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The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot. If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g). If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).
The use of steam in fixation (殺青) of tea leaf enzymes is an important step in processing tea, with the leaves quickly cooled down and then undergoing further processing. The less tightly controlled methods of it in the past resulted in the creation of yellow tea when the tea leaves were over-steamed for fixation or were not quickly spread ...
Crush, tear, curl (sometimes cut, tear, curl) is a method of processing tea leaves into black tea in which the leaves are passed through a series of cylindrical rollers with hundreds of sharp teeth that crush, tear, and curl the tea into small, hard pellets. This replaces the final stage of orthodox tea manufacture, in which the leaves are ...
Because of its similar pronunciation, Sri Lanka milk tea is then translated to Silang milk tea in Hong Kong. The process of making Silang milk tea has six steps: scraping the tea, boiling the tea, baking the tea, infusing the tea, and adding milk.The tea was put through a sieve as part of the way it was made, which also led to the name "silk ...
A tea draining tray, tea tray, Gongfu tea tray, or tea sea is an integral piece of equipment for the Gongfu tea ceremony.. It is essentially a grate, which allows excess and waste liquids to be drained away, and either collected in a pan under the grate, or drained away through a hose that carries the waste water and tea to a bucket or other drain.
凉青 (cooling): After withering, the tea leaves are moved inside and cooled down. [6] 做青 (making): The tea leaves are shaken and rolled in a big bamboo sieve. This may be conducive to the oxidation of polyphenols inside the tea leaves. [1] This step is the most crucial part to form the fragrance, taste, and rhyme of Da Hong Pao.
When drinking tea, first, the cake tea is crushed into a fine powder, with boiling water, to brew some tea. To make the tea powder and water into one, with a tea brush quickly hit, the tea and water fully mingle and make a lot of white tea froth. This is where the Japanese matcha ceremony originated. [citation needed]
Gongfu tea (Teochew: gang1 hu1 dê5) or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", [1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony". [2] [3] It is probably based on the tea preparation approaches originating in Fujian [4] and the Chaoshan area of ...