THE MOST COMMON TEA BREWING METHODS
THE MOST COMMON TEA BREWING METHODS
Let's talk about a few methods commonly used for brewing high-quality teas, which will make your tea delicious.
The taste, aroma, and intensity of our infusion depend on:
1 - the ratio of the amount of tea to the volume of teapot
2 - temperature of water
3 - infusion time,
and many small nuances that are revealed to us during the mastering of the initial skills.
Of course, you can simply pour some tea leaves in a glass or teapot over hot water. But some types of tea can become astringent and bitter, so it's better to know a few tricks for brewing tea properly so you can enjoy the drink as much as possible.
This topic covers the most common methods of brewing tea. It helps you familiarize yourself with the general principles and decide which method is most suitable for you.
It is recommended to use special dishes, like 'gaiwan' or 'gongfu teapot,' which are usually small in size. The capacity varies from 100 to 300 (and even more) ml and allows you to use a small amount of tea, get a rich taste, and infuse it several times. The amount of tea leaves depends not only on the brewing method but also on personal preference. For beginners, we usually recommend using 3-7 g of dry tea (you can start with medium, 5 g) per 100-150 ml of water. Over time, everyone finds their own ratio of tea, water, and teapot capacity. People usually use a thermos to keep water hot to keep the temperature at the same level. (This is very important for some teas! The quality of the water plays a huge role. Good water will make your tea more delicious. It's always better to boil water over the fire instead of using an electric kettle.
GONGFU CHA
GONGFU CHA
Gongfu Cha, "Highest Mastery Tea Ceremony," is a renowned Chinese tea preparation ritual emphasizing the artistry and precision of brewing tea. This traditional method, often called a "tea ceremony," focuses on maximizing the flavor and aroma of tea through careful techniques and specialized teaware. Tea cultivation and attention to tea-making quality have deep roots in Chinese culture. Historically, various forms of tea, including loose leaf, compressed forms, and powdered tea, coexisted, catering to different tastes and preferences. By the end of the 14th century, loose-leaf tea gained popularity among households. By the Ming dynasty (14th to 17th centuries), it had become a favored choice even in imperial contexts.
The evolution of teaware, which includes items like teapots and gaiwan (a lidded cup), reflects the development of tea culture in China. These tools were designed to enhance the tea brew and experience. The gongfu method is believed to have emerged around the 18th century. While some scholars attribute its origins to the Wuyi Mountains in Fujian province, where wulong tea was first produced for international markets, others trace it back to the Chaoshan area in Guangdong province. The latter region is often celebrated as the birthplace of gongfu tea.
Gongfu tea typically uses more tea leaves relative to water compared to Western-style brewing methods. This allows for a more concentrated and flavorful infusion. Using small teapots or gaiwans promotes greater control over brewing times and temperatures. The 'gongfu' method allows for multiple infusions of the same leaves, with each infusion revealing different flavor notes. Each steeping usually lasts only 20-60 seconds. Attention to detail—such as water temperature and the timing of infusions—plays a crucial role in achieving the desired taste profile.
'Gongfu' tea is often enjoyed in a social setting, encouraging a shared appreciation for the subtleties of the tea being served. Skill and Artistry: The preparation of 'gongfu' tea is considered an art form where the tea master demonstrates skill and knowledge, enhancing the overall experience. Today, the 'gongfu' tea method is widely practiced in tea shops specializing in Chinese and Taiwanese teas. Tea aficionados and trained masters use this technique to showcase fine teas, highlighting their complex flavors and aromas. The ritual aims to produce a delightful drink and create an immersive experience that pays homage to the rich heritage of Chinese tea culture. In summary, gongfu tea represents more than just a brewing technique; it encapsulates a deep appreciation for the art of tea, celebrating both its historical roots and its evolution within Chinese society. Whether enjoyed alone or with friends, the gongfu tea method offers a way to connect with the nuances of tea and the traditions surrounding it.
Becoming a skilled tea master, particularly within the framework of the Gongfu tea ceremony, requires practice and attention to detail, not just in the brewing process but also in hosting and creating a meaningful experience for participants.
Steps to Conduct a Gongfu Tea Ceremony
Designate a quiet, serene space for the tea ceremony, allowing participants to focus on the event. This separation helps foster an atmosphere of respect and mindfulness. Use a small tablecloth, tea table, or tray as the surface for your setup. This not only enhances the aesthetic but also contains any spills.
Essential Equipment for Gongfu ChaTeaware for Brewing
Gaiwan – A small porcelain or glass bowl with a lid and saucer, used for steeping tea. It allows full control over the brewing process. Yixing Teapot is a small, unglazed clay teapot made from Zisha (purple clay), famous for its ability to absorb tea flavors over time. Cha Hai/Gong Dao Bei – Fairness Pitcher is a glass or ceramic pitcher used to ensure an even distribution of tea strength among all guests. Tea Cups, usually made of porcelain, glass, or clay, used to serve the brewed tea. They enhance the tasting experience by allowing sips rather than large gulps. Cha He – A small, curved dish used to display and inspect dry tea leaves before brewing. Cha Ze – A scoop, often made of bamboo or wood, used to transfer loose tea leaves from the storage container to the brewing vessel. Cha Lou – A small funnel used when transferring tea leaves into a narrow-mouthed teapot, preventing spills. Cha Hu – A kettle used to heat water to the ideal temperature for brewing tea. Traditional setups use a clay kettle over charcoal, while modern versions include electric kettles. Huo Lu – A small charcoal stove used for boiling water in traditional Gongfu Cha setups.
(Consider playing calming music in the background to set the mood.)
Start boiling the water while you proceed to the following preparation steps. Please take a moment to appreciate and smell the dry tea leaves, noting their appearance and aroma. Once the water is hot, rinse and warm up the teapot, gaiwan, and cups. This ensures that the tea maintains its optimal temperature during brewing. Place the properly measured and heated tea leaves into the warmed teapot or gaiwan. Allow a moment to enjoy the aroma released from the heated leaves. Pour the hot water over the tea leaves and immediately rinse it. This rinse preps the leaves for optimal flavor extraction. After rinsing, you can take time to enjoy the aroma of the freshly rinsed tea leaves. This moment is key to appreciating the tea’s profile. Fill the teapot or gaiwan with water, allowing the leaves to steep. Repeat this process multiple times, adjusting the steeping time according to the tea variety and your preferences. Use the Cha Hai to pour the brewed tea into cups, ensuring that each participant receives an equal amount of tea with the same infusion strength.
This unique setup enhances the experience significantly:
Wen Xiang Bei (tall cup for aroma) and Ping Ming Bei (low bowl for tasting)
Pour the infusion into the Wen Xiang Bei and place the Ping Ming Bei on top, creating a "mushroom". Carefully turn this setup upside down. Remove the Ping Ming Bei and savor the aroma from the Wen Xiang Bei, noting how it changes as it dries. This sensory experience is integral to the tea ceremony. Drink the tea in small sips, allowing time to appreciate its flavor fully. Then, engage participants in a discussion about the taste experience. At the end of the ceremony, take a moment to "say goodbye" to the tea by appreciating the opened leaves. Reflect on the experience shared and the flavors discovered.
Types of Tea
While the Gongfu tea method is notably effective with highly fermented wulong teas, it can be used with any type of tea. The fundamental principles of mindfulness, appreciation, and skill apply across the board.
Mastering the Gongfu tea ceremony involves understanding the technical aspects, the hosting artistry, and the participants' shared experience. Through careful preparation, attention to detail, and a deep appreciation for tea, you can create moments that honor the tradition and engagement of tea culture!
CHANOYU
CHANOYU
The Japanese tea ceremony, known as Chanoyu or Sadō, is a highly refined practice centered around the preparation, serving, and consumption of matcha (powdered green tea). More than just a way to enjoy tea, Chanoyu embodies profound principles of aesthetics, mindfulness, and harmony with nature. It is deeply rooted in Zen Buddhism and has evolved over centuries into a rich cultural and artistic tradition.
The origins of the Japanese tea ceremony can be traced back to the 8th century, when Buddhist monks first brought tea from China to Japan. However, the practice of powdered green tea (matcha) preparation, which is central to Chanoyu, was introduced in the 12th century by the Zen monk Eisai, who promoted tea for its meditative and health benefits.
During the Muromachi period (1336–1573), tea gatherings among the aristocracy became a symbol of sophistication and status. These early tea practices were highly elaborate and focused on displaying expensive Chinese teaware. The tea ceremony was revolutionized in the 16th century by Sen no Rikyū, who established the foundational principles of Wabi-cha, a simpler and more meditative approach to tea, emphasizing humility, natural beauty, and spiritual depth. Rikyū's influence laid the groundwork for the various tea schools that continue to practice Chanoyu today.
The philosophy of Chanoyu is centered around four key principles, known as "Wa, Kei, Sei, Jaku", which were established by Sen no Rikyū. "Wa (Harmony) between the guests, the host, and the surroundings creates a peaceful and balanced atmosphere. Every element in the tea room, from the utensils to the flowers, is chosen to reflect unity and seasonal beauty. Kei (Respect) is shown to all participants, as well as to the objects used in the ceremony. This principle fosters humility and appreciation for both people and nature. Sei (Purity) refers to both physical cleanliness and a purified mind. The process of preparing tea is a way to cleanse oneself of distractions and cultivate inner peace. The ultimate goal of Chanoyu is achieving Jaku (tranquility). Through repeated practice and immersion in the tea ritual, one reaches a state of deep spiritual peace."
His teachings were passed down through different lineages, giving rise to several major schools of Chanoyu, each with its own distinct approach. Urasenke – The most widespread school, known for its accessibility and global presence. Urasenke emphasizes smooth, flowing movements and the use of a whisking technique that creates a rich foam in the tea. Omotesenke – Focuses on simplicity and natural aesthetics, with a quieter and less foamy whisking style. Tea is prepared with minimal movement and less emphasis on elaborate gestures. Mushanokōjisenke – The smallest of the three Senke schools, emphasizing a straightforward and restrained approach to tea, with a balance between formality and simplicity. Other notable schools include Enshūryū, Sōhenryū, and Edo-senke, each carrying unique interpretations of the tea ceremony.
Tea utensils, known as chadōgu (茶道具), are carefully selected for each tea gathering to reflect the season, occasion, and aesthetic of the host. Chawan – Tea Bowl is a central element in Chanoyu. It comes in various shapes and styles, with heavier, deeper bowls used in winter and shallower bowls in summer. Chasen – A finely crafted bamboo whisk used to mix powdered matcha with hot water, creating a smooth, frothy tea. Chashaku – A slender bamboo scoop used to measure and transfer matcha powder into the tea bowl. Natsume – A small, lacquered container used to hold matcha powder for preparing usucha (thin tea). Cha-ire – A ceramic jar used to store koicha (thick tea), often decorated with elegant patterns and calligraphy. Kama – An iron kettle used to heat water. The design of the kettle and the sound of the boiling water contribute to the atmosphere of the ceremony. Hishaku – A long-handled ladle used to transfer hot water from the kettle to the tea bowl. Fukusa – A silk cloth used for ritual purification of the utensils before preparing tea.
SENCHA DO
SENCHA DO
The late 17th century witnessed the arrival of Chinese merchants in Nagasaki, who introduced the practice of brewing and consuming tea to methods popular during the Ming dynasty. Over the 18th century, this practice began to permeate Japanese culture, particularly among literati and merchants who preferred a more casual and sociable environment than the formal tea ceremony 'Chanoyu.'
During these informal gatherings, which often included meals, participants would appreciate art, literature, and curated collections, showcasing Chinese imports and locally produced works inspired by Chinese aesthetics.
Senchadō stands apart from the more widely recognized matcha preparation. Instead of powdered tea, sencha tea is made from whole tea leaves, and its preparation follows a codified process that echoes the structured rituals seen in Chinese Gongfu tea ceremonies. This unique brewing process extends beyond just the act of brewing tea to encompass its presentation and enjoyment. It will pique your curiosity and deepen your appreciation for the tea's flavor and the aesthetic elements surrounding its serving.
Senchadō is not only a means of consuming tea but also a cultural activity that fosters appreciation for art, nature, and community. Overall, senchadō exemplifies the evolution and adaptation of tea culture in Japan, merging art appreciation, social gathering, and the enjoyment of high-quality tea in a uniquely Japanese way. Preparing sencha tea using the senchadō method involves a thoughtful and precise approach. It emphasizes the importance of temperature, timing, and technique to appreciate the tea's flavors and qualities.
Senchadō Brewing Process
Wash/Warm the Dishes: Begin by rinsing your teapot and cups with hot water. This warms the vessels and helps maintain the temperature of the tea during brewing. Measure out the desired amount of sencha leaves. Generally, use between 2 to 7 grams, with 5 grams being a common choice, for about 120-200 ml of water. The precise amount can vary based on personal preference and the tea used.
Prepare fresh, filtered water and heat it to the appropriate temperature:
- For most green teas, aim for 50-75 degrees Celsius.
Higher temperatures (up to 100 degrees Celsius) may be used for certain red and black teas.
If it is too hot, allow it to cool briefly to reach the desired brewing temperature. Pour the cooled water over the tea leaves.
Infusion Time**: Allow the tea to steep for 20-60 seconds, depending on the specific tea and your taste preference. The first infusion is often considered the most flavorful and beneficial. After the infusion time has elapsed, pour the tea into cups in small portions, ensuring that all participants receive an equal share of the infusion. It is crucial to drain the teapot thoroughly to prevent further brewing, which can lead to bitterness. Sencha tea can be infused multiple times, with each subsequent infusion typically requiring a slightly longer steeping time (adjusted according to taste).
Appreciation of the Experience: Take time to enjoy not just the tea itself but also the presentation and the company of those you share the experience with. This careful approach to brewing sencha tea reflects the values embodied in the senchadō tradition. It fosters an appreciation for the tea's inherent flavors and the art of communal enjoyment. Each cup becomes a moment to savor, allowing the nuances of the tea to shine through.
TANG and SONG DYNASTIES
TANG and SONG DYNASTIES
By the 7th century, tea had transcended its regional roots to become a national staple in China.
The Tang Dynasty (618-907)
played a foundational role in this transition, establishing tea as a cultural phenomenon. This period marked the beginnings of tea's integration into daily life and its appreciation as an art form.
Lu Yu, often recognized as the "Sage of Tea," significantly shaped Chinese tea culture with his influential work, The Classic of Tea (Cha Jing). Written around 761, this book was a comprehensive guide to tea varieties, brewing techniques, and the essential equipment required for preparing tea. Lu Yu’s insights helped structure tea practices, providing a foundation that continues to influence tea preparation today. In this era, tea was typically grounded into a fine powder and then boiled in a pot. The mixture would be poured into tea bowls for consumption. Specific ceramic wares, such as Yue ware celadons and Xing ware white porcelain, were highly regarded, often referred to as "ice porcelain snow bowls." These vessels were functional and served as an artistic expression, reflecting the beauty and elegance of tea culture.
Tea drinking in the Tang Dynasty emphasized a simple, harmonious experience. It was not yet the elaborate, aesthetic ritual, but the process of making and drinking tea was seen as a way to cultivate inner peace and clarity. Tea drinking during the Tang period was often accompanied by intellectual discourse, poetry, and music. The consumption of tea was not only a social event but also an intellectual and artistic practice that promoted the exchange of ideas. Many believed that tea had medicinal properties, and the Tang Dynasty saw an increase in the use of tea for its perceived health benefits. People drank tea for digestion, relaxation, and to increase energy levels.
The most common form of tea during the Tang Dynasty was compressed into bricks. These tea bricks were made from pressed tea leaves or even powdered tea and were typically boiled in water to make a strong tea, sometimes mixed with spices or herbs. Tea was served in simple, wide bowls. These bowls were often plain, as the focus was on the tea itself rather than the presentation. The tea whisk, made of bamboo, was used to stir the powdered tea and water together. This tool helped create the frothy, aromatic tea that was highly regarded in Tang tea culture.
The Song Dynasty (960-1279)
witnessed significant changes in tea preparation, shifting the focus towards a more refined tea-drinking experience. The method known as diancha (whisking tea) gained popularity, where tea powder was placed in a bowl, and boiling water was added from an ewer. This method promoted a new aesthetic appreciation for tea, with an emphasis on the visual presentation and the resultant foam.
Tea drinking in the Song Dynasty was no longer just about the taste and health benefits of tea. The ceremony became a highly aesthetic and meditative practice. Every aspect of tea preparation, from the water temperature to the movement of the tea master, was designed to create a moment of calm and beauty. The Song Dynasty tea ceremony was characterized by its elegance and attention to detail. The utensils and settings were chosen for their beauty, and the ritual became more focused on visual and sensory pleasure. In addition to its intellectual roots, tea drinking during the Song Dynasty became a social activity, where tea was served in refined gatherings. Tea houses flourished, and tea drinking became associated with scholars, poets, and artists.
The tea whisk became more refined in the Song Dynasty, made with more delicate bamboo strands to create a finer froth in the tea. The whisking process was seen as an important part of the ritual, requiring skill and precision. While bowls were still used in the Song Dynasty, they became more elaborate and delicate. The ceramics used for tea bowls during this time were often hand-crafted, with intricate designs and glazes that reflected the aesthetic ideals of the time. Tea was often stored in elegant canisters made from wood or ceramics. These canisters were used to keep the tea leaves fresh and were sometimes intricately decorated. The tea tray was introduced in the Song Dynasty as an essential piece of the ceremony. It was used to catch any overflow of water and tea during the preparation process, adding an extra layer of cleanliness and refinement to the ritual. The tea scoop was used to measure the correct amount of powdered tea. It was often made of bamboo or metal and was an essential tool for ensuring that the correct proportions of tea were used.
Cai Xiang, a noted scholar from this period, articulated the nuances of tea appreciation in Tea Note (specifically in the 11th century), emphasizing the importance of experiencing color, fragrance, and taste in tea. His work introduced various items essential for tea service, enumerating up to nine different types, including cauldrons, tea bowls, and saucers, which are still used today. Tea drinking during the Song Dynasty became about enjoying the beverage and a sociocultural experience that included tea contests. Competitors would whisk tea to create a frothy topping, heightening the sensory experience.