Long spout tea performance.
In the Sichuan province of China, there is a performative aspect to enjoying the drink that fuses it with martial arts (Kung Fu) and incorporates these movements into how the tea is poured.
Performers twirl, throw, and spin the teapots as sequenced choreography, much to the delight of their audience.
The long spout teapot is an invention that’s thousands of years old.
It was introduced during the Three Kingdoms Period (220-280 CE) as a way to protect the warlord named Liu Bei as he enjoyed a cup of tea. His son, suspicious and worried that servants would try and assassinate his father, had Zhuge Liang develop a long-spouted pot so that Liu could
be poured his tea from a safe distance.
The threat of death during tea is gone, and the long spout is instead used as a centerpiece for the enthralling ceremonies.
To prepare for them, tea masters practice for years before they have their first successful performance.
Japanese Tea Ceremony.
The Japanese tea ceremony, also called the Way of Tea, chadō (茶道), is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea.
Zen Buddhism was a primary influence in the development of the Japanese tea ceremony.
There are two main ways of preparing matcha for tea consumption: thick (濃茶, koicha) and thin (薄茶, usucha), with the best quality tea leaves used in preparing thick tea. Historically, the tea leaves used as packing material for the koicha leaves in the tea urn (茶壺, chatsubo) would be served as thin tea.
The host typically prepares the tea in front of the guests. The main equipment includes the tea whisk (chasen), tea container for the powdered green tea (natsume), tea scoop (chashaku), tea bowl, sweets container or plate, and the kettle and brazier. Each piece of equipment, carefully selected according to circumstance and has its specific place.
Morrocan Mint Tea.
A process referred to as atai, is part of the tradition and is often done in front of the guests.
The ingredients may vary slightly in different regions, and as the seasons change, but the principle of warm hospitality remains unchanged. The tea is served in small glasses, and is only considered to be drinkable if it has foam on top. The pouring of the tea from a teapot with a long curved spout is done from a height of at least twelve inches, causing foam to form on the surface of the tea.
If there is no foam, the tea is not ready to be served and needs to steep a bit longer, so the tea in the glass is poured back into the pot. In some areas, the method of pouring and returning the tea to the pot is used to mix the ingredients and is part of the ritual.
Getting the tea into the glass from that height is a matter of practice and the sign of an experienced host or hostess.
Malaysian Pulled Tea.
Teh tarik (literally "pulled tea") is a popular hot milk tea beverage most commonly found in restaurants and outdoor stalls within the Southeast Asian countries of Malaysia, Indonesia and Singapore.
Its name is derived from the pouring process of "pulling" the drink during preparation. It is made from a strong brew of black tea blended with condensed milk.
It is the national drink of Malaysia.
The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking temperatures, thoroughly mixes the tea with the condensed milk, and improves its flavour.
Locally and regionally sourced tea used for teh tarik are not of the highest grade. Despite the strong aroma from the common Ceylonese variety, the taste is rather acrid and generally would not go well with a little cream or fresh milk like other fine tea. Hence condensed milk is used to balance any overpowering taste with its creamy and sweet flavour.
