Hanlong ou

The tradition of drinking tea has survived in China for several millennia. In that period many techniques of making tea have been developed, according to its intended use. Besides regular daily tea drinking, exquisite techniques for special events were worked out, to create in the man elevated and even solemn feelings. In the West those events used to be named “ceremony”. In the Chinese language the said tea procedure sounds "Hun-Fu Cha", whereas Hun-Fu means “the superb skill“ or in French “Ars Magnifique”, and Cha respectively “tea”. Hence Hun-Fu Cha means a “highly skilful tea drinking process”.

When engaged in the process of Hun-Fu Cha you will have an opportunity to indulge in all four “merits” of tea: form of the leaf, colour of the brew, aroma and the taste. For the tea ceremony, only the teas coming from U-Lun are used.

Hun-Fu Cha calls for a special atmosphere and special frame of mind, which are not difficult to generate, as a matter of fact. The items surrounding you during the procedure must be pleasing to the eye, the sweet sounds of music must caress your ear, and everything around you must be harmonious, because all five natural elements are involved in the sacrament of tea. Therefore the personality of the master of ceremony has a major impact on whether the procedure of tea drinking will be successful. Curiously, his role in the procedure is both backstage and leading, because he has to perceive the ambience and react to changes, keeping the audience in check, not letting their attention to stray off. Every master of Hun-Fu Cha has his own manners in which he displays or manages the formal aspects of his skill. As it is, the tea sets the stage, while the master brings it to perfection.

In order to make the mutuality with the tea more full-bodied and complete, there is special china used in tea ceremonies. The role of water to brew tea however is considered to be of prime importance in the whole act. We only use the water from wellsprings to make tea.