it) from dripping drops of tea.

Oolong tea gives off its best qualities within 4-8 brewings in a row; harder pu-erh does not lose its advantages up to 16 brewings.

Gratitude to the aroma and drinking tea

The highest level of Taiwanese tea culture lies not so much in drinking the drink, but in enjoying and understanding its aroma, for which there is a separate ritual and special utensils - the Xiang-Bei and Pin-Bei tea pair on a Beinch-Zhan stand.

Ou Bei Mu Ling's ritual of "bathing the heavens in aroma" - this tea from Cha-Hai is poured into a tall Xiang-Bei cup to about half its capacity, covered with a Pin-Bei drinking cup and inverted. The closing process is ritually dedicated to Long Feng Cheng Xiang - “the dragon and the Phoenix bird enter into a favorable union,” which is perceived by the participants as a prayer for the prosperity, well-being and happiness of all those present.

Turning the cups - Li Yu Fang Shen (“turning the carp”) is the final ritual, after which you must, first of all, enjoy the aroma of tea from Xiang Bei, evaluate the color of tea in Ping Bei, and then just start drinking the drink.

Good Chinese etiquette involves taking at least three sips per time you bring the cup to your lips: the first sip is small, the second is the main sip, and the third is the final sip, which forms the aftertaste.

At the final stage of the tea ceremony, the tea leaves are carefully removed into Cha-He and again passed clockwise between the participants, who can convey feelings of gratitude to the tea for the excellent relaxation of the soul and body, and a compliment to the owner for such a wonderful choice of raw materials for the drink.

Cleaning dishes

The remains of the drink and tea leaves should under no circumstances linger in the frost. After removing all the tea leaves, the yixing is rinsed with the remaining tea and then with boiling water. Do not use any detergents or unboiled water to rinse the kettle and other utensils. After washing, the yixin should dry naturally, then it is polished with a high-quality linen cloth.

The rest of the dishes are similarly sterilized only with boiling water and allowed to dry on the Cha-Pani.

Chinese tea drinking traditions

As you know, tea in China is a traditional drink for daily consumption, which is one of the seven things that no Chinese can do without: firewood, rice, oil, salt, soy sauce and vinegar.

Naturally, the tea ceremony is not held every day to quench thirst. But it will be a good sign of good manners and compliance with Chinese traditions if there is time for it at least once a week. In addition, in China it is customary to hold tea ceremonies on special occasions:

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 holding 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 choose the necessary tools independently).

The Chinese tea ceremony becomes more and more interesting every year: constant stress and turmoil push people to search for harmony, peace and quiet. But lying on the sofa in front of the TV, it is not at all possible to achieve such relaxation and tranquility. And some turn to the traditions of the wisest and most ancient peoples.

Conducting a Chinese tea ceremony is a process aimed at immersing oneself, focusing on emotions and feelings, as well as the taste of high-quality tea. To fully understand, it is not enough to look at photos or read articles - you need to visit at least once a popular restaurant or tea house, where the ceremony is performed by real masters of this craft!

In the Chinese tea ceremony, every detail and concentration of the master is important; an ordinary person needs to train for a long time so as not to disturb the atmosphere of the entire tradition with his restless aura. This is why holding events in special places is so in demand in Moscow and other large cities of Russia.

What is the philosophy of Chinese tea drinking?

The entire atmosphere of Chinese tea drinking is set by the master. It is important for him to remain calm and confident; movements should be soft, but distinct and bold. Guests should take care of their condition: calm down, tune in to their inner “wave” of feelings.

Important! During the ceremony, you need to fully enjoy the tastes and aromas, as well as the aesthetic component of the ceremony.

The proper process of the Chinese tea ceremony evokes various thoughts, dreams and memories. It is aimed at positive emotions, searching for answers to questions within a person. Conversations between participants are also acceptable, but only in a quiet tone that will not disturb other guests.

Features of Chinese traditions

Tea is consumed daily in China; this element is one of the seven most important culinary ingredients present in the life of every Chinese. Middle-class families and wealthy people hold a tea ceremony at least once a week, and on other days enjoy the taste of simpler tea drinks. There are special reasons for holding the Chinese tea ceremony:

As a sign of respect, the procedure is carried out in honor of the merits of older people.
Quiet family ceremony. It is carried out in the event of a gathering of the whole family, if some of its members live separately.
Wedding. An integral part of any wedding in China is the exchange of cups of tea between the newlyweds and parents.
"Wise" tea party. One of the most interesting and unusual traditions, during which the younger generation and older people exchange experiences and wisdom over a cup of tea. This allows us to preserve the thousand-year-old traditions of the Chinese people.
Reason for apology. If a person wants to apologize, he invites the offended person to the ceremony, accompanying the process with verbal repentance.

This is interesting! In China, any acquaintance within the framework of traditions, for example, the parents of the bride and groom, is accompanied by a tea ceremony. Often the future wife herself conducts it, showing her complaisance and desire to serve her husband (usually in very conservative families).

Types of ceremonies

The Chinese tradition of drinking tea in the form in which it can be found in special restaurants in Russia is called Gong Fu Cha; other ceremonies require less preparation and surroundings:

Gong Fu Cha is a traditional tea drinking ritual that involves spending free time enjoying a certain type of tea;
He cha is a simple tea drinking experience that uses different varieties;
Ping cha is a tea party with many varieties, in which professional tasters can participate;
Lu Yu's method - tea is prepared for a long time using an open fire, medicinal herbs, as well as pu-erh, can be added to it.

Important! Traditionally, the Chinese oolong variety was used for Gong Fu Cha, but today even in China many different types of tea are used: white, green, yellow, red, flavored drinks and black pu-erh.

What kind of music should I use?

To create a pleasant atmosphere that promotes calm and relaxation during the Chinese tea ceremony, special music is needed:

it should be calm, slow and close to the sounds of nature and classical Chinese instruments;
often masters choose mystical Chinese sounds, combined with the chirping of birds, the murmur of water, and the sounds of the forest.

Heavy and overly intrusive motives should be avoided. Chinese music for the tea ceremony should sound in the background, a little distant and unobtrusively. Its secondary purpose is to smooth out small sounds from the outside.

Music for the tea ceremony

Preparing utensils

- This is a large set of different devices, many of which have an unusual shape and are unusual for a European person. Different rituals in China itself require slightly different sets of dishes and utensils, but the classic Chinese tea ceremony always requires the following utensils:

A small Yixing teapot for brewing and special sets of gaiwan - utensils for the drink.
A small jug made of real clay - Cha Hai, into which the brewed drink is poured.
A special cauldron into which heated water is poured for subsequent brewing.
Not always, but tea pairs are often used - a narrow and elongated Xiang Bei cup and a wide, low Pin Bei cup; a set complemented by Beinch Zhan saucers will look beautiful. Saucers can be round or square.
A dark, soft cloth used to wipe away droplets of drink that have spilled on dishes.
Cha He box for dry tea, which is used before the procedure of brewing the drink: it is given to each participant to get acquainted with the type and quality of the raw materials, to feel the first aroma of the yet unopened bouquet.
A small porcelain spoon used to remove tea leaves that accidentally fall into cups or on dishes.
Bamboo spoon for spooning tea into cups or teapots.
A filter sieve that is hung on the spout of the kettle.
A large board made of Cha Pan wood, on which the entire set of dishes is placed.
Large tongs for removing tea leaves or gaiwans.

The process of preparing for tea drinking

Brewing a drink is an interesting and beautiful ritual of the Chinese ceremony, which involves very precise and consistent movements. Every detail is important - it is from them that the general idea of \u200b\u200bis formed. Before a person tries this amazing drink, there are 7 stages of preparation awaiting him:

Gradual heating of the teapot for brewing - blue. All utensils are beautifully laid out on a wooden board prepared earlier. All tea cups are warmed with boiling water, filled to a third, then a little water is poured into the kettle. After 2 minutes, rinse the walls a little with light movements and pour out the water from all the cups and the kettle. This is done to warm and disinfect the dishes so that the aromatic tea does not lose its amazing taste.
At the second stage, dry tea leaves are poured into a box with a bamboo spoon and handed to the participant who sits closest to the left. The participant opens the box, inhales the aroma of the leaves 1-2 times, closes it and passes it to the next person.
When the second stage is completed, the master pours the tea leaves into a heated teapot in the amount of 15 g or 3 bamboo spoons per 150 g of water.

Important: raw materials should be taken from a box that has passed through all the guests!

4. In the Chinese tea ceremony, the fourth stage, called “high jet rinsing,” is considered the key moment. At this moment, water heated to 85 degrees is poured into the yixin from a height of at least 50 cm. It is important to regulate the stream; it should be very thin and murmuring. Fill the kettle to the very brim.

5. Then use a porcelain spoon to remove the formed bubbles that look like foam and the rising leaves of the drink, cover the kettle with a lid and leave for 2 minutes. Then the first brew is poured into a separate container and put aside.

6. The sixth stage of Chinese tea drinking is brewing tea for the guests to drink. Lightly steamed leaves are poured with water from a height of 10-15 cm, filling the blue to the very edges.

Important: it is the “low” jet that guarantees high-quality infusion of the drink.

7. Final stage: open the blue and again remove bubbles and floating leaves from the surface. Then the kettle is closed again and left for another half a minute or 40-50 seconds. The aging time corresponds to the type of tea.

Serving tea

The most interesting and pleasant moment of the Chinese tea ceremony comes, when the aroma of the drink permeates every guest - the tea is poured into gaiwans. In the Taiwanese version, a Cha Hai jug is used at this stage.

When draining the tea leaves, hold it with your left hand with a soft cloth, each time wiping the spout of the dish from moisture and leaves. If the drink gets on the dishes or creates splashes, they are immediately removed with a cloth.

After the tea has been poured into the gaiwan or jug, the Chinese tea ceremony continues as follows:

The owner of the house or the master (in the case of a restaurant) pours tea from a jug;
From the gaiwan, guests can pour the drink into the tea pair themselves.

Important: a tall cup in a pair is used to enjoy the aroma of the drink, and a low cup is used to evaluate the taste and color.

You can brew tea several times in a row. Oolong, for example, is perfectly steamed for 4-8 times, and pu-erh can give off its aromatic properties up to 16 brews in a row.

How to drink a drink during the ceremony?

Any Chinese tea ceremony is about enjoying the aroma and being able to appreciate it. To facilitate the ritual, they came up with a tea pair with low and high cups. After the tea is poured into a tall container, it is closed with a cup so that not a single note of aroma is lost.

Having enjoyed the aroma, you can start drinking: bring a wide cup to your lips, enjoy the color and take three sips. The first is small, the second is main and large, and the third is the final small one. Thanks to the ritual, the right combination of notes is created: the first aroma, the main taste and a delicate aftertaste.

Interesting: during tea drinking they drink more than 7 cups of the drink. Moreover, the first seven are mandatory and very important. After the first cup, a person gets acquainted with the tea and tries to understand its taste. After the second, he relaxes and forgets about the accumulated negativity. After the third, the brain is charged with vigor, and the fourth calms and dissolves all problems in a beautiful atmosphere. The fifth cup helps cleanse the body, and the sixth “opens” the mind. The seventh cup promotes maximum relaxation and relaxation.

After the tea ceremony is completed, the master or owner of the house removes the leaves from the yixin and puts them in a box so that guests can enjoy the fully opened leaves. At this stage, the guests thank the tea for the gift of relaxation, and the owner for the wonderful choice of raw materials.

Cleaning the dishes completes any tea ceremony. While the guests enjoy the aroma of the used leaves, the master removes all the remnants of the drink and yuan tea leaves and rinses the teapot with boiling water. Modern detergents are never used to care for the kettle.

All dishes included in the ceremony set are washed first with boiling water, then with warm water. Leave to dry in a clean place without using towels.

The Chinese tea ceremony is an interesting and unusual way of relaxation that can be organized at home. Watch a video of the correct tea drinking process, write down all the subtleties and nuances, buy tea and the necessary set, and you will get an unforgettable option for relaxation and clearing your mind of all negativity!

In the homeland of tea, China, this drink is considered a cult drink. For many thousands of years, the people of the Celestial Empire have collected and then processed the leaves growing on the tea tree.

In addition, a whole system of knowledge gradually emerged. Among them was the holding of a Chinese tea ceremony. Moreover, both emperors and ordinary peasants drank this drink.

Discoverer of tea

This invigorating and tonic drink is very popular in China. Its discovery is attributed to Shen Nun, a mythical emperor who ruled the country around 2700 BC. e. Legends say that this ruler of the Celestial Empire is the father of Chinese medicine and a divine tiller. Throughout his life, he tested various types of plants and studied their beneficial properties, which he taught to the people. According to legend, Shen Nong had the body of a snake, had a human face located on a bull's head, the nose of a tiger, and his belly was made of transparent jade.

History of the discovery of tea

There are two legends about the appearance of this iconic drink among the people of the Celestial Empire. According to the first of them, Emperor Shen Nong chewed fragrant but bitter-tasting leaves that fell from a bush growing not far from him. He did this in search of a cure, having tried another plant and poisoned himself with it. The leaves he used to relieve his condition made him cheerful and gave him strength. And later this remedy was constantly with the emperor. He carried tea tree leaves with him and chewed them after he tried new herbs that were unknown to him.

There is a second version of the legend. He tells us how the leaves of a tea tree were blown by the wind into a pot in which water was boiling. Shen Nong noticed that it gradually acquired a golden color. The emperor tried the resulting aromatic and tasty drink and felt cheerful afterwards.

Discovery of tea by Bodhiharma

There is another legend. She tells us that tea was first discovered by the monk Bodhiharma. They decided to conduct continuous prayers to Buddha. However, after four years of meditation, the monk still fell asleep. Waking up in anger at having broken his vow, Bodhiharma cut off his eyelids, throwing them to the ground. Two tea trees grew in this place.

The emergence of traditions

During the Han Dynasty from 221 to 206 BC. e. The Chinese actively studied the properties that tea has. At the same time, they increasingly expanded their knowledge in the field of growing this plant and processing raw materials. Further, in the era of the Three Kingdoms (221-277), an amazing tonic drink began to replace wine at feasts. It was then that the history of the Chinese tea ceremony began.

In 618-907, during the Tang era, this plant was revered as food and medicine. It was only later that tea tree leaves began to be collected only for making a drink. Moreover, they treated it as a wonderful and amazing means of nourishing life.

Development of traditions

"Family Unity"

During a wedding, a tea ceremony helps the families of the newlyweds get to know each other.

"Transfer of experience and wisdom"

Young people and the elderly often take part in tea ceremonies in the Middle Kingdom. Such a ceremony makes it possible to spread and preserve traditions, as well as pass on to the younger generation the life experiences that constitute the cultural heritage of a great country.