Sold outPre order
Imitation Song Dian Cha Ceremony Set
Encounter a heart-warming tea container, taking a sip or two of light and elegant tea in the middle of a busy schedule; between touch and vision, clearly comprehend heaven, earth and people of nature and ingenuity.
Frequently Bought Together
Description
- Material: Ceramic + Stone + Bamboo + Others
- Origin: Jingdezhen, Jiangxi
- Popular elements: Retro
- 7-piece Set: White Tea Powder*1, Tea Powder Caddy*1, Teaspoon*1, Tea Whisk Stand*1, Tea Whisk*1, Hare's Fur Temmoku Bowl*1, Cloth Bag*1.
- 8-piece Set: White Tea Powder*1, Tea Powder Caddy*1, Teaspoon*1, Tea Whisk Stand*1, Tea Whisk*1, Hare's Fur Temmoku Bowl*1, Tea Napkin*1,
- Cloth Bag*1.
- 10-piece Set: White Tea Powder*1, Tea Powder Caddy*1, Teaspoon*1, Tea Whisk Stand*1, Tea Whisk*1, Hare's Fur Temmoku Bowl*1, Tea Napkin*1, Concocting Cream Cup*1, Shadow Green Holding Pot*1, Cloth Bag*1.
- 19-piece Set: Stone Mill, Stone Mortar, Roasted Tea Maker, Candles, Tea Clips, Tea Powder Sifter, Tea Powder Tray, Tea Powder Palm Brush, Jianzhan, Jianzhan Holder (Large Lacquer), Tea Whisk, Tea Whisk Stand, Dual-Purpose Tea Painting Needle, White Tea Powder, Tea Powder Jar, Paste Cup, Jingshan Tea Cake, Hutian Kiln Holding Pot, Tea Towel.
- Tea-drinking customs in Tang Dynasty concluded rude tea, loose tea, dust tea cake. Rude tea should be shreded, loose tea should be fire dry, dust tea should be baked, tea cake should be smashed before boiling. The boiling method just same even though the processing method was so different.
- There was a new fashion that put the dust tea into the tea cup, then put boiling water and stirred it to pasty, then put hot water, into cup again, we called this method as "Dian cha method".
- The earliest record of Dian Cha method was in the Sixteen Soup Taste (Shiliu Tangpin) written by Su Ji in Tang Dynasty. Put hot water into cup to form a tea-soup. Su Ji assorted the soup taste as 16 categories. Superb skill man can make the tea formed different patterns according to controling the speed and points of affusion, the gradation of tea soup, drinker can read or compose a poem due to the pattern. Liu Yuxi was a litterateur in late-Tang Dynasty had a poem named "Tasting Tea in Western Mountain Song". Lu Tong wrote a poem:"wind keep blowing, white foam are shining' All of these were describing the situation of foam in the cup when the hot watar pulled into just like the lunt drifting round like the cloud rask, the form coming out like the snow in winter.
-
Dian Cha method rised at the late-Tang to Five-Dynasties, and became the mam fashion of tea-drinking in the Song Dynasty. People judged their ability of tea-skill depend on the quantum and constancy of foam. They called it as "Fighting Tea"
-The major of Dian Cha method such as soup vase, black glazed cup tea spoon, tea should be scrunched into dust tea at first.
-Xie zhan, using the hot water to make the cup warm, tea foam couldn't inosculated with the soup if the cup was cold.
-It should be concetrated on the proportion of tea and water no matter when you release tea or Dian Cha, the standard quantum is one "Qian".
-Pull soup, use the soup vase pull some hot water into the cups.
-Stirring use the tea spoon stirring to make the dust tea and hot water mixed pasty.
-Adding water, pull the hot water into the cup directly, meanwhile, pay attention to the proportion of tea and water.
-Brush and hitting, use the spoon brush and hit the foam to make it floating on the water surface.
-Done, white tea foam floating on the water surface is the perfect tea, without washmarking is the standard. -
Lu Yu’s Tea Cooking Method:
-Prepare the salt and grind the cake tea into tea powder. Lu Yu thinks that it does not need to be too fine and does not need to be ground into powder, just grind it into "fine rice-like".
-Bring the water to a boil and season with the appropriate amount of salt. It is more suitable to put 1.5 grams into 1000 ml of water, and the tea soup produced is suitable for saltiness. (Everyone has a different taste, so you can add or subtract based on your taste.)
-After adding the salt, scoop out a ladle of water and set aside.
-When it boils for the second time, stir the water into a vortex, and then add an appropriate amount of tea powder from the center of the soup. -Add 5-6 grams of tea to 1000 ml of water. The "Tea Classic" states that if you like to drink a stronger tea, you can add more tea, and if you like to drink a lighter tea, you can add less tea. You can control it flexibly.
-When the soup reaches the third boiling point, pour the ladle of water scooped out in advance into the pot to stop the boiling. At this time, you can see a lot of soup foam formed on the surface of the soup.
-You can divide the tea soup into tea bowls and serve it. It should be noted that when leaving the tea soup, you can only gently scoop out the upper layer of the tea soup with foam and drink it. Be careful not to scoop out the tea residue.
Imitation Song Dian Cha Ceremony Set
$198.88
7-piece Set Includes Cloth Bag