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The role of tea in Chinese culture. Gunfa Cha - Chinese Tea Ceremony

"Tea use contributes to digestion, especially" if you pull tea in the society of beautiful maids, sitting in a gazebo near the pond with water lilies or a lacquered bridge. "

Onion Yu, Master Tea Ceremony Tang Dynasty

Most tea lovers have only to dream of such luck, but if tea is good, they are ready to make a discount on circumstances.

Chinese tea ceremony

For the Millennium in China, many ways to prepare tea are developed for various purposes.

So not only tea drinking for every day appeared, but also exquisite methods for exceptional cases - "Gong-Fu Cha" .

In Chinese, this tea action sounds "Gong-Fu Cha", and Gong Fu means "Higher Mastery" or "Higher Art", and Cha, respectively, "Tea".

It turns out that Gong Fu Cha is the highest mastery of tea drinking.

During Gong-Fu, you will be able to enjoy all four "advantages" of tea: a form of a sheet, the color of the infusion, aroma and taste.

The symbolic meaning of the ritual "Gong-Fu Cha" is expressed in turning the cups and intensify the energies of Yin and Yang.

Gong-Fu CHA requires a special atmosphere and a special attitude.

The personality of the leading ceremony is of great importance for the correct flow of all tea drinking.

In an amazing way, its role and imperceptible and defining simultaneously, since the presenter feels the condition created by tea, and responds to any changes in the mood of the participants of the ceremony.

In order for the interaction with tea to be more complete and saturated, in tea - the special dishes are used.

Tea cups, a savage and cha hai are installed on a special tea table. Tea fall asleep in a welder and poured boiling water. The first fill is used to wash out tea dust from welding and give a impetus to the development of tea.

The second and subsequent portions are poured into the brew (as tea drinking), and infusion is transferred to Cha High. From this vessel, tea is bottled into high cups, which are immediately covered with wide cups. This design is turned over and passed to the participants of tea drinking.

Raising a high cup, it is brought to the nose and slowly breathe through it, enjoying the aroma and configuring their perception channels. Then drink tea, watching your feelings.


Tea is a traditional drink in China and is used daily. Casual tea drinking in China is a family business.

Tea (usually - green) is brewed in big Kettle (porcelain, faience or clay) immediately for the whole family, bottled in cups or piles, of which it drinks.

In addition, the Chinese celebrate several types of special circumstances for cooking and tea drinking.

Special circumstances of Chinese tea drinking

  • "Sign of respect". In Chinese society, it is customary to express the sophisticated senior, offering a cup of tea. Invite older relatives to a restaurant on a cup of tea and pay for them - one of the traditional Chinese pastime on weekends. In the past, the tea has always been served by people who occupied the less high level of the social hierarchy. In this China, due to the liberalization of the Company, it happens that parents are serving tea to children, and even the boss can pour tea subordinate. However, on official events should not expect that a more high-ranking party will give you tea.
  • "Family Meeting". To acquire families or left to work in the far edge, children rarely visit parents; Grandparents and grandmas are infrequently seen with grandchildren. Therefore, joint tea drinking in restaurants is an important part of family meetings. On Sundays, Chinese restaurants are full by visitors, especially in holidays. This confirms the importance of family values \u200b\u200bin China.
  • "Apology". In Chinese culture, it is accepted, asking for forgiveness, pour tea to the man, in front of which apologize. This is a sign of sincere repentance and humility.
  • "An expression of gratitude elder on the day of the wedding". At the traditional Chinese wedding ceremony of the bride and groom in the sign of respect, tea is served by parents, dropping into their knees. Newlyweds tell parents: "Thank you for growing up. We are in eternal debt to you! " Parents drink tea and hand the red envelope, symbolizing good luck.
  • "Cohesion of a big family on the wedding day." The wedding tea ceremony also serves as a way of dating families of the bride and groom. Since Chinese families are often very numerous, it may happen that not all participants will be able to get acquainted at the wedding. In particular, this could happen in ancient times when the family of the family could have been a few wives, and the relationship between some family members was strained. Therefore, during the wedding tea ceremony, newlyweds served tea to each family member, calling him named and the official title. Joint tea has symbolized the reception of new members in the family. Refuse tea meant to resist marriage and "losing a face." Senior relatives, being presented at the ceremony, transferred red envelopes to newlyweds; Newlyweds, in turn, gave red envelopes with young unmarried family members.
  • "Maintaining Tradition". In the Chaoshan tradition, it is customary to be gathered with friends and relatives in the tea room at the Gunfa Cephlete Ceremony. During the ceremony, the senior participants tell younger about customs, passing them an ancient tradition.

Once in the restaurant, the emperor hooked up to two men who saw tea and started a conversation.

Men immediately realized that they were not a simple resident in front of them, and wanted to fall in front of him, but perfectly understood that if everyone knew that the emperor was waiting for them, since the emperor was considered majestic and untouchables, but those people He was talking to him as equal.

After tea party, young people got up and one of them made two gestures with his fingers - first index and medium laid together on the edge of the table, then the same gesture with bent fingers.

The emperor did not understand and asked to explain what it means.

The young man replied: " We know that your majesty is before us, and now we will be killed for talking to you, but I really want to express your gratitude from us and from all the people. These two gestures mean that your people are prepedigious before you and adhesion».

And men went away. The emperor was surprised at the same time glad that his people think so about him. Since then, such a gesture shows respect for a person by tea.


Tea culture in China is a special ritual who does not tolerate a rush and includes not only the process of making tea, but also a reason and decor during tea drinking, dishes and other auxiliary tools.

Before understanding than so fascinates and attracts a tea ceremony in China, you must first determine the role of this drink in the country's culture.

The value of tea for culture of China

In China, there are seven things that are necessarily needed a person for life daily (rice, firewood, oil, salt, vinegar and soy sauce), and tea takes one of the first places in this list. The use of this drink is a pleasant time to the transmitting, both for everyday and for festive table. In addition, tea is an integral part of all official and traditional events, ceremonies. And it is unlikely that there will be at least one person in the world who did not hear about healing properties Tea and active use of it in Chinese folk medicine.

Ancient letters show that initially tea used only secured Chinese and used doctors in medicinal practice (approximately 4,000 years ago). And the spread of tea traditions in the common population is usually dated 1 century BC.

Each country and continent have their own tea traditions. As for China, the Chinese tea ceremonies are especially in every country. Especially amazing and, one can say, an old tea ceremony in the southwestern provinces of the country (Yunnan, Guizhou, Sichuan). These areas are not only considered the founders of tea plantations from ancient times, but they have retained almost complete "originality" of tea traditions.

And of course, the Chinese tea ceremony in Tibet, originating in the 700 years, is considered very individual. It practices the use of milk and oil tea.

Chinese tea is popular around the world, and is appreciated primarily for his taste. Their taste and fragrance is the result of the great work of a large number of people, starting with the professional workers on tea plantations and ending with a variety of organizations (the All-China Society of Gardeners, the Center for the Study of Tea, the Center for Quality Control), which are constantly working on improving varieties and control over Quality of raw materials for this drink.

Tea ceremony in China: their main traditions

To date, tea is the most popular drink in China, even despite the increasing introduction of Western "love" to the gas production of young people. Even on hot days, the Chinese prefer to drink fragrant tea instead of cool water.

Of course, to appreciate the beauty and spirituality of making tea, you need to go to China, but for those who cannot travel, but you want to see all with our own eyes, you can view the video Chinese tea ceremony, which in the network a large number.

What tea is used for the Chinese tea party ceremony?

For the preparation on the tea ceremony in most cases, tea is the highest grade - Ulong. This tea is often called the tea of \u200b\u200bthe Black Dragon or the Emperor of the Tea Peace, which is primarily due to the method of its preparation and the plantations on which it is grown. It is drunk only on holiday tea drinking. This tea refers to turquoise teas, which means that in the fortress it is inferior to black tea, but still, more "strong" than green.

The production process itself is very laborious. Grow ulong in the mountains, while only young leaves and kidneys of tea are collected. After that they are dried and twisted as in a certain way.

Oolong has many useful properties, saturated with vitamins, minerals, organic acids and substances that increase the vitality of the tone, clean blood and have other valuable properties.

When do tea drinking with tea "Ulong"?

The tea ceremony requires several hours of free time, and is never held immediately after the meal. In order to fully enjoy these tea, the Chinese do not recommend drinking dishes with bright flavoring qualities (salty, sharp, sweet, sour), as well as drink alcohol or smoking for 2 to 3 hours before the ceremony. However, to drink such tea on an empty stomach is also wrong, since the tea party itself includes a repeated brewing of the same tea (it is considered that the beverage taste itself will be different), therefore the amount of drinking cups can be more than a dozen pieces.

If a person has ever had to read about tea drinking and similar ceremonies in China, most of the information is always accompanied by colorful photos of the Chinese tea ceremony, in most cases it is the traditional Gunf Cha.

Gunfa Cha - a special tea ceremony! The given ceremony unites the traditions of such peoples of China as Minnan, a chaozhou and char. To brew tea, a kettle is used, a volume of 150 ml or a special grade of clay (Isinsk clay). The shape of the kettle is round, because it is believed that this affects the taste of the drink. It brewed only one grade of tea - Ulong.

There are several conditions for the tea ceremony of Gunf Cha:

  • ulong of the highest quality, not having a fragrance and impurities. You can only buy it in a tea store or a club, while in this case, the price of tea is the main indicator of its quality. Since such tea is collected manually;
  • water quality for brewing tea. Masters of tea ceremonies still use only water from mining sources;
  • the presence of specialized dishes for the ceremony, among which there must be a tea storage tank, a special teapot for heating water and brewing tea, burner, a special board for collecting water, sieve, a cup with a mailer and other additional tools.

Travelers who at least once visited Gongfu Chase, are sure that this is art, since the cooking process is very difficult:

  • first, it is necessary to heat the water to a certain temperature (95 ° C);
  • make a whole series of manipulations in order to heat the dishes in which tea will be brewed, and from which it will drink;
  • "Attract the kettle's attention." To do this, you need a tea brush to lose the kettle clockwise;
  • pour tea in Chakh in an amount that corresponds to the volume of the kettle, while carefully consider it, inhaling the fragrance;
  • clear ulong from dust, patting the wrapped kettle on the bottom, for 1 minute;
  • brew tea for the first time, which according to the requirements of tradition is poured (water in the kettle is poured from a high height);
  • brew tea again and pour it on tea pairs. Tea couple is a set of a high cup, which should transmit fragrance, and a pile (wide cup), which is responsible for taste and color quality of tea. At the same time, first the drink is poured into a high cup, then covered with a wide cup, and turns over. After that, tea is drunk.

Oolong is usually brewed from five to ten times. The Chinese ceremony of Gunf Cha - suggests full peace of mind.

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    • What is GUN FU CHA?

    Gong Fu Cha (Kit. Kung Fu Cha, Gong Fu Tea, Gong Fu CH, the art of tea drinking) - process of cooking chinese tea. The name of the Chinese tea ceremony of Gong Fu Cha is derived from Words Tea (Keith CHA) and Kung Fu (Keith Kung FU) - Eastern Martial Arts. Kung FU in Chinese has many meanings: hard work, effort, skill level, therefore, the real Chinese tea ceremony includes all the above listed skills and skills.

    Tea Mastery Gong Fu Chase began to develop into a golden age of tea at the Sun dynasty (960-1279) and later with spread in many regions of China, especially in Fujian provinces, Guangdong and Taiwan Island. The secret of GUN FU CHA consists of many terms: tea master and its guests, a pleasant relaxing situation, properly selected, good and of course tea. The skill of making tea also depends on its quantity, water temperature and brewing time.

    The traditional Tea Ceremony of Gong Fu Cha is a way to express relationships between people. Respect, knowledge, diligence, hard work, feelings flow from one Participant of tea drinking (owner, tea master) to another (guest). In the preparation of tea, the owner shows care, respect, thereby subordinating his ego, the guest, in turn, learns to take kindness, benefit and express gratitude and appreciation.

    What type of tea is suitable for brewing the GUN FU CHA?

    Tea Cookware for GUN Fu Cha

    1. To brew ulunov best suited (whale chai). For a long time, the heat of hot water required when the oolunov is brewing and contribute to the complete disclosure of the aroma of twisted Caulins. To brew ulunov can also be used.
    2. Vensen Xiang Bay and Pin Min Bay. From the high bowl of Veng Xiang Bay, the flavor of tea is inhaled, the low bowl of Ping Min Bay is designed for tea. The stand of CHA Tau combines pairs in a single whole.
    3. - Bowl for dating tea.
    4. (Sea of \u200b\u200btea) or Gundaupay (Fair Bowl) for teapot transfusion from kettle. Chahai is necessary for the uniform distribution of the Fortress of infusion.

    5. - Cyanchko for filtering infusion from small quains.
    6. Chaqi (tea pond) or Chachuan (tea boat) - a vessel for powering a kettle with hot water.
    7. Cha Juy. Using tools Determines the skills of a real tea master. Cha Jui consists of a chachao, the needles for cleaning the nose of the kettle - Chatszan, Jiazy Zhasyan's forceps and the chasanlo funnel used to cross tea into the kettle.
    8. - Tea tassel
    9., Tea Tray (Kit. Chaban) necessary for convenience in the location of the dishes, utensils, as well as drain of water and residues of tea.
    10. Thermos with hot water.

    How to brew oolong in the Gong Fu cha tea ceremony

    Cooking

    Before the beginning of the Caudity, it is necessary to prepare all the above-listed dishes and tea, boil the water and merge into a pre-warmed thermos. Power point of ulunov 90-95 ° C. The volume of the kettle or the lap must correspond to the number of participants in tea party. Pour boiling water into tea dishes and leave for 10-15 seconds. For warming up.

    Brewing (Kit. Gao Chong Di Zhen)

    After a demonstration of tea leaves guests, tea falls asleep in, closed with a lid and shakes slightly. Tea Master can open the kettle and offer to guests to feel the aroma of slightly moisturized leaves. At the next stage, tea is flooded with boiling water to the top and again closes the lid. Water can flock into a vessel of Chachuan or in the pallet of the chabani. The first welding does not drink and serves as a spray for tea. Due to this, the stronger Chanks of the Ulunov are washed from small impurities and swell slightly. Hot water from the Pial merges on the kettle for its additional heating. After spilling tea, the tea is immediately brewed again. The second welding lasts about 20-30 seconds and depends on the type and quality of Uluna. Tea fragrance can tell about the processes of its processing and age. This information helps the tea master to understand how to brew oolong. Mastery of brewing requires patience and diligence. Tea Master training in China may take several years.

    The chapened infusion merges into the high bowl of Venne Xiang Bay and covered with a small bowl of Ping Min Bay. Then one hand both bowls turn over and put on the stand of CHA Tau. From the bowl of Vensen Xiang Bay, the flavor of tea is inhaled, and only then with small sips drink from the bowl of Ping Min Bay. Good quality tea Must leave a deep enveloping aftertaste in the mouth (KIT. Lau MEI).

    The tea master opens the kettle and provides guests with the opportunity to feel the aroma of the discontinued tea leaves. Traditionally, guests are offered to smell the kettle lid, as the piercing fragrance of ulunov inside the kettle leaves its tender sweet-sided fragrance on the lid. The quality of tea is tested by a similar effect. The brewing process is repeated, only the time of insteading increases. The second, the third welding most reveal the taste of ulunov. Tea is brewed to the complete disappearance of the aroma, taste and color of infusion. Depending on the variety, you can brew from 3 to 8 times. At the end of the ceremony, tea leaves are removed from the kettle and are demonstrated by guests. Participants in tea drinking can see the magnitude of the discontinued leaves, evaluate their fragrance, thereby providing a tribute to tea and a tea master. After graduating from tea, all tea glassware is thoroughly washed and dried on a chabani.

    In the life of the Chinese tea, tea is of particular importance, and the tea party represents a ceremony in which a certain sequence in brewing tea is observed. The main goal of the tea ceremony is to more fully reveal the aroma and the taste of the drink. An indispensable condition of the ceremony is the calm state of the spirit. The special atmosphere of the ceremony is created by the vessels of tea utensils, a little exquisite dishes, calm quiet music. Most of the Chinese prefer to drink tea at any time of the year: in the cold, and in the heat. This drink perfectly quenches thirst, strengthens immunity.

    Chinese tea culture implies methods of making tea, dishes and devices used at the same time; and events that serve as a reason for tea drinking.

    Tea value in Chinese culture

    In China, tea refers to "seven things, demanded daily": rice, salt, oil, vinegar, soy sauce and firewood. Chinese tea culture has some differences from Japanese, European and British temperatures for tea drinking, cooking methods, as well as drinking. In China, it is customary to drink tea in everyday situations, and during rituals, official events. Tea is not just a drink, it takes an important place in chinese cub -, in traditional Chinese medicine and Buddhism.

    The traditions of cultivation and consumption of tea, indicated as "Chinese", would more correctly call the "tea culture of the central plains of China". In addition, there are largely original tea traditions of the South-West China, the head order of which is common in Guizhou, Yunnan, Sichuan provinces. These areas where tea has been grown in modern times, in modern times they were much less influenced, therefore, many old tea traditions have retained, which have long been forgotten in the areas of Central China.

    Also immensely distinctive tea culture of Tibet. According to many, she has developed in the era of the Tang Dynasty in the middle of the 700s. In Tibet, it is customary to use oil and milk teathat is completely uncharacteristic for the rest of China.

    In the southern regions of China exists yamcha ("Tea drinking") is such a kind of tea culture. In Macau, Guangdong, Hong Kong is accepted in the morning, before the work of the day you drink tea. In this case, drink a drink with various snacks - Dimsamami.

    In ancient times, residents of southern China for tea drinking retired in the chains. Now the lively Dimsam restaurants are popular. The ritual "Yamcha" especially carefully comply with pensioners. Often tea is preceded taijitsuan (Chinese breath fists) - Wushu variety.

    The traditions of Hong Kong tea drinking are characteristic of some conventions. If the visitor wants a waiter to give a sign that it is overwhelmed in the kettle, then you need to remove its cover and put next to the kettle on the tablecloth.

    Customs of tea drinking

    Tea is a traditional drink in China, consumed every day. However, among the young generation of the Chinese, a decline in interest in tea drinking and passion for Western sweet sodes was noticed. Some Chinese scientists regard it as an alarming symptom.

    Currently, family tea drinking becomes a tribute to tradition and the ability to mark the family's union about any celebration. For this, accepted green tea Brewing in a large kettle (faience, porcelain, clayman) for the whole family, after which they spill on the piles or cups, of which they drink.

    The Chinese allocate several types of special circumstances in order to cook and together drink tea.

    "Sign of respect." Suggest a cup of tea - so accepted in Chinese society to express senior respect. And one of the traditional pastime on weekends in China is an invitation to the restaurant of senior relatives to a cup of tea by paying tea drinking. In the past, this drink was always served by the people who occupied the lowest stage in the social hierarchy. In connection with the liberalization of society in modern China There are cases when parents offer children tea, and even the boss pours tea to the subordinate. But at the official event, a higher-level participant will never give tea to the subordinate.

    "Apology". In Chinese culture, there is a custom of pouring tea to a person who is asking for forgiveness or in front of which apologize. This is a sign of comprehensive repentance and humility.

    "Family Meeting". Having left for long-range edges to study or work, to acquire their own families, children are less likely to visit parents; Grandparents are infrequently found with grandchildren. Therefore, joint tea drinking in restaurants are considered a particularly significant part of family meetings. On Sundays, Chinese "Tea Houses" are full of visitors, especially a lot on holidays. This once again confirms the importance of family values \u200b\u200bin the PRC.

    "An expression of gratitude to the oldest on the wedding day." The bride and groom at the traditional Chinese wedding ceremony should, dropping his knees in front of their parents, in respect of respect to give them tea. At the same time, the newlyweds say: "Thank you for growing up. We are in front of you in eternal debt! " Parents drink tea, then newlyweds give a red envelope as a symbol of good luck.

    "Cohesion of a big family on the wedding day." Wedding tea ceremony is also a way to dating families of the bride and groom. Since often Chinese families are numerous, it happens that not all family members manage to get acquainted at the wedding. This happened in ancient times, if the father of the family had several wives, and, as a rule, relations between individual family members were stretched. During the wedding tea ceremony, it was decided that the newlyweds would bring tea to each family member, while calling his name and official title. Joint tea party served as a symbol of reception in the family of new members. The abstraction of tea meant to "lose face" that is, to resist marriage. After the senior relatives presented at the ceremony, they handed over red envelopes, and the newlyweds gave red envelopes with young unjieved family members.

    "Maintaining tradition." There is a tradition in the Chaoshan culture to gather in a tea room with relatives and friends to the Gunfa Cephlete ceremony. Throughout the ceremony, the senior participants are divided with judge about rites and rules, passing them ancient traditions.

    Thanks for tea(Cueto's fingers)

    The guest who poured tea to demonstrate his gratitude, can knock three times on the table, bent in the phalanges index and middle finger. This custom is called " cuteua fingers"And widespread in South China (Hong Kong, Guangdong, Macao); In the rest of the country, such habits usually do not adhere to.

    It is believed that such a tradition arose during the dynasty of Qing. Emperor Qianlong Incognito traveled in the subway, he really wanted to know that the people think about the government. Once the emperor in the restaurant hooked up to two people siping tea, and started a conversation with them. Men immediately became clear that not a simple resident talks to them. They wanted to fall to her knees in front of him, but they understood if everyone would be known that this was the emperor, they could execute them. Young people talked with the emperor, as with equal, and such a ruler was considered majestic and untouchables.

    Having finished tea drinking, the men got up and one of them made the gesture with her fingers: index and medium put on the edge of the table, then repeated the same gesture, but already with bent fingers. The rulers did not understand gestures and asked to explain. What a young man replied: "We know - before us your Majesty. For the conversation with you now execute. But I really want to express you from us, from all the people there are tremendous thanks. These gestures mean that your people bow to you! " After these words, the man went away. The emperor was very surprised and glad that the people think. Since then, it is accepted by a similar gesture to show respect for a person for tea.

    How in China brew tea

    In the subway, there are many in different ways brew tea depending on the pretext and the circumstances of tea drinking, varieties of brewed tea, wealth of participants. So, green tea is gentful than black tea or oolong, and not very much for welding hot water.

    In a cup of chaow (Gaivan) Each tea is brewing, but the best of all this method is applicable for poorly animated species.

    Gaivan is the current vessel name, literally translates the "Bowl with a lid", or something else is called Guy Bay - "Cup with a lid", or Juzu Zhong - "Vessel to lock the heat." The method is borrowed from the people of Chaoshan, which this vessel called "Chaow".

    The chaow is a set that includes a cup, cover, saucer. It is used as in itself, also in combination with tea cups. If you need to try tea, you use brewing in the chaow. It is important to feel the neutral taste of tea, see the brewing tea leaves and sniff them. This method of brewing is used for everyday tea drinking, although it is allowed to disagree in separate formal situations.

    The method is particularly popular brewing in Kettle. In this case, tea is brewed in a large (so that the volume is enough for all the gathered) kettle from porcelain, clay or faience. The peculiarity of the Chinese kettle is that the welding is falling asleep into a small, hole, inserted into the oral cup, made from the same material as the kettle.

    Cyanchko when brewing is filled with half - by two thirds dry tea, i.e. it serves as a welding dispenser. In the kettle, hot water is poured through a cup-sitechko, "washing" welding. When the kettle is filled, and the welding of spacing, it can additionally squeeze a slightly with a spoon for more saturated extraction. It is believed that tea is better washed in the corticle and more fully gives the substances contained in it. Higher grade of green tea and ooluna can be brewing several times. The water temperature and insteading time depend on the varieties of tea.

    Gongfu tea ceremony It is its popularity to the traditions of the peoples of Chaozhou or Chaoshan and Minnan. In this method, the method is used by a small teapot with a capacity of about 150 ml, made from Isinsk clay (Zzisha). Teaches serves not only the decoration of the ceremony, but also contributes to the "rounding" taste of tea. The method of brewing in Isinsky kettle is used for individual tea drinking, and for treating guests.

    The brewing method used only for Ulunov is considered to be in China. Water is heated to approximately 95 degrees. In order not to spoil water and tea, it is impossible to boil it. Warm up dishes; For this, the water is poured into the kettle and cups. Be sure to get acquainted with tea: consider and breathe tea leaf. The amount of welding is poured into the kettle in accordance with its volume. Then you need to "swell tea", i.e., remove tea dust. The water in the kettle is poured from a high height, and immediately pour: the first welding does not drink. Again, the water is insisted depending on the grade of tea. Good ulun teas brew from five to seven to ten times. During the ceremony of the soul and body should be calm, as this is a very responsible event. For such tea, it is advisable to have a kettle from Isinsk clay, a set of tea tools, a tea board, Chahai, Chahe, a tea board, a teapot on a living water fire.

    National Museum of Tea

    In the spring of 1991 in the city of Hangzhou (Zhejiang Province) - China has opened in the tea capital Chinese National Tea Museumrevealing various aspects of Chinese tea culture. Museum exposures located 3.7 hectares are surrounded by tea plantations from all sides. The museum provides an opportunity not only to look at kettles, cups and other accessories of tea ceremonies of two thousand years old, but also to take part in the tea ceremony.

    Now in China every year more than 500 thousand tons of tea are consumed. Tea culture turned into the precious property of the Chinese nation and on the material, and at the spiritual levels.

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

    On the historical homeland of tea, all these elements have a place, but paramount importance and attention is given to the depth of taste, aroma and notewings of true pleasure, accompanying every tea party.

    The formation and improvement of tea drinking traditions

    From this article you will learn:

    More than 3000 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, the leaves of tea bushes were added right into the food during cooking. Gradually, the knowledge of the plant was expanded, and together with them the technologies of brewing of fragrant and healing drink were also improved.

    Tea art brewing

    The basics and features of the preparation of the drink were actively popular with the countries of the East, thanks to Buddhist monks, who were for the first time it was possible to detect not only the medicinal advantages of tea, but also his invigorating effect.

    Over the next 2 millennia for brewing aromatic Tea Used all sorts of instruments, dishes, technology. Gradually, they excluded those items that were unclaimed and formed "base" necessary dishes. The real outlines also received the rules of brewing.

    The traditional ceremony assumes the presence of high-quality semifornized tea, known as. The Chinese themselves refer it to turquoise teas. In the process of brewing, only young kidneys and leaves are used, which are collected from bushes grown in local highlands.

    For cultivation and preparation of ulunov, a lot of labor, time, strength and patience is required. That is why in China, this grade of tea is considered to be festive, which automatically implies a special ceremony of brewing, filing and tea drinking. Such a drink is categorically forbidden to use in the office, at work, in cafes fast food. It requires a special mood and pleasure of each small sip. It is not recommended to drink tea and after the main meal - from the moment of meals, there should be at least 2.5 hours.

    Only in this case you can feel the receptors all the versatility and the unusual taste of such a wonderful drink.

    For one tea ceremony, a person can be offered up to 20 cups of drink. It is significant that with each new cup you will still feel the taste of tea. As the practice of real life shows, after one such ceremony, a person can completely change the idea of \u200b\u200bthis drink.

    What is needed for a Chinese tea ceremony?

    1. The main condition for holding a good tea ceremony in accordance with chinese traditionsis the presence of good and high-quality Uluna. Preference is better to give out products from China. It is not allowed to use flavored raw materials. True fans of the tea ceremony prefer a clean Oolun version.
    2. Water quality. Very important component of the drink. It should be noted that in China, the Tea'tera Masters use predominantly mountain-spring water. If you have access to really pure spring water, then you can safely use this fluid. In the absence of it, pay attention to water with an increased oxygen content.
    3. Optimally, if the process of brewing and feeding the ready-made tea will lead the master of his case, in each movement of which it is easy to read professionalism and practice.
    4. Take care of a special dishes: a vessel in which it is supposed to store a welding, a small tea board (with a pallet for collecting water at the bottom), brush, sieve, saw, high cup, nippers, funnel, needle, vessel for spill drink and clean towel and t .P. (Everyone must independently choose the necessary tools).