- by vinux
1. Chinese Gaiwan: Put about 3-4 g tea leaves in the bowl, pour boiling water at 100°C and then cover it with the lid for about 20-30 seconds.
2. Teapot: Fill 2/3 of the pot with boiling water and add 1/2 teaspoon of tea to the pot. Steep for 2 minutes before enjoying your tea.
3. Yixing teapot: Place 1 teaspoon of loose tea leaves into the pot, fill with boiling water at 95°C and steep for 1 minute or so depending on desired strength.
4. Japanese Kyusu: Measure out 1 teaspoon of loose leaf tea per cup and place into the teapot, fill with hot water (80°C – 90°C) and allow to steep for 2-3 minutes depending on desired strength.
5. Clay Teapot: Measure out two teaspoons per person of your favorite tea, put them in the teapot, then fill it up with hot water (75–85 °C). Let it stand for 4–5 minutes before pouring out a cupful to enjoy!
6. Glazed Teapot: The glazed teapot is used like any other type of teapot—fill it half way up with warm or hot water (95–100 °C), add two teaspoons of loose leaf tea per person, and let steep for 3–4 minutes as desired.
7. Cast Iron Teapots: Heat clean cast iron teapots prior to using them by filling halfway with boiled water, allowing it to sit for a few minutes then pouring off the water before adding fresh boiling water (95–100 °C). Add two teaspoons per person of your favorite tea and steep as usual according to desired taste and strength in time (2-4 min).
8. Bamboo Tea Tray: Boil some fresh spring/filtered/tap water in a kettle or on an electric range, get your bamboo tray ready by placing all necessary tools such as cups, Japanese matcha whisks, etc., arrange them neatly around the tray so that they’re easy to access while brewing; pour hot or boiled water into a ceramic teapot or gaiwan until almost full; wait a few seconds until it cools down slightly warmer than drinking temperature; start whisking clockwise motion over 30 times until frothy foam starts forming; add more hot or boiled water if needed; pour brewed matcha green powder evenly over cups arranged around bambo tray; finally serve hot!
9. Turkish Ibrik : Place three heaped teaspoons of strong ground coffee into ibrik and fill halfway up with cold filtered/spring or tap water; put ibrik over medium heat stirring occasionally when bubbles start appearing; remove from heat once small foam appears at top surface ; take off remaining foam from top using spoon ; serve immediately when temperature is still warm but not too hot otherwise will have bitter taste .
10. Gongfu Cha Set : Start by warming up each item using preheated warm/hot spring/filtered/tap water ; use about 6g of dry leaves per 125ml capacity cha hai (brewing vessel); rinse leaves quickly under running cold tap/filtered /springwater ; discard rinsed liquid if possible ; replace cha hai onto warmer again filled up with preheated warm /hot spring /filtered /tapwater ; substitute lid back onto cha hai , leave on warmer while steeping till desired tasting strength is reached (around 40sec will do ); pour liquid directly onto small tasting cups evenly distributed between all drinkers gathered ; enjoy your fragrant brews !
11. French Press : Begin by heating freshly drawn filtered/spring or tap water either in a kettle or stovetop pan until almost boiling point (~90 degrees Celsius) ; grind coarsely roasted coffee beans in burr grinder , measure out 2tbsp ground beansper cup desired amount & place them inside French press’maker’ alongwith 400ml near-boiling filtered /springor tapwater ; gently stir everything together & replace plunger lid making sure not to plunge just yet ; wait around 4minutes allowing time for extraction process complete & then press down plunger slowly until entire grounds have descended at bottom chamber . 12. Chasen Bamboo Whisk : Take chasen bamboo whisk & wet its whole body under running cold tap/filtered /springwater thoroughly including its flat twigs ends as well where most likely more powder gets stucked during whisking process lateron , dryit afterwards using paper towel making sure that no moisture remains left behind within whisk’s body which might otherwise cause mold formation ultimately leading its premature death .Take matcha green powder sieve spoon& spread 1tsp measured amountof powder evenly throughout inner ceramic bowl surface area where
Common tea sets typically consist of fourteen kinds of commonly used tea sets, including teacups, tea strainers, cover bowls, tea trays, tea rules, tea scissors, teacloths, tea needles, water boilers, tea canisters, tea boats, tea seas, teaspoons and teacaps. Their usage methods are as follows:
1. Teacup: Used to contain brewed tea.
2. Tea strainer: Used to filter out the residue in the brewed tea.
3. Cover bowl: Used to cover the cup so that the fragrance of the brewed tea will not disperse easily when serving it.
4. Tea tray: Used to contain all kinds of utensils and make them look neat and orderly when serving guests or making tea ceremonies.
5. Tea rules: Used to measure the proper amount of loose-leaf or powdered Chinese teas for brewing into a pot of good tasting herbal drinks.
6. Tea scissors: Used to cut off excess long steams from loose-leaf or powdered Chinese teas before brewing them into a pot of herbal drinks in order to make sure that each sip tastes flavorful and pleasant .
7. Teacloth: Used for wiping off any liquids left on cups or utensils after making a pot of herbal drinks ready for consumption by guests or during a formal ceremony presentation process .
8. Tea needles: A tool used to break up clumps formed by dried leaves in order to facilitate even infusion during brewing processes .
9. Water boiler: Used for boiling water at an appropriate temperature required for infusion based on the type of Chinese herbs being used .
10. Tea canister: A storage container designed specifically for storing different varieties of loose-leaf Chinese teas until they are ready for use .
11. Tea boat :A vessel specifically designed for transporting hot pots full of freshly made herbal drinks without spilling their contents all over the tablecloth .
12.Tea sea :An elongated basin with two handles on either side which is used as a makeshift sink for cleaning various types of utensils associated with the art of making Chinese herbal drinks .
13. Teaspoon :Used to scoop out those small bits and pieces from jars containing various types herbs before infusing them into hot water in order to properly brew each beverage taste within desired flavor profiles .
14 Teacap :An inverted lid placed on top of a hot pot containing freshly infused beverages so that its heat will not escape quickly thus keeping each drink tastier and more fragrant than ever before .
There are all kinds and sizes of tea cups. Different teas should be served in different cups. In recent years, aroma cup is more popular for drinking tea while smelling the fragrance. According to the shape and color of the teapot, choose an appropriate tea cup, which is also quite aesthetic when matched together. In order to appreciate the color of tea soup and make it easy to clean, it is best to glaze the inside of the cup with white or light colors. For cups, it is best to make them comfortable to hold and grasp as well as have a smooth entry.
A teapot is a container used to steep and pour out tea. It is traditionally made of ceramic or metal, but modern designs can use other materials such as glass or plastic. The lid helps keep the tea hot while it steeps and also prevents the leaves from spilling out into the cup. A handle attached to the side of the pot makes it easy to pour into a cup or teacup.
When making tea, the tea strainer should be placed at the mouth of the teapot to guide the tea into the pot and prevent the tea leaves from falling outside.
Third, cover the bowl.
Cover bowl, also known as cover cup, consists of three parts: teacup, lid and tray. Put three grams of tea into the bowl, pour water over it, and drink it after five to six minutes with the lid on. By this method for brewing tea, usually one serving is enough and no more than one extra serving can be added.
A plate used to hold cups and other tea sets, to contain the tea water flowing out or spilled during the brewing process. It can also be used as a plate to place teacups. The tea plates are made of plastic and stainless steel, and come in various shapes such as round and rectangular.
Tea then refers to the drink brewed from tea leaves. It is one of the most popular beverages in many countries. The process of making tea involves harvesting, processing, and brewing. The taste of tea varies depending on the type of tea leaves used and the brewing methods employed. Tea has many health benefits, including improving mental alertness and reducing stress levels.
Tea is the utensil used for brewing tea, usually made of bamboo.
Six, Tea Holding
Tea holding is a traditional Chinese way of serving tea. It involves placing tea leaves in the hands and swirling them around to mix with hot water before drinking it. Tea holding has been practiced since ancient times and remains popular today. It is considered a sign of respect when offering someone tea and is seen as an expression of warmth and hospitality.
Also known as tea tongs, the function of tea tongs is the same as that of a tea spoon, which can scoop tea dregs from the pot. It is also often used to hold cups while washing them, keeping hands safe from heat and ensuring hygiene.
Seven, tea towels.
Tea cloth is also known as tea cloth, the main function of tea cloth is dry pot, before tasting tea wipe the water residue attached to the bottom of the teapot or tea sea, and it can also wipe up spilled tea on the table.
Eight, tea needle.
The purpose of a tea strainer is to unclog the inner network (hive) of a teapot in order to keep the water flowing smoothly.
Nine, water boiler
In ancient times, the teapot was heated by a wind stove. The most common ones nowadays are alcohol lamps and electric kettles. In addition, there are gas stoves and electric water heaters. I use an automatic electric stove.
Ten, Tea Caddy
A container for storing tea leaves must be odorless, tightly sealed andopaque. Materials used can include tinplate, stainless steel, tin-alloy and ceramic.
Eleven, Tea Boat
A container used to hold a teapot, which is filled with tea leaves and boiling water. The hot water is poured from the top of the teapot into the tea boat. The boiling water can also be used to wash the tea cups. It is also called a teapool or pot holder, and its common functions are to pour hot water into cups, collect overflowing tea water from pots and keep warm.
Twelve, Sea of Tea
The tea sea, also known as the teapot or Gonda cup. After the tea soup in the teapot is soaked to a suitable concentration, the tea soup is poured into the tea sea, and then poured into each small teacup to achieve a uniform concentration of the tea soup. A filter can also be placed on the tea sea to filter out tea residues and tea powder. When there is no special tea sea, it can also be used as a teapot. Its general function is: contains cooked tea soup, then pour into each cup, so that each cup of tea soup concentration similar, precipitation residue.
The teaspoon, also known as a tea scoop, is shaped like a soup spoon and is therefore called a teaspoon. Its main purpose is to dig out the tea leaves from a brewed teapot. After being brewed, the tea leaves often tightly fill the teapot, and since the mouth of a general teapot is not large, it is inconvenient and unhygienic to use one’s hands to dig out the tea leaves, so a teaspoon is used.