The water used for making tea should be pure spring water. The Chinese have developed a great sensitivity about this, and the most famous teas are each supposed to be drunk using only water from this or that particular well. Certainly Seoul's tap water can spoil the taste of any tea! Traditionally the water should be boiled in a kettle on a charcoal fire in a small brasero in the room; there are many poems about the various levels of sound as the water sings on the fire, slowly reaching the point where it sounds like wind rustling in bamboos or pines. Today most people use electric pots, which are less poetic but much simpler.
In order to prepare
green tea in the Korean way, we use a tea set (ch'a-gi)
usually consisting of three or five cups (ch'at-chan),
the Venerable Hyo Dang used to say that drinking tea alone was
of all. There is a tea pot (ch'akwan or ch'at-chonja),
than the English variety but larger than the little Chinese
In addition there is a large bowl (not shown) into which
used for warming the pot and cups can be discarded (kaesukurut),
a somewhat smaller bowl for cooling the water and the
a lip for pouring (mulshikim sabal or kwittaekurut).
A stack of wooden saucers (patch'im) stands ready
the cups after they have been filled. Today there is often a
which the lid of the tea pot is placed while filling the pot,
is not traditional. In theory, the tea should be in an
caddy (ch'aho) but
in Korea it is usually taken directly from the box or packet in
is sold, using a spoon or scoop, often made of bamboo (ch'asi).
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