In the bustling tea houses of China’s Song Dynasty (960-1279), a unique and captivating tea preparation technique flourished, leaving an indelible mark on the nation’s rich tea culture. Known as “Dian Cha,” this meticulous method stands as a distinctive cultural emblem of the era, showcasing both artistry and sophistication.
Unlike the brewing practices of the preceding Tang Dynasty, where tea leaves were boiled, the Song Dynasty’s “Dian Cha” embraced a more refined approach. The process begins with pouring hot water over finely powdered tea, creating a smooth paste. As the ritual unfolds, more hot water is gradually added while the mixture is continuously whisked using a bamboo stick. This precise whisking not only blends the tea perfectly but also creates a delicate froth on the surface, enhancing the overall sensory experience.
Today, the ancient tradition of “Dian Cha” offers a glimpse into the past, connecting modern enthusiasts with a thousand-year-old heritage. Cai Xiao, a renowned tea industry expert from northwest China’s Shaanxi Province, keeps this legacy alive. Through her demonstrations, she unveils the intricate steps of “Dian Cha,” allowing a deeper appreciation of this historic practice.
This revival of “Dian Cha” not only enriches our understanding of China’s tea evolution but also invites global audiences to explore the profound cultural significance embedded in each whisk and sip. As more people around the world develop a fascination for tea culture, the ancient art of “Dian Cha” stands as a testament to the enduring allure of traditional practices.
Reference(s):
cgtn.com
