Making tea in the Chinese restaurant style is a simple yet elegant process that emphasizes the art of brewing and savoring tea. Here’s a detailed guide on how to make Chinese restaurant-style tea:
Ingredients and Tools:
- High-quality loose-leaf tea (common choices include oolong, green, or jasmine tea)
- Fresh, clean water (spring water or filtered water is best)
- Teapot (usually made of ceramic or glass)
- Teacups (small, handleless cups)
- A kettle or water boiler
- A tray or tea boat (to catch any spilled water)
- Tea scoop or tongs (optional)
- A timer (to control steeping time)
- Optional: a bamboo tea tray (chaban) for an authentic experience
Step-by-Step Guide:
- Select the Tea: Choose a high-quality loose-leaf Chinese tea. Popular options include oolong tea, green tea, or jasmine tea. Place the tea leaves in a container or tea caddy for easy access.
- Prepare the Teapot: Use a clean, heat-resistant teapot. Preheat the teapot by rinsing it with hot water and then pouring it out. This helps maintain the tea’s temperature during brewing. Optionally, use a tea scoop or tongs to place the tea leaves into the teapot. The amount of tea used depends on your preference, but a general guideline is about 1 teaspoon of tea leaves per 8 ounces of water.
- Boil Water: Use fresh, cold water for the best flavor. Bring the water to the appropriate temperature for your tea type. For example, oolong tea is typically brewed at around 185-205°F (85-96°C), while green tea is often brewed at lower temperatures, around 175-185°F (80-85°C). Check the recommended temperature for your specific tea variety.
- Warm the Teapot: Pour a small amount of hot water into the teapot and swirl it around to warm the teapot. Discard this water.
- First Infusion: Rinse the Tea: Pour the hot water over the tea leaves in the teapot. Swirl the teapot gently and immediately pour out the water. This step is known as “rinsing” the tea and helps to awaken the leaves and remove any impurities.
- Fill the Teapot: Pour hot water into the teapot once again, directly over the tea leaves. Cover the teapot with the lid.
- Steeping Time: Set a timer for the appropriate steeping time. Different teas have varying steeping times, but a general guideline is 1-3 minutes for green teas and 3-5 minutes for oolong teas. Adjust to your taste preference.
- Serve: After the timer goes off, pour the tea into small, handleless teacups. Holding the lid of the teapot slightly open with one hand while pouring can help filter out the tea leaves. Serve the tea to your guests.
- Multiple Infusions: High-quality Chinese teas can often be steeped multiple times. For each subsequent infusion, increase the steeping time slightly and reheat the water if necessary.
- Enjoy: Sip the tea slowly, savoring the flavor and aroma. Appreciate the beauty of the tea and the company of your guests.
Chinese restaurant-style tea is not just about the beverage itself but also about the entire experience of preparing, serving, and enjoying the tea. It encourages a sense of calm and appreciation for the moment.
