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Brewing Practices of Chinese Tea | Lesson 2.2
Since the 14th century, China has brewed tea by steeping’s with minor infusion. For this brewing practice/method, the tea is nurtured and is subsequently evaluated.
This is distinct from other nations teas, which is produced for a single-time steeping.
Before 14th century, Chinese tea was cooked.
Prominent Chinese Brewing Techniques Today
Pin cha品茶 - The most appropriate and correct type of Chinese tea brewing.
Gong Fu Cha 功夫茶 - Ceremonial way of brewing oolongs.
Lu Yu 陆宇method - This is a modern tea boiling approach, which is restored from the old treatise, The Classic of Tea. Basically, it implies boiling of a tea in a glass teapot on an open fire. This method is most suitable for brewing Shou Pu’er, which flavor it delivers the best.
Tang dynasty 唐代 brewing - Boiling out of tea in a clay teapot on an open fire. In Chinese tradition this one is deemed to be the authentic brewing technique remaining since Tang dynasty period. Applies only to aged Sheng or Shou Pu’er.
Chaozhou 潮州 ceremony - The method of brewing extraordinarily strong tea using Lonely Bushes Oolong. Based on a specific kind of brewing practiced in this region.
Accepted European Brewing Techniques
European single-time steeping of tea in a large amount of water. Some of Chinese teas may also be brewed this way still delivering a decent flavor, only a few however!
Brewing of cold tea. This is European tradition as well. Any tea is appropriate.