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ISO 3103 is a standard published by the International Organization for Standardization (commonly referred to as ISO), specifying a standardized method for brewing tea, possibly sampled by the standardized methods described in ISO 1839. [1]
Gongfu tea (Teochew: gang1 hu1 dê5) or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", [1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony". [2] [3] It is probably based on the tea preparation approaches originating in Fujian [4] and the Chaoshan area of ...
Kyūsu pots with side handle (right) and top handle, design by Masahiro Mori Kyūsu tea pot with side handle. A kyūsu (急須) is a traditional Japanese teapot mainly used for brewing green tea. They're also common in the Nizhny Novgorod area of Russia, where they're called Kisyushka (a term derived from Japanese).
Many tea connoisseurs will steep only one type of tea in a particular Yixing teapot, so that future brewings of the same type of tea will be optimally enhanced. In contrast, brewing many different types of tea in a Yixing pot is likely to create a coating of mishmashed flavors that muddy the taste of future brewings.
Zhu's Tea Manual (茶谱, Chá Pǔ) argued that cake tea / wax tea ruined the true flavor of tea which could only be experienced by brewing pure tea leaf in its natural form. [26] He also promoted a refined style of taking tea which required six pure elements: quiet hills, clear spring water, pure tea, relaxed heart, clean teaware and the ...
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A notable feature of Russian tea culture is the two-step brewing process. First, tea concentrate called zavarka (Russian: заварка) is prepared: a quantity of dry tea sufficient for several persons is brewed in a small teapot. Then, each person pours some quantity of this concentrate into the cup and mixes it with hot and cold water; thus ...
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