In the traditional Chinese tea ceremony, a set of tools known as Gongfu tea utensils are used, each serving a specific purpose to enhance the tea-making process. These tools play a crucial role in brewing, serving, and enjoying Chinese traditional tea. Let’s delve into the details of some of the essential Gongfu tea tools:
- Gaiwan (盖碗) – Covered Bowl: The Gaiwan, also known as the covered bowl or covered cup, is a tea vessel consisting of a lid, bowl, and saucer. It is widely used for steeping tea leaves. In the context of brewing tea, the Gaiwan allows for a clear view of the tea leaves and liquor. It is recommended to choose a Gaiwan that suits personal preferences, with a capacity typically ranging from 100ml to 120ml, a slightly open rim, and a comfortable feel in hand.
- Zisha Hu (紫砂壶) – Purple Clay Teapot: The Zisha Hu, or purple clay teapot, is a unique handmade pottery craft originating from the Ming Dynasty. Made from purple clay, these teapots are renowned for their excellent breathability, which helps lock in the tea’s aroma without altering its original flavor. Purple clay teapots also hold high collectible value.
- Gongdao Bei (公道杯) – Fairness Pitcher: The Gongdao Bei, or fairness pitcher, serves two main purposes. First, it ensures the cleanliness of the tea table during the tea ceremony, especially when using a Gaiwan. Second, when pouring tea from a teapot, the fairness pitcher helps blend the initially weaker and stronger portions of the tea, ensuring consistent flavor in each cup.
- Pinming Bei (品茗杯) – Tasting Cup/Host Cup: The Pinming Bei, or tasting cup, is a specialized teacup used for sipping and appreciating the tea liquor. Enthusiasts often have their preferred host cup for a personalized tea-drinking experience. Choosing the right tasting cup is crucial, with an ideal capacity of around three small sips and adherence to the principles of being small, shallow, thin, and white.
- Wenxiang Bei (闻香杯) – Fragrance Cup: The Wenxiang Bei, or fragrance cup, is designed for smelling the lingering aroma at the bottom of the cup after sipping tea. Often made of the same material as the tasting cup, it is part of a set used for enjoying and analyzing the aroma of high-fragrance oolong teas.
- Chadao Liu Junzi (茶道六君子) – Six Gentlemen of Tea Art:
- Chazhong (茶筒) – Tea Canister: Used to store the remaining five items of the six gentlemen.
- Chalou (茶漏) – Tea Strainer: Placed over the teapot’s spout to filter out tea leaves during pouring.
- Chazhe (茶夹) – Tea Tongs: Functions like a tea spoon to remove tea leaves from the teapot.
- Chachi (茶匙) – Tea Spoon: Used for cleaning tea leaves from the teapot or transferring leaves into the pot.
- Chazhen (茶针) – Tea Needle: Primarily used to clear tea spouts, ensuring smooth water flow.
- Chaze (茶则) – Tea Scoop: Used to transfer tea leaves from the tea spoon to the tea pot, also serving as a measuring tool.
These Gongfu tea tools collectively contribute to the art and precision of Chinese traditional tea preparation, allowing tea enthusiasts to engage in a ritual that goes beyond simple brewing and consumption, creating a rich and immersive experience.
