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2) Boiling water
Our ancestors mediated during this time, they listened the sound of rain, wind, mountain stream, ocean, Korean pipe and Korean bamboo flue. First, rinse the tea set with boiling water. This rinsing process is not only for the tea set, but also has a meaning of cleaning one¡¯s heart. 3) Cooling Water Pour water in water cooling bowl and cool it up to 160F. 4) Tea-leaves in teakettle Putting water and tea-leaves in teakettle is called TU TA (÷áÒþ). Infuse the tea for a minute and half or up to two minutes and pour into teacup. It is important to empty the pot for next brewing to keep clean taste. 5) Drinking Careful not to hold the head lower during drinking and sit up straight. With appreciation of its color and aroma, drink the tea in three sips. To enjoy the full taste of tea, hold the tea in the mouth for a moment. 6) Additional brewing Tea-leaves can be brewed few more times, infusing only for forty seconds or up to a minute. 7) DA SHIK (ÒþãÝ) Time for little savory cake. Having sweets before tea can spoil the complete taste of tea. Brewing Tea-powder |
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Because tea-powder is in high concentration, sweets before tea can help enjoy the tea more. 1)Placing a tea set on the table. Place DA WAN (ÒþèÊ: tea bowl) in the middle of table, place teakettle behind of tea-bowl on right side, and place CHA SOL (tea whisk) next to teakettle at the most right-hand corner. 2) Boiling water |
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3) Rinsing the tea set 4) Brewing First, pour the boiling water in teakettle and put tea-powder in tea-bowl. Pour little bit of water from teakettle to tea-bowl and knead with CHA SHI (ó±ãµ: tea spoon). Pour more water into tea-bowl and stir with tea-whisk. 5) Drinking Hold tea-bowl with two hands and slowly drink in one sip. After the sip, appreciate the aroma and after taste of tea. |
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