The
Chinese have no exact teatime like the British, but tea is always
offered immediately to a guest in a Chinese home. Serving a cup of
tea is more than a matter of mere politeness, it is a symbol of
togetherness, a sharing of something enjoyable and a way of showing
respect to visitors. To not take at least a sip might be considered
rude in some areas. This custom was maintained even through the very
hard years, when families offered "white tea," that is, a cup of
boiling -hot water.
The
hostess will freshen up the cup with more tea from the pot. Some
Chinese people used to consider refilling the pot and offering a
third cup the signal that it was time to leave, but this custom does
not apply among close friends, and many people pay no attention to
it today.
In
Chaozhou, up the coast from Guangzhou in Guangdong province, and in
some other places, people like their tea made in the gongfu
style (brewed with great skill). The tea set consists of a tiny pot
and four handle less cups the size of a walnut half-shell. The best
are of Yixing stoneware. The pot is filled half to three-fourths
full of tea leaves, and then they are "rinsed" by pouring boiling
water over them and immediately draining it off. The pot is then
filled about seven-eights full of boiling water. After one minutes
the beverage is poured into the cups. The first cup is sipped and
savored for its aroma. The second, after the pot has had more water
added, is the most flavorful, for by then the infusion has reached
full strength. By the third, there is no more aroma, but the flavor
is still good. Oolong is particularly suited to this style.
