Go for Korean cuppa

Korean tea ceremony is traditional, although it is not as elaborate as a Japanese, says Miran Lee of Kumgang, The Ashok.

If you’re used to drinking tea without fuss, the elaborate ritual of serving tea Korean style is quite intriguing. Take, for instance, the fact that while tea in India is preferred hot, the Koreans like it cold or lukewarm. A person always presides over the ceremony, preparing and serving it to the guests.

“The Korean tea ceremony is traditional, although it is not as elaborate as a Japanese tea ceremony,” said Miran Lee of Kumgang, The Ashok, the city’s only Korean restaurant. Lee recently had a tea ceremony at her restaurant, attended by wives of diplomats. “The tea ceremony was popular among royalty and aristocrats. Soon Buddhist monks were using the ceremony to meditate,” said Lee. “They preserved the culture of preparing green tea.”

At the ceremony Lee along with Youngjin Baenteli, wife of Swiss diplomat Erwin Baenteli, presided over the ceremony. Follow the simple rules and you won’t hurt the Korean sensibility if you are ever invited to such a ceremony. The first round of tea is prepared by the hostess, and served by her in cups placed before her. A large bowl of green tea is then passed around during the second and the third round where the guests pour the tea themselves.

“It’s interesting. though I’m not much of a tea drinker,” said Bozena Volkova, wife of the Slovakian Ambassador. Agreed Eman Yehia Eid, wife of the commercial minister at Egyptian embassy: “It’s intriguing that the quality of tea is so good despite being brewed three times.”

HT Image

Tea-Time trivia Pure spring water is used to make Korean tea Traditionally it was made on a charcoal stove Boiling water is poured into a lipped bowl, from the bowl to a tea pot From the kettle it is poured into cups It is then poured back into the kettle, which will have green tea leaves It is served in cups after brewing for 2-3 minutes