“Drinking tea promotes digestion, especially “if you sip tea in the company of beautiful maidens, sitting in a gazebo near a pond with water lilies or near a lacquered bridge.”

Luk Yu, tea master of the Tang Dynasty

Most tea lovers can only dream of such luck, but if the tea is good, they are willing to make allowances for the circumstances.

Chinese tea ceremony

Over the millennia, China has developed many methods of preparing tea for various purposes.

This is how not only tea drinking for every day appeared, but also sophisticated methods for exceptional cases - "gung fu cha" .

In Chinese, this tea action sounds like “gong fu cha”, and gong fu means “highest skill” or “highest art”, and cha means “tea”.

It turns out that gong fu cha is the highest skill of tea drinking.

During Gong Fu Cha, you will have the opportunity to enjoy all four “benefits” of tea: leaf shape, infusion color, aroma and taste.

The symbolic meaning of the “gung fu cha” ritual is expressed in turning over the cups and tasting the energies of Yin and Yang.

Gong Fu Cha requires a special atmosphere and a special attitude.

The personality of the ceremony leader is of great importance for the proper flow of the entire tea party.

Surprisingly, his role is both invisible and decisive at the same time, since the host feels the state created by the tea and reacts to any changes in the mood of the ceremony participants.

To make the interaction with tea more complete and rich, special utensils are used in teahouses.

Tea cups, a teapot and cha-hai are placed on a special tea table. Tea is poured into a teapot and poured with boiling water. The first pour is used to wash away tea dust from the tea leaves and give impetus to the development of tea.

The second and subsequent portions are poured into the teapot (as the tea is drunk), and the infusion is poured into the cha-hai. From this vessel, tea is poured into tall cups, which are immediately covered with wide cups. This design is turned over and handed over to the tea party participants.

Raising a tall cup, they bring it to the nose and breathe slowly through it, enjoying the aroma and tuning their channels of perception. Then they drink tea, observing their sensations.

Tea is a traditional drink in China and is consumed daily. Everyday tea drinking in China is a family affair.

Tea (usually green) is brewed in a large teapot (porcelain, earthenware or clay) for the whole family at once, poured into cups or bowls, from which it is drunk.

In addition, the Chinese note several types of special circumstances for preparing and drinking tea together.

Special circumstances of Chinese tea drinking

• "Sign of Respect". In Chinese society, it is customary to show respect to elders by offering a cup of tea. Inviting older relatives to a restaurant for a cup of tea and paying for them is one of the traditional Chinese weekend pastimes. In the past, tea was always served by people lower in the social hierarchy. In today's China, due to the liberalization of society, it happens that parents serve tea to their children, and even a boss can pour tea for his subordinates. However, at formal events you should not expect a more senior member to serve you tea.

• "Family Meeting". Having started families or gone to work in a distant region, children rarely visit their parents; Grandfathers and grandmothers rarely see their grandchildren. Therefore, drinking tea together in restaurants is an important part of family meetings. On Sundays, Chinese restaurants are full of customers, especially on holidays. This confirms the importance of family values ​​in China.

• "Apology". In Chinese culture, when asking for forgiveness, it is customary to pour tea for the person you are apologizing to. This is a sign of sincere repentance and humility.

• “Expressing gratitude to elders on your wedding day”. In a traditional Chinese wedding ceremony, the bride and groom serve tea to their parents by kneeling in front of them as a sign of respect. The newlyweds say to their parents: “Thank you for raising us. We are eternally indebted to you!” Parents drink tea and present the newlyweds with a red envelope, symbolizing good luck.

• “Uniting a large family on a wedding day.” The wedding tea ceremony also serves as a way for the families of the bride and groom to meet. Since Chinese families are often quite large, it may happen that not all participants will be able to meet each other at the wedding. In particular, this could happen in ancient times, when the father of the family could have several wives, and relations between some family members were strained. Therefore, during the wedding tea ceremony, the newlyweds served tea to each family member, calling them by name and official title. Drinking tea together symbolized the welcome of new members into the family. To refuse tea meant to oppose the marriage and “lose face.” Senior relatives, being introduced at the ceremony, handed red envelopes to the newlyweds; the newlyweds, in turn, gave red envelopes to young unmarried family members.

• "Maintaining Tradition". In the Chaoshan tradition, it is customary to gather with friends and relatives in the tea room for the Gongfu Cha ceremony. During the ceremony, the older participants tell the younger ones about the customs, passing on the ancient tradition to them.

One day, in a tavern, the emperor sat down with two men who were drinking tea and started a conversation.

The men immediately realized that this was not an ordinary resident in front of them, and they wanted to fall on their knees in front of him, but they understood perfectly well that if everyone found out that this was the emperor in front of them, then they would face the death penalty, since the emperor was considered majestic and untouchable, and those people they talked to him as to an equal.

After drinking tea, the young people stood up and one of them made two gestures with his fingers - first he placed his index and middle fingers together on the edge of the table, then the same gesture with bent fingers.

The emperor did not understand and asked to explain what this meant.

The young man replied: “ We know that Your Majesty is in front of us, and now they will kill us for talking to you, but I really want to express gratitude to you on our behalf and on behalf of all the people. These two gestures mean that your people present themselves before you and bow down».

And the men left. The emperor was surprised and at the same time glad that his people thought so about him. Since then, such a gesture shows respect for the person drinking tea.

Gongfu Cha (Kung Fu) is one of the national traditions that originated in ancient China. She can be called the ancestor of the tea ritual, which later spread throughout the world. This ceremony represents the highest level of tea making and tea drinking. The meaning of the ancient ritual is to appreciate the depth of taste, the richness of the aroma of the tea drink, enjoy it, and feel the subtleties of the aftertaste.

History of Gongfu Cha

The first mention of it occurs in the 1st-2nd centuries BC. Buddhist monks used a special ceremony to brew and drink tea. Later, the people of Chaozhou and Minnan revived the tradition and determined the main rules for brewing tea. Utensils appeared that became an integral part of the ritual.

During the Ming Dynasty, in the 14th century, the Gongfu Cha tea ceremony was fully formed. Important aspects were developed: ceremony process, content, speech, space. Tea master Feng Yan made an invaluable contribution to the development of the art of tea drinking. Under Emperor Qian Long, tea drinking became daily, since he believed that the sovereign could not go a day without tea. Exquisite tea ceremonies were held for important guests and ambassadors, and this is how Gongfu Cha became known in other countries of the world.

Utensils for the tea ceremony

True tea connoisseurs know that tableware plays a very important role in tea drinking culture. Each item has its own special role.

• A teapot or gaiwan. It is best to use a ceramic teapot made from Yixing clay. It retains heat for a long time, which is essential for brewing all types of oolongs and fully revealing the aroma of tea. Gaiwan is also suitable for this ceremony.
• Cha He. This is a small bowl that is used to introduce tea.
• Tea pairs Ping Ming Bei and Wian Xiang Bei. The first bowl is low, it is used for drinking tea. The second is high, from it you need to inhale the aroma of freshly brewed oolong, enjoying it. The tea pairs are united by a special stand - Cha Tou.
• Gundaobei or Cha Hai. Bowls are designed for pouring tea from a teapot so that the strength of the infusion is distributed evenly. The name "gundaobey" means "cup of justice."
• Cha Lui. A small strainer is used for straining to prevent small tea leaves from getting into the drink.
• Cha Ju tea tools. They are used only by real masters from China. A Chaxianlo funnel is used to pour tea into the teapot. To clean the spout of the kettle, use a special Chazan needle. There is also a Chacha tea scoop.
• Chachuan or Chachi. This is the name given to the vessel for feeding a kettle or gaiwan with hot water.
• Tea brush Yang Hu Bi.
• Shepherd. Chinese tray-table, which is necessary to place dishes and utensils for brewing tea on it.
• Thermos with hot water.

Specifics of the tea ceremony

The Gongfu Cha tea ceremony is suitable for brewing high-mountain oolongs, and rarely pu-erh. You can use such types of oolongs as Dong Ding, Tie Guan Yin, Feng Huang Dan Tsun, Da Hong Pao and others. The main requirement is the absence of additives and flavorings. For those who decide to hold a tea ceremony on their own, you need to ensure that the tea is the best. The higher the grade of tea, the healthier it is. The raw materials for elite tea varieties are grown high in the mountains, they are collected and prepared by hand by professional pickers.

The Chinese have special requirements for water. The skill of selecting water was passed on by craftsmen from generation to generation. The water should be free of foreign odors so as not to spoil the taste of the amazing drink. Soft water is not suitable for ceremony; it has little earth spirit, according to the Chinese. Spring water is an ideal option; it is extracted from the very heart of the earth, therefore it can revive and spiritualize a tea drink.

Water can only be boiled once; heating it again destroys all its beneficial properties. Only an experienced technician can determine whether the water is heated sufficiently. When brewing oolong, the water temperature should be 95°C, for pu-erh - 100°C. The Chinese do not use a thermometer, determining the temperature visually. It is believed that if the water forms bubbles 3 mm in size, the temperature has reached 75-85°. This state of water is called "crab eyes". If the bubbles became larger (up to 8 mm) and muffled sounds of boiling appeared (the sound of the wind in the pine trees), the temperature rose to the “fish eyes” state, that is, to 90-95 ° C.

Gongfu Cha Ceremony Process

The ceremony takes place in several stages, each of which is very important. Compliance with all the rules will allow you to get a divine drink.

Preparation

It is necessary to prepare all the utensils necessary for the ritual. Boil water and pour into a well-heated thermos. The volume of water should correspond to the number of tea party participants. All dishes need to be heated by pouring boiling water into them and leaving for 15 seconds.

Brewing

The tea master who conducts the ceremony shows the tea leaves to the guests, then pours them into the teapot or gaiwan, closes it and shakes it. After this, you can open the lid to smell the subtle aroma of moistened leaves. After this, boiling water is poured in and the kettle is closed again. This is done to wash the leaves. The water will flow into the chabani tray or into a special vessel. Dust and small impurities are removed, the tea leaves are washed and slightly swollen.

To additionally heat the kettle, hot water from the bowls is poured onto it. After the tea leaves have been washed, you need to immediately brew the tea again. It doesn’t take much time, after 30 seconds the brewed infusion is poured into Wyang Xiang Bei and covered with Ping Ming Bei. Both cups are turned over and placed on Cha Tou. After enjoying the aroma of tea from a tall cup, you can drink the drink from a low bowl in small sips. When properly brewed and used, high-quality tea should leave a deep, enveloping aftertaste in your mouth.

Completion

The master, having opened the teapot, allows guests to smell the aroma of tea leaves. Just smell the lid, which has absorbed the delicate sweetish aroma of oolong. Thus, the quality of the tea is confirmed. The brewing process can be continued, increasing the infusion time each time. Chinese oolong can withstand up to 8 brews, each time revealing a new taste and aroma. At the end of the tea ceremony, the master takes tea leaves out of the teapot, demonstrating to those present the size of the opened leaves and their aroma. This is also a kind of tribute to the tea itself and the tea master. The dishes are thoroughly washed and dried until the next ceremony.

The Chinese tea ceremony takes place in a leisurely atmosphere; it helps you forget about the everyday hustle and bustle, relax, and find harmony. Regular tea parties, held among people of different ages, help preserve the traditions that make up the great Chinese heritage.

Europeans view the traditional Chinese tea ceremony in the context of a beautiful, exotic ritual, an integral part of which is a unique spiritual practice, delicately intertwined with the preparation of an aromatic drink.

In the historical homeland of tea, all these elements have their place, but primary importance and attention is given to the depth of taste, aroma and notes of true pleasure that accompany every tea drinking.

Formation and improvement of tea drinking traditions

From this article you will learn:

More than 3,000 years have passed on the way to the well-known and widespread form of the Chinese tea ceremony. The history of this wonderful drink began after the ancient Chinese discovered the magnificent abilities of one of the local representatives of the plant world - Camellia Sinensis. In those days, tea bush leaves were added directly to food during cooking. Gradually, knowledge about the plant expanded, and along with it, the technology for brewing the aromatic and healing drink improved.

Tea art

The basics and features of preparing the drink were actively popularized in Eastern countries thanks to Buddhist monks, who for the first time managed to discover not only the medicinal benefits of tea, but also its invigorating effect.

Over the next 2 millennia, all kinds of tools, utensils, and techniques were used to brew aromatic tea. Gradually, those items that turned out to be unclaimed were excluded from everyday use and a “basis” of necessary utensils was formed. The rules for brewing the drink have also received real outlines.

The traditional ceremony involves the presence of high quality semi-fermented tea known as. The Chinese themselves classify it as turquoise tea. During the brewing process, only young buds and leaves are used, which are collected from bushes grown in the local highlands.

Growing and preparing oolongs requires a lot of labor, time, effort and patience. That is why in China this type of tea is considered festive, which automatically implies a special ceremony of brewing, serving and drinking tea. This drink is strictly prohibited from being consumed in the office, at work, or in fast food cafes. This requires a special mood and enjoyment of every small sip. It is not recommended to drink tea after the main meal - at least 2.5 hours should pass from the moment of eating.

Only in this case will you be able to experience with your receptors all the versatility and unusual taste of such a wonderful drink.

During one tea ceremony, a person can be offered up to 20 cups of the drink. It is significant that with each new cup you will taste the tea more and more. As real life practice shows, after one such ceremony a person’s idea of ​​this drink can completely change.

What is needed for the Chinese tea ceremony?

1. The main condition for holding a good tea ceremony in accordance with Chinese traditions is the presence of good and high-quality oolong. It is better to give preference to products from China. The use of flavored raw materials is not allowed. True fans of the tea ceremony prefer the pure version of oolong.
2. Water quality. A very important component of the drink. It should be noted that in China, tea masters use mainly mountain spring water. If you have access to truly clean spring water, then you can safely use this liquid. If this is not available, pay attention to water with a high oxygen content.
3. It is optimal if the process of brewing and serving ready-made tea is led by a master of his craft, in whose every movement it is easy to read professionalism and practice.
4. Take care of special utensils: a vessel in which the tea leaves are supposed to be stored, a small tea board (with a tray for collecting water at the bottom), a brush, a sieve, a saw, a tall cup, tongs, a funnel, a needle, a vessel for pouring the drink and a clean towel, etc. .P. (everyone must choose the necessary tools independently).

In the homeland of tea, China, this drink is considered a cult drink. For many thousands of years, the people of the Celestial Empire have collected and then processed the leaves growing on the tea tree.

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

Discoverer of tea

This invigorating and tonic drink is very popular in China. Its discovery is attributed to Shen Nun, 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 to the people. According to legend, Shen Nong had the body of a snake, had a human face located on a bull's head, the nose of a tiger, and his belly was made of transparent jade.

History of the discovery of tea

There are two legends about the appearance of this iconic drink among the people of the Celestial Empire. According to the first of them, Emperor Shen Nong chewed fragrant but bitter-tasting leaves that fell from a bush growing not far from him. He did this in search of a cure, having tried another plant and poisoned himself with it. The leaves he used to relieve his condition made him cheerful and gave him strength. And later this remedy was constantly with the emperor. He carried tea tree leaves with him and chewed them after he tried new herbs that were unknown to him.

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

Discovery of tea by Bodhiharma

There is another legend. She tells us that tea was first discovered by the monk Bodhiharma. They decided to conduct continuous prayers to Buddha. However, after four years of meditation, the monk still fell asleep. Waking up in anger at having broken his vow, Bodhiharma cut off his eyelids, throwing them to the ground. Two tea trees grew in this place.

The emergence of traditions

During 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. It was then that the history of the Chinese tea ceremony began.

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

Development of traditions

"Family Unity"

During a wedding, a tea ceremony helps the families of the newlyweds get to know each other.

"Transfer of experience and wisdom"

Young people and the elderly often take part in tea ceremonies in the Middle Kingdom. Such a ceremony makes it possible to spread and preserve traditions, as well as pass on to the younger generation the life experiences that constitute the cultural heritage of a great country.

China is one of the most colorful countries in the world. Here lives a nation that sincerely respects its history, strives to preserve traditions and carefully treats everything that reminds of family and ancestors. The process of drinking tea here is turned into a whole ceremony, which is filled with deep meaning and gives true enlightenment to each participant.

Basics of tea drinking in China

The period of drinking tea by the Chinese lasted for thousands of years, although the conquest of the world with this valuable drink began only in the 16th century. Around the 15th century, the tea ceremony in the Middle Kingdom acquired its traditional appearance, the stages were finally formed and a set of tea utensils was established.

Why did such a philosophical and respectful attitude towards tea and its consumption originate in China? Tea here has always been considered an expensive product and very beneficial for health, so only wealthy people could afford to drink this drink, and rare loose leaf teas were consumed exclusively by the imperial family. In addition, the process of growing, collecting and processing leaves was kept secret for a long time, and seeds, and especially tea bushes, were forbidden to be exported outside the state. For any disobedience, serious punishment was imposed, including execution.

Each stage, in accordance with which certain actions are carried out to introduce, prepare and consume a hot aromatic drink, is filled with a special meaning. They are designed to give a person peace, pleasure, help him to know himself and understand others. A foreigner may view the Chinese tea ceremony as a theatrical act, but every resident of the Middle Kingdom experiences every stage of it on a spiritual level.

Oolongs are most often used in the tea ceremony.

It’s not for nothing that the family takes great care of the tea sets that they inherited from their ancestors. There is also a tradition of regular gatherings of all family members on weekends, at home or in a restaurant, to express the children's respect for their parents and vice versa. Drinking tea together strengthens family ties and preserves traditions.

They say that if the ceremony is carried out according to all the rules and each participant has previously prepared spiritually and morally, you can cleanse your mind and soul of negativity, restore good relationships with others, and even come to an understanding with your companions. It is not for nothing that traditional tea parties are included in the program of many business negotiations and meetings, even at the national level.

In the East they believe that if you follow traditions and do everything the way your ancestors did, you can restore balance and harmony between the outside and inner world, stop time and even reverse the course of events. This is why there are no secondary things or rituals in Chinese tea drinking. Every little detail is important here, from the size of the spoon used to pour the tea to the tiny inscription on the cup.

Stages

The Chinese tea ceremony is the basis of many similar traditions for which Japan, Korea and other countries are known. According to the rules, it should be held in a tea house, where there is no bright lighting, the color palette is muted, beige-brown, gray-green, repeating the main natural colors. Flowers can be placed in a vase; quiet Chinese music and sounds of nature can be played in the room. Everything should relax, calm and set you up for the sacrament. A prerequisite is the presence of a large table, at which all guests will be comfortable and where all the dishes can be freely placed.

The owner of the house or the master who is invited to conduct the ceremony arranges the dishes beautifully and in a certain order, heats the water in a kettle or a special pot. Now you can begin actions that may seem ritual to a stranger.

The following stages of classic tea drinking are distinguished:

1. Wen Hu Tang Bei involves heating and rinsing the yixin, the procedure lasts 2-3 minutes. The point is to remove possible dust particles from the dishes and prepare them for brewing tea. First, hot water from the kettle is poured into the yixin, bowls or cups are rinsed from it, and then the teapot itself is rinsed. Everything is done on a tray with a drip tray where the water drains.
2. Zhan Shan Jia Ming involves introducing each participant to the type of tea chosen for the ceremony. Dry tea leaves are poured into Cha-Hae and passed from one guest to another. Each of them, lifting the lid of the vessel, inhales its aroma and evaluates it. Familiarization occurs in a circle from left to right. First, the participant in the ceremony must warm the tea leaves with his breath, and then enjoy its aroma, color and beauty of the twisted dry leaves. At the same time, a conversation can be held praising the tea, the pleasant atmosphere, the experience of the master, and so on.
3. Wu Long Ru Long is the preparation and pouring of the required amount of tea leaves into Yixin. This is done with a small bamboo spoon, which holds approximately 15 grams of tea leaves, which is designed for 50 ml of water - the volume of a standard bowl. Since yixing can have a volume from 150 to 350 ml, from 3 to 7 heaped spoons of tea leaves are poured into it.
4. Suan Hu Gao Chong - involves washing the tea leaves from dust and preparing the leaves for the main brew. This is done in a sizzle, into which water heated to the desired temperature is poured in a high stream, making gurgling sounds. Here it is important to maintain the desired water temperature and not overexpose the leaves in it. The tea must be cleaned of possible dust and impurities and slightly softened in order to maximize its taste and aroma during the main brewing. The height of the stream of water that pours out of the kettle also plays a role. It can reach 70 cm; the entire kettle is filled to the brim with water.
5. Chun Feng Fu Mian is a procedure for cleansing tea leaves filled with water from debris and impurities. This is done using a porcelain spoon. After the bubbles and specks are removed, close the lid of the yisin and keep the tea in it for 1-2 minutes. Next, the water is poured into a separate container - this infusion is not consumed.
6. Zai Zhu Qing Kuan - involves brewing softened leaves with hot water. The height of the water stream that is poured from the teapot into Yixing should not exceed 15 cm. It is believed that the lower the water stream, the slower and better quality the tea is brewed. The result is the first true tea.
7. Mom Lin Gai is the repeated cleansing of blue from bubbles, foam and floating leaves. The Yixin is closed with a lid and after 30-60 seconds you can begin serving the ceremony participants.

Tea drinking is always hosted by the owner of the house. After the tea is brewed, it is poured into the so-called cup of justice, or Cha-Hai, where it is mixed and the flavor is evenly distributed. From Cha-Hai the drink is poured into bowls. First, the drink is served to the oldest guests, thereby expressing their respect and respect. The procedure for drinking tea directly can be repeated several times depending on what type of tea was used. If it is a high-quality oolong, then the fox is filled with water up to 6 times, and if it is pu-erh, then up to 10-16 times.

Clay yixin is the best vessel for brewing elite tea

When the bowl is brought to the mouth, etiquette allows for no more than three sips of tea. The first small one prepares the taste buds for perception. The second full one allows you to evaluate the taste, and the third, also small, is designed to form an aftertaste. Then the ritual is repeated until the liquid in the bowl runs out. If bowls with a volume of less than 50 ml are used, the entire drink can be drunk in 5 or 7 sips.

At the end of the ceremony, the host can lay out all the yin leaves and offer them to the guests for review and in order to show gratitude to them for the wonderful taste and pastime. After this, all the dishes are thoroughly rinsed with boiling water and left on Cha-Pani. No chemical antiseptics or detergents are used. After drying, the dishes are carefully polished with a linen cloth.

During the ceremony in China it is customary to communicate. This is a lively conversation on various topics, although not as active as at home or at work. A person subconsciously relaxes, and therefore his speech and thoughts are put in order, becoming unhurried and deep. It is not customary to bring up family problems in public, so the topic of conversation is usually abstract and positive.

Chinese traditions do not require frequent ceremony. Tea drinking, according to all national rules, is held on special occasions from weddings to birthdays. But in order to preserve traditions and unite loved ones and friends, weekly participation in the ceremony is considered the most correct.

Teaware

The utensils used for tea drinking are selected no less carefully than the tea leaves themselves. The greatest value is that which belongs to more than one generation of the family. In the era of emperors, one could tell by the dishes and their decor about the class to which its owner belonged. This was indicated by the colors of the dishes and the inscriptions on them. Traditionally, tableware for the tea ceremony in China is a set of:

• a cauldron in which soft spring water is heated to the desired temperature;
• a set of gaiwan, which is equal to the number of guests or a set of bowls and saucers;
• a teapot with an average volume of about 300 ml, in which the leaves are brewed - blue;
• bowls in which ready-made tea poured from yixing is mixed - cha-hai;
• a special Cha-hye box in which tea is offered to guests for review;
• Chapani - a stylized tray on which all the dishes are placed;
• strainer for blue;
• a porcelain spoon for removing bubbles and debris during the first and second brewing;
• a special bamboo spoon, with which the required amount of tea is measured.

The tea ceremony held in mainland China is different from that in Taiwan. The differences relate to some changes in the stages of tea drinking and the presence of additional devices in the teaware. But the essence and quality of the prepared drink remains unchanged.

Tea traditions

China is a country where family ties are especially revered. That is why there are such traditions as:

• family meeting;
• sign of respect;
• expression of gratitude;
• apology, etc.

Drinking tea together is a way to maintain strong family ties

At a wedding, to unite the whole family, the newlyweds serve a bowl of tea to each guest, thereby expressing their respect and respect for their relatives. In addition, the wedding ceremony serves as a unique way for the newlyweds to meet each other’s relatives, of whom there are sometimes a lot. In addition, an important point is that young people serve tea to their parents. They kneel down and present bowls with the best drink.

Parents, in turn, take bowls, drink tea and give their children a scarlet envelope, symbolizing good luck.

To express sincere regret, which can almost never be rejected, the tea ceremony is also used. The same applies to expressing gratitude. To reunite the family, parents and children have tea together at least occasionally, even when the families are far from each other. Such family meetings are held on Sundays in the parent's home or restaurant.

Drinking tea in China can be compared to meditation. This is a leisurely, relaxing ritual in which every movement is filled with meaning and is performed taking into account special rules. This is one of the most colorful national traditions, which is more than 5 hundred years old.