In the lives of Chinese people, 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 helps improve immunity.
The appearance of tea is attributed to one of the main figures, the divine progenitor of the entire Chinese people, Shen Nun, whose name translated from Chinese means “Divine Tiller”. 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 the head of a bull and a human body, while his belly was made of transparent jade. Shen Nong helped people treat ailments, and to do 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 found herbs on himself. At the same time, he observed the effect of the eaten plant or its fruit on the body through his transparent belly. They say that one day he tried a new plant that was unfamiliar to him and as a result received severe poisoning. When he felt really bad, he lay down under an unfamiliar bush. Suddenly, dewdrops rolled from the leaves of the bush. Having swallowed this drop, the doctor felt a surge of strength and pleasant cheerfulness throughout his body.
From that time on, 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 medicine.
In ancient times, tea was a drink for rich people. No one knows exactly when it became an everyday drink. At the same time, in the 1st century BC, tea was widespread and could already be purchased on the market. And from 618 to 907, the Chinese tea ceremony began to develop, and tea rooms were described for the first time
Over time, tea penetrated into Russia along the Great Silk Road. The literature reports that the Cossacks presented tea as a gift to the Russian Tsar in 1567. Russians were truly able to appreciate the fragrant drink already in the 19th century. It was then that the Russian tea ceremony was formed. We learned how to brew in the world famous Russian samovars.
In China, the tea ceremony is a whole ritual, where a certain order is followed when brewing a drink. The main goal of this action is to reveal the taste and aroma of tea, and haste is inappropriate here. The Chinese tea ceremony implies calm and tranquility. A special atmosphere is created by fancy items of tea utensils, elegant small-sized dishes, as well as pleasant quiet music - thanks to all these factors, it becomes possible to enjoy the unforgettable fragrant aroma of a tea drink and a long aftertaste, known throughout the world.
The tea ceremony in China is called gong fu cha: gong is the highest art, and cha is, of course, tea. The Chinese themselves attach special significance 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 enigmatic in the whole world. This may be explained by the fact that the Chinese consider tea to be more than just a drink. For them, tea is a wise plant, which is given the ability to transmit the energy of life. To receive this energy, there are certain conditions that are summarized in the rules for the tea ceremony.
The choice of water with which tea will be brewed is of decisive importance. It must be from a clean source. The most suitable is the one that has a sweetish taste and soft structure.
When preparing tea, boiling water is important. It does not need to be brought to a strong boil, because because of this, its own energy is lost. They say that water is considered to have boiled to the desired state for tea as soon as bubbles appear in it - it is not allowed to boil rapidly.
Traditionally, before the ceremony begins, a person must cleanse himself and 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 bewitching and mystical. For the best effect, the tea ceremony master prefers to use the sounds of nature. This helps a person immerse himself in the depths of his soul and helps him better merge with nature.
During the tea ritual, people traditionally talk about the tea itself. In addition, an important element of the ceremony is showing respect for the tea deity and talking about him. Often, craftsmen place his figurine or image next to the tea utensils.
According to all canons, the ritual takes place in an atmosphere of goodness and harmony. While drinking tea, it is not customary to talk loudly, wave your arms or make noise. Full concentration helps you feel true pleasure from the drink and true happiness.
By the way, the tea ceremony in China requires the participation of 2 to 6 people. It is in this case that you can achieve an amazing atmosphere, called in tradition the contact of souls.
All those present are seated on straw mats laid on the floor. Soft pillows of a pleasant warm color are laid out around the guests. In the middle there is a table for tea, called a shepherd, about 10 cm high. It looks like a kind of wooden box. There are special holes in it where the remaining 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 tea drinking itself begins.
The tea ceremony set is laid out in front of the guests. The utensils include: a teapot for brewing, a vessel called 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 pours the dry tea leaves into a cha-he - a special porcelain box, which is intended for studying the structure of tea and inhaling its aroma. All participants slowly pass it into each other’s hands and inhale the aroma. This ritual has another meaning - during the transfer of cha-he, those present become closer to each other.
After this, the gongfu cha master brews tea. The first boiling water poured is drained - this way the dust is washed off from the tea. But from the next pouring, every guest of the ceremony enjoys a miraculous drink.
It is placed on a tray in front of each participant. These are two cups, one of which is high and narrow (wenxiabei), designed to perceive the smell, and wide and low (chabei) - for enjoying 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 full and immediately covered with a wide cup. After a while, remove the upper cup and, bringing the lower one to your nose, inhale the wonderful aroma of the resulting tea. It is important to concentrate and merge with the energy of the tea. They drink tea slowly, focusing on the sensations.
Tea is poured until the drink retains its color and aroma. With each new pour, the tea acquires different shades of smell and taste.
As a result, the tea ceremony gives peace, peace of mind and helps us forget about the bustle of our lives.
The UK is one of the world leaders in tea consumption per person. For the British, drinking tea is not just a habit, it is a ritual with its own established traditions. It emerged from the Five-o-clock Tea, characteristic of the British.
The traditional set for the tea ceremony among the British 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 from 5-10 varieties of tea, with Lapsang Souchong, Earl Grey, Darjeeling, Assam, and various tea blends being a must.
By the way, another important serving element is a quilted or woolen tea-cosy cover.
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 into the teapot based on the fact that there is 1 teaspoon of tea per person. If you use a large teapot, it is recommended to add 1 more spoon for everyone.
Then the tea is infused for 3-5 minutes and poured out 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 refilling the tea leaves) and cover it with tea-cozy to maintain the temperature. By the time you finish drinking the first cup, the second pour has time to brew. 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.
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 when drinking tea, the Japanese enjoy tea utensils, the details of the ceremony, and their inner world. The tea ceremony in China - the enjoyment of taste and aroma - is valuable for the very fact of observing traditions, surroundings, and baked goods. And for Russians, the most important thing is the company gathered near the Russian samovar. Communication between all those present 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 ultimately drunk. The tea leaves are poured into the cups, and then boiling water from the samovar.
There are always baked goods on the table for tea,
lemon, sugar, jam and honey. The latter are most often eaten as a snack with tea or spread on bread. Often the cup is served with a “tea pair” - a saucer. Hot tea is poured into it from a cup and drunk.
Whatever the tea traditions of different nations, this drink is appreciated everywhere for its pleasant taste, delicate aroma and unusual properties.
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.
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.
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:
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).
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:
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.
To create a pleasant atmosphere that promotes calm and relaxation during the Chinese tea ceremony, special music is needed:
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
- 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:
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:
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.
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:
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.
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!
Instructions
According to the Chinese, it is better to use small clay teapots for brewing tea, since in them the tea can best reveal its characteristics. It is better to choose small cups with a white interior. This will help you identify tea leaves by color. In the Chinese ceremony, a special pair of tea is used (the cup is wensyabei, and the drinking cup is chabei).
The water for brewing should be clean and fresh (preferably spring water), and its temperature depends on the type of tea. For green tea it is approximately 85 - 90°, and for black tea it should be close to boiling point.
First, warm up the kettle and cups. This is necessary so that the essential oils contained in the tea leaf are revealed in their entirety. Then the tea will become more aromatic and rich in taste.
Place the tea leaves in the teapot. The amount depends on the variety, how tightly the leaves are rolled, and the fermentation of the tea. Before pouring the tea leaves, shake it several times. Fill the tea leaf with water. You can fill the kettle one-third or three-quarters full. Everything again depends on the type of tea. The infusion obtained after the first brewing is not drunk - it is needed to wash away dust from the tea leaves, and also to warm up the dishes again.
Fill the tea leaves a second time. And let it brew. Brewing time ranges from 1 to 10 minutes. Then pour the tea into the wenxiabei three-quarters full, cover the top tightly with a second cup and turn it over. After this, you can enjoy the taste and aroma of the drink. They drink it slowly, in small sips and always hot.
After you drink the first cup, you can add water and brew the tea again. You can do this until the drink loses its taste and aroma. Typically, one serving of tea leaves is enough for three to four brews.
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In China, tea is drunk on the floor, sitting on straw mats or pillows. And the tea set is placed on a small low table. Moreover, in Chinese tea houses, the table has many holes on its surface so that accidentally spilled liquid can flow into them, or an unfinished drink can be poured into them. And this will not be considered uncivilized, since in China flowing water signifies abundance. And in order to completely relax during the tea ceremony, the room is dimmed and quiet, calm music is turned on. In such an environment, nothing distracts from enjoying tea, and the conversation flows calmly and naturally.
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Unique and fascinating with its leisurely pace and inner harmony, the tea ceremony annually causes thousands of tourists from all over the world to flock to China. Taking part in a tea party and touching the centuries-old culture of the people is worth a lot.
China is rightly considered the birthplace of tea. Historians discovered the first mention of Chinese tea almost 5 thousand years ago. There are different varieties of tea grown in China, including black, green, red, white and yellow.
The Chinese drink tea all year round, as this drink tones the body and quenches thirst, especially in the hot season. The special relationship of the Chinese people to tea gave rise to an entire national ceremony.
The essence of the tea ceremony is to brew the collected and carefully preserved leaves in such a way as to reveal all their flavor and aromatic notes. The tea tradition is also meditation. So, you need to brew tea with a special mood and complete inner harmony. The tea ceremony is distinguished by its leisurely and graceful nature.
The tea ceremony is held to the sounds of soft, pleasant Chinese music, which resembles the melodic play of bells. The tradition of brewing tea involves special clay tea decorations: teapots, cups and chahai.
The latter is an intermediate link between a teapot and a cup. Before the drink gets into the cup, the tea must be poured into a chahai, which is shaped like a small decanter without a lid. Chahai is designed to make tea uniform, that is, the color and taste of the drink will not differ in the first and last cups.
The Chinese ritual of drinking tea begins with boiling water. The water must certainly come from a spring. As soon as the water begins to boil, it is immediately removed from the heat. Then a pinch of tea leaves is taken and placed in a special box.
Before pouring the tea leaves, the clay teapot is heated over a fire. After adding boiling water, the kettle must be covered with a lid and wrapped in a towel. Then they begin to slowly rock it until the drink in the teapot begins to release a pleasant aroma.
The Chinese do not take the first taste of tea. They use this liquid to rinse tea leaves and warm tea cups. Now the tea ceremony can be considered completed, and the tea drinking process itself begins.
A deep breath of the aroma of tea leaves should set you in a certain mood.
Few people know and understand that the secret of the Chinese tea ceremony is not at all in the special tea and the technology of its preparation, but in the process of drinking tea, the pacification of body and spirit, leisurely contemplation and meditativeness with a mug of life-giving drink.
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It was from China that the art of the tea ceremony came to Western countries. What is the meaning of Kung Fu Cha, the real Chinese tea ceremony, which still remains something mysterious and incomprehensible to many?
Perhaps no country in the world has paid as much attention to the ceremony of drinking tea as in China, which taught the whole world to drink tea consciously. The traditional Chinese tea ceremony is the quintessence of philosophy and tradition, a legacy of centuries-old Eastern wisdom.
A real Kung Fu Cha tea ceremony lasts at least an hour, and sometimes about two hours. During the ceremony, you cannot be distracted by the outside world in order to fully enjoy the contemplative atmosphere of the ceremony and the aroma of tea. To ensure that bodily discomfort does not interfere with enjoying tea, experienced masters do not recommend burdening the body with a large meal before the ceremony. However, it is also not recommended to drink tea on an empty stomach. A light dinner is enough.
At the end of the tea ceremony, you will feel deep calm, tune in to a philosophical mood, relieve tension, and receive truly unforgettable impressions and emotions.
Video on the topic
Autumn is slushy, damp and cold... It's time to warm up with fragrant tonic tea at our home advice.
The Chinese and Japanese knew a lot about the tea ceremony, having developed the whole system this type of relaxation and meditation. Not to mention the beneficial properties of this drink.
Well, since we are not in Japan or China, we will find out how to hold a tea ceremony at home.
The art of properly brewing tea depends on many factors. The utensils, the brewing method, and the type of tea are important. And even the circle of people with whom you will “drink tea” - everything influences this eastern “meditation”.
And if you look like an eastern padishah, then you’d better take a bowl for the ceremony. 
So, what is important in a home tea ceremony? Firstly, dishes. Tea connoisseurs know that tea reveals its qualities better in small clay teapots. It is advisable to choose cups for tea with a white interior (to see the color of the drink); they should also be small in size. In a real tea ceremony, a special tea pair is used - a tall cup is called Wensyabey, and drinking - chabei.
The second important component of the process is the brewing water. Ideal - clean, fresh, spring or. You will pour boiling water over black tea, and water over other varieties. 80-90 degrees.
Some types of tea (such as green, white or oolong) can be steeped two or three more times! No additional flavoring agents (like ) are required for tea!
If you intend to have a real tea ceremony at home, you should stock up on a beautiful rug (will do), a low table, dim the bright lights and turn on quiet, calm music.
In such an environment, nothing will stop you from enjoying an ancient delicious drink, and the conversation will be light and sincere.
Enjoy your tea!
Here is a video of how masala tea is prepared according to a traditional Indian recipe:
The Gong Fu Cha tea ceremony “tea mastery” is not just tea drinking, but a philosophical and cultural event. This is how tea was brewed in the circles of the Chinese intelligentsia (poets, writers, officials) in the 8th century, when, thanks to the first tea writer Lu Yu, the fashion for Chinese tea spread throughout the country.
High-class tea, exquisite dishes, a special atmosphere, music, incense, the beauty of the ritual - all this gives rise to a special, almost meditative state in a person, and the task of the tea master, as the central figure of tea drinking, is to create this atmosphere. In general, this is a great way to spend an evening in good company. So if you have mastered the basics of brewing tea, try yourself as a real tea master!
Unlike everyday Ping Cha tea drinking, here in addition to the teapot and bowls, additional accessories are used in the Gong Fu Cha ceremony.
Chahae literally translates to “tea box.” This is a container into which dry tea leaves are poured before brewing. This way, each participant in the tea ceremony can get acquainted with the tea and evaluate its appearance and aroma. Chahae is passed around. When all the guests have tasted the tea, it is poured into a teapot.
Cha JuCha Ju are tea instruments that consist of:
Cha chi is a spatula that helps pour tea from chahe into the teapot.
Jiazi are the tongs that a tea master uses to take bowls.
Cha zan is a needle for cleaning the spout of a teapot.
Cha xianlo is a funnel that is inserted into the neck of the teapot and makes it easier to pour tea into it.
Cha mao bi - a brush for caring for a teapot.
Cha tsang is a special container into which the tea is transferred.
Cha bu - tea towel;
Sieve.
A tea pair is a pinmingbei bowl (from which tea is drunk) and a special tall wenxiangbei glass (from which the aroma is inhaled). The third item in the tea pair is a small stand bei de, on which a bowl and a glass are placed.
ChahayChahai translates as “sea of tea”. This is a vessel shaped like a small jug into which tea is poured from the kettle before it is poured into the guests' bowls. That is, it acts as an “intermediary” between the teapot and your bowl. And there are several reasons for this:
If you pour tea from a teapot directly into bowls, then the tea may be over-brewed while waiting for it all to be poured - there are small holes in the spouts of teapots, and there may be many guests who need to pour tea.
If you pour tea from a teapot directly into bowls, then the taste and strength of the infusion in different cups will be different - the lightest for those who were poured first, and the strongest for those who were poured last. That is why Chahai has a second name (used in Taiwan) - Gundaobei, which translates as "cup of justice".
By pouring tea into chahai, we reduce its temperature.
ChabanThe largest item in a tea ceremony is a tea board with a double bottom, into which water or tea flows during the tea ceremony. By placing the dishes on the chabani, you don’t have to worry about tea spilling on the table.
By the way, all this is in our tea store:
1. Heat the water. We remove the kettle from the heat when the first large air bubbles begin to rise to the surface, but the water is not yet bubbling with steam. Pour the water into a thermos to keep it warm.
2. Prepare everything you need from the dishes, placed on a tea board. Light incense and turn on “tea” music.
3. Prepare the tea. Traditionally, the Gongfu Cha ceremony is carried out with oolong teas - as with the brightest and richest in taste and aroma teas. Pour the tea into the chahe from the teapot using a scoop. Get to know the tea and pass the chahe around to the guests. Getting acquainted with tea goes like this: you take chahe with tea in both hands, cupped, bring it close to your face, warm the tea with your breath and then inhale the aroma.
4. Warm up the dishes boiling water inside and out. Pour the boiling water onto the tea board. Guests' bowls are turned over with special Jia Tzu tea tongs.
5. Transfer the chahe tea to the teapot using a spatula and a funnel, which is placed in the neck. Wrap the teapot in a towel and shake it several times - the tea dust will settle on the walls, and the tea will warm up and begin to release its aroma.
6. Rinse the tea and prepare it. Fill the tea with water and immediately, without insisting, pour it into the chakhai through a sieve. Pour the first infusion from the wasting tea into the guests’ bowls to warm them up further. Using tongs again, take the bowls and pour the infusion from them onto the tea board or tea figurines. This infusion is not drunk.
7. Brew tea. Fill the tea leaves again with water to the edge of the teapot/gaiwan. Wait a few seconds and pour through a sieve into the chahai.
8. Spill the tea. First, the tea is poured three-quarters full into a tall glass. Then it is covered with an inverted bowl, like a lid, and the couple is turned over so that the tall glass is on top. In this form, the tea pair is handed over to the guest on a stand, and the guest independently separates the cups. The first time the couple is turned over by the tea master, then the ceremony participants turn them over themselves.
How to turn a tea pair:
Take the tea pair with one hand so that your thumb rests on the lid, and your index and middle fingers hold the tall glass on both sides. In one motion, turn the pair over and place it on the table. The tea should not spill out of the tall glass; it should go into the bowl only after you lift the glass.
First, the aroma in the glass is inhaled, then the tea is drunk from the bowl.
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