The bowls of tea are placed on little saucers and then set in front of the guests who, before drinking, bow to each other with hands in the prayer position before drinking. Guest then lift the drinking bowls very elegantly with both hands and first enjoy the visual beauty of the colour and clarity of the liquor. Then the aroma is inhaled, the liquor is sipped and the taste enjoyed first on the tongue, then in the throat and lastly in the entire mouth as the aftertaste lingers on. While the tea is being slowly savoured, the tea Master removes the teapot lid and pours in the second measure of water. This water is slightly hotter than the first measure and the leaves are allowed to steep for less than a minute. The second steeping is poured into the pouring bowl and the bowl is then passed around so that guest can refill his or her own drinking bowls. This avoids passing the cups backwards and forwards – an inelegant to-ing and fro-ing that is to avoided during the calm, thoughtful flow of the tea ceremony. If the tea leaves are suited to a third and even a fourth and fifth steeping, the brewing and serving is repeated until the leaf has given up its best flavors.

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TEA BOWLS
Ceramic or stoneware with rough surfaces; natural finishes imitating bronze, stone, pebble, bamboo in colour and texture; no handle.

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As in tea ceremonies around the world, one person presides over the tea table, carefully preparing the tea and graciously handling the bowls around to guests. The table will already have been prepared with the entire essentials equipage – teapot, bowls, saucers, pouring bowl, and tea jar containing leaf tea – and covered with a cloth.

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Since tea is an essential part of everyday life in Korea and because tea drinking has always taken place in many different situations, Korea has not just one tea ceremony but at least 15 for different occasions. Some go back centuries to the early days of the Joseon Dynasty (1392-1910) when the royal family welcomed visiting foreign dignitaries with tea, serving it in a special Tabang or Tea Chamber. Important national events and celebrations such as coronations, state funerals, royal weddings and diplomatic meetings and receptions were also marked by special tea rituals.

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As in China and Japan, Korea’s Way of tea grew out of Zen Buddhist practices and developed over the centuries so that each piece of tea pottery, each movement of the hands in brewing, serving and drinking, each underlying principle of the ceremony has a spiritual significance and purpose.

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As with all tea traditions and rituals, the story of tea drinking in Korea links back to China, the birthplace of tea.

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In Armenia tea is drunk during the wintertime usually for medicinal purposes. Milk is not added to the tea.

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Indian tea exports are set a make a major mark in Pakistan.
According to the Tea Board of India, tea exports to Pakistan are expected to exceed 25 million kilogram during next three years. From January to March this year, India has exported some 2.7 million kilograms of tea to Pakistan.

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“The first cup moistens my lips and throat.
The second shatters my loneliness.
The third causes the wrongs of life to fade gently from my recollection.
The fourth purifies my soul.
The fifth lifts me to the realms of the unwinking gods.”

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