Tea & craftsmanship

In their everyday lives, the Chinese do not use a teapot, but prepare their tea in small individual bowls - zhong bowls - into which they place a little green tea and then pour on boiling water. The bowl is covered with a special lid that allows the tea to be drunk without swallowing the leaves. Tea drinkers will continue to re-infuse the same leaves many times throughout the day and will take their bowls with them wherever they go.

In Japan, tea has a very important cultural dimension. More than just an art of good living, it is a cult founded on the adoration of Beauty amidst the banalities of everyday existence. This philosophy has translated itself into the form of an extremely circumscribed ceremony, which takes place in a specific place and every gesture must be strictly followed.

Gong Fu Cha is a technique to prepare and fully appreciate the flavours of Oolong teas.

Kyysu and Shiboridashi are accessories traditionally used for the preparation and the infusion of Japanese green teas, Gyokuro, Sencha and Tamaryokucha in particular.