On a winter afternoon, sitting around a warm charcoal brazier with a few friends or family, placing some Teapots and roasting persimmons, sweet potatoes, mandarins, and more, accompanied by the bubbling sound of boiling Tea, sipping tea, eating fruits, and chatting, feeling the passage of time…
Recently, as temperatures across the country have gradually dropped,
a trend of “tea boiling by brazier”
has become increasingly popular on social media platforms.
Just like the camping craze in summer,
the winter tea-boiling craze
has also undergone
modernization
Let's take a look at
this new wave of “New Chinese-style Tea Boiling by Brazier”!
In fact,
tea boiling by brazier is not a new thing.
It began in the Northern and Southern Dynasties and flourished during the Tang and Song Dynasties.
Up to the present day,
it has always carried
the unique tea culture
of China.
Tea Boiling by Brazier
Tang Dynasty Lu Yu
“Tea boiling by brazier” was known as a tea banquet in the Tang Dynasty. In his book “The Classic of Tea,” Lu Yu summarized detailed steps and ingredients for boiling tea:
For fuel: “Use charcoal first, then strong wood”;
For water: “Mountain spring water is best, river water is second, well water is last”;
For temperature and duration: “When bubbles appear like fish eyes and make a slight sound, it's the first boil; when they form like a continuous string of spring water, it's the second boil; when waves surge and billow, it's the third boil.”
Tea Boiling by Brazier
Song Dynasty
By the Song Dynasty, tea culture had reached its peak. Based on tea boiling, techniques such as tea preparation, tea division, and tea competition were developed. Just like the tea-boiling scenes in the TV series “Dream of Splendor.”
At that time, tea leaves had to be ground, boiled, stirred, strained, and then poured into cups for drinking.
Today, many people believe
that the current “tea boiling by brazier”
is similar to the Yi ethnic group's baked tea can from Yunnan.
Tea Boiling by Brazier
Yi Ethnic Group's Baked Tea Can
Baked tea can, also called “teapot tea” or “hundred-shake tea” or “small teapot tea,” is a unique traditional tea custom of Chuxiong, Yunnan, and a distinctive way of Drinking Tea in Yunnan.
The Yi ethnic group's baked tea can, in its preparation, emphasizes the technique of “baking” and “shaking” and the use of low heat, focusing on the richness of color and bitterness of taste. It surpasses steeped tea in terms of both preparation and flavor, with a rich aroma and multiple benefits.
Today, many people believe
that the current “tea boiling by brazier”
is similar to the Yi ethnic group's baked tea can from Yunnan.
Due to the fast pace of modern life,
people rarely have the time and energy
to sit down and slowly enjoy
the traditional process of tea boiling.
Instead, there is the New Chinese-style “tea boiling by brazier.”
Tea Boiling by Brazier
New Chinese-style
New Chinese-style “tea boiling by brazier” emphasizes the use of retro yet modern tools, making it more suitable for modern people to experience the joy of tea boiling conveniently and quickly.
The tools needed generally include charcoal, a charcoal stove, a baking rack, a clay pot, a heat-resistant table mat, a fan, a lidded bowl, a sharing pitcher, tasting cups, a tea scoop and strainer, etc.;
Ingredients that can be prepared include tea (aged tea is better for boiling), persimmons, mandarins, longans, loquats, red dates, chestnuts, marshmallows, mung bean cakes, grilled sausages, cheese fans, rice cakes, and more.
On November 29th,
Chinese Tea successfully made it onto the UNESCO
List of the Intangible Cultural Heritage of Humanity.
Chinese tea received global attention,
which further fueled the trend of “tea boiling by brazier.”
Rising charcoal flames, rustic utensils, and rustic roasted snacks,
boiling a pot of tea yourself
has a distinct flavor.
But we must also remind those
preparing to boil tea at home
to ensure proper ventilation and fire safety.