There are many ways to enjoy the tea we are offered. Preparing tea is first and foremost an art, but for once in your life, it's an art accessible to everyone, including you! No technical skills or artistic talent are required.
Tea isn't just a beverage. You'll notice—and I have no doubt—that your sense of smell is fully engaged when you're preparing it. What reaches your nose is what we call "the aroma." Smelling the tea is part of the process. You can't skip this step. Furthermore, you'll be able to admire its color, which can be dark or light, depending on the tea you've chosen. For example, a Pu-erh tea will be much darker than a Darjeeling tea.
And, of course, what you have in your cup isn't just for observation, you have to taste it! And now, you can find it sour, bitter, tart, aromatic, complex, spicy, raw, strong, fresh, sweet, biting, zesty, creamy, mild, sustained... I could give you a thousand more adjectives, but I'm already out of breath just thinking about it. I suggest you choose the adjective that inspires you.
The first method involves using a bowl to hold the tea from a serrated cup with a lid. This set is used for preparing Darjeeling, but also for tasting teas before choosing one from the industry.
The second method is the "kyusu." It's a type of teapot used for making green tea. It's made of clay or porcelain. It has a handle (for lifting it, obviously, it's not rocket science) and a metal grid to prevent your brewed organic Sencha tea from ending up in your cup and making it too spicy.
Finally, last but not least, is the use of the "zhong," more commonly known as the "gaiwan." It's similar to the cup used in "kyusu," but it's simply a cup with a lid. We use it for infusions and teas. This method allows us to observe the tea leaves changing from the first second to the last.
Finally, last but not least, is the use of the "zhong," more commonly known as the "gaiwan." It's similar to the cup used in "kyusu," but it's simply a cup with a lid. We use it for infusions and teas. This method allows us to observe the tea leaves changing from the first second to the last.
Even though we've learned a few ways to prepare tea, it's not just about that. We have to follow several rules.
- The water used must be mineral and of high quality (spring water would be perfect).
- Never use boiling water. All teas have their own ideal temperature.
- Wash the teapot with boiling water (you now know that you have to throw it away if you read rule number 2).
- The dosage is adjusted according to personal taste.
- The infusion time must be respected.
Enjoying tea is a wonderful moment that engages all our senses. We should take more time to do it. But be careful not to burn your lips, tongue, and mouth... We all know how annoying and long-lasting that is. Now, enjoy your tea time!
