Art Of Brewing

Drinking tea Chinese is a complex case, which involves everything from choosing the right pot to pour the tea into the right path, a China expert said GUAN LIBING.
Drinking tea is not just a matter of swallowing it.
Zhu Changde, an expert on tea from Jiangsu province, China, has a whole set of rules for brewing and serving Chinese tea, and even the choice of teapots.
The 45 years is now in Singapore to showcase its expertise in SC Takashimaya Shopping Centre Ngee Ann City. Its updated twice a Chinese tea brewing demonstrations end today.
While here, Mr. Zhu is designed to give people a better understanding of Zisha famous teapots, which are handmade and produced in Jiangsu.
So before you go into the kitchen to make a cup of tea, here are some tips:
- In the brewing of Chinese tea, the most important factor is the choice of the teapot and tea leaves. Then use the tea cups, "said Zhu.
The self-educated expert in the art of brewing Chinese tea said that the Chinese in North China prefer to use large pots and cups, while southerners are small pots and cups.
- Explains Zhu fluent in Mandarin: "There is a golden rule in the brewing of Chinese tea - Never mix the tea using tea leaves different. This means that there is no such thing as a common pot, because in March the flavor of tea.
- "When you infuse as Wulong or Baolei, you should use boiling water about 100 deg C, which should be paid into the pot to a higher level, so as to remove any particles of tea leaves."
- Another rule of thumb is that the first round of tea is never consummated.
According to Zhu: "This is used to pour on the teapot and cups for a better shine.
"The second round tea should remain in the pot for at least 30 seconds before serving. This is to give the tea leaves for some time to release their flavor. For each round following the calendar should be increased."
But he warned that, for a better cup of tea, the tea leaves should not be used for more than five beers. Otherwise, they lose their flavor.
It is also important to remember that in each round, all the tea until the last drop must be paid before brewing a new pot.
Mr. Zhu has a different set of rules for serving tea:
- The tea must be poured from a lower angle in each cup to prevent spilling, especially for tea more expensive, "he said.
- Each beer should be divided equally between the number of cups. He said that these skills should be acquired through practice a lot.
He added: "Some parts of China have their own customs when serving tea. In the field of Swatow, for example, the tea should be divided equally, until the last drop. But in Taiwan, there is a cup, which serves as the reserve.
"The novice tea must not forget that all cups and teapots should be rinsed with hot water and preferably be kept warm before being used. This helps to give the tea a fuller body," says zhu.
Zhu Changde demonstration tea-brewing is at basement 2 of Takashimaya SC Mall at 12.30pm today 14 hours and 6 8:00.
POT SHOTS
Zhu Changde, married with a daughter, 11, who runs a company specializing in Zisha teapots.
Born in Jiangsu Province, it has been exposed to the art of brewing Chinese tea as a child, through sessions with a great-uncle.
To date, he has given numerous demonstrations of tea brewing in Hong Kong.
But he regrets that people living in