Origin: Qu Zhou, Zhejiang Province
Material: porcupine quills
Color: white and brownish black
Size: about 10cm
Cha Bai Xi, Tea Acrobatics, is a unique technique which uses paste tea as raw material, with a teaspoon, use clear water to make the tea soup change its pattern. It is different from the method of coffee flower drawing which uses different colors. Cha Bai Xi was first seen in the Tang Dynasty. In the Song Dynasty, it was highly praised by Huizong of the Song Dynasty, ministers of the imperial court, and literati. After the Yuan Dynasty, the tea powder drinking method and Cha Bai Xi gradually declined, but since the Qing Dynasty, there has been no detailed literature on Cha Bai Xi.
This ancient and precious cultural heritage was restored in 2009 by systematic research on Zhang Zhifeng, Wuyishan tea major. Since 2005, hundreds of experiments have been carried out in five years on the production, whisking and tea art techniques of round cake tea (also known as Yangao tea). Finally, in the spring of 2009, the tea dividing technique has been preliminarily restored, and the words and patterns on the surface of tea soup (suspension) can be changed with clear water. In ancient times, only Yangao tea (green tea) could be used to demonstrate Cha Bai Xi. At present, Yangao tea can be used to demonstrate tea division with black tea, yellow tea, white tea, oolong tea, black tea and other kinds of tea processed by Yangao tea technology, showing Chinese style landscape, flower and bird patterns and calligraphy characters. The time of pattern preservation has also been extended from the ancient instant to 2-6 hours.
In Song Dynasty, tea color was white, and tea fighting became popular. Whether the tea foam sticks to the wall of the bowl is the sign of the victory or defeat of the tea fight. The loser is the one who first forms tea marks on the bowl. This has something to do with the quality of the tea and the technique of whisking it. In order to meet the needs of tea fighting, the Song Dynasty put white tea in a dark bowl, with clear contrast and easy inspection. Cai Xiang pointed out in his <tea record> that “the color of tea is white, and tea bowl should be black.” “green and white tea bowls, but it’s not necessary for a tea fighter.” Therefore, the Song Dynasty paid special attention to black glazed tea bowls. Because this kind of tea set was popular all over at that time, the northern kilns where white porcelain was used to produce to in the Tang Dynasty also made some black porcelain, and other tea sets were handed down from generation to generation. However, because their products do not fully meet the special requirements of tea fighting, the tea drinking art of Song Dynasty is not as representative as that of black glazed porcelain. Tea Blog
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]. It also commonly used in the tea fight, which can be carried out by two or more people, but it can also be fried, whisked and tasted by oneself. It brings people physical and mental enjoyment and can call for endless aftertaste. Tea Ceremony