The Chinese Lunar New Year (Spring Festival) is coming again. What are the interesting New Year tea customs around China? In the south of the Yangtze River, people will entertain guests with Gold Ingots Tea during the Spring Festival, implying the blessing of wealth. The new year tea custom in Zhejiang Province is from the first day to the third day of the first month, and a bowl of Four Ingredients Soup is offered to the guests. Hunan Province serves brown sugar tea first, and then salty tea Six Ingredients Tea, cup after cup until the guests are full. Fujian Province has a tradition of drinking tea in the New Year as a blessing activity during the Spring Festival. Drink a bowl of Sugar Tea, people can have peace, happiness and good luck.
The Christmas and New Year holidays are coming. I believe many people will go to all kinds of parties and celebrations. Here recommends interesting and creative tea and wine blending drinks, which have both traditions to tell guests and winter health care effects. The Naxi ethnic minorities in Yunnan like to drink a kind of tea and white spirit drink called Dragon and Tiger Fight. The blue flames in the tea cup are like roaring tigers, while the hot tea is poured into the cup like a swimming dragon. This lively drink is very suitable for winter holidays, it can also cure and relieve cold symptoms. However, traditional drinks can also be improved to be closer to modern people’s eating and drinking habits. Traditional pottery can be replaced with glass wine glasses, combined with cool cocktail technology, to make holiday drinks more eye-catching.
Article Wenzhuo Liu
Photo Odile Hain
Olaf Tarmas is a professional journalist in Hamburg, Germany. As a student, he worked in a tea shop and became attached to tea. During his career and personal travel, he visited several tea producing places and traditional tea drinking areas in Asia and Europe. He, together with some tea people in German speaking areas and several organizers of Berlin Tea Festival, launched the first German tea magazine t-Magazin in March 2022. In April, C*Space, a shared space in Berlin, Germany, held a press conference for the magazine. In October, it helped organize the Pop-up event Berlin Tea Festival.
German product designer Maurice Eric Zacher fell in love with drinking tea many years ago. He was familiar with tea sets, and has designed and transformed many tea sets. After studying and working in Japan intermittently for many years, he was not only keen on tasting tea, tea and tea food, but also visited many tea houses and collected tea sets. At the end of 2020, he returned to Germany and began to plant tea trees, now there are hundreds of tea seedlings of different varieties on his big balcony. This spring, he also picked fresh tea leaves and made steamed green tea. In the future, he will launch more design projects related to tea, establish a tea garden in Hesse, Germany, and produce Japanese green tea or Chinese white tea.
Jane Pettigrew, who has 39 years of experience in tea industry, tea practitioners who are familiar with her and the British tea associations organizations, gradually realised the importance of professional tea training in the food and beverage (service) industry. In 2015, Jane launched her influence in the tea circle for many years to form a team, established the UK Tea Academy (UKTA) with investor funding, and successfully operated in the UK. Since 2017 UKTA has had licenced tutors teaching the UKTA courses in Italy, Spain, South Korea, France and Germany. Soon after the start of COVID-19 in 2020, UKTA adapted its work to online classes, and now teaches students from all over the world.
Jeff Fuchs, who has lived in Shangri La, Yunnan for ten years, has 17 years of experience in recording and exploring trade routes in the Himalayas and visiting trade participants. He always takes tea and teapots when traveling. His photographic documentary book <Ancient Tea Horse Road> has recorded that he and his team walked along the ancient tea horse road on the Yunnan Tibet line. Based on his book, the documentary of the same name made by Canadian director Andrew Gregg won the documentary award. Jeff has organized and participated in more than 30 Himalayan expeditions, and he has won many Explorer awards such as recently as one of the “100 greatest explorers in Canada” by the Royal Geographical Society of Canada.
After the Han Dynasty, until the Tang Dynasty, there was no strict boundary between tableware and drinking utensils. In most cases, they were shared. However, as a ceramic tea set, after the development of the Western Jin Dynasty and the southern and Northern Dynasties, to the Tang Dynasty, Lu Yu’s <tea classic 茶经> contains 20 kinds of tea sets, which shows that the Tang Dynasty tea set has complete shape, complete supporting facilities, and special tea sets have been established. Book Workshops
Based on historical data, there are 67 tea producing areas in Tang Dynasty, 8 tea producing areas mentioned in Lu Yu’s <Tea Classic 茶经>, 43 states (counties), which are equivalent to 13 provinces today. In Tang Dynasty, there were more than 50 kinds of famous tea, most of which were steamed green cake tea, and a small amount of loose tea, including green tea and yellow tea. At that time, Guzhu Purple Bamboo Shoot tea from Wuyue (Jiangsu and Zhejiang) and Mengshan Purple Bamboo Shoot tea from Xishu (Sichuan) were the most popular products of the Tang emperor. Tang tribute tea producing house is located in Hutou Cliff on the side of Guzhu mountain, Changxing County, Zhejiang Province, which was founded in 770. It is the place to supervise the production of tribute tea Guzhu tea in Tang Dynasty, it is also the first tea processing factory in Chinese history. Read More
No matter rich or poor, every family has to eat dumplings in the new year’s festival. It is an important feast that can not be replaced by any delicacies on New Year’s Eve, it means “happy reunion 喜庆团圆” and “good luck 吉祥如意”. Tea can not only be added to the stuffing of dumplings to make delicious tea dumplings, but also has the allegorical saying of tea and dumplings, “when you cook dumplings in a teapot, you can’t pour them out. 茶壶里煮饺子，有口倒不出 It’s a metaphor that you want to say, but it’s hard to say. Or it means knowing in the heart but not saying it in the mouth. “. Tea food needs to match the tea, salty and sweet taste is different, tea food is exquisite, just as safflower and green leaves complement each other. A good cup of tea, with delicate snacks, tasting tea is more interesting. A teapot of good tea, some tea food, coupled with a completely relaxed mood, can taste the charm of good tea. Read More
In China, in fact, there are many kinds of tea food, and because of the types of tea, personal preferences and differences, it is a general principle to match sweet tea food with green tea, sour and sweet tea food with black tea, and salty and alkaline tea food with oolong tea, the so-called “sweet with green, sour with red, melon seeds with oolong 甜配绿，酸配红，瓜子配乌龙“. When it comes to tea food, in fact, it’s easy to think of Engliand afternoon tea food and Japanese tea food, the beautiful tea snack is not too greasy and crooked only when it is paired with tea. In Germany and Europe, there are only a few tea food that use tea as ingredients, Earl Grey tea shortcake and tea nougat, which are very common in Europe. These improved tea versions of European cuisines from Maren Thobaben, French tea macarons and Italian tea pasta, seem to open up a new European tea food world. Read More