Tea drinking in China has always been more than just a way to quench thirst—it's an intricate art form deeply woven into the fabric of the culture. One standout tradition from the Tang Dynasty (618-907) is Jian Cha, a unique method of tea preparation that exemplifies this cultural artistry.
At its peak during the late Tang Dynasty, Jian Cha was one of the most popular styles in Chinese tea arts. This method involves using compressed tea cakes, which are first roasted and then ground into a fine powder after cooling. The ground tea is then sprinkled into boiling water along with a touch of salt. It's during the third boil that the tea truly comes alive, releasing its full aroma before being served hot.
The Jian Cha technique not only highlights the sophisticated taste preferences of the time but also reflects the ceremonial importance of tea in social and cultural gatherings. Today, exploring Jian Cha offers a glimpse into the rich heritage of Chinese tea culture and its enduring legacy.
Reference(s):
cgtn.com
