The Chinese tea ceremony, also called the Chinese Way of Tea, is a Chinese cultural activity involving the ceremonial preparation and presentation of tea leaf. The manner in which it is performed or the art of its performance is shown in the tea ceremony. Taoism has also been an influence in the development of the tea ceremony. At this time in tea's history, the nature of the beverage and style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into compressed cakes form. The dried teacake, generally called brick tea was ground in a stone mortar.
Hot water was added to the powdered teacake, or the powdered teacake was boiled in earthenware kettles then consumed as a hot beverage. A YiXing clay teapot Main article: Gongfu tea ceremonyIt makes use of small Yixing teawares teapot of about 100 – 150 ml to enhance the aesthetics, and more importantly "round out" the taste of the tea being brewed. Yixing teapot brewing sides towards the formal, and is used for private enjoyment of the tea as well as for welcoming guests. The following steps are one popular way to brew tea in a form considered to be a kind of art. Depending on the region of China the steps may differ, as will the tools used in the making of tea.
The ceramic complex at Jingdezhen was managed by able directors during the 18th century and enjoyed court patronage, notably that of the Emperor Qianlng (1736-95). This produced the fine white porcelain, left unpainted with a milky glaze, that came to be known as 'blanc de Chine' in the West and was very popular in Europe in the 17th and 18th centuries. Imperial wares of the 19th and early 20th century have recently begun to enjoy increased favors.
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