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During the Song Dynasty, the art of tea has been refined, the tea powder should be infused with hot water and beat up with a bamboo whisk until frothy, a master work was that foams remained as long as possible. This method is called the “School of the foamed Jade” Whisked Tea Method 点茶法 [diǎn chá fǎ]. People in Song Dynasty still drank cake tea, and there was no great change in tea processing methods, so the tea drinking methods and utensils were almost the same as those in Tang Dynasty. When people drank tea, they had to crush the cake tea, sift it into powder, and then fry it or whisk it. It is just that the tea roasting before tea milling was not as emphasized as that in the Tang Dynasty. Only the aged tea can be roasted, if it is new, it will not be roasted any more. Later, the method of frying tea was gradually abandoned by the people of Song Dynasty.
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