chá茶chán禪yī一wèi味

Chá and chán are one
Chá means tea. Chán (zen in Japanese) is a meditation practice.
吃茶去 Go have some tea
In Tang-dynasty China (9th century CE), Chán master Zhaozhou Congshen (赵州从谂) asked a newly arrived monk, “Have you been here before?” “I have,” the monk replied.“Go have some tea,” said Zhaozhou.He put the same question to another monk. “I have not,” the monk replied.“Go have some tea,” said Zhaozhou.Later, the monastery steward asked, “Why do you tell both those who have been here and those who have not to go have some tea?” Zhaozhou called, “Steward!” The steward answered.“Go have some tea,” said Zhaozhou.
Near-frontal woodcut portrait of Zhaozhou Congshen (赵州从谂), with the inscription 三十七世趙州從諗禪師, from 佛祖正宗道影, 1880
Portrait of Zhaozhou Congshen (赵州从谂)《佛祖正宗道影》· 1880 · 首都图书馆

Types of Chinese tea

Green tea · 绿茶

Early heat arrests oxidation, keeping a fresh, green character.Fresh, vegetal, sometimes nutty; pale green to yellow liquor.

Processing

Tea leaves spread across a shallow bamboo tray01Spread fresh leaves鲜叶摊放Spread fresh leaves before pan-firing.
A hand shaping tea leaves in a heated pan02First pan-firing青锅Pan-fire and begin flattening the leaves.
Tea leaves spread across a shallow bamboo tray03Cool & rest摊凉回潮Spread the leaves to cool and allow moisture to redistribute.
A hand shaping tea leaves in a heated pan04Final pan-firing辉锅Finish shaping and drying the leaves in the pan.
A storage jar with a tea parcel and a separate desiccant sachet05Lime-dried storage收灰贮藏Store the finished tea with lime kept separate from the leaves to absorb residual moisture.

Teas

Useful clarifications

The same tea plantAll six tea types come from Camellia sinensis, the tea plant (茶树). Cultivar, growing conditions, and processing shape their differences.
Oxidation ≠ microbial fermentationTea terminology sometimes calls both processes “fermentation” (发酵), but they work differently. Oolong and black tea undergo enzymatic oxidation (氧化), while dark tea undergoes microbial fermentation (微生物发酵) after fixing. Yellowing (闷黄) is a separate warm, moist process.
Black tea and dark teaWhat English calls “black tea” is 红茶 (hóngchá), literally “red tea” in Chinese. 黑茶, literally “black tea,” refers to a different family called “dark tea” in English.
Raw and ripe pu’er differRipe pu’er (熟普洱) uses controlled piling. Raw pu’er (生普洱) begins with sun-dried base tea and changes during storage. The two follow different processes.
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Geography

Each region gives its tea unique characteristics.
Map sources & design

功夫茶 The kung fu tea steeping process

A small vessel, repeated infusions, and attention to each cup. Choose a teapot or gaiwan, then use a fairness cup to share the brew.

Teaware

Brewing vessel
Small unglazed purple-clay gongfu teapot · 紫砂壶

Zisha teapot

紫砂壶Unglazed clay pot for brewing tea.
or
White porcelain gaiwan with bowl, tilted lid and saucer · 盖碗

Gaiwan

盖碗Lidded bowl for brewing and pouring.
Serving vessels
White porcelain fairness pitcher with a pouring spout and handle · 公道杯

Fairness cup

公道杯Pour tea off the leaves to stop steeping and give every cup the same strength.
Small white porcelain tea cup with pale golden tea · 品茗杯

Tea cups

品茗杯Small cups for smelling and tasting.

Steeping process

Hot water poured into an empty gaiwan, with a fairness pitcher and tea cup beside it01Warm the teawareWarm the empty teapot or gaiwan, pitcher, and cups with hot water, then discard the water.
A bamboo scoop drops dry tea leaves into a warmed gaiwan02Add the leavesAdd dry leaves to the warmed vessel, leaving room for them to open.
A person lifts the gaiwan lid and smells the warm dry tea leaves03Pause & smellCover briefly, then lift the lid and take in the warm leaves’ aroma before adding water.
Hot water poured over tea leaves in a gaiwan04SteepAdd fresh water at a temperature suited to the tea. Adjust the steeping time after tasting.
A tilted gaiwan pours tea through a gap at its lid into a fairness pitcher, retaining the leaves05Pour off the teaPour fully into the fairness cup to stop steeping and give every cup the same strength. Keep the leaves for the next infusion.
A fairness pitcher pours tea into small tasting cups06Pour & tasteShare the tea into small cups. Notice its aroma, flavor, texture, and finish before the next steep.
Repeat with fresh water and the same leaves. 3-4 steepings are typical.
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