Chinese Tea

On November 29, 2022, the project "Traditional Chinese Tea Processing Skills and Related Customs" submitted by our country was reviewed and approved by the Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of UNESCO and has been included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO. To enhance public awareness of traditional tea processing skills and related customs, increase understanding of the importance of protecting intangible cultural heritage related to tea, boost national pride, and strengthen cultural confidence, we will be sharing 44 items of intangible cultural heritage (including 39 traditional tea processing skills and 5 items of folk-related intangible cultural heritage) with you in due course. The Green Tea chapter of traditional Chinese tea processing skills has already concluded. Today, the editor will begin explaining the production techniques of black tea, starting with Qimen Black Tea. Qimen Black Tea, also known as "Qi Hong," is one of the top ten traditional Chinese teas and one of the world's three most fragrant black teas. It is named after its place of origin, Qimen County in Anhui Province. In the first year of the Guangxu period of the Qing Dynasty (1875), Qimen Black Tea…

As the national drink of China, tea carries a long history and profound cultural heritage. Tea culture not only embodies the Chinese people's love and appreciation for life but also contains rich philosophical thought and wisdom about life. This article will explore the inheritance and development of tea culture, as well as its status and role in modern life. I. Inheritance of Tea Culture 1. Spirit of Tea Ceremony The spirit of tea ceremony is an essential component of tea culture, rooted in Confucianism, Taoism, and Buddhism. The tea ceremony emphasizes “harmony, tranquility, joy, and truth,” pursuing inner peace and serenity. The spirit of tea ceremony is fully demonstrated in tea art performances and tea gatherings, becoming an important carrier for the inheritance of tea culture. 2. Tea Art Skills Tea art skills include selecting tea, brewing tea, and tasting tea, with strict standards and techniques for each step. Tea artists showcase the charm of tea culture through their exquisite skills, making tea art an important means of inheriting tea culture. 3. Local Tea Customs Unique tea customs are found across China, such as morning tea in Guangdong, gaiwan tea in Sichuan, and Pu'er tea in Yunnan. These local tea…

Tea, known as the "Chinese leaf that influenced the world," spread from China to the rest of the world via the Silk Road, the Tea Horse Road, the Great Tea Route, and the Maritime Silk Road. It has become the most popular non-alcoholic beverage in the world, enjoyed by over 2 billion people across more than 160 countries and regions. Arccheological sites prove that China has over 6,000 years of tea cultivation history, with famous tea-producing areas with a long history formed throughout the country. So why has Jingmai Mountain become the first global tea-themed World Cultural Heritage site? Because Jingmai Mountain itself is a living book of "Chinese Tea" history. Jingmai Mountain is located on the southwestern frontier in the Lancang River Basin of Yunnan Province. It boasts the best-preserved ancient tea forests in the world's tea tree origin, spanning thousands of acres and thousands of years. It is a living museum of human tea culture, created by the Bulang ancestors who migrated to Jingmai Mountain in the 10th century and discovered and domesticated tea trees, along with the later Dai ancestors. "Five ancient tea forests, nine traditional villages, and three protective forests" are the heritage elements of the…

The main subject of Chinese tea culture is people, and tea exists as an object to serve humans—it is there for our enjoyment. Chinese tea culture is often referred to as a philosophy of beauty. It encompasses the Buddhist aesthetic of circular and ethereal beauty, the Taoist sense of profound and expansive beauty, as well as the Confucian elegance and subtlety. So, what tools should one prepare for brewing gongfu tea? 1. Tea Placement Tools ① Tea Scoop: A tool used to transfer tea from the tea canister into the teapot. ② Tea Spoon: Used to transfer tea leaves from the scoop into the teapot. ③ Tea Funnel: Placed over the teapot mouth to guide the tea in and prevent leaves from spilling outside. ④ Tea Presentation Dish: A multi-functional tool that not only serves the functions of the above three but also allows you to observe the shape of the tea, judge the quantity, and smell its dry aroma. ⑤ Tea Pestle: Used to break long tea leaves in the presentation dish to make them easier to put into the pot. ⑥ Tea Caddy: Small canisters for portioning out tea leaves. 2. Tea Management Tools ① Tea Tongs: Used…

White tea can typically be boiled, and by doing so with clear water, the nutrients within the leaves are released, making them easier for the body to absorb. Drinking white tea can also help in managing blood pressure and sugar levels, so it is beneficial to consume it in moderation as part of your daily routine. Is White Tea Best Enjoyed Boiled? White tea is a slightly fermented tea and a traditional type of Chinese tea, rich in nutrients such as polyphenols and vitamins. Boiling white tea is relatively simple; take an appropriate amount of white tea leaves and place them in a glass container. Then, use clear water to brew and boil the leaves for about three minutes before drinking. Moderate consumption can promote blood circulation and help lower cholesterol levels in the blood, which is beneficial for controlling blood pressure. Additionally, white tea contains active enzymes that can aid in fat metabolism when consumed in moderation, helping with the breakdown of sugars and assisting in regulating blood sugar levels. It can also help with lowering blood sugar. Furthermore, white tea contains flavonoids, which can assist in eliminating free radicals from the body. However, it is recommended to drink…

Peering through the mist and looking down from above, rows of tea plants overlap in layers, scattered like stars across the mountains, nurturing this land like the source of life — Mount Mengding. Located on the southwestern edge of the Sichuan Basin in the eastern part of Ya'an City, Mount Mengding occupies the golden zone for tea cultivation in Sichuan. With distinct seasons, abundant rainfall, uniform sunlight, fertile soil, and suitable temperatures, it is often referred to as the "Rainy Sky of Western Sichuan," making it an ideal environment for tea plants and providing favorable conditions for high-quality tea. The Legacy of Mengding: Tracing the Ancient Legend of a Thousand-Year Tribute Tea In the Western Han Dynasty, the tea ancestors began planting tea on Mount Mengding, sowing seven sacred tea saplings on the peak of Lotus Five Peaks, initiating the precedent of Chinese tea culture. The quality of Mount Mengding's tea was exceptional; after eight centuries of word-of-mouth praise, it became renowned nationwide and eventually graced the palates of royalty, becoming a tribute item. During the Tang Dynasty, tea from Mount Mengding was officially listed as a royal tribute; by the Guangxu period of the Qing Dynasty, the finest tea…

Abstract: Through a long historical development, Xinyang Maojian Tea has become a brilliant highlight in Chinese tea culture due to its unique origin and exquisite production techniques. This article analyzes the historical origins, cultural connotations, quality characteristics, production processes, market trends, inheritance, and innovation of Xinyang Maojian Tea, thereby elucidating its history, culture, and modern value. Please note that this is one author's perspective, and errors are inevitable; your indulgence is kindly requested (one person's opinion; April 2024). Keywords: China; Tea Culture; Xinyang Maojian; Historical and Cultural; Modern Value I. Historical Origins of Xinyang Maojian Tea 1.1 Origin and Legends Xinyang Maojian Tea is a type of green tea produced in the Xinyang region of Henan Province, China. There are several stories about the origin and legends of Xinyang Maojian Tea: 1. Legend One: It is said that during the reign of Emperor Qianlong of the Qing Dynasty, a tea farmer accidentally fell into a pile of tea leaves while picking them. When he climbed up in fright, he found that his sweat had covered the tea leaves. After roasting these leaves, he discovered that they were bright green in color and delicious, becoming the prototype of Xinyang Maojian Tea.…

Basic Introduction to Luaan GuapianLuaan Guapian, a traditional and historic Chinese tea, is one of China's top ten famous teas, often abbreviated as 'Guapian' or 'Pian tea.' It is produced in the Dabie Mountains around the city of Luaan, Anhui Province. In the Tang Dynasty, it was known as "Luzhou Luaan Tea," recognized as a renowned tea; during the Ming Dynasty, it began to be called "Luaan Guapian," considered an excellent and superior-grade tea; by the Qing Dynasty, it had become a tribute tea for the imperial court.Luaan Guapian is a special type of green tea. Among all teas in the world, Luaan Guapian is the only one without buds or stems, made solely from single-leaf tea. Removing the buds not only maintains the single-leaf shape but also eliminates the grassy taste; the stems become woody during processing, so removing them ensures the tea remains rich but not bitter, fragrant but not astringent. The leaves are plucked within ten days before and after the Grain Rain (Guyu) solar term, with two or three leaves taken at a time, prioritizing "maturity" over "tenderness." Nutritional ValueThe chemical components of Luaan Guapian have significant health benefits. Its composition includes 3.5-7.0% inorganic substances and…

Abstract: The origin and development of ancient tea culture is an integral part of Chinese tea culture, carrying rich historical connotations and cultural significance, adding a vibrant stroke to the spiritual homeland of the Chinese nation. At the same time, ancient tea culture provides valuable insights for the development of modern tea culture, allowing us to appreciate the profoundness of traditional Chinese culture while savoring the aroma of tea. This article analyzes the historical origins, characteristics of varieties, cultivation techniques, cultural aesthetics, application development, and communication of Chinese tea, illustrating its millennium heritage and contemporary appeal. (Note: Written from a personal perspective; April 2024.) Keywords: Chinese tea; heritage; charm I. Historical Origins of Chinese Tea 1.1 Origin and Development of Ancient Tea Culture The origins of Chinese tea culture can be traced back thousands of years, with its deep historical roots and unique cultural essence forming an important component of the Chinese national spirit. Historical records show that tea was used as a beverage as early as the era of Shen Nong, reaching its peak during the Tang Dynasty. Lu Yu's "Classic of Tea," written during the Tang Dynasty, is the earliest, most complete, and most comprehensive treatise on tea,…

Basic Introduction to Tieguanyin of Anxi Tieguanyin was invented by Han Chinese tea farmers in Anxi, Fujian Province between 1725 and 1735. It originated from Yaoyang Mountain in Xiping Town, Anxi County (as per the Wang account). It belongs to the oolong tea category and is one of China's Top Ten Famous Teas, representing oolong teas. It is midway between green tea and black tea. The pure Tieguanyin plant is a shrub type with a sprawling growth habit, oblique branches, and leaves that are horizontally positioned. As a semi-fermented tea, it possesses the general health benefits of tea and was presented as the top of the Top Ten Famous Teas at the Shanghai World Expo in 2010. Nutritional Value The organic chemical components in Tieguanyin, such as tea polyphenols, catechins, and various amino acids, are significantly higher than those in other types of tea. The inorganic mineral elements include abundant potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, and selenium. The inorganic mineral elements in Tieguanyin, such as manganese, iron, fluoride, potassium, and sodium, are higher than those in other types of tea. Product Characteristics Appearance: robust, round, resembling the head of a dragonfly,…

Chinese people enjoy sipping tea, with the tea culture being passed down for thousands of years. The main components of tea culture include the evaluation techniques of tea leaves, artistic operation methods, appreciation of the tea-drinking environment, etc. The entire process of tea drinking is imbued with a beautiful ambiance, and in this overall process, tea utensils, as the foundation, are indispensable. Alongside the millennial development history of tea culture, the evolution of tea utensils can be said to be a beautiful landscape in its own right. The Tang Dynasty was the first peak in the history of ceramic development in China, and the flourishing of tea drinking at this time also spurred the development of tea utensils. During this period, tea utensils had a broader field for development. Archaeological excavations at kiln sites prove that, in addition to kilns such as Yue Kiln, Ding Kiln, Wuzhou Kiln, Yuezhou Kiln, Shouzhou Kiln, and Hongzhou Kiln, Northern kilns like Xing Kiln, Quyang Kiln, Gongxian Kiln, and Southern kilns like Jingdezhen Kiln, Changsha Kiln, and Qionglai Kiln were also producing tea utensils in large quantities at the time. This sufficiently demonstrates the close integration of ancient Chinese ceramic culture with traditional tea…

01. Tea Mountain: Purple clay teapots have good breathability. The tea stains that adhere to the pot over long-term use are usually referred to as a tea mountain. 02. Aging: Also known as "nourishing the soil," this is the final processing step for purple clay. Well-mixed and refined clay is placed in ceramic vats and stored in a damp, shady place to ferment and age. 03. Aging Period: This refers to the time from when the well-mixed and refined clay is placed in a damp, shady spot to start aging. Like fine wine aged in underground cellars, the longer the aging period, the smoother and more elegant the resulting teapot will be. The minimum aging period should be at least three months. 04. Patina: After years of use, a natural and unique luster forms on the surface of the teapot. This luster is restrained and deep. 05. Sun Lines: In the bottom center of a purple clay teapot, there are radiating lines like sunbeams in the clay, which are called "sun lines." 06. Original Purple Clay Mine: Many purple clay artisans exaggerate by claiming they use "original purple clay mine" for their works. In fact, purple clay is broken down…

Basic Introduction to Lushan He HongchaHe Hongcha is a traditional Chinese famous tea, created by Chinese tea farmers during the Ming Dynasty. As a black tea produced in He town, Lushan County, Jiangxi Province, it has been favored by people around the world since its inception. Merchants from all over China came to place orders, and merchants from Russia, Britain, India, and other countries also traveled long distances to He town for trade. He Hongcha became the most famous black tea in China and the "first Chinese tea to be exported," revered as the "Queen of Teas" by Westerners.He Hongcha was the first Chinese tea to be exported to the West. The high-quality He Hongcha 'Zhengshan Xiaozhong' is a traditional drink of the British royal family. The origin of 'Zhengshan Xiaozhong' is in Lushan. During the Ming and Qing Dynasties, masters of He Hongcha production from Lushan were spread throughout the country's black tea production areas. It is imperative to collect and organize this knowledge promptly so that the techniques of making He Hongcha can be passed down, and its charm can last!He Hongcha was once a calling card for China on the world stage. However, in the past four…

Possibly the only Oolong tea that is still processed the old fashioned way, Chinese tea Fenghuang Dancong bushes are growing between 500 to 1400 meters above sea level on the SE mountains slopes of Fenghuang (Phoenix) Mountain in Chaozhou City, Guangdong Province, China. Fenghuang Dancong’s production is very limited due to the tea trees’ unique geographical preferences. Local people discovered Dancong tea trees in the Song Dynasty (960 – 1279) and started to farm it. As the tip of the leaves resembles the shape of bird beak, it is also called "bird beak tea". The special feature of Dancong tea of China lies in the flavors of tea. According to Wikipedia, "The doppelganger of teas, Dancong teas are noted for their ability to naturally imitate the flavors and fragrances of various flowers and fruits, such as orange blossom, orchid, grapefruit, almond, ginger flower, etc."China Dancong tea’s special functions includes (in addition to the functions of general tea): Reducing the free radicals in the body thus reducing chances of cancer; Lowering cholesterol and fatty tissue levels; Slowing the aging process; A Dancong tea dealer once told us that Dancong from old tea trees could dissolve the meat and rice overnight. We did try…

Xinyang Maojian, a treasure of Chinese tea culture, has won the affection of tea enthusiasts worldwide with its distinctive taste and quality. Today, we will delve into the grading system of Xinyang Maojian, guiding you through the unique charm of its different grades. I. Overview of Grading for Xinyang Maojian The grading of Xinyang Maojian is primarily based on factors such as appearance, aroma, and taste. Generally, it is divided into several grades including Special Grade, First Grade, Second Grade, and more. Each grade has its own unique qualities and characteristics, catering to diverse consumer preferences. II. Special Grade Xinyang Maojian Special Grade Xinyang Maojian is the highest-quality tea, typically harvested from tender shoots in spring. The leaves are fresh green and evenly colored, covered with white down. This grade of tea has an elegant and lasting aroma, clear and bright infusion, and a rich taste with a strong aftertaste. The production of Special Grade Xinyang Maojian is very limited, making it relatively expensive and a precious tea. III. First Grade Xinyang Maojian First Grade Xinyang Maojian is second only to the Special Grade and is also harvested from tender leaves in spring. The leaves are green and vibrant, with…

Caring for health, diet, and family might be an important part of finding positive strength in this pandemic. And tea can play a significant role here. In his speech, Academician Chen Zongmao pointed out that tea has a positive effect on the three major health killers for humans—cardiovascular disease and metabolic syndrome, cancer, and degenerative diseases. Tea is not only a comforting companion for the soul but also a drink that genuinely maintains our health. It's time to pick up this cup of tea. Currently, for us Chinese people, as well as those in other developed countries, the main killers threatening life are three diseases: cardiovascular disease and metabolic syndrome, cancer, and degenerative diseases. First, let's look at the effect of tea on cardiovascular disease and metabolic syndrome. Starting from 1999, the WTO officially declared obesity a disease, and later introduced the concept of metabolic syndrome. What is metabolic syndrome? It includes abdominal obesity, overweight, high levels of dyslipidemia, high-density cholesterol, hypertension, diabetes, and elevated microalbuminase. This is the definition of metabolic syndrome. All countries worldwide attach great importance to this and have conducted comprehensive scientific summaries. In these summaries, most reports agree that the polyphenols in tea can indeed…

Summer is hot, and drinking tea requires special attention. Many people drink a variety of teas without any pattern during summer, which not only fails to cool them down but also causes discomfort. Many people prefer cold drinks in summer, but drinking tea is actually better. When choosing tea for summer, it's important to consider the climate, the nature of the tea, and one's own constitution. How can we enjoy good tea in summer? Today, we introduce some suitable teas for the season. Cooling Off with Flower Teas In summer, it's advisable to choose cooling flower teas that can help relieve thirst and reduce heat, though those with weak spleen and stomach should avoid them. When deciding on what flower tea to drink, consider the properties of different teas; those with weaker constitutions may opt for more neutral or slightly warm flower teas. Chrysanthemum has a sweet taste and is slightly cold, effectively dispersing wind heat and calming the liver while improving vision. After prolonged visual strain, brewing a cup of chrysanthemum tea can not only refresh the mind but also prevent cardiovascular diseases. Staying Alert with Green Tea Under the blazing sun and high temperatures of summer, the body…

The formation and development history of tea culture is very long. By the time of King Wu's campaign against the Shang, tea was already being presented as tribute. In the late period of the primitive commune, tea became an item for trade. During the Warring States period, there was a certain scale of tea production. The ancient anthology "The Book of Songs" from the Pre-Qin period has records about tea. In the Han dynasty, tea became a special nourishment for Buddhist "zazen" meditation. In the Wei, Jin, and Southern and Northern dynasties, the custom of drinking tea had emerged. In the Sui dynasty, tea drinking became widespread among the general populace. During the Tang dynasty, the tea industry flourished; tea became something that "no household could do without daily," tea houses, tea banquets, and tea parties appeared, and the practice of offering tea to guests was promoted. In the Song dynasty, the custom of tea competition became popular, along with tribute tea and imperial tea gifts. In the Qing dynasty, storytelling entered tea houses, and the foreign trade of tea developed. Tea culture was conceived and born alongside the emergence of commodity economy and urban culture. Throughout its history, tea…

On August 16, the launch ceremony for the global communication initiative "Tea and the World" was held in Beijing. The event, themed around "Inheriting and Promoting Tea Culture, Exchanging and Learning to Benefit the World," focused on the global communication plan for Chinese tea. △Event scene (photos provided by the event organizers) Leaders and guests including Du Zhanyuan, Member of the Standing Committee of the 14th National Committee of the CPPCC and Director of the China International Publishing Administration; Liu Zhonghua, Alternate Member of the 20th Central Committee and Academician of the Chinese Academy of Engineering, President of Hunan Normal University; Long Zhuangwei, Member of the Standing Committee of the 14th National Committee of the CPPCC and Deputy Director of the Committee on Agriculture and Rural Affairs; Guang Defu, Permanent Representative of China to the United Nations Food and Agriculture Organizations and Ambassador; Punyama Gunasekara, Minister Counselor and Deputy Head of Mission at the Embassy of Sri Lanka in China; Zhang Zhongcan, Vice President of the China International Tea Culture Research Association; Xu Shaogang, Dean of Academic Affairs at the Chinese Culture Academy, delivered speeches. △Du Zhanyuan, Member of the Standing Committee of the 14th National Committee of the CPPCC…

Driving for a little over an hour from Quanzhou, Fujian, you arrive at Xiping Town, Anxi County—the birthplace of Tieguanyin. Xiping was once known as Qipeng, named after the mythical great roc said to have rested here. After passing through the town, we entered the winding mountain roads, our car like a fish swimming upstream into a sea of green. Looking out the window, tea fields stretched as far as the eye could see, terraced hills and sprawling plots in various shapes and sizes. Upon entering Nanyan Village, the air was filled with a fresh, invigorating tea fragrance. Taking a deep breath, every nerve and cell relaxed. When we arrived at Taishanlou, the annual Nanyan Tieguanyin Tea King Competition was entering its final round. The villagers held their breath, intently watching the courtyard. In the center stood a large tea table, about four to five meters long, on which ten white porcelain lidded jars were lined up horizontally, each corresponding to a numbered sample from 1 to 10. Staff took samples from the jars, weighing them according to standard procedures before placing them into the jars. Facing each jar, three white porcelain tea cups were arranged in a vertical row,…

For those just starting to learn about Pu'er tea, you may not know where to start, as many concepts, common knowledge, and terms related to Pu'er tea are unfamiliar. This is an article designed to help beginners quickly understand Pu'er tea. ◎What is Pu'er tea? Pu'er tea originates from the Lancang River basin in southern and western Yunnan. It is made from the fresh leaves of large-leaf tea trees in Yunnan, processed into various compressed teas through steaming and compression, and then aged over a certain period of time. Alternatively, it can be made by post-fermenting sun-dried green tea from large-leaf tea trees in Yunnan, resulting in compressed or loose Pu'er tea. ◎What is raw (sheng) tea? The large-leaf tea grown in Yunnan is processed through sun-withering and directly compressed into cakes, tuos, or bricks, which are referred to as raw cakes, raw tuos, and raw bricks. Uncompressed tea is called maocha (rough tea). ◎What is ripe (shou) tea? The large-leaf tea grown in Yunnan undergoes sun-withering followed by pile fermentation and is then compressed into cakes, tuos, or bricks, known as ripe cakes, ripe tuos, and ripe bricks. ◎How do you distinguish between raw and ripe Pu'er tea? There…

The Ming Dynasty was a period of innovation in tea processing and the creation of loose leaf teas, setting new trends for tea drinking. In the 24th year of Hongwu reign under Emperor Zhu Yuanzhang (1391), the production of compressed tea bricks was abolished, promoting the development of loose leaf teas. Many famous teas emerged as the method of brewing changed from whisking to steeping. The process of tea preparation became simpler, and fewer tea wares were needed. 1. Simplification and Reduction of Tea Wares The older tea cakes of the Tang Dynasty required the "boiled tea method." The finely processed dragon and phoenix compressed teas of the Song Dynasty necessitated the "whisked tea method." Both the "boiled tea method" and the "whisked tea method" involved complex procedures and a multitude of tea wares. The brewing of loose leaf teas in the Ming Dynasty was much simpler: a small amount of tea would be placed in a cup (or pot), and hot water poured over it, ready to drink. This method was also known as the "pinch tea method" during the Song Dynasty. At this point, only a kettle for boiling water and a cup (or pot) for brewing were…

Pu'er tea is a famous Chinese tea, divided into raw and ripened varieties. Ripened tea, having undergone fermentation, possesses a unique aged aroma and rich flavor. Many people enjoy its robust taste, but brewing a good pot of Pu'er ripened tea requires some skill. Today, we will share a detailed guide on how to perfectly brew Pu'er ripened tea. (Image source: internet, for deletion upon infringement) Preparation The first step in brewing Pu'er ripened tea is to prepare all the necessary tools and materials. This includes teaware, tea leaves, and water. Teaware: A teapot or gaiwan, a fairness cup, several tea cups, a tea strainer, and tea tongs. Tea Leaves: High-quality Pu'er ripened tea; it is recommended to choose leaves that have been stored for a long time, as their flavor will be richer and smoother. Water: Use mineral water or purified water, and ensure the water temperature reaches 95-100 degrees Celsius. Warming Cups and Washing the Tea Before officially brewing the tea, we need to warm the cups and wash the tea. This is to remove impurities and dust from the leaves and also to awaken their aroma. Warming Cups: Pour boiling water into the teapot, fairness cup, and…

Drinking tea has become a great way for people to pursue health and tranquility. Chinese tea ceremony is about cultivating the mind and seeking self-discovery; it emphasizes stillness as the foundation of health, much like the tea ceremony itself. However, dear tea enthusiasts, did you know that the use of teaware also involves feng shui? Using them well can bring benefits, but using them poorly can be detrimental. Below, we will explain in detail the feng shui aspects related to teaware. First The teaware you purchase must be intact and undamaged; do not buy flawed or broken pieces, especially those with damaged spouts. A damaged spout can invite disputes and is also impolite when entertaining guests. Second Gongfu tea typically includes an electric stove, so when the water boils, steam circulates. This should ideally be placed at a prosperous location according to the facing star, to stimulate the flow of auspicious energy, truly achieving the effect of "wind and water rising." Third When selecting a tea table for your living room, if there's a sofa, choose a table that doesn’t rise above knee level. In an office setting, select chairs with backs higher than the tea table, ensuring support. Fourth…