What are the historical names of tea ceremony cups

There are many varieties of tea ceremony cups. Here are the names of tea ceremony cups that I have carefully organized for you.

The name of the tea ceremony cups

Drinking cups (tealights, tea bowls)

Cups used directly for tea tasting and drinking, usually without a handle or lid. Scenting cup also belongs to the tasting cup, is specifically used for smelling the cup.

Covered cup

Covered cups have lids and handles. There are two cups, three cups, four cups, insulated cups. From the material there are porcelain, pottery (alabaster), glass, plastic, stainless steel and so on.

History of tea ceremony cups

Porcelain cups, daily utensils, from ancient times to the present day its main function is to drink wine or tea. Most of the basic shape is straight or open mouth, the diameter of the rim and the height of the cup is almost equal. There are flat bottom, rim or high foot. Archaeological data show that the earliest cups were first seen in the Neolithic period. Whether Yangshao culture, Longshan culture or Hemudu culture sites have seen the existence of ceramic cup. This period of the cup type is the most peculiar and varied: with a single ear or a double ear cup; with a foot more conical, three-footed cup, goblet-shaped cup, high handle cup and so on.

The Warring States period to the Han Dynasty appeared primitive celadon cup, of which the Han Dynasty oval, shallow belly, long edge next to the cup with flat ears is the most representative. Sui dynasty cup is mostly straight mouth, cake bottom of the glaze cup. Tang dynasty three color glazed pottery cup and texture tire pottery cup is most characteristic, then also popular plate and several small cups combined with a complete set of drinking utensils. Song and Yuan period of the cup more straight mouth, shallow belly, foot or high foot, high foot bottom for the trumpet. Song cup more to win the glaze, such as Longquan kiln and official, brother, Ru, all kilns. Magnetic kiln underglaze black color decoration is quite distinct. Yuan cup tire bone heavy, cup inner often printed with small flowers and plants for decoration, Ming and Qing dynasty its most exquisite cup, its tire light and thin, its glaze is warm and moist, its color is gorgeous, and its type is diverse. Ming dynasty has the famous Yongle pressure hand cup, Chenghua Doucai high-footed cup, chicken jar cup, etc., early in the high-footed cup. Qing dynasty cup more straight mouth, deep abdomen, abdomen with or without a handle, and with or without a cover, respectively, the decorative techniques are rich and varied, blue and white, pastel and a variety of monochrome glaze.

The porcelain marigold, tea utensils. The basic type of open mouth and small feet, oblique straight wall, generally smaller than the rice bowl, larger than the wine glass. According to archaeological or documentary evidence, ceramic marigolds in the Eastern Jin Dynasty has been produced, seen in kind for the straight mouth and straight abdominal wall, cake-shaped flat bottom foot, applying green glaze, open fine grain pieces. North and South Dynasties when the wind of drinking tea gradually popularized. The Tang Dynasty and the Five Dynasties period of the tealight to the south Yue kiln and the north Xing kiln is the most famous. Tang Dynasty tealight also known as ? Ou? , Lu Yu "tea scripture" said: ? Ou Yuezhou, the mouth and lip is not rolled, the bottom is rolled and shallow, receive half a liter only? This shows the general form of Yueyue Kiln marigolds. The Yue kiln calendars are mostly equipped with calendars, and their supports are often designed in the form of lotus leaves with curled edges and lotus petals, which is quite exquisite and touching. Yue Kiln calendars have a delicate texture, uniform glaze, and a greenish glaze, and it is only natural for Lu Yu to call them the best of the best. Xing kiln calendars to "white as snow" and famous, and "the world without noble and lowly and universal", thus showing its popularity. Tang Dynasty North and South tealight to open mouth, oblique straight abdominal wall, jade wall bottom foot as a common type of ware.

In the Song Dynasty, the wind of tea fighting flourished, because it is easy to observe the tea froth white, so especially revered Jian kiln and Yonghe kiln black glaze marigolds. Even Emperor Zhao Ji of Song Huizong is no exception. He said bluntly in the "Daguan tea theory": ? Lamp color noble green and black, jade hair stripes for the top. There are jade hair strips of janzi is often referred to as rabbit hair janzi, produced in Fujian Jianyang kiln. In the Song Dynasty, there are roughly two types of marigolds: one is a small shallow rim, oblique curved abdomen, straight mouth; the other is a flared mouth, such as a horn, small shallow rim, oblique straight abdominal wall. Some of them are decorated with gold, the book? Shoushan Fuhai? Characters. In addition to Jian kiln, the Song dynasty official kilns, brother kiln, Ding kiln, Jun kiln, Longquan kiln, Jizhou kiln are commonly burned tealight.

The Yuan dynasty black glaze tealight relatively reduced, more green and white glaze products. Yuan dynasty tealight more straight mouth, the tire is heavier. Ming dynasty to Xuande white glaze marigold production is the most exquisite. Chenghua, jiajing blue and white marigold next. Ming dynasty in the early more small folded rim, deep belly, high deep foot. In the middle and late more small flared mouth, deep belly, wide under the narrow, shallow foot, decorated with glazed blue and white patterns, but also bucket color, five colors and monochrome glaze decoration. Qing Dynasty tealight vessel shape, decorative techniques, production technology are better than the previous dynasty, its pastel and enamel painting decoration of the small calabash is exquisite. The basic shape of the open mouth, curved abdominal wall, the foot of the pre-high, large, deep, late relatively low, small, shallow, all repair regular.

The development of cups and marigolds on the history of the two, compared to the production of cups in the first, after the calendars, cups are more used to drink wine, calendars are more used to drink tea, cups are smaller, calendars are larger, cups are more high-footed, calendars are more rimmed feet, cups are simple, calendars are decorated with complex decorations. Through the evolution of cups and lanterns, can be a glimpse of the Chinese tea and wine culture.

Tea Ceremony full process

The first way to clean hands and appreciate the utensils

That is, wash your hands, tea health is very important, the first tea cited people lotus, please guests to enjoy the tea, and then it is to appreciate the utensils: tea preaching with the Jing porcelain Yitao, porcelain or Yixing Yixing Zisha pots for the top, this is to have a relaxing mood before the tea is ready.

The second hot cup warm pot

is the tea utensils are rinsed with boiling water once, the purpose is also to hygiene and cleanliness, at the same time to the tea preheating, so that out of the flavor of the tea is more fragrant, will be pouring boiling water into the alabaster pots, Gongdao cups, smelling cups, tasting cups, there are also friends said that this is called clean to raise the temperature.

The third way Malong into the Palace

Put the tea leaves into the apparatus, that is, put the tea process to the teapot, the name is called, the program is simple, the performance can be appropriate to join the fancy, more tea charm.

The fourth wash tea

Pour boiling water into the pot, so that the water and tea leaves proper contact, and then quickly poured out. The purpose is to remove the unclean substances from the surface of the tea leaves, as well as to filter out the unfired tea leaves.

Fifth brewing

Pour the boiling water into the pot again, pouring water during the pot spout ? Nod your head? three times, don't pour the pot full at once, the program of the tea ceremony is actually just nice to see, only this step is usually commonly used, the performance has that so-called? Phoenix three nodding? The guests to show respect.

The sixth way of the spring breeze on the face

It is entirely the performance skills aesthetic needs, the water should be higher than the mouth of the pot, with the lid of the pot to whisk away the tea, the tea leaves floating on the top of the tea leaves, in order to only drink tea water do not let the top of the floating tea leaves to the mouth.

Seventh seal pot

Cover the lid, save the tea pot tea leaves brewed out of the aroma, with boiling water all over the pot body is also the purpose.

The eighth way to divide the cups

Preparation for the beginning of the steps of tea, using tea clips will smell the cups, tea cups grouped together, placed on the tea tray, easy to add tea.

Ninth Jade liquid back to the pot

Gently pour the tea from the pot into the fairway cup, so that everyone can taste the color, aroma and taste of the same tea. To give people spiritual enjoyment and sensory stimulation, simply put, it is a cup of tea for each guest.

The tenth way to split the pot

Then the tea was poured into each guest's smelling cup, the program of the tea ceremony tea poured seven minutes full, showing respect for the guests.

The eleventh way to serve tea

Send the cups to the guests with both hands in front of the attention of the pouring tea etiquette, to serve tea to the guests of the ancient Chinese etiquette of the book.

Twelfth smell

This is the guests began to feel alone step, the guests will be poured into the cup of tea, lightly sniffing the remaining fragrance in the cup, it is best to have intoxicated, said the master of the tea appreciation and admiration.

The thirteenth tasting tea

Now you can finally drink tea, huh, guests with three fingers to take the tasting tea cup, divided into three mouth sip slowly, and then put down, you can continue to do so during the exchange of conversation, showing that tea in the exchange of status and essential identity.