• by vinux

Generally, when people refer to tea sets, they mean teapots. However, with the continuous development of the tea industry, Kung Fu tea sets are becoming more and more sophisticated. The use of tea sets is especially important during the process of making tea. Commonly used tea sets include cups, strainers, lidded bowls, trays, sieves, tongs, cloths, needles, boilers, canisters for leaves or powder, boats or basins for collecting excess liquid as well as spoons. Understanding them is key to preparing a good cup of tea. Here is an introduction to these common tea sets and how to use them:

One, teacup

A teacup is a utensil for holding tea water. Water comes from the teapot and is poured into the teacup, then served to the guests to taste. Teacups come in two sizes: small cups, also called tasting cups, are used with scent cups; large cups can also be used directly for brewing tea and serving tea, mainly for drinking high-grade delicate named tea.

Second, Tea Strainer
A tea strainer is an instrument used to hold loose leaf tea in a teapot or teacup while hot water is poured over the leaves to steep. The liquid passes through the holes of the strainer and into the cup, allowing only the solid leaves to remain in the strainer.

The tea strainer, also known as a tea funnel, is one of the main teaware used in Han Chinese tea arts. It is often placed at the mouth of the pot when brewing tea to guide the tea into the pot and prevent leaves from spilling out.

Third, cover the bowl.

Cover bowl is a kind of Chinese tea set with cover on the top, support under and bowl inside. It is also called “three abilities bowl” or “three abilities cup”, implying heaven, earth and human in the cover, support and bowl respectively. Tea support is also called tea boat. When making tea with cover bowl, hot boiled water should be poured into the bowl first, then putting tea leaves into it with water added in the cover. The steeping time for making the tea varies from 20 seconds to 3 minutes according to the quantity and type of tea leaves. Cover bowls were popular during Qing Yongzheng Period.

Fourth, Tea Tray

Tea trays (also known as tea boats) are shallow vessels for placing teapots, teacups, tea sets, tea pets and even tea food; they can be large or small, square or round, or fan-shaped; they can be single-layer or multi-layer, multi-layer for holding waste water, either drawer type or embedded; single layer with a plastic tube connected to drain the plate surface waste water, but still need a bucket under the tea table; its materials are widely used, gold, wood , bamboo and pottery can all be chosen. Metal tea trays are the most convenient and durable while bamboo trays are the most elegant and suitable. In addition, there are sandalwood and red wood trays such as green sandalwood and black sandalwood trays.

Five, Tea Rules

Five rules of tea drinking: 1. Always use good quality tealeaves; 2. Use fresh water to make tea; 3. Pay attention to the ratio between tea leaves and water; 4. Keep a good temperature when making tea; 5. Enjoy the taste of your brewed tea.

Tea scoop is one of the six elements of Chinese tea ceremony, which is a measuring tool for taking out tea powder and putting it into the soup in folk Chinese cuisine. In tea ceremony, when putting the tea from teapot to a tea holder or teapot, a tea scoop is needed to measure the amount.

Six, tea sandwich

A tea sandwich is a type of small sandwich typically served as part of afternoon tea. It usually consists of two slices of white bread with the crusts removed and flavored fillings such as cucumber, cream cheese, egg salad or smoked salmon. Tea sandwiches are typically cut into triangles, rectangles or small squares.

Also known as tea chopsticks, the function of tea-forcing is the same as that of a tea spoon, which can be used to scoop out tea residue from the pot. It is also often used to scoop up and wash cups, preventing scalding and keeping hygienic.

Seven, Tea Towel

Tea towels, also known as tea cloths, are mainly used for drying teapots. Before serving tea, the bottom of the teapot or tea sea is wiped dry to remove any impurities, and it can also be used to wipe off any spilled tea on the table.

Eight, tea needle

Tea needles, also known as “tea tongs,” are one of the tea sets of Han culture. Generally made of wooden or horned material. In addition, when drinking Puer tea, the tea knife for prying is placed in the teapot. Tea spoon, tea needle, tea clip, tea then, tea sea, along with the teapot, six appliances are also referred to as the six gentlemen of Tea Taoism. The function of the tea needles is to loosen the inner web (beehive) of the teapot to maintain smooth water flow, or after putting in the tea leaves to evenly spread and stir up the crushed tea at the bottom and whole leaves on top. Nowadays, metal tea needles are used as a tea scoop when drinking Puer Tea.

Nine, kettle

In ancient times, a wind stove was used as a teapot for boiling water. At present, the most common ones are alcohol lamps and electric kettles. In addition, gas stoves and electronic water heaters are also available.

Ten, Tea Caddy

Tea leaves are a kind of dry goods which are highly susceptible to moisture and changes in quality. It has strong adsorptive capacity for water and odors, while its aroma is easily volatile. In terms of texture, tea canisters generally come in tin-plated, iron-plated, ceramic, glass and paper varieties; among these it is best to use double lid colored iron tea cans or long neck tin cans. For storing tea in ceramic containers, it is advisable to choose those with small mouths and large bellies.

When storing tea leaves, there are certain requirements as to what container and method should be used. Generally in tea houses, large glass bottles are used to contain the tea leaves so that customers can have a clearer look at the quality of the tea.

Eleven, Tea Boat.

“Teaship”, also known as “tea tray” or “cup tray”, is also known as tea tray and teapot. It is a kind of tray to hold teacups, which was popular among Han people in the ancient Southern Dynasties. Its purpose was to hold teacup to prevent scalding hands, later it was named Teaship because of its shape like a boat. Its common functions are generally: heating water with hot water, holding tea spilled from the pot, and keeping warm.

Twelve, Sea of Tea

The teacup, also known as the teapot or Kung-tao cup, is used to evenly distribute tea into each small cup after the tea has been steeped to the desired concentration in the teapot. A filter can also be placed on top of the teacup to filter out tea leaves and powder. When there is no special teacup available, a teapot can be used instead. Its general function is to hold brewed tea and then pour it into each cup so that the concentration of tea in each cup is equal, and sediment can be precipitated.

Some tea seas refer to artisanal furniture for tasting tea, made of raw materials such as bamboo, wood and stone. Its function is basically the same as that of a tea tray, with a drainage system, but it is more artistic than a tea tray.

Thirteen, teaspoon.

A teaspoon, also known as a tea scoop or ladle, is shaped like a spoon and hence the name. Its main purpose is to scoop out the tea leaves from a brewed teapot. After the tea has been brewed, it often fills up the teapot tightly, and since most teapots have small openings, it’s neither convenient nor hygienic to take out the tea leaves with one’s hands, so a teaspoon is used instead.

The basic steps for making tea with tea ware:
1. Heat the water to a temperature suitable for the type of tea being brewed.
2. Place the desired amount of tea into the teapot or cup.
3. Pour the heated water over the tea leaves.
4. Allow the tea to steep for the recommended time, typically 2-5 minutes depending on the type of tea used.
5. Strain and serve your freshly brewed tea!

Brewing tea requires hot water to wash both the tea pot and the teacup so as to keep them clean and free of mold. Therefore, the first step is to warm up the cup.

Then select tea leaves, about one-fifth or one-tenth of the total volume of the teapot shall be put in, neither too much nor too little.

Pour in hot water, then immediately pour out the water from the teapot to rinse the tea leaves.

4. After brewing formally, pour in water at around 80-85 degree Celsius and wait for about 1 minute, then it’s ready to drink!

After using it, take off the lid of the kettle and hold the bottom of the kettle up to the sky. This can protect your tea set.