Tea utilization has gone through three stages: medicinal use, food use, and beverage consumption. Initially, tea was discovered for its medicinal properties. In ancient China, there was a saying that ‘medicine and food share the same origin’. The medicinal and food stages of tea use were intertwined, and while these three stages had a sequential relationship, they cannot be absolutely separated. Today, tea is primarily consumed as a beverage, and tea drinking culture forms the main part of tea culture.

Initially, ancient Chinese people only used tea leaves as medicine. They would cut branches from wild tea trees, collect tender shoots, first chewing them raw, and later boiling them in water to make a medicinal broth for drinking.
According to legend, around 4-5 thousand years ago during the time of Shennong, he tasted hundreds of herbs and encountered 72 poisons in a day, but was able to counteract them with tea (known as ‘tu’ in ancient times). Shennong was a mythological figure in ancient Chinese history, regarded as one of the Three Sovereigns along with Fuxi and Suiren. Legend has it that Shennong was not only the inventor of Chinese agriculture, medicine and many other things, but also the pioneer of tea utilization. He taught people agricultural knowledge as well as how to identify edible plants and medicinal herbs.

Using tea as food means consuming tea leaves to satisfy hunger or using them as ingredients in cooking.
In early times, besides being used as medicine, tea often appeared as food. This has been recorded in many historical documents, and evidence that survives to this day includes some primitive tea-eating customs, such as the sour tea of the Bulang people, the cold mixed tea of the Jino people, and the Lei tea of the Hakka people.

The history of tea drinking in China has gone through a long period of development and changes. Different stages had different methods and characteristics of tea drinking. As a beverage, tea roughly went through several stages: pre-Tang Dynasty, Tang Dynasty, Song-Yuan Dynasty, Ming Dynasty, and Qing Dynasty.
Before the Tang Dynasty, tea leaves were mostly processed into tea cakes and boiled with seasonings to make tea soup.
During the Tang Dynasty, Lu Yu’s ‘The Classic of Tea’ refined tea drinking methods. Unlike previous practices of using seasonings to boil tea, it changed to using only a small amount of salt when boiling tea, making it closer to pure drinking.
During the Song and Yuan Dynasties, whisked tea and tea competitions became popular. The winning teas in competitions became famous teas.
In the Ming Dynasty, Emperor Zhu Yuanzhang issued an edict to abolish compressed tea in favor of loose leaf tea. With innovations in tea processing technology, compressed and cake teas were replaced by loose tea. The steeping method became popular and tea drinking became more refined.
By the Qing Dynasty, tea leaves, tea utensils, and tea brewing methods were mostly similar to modern ones. The six major categories of tea – green tea, black tea, yellow tea, white tea, dark tea and oolong tea – were all fully developed.

Tea has a 5000-year cultural history. In existing literature, the earliest records of tea processing and drinking methods are found in ‘Guangya’ from the Three Kingdoms period. The book mentions: Between Jing and Ba regions, leaves were collected to make cakes. For older leaves, cakes were made with rice paste. When brewing tea for drinking, first roast until red, grind into powder, place in porcelain vessels, pour boiling water over it, and season with green onion, ginger, and citrus.
This shows that in the Jingzhou and Bashu regions at that time, the method of making tea was to collect mature tea leaves to make cakes and pour thick rice soup over them. When drinking tea, they would first roast the tea cake, then grind it, put it in porcelain containers, pour in boiling water, and add green onion, ginger, and citrus. This demonstrates the tea processing and drinking customs of that time.

From the records in ‘Guangya’, we can see that people added seasonings when drinking tea at that time, showing that pre-Tang tea drinking was different from the Tang Dynasty. During the Tang Dynasty, temple monks began to try pure tea drinking and gradually spread this method to all social classes. Pure tea drinking gradually became mainstream and tea arts underwent transformation.
Lu Yu’s ‘The Classic of Tea’ provided systematic and comprehensive discussions on tea production history, origins, current status, production techniques, as well as tea drinking skills and tea philosophy. Tea drinking activities became a discipline for self-cultivation.
As tea drinking became widespread, tea utensils also became more complete. Tang Dynasty tea utensils were not only comprehensive in variety but also particular about materials, paying attention to matching utensils with different teas, places and social status. Lu Yu’s ‘The Classic of Tea’ mentioned over 40 types of tea utensils (including tools for both making and drinking tea). Tea utensils were no longer just essential implements for tea drinking, but also works of art. An elegant and exquisite tea utensil often had appreciable value and high artistic merit.

Lu Yu was from Jingling, Fuzhou during the Tang Dynasty (present-day Tianmen City, Hubei Province). In his youth, he traveled with theater troupes performing across the country. Influenced by the tea drinking customs of the time, he developed a passion for tea and actively collected and researched tea-related materials. He personally investigated tea producing regions like Jingzhou and Xiazhou. After years of effort, he completed the first draft of ‘The Classic of Tea’, the world’s first monograph on tea, in 764 CE during the reign of Emperor Daizong.
Afterwards, he continued traveling to various tea producing regions, conducting detailed investigations and research on tea tree varieties, production methods, relationships between temperature and soil, as well as cultivation, processing, tea tools and utensils. Building upon his initial draft, he completed and officially published the three-volume, ten-chapter ‘The Classic of Tea’ in 780 CE during Emperor Dezong’s reign.

‘The Classic of Tea’ consists of three volumes totaling over 7,000 characters. The contents include:
Volume 1: Chapter 1 – Origins of tea; Chapter 2 – Tools for tea production and picking; Chapter 3 – Methods of tea processing and evaluation.
Volume 2: Chapter 4 – Vessels for brewing and drinking tea.
Volume 3: Chapter 5 – Key points of tea brewing and importance of water quality; Chapter 6 – Evolution of tea drinking and its methods, practices and customs; Chapter 7 – Historical materials about tea; Chapter 8 – Tang Dynasty tea producing regions and their quality rankings; Chapter 9 – Which tea implements can be omitted in different environments; Chapter 10 – Hanging the text on white silk for easy reference on tea matters.
‘The Classic of Tea’ records the author’s personal investigations and practical experience, encompassing almost all tea-related information, making it the world’s first ‘Encyclopedia of Tea’.
Though written in the 8th century over 1,200 years ago, ‘The Classic of Tea’ still holds reference value for modern tea research and industry development. Its main achievements include:
1. It is the world’s first systematic treatise dedicated to tea
2. Its publication pioneered tea literature writing and established general scope for later tea books
3. It covers broad scope with discussions on all tea-related fields, serving as a master index of Chinese tea literature
4. Its publication led to widespread tea culture and made indelible contributions to establishing and developing tea culture
5. It had decisive influence on promoting tea culture, becoming the primary classic of tea culture in Japan, Korea and other countries
6. It has been translated into Japanese, Korean, English, French and many other languages, making great contributions to elevating and spreading Chinese tea culture

Tea flourished during the mid-Tang Dynasty, and after the middle period of Tang, tea drinking activities became unprecedentedly active.
Before Lu Yu, although tea drinking had spread from the south to the north and more people were drinking tea, there wasn’t a specialized book about tea. People lacked proper understanding of tea’s history and current status. Many didn’t know tea’s properties and drinking methods, and even fewer knew about tea tree cultivation and tea processing techniques. Lu Yu’s ‘The Classic of Tea’ strongly promoted tea drinking and advanced the development of tea production and tea studies.
Starting from the Kaiyuan period of Tang Dynasty, from the emperor down to common people, almost everyone drank tea. The imperial tea processing workshop for tribute tea was established during this period. The royal family’s fondness for tea led nobles to follow suit. Many poets, painters, calligraphers, and musicians of the time were tea enthusiasts, including Bai Juyi, Yan Zhenqing, Liu Yuxi, Liu Zongyuan, Pi Rixiu, and Lu Guimeng. These literati not only evaluated tea and water quality but also participated in cultivating famous teas, wrote tea poetry, created tea paintings, and authored tea books. They used tea to socialize with friends, set up tea rooms, and hosted tea banquets, becoming a unique and brilliant feature of Tang Dynasty tea culture.

During the Tang Dynasty, there were several methods of tea preparation including pan-frying tea, steeping tea, and boiling tea, with pan-frying being the most popular. Tang Dynasty people had specific requirements for both tea preparation and water boiling.
The Tang Dynasty had four types of tea: coarse tea, loose tea, powdered tea, and compressed tea cakes. The pan-frying method used tea cakes. Tea cakes needed to go through three processes – roasting, grinding, and sifting – to turn them into fine powdered tea before pan-frying. The process of re-roasting tea cakes to dry them was called ‘roasting tea’. When roasting tea cakes, they would be heated until soft or fragrant, then immediately placed in paper bags to prevent the aroma from dissipating. After the tea cooled, it would be taken out, broken up, and ground into powder. Good tea powder was like fine rice grains, while poor quality powder was like water caltrop. The ground tea powder would then be sifted through a fine sieve. The sifted powder would be stored in tea boxes ready for brewing.
Tang Dynasty people emphasized drinking tea while hot, consuming both the fresh white, tender tea froth and the salty fragrant tea liquid together. When the tea was hot, heavy impurities would sink while the essence would float to the top. If tea was left to cool, the essence would dissipate along with the steam.

In the Tang Dynasty, before brewing tea, one had to wait for the water to reach the right boiling stage, known as ‘watching the water’.
The boiling process was divided into three stages, called the ‘Three Boils’. The first boil occurred when fish-eye sized bubbles appeared with a slight boiling sound. At this point, an appropriate amount of salt was added according to the water volume – one had to taste the water but avoid adding too much salt. The second boil was when string-like bubbles rose along the edges of the tea vessel. At this stage, a ladle of boiling water was scooped out, and bamboo tongs were used to stir the water creating a vortex to ensure even heat distribution. Tea powder was then measured with a tea spoon and added into the center of the vortex, followed by more stirring. Soon after, when waves churned on the water surface creating many bubbles, this marked the third boil. The previously removed ladle of water was then poured back to stop the boiling and create tea froth. At this point, the dark mica-like film on top of the tea froth needed to be removed as it had an off-taste.
After the ‘Three Boils’, further boiling was not recommended as it would make the water taste stale. The amount of water used could not be excessive, or the tea would taste too weak.

There is a saying in tea history that ‘tea flourished in Tang and reached its peak in Song’. Tea processing techniques made breakthroughs in the Song Dynasty. The Dragon and Phoenix Tea (tribute tea pressed with dragon and phoenix patterns, also called Dragon Cakes and Phoenix Cakes) produced in Jian’an, Fujian became the most famous tea in China. The emperor loved tea and wrote tea books. Scholars integrated tea with arts like music, chess, calligraphy and painting. People’s aesthetic appreciation and spiritual pursuit of tea greatly improved, leaving behind many important tea books and tea poems. Tea drinking had spread to all social classes during the Song Dynasty. Not only did scholars embrace tea drinking, but common people also enjoyed tea competitions and tea performances. Tea became an indispensable part of daily life. Tea houses flourished in both capitals – Kaifeng and Lin’an. Tea drinking customs penetrated all aspects of civilian life, with tea playing important roles in wedding ceremonies and guest reception rituals. Tea had truly ‘entered ordinary households’.

Different from the boiling method in Tang Dynasty, whisked tea became popular in Song Dynasty. Tea leaves were ground into fine powder using stone mills and sieved. Before whisking tea, tea cups were rinsed with boiling water to pre-heat them. Then an appropriate amount of tea powder was placed in the cup, mixed with a small amount of boiling water into a paste, followed by adding more boiling water while whisking with a bamboo whisk. A good cup of tea should have milky white color with froth that could ‘grip’ the inner walls of the cup for an extended time. Tea preparation emphasized bringing out the true fragrance and taste of tea, while paying great attention to the grace and coordination of movements during the whisking process.

Tea competitions, also called Ming Zhan, were extremely popular during the Song Dynasty when tea drinking was at its height. These competitions evaluated tea preparation skills and tea quality. Tea competitions began in Tang Dynasty but flourished in Song Dynasty, emerging with the rise of tribute tea. In Jianzhou, a region famous for producing tribute tea, tea farmers would hold competitions to evaluate and rank new teas. This practice later spread widely. The competitions were no longer limited to the time of processing new tea, nor were participants limited to tea farmers. The purpose expanded beyond evaluating tea quality to include judging the participants’ skills in preparing and whisking tea.
As a competition, there had to be winners and losers. Two factors determined the outcome: first was the color of the tea liquid, second was the tea froth. The final judgment considered taste, aroma and color comprehensively. Tea competitions in Song Dynasty were popular across all social levels – from emperors and officials to poets and common people. Emperor Huizong often held tea competitions with his officials in the palace until he defeated them all.

Tea bowls from Jian’an, particularly the ‘hare’s fur’ glaze bowls, were considered the best for tea competitions. The Jian kilns in Jian’an were famous for their black-glazed porcelain. The black glaze had a lustrous sheen like lacquer, with crystalline patterns creating various textures classified as ‘hare’s fur’, ‘oil spot’, ‘yao bian’, ‘partridge feather’, and ‘eel skin’ glazes. The ‘hare’s fur’ bowls were especially prized for their fine, hair-like patterns.
Jian tea bowls had wide mouths and narrow bases in a funnel-like shape, with a solid, simple aesthetic. Their black color provided excellent contrast to show the whiteness of the tea, making it easy to observe how the tea clung to the bowl walls. Their thick body and glaze retained heat well and helped release the tea’s fragrance, making them highly valued by tea competition participants.

After reaching peaks during the Tang and Song dynasties, Chinese tea culture underwent significant changes in production, consumption and brewing techniques during the Ming and Qing periods. The Yuan Dynasty served as a transitional period between these peaks.
Though the Yuan Dynasty was relatively brief, tea drinking methods matured during this time, marking an important shift in Chinese tea preparation. While compressed tea cakes continued to be produced and used as in Tang and Song times, loose tea began gaining popularity during the Yuan period. Tea cakes were mainly used by the imperial court and nobility, while loose tea was consumed primarily by common people. In addition to inheriting previous tea drinking methods, new trends emerged during the Yuan Dynasty that were suited to brewing loose tea. Though brief, the Yuan Dynasty was a significant period in tea culture development, with its reforms in tea production and preparation methods laying important groundwork for innovations during the Ming and Qing periods.

The Ming Dynasty marked a revolutionary change in tea drinking customs. As tea processing methods became simpler, tea preparation also moved toward simplification. The widespread tea competitions of the Song and Yuan periods declined, loose tea replaced compressed tea cakes, and tea production techniques became less complex. The Tang boiling and Song whisking methods were replaced by the infusion method using boiling water.
‘Yue’ means to steep or soak. The infusion method involved directly steeping tea leaves in boiling water. Zhu Quan advocated for this simpler tea drinking style which influenced later generations and established the infusion method. By the late Ming and early Qing periods, infusion had become the dominant method and remains the primary way Chinese people prepare tea today.
With the rise of loose tea infusion, teapots became part of tea preparation equipment, with ceramic vessels considered best, followed by tin. Among ceramics, Yixing purple clay teapots were most prized. These elegant and understated purple clay tea vessels developed alongside the infusion method. The pursuit of color, aroma and taste in infused tea also stimulated the development of white porcelain and blue-and-white porcelain.
The method of infusing loose tea with boiling water promoted advances in tea production technology. Varieties of loose tea rapidly increased – beyond green tea, black tea, oolong tea, scented tea, and dark tea emerged and developed.

Traditional tea art mainly refers to popular folk methods of brewing tea. Examples include:
– Gaiwan tea brewing in Northern China, primarily used for scented teas
– Gongfu tea brewing using Yixing clay teapots in Fujian, Guangdong, Hong Kong and Taiwan regions, specifically for brewing oolong teas
– Glass cup brewing of famous green teas in Jiangsu and Zhejiang regions, which became popular more recently after glassware became common
Additionally, some regions have customs of brewing tea in large pots or cups with simple teaware and no particular techniques. This falls under daily tea drinking rather than tea art.

Gongfu tea is a traditional tea drinking method from the Chaoshan region of Guangdong and the Minnan region of Fujian, known for brewing oolong tea. The term ‘Gongfu tea’ gets its name from the skill (‘gongfu’) required in both brewing and tasting. In the Chaoshan region of Guangdong, the long history of tea drinking and multicultural fusion gradually developed into the distinctive ‘Chaoshan Gongfu tea’. Chaoshan Gongfu tea emphasizes specific tea utensils and features unique brewing and serving methods, integrating spirituality, etiquette, and artistry.
Gongfu tea art, developed and refined from the foundation of Gongfu tea, has become the most popular and distinctive traditional tea art in China today. Gongfu tea art elevates tea discussion and appreciation to a spiritual level, using tea appreciation as a means of self-cultivation.

To meet the needs of various tea cultural activities and tea house performances, many tea culture practitioners have refined and organized traditional folk tea arts, making them more standardized and artistic to help more people understand, accept and appreciate tea culture. Among modern tea arts, Taiwan Kung Fu tea art has been particularly influential.
Taiwan Kung Fu tea art has transformed traditional Kung Fu tea by adding more refined and practical tea utensils like fairness cups and aroma cups, and incorporating additional procedures like aroma appreciation, making the Taiwan Kung Fu tea ceremony more delicate, enriched and artistically appealing.

If traditional tea art belongs to the lifestyle and hospitality category, then modern tea art belongs to the stage performance category, also known as themed tea art.
Modern tea art can be broadly divided into two categories: ‘historical recreation’ and ‘innovative’. Historical recreation tea art primarily aims to restore and recreate ancient tea drinking activities based on historical documents and archaeological artifacts. Innovative tea art creates tea ceremonies based on stories and themes that reflect aspects of social life.
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The concept of ‘tea art’ can be understood in both broad and narrow senses. In the broad sense, ‘tea art’ encompasses the skills of tea cultivation, production, and appreciation. In the narrow sense, ‘tea art’ refers specifically to ‘the art of tea drinking’, focusing on aspects related to tea appreciation including tea evaluation, teaware selection, water assessment, brewing techniques, tasting methods, and drinking etiquette.
The study of brewing a perfect pot of tea and the art of enjoying a cup of tea falls within the narrow definition of tea art.

Zhang Yuan stated in ‘Tea Records’: ‘Tea relies on water, water depends on vessels, and tea soup is made by fire.’ Tea, water, vessels, and fire are the four basic elements of tea art. Adding the human element – the practitioner of tea art – and the environment where tea art takes place makes up the six essential elements. Tea art is the artistic practice of tea preparation – selecting tea, preparing utensils, choosing water, controlling fire, brewing and tasting tea – carried out by people under suitable environmental conditions.

Tea art primarily discusses the techniques and artistry of brewing and tasting tea.
The techniques of tea brewing include knowledge and identification of tea leaves, selection of teaware, choice of water for brewing, and brewing methods. The techniques of tea drinking include tasting and appreciating tea liquor, distinguishing tea aromas, evaluating the color, aroma, appearance, taste and aftertaste of tea, as well as tea serving etiquette.
The art of brewing and tasting tea belongs to the realm of practical aesthetics, lifestyle aesthetics and leisure aesthetics. The beauty of tea art encompasses the beauty of environment, water, tea, utensils and skill. For specific teas, it involves arranging the tea room and tea table, preparing tea utensils, using the most suitable water and brewing techniques, smelling the aroma, observing the color, and tasting the flavor. The study of tea art permeates the entire tea drinking process and covers extensive content.

According to Mr. Fan Zengping’s detailed explanation in an article, in the 1970s, there was a growing trend of returning to traditional culture and tea culture revival in Taiwan. In 1977, a group of tea enthusiasts led by Professor Lou Zikuang proposed reviving traditional tea appreciation. Some suggested using the term ‘Tea Dao’, but others felt that although Tea Dao originated in China, it had become strongly associated with Japanese tea ceremony, and using this term might cause confusion. There was also concern that ‘Dao’ carried too serious and profound connotations in Chinese culture, which might create distance and make it difficult for people to readily accept. At this time, someone proposed the term ‘Tea Art’ (Cha Yi), and after discussion, everyone agreed to use this concept. Thus, the term ‘Tea Art’ came into use.

Tea Dao originated in China. During or before the Tang Dynasty, Chinese people viewed tea drinking as a way of self-cultivation. The term ‘Tea Dao’ appeared in Chinese poetry and literature during the Tang Dynasty. In Jiaoran’s poem ‘Song Teasing Cui Shi Ambassador’ written in 785 CE, there was a line: ‘Who knows the true Tea Dao in its entirety, only Danqiu has achieved such understanding.’ The ‘Records of Feng’s Observations’ (written by Feng Yan between 785-805 CE) also recorded: ‘Tea Dao became widespread, with all nobles and court officials drinking tea.’

Tea Dao is the art of tea drinking that aims to nourish health and cultivate the mind. Simply put, Tea Dao means cultivating the Way through tea drinking.
Through tea drinking and cultivation, one attains spiritual enjoyment and elevation of thought – this is the highest state of Chinese Tea Dao. The spiritual connotations of tea culture include four aspects: health cultivation, character refinement, emotional harmony, and respect for etiquette. Health cultivation represents the practical pursuit, character refinement represents moral improvement, emotional harmony represents artistic appreciation, and respect for etiquette represents interpersonal harmony.

Tea Art emphasizes the ‘art’ aspect, focusing on practicing tea artistry to gain aesthetic enjoyment. Tea Dao emphasizes the ‘Way’, aiming to cultivate mind and character and contemplate life’s principles through tea artistry. Their connotations and extensions are not entirely the same.
Regarding the distinction between Tea Art and Tea Dao, Mr. Cai Rongzhang believes both can express tea’s cultural connotations, and there’s no need to force interpretations of their differences based on terminology. However, different terms can be used in different contexts – ‘Tea Art’ when emphasizing tangible actions, and ‘Tea Dao’ when emphasizing the philosophical and aesthetic realms inspired by tea (view from ‘Modern Tea Thought Collection’).
Ms. Wang Ling holds a similar view, considering Tea Art and Tea Dao spirit as the core of Chinese tea culture. ‘Art’ refers to the techniques of tea making, brewing and tasting, while ‘Dao’ refers to the spirit embodied in the artistic process. ‘Dao without art is empty theory; art without Dao lacks spirit and essence.’ ‘Tea Art has form and is the external manifestation of tea culture; Tea Dao represents the spirit, principles, laws, origins and essence – often invisible and intangible but fully perceivable through the heart. The combination of Tea Art and Tea Dao, with art containing Dao and Dao containing art, represents the high unity of material and spiritual aspects’ (view from ‘Chinese Tea Culture’).

Tea has a 5000-year history since its discovery and utilization in China. China is the homeland of tea and the first country to cultivate and drink tea. Tea is China’s national drink and is becoming one of the most popular healthy beverages worldwide. Promoting Chinese tea culture is a responsibility shared by Chinese people.
For individuals, tea drinking can cultivate and purify both body and mind, providing both physical and spiritual enjoyment. Through dedicated study of Tea Art, one can enhance overall cultivation and maintain a positive mindset, leading to better living, learning and working.

In tea art, ‘skill’ primarily refers to the technical ability and mastery level of the tea artist.
A tea artist can arrange a tea setting and select appropriate utensils based on specific needs. To maximize the expression of a tea’s characteristics, the tea artist must fully consider the unique properties of different types of tea to determine the appropriate amount of tea leaves, optimal water temperature, number of infusions, and all other details that affect how the tea’s qualities are brought out.

The main skills for brewing tea include:
1. Careful selection of teaware. Choose teaware based on the type and characteristics of tea being brewed, or select aesthetically pleasing and practical teaware based on themes, ambiance, and tea drinker preferences.
2. Control of tea leaf quantity. Determine the amount of tea leaves based on the density and variety of tea leaves, size of vessel, and personal preference.
3. Control of water temperature. Adjust brewing water temperature according to the tenderness of tea leaves and their processing methods.
4. Control of steeping time. Control the tea steeping duration based on the tea’s processing characteristics to achieve optimal tea liquor.
5. In addition to mastering proficient brewing techniques, one must brew tea with a mindful and appreciative mindset to produce good tea.

Tea tasting first requires familiarity with the quality characteristics of the tea being brewed, such as the proper appearance and color of the dry tea leaves, the expected color, aroma and taste of the tea liquor, and the characteristics of the used tea leaves. This knowledge forms the foundation for proper appreciation.
Secondly comes the method of drinking: first observe the color of the tea liquor, then smell its aroma, and finally taste its flavor. Generally, tea is consumed in three sips – the first sip is drinking, the second sip is savoring, and the third sip is true tasting and appreciation.

Etiquette in tea art refers to the ceremonial rules and protocols that permeate the entire tea preparation and drinking process, which tea artists need to understand, appreciate and follow.
For example: Before brewing tea, the tea artist should understand the tea drinker’s physical condition, what types of tea are suitable for them, their usual tea drinking habits, preferences for strength, etc. The tea artist should be attentive to the tea drinker’s state and mood to serve appropriate tea – this is a basic requirement. The tea setting and utensils should be clean, and boiling water rather than stagnant water should be used. The hands should be free of odors. In terms of details – the spout should not point directly at others, tea cloths should be frequently used to wipe away water stains, cups should not be filled too full (70% is appropriate), and tea should be distributed fairly and evenly among guests. All these aspects fall within the scope of etiquette.

‘Phoenix Three Nods’ in tea brewing is a classic combination of technique and artistry, commonly used when brewing high-grade green tea, black tea, yellow tea and white tea.
‘Phoenix Three Nods’ has three meanings: First, it allows tea drinkers to appreciate the tea leaves floating up and down in the cup like phoenix wings. Second, it enables the tea liquor to circulate in all directions, ensuring even distribution in the cup. Third, it represents the host’s ‘three bows’ to guests, showing courtesy and respect.
For a skilled tea brewer, after performing ‘Phoenix Three Nods’, the water level should be controlled at 70% of the cup, leaving 30% empty space – as the saying goes, ‘70% tea, 30% sentiment’.

During tea drinking, when the tea server serves tea or adds water, tea drinkers often sit upright at the table and slowly tap their middle and index fingers on the table surface in a rhythmic manner as a gesture of respect. This action is commonly known as the ‘table tapping ritual’ and is a basic tea etiquette for tea drinkers to express gratitude to the tea server. This gesture helps avoid disrupting the rhythm or silent atmosphere of tea gatherings with repeated verbal thanks.

The origin of the ‘finger tapping ritual’ is commonly associated with Emperor Qianlong of the Qing Dynasty. Legend has it that during his tour of the southern regions, Emperor Qianlong encountered rain while passing through a tea district and took shelter in a roadside shop. The shop attendant did not recognize the emperor and served tea at the table. When Qianlong poured tea for his attendants, they needed to show gratitude but couldn’t openly acknowledge his imperial status. In this urgent situation, the attendants bent their fingers and repeatedly tapped the table to simulate kowtowing. Since then, tapping fingers on the table has become a way to express gratitude to tea servers, a custom that continues to this day.

One key distinction between tea culture and wine culture is that tea culture emphasizes elegant tranquility while wine culture emphasizes bold liveliness. The Ming Dynasty text ‘Ming Ji’ states that fewer guests are preferable for tea drinking. Chen Jiru in ‘Tales of Rock Dwelling’ also suggested: For tea appreciation, one person achieves enlightenment, two achieve interest, three achieve flavor, and six or seven becomes mere tea service. The saying ‘Three for Tea, Four for Wine’ is still common in the Chaoshan region of Guangdong today. It means that wine drinking creates a lively atmosphere with drinking games, poetry composition, and four people gathered together taking turns to compose complete quatrains, hence ‘Four for Wine’. Tea drinking is different – after two or three infusions, the tea flavor gradually weakens. With too many people, later drinkers can only taste diluted tea, so three people is ideal for tea drinking, hence ‘Three for Tea’.

The attire for a tea ceremony can be chosen based on the season, environment, and tea ceremony style. In winter, warm and soft colors can be selected to create a cozy and comfortable feeling. In summer, fresh and bright colors can be chosen to create a cool feeling. The main colors should be grey, beige, brown, coffee, indigo blue, light green, etc.
Regardless of color choice, the clothing style should follow traditional Chinese aesthetics to reflect the elegant and classical beauty of traditional tea culture. Clothing should be neat and well-fitted, with sleeves that are not too wide or long – three-quarter length sleeves are most appropriate.

1. Fingernails should not be too long and should not have nail polish.
2. No jewelry should be worn on hands, such as rings, bracelets, watches, etc. There are three reasons: first, bacteria can grow in these accessories; second, the sound of accessories rubbing against teaware during operation may affect normal tea brewing; third, they can distract tea drinkers’ attention from the tea itself.
3. Hands should be free of any foreign odors, such as those from cosmetics, detergents, or food. Hands must be washed clean before brewing tea for guests. Any foreign odor will affect guests’ ability to smell and taste the tea.
4. Regular hand care is important – clean, dexterous, and gentle hands better embody the beauty of tea art.

When serving tea, the server should hold the tray with their left hand and stand to the right of the guest. Before serving, they should gently say ‘Excuse me’ or ‘Pardon me’, then use their right hand to place the teacup on the guest’s right side while saying ‘Here is your tea, please enjoy’. When using a tea tasting cup or glass cup, hold the bottom part of the cup and avoid touching the rim. When using a gaiwan (lidded bowl), hold the saucer to bring it to the guest.

1. Check if the shape of the tea leaves matches the characteristics of that variety. Different types of tea have various shapes: flat, needle-like, spiral, eyebrow-shaped, pearl-shaped, spherical, semi-spherical, flake-shaped, curved, orchid-shaped, bird tongue-shaped, chrysanthemum-shaped, and naturally curved forms.
2. Check if the color and luster match the characteristics of that variety. Color refers to both hue and gloss – different tea types have distinct colors, but high-quality teas generally have a lustrous appearance.
3. Check if the dry tea leaves are properly dried. Dry tea leaves should have only about 3% moisture content. Higher moisture content can accelerate aging. High-quality tea should not have any softness.
4. Check if the tea leaves are clean and neat. A high amount of stems, yellowed leaves, or debris indicates poor quality.
5. Check if the tea leaves are uniformly shaped. Shape refers to the form created during rolling. While each type of tea has its standard shape specifications, high-quality tea leaves should be relatively uniform and consistent.

Examining dry tea leaves only reveals surface quality. The next step is to use the sense of smell to identify tea aromas.
1. Smelling dry tea. Place a small amount of dry tea leaves in a vessel or take a handful directly, and smell the aroma to detect any smoke, oil, burnt or other off-odors. You can also warm up a gaiwan, add tea leaves and shake gently – the warmth will help release more volatile compounds, making the aromas more pronounced.
2. Smelling hot tea. After brewing a pot of tea and pouring out the liquor, immediately open the lid or lift the cup to smell the hot aroma. Determine if the aroma is vegetal, floral, fruity or malty. Use this to comprehensively judge the tea’s freshness, fermentation level, and roasting intensity.
3. Smelling warm tea. When the tea liquor has cooled slightly, carefully distinguish the clarity, intensity and characteristics of the aroma at medium temperature, which better reveals the true aromatic qualities.
4. Smelling cold tea. After drinking the tea liquor, wait for the leaves to cool and smell their ‘low temperature aroma’ or ‘cold aroma’. High quality teas maintain persistent aromatics. In other words, only teas with strong and lasting aromas will have lingering and cold fragrances – this indicates good quality tea.

The tongue is the main organ for tasting tea liquor flavors. The back of the tongue senses bitterness, the tip senses sweetness, the rear sides sense sourness, the front sides sense saltiness, and the center senses umami and astringency. When tasting tea, the liquor should pass over all parts of the tongue to experience the different flavor components.
After taking tea liquor into the mouth, press the tongue tip against the upper teeth roots, slightly part the lips, and lift the tongue slightly to let the tea liquor spread across the middle of the tongue. Then slowly inhale air through the mouth using the abdomen, allowing the tea liquor to gently roll on the tongue. After inhaling twice continuously, identify the flavors. If initial bitterness is detected, raise the tongue position and press the liquor toward the back of the tongue to further evaluate the degree of bitterness. To detect any smoky notes, after taking in the tea liquor, close the mouth with tongue tip pressed against the palate, inhale through the nostrils while expanding the oral cavity to allow full contact between air and tea liquor, then exhale through the nostrils. Repeating this two to three times will clearly reveal any smoky flavors present.

1. When tasting tea, the optimal temperature is between 40-50¡ãC. If above 70¡ãC, taste buds can be scalded, affecting normal tasting ability. Below 30¡ãC, taste sensitivity decreases, and compounds dissolved in the tea liquor gradually precipitate out as temperature drops, changing from a balanced to unbalanced taste.
2. When tasting tea, taking about 5ml of tea liquor in the mouth at a time is most appropriate. Too much tea liquor fills the mouth, making it difficult to swirl and discern flavors. Too little tea leaves the mouth empty, making it hard to distinguish tastes.
3. Each tasting should take 3-4 seconds, swirling the 5ml of tea liquor in the mouth twice and tasting three times. A 15ml cup of tea should be consumed in three sips.
4. Drinking speed should not be too fast, suction force should not be too strong, and large amounts should not be taken into the mouth at once.
5. Before tasting, one should avoid eating foods with strong flavors like chili peppers, onions, garlic, or candy. Smoking and alcohol should also be avoided to maintain taste and smell sensitivity.

For most tea varieties, fresh tea has better quality than aged tea. The aging of tea is affected by environmental factors like temperature, humidity, light exposure and odors. The internal compounds in tea leaves like acids, alcohols and vitamins can undergo slow oxidation, leading to increases or decreases in effective components and loss of the tea’s original characteristics in color, aroma, taste and appearance.
To distinguish between new and aged tea, consider these aspects:
1. Aroma. Fresh tea has a clear, rich fragrance; aged tea has a dull aroma, or may even have a musty smell or no smell.
2. Color. Fresh tea leaves appear more lustrous and produce a clear tea liquor, while aged tea appears duller.
3. Taste. Fresh tea has a rich, fresh and mellow taste. Aged tea tastes thin and stale.

Teas harvested in different seasons vary in their content of chlorophyll, vitamins, theine, caffeine, tea polyphenols and other substances due to differences in temperature, humidity and light exposure during harvest time.
Spring tea (harvested March-April) has the highest quality, with tender buds and leaves containing abundant nutrients. Summer tea (harvested May-July) has larger, coarser leaves with lower quality. Autumn tea (harvested August-September) has moderate quality between spring and summer teas. Winter tea is harvested after October, mainly in some areas of South China for making oolong tea.

1. Looking at dry tea leaves: Spring tea has plump buds with abundant downy hairs, fresh and strong aroma, and tightly twisted leaves. Summer tea has loose leaves that are broader, with a coarser aroma. Autumn tea has thinner leaves of uneven size with a mild aroma.
2. Looking at wet tea leaves: When brewing spring tea, the leaves sink quickly, have a strong lasting aroma, fresh and mellow taste, and soft tender buds. Summer tea leaves sink slowly when brewing, have weaker aroma, bitter and astringent taste, and coarser leaves. Autumn tea has a dull color, light taste, mild aroma, and leaves of uneven sizes.

Scenting is the main process for making flower tea, including steps like mixing tea base with fresh flowers, scenting, ventilating, removing flowers, and drying. Tea that undergoes proper scenting with flowers is called scented tea. Only through proper scenting procedures can tea leaves fully absorb the flower fragrance, resulting in pure and lasting floral aroma. After scenting is complete, flower petals are thoroughly removed, except for some special flower teas that feature dried petals as a characteristic, like Bi Tan Piao Xue.
Mixing flowers is just one step in the scenting process. ‘Mixed tea’ refers to tea made with reduced processing steps, or poor quality tea that simply has some dried flowers mixed in to imitate scented tea.
Scented tea contains no flower petals but has a strong and rich floral fragrance with a fresh, lasting taste that remains aromatic even after multiple steepings. Mixed tea contains flower petals but only has tea aroma without floral fragrance. When brewed, it only produces a low, murky aroma in the first steeping. Some mixed teas are sprayed with artificial fragrances, but these chemical scents are harsh and unnatural compared to the fresh, pure aroma of natural flowers.

High mountain areas have historically produced excellent tea due to ecological conditions that are more suitable for tea tree growth, including abundant rainfall, moderate sunlight, fertile soil, and lush vegetation. Due to superior natural conditions compared to lowland areas, high mountain tea leaves are plump with green color and abundant downy hairs. The processed tea has tightly twisted strips with visible white hairs, rich aroma, full-bodied taste, and can withstand multiple infusions.
Lowland tea leaves are generally smaller and thinner with yellowish-green color. The processed tea has relatively lighter aroma and taste, and cannot withstand as many infusions as high mountain tea. Currently, some lowland tea gardens use various methods to simulate high mountain environments – if the artificial environment meets tea tree growth requirements, it can also produce high quality tea.

Tea is a loose, porous dried material that can easily deteriorate if not stored properly, leading to quality degradation, off-flavors and aging. The main factors causing tea deterioration are:
1. Temperature. Higher temperatures accelerate changes in tea quality. Storing tea below 0¡ãC can help inhibit aging and quality loss.
2. Moisture content. When tea’s moisture content is around 3%, water molecules form a single molecular layer relationship with tea components. This effectively isolates lipids from oxygen in the air, preventing oxidative deterioration. When moisture content exceeds 5%, chemical changes occur in the tea, accelerating deterioration.
3. Oxygen. The oxidation of tea polyphenols, vitamin C, theaflavins and thearubigins are all related to oxygen exposure. These oxidation reactions produce stale flavors that seriously damage tea quality.
4. Light. Light exposure accelerates various chemical reactions and is very detrimental for tea storage. Chlorophyll easily fades with light exposure, with ultraviolet rays having the most significant effect on tea.

Tea should be stored in a dry, dark, well-ventilated, and cool space. The containers used for storing tea should be sealed, and tea should not be stored together with items that have strong odors (like cosmetics, detergents, mothballs, etc.). Different types of tea should be stored separately, especially flower teas. Storage locations should be away from kitchens, bathrooms and other places with odors or moisture.
Additionally, since tea leaves have low moisture content, they should be handled gently when taking them in and out of storage.
Tea plants thrive in warm and humid conditions, and can be cultivated between 45 degrees South and 38 degrees North latitude. The optimal growing temperature is between 18-25¡ãC. Tea plants require annual rainfall of around 1500mm that is evenly distributed throughout the year. Areas with morning and evening fog and relative humidity around 85% are most conducive to tea plant growth.

As a leaf crop, tea trees have high sunlight requirements. With longer sunlight hours and stronger light intensity, tea trees grow rapidly, develop healthily, are less susceptible to pests and diseases, and accumulate more polyphenol compounds in their leaves, making them suitable for black tea production. Conversely, when tea leaves receive less sunlight, they become thinner, less hardened, have glossier color, finer chlorophyll content, and lower polyphenol compounds, making them more suitable for green tea production.
The ultraviolet rays in sunlight have certain effects on improving tea liquor color and aroma. High mountain areas receive more UV radiation than lowland areas, and also have lower temperatures, more frost days, and shorter growing seasons. Therefore, high mountain tea trees are shorter with smaller leaves and more developed downy hairs. The leaves contain more nitrogen compounds and aromatic substances, giving high mountain teas superior aroma compared to lowland teas.

Tea trees thrive in loose, deep, well-draining and well-aerated slightly acidic soil, with an optimal pH range of 4.5-5.5. Tea trees require deep soil layers, ideally over 1 meter, for proper root system development. Areas with clay layers, hardpan layers or high groundwater levels are not suitable for tea cultivation. The ideal tea garden soil should have less than 10% gravel content and be rich in organic matter.

The yield and quality of tea is largely determined by the picking process, making fresh leaf picking a crucial step in tea production.
Fresh leaf picking can be done either manually or by machine. Manual tea picking is the traditional method. When picking by hand, leaves should be plucked upward and individually, avoiding stripping multiple leaves at once. The main advantage of manual picking is consistent standards, easy control, greater selectivity, and better leaf integrity. The disadvantages are high labor requirements, high costs, and difficulty in timely harvesting. Currently, for premium teas requiring tender leaves and high picking standards, mechanical harvesting cannot be used and manual picking is still necessary.
Mechanical harvesting can reduce tea production costs but lacks selectivity. Currently, two-person portable reciprocating cutting machines are commonly used. With skilled operation and proper fertilizer/water management, mechanical harvesting does not negatively impact tea plant growth or tea yield and quality. It reduces labor requirements, lowers production costs, and improves economic efficiency. Therefore, in recent years, mechanical harvesting has become increasingly favored by tea farmers, with mechanically harvested tea gardens expanding year by year.

Green tea is the most consumed tea type in China. Green tea is divided into bulk green tea and famous/premium green tea.
Bulk green tea refers to pan-fired, oven-dried, and sun-dried green teas other than famous/premium varieties. Regular green tea is mostly machine-manufactured in large quantities, with quality ranging from medium to low grade. Bulk green tea requires moderately tender fresh leaves, generally picking one bud with two leaves, along with some one bud with three leaves and tender intersectional leaves. Tea made from leaves picked according to this standard has good quality and high yield, making it currently the most widely used picking standard in China.

Premium green tea refers to green tea with distinctive shapes, unique aromas and flavors, and exceptional quality. It is generally handpicked and processed, with relatively small production volumes. Examples include high-grade West Lake Dragon Well, Dongting Biluochun, Huangshan Maofeng, and Lushan Cloud Mist tea.
Premium green tea requires very tender fresh leaves. Generally only tea buds and one-bud-one-leaf, or one-bud-two-leaves in early growth stage are picked. This was traditionally called picking ‘flag spears’ or ‘lotus heart’ tea. Using such strict picking standards requires intensive labor, yields small quantities, and is highly seasonal, mostly done in early spring tea season.

Green tea is an unfermented tea, with pan-firing and drying being important steps in its production process. Green tea is made from tender buds and leaves of tea plants. Based on the pan-firing and drying methods, green tea can be classified into pan-fired green tea, oven-dried green tea, steamed green tea, and sun-dried green tea. Representative famous teas include West Lake Dragon Well, Huangshan Maofeng, Taiping Houkui, Dongting Biluochun, and Lu’an Guapian.
1. Process: Fixing (pan-firing, oven-drying, steaming, sun-drying) – Rolling (changing leaf shape) – Drying (fixing shape, maintaining moisture content between 3-5%).
2. Dry tea leaves: Primarily green in color, varying by growing region and geography, including emerald green, yellow-green, jade green, dark green, etc. Different processing methods create flat, spiral, orchid, strip, and needle shapes.
3. Tea liquor: Primarily green with yellow undertones.
4. Aroma: Fresh mung bean and vegetable fragrance. Different varieties have distinct aromas.
5. Taste: Light with slight bitterness. Green tea’s components are entirely cooling in nature. Rich in chlorophyll, vitamin C, and caffeine, which can stimulate the nervous system.

Yellow tea is a slightly fermented tea. Based on raw materials used, yellow tea can be classified into yellow bud tea, small-leaf yellow tea, and large-leaf yellow tea.
Yellow bud tea is made from downy buds, single buds, or bud with one leaf, such as the famous Junshan Silver Needle and Mengding Yellow Buds. Small-leaf yellow tea uses tender buds and leaves, like Pingyang Sutang and Weishan Maojian. Large-leaf yellow tea uses one bud with multiple leaves (2-3 or 4-5 leaves), such as Huangshan Large-leaf Tea and Guangdong Large-leaf Green. Famous yellow teas include Junshan Silver Needle, Huoshan Yellow Buds, and Mengding Yellow Buds.

Yellow tea is a slightly fermented tea (approximately 10% fermentation). It is characterized by yellow liquor and yellow leaves. The processing is similar to green tea but includes a yellowing step. Yellowing is a crucial step that creates yellow tea’s characteristic yellow leaves, yellow liquor, and yellow spent leaves.
1. Process: Fixing – Rolling – Yellowing – Drying.
2. Dry tea: Golden yellow and bright with visible silver down.
3. Tea liquor: Bright apricot yellow.
4. Aroma: Fresh and tender down fragrance.
5. Taste: Rich, mellow and fresh.
Junshan Silver Needle is the most representative yellow tea. Made from single buds, it features strong straight leaves that are uniform and heavy, covered with silver down, bright golden yellow buds, fresh tender aroma, clear apricot yellow liquor, and sweet mellow fresh taste. Junshan Silver Needle is considered a specialty tea primarily appreciated for its appearance.

Oolong tea requires picking when the terminal bud has stopped growing. At this time, 2-3 or 3-4 leaves below the terminal bud are picked, also called ‘three-leaf open picking’. Southern Fujian picks 2-3 leaves below the terminal bud, while Northern Fujian picks 3-4 leaves. The term ‘open picking’ has different degrees based on leaf development: small opening means the first leaf is about 1/2 the size of the second leaf; medium opening means the first leaf is about 2/3 the size of the second leaf; full opening means the first leaf is similar in size to the second leaf.
Oolong tea requires fresh leaves with a certain degree of maturity, consistent bud and shoot size – neither too old nor too young. This meets both the special processing requirements of oolong tea and provides a good foundation of internal compounds for developing oolong tea’s quality. The mature terminal buds have thicker epidermal cuticles, providing better wear resistance needed for the special withering process.

Oolong tea is a semi-fermented tea. By region, oolong teas include: Northern Fujian oolongs like Wuyi Shuixian, Da Hong Pao, Bai Ji Guan, Shui Jin Gui, Tie Luo Han, Rou Gui; Southern Fujian oolongs like Tie Guan Yin, Huang Jin Gui, Ben Shan, Mao Xie, Zhangping Shuixian; Guangdong oolongs like Phoenix Dan Cong; Taiwan oolongs like Dong Ding oolong, Oriental Beauty, Li Shan tea, Ali Shan tea, Jin Xuan tea.
A key step in oolong processing is withering and oxidation through repeated shaking and resting.
1. Process: Withering – Shaking/Oxidation – Fixing – Rolling – Drying.
2. Dry tea: Sandy green and glossy or brown-green and oily, either plump semi-spherical shapes or plump twisted strips.
3. Tea liquor: Ranges from light yellow to orange-red depending on oxidation level.
4. Aroma: Rich floral and fruity fragrances, or floral-fruity with roasted notes.
5. Taste: Full-bodied, fresh, lively, long-lasting with sweet aftertaste.
A distinctive characteristic of oolong tea is the red-rimmed green leaves – red veins and edges with the rest remaining green, bright red against emerald green with slight yellow tones.

Oxidation refers to the oxidative reactions of fresh tea leaves. As a semi-fermented tea, oolong teas have oxidation levels ranging from 10% to 70% depending on processing methods. Light oxidation oolongs are 10%-30% oxidized, like Dong Ding oolong; medium oxidation oolongs are 30%-50% oxidized, like Anxi Tie Guan Yin and Phoenix Dan Cong; heavy oxidation oolongs are 50%-70% oxidized, like Da Hong Pao.

The unique withering and oxidation process in oolong tea processing requires friction and damage to the tea leaves. However, this is limited to the leaf edges, while the stems and leaf surfaces must maintain their integrity to allow for vital biochemical changes like moisture movement during the oxidation phase. Therefore, the process requires controlled damage to leaf tissues while preserving some areas.

The aroma of oolong tea develops through several processing steps:
1. Sun withering. Sun exposure is essential for developing oolong tea’s unique aroma, removing grassy notes and bringing out clean fragrance.
2. Oxidation. The repeated shaking and resting during withering creates the characteristic red-rimmed green leaves through oxidation, producing oolong tea’s distinctive aroma.
3. Fixing. High temperature stops oxidation, setting the color, aroma and taste. This is followed by rolling to shape – ball or semi-ball shapes require cloth-wrapped rolling, while strip styles do not.
4. Drying. The leaves are dried, with varying degrees of roasting chosen based on desired characteristics, with some teas developing high-fire aromas.

The origin of oolong tea has legendary elements. According to ‘Fujian Tea’ and ‘Fujian Tea Folk Tales’, during the Yongzheng period of the Qing Dynasty, there was a tea farmer named Su Long in Nanyan Village, Xiping Township, Anxi County, Fujian Province. He was a skilled hunter with a dark, robust appearance, earning him the nickname ‘Wu Long’ (Black Dragon).
One spring day, Wu Long was picking tea with his basket and hunting rifle. At noon, a wounded deer suddenly passed by. After pursuing and catching the deer, he returned home at dusk. His family became busy preparing the game, forgetting about the picked tea leaves. The next morning, they hurried to process the previous day’s leaves. Unexpectedly, the overnight leaves had developed red edges and a fresh fragrance. The processed tea had an exceptionally rich aroma without the usual bitterness.
Later, through careful experimentation, tea farmers developed the process of withering, oxidation, fixing, and rolling, creating a new superior tea variety – oolong tea. Anxi subsequently became famous for oolong tea production.

Dark tea (hei cha) is one of China’s six major tea categories and is a post-fermented tea with a long production history. It is mainly produced as compressed tea for border trade, primarily in Hunan, Hubei, Sichuan, Yunnan, and Guangxi provinces. Due to the use of mature leaves and long pile fermentation during processing, the leaves typically appear dark brown, hence the name. Notable varieties include Yunnan Pu’er tea and Guangxi Liu Bao tea.

Post-fermentation tea refers to tea that undergoes fermentation after the initial sun-drying, fixing, and drying processes. For dark tea (hei cha), a key process is heavy pile fermentation, where tea leaves are piled under warm and humid conditions to promote physical and chemical changes that develop the characteristic qualities of dark tea.

Dark tea (hei cha) has these common characteristics:
1. Raw materials: Mainly made from mature leaves and stems.
2. Color: Dark brown dry tea leaves.
3. Aroma: Pure aged fragrance, some with notes of dates, camphor, or glutinous rice.
4. Tea liquor: Various colors including orange-yellow and date-red, with rich red hues.
5. Taste: Full-bodied with aged character and sweet aftertaste.

Pu’er tea is made from sun-dried green tea using large-leaf tea varieties grown in Yunnan that meet Pu’er tea production environmental conditions. It undergoes post-fermentation through pile fermentation (adding water and increasing temperature to promote beneficial bacterial growth, accelerate tea maturation, and remove raw tea’s bitterness to achieve smooth mouthfeel and rich red liquor characteristics). It can be produced as loose or compressed tea. Its quality characteristics include: bright red liquor, unique aged aroma, rich and mellow taste with sweet aftertaste, and uniformly reddish-brown leaves.
Pu’er tea is named after its historical trading center – the ancient Pu’er Prefecture in Yunnan.

Pu’er tea uses large-leaf tea varieties from Yunnan with these characteristics: long and robust buds with abundant silvery down, large soft leaves, thick stems with long internodes, long growth period, good flexibility and vigorous growth. Pu’er tea can be picked across multiple seasons, mainly using one bud and two leaves standard, with some varieties using one bud and three leaves. Higher grade Pu’er requires only robust first flush buds or initial one bud with one or two leaves, demanding tender and uniform materials. For compressed cakes, bricks and bowl-shaped Pu’er, one bud with four to five leaves or three to four mature leaves are used to maintain Pu’er tea’s characteristic qualities.

Raw Pu’er, also called traditional Pu’er, is sun-dried green tea made from fresh leaves of Yunnan large-leaf tea trees without fermentation and should be classified as green tea. The processing steps for raw Pu’er are: picking – fixing – rolling – sun drying (making sun-dried maocha) – compression or loose form – drying (finished maocha) – natural aging. Raw Pu’er requires longer storage time to develop the aged aroma of ripe Pu’er through slow natural fermentation of internal compounds.
Ripe Pu’er is made from sun-dried Yunnan large-leaf tea through pile fermentation. The processing steps are: sun-dried maocha – pile fermentation – compression or loose form – drying. The tea fully ferments in piles, developing typical dark tea characteristics in dry leaves, liquor and spent leaves.
Both raw and ripe Pu’er can be produced as loose tea or compressed into cakes, bowls, pumpkin shapes and other forms.

Black tea includes both gongfu and broken black teas, but they have the same fresh leaf quality requirements. Varieties suitable for black tea, like Yunnan large-leaf, have soft thick leaves and high polyphenol content, producing excellent quality black tea. Other good varieties include Zhenghe and Fuding Da Bai from Fujian, Hainan large-leaf, Guangdong Yinghong No.1, and Jiangxi Ningzhou varieties.

For black tea production, the picking season affects quality. Summer tea is generally better for black tea due to higher polyphenol content. Therefore, some regions make green tea in spring and black tea in summer to best utilize seasonal leaf characteristics.
Black tea mainly uses one bud with two to three leaves or equivalent maturity single leaves and paired leaves. The picked leaves should have consistent maturity and a yellow-green color. To maintain freshness, processing should be timely without overnight storage.

Black tea originated in China but is now produced worldwide.
As a fully fermented tea, black tea has four types based on processing and form: Gongfu black tea like Qimen, Dianhong, Ninghong, Chuanhong, and Minhong; Small-leaf black tea like Zhengshan Xiaozhong and Jin Jun Mei from Wuyi Mountains in Fujian, divided into inner mountain and outer mountain types; Broken black tea or ‘CTC’ tea; and tea bags made with broken black tea.
Fermentation (oxidation) is a key step in black tea processing.
1. Process: Withering – Rolling – Fermentation – Drying
2. Dry tea: Dark red or yellow-red, glossy, strip or broken form
3. Liquor: Bright red, high quality has ‘golden ring’
4. Aroma: Rich floral-fruity, ripe fruit, sweet, caramel or sweet potato notes
5. Taste: Full-bodied with slight astringency

Many people mistakenly believe black tea comes from red-leaved tea trees while green tea comes from green-leaved trees. In fact, all fresh tea leaves are green. The final color develops during processing.
During the fermentation stage of black tea processing, chemical reactions centered on polyphenol oxidase oxidation occur. The chlorophyll in fresh leaves transforms into new compounds like theaflavin and thearubigin through fermentation, changing green leaves to red and creating black tea’s characteristic red leaves, red liquor and red spent leaves.

White tea is known as ‘one year tea, three year treasure, seven year miracle medicine’ and has become especially popular in recent years.
White tea is a slightly fermented tea and a special treasure among Chinese teas. It gets its name from the silver-white down covering the buds in the finished tea. White tea is unique to China, mainly produced in Fuding (where it originated using the superior Fuding Da Bai variety known for its white downy buds), Zhenghe, Songxi and Jianyang counties in Fujian Province, with small amounts also produced in Taiwan. White tea has about 200 years of production history.

White tea’s main characteristic is silver-white down creating a ‘green wrapped in white’ aesthetic, with plump buds, bright yellow liquor, fresh mellow taste, and tender uniform spent leaves. When brewed, it has a fresh and mellow taste.
1. Raw material: Made from plump tender buds
2. Appearance: Dry tea has silver-white down, white with hints of green
3. Liquor color: Light crystal yellow
4. Aroma and taste: Fresh fragrance, crisp and refreshing, with tender bright uniform spent leaves

The main types of white tea are: Silver Needle, White Peony, and Shou Mei.
Silver Needle is made from plump buds of Da Bai tea trees. Named for its silver-white color and needle-like shape, it is the most precious white tea variety. It has a fresh aroma, light yellow liquor, and crisp refreshing taste, making it the finest grade of white tea.
White Peony is made from one bud and one or two leaves of Da Bai or Shui Xian tea varieties. Its green leaves mixed with silvery buds resemble flower petals, and when brewed the green leaves cradle the tender buds like blooming flower buds, hence its beautiful name. It is also considered a superior grade of white tea.
Shou Mei is made from shorter buds and larger leaves of common tea varieties. The finished tea leaves are large and loose, also called Gong Mei.

1. Tea should be chosen according to seasons: Spring is suitable for green tea and flower tea; Summer for green tea and white tea; Autumn for oolong tea; Winter for black tea and pu’er tea.
2. Tea should be chosen based on meal timing: Before meals, black tea and pu’er tea are suitable (stop drinking 30 minutes before meals to avoid affecting appetite); After meals, oolong and green tea are suitable (wait 30 minutes after meals before drinking).
3. Avoid drinking tea after eating seafood, as the oxalic acid in tea easily combines with phosphorus and calcium to form calcium oxalate, which can lead to stones.
4. Tea should be chosen based on physical condition: People with stomach issues should avoid cooling teas like green tea and light/medium fermented oolong tea; People with sleep issues should avoid high caffeine (theine) teas like green tea and oolong tea, and can choose fully fermented black tea or ripe pu’er tea instead.
5. First-time tea drinkers and those with empty stomachs should avoid strong tea to prevent tea intoxication. Symptoms of tea intoxication include palpitations, dizziness, blurred vision, and increased heart rate. To relieve symptoms, drink plenty of water and eat something sweet.

1. Green tea is unfermented tea, mainly made from tender buds and leaves.
2. High-grade green tea is often brewed in glass cups at 75-80¡ãC.
3. Glass cups allow viewing the beautiful dance of clear liquor and green leaves.
4. West Lake Dragon Well tea comes from the West Lake region of Hangzhou, Zhejiang Province.
5. Hangzhou’s ‘twin treasures’ are ‘Dragon Well tea and Hupao spring water’.
6. Dragon Well tea is known for its beautiful shape, green color, fresh aroma and mellow taste.
7. Dragon Well tea leaves are tight, flat and straight.
8. Bi Luo Chun is known for ‘one tenderness and three freshnesses’ – tender buds, fresh color, fresh taste, and fresh liquor.
9. When tasting tea, first observe the liquor color and leaf appearance, then smell the aroma, and finally taste the flavor.
10. If water temperature is too high when brewing, it will cook the leaves, quickly turning the liquor yellow and affecting proper tasting.
11. Green tea generally steeps for 3-4 minutes.
12. When brewing delicate tea in a gaiwan or porcelain cup, it’s better not to use the lid.

1. Oolong tea is semi-fermented tea, with 10-70% fermentation.
2. Oolong tea has both the fresh fragrance of green tea and the mellowness of black tea.
3. Tie Guan Yin is produced in Anxi County, Fujian Province. It’s a medium-fermented tea characterized by ‘dragonfly head, spiral shape, frog legs’.
4. Before brewing, warm the teaware to avoid temperature shock affecting the tea’s flavor.
5. The first infusion of oolong tea is called the warming infusion, which loosens the tightly rolled leaves to ensure consistent strength in subsequent infusions.
6. The second infusion is called the main infusion.
7. Pour water from high and serve from low. High pouring makes tea leaves tumble to quickly release flavor; low serving prevents aroma loss and splashing.
8. Tie Guan Yin needs one minute for the first infusion, adding 15 seconds for each subsequent infusion.
9. Oolong tea is typically brewed in Yixing clay teapots or gaiwans. Other essential equipment includes kettle, tasting cups, fairness cup, and tea boat.
10. Spring Tie Guan Yin has lighter aroma but mellower taste. Autumn Tie Guan Yin has stronger aroma but lighter taste.
11. Good oolong tea leaves a lingering fragrance in the mouth.
12. The fairness cup equalizes tea concentration so each guest receives the same strength.
13. When tasting, smell the aroma before drinking.
14. The character Æ· (pin) has three mouths, suggesting tea should be tasted in three sips.
15. Oolong tea can generally be infused 4-6 times.

1. Black tea is fully fermented tea, with 100% fermentation.
2. Black tea appears dark red, in tight strips or granules.
3. Porcelain teapots are generally used for brewing.
4. Brewing water temperature is typically 90-100¡ãC.
5. When brewed, it has a high caramel aroma, bright red liquor, and soft reddish spent leaves.
6. Keemun black tea from Huangshan region of Anhui Province is considered one of the world’s three most fragrant teas.
7. Black tea can also be blended with milk, lemon, mint etc. to make flavored teas.

1. Yellow tea is partially fermented tea, with about 10% fermentation.
2. Yellow tea has three yellows: yellow leaves, yellow liquor, and yellow spent leaves.
3. When brewed it has fresh aroma and pure taste.
4. Brewing water temperature should be around 70¡ãC as yellow tea is made from tender buds.
5. Glass cups are used for brewing to appreciate the leaves dancing in the water.
6. Jun Shan Silver Needle is produced on Jun Mountain Island in Lake Dongting, Yueyang City, Hunan Province.
7. Jun Shan Silver Needle buds rise and fall three times in the cup, standing upright like bamboo shoots after rain.
8. Jun Shan Silver Needle should be brewed for about 10 minutes.

1. White tea includes bud tea and leaf tea, and is slightly fermented at about 10%.
2. Silver Needle white tea should be brewed at 70¡ãC – higher temperatures will cook the buds.
3. Silver Needle, also called Bai Hao Yin Zhen, is produced in Fuding and Zhenghe, Fujian.
4. Silver Needle has straight needle-like shape and silvery-white color.
5. White Peony is characterized by green leaves with silver buds, resembling flower petals.
6. When brewed, white tea has a fresh aroma, orange-yellow color, and mellow taste.

1. Dark tea is post-fermented tea, with fermentation degree varying by duration.
2. It mainly uses mature stems and leaves, appearing as tight strips with a dark red color.
3. Purple clay teapots are used for brewing.
4. Brewing uses 100¡ãC boiling water. After brewing it has an aged aroma, date-red liquor color, rich taste and sweet aftertaste.
5. The most famous dark tea is Pu’er tea from Yunnan Province.

1. Scented tea is made by scenting green tea with jasmine flowers.
2. When brewed, scented tea has lasting fresh floral aroma combining fresh flower fragrance with mellow sweet aftertaste, especially popular in northern China.
3. Gaiwans or porcelain cups are suitable for brewing scented tea.
4. Brewing water temperature should be 85-90¡ãC.
5. Scented tea can generally be infused 3-4 times.
6. When tasting, first observe the liquor color, smell the lid’s aroma, then taste the tea in three sips.

For breakfast, it’s recommended to choose teas with high fermentation and low stimulation, such as fully fermented black tea and post-fermented Pu’er tea.
Breakfast is the first meal after a night’s rest, when the digestive system is just starting to work. Drinking stimulating teas at this time may cause digestive discomfort or even nausea. Black tea and ripe Pu’er tea undergo full fermentation and are less stimulating, making them suitable for drinking during and after breakfast without obvious discomfort.

Lunch is a time to replenish energy and refresh both body and mind. It’s recommended to drink scented tea or green tea half an hour after the meal. Green tea contains rich vitamins and amino acids. After a short rest following lunch, drinking a cup of fragrant green tea can help refresh the mind, eliminate drowsiness, and prepare for afternoon work with renewed energy. Scented tea, with its distinctive jasmine fragrance, can also calm the mind and invigorate the spirit.

Oolong tea is suitable after dinner to help digest fats and reduce greasiness. Since people generally have less physical activity after dinner, drinking a cup of oolong tea half an hour after the meal can both provide enjoyment and aid digestion.

The relationship between tea and water can be summarized as: When 10 parts tea meets 8 parts water, the tea’s character is at 8; when 8 parts tea meets 10 parts water, the tea’s character is at 10. This shows the importance of water in tea brewing.
Throughout history, discussions of tea have always included water. In the Tang Dynasty, Lu Yu pointed out in ‘The Classic of Tea’: ‘For water, mountain spring water is best, river water is second, and well water is third. Among mountain waters, those flowing over rocks and pools are superior.’ This text shows that people long ago noticed different waters produce different results when brewing tea.
Experiments have proven that different water qualities result in different tea colors and liquors. High sulfur ion content makes tea taste astringent, while high magnesium ion content makes it taste bland. The importance of water quality in tea appreciation was aptly described by Xu Cishu in the Ming Dynasty’s ‘Tea Notes’: ‘Fine tea’s fragrance is released through water; without water, tea cannot be discussed.’ Ancient tea connoisseurs’ insights about water’s importance have been confirmed by modern tea science researchers.

‘Heavenly spring water’ refers to rain water, dew, and snow water. Ming Dynasty medical scholar Li Shizhen believed that rain water from the Beginning of Spring was best for tea brewing as it could strengthen the spleen and boost energy. He also noted that dew from grass tips could make skin lustrous when used to brew tea, dew from fresh flowers could enhance beauty, and melted snow water could relieve heat and thirst.
In ancient times, rain water was generally clean. Ancient people believed rain water varied greatly by season – autumn rain was clean and crisp due to clear skies and less dust, making refreshing tea with pleasant aftertaste; plum rain season’s gentle rains promoted microbial growth, resulting in poorer water quality; summer thunderstorms often carried sand and stones, making the water impure and unsuitable for tea brewing.
Additionally, using snow water for tea was considered an elegant practice, as described in ‘Dream of the Red Chamber’.

‘Earthly spring water’ mainly refers to mountain spring water, river water, lake water and well water.
Tang Dynasty’s Lu Yu believed that for tea brewing, mountain water was best, river water second, and well water third. For mountain spring water, water filtered through rock layers was considered ideal, such as using Hupao Spring water from Hangzhou to brew Longjing tea, or Mount Lu spring water for Mount Lu Cloud Mist tea. For river water, places with sparse population, shaded areas, and relatively stable water flow were preferred, such as using Yangtze River water to brew Mount Meng tea. For well water, water filtered through ground layers was also considered ideal for tea brewing.

Water includes spring water, mountain water, river water, well water, and rain water as natural sources, plus processed water like tap water and distilled water. Any clean water suitable for drinking can be used to brew tea.

Tap water contains chlorine added for disinfection. In places where tap water has strong odors, extending the boiling time can help evaporate chlorine. Pre-settling and filtering methods (using water filters) can also help.
Purified water and mineral water sold commercially are industrially treated drinking water. Tea service businesses generally use purified or mineral water, while larger establishments typically use filtered water.
Different regions have traditional famous springs suitable for tea brewing, such as Yuquan Mountain water in Beijing and Baotu Spring water in Jinan. However, it’s important to note that if heavenly or earthly spring waters are contaminated, they should not be used for tea brewing.

Different tea varieties and grades require different water amounts and temperatures, which greatly affect the extraction of chemical compounds and flavors. The relationship between water temperature and tea is as follows:
1. Higher water temperature allows faster tea extraction; lower temperature results in slower extraction. The saying ‘cold water makes tea slowly strong’ refers to this principle.
2. Water temperature requirements relate to the tea’s tenderness, looseness, and size.
Fine tender teas, especially high-grade green teas, generally should only be brewed with 75-80¡ãC water. This produces clear bright liquor, pure fresh aroma, fresh mellow taste, and bright leaves. If water temperature is too high, the liquor turns yellow, vitamins are destroyed reducing nutritional value, and caffeine and tea polyphenols extract quickly causing bitter astringent taste – what tea connoisseurs call ‘scalding’ the tea.
Conversely, if water temperature is too low, poor penetration keeps leaves floating on the surface, making it difficult to extract effective compounds, resulting in weak tea taste and reduced benefits. For common black and green teas and scented teas made from medium-grade materials, water around 90¡ãC shortly after boiling is suitable. For special teas like oolong and pu’er that use larger amounts, boiling water must be used immediately to properly extract the tea.

When brewing oolong tea, to maintain high temperature, not only is boiling water used and immediately poured, but the lid is quickly covered to retain heat, followed by pouring boiling water over the teapot’s exterior walls for heating – a procedure called ‘internal and external attack.’ This serves two purposes: first, to maintain water temperature inside the pot for proper extraction of aroma and flavor; second, to clean tea stains from the pot’s exterior. This is especially important when brewing oolong tea in winter.

Ancient people were very particular about water temperature when boiling water for tea. Using charcoal fire, they judged temperature by water’s changes and sounds. They recognized three stages of boiling: first boil produced crab eye-sized bubbles from the bottom with slight sound; second boil had fish eye-sized bubbles rising from all sides (Tang Dynasty people added tea at this stage); third boil had full rolling boil like surging waves.

Today, the most common method for heating water for tea is using electric kettles and pots. Various portable tea makers specifically designed for tea brewing are excellent tools. Different styles of electric stoves can meet individual needs with diverse functions, offering great convenience.
In outdoor settings without electricity, charcoal or alcohol stoves can be used to heat water for tea.

Using charcoal fire to boil water for tea is a modern way to pursue traditional aesthetics and return to nature. Burning charcoal releases fragrance that gives the spring water special taste and aroma, so choosing good charcoal can enhance tea fragrance.
When using charcoal fire to boil water, note:
1. Choose quality charcoal. Good charcoal burns longer without odd smells and provides strong heat, like the olive pit charcoal preferred in Chaoshan kung fu tea brewing.
2. Wait until charcoal glows red before boiling water. Placing the kettle over incompletely lit charcoal will contaminate vessels with black smoke.
3. Use small pieces of charcoal, as large pieces are harder to light and burn through.
4. Best to use wood charcoal, avoid chemical charcoal when possible.

This saying summarizes the experience of matching tea with appropriate utensils.
For medium and low-grade black tea, green tea, oolong tea, and pu’er tea made from coarser raw materials with more cellulose, tea essence is harder to extract and can withstand multiple infusions. These teas should be brewed in teapots which help retain fragrance and flavor. Teapots have good heat retention which better brings out the tea’s character. Additionally, the tea leaves of these varieties are not particularly attractive, so brewing in cups would expose this and appear inelegant.
However, if fine and tender premium teas are brewed in teapots, the temperature won’t drop easily and may overcook the leaves, causing the leaves and liquor to discolor, dulling the aroma and losing the fresh taste. Therefore, fine and tender premium teas are better brewed in glass cups or lidless porcelain cups, which allows the tea’s character to emerge and makes it easier to appreciate the beautiful suspension of leaves.
Hence, the tea industry has long followed the principle of ‘old teapots for mature tea, delicate cups for tender tea’.

The main brewing vessels for tea include pots, bowls, cups, and trays.
1. Pots: Vessels for brewing tea, mainly ceramic and porcelain pots. Glass and metal teapots are also used.
2. Tea boats or tea trays: Used to hold tea utensils and catch waste water, mostly made of wood or ceramic, sometimes stone.
3. Fair cups or tea pitchers: Used to hold and evenly distribute brewed tea, commonly made of ceramic, porcelain or glass.
4. Teacups: Used for drinking tea, commonly made of ceramic, porcelain or glass. There are many types of teacups with distinct characteristics. White or light-colored glazes are best for observing the true color of tea liquor.
5. Gaiwan: Also called ‘three talents cup’, used for brewing and tasting tea, most commonly made of porcelain.

The auxiliary tea utensils include: tea scoops, tea spoons, tea tongs, tea strainers, tea picks, tea presentation vessels, tea towels, tea canisters, and water boiling devices.
1. Tea scoops: Mainly used to take tea from canisters for viewing, especially for scooping ball-shaped or semi-ball-shaped oolong teas. Usually made of wood, bamboo, or porcelain.
2. Tea spoons: Used with tea scoops to transfer tea leaves into brewing vessels. Usually made of wood or bamboo.
3. Tea tongs: Act as an extension of hands, used for washing cups and removing used tea leaves from brewing vessels.
4. Tea strainers: Expand the pot opening area and prevent tea leaves from escaping.
5. Tea picks: Used to clear blocked spouts.
6. Tea presentation vessels: Used to present tea leaves from canisters for viewing and smelling. Usually made of porcelain.
7. Tea towels: Used to wipe water marks from tea utensils and tea tables.
8. Cup coasters: Used to hold teacups. Made of bamboo, wood, ceramic, or metal.
9. Water boiling devices: Also called portable brewers. Mainly used to hold brewing water, electric kettles are common today.
10. Tea canisters: Used to store and preserve tea’s fragrance, made of paper, ceramic, or metal.

Yixing clay teaware represents the finest in ceramic tea vessels.
Yixing clay teaware originated in the early Northern Song Dynasty and became very popular during the Ming Dynasty. Unlike regular pottery, Yixing clay pots are unglazed both inside and out, made from local purple clay and fired at high temperatures. Due to the high firing temperature, the clay body is dense and fine-textured, neither leaking nor having visible pores. With prolonged use, the clay can absorb tea oils and accumulate tea flavors. The clay conducts heat slowly, preventing the pot from becoming too hot to handle. In hot weather, tea stored in these pots resists spoilage, and the pots can withstand dramatic temperature changes without cracking. Yixing clay teaware is also known for its simple, elegant shapes and natural, classical color tones.

In his book ‘Dreams of Tao’an’, Ming Dynasty writer Zhang Dai stated: ‘Among Yixing pots, Gong Chun’s work is supreme – a single clay pot can stand alongside ancient bronze ritual vessels without shame.’ This statement speaks to both the material and artistic value of Yixing teapots. The value of Yixing ware lies not only in its practical use but also in its cultural and artistic elements including the clay quality, color, shape, maker’s marks, inscriptions, paintings, calligraphy, and carvings. While Yixing pots may not match gold in monetary value, as enduring works of art, they outshine even precious metals.

Notable Ming Dynasty Yixing masters included Gong Chun and Shi Dabin.
Gong Chun was the most outstanding Yixing craftsman during the Wanli period of the Ming Dynasty. Pots made by Gong Chun were known as ‘Gong Chun pots’, featuring innovative and exquisite designs with thin yet sturdy walls. They were praised as ‘Gong Chun’s pots surpass gold and jade in value.’
Shi Dabin was Gong Chun’s apprentice. Heavily influenced by Gong Chun, he specialized in small pots that adorned scholars’ studios, better suiting the refined taste of tea connoisseurs. This led to the poetic praise: ‘A thousand marvelous forms flow from his hands; the palace praised Dabin’s pots.’
Other famous Ming Dynasty Yixing artisans included the ‘Four Great Pot Makers’: Dong Han, Zhao Liang, Wen Chang, and Shi Peng; and the ‘Three Masters’, with Shi Dabin being the first, followed by his disciples Li Zhongfang and Xu Youquan.

Famous Qing Dynasty Yixing teapot makers included Chen Mingyuan, Yang Pengnian, Shao Daheng, Hui Mengchen, and Chen Mansheng. The most renowned were Chen Mingyuan from the early Qing period and Yang Pengnian from the Jiaqing period.
Chen Mingyuan was revered as the master of decorative Yixing ware. His decorative pieces inspired by ancient bronze vessels were full of artistic interest. He pioneered the practice of carving poems on pot bodies and using both carved inscriptions and seals, greatly enhancing the artistic value of Yixing teapots.
Yang Pengnian collaborated with Chen Mansheng to create ‘Mansheng pots’. Their partnership exemplified the deep exchange between artisans and scholars. Yang’s Yixing pots were elegant and delicate, formed seemingly effortlessly yet perfectly, and were acclaimed as ‘masterworks of the age’.
Chen Mansheng, whose given name was Chen Hongshou, was one of the Eight Masters of Xiling. Skilled in poetry, calligraphy, painting and seal carving, he had a passion for Yixing teapots. He later collaborated with Yang Pengnian, with Chen designing and carving while Yang crafted the pots, creating what became known as ‘Mansheng pots’.

Before purchasing an Yixing teapot, first determine its intended purpose. Yixing teapots can be categorized as functional pots, collectible pots, or decorative pots.
For functional pots, consider the capacity – there are pots for 1-2 people, 2-4 people, and 4-6 people. A good functional Yixing pot should meet these criteria: First, check if the spout, mouth and handle align; Second, verify the lid fits tightly with the body – when pouring, blocking the air hole on the lid should stop water flow, indicating good sealing; Third, check if water pours in a smooth stream; Fourth, pour boiling water over the pot and smell for any odd odors; Finally, ensure the pot feels comfortable to hold.
Decorative pots focus on aesthetic appeal and unique designs that enhance tea culture ambiance.
Collectible pots emphasize commemorative significance or craftsmanship by famous artisans, with high standards for design and technique.

1. Clean hands thoroughly before using an Yixing teapot, ensuring hands are free of any odors.
2. For new pots, rinse with warm water first, then with boiling water before first use.
3. Dedicate each pot to one type of tea – for example, a pot used for Tieguanyin should not be used for Da Hong Pao.
4. During use, rinse the pot’s exterior with tea liquid or use a maintenance brush dipped in tea to wipe the surface.
5. After use, immediately remove tea leaves and rinse thoroughly with warm water, then dry upside down.
6. Store away from strong odors in a dry, ventilated place, as the clay readily absorbs aromas.
7. Regular maintenance includes wiping with a soft cloth and handling with clean, odor-free hands.

The separation of tea ware from dining utensils began during the Tang Dynasty with Lu Yu’s ‘The Classic of Tea’. Tang Dynasty tea vessels were mainly Yue celadon and Xing white porcelain. Lu Yu favored the celadon tea bowls from Yue kilns, with the finest being the ‘secret color’ porcelain.
During the Song Dynasty, the main porcelain kilns producing tea ware included: Ding, Guan, Jun, Yaozhou, Ru, Ci, Longquan, Jingdezhen and Jian kilns. Due to the popularity of tea competitions and the need to observe white tea froth and water marks, black tea bowls were highly prized, making Jian kiln black porcelain (Jian cups) most famous. The Yuan Dynasty continued Song tea drinking customs while making major advances in porcelain craftsmanship, marking the maturation and development of Jingdezhen white glazed and blue-and-white porcelain.
During the Ming and Qing periods, tea ware varieties, styles and shapes gradually approached modern forms. Besides Yixing pottery, Jingdezhen porcelain dominated. There was a rich variety of styles including blue-and-white, sweet white, Chenghua doucai, Hongzhi yellow, wucai and enamel porcelains.
In modern times, Jingdezhen porcelain’s glazes and decorative painting have reached extremely high levels. Along with Tangshan, Liling and Dehua porcelains, the quality of porcelain tea ware has greatly improved and varieties have greatly increased, entering an era of abundant diversity in Chinese porcelain tea ware.

The use of colored glazes to decorate Chinese porcelain originated around the Shang Dynasty. During the Eastern Han period, celadon glazed porcelain appeared. The Tang Dynasty created yellow, purple and green three-color ware known as Tang Sancai. The Song Dynasty had shadow celadon, powder blue, Ding red, purple Jun, and black glazes. During the Song and Yuan periods, Jingdezhen had over 300 kilns with colored glaze porcelain comprising a large portion of production. In the Ming and Qing periods, Jingdezhen created precious glazes like Jun red, sacrificial red and Lang kiln red. Today, Jingdezhen has restored and created over 70 colored glazes. Jun red, Lang kiln red, bean green, and scholar’s green have matched or surpassed historical quality levels. New colors like flame red, copper green, and lilac purple have been added, making porcelain tea ware even more colorful.

During the Southern Song Dynasty, Longquan became China’s largest ceramics center. The brothers Zhang Sheng I and Zhang Sheng II, creators of ‘Ge kiln’ and ‘Di kiln’ wares, focused on development and innovation. Both quantity and quality improved dramatically, reaching high standards in both glaze colors and forms. Ge kiln was ranked among the five great kilns (The five great kilns of Southern Song were: Guan, Ge, Ru, Ding and Jun kilns).
Ge kiln porcelain had thin but sturdy bodies with rich glazes and subdued colors including powder blue, emerald blue, gray blue and crab shell blue, with powder blue being most precious. Di kiln porcelain featured elegant forms, thick sturdy bodies, and pure lustrous glazes in plum blue, powder blue, bean green and crab shell blue colors, with powder blue and plum blue being the finest.

During the Song Dynasty, tea competitions flourished in Fujian, with black porcelain tea bowls from Jian kilns (also called Jian’an kilns, located in Jianyang, Fujian) being considered best for evaluating tea, making them famous. Jian kiln black porcelain tea bowls with ‘hare’s fur’ patterns were most precious. They had a unique style that was simple and elegant, with thick bodies providing good heat retention, making them treasured by tea connoisseurs.
The Yuyao and Deqing areas of Zhejiang also produced practical and attractive black glazed tea ware with lustrous black finishes. The most popular was a ‘chicken-head pot’ with a spout shaped like a chicken’s head. The Tokyo National Museum still preserves one called the ‘Heavenly Chicken Pot’, considered a treasure.

Glass tea ware is transparent with brilliant luster, highly moldable into various shapes, and widely applicable. When brewing tea in glass cups, one can appreciate the bright colors of the tea liquid, the delicate softness of the leaves, watch the leaves rise and fall, and observe their gradual unfurling. This is especially enjoyable when brewing premium teas – the crystal clear vessels show misty vapors, clear green liquor, and gracefully standing buds and leaves, creating a delightful aesthetic experience. Glass fairness cups and tasting cups also clearly show the tea’s color and brightness, offering advantages that ceramic tea ware cannot match.
Glass tea ware does have some drawbacks, such as being fragile, conducting heat quickly, and being easy to burn oneself on.

Historically, tea ware was made from gold, silver, copper, tin and other metals. Tin is stable and tasteless; tin canisters provide good sealing, moisture resistance, oxidation prevention and light protection, making them superior for tea storage. Metal brewing vessels are generally considered less practical. In modern times, except for iron kettles, metals like copper, iron and tin are mainly used for tea trays and cup holders. Gold and silver are made into teapots or kettles but are not everyday brewing vessels.

1. Wash hands thoroughly, keep nails trimmed short, ensure there are no odors, and remove all jewelry.
2. Appearance: Maintain a gentle smile, with hair styled according to tea ceremony standards.
3. Tea ware: Arrange properly and ensure all pieces are clean.
4. Sitting posture: Keep chest up and abdomen in, shoulders naturally relaxed, sit on the outer 1/3 of the stool, place hands on tea cloth (left hand below, right hand above).

1. Speak clearly in standard language, with no mouth odors.
2. Obtain permission before brewing tea.
3. Select tea ware appropriate for the number of guests, treating everyone equally.
4. Pay attention to details during brewing, such as:
– When adding tea leaves, use a strainer if the pot opening is small, add appropriate amount evenly
– When warming the leaves, add water to 1/3 capacity and immediately discard
– Control water temperature and steeping time according to tea type
– Pour brewed tea into the fair cup first, then into tasting cups
5. After brewing: Discard used leaves, clean and dry tea ware, sanitize for next use.

Green teas and lightly oxidized oolong teas like Longjing, Biluochun, Wenshan Baozhong, and tender bud teas are suitable for brewing in porcelain pots, porcelain gaiwans, or glass teapots.
For oolong teas, medium to heavily oxidized varieties like Tieguanyin, Shui Xian, and Dan Cong are best brewed in red clay Yixing teapots or gaiwans.
Other tightly compressed teas, teas with coarse mature leaves, and aged teas are suitable for brewing in Yixing or ceramic teapots.

The ‘bottom-adding method’ refers to placing tea leaves in the cup/pot first, then pouring hot water from a height – adding tea before water.
This method is simple to execute. The leaves unfurl quickly, infusion is efficient, aroma develops fully, and the brew has uniform concentration. The bottom-adding method helps optimize color, aroma and taste, making it the most commonly used brewing technique.

When water temperature is high and quick brewing is needed, the top-adding method may be used for certain tightly compressed, tender premium teas like Biluochun, Jingshan tea, or Linhai Panhao. This method involves first filling the cup 70% with hot water, then adding an appropriate amount of tea leaves – adding water before tea.

While the top-adding method works for certain premium tightly compressed teas, very hot water may affect the color and taste. Additionally, this method is selective about tea types – loose or fluffy teas are unsuitable as they will float on the surface.
The top-adding method results in uneven concentration between top and bottom, and aroma doesn’t develop as easily. When drinking tea brewed this way, gently swirl the cup first to even out the concentration and release aroma before drinking.

The middle-adding method is suitable when water temperature is high. First pour 1/3 cup of boiling water, then add tea leaves. Once leaves are moistened and unfurled, pour remaining water from height to 70% full.
This method involves adding a small amount of water first, then tea, then filling with water. It’s less restrictive about tea types and helps mitigate issues from high water temperatures.

Generally when brewing tea, especially oolong tea, water should be poured from a height rather than close to the vessel. When pouring, lift the kettle high and pour water in a circular motion around the rim of the pot or gaiwan, avoiding direct pouring into the center. The pour should be continuous but not rushed.
High pouring has three advantages:
1. It allows leaves to tumble and rotate, ensuring even moistening and infusion
2. The force of water from height creates circulation for consistent concentration
3. The initial pour helps unfurl leaves and remove dust/debris
When serving tea, the pot should be held low, just above the cup rim. This has three purposes:
1. Prevents aroma dissipation from high pouring
2. Prevents excessive foam formation
3. Avoids splashing sounds during serving

Key points for brewing different teas:
The tea cloth can be folded into a rectangle (8 layers) or square (9 layers). Hold both top corners with both hands, right hand supporting bottom, transfer to left hand. Note:
1. Tea cloth must be clean, hygienic, and odorless
2. Only use for wiping tea ware and water marks
3. Keep intact side facing guests (symbolizing giving the best to others)
4. Wash clean after use

Method for holding tea spoons: Hold the middle of the handle with right hand, scoop tea leaves with a rotating motion. Note:
1. When holding the tea spoon, hands should not touch the upper part used for scooping tea.
2. Place down gently after use.

Method for using tea scoops: Hold the middle of the handle with right hand, assist the tea spoon in transferring tea into the pot. Note:
1. Hands should not touch the upper part of the scoop when holding.
2. Clean with tea cloth and return to original position after use.

Method for using tea tongs: Treat as an extension of the hand, hold the middle with right hand to grip cups and wipe water marks on tea cloth. Note:
1. Do not hold the upper part of the tongs.
2. Grip tea ware firmly to prevent dropping and breaking.
3. Wipe off hand marks on tea cloth before putting away.

Method for using tea strainers: Hold the outside with right hand and place on teapot opening. Note:
1. Hands should not touch the inside of the strainer.
2. Return to fixed position after use (rest on tea tongs when not in use).
3. Clean with tea cloth after use.

Method for using tea needles: Hold handle with right hand, use needle to unclog tea leaves and scrape foam from tea liquor. Note:
1. Hands should not touch the needle part when holding.
2. Clean and return with right hand after use.

Using tea canisters: Hold with right hand, then both hands on lower part, use middle and index fingers to push open lid and place on tea cloth with right hand, scoop tea with tea spoon. Note:
1. Face the side with patterns and tea characters toward guests.
2. Hands should not touch inside of canister.

Method for using tea presentation plates: Hold with left hand, using thumb and middle finger on sides, other fingers supporting underneath. Note: Hands should not touch inside of plate.
Method for using back-handled teapots: Use right hand thumb and middle finger to lift handle from above, ring and pinky fingers support bottom of handle, index finger rests lightly on lid knob. For top-handled teapots: Right hand holds top handle, left hand gently lifts lid knob. Note:
1. When setting down teapot, spout should not face guests
2. When pressing lid knob, do not cover the hole

Method for cups with handles: Right hand thumb and index finger grip upper part of handle, middle finger supports middle of handle, remaining fingers stay close together. For lidded fair cups: Right hand index finger gently presses lid knob, thumb on left side of spout, remaining three fingers on right side.

Method for holding quick brewing vessels: Left thumb on inside of handle, other four fingers firmly grip handle.
Method for top-handled teapots: All five fingers of right hand grip upper part of handle.

1. Preparation: Prepare clear glass cups without etching (number based on guests), tea canister, kettle (water heater), tea presentation plate, tea spoon, tea cloth, waste water bowl.
2. Tea appreciation: Use tea spoon to gently scoop appropriate amount of tea leaves onto presentation plate for guests to appreciate appearance and aroma. As needed, briefly introduce the tea’s quality characteristics and cultural background to spark interest.
3. Clean vessels: Arrange glass cups in a line or arc, pour 1/3 cup hot water into each. Starting from left, right hand holds cup body while left hand supports bottom, gently rotate to rinse then pour water into waste bowl. Cleaning vessels in front of guests shows courtesy and preheats cups to maintain brewing temperature. Pour rinse water into waste bowl.
4. Add tea: Use tea spoon to transfer leaves from presentation plate into cups for brewing.
5. Initial steeping: Pour 80-85¡ãC water to 1/3 full, avoiding direct pouring onto leaves – pour against cup wall to prevent scalding. This step is mainly to moisten dry leaves.
Gently swirl cup to help leaves steep evenly.
6. Main brewing: Pour water from height to create circulation, helping leaves tumble for even extraction and consistent concentration. Fill to 70% full.
7. Serving: Right hand gently holds cup body (avoid touching rim), left hand supports bottom, use both hands to place cup within easy reach of guest. Extend right hand in welcoming gesture or say ‘Please enjoy the tea’.
Glass cups are ideal for visually appealing teas like high-grade green tea, Junshan Silver Needle yellow tea, or White Hair Silver Needle white tea. Other teas can also be brewed in glass cups when serving multiple people or for longer drinking sessions.

1. Preparation: Prepare gaiwans (number based on guests), tea canister, water pitcher, tea presentation plate, tea spoon, tea cloth, waste water bowl.
2. Tea appreciation: Use tea spoon to scoop appropriate amount of dry tea onto presentation plate for guests to appreciate appearance, color and aroma.
3. Clean vessels: Remove gaiwan lid. Right hand thumb and middle finger hold lid knob sides, index finger against top, tilt lid to rest on right side of saucer. Pour hot water 1/3 full into bowl, right hand places lid slightly tilted on bowl, both hands hold bowl with thumbs on lid knob, gently rotate three times, pour out water, return to saucer. Right hand removes lid again to rest on right side. This step both cleans and preheats vessels to minimize temperature changes during brewing.
4. Add tea: Left hand holds presentation plate, right hand uses tea spoon to transfer leaves into gaiwan.
5. Add water: Pour 80¡ãC water from height, avoiding direct contact with leaves – pour against bowl wall. Fill 70-80% full, quickly place lid slightly tilted to leave gap between lid and rim, preventing leaves from being stewed.
6. Serve: Respectfully present tea to guests.
7. Tasting: Slightly tilt lid to smell aroma through gap, lift lid to smell aroma on underside, observe tea color, then use lid to brush aside leaves before slowly savoring.
Traditionally, Anxi Tieguanyin and jasmine teas are most commonly brewed in gaiwans. Gaiwans can be used for all tea types with attention to details like tilting lid for delicate green teas to prevent stewing and adjusting water volume. When used as drinking vessel, tea quantity needs adjustment.

‘Tender teas in cups, aged teas in pots’ – when tea leaves don’t have significant visual appeal, ceramic or purple clay teapots or gaiwans can be used. If skipping the tea appreciation step, all teas can be brewed in pots.
When using teapots, adjust brewing details based on tea type and characteristics – control water temperature for green teas, extend steeping time for white teas, follow gongfu tea methods for oolong with multiple short steeps, use higher temperature water for dark teas.
Below is the procedure for brewing ripe pu-erh tea:
1. Preparation: Prepare teapot, teacups, tea canister, tea spoon, waste water bowl, tea cloth, water pitcher.
2. Tea and vessel appreciation: Introduce and display tea leaves and teaware. If tea lacks visual appeal, skip tea appreciation step. Display and introduce main teaware being used.
3. Warm pot: Pour hot water into teapot to warm it, then discard water.
4. Add tea: Use tea spoon to transfer prepared tea from holder into pot. Tea amount depends on pot size, generally use 1g tea per 50-60ml water.
5. Rinse tea: Pour water into pot, quickly pour into fair cup, then into teacups, finally discard rinse water into waste bowl. For purple clay pots, remaining water can be poured over pot surface for seasoning.
6. Main brewing: Pour 75-80¡ãC water in clockwise circular motion from height until leaves are covered, then switch to direct stream to fill pot. Cover with lid.
7. Serve tea: After appropriate steeping time, pour into fair cup. From fair cup, pour into teacups using circular pouring method, filling cups 70% full. Use strainer if needed based on leaf condition.
8. Present tea: Use both hands to present cups, gesture ‘Please enjoy the tea’.
9. Tasting: Smell aroma, observe color, taste tea.

Taiwan oolong tea brewing methods evolved from Chaoshan gongfu tea, incorporating additional teaware and using aroma cups paired with tasting cups.
Specific steps:
1. Preparation: Arrange teapot, fair cup and other teaware, with aroma cups and tasting cups paired and lined up.
2. Display teaware: Show tea implements to be used, arrange cups and saucers face down.
3. Tea appreciation: Present tea leaves in tea holder for viewing.
4. Warm vessels: Use boiling water to warm purple clay teapot, then use that water to warm fair cup and strainer.
5. Add tea: Place strainer on pot opening, use tea spoon to transfer leaves from holder into pot.
6. Rinse tea: Pour boiling water to rim, quickly pour into fair cup, then into aroma and tasting cups, finally discard rinse water and arrange cups. This maintains vessel temperature and enhances aroma.
7. Main brewing: Pour water and wait about 40 seconds.
8. Serve tea: Pour into fair cup, then carefully pour into aroma cups.
9. Present tea: Use both hands to present cup holders with aroma and tasting cups to guests.
10. Smell aroma: Pour tea from aroma cup into tasting cup, smell remaining fragrance in aroma cup.
11. Taste tea: Observe color and taste.
All oolong teas can be brewed this way. After 3-4 steepings, gradually increase steeping time to maintain consistent flavor and aroma.

Black tea brewing is similar to regular teapot brewing, just add milk, honey or lemon after brewing. Specific steps:
1. Preparation: Select teapot and matching cups based on number of guests (preferably handled porcelain cups with saucers), tea canister, waste bowl, spoons.
2. Clean vessels: Pour hot water into pot, swirl several times, then into cups, warm and discard water to clean teaware.
3. Add tea: Use spoon to transfer appropriate amount from canister into pot – generally 1g tea per 60ml water (70-80ml water per gram for broken black tea).
4. Brewing: Pour 90¡ãC water from height into pot.
5. Serve: Let steep 3-5 minutes, gently swirl pot to mix tea evenly, strain leaves (or use strainer), pour into cups. Immediately add milk and sugar (or honey for honey tea, or lemon slice and sugar for lemon tea), adjusting amounts to taste.
6. Present: Use both hands to present cups on saucers to guests, with spoon on each saucer.

Tea bag brewing is simple. Use a standard teacup, warm with hot water, add one tea bag, pour 90¡ãC water to fill 70%, steep for 1 minute, gently move tea bag up and down several times before removing, then tea is ready to drink. Tea bags should only be used once.

1. Choose appropriate vessels, water temperature and tea amount based on age and whether raw or ripe pu-erh.
2. Use 95-100¡ãC boiling water to bring out pu-erh’s aroma and flavor.
3. Rinse tea 1-2 times quickly – pour boiling water and immediately discard.
4. Use strainer based on leaf condition.
5. For main brewing, use quick steeps for first few infusions, gradually increase steeping time with later infusions.

Step 1: (Greeting) Hello everyone, I will make tea for you today.
Step 2: First introduce the tea implements. Tea ceremony tools, tea canister, tea boat, glass cup, tea holder, water pitcher.
Step 3: Warm the cup. The purpose is to raise the cup temperature to avoid temperature shock when adding hot water later.
There are three methods for brewing green tea in glass cups: top-adding, middle-adding and bottom-adding. Top-adding means pouring water first then adding tea. Middle-adding means pouring some water, adding tea, then more water. Bottom-adding means adding tea first then water. Today we will use bottom-adding method.
Step 4: Prepare tea. Place tea leaves in tea holder.
Step 5: Appreciate tea. Today we are brewing West Lake Longjing tea. Please observe the leaves.
Step 6: Add tea. Add tea evenly and in appropriate amount.
Step 7: Pour water. Fill cup to 70% full.
West Lake Longjing is produced in the West Lake mountain area of Hangzhou, Zhejiang Province. Its picking technique is very particular, emphasizing ‘early, tender, fresh’. The highest quality Longjing is picked before Qingming Festival, called pre-Qingming tea. Tea picked before Guyu Festival is also good quality, called pre-rain tea. Usually it takes 70,000-80,000 tender buds and leaves to make 1kg of premium Longjing. Longjing tea has bright green color, spear-like shape, flat and even leaves, lasting fragrance, fresh and mellow taste, clear emerald liquor, and tender leaves. It is renowned for ‘green color, rich aroma, mellow taste, beautiful shape’.
Step 8: Serve tea.
Step 9: Tea ceremony complete, thank you everyone.

Yellow tea brewing is similar to green and white tea, emphasizing visual appreciation. Since yellow tea buds are more tender than premium green teas, brewing technique and timing are very important. Taking Jun Mountain Silver Needle as an example, the procedure is:
Step 1: (Greeting) Hello everyone, I will make tea for you today.
Step 2: First introduce the tea implements. Tea ceremony tools, tea canister, glass cup, tea holder, water pitcher, water bowl.
Step 3: Warm cup. The purpose is to raise cup temperature to avoid temperature shock when adding hot water later.
Step 4: Prepare tea. Place tea leaves in tea holder.
Step 5: Appreciate tea. Today we are brewing Jun Mountain Silver Needle. Please observe the leaves.
Step 6: Add tea. Add tea evenly and in appropriate amount.
Step 7: Pour water. Fill cup to 70% full.
Jun Mountain Silver Needle is produced on Dongting Mountain in Yueyang, Hunan Province. Dongting Mountain is also called Jun Mountain. The local tea has needle-like shape covered in white down, hence the name Jun Mountain Silver Needle. It is generally believed this tea was created in the Qing Dynasty. The quality characteristics are: plump and straight buds, uniform size, covered in down, bright golden color with luster, known as ‘gold inlaid with jade’. After brewing, it has fresh aroma, sweet and refreshing taste, light yellow liquor, and bright yellow leaves. In the first steeping, the tea buds float horizontally, then stand upright like bamboo shoots emerging from soil, like golden spears standing. The tea liquor and shadows create a beautiful scene.
Step 8: Serve tea.
Step 9: Tea ceremony complete, thank you everyone.

Step 1: Hello everyone! I will make tea for you today. First introducing tea implements – Tea ceremony tools: tea scoop for holding leaves, tea spoon to help transfer leaves to pot, tea tongs for handling aroma and tasting cups, tea strainer to prevent leaves overflowing, tea pick to clear blocked spout, tea canister for storing leaves, tea boat, tea mat, aroma cups, tasting cups, fair cup, lid rest, purple clay teapot, filter, water pitcher.
Step 2: Place tea mat for holding aroma and tasting cups.
Step 3: Turn cups. Taller ones are aroma cups for smelling tea fragrance, shorter ones are tasting cups for drinking.
Step 4: Warm vessels. First warm teapot to avoid temperature shock when brewing.
Step 5: Warm cups.
Step 6: Warm filter.
Step 7: Tea appreciation. Use scoop to present leaves. Today we are brewing (introduce tea name).
Step 8: Add precious tea. Place tea in pot. Su Shi once wrote: ‘Fine tea is like a fine lady.’ Gently place tea as if inviting a graceful lady to enter, filling the room with fragrance. Tea amount depends on leaf tightness, about 1/2 or 1/3 pot.
Step 9: Moisten tea. For small pot brewing of ball-shaped semi-fermented tea, first moisten to loosen tight leaves for consistent brewing.
Step 10: Lotus pond fragrance. Pour rinse into fair cup. Though small, tea fragrance rises to clear the mind and relieve worries.
Step 11: Elegant rhythm. First steeping.
Step 12: Bathe cups. Warm cups to raise temperature and retain fragrance. Rinse water not for drinking (introduce tea).
Step 13: Tea maturity fragrance. Pour proper strength tea into fair cup, releasing warm aroma. Pour into fair cup first then divide among guest cups for even strength, hence fair cup name.
Step 14: Fair cup compassion. Divide tea into cups. Chinese say ‘tea 70% full, wine 80% full.’ Host serves same amount to all guests regardless of status, same strength tea from same pot, like Guanyin’s universal salvation.
Step 15: Hot crossing bridge. Please use left hand to rotate aroma cup and pour into tasting cup.
Step 16: Valley fragrance. Smell aroma cup base like valley of flowers, releasing different fragrances as temperature changes – high, medium and cool temperature aromas worth savoring.
Step 17: Cup color viewing. Hold tasting cup with right hand to observe color. Fine tea liquor is clear and bright, from emerald to honey green to golden, pleasing to eye.
Step 18: Taste appreciation. Taste tea.
Step 19: Triple tasting. Divide one cup into three or more small sips, empty cup slowly. Three sips to fully experience tea’s beauty.
Step 20: Respectful tranquility. Sit quietly to savor aftertaste, entering peaceful, joyful, worry-free zen state.
Tea ceremony complete, thank you everyone!

Step 1: Hello everyone, I will make tea for you today.
Step 2: First introduce tea implements. Tea ceremony tools, tea mat, tea canister, tea boat, tasting cups, porcelain pot, lid rest, water pitcher.
Step 3: Place tea mat, turn cups.
Step 4: Warm pot. Purpose is to avoid temperature shock when brewing.
Step 5: Warm cups.
Step 6: Appreciate tea. Today we are brewing Keemun black tea.
Step 7: Add tea. Place leaves in pot.
Step 8: Pour water.
Step 9: Introduce tea characteristics. Keemun black tea is produced in Qimen County, Anhui Province. At 600m elevation with fertile soil and frequent fog, limited sunlight creates ideal growing conditions for Keemun’s special fragrance and taste. Keemun has strict picking standards, mainly spring and summer tea. Highest export volume. Known for rich aroma, red liquor and full taste. Has rose-like sweet fragrance and fresh taste.
Step 10: Pour tea. Divide into cups.
Step 11: Serve tea.

1. Observe dry tea leaves. Before brewing, appreciate the color, aroma and shape of dry tea leaves. Premium green teas have different shapes depending on variety – strip-shaped, flat, spiral, needle-like, etc. Colors range from emerald green to deep green, yellow-green, or green with white hue. Aromas include milky, chestnut-like, or fresh fragrances.
2. Watch tea dance. Use clear glass cup when brewing to observe tea leaves slowly unfurling, floating and sinking in water. This ever-changing dynamic movement is called ‘tea dance’.
3. Smell the aroma. After brewing, lift cup to smell. At this time, wisps of tea fragrance rise with the steam, creating a delightful sensory experience.
4. Observe tea color. The tea liquor may be yellow-green and clear, light green with yellow tinge, or milky white with green hue. When holding cup against light, fine downy hairs can be seen floating and sparkling in water – a special characteristic of tender premium green teas.
5. Taste the tea. Take small sips, letting tea liquor fully contact taste buds while slowly swallowing to appreciate the flavors. Using both tongue and nose allows perception of the fresh tea aroma that penetrates deeply. The first steeping emphasizes fresh taste and aroma; second steeping focuses on aftertaste and mellowness; by third steeping, tea flavor is usually light.

West Lake Longjing tea has lasting fragrance and is renowned for four excellences: ‘green color, rich aroma, sweet taste, beautiful shape’. Historically, West Lake Longjing had five major production areas: Lion Peak Mountain, Dragon Well, Cloud Dwelling, Tiger Run, and Mei Family Village. Each area has slightly different microenvironment and pan-firing techniques, giving unique qualities, with Lion Peak Mountain producing the highest quality.
Premium Longjing dry leaves should be flat, glossy, straight and pointed, with fresh green color and luster, lasting fresh aroma, bright emerald clear liquor, and fresh mellow taste. After tasting, observe the spent leaves – premium West Lake Longjing leaves should be tender and even, bright green in clusters.

Biluochun tea is produced in Dongting Mountains of Wuxi, Jiangsu Province, also called ‘Dongting Biluochun’. Biluochun tea leaves are thin, tightly rolled into spiral shape, covered with white down, silver-green with hidden emerald hue. It is known for ‘copper wire strips, spiral shape, full of down, floral and fruity aroma, fresh and thirst-quenching’.
Premium Biluochun should have thin strips rolled into spirals with abundant down, silver-green color with hidden emerald luster and freshness, gentle fresh elegant down fragrance, bright green liquor with characteristic haziness, and tender young buds with fresh green spent leaves. These are all characteristics of high quality Biluochun tea.

When first brewed, Jun Mountain Silver Needle tea buds float horizontally on the surface. After covering with glass lid, the buds absorb water and sink, with tiny bubbles forming at tips like bird tongues holding pearls. Then the buds stand upright like bamboo shoots emerging from soil, resembling standing spears. Some sunken upright buds float up again due to buoyancy from tip bubbles. This rising and falling movement evokes thoughts of life’s ups and downs.

Both White Hair Silver Needle and Jun Mountain Silver Needle are slightly fermented teas with strong visual appeal after brewing. Initially tea buds float on surface, after 5-6 minutes some sink to bottom while others suspend in upper portion. At this time buds stand straight, crisscrossing up and down like stalactites, creating an intriguing scene. The tea liquor gradually turns yellow afterwards.

To appreciate black tea’s charm, hold tea liquor in mouth and slowly experience its taste. Note smoothness when swallowing. When evaluating black tea liquor, observe these characteristics:
1. Black tea signature – bright red clear liquor
2. Fine tender Yunnan black tea develops unique ‘cold cloudiness’ after cooling
3. Rich floral, fruity or caramel aroma
4. Full-bodied taste with slight astringency

Keemun black tea is produced in Qimen County, Anhui Province. Features include tight thin strips with good tips, black glossy color, rich aroma with notable sugar fragrance, mellow taste with sweet aftertaste, and uniform red tender spent leaves. Quality varies by picking season. Spring tea has best tenderness, glossy black color and gentle aroma. Summer and autumn teas have brighter red liquor but inferior aroma and freshness compared to spring tea.

Yunnan black tea, called Dian Hong, is produced in southern and southwestern Yunnan Province. Features include plump strips with golden tips, brown color, intense lasting aroma, pure refreshing taste with good concentration. Bright red clear liquor, soft uniform red bright spent leaves. Higher grades have more tender leaves, stronger taste and can be steeped multiple times. Leaves should be clean with visible tips, without stems or old leaves.

Tieguanyin can be classified into light fragrance and strong fragrance types. Light fragrance type has delicate sweet taste, made with modern processing, green color, clear liquor, obvious floral aroma. Strong fragrance type uses traditional processing with roasting, resulting in rich thick taste, high lasting aroma, characterized by ‘fragrant, rich, mellow, sweet’. Dry leaves are dark and glossy, golden bright clear liquor, heavy taste.
Premium light fragrance Tieguanyin has plump tight heavy strips, bright green color with obvious sandy green hue, lasting high aroma, fresh mellow uplifting taste with clear ‘Guanyin rhythm’. Golden bright liquor, soft glossy uniform thick spent leaves with lasting aroma.
Premium strong fragrance Tieguanyin has plump tight heavy strips, green-black glossy color with obvious sandy green hue, rich lasting aroma, mellow taste with sweet aftertaste and clear rhythm. Golden clear liquor, soft glossy uniform thick spent leaves with obvious red edges and lasting aroma.

Phoenix Dancong tea is produced in Phoenix Mountain, Chaozhou City, Guangdong Province. Premium Phoenix Dancong has tight, straight and sturdy strips that are complete and uniform, with glossy black color and minimal stems, broken pieces and debris. The tea liquor has delicate floral fragrance that is high and lasting, fresh taste with sweet aftertaste, and rich natural floral aromas. Golden yellow clear liquor, soft bright spent leaves with light yellow-red edges.
Phoenix Dancong has several aroma types including yellow branch, osmanthus, honey orchid, cinnamon, jasmine, and ginger flower fragrances.

1. Observe liquor color. Pu-erh tea has five color types: ruby red, agate red, amber red, greenish yellow, and brownish black. Normal Pu-erh tea liquor is bright concentrated red. Clear concentrated red is characteristic of high quality Pu-erh. Light yellow/orange or dark colors are abnormal, while cloudy liquor indicates deteriorated quality.
2. Smell the aroma. Pu-erh tea is known for its aged aroma, which varies based on raw materials, origin, storage time and conditions (some resemble longan fruit, betel nut, or date aromas). The aged aroma is a complex fragrance produced by microorganisms and enzymes during post-fermentation. Normal Pu-erh should not have moldy or sour smells.
3. Taste the flavor. Pu-erh tea liquor should be smooth in mouth, with mellow sweet taste and full body. Smoothness means the liquor flows effortlessly from mouth to throat and stomach without scratchy, prickly or numbing sensations. Mellowness indicates rich taste with sweet aftertaste and quick salivation. Full body means concentrated rather than thin liquor.

The storage age of Pu-erh tea is an important factor in determining its price and grade. There are no objective standards for judging Pu-erh age, and improper storage can affect quality. Accurate age determination requires extensive tasting and comparison. Here are some basic methods for identifying Pu-erh age:
1. Examine leaf appearance. New Pu-erh has fresher color with white down and strong flavor. After long oxidation, leaves turn date-red and down turns yellow-brown.
2. Check wrapper paper color. Aged compressed Pu-erh typically has yellowed white wrapping paper. Paper texture, pattern and print fading can provide reference but should not be sole criteria, as some sellers artificially age paper to disguise inferior tea.
3. Look for inner tickets in pre-1949 Pu-erh. Generally, Pu-erh produced before 1949 is considered antique tea, like century-old Song Pin, Tong Xing tribute tea, Tong Qing, Tong Chang and Song Pin Jing brands. Premium cakes often contained an inner ticket made of glutinous rice paper printed with the tea shop name.
4. From 1949-1967, Chinese tea production grades were marked by different colors – red for first batch, green for second, yellow for third. This applied to Pu-erh as well.
5. After 1968, cake wrappers no longer showed China Tea Company marks. Production shifted to individual factories under the name Yunnan Seven-Son cake, including Snow Mark Raw Cake, ’73 Raw Cake, Big Zhong Small Green Mark, Small Yellow Mark etc.

Anhua Fu brick tea is an important variety of dark tea, named for its aroma and effects similar to Fuling (Poria). Fu brick tea contains some tea stems which allow good air permeability, enabling beneficial bacteria to form naturally during post-fermentation. Fu brick tea can be steeped, boiled, or mixed with red dates and dairy products. Anhua Fu brick tea includes hand-made and machine-pressed types. Hand-made Fu brick tea easily develops ‘golden flowers’ – Eurotium cristatum fungi that can regulate metabolism and lower blood pressure, lipids and sugar.
Fu brick tea leaves are dark brown with large leaves and stems. The tea liquor has rich aged and fungal flower aromas, full-bodied taste with bright red clear color, smooth mouthfeel without bitterness or astringency. Fu brick tea should have rich fungal aroma rather than choking moldy smell.

The key characteristic of jasmine tea is the interweaving of tea and jasmine fragrances. When drinking jasmine tea, one can sense the jasmine aroma floating between the lips and tongue, permeating deep into the lungs.
Before tasting jasmine tea, its aroma arrives first. The jasmine fragrance should be pure, light, fresh and vibrant, appearing together with the tea aroma. When the tea liquor has cooled to a suitable temperature, take small sips and let it linger in the mouth. Coordinate breathing in through the mouth and out through the nose while letting the tea liquor flow back and forth on the tongue surface, fully contacting the taste buds to experience the tea leaves and aroma before swallowing.

Brewing is the most crucial step in testing tea. Some people grab a large handful of tea leaves and stuff the teapot full, which is not advisable. When selecting tea, one should use less tea leaves, add more water and steep longer, then smell the aroma, observe the color, taste the flavor and examine the spent leaves. After sufficient steeping, the tea’s strengths and weaknesses will be fully revealed through evaluating its color, aroma and taste.

Tea art venues are commercial spaces that provide customers with tea appreciation, social interaction, business meetings, leisure and entertainment. Types include tea houses, tea lounges, tea art halls and tea restaurants.
Generally, tea art venues should have a cultural atmosphere – elegant and tranquil environment, classic and simple decor giving an elegant, comfortable and serene feeling. The style and color of furniture, lighting intensity, decorative tones, and music selection should all match the overall ambiance. Tea is essential to tea art venues, with various famous teas, teaware and brewing techniques being especially important. The tea service, tea culture expression, and tea staff’s appearance and conduct should harmonize with the overall atmosphere.
Tea art venues have different styles, broadly categorized by architecture and decor:
1. Garden-style tea houses. Based on Chinese Jiangnan garden architecture, featuring small bridges, flowing water, pavilions, winding paths with flower beds, arched corridors, giving a sense of returning to nature.
2. Hall-style tea houses. Based on traditional residential halls, furnished with antique-style furniture, calligraphy and paintings, antiques and crafts displays, creating an elegant and serene environment. Tea tables, chairs and stands are classic styles from Qing or Ming dynasties, giving the feel of entering a scholarly household.
3. Rural-style tea houses. Emphasizing local characteristics and rural atmosphere, themed around agricultural society with bamboo and wooden furniture, horse carts, ox carts, straw raincoats, bamboo hats, stone mortars, bridal sedan chairs etc., natural and simple. Some directly renovate uninhabited old residences into tea houses for added charm.
4. Tang-style tea houses (or ‘Japanese-style’). Feature low tables, cushions, wooden floors or tatami mats, requiring shoes removal, floor seating, with lamp curtains, screens, sliding doors or low walls as symbolic partitions, creating an exotic atmosphere.
5. Comprehensive tea houses. Combining traditional and modern, Eastern and Western styles, integrating multiple forms, creating traditional settings with modern equipment and blending Western fashion with Eastern aesthetics. These tea houses are popular among younger patrons.

Tea appreciation needs tranquil companions. Tea rooms are designed for serene tea drinkers, with decor emphasizing simplicity, elegance and cultural atmosphere. Tea rooms should be quiet with elegant interior decoration and furnishings, calligraphy and paintings on walls, appropriate placement of bonsai, flower arrangements, antiques, crafts, books and scholar’s items. Incense can be burned to enhance the tea atmosphere.
Creating an elegant and culturally rich tea drinking environment requires attention to:
1. Furniture style – Chinese furniture is preferred, incorporating classical elements, mainly in dark colors.
2. Lighting – soft yellow lighting with simple and elegant fixtures.
3. Decorative tones harmonizing with overall tea room atmosphere.
4. Construction materials compatible with tea nature like bamboo, wood, rattan, hemp, fabric. Bamboo gives elegant and refined feeling, wood provides warmth and stability, rattan and hemp convey natural simplicity, fabric is delicate and lasting. Carefully select materials without odors.
5. Background music preferably guzheng or guqin pieces.
6. Calligraphy and paintings should harmonize with tea activities.
7. Incense and flower arrangements should not overshadow the tea.

When drinking tea, choose soothing, peaceful and gentle music, either instrumental or vocal. Music can be selected based on the type of tea – for green tea and oolong tea, traditional Chinese instruments like guzheng and guqin are suitable; for black tea, piano and cello pieces work well. Music can also be chosen according to mood.
The volume of music in tea spaces should be kept low.
Flower arrangement is a sculptural art that originated from Buddhist offerings and is now an important way to decorate living spaces. Tea drinking and flower arrangement have always been closely connected. For flower arrangements (tea flowers) in tea spaces, pay attention to:
1. Choose flowers and containers that match the environment and characteristics of the tea space to create arrangements that suit the tearoom atmosphere.
2. Tea flowers should embody the spirit of tea, pursuing purity, simplicity, ethereal qualities, and incorporating the spirit of the tea ceremony.
3. Tea flowers should emphasize aesthetic appeal with poetic charm, leaving room for imagination while integrating with the tea space.
4. Use an odd number of flowers, not too many; limit colors to three or fewer, keeping them elegant and refined to reflect purity and simplicity; choose plants with natural grassy fragrances to avoid overpowering the tea aroma.
5. Tea flowers should follow Eastern-style vase arrangements, expressing themes through varying line thickness, curves, and strength, with simple, fresh, rustic and vintage styling.
6. Tea flowers should strongly reflect the seasons, following natural tendencies and embodying the authenticity and simplicity of plants.

Burning incense as an art form harmonizes well with tea rooms. The distinctive fragrance permeating the entire space creates a sense of comfort. Since ancient times, burning incense has been an essential part of tea preparation, with incense and tea together providing great physical and mental enjoyment.
Tea should remain the focus at a tea table, with incense complementing it. The incense burner should have an elegant classical design, and the choice of incense material depends on personal preference, with agarwood being most popular today. When using incense at a tea table, follow two key principles: the fragrance should not overpower the tea, and the smoke should not obstruct vision.