Tea Ceremony in Chinese Tradition and Its Stages

When most of us reach for a tea bag in the morning and pour boiling water over it, in China, this same gesture can take an hour and consist of a dozen precise steps. Ceremonial tea brewing is not about rushing, but about conscious slowing down.

Unlike the Western approach, where tea is often just background to other activities, Chinese tradition makes it the main character. Chinese tea in a ceremony is not an addition to conversation – it is the conversation itself.

The difference between ordinary brewing and ceremony lies in intention. When you pour water over leaves with full attention, observe their dance in the vessel and breathe in the releasing aromas, you transform a simple act into a spiritual practice. This is what makes even the simplest oolong taste like the ambrosia of the gods.

The history of ceremonial tea drinking dates back to the 8th century, when monk Lu Yu wrote "Cha Jing" – the world's first treatise on tea. This 7,000-word dissertation not only described brewing techniques but treated tea as a spiritual medium.

The true birthplace of the ceremony is China's tea province, Fujian, where, in the town of Chaozhou, about 300 years ago, the Gongfu Cha method was born. Local merchants, having access to the finest teas from the nearby Wuyi Mountains, developed the technique of multiple brewing of small portions in miniature vessels.

From Fujian, the tradition spread to Guangdong, where it became a daily ritual. In Hong Kong, to this day, you can see elderly men sitting in parks with portable tea sets, patiently brewing successive infusions of their favorite oolong.

What originated as a local custom today finds new adherents around the world. Contemporary ceremony combines ancient wisdom with the need for quieting in a busy world.

The name "Gongfu Cha" (工夫茶) literally means "tea requiring skill and time." It's no coincidence that the same word "gongfu" is used in martial arts – both practices require patient learning, precision, and full commitment.

The method of preparing Chinese teas using the Gongfu method is an art that can be observed for hours. The ceremony master moves with the grace of a dancer – every gesture is fluid, thoughtful, and has its purpose. There is no room for haste or inattention.

The philosophy of Gongfu Cha is based on four pillars that permeate the entire ceremony:

• Harmony (和) means balance between all elements – water temperature, amount of tea, brewing time, and the mood of participants. When one element is wrong, the entire ceremony loses its magic.

• Respect (敬) manifests in how each element of the ceremony is treated. Tea is a gift of nature, vessels are the work of craftsmen, and water is a life-giving force. Everything deserves attention and gratitude.

• Purity (清) is not only clean vessels and fresh water. It's primarily a pure mind, free from daily worries and distracting thoughts.

• Tranquility (寂) arises naturally when the previous three principles are fulfilled. It's a deep silence in which you can only hear the gentle bubbling of water and quiet clinking of ceramics.

Unlike the Japanese tea ceremony, which resembles a precisely choreographed performance, Chinese tradition allows for spontaneity. You can talk, laugh, share stories – as long as you don't lose respect for the moment.

The very preparation for the tea ceremony can be a meditative experience. Each vessel has its role, and each preparatory gesture builds the atmosphere of the approaching ceremony.

A ceramic vessel consisting of a cup, lid, and saucer – this is the heart of the Chinese ceremony. Its capacity is usually 100-150ml, allowing for intimate brewing for 2-3 people. The lid serves not only for covering, but also for gentle stirring of tea and temperature control.

Teapots made from purple clay are legendary vessels that "remember" the taste of tea. After years of using the same type of tea, it's enough to pour hot water over it to get a delicate brew. One teapot – one tea – this is the sacred rule of Yixing users.

They are small, without handles, often no bigger than a thimble. Why? Because they allow you to feel the warmth of the brew in your hands, and the small size makes each sip a conscious experience, not mindless sipping.

A ceremonial tray with built-in drainage is a practical solution that allows for free pouring of first brews and accidental spills. The best are made from bamboo or stone – materials that don't absorb odors.

Water is the foundation of a good tea ritual. Ideal water has mineralization of 50-150mg/l – enough to bring out the taste of tea, but not so much as to overshadow it. Water temperature is not universal: delicate white tea requires 75°C, while fermented Pu Erh needs boiling water at 100°C.

The ceremony begins even before the first contact with tea. You choose a quiet place where no one will disturb you. It can be a corner in the living room, a balcony with a view of greenery, or even a desk at work. What's important is that it's your space for this moment.

You arrange the vessels on the tray in a thoughtful order. Gaiwan in the center, cups on the right side, additional vessel for poured tea (chahai) on the left. These aren't rigid rules, but a layout worked out through practice that makes every movement natural and fluid.

You warm all vessels with hot water. This step is not just hygiene – it's preparing the ceramics for proper work. A cold gaiwan will steal heat from the first brew, which can spoil the delicate harmony of flavors.

You pour tea into the warmed gaiwan – about one-third of its capacity, or 5-7 grams. This may seem like a lot compared to Western standards, but Chinese brewing methods require courage in proportion selection.

The first contact with water is "awakening the leaves." You pour hot water over the tea, cover it with the lid, and immediately pour out the water. This first brew is not for drinking – it's washing the leaves of dust and a signal to the tea that it's time to wake up.

You observe how dry, twisted leaves begin to unfold under the influence of heat. You hear a gentle murmur, see the first colorful traces in the water. This is a moment full of anticipation, like the first drops of rain announcing the arrival of a storm.

You pour water of appropriate temperature over the leaves again, but this time you count the time. The first brewing for most teas is 20-30 seconds. Long enough for the tea to give its basic aromas, but not so long that it becomes bitter.

You cover the gaiwan with the lid, gently rotate half a turn to the right, then to the left. This isn't mandatory, but it helps to evenly mix the brew. You hear how the leaves dance in the water, see how their color changes.

When time passes, you pour the brew into cups with one fluid motion. Most important is even pouring – each cup should have a brew of the same strength. Experienced masters can divide 100ml of brew into five equal portions without using an intermediate pitcher.

Here begins the real mystery of ceremonial preparation. Good quality tea leaves can be brewed 6-12 times, and each infusion reveals new flavor nuances. It's like listening to a symphony – each part has its character, but all create a coherent whole.

The second brewing usually lasts 30-40 seconds and is often the most intense. The third may already require a minute, the fourth – a minute and a half. There are no rigid rules; you're guided by taste and your own intuition.

You observe how the tea evolves. The first infusion may be floral and delicate, the second – intense and full, the third – sweet and round, and the last – subtle and nostalgic. It's a journey through successive layers of flavor that the tea hid in its leaves.

The ceremony ends naturally when the tea stops giving flavor. There's no sadness in this – every tea has its life cycle, like every beautiful moment has its end.

The last gesture is rinsing all vessels with clean water and leaving them to dry. Some like to look at the wet leaves in the gaiwan at the end – it's like reading tea leaves, only more poetic.

Tea classification in China is based mainly on the degree of fermentation – from almost unfermented greens, through partially fermented oolongs, to fully fermented blacks and post-fermented darks. Each of these tea types has its place in ceremony and requires a slightly different approach.

Da Hong Pao is a tea shrouded in legends. The story tells of a scholar who, going to imperial examinations, fell ill in the Wuyi Mountains. A monk from a local temple gave him a brew from nearby bushes, which restored his strength. The scholar passed the exams with the highest score and became a minister.

When the empress's mother fell ill with a mysterious disease, the minister remembered the miraculous tea. The brew indeed helped, and the grateful emperor ordered the bushes to be covered with red robes as a gesture of respect – hence the name "Great Red Robe."

This Chinese tea from the Wuyi Mountains belongs to the group of rock teas (yancha), which grow in rock crevices and exhibit a characteristic mineral taste. Da Hong Pao is an oolong with a high oxidation degree (about 60%) and additionally roasted, which gives it a deep, caramel-nutty flavor profile.

Ceremonial brewing of Da Hong Pao:

• Amount: 6-7g per 100ml water (fills about 1/3 of gaiwan)
• Temperature: 95-100°C - boiling rush
• First brewing: 30 seconds
• Subsequent brewings: 45 seconds, 1 minute, 1.5 minutes...
• Number of infusions: 6-8 times

Dry tea has a dark, almost black color with rusty reflections. After pouring water, leaves unfold, showing green interior with red edges – a sign of proper oxidation. The brew has an amber color with copper reflections, and the aroma combines roasted notes with floral undertones.

In the first infusion, mineral stone notes and light sweetness dominate. The second and third brews reveal the fullness of flavor – caramel, dark chocolate, and dried fruits. The last infusions become increasingly subtle, leaving a long, warm aftertaste.

Shu Pu Erh is the result of one of the most fascinating processes in the tea world – controlled microbiological fermentation called "wo dui." This method was developed in the 1970s to accelerate the natural aging process of Pu Erh tea.

In the traditional wo dui process, tea leaves from Yunnan province are arranged in piles one meter high, sprayed with water, and covered with damp cloths. The temperature inside the pile rises to 60°C, and special microorganisms begin a fermentation process lasting 40-60 days.

The result is tea with a characteristic, earthy taste resembling a wet forest after rain. Well-conducted fermentation makes Shu Pu Erh gentle on the stomach and has probiotic properties.

Ceremonial brewing of Shu Pu Erh:

• Amount: 5-7g per 100ml water
• Temperature: 100°C - full boil
• First brewing: 15-20 seconds
• Subsequent: 20, 30, 45 seconds, minute...
• Number of infusions: 8-12 times

Dry tea has a matte, dark brown color, often with visible "golden tips" – young buds that add sweetness. After pouring, leaves unfold to impressive sizes, showing their true magnitude.

The brew has a deep, brown color resembling strong coffee. The aroma is earthy, but without unpleasant mustiness – good quality Shu Pu Erh smells like wet earth in a forest, not like a basement.

Taste develops gradually. The first infusion may be slightly bitter, but subsequent ones become increasingly round and sweet. Notes of wet wood, mushrooms, dried plum appear, and sometimes even delicate chocolate notes.

Jin Jun Mei is one of the youngest but also most expensive teas in Chinese history. Created only in 2005 in the Tongmu Guan reserve in the Wuyi Mountains, it quickly gained luxury tea status.

The name literally means "Golden Beautiful Eyebrows" and refers to the shape and color of young buds from which this Chinese tea is exclusively made. To produce one kilogram of finished tea, 60-80 thousand individual buds need to be picked (all by hand) within just a few days of early spring.

Jin Jun Mei is a black tea (in Chinese classification "hongcha" - red), but produced with extraordinary precision. Buds are gently dried and fermented, which preserves their natural sweetness and aroma complexity.

Ceremonial brewing of Jin Jun Mei:

• Amount: 4-5g per 100ml water (lighter than oolongs)
• Temperature: 90-95°C - not boiling!
• First brewing: 20-30 seconds
• Subsequent: 30, 45 seconds, minute...
• Number of infusions: 5-7 times

Dry tea consists of small, golden buds with silky luster. When you first inhale their aroma, you feel a mixture of honey, chocolate, and dried fruits. This is a preview of an extraordinary experience.

The brew has a gold-orange color, clear and shining. The aroma is intense but elegant – acacia honey dominates with notes of dark chocolate and subtle florality.

The taste of Jin Jun Mei is a true symphony. The first infusion brings freshness and liveliness, the second – fullness of flavor with dominating honey sweetness. The third and fourth brews reveal deeper chocolate and fruit notes. The last infusions are delicate and nostalgic, leaving a long, sweet aftertaste.

Ginseng Oolong (Oolong Yan-Shi) is a fascinating combination of semi-fermented oolong tea with powdered Asian ginseng root (Panax ginseng). This unique blend is created by rolling oolong leaves into tight balls, which are then enriched with powdered ginseng.

The visual effect is spectacular – small, dark green "pebbles" during brewing unfold into large leaves, releasing the ginseng hidden inside. It's nature's theater playing out in the gaiwan.

Ginseng has been one of the most valuable plants in Chinese medicine for thousands of years. Its name literally means "root-man" due to its characteristic, anthropomorphic shape. Added to tea, it gives it adaptogenic properties, helping the body cope with stress and maintain balance.

Ceremonial brewing of Ginseng Oolong:

• Amount: 4-6g per 100ml water
• Temperature: 90-95°C
• First brewing: 30-45 seconds
• Subsequent: 45 seconds, minute, 1.5 minutes...
• Number of infusions: 6-9 times

Dry tea consists of small, irregular balls with a greenish color and visible white ginseng dust. First contact with water is a real spectacle – balls begin to unfold, showing leaves hidden inside.

The brew has a gold-green color with a slightly cloudy consistency, due to the presence of ginseng. The aroma combines the floral delicacy of oolong with the earthy note of root.

Taste is a harmonious combination of two worlds. From oolong comes floral sweetness and fruit notes, from ginseng – a light bitter note and characteristic "earthiness." Together, they create a balanced profile that leaves a feeling of energy and vitality.

Lapsang Souchong is a tea that arose by accident but became a legend. According to tradition, during one of the 17th-century wars, soldiers set up camp in a tea drying facility. Producers, wanting to save their harvest, had to speed up drying, using fire from local pine wood.

The effect was surprising – the tea acquired an intense, smoky aroma that gained popularity among European merchants. Lapsang Souchong is one of the most recognizable teas in the world, though in China it's still considered an "export tea."

This Chinese tea is made from the fourth and fifth leaves on a branch (classified as "souchong"), which are less delicate than young buds but better withstand the intense smoking process. Leaves are dried over fire from resinous pine wood, which gives them their characteristic aroma.

Ceremonial brewing of Lapsang Souchong:

• Amount: 5g per 200ml water (larger proportions)
• Temperature: 95-100°C
• First brewing: 2-3 minutes
• Second brewing: 4-5 minutes
• Number of infusions: 2-3 times

Dry tea has a characteristic, almost black color with a matte finish. The dry leaves alone emit an intense smoke aroma that fills the room.

The brew has a dark, brownish-red color and intense aroma reminiscent of an evening by the fireplace. The smoky character is clear but not overwhelming – good-quality Lapsang smells like noble wood, not ash.

Taste is a combination of classic black tea with a distinct smoking note. The first infusion may be intense and somewhat dry, but the second is already milder and more balanced. Notes of dried plum, honey, and delicate sweetness appear, balancing the smoky character.

Techniques for preparing Chinese teas are skills that develop through years of practice. There's no single "correct" method – each tea, each vessel, each water may require a slightly different approach. Here are proven principles that will help you start this fascinating journey.

Western tradition teaches us to use a teaspoon of tea per cup of water. In Chinese ceremonies, these proportions are reversed – a lot of tea, little water. The standard proportion is 1g of tea per 15-20ml water, or about 5-7g per 100ml gaiwan.

This may seem extravagant, but remember – this same portion of tea will serve for 6-10 infusions. In total, you'll get more brew than from one-time brewing, and each infusion will have a different character.

Initially, it's worth using a kitchen thermometer to learn appropriate temperatures. Over time, you'll learn to recognize them by the sound of water:

• 70-80°C: first small bubbles on the bottom of the kettle
• 85-90°C: bubbles begin to rise, gentle murmur
• 95°C: clear bubbling, steam rises from the kettle
• 100°C: violent boiling, loud noise

Times given in descriptions are starting points, not sacred commandments. Each tea is different, and each vessel retains heat differently. If the first brew is too weak, extend the next one. If too strong – shorten it.

Some oolongs like quick infusions of 15-20 seconds, others need a full minute. Young Pu Erh may be ready after 10 seconds, while old, pressed Pu Erh may need two minutes.

The first infusion is the tea's presentation, the second – its calling card, the third – the fullness of possibilities. Subsequent ones are subtle variations on the main theme, until the delicate finale.

A good oolong can be brewed 8-10 times while maintaining an interesting taste. This is not only an economy, but primarily a chance to learn all the aromas hidden in the tea.

If you want to experience a tea ceremony in professional execution, we invite you to the Secret Room. In our Restaurant & Lounge, you can experience the authentic Chinese tea brewing tradition.

In our collection, you'll find all types of tea – from legendary Da Hong Pao from Wuyi Mountains, through earthy Shu Pu Erh from Yunnan province, exclusive Jin Jun Mei with honey taste, energizing Ginseng Oolong, to smoked Lapsang Souchong. Each tea comes directly from verified producers and is stored in optimal conditions.

At Secret Room, the tea ceremony is not just about tasting, but a real journey through Chinese culture. Watch how the ceremony master gently awakens leaves, inhale aromas released from successive brewings, and discover subtle flavor nuances that can't be experienced through hurried tea drinking.

You can come alone for a contemplative session with Chinese tea, invite friends for shared flavor discovery, or organize a unique business meeting at the tea table.

Reserve your place and discover what a real Chinese tea ceremony tastes like.

Tea ceremony in today's world is not an anachronism, but a needed antidote to haste and superficiality. In an era when most drinks are consumed "on the go," ceremony reminds us how true attention tastes.

Chinese tea traditions and their ceremonial preparation are not just a way to brew tea. It's a lesson in patience in an impatient world, a school of mindfulness in times of distraction, a space of silence in noisy reality.

The greatest gift of the ceremony is not the perfect brew, though this too has its significance. It's moments of silence in a busy day, space for reflection, opportunity for a true meeting with oneself and others. It's a reminder that life consists of small, consciously lived moments.
We invite you to begin this journey at Secret Room. One cup can change your attitude not only to tea, but to the entire pace of life.

Remember: ceremonial tea tradition is not perfection to achieve, but a path to walk. Every deeper breath over a steaming cup, every moment of focus on taste, every meeting at the tea table is a step toward greater peace and authenticity.

Life is too short for bad tea and too long to drink it in haste.