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Chinese Tea Ceremony - Chinese tea ceremony is quite a different way to drink tea than either traditional English style or Japanese tea ceremony. The Chinese tea ceremony can is used for green, oolong or black teas.

Traditional chinese tea pots are made of unglazed clay, and are seasoned from years of use. The clay absorbs the oils from the tea leaves and over time, develops a glazed appearance, especially on the inside of the pot. The clay used to make these tea pots is called Yixing clay and is only found in one small town in China, near Shanghai. The Chinese believe this clay can dissolve toxic minerals in both tea and water. Yixing teaware are highly collectable.

The tea pots are much smaller than typically found in the West, holding just 1-2 cups, or 8 ounces of liquid. Since the clay absorbs some of the tea's essence, different pots are used for different types of tea. The tea pots and cups sit on a special slatted bamboo box to drain and hold the excess liquid that is poured over the tea pots.
Preparing Tea - If the teapot has not been used for a while, rinse it out first with hot water then Put tea into the tea pot. Never use hands or metal to handle tea leaves. Use only scoops made of bamboo or wood.

The amount of tea added depends on the number of people you plan to serve. Typically fill the small pot 1/4 to 1/3 full with dry tea leaves. Depending on the type of tea being, heat the water to the appropriate temperature. Water for green tea should never be brought to boiling. It should only be heated enough so that tiny bubbles are rising from the bottom of the kettle (about 85°C). Water for jasmine tea can be a little hotter, and water for Oolong (wulong) or black can be boiling (100°C). Never heat water in a microwave for tea, nor use the instant hot water dispensers available in some sinks. Heat it in the traditional method - in a kettle, on a stove. The water from the kettle should then be poured into a large clay teapot. A cozy placed around the large teapot will keep it warm.
Preparing Tea Ware I - Pour water from the large teapot into the small teapot, until the leaves are covered with water. Almost immediately after hot water has been poured into the small teapot, pour out the water among the small tea cups.

Preparing Tea Ware II -This first infusion is not imbibed but rather used to season and warm the cups. Refill the teapot with water. Empty the teacups from the first pouring back over the tea pot. This keeps the teapot warm and cures the clay of the tea pot.

Pouring Tea - Pour tea from the small teapot into the tea cups. The first serving of tea should only "brew" for 10-30 seconds. By the time the cups have been emptied over the tea pot, it is time to pour out the tea from the tea pot into the cups.
With each subsequent infusion, add approximately 30 seconds to the brewing time. A good tea will produce a minimum of 3 infusions.
Serving Tea - Place the tea cup in a lacquer, wood, or bamboo holder and offer some to your guest. If you are the guest, receive the tea cup and holder with both hands. To drink the tea, hold the tea cup
holder with your left hand and lift the tea cup gently with the fingers of your right hand. Each tea cup will hold 2 or 3 sips of tea.

Our tea and tea ware have a variety of certifications:

fair trade label
USDA Organic

ETP Ethical  Partnership
HACCP
ISO 14001

FDA
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