A Tale of Two Tea Ceremonies

Photo © Rob Jones

In all the time I was in China I was treated to a chinese Tea ceremony only once. It was in Chongqing. It was sprung upon me before I knew what was happening.

The host, someone I had someone to interview, signalled for me to sit on a sofa, on the edge of the seat, my interpreter on one side, and we were facing my host and their second in commond on the other. As though we were about to play a board game.

Then it happened.

A small clay pot was rinsed with boiling water and then tea was added using a bamboo scoop. The tea leaves were rinsed in hot water in the pot, and then hot water was added to the leaves to make the tea. Within 60 seconds, my host poured the tea into a little circle of cups. All in one go. Only half full. The chinese believe the rest of the cup is filled with friendship.

Each guest is invited to take a cup and smell it. Thank the host by tapping three times on the table with your finger.

Then pour your tea into a drinking cup, and knock it back in three swallows.

It was all gracefully done, and I really wanted to see it done again, so I’d remember it. Plus I was really thirsty.

All a far cry from a Britsh Tea Ceremony….

Run the tap a bit, so the water is nicely aerated. Boil it once to maintain oxygen levels. Pop a tea bag in a mug, and pour over the hot water. Stir briefly. Wait patiently. Give the bag a squeeze and remove it. Job done. (or as I do, leave the bag in.)

Important to sip the tea slowly and noisily, and then loudly say, ‘ahhhhhh.’

Matcha Green tea

On leaving China I was given a few treasured gifts. One was a book on China, another a calligraphy scroll, there was a little Chinese tea set, and a matcha tea bowl and brush. Certainly the last two get a good outing from time to time.

These days you can find matcha tea powder in the supermarket, although it’s a bit expensive.

Officially, you’re supposed to break a bit off off your fermented tea-cake (compacted tea-mud). Grind it into a powder. Place it in the cup. Pour in a small amount fo water to make a tea paste. Pour in a little more water and whisk with your bamboo tea brush. Repeat until you have created a foam.

If the liquor is pure white, it means the tea leaves were tender, and the production was just right. The whiter the better. If it’s green, the tea should have been steamed a bit. Grey, and the tea was over steamed. yellow, and you picked the tips too early. Red, and the tips were over roasted.

This tea method gradually travelled to Japan with monks, who called their tea ‘Matcha,’ which simply means Ground Tea. Matcha took on it’s green colour only in the 18th century.

Green tea is high in anti oxidants, is said to be good for your liver, can help you lose weight (they say), may help combat cancer, and is good for your heart.

Making it yourself, and whipping the foam knocks spots of dropping a tea bag into a mug.

And is so relaxing.

RJ