There are many varieties of tea ceremony cups, so do you know what tea ceremony cups are? Below are the names of tea ceremony cups that I have carefully compiled for you. Let’s take a look.

The name of tea ceremony cups

Drinking cups (tea cups, tea bowls)

Cups used directly for tasting and drinking tea, usually without handles or lids . Smell-smelling cups also belong to drinking cups, which are cups specially used for smelling aromas.

Covered cup

Covered cup has a lid and a handle. There are two-piece cups, three-piece cups, four-piece cups, and thermos cups. In terms of materials, there are porcelain, pottery (purple sand), glass, plastic, stainless steel, etc.

The history of tea ceremony cups

Porcelain cups are daily utensils. From ancient times to the present, their main function has been to drink alcohol or tea. Most of the basic shapes are straight or open, and the diameter of the rim is almost equal to the height of the cup. There are flat bottoms, hoop feet or high feet. Archaeological data show that the earliest cups appeared in the Neolithic Age. Pottery cups can be found in the Yangshao Culture, Longshan Culture and Hemudu Culture sites. During this period, cup shapes were the most peculiar and diverse: those with ears included single-eared or double-eared cups; those with feet were mostly cone-shaped, three-legged cups, goblet-shaped cups, high-handled cups, etc.

Primitive celadon cups appeared from the Warring States Period to the Han Dynasty. Among them, the oval-shaped cup with a shallow belly and flat ears on the long rim of the Han Dynasty is the most representative. Most of the cups in the Sui Dynasty were small green-glazed cups with a straight mouth and a cake bottom. The three-color glazed pottery cups and patterned pottery cups of the Tang Dynasty were the most distinctive. At that time, drinking sets with plates and several small cups were also popular. During the Song and Yuan dynasties, cups mostly had straight mouths, shallow bellies, ring feet or high feet, with trumpet-shaped soles. Most of the Song cups are distinguished by glaze color, such as Longquan kiln and Guan, Ge, Ru and Jun kilns. Among them, the underglaze black color decoration of Cizhou kiln is quite distinctive. The Yuan cup has thick fetal bones, and the inside of the cup is often decorated with small flowers and plants. During the Ming and Qing Dynasties, its cup making was the most exquisite. Its body was light and thin, its glaze was warm and moist, its color was bright, and its shape was diverse. In the Ming Dynasty, there were famous Yongle hand-pressed cups, Chenghua Doucai goblets, chicken vat cups, etc. Goblet cups were more common in the middle and early periods. Most of the cups in the Qing Dynasty had straight mouths, deep bellies, handles or no handles on the bellies, and lids or lids. They were decorated with a variety of techniques, including blue and white, multicolored, pastel and various single-color glazes.

Porcelain cup, tea drinking utensils. The basic shape of the vessel is an open mouth with a small foot and a sloping straight wall. It is generally smaller than a rice bowl and larger than a wine glass. According to archaeological or documentary evidence, porcelain cups were made in the Eastern Jin Dynasty. The shape of the actual vessel is a straight mouth, a straight abdominal wall, a pancake-shaped flat foot, green glaze, and fine cracked flakes. During the Southern and Northern Dynasties, tea drinking gradually became popular. During the Tang Dynasty and the Five Dynasties, Yue Kiln in the south and Xing Kiln in the north were the most famous. In the Tang Dynasty, the tea cup was also called "Ou". Lu Yu's "Tea Classic" said: "Ou Yuezhou has an uncurled lip, a shallow rolled bottom, and only holds half a liter." From this, we can see the general shape of the Yue kiln cup. Most of the Yue kiln tea cups are equipped with a cup holder, which is often designed in the shape of a lotus leaf with a rolled edge, and the lotus petal-shaped tea cup is supported on it, which is quite delicate and attractive. Yue kiln lamps have fine texture, uniform glaze layer, and green glaze color. It is natural that Lu Yu calls them top grade. Xing kiln lamps are famous for being "white as snow" and "universal regardless of high or low", which shows its popularity. In the Tang Dynasty, tea cups from both the north and the south had open mouths, sloping abdominal walls, and jade-walled bases.

The practice of tea fighting flourished in the Song Dynasty. Because it was easier to observe the white color of the tea foam, black-glazed vessels from Jian Kiln and Yonghe Kiln were particularly admired. Even Emperor Huizong Zhao Ji of the Song Dynasty was no exception. He bluntly stated in "Daguan Tea Treatise": "The color of the teacup is green and black, and the one with jade strips is the best." ?The lamp with jade hair strips is what people often call the rabbit hair lamp. It is produced in Jianyang Kiln, Fujian Province. In the Song Dynasty, there were roughly two types of cup shapes: one was a small shallow ring foot with an oblique arc belly and a straight mouth rim; the other was a curled mouth, like a trumpet, a small shallow ring foot and an oblique straight abdominal wall. Some are decorated with gold and have the words "Shoushan Fuhai" written on them. In addition to building kilns, tea cups were commonly fired in Guan kiln, Ge kiln, Ding kiln, Jun kiln, Longquan kiln and Jizhou kiln in the Song Dynasty.

In the Yuan Dynasty, the number of black-glazed tea cups decreased relatively, and products with green and white glaze were more common. In the Yuan Dynasty, tea cups had mostly straight mouths and thick bodies. In the Ming Dynasty, the Xuande white glaze lamps were the most exquisite. Chenghua and Jiajing blue and white lamps are second. In the middle and early Ming Dynasty, the lamps had many small folded rims, deep belly, and high and deep ringed feet. In the middle and late period, there are many small mouths, deep belly, wide upper part and narrow lower part, and shallow ring foot. The decoration is mostly painted with overglaze blue and white patterns, and there are also doucai, multicolor and single-color glaze decorations. The tea cups of the Qing Dynasty are superior to those of the previous dynasties in terms of shape, decoration techniques and production techniques, and the small cups decorated with pastel and enamel paintings are even more exquisite. The basic shape of the vessel is an open mouth with a curved abdominal wall. The circle foot is high, large, and deep in the early stage, and relatively low, small, and shallow in the later stage. They are all well-shaped.

In the history of the development of cups and cups, comparing the two, the cup was produced first, and the cup came later. The cup was mostly used for drinking, while the cup was mostly used for drinking tea. The shape of the cup was smaller, and the shape of the cup was smaller. Larger, the cup has many high bases, and the lamp has many ring feet. The decoration on the cup is simple, while the decoration on the lamp is complex. Through the evolution of cups and cups, one can gain a glimpse of the profoundness of the Chinese nation’s tea and wine culture.

The whole process of the tea ceremony

The first step is to wash hands and appreciate utensils

That is to say, washing hands and drinking tea are very important. Hygiene is very important. First, introduce the tea to the guests and invite the guests to enjoy it. Tea, and then the appreciation utensils: When tasting tea, it is important to use Jingdezhen porcelain or Yixing purple clay pots. This is all to prepare for relaxing before drinking tea.

The second step is to rinse the tea utensils with boiling water once, for the purpose of hygiene and cleaning, and at the same time to preheat the tea utensils, so that the tea will taste better. To smell the fragrance, pour boiling water into a purple clay pot, fair cup, aroma-smelling cup, or tea-tasting cup. Some friends also say this is called sanitary ware warming.

The third horse dragon enters the palace

Put the tea leaves into the utensil, which is the process of putting the tea into the teapot. The name is nice, the procedure is simple, and the performance can be appropriately added with tricks. , more tea-like.

The fourth way of washing tea

Pour boiling water into the pot, let the water and tea leaves properly contact, and then pour it out quickly. The purpose is to remove unclean substances on the surface of the tea leaves, and to filter out the unfried tea leaves.

The fifth brewing process

Pour the boiling water into the pot again. During the pouring process, the spout should nod three times. Don’t fill the pot all at once. The procedure of the tea ceremony is actually the same. It's just good-looking, and this is the only step that is commonly used by everyone. In the performance, there is the so-called "Phoenix Three Nods" to show respect to the guests.

The sixth spring breeze blows on your face

It is entirely necessary to express the technical and aesthetic requirements. The water should be higher than the spout of the pot. Use the pot lid to brush off the tea powder and remove the tea leaves floating on it. , in order to only drink tea and not let the tea leaves floating on it enter your mouth.

The seventh step of sealing the pot

Cover the lid to preserve the aroma of the tea brewed in the teapot. This is also the purpose of pouring boiling water all over the pot.

The eighth step of dividing cups

In the first step of preparing to drink tea, use tea clips to group the scenting cups and tea-tasting cups and place them on the saucers to facilitate adding tea.

The ninth jade liquid is returned to the pot

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

The tenth step is to divide the tea into pots

Then pour the tea soup into each guest's aroma cup respectively. The procedure of tea ceremony is to pour the tea to seven minutes full to show respect for the guests.

The eleventh course of serving tea

Place the cup in front of the guest with both hands and pay attention to the tea pouring etiquette. It is the foundation of ancient Chinese etiquette to serve guests with tea.

The twelfth step of smelling the fragrance

This is the step where the guest begins to comprehend alone. The guest pours the tea soup into the tea cup and gently smells the lingering fragrance in the cup. It is best to There is a state of intoxication, indicating appreciation and admiration for the host's tea.

The Thirteenth Tea Tasting

Now you can finally drink tea. Haha, the guest takes the tea cup with three fingers, sips slowly in three sips, and then puts it down. You can This continues during the exchange of conversation, showing the place and essential identity of tea in communication.