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How has tea ware evolved?
Tea ware is often referred to as the father of tea, for it carries the essence of a cup of tea. The word "China" itself also means porcelain, and the West came to know China through its porcelain. Early pottery, bronze wares, later porcelains, and teaware made from materials like purple clay and glass were all adapted to the social productivity levels and brewing methods of their times. The complete set of gold and silver tea ware unearthed from the Famen Temple’s underground palace from the Tang Dynasty is breathtaking (multiple types of tea ware can also be seen in the painting “Night Banquet in the Tang Palace”). During Emperor Huizong's reign, tea competitions included the use of tea ware as an essential element, and Jian bowls, necessary for the tea-whisking method, became popular. Three of the Jian bowls (also known as Tenmoku bowls) that were brought to Japan are now considered national treasures there. The five famous kilns that produced tea ware are also world-renowned. The evolution of tea ware is a vast topic, but at its core, it cannot be separated from three words: "ceramics, technology, culture." Today, we will explore the evolution of tea ware from two… -
The reason your tea doesn’t taste good might be here
Many tea enthusiasts have this problem: why, using the same tea leaves, the same teaware, and the same water, does your tea not taste as good as someone else's? Assuming there are no issues with the quality of the tea leaves, to make a good cup of tea, the main factors lie in the teaware, the amount of tea used, and the steeping time. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which has a direct relationship with the tea-to-water ratio and steeping time that follow. For example, rock tea is typically packaged in 8g portions. If you use a 100cc gaiwan versus a 130cc one, the amount of water added will differ. With the same steeping time, the resulting flavors will also be different, with the former being relatively stronger. Amount of Tea Used: Maintain a 1:50 tea-to-water ratio; the general amounts are: green tea 3 grams, black tea 4 grams, wulong tea 7-8 grams, dark tea and Pu'er tea 8-10 grams. If you're unsure about the amount of tea to use, try brewing with an appropriate amount first, then adjust based on the actual results. Steeping Time: This is adjusted according… -
Why Can’t You Brew Tea Like Others?
Many tea enthusiasts have this dilemma: why does my tea not taste as good as others', even when using the same tea leaves, the same teaware, and the same water? Note Three Aspects Assuming there are no issues with the quality of the tea, brewing a great cup primarily depends on three factors: teaware, amount of tea used, and steeping time. These elements are interrelated. Teaware: The appearance of a gaiwan or teapot is secondary; what matters is its capacity, which directly affects the amount of tea used, the volume of water added, and steeping time. For example, a packet of rock tea contains 8 grams, and when brewed in a 100cc and a 130cc gaiwan, the volumes of water added will differ. With the same steeping time, the resulting flavors will vary, with the former being more concentrated. Amount of Tea Used: If you're brewing pre-packaged teas, it's convenient as rock tea is typically 8 grams per pack and black tea is 5 grams. For loose-leaf tea, if you're unsure how much to use, start by experimenting with an appropriate amount. If it's too weak or too strong, you'll know how to adjust for the next brewing session. Steeping…
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