Teapot (Glass, Yixing) or Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 5 - 8g (loose leaf)
Water Temperature: 85 - 90c
People / Servings: 1 - 4

Instructions: Pre-warm the teapot or Gaiwan with boiling water and empty. Rinse the tea with a little hot water and then discard it. Next refill the tea pot and follow the infusion times below. Larger teapots and Gaiwan can be used and we recommend you use about 10g of loose tea for a 250 - 300ml Gaiwan or 12g for 350 - 400ml Gaiwan.

Infusion Times (in seconds):
1st. 30
2nd. 25
3rd. 25
4th. 40
5th. 60

Tea Mug

Vessel Capacity: 150ml
Tea Quantity: 2 - 3g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Filter Mug or Gongfu Cup

Vessel Capacity: 250ml
Tea Quantity: 3 - 5g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Glass Filter Mug

Vessel Capacity: 150 - 200ml
Tea Quantity: 3g (loose leaf)
Water Temperature: 75 - 85c
People / Servings: 1 - 2

Instructions: Rinse the tea with a little hot water and then discard it. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st. 45
2nd. 60
3rd. 90

Standard Glass

Vessel Capacity: 100 - 150ml
Tea Quantity: 3 - 5g (loose leaf)
Instructions: Rinse and add water. Refill as needed.
Note: it should be remembered making green tea with tender teas that it is better not to cover the cups, doing so will cause the leaves to turn a dark yellow. For lower grade, day to day green teas then it is common practice to use a tea-cup with a lid.

Yixing Teapot

Vessel Capacity: 250 - 500ml
Tea Quantity: 8 - 15g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Glass Mug

Vessel Capacity: 150 - 200ml
Tea Quantity: 2 - 3g (approx. 10 pearls)
Water Temperature: 90 - 95c
People / Servings: 1 - 2

Instructions: Rinse the tea with a little hot water and then discard it immediately. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st. 60
2nd. 90
3rd. 120

Tea Mug or Gongfu Cup

Vessel Capacity: 150ml
Tea Quantity: 3 - 5g (approx. 15 pearls)
Instructions: Rinse and add water. Refill as needed.

Yixing Teapot or Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 8g (loose leaf)
Water Temperature: 95 - 98c
People / Servings: 4

Instructions: Pre-warm the teapot or Gaiwan with boiling water and empty. Rinse the tea with a little hot water and then discard it. Next refill the tea pot and follow the infusion times below. For a 120ml Gaiwan you can either keep back 1-2g or add all the leaf. If you add all the leaf, you may want to revise the brewing times slightly downward to allow for the fuller flavour. Please note using a Zi Sha teapot times should be revised downward to allow for time for the liquor to pour from the tea pot.

Infusion Times (in seconds):
1st. 30
2nd. 30
3rd. 40
4th. 50
5th. 70
6th. 90
7th. 120

Tea Mug or Glass

Vessel Capacity: 100ml
Tea Quantity: 2 - 3g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Glass with filter or Gongfu Cup

Vessel Capacity: 150ml
Tea Quantity: 4 - 8g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Teapot (Glass, Yixing) or Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 5 - 8g (loose leaf)
Water Temperature: 95 - 100c
People / Servings: 3 - 5

Instructions: Rinse the tea with a little hot water and then discard it. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st. 60
2nd. 60
3rd. 90
4th. 90
5th. 120
6th. 150
7th. 180

Tea Mug

Vessel Capacity: 150ml
Tea Quantity: 2 - 3g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Yixing Teapot or Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 5 - 8g (loose leaf)
Water Temperature: 95 - 100c
People / Servings: 1 - 4

Instructions: Pre-warm the teapot or Gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st. 60
2nd. 60
3rd. 90
4th. 90
5th. 120
6th. 150
7th. 180

Tea Mug

Vessel Capacity: 150ml
Tea Quantity: 2 - 3g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Filer Mug or Gongfu Cup

Vessel Capacity: 250ml
Tea Quantity: 3 - 5g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Yixing Teapot or Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 5 - 8g (loose leaf)
Water Temperature: 100c
People / Servings: 1 - 4

Instructions: Pre-warm the teapot or Gaiwan with boiling water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.

Infusion Times (in seconds):
1st. 60
2nd. 45
3rd. 60
4th. 90
5th. 120
6th. 150
7th. 180

Tea Mug

Vessel Capacity: 150ml
Tea Quantity: 2 - 3g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Filter Mug or Gongfu Cup

Vessel Capacity: 250ml
Tea Quantity: 3 - 5g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Ceramic or Glass Teapot

Vessel Capacity: 250ml
Tea Quantity: 2 - 3g per person. Approximately one heaped tea spoon per person and one for the pot (loose leaf)
Water Temperature: 85 - 100c
People / Servings: 1 - 2

Instructions: Rinse the teapot with a little hot water and then discard it. Add tea leaf, rinse the tea with a little hot water and discard water. Next refill the tea pot and follow the infusion times below. When pouring the tea try to ensure no liquor remains in the pot between infusions.

Remember for smaller leaf teas or those with broken leaves, you may wish you reduce the brewing times to suit. Smaller leaf teas will infuse more quickly.

Infusion Times (in seconds):
1st. 60 - 90
2nd. 90 -120
3rd. 120 - 180

Gongfu Cup or Gongfu Giawan

Vessel Capacity: 100ml - 150ml
Tea Quantity: 5g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Infusion Times (in seconds):
1st. 30
2nd. 45 - 60
3rd. 90

Glass Teapot or Glass Tea Mug

Vessel Capacity: 150 - 200ml
Tea Quantity: 3 - 5g (loose leaf)
Water Temperature: 60 - 80c
People / Servings: 1 - 2

Instructions: Pre-warm the teapot or Gaiwan with hot water and empty. Add the chosen amount of tea leaf, rinse the tea with a little hot water and then discard the water. Next refill the tea pot and follow the infusion times below.

Note: These temperatures are specifically for silver needles and other white tea buds. For white tea grades such as ShouMei white tea and BaiMuDan white it is recommended to experiment with brewing times and water temperatures outline for green tea and oolong tea.

Infusion Times (in seconds):
1st. 60
2nd. 90
3rd. 120

Giawan

Vessel Capacity: 150 - 200ml
Tea Quantity: 5 - 7g (loose leaf)
Instructions: Rinse and add water. Refill as needed.

Infusion Times (in seconds):
1st. 45
2nd. 60
3rd. 90

Glass Teapot

Vessel Capacity: 250ml
Tea Quantity: 2 3g (per person)
Water Temperature: 90 - 100c
People / Servings: 1 - 2

Instructions: Rinse the flowers / leaves with a little hot water and then discard it. Fill the teapot and refill as necessary. The number of infusions depends on the flower / leaf / blend and your individual tastes.

Cha dao tea ceremony or gongfu tea ceremony is an intricate part of life within the South Eastern province of FuJian, especially ZangZhou and QuanZhou. GongFu or as it is sometimes written Kong Fu means skilled, hence Gong Fu Cha Dao, is being skilled in the way of tea. Below is a step by step guide how to use a Chinese tea tray and tea wares.

First step is to prepare the water.

As we described in the Tea Art section of 'About Tea', this is a critical stage. The nearly boiling water should be used to rinse the tea wares to ensure that each item, gaiwan, tea cups and gong dao bei are at least of a similar temperature.

Pouring water from kettle.

The temperature is critical throughout the process and it should be the case that none of the tea wares is significantly cooler than any other. The tea should be added to the gaiwan, or lidded pot. These gaiwan's come in a variety of sizes such as 7g, 8g, 9g or 10g which indicate the amount of dry tea leaves that can be added. Normally, Wan Ling uses 7g & 10g gai wans. Although you can use scales to calculate the tea this is obviously arduous, as such, the Oolong, Tie Guan Yin tea that Wan Ling sells is usually pre-packaged in 10g or 8g vacuum packs, otherwise it is part of the skill that is developed over time to judge the correct amount.

Decanting the tea liquor from the GaiWan in to the 'fair for everyone jug' or GongDao Bei.

Pouring the water, hold the kettle up high so that the water can mix fully with the tea leaves in the gai wan. This speeds up the process of dissolving & infusing the tea and water. When adding the water sometimes a film of bubbles will form on the surface. This film should be removed by skimming the lid of the gai wan across the surface. The bubbles will collect on the lid which can then be rinsed using the kettle.

The tea is poured through a strainer into a clean vessel to remove any loose or fine tea. The first infusion, which is immediately poured out, is for washing the tea leaves and to help tea leaves especially those of Tie Guan Yin to open. This will improve later infusions. It is important to remember that this liquor is not for drinking, although this may seen a waste, it is also a sign of politeness to guesses of cleanliness. This tea liquor is used to clean & disinfect the cups and wares but equally importantly to ensure a consistent warmth between the teawares.

The tea liquor is ready do drink.

The second infusion is called the 'actual infusion'. When preparing the second & third infusions of Oolong tea such as Tie Guan Yin the water should be left in the tea leaves for 10-15 seconds before being poured through the strainer. Forth & fifth infusions, 20 seconds then the sixth & seventh infusions should be around 60 seconds. After this the tea is usually 'spent' though in many places people will continue to use the leaves. If this is the case then normally the water must be kept in the tea leaves for more that 2 minutes. When using other tea types such as Pu Er and Long Jing / Green tea then the times will vary. Other factors such as the quality of the tea, the hardness of the water and altitude will also effect the duration.

Tea sets in China vary from province to province.

The set normally comprises of small, fine china cups that ensure a clean taste and are popular for scented, green or Tie Guan Yin teas, though can be used for Puerh and other black teas.

Using fine cups is another aspect of the arts that are entwined with Cha Yi or tea art.

When pouring tea, keep the teapot close to the cup in order to prevent the loss of tea fragrance and the splashing of tea water.

The cups are purposely made to have a wide open mouth so that the full aroma is immediately noticeable. Another advantage of the white or pale porcelain is that the full colour of the tea can be appreciated.

The act of pouring tea into the guest's teacups one by one is known as "the fabled Lord Guan making an inspection of the city". You drip the leftover tea respectively into the cups drop by drop and this act is called "the fabled General HanXin mustering troops for inspection". These acts are to reflect the gathering and sharing of tea between people.

Serving on ornate tray completes the presentation.

Throughout the long history of tea, its presence as a drink to be enjoyed in a social environment is evident. Whether as a drink to enhance people's thoughts & ideas in academic circles, to elevate one's mind, as Buddhist & Taoist monks monks have done for centuries, or merely to be enjoyed after a long day's work. People of all backgrounds join in a common enjoyment and appreciation of tea.

So sit back, sip your tea and savour the pleasure of your preferred tea of the day.

The first stages of preparation are basically identical to those we described in the above 'Traditional Gong Fu Tea Cha Dao tea ceremony'. Again, we can see that the tea leaves are mixed with the water using the covered 'Gai Wan' bowl in which to infuse the tea. When we decant the "actual" infusion through the filter or strainer, this time we use a bowl which has a considerably wider mouth that the traditional gong dao bei jug.

Making tea for sampling in a shop in AnXi, Fujian.One very noticeable point here is that the tea is not usually poured directly from the larger bowl but a spoon is used. This is done to ensure that each person receives an equal amount as well as for aesthetic reasons so that skill and elegance of the person, 'Pao Cha Shi', can shine through (Cha Yi Shi - more specific for a person who is an expert of all aspects of tea and its culture).

One of This method commonly uses smaller cups and a single spoon of tea is given to each person because of its use in commercial tasting's. In a more informal situation the tea is often just poured directly from the bowl to the cup for convenience.

The bowl proves a clear and easy way to examine the tea liquor. One of the main reasons for this method is that the colour can be appreciated more fully as the liquid is thinly dispersed in the bowl. Again pure white porcelain is used. Particularly when buying higher grade teas this method can be very advantageous as the appearance of the tea is another way for human senses to be stimulated and so is an important factor in helping to evaluate tea. In many ways these pictures do not do the tea real justice. When directly looking at the freshly made tea, though translucent, there is almost an iridescence to it.

Zi Sha tea pots are a common sight on many tea lover's tea trays. All of the items in this picture are made with Zi Sha clay, though the Gong Dao Bei 'fair cup' and the cups have a glazed white interior to ensure the tea's colour stands out. With black tea's such as pu er, it is popular to use zi sha or glass cups. Often these cups are of a larger size than those used for preparing Oolong's such as Tie Guan Yin.

First, when preparing we should ensure that all the tea cups, jug (Gong Dao bei) and tea pot have been warmed using boiling water, so that when the main infusion is made the boiling water is not cooled excessively. This step also ensures that they are all sterilised and the tea set is in the optimum brewing condition.

Commonly this clay, especially this shade of colour, is more popular for making Pu Er or black teas, though Oolong can be make using such teapots. We can see here that the Rou Dou, bamboo funnel, is used to help adding the tea into the tea pot (Cha Hu) and to prevent any wastage or mess. Here we can also see that the tea strainer has been placed in the Gong Dao Bei, this as we have seen in the other styles is to ensure a clean, leafless liquor.

It is customary and deemed a fundamental courtesy to allow guests to view and smell the tea cake. The tea cake is then broken using a knife and crumbled in to the teapot.

The inside of the tea pot is not glazed like that of the tea cups or Gong Dao bei. Due to the nature of the Zi Sha clay it is slightly porous. This characteristic means that tea and it's flavour is slowly absorbed. Collectors agree that an old pot that has only had quality tea of one kind prepared in it will form a unique favour over time. Because of this antique tea pots are hugely collectable, often commanding extremely high prices.

The Cha Lou or Rou Dou is removed prior to adding the hot water. We can see that there is a small ornate cord that connects the lid with the teapot. This is both for decoration but also to reduce the likelihood of damage if the lid is accidentally dropped.

As we have seen before the water is poured onto the leaves from as high as possible without splashing. This is yet another skill that the refined and seasoned host does with ease. Beginners beware! When adding the water to the Pu Er tea leaves it should be as near to boiling as possible, especially when using brick or Pu Er cakes. The water should be filled to the top of the pot's mouth. Any bubbles that form should be skimmed off using the teapots lid, which is then rinsed clean using fresh boiling water from the kettle.

After the tea pot is filled we replace the lid and then cover with hot water. Covering the whole pot with boiling water ensure that the inside and outside are of equal temperatures.

The number of infusions that is possible to make varies tremendously between different black teas. 'Younger' teas can, depending on personal preferences be infused a similar number of times as with Oolong, for example 6-8 times. Older, more mature teas can easily be infused between 10-15 times.

A very useful rule of thumb for the first 1-4 preparations is that when the exterior of the pot has become almost dry, the tea liquor can be poured. Another benefit is that you can look at the quality of the Zi Sha. Covering the pot brings out the colour in the clay, but also a good Zi Sha clay will hold water more evenly on the surface until the water evaporates from the heat. Tea pots made with poor quality Zi Sha will often cause the run off in a similar fashion as it would with glass.

The first infusion is used to clean the cups, but also to release the flavour from the tea. This is particularly important for brick teas or Oolongs where the tea leaves are more tightly formed. Normally you find that with green teas this step is not performed as it is neither necessary; nor beneficial to the delicate nature and flavour of the tea leaves. In fact, anything more than a very brief rinsing of green tea will result in a loss of flavour.

Cleaning the cups takes some skill. Normally the individual cups are carefully rotated within one another using the tea clippers. When done professionally is very elegant, however when first learning is sometimes very unnerving and can end up with lots of dropped cups!

With the second infusion we prepare for drinking. We must pour all the tea liquor out and ensure that none is left inside. If the water is kept inside it will cause the tea leaves and the remaining liquid to become bitter and reduce the quality of the remaining infusions. As with the traditional style the tea pot and the jug should be kept as close as possible to prevent air becoming mixed with the tea and bubbles forming on the surface.

The tea again should be poured as closely as possible into the cups. Not only does this prevent bubbles forming it prevents any splashing of the liquid. Ideally all the tea liquor will be poured from the gong dao bei, as tea is best appreciated hot. This is why in many places you will see the cha shi, pour away any remaining tea. You will note from the picture that it is normally customary for the tea to pour toward the Pao Cha Shi (host). The manner in which this is done is a critical factor in the skill of the host. It is something that is learnt though experience but often is a reflection of the person's natural character.

There is a Chinese saying that goes, "Cha man qi ren jiu man jing ren", which means if you pour the tea too full for the guest, it is not polite, but if you fill the wine glass, that is highly respectful!

Once all the cups for the guests have been poured, the hosts can be served. This follows the rule that the oldest are served first, followed by ladies, then in order from the host (hostess's) left to right (some places it is right to left!).

Qing he cha...!

GongFu cups, mugs and tea pots are a modern innovation that aim to bring the advantages of the traditional GongFu tea method of preparing tea to fit with today's lifestyles. For many people, they see the tea tray, tea pots, cups and other accessories as being impractical and time consuming. Nonetheless people are increasingly aware of the wonderful tastes, aromas and colours they are missing out on by not enjoying great loose leaf teas daily.

By using a GongFu tea cup, you are able emulate the multiple infusions and control of GongFu tea to brew an excellent cup of tea which will keep you working, relaxing or just going about your daily routine.

Make loose leaf tea in 5 easy steps.

1. Add loose leaf to the filter.
2. Add water and infuse.
3. Press the button.
4. Remove the filter and place on lid.
5. Enjoy freshly brewed loose leaf tea.

As soon as you are ready for another cup, just add top-up and repeat. Admire the colour of your tea, enjoy the aroma and get on with the next part of your day. Not only will you get multiple infusions from your loose leaf tea, these GongFu tea cups are much more practical and convenient than a tea bag or waiting for the coffee machine.

Convenient loose leaf tea brewing for those on the go.

GongFu tea cups are ideal for all types of tea and tisanes, they are easy to clean and do not take up much more space that a standard mug. Because all the water is strained from the tea leaves each time you don't need to worry about stewed tea. Each infusion makes a convenient amount of tea so that you can enjoy your tea freshly brewed.

Although called the British tea pot style, similar methods for preparing tea were common across parts of Europe, especially those whose teas were supplied by the Dutch. Preparing tea as ever varies from place to place and person to person but what has been outlined here is a preferred way to ensure a constant brew and that avoids the tea liquor becoming bitter. It varies slightly from the traditional method as we will highlight.

Requirements:

2 Teapots
Tea cups
Hot (boiled) water
Tea strainer
Spoon
Tea cosy (optional)
Timer (optional)
Tea!

Preparation:

The teapot should be pre-warmed either by washing it out with hot water or merely adding the boiling water* to be used for the tea infusion. Water as with all tea preparation is fundamental to a good brew. Traditionally the pot would always be washed for hygiene sake, however in this day and age it is now one of those personal choices that allows you find what is best for you and the tea you are making. A common ratio of tea and water is about 5g of leaf to 250ml water. Once in the pot make sure that the leaf and water are stirred well, a long spoon is often preferable for convenience. If you are a stickler for preparation now is the time to start your timer. 5 minutes is the most standard period, however it is recommended to experiment with times between 3-6 minutes, again dependent on the tea and your person preferences.

Brewing your tea.
When carrying out experiments using a glass teapot can be very advantageous and also add something to the process as you observe the teas colour infusing. This is especially true with many Indian teas which have a beautiful deep and rich colour. If you are not certain if the liquor has reached your desired flavour, try it. Placing the tea strainer on your cup add a small amount of liquor. Test. If to your liking, move the strainer to the second pot, pre-warmed, and pour out all of the liquor. This is very important if you like to experiment with a second infusion, though sometimes this not the done thing in homes, but this arises from making the correct impression, rather than appreciation of tea! Utilising the second pot is very important to prevent stewing, or bitterness forming later on. It also avoids the strange film that can form on top of over brewed tea as well as excessive staining of the tea pot. This way the tea can be kept for much longer in a good drinking condition, if you plan to let stand for sometime or live in cooler climet then a tea cosy could be a good investment.

We assumed here that you are preparing a quality Indian leaf tea so no mention of milk, sugar, lemon, honey, mint or any other addition has been mentioned. However this is not to say that they should not be tried. The wonder of tea is in the variety. One day you may have a sweet tooth, so go on give it a try! Adding, especially sweetening, brings out many different nuances in the tea, so is worth experimenting with.

Traditional 'English' style teapots come in a huge number and style, from simple brown ceramic pots which were standard issue with my grandparents and their friends on a day to day basis through to the delicate, fine China ware of Wedgwood, Poole pottery, Royal Doulton et al that were the reserve of special events & guests.

*BOILING WATER should not be used in very fine bone china as it can cause cracks. Always allow the water to cool slightly.

In our international section on making tea around the world, we wanted to include many of the other methods that are found. We hope this section will continue to grow as tea friends contribute experiences and our tea journey continues.

Massala Tea - Chai

The shouts of Chai, chai emanating from stalls at the side of the roads are almost as common as the cows wandering carefree across the same busy fairways. In India Chai is vital fuel, time to gather ones thoughts and to share a moment with the person next to you.

The uniqueness of Masala tea comes from the wonderful spices that are used. Often these are a closely guarded secret or merely it changes on a daily basis depending on any number of factors. The most common spices are cardamom and cinnamon with plenty of sugar added for that extra energy buzz. Ginger, star aniseed, black pepper and nutmeg are also great additions which are found in some mixes. From speaking to people, the Masala Mixture is one that is very personal and can be experimented with, to your hearts content.

Relatively simple to make but difficult to master. Masala tea is prepared by boiling tea, milk, water, spices and lots of sugar together. The mixture is then strained into the cup or a smaller vessel for later re-boiling. The original mix, seems, as if can be added to constantly throughout the day!

In India local variations exists on how tea is served, whether in a horrible disposal plastic or paper cup; an often very well used, small tea cup or in a glass or hand-made, single use, biscuit fired clay cups - the environment solution to disposable, one use cups. In Southern India using a metal cup and with a deep saucer is very popular. The metal saucer is used for cooling the hot liquid, in an already hot place.

The shouts of Chai, chai emanating from stalls at the side of the roads are almost as common as the cows wandering carefree across the same busy fairways. In India Chai is vital fuel, time to gather ones thoughts and to share a moment with the person next to you.

The uniqueness of Masala tea comes from the wonderful spices that are used. Often these are a closely guarded secret or merely it changes on a daily basis depending on any number of factors. The most common spices are cardamom and cinnamon with plenty of sugar added for that extra energy buzz. Ginger, star aniseed, black pepper and nutmeg are also great additions which are found in some mixes. From speaking to people, the Masala Mixture is one that is very personal and can be experimented with, to your hearts content.

Relatively simple to make but difficult to master. Masala tea is prepared by boiling tea, milk, water, spices and lots of sugar together. The mixture is then strained into the cup or a smaller vessel for later re-boiling. The original mix, seems, as if can be added to constantly throughout the day!

In India local variations exists on how tea is served, whether in a horrible disposal plastic or paper cup; an often very well used, small tea cup or in a glass or hand-made, single use, biscuit fired clay cups - the environment solution to disposable, one use cups. In Southern India using a metal cup and with a deep saucer is very popular. The metal saucer is used for cooling the hot liquid, in an already hot place.

Teh Tarik (Tariq):

A popular favourite in Malaysia and Singapore. Tea Tarik or Teh Tarik, is a rich tea make by mixing condensed milk with a black/red tea. Very tasty, but also not so good on the waist. The critical skill comes in the pulling of the tea, where the server uses 2 mugs to mix the tea and milk by pour the liquid from one to the other. Skilled pullers can transfer the liquid over 1 metre producing a delightful frothy final brew.

Kashmiri Tea

Weaving the rich heritage of this beautiful area of the world. Kashmiri tea takes it influences from the millennia of traders that have past through its lands. Potentially prepared with any number of types of tea, the key factor is the addition of delightful spices and in many cases the addition of dried fruit. To the best of the authors knowledge (please let us know other experiences or recipes) normally served without milk.

Tibetan Tea

Almost more a meal than a tea. Tibet tea is blend of traditionally brick, black tea, mixed with yak butter and salt. It is vital source of energy and vitamins for the people of these high and cold climes.

These examples are based on the writers' own experiences. The world is very big place and everyone is different, as are their teas. If you have any questions, comments, experiences or even better recipes / links / samples, please Contact us or join us on our Facebook page.