The pointing tea method, also known as “soup play,” “tea hundred plays,” or “water danqing,” is a way of Drinking Tea where tea powder is placed in a tea cup, mixed with boiling water to form a paste, and then more boiling water is added. Alternatively, boiling water is directly poured into a tea bowl while stirring with a tea whisk, causing the tea powder to float, forming a porridge-like surface. The pointing tea method originated in the Tang Dynasty and reached its peak during the Song Dynasty, becoming the mainstream way of drinking tea at that time. It was also one of the four arts of life in the Song Dynasty, collectively known as the “Four Leisurely Matters” alongside flower arrangement, antiquities appreciation, and incense tasting.
The pointing tea method is not only a way of drinking tea but also a cultural art form embodying the aesthetic tastes and lifestyle of the Song Dynasty. Literati of the Song Dynasty had high aspirations for the pointing tea method; they carefully selected their tea leaves, ground them into powder, and used exquisite tea utensils for brewing. Attention to detail is critical throughout the process, with each step reflecting the skill and aesthetic sense of the tea practitioner.
Origin and Development of the Pointing Tea Method
The origin of the pointing tea method can be traced back to the Tang Dynasty. During the Tang period, tea was primarily in the form of compressed cakes, which were crushed and boiled in a kettle by tea enthusiasts. By the Song Dynasty, advancements in tea processing techniques led to a greater variety of tea types, including loose tea and powdered tea in addition to compressed cakes. Song Dynasty people began grinding tea leaves into powder and directly infusing them in a tea cup, marking the beginning of the pointing tea method.
The pointing tea method became widely popular during the Song Dynasty, favored not only in the imperial court but also among the common people. Many literary works from the Song Dynasty describe the pointing tea method, such as Su Shi's “Tea Ode” and Lu You's “Song of Brewing Tea.”
Specific Steps of the Pointing Tea Method
- Selecting Tea: In the Song Dynasty, the most famous teas came from Jian in Fujian, Lushan in Jiangxi, and Dongting in Huzhou. Tea connoisseurs chose their tea according to personal preference.
- Crushing Tea: The tea leaves were ground into powder. After grinding, the tea was referred to as “powdered tea” in the Song Dynasty.
- Baking Tea: The powdered tea was baked over fire to enhance its aroma.
- Sieving Tea: The baked powdered tea was sifted to remove stems and impurities.
- Preparing Water: Water was heated and held ready. For the Song Dynasty tea, the ideal condition was “crab eyes blooming,” meaning when the water temperature reached 80-90 degrees Celsius, small bubbles would appear on the water's surface.
- Pointing Tea: Powdered tea was placed in a tea cup and mixed with a small amount of boiling water to form a paste.
- Whisking: A tea whisk was used to whisk the tea, creating a uniform and fine foam.
- Tasting Tea: The color, aroma, and taste of the tea were appreciated.
Cultural Significance of the Pointing Tea Method
The pointing tea method is one of the representatives of Song Dynasty Tea culture, embodying the literati's pursuit of natural beauty and appreciation of elegance. Attention to detail is critical throughout the process, with each step reflecting the skill and aesthetic sense of the tea practitioner. The pointing tea method of the Song Dynasty is not just a way of drinking tea but a cultural art form embodying the lifestyle of the Song Dynasty. As an essential part of Chinese tea culture, its historical and cultural value is immeasurable.