Tea Chanting is a Chinese Gongfu Cha ceremony. The tea ceremony in China is a beautiful event

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

Conducting a Chinese tea ceremony is a process aimed at immersion in oneself, focusing on emotions and feelings, as well as on the taste of high-quality tea. For a complete understanding, it is not enough to look at a photo or read articles - you need to visit at least once a popular restaurant or tea house, where the ceremony is performed by real masters of this business!

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

What is the philosophy of Chinese tea drinking?

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

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

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

Features of Chinese traditions

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

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

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

Types of ceremonies

The Chinese tradition of drinking tea in the form in which it can be found in special restaurants in Russia is called Gong fu cha, other ceremonies require less preparation and entourage:

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

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

What music to use?

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

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

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

Music for the tea ceremony

Preparation of utensils

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

1. A small teapot and blue for brewing and special sets of gaiwans - utensils for drinking.
2. A small jug made of real clay - Cha Hai, into which the brewed drink is poured.
3. A special cauldron into which heated water is poured for subsequent brewing.
4. Not always, but often tea pairs are used - a narrow and elongated cup of Xiang Bei and a wide low cup of Ping Bei, a set complemented by Bench Zhan saucers will look beautiful. Saucers can be round or square.
5. A dark, soft cloth used to wipe up droplets of drink that have spilled onto dishes.
6. A box of Cha He for dry tea, which is used before the procedure for brewing a drink: it is given to each participant in order to get acquainted with the type and quality of raw materials, to feel the first aroma of an unopened bouquet.
7. A small porcelain spoon used to remove tea leaves that have accidentally fallen into cups or dishes.
8. Bamboo spoon for tea cups or teapots.
9. A filter sieve that is hung on the spout of the kettle.
10. A large board made of Cha Pan wood, on which the entire set of dishes is placed.
11. Large tongs for removing tea leaves from teapots or gaiwans.

The tea preparation process

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

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

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

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

5. Then, with a porcelain spoon, remove the formed foam-like bubbles and the risen leaves of the drink, cover the kettle with a lid and leave for 2 minutes. Then the first tea leaves are poured into a separate container and removed to the side.

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

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

7. Final stage: open the blue and again remove bubbles and pop-up leaves from the surface. Then the kettle is closed again and left for another half a minute or 40-50 seconds. The holding time depends on the type of tea.

Serving tea

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

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

After the tea is poured into the gaiwans or jars, the Chinese tea ceremony continues like this:

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

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

Tea can be brewed several times in a row. Oolong, for example, is perfectly steamed for 4-8 times, and pu-erh can give off its fragrant properties up to 16 tea leaves in a row.

How to drink a drink during the ceremony?

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

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

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

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

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

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

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

In the homeland of tea, in China, this drink is considered a cult drink. For many millennia, the people of the Celestial Empire have collected and then processed the leaves that grow on the tea tree.

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

tea discoverer

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

The history of the discovery of tea

There are two legends about the appearance of this cult drink among the people of the Celestial Empire. According to the first of them, Emperor Shen Nong chewed fragrant, but bitter-tasting leaves that had fallen from a bush growing near him. He did this in search of a cure, having tried another plant and poisoned himself with it. The leaves, which he used to relieve his condition, made him cheerful and gave strength. And later this remedy was constantly with the emperor. He carried tea tree leaves with him and chewed them after trying new, unfamiliar herbs.

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

Discovery of tea by Bodhiharma

There is another legend. She tells us that for the first time tea was discovered by the monk Bodhiharma. They made a decision to conduct incessant prayers to the Buddha. However, after four years of meditation, the monk still fell asleep. Waking up in anger because he broke his vow, Bodhiharma cut off his eyelids, throwing them on the ground. Two tea trees have grown in this place.

The emergence of traditions

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

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

Development of traditions

"Family Bonding"

During the wedding, the tea ceremony contributes to the acquaintance of the families of the newlyweds.

"Transfer of experience and wisdom"

Often, young people and the elderly participate in the tea ceremonies of the Celestial Empire. Such a ceremony allows spreading and preserving traditions, as well as passing on to the younger generation the life experience that constitutes the cultural heritage of a great country.

Nov 12, 2017

Since ancient times, in China, there has been a list of things "needed daily." It has 7 positions, one of which (along with firewood, salt, rice, soy sauce, vinegar and oil) is occupied by tea. It is drunk at home and at official events, greeted with this drink by distinguished guests, used in Buddhism for various rituals and in medicine as a remedy and even an antidote.

In Chinese cultural tradition, the tea ceremony ( it's called gongfu cha) is of great importance. Its principles, the main of which is admiration for the taste of the drink, were laid down several millennia ago and have undergone not so many changes during this time.

Following the example of Gongfu Cha, tea rituals appeared in different countries of the world, everywhere - with their own characteristics and national flavor. By the way, even in the Celestial Empire itself, the tea culture of individual provinces has its own characteristic features, but the reverent attitude towards the drink remains unchanged.

We also have a separate publication on the types of elite Chinese tea - by.

History and philosophy

Numerous monographs are devoted to the history of the tea ceremony. Most authors support the version that tea owes its popularity to the monks. They used this drink while communicating with each other, when they discussed important, including “scientific” topics for a long time. This is how the ritual itself was born, and its philosophy, which encourages participants tune in to the “inner wave”, to positive emotions, seek and find answers to the most important questions within yourself and at the same time enjoy the aromas of the drink and the aesthetic component of the ritual.

As a rule, beginners also participate in it, so the tea ceremony requires the presence of a leader who not only pours the drink into cups, but also helps to create the necessary atmosphere - acts gently but confidently, makes sure that the guests do not interfere with each other with loud conversations and had the opportunity to immerse themselves in their thoughts.

To the ritual, what it is today, in the Celestial Empire did not come immediately. They even experimented with tea leaves for quite a long time: at first they boiled the leaves, resulting in “fragrant porridge”, then they came up with the idea of ​​frying the leaves, making flour from them and pouring boiling water, later they worked out the technology for making brick tea.

One of the highlights of the ritual was the so-called “comparison of teas”: the participants in this action whipped a drink made from leaves ground into dust with sticks until foam was formed. The one with whom it turned out to be denser and more beautiful became the winner.

Closest to today's rituals are tea parties that took place in the XIV-XV centuries during the Ming Dynasty. In the same period, a tradition was born to use special types of dishes for them, in particular, cups called "gaiwan" (they are still used), which, in addition to their direct purpose, also serve as teapots.

Tea culture in China

"Gongfu Cha" in translation into Russian means "the highest skill of tea drinking." The purpose of the ceremony is to help a person enjoy the virtues of the drink. There are four of them, as the corrosive Chinese calculated:

• tea color;
• tea leaf shape
• the taste of the drink;
• aroma.

Dishes

The already mentioned gaiwan cup does without a handle, but is supplemented with a lid (symbol of the sky) and a saucer (symbol of the earth). Directly the cup represents a person who stands firmly on the ground, under the protection of the sky. The lid and cup form a gap between them, through which a person pours a drink to guests or drinks himself.

It is important that both the lid and the saucer are “native” to the gaiwan, that is, they have the same pattern (scattered elements from broken dishes cannot be connected), only in this case they become a kind of symbol of the native hearth.

Cup volume - 100-350 ml. The number of required gaiwans is determined by the number of participants in the tea ceremony.

The teapot for brewing is called yixin, since in the old days this type of utensil was made from a special purple clay mined near the city of Yixing. This material was chosen because after firing, it acquired a porous and at the same time rigid structure, and therefore served for a long time, and most importantly - allowed the tea to "breathe".

Other attributes and accessories, without which the Chinese ritual is impossible:

Water

Spring water is considered the best, and this is also a tribute to tradition, a great philosophical meaning: such water is born in the heart of the earth, so the drink made from it is filled with life, spiritualized. However, not all spring water can be used. It is bad if it is too soft, does not contain enough mineral salts. It is unacceptable if the water has some kind of smell or unpleasant taste.

Boil water in the boiler, and only 1 time, to the desired temperature. Additional heating is a violation of tradition. For different types of tea, different conditions are provided: 95 degrees is enough for pu-erh, 100 degrees is required for pu-erh. An experienced master determines the right moment “by eye” (by the size of the bubbles formed on the surface) and by ear (in boiling water he should hear “the noise of the wind in the pines ").

Music

The ceremony is impossible without music. Choosing the right one is a real art. It should be unobtrusive, slow, sounding close to classical Chinese musical instruments.

Also, the option is welcomed when the chirping of birds, the murmur of water, the rustling of leaves in the forest are heard in the piece of music. In this case, it is appropriate to fill the room with a light, subtle scent of lavender or jasmine.

Interior items

It is recommended to hold tea ceremonies in a room decorated in pastel colors with green and brownish hues. Sunlight should be diffused, necessarily - a slight movement of air, which (it turns out, this has its own meaning) will reach every corner of the human soul, help it open up.

As for the interior, here preference is given to minimalism: bamboo mats, a low table and nothing else. The table, however, should be large so that there is enough space around it for all participants, and the service and necessary items would be located freely, without creating a feeling of crowding.

For the organizer of the ceremony, a chaban is provided - a small table, inside of which there is a tray to drain excess water. Sometimes figurines made of special clay are placed on the chaban, which changes color depending on the change in water temperature.

Types of ceremonies

In addition to the classical Gong Fu Cha, other traditions of tea events have developed. Among the most popular:

• Gong fu cha - the main "hero" of the ceremony is any one particular variety;
• He cha - tea party participants try different types of tea;
• Ping cha - participants of the ceremony get acquainted with a wide variety of varieties, and among the guests there are experienced tasters who share their impressions;
• Lu Yuya - the drink is prepared on an open fire, medicinal herbs are added to the tea leaves.

Preparations for the event

In order for the tea ceremony to take place at a decent level, each of its participants must prepare for it, tune in to it emotionally, trying to get away from the surrounding fuss, big and small problems.

It is important that all the gathered guests are nice to each other., would have enough time and would not look at the clock every now and then, being afraid to be late somewhere. Just before the ceremony, you need to turn off your mobile phone.

Before the arrival of guests, the tea master must create the necessary atmosphere in the room where the ceremony takes place, remove all unnecessary, beautifully arrange a set of dishes and accessories.

Performing a Chinese tea ceremony

The description of the tea action includes several stages, the order of which must not be violated, since each contains certain symbols.

Stage 1. Yixin and gaiwan must be warmed up by filling them with about a third of boiling water. After 2 minutes, the water is drained.

Stage 2. Evaluation of the quality of tea: the participants of the ceremony get acquainted with the tea leaves, which are poured into a special tea box. Passing it to each other, everyone takes 3 breaths, and exhales (as the tradition requires) - on the tea leaves: the warmth of a person warms them and the aroma becomes brighter.

Stage 3. The tea master measures the required amount of tea leaves with a special bamboo spoon and pours them into the yixin. The traditional norm is 15 g of tea leaves per 150 ml of water.

Step 4. This is called "High Jet Rinse". Water (boiling or heated to a certain temperature, as required by one or another type of tea) is poured into the Yixin, filling it to the brim. The stream should be thin and flow from a height of half a meter to 70 centimeters.

Stage 5. With the help of a blue porcelain spoon, floating leaves and formed bubbles are removed. Close the lid with a lid for a couple of minutes, and then pour the liquid into a specially prepared dish. This tea is not drunk.

Stage 6. Re-fill Yixin with water. This time, the jet should be strong, and the height of the water fall should be from 10 to 15 cm.

Stage 7. The master repeats the steps of the 5th stage with the difference that he closes the lid with a lid not for a couple of minutes, but only for 20-50 seconds. After that, the drink is ready to drink.

Tea is poured into gaiwans directly from the yixin (in the Taiwanese tradition, from a cha-hai jug). This is done by the owner of the house where the guests have gathered, or by the tea master, if the ceremony takes place in a restaurant.

The Taiwanese variant uses a tea pair consisting of two cups. Here, the guests themselves have the freedom to manage: they can pour a little drink from a gaiwan into a tall cup and appreciate its aroma, and into a low cup to appreciate the taste of the drink and its color.

It is allowed to brew tea repeatedly: oolong - from 4 to 8, puer - up to 16. We wrote more about how to brew puer tea correctly. And those who gathered drink at least 7 cups:

• cup 1 - acquaintance with the drink;
• 2 - the ability to relax and discard, if any, negative emotions;
• 3 - a charge of vivacity;
• 4 - feeling of peace;
• 5 - cleansing the body;
• 6 - clarity of mind;
• 7 - general relaxation.

Particular attention is paid to the first sips: first make small, then large (main) and again small. This ritual makes it possible to appreciate the aroma of tea, its taste and aftertaste.

Rules and traditions

In order for the tea ceremony to be useful for both the spirit and the body, you need to follow some rules:

• the drink should not be scalding;
• you can not drink it on an empty stomach;
• immediately after a hearty meal, you can’t drink tea either, it’s better to take a short break;
• it is harmful to drink yesterday's tea.

According to Chinese tradition tea events are recommended for any important occasions:

• show respect to an elderly person;
• decorate a family meeting of parents and children with a tea ceremony;
• thank the parents of the newlyweds on the day of the wedding;
• note the acquaintance of the parents of the future newlyweds.

tea ceremony

(Gong Fu Cha) since ancient times has been more than just making and drinking tea. The very meaning of the word in Chinese suggests that this is a high art, a kind of ritual for all participants. Starting from the 17th century, this cultural phenomenon began to become very common.

The Chinese prefer tea at any time of the year, because if necessary, it will warm, and if it's hot, it will help quench your thirst. The fast pace of modern life has accustomed us to tea, which is brewed in bags and drunk quickly. The concept of the tea ceremony is completely opposite and often seems something exotic and outlandish.

Gong Fu Cha should not be confused with the Japanese tea ceremony. There is one very important difference between them, which is connected with the meaning of the action itself. For the Chinese, it lies in tea - it is important for them to appreciate the richness of the aroma, the depth and subtlety of the taste of the drink, and the aftertaste and mood presented to them.

The emphasis is on brewing, and the extent to which this task is successful directly affects the participants' enjoyment of the taste and aroma of the drink and the creation of a pleasant atmosphere. But among the Japanese, the symbolism of the ritual plays the main role.

History of the tea ceremony

Preparations for the ceremony

Tea in China was not always known. It is believed that the properties of tea were discovered by Shen Nong, the mythological and cultural hero of the nation. Traveling around his native lands, he acquired knowledge about the properties of plants, using them and trying to understand how they affect the body.

Once such an experiment on himself ended unsuccessfully and Shen Nong fell ill. According to legend, he swallowed a drop of dew that rolled down from a bush unknown to him and cured him, clearing him of toxins. Also, he really liked the taste and feeling of freshness presented by the leaves of the plant. Shen Nong considered it a gift from heaven. So the wonderful bush got its name, and tea became an important healing agent among the Chinese.

About three thousand years ago, people discovered the benefits derived from the use of the tea bush. At the very beginning, not only leaves were used, but also branches of shrubs, which were thrown into boiling water in order to achieve a healing effect.

The taste of the drink was very unpleasant and very bitter. The leaves were also eaten with ordinary food due to the fact that the then varieties of the plant were not suitable for brewing and enjoying the taste of the drink. But later, when more familiar plant species were bred for us, the history of making a drink was born.

Only the rich drank tea

At first it was the drink of the rich. The approximate date of its distribution among the general population of China is considered to be the 1st century BC. e., during the Han Dynasty. Around the same time, the Chinese learned how to dry tea leaves and grind them. The resulting powder was brewed in boiling water. To diversify the taste of the drink, they began to add citruses and ginger to it.

The popularity of tea led to the birth of the art of its preparation, people began to compose songs about it and depict it in drawings. It took two thousand years to improve the method of preparing a drink, creating the right technique and the right utensils. Such a time period made it possible to mint the structure of the tea ceremony to the smallest detail.

tea utensils

As a result, the Chinese created dishes suitable for this purpose, additional tools used in the process of preparing the drink, and improved brewing methods depending on the variety. This is how the first documented three-volume poetic description of tea appeared, which dates back to the 8th century and is known as the "Treatise on Tea" by Lu Yu.

It is noteworthy that in this collection of tea culture, a detailed description of all varieties was given, explanations were given about the correct preparation, water requirements were described and the best sources were listed, and a detailed description of all the tea traditions that existed at that time in different regions was given.

During the Tang Dynasty, the popularity of tea led to the fact that festivities dedicated to tasting the drink began to be held everywhere. Solemn tea parties were held in schools, temples and even in the palace strictly according to the rules of good manners. At the same time, only good tea and beautiful dishes were used.

As a rule, one specially appointed person was in charge of the tea tasting. His duties included indispensable control over the preparation of tea and giving attention to each guest. The participants of the festival learned to inhale the aroma of tea, understand its color and describe the facets of taste. Such a meeting ended very poetically - the guests began to talk about high things, putting their thoughts into a poetic form.

With the advent of tea varieties and the development of medicine, the Chinese began to distinguish taste preferences by season. Flower tea was chosen for spring, and green tea for summer. In winter they preferred black, and in autumn they drank young green tea.

China's climate, with plenty of rainfall and fertile soil, creates ideal conditions for growing high-quality tea and encourages experimentation and breeding of a wide variety of tea varieties. Plantation location, temperature fluctuations, and harvest time are important influencing factors that determine the flavors of tea.

The way the leaves are processed directly affects the creation of one or another type of tea. Extremely valuable is the manual labor during the harvest. Collect tea shoots, which have one or two young leaves.

The next step is to dry the collected leaves in the sun or in the shade - the chosen method determines the future grade of tea. Next, the dried leaves are fermented. The last step is processing and giving the product a finished look.

Many methods of processing tea leaves were invented - roasting in boilers, drying, scalding, twisting, etc., which made it possible to obtain red, yellow, white, green and other types of teas. Those, in turn, then divided into even more subspecies. Today, there are about 1500 varieties of tea and each of them has its own unique taste and aroma.

The extent to which tea is ingrained in Chinese culture can be judged by the number of different organizations and groups dedicated to tea. This includes museums, centers of learning, quality societies, and organizations dedicated to tea culture.

Selection of tea for the tea ceremony

For the ceremony, a special kind of tea is used -. It is not as strong as black tea when brewed, but it has much more diverse properties than ordinary green tea. Therefore, sometimes, oolong tea is also called imperial tea.

It belongs to the semi-fermented group - the leaves are dried and rolled using a special technology. Its leaves contain a lot of vitamins and minerals and a high percentage of organic acids.

Accordingly, such tea requires a non-standard approach to preparation. It is the subtle ability to reveal its secrets without any haste that will allow you to appreciate all the nobility of his taste. That is why it reveals itself in the best possible way under the hand of the master during the tea ceremony.

Oolong for the tea ceremony must necessarily come from China, otherwise there is a risk of getting poor quality tea. It should not contain any artificial flavors or additives. The presence of ginseng, rose petals, and cream flavor (if it is milk oolong) is acceptable.

A quality product can be purchased in special tea shops. When buying, you should pay attention to its price - good tea of ​​this variety cannot cost a little, as it is harvested in the highlands by hand. In addition, high quality oolong has the most useful properties.

Water and utensils are important foundations of the ceremony

From ancient times to this day, very high demands are placed on the purity of water, therefore, for the ceremony, it is collected from springs in the mountains. In order to be suitable for tea, water must go through a natural purification process.

Of course, the utensils used for the tea ceremony play a special role. As a rule, this is a whole set, which includes:

• two teapots - one for water and the other for brewing;
• strainer;
• tea cups - bowls and tall cups in pairs;
• vessels for storing tea, getting acquainted with it, and pouring a drink;
• board to collect water;
• auxiliary tools for cooking - a spirit lamp, tongs, a funnel, a brush, a spoon and a needle;
• as well as a tea deity.

Each auxiliary item helps to reveal the most subtle notes of the fragrance.

Gong Fu Cha is not only an opportunity to enjoy every cup of tea you drink, it is also an opportunity to observe the skillful movements of the master, to appreciate the aesthetics of the action itself. The host of the ceremony traditionally answers questions from the guests and makes clarifications if necessary.

How to Prepare for the Tea Ceremony or Gong Fu Cha

It is wrong to perceive Gong Fu Cha as the final stage during the meal. This is a completely separate event, which means that the stomach should not be burdened with the digestion of food. But you don’t need to go to the ceremony hungry, otherwise the tea can cause some stomach irritation.

It should take several hours after eating. In order to catch every tea note during the ceremony, you need to be legible about the food that you will consume beforehand. Do not give preference to dishes with pronounced taste properties and containing a large amount of spices, too sweet or vice versa salty or sour.

Another important side that can negatively affect the perception of tea is the use of perfumes, smoking and alcohol. It will not be superfluous to wash your hands before the tea ceremony.

These are all important things to consider. Taste perception should be as clear as possible, because during the action guests will be offered more than one cup of tea. Oolong will be brewed again and again, each time opening it in a new way.

If you adhere to these simple requirements, then participation in the ceremony and every cup of tea you drink will give vivacity, strength and a feeling of unprecedented lightness.

Features of the tea ceremony

First of all, you should know that such an event can only be held by a person who has skills and experience, understands tea utensils, and is able to present his art. The drinking itself takes several hours.

So how does Gong Fu Cha work?

The master arranges all the beautiful utensils in their places to create the appropriate atmosphere. Then, it starts heating the water. The water will be ready to drink as soon as it starts to boil.

With the help of a bamboo spoon, tea is poured into a vessel (chahe), which the guests pass from hand to hand and study the appearance and aromatic properties of tea, inhaling it twice. It is strictly forbidden to touch the tea leaves with your hands. The meaning of the ban is that the smell of hands can harm the integrity of the aroma of tea, which means that extreme caution must be exercised.

The next step is to heat the teapot (chahu). It is usually made of earthenware, but sometimes it can be made of porcelain or ceramic. Then, a portion of tea is placed in it and poured with hot water. Tea is poured using a spoon and a funnel made of wood - it protects the tea from spilling. The teapot is covered with a lid and a towel and periodically swung from one side to the other so that the water mixes well with the oolong tea.

The first brew is not suitable for consumption, as its task is to prepare the tea leaves for opening.

It is used to heat bowls and tall tea cups. Already aged oolong is poured into a slivnik (chahai), from which tea is poured into cups for guests. And then, the brewing process is repeated again.

Each guest is provided with a tea pair - two cups, a small round bowl (pingbei) and the actual cup (xiangbei), narrow and high. Before the ceremony, they are placed on a special stand (beizhan) of a tea tray (chapan) as part of the composition.

Also, water is drained into it if necessary. Ready tea is poured into tall cups, filling a little more than half of the container. From above it is tightly covered with a small cup and turned over. Interestingly, an experienced master performs this action with one hand.

Each of the cups plays its role - from a small one they enjoy the taste and color of the drink, and a high one gives an excellent opportunity to fully enjoy the variety of aromas. For this, it is recommended to inhale the smell with your eyes closed - this will sharpen the perception of each of its facets. Drink a portion of tea in three or seven sips. Each new brew must be kept a little longer than the previous one.

With the help of tongs, the teapot is cleaned of tea leaves, and the strainer is cleaned with a needle. There is also the so-called tea paddle - it is used to remove the resulting foam after the first brewing of tea. The brush is used to wipe the teapot during tea drinking.

Traditionally, the first seven cups of tea carry the following meaning:

• the first introduces tea, the guests try to understand its taste;
• the second helps to get rid of negative emotions and mental anguish;
• the third serves as a charge for the brain;
• the fourth helps to forget about their hardships;
• the fifth cup is cleansing for the body;
• the sixth generates thoughts about the spiritual realm and heaven;
• seventh cup - gives the highest degree of lightness and relaxation.

The rule of a good conversation is the discussion of tea and the mention of Lu Yue (tea deity), whose figurine is an indispensable accessory of the ceremony.

A mandatory attribute of Gong Fu Cha is the sound of quiet traditional Chinese music, which helps to create a pleasant relaxed atmosphere. Its goal is to help the participants feel the action and the noble taste of the drink, to fully appreciate its color, inhale the aroma, cheer up and improve mood. The gentle whisper of flutes will help you forget about all the troubles in life, get distracted and plunge into the magical world of tea.

Chinese tea culture

The reason for tea drinking in China can be anything. But, as usual, it carries an attempt to express one's positive attitude towards another person.

Let's look at some examples:
• Repentance - if a person offends another, then as a sign of reconciliation, it is necessary to offer that person to drink tea. In such a gesture, a sincere attempt to apologize for your act is laid.
• Respect - offering a cup of tea to someone who is older in age or expressing your respect for any other person, regardless of their working status, is considered an important aspect of Chinese culture. Also, there is a tradition to invite your relatives (older in age) to drink tea and pay for its cost.
• A family tradition - in China they like to gather with the whole family and drink tea. During such meetings, the older members of the family teach the younger members of the ancient traditions.
• Gratitude to senior family members on the wedding day - kneeling down, the newlyweds treat their parents to tea and say words of gratitude for everything they have done for them. In addition, according to Chinese traditions, the bride and groom meet during the tea ceremony. The newly minted husband and wife also practice Gong Fu Cha to bring families together. No one can then refuse to accept a cup from the hands of a young couple, as this will be interpreted as rejection of marriage.

The tea culture of China reflects a special religious relationship - unity with the Tao. The tea ceremony is aimed at creating harmony and achieving complete calm and regularity. Only being in a serene state, a person is able to enjoy communication and feel joy.
And finally, see how to conduct a Chinese tea ceremony.

In the life of the Chinese, tea has a special meaning, and tea drinking is a ceremony in which a certain sequence is observed in brewing tea. The main purpose of the tea ceremony is to more fully reveal the aroma and taste of the drink. An indispensable condition of the ceremony is a calm state of mind. The special atmosphere of the ceremony is created by ornate tea utensils, small exquisite dishes, calm quiet music. Most Chinese people prefer to drink tea at any time of the year: in cold and hot weather. This drink perfectly quenches thirst, strengthens the immune system.

Chinese tea culture means methods of making tea, utensils and appliances used in this; and events that serve as an occasion for tea drinking.

Importance of tea in Chinese culture

In China, tea refers to the "seven things needed daily": rice, salt, oil, vinegar, soy sauce, and firewood. Chinese tea culture has some differences from Japanese, European and British in terms of tea drinking, cooking methods, and drinking. In China, it is customary to drink tea both in everyday situations and during rituals and official events. Tea is not just a drink, it has an important place in Chinese cuisine, traditional Chinese medicine and Buddhism.

The traditions of growing and drinking tea, listed as "Chinese", would more correctly be called "the tea culture of the Central Plains of China". In addition, there are largely original tea traditions of Southwestern China, the routine of which is common in the provinces of Guizhou, Yunnan, Sichuan. These areas, where tea has been grown since ancient times, have been much less influenced by outside influences in modern times, so they have retained many old tea traditions that have long been forgotten in the regions of Central China.

The tea culture of Tibet is also immensely original. According to many, it developed during the Tang Dynasty in the mid-700s. In Tibet, it is customary to use butter and milk tea, which is completely uncharacteristic for other regions of China.

In the southern regions of China, there is yamcha(“tea drinking”) is a kind of tea culture. In Macau, Guangdong, Hong Kong, it is customary to drink tea in the morning before the start of the working day. At the same time, the drink is drunk as a snack with various snacks - dim sums.

In ancient times, the inhabitants of South China retired to tea houses for tea drinking. Lively dim sum restaurants are now popular. The “yamcha” ritual is especially carefully observed by pensioners. Often precedes tea drinking taijiquan(Chinese fist waving) is a type of wushu.

The traditions of Hong Kong tea drinking are characterized by some conventions. If the visitor wants to give a sign to the waiter that the tea has ended in the teapot, then it is necessary to remove its lid and put it next to the teapot on the tablecloth.

Tea drinking customs

Tea is a traditional drink in China, consumed every day. However, among the younger generation of Chinese, there has been a decrease in interest in tea drinking and a fascination with Western sweet carbonated drinks. Some Chinese scientists regard this as an alarming symptom.

Currently, family tea drinking is becoming a tribute to tradition and an opportunity to commemorate the unity of the family on the occasion of any celebration. To do this, it is customary to brew green tea in a large teapot (faience, porcelain, earthenware) for the whole family, after which it is poured into bowls or cups, from which they drink.

The Chinese distinguish several types of special circumstances in order to prepare and drink tea together.

"Sign of Respect" Offering a cup of tea is the custom in Chinese society to pay respect to elders. And one of the traditional weekend pastimes in China is inviting older relatives to a restaurant for a cup of tea, having paid for tea drinking. In the past, this drink was always served by people who occupied the lowest rung in the social hierarchy. In connection with the liberalization of society in modern China, there are cases when parents offer tea to children, and even the boss pours tea for subordinates. But at a formal event, never a higher-ranking participant will present tea to a subordinate.

"Apology". In Chinese culture, it is customary to pour tea to a person who is being asked for forgiveness or to whom they are apologizing. This is a sign of sincere repentance and humility.

"Family meeting". Having left for distant lands to study or work, having acquired their own families, children visit their parents less often; grandparents rarely see their grandchildren. Therefore, joint tea parties in restaurants are considered a particularly significant part of family meetings. On Sundays, Chinese "tea houses" are full of visitors, especially on public holidays. This once again confirms the importance of family values ​​in China.

"Expression of gratitude to the elders on the day of the wedding." The bride and groom at a traditional Chinese wedding ceremony should kneel down in front of their parents, as a sign of respect, present them with tea. At the same time, the newlyweds say: “Thank you for raising us. We are forever indebted to you!” Parents drink tea, then the newlyweds are given a red envelope as a symbol of good luck.

"Rallying a large family on the wedding day." The wedding tea ceremony is also a way for the families of the bride and groom to get to know each other. Since Chinese families are often numerous, it happens that not all family members manage to meet at the wedding. This happened in ancient times, if the father of the family had several wives, and, as a rule, relations between individual family members were strained. During the wedding tea ceremony, it was customary for the newlyweds to bring tea to each member of the family, while calling his name and official title. Joint tea drinking served as a symbol of the acceptance of new members into the family. Refusing tea meant "losing face" i.e. opposing marriage. After the older relatives were introduced at the ceremony, they handed red envelopes to the newlyweds, and the newlyweds gave red envelopes to the young unmarried family members.

"Maintaining Tradition". There is a tradition in Chaoshan culture to gather in the tea room with relatives and friends for the Gong Fu Cha ceremony. During the ceremony, older participants share with the younger ones about rituals and rules, passing on ancient traditions to them.

Thanks for the tea(Koutow fingers)

A guest who has been poured tea to demonstrate his gratitude can knock three times on the table, bending his index and middle fingers at the phalanges. This custom is called koutou fingers»and is widely distributed in South China (Hong Kong, Guangdong, Macau); in the rest of the country, such habits are not usually followed.

This tradition is said to have originated during the Qing Dynasty. Emperor Qianlong traveled incognito around the Celestial Empire, he really wanted to know what the people think about the government. One day the emperor in a tavern sat down with two people drinking tea and started a conversation with them. It immediately became clear to the men that it was not an ordinary resident who was talking to them. They wanted to fall on their knees before him, but they realized that if everyone knew that this was the emperor, they could be executed. Young people talked with the emperor as an equal, and such a ruler was considered majestic and untouchable.

Having finished drinking tea, the men stood up and one of them made a gesture with his fingers: he put his index and middle fingers on the edge of the table, then repeated the same gesture, but with bent fingers. The ruler did not understand the gestures and asked for an explanation. To which the young man replied: “We know that Your Majesty is before us. We are now being executed for talking to you. But I really want to express to you on behalf of us, on behalf of the whole people, our deepest gratitude. These gestures mean that your people bow before you!” After these words, the men left. The emperor was very surprised and pleased with what the people thought. Since then, it has been customary to show respect for a person for drinking tea with a similar gesture.

How tea is brewed in China

In China, there are many different ways to brew tea, depending on the pretext and circumstances of the tea party, the type of tea being brewed, and the wealth of the participants. So, green tea is more tender than black tea or oolong tea, and not very hot water is used for brewing.

In a cup of chaow (gaiwan) any tea is brewed, but this method is best suited for lightly fermented types.

Gaiwan - the current name of the vessel, literally translated "bowl with a lid", or in another way they call gai bei - "a cup with a lid", or jiu zhong - "a vessel for locking heat." The method was borrowed from the Chaoshan people, who called this vessel "chaou".

Chaow is a set that includes a cup, lid, saucer. It is used both on its own and in combination with tea cups. If you need to try tea, brewing in chaow is used. Here it is important to feel the neutral taste of tea, to see the tea leaves being brewed and to smell them. This method of brewing is used for everyday tea drinking, although it is allowed to be used in some formal situations.

The most popular method is brewing in a teapot. In this case, tea is brewed in a large (so that there is enough volume for all those gathered) teapot made of porcelain, clay or faience. The peculiarity of the Chinese teapot is that the tea leaves are poured into a small, perforated, strainer cup inserted inside, made of the same material as the teapot.

When brewing, the strainer is filled halfway - two-thirds with dry tea, i.e. it acts as a brewing dispenser. Hot water is poured into the teapot through a strainer, “washing” the tea leaves. When the teapot is full and the tea is soaked, you can additionally squeeze it out a little with a spoon for a richer extraction. There is an opinion that tea is washed better in a strainer and releases the substances contained in it more fully. The highest grades of green tea and oolong tea can be brewed several times. Water temperature and steeping time depend on the types of tea.

Gongfu Cha Tea Ceremony owes its popularity to the traditions of the peoples of Chaozhou or Chaoshan and Minnan. This method uses a small teapot with a capacity of about 150 ml, made from Yixing clay (Zisha). The teapot serves not only as a decoration of the ceremony, but also contributes to the "rounding" of the taste of tea. The method of brewing in the Yixing teapot is used both for individual tea drinking and for treating guests.

The brewing method, used only for oolongs, is considered an art in China. The water is heated to approximately 95 degrees. In order not to spoil the water and tea, it should not be boiled. Warm up the dishes; for this, water is poured into a teapot and cups. Be sure to get acquainted with tea: consider and breathe in a tea leaf. The amount of tea leaves is poured into the teapot in accordance with its volume. Then you need to "exhaust the tea", that is, remove the tea dust. Water is poured into the kettle from a great height, and immediately poured out: the first brew is not drunk. The newly poured water is infused depending on the type of tea. Good oolong teas are brewed five to seven to ten times. During the ceremony, the soul and body must be calm, as this is a very responsible event. For such a tea party, it is desirable to have a teapot made of Yixing clay, a set of tea tools, a tea board, chahai, chahe, a tea pair, a kettle on live fire for water.

National Tea Museum

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

Now more than 500,000 tons of tea are consumed in China every year. Tea culture has become a precious asset of the Chinese nation both on the material and spiritual levels.