Thursday, November 12, 2015
A tea class about cups
Celadon was also appreciated, because its color was similar to jade, the most precious stone in Chinese culture. The connection to jade was so strong, that the foot of Tang dynasty bowl often looked like a jade bi disk.
During Sung dynasty (960-1279), the tea bowl became black and its walls became higher to accommodate the tea powder whisking technique.
When loose leaves started being brewed in a teapot during Ming dynasty (1368-1644), the tea cup was called 'zhong' for its bell shape. This cup was rather big, because it was used for green tea that is brewed light.
It's only during Qing dynasty (1644-1911) that the name 'bei', cup appears. This coincides with the invention of Oolong, a tea that is more concentrated than green tea and that is therefore best tasted in small cups.
my Fenqi Hu High Mountain Oolong from spring 2015 using different cups. This Oolong's light but deep roast generates a very pleasant and powerful aftertaste and preserves the fine spring aromas of the high mountain.
celadon singing cup performed well on color, scent and taste. Cups with cracked glaze, however, often absorbed the light aromas of the Oolong and had disappointing results. A celadon cup from a famous Taiwanese ceramist failed to justify its fame.
spring 2011 old arbor Dian Hong. The golden buds of this tea are made with old puerh tree leaves. This gives them power and sweetness.
flower cup performed particularly well with this tea, said Giovanni.