Chinese tea culture: Difference between revisions
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'''Chinese tea culture''' refers to the methods of preparation of [[tea]], the equipment used to make tea and the occasions in which tea is consumed in China. The terms ''chayi'' "Art of Tea 茶藝" and [[Tea Ceremony]] have been used, but the term "Tea Culture 茶文化" includes more than just the ceremony. Also "culture" is easier to translate into English from the Chinese term "art 藝". | '''Chinese tea culture''' refers to the methods of preparation of [[tea]], the equipment used to make tea and the occasions in which tea is consumed in China. The terms ''chayi'' "Art of Tea 茶藝" and [[Tea Ceremony]] have been used, but the term "Tea Culture 茶文化" includes more than just the ceremony. Also "culture" is easier to translate into English from the Chinese term "art 藝". | ||
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==Tea drinking customs== | ==Tea drinking customs== | ||
There are several special circumstances in which tea is prepared and consumed. | There are several special circumstances in which tea is prepared and consumed. | ||
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==Finger tapping== | ==Finger tapping== | ||
Light finger tapping is a custom for thanking the tea master or tea server for tea. After a person's cup is filled, that person may knock their bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea. Although this custom is common in southern Chinese culture such as the Cantonese, in other parts of China it is only acceptable if for some reason you cannot actually say thank you at that moment, for example if you are in the middle of talking with someone else at the table. | Light finger tapping is a custom for thanking the tea master or tea server for tea. After a person's cup is filled, that person may knock their bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea. Although this custom is common in southern Chinese culture such as the Cantonese, in other parts of China it is only acceptable if for some reason you cannot actually say thank you at that moment, for example if you are in the middle of talking with someone else at the table. | ||
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===Chaou brewing=== | ===Chaou brewing=== | ||
[[Gaiwan|Gàiwǎn]] also known as a cover bowl(蓋碗/盖碗; ''lit.'', "lidded bowl"), also known as 蓋杯 (Pinyin: gàibēi; ''lit.'', "lidded cup") or 焗盅 (Pinyin: júzhōng; ''lit.'', "heat suffocation vessel") depending on the region of the China. "Gaiwan" is a relatively new word. This method of 'brewing' tea was originally developed by the [[Chaoshan]] people and its original name is Chá-ōu, 茶甌 (''simplified'' 茶瓯). There are two words for brewing. One is chōng (沖) and the other is pào (泡). For chaou brewing, the word ''zhōng'' is used rather than ''pào''. | [[Gaiwan|Gàiwǎn]] also known as a cover bowl(蓋碗/盖碗; ''lit.'', "lidded bowl"), also known as 蓋杯 (Pinyin: gàibēi; ''lit.'', "lidded cup") or 焗盅 (Pinyin: júzhōng; ''lit.'', "heat suffocation vessel") depending on the region of the China. "Gaiwan" is a relatively new word. This method of 'brewing' tea was originally developed by the [[Chaoshan]] people and its original name is Chá-ōu, 茶甌 (''simplified'' 茶瓯). There are two words for brewing. One is chōng (沖) and the other is pào (泡). For chaou brewing, the word ''zhōng'' is used rather than ''pào''. | ||
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===Gongfu chadao/ (tea ceremony) brewing=== | ===Gongfu chadao/ (tea ceremony) brewing=== | ||
The Gōngfu Chá Dào (工/功夫茶道) also known as "工Gongfucha" or the "功 Kung Fu Tea Ceremony" is a relatively famous tradition of Minnan (閩南) and Chaozhou (潮州) or Chaoshan (潮汕). It makes use of small [[Yixing|Yixing]] teapot of about 100 – 150 ml (4 or 5 fl.oz.) to enhance the aesthetics, and more importantly "round out" the taste of the tea being brewed. Yixing teapot brewing sides towards the formal, and is used for private enjoyment of the tea as well as for welcoming guests. Depending on the region of China the steps may differ, as will the tools used in the making of tea (e.g. Taiwanese-style Gongfu cha which makes use of several additional instruments including tweezers and a tea strainer). This procedure is mostly applicable to Oolong teas only although some use it to make Pu'erh and other double-fermented teas. | The Gōngfu Chá Dào (工/功夫茶道) also known as "工Gongfucha" or the "功 Kung Fu Tea Ceremony" is a relatively famous tradition of Minnan (閩南) and Chaozhou (潮州) or Chaoshan (潮汕). It makes use of small [[Yixing|Yixing]] teapot of about 100 – 150 ml (4 or 5 fl.oz.) to enhance the aesthetics, and more importantly "round out" the taste of the tea being brewed. Yixing teapot brewing sides towards the formal, and is used for private enjoyment of the tea as well as for welcoming guests. Depending on the region of China the steps may differ, as will the tools used in the making of tea (e.g. Taiwanese-style Gongfu cha which makes use of several additional instruments including tweezers and a tea strainer). This procedure is mostly applicable to Oolong teas only although some use it to make Pu'erh and other double-fermented teas. | ||