symbols in Chinese tea ceremony?

Question

I'm very interested in the Chinese tea ceremony. Unfortunately, most information is about the Japanes tea ceremony, not the Chinese.
When in China, I practiced the tea ceremony. When they pour the tea, they hiss the tea pot three times, as this represents 'the flight of the three phoenix'.
Also, I was explained to hold the cup with three fingers, as this represents the 'three dragons'.
Does anyone know more about the Chinese tea ceremony and what these dragons and phoenix are about?

Thanx.

Answer 1

I asked a Chinese friend and this is what he said:


Chinese tea culture
Chinese tea culture refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China.

Tea drinking was popular in ancient China as tea was regarded as one of the seven daily necessities, the others being firewood, rice, oil, salt, soy sauce, and vinegar. Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed. Even now, in both casual and formal Chinese occasions, tea is consumed regularly. In addition to being a drink, Chinese tea is used in herbal medicine and in cooking.

Tea drinking customs

There are several special circumstances in which tea is prepared and consumed.

As a sign of respect: In Chinese society, the younger generation always shows its respect to the older generation by offering a cup of tea. Inviting and paying for their elders to go to restaurants for tea is a traditional activity on holidays.

In the past, people of lower rank served tea to higher ranking people. Today, as Chinese society becomes more liberal, sometimes at home parents may pour a cup of tea for their children, or a boss may even pour tea for subordinates at restaurants. The lower ranking person should not expect the higher rank person to serve him or her tea in formal occasions, however.

For a family gathering: When sons and daughters leave home to work and get married, they may seldom visit their parents. As a result, parents may seldom meet their grandchildren. Going to restaurants and drinking tea, therefore, becomes an important activity for family gatherings. Every Sunday, Chinese restaurants are crowded, especially when people celebrate festivals. This phenomenon reflects Chinese family values.

To apologize: In Chinese culture, people make serious apologies to others by pouring them tea. That is a sign of regret and submission.

To express thanks to your elders on your wedding day: In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea. That is a way to express their gratitude. In front of their parents, it is a practice for the married couple to say, "Thanks for bringing us up. Now we are getting married. We owe it all to you." The parents will usually drink a small portion of the tea and then give them a red envelope, which symbolizes good luck.

The tea ceremony during weddings also serves as a means for both parties in the wedding to meet with members of the other family. As Chinese families can be rather extended, it is entirely possible during a courtship to not have been introduced to someone. This was particularly true in older generations where the patriarch may have had more than one wife and not all family members were always on good terms. As such, during the tea ceremony, the couple would serve tea to all family members and call them by their official title. Drinking the tea symbolized acceptance into the family. Refusal to drink would symbolize opposition to the wedding and is quite unheard of since it would result in a loss of "face". Older relations so introduced would give a red envelope to the matrimonial couple while the couple would be expected to give a red envelope to younger relations.

How to say "thanks" for tea
After a person's cup is filled, that person may knock his bent index and middle fingers (or some similar variety of finger tapping) on the table to express gratitude to the person who served the tea.

This custom originated in the Qing Dynasty, about 300-400 years ago. At that time, Emperor Qian Long would sometimes travel incognito through the empire. Servants were told not to reveal their master's identity.

One day in a restaurant, the emperor, after pouring himself a cup of tea, filled a servant's cup as well. To that servant it was a huge honour to have the emperor pour him a cup of tea. Out of reflex he wanted to kneel and express his thanks. He could not kneel and kowtow to the emperor since that would reveal the emperor's identity so he bent his fingers on the table to express his gratitude and respect to the emperor.

This "thanks" knock is still in use today in China and Chinese-influenced areas.

A porcelain tea set showing the traditional "three-part teacup". Porcelain is best-suited to green teas since it does not hold heat.

Chinese clay pots come in a wide variety of shapes and sizes.

More utensils for tea preparation, including a variety of teas.

Brewing Chinese tea

A traditional way of brewing Chinese tea

There are many different ways of brewing Chinese tea depending on variables like the formality of the occasion, the means of the people preparing it and the kind of tea being brewed. For example, green teas are more delicate than oolong teas or black teas and should be brewed with cooler water as a result. For more information, consult the main entry on tea or the detailed description of the Fujian tea ceremony.

The following steps are one popular way to brew tea in a form considered to be a kind of art. This process is more formal than, say, the more casual way tea is brewed for Dim sum in Chinese restaurants. This procedure is mostly applicable to black teas or oolong teas.

Boil water.
Rinse the teapot with hot water.
Fill the teapot with tea leaves up to one third of the height of the pot.
Rinse the tea leaves by filling the pot with hot water up to half full and draining the water immediately leaving only tea leaves behind. (This step, and all subsequent steps involving pouring water, should be performed in a large bowl to catch any overflow.)
Pour more hot water into the teapot and pour water over the teapot in the large bowl. Bubbles should not be permitted to be formed in the teapot. The infusion should not be steeped for too long: 30 seconds is an appropriate maximum.
Pour the first infusion into small serving cups within a minute by continuously moving the teapot around over the cups. Each cup of tea is expected to have the same flavour, aroma and colour. The nature of this procedure almost mandates the use of some form of drip tray to catch further spillage.
Pour excess tea from the first infusion, and all tea from further infusions, into a second teapot after steeping. It is possible to draw five or six good infusions from a single pot of tea, but subsequent infusions must be extended somewhat in duration to extract maximum flavour: the second infusion extended by approximately ten seconds to 40 seconds, the third extended to 45, etc.
This form of the art of brewing and drinking tea is appreciated by many people, including non-Chinese. Many people are enthusiastic about the art of tea; they enjoy not only the taste of Chinese tea, but also the process of brewing it. The tea culture involved is attractive besides for the relaxation it generates, allowing them to purportedly forget all the trouble in their life during the process of brewing, serving and drinking tea. Some people enjoy serving others with a cup of tea not just because they want to share their excellent tea but also their peace of mind with others.


Introduction of Chinese Tea origion
The Origin

It is said that tea shrubs were first discovered in the tropical and sub-tropical climate zone in the southwestern part of China, where primeval forests prevailed and the warm and moist setting was favorable for the growth of tea shrubs. Wild tea trees of 2,700 years old and planted tea trees of 800 years old can still be found in the area.

Shen Nong Shi, the God of Agriculture, was believed to be the first to discover tea. In his "Book of Herbs"? it says that Shen Nong shi personally tasted hundreds of species of herbs and he was hit by 72 poisons in a single day. But he used a kind of tree leaves to ease his case and it turned out to be tea tree."


Introduction of Chinese Tea evolution
Chinese tea was primarily used as a medicine before the 8th century B.C..During the Spring and Autumn Period, Chinese people chewed tea leaves and enjoyed the taste of the juice itself.

In the next stage, Chinese tea was cooked like a soup. Tea leaves were eaten along with the soup. Tea leaves were even mixed with food. Ancient Chinese books documented that tea was eaten and used with other spices to cook.

During the Qin and Han dynasties (221 BC - 8 AD), simple processing of Chinese tea emerged. Tea leaves were pressed into balls, dried and stored. When served, tea balls were crushed and mixed with green onion, ginger and then boiled in teapots. This is the point where Chinese tea turned from a medicine into a beverage. Also, it marked the beginning of Chinese tea being used to treat guests.

Chinese tea evolved from a palace treat to a common beverage during the Jin Dynasty.

Tea trading did not start until the Tang Dynasty (618 AD - 907 AD) when techniques in tea plantation and processing advanced at great speed, resulting in a lot of famous teas.

In the Tang Era, Chinese tea was processed and distributed in the form of tea cakes. People started to get serious about making tea. Specialized tea tools were used and tea books were published - including the most famous "Literature of Tea" by Lu Yue. The art of Chinese tea started to take shape.

"Tea became popular in Tang and prospered in Song (960 - 1276)". At the beginning of the Song Dynasty, Chinese tea was kept in the shape of balls and cakes. When served, tea was crushed and boiled with seasoning material. But as tea drinkers became more particular, they paid more attention to the original shape, color, and taste of tea leaves. Seasoning material faded out and loose leaf tea started to take the center stage.

From the Ming Dynasty (1368 - 1644) onward, loose tea leaves completely took over. In 1531-1595, Chinese tea completed the process of moving from boiling to brewing. Specialty tea tools like Yixing teapots became popular.

After Ming, numerous types of Chinese teas were introduced. The famous Kungfu Tea was one of the landmarks in the development of Chinese tea brewing.


Chinese Oolong Tea
Oolong tea is a semi-oxidized tea, occupying the middle ground between green and black teas. Combining the best qualities of green tea and black tea, Oolong Tea is not only as clear and fragrant as GreenTea, but also as fresh and strong as Black Tea. If you drink Oolong tea, the natural aroma may linger in your mouth and make your throat comfortable.

Oolong Tea is helpful in antiaging, bringing high blood pressure down, improving immunocompetence, anti-heart-disease etc.Oolong Tea can help you digest food, refresh yourself and sober up. It is also helpful in prolonging your lifespan. To sum up, it is a world-famous natural health drink.

AnXi Oolong tea is lightly oxidized oolong from Anxi district, Fukien province. It is modest, head tail sharp, quality light, stem head short and small, stem skin bright color and luster brown, relatively bright and moist tea. The colour appearance of soup is yellow, light yellow or the orange is yellow, leaf one is thin at the leaf the end, the vein is appeared in one's mind; The sawtooth is relatively thick and blunt. Flavor is pure and slightly thin, take the caramel fragrantly.

Benshan Oolong tea comes from Fukien Province. Benshan Oolong tea is from its own varietal, one of the 12 grown in the tea-rich region. The branch are strong and heavy, the peduncle are bright and thin it look like the tail of "the node of the bamboo" but have a little tine, the color is bright and look like the skin of the banana, the soup's color is orange. The bottom of the leaf's color is yellow-green the tail of the leaf is tine and thine, the shape is ellipse, the surface of the leaf is ridgy, the main pulse are clear, it taste like Tie kuan yin but have a little lite.

Big red robe is one of the most famous tea of all Chinese teas, The best "Big red robe" is produced in the small 70 sq. km "Wu Yi Yan Cha" area from tea plants cloned from the original "Big Red Robe" garden. The long, dark twisted leaves present a full, robust aroma. The infusion is a richly fragrant reddish gold and is fascinating to drink. Due to its high firing, the tea tastes smokey at first but quickly rounds out to a smooth richness with a very long, mellow finish.

Buddha's Palm Oolong is a lightly oxidized Oolong tea. The cup is yellow, with light citric astringency and hints of flowers and honey in the aftertaste. The leaves of Buddha's Palm oolong tea are large, curled and blackish green. This is a classic Oolong, with That perfect balance of flavor, color, and aroma.

Hairy Crab is a direct translation of the Chinese name "Mao Xie" given most likely due to the fine downy hair that covers its leaves. The tea is entirely hand-made in the Anxi District of the Fujian Province - from its own tea plant varietal. It is produced in a similar manner as the Ti Kuan Yins. The soup's color is light green or golden. The leaf's shape is small rounded, the middle is loose-bodied, the head and tail is tine, the sawtooth is deep, dense, sharpen, the leaf has a the main pulse is clear. It tast like jasmine with a little thick smell.

Phoenix Oolong is one of famous Chinese Oolong teas. Phoenix Oolong is grown in the Phoenix Mountains of the Guangdong Province of China. Phoenix Oolong was once a tribute tea to be presented to the emperor each year. Phoenix Oolongs are still grown in the traditional manner on tea plants that have matured into small trees. Richly oxidized and dark-roasted during production, Phoenix Oolong's elegantly long, twisted leaves infuse to a fragrant liquor renowned for its versatility as an accompaniment to fine dining or alone as a connoisseur's delight.

Shui Hsien Oolong tea is often translated as "Water Sprite". The leaves are exceptionally long and fragrant and the taste is unique. At first it seems rather light, but the flavor creeps up on you - gradually fillig your whole mouth with rich, dark oolong flavor, followed by a long, smooth finish touched with a gentle hint of smokiness. A version of Shui Hsien is served in many upscale Chinese restaurants and is often what people think of when they think of oolong tea.

Ti Kuan Yins, which translated as "Iron Goddess of Mercy", is taken as the most famous Oolong tea. t Far Superior Ti Guan Yin from Anxi County is a terrific value. Ti Kuan Yin is directly curly forming, not heavy blue and green the base of a fruit belly dragonfly hair form. The color and luster is fresh and moist, the mung bean of sand, point out red, the watchband of leaf has white frosts. Soup color is golden yellow, rich and gaudy and limpid, the leaf is plump and bright at the end, have gloss silk fabric . Steep and drink millet paste go back sweet to bring honeyed flavor is fragrance strong fragrance lasting, there is reputation of" steeping lingering fragrance seven times" by mellow sweet fresh entry.

Wuyi Cliff Oolong tea originated in the Wuyi Mountain region of Fujian. Wuyi Cliff Oolong has long, curly leaves resembling iron shards. The leaves are hand-rolled into the traditional twisted Yan Cha form and pan-fired at their aromatic peak to arrest oxidation. Afterwards they are charcoal-fired in small batches to produce the deep green color and rich flavor that have made this tea one of China's "Ten Most Famous". The aroma of the dry leaf is deliciously sweet while the dark amber infusion is soft, smooth and malty.

Its major types are "Big Red Gown", "White Cockscomb", "Narcissus", "Black Dragon", "Cinnamon" and so on.

Yellow gold oolong has been one of the best kept tea secrets in China. it's soup's color is golden and the smell like the sweet-scented osmanthus. This is the name of the tea which had been made). The liquor is smooth and aromatic, the complex flavor has subtle honey nectar notes. It is applauded among connoisseurs for its wonderfully rich fragrance and clarity of flavor.

Grown in Fujian's Anxi mountains under organic conditions, Yellow Gold Oolong is only about 25% oxidized. The shape is "thin, equality, yellow", the pulse is long and equality, the color is yellow-green and bright, the endoplasm is "fragrant, strange, tender".


Chinese Green tea
Green tea, for centuries the beverage of choice in Asia, is rapidly gaining popularity in the western world. Its natural aroma and widely acclaimed health benefits make green tea appealing to both the tea lover and previously non-tea drinker. The aroma of some green teas surpasses even the best black teas in subtlety and complexity.

Green tea is as varied and unique as wines. Their uniqueness depends upon the growing region, the season's weather, time of harvesting and type of processing. Many varieties are available in multiple grades.

The styles of green tea include: gunpowder, tea rolled into balls, Young Hyson, tea made into long twisted leaves, Imperial, similar to gunpowder but not as tightly rolled, and Hyson, made from older leaves than Young Hyson.

Chunmee green tea is produced in China and is also referred to as Zhenmei or Precious Eyebrows. The leaves are carefully hand rolled to the eye-brow shape with great skill. The color is jade green and yields a liquor which is pale yellow.Chun Mee green tea is known for its plum-like sweetness and smoothness. This special grade yields a more smooth and complex tasting tea than the standard grades

Emerald Petals is grown in Lu'An county located in the Dabie Mountains of Western Anhui province.Emerald Petals is known as "LU AN GUA PIAN" in Chinese and is one of the "Ten Famous Teas" of China. Emerald Petals has a largish flat & broad, emerald green leaf, which produces a generously flavoured & coloured beverage with a refreshing, slightly floral aroma. Emerald Petals may be drunk with food or at any time during the day. It is a very good value yet high quality green tea.

Huoshan Yellow Sprouting in know in China as "HUO SHAN HUANG YA".This rare green tea (In China,it is taken as a yellow tea)comes from southwest Anhui province.It is grown in the Huo Mountains in an environment of pure air and water. Huoshan Yellow Sprouting is a revelation, exhibiting a strong lychee (wine gum like) aroma in the dry leaf with a decidedly rich & complex flavour in the beverage. It brews a golden liquor with astringent aftertaste.

Gunpowder tea is so-called because it is rolled into small balls, reminding someone of old-time gunpowder. Some of our customers have asked, is all gunpowder hand rolled? According to The Tea Man, it depends on the gunpowder. The higher quality grades are hand rolled. Other, lower end gunpowders are machine rolled. However, a caveat: where labor is cheaper than machinery, it is hand rolled. How to tell the difference? The difference in flavor is remarkable. Since hand rolled generally represents a higher quality, the flavor is much more subtle, not at all harsh; very smooth foretaste and long, long delightful aftertaste. Hand rolled has a more grayish appearance and is of a smaller (pinhead) size, since it is usually composed of only the first three leaves. The higher the quality (and price), the smaller the pinhead size. Imperial Gunpowder is the largest, often 1/4 to 3/8 inch in diameter. Pinhead is actually a grading and is 3/16 to as small as 1/6 inch in diameter. The larger the size, the looser the roll. The looser the roll, the larger the leaf. The larger the leaf, the lower the leaf position on the branch leg. The lower the leaf position, the older the leaf. The older the leaf, the harsher the flavor. The harsher the flavor, the less expensive the tea. The less expensive the tea, the more common the tea is.

Gunpowder green (called "Zhucha" in China) - also known as "pearl" tea, Gunpowder green is produced in the Ning Bo region of China. These tightly rolled balls of leaves resemble gunpowder pellets. This state allows gunpowder tea to be kept longer than most other greens. Once infused in water, leaves unfurl to give a strong, slightly pungent flavor with a long aftertaste. Color is a coppery green. Gunpowder is said to be high in fluoride.

Jade Fire is called "YONG XI HUO QING" in China. Jade Fire is grown in the mountains of eastern China's Anhui province.It's rare,uniquely fragrant,deep green tea. Its tightly rolled, dark, glossy leaves unfurl in the cup to produce a lovely scene like flowers floating in a golden pool. The distinctively rich and smooth floral flavor presents a pleasant balance of astringency and sweetness with a long finish and refreshing aftertaste.

Jun Shan Silver Needle is a rare Chinese green tea produced in the Mount Jun area in Hunan province.It was revered enough to be presented to emperors as a tribute. Only the buds are used to make this tea: they are picked according to The Nine "Don't Pick" rules established around 1100. Silver Needle tea has a sweet, earthy fragrance and sweet, mellow taste. The yellow-silver color and needle-shaped leaf give this tea its name.

Lung Ching tea, also called "Dragon's Well," grows near the beautiful West Lake of Hangzhou on the only true tea "plantation" in China. A government-run business, the Lung Ching Tea Plantation is a popular tourist destination. The teas are described as being "...meticulously manufactured from the youngling buds and the tenderest leaves sprouting in the spring season." (Though, of course, tea is picked there at many times of the year.) There are many grades of Lung Ching tea, but all are distinguished by their flat, smooth appearance; emerald green color; fresh, fragrant aroma; and mellow, slightly sweet taste.

Special Preparation Instructions:

Add 3/4 teaspoon of dry tea to a clear tea glass or a porcelain cup. Bring fresh, cold water to a boil, keeping it boiling for about 5 seconds. Allow the temperature to fall to approximately 185 degrees (check with a thermometer, if possible; otherwise, wait about five minutes) and fill the cup with hot water. Steep for 2-3 minutes. Sip slowly and enjoy. When the tea water goes down to one-third of the glass or cup, add hot water again for a delicious second infusion. Or, prepare by the potful...the tea leaves may be steeped several times (at least three), depending on the quality grade of the tea. Take time to enjoy this delicious China green tea.

One of the ten famous teas, this one is from Jiangxi province, home of the Lu Mountains. It produces a clean, clear liquor with a refreshing taste. The tea is at its best with water temperature below boiling, infusing one to three minutes.

An old saying claims this tea increases longevity. The same mountains that make Mt. Lu Shan one of the most beautiful peaks in China, and a celebrated resort, make the area good tea country. Lu Shan is located in Jiangsi province in a cleft between the Yangtze River and Lake Poyang, both of which help provide water for the mist and clouds that wreathe its peaks.

Much anticipation this year has surrounded the legendary Lu Shan Yuen Wu. One of the most famous of the world's green tea treasures,The distinctive characteristics of Lu Shan's "Cloud and Mist" tea are immediately apparent: large elegantly twisted silver buds and small, delicate jade green leaves present a hearty, sweet aroma and an utterly unique and subtly textured flavor that's both savory and almost sugary in its sweetness, with a long, distinctively nutty finish. A must for the green tea aficionado.

Huangshan Maofeng Tea, formerly Huangshan Cloud & Mist Tea, is a masterwork well known to the world. Plucked very young at the stage of only a bud and a single unfolding leaf,the tea leaves look like tongues of birds with silver floss all about them, and are in the bright color of yellowish peak green; when infused in hot water, foggy steam with fresh fragrance is floating over the water. After being made, the liquor is clear and tastes fresheningly sweet with something of a bit bitterness. The tea drinkers have a saying about Huangshan Maofeng:"the first cup is most fragrant, the second sweetest, the third strongest"

Mao Jian features attractive large leaves and plentiful silver tips which brew up to a pretty light yellow infusion in the cup. Its flavor is full and crisp and a refreshing choice for everyday drinking or as an accompaniment to milder foods.

Duyun Maojian: Produced at Duyun Mountain,Guizhou

Xinyang Maojian: Produced at Xinyang, Henan.

Mountain Gorge green tea is named: "DING GU DA FANG" Mountain Gorge is a flat & shiny dark green tea, somewhat similar in shape to Long Jing. Mountain Gorge in dry leaf has an enticing "nutty" aroma. It produces a generous, slightly sweet golden green beverage suitable for drinking at any time either with or without food.

Pi Lo Chun (Bi Luo Chun, Bi Lu Chun) in Chinese means "Spring Green Snail".Pi lo Chun is also known as "Spiral of Spring Jade" or " Green Snail Spring".It is one of Chinese rare green teas of exceptional quality known all over the world. Pi Lo Chun from Dongting in Suzhou province,is still the best quality Pi Lo Chun

The leaf of Pi lo Chun is tiny and comes out spiral shaped; the brew is clear and golden and of exceeding delicacy.In the cup its skillfully hand-crafted, downy leaves unfold to produce a delicate, aromatic, light golden liquor which opens with a fresh, crisp astringency and develops into a well-rounded sweetness with a lingering, mellow, slightly buttery, finish. A unique, superior tea with much in it to discover and appreciate.

Preperation: We recommend a covered steeping cup. Preheat the cup with hot water and fill with 1-2 teaspoons of leaf. Cover with relatively cool water, 55-65C, 131-149F and infuse for 2 or 3 minutes. To serve, pour into a pitcher or directly into warmed tasting cups and enjoy. Bi Luo Chun may be reinfused several times by gradually increasing steeping time and water temperature

Purple Bamboo green tea is rare.It comes from Zhejiang province which is famous for the purplish bamboo grown there to make fine bamboo brushes. Its fragrant open leaves are accompanied by shimmering silver buds and its infusion is rich, smooth and nutty tasting.

Tai Ping Monkey King is known as the best of Anhui province's pointed green teas Tai Ping Monkey King is grown in ideal conditions on the northern slopes of the Huangshan Mountains range, surrounded by lakes.Tai Ping Hou Kui Green has very long bud sets, straight, taunt and heavy, that unfurl like colorful floating flowers when infused.

Huoshan Yellow Sprouting, which comes from Anhui province, is grown in the Huo Mountains in an environment of pure air and water. This rare tea is made from Large lovingly hand-crafted leaves and downy silver buds. This tea with bright green budsets brews a golden liquor with astringent aftertaste.

Young Hyson,which means "before the rains" in Chinese, is prepared using young leaves twisted in a long, thin style. The flavor is more full-bodied and pungent that other green teas. It has a golden liquor with a hint of sweetness.

Young Hyson has a more delicate taste than Gunpowder - mellow, smooth and aromatic.

* I hope this helps. Ari-pup

Answer 2

Tea culture in China differs from that of Europe, Britain or Japan in such things as preparation methods, tasting methods and the occasions for which it is consumed.

THE LINK HAS IT ALL

[edit] Tea drinking customs
There are several special circumstances in which tea is prepared and consumed.

As a sign of respect: In Chinese society, the younger generation always shows its respect to the older generation by offering a cup of tea. Inviting and paying for their elders to go to restaurants for tea is a traditional activity on holidays. In the past, people of lower rank served tea to higher ranking people. Today, as Chinese society becomes more liberal, sometimes at home parents may pour a cup of tea for their children, or a boss may even pour tea for subordinates at restaurants. The lower ranking person should not expect the higher rank person to serve him or her tea in formal occasions, however.
For a family gathering: When sons and daughters leave home to work and get married, they may seldom visit their parents. As a result, parents may seldom meet their grandchildren. Going to restaurants and drinking tea, therefore, becomes an important activity for family gatherings. Every Sunday, Chinese restaurants are crowded, especially when people celebrate festivals. This phenomenon reflects Chinese family values.
To apologize: In Chinese culture, people make serious apologies to others by pouring them tea. That is a sign of regret and submission.
To express thanks to your elders on one's wedding day: In the traditional Chinese marriage ceremony, both the bride and groom kneel in front of their parents and serve them tea. That is a way to express their gratitude. In front of their parents, it is a practice for the married couple to say, "Thanks for bringing us up. Now we are getting married. We owe it all to you." The parents will usually drink a small portion of the tea and then give them a red envelope, which symbolizes good luck.
To connect large families on wedding days: The tea ceremony during weddings also serves as a means for both parties in the wedding to meet with members of the other family. As Chinese families can be rather extended, it is entirely possible during a courtship to not have been introduced to someone. This was particularly true in older generations where the patriarch may have had more than one wife and not all family members were always on good terms. As such, during the tea ceremony, the couple would serve tea to all family members and call them by their official title. Drinking the tea symbolized acceptance into the family. Refusal to drink would symbolize opposition to the wedding and is quite unheard of since it would result in a loss of "face". Older relations so introduced would give a red envelope to the matrimonial couple while the couple would be expected to give a red envelope to younger, unmarried relations

Answer 3

ur interested in that stuff? lol... not many chinese people in china even know...
good luck searching (ask cantonese & taiwanese people, they're usually more traditional)!

Answer 4

http://www.teaandpot.com/index.htm
http://a2tea.com/luyu/luyu12.php
http://chineseteas101.com/
hope these might help...