Chinese matcha 宋代点茶
This is Chinese matcha. First of all, utensils of Jianzhan must be used. It looks very similar to Japanese matcha. Looking at the pictures, it seems very simple, but it takes a lot of time to practice the technique in order to better beat out the white and dense foam. And when the foam is very thick and fine after repeating the operation several times, then use tea powder and a small amount of water to stir into a paste and write on the foam. This is the Diancha in the Song Dynasty of China.#chinesetea #gongfutea
Chinese matcha, known as Diancha, has a rich history dating back to the Song Dynasty. The preparation requires specific utensils, particularly Jianzhan, which is crucial for creating the ideal foam. Unlike Japanese matcha, this technique emphasizes the texture and flavor, demanding practice to master. The process involves whisking matcha powder with water to create a paste that is artistically applied to the foam. The aesthetic and tastes are deeply intertwined with Chinese cultural traditions. Modern enthusiasts are rediscovering this ancient beverage, leading to a revival of traditional tea practices. Explore how contemporary tea culture embraces these historical methods while adding a modern twist, making Chinese matcha more accessible and appreciated worldwide.