• by vinux

1. For Gong Fu Cha, use a small pot with a capacity of between 80-100ml. Warm the teapot and cups with hot water before starting to brew tea.

2. Place the appropriate amount of tea leaves into the teapot, usually about 1 teaspoon for Gong Fu Cha or 2 teaspoons for western-style brewing.

3. Pour hot water into the teapot and cover it after 30 seconds to steep (this time may vary according to type of tea).

4. Pour evenly into each cup during the first infusion. Subsequent infusions will take less time and can be poured into individual cups as needed.

5. After finishing brewing, pour out any remaining liquid from the teapot and rinse with clean boiling water before storage.
There are many common tea utensils, but many people don’t know them completely or how to use them. Today, not only will the editor introduce us to the common tea utensils, but also popularize the usage skills of these utensils for everyone.

Common tea sets include: tea cups, teapots, lids, trays, tea needles, tea towels, tea strainers, kettles, tea caddies, tea boats, floating trays, teaspoons and tea tongs. Usage techniques for these items are as follows:
1. Tea Cups – Use them to pour hot water into and drink the brewed tea.
2. Teapots – Use them to brew and store the loose-leaf tea.
3. Lids of Teapot – Cover the top of the teapot while steeping the loose-leaf tea to hold in heat and flavor.
4. Trays – Place it underneath your teacup or teapot to avoid spills and messes.
5. Tea Needles – Use a needle or spoon to stir the loose-leaf tea in the pot when brewing for a better flavor.
6. Tea Towels – Use it to wipe off any spills from brewing or serving your favorite cup of tea.
7. Tea Strainers – Place one over your cup or teapot when pouring out your brewed tea so that only liquid passes through without any leaves or other particles entering your cup of beverage.
8. Kettles – Boil water using kettles for a faster way of making hot water for your next cup of fresh brewed loose-leaf tea when needed!
9. Tea Caddies – These containers provide an easy way to store your favorite type of loose-leaf teas after opening them up!
10. Tea Boats – Fill this with hot water while steeping your favorites types of loose leaf teas on top!
11. Floating Trays – This can be used as both a decorative piece or as a place where you can place all the items included in your favorite cup of herbal/loose leaf teas together!
12 teaspoons – Measure several scoops (or tsp) when adding loose leaf teas into boiling water prior to steeping for optimum flavor!
13 Tea Tongs – Grab small amounts of dry herbs/tea leaves with ease by using these tongs instead of getting them all over your hands while scooping them out from their packaging!

Types and sizes of tea cups should be available. Different teas need different tea cups to drink. In recent years, it has become more popular to smell the fragrance of tea while drinking with a scent cup. Choose an appropriate tea cup according to the shape and color of the teapot, which is quite aesthetically pleasing when matched together. In order to appreciate the color of the tea soup and make it easy to clean, it is best for the inside of the cup to be glazed, preferably in white or light color. The requirements for cups should be comfortable to “hold” and “pick up”, comfortable “on the mouth” and smooth “into the mouth”.

2. Tea strainer: A tea strainer is placed on the mouth of a teapot when making tea to guide the tea into the pot and prevent leaves from spilling outside.

3. Cover Bowl: Cover bowl or cup cover, divided into three parts of teacup, bowl cover, tray, set the tea in the bowl, pour water and cover for five to six minutes before drinking. This method of brewing tea usually requires one steep and at most a second rinse.

4. Teapot: A plate used to hold teacups or other tea sets, to receive the tea that flows out or spills during the process of brewing tea. It can also be used as a plate for placing teacups, which are made of plastic and stainless steel in various shapes such as round and rectangular.

5. Tea Strainer: A tea strainer is a tool used for pouring tea into the pot, usually made of bamboo.

6. Tea Scoop: Also known as “tea chopsticks”, the tea scoop has the same function as a tea spoon, which can be used to scoop out the tea residue from the pot. People also often use it to scoop up the teacup and wash it to prevent scalding and keep it clean.

7. Tea towel: also known as “tea cloth”, the main function of a tea towel is to dry the pot before brewing tea, wiping away any residual water from the bottom of the pot or tea sea, and also wiping up any spilled tea on the table.

Function of Tea Needle: The function of tea needle is to unclog the inner network (honeycomb) of the teapot, so as to maintain a smooth water flow.

Kettle: In ancient times, a kettle for making tea was used with a wind stove. Currently the more common ones are alcohol lamps and electric kettles. In addition, there are gas stoves and electric water heaters. I use an automatic electric stove.

Tea canister: A canister for storing tea leaves must be odorless, sealed and no light leakage, the materials of which are tinplate, stainless steel, tin alloy and ceramics.

11. Tea Boat: A container used to hold a teapot, filled with tea leaves, and boiling water poured in. Hot water from the teapot is then poured over the tea boat to warm it up. The boiling water may also be used to rinse cups. Also known as a tea pool or pot bearer, its common functions are to hold hot water for cups, catch any overflow from the teapot, and keep the tea warm.

12. Tea Sea: The Tea Sea, also known as the tea cup or public cup, is used to pour the tea soup from the pot into the tea sea after it is brewed to a proper concentration. Then the tea soup can be poured into each small tea cup to achieve a uniform concentration. A filter can also be placed on the tea sea to filter out tea dregs and powder. If there is no special-purpose Tea Sea, the teapot can be used instead. Its general functions are: containing brewed tea soup and pouring into each cup equally so that each cup has the same degree of concentration, and depositing tea dregs.

Spoon: Also known as a “tea scoop”, the spoon has a shape similar to that of a soup spoon, and its main purpose is to scoop out tea leaves from teapots. After brewing tea, the tea leaves often fill up the teapot tightly, as most teapots have narrow mouths. It is inconvenient and unsanitary to use one’s hand to scoop out the tea leaves, so a spoon is used instead.

Tea Scoop: The function of a tea scoop is similar to that of a tea strainer and dripper, all being utensils for placing tea. However, a tea scoop is also suitable for appreciating tea. Its main purpose is to transfer the tea leaves from the tea canister to the teapot. It is mainly made of bamboo, which is both practical and can be regarded as an artwork, killing two birds with one stone. If there is no tea scoop, a thick cardboard can be folded into the shape of a tea scoop for use.