Frequently Asked questions

We do not serve food during the tea ceremony, since food can alter your perception of the flavors within the tea. However, we do recommend for you to eat before joining us for a tea ceremony. 

Nope! Although we would love for you to practice brewing tea using traditional Chinese methods, you can enjoy our teas using various brewing methods.

For brewing white, red, oolong, and black Chinese teas with a gaiwan:

Step 1: Heat water.
Step 2. Cut open tea packet in half moon shape.
Step 3. Pour tea leaves into cha he.
Step 4. Investigate tea leaves.
Step 5. Warm vessels with hot water.
Step 6. Pour excess water onto tea pet. 

Step 7. Pour tea leaves from cha he into gaiwan.
Step 8. Smell tea leaves aroma activated by the heat of the warmed vessels.
Step 9. Pour hot water into gaiwan. 

Step 10. Steep 3-7 seconds for first five brews. Extend steeping time according to taste for additional brews.

Step 11. Pour tea into gong dao bei. 

Step 12. Smell gaiwan lid. Place lid to the side of the gaiwan.
Step 13. Pour tea into pin ming bei. 

Step 14: Enjoy tea!

Tea drunk is both the brand of tea that you can find at The Tea Bar and a euphoric feeling that you can experience after drinking tea. 

Being tea drunk is different for everyone, but in general one feels elated, calm, yet alert.

• "High water, low tea" - a Chinese saying meaning water should be poured from a height into the brewing vessel, but tea should be poured gently into the serving vessel or teacup. 
  • Only pour hot water high enough that splashes do not occur.
  • For brewing with a gaiwan, pour the hot water around the curve of the gaiwan and not directly on the tea leaves in the middle.
  • Do not shake the last bit of tea from the gaiwan or gongdao bei to avoid adding tannic notes to the tea.

• Create a water seal with teapot or gaiwan before pouring tea. 
  • When you place the lid on the gaiwan, water should cover the rim of the lid to create a water tight seal. However, be careful not to pour too much water or the edge of the gaiwan will be too hot to touch.
  • You should feel a slight resistance before pushing the gaiwan lid back to create an opening to pour the tea.
  • Pour water to the top of the teapot before placing the lid. Once the lid has been added to the teapot, pour water over the teapot to encourage a water tight seal.

• Kneel your index finger before placing your thumb and middle finger on opposite sides of the gaiwan rim in order to securely pick up the gaiwan to pour the tea.

• Practice, practice, practice.