Technical Details:
Issue Name: Rituals – The Art of Tea
Issue Date: 07/07/2000
Designer: Loi Chio Teng
Paper: Couche 102 gr/m2
Size Stamp: 40mm x 30mm
Size SS: 138mm x 90mm
Perforation 12 x 12
Printing: Offset
Printer: INCM, Portugal
Tea from home is tasty, China is the homeland of tea. The Chinese have a tea-drinking history of 3000 years. Many tea producing countries in the world have imported tea trees or seeds directly or indirectly from China. The pronunciation of 'tea' in foreign languages is sound imitation of its Chinese name.
In the Tang Dynasty, Lu Yu wrote "The Book of Tea" and was honored as a sage in tea drinking. From then on, the art of tea became popular. To the Ming Dynasty, there was already a set of theories on planting, producing, making and tasting tea; and in the practicing process created "The Culture of Tea".
To make tea, tea leaves are most important. Since the Tang Dynasty, the techniques in producing tea have become exquisite, and developed species of unique flavors. In general, tea is divided into six main kinds: green, white, yellow, black, Wu Long and red. People in Macau today usually drink Pu Er, Shou Mei, Shui Xian, Long Jing and Te Guan Yin.
Making tea also needs to devote much attention to the water quality. The ancient Chinese sampling water could be in general divided into two groups. One was represented by Lu Yu, considering "mountain water to be higher, river water medium, well water lower".
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Another group was using sensation to distinguish water quality that water needed to be pure, to be light (soft water), to be sweet, to be clear. In sum, it requires good water to brew good tea, the fragrance of the tea would be doubled.
In Macau, there are many people from Fu Jian and Chao Zhou and they are in favor of Gong Fu tea. Being together with several good friends, weighted on appreciation, one will be in cheerfulness; it is also a kind of life enjoyment. The teahouses in the city are particular about having an elegant and tranquil atmosphere while the tea restaurants score a success by being lively and at will.
Author: Chan Chi Leong
Translator: Ao Vai Heng (Jocelyn) Assistant Professor of Macau Polytechnic Institute
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