For several years, exploring the tea Internet, we came across (especially on foreign sites) the wording, and this wording amused us pretty much - we, living in Russia, perfectly understood that there was no Russian tea ceremony. Unless, of course, we understand the tea ceremony as a formalized set of rules and actions.

However, if a tea ceremony is understood as some kind of extraordinary tea action that goes beyond the usual tea drinking and is based on the national tea tradition, then everything changes. If you approach the tea ceremony from this point of view (and this is exactly what the British and Chinese do in most cases), then the Russian tea ceremony can be invented. And we will start doing it right now. Let me just make one remark first.

Any tea ceremony includes three parts: spiritual, material and etiquette. The spiritual component is the philosophical, aesthetic, moral, historical and similar foundations of everything that will happen during tea drinking. We will talk about them a little in the next article. The material component is tea utensils and any other material surroundings that make the tea ceremony technically possible. And, finally, the etiquette component is the rules, skills and abilities that all participants in the ceremony must possess.

So. All three of these components are quite complex in any tea ceremony. And very few of the inhabitants of those countries that have national tea ceremonies can carry out these same ceremonies. We are absolutely sure that a very small percentage of English families have in their "arsenal" a tea set of Wedgwood (or similar in quality) porcelain and are steamed to brew loose tea. Why all this, if faience dishes are more practical, and it is more convenient to brew tea in bags.

In the same way, very few Japanese have their own tea house or even a tea ceremony room - it's expensive. And many, many Chinese may not even be aware of the existence of the Chinese gongfu-cha tea ceremony.

We all this to the fact that the Russian tea ceremony should not be publicly available at all - including in Russia. Its implementation will require certain utensils, adherence to certain rules and a certain spiritual background - all that is simply not in our everyday tea parties.

We are aware that the reproduction of everything that we come up with in the future will be fraught with some difficulties. Who said it would be easy ;)

Russian tea ceremony. The most important thing

I would like to start the story about the Russian tea ceremony with a small lyrical digression dedicated to what can be called the main idea, the main difference or, if you like, the spiritual basis of Russian tea drinking. Speaking about the spirituality of Russian tea, I really don’t want to slide into a banal popular print and talk about the fact that only Russians, with their broad soul and endless longing in their eyes, are capable of real tea drinking. All this is nonsense. Broad sincerity and eye longing is not a way, but an image of comprehending things, which, unfortunately, is very common among our compatriots. Who often do not care about the quality of what they do - if only their eyes were wide, and in their souls - longing. Or vice versa.

We offer a slightly unusual way of understanding the spiritual part of Russian tea drinking - through comparison. Comparison of the Russian tea ceremony with the tea ceremonies of other cultures - well-established and well-known. After analyzing what is in Japanese, Chinese or English tea drinking, we will be able to accurately determine the highlight of Russian tea drinking. So.

The Japanese tea ceremony is a calm enjoyment of the little things, the pleasure of attention to detail and the quiet charm of the inner world. His own, the world of the tea garden, the tea room and tea utensils, the world surrounding the ceremony participants, in all its manifestations - whether it be the moon or the morning snow. And the main goal of the Japanese tea ceremony is to help open up this inner world.

The main goal of the Chinese tea ceremony is to reveal the essence of tea, to enable participants in the action to taste all the nuances of its taste and aroma. The culture of change, which so organically permeates the entire Chinese culture, has not bypassed the tea ceremony either. It is gongfu-cha, like no other tea drinking, that allows you to feel and appreciate the variability of tea, the interweaving of taste and aroma.

English tea drinking is valuable for its entourage, pastries, dishes, observance of tradition and pride in the fact that tradition is preserved. The art of tea conversation, which developed in Victorian times, has now almost lost its importance, but the English tea tradition is still a tradition of communication and a tradition of enjoying this communication, even if this communication is very formal.

Here. And in Russian tea drinking, first of all, the company is important. It is simply impossible to enjoy an exquisite conversation in its purest form, in an abstract company (consisting of well-mannered people who eat neatly and speak correctly) with Russian tea drinking. But if friends gathered for tea - present or future - then it does not matter at all what they will talk about or be silent about. It doesn’t even matter what kind of tea they will drink (this does not mean that tea can be bad, but it can be quite simple, without any special frills) and what goodies they will seize. It doesn’t matter at all how refined the manners will be (the main thing is not to create inconvenience to the “co-workers”) and how elegant the jokes are. The only important thing is that at some point in such a tea party, its participants notice that they often cover up a rather stupid and extremely pleased smile with their hands. And what exactly they rejoice at - plainly and do not understand.

Perhaps it is this unconscious joy that good people are sitting at the table, that the conversation flows peacefully and sedately, and that in general there is such an opportunity - to escape for an hour or two from the hustle and bustle, forget about all the affairs and just drink tea - that is exactly what it is. the most important part of Russian tea drinking.

Well, now it's time to talk about things much more tangible.

Russian tea ceremony. Options

Due to the fact that tea is a very common drink in our culture, it is not possible to write a description of a universal tea ceremony. The same spiritual, spiritual and gustatory pleasure can be obtained in completely different conditions - both on the veranda of a small country house and in an elegant living room. That is why we propose to distinguish two main types of Russian tea ceremony: salon and country.

Let's start with the salon Russian tea ceremony. We are aware that the salon is a concept that has almost completely disappeared from our lives. However, it is this term that we propose to use to refer to “under the roof” tea parties that take place not in the kitchen, but in a more suitable room for a decent reception - in the dining room or living room. Distinctive features of the salon tea ceremony are as follows.

Firstly, especially for this tea party, the hosts can prepare some kind of tea pastries or some tricky tea snacks. Of course, the use of ready-made products - cakes, pastries, cookies, etc. not forbidden at all, but all this “shopping” will deprive the event of a fair amount of comfort. And, of course, homemade cakes are a wonderful topic of conversation.

Secondly, during salon tea drinking, part of the procedures related to tea preparation (boiling water, often tea brewing) are performed in another room, separate from the tea drinking itself - most often - in the kitchen.

Thirdly, salon tea is rarely held just like that - most often there is some kind of solemn occasion for it. Depending on the occasion, salon tea drinking can be accompanied by a decorous table conversation or noisy fun and dancing (with a tea table served in the corner) - but, in any case, it will be tea on occasion.

The Russian tea ceremony in the open air is a completely romantic event that can be held on the balcony (if the balcony allows), attic, veranda, in the gazebo or just in the fresh air - on the banks of the river, in which white-bodied peyzants bathe, for example. In addition to peizantok, Russian tea drinking in the fresh air has the following features.

Firstly, such a tea party is much less picky about snacks. Some “traveling” of the situation allows any pastries and any sandwiches - in the fresh air, the most banal store-bought cake can turn out to be deliciously delicious. Although, of course, if fresh pancakes are served for morning tea, nirvana will come right on the veranda.

Secondly, all the preparations for the tea party will take place in front of the participants of the tea party - you don’t run into a distant kitchen. Therefore, all utensils and all activities associated with the preparation of tea should be extremely pleasant and beautiful. And, at the same time, functional.

Thirdly, outdoor tea drinking implies complete freedom of movement. A man with a cup of tea, standing up from the table, stepping aside and listening to the nightingales sing or frogs croak, is the decoration of such an event.

And, finally, fourthly, such tea parties are held, rather, on schedule than on a significant occasion. For example, every morning. Or every evening. Or every weekend. An extremely important feature of such a tea party is the familiarity of all its participants both to the event itself and friend to friend. It is the everyday familiar comfort that makes Russian tea drinking in nature so warm and sweet that when you remember it, tears of tenderness well up in your eyes.

Here. Now that the Russian tea ceremonies are classified, we can proceed to the description of the utensils necessary for their conduct.

Russian tea ceremony. Utensils for drinking tea

So, we agreed to the point that we singled out two variants of the Russian tea ceremony: salon and country. The utensils used for these two types of tea ceremony differ markedly - in the part that is used to make tea.

But the dishes in which tea is served does not depend on where tea drinking takes place - in the living room or on the veranda. These are cups and saucers. Porcelain, but not earthenware cups and saucers. Classic pial-shaped, perhaps slightly wavy. Both sets with such tea pairs, and such tea pairs separately, are produced in abundance by the Dulevo porcelain factory and the Lomonosov porcelain factory. The most traditional Russian tea ware is the Cobalt Net service. It is really beautiful, but its beauty is a little heavy - and, in our opinion, is more suitable for a sideboard than for a lively tea table. We prefer porcelain with a lighter pattern.

It is very good if the cups are white on the inside. What they look like outside is not very important, although we have noticed that in the evening and with not very strong lighting (for example, by candlelight), tea is wonderfully drunk from dark blue cups with a small gold pattern. And during the day, when there is a lot of light and the mood is lively, it is better to use light cups, with some kind of light and, possibly, floral pattern.

Stereotypical glasses - even with the most beautiful coasters and with the most silver spoons - are faithful companions of an unsettled tea party - it is not for nothing that they have taken root so well on trains. Tea from a glass is suitable for a lonely man standing at the window on a long winter evening and looking at passers-by, warming themselves for a few seconds in the light of lanterns and again disappearing into the frosty darkness. Tea from a glass is uncomfortable. And it's not particularly tasty, to be honest. To make tea tasty and cozy, you need to drink it from a cup.

So, tea pairs. Each of which relies on a teaspoon - this is obvious. Best of all - gilded. This is less obvious, but very beautiful - the gold harmonizes surprisingly with black tea, poured into a cup that is white inside.

Russian tea drinking - and we will not reveal a big secret - does not exist without a variety of goodies. Therefore, there should be pie plates on the table. Of course they take up a lot of space. Of course, we all at least once used saucers from tea pairs as patty plates. But we're doing a ceremony, right? Therefore, we will have pie plates and dessert spoons.

And, of course, less important items can be on the table - a sugar bowl, a plate for lemon (which should be cut into thin circles, but not slices), a fork for lemon and a spoon for granulated sugar or tweezers for lump sugar. We do not pay special attention to these subjects, because in Russian tea drinking they are of a very auxiliary nature - and they do not pay much attention to them. We will also include dishes for various snacks as auxiliary utensils - there will be snacks, there will be dishes, there is nothing to say here.

The final touch in serving the tea table will, of course, be rosettes for jam and honey and vases in which these same jams and honey are served. It's good if there are several vases - several types of jam should be on a decent tea table.

Russian tea ceremony. Bouillettes and tea in pairs

Let's start with the simplest case - with tea drinking under the roof - in the living room, dining room, etc. From the point of view of tea preparation, in such tea drinking it is essential, first of all, that the boiling of water and, possibly, the brewing of tea, takes place in a room separate from the one in which the tea drinking takes place. Most often in the kitchen. Therefore, the first issue that a decent owner has to solve is the issue of supplying hot water to the tea table.

In the old days, a wonderful device called “boillotte” (“boiled”), the name of which is directly related to the English to boil (“boil”, “cook”), was widely used. In essence, a bouillotte is a small metal teapot mounted on a burner, most often an alcohol one. The bouillotte was used both to boil a small amount directly on the tea table (or on a small table next to it), and to maintain the temperature of already boiled water.

Of course, in our time, the bouillotte would become an adornment of the tea table. Imagine: you boil water in the kitchen in a banal kettle, then pour boiling water into a bouillotte, put it on the table, light the spirit lamp and calmly drink tea, always having hot water at hand - the flame of the spirit lamp, of course, needs to be adjusted so that the water does not boil , but was in a "pre-boiling" state. Then the conversation at the tea table will be accompanied by a pleasant noise and gurgling.

But. There are no bouillottes. They may have remained with antique dealers and museums, but it is almost impossible to find such a working device for home use. For example, we had to see bouillottes only in pictures. Therefore, we will have to do without them. It's a pity.

Without bouillottes, the process of bringing hot water to the table becomes much less romantic, but much simpler. Boiled water in the kitchen is poured into a large porcelain (or earthenware) teapot - and it is in this teapot that it is served at the table. Note that a faience teapot is better suited for such purposes - it keeps heat better and is more practical. I mean, not so fragile.

Ideally, the kettle in which the tea will be brewed and the kettle in which the boiling water will be served should be from the same set. But there is one problem here. Such sets are now produced, and they can be bought - but their main purpose is decorative. And if a large teapot in such a set, as a rule, does not cause any complaints, then a small teapot, as a rule, is no good. Most often because it is too small - it is made that way to achieve artistic contrast. The contrast is obtained, but good tea - not often.

At the end of the 19th century, sets of large (for boiling water) and small (for brewing) teapots were very common in Russian tearooms, in which the second one could serve as a cover for the first one. The tea served in such teapots was called “tea in pairs” and usually cost three kopecks. Now it will be quite difficult to find such a set, and even make tea for three kopecks in it, but the general principle can be easily reproduced by serving tea leaves in teapots, and boiling water in boiling water.

Russian tea ceremony. Samovar

Well, we got to the most important, the most replicated, the most beautiful and, alas, a very rare attribute of Russian tea drinking in our time - the samovar. In fact, several articles in this section are devoted to the samovar, but now we will be interested not so much in the history and design of this device as in issues related to its practical application. Let's start with the answer to the most difficult question: how to get a samovar.

So. A samovar, despite the apparent difficulties, is quite easy to get. First, electric samovars are widely sold. Of course, these are more souvenirs than functional boilers. Of course, boiling water in such devices is not without drawbacks. Of course, with their "electricity" they cause a fair insult to the very spirit of Russian tea drinking - however, these are, after all, samovars. And if you can’t find another samovar, you can use an electric one.

Secondly, Tula continues to produce samovars that can run on wood or coal. True, they are hybrid - that is, they can work both from electricity and from natural fuel. And they are prohibitively expensive (something around 40,000 rubles) and quite pretentious. But these are also samovars, and they are sold, for example, by the Rubin trading house.

And, finally, thirdly, you can quite easily get a real old samovar. At antique dealers, its price ranges from 1,500 to 20,000 rubles and, believe me, those samovars that are cheaper often turn out to be better - although they don’t shine so much. The fact is that antique dealers rarely assume that the buyer will use the samovar for its intended purpose. Therefore, it is almost impossible to buy a leak-proof samovar in an antique shop - and you need to come to terms with this. The main thing is that the samovar does not have a burnt-out grate (the grate at the base of the jug - the place where the fuel burns), and it does not fall apart at all - and small leaks can be tinned. (Tinning a samovar, by the way, is not an obvious task - because household electric soldering irons are rarely powerful enough to tin a samovar with its heat sink in a quality manner - so it’s better to entrust this matter to specialists who can be found in any car repair shop).

Puzzled a few years ago by “producing a samovar”, I [Denis Shumakov] chose the last, “antique” option - fortunately, in the provinces, prices in antique shops are relatively humane. After spending three and a half thousand rubles and spending two months with a soldering iron, I finally became the owner of two working (and very beautiful) Tula samovars from the Vorontsov factory. Each of which is probably a hundred years old. And, believe me, the efforts around these two old boilers justified themselves entirely. I sometimes boil samovars on the balcony (on charcoal - it gives almost no smoke, and I'm not afraid to scare the neighbors). And, of course, any tea party in nature takes place with their direct participation ... It was a retreat.

The samovar, of course, is an indispensable attribute of Russian tea drinking at the dacha, veranda, in the gazebo or just in the open air - on the river bank, for example.

There is no point in talking in detail about how to heat a samovar (real, wood-burning), although this activity is very exciting and very difficult. We only note that the presence of a pipe greatly simplifies and speeds up the solution of this problem. A pipe for a samovar can easily be made by any tinsmith in the nearest house management - you just need to tell him the diameter correctly. And one more thing - if you decide to heat the samovar with coal, then you will have to kindle coal. In principle, a special liquid for lighting fireplaces is suitable for this - but it has a characteristic and rather strong smell. Therefore, it is better to use alcohol (regular, liquid, and not dry fuel). If, of course, there is such an opportunity.

In its boiling, the samovar goes through three stages - it "sings", "makes noise" and "seething". Ideally, tea should be brewed when the samovar stops making noise and starts bubbling. This moment is quite difficult to catch - it is short. The samovar can sing and seethe for a long time - but its noises are short.

Most often, of course, the samovar is brought to the table bubbling. The jug of the samovar (the container in which the fuel burns) must be closed - so that there is less smoke, and so that the burning stops if the fuel is long-playing (for example, the same coal). Tea must be brewed as quickly as possible - otherwise the water will simply boil over - the samovar will continue to "work" even standing on the table and the water will continue to boil for some time.

It is possible to put a teapot on a samovar only if it can be done without removing the cap. Otherwise, the teapot will become sooty - and if the samovar is heated with cones or pine wood - it will be covered with a layer of resin (for a clay teapot, by the way, such tea drinking will be the last).

The use of a samovar during tea drinking is obvious - boiling water is poured from it into cups after tea leaves are poured into them. Just remember that the water in the samovar will remain hot for a long time - after all, it is the samovar that we owe such a tradition as drinking tea from a saucer. Boiling water, which has just been poured from a samovar, is simply impossible to drink from a cup - and in a saucer it cools down quite quickly ...

Well, we seem to have figured out the utensils for the Russian tea ceremony. Let's get down to the ceremony now. Rather, with its most characteristic features - starting with the main one.

Russian tea ceremony. tea preparation

So, a few articles earlier, we agreed that the main distinguishing feature of the Russian tea ceremony is not just the opportunity to drink tea, but the opportunity to drink tea in good company. It is this feature that, in part, determines the way of brewing and serving tea during Russian tea drinking. But, before talking about brewing tea, a few words should be said about the choice of tea for Russian tea drinking.

Of course, it should be black tea - black in the sense that we, Europeans, put into this term. Of course, green tea was drunk in Russia, but by the end of the 19th century (just in time for the time when the Russian tea tradition was finally settled), Russians unconditionally preferred black tea.

But with the choice of a variety of black tea, everything is not at all so unconditional. If you want your tea drinking to claim to be historic (if I may say so), then Chinese black tea should be brewed - for quite a long time there was simply no other tea in Russia. Of the varieties of tea currently presented in stores, kimuns (they are maofengs) and blends like the Russian Caravan are well suited for Russian tea drinking. Yunnan Chinese teas are too thin for Russian tea drinking.

But. Russian tea tastes changed a lot in the second half of the 20th century - when Chinese teas almost completely disappeared from our tea market and were replaced by Indian and Ceylon teas. This replacement was to the taste of the Russians - and at present, the taste of Chinese black tea may seem weak, incomprehensible and uninteresting to unprepared participants in the tea party. From this point of view, Indian assam or good Ceylon tea is better suited for Russian tea drinking.

A natural compromise that removes all questions with the choice of tea variety is to brew several teas in several teapots. Very often, when there are many guests at the table, the following combination of drinks helps me [Denis Shumakov] very much: keemun (to keep the tradition), assam (as a universally good tea), something sweetly flavored (for example, Twinings Lady Gray - for ladies) and Lapsang Souchong (for smokers and aesthetes). Of course, such a set cannot be called classic Russian, but guests are usually satisfied - and this is the main thing. In principle, you can diversify the tea repertoire with teas with the addition of dried fruits (herbs and fruits) or teas with the addition of alcohol - but this is a topic for a separate article, and such an article is waiting for you ahead.

Let us return, however, to the preparation of tea. A lot has been said and written about brewing black tea, including on our website. You can use our recommendations, you can refer to the experience of Orwell, you can find cookbooks and make tea according to Pokhlebkin or Molokhovets. However, the general sequence of actions will be approximately the same.

You will need to boil the water (and make sure that it does not boil over), warm the teapot (ideally porcelain and round), pour the tea leaves, pour boiling water over it, mix, close the teapot with a lid and cover it with a napkin (but not pseudo-Russian tea woman). Infuse the whole thing for about five minutes - and drink!

In the process of brewing tea for Russian tea drinking, nuances are possible. For example, you can “marry” tea by pouring tea leaves from the teapot into the cup and back. Or pour tea into a teapot not with a spoon, but with hands - “pastoes”, motivating this by adherence to historical traditions. But it's all the little things, the details. Compared to the fact that tea for Russian tea drinking is brewed very strongly, and then diluted with boiling water in a cup.

Of course, we will not say that diluting tea leaves with boiling water directly in a cup is a primordially Russian and unique tradition. This is also done in other countries - however, it is in Russia that this method of making tea has become the de facto standard. And there are two reasons for this, not directly related to the quality of the drink.

Firstly, a fairly large number of guests often gather for Russian tea drinking - and preparing tea in such a way as to pour the finished drink from the teapot at once, without diluting it, is very inconvenient. You will need either a very large teapot, or a lot of teapots. But it's still half the trouble. The trouble is that (and this is secondly) when Russian tea drinking is rarely limited to one cup of tea - each guest drinks three or four cups calmly and completely without tension. And if the “first cup” of tea “without dilution” may still be enough, that by the second (and certainly by the third) circle the teapots will be empty. And the owner will have to brew fresh tea.

From the point of view of the quality of the drink, there is nothing to worry about - it's even good. But this is extremely inconvenient from the point of view of a person who has already drunk a cup of tea and is carried away by a conversation. Getting up from the table, emptying the teapots and generally fussing is terribly reluctant. That is why it is better to put more tea leaves in teapots so that tea can be diluted with boiling water right in the cups - and drink it for a long, long time, without twitching anywhere from the table. Well, in extreme cases - for a new boiling water.

Of course, this way of preparing a drink is a bit contrary to the classic recommendations for brewing tea - first of all, by the fact that with a long tea party, tea in teapots is a little overcooked. But we think that there is nothing particularly terrible in this.

Russian tea ceremony. Tea Additives

The story about the preparation of tea for Russian tea drinking will be incomplete if you do not mention in it a variety of (traditional and not especially) tea additives. Their diversity and popularity in Russia are such that tea additives can rightly be called one of the foundations of the Russian tea ceremony. (Well, here's another basis - if things go like this, then the number of "most important things" will go to dozens.)

Nevertheless, we can say with absolute certainty that the variability of tea recipes is one of the highlights of Russian tea drinking - and, perhaps, the most delicious highlight. Because with Russian tea drinking, each new tea can turn out to be unique, each tea party participant can invent their own drinks right at the tea table - and tasting new and new versions of a familiar drink can be a real pleasure for all tea lovers.

In principle, flavor and aroma diversity can be achieved by preparing several varieties of tea for tea drinking - but this approach (although described, as an option, in a previous article) has not gained popularity. Because the difference between tea varieties can be so subtle that it will be very difficult to recognize it. We do not claim that Russian tea drinking is devoid of sophistication - far from it! But the sophistication of Russian tea drinking has nothing to do with the sophistication of tea tastes - and this will have to come to terms.

So. A real, huge and unbridled variety of tastes and aromas is most easily achieved with the help of tea additives. Starting from the banal - sugar and lemon - and ending with the amazing and seasonal, such as fresh strawberries or raspberries. Actually, let's start with fresh berries.

Fresh berries can be added to the teapot when brewing tea or to tea directly during tea drinking - it all depends on the "hardness" of the berries. The best berry to add directly to the cup is, of course, wild strawberries. A few fragrant berries thrown into a cup will preserve the taste of tea and add to it not an aroma, but a real fragrance. And they will retain their own taste - they can be caught and eaten. Forest raspberries are almost as good - namely forest raspberries, because garden raspberries are not at all so fragrant (as, indeed, garden strawberries are).

Blueberries, blackcurrants and blackberries are probably best added to the teapot when brewing. These berries are not so willing to part with the aroma - and they will need to be allowed to brew. By the way, blackcurrant berries can be combined with its own leaves and young shoots - the latter, of course, are not particularly tasty, but surprisingly fragrant.

In addition, tea can be tritely eaten with berries - while, of course, berries will not be an additive to tea in the strict sense - but this does not matter, because seizing tea with berries (or drinking tea with berries) is very tasty.

The next, no less obvious and no less pleasant addition to tea are herbs. There is nothing to say about mint, lemongrass, catnip and lemon balm - they have become almost standard additions to tea. St. John's wort, oregano and thyme are just as good in tea - both in "raw" and in dried form. Herbs are especially good because they help to come up with original tea combinations on the go - on a hike, in the country and in other field conditions. He went out into the forest or to the garden, pinched off a heel of blades of grass, threw it into the teapot - and a new drink is ready.

Fresh apples are surprisingly good in tea - especially Antonovka. There is nothing more fragrant than ripe antonovka - and this aroma is surprisingly combined with the aroma of tea, just add a few slices of apple to it. Antonovka can also be eaten with tea - especially if it is possible to dip each apple slice in fresh honey ... Unfortunately, dried apples as an additive to tea are very much inferior to fresh apples. In order for the aroma of dried apples to noticeably manifest itself, they must be infused for a long time - the tea will most likely cool down during this time. Dried apples, however, can be added to tea when brewing (this method is especially good in field conditions, when tea is brewed in a thermos), but the resulting drink will not resemble tea much - although, of course, it will be extremely fragrant.

Perhaps the principle of forming a "situational" tea table is clear from the examples already given. Of course, this principle can be implemented not only in summer - instead of fresh berries, fruits and herbs, you can use dried ones. Or mix tea with a small amount of different preserves or jams - in a word, do everything possible so that every time there is a different tea on your tea table - for every taste.

Russian tea ceremony. Snacks and their serving schedule

Having previously highlighted aspects that are very significant for the Russian tea ceremony (the importance of the company, the specifics of brewing tea, additives to tea), we did not say a word about one characteristic feature of Russian tea drinking, which (along with other features) fundamentally distinguishes drinking tea in Russian from drinking tea in accordance with many other national traditions.

Tea drinking in Russian implies that no one can go hungry from the tea table. In fact, Russian tea can replace (optionally) breakfast, lunch or dinner. And sometimes - and breakfast, and lunch, and dinner. This does not mean at all that decent food can be neglected in favor of tea - but the number of snacks in a decent Russian tea ceremony should be such that the most hungry participants of the event are satisfied.

With all the variety of possible Russian tea snacks, they can be quite easily divided into four groups, different in content and purpose.

The first group of snacks (let's call them hearty) includes dishes that you can eat with tea and in addition to tea. First of all, of course, these are pies and pies with solid fillings: meat, liver, eggs, cabbage, fish, rice, mushrooms, potatoes (what a disgusting thing), cottage cheese. And, of course, with combinations of these fillings: with meat and mushrooms, rice and eggs, etc. Bagels can, in principle, be attributed to hearty fillings - if they are smeared with butter, then they are a very serious snack. And, of course, stuffed pancakes are a hearty snack - in the event that this same filling is meat, chicken (with mushrooms and horseradish - delicious!), Vegetable mixes and other amenities.

The second group of snacks (they, in our terminology, will be called light), consists of dishes that can be interspersed with hearty snacks, and (which is very important) that are convenient to eat. These dishes, first of all, include sandwiches and sandwiches - they are the most pleasant to eat during a conversation - they do not distract (unlike pancakes, for example, which you need to eat with concentration), and support food tone. Sandwiches and sandwiches are good with lightly salted red fish (trout is best), butter, curd cheese, cucumbers, meat and cheese cuts, sprats, pates - in short, with everything that is usually smeared on sandwiches and stuffed into sandwiches.

The third group of snacks (we will call them sweet or tasty) consists, of course, of sweets and delicacies. These appetizers, as a rule, are served after hearty and light ones - and after a thorough pause, during which guests rest from previous meals and thoughtfully talk, imitating Russian landowners of the mid-19th century, discussing the merits of rasstegai and expressing their thoughts on various global issues. Sweet (delicious) snacks include any sweet pastry, chocolate, jam, honey, nuts, pancakes with sweet fillings (an incredibly delicious combination of lingonberry jam with whipped cream).

And, finally, the fourth group of snacks (fresh snacks) are similar to light snacks - they only “dilute” not hearty, but sweet snacks. When guests can no longer eat pancakes with jam, they (pancakes with jam) can be successfully replaced with fresh or canned berries or fruits. Better, of course, fresh. Apples, pears, grapes, slices of watermelon and melon, peaches, apricots, strawberries, strawberries, raspberries - in a word, anything. Maybe with whipped cream.

The order of serving all the listed snacks largely determines the schedule of Russian tea drinking. It all starts, of course, with the serving of hearty and light snacks. After the guests have a bite to eat (which means they are full for the first time), a pause should be made - satiety encourages a leisurely conversation, and such a pause will give guests pleasure and provide rest. The duration of the pause is arbitrary, according to the circumstances. An experienced host will easily feel the onset of the psychological moment to serve the second part of the appetizers - sweet and fresh.

Ideally, by this time there should be no more hearty snacks on the table - if they haven’t been eaten, then just set them aside. But light snacks should be left (or even supplemented) - they go well with sweet snacks. In principle, it is this set of snacks (light, sweet, fresh) that should remain on the table until the end of the tea party. Well, if one of the guests wants “those cool pies with cabbage” again, just serve them.

Here. From the foregoing, it may seem that the purpose of the Russian tea ceremony is to overeat. This, of course, is not at all the case. Gluttony is a quality inherent in a particular person, and not tea drinking. And if the culture of your guests is such that they just overeat - these are bad guests (although often the hosts are flattered by such behavior of guests - but that's what anyone likes). Good guests both eat with pleasure and talk with pleasure, and even if, when leaving, they complain that now they will not eat for two days, their words sound irony, not deep satisfaction.

Russian tea ceremony. Summary

So, we figured out all the attributes and events that precede the Russian tea ceremony and accompany it - it's time to sum up. Before saying (for the umpteenth time on this site) a few words about one big hitch inherent in the Russian tea ceremony.

The fact is that there are practically no systematic studies of the Russian tea tradition - descriptions of tea parties are found in fiction, among researchers of Russian life and connoisseurs of Russian cooking - but no one has studied only tea drinking. There is, of course, an excellent article by O. B. Strugova, which gives an idea of ​​how, with what and at what time they drank tea in Russia. There are recommendations for serving a tea table - and they are quite universal, adjusted for specific Russian utensils. And there are some more romantic Russian-tea variations in the popular style. It is impossible to form a set of any acceptable rules of the Russian tea ceremony on the basis of this material. It is now quite difficult to reproduce the life of the mid-late 19th century, the popular version is not viable at all, and the serving rules are too universal.

At the same time, it will also not work to paint the strict rules of the Russian tea ceremony - this severity will be completely unlawful and contrary to the very spirit of Russian tea drinking. Therefore, below we bring to your attention a set of basic rules for the Russian tea ceremony - a kind of skeleton, on which you can grow meat at your own discretion. With this code, we summarize everything that we wrote earlier - therefore, some theses will briefly duplicate the earlier comments and reflections.

So.

• 1. Russian tea drinking is held in the living room, on the veranda, in the wing or in the open air. It is undesirable to hold the ceremony in the dining room or in the kitchen.
• 2. Russian tea implies that black tea will be brewed, best of all - Indian Assam or some Ceylon, but fragrant.
• 3. Tea for the ceremony is served strongly brewed in a teapot. Directly in cups, tea is diluted with boiling water.
• 4. Sugar and lemon must be served with tea, everyone adds them to tea to taste. Ideally, two types of sugar are served: lump and sand.
• 5. Tea is drunk from cups and saucers. Drinking tea from saucers is allowed but not recommended.
• 6. If children are invited to tea, then ideally a separate table should be served for them, with much less strict rules of conduct - regarding the same drinking tea from saucers, for example.
• 7. Russian tea drinking is accompanied by plentiful snacks. In principle, from the tea table, each participant in the tea party should get up full. By the way, this is another distinctive feature of the Russian tea ceremony. Ideally, there should be four types of snacks on the table. Firstly, hearty snacks (pies with meat and fish, with cottage cheese, with an egg, with cabbage, bagels, pancakes with hearty fillings). Secondly, snacks are light (salted red fish, cheese, cold cuts, cucumber cuts, butter, sliced ​​bread and rolls). Thirdly, sweet snacks (any sweet pastries, chocolate, jam, honey, nuts, pancakes with sweet fillings). And finally, fourthly, fresh snacks (fruits and berries, fresh or canned).
• 8. Tea additives can be served at the table that can change its aroma and taste at the discretion of each guest. Such additives can be herbs, fresh or dried berries and fruits, alcoholic beverages.
• 9. The main thing in Russian tea drinking is conversation. Therefore, simply do not invite such guests to tea who will not fit into this conversation.

Well, perhaps that's all. Nine simple and fairly formal rules are a good basis for both enjoying tea and contributing to the formation of the modern Russian tea tradition.

Happy tea!

In the art of the Japanese tea ceremony, the whole essence of the culture of this nation is expressed - innate politeness and modesty, simplicity and a sense of beauty.

In addition, the Japanese, like no one else, are able to borrow the traditions of other peoples, for example, developing and enriching them in accordance with their national characteristics.

History of the Japanese tea ceremony

The history of the ritual use of tea in Japan begins around the 8th century, when tea leaves were first brought from China. Even then, they were considered a drug to relieve fatigue and treat many diseases.

With the spread of the Zen religion in the country, tea drinking became an integral part of the rituals performed by the monks.

And already in the 15th century, the Zen Buddhist Syuko first formed the foundations of the tea ceremony- cha-but yu.

Their essence was reduced to naturalness, calmness, simplicity, serenity and equanimity. These principles, if properly observed, helped to achieve unanimity between the guest and the host, not with the help of words, but with the help of communication of hearts. Gradually, the art of the tea ceremony was improved and enriched with new ideas.

Speaking in general about the history of the formation of the tradition of tea drinking, we can conclude that over time it has changed, simplified and democratized, while maintaining its inherent asceticism and an atmosphere of rough simplicity.

The famous tea master Rikyu committed ritual hara-kiri when he could not reach the pinnacle of tea art.

During his lifetime, he compiled the basic philosophical rules of the tea ceremony:

1. The harmony of a person with the world, not a single superfluous object or color that violates the ceremony.
2. Overcoming in the soul a feeling of superiority over others, respect and mutual respect.
3. Purity of feelings, actions and thoughts.
4. Calmness and serenity both on the face and in the soul.

Despite the fact that the art of drinking tea came to Japan from China, it has undergone significant changes not only in the rules for brewing and other varieties of tea, but also in the very purpose of tea drinking.

If the Chinese were based on Confucianism and the ceremonies, in their opinion, should be joyful and optimistic, then the Japanese put the principles of Buddhism into their ritual - detachment, minimalism, liberation of the spirit.

For them, this is primarily a path to self-knowledge.

In the modern world, it is allowed to use tables and chairs instead of mats in the tea ceremony, and even to take part in women, which was previously strictly prohibited.

Not every tea party in Japan is a ceremony, but the classical rules of the ritual are still alive - they are studied at universities and in special courses, constantly practicing and improving.

No real master of the Japanese tea ceremony will say that he has reached the ideal in his art!

Types of tea ceremonies in Japan

In the Land of the Rising Sun, there are six strictly established varieties of the tea ceremony:

• Night, which usually takes place during the full moon. Guests gather around midnight, and the ceremony ends no later than 4 am. Very strong powdered tea is brewed from tea leaves ground in a special mortar. It is impossible to drink such a drink on an empty stomach and guests are treated to a variety of food.
• At sunrise. This ceremony takes place between 3-4 am and 6 am - a time for meditation, peace, and tranquility.
• Morning. It starts between about 5 and 6 o'clock in the morning and goes much faster than other rituals. It is carried out on hot days, when the night coolness is still preserved.

• Afternoon. This ceremony begins around one o'clock in the afternoon. For pre-dinner guests, only cakes are served for tea. Before the ceremony, participants wash their hands in the garden, socialize and relax.
• Evening. Starts at 18:00.
• Special. It is held in connection with the celebration of various events, special occasions - the change of seasons, memorial days, commemoration of the dead, meeting with friends, and so on.

There are also such Japanese tea ceremonies as tea drinking with sweets, tea drinking outside a certain time and tea drinking for those who came after the main ceremony.

Organization of a classical tea ceremony

Before the start of the action, guests gather in one room, where they are served hot water in small cups. This is a preliminary stage of the ceremony, designed to create an appropriate mood among the participants and prepare them for a meeting with the beautiful.

This is followed by a walk through the garden to the tea house along a stone-paved path.

This ritual symbolizes the removal from the bustle of the world, cleansing the mind of worries and anxieties. The guests contemplate the plants of the garden, the stones covered with moss, the overgrown pond and tune in to concentration.

In front of the tea house (chashitsu), the host meets the participants and after a mutual exchange of greetings, everyone performs a ritual of washing in front of a stone well, symbolizing spiritual purity.

Water is scooped up by a small ladle with a long wooden handle. The guest washes his hands, then his face, rinses his mouth and rinses the ladle handle.

After taking a bath, the participants of the ceremony enter the tea house and sit there, examining its decoration.

The inconvenient low and narrow entrance is made in such a way that even the most distinguished and wealthy guest is forced to bow low - this is a symbol of the equality of all those present.

It was impossible to use such an entrance for an armed warrior, so he was forced to leave his sword outside the door. In accordance with Japanese tradition, guests' shoes are also left at the doorstep.

By tradition, the master enters the tea house last, so that guests can slowly examine all the objects of the ritual.

He enters, bows to the participants and sits next to the hearth. All items needed for the ceremony are located next to the host.

A fire is already burning in the hearth, over which a cauldron of water is heated. In the niche opposite the entrance (tokonoma), the owner places in advance a scroll with a wise saying related to the purpose of the tea ceremony, as well as a bouquet of flowers and an incense burner.

While the water in the boiler is heating, guests light meals offered(kaiseki), designed to relieve hunger, but does not lead to full saturation.

Usually these are simple, but rather refined dishes and snacks of Japanese cuisine. Last but not least, sweets for tea (omogashi) are served at the table.

After eating the guests leave the tea house for a while to tune in to the main part of the ceremony, and the host changes the scroll for an arrangement of flowers or branches, symbolizing the purpose of the ritual.

It can be a pine branch, meaning longevity, a camellia or lotus flower, or other attributes of Japanese culture.

How safe is black tea while breastfeeding?

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Now comes the most important part of Japanese tea drinking - making and drinking thick green tea. The guests return to the house and the owner begins to act. Everything happens in complete silence. Those present attentively observe the sacred action, listen to the sounds of fire and water.

The master performs a symbolic cleansing of all dishes, moving in the rhythm of breathing with clearly practiced movements. Tea is poured into a ceramic bowl and stirred with a bamboo stirrer with a small amount of boiling water until green foam appears. Then it is diluted with hot water to the desired consistency.

With a bow, the host serves the prepared drink to the oldest or honored guest, who takes the cup with his right hand, puts it on his left hand covered with a silk scarf, and takes a sip.

Then passes it on to the next guest.

Each participant in the ceremony repeats the procedure and the bowl again passes to the master. This ceremony symbolizes the unity of the audience. After the first acquaintance with tea, the empty bowl is again started in a circle so that all guests can examine its patterns in detail and admire the subtlety of the pattern.

At the next stage of the ceremony, the host prepares light tea for each guest separately. At this time, conversations begin about a scroll with a saying, tea utensils and utensils, and flower arrangements.

Before tea is served, participants are served sweet treats. After tasting the drink, the guests again inspect the tea utensils.

After the conversation is over, the owner apologizes and leaves the tea house. The guests once again examine the hearth, flowers and scroll, and then go outside. In parting, the master silently bows to the departing, thanking for the visit.

He spends some more time at the tea house, remembering the details of the tea party, and then he takes away all the utensils, puts away the flower arrangement and wipes down the tokonoma.

Such cleaning is a symbol of the final result of the ceremony. It is believed that the action should leave a mark only in the minds of its participants.

Dishes and accessories for Japanese tea drinking

The Japanese believe that items for the tea ceremony should retain traces of long use. Therefore, the “old” type of utensils is an essential attribute of tea art. All items must be in harmony with each other, making up a single ensemble.

For the Japanese tea ceremony, the following items are needed:

• tea box;
• Boiler or ;
• Common bowl for the rite of unity;
• Cups for guests;
• Bamboo stirrer and spoon for pouring tea leaves.

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Usually these are objects of a modest appearance, even rude, of respectable age with traces of use. Simple ceramic bowls, copper cauldron, wooden spoon. All utensils must be perfectly clean, but not polished, preserving the memory of the past.

For modern Japanese, the art of the tea ceremony has not remained a forgotten past. But now it is no longer an everyday ritual, but a real event.

Who says that there is nothing better to calm the nerves than a cup of tea, in fact they have not tried real tea. It's like a shot of adrenaline straight to the heart.
American McGee's Alice (American McGee: Alice)

The tea ceremony, as a way of original and sublime tea drinking, is rooted in the distant past. Its origins come from ancient China, which is associated with many events in the history of the origin of tea and tea leaves. It was this country that gave the world the term "tea". It was there that the first legend about the origin of the tea bush arose. Therefore, it is quite natural that the art of solemn tea drinking was among the first to be known by the people of China. However, the very name "tea ceremony" of the magical beauty of the action was given in Europe, because for the Chinese it was nothing more than a sacred ritual of tea drinking.

The Chinese tea ceremony is an incomparable spectacle, consisting in an attentive, contemplative and leisurely drinking of a fragrant drink. Patience applied to the process of drinking tea is always rewarded in full by a special understanding of tea. Disclosure of the true essence, delight for the soul and for the heart, the detailed nature of the tea variety - this is given to know only to those who renounce earthly worries and surrender to the “embraces” of the drink of the gods. In the East, it is generally believed that following the rules of the tea ceremony not only brings peace and harmony to the life of a single person, but also leaves an imprint on the whole Universe. That is why all stages of the tea ceremony are observed so carefully, and a variety of little things and surroundings are very important.

Historical background

The history of Chinese tea drinking goes back a thousand years. With the development of civilization, the attitude towards tea also changed. Initially, it was a kind of medicinal drug, then it began to act as a symbol of unity with nature, later it played the role of a “self-improvement tool” - it contributed to the achievement of inner peace, the cultivation of modesty and prudence in oneself, and the knowledge of the inner “I”.

The first mention of the Chinese tea ceremony appeared in China in the 7th century. Later, on its basis, a similar and at the same time somewhat different Japanese tea ceremony was created in Japan. At first, such an act, called "Cha Dao" ("the way of tea"), was the privilege of the upper classes. Over the centuries, it has become available to everyone. Now the tea ceremony is a symbol of the unity of the world ("Heh"), tranquility ("Jing"), joy ("Yi") and truth ("Women").

The soul of the tea ceremony of all times and peoples

In the modern world, several different tea ceremonies are known. The tea drinking ritual of each culture has its own specific features and carries a secret meaning. but essence of the tea ceremony in general, everyone has one thing - the enjoyment of a fragrant invigorating drink surrounded by calmness and silence. A real ritual of tea drinking is a harmonious fusion of a relaxing atmosphere, carefully selected dishes and a mental attitude detached from worldly worries. The elements of the Ping Cha tea ceremony are as follows:

Psychological attitude

Before you plunge headlong into the exciting procedure of preparing and drinking a drink, you need to mentally prepare for this. Relaxation, peace of mind and complete harmony of body and thoughts, only in such a state is it possible to know the true pleasure from the tasted drink and reveal its hidden meaning.

Choice of tea variety

The basis of a pleasant pastime is the right choice of tea variety. Regarding the tea ceremony "Ping Cha" (translated from Chinese as "tea tasting"), the purchase of white tea, green or red, pu-erh tea will be relevant. True gourmets of the described ceremony note several varieties that can turn your worldview upside down.

The championship in terms of popularity and demand is given to the variety. The original mix of condensed milk and raspberry jam brings the taster of the drink into indescribable delight. Mild taste and relaxing effect turn tea drinking into a real holiday.

Particular importance is attached to a variety of yellow tea - a variety. Delicate honey-nut flavor of the drink is achieved by growing tea surrounded by marvelous fields of clover and a variety of herbs.

No less valuable is the variety. Belonging to the representatives of post-fermented tea, it has a rich tart taste and earthy notes. Gaining its power and healing properties from year to year, it becomes a source of strength and energy for life.

The amber color of the tea leaves with a sense of subtle fruity and honey notes is a distinctive feature of pressed pu-erh. Multiple brewing will allow you to enjoy the unique taste of this variety more than once, and a long aftertaste will give a series of vivid and unforgettable memories of tea bliss.

"Mother of tea" - water

In any ceremony, only pure water without impurities is taken as the basis. The ideal option is spring water. Before the Ping Cha ceremony itself, it is boiled and poured into a preheated vessel.

Tableware

Particular importance is attached to the use of specialized utensils. In the case of "Ping Cha" apply:

"gaiwan" - a special teapot

"chahai" - the so-called cup of justice

"chabei" - specialized bowls

"cha he" - a container designed for the presentation of tea

"cha lu" - a small sieve for straining the infusion

"cha ju" - specialized tools

"chaban" - a tea tray.

The number of items is used based on the number of persons taking part in the ceremony described below.

Peaceful environment and the presence of a specially trained tea master

Once all the "components" of the ceremony are put together, the real magic happens. Cooked dishes are poured with boiling water and after 15-20 seconds it is poured into a tray. Further, tea leaves are poured into the chahe and introduced to all those present. Taking a wooden spatula, they then fall asleep in a teapot on which there is a funnel. Filled with boiling water and covered with a lid, they remain infused for 30 seconds to a minute (depending on the type of tea). If water is poured in excess, the excess is drained through the spout. After letting the tea leaves brew, the tea leaves are poured through a strainer into a chahai, and then poured into bowls. Then they start drinking the drink - first the tea aroma is inhaled, then the drink is slowly drunk in small sips. After the tea ceremony, all the dishes are thoroughly washed and dried.

Who says that there is nothing better to calm the nerves than a cup of tea, in fact they have not tried real tea. It's like a shot of adrenaline straight to the heart.
American McGee's Alice (American McGee: Alice)

World tea traditions are not just a process of drinking tea, but a whole ritual, which, as a rule, takes place in a special setting. Perhaps nowhere is tea drinking so much attention as in the East. For residents of Asian countries, tea is a drink that helps to cleanse the soul, achieve unity with nature and the outside world, and learn harmony. Such a beautiful interpretation of the process of tea drinking could not but be reflected in the attitude towards tea gourmets in other countries of the world. Speaking about such a concept as a tea ceremony, it should be noted that today the culture of each country and each people has its own unique rules, traditions and customs regarding drinking tea. Therefore, it would be appropriate to talk about the existence of different tea ceremonies, against which Chinese, Japanese, Korean, English and, of course, Russian ceremonies stand out.

The traditions of tea drinking in many states are somehow connected with China - a country that gave tea a ticket to a great life. In China itself, the formation of the tea ritual lasted for several eras, and as this drink conquered the country, people's attitude towards it changed. Over time, from just a drink that can quench your thirst, it has turned into a unique “medicine” for doubts, worries, and mental pain. Tea in a Chinese ceremony makes you think about the high, see the unexpected in the usual, understand the unknown.

The tea ceremony in China is a long and incredibly beautiful process, and its essence lies in the purification and transformation of the soul. Before starting the ritual, a person needs to mentally prepare for what will happen before his eyes, tune in to the same wave with nature and the universe. The tea ceremony in China is surprisingly fascinating, and its charm lies in the smallest details: interesting dishes, fancy tea accessories and the skill of the person who prepares and pours the drink into cups.

The formation of tea traditions in Japan is closely connected with the culture of ancient China and the philosophical and religious views of Buddhism and Taoism. As in China, in Japan, tea is a subtle connection between a person and wildlife, a “bridge”, after passing through which the soul finds harmony with the outside world.

Like several centuries ago, today the Japanese tea ceremony is a multi-stage ritual in which all the smallest details are of great importance. The tea ceremony in Japan is somewhat similar to the Chinese tradition, but it has a number of its own distinctive features. For example, if in China tea is traditionally drunk from small bowls, then in Japan a bowl filled with an invigorating drink is passed around in a circle so that each of those present takes a sip from it.

The Japanese tea ceremony, with its regularity, beauty, sophistication and strict observance of all the rules, creates peace in the human soul, cultivates artistic taste and teaches to understand the meaning of things and phenomena.

The tea ceremony in Korean culture is an equally exciting event, the formation of traditions of which was greatly influenced by China back in the 8th century. Unlike the Japanese and Chinese, Koreans pay more attention not to the drink itself, but to the state of mind of a person in the process of drinking tea. Nevertheless, tea in the country is prepared according to all the rules, using the necessary paraphernalia. The Korean tea ceremony helps attendees to experience the highest qualities of calmness, kindness, and composure. That is, the understanding of the tea ceremony in Korea is closest to its philosophical understanding by the Japanese.

According to English tea traditions, it is customary to drink tea three times a day and at a strictly defined time: at breakfast, at lunchtime and at the so-called "five o clock", that is, at seventeen o'clock. Moreover, the five-hour tea party in England is the most beloved. Unlike the rituals described above, which originate in the East, in England tea is most often served with milk and various snacks, in particular cakes, cake and other sweets. If in China and Japan tea drinking is a ritual that takes place in a quiet environment, and those present are mostly silent, trying to find spiritual harmony, then in England time passes for a calm, unhurried conversation.

Interestingly, the tea ceremony in England is often held at home, with family. With a population of 60 million people, the country consumes over 165 million cups of tea daily, with 86% being drunk at home and only 14% outside the home: in cafes or restaurants.

As Ivan Alexandrovich Goncharov said, only in Russia they know how to drink tea. This is a very controversial statement, but it’s hard not to agree with the fact that Russian tea drinking is incredibly beautiful. Unlike the rituals described above, the tea ceremony in Russia is not characterized by complex formalities and rules, but it has its own special features. The main difference between Russian tea drinking is that we are used to diluting strong brew from a small teapot with boiling water already in the cup, adjusting the strength of the drink to taste.

Traditional tea drinking in Russia is impossible to imagine without a samovar in which coals swell, a pot-bellied teapot, earthenware cups and many sweets on a large table with a snow-white tablecloth, at which the whole family and guests gather in a friendly company to chat.

It should be understood that the tea ceremony is a very broad concept, and in each culture it has its own special meaning. For some, tea is a source of spiritual harmony, for another, it is a way to know oneself, and for a third, it is an occasion to gather at the same table with loved ones. Be that as it may, but tea is the only multinational drink, the love for which unites the whole world.

Tea drinking as an attribute of matchmaking and a guarantee of successful negotiations, as a sign of forgiveness and a ritual of renunciation of worldly worries, a tea set as a symbol of wealth, tea as a gift - in some countries even more than a beautiful ceremony is associated with this drink.

China

Tea drinking in China is, without exaggeration, an important cultural event. Tea ceremonies are organized both for simple friendly meetings and for important business negotiations. The Chinese serve tea as a sign of welcome, and the most important guest is presented with the highest quality drink in the best dishes. Walking around China, you can see people carrying transparent vessels with green tea. Almost all Chinese have such containers so that they can drink a cup of tea at any time. At airports and train stations there are machines from which you can add hot water to a vessel. Traditionally, the Chinese pour tea into miniature cups and take small sips. However, construction workers buy huge cups to fully quench their thirst during a hard day's work.

There are many interesting traditions associated with the tea ceremony in China. For example, the custom of tea gifts associated with matchmaking is still widespread. It looks like this: the parents of a young man who wants to marry a certain girl send the matchmaker to the house of a potential bride, giving him tea leaves. The girl's parents immediately brew them, and then begin to talk with the matchmaker. If after a conversation they drink a fragrant drink together, this means a positive answer. Untouched tea speaks eloquently of failure. Over time, the custom has been transformed, and along with tea, the matchmaker can now bring other gifts, including such valuable items as jewelry. The wedding ceremony itself in China is also not complete without a traditional tea party. The bride and groom drink a cup of strong tea, to which lotus nuts and dried red dates are added, symbolizing family happiness and numerous offspring. The strength of tea means the strength of love. In ancient times, the wife, who lived in the house of her husband's parents, served them tea every morning. Now this custom is limited to the wedding day.

Also, a well-known tea tradition is the request for forgiveness from the elder: the offender serves tea, kneeling. If the tea is drunk, the person is forgiven.

The Chinese combine tea and food only at certain intervals, at other times they just enjoy the drink. The tea ceremony is often held during important negotiations - and in most cases it has a positive effect on their final result, unlike alcohol.

Japan

The tea ceremony in Japan is closely connected with the views of Buddhism and Taoism. Back in the 8th century, the Buddhist monk Saise brought the seeds of a tea plant to Japanese soil from China, planted them himself and looked after the first tea plantation. Appreciating all the benefits of this drink, the monk became his fierce admirer. With the help of his efforts, the fashion for tea began to spread very quickly in Japan, and with it the ceremony of drinking the drink took shape. In the 13th century, with the light hand of the priest Dogen, who professed Taoism, the tea ceremony underwent changes. This teaching preached worldly pleasures and unity with nature, so the Taoists tried to free the tea ceremony from the dogmas of Chinese ceremonial, making it simple, but filled with spirituality and deep meaning. Thanks to the Taoists, the new tea tradition began to spread rapidly among the aristocracy and townspeople, becoming more secular.

The art of conducting the Japanese tea ceremony reflects one of the most characteristic features of this nationality - the philosophical perception of reality. The four basic principles of the ceremony are harmony, reverence, silence and purity. In the 16th century, the rules of etiquette were adopted, which all participants in the ceremony must strictly follow - that is why it resembles a bright and original mini-performance.

The modern Japanese tea ceremony is called "Cha no yu". It is held in a tea house (or any room separate from the house) under the guidance of a real tea master. Preparations for the ceremony can take a very long time: at this stage, the host leads the guests to a special waiting room and selects the main guest. After that, the owner's assistant asks those present to follow him into the garden, in which there is a waiting bench. There, guests are waiting for the owner of the house and at the same time free their minds from mundane thoughts.

In the meantime, the host must fill a special stone bowl with water, wash his hands and mouth, as if purifying his soul and body, and then go out to those waiting with a bow. Then both the host and the guests cleanse themselves at the stone bowl and enter the tea house, bending low, as the door is only 91 centimeters high. This is a very important point: having bowed, the guest leaves his pride behind the walls of the house. Entering inside, each guest expresses admiration for the house and dishes. Only after that they can sit down, and a special place is reserved for each guest. After that, the host also sits down, welcoming first the main guest, and then the rest in turn. There is a brazier in the room - they kindle a fire in it and throw incense there. After that, a meal is served. When everyone is full, the owner asks the guests to go out into the garden, and at this time he is preparing tea. After a while, the guests are invited back. If the action takes place during the day, then a gong sounds, if in the evening - a bell. Before entering the house, the guests again wash their hands and mouth. After everyone has entered, the host brings in a bowl of tea and serves it to the chief guest. He takes a sip and passes it to the next.

During the tea party, the guests lead a leisurely conversation. After some time, the fire is kindled again in the brazier, and the owner prepares another tea - this means that the ceremony will soon end. Some sweets are served with this drink. The guests admire the drink, the reception, and then express their gratitude to the host and leave the house. The ceremony is over.

Sophistication, regularity and strict observance of the rules of the Japanese tea ceremony create peace in the soul of a person, and also teach contemplation and detachment from worldly concerns. Of course, in our time, even in Japan, simplified tea ceremonies have appeared, but, in any case, the devotion to traditions in this country is really amazing.

Great Britain

The ceremony of traditional English tea drinking arose in the middle of the 17th century thanks to the wife of Charles II, Catherine of Braganza. She adored tea, so in a very short time she taught all the English nobility to this drink. Even ale and porter began to lose popularity as the fashion for tea spread at lightning speed. In England, the so-called "tea gardens" were equipped - public places in which companies gathered for a pleasant conversation over a cup of aromatic drink. In the 19th century, tea shops appeared, usually located near dairy shops and pharmacies. During this period of time, the British developed a strict tea ceremony that has survived to this day. In the house of every self-respecting family, there must have been a beautiful tea set - it symbolized prosperity and well-being. The ideal set of dishes for the tea ceremony was silver. One way or another, the house might not have many necessary things, but the absence of at least some decent service brought the stigma of the poor on the family.

In the UK, there are so-called "tea rooms" - cafes where you can try tea made according to a traditional English recipe. First of all, this is tea with milk, then - oolong - a drink that has a pronounced floral aroma and is one of the most expensive teas in the world, as well as decaffeinated tea. In the afternoon, the British prefer Chinese and Indian teas.

Traditionally, tea is served with treats in the form of thin triangular sandwiches, fruit muffins, black gingerbread and other national dishes. If the guests came in for a quick cup of tea, the British can limit themselves to a couple of cookies. The whole world has heard about the traditional British "5 o" clock, but in fact the British drink tea at any time convenient for them, and any cup drunk between 2 pm and 7 pm is considered afternoon.