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The Essentials on Chinese Tea Pouring

As is recognized by people who’d like to study Chinese in China that it is not difficult to simply make a cup of tea; but the challenge lies in how to pour tea adequately and properly in tea-pouring, as to different types of tea, different approaches must be adopted.

There are several basic criterions to be followed unanimously while making different types of tea: the dosage of the tea to be added; the temperature of the tea; the quality of the water; as well as the number of servings and durations of the tea, which should be known by people who’d like to study Mandarin in China to be the four criterions of tea-pouring, upon mastering which, the method of tea-pouring has been handled.

Firstly, the dosage of the tea must be made clear by people who’d like to learn Chinese in China, the quantity of dry tea needed in tea-pouring are determined by the real circumstances, such as the habits of the consumers, the variations of types of teas, etc.

While the dosages of the tea seems flexible for people who’d like to study Chinese in China, which are largely determined by the customs of different regions, for example, the residents in the north and north-eastern part of China prefers light tea while pouring the scented tea, the big tea-pots are usually chosen to make the tea lighter. While the tea-pouring method in the southern part of China, namely, at the low-middle reaches of the Yang-tze River, seems different for people who’d like to study Mandarin in China, the dosages of the Local tea lóng jǐng, and máo fēng was also comparatively low, and the small porcelain pots or glass cups are usually adopted. And for students who’d like to learn Chinese in China may discover that the wū lóng chá are quite popular among the fú jiàn 、 guǎng dōng 、 tái wān provinces, etc, although the tea cups are not big enough, the dosage of the tea can be quite heavy.

Students who want study Chinese in China must be interested that the in the north-eastern part of China, such as the provinces of xī zàng 、 xīn jiāng 、 qīng hǎi 、nèi měng gǔ due of the scarcity of vegetables and the frequent eating of meat, the local people preferred the thick tea with heavy dosages. People wanting to study Mandarin in China must also be quite curious about the method of adjusting the usages of the tea, it is recorded according to experiences that if you are going to make wū lóng tea, the drytea adopted per time should cover at least half of the tea pot, therefore, the wū lóng tea is usually very thick.

Friends who’d like to learn Chinese in China and make tea with tea glasses, the ratio of the tea leaves and tea water usually is 1:50 or 1:60, which means about three grams of the dry tea are used to make black tea with about one hundred fifty to two hundred millimeters’ of boiling water, and the dosages of the green tea is almost equal to that of the black tea in the tea-pouring. Friends preparing to study Chinese in China, who also take interest in drinking the pǔ ěr tea and its dosage is a little bit varied from that of the former ones, and five to ten grams of dry tea would consume one hundred fifty to two hundred milliliters of boiling water.

As to the temperature for tea-pouring, it must be made clear for friends preparing to study Mandarin in China that it is largely determined by the breed of the tea, the main standard is the aged tea are to be poured with boiling water, while the fresh tea are to be made with warm water, which was due to the proportional relationship between the solubility of the active constituents of the tea and the temperature of the water. It must be also be recommended to the friends preparing to learn Chinese in China that the tea-pouring of the aged-green tea, aged-black-tea, as well as the black tea are recommended to be made with boiling water, which would help release more active ingredients from the tea leaves, thus making the tea tasty and yummy. However, it must be paid attention by readers who’d like to study Chinese in China that some types of tea are to be made with warmer water, since the high temperature would burn the leaves and destroy the vitamins in it, what’s worse, the caffeine would be released after boiling making the tea tastes bitterness and yellowing.

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