The Complete Process of Chinese Tea Ceremony

The Chinese tea ceremony originated in the Tang Dynasty, flourished during the Song and Ming Dynasties, and declined in the Qing Dynasty. It embodies three essential philosophies: the Art of Tea Drinking, Spiritual Cultivation through Tea, and the Way of Tea as Dao.

The Art of Tea Drinking refers to tea as a comprehensive art form. It integrates with poetry, calligraphy, painting, architecture, and the natural environment, elevating the act of drinking tea from a daily routine to a spiritual and cultural pursuit.

Spiritual Cultivation through Tea emphasizes self-cultivation and enlightenment through the practice of tea, focusing on calming the body and mind.

The Way of Tea as Dao represents the highest state of the tea ceremony—where boiling water and brewing tea embody the ultimate truth of the universe.

The Principle of “Authenticity” in Chinese Tea Ceremony

Authenticity is central to the tea ceremony: the tea must be real in aroma and taste, the setting ideally features genuine mountains and water, the calligraphy and paintings should be authentic masterpieces, and the tea utensils are best made from genuine bamboo, wood, clay, or porcelain. One must also serve with sincerity, treat guests with heartfelt hospitality, speak with honesty, and cultivate a sense of quiet mindfulness.

Every step in the tea ceremony must be performed with precision and genuine intent.

Traditional Tea Rituals

In different dynasties, tea rituals had distinct principles:

Tang Dynasty focused on overcoming the "Nine Difficulties" of tea preparation: selecting tea, identifying tea quality, choosing utensils, controlling fire, preparing water, roasting, grinding, boiling, and drinking.
Song Dynasty emphasized the “Three Essentials and Three Avoidances”:
- Essentials: new tea, sweet spring water, and clean utensils; good weather; and refined guests with matching temperaments.
- Avoidances: the opposite of the above.
Ming Dynasty promoted the “Thirteen Suitables” and “Seven Taboos”:
- Thirteen Suitables: being unoccupied, having pleasant company, solitude, writing poetry, calligraphy, strolling, post-nap, morning refreshment, simple offerings, serene surroundings, mutual understanding, appreciation, and helpful attendants.
- Seven Taboos: improper etiquette, poor utensils, mismatched host and guests, excessive formality, pungent foods, busyness, and vulgar decorations.

Forms of Chinese Tea Practice

Chinese tea culture is expressed in several forms:

Boiled Tea (Jiancha)
Tea Competitions (Doucha)
Gongfu Tea (Gongfu Cha)

Over time, modern practices have evolved to preserve tradition while enhancing refinement. The Gongfu tea ceremony is now standardized into 13 formal steps, known as the “Thirteen Steps of Gongfu Tea”.

Thirteen Steps of Gongfu Tea Ceremony

Initiating the Tea Session – Just as every person drinks water differently, every tea session has its unique rhythm and charm.
Warming the Teapot – To awaken the tea’s aroma, the teapot must be preheated with hot water. This also serves as a warm-up gesture before the session begins.
Appreciating the Tea Leaves – Guests are invited to observe the leaves’ shape and color to build anticipation for the flavor and aroma to come.
Warming the Fair Cup (Pitcher) – The water from the warmed teapot can be poured into the pitcher. Focused hand movements during pouring are a way to practice intention and grace.
Warming the Teacups – In summer, use the water from the pitcher to warm the cups. In winter, preheat them separately. Before serving, empty the water to help concentrate the tea’s aroma.
Adding Tea Leaves – Small or round leaves can be added directly with a scoop; fluffy or strip-shaped leaves need guiding with a spoon. Avoid letting the scoop touch the teapot mouth to prevent moisture.
Pouring Hot Water – Boiled water is used, with temperature adjusted based on tea type. Begin pouring from low, then raise the stream to agitate the leaves, filling to about 70-80%. Lower again to cut the flow, like the lift and press of a brushstroke in calligraphy.
Waiting for the Brew – The teapot is like a meditation hall. Stay calm and avoid distractions. The host may fix their gaze on the pot, cultivating mindfulness.
Pouring the Tea – This step is like a diver leaping into water. Open the lid slightly, tilt the pot with a steady wrist, and return any remaining liquid to avoid bitterness from over-steeping.
Dividing the Tea – Tilt the pitcher slightly inward. Rotate the pitcher gently to control the flow smoothly, like pouring olive oil.
Passing the Cups – Grip the cup naturally, keeping it level to prevent spills. Use the thumb and base of the hand for stability.
Observing the Tea Leaves – Once the tea flavor fades, stop the session respectfully. Observing the leaf remains is a silent tribute to the tea—like a farewell bow.
Cleaning the Teapot – Rinse with hot water and swirl to remove any leftover leaves. Tilt the spout slightly upward to avoid damage while discarding.

Though the Thirteen Steps may seem intricate, for true tea lovers, each one is indispensable. As the poet Su Dongpo once wrote:
"Fine tea is like a fine beauty—its charm lingers long after the first encounter."

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