This ceremonial practice fosters camaraderie through the brewing, savoring, inhaling, and imbibing of tea. It is believed that tea consumption can pacify the mind, cleanse the spirit, and alleviate distracting thoughts. Originating in China, tea culture was introduced to Japan during the Southern Song Dynasty, leading to the development of the Japanese tea ceremony. Both the Japanese sencha-do and the Taiwanese tea ceremony trace their roots back to the Chaozhou gongfu tea tradition. Presently, tea culture has gained popularity in many countries.
How To Brew Tea

Brewing tea is a essential step of tea ceremony. It contains the following steps.
- Clean Hands:First clean hands.
- Appreciation Tools:When tasting tea, it is important to use Jingdezhen porcelain and Yixing purple clay pots.
- Wash Pot:Pour boiling water into purple clay pots, fair cups, scented cups, and tea cups and then pour it out quickly to warm the sanitary ware.
- Enters the Palace:Put tea leaves into the teapot.
- Brew:The boiling water is poured into the pot for three times during the pouring process, which is the so-called "Phoenix Three-Time Nods " to show respect to the guests.
- The Spring Breeze Blows:Fill the pot until it Use the lid to remove the tea residue.
- Seal The Pot:Cover the pot and pour boiling water all over the pot.
- Share Cups:Use tea clips to group the scented cup and tea cups into groups and place them on saucers.
- Jade Liquid Returns To The Pot:Pour the tea soup from the pot into a fair cup so that everyone can taste tea with the same color, aroma and taste.
- Divide Pots:Pour the tea soup into the tea cups separately, until the tea is seventy full.
- Serve Tea:Serve guests with tea.
Tea Tasting

When tasting tea, it is crucial to engage all the senses. High-quality tea reflects an authentic essence, and this is where the pleasure of tea lies. Its genuine attributes are rooted in the environmental conditions of its growth and the expertise and effort invested in the art of crafting fine tea. While the quality of good tea is evident to all who partake in it, concentrating on the tasting experience can enhance one's understanding of the tea's authentic nature.
- Study The Leaves:The first step in tea tasting involves the scrutiny of the tea leaves. A skilled tea taster can gain valuable insights from this process, including the tea type, quality, processing, storage and leaf condition. Characteristics such as leaf color, size, texture and the presence of buds are meticulously observed. While this step may not be essential for home tea tasting, it is worthwhile to appreciate the exquisite appearance of the dry tea.
- The Liquor:Furthermore, evaluating the color, clarity, body, and luster of the brewed tea holds significance. A high-quality cup of tea should be clear, vibrant, and reminds people of a precious gem. When describing the color, it is recommended to move beyond basic terms like brown and precisely identify shades such as honey, amber, or caramel.
- Aroma:The aroma plays a pivotal role in the tasting of any beverage. While it may seem unusual, the sense of taste is heavily influenced by the sense of smell, with up to 90% of taste being perceived through smell. The aroma signals to the brain what the beverage is even before it touches your lips. Therefore, it is important to take the time to smell the leaves and the brewed tea, as the scent of wet leaves is one of the most gratifying aspects of drinking loose-leaf tea. Consider what the smell reminds you of, how it makes you feel, and how many different aromas you can distinguish. Smell is closely linked to memory. Allow the aroma to evoke recollections of objects or places from your past. To aid in recognizing different aromas, here are some general categories that smells can be classified into: plant or green aromas, floral, nutty, sweet, earthy, mineral or marine, fruity, and even spicy. This is not an exhaustive list, and for each category, it is important to delve deeper. For example, if it smells like fruit, identify the specific type of fruit.
- Taste:Taste is made up of the sensations detected by olfactory gland, located at the back of nose and tongue. The tongue recognizes the five basic flavors, sweet, salty, sour, bitter and savory, while the olfactory gland detects aroma, combining the two creates our perception of taste. Professional tea tasters ensure that all these senses are engaged when drinking in a specific, intentional manner – similar to wine tasting. First, inhale, then slurp the tea to mix oxygen with the tea for better tasting. After that, exhale through the nose, allowing the aroma to reach the olfactory gland before swallowing.
- Feel:This final step is an important part of the tasting process. First, feel the liquid in your mouth. The texture is extremely important in a cup of good tea. It might be thick, drying, light or rounded. Secondly, the aftertaste or finish. Notice how your mouth and throat feel after you have swallowed. Some teas stay with you long after you have swallowed. A warming sensation perhaps. Finally, take this moment to pause. Taking the time to really enjoy a cup of tea is a form of self-care, and is sorely needed in our hectic lives. While it is not necessary to embody a professional tea taster each time you have a cup of tea, it can be enjoyable to try. Applying the principles of mindful tasting to your daily tea will undoubtedly enhance your drinking experience, making it even more delightful and fulfilling.