Tea characteristics differ in different tea production areas, so do the tea sets. Let’s take a look at the commonly used tea ware in traditional Chinese Tea Ceremony.
Also called Chongguan, used for tea making. Depending on material, from tea pot is done, you can choose tea type. For white tea can be used glass teapots. For the green white porcelain.
Light fermented oolongs best in combination with white and Ru Clin porcelane. For the Puer, red tea and roasted oolongs we recommend purple clay teapots of Yixing (China) and purion clay from Taiwan.
Due to the porosity of clay and ceramic and rich taste of the tea, once start to use tea pot with one kind of tea, is better to not change it, because tea pot material absorb aroma and can mix it with new, different kind of the tea.
Small-sized for multiply steeping teapots are most commonly used. Usually a good teapot is rather expensive.
COVERED BOWL (GAIWAN)
Also called Sancai cup, its cover, bracket and cup represents heaven, earth and man.
During Oolong making, it is used as the teapot. Fill with hot water, then pour the tea liquid into the tea pitcher and then into the souser. Making tea in a covered bowl requires practice. For white tea can be used glass gaiwan.
For the green white gaiwan. Light fermented oolongs best in combination with white and Ru Clin porcelane. For the Puer, red tea and roasted oolongs we recommend purple clay of Yixing (China) and purion clay from Taiwan.
Due to the porosity of clay and ceramic and rich taste of the tea, once start to use tea pot with one kind of tea, is better to not change it, because tea pot material absorb aroma and can change new different kind of the tea aroma.
APPRECIATION CUP AND AROMA CUP
The appreciation cup (Pinbei) is used for drinking Oolong tea.
The aroma cup (Wenxiangbei) is taller and more slender than the appreciation cup. When tea is ready, the tea liquid should be first poured into the aroma cup to get a feel of the tea, similar to a wine drinker when a new bottle of wine is opened.
When the drinker is satisfied with the fragrance, the tea liquid is poured into the appreciation cup for drinking.
Traditional cups are small porcelain cups, 3 cm in diameter – the thinner the better. They are typically “small, shallow, thin and white”. Small enough to finish the tea in one sip, shallow enough to have no liquid left, thin enough to spread the fragrance and white enough to show the color of the tea liquid.
Among the appreciation cups used nowadays, the white porcelain cups show the color of the tea liquid best.
TEA LEAVES FRESHER
This tea ware is used to awaken and revitalise the tea leaves.
To get a tasty tea in Chinese tea ceremony before brewing tea, you need to preparе the leaves, they should be warmed in a special container, thus following after contact with the hot water will be softer.
You just put the tea in the bowl and then light a candle under it. In this way, the tea leaves will be ready for brewing and open its full aroma and flavour.
TEA TRAY FOR CEREMONY (CHABAN)
Tea ship is also called “tea pond”. Placed under the teapot, it is used for holding overflowing water from the teapot. Tea trays may ne single-layered with a water outlet, and double-layered, where the first layer has pores for draining the water.
TEA PITCHER (CHAZHONG)
The tea pitcher is also called chahai (“tea sea”). It is used to hold the tea liquid from the teapot before pouring into the appreciation cups. It balances the strength of the tea liquid from different infusions, so that all drinkers at the table share exactly the same tea. It is thus also called Gongdaobei (“cup of fairness”).
Some are equipped with strainers, and some need strainers.
ASSISTANT TEA SET
For setting tea ware and serving tea, made of bamboo, wood, metal, porcelain, stone, etc. It can also be used for holding the green tea made in a class cup.
Made of cotton, used to wipe the water during tea making and drinking.
TEA HOLDER (CHAHE)
For holding tea leaves for appreciation before tea making. They are various designs, made of bamboo, wood, pottery, porcelain, boulder, etc.
TEA CEREMONY TOOLS
TEA SCOOP: used to take out tea leaves from the jar, usually made of wood or bamboo.
TEASPOON: used to move the tea leaves from tea holder to teapot, or stir the leaves.
TEA PIN: used to clear the spout in case blocked by tea leaves, usually made of bamboo.
TEA TONGS: used to hold tea cups.
TEA FUNNEL: placed at the mouth of the teapot, to widen the mouth and prevent tea leaves falling out.
TEA UTENSIL HOLDER: vessel to place the five instruments in.
STEND FOR TEA CUP
Placed on the tea pitcher when tea liquid is poured, to sift tea leaves.
If you use for tea ceremony Puer Bing cake, we suggest to you this grate tool Puer Awl, rose wood and steel.
Used to clear off the tea dust from the tea holder.
Small accessories to enhance the aesthetic sense of tea drinking.
TEA JAR (CADDY)
Used to store tea leaves (250-500g), made of metal or porcelain. To keep out moisture, double-layered cover or moisture-proof cover is used.
WATER BOILER KETTLE
Nowadays, the water boiler consists of the kettle and the heat source, which can be an electric stove, alcohol stove, charcoal stove, etc. The best way to make perfect water for tea, is real fire and clay material.