Throughout the centuries different rituals of tea preparation have evolved, from green tea ceremonies in North Asia to the "milk-in-first" tradition in England and the East Frisian "Koppkes" which is prepared with rock candy and cream. What all these rituals have in common is that one needs some moments of quietness and peacefulness to enjoy and appreciate a freshly brewed cup of tea.
Here you can learn how green tea is prepared in Japan and Korea according to a thousand years old tradition:
Step 1: preparation
Step 2: warming of tea set
Step 3: cooling the water
Step 4: dosage
Step 5: brewing
Pour the water from the cooling bowl into the tea pot. The proper amount of water is approx. 50 ml water per 1.5 to 2 grams tea (one tea spoon). Let the tea draw for 40 to 90 seconds, depending on the type of tea.
Step 6: preparation of tea cups
Step 7: filling of tea cups
Step 8: the ceremony of enjoying tea
Step 9: refilling
The following utensils are necessary to prepare green tea according to the traditional way (in the shop system see under tea & tea accessories):
1. tea pot
Traditionally the tea set is made of celadon or fine china. The Korean name of the tea pot is Da-guan. Green tea leaves are given directly into the tea pot and brewed with approx. 85°C hot water.
2. tea cup
Tea from green tea leaves is traditionally served in small cone-shaped cups. Tea from green tea powder is served in larger, bowl-shaped cups in which the green tea powder is brewed with boiling water and stirred with the matcha bamboo broom.
Traditionally the saucer is made of carved wood.
4. cooling bowl
As green tea leaves shall never be brewed with boiling water a cooling bowl is used, with the Korean name Suk-woo. The boiling water is first poured into the cooling bowl and then, at a temperature of approx. 85°C, from this bowl into the tea pot.
5. emptying bowl
After the tea pot and the cups have been warmed with hot water, this water is discarded into the "emptying bowl" or Toe-su-gi.
6. tea filter
When pouring the tea from the pot into the cups a fine filter is used to prevent leaves from entering the cup.
7. bamboo measuring spoon
According to the traditional way a bamboo spoon is used to give the green tea leaves or powder into the tea pot or matcha bowl.
8. Matcha broom
To prepare tea from green tea powder the matcha broom is used which is made of pure bamboo. Contrary to the preparation of green tea from leaves green tea powder is brewed with boiling water and then stirred in the matcha bowl with the matcha broom.
9. serving tray
Traditionally, the tea is served on a wooden tray.