Also known as a tea curio, it’s used to decorate and beautify the tea table setup. It’s well loved among tea lovers.
Most tea pets are made with zisha and come in many varieties, such as animals like pigs or dogs, people like buddha or children.
When brewing or tasting tea, share the tea with the tea pet on the table, adding more fun to the experience.
– Just like zisha teapot, zisha tea pets also need to be “yang”-ed. Using boiling water and hot tea to nourish them, clean them with a brush and polish them with a tea cloth regularly. This will make them more lustrous, and lively.
Lapsang Souchong – Top Grade
$5.00 – $104.00
Only a few left.
Dry leaf: smokey-sweet, think shery-aged whiskey
Liquor color: deep red-orange
Liquor aroma: smoked pine and shortbread cookies
Flavor: perfectly balancedbsmoke & lychee sweet
Mouthfeel: thick, silky and round
Bottom cup: shortbread cookies, lingering forever!
Also known as Zhengshan Xiaozhong
This authentic top grade lapsang souchong has unparalleled quality in every aspect. The dry tea leaves provide the signature smoked pine aroma accompanied by dry logan fruit sweetness. The fragrance of the tea teases your nose when brewing, and upon the first sip, the aromas are transformed into a complex and wonderful experience for your palate. The woody, smoky flavour of the deep amber liquor quickly embraces all the senses and follows up with the mellow and sweet dry logan aroma wrapped in a silky, round mouthfeel uncommon for black tea. Shortly after the sip, a delicate astringency transfers into an orange chocolate flavour that lingers pleasantly. This is the best lapsang souchong, made by the inventor of Jin Jun Mei, and is a ‘must experience’ for dedicated tasters.
Tongmu Mountain, the Wuyi Mountains, Fujian Province
3g/150ml at 100°C for 45 sec. Add 15s for successive infusions. 5 – 7 infusions.
Sealed well in a cool, dry, dark location.
Tea Cup Coaster
Also known simply as a saucer. It’s used as a base for the tasting cup or aroma cup and to prevent the table from getting wet. It also helps reduce the wear on the tea cups.
There are many materials, such a s porcelain, zisha, pottery, etc. You can also find wood or bamboo. It’s usually matched with the tasting cup, but feel free to mix and match.
Be sure to clean the saucer after each use. If it’s wood or bamboo material, it also needs to be aired or dried.
Dry Brew Tea Table (hu cheng)
Also known as a teapot saucer, it’s used to put the teapot on. It can hold the boiling water that spills out from the teapot and keep the table clean.
These are made from zisha, pottery and porcelain. It’s usually paired with the teapot, but feel free to mix and match. There are single layer and double layered dry brew tea tables. Most of them are round with some decorations.
When putting the zisha teapot on the dry brew tea table, put a pad first to avoid abrasion.
Also known as lid stand. It’s used to put the teapot lid on when brewing tea. It prevents the teapot lid from directly contacting the tea table, reducing abrasion.
There are various designs, some look like tall zisha tree trunks, little lotus shapes, or porcelain plates.
Using a lid holder brings the tea brewing setup to the next level. But be sure to clean it after use, otherwise, the tea stain will build up and make it look inelegant.
Also known as a tea knife. This specialized tool is used to pry off pressed tea from a brick or cake and is commonly used for Pu’er Tea.
There are materials like stainless steel, ox horn, bone, etc.
Ideally choose a tea knife that is not so sharp, reducing the chance of cutting the tea leaves of the pressed tea.
- Insert the tea knife horizontally into the tea cake, slowly lift up the knife while holding the pried-off tea leaves with your thumb.
- Pressed tea is usually pretty tight. Be careful when using the knife to avoid getting hurt.
Waste water bucket
During tea brewing, water flows through a hose and is stored out of sight in the waste water bucket.
Usually bamboo, wood, plastic, stainless.
- The top layer of the waste water bucket usually comes with sieve to separate tea leaves from the water. This layer also has a hole to connect the hose directly to the bucket.
- Clean the bucket regularly avoiding tea stains.
Also known as a tea basin, or a waste water basin. It’s used to store waste water during tea brewing. It functions like a waste water bucket or tea table.
Porcelain or pottery.
- If there’s no tea table or waste water bucket, you can use a water basin to store hot water and tea waste. It’s simple and easy.
- The water basin is smaller in volume, so empty it frequently.