The Chinese way of brewing tea

The Chinese way of brewing tea: According to the classical Chinese method, tea is not brewed in a kettle, only in a special bowl with a lid, the so-called. animals. For this vessel with a capacity 150-200 ml is poured 4 g of tea and add water to 1/2, 2/3 or 3/4 capacity.
Haiwan differs from a regular cup in that, from od 2/3 or 3/4 in height it expands considerably and its upper diameter is greater than that of the lid, which is placed below the rim of the cup, yes, that it almost touches the surface of the tea infusion. The brewing time does not normally exceed the time required 2 min., maximum 3-4 min. for some species. With haiwana, the tea is poured into the cup like this, the lid remains in place (so that the aroma does not evaporate), and because it is only placed loosely and does not press against the edge, the fluid is poured out through the fracture created. The tea is drunk hot, in tiny sips, without sugar and other spices, which - according to the Chinese - completely distort the true aroma of this drink. The Chinese mainly use yellow, red and green teas, characterized by an extremely subtle and strong aroma.