A traditional Chinese tea appreciation event with alumni proved to be a veritable a treat for the senses.
There’s more to a good pot of tea than steeping leaves in a pot, as over 60 National University of Singapore (NUS) alumni discovered at a Chinese tea appreciation session organised in May at Tea Chapter, a Chinese tea house located in the heart of Chinatown. Led by Tea Chapter’s Executive Director Mr Fund Lee, the two-hour session kicked off with a brief history of Chinese tea before moving on to the different types of tea (red, green, black, white, etc.) and their distinctive characteristics.
Steeped In Tradition
The practical part of the programme began with an explanation of the traditional tea set. Each participant had his or her own set of these tools, although they could (and did) work together. First, Mr Lee demonstrated the traditional steps to brewing a cup of Chinese tea. This included how to achieve the right colour, aroma and taste. He then showed the group how to properly warm the tea set using hot water and wooden tongs.
While Mr Lee explained that there is a great deal of variation between teas, there are some common steps. One such step involved the first brew, which is not for drinking; it is instead to loosen the tea leaves and aid in exposing more surface area for the actual brewing. As for the tasting, it involves three steps. “First, you take a sip, then a slurp, and finally a shot!” said Mr Lee.
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