1. How do you break apart compressed Tea?

Rugged individuals often break it apart with their hands, while more meticulous people can peel off the tea leaves one by one using a fine-tipped tea pick.

Aside from a few oddballs who might use pliers or wrenches, most people fall somewhere between these two extremes when breaking apart compressed tea.

Ruggedness inevitably leads to more broken fragments, while meticulousness is time-consuming and mentally taxing.

Under normal circumstances, one hand presses down on the compressed tea cake while the other hand firmly grips the tea pick. Aim for the gaps in the cake, insert the pick, and lift to detach the tea.

Skilled hands produce intact pieces of tea, while rough handling results in shattered fragments. In extreme cases, someone might jam the pick too forcefully, causing injury to themselves.

2. What tool do you use to boil water?

Boiling water involves any practical method of heating it up. The choice of tool depends on the available resources.

Wealthy enthusiasts may opt to use gold, Silver, copper, or cast-iron kettles filled with water and heated over sandalwood charcoal. On the other end of the spectrum, those less fortunate might use an electric kettle or even a water dispenser, as long as it gets the job done.

The primary difference lies in the cultural experience.

In simple terms, water boiled in a gold kettle will not differ much in temperature or composition from that of a water dispenser, but a water dispenser cannot provide the experience of a gold kettle.

3. How do you choose a Teapot that doesn't get too hot to handle?

Objectively speaking, whether a teapot gets too hot to handle depends not only on the teaware itself but also on the technique used.

Some newer designs of teaware, such as the handy cup, address the issue of heat transfer.

When it comes to choosing a teapot that doesn't get too hot, there are two key factors to consider. First, the material matters—clay Teapots with high porosity tend to be less heat-conductive. Second, the shape of the teapot plays a crucial role. A smooth bowl with a clean pour is essential, and the size and weight must be manageable. If the teapot is too large or heavy, it becomes difficult to handle, making it more likely to become uncomfortably hot.

4. What makes a good Yixing (purple clay) teapot for pouring?

Let's refer to Li Yu, a master of Qing Dynasty aesthetics, for an answer.

Whenever a teapot is made, the spout should be straight. When buying, ensure this standard is met. If there's a single bend in the spout, it raises concerns, and if there are two bends, it's considered subpar. Brewing tea differs from serving alcohol, which lacks residue and pours easily through a curved spout. Tea leaves expand when steeped and can easily clog a bent spout, which ruins the pleasure of Drinking Tea. Therefore, the spout should be straight, minimizing blockages and making them easier to clear. A teapot with a curved spout invites frustration.

5. What tea ware is needed for tea tasting in an office setting?

In an office setting, all you need for tea tasting is tea, cups, and hot water. The key differences lie in the composition of the cups and the method of boiling water.

What would be a rational choice for the setup?