Water for Dian Cha
Spring water, boiling till the bubbles are the size of fish eyes (90-95°C)
Tea for Dian Cha
A compressed tea cake (spring-harvested tea leaf, picked one bud and two younger leaves, then steamed, washed, steamed again, compressed into a mould and baked dry)
Steps to prepare Dian Cha
- Roast the tea cake
- Crush the tea cake
- Grind the tea into powder
- Prepare water
- Sift tea powder
- Place tea powder into container
- Warm up tea bowl
- Add 2-3 spoons of tea powder into the bowl
- Pour water into the tea bowl and whisk seven times
- Achieve Xue Mo Ru Hua 雪沫乳花 (a frothy cream texture like fluffy snow)
- Create pictures/calligraphy on top of the tea (the first ‘latte’ art)
- Fen Cha (share the tea into several bowls)
Song Dynasty Tea Pastry:
Steamed rice cake with candied plum
Please kindly read the following T&C when you make the booking:
1. Please select free shipping option when you make the payment.
2. Please come on time to enjoy the full experience.
3, The ticket is non-refundable. It is also non-exchangeable to another events/classes when its been confirmed, however tickets can be transferred to other people for the same session. At lease 2 days notice needs to be given in advance by email.
4, To ensure everyone enjoys the session and respect other guests, please kindly respect our house rule which will be announced in the beginning of the session.
5, Any inquiry about the event please contact us on: hello@mscattea.com.au
To ensure everyone enjoys the session and avoid disturbing the surrounding residents, please kindly respect our house rule which will be announced in the beginning of the session.
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