Chinese green tea The tea bush was famousChinese botanists and doctors from ancient times. Even then, people discovered the powerful power of healing from many ailments in tea drink. Tea was prescribed not only as a drink, but also as ointments. The popular way to drink lemon tea in Russia was borrowed from the Chinese caravans. And Buddhists used it to stay awake during meditation. In ancient times, tea was brewed, not brewed, and they drank this infusion for medicinal purposes. Until about the 7th century A.D. NS. the inhabitants of China prepared a kind of soup: the tea leaves were doused with steam, pounded in a mortar, and then boiled along with rice, ginger, salt, orange peels, spices, milk and even onions. In the 9th-11th centuries, tea from tea, ground into a fine powder, began to be whipped in water, considering the color of the foam to be the main advantage of the drink: the lighter the foam, the better the tea is brewed. To emphasize the lightness of the foam, it was served in black cups. This method was adopted by the Japanese. In the XIV century, another tea tradition was formed: they began to brew tea - the leaves were no longer boiled, but poured over them with hot water. The color of the infusion has acquired a priority value, therefore, dark cups were replaced by light ones, and a teapot has become an obligatory attribute of the tea table. The teapot is covered with glaze, and with proper care, its shine will increase over time. In the Ming era, such a kettle was as expensive as the fortune of a well-to-do family. If southerners prefer to brew tea in a teapot, then in northern China and in the Sichuan province they prefer gaiwan - a bowl with a saucer and a lid that serves as both a teapot and a cup. Traditional tea tools are called "Cha Dao", which means "tea art" ... Each item is required for a certain stage of tea drinking. Cha low, a tea funnel, is placed on the neck of the teapot so that tea does not wake up by. Leaves of many varieties swell strongly after brewing, and cha jia, tea tongs are used to extract them, and cha zhen, a tea needle, is used to clean the spout and strainer. During tea drinking, water and tea leftovers are poured into the tray through the holes in the tray: the tray filled with water can be removed without touching the rest of the utensils. For gong fuch, ceremonial tea, take a special pair, consisting of a tall and narrow glass - wenxianbei and a small bowl - pinbei ... The tea is poured into a glass and covered with a bowl, then turned over and raised - the tea remains in the pinbei, and the aroma is concentrated in the wenxianbei. First you need to inhale the aroma, and then take just three sips from the bowl.
