Work-Shop: Tea brewing area set-up.....

Tea Room visitors:

Japanese Koi come swimming in the Tea Room:....Sean took my photograph: .... Tea for Two; ..... 

Tea-Time in KL .. (Kuala Lumpur, Malaysia)

Ricky Heng makes tea for friends at his tea-house in Kuala Lumpur.

A friend plays Guqin, a seven-string traditional Chinese instrument, at Ricky's tea-house.

Tea, Chinese style, a social indulgence (Part One)

For me, tea Chinese style is above all else, a social indulgence.
Even as a party of one, it is enjoyable and beneficial.
Drinking tea (20+ yrs) all over south east Asia and China has afforded me this viewpoint.
Often language and perceived differences, off-put westerners from getting involved in Chinese tea preparation and serving, thus ultimately missing out on one of life’s simple pleasures.

So to that end I'll keep this in plain English and avoid unfamiliar terms.
At first, tools, paraphernalia and process look alien, complicated, unfathomable, somewhat fascinating and different from what is understood in western tea processes.
First principle: Take your time, DO NOT Hurry the process.
Keep in mind, “It’s only tea, just that, tea, add hot water and serve.”
Preparation, Organization and practice, practice, practice, “The more I practice the luckier I get” (Gary Player, S. African sportsman)

Preparation; gain as much information as you deem necessary. Read, visit tea shops, observe and talk with people.
Once you have a general understanding of equipment, usages and process, proceed and acquire the requisite “stuff”. It’s all about personal taste, there are NO tea policemen. (Other than your taste buds and budget.)

Before we get into: tea preparation and serving, let's look at the toys: ..

Central to all this is an area to make/serve tea: Tea table, simple bowl, specialty serving box, even a towel on the floor will suffice.
Simple bowl that holds a teapot and cup on a small tea towel. A slightly larger wooden bowl is read to use.

Simple, self contained bamboo lidded box. Our well used travel kit, box is deep to hold other needed stuff
This design (still in the store ).. not my taste but it offers a lot in a convenient package.. Extremely attractive hand craved tray that simply rests on a table.
Custom build tea table with inset tray, table hides a built in waste water container.
  The tea table is your stage, size and aesthetics need to please you.  Basic requirements are: an even surface to place cups pots etc while you make tea. The surface has to facilitate water drainage.
Tongs, the only tool I deem as a necessity. (improvise, chopsticks etc) but the central function must be embraced. Use tongs to manipulate drinking cups during cleansing. As you develop your individual style, tongs can be put to many uses.
Straight, curved, dark, light, bamboo, exotics .. all a personal choice and what works for you.
Please avoid metal, they fight with the clay/porcelain/ceramics of the cups and pots.  Other tools: a pick and powder tea spoons/scoop. The pick is used to clear obstructions from: teapot spouts, filter holes etc .. wood / bamboo are best. Small scoop, no real role in the process, can be used to help get spent leaves out of the teapot ....
Scoops: you will ultimately adopt one as your favorite. (more later) A common spoon can be substituted or a shake from your tea container / caddy. GET A Scoop. (sometimes referred to as a: Tea Shovel).
Bamboo mats and hand brush(s), again various sizes and colours, serve a variety of functions. A small brush can be used to help clean up the table, move water along. The mats can be used over the slots/holes on a tea table to help filter the flow of spent water. Tools come as individuals or in sets .. many to pick from ... NB: the "rings" that help contain the tools on some sets can be used as a "funnel" to help guide dry tea into teapots (see later)
Tea mat - coaster, cloth to high end hand carved exotics. A practical way to show some style.
Tea strainer, ceramic with fabric inserts tend to last and stay cleaner, inexpensive ones need to be replaced periodically.
Tea towel, you will spill, so get a few. (I have a lot!)
  Tea and storage: light and air are the to be avoided. Keep your teas in and opaque air tight container. As simple as using a clamp on the original package. Note the small single serving containers. A good tea shop will repack for you. NB: Pu-erh requires air circulation.
Example of clamps and various sized packaging options.
  Cups, various sizes and shapes .. personal style (will vary with experience)
Cups, Matched pair (by volume) a nice way to involve others in part of the process (more later)
  Serving Jug: used to serve tea into cup(s)

Teapot, used to infuse tea .. various types made from "Purple Clay" in various colours.
  Tea Caddy, these are for Pu-erh teas and allow the tea to breath
 Kettles, many options to choose from, be piratical and have an eye to safety.
Glass, a good pratical way to go. This is the set up I use in China. It employes heating via Induction, a much safer alternative to open flame or "hotplate"


My US office set up, again Induction heating.

A larger kettle used at home
Prelude to Part B .. stuff comes together .... and we'll talk about the: all important WATER, H2O.

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

Unlike the Japanese tea ceremony;

Chinese Tea making practices: emphasizes the tea, rather than the ceremony.

Let’s avoid the ridged formality of ceremony, put a focus on social interaction using Chinese tea making practices.

I find a variety of styles and practices within any given region, and have determined a universality in having variations on theme vs distinctive regional styles to be the norm.
That being said, there are regionally distinctive “Teas”, and some of those generate unique practices.

Folks in Taiwan have taken Chinese tea making to the level of competition and artistry.   This not a “bad” thing but it’s not the place to start.

For me  in successive rounds of drinking, what the tea tastes like, smells like, and how one tea tastes compared to the previous tea is what I'm most concerned with.

Un-flustered and gentle motions are to be aimed for. Social conversations that avoid extremes of position are desirable.

Organization, understand the tools you will use, arrange them accordingly.
Items to ready: Water, Kettle, Heat Source, Table, Waste water receptacle, Tea, Tools (Scoop, Tongs), Cups, Serving Jug, Tea Strainer, Tea Pot. Oh and you should find a place to sit your bum.
These are right handed set-ups:  A professional in full swing. Note how every thing is to hand. Water supply next to kettle, it all flows (no pun)

Tea house and retail store in Cha Shan town. Large Wholesale and Retail shop in Shenzhen. Preparing to serve 4 guests; Niden, Paulo, Dave and me (taking the picture)

Again, all is set up within easy reach. Note the arrangement of 5 cups in front.  Above are tea houses that myself and friends visit. You can see a general theme to the layouts. It is truly fun to watch and participate with skilled practitioners. You will also see a number of small objects around the table .. some for luck .. others to talk about, fiddle with etc. notice some snacks are on offer..

One of my home table set-ups, waste water is feed into a container, housed in the top-center compartment. A mat covers the preparation surface to help diffuse the spent water. Plenty of attractive storage areas.
Here you can see my Wife's at work .. Robbie is a lefty, note the kettle on the left and the left to right flow. There are two infusions going on, Pu-erh and Jasmine

Very basic set-up, tray, tools, cups, serving jug and tea pot. Note arrangement of cups. This can show attention to detail. (More in Part III)
Here is today's working set-up, Yes! you can file waste water in a file drawer. It is nice to have a general use bowl near by (in front of tray) .. used by server and guests for trash etc.

Sometimes you have to improvise .. a lower drawer makes a nice kettle stand!
This should provide an idea on how to get organised .. on to: part III, Practice
Water, the importance of good quality water cannot be over emphasized! At home we pass water through a set of triple cartridge filers, then a reverse osmosis system.
An alternate is to find a brand of bottled water that does not add any negative tastes into the tea. Experiment, you'll find one that works for you. Avoid "Strait from the tap/faucet" When traveling bottled water is the safest bet.
In Mainland China be careful, find a "reputable" source to buy water.
http://www.chinadaily.com.cn/bizchina/2007-07/10/content_5424454.htm
50% fake water coolers By: Hu Yinan (China Daily )Updated: 2007-07-10 09:41
Up to half of water used in Beijings coolers could be fake.
A source with a major supplier made the sensational claim yesterday to the Beijing Times newspaper.
The claim, made by "Liu Xiaoyun", the Beijing sales manager of a well-known bottled water brand, was verified by a number of market competitors. There are more than 200 players in the capital's barreled water market.
The main four - Wahaha, Robust, Nestle and Yanjing -dominate with 25 to 30 million barrels of the total 100 million sold in 2006, Liu said.
"There are now nearly 20,000 water delivery stations in Beijing," Liu was quoted as saying.
"In a conservative estimate, each of the four brands holds on average a monthly sales volume of 1,000 barrels. This makes an annual sales volume of at least 200 million barrels, 100 million of which are counterfeits."
The so-called fake water is either tap water or purified water of miscellaneous small brands, poured into empty barrels sealed with quality standard marks, Liu said.  Caps and peels are sold at 1 yuan per set while each quality standard ------

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.

Teapot and serving jug by a Taiwanese artist: Master Dun. (award-winning design in 2004.)

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 ...  White inside, the cups will enhance the visual senses. Size matches with Teapot and serving jug.

A pleasing arrangement.

First Boiling: used to clean all the tea-ware and tools. NOTE: this is a first clean using only water and is to demonstrate to guests the tea shall be served in the best traditions.

Wash the outside of the teapot

Use tongs for removing the HOT lid

Wash and pre-heat all the tea-ware.

 Wash the tongs:

 Move the water around from cup to cup.

Set the serving cups to facilitate tea pouring and cleaning .. use one cup as a small utility bowl 

Now its time to introduce the tea: ..

Measure out the tea into the "pre-heated tea pot"

First pouring into tea.  This shall be used to clean / open the tea leaves (not for drinking)

Sequence of cleaning using first tea infusion and serving tea using second infusion.

Using an alternate style of cups .. a pouring /smelling cup (tall and narrow)  and a drinking cup.