- by vinux
The best quality of Qingci teaware is produced in Zhejiang. As early as the Eastern Han Dynasty, Qingci with pure color and transparent luster had already begun to be produced. In the Jin Dynasty, Yuezhou, Wuyao and Ouyao in Zhejiang had already reached a considerable scale. During the Song Dynasty, Qingci teaware produced by Longquan Geyao in Zhejiang, which was one of the five famous kilns at that time, had reached its peak and was exported to other places. In the Ming Dynasty, Qingci teaware became famous both at home and abroad for its delicate texture, graceful shape, blue-green glaze color and elegant pattern. At the end of 16th century, Longquan Qingci was exported to France and caused sensation throughout France. People compared it with Xuela’tong’s beautiful blue robe in the famous European play “The Shepherdess”, calling Longquan Qingci “Xuela’tong” and regarding it as a rare treasure. In modern times, Longquan Qingci teaware has new development and new products are constantly emerging. This kind of teaware not only has many advantages of porcelain ware but also has an attractive soup color when used to brew green tea. However, when used to brew black tea、white tea、yellow tea or red tea，it may make the soup lose its original appearance which seems to be insufficient.
The best tea to brew in blue and white porcelain teaware is oolong tea.
Blue glazed tea set is suitable for drinking green tea, light-colored tea, fragrant slices and white downy longjing. They are all suitable for brewing with a high density of pot. Blue glazed tea set is more suitable! In addition to the many advantages of porcelain teapot, it has a green color and is beneficial to the soup color when used to brew green tea. However, it is easy to make the soup lose its original appearance when used to brew black tea, oolong tea, yellow tea and white tea. The main purpose of using Tea Ware is still to appreciate its color, touch and unique cultural connotation.
Among them, blue and white porcelain teaware is most suitable for brewing green tea. The color of the glaze of blue and white porcelain can better show the color of the tea soup. When brewing green tea, it is better to choose light and thin porcelain with flower patterns. This helps to observe the color of the tea soup as well as to dissipate heat. If green tea is steeped in boiled water for a long time, it will taste bitter and its color will deteriorate. Therefore, when brewing green tea, it is recommended that the teaware should be thin and white so that heat can be dissipated and the temperature of water should not be too high.
The basic tea set for brewing tea is composed of a teapot, a teacup, and a teaspoon.
When choosing a teapot, there are four standards: “small, shallow, even, and old”. Teapots are divided into two-person cans, three-person cans, four-person cans and four-in-one cans. Teapots made by Mengchen, Tiehua Pavilion, Autumn Garden, Petal Garden, Xiaoshan and Yuan Xisheng are the most valued. There are many styles of teapots, from small oranges to large pomelos, melonshaped, persimmon-shaped, diamond-shaped, drum-shaped and plum blossom-shaped. Drum shape is usually preferred because it is well proportional and robust. There are also a variety of colors such as blue flower Bocai and four morning three glazes. No matter what style or color it is, the most important thing is that it has health and cultural background.
The choice of teacups has a four-word motto: small, shallow, thin, and white. Small sips sip it all; shallow waters don’t stay in the bottom; white as jade to set off the color of tea; thin as paper to make it fragrant. Chaozhou tea drinkers often use a flat-mouthed wide cup with blue and white bottom and “If Deeply Treasured” inscribed on the bottom of the cup, which is precious but not easy to get. The Gongfu Tea Utensils Small Cup produced by Shengshichangnan has lightness, moderate size, which not only meets drinking habits but also preserves tea aroma.
Third: Tea washing
Resembling large bowls, there are many colors and depths. Tea preparation requires three items: one main bowl and two side bowls. The main bowl is used to steep the teacups, the side bowls are used to steep the teapot and one to hold water for washing the cups and already brewed tea leaves.
Fourth: Tea Tray
A tea tray is used to hold teacups, and there are various styles such as round moon shape, chessboard shape…No matter what style it is, the most important thing is the four words: Wide, Flat, Shallow and White. That is to say, the surface of the tray should be wide enough to accommodate more cups according to the number of guests; The bottom should be flat so that the teacup won’t shake easily; The edge should be shallow and white in order to set off the teacup and teapot for a better look.
An important manifestation of the ancient people’s pursuit of the way of tea drinking is to pay great attention to the art of ceramic teaware itself. A set of exquisite teaware matched with famous tea with triplex characteristics in terms of color, fragrance and taste can be said to complement each other.