Tea Competition

Tea competition is the ability to distinguish the quality of the tea. It began in the Tang Dynasty and became a social game of comparing tea quality and competing tea techniques. In a tea competition, the first item on the agenda is the quality of tea disks. The tea disks must be made from tender fresh leaves and finely produced. The quality of the tea disks directly affect the color of the tea liquid. The liquid should be pure white. In order to protect the tea disk from absorbing other scents or dampness, a layer of oil is applied to the surface and it is wrapped in bamboo paper before being put in a tea basket.
Next is the tencha technique. This includes the choosing and boiling of water. Spring water is the best. The most difficult part of boiling the water is distinguishing the temperature through listening to the sound of boiling water. Alternatively, the quality of the tea leaves can also be used to determine the temperature of the water. Tender tea leaves are brewed with young water. The froth on the tea is also an important factor. It should be pure white in color, lasting, slender and balanced. The longer the liquid is hidden under the froth, the better the quality of the tea. The finer the tea, the easier it is for the tea to dissolve in the water and form froth. In order to highlight the pure white color of the tea, use a black teacup. The teacup should be deep and with a large width. The best tea cups is the rabbit-hair tea cups from Jian’an kiln of that era. The cup is heavy and keeps the tea warm. In addition, when whisking the tea, use a strong whisk or teaspoon. Use a small kettle to boil the water. The spout should be long with a tiny mouth. This makes it easier to tell the temperature.