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1. Teapot: Boil water in a teapot and add it to a teacup with tea leaves.
2. Gaiwan: Place tea leaves into the gaiwan, pour boiling water in and cover the lid to steep for a few minutes.
3. Yixing Teapot: First, fill the pot with hot or boiling water, swirl it around to warm up the pot before discarding it. Then add fresh tea leaves and hot or boiling water, steep for recommended time before pouring out into cups.
4. Teacups: Pour hot or boiling water directly into tea cups that have been prepared with loose leaf tea or teabag inside.
5. Gong Fu Cha Tray: Set up the tray with all necessary accessories needed for brewing Gong Fu Cha style of Chinese tea such as teapot, small pitcher, cups, strainer and funnel etc..
6. Tea Kettle: Fill the kettle with cold water, place onto stovetop and bring to boil then pour hot water into teapot for brewing purposes.
7. Tea Warmer/Candle Holder: Place pre-filled teapot on top of candle holder/warmer filled with burning charcoal or an electrical warmer powered by electricity and plug in outlet to keep brewed tea warm for extended period of time without losing flavor or aroma intensity due to over-steeping.
8. Tea Strainer: Use a fine mesh strainer placed over the cup when pouring brewed tea from teapot to cup so that any unbrewed leaves are kept out of cup while still allowing flavor and aroma of brewed tea through unfiltered (in case of pot-brewing method).
9. Electric Kettle: Fill electric kettle with cold tap water then press power button to start heating process until desired temperature is reached (boiling point) then use this boiled water for making various types of hot beverages including different types of tea depending on their individual brewing instructions specified by manufacturer/brand label associated with each type/variety of tea product purchased at store(s).
10. Yixing Teacup: Add freshly boiled hot or boiling water directly into Yixing teacup where loose leaf (or powdered) blend has been placed beforehand along with other ingredients if applicable/desired then cover lid tightly after stirring lightly before consuming after allotted brew time has passed per manufacturer’s instructions as listed on packaging label associated when purchased at store(s).
11. Thermos Flask/Vacuum Bottle: After prepping thermos bottle by filling it with cold tap water followed by lid being securely fastened afterwards; place flask onto stovetop burner (medium heat setting) until desired temperature is reached according its manual instructions provided at purchase then immediately remove from heat source while keeping lid secured tightly once removed in order not lose any steam produced during heating process which could otherwise reduce quality & efficacy level (flavor & aroma intensity) experienced upon drinking same beverage afterwards prepared inside same container prior mentioned step was completed beforehand successfully assembled according its user guide booklets included when bought from store(s).
12. Infuser Basket/Tea Filter Bag: Place basket filled with desired amount of loose leaf blend inside mug where pre-measured quantity has already been added prior step taken; secure lid properly afterwards so that any escape steam won’t compromise flavor & aroma outcome desired once consumed later on after sufficient steeping period has elapsed as listed either on package label if bought from store(s) holding same type displayed there OR user’s manual booklet provided at purchase too containing details about same item model’s technical specifications used when preparing such drink product here being brewed for enjoyment sake afterwards served forthwith given former conditions were met satisfactorily prior doing so after completing latter steps taken previously regarding same matter discussed herein objectively as well since overall result expected shall yield better tasting beverage than expected given proper methods followed accordingly heretofore just described one lastly time here again relevant context pertaining said topic thereby concluding discussion held conjointly between us now herein presented without further ado hereby ending our deliberations accordingly henceforth understood mutually by two sides involved respectively indeed finishing up final part tentatively agreed upon beforehand endeth here presentation today thank you very much!
13 Chahai (Tea Pitcher): Fill chahai halfway full with filtered drinking safe cold tap water; place onto stovetop set at medium heat level until bubbles start coming out but not boiling excessively; lower flame setting until bubbles cease forming altogether then add pre measured amount of loose leaf blend followed by stirring lightly afterward covering its lid tightly secured thereafter allowing few minutes pass before serving forthwith per instructions given previously specified manufacturer’s guide booklet included at purchase time when bought originally store(s) carrying those choices among others available too similar ones fit selection criteria intended purpose original design function created make delicious tasting unique flavors traditional quality varieties long lasting aromatic pleasure aftertaste sensation
Common tea sets usually consist of fourteen items: teacups, tea strainers, covers, tea trays, tea rules, tea pouches, tea towels, tea needles, water boilers, tea canisters, teapots, seas of tea bowls with lids and spoons. The usage instructions are as follows:

1. Teacup: used to hold hot or cold drinks.
2. Tea strainer: used to filter out the leaves from the brewed liquid.
3. Cover: used to keep the contents inside warm or cold.
4. Tea tray: used to hold all other items in the set and provide an area for serving the drinks.
5. Tea rules: used to measure out a specific amount of leaves for brewing.
6. Tea pouch: used to store leaves for later use or travel with them conveniently.
7. Tea towel: used for cleaning up spills or wiping off any moisture on surfaces after setting up the set for use.
8. Tea needle: used to stir and mix teas in a pot or cup before drinking them.
9. Water boiler: used to boil water that is then poured over leaves in a pot and left to steep until it is ready for drinking
10. Tea canister: used to store loose-leaf teas and keep them fresh longer than usual packaging would allow for outside of a container or caddy with lid closure system recommended by manufacturers 11 . Teapot: contains an infusion chamber where hot water is poured over loose-leaf teas before being served into cups or other containers 12 . Seas of tea bowls with lids: made out of porcelain or ceramic material with an intricate design on its surface that’s glazed and painted over again once fired in high temperatures 13 . Spoon : Used for stirring and mixing teas before they are served 14 .Tea basket/tea holder:used as a decorative piece when not in use but also as a convenient way of holding additional supplies (like sugar cubes) while waiting for guests at the table

First, teacup

There are all kinds and sizes of teacups. Different teas should be served with different cups. In recent years, sniffing cups that allow one to drink tea while smelling the aroma have become increasingly popular. According to the shape and color of the teapot, select an appropriate teacup to create a pleasing aesthetic combination. For ease of appreciation for the tea soup color, as well as easy cleaning, it is best for the inside of the cup to be glazed in a white or light-colored hue. The requirements for the cup should be comfortable to grip and hold, and smooth when entering the mouth.

II. Tea Strainer

– Used for steeping tea leaves and filtering out the leaves when pouring tea
– Can be made of various materials, including fine stainless steel mesh, porcelain or bamboo
– Easy to use and clean

When preparing tea, the tea strainer should be placed on the mouth of the teapot in order to guide the tea into the pot and prevent tea leaves from falling outside.

Third, cover the bowl.

Put three grams of tea leaves into a bowl or cup, add water, and cover it for five to six minutes before drinking. This is the usual way to make tea and one steep is usually enough; no more than two steeps should be made.

Fourth, Tea Tray

A plate for holding teacups or other tea utensils, to catch the tea water flowing out or spilling during the tea-making process. It can also be used as a plate to place teacups. The tea plate comes in plastic and stainless steel materials, with various shapes such as round and rectangular.

Tea is an important part of Chinese culture. Drinking tea has become a way to appreciate nature, relax the mind and body, and enjoy life with friends and family. There are five main types of tea: white, green, oolong, black, and post-fermented. Each type of tea has its own unique flavor, aroma, taste, and color. For example, white tea is light in color and often has a sweet aftertaste; green tea is known for its refreshing taste; oolong tea is fragrant and smooth; black tea has a bold flavor; and post-fermented tea is aged for a long period of time to develop its distinct flavor. Enjoying different types of teas can take you on a journey through Chinese culture.

The tea tray is a utensil for pouring tea into the teapot, generally made of bamboo.

Six, Tea Pressing

Tea pressing is a method of making tea that requires two cups that fit snugly together. Leaves are placed in the lower cup, which is filled with hot water. The upper cup is then pressed down into the lower cup and held there for a few minutes until the tea has brewed. This method produces a stronger flavor than other brewing methods.

Also known as tea chopsticks, the function of the tea scoop is the same as that of a teaspoon, which can extract the tea residue from the pot. It is also often used to scoop up a teacup for washing and prevent scalding and keep it clean.

Seventh, Tea Towel

The tea towel, also known as the tea cloth, has the main purpose of drying the pot before making tea. It can be used to wipe away any water left on the bottom of the pot or sea and any tea spills that have landed on the table.

Eight, Tea Needle

The function of the tea needle is to unclog the internal network (honeycomb) of the teapot, so as to keep water flowing smoothly.

Nine, Water Boiler

A water boiler is an appliance used to boil water. It can be electric or gas-powered and typically consists of a container with a heating element at the bottom, as well as an insulation layer and a thermostat. The container is filled with cold water, and when the heating element is activated, the water is heated to boiling point. Water boilers are often used in commercial settings for making tea or other hot drinks.

In ancient times, tea kettles were heated by charcoal stoves. Currently, the most common ones are alcohol lamps and electric kettles. In addition, gas stoves and electric water heaters are also available. I use an automatic electric stove.

Ten, tea canister

The storage container for tea leaves must be odorless, sealed and not transparent, and the materials include tinplate, stainless steel, tin-aluminum alloy and ceramic.

Eleven, Tea Boat

A container used to hold a teapot, with tea leaves put into the teapot and boiling water poured in. The hot water is then poured over the teapot from above to warm it. The boiling water can also be used to wash tea cups. Also known as a teapool or pot bearer, its common functions are: holding hot water for heating cups, catching spills of tea from the pot and keeping the tea warm.

Twelve, Tea Sea

Also known as tea pot or public cup, the teapot sea is used to even out the concentration of tea soup after it has been steeped and soaked in the teapot. A filter may be placed on top of the teapot sea to filter out any tea residue or dregs. When a teapot sea is not available, the teapot can also be used for this purpose – to hold the brewed tea soup before pouring it into individual cups, so that each cup contains equal concentrations of the tea soup and that any residue can settle at the bottom.

Thirteen, teaspoon.

Also known as a tea scoop, the teaspoon is shaped like a soup spoon, hence its name. Its main purpose is to scoop out the steeped tea leaves from within a teapot. After the tea has been brewed, it often gets tightly packed into the teapot and due to the usually small opening of a teapot, it is both inconvenient and unhygienic to try and scoop out the tea leaves with one’s hands; thus, a teaspoon is generally used.