Tea Ritual & Ceremony Class

The evolution of the Chinese Tea mirrors the growth and importance of tea within Chinese culture. In the beginning, tea was cultivated and used solely as herbal medicine mostly within temples. Monks began to use tea to teach a respect for nature, humility and an overall sense of peace and calm. People could illustrate deep philosophical concepts through tea service. Over time, people recognized the health benefits of tea but also its overall enjoyment. 

Quality Chinese teas are calming and have the ability to shift us into deeper, more profound states of awareness. They also have flavor and aroma profiles that are beyond belief, these are not like ANY teas you have had before. All sesssions by reservation only, our goal is to give others the tools for making tea their own art and to support the growth of tea culture in the world. We wish to provide you an experience which you will remember for the rest of your life.

The Tastes & History of Chinese Tea - A Basic Introduction

Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China. The course is designed to introduce the various types of Chinese tea, use of the tea set and implements and proper storage of tea leaves. You will learn various methods to make green tea, oolong tea, black tea and Pu'er tea, as well as traditional tea culture.

Price: RMB400 per person (min. 2 people), 2 hours.

Learn Chinese Tea Art and Ceremonies - A Basic Introduction

Brewing tea is an art that is simple to learn, yet one can work on it a life time and never know all its secrets. Instruction will include learning about teaware and techniques that will open up many new dimenions of the tea experience for you. You will learn how water, time, temperature, tea ware and your own state affect you ability to bring each tea to its fullest life. Of course we will drink amazing rare teas also.

Price: RMB400 per person (min. 2 people), 2 hours, for basic understading of Chinese Tea Art, perfect for someone who only has a short period of time in Shanghai.

Professional Tea Art and Ceremonies with Chinese Tea Masters

Following are the extensive sessions for people who wish to have a deeper understanding of Chinese Tea Art, classes are provided by one of the most famous Chinese Tea Masters in Shanghai teaching Chinese Tea Art, you can take separate class if you do not have enough time to finish all of them:

Class 1: Tea Art and Ceremonies - Longjing 

Longjing tea, sometimes called by its literal translated name Dragon Well tea, is a variety of pan-fried green tea from Hangzhou, Zhejiang Province, China where it is produced mostly by hand and has been renowned for its high quality, earning the China Famous Tea title. Longjing tea was granted the status of Gong Cha, or Imperial tea, in Qing Dynasty by Chinese emperor Kangxi. According to the legend, Kangxi's grandson Qianlong visited West Lake during one of his famous holidays. He went to the Hu Gong Temple under the Lion Peak Mountain (Shi Feng Shan) and was presented with a cup of Longjing tea. In front of the Hu Gong Temple were 18 tea bushes. Emperor Qianlong was so impressed by the Longjing tea produced here that he conferred these 18 tea bushes special imperial status. The trees are still living and the tea they produce is auctioned annually for more money per gram than gold.

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 2: Tea Art and Ceremonies - Biluochun

Biluochun is a famous green tea originally grown in the Dong Ting mountain of Tai Hu, Jiangsu Province, China. Also known as Pi Lo Chun, it is renowned for its delicate appearance, fruity taste, floral aroma, showy white hairs and early cropping. The name Biluochun literally means "Green Snail Spring". It is called so because it is a green tea that is rolled into a tight spiral, resembling snail meat, and is cropped early spring. Its original name is Xia Sha Ren Xiang,"scary fragrance". Legend tells of its discovery by a tea picker who ran out of space in her basket and put the tea between her breasts instead. The tea, warmed by her body heat, emitted a strong aroma that surprised the girl. According to the Qing Dynasty chronicle Ye Shi Da Guan, Emperor Kangxi visited Tai Hu in the 38th year of his rule. At that time, because of its rich aroma, local people called it "Scary Fragrance". Kangxi decided to give it a more elegant name - "Green Snail Spring". Chinese tea experts regard it very highly. Zhen Jun (1857 to 1918 A.D.), author of tea encyclopedia Cha Shuo, ranked it first among Chinese green tea. Longjing tea came second, Liu An Gua Pian came third. It is so delicate and tender that one kilogram of Dong Ting Bi Luo Chun has 14,000 to 15,000 tea shoots.

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 3: Tea Art and Ceremonies - Tieguanyin

Tieguanyin is a premium variety of Chinese oolong tea originated in the 19th century in Anxi in Fujian province. Tieguanyin produced in different areas of Anxi have different gastronomic characteristics. Production has since extended to many regions even outside of China, including Taiwan. This tea is translated in English as "Iron Buddha" or "Iron Guanyin", it is named after the Chinese Goddess of Mercy Guanyin, she is a female embodiment of Avalokiteśvara Bodhisattva. Legend has it that there was once a poor farmer who cared for a rundown temple that held an iron statue of Guanyin. One night she appeared to him in a dream and told him to look in a cave behind the temple for a treasure. Inside, he found a single tea seedling. He shared cuttings of this plant with his neighbors and his village prospered.

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 4: Tea Art and Ceremonies - Jasmine 

Jasmine tea is a type of scented tea which absorbs aroma from jasmine blossoms. Scented tea was known during the time of the Song Dynasty (960–1279); however it was reserved for the Imperial Court. Typically, jasmine tea employs green tea as the tea base. The resulting flavor of jasmine tea is subtly sweet and highly fragrant. It is the most famous scented tea in China. The Jasmine plant is believed to have been introduced into China from Persia via India during the Han Dynasty, along with the introduction of Buddhism into China. However, Jasmine tea did not become widespread until the Qing Dynasy when tea started to be exported in large quantities to the West, leading to the Opium Wars. In northern China it is customary to serve Jasmine tea as a welcoming gesture to guests.

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 5: Tea Art and Ceremonies - Chrysanthemum 

This herbal tea is prepared from chrysanthemum flowers (one of China's 'noble' plants) steeped in hot water, often wolfberries (goji berries) are added. The resulting drink is transparent, ranging in color from pale to bright yellow, with a floral aroma and flavor which is both uplifting and refreshing. Chrysanthemum tea has many purported medicinal uses, including an aid in recovery from influenza, acne and as a "cooling" herb. According to traditional Chinese medicine the tea can aid in the prevention of sore throat and promote the reduction of fever. It is believed to be effective in treating eye pain associated with stress or yin/fluid deficiency. It is also used to treat blurring, spots in front of the eyes, diminished vision, and dizziness.

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 6: Tea Art and Ceremonies - Keemun

Keemun, literally "Qimen red tea" is a black Chinese tea with a winy and fruity taste, designated as a China Famous Tea. It is produced in the Qimen County of Huangshan City, in Anhui (Anhwei) province. Keemun has a relatively short history. It was first produced in 1875 by a failed civil servant, Yu Quianchen, after he traveled to Fujian province to learn the secrets of black tea production. Prior to that, only green tea was made in Anhui. The result exceeded his expectations, and the excellent Keemun tea quickly gained popularity in England, and became the most prominent ingredient of the English Breakfast tea blend. ("Keemun" has been the English spelling for "Qimen" since the colonial era.)

Price: RMB500 per person (min. 2 people), 2.5 hours.

Class 7: Tea Art and Ceremonies - Pu'er

Pu-erh tea, also spelled as Pu'er tea is a variety of post-fermented tea, specifically Dark tea, produced in Yunnan province, China. Post-fermentation is a tea production style in which the tea leaves undergo a microbial fermentation process after they are dried and rolled. This is a Chinese specialty and is sometimes referred to as dark, or black tea (this type of tea is completely different from what in West is known as "black tea", which in China is called "red tea"). There are a few different provinces, each with a few regions, producing dark teas of different varieties. Those produced in Yunnan are generally named Pu'er, referring to the name of Pu'er county which used to be a trading post for dark tea during imperial China. Pu'er is available as loose leaf or in various compressed forms as a tea brick. There is also the differentiation of ripened (shou) and raw (sheng) types. The shou type refers to those varieties that have gone through an accelerated post-fermentation process, while the sheng types are those in the process of gradual darkening through exposure to the environmental elements. Certain selections from either type can be stored for maturity before consumption. That is why some are labelled with year and region of production.

Price: RMB500 per person (min. 2 people), 2.5 hours.