Yongchuan Xiuya (永川秀芽) is a green tea variety from Yongchuan District in Chongqing City. The name of the tea means “Yongchuan Elegant Buds”. It belongs to the pan-roasted sort of green teas. It is one of the most famous green tea from Chongqing.
Yellow tea is one of the lesser known tea types. Because of this, its varieties are often just designated by their type. However, just as with any other tea types, there are famous yellow tea varieties. These varieties have a long tradition and a fixed production process. Tea connoisseurs will look for them, when in need of a fine tea experience.
Ever wanted to take a look at the definitive list of the most famous Sichuan green tea varieties? Here you have it. Of all of China’s tea producing provinces, Sichuan is certainly one of the most prestigious. Out of the fifty plus tea varieties mentioned by Lu Yu (陆羽) in his Book of Tea (茶经), 18 come from Sichuan.
Long spout kettle ceremony is at the confluence of Chinese acrobatics and the art of tea. The video below, from the 2013 Spring Festival gala, shows a fine example.
This type of tea ceremony probably has its roots in the crowded teahouses, situated on the banks of Sichuan’s main rivers.
Continue reading Long spout kettle ceremony (between the art of tea and acrobatics)
Using a gaiwan to make tea is one of the most pleasant and rewarding way to enjoy our favourite leaves. There is, however, a little learning curve, before you completely master it. In this post, we will show you some easy rules to correctly handle this three-parted brewing vessel. In the second part, we will explain its symbolic meaning. Finally, a short video made by us, demonstrating how to use it.
Continue reading Using a gaiwan: how to & hidden meaning (with video)
