Tea, Chinese Style, a social indulgence (Part III)

Teatime, “It’s only tea, just that, tea, add hot water and serve.” Slow down and enjoy."
Agnes Repplier: "To Think of Tea" 1931"It is a poor person who must drink first brewed tea" - The Kung fu tea ceremony. This means that you don't have time to do it right. The second and third brew is much more mellow with out the tannic acid bite.

"The social tea-table is like the fireside of our country, a national delight; and, if it be the scene of domestic converse and agreeable relaxation, it should likewise bid us remember that every thing connected with the growth and preparation of this favorite herb should awaken a higher feeling—that of admiration, love, and gratitude to Him “who saw every thing that he had made, and behold it was very good.” George G. Sigmond, 1839.

Getting ready to serve tea:

Overview of items in play as you serve tea: (just a reminder)

Setting up: Sunny morning and we're in the back yard, table, chairs, Tea Table, Kettle/Water and towels.
The Ugly side .. waste water .. this bucket has an upper shelf for solid trash.
All is in place. Note arrangement of 6 cups, two sets of 3. Looks like Chinese character: 品(Pin), To Taste, in the context of tea cup arrangements ...
Teapot and serving jug by a Taiwanese artist: Master Dun. (award-winning design in 2004.)
White inside, the cups will enhance the visual senses. Size matches with Teapot and serving jug.
First boiling, used to clean; Pot/Jug/Cups and any tools. NOTE this is a first clean using only water and is to show guests their tea will be served in the best traditions ..
Wash outside of teapot, use tongs to move lid from now on:.....
Lid is now clean and HOT .. use tongs !!
Hottest water into the teapot & serving jug, pre-heat and to rinse
Rinse the guest cups .. from now on USE TONGS .. cups are clean and to be lifted by guests!
Wash off the tongs.
Clean out the cup used to rinse the tongs ( a double clean )
Use hot water from cups to wash a keep teapot warm. Re-arrange 5 cups for a 2nd wash using first brew tea! .. One of the cups will be used by the server as required (to hold a tea strainer)
Move teapot to center and open tea ,close to central working area .. tea scoop ready.
Scoop tea into pre-warmed pot. .. You must learn and gauge each of your pots and type of tea infused, as to "How Much tea?" .. It's an Art, practice and learn.
Pour in hot water over the tea leaves .. water just "off the boil.".. Temp. depends on type of tea being used. Best to avoid a "full" boil.. Using a glass kettle, look for small/med. sized bubbles.
Using Tongs, replace the Lid (Clean and Hot)
Pour tea, through a strainer into serving jug.
Using tongs (Clean and HOT) move strainer on to spare cup.
Move in circular motion and fill the cups (this tea will be used to rinse not to serve) Use this brew to help gauge the tea strength and this will guide the infusion times. (learn from experience)
Using tongs pour the tea over the teapot .. keeping it warm ..
The second brew: this one will be served to guests. Follow most of the steps in the first tea brewing. Cups are now lined up, on guest side of tea table.
Tea is poured into serving jug.
Using tongs, the empty (CLEAN / Warm) cups are placed near the guest(s) on a coaster/mat. Tea is then served from the serving jug.

Here is a different type of cup(s) being used. These are paired; Drinking and Sniffing cups. They are matched by design and volume. Tea is poured into the tall sniffing cup.)
As the cups are tall, you can serve using fingers, and they will not be drunk out of.
First offering, a small tray is use to serve a Full Tall cup and an empty drinking cup.
The guest will now have a roll to play, get the tea from the sniffing cup into the drinking cup. There are a few ways to do this .. develop and practice a way that works for you.

Left to right: drinking cup - sniffing cup(full). place drinking cup on top .. turn over and remove sniffing cup. Sniff the beautiful aromas from the sniffing cup (before you drink.)
Thumb on top, two fingers under tall cup ...
Smooth inversion ...
Have fun, develop your style and practice variations that you see others use. There many, many nuances, details to refine and practice .. enjoy and have fun .. It's only TEA, add hot water and serve!