A Chinese Tea Ceremony

I had never heard of one of these before, but found myself pulled into one today (by friends) at Chinatown's Tea Chapter. Luckily we had someobody who knew the good blends to choose, and how to do the 'works'. So here it is, annotated! You should be able to click on pix for zoom views.

The Tea Set - includes cups & 'fragrance cups' (the tall ones), plus a 'Justice Jug'. The Justice Jug is where you pour the tea before serving, as the tea direct from the pot changes in features during the pour. The jug ensures everyone gets an equal experience.
 

The Tea - the dark one (which has been smoked) left, and the light one of the same leaf, right.

The Implements - shovel for the tea, pokey thing to clean leaves out of the pot between brews, tongs to pick up hot cups etc.

 

Coasters :)

Warm all the chinaware (including tea pot) with hot water before starting. You can tip the used hot water into the tray afterwards. The glass water pourer is kept warm (but not boiling) over a small flame in its stand (you can just see it in background)...



You can empty out the boiling cups using those tongs!

Use the shovel to collect the tea - make sure not to break the leaves while doing this.

Fill the teapot about 3/4 full with leaves and add hot water. Let brew for less than 1 minute. This is the white porcelain teapot for the light tea. 

Tea is first poured into the 'fragrance cup'. Here you take in the aroma, then transfer the tea into your drinking cup (on the left). You then rub the tall fragrance cup between your hands, and smell again. The smell is actually different this time! You can do this again - the residual fragrance changes as the cup cools down. Now drink your tea. The light tea was very refreshing and aromatic. You don't have to use the fragrance cup for second pouring.

Next up: the dark tea - which is brewed in a clay teapot. You repeat the same process, however.

The dark tea had a much woodier fragrance, and was much stronger / more bitter to taste. It is more caffeine-laden too, which is probably why I'm writing this blog at past midnight! Incidentally, if you are a VIP, you should sit on the pourer's right.

As a snack to accompany our tea hours, we tried these boiled eggs, which have been steeped in tea and spices. The eggs kind of shrink inside the shell, which looks crackle-glazed. Actually, they were quite tasty - slightly sweet and tea-like! - though they might not be so appealing visually!

Our venue before it filled up.

Tea Chapter, 9-11 Neil Road, Singapore 088808
www.tea-chapter.com.sg