Tuesday, August 22, 2006

Hang Zhou tea house

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~ Phyll said...

Here is a commentary by sevencups on the abovelinked Hangzhou tea house:


Imen said...

"In many places in China a copper kettle is used to boil water, copper supposedly improving the taste of the tea, but only in Sichuan do they pour directly from the kettle into the gaiwan."

I don't know what tea has he been smoking. China is such a big continent, tea culture originate even before anyone can varify, thousands years before Lu Yu wrote "Cha Jing". How can any one pinpoint a region for originality of pouring water to a gaiwan.