How is the Chinese tea ceremony performed? Chinese tea culture How is the tea ceremony in China

We drink tea everywhere - at home, at work, at a party, when we are cold, when it is hot, during business negotiations, when we watch a movie. As soon as a free minute appears, we run, put the kettle on, pour boiling water over the tea leaves, creating a drink without which it is difficult to imagine our everyday life. Tea is one of the most popular drinks in the world.

Each country has its own traditions of tea consumption, but Chinese tea ceremonies are considered to be one of the most interesting.

The tea room must be specially prepared for the ceremony

How tea is brewed for the tea ceremony

The tea master is responsible for the procedure, he prepares tea and talks about its properties. It is the master who serves the cups of tea to the guests.

Most often, green tea is used for the ceremony.

Tea is brewed in special bowls, the volume of which is 200-250 ml. They look like a bowl, but at the top they expand greatly and are closed with a lid.

The tea master devotes a special place to water for tea.

It would seem that it is difficult to pour tea leaves with boiled water. But that was not the case: the Chinese pay attention to every little thing.

The readiness of water during boiling is determined by a special sound emitted by water during heating with the lid closed. The next step will be boiling water, but without a lid. By the appearance of the bubbles, the master can easily determine whether the water is ready.

The smallest bubbles are called the "crawler's eye", the larger "crab eye", the largest "fish eye".

If the water is underboiled or overboiled, then the tea will be spoiled, it will not be able to reveal itself in all its glory.

After preparing the water, the master passes the tea in a special box to all the guests so that the guests get acquainted with the aroma. After that, he takes up the brewing of the tea leaf.

Tea can only be stirred clockwise with a special object. When a water funnel is formed, a tea leaf is thrown into it. As soon as the leaves lay on the bottom of the teapot, the tea is ready.

The tea master will take care of the correct preparation of tea

The tea master serves each guest two bowls on a wooden stand.

One bowl is narrow, symbolizes a man, the other is wide - a symbol of a woman.

First, tea is poured into a bowl, covered with a bowl, then turned over sharply so as not to spill. Now the drink is ready to drink.

The ceremony should take place without haste, you can not scream, wave your arms. Guests can sit together for several hours, during the whole time the master constantly monitors the drink. Tea leaves can withstand up to 10 brews.

The tradition of "tea tournaments" is also practiced - a meeting of tea lovers, when a large number of varieties are put up for testing. Participants must determine the type of tea by aroma and taste.

The tea ceremony was created to harmonize a person

Preservation of the tea tradition

Today in China, great importance is attached to maintaining and preserving the traditions of the tea ceremony. To do this, there are various government organizations - the All-China Tea Society, the China International Center for the Study of Tea Culture, the Chinese Tea Museum, the Center for the Study of Tea at the Chinese Academy of Agricultural Sciences. More than 500 thousand tons of tea are consumed in this country every year. Thus, tea culture is a national treasure of the Celestial Empire.

Chinese tea ceremony

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A mandatory excursion that tourists will be offered in any city, province or island of China is a tea ceremony. Since ancient times, it is believed that the best tea in China is grown on Mount Huangshan, Anhui Province, at an altitude of 4 km above sea level. This variety is often referred to as "cloud and fog tea".

Immediately before the tea ceremony (“gongfu-cha”), you should get rid of extraneous odors to the maximum: wash your hands, brush your teeth, rinse your mouth. And also do not combine it with food. Women are advised to wipe lipstick off their lips so that it does not spoil either the taste or smell of tea. In general, the tea ceremony is held in silence, but if a person participates in this process for the first time, it is difficult for him to remain silent.

Chinese tea ceremony

Ceremony

The first act of the ceremony is heating water for tea. Water is heated right at the place of tea drinking. Then the demonstration of tea to the guests begins.

A portion of tea measured for brewing is poured into a special caddy, after which each participant in the ceremony inhales the aroma of tea twice and exhales it twice into the caddy. When inhaling, you should try to breathe as deeply as possible so that the smell reaches the very bottom of the lungs. Acquaintance with tea can also be limited to looking at it in a "chahe" - scoop.

After rinsing the dishes with hot water, “jicha in chakha” (pouring tea into a teapot) begins. In no case should you touch the tea with your hands, so as not to “attach” extraneous odors to it. Then the tea is poured with hot water (precisely hot water from 60 ° C to 90 ° C, not boiling water).

The first pouring of tea (“sicha”) is not yet brewing. She does not need to be allowed to insist, because she still goes to the drain. The first brew is used to wash drinking cups (“chabei”) - tea is poured from cup to cup, and high cups (“wenxiabei”, cups for inhaling the aroma of tea). The procedures for washing the cups are called, respectively, "sibei" and "siwensyabei". During ablution, the tea leaves begin to open slowly and radiate aroma very actively - this is the second acquaintance of the participants with tea. The aroma is again inhaled deeply twice and exhaled into the teapot (carefully - the vapors burn!) These are all preparatory measures, and now - the tea party itself.

The brewed tea is poured through a strainer into a jug, from which it is poured into high cups "wenxiabei" so that everyone has tea of ​​the same strength. To do this, tea is poured in parts - first by a quarter, then another quarter and more. The rest is poured out.

Then the "wenxiabei" are covered with "chabei" drinking cups like a lid. The cups are turned over so that the tea does not spill, and the "chabei" is at the bottom. The tall cups are taken out and the tea ends up in drinking cups. In tall cups, the aroma is concentrated, which must be inhaled, according to tradition, by sticking the nose into the cup. And from a drinking cup they drink tea in small sips.

When the tea is drunk, the whole procedure is repeated again, until the tea loses its taste and aroma.

Tea culture in China is a special ritual that does not tolerate haste and includes not only the process of making tea itself, but also the occasion and environment for tea drinking, dishes and other auxiliary tools.

Before understanding what is so fascinating and attractive about the tea ceremony in China, you first need to determine the role of this drink in the culture of the country.

Importance of tea for Chinese culture

In China, there are seven things that a person needs to live on a daily basis (rice, firewood, oil, salt, vinegar and soy sauce), and tea is one of the first places on this list. The use of this drink is a pleasant pastime, both at the everyday and at the festive table. In addition, tea is an integral part of all official and traditional events and ceremonies. And it is unlikely that there is at least one person in the world who has not heard about the healing properties of tea and its active use in Chinese folk medicine.

Ancient writings testify that initially tea was consumed only by wealthy Chinese and used by doctors in medical practice (approximately 4000 years ago). And the spread of tea traditions among the common population is usually dated to the 1st century BC.

Each country and continent has its own tea traditions. As for China, Chinese tea ceremonies are special in every region of the country. Particularly surprising and, one might say, ancient is the tea ceremony in the Southwestern provinces of the country (Yunnan, Guizhou, Sichuan). These areas are not only considered the founders of tea plantations since ancient times, but they have retained almost complete "originality" of tea traditions.

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

Chinese tea is popular all over the world, and is valued primarily for its taste. Their taste and aroma is the result of the great work of a large number of people, from professional tea plantation workers to various organizations (All China Horticultural Society, Tea Research Center, Tea Quality Control Center), who are constantly working to improve varieties and control over quality of raw materials for this drink.

Tea ceremonies in China: their main traditions

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

Of course, in order to appreciate the beauty and spirituality of tea making, you need to go to China, but for those who cannot make the trip, but want to see everything with their own eyes, you can watch a video of the Chinese tea ceremony, of which there are a large number on the network.

What tea is used for the Chinese tea ceremony?

For preparation at the tea ceremony, in most cases, tea of ​​the highest grade - oolong tea is used. This tea is often called “black dragon” tea or “the emperor of the tea world”, which is primarily due to the method of its preparation and the plantations on which it is grown. It is drunk only at festive tea parties. This tea belongs to turquoise teas, which means that it is inferior to black tea in terms of strength, but still, it is more “strong” than green.

The production process itself is very labor intensive. Oolong is grown in the mountains, and only young leaves and tea buds are collected. Then they are dried and twisted in a certain way.

Oolong has many useful properties, rich in vitamins, minerals, organic acids and substances that increase vitality, purify the blood and have other valuable properties.

When are oolong tea parties held?

The tea ceremony requires several hours of free time, and is never held immediately after a meal. In order to fully enjoy this tea, the Chinese do not recommend eating foods with bright taste (salty, spicy, sweet, sour), as well as drinking alcohol or smoking 2 to 3 hours before the ceremony. However, drinking such tea on an empty stomach is also wrong, since tea drinking itself includes repeated brewing of the same tea (it is believed that the taste of the drink itself will differ), therefore, the number of cups drunk can be more than a dozen pieces.

If a person has ever read about tea parties and similar ceremonies in China, then most of the information is always accompanied by colorful photos of the Chinese tea ceremony, which in most cases depict the traditional Gong Fu Cha.

Gongfu Cha - a special tea ceremony! This ceremony combines the traditions of such peoples of China as Minnan, Chaozhou and Chaoshan. To brew tea, use a teapot with a volume of 150 ml or a special kind of clay (Yixing clay). The shape of the teapot is round, as it is believed that this affects the taste of the drink. Only one type of tea is brewed in it - oolong tea.

There are several conditions for the Gongfu Cha tea ceremony:

• oolong tea of ​​the highest quality, free of aroma and impurities. You can buy it only in a tea shop or club, and in this case, the price of tea is the main indicator of its quality. Since such tea is harvested by hand;
• quality of water for brewing tea. Tea ceremony masters still use only water from mountain springs;
• the presence of specialized utensils for the ceremony, which should include a container for storing tea, a special kettle for heating water and brewing tea, a burner, a special board for collecting water, a sieve, a cup with a bowl and other additional tools.

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

• first you need to heat the water to a certain temperature (95˚С);
• do a whole series of manipulations in order to heat the dishes in which tea will be brewed and from which it will be drunk;
• "attract the teapot's attention." To do this, rub the teapot clockwise with a tea brush;
• pour tea into the chahe in an amount that corresponds to the volume of the teapot, while carefully examining it, inhaling the aroma;
• clean the oolong from dust by patting the wrapped teapot on the bottom for 1 minute;
• brew tea for the first time, which, according to the requirements of traditions, is poured out (water is poured into the teapot from a great height);
• brew the tea again and pour it over the tea pairs. A tea pair is a set of a tall cup, which should convey aroma, and a bowl (wide cup), which is responsible for the taste and color qualities of tea. In this case, first the drink is poured into a tall cup, then covered with a wide cup, and turned over. Then they drink tea.

Oolong is usually brewed five to ten times. The Chinese Gongfu Cha ceremony involves complete peace of mind.

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The Chinese Tea Ceremony is a kind of meditation. The tea master must maintain a high level of awareness during the tea ceremony.

Guests should also tune in to certain experiences of the tea event. If one of the guests ignores the tea ceremony, does not feel the general mood, then the magic of the tea ceremony disappears.

Chinese Tea Ceremony. In China, many methods of making tea have been developed over the millennia. This is how an exquisite tea party appeared - “gong fu cha”.

During the tea ceremony, they pay great attention to their inner feelings and experiences. They begin by trying to feel the aroma and taste of tea as fully as possible, admiring the tea utensils.

Tea is able to evoke various associations, immerse in the past, evoke dreams of the future. . The more attentive and conscious a person is, the more pleasant impressions he can get from the tea ceremony.

You can talk during the tea ceremony, but you must not forget about drinking tea. It is good if the conversation is conducted quietly and does not interfere with the rest of the participants in the tea event.

Chinese green tea is brewed several times, but the breaks between brewing are small, the tea should not cool down. The taste of tea is highly dependent on the time of brewing. , it is worth overdoing it a little and the tea becomes bitter. After each brewing, the tea is completely poured out of the teapot. Tea is drunk without sugar and not eaten during the tea ceremony, so as not to interrupt the taste of tea.

In China, over many millennia, many methods of making tea have been developed, which were intended for various purposes.

This is how an exquisite tea party appeared - “gong-fu cha”, which means the highest skill of tea drinking.

Gong Fu Cha - literally translated means the highest art of tea, this is an opportunity to enjoy the four "virtues" of tea: infusion color, leaf shape, taste and aroma.

The symbolic meaning of “gong fu cha” is turning cups over and tasting the energies of Yin and Yang.

The Gong Fu Cha ritual requires a special atmosphere and a special mood.

Preparing for the tea ceremony, the tea master collects the dishes and beautifully arranges them on the tea tray “shepherd”.

At the beginning of the tea ceremony, they get acquainted with tea. Tea leaves are poured into a box and passed around. Each participant of the tea ceremony inhales the aroma of tea, getting acquainted with it. . Usually three breaths are taken. Air is exhaled on the tea leaves to warm them up and intensify their aroma.

Before pouring tea into the teapot, it is filled with boiling water, then, other tea utensils are washed with this boiling water, warming it up. The kettle itself is also generously poured with boiling water, using water that was used to wash other dishes.

Since tea in a teapot is brewed quickly, if it is immediately poured into cups, then in the first and last cup there will be tea of ​​different taste. To avoid this, tea is first poured into the cup of justice .

Tea cups, a teapot and cha-hai are placed on a tea table. Tea is poured into a teapot and poured with boiling water. The first filling is used to wash off the tea dust from the tea leaves.

In the life of the people of China, tea has a special place, and drinking tea has completely turned into a separate art of the tea ceremony.

The Chinese prefer tea to other drinks even in the summer: it not only quenches thirst, but also improves immunity.

Tea ceremony in China - a bit of history

The appearance of tea is attributed to one of the main figures of the divine progenitor of the entire Chinese people, Shen Nong, whose name in Chinese means "Divine Farmer". It was this hero who taught the people to plow the land, grow cereals, as well as medicinal and other useful plants.

Tradition says that Shen Nong had a bull's head and a human body, while his belly was made of transparent jade. Shen Nong helped people treat ailments, and for this he wandered around the country in search of medicinal plants, separating them from the often found poisonous ones. The healer tested the effect of the herbs found on himself. At the same time, he observed the influence of the eaten plant or its fruits on the body through his transparent stomach. It is said that once he tried a new, unfamiliar plant and as a result received severe poisoning. When he became very ill, he lay down under an unfamiliar bush. Suddenly, a dewdrop rolled from the leaves of the bush. Swallowing this drop, the doctor felt a surge of strength and pleasant cheerfulness throughout his body.

Since that time, Shen Nong carried the leaves of this plant with him everywhere, using them as an antidote. And so it happened that he taught the entire Chinese people to drink tea as a medicine.

In ancient times, tea was a drink for rich people. No one knows exactly when it transitioned into an everyday drink. At the same time, in the 1st century BC, tea was widely distributed, and it was already available on the market. And from 618 to 907, the Chinese tea ceremony began to develop, and tea rooms were first described.

Over time, along the Great Silk Road, tea also penetrated into Russia. It is reported in the literature that the Cossacks presented tea as a gift to the Russian Tsar in 1567. Russians were able to truly appreciate the fragrant drink already in the 19th century. It was then that the Russian tea ceremony was formed. They learned how to brew in the world-famous Russian samovars.

In China, the tea ceremony is a whole ritual where a certain order is observed when brewing a drink. The main purpose of this action is to reveal the taste and aroma of tea, and haste is inappropriate here. The Chinese tea ceremony implies calmness and tranquility. Fanciful tea utensils, elegant small-sized dishes, as well as pleasant quiet music help to create a special atmosphere - thanks to all these factors, it becomes possible to enjoy the unforgettable fragrant aroma of a tea drink known all over the world and a long aftertaste.

Features of the tea ritual in Chinese

The tea ceremony in China is called gongfu-cha: gong is the highest art, and cha is, of course, tea. The Chinese themselves attach special importance to the ritual. They have a skill that not everyone can master.

The Chinese ritual of tea drinking is considered one of the most mysterious and mysterious in the whole world. Perhaps this is due to the fact that the Chinese consider tea not just a drink. For them, tea is a wise plant, which is given to transmit the energy of life. To receive this energy, there are certain conditions that are summarized in the rules for holding a tea ceremony.

Special requirements for water

The choice of water with which tea will be brewed is of decisive importance. It must be from a pure source. The most suitable is the one that has a sweetish aftertaste and a soft texture.

When making tea, boiling water is essential. It does not need to be brought to a strong boil, because because of this, its own energy leaves it. They say that water is considered to have boiled to the desired state of tea, as soon as bubbles appear in it, it is not allowed to boil rapidly.

Sounds of music

Traditionally, before the start of the ceremony, a person must cleanse himself, achieve a state of inner harmony and peace. That is why it takes place in a beautiful room and to the sounds of pleasant music, often mesmerizing and mystical. For the best effect, the tea ceremony master prefers to use the sounds of nature. This contributes to the immersion of a person in the depths of his soul and helps to better merge with nature.

What is customary to talk about at the tea ceremony?

During the tea ritual, it is traditional to talk about the tea itself. In addition, an important element of the ceremony is the demonstration of respect for the tea deity and talk about him. Often masters put his figurine or image next to the tea utensils.

The internal state of the audience

According to all the canons, the ritual takes place in an atmosphere of goodness and harmony. In the process of drinking tea, it is not customary to talk loudly, wave your hands or make noise. Full concentration helps to feel the true pleasure from the drink and real happiness.

By the way, the tea ceremony in China involves the participation of 2 to 6 people. It is in this case that one can achieve an amazing atmosphere, called in the traditions the contact of souls.

Tea ceremony interior

All those present are seated on straw mats laid on the floor. Soft pillows of a pleasant warm color are laid out near the guests. A table for tea, called a chaban, is set in the middle, about 10 cm high. It looks like a kind of wooden box. It has special openings where the rest of the tea is poured, because in China, excess water speaks of abundance.

When all the basic principles of tea drinking are observed, the solemn moment of the tea drinking itself comes.

So Chinese tea

A set for the tea ceremony is laid out in front of the guests. The utensils include: a teapot for brewing, a vessel - cha-hai, a tea box called cha-he, and a tea pair. All utensils for the tea ceremony should be made in the same style and not distract from the wonderful drink with their appearance.

First of all, the master puts the dry tea brew in a cha-he - a special porcelain box, which is designed to study the structure of tea and inhale its smell. All participants slowly pass it into each other's hands and inhale the aroma. This ritual has another meaning - during the transmission of cha-he, those present approach each other.

After that, the gongfu-cha master brews the tea. The first poured boiling water is drained - thus the dust is washed off the tea. But already from the next filling, each guest of the ceremony enjoys a miraculous drink.

In front of each participant is on a tray. These are two cups, one of which is high and narrow (wenxiabei), designed to smell, and wide and low (chabei) - to enjoy the color and taste of tea. The second water is poured into tall cups after it has been in the teapot for about 30 seconds. Wensyabei is filled only ¾ and immediately covered with a wide cup. After a while, the upper cup is removed and, bringing the lower one to the nose, inhale the wonderful aroma of the resulting tea. It is important to concentrate and merge with the energy of tea. Tea is drunk slowly, focusing on sensations.

Tea is poured until the drink retains its color and aroma. With each new filling, tea gets different shades of smell and taste.

As a result, the tea ceremony gives peace, peace of mind and helps to forget about the hustle and bustle of our lives.

Tea ceremony in England

The UK is one of the world leaders in tea consumption per person. Tea drinking for the British is not just a habit, it is a ritual with its own established traditions. It originated from the typical English Five-o-clock Tea.

The traditional set for the English tea ceremony is a white or blue tablecloth without patterns, a vase with fresh white flowers. Tea pairs, with tea, a milk jug, a jug of milk, a strainer and a stand for it. In addition, you will need a sugar bowl (preferably with white and brown sugar), teaspoons, a fork and knife, and napkins to match the tablecloth.

Snacks are always served with tea - these are various versions of English pastries. Traditionally, guests can choose among 5-10 varieties of tea, where Lapsang Souchong, Earl Grey, Darjeeling, Assam, as well as different tea blends are mandatory.

By the way, another important serving element is a quilted or woolen teapot case (tea-cosy).

The tea ceremony in England has its own secret. When brewing tea, it is taken into account that it will no longer be diluted with boiling water in cups. This means that when brewing, tea leaves are put in the teapot based on the fact that 1 teaspoon of tea is for 1 person. In the case when using a large teapot, it is recommended to add 1 more spoon for all.

Then the tea is infused for 3-5 minutes, and it is poured to the guests. Immediately after this, you need to pour boiling water from a jug into the teapot (a feature of the tea ceremony is re-filling the tea leaves) and cover it with tea-cosy to maintain the temperature. By the time you finish drinking the first cup, the second filling has time to infuse. The kettle can be filled again, but each time the quality of the drink will deteriorate.

Traditionally, tea is drunk with milk, and tea is added to hot milk, and not vice versa.

Russian tea traditions

The tea ceremony in Moscow is a completely different tradition, very different from the rituals that have developed in the homeland of this drink. They say that the Japanese enjoy tea utensils, the details of the ceremony, their inner world when drinking tea. The tea ceremony in China - the enjoyment of taste and aroma - is valuable by the very fact of observing traditions, entourage, pastries. And for Russians, the most important thing is the gathered company near the Russian samovar. Communication between all those gathered is valuable.

In Moscow, they originally drank black tea. Boiling water is heated in a samovar, and a teapot is placed on top. The brew is made stronger than the tea that is eventually drunk. Tea leaves are poured into the cups, and then boiling water from the samovar.

Pastries are always offered on the table for tea,
lemon, sugar, jam and honey. The latter are most often eaten with tea or spread on bread. Often a "tea pair" - a saucer - is served to the cup. Hot tea is poured into it from a cup and drunk.

Whatever the tea traditions of different nations, everywhere this drink is valued for its pleasant taste, delicate aroma and unusual properties.