How to use a Silver Teapot?

Traditional Chinese tea ceremonies are commonly held at formal events such as Chinese weddings, but they can also be used to welcome visitors into one’s house.

Gather the following items to perform a traditional Chinese tea ceremony: teapot, tea strainer, kettle (stovetop or electric), tea pitcher, brewing tray, deep plate or bowl, tea towel, water, tea leaves (not bagged), tea pick, tea-leaf holder, tongs (), narrow snifter cups, teacups, and optional tea snacks such as dried plums and pistachios. A classic Chinese tea set can be found in Chinatowns all over the world, as well as on the internet.

After you’ve gathered all of your items, follow these procedures to perform a traditional Chinese tea ceremony:

Chinese Tea Ceremony

First step of the Chinese tea ceremony:

Heat water in a kettle to make the Chinese tea set.
Then, to warm up the tea set, place the teapot, snifter teacups, and ordinary teacups in the bowl and pour the hot water over them.

Remove the teapot and cups from the bowl after that. If the cups are too hot to handle with your hands, use tongs to handle them.

Teacups, thin snifter cups, and optional tea treats like dried plums and pistachios are also available. A classic Chinese tea set can be found in Chinatowns all over the world, as well as on the internet.

After you’ve gathered all of your items, follow these procedures to perform a traditional Chinese tea ceremony.

Heat water in a kettle to make the Chinese tea set.
Then, to warm up the tea set, place the teapot, snifter teacups, and ordinary teacups in the bowl and pour the hot water over them.
Remove the teapot and cups from the bowl after that. If the cups are too hot to handle with your hands, use tongs (挾) to handle them.

The tea (traditionally oolong) is carried around in a traditional Chinese tea ceremony for participants to inspect and praise its look, aroma, and quality.

Start the Process:

To begin preparing Chinese tea, scoop the loose tea leaves from the tea canister with the tea-leaf holder.

Pour the tea leaves into the teapot using the tea leaf holder. “The black dragon enters the palace” is the name of this phase.
The amount of tea and water needed depends on the type of tea, its quality, and the size of the teapot, but one teaspoon of tea leaves per six ounces of water is a good starting point.

When making Chinese tea, it’s crucial to get the water to the right temperature, which varies depending on the type of tea. For each type of tea, heat your water to the following temperatures:

  • 172–185 degrees Fahrenheit for white and green.
    The temperature is 210 degrees Fahrenheit for black.
  • 185–212 degrees Fahrenheit for oolong tea
  • 212 degrees Fahrenheit for Pu’er
    It also depends what kind of water you use. Make your tea with cool, spring mountain, or bottled water instead than distilled, soft, or hard water.

Place the teapot in the bowl, then lift the kettle to shoulder height and pour the hot water into the teapot until it overflows.

After pouring the water, remove any excess bubbles or tea leaves with a spoon and cover the teapot with the lid. Fill the teapot with more hot water to maintain the same temperature inside and outside the teapot.

Fill the tea pitcher halfway with brewed tea. Fill the tea snifters with tea using the tea pitcher.

If you want to simplify the process or if your tea set doesn’t feature snifter cups, pour the tea directly from the teapot into standard teacups instead of using the tea pitcher and snifter cups.

Don’t drink your tea yet!

Place the teacups upside down on top of the narrow teacups after filling the snifter cups with tea. This is a solemn act that is meant to bring guests success and happiness. Grab both cups with one or two hands and rapidly flip them over so that the snifter is now inverted into the drinking cup. Remove the snifter cup slowly to allow the tea to flow into the teacups.

Do not consume the tea. Instead, it gets thrown away.

Pour to Brew Again:

Keeping the same tea leaves and holding the kettle just above the teapot, pour the heated water into the teapot.
The water should be poured just above the teapot so as to not remove the flavor from the tea leaves too quickly. Place the lid on the teapot.
Tea should be steeped. The length of the steeping period is determined by the size and quality of the tea leaves. In general, whole-leaf tea steeps longer, but high-quality tea takes less time to prepare.
30 seconds to three minutes for green tea
Three to five minutes for black tea.
30 seconds to 10 minutes for oolong tea

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It’s almost done !

Fill the tea snifters with the tea that has been poured into the tea pitcher.
The tea should then be transferred from the snifters to the teacups.

It’s finally time to take a sip of tea. Tea drinkers should cradle the cup with both hands and inhale the aroma of the tea before taking a sip.
Three drinks of varying sizes should be taken from the cup.
The first sip should be small; the second should be the largest, major sip; and the third should be enjoyed as an aftertaste before emptying the cup.

And for other Asian countries?

Japanese Tea Ceremony

About Japanese tea ceremony:

The Japanese tea ceremony (sadō or chadō, lit. “the way of tea” or, chanoyu) is a centuries-old Japanese custom.
It is a traditional method of preparing and drinking green tea in a tearoom with a tatami floor.
One of the main aims of the tea ceremony, aside from serving and receiving tea, is for the guests to enjoy the host’s hospitality in a setting away from the quick pace of ordinary life.
The tea ceremony is now popular as a hobby, and there are even venues where tourists can participate in it.
Many institutions across Japan, including some traditional gardens, culture centers, and hotels, organize tea ceremonies of varied degrees of formality and authenticity. Kyoto and Uji are two cities in Japan.

Tea was brought to Japan from China in the 8th century and was mostly used by priests and the upper class as a therapeutic beverage. The beverage did not become popular among people of all socioeconomic strata until the Muromachi Period (1333-1573). Tea drinking parties became popular among the rich segments of society, where attendees would show off their magnificent tea bowls and demonstrate their understanding of tea.

A more refined version of tea parties emerged about the same time, with Zen-inspired simplicity and a greater emphasis on spirituality. The origins of the tea ceremony can be traced back to these gatherings. Sen no Rikyu (1522-1591), the inventor of modern tea, strove for stark, rustic simplicity.
His teachings influenced the majority of today’s tea ceremony schools, including Omotesenke and Urasenke.

Tea ceremony procedure:

A full, formal tea ceremony lasts several hours and begins with a kaiseki course dinner, is followed by a bowl of thick tea, and concludes with a bowl of thin tea.
Most modern tea rituals, on the other hand, are significantly shorter affairs involving only the consumption of a bowl of thin tea.

A tea ceremony’s procedure is detailed down to the smallest hand movements, which fluctuate slightly between schools.
Regular tourists are not required to know the rules in full in most circumstances, but understanding the basics listed below can help make the event more polite.

1 Dress code

Avoid obnoxious clothing and perfumes that detract from the tea experience.
Remove any jewelry that could damage the tea equipment, and avoid wearing strong scents.

2 Garden

Although many modern sites lack a garden, the traditional tea ceremony venue is surrounded by one.
To inspire a serene atmosphere, the garden has been purposefully maintained tranquil and basic.
Flowers with bright colors or strong scents should be avoided because they can be distracting.
The path leading to the teahouse is made up of stones of various shapes and sizes.
A stone lantern stands at a stone basin near the tearoom’s door, where visitors can wash their hands before entering.

3 Tearoom

A tatami room is traditionally used during the ceremony.
Guests’ entrances are frequently maintained low enough that they must bend over to enter, representing humility.
An alcove (tokonoma) where a scroll or seasonal flowers are placed is one of the tearoom’s decorative components.
The head visitor enters the chamber after bowing and takes the seat closest to the alcove, followed by the remaining guests.
On the tatami floor, guests should sit in a seiza stance.
After visitors have taken their seats, it is customary to bow once more before inspecting the carefully chosen decorations for the event.

4 Preparing the tea

The tea is usually prepared in front of the visitors by the host.
The tea whisk (chasen), tea container for powdered green tea (natsume), tea scoop (chashaku), tea bowl, sweets container or plate, and the kettle and brazier are the major pieces of equipment.
Each piece of equipment was chosen with care based on the circumstances and has a designated location..

5 Enjoying the tea and bowl

A Japanese sweet is provided before tea and should be consumed before the tea is consumed.
The tea bowl is put in front of you on the tatami mat, with its front facing you.
With your right hand, pick it up and place it on your left palm.
Turn it 90 degrees clockwise with your right hand so that its front is no longer towards you.
Take a few sips of the tea and return it on the tatami. After getting and completing your tea, bow and express gratitude.

Lifting the tea bowl at the end of the ritual will allow you to inspect and appreciate it.

When you’re done, turn the bowl around so the front is facing the host.
If guests do not want another round of tea, the tea ceremony is over when the host washes the tea utensils and returns the equipment back where it was before it started.

Korean Tea Ceremony

History of Korean Tea

Tea was once regarded as a high-class beverage reserved for royal families.
The tea originated with Buddhist monks in Hadong County, who used it to relax and rejuvenate their minds
It was an important component of Korean culture until the 14th century, with an elaborate tea ceremony.
However, it fell out of favor between then and the 16th century.
In the late 16th century, it resurfaced in favor.
This pattern persisted for many years, and whenever it became rare, it was seen in Buddhist temples.

Tea is now contending with coffee for the title of most popular beverage. Even though it is not popular among the younger generation, Korea produces some of the best loose leaf tea.

Check out this part of the article to learn everything there is to know about Korean tea.

Types of Korean Tea or ‘Cha’

Korean tea comes in a variety of forms, including leaf tea, grain tea, seed tea, flower tea, root tea, and fruit tea.
Every part of a plant has been utilized to produce tea in some form.
Each of these teas has its own distinct flavor and aroma.
Not only that, but they also have a plethora of health benefits, ranging from detox to body cooling.

‘Darye’ is the Korean term for a traditional tea ceremony.

Tea drinking is more than simply a basic act of consuming a beverage in Korean culture. It’s an enlightening experience that engages all five senses.
The traditional Korean tea ceremony is known as ‘darye,’ which literally means ‘tea etiquette.’ Bringing quiet and harmony to your mind is a thousand-year-old tradition.
Korean tea rituals are divided into three categories: royal darye, seonbi darye, and friends darye. The name suggests that royal darye is for kings, and it can continue up to 8 hours.
The second category, seonbi darye, is for Confucian scholars in Korea.
Friends darye is the most informal of the three and is similar to afternoon tea in the West.

Korean Teahouses in Seoul

Seoul is known for its modern cafés and coffee culture, but it also has some of Korea’s most lovely teahouses.
These teahouses pay homage to the country’s long history with tea.
These teahouses will provide a true Korean tea experience, whether you wish to sample the various flavors of handcrafted beverages or enjoy the traditional Korean tea ceremony.

For over a thousand years, the traditional tea ceremony has been practiced in Korea.
It was once known as charye (茶 禮), but is now better known as Panyar-o, which literally means “dew of enlightening wisdom.”

There are numerous variations depending on the events and circumstances, but the key feature of the ceremony is the ease and naturalness with which tea is appreciated in a formal but informal setting.

In the fast-paced modern Korean culture, tea rituals are being reintroduced as a way to rediscover calm and harmony.
The Korean tea ceremony is a wonderful blend of Chinese and Japanese tea ceremonies.
Green tea is usually served, and all steps of the preparation are done with grace and simplicity. Korea is a refined producer of green tea.

The basic tea accessories needed are:

  • 1 teapot with a side handle, preferably made of porcelain or celadon.
  • A set of cups and saucers
  • 1 tea container
  • 1 bowl decanter

Water is poured from the kettle into the teapot and cups to heat them before being discarded.
To avoid damaging the delicate aroma of green tea, hot water is moved from the kettle to the decanter to lower the temperature.
Water is poured into the teapot over the tea leaves from here.
When the tea is ready, divide it evenly among the cups.
The guest holds the cup in both hands to examine the color of the tea, inhale the aroma, and sip three times, each time taking roughly a third of the cup.
Three to five infusions on the same leaves are usually repeated and relished.
Down here you have a video which show you how to do it.


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