The complete Tea Whisking Process
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1. Tea Grinding (碾茶 / Grinding the Tea Cake)
Dried tea leaves, usually pressed into cakes, are ground into a fine powder using a stone mill. The resulting powder should be extremely fine and uniform in texture, resembling modern matcha.
🍵 2. Warming the Utensils (温盏 / Warming the Bowl and Tools)
A tea bowl (usually a dark-glazed Jian ware bowl) is warmed with hot water. The water is then discarded to maintain the bowl’s temperature and cleanliness.
🧂 3. Sifting the Powder (罗茶 / Sifting)
The tea powder is carefully sifted through a fine mesh sieve into the bowl to remove any clumps and ensure a smooth consistency.
💧 4. Adding Water (注水 / Pouring Water)
A small amount of hot water (not boiling) is added to the tea powder. Traditionally, the water temperature is around 80–90°C (176–194°F). This step is crucial for blending the tea into a paste.
🌀 5. Whisking the Tea (击拂 / Whisking)
Using a bamboo whisk (茶筅), the tea is vigorously whisked in a circular or zigzag motion. This creates a thick, even foam on the surface of the tea. The quality of the foam—its fineness and persistence—is key to judging the skill of the tea maker.
👁️ 6. Appreciating the Foam (看汤花 / Viewing the Surface Patterns)
The resulting "tea flower" (汤花) refers to the fine froth or patterns formed on the surface. In competitions or elegant gatherings, people would compare the beauty and uniformity of this froth, sometimes even creating artistic patterns.
🍃 7. Drinking the Tea (饮茶 / Enjoying the Tea)
Finally, the tea is enjoyed slowly, often accompanied by poetry, painting, or philosophical conversation. The flavor is rich and concentrated, with a creamy texture and slight bitterness, balancing elegance and strength.