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Art of Tea

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With a tea history dating back around 5,000 years, it is beyond doubt that China is the cradle of tea culture. Historically, tea has been widely used as an imperial tribute, celebrated in poetry, and enjoyed by the literati. Considering how deeply ingrained tea is in Chinese culture, it is fair to say the art of tea is more than just the skill it takes to make it.
 
“The Chinese drink tea regularly and serving tea is an integral part of Chinese culture,” says Fiona Wan, the Tea Sommelier at Wynn Macau. Fiona is responsible for creating exquisite tea experiences for guests, from selecting the finest teas to performing authentic tea ceremonies. “China’s tea culture is diverse and profound,” she adds.
 
According to Fiona, tea culture includes the methods of preparation of tea, the apparatus used to make tea and the occasions in which tea is consumed in China. 
 
“The Chinese usually serve tea to their elderly relatives or higher ranking officials as a symbol of respect,” she says.
 
Fiona oversees every aspect of Wynn Macau’s tea offerings, including recommending and serving tea pairings.  She also performs tea ceremonies, and manages the preparation and service of tea to ensure that the teas are always served to the highest standards.
 
Originally from Jiangxi, one of China’s most renowned tea-producing regions, Fiona is understandably passionate about tea, and her skills as a tea sommelier ensure that she finds just the right tea pairings for inquisitive guests at Wynn’s Golden Flower restaurant.
 
“Learning the art of tea is a life journey. Experience in life varies from age to age, and your skills will get more mature as time passes by. Our job is to give meaning to all kinds of teas, regardless of how much the teas might cost,” Fiona says.
 
 
 
 
 
 
Bettina Ng is Tea Master for Sands China’s properties in Macau. Inspired by her family’s love for tea since the age of nine, she learned the art of tea from a local tea master, and has successfully advanced her career in the tea industry over two decades of endeavour.  
 
“The elements of the tea ceremony are the harmony of nature and enjoying tea in an informal and formal setting,” Bettina explains. “Chinese tea is for achieving inner peace and tranquillity, allowing all brewers and guests to enter an oasis of relaxation.”
 
Bettina observes that over the centuries, Chinese have created the most inventive and infinitely varied kinds of teas, and the culture of tea is now flourishing. 
 
“Tea ceremonies are now being revived in the new fast-paced culture in China.” 
 
According to her, tea tasting has a cultural meaning. Tea and tea ware should match the surrounding elements such as the breeze and bright moon. While drinking tea, fame, wealth and other earthly concerns are far away. However, as a tea master, Bettina does not favour any type of tea in particular.
 
“As a tea professional, you can’t say which type of tea tastes better. It’s just like people; it’s meaningless to compare one another simply because each of us has our own strengths and values,” Bettina says.
 
 
 
 
 
 
 

Tools of the trade

Fiona Wan explains that in old times, tea drinkers were regarded as the academic and cultural elites of society because the practice of drinking tea involved a complicated set of tea ware. 
 
Boccaro teapots, unglazed clay teapots, are at the heart of the Gong Fu Cha tea-making process and make it taste better. 
 
Red boccaro is used for Oolong tea, and black boccaro for Pu-Erh tea, however it is never used for green tea.
 
A pitcher, also known as a fair cup, ensures the tea is the same strength for each cup.
 
A very fine mesh strainer especially shaped to fit Chinese teapots and pitchers helps keep the tea clear and free from particles.
 
Aroma cups, tall and narrow, and not flared at the top, are paired with drinking cups because they are helpful for smelling the tea before drinking.
 
Traditional tea cups are low, shallow, wide and very small compared to Western tea cups, just big enough for one or two sips, emphasising quality over quantity.
 
 
 
 
 
 
 

Water matters

An old Chinese saying states that water is the mother of tea, and tea ware is the father.
 
Regardless of the quality of the tealeaves, it is impossible to brew good tea without good water. 
 
“A cup of tea is over 98 percent water, and therefore it is greatly influenced by the water quality,” Fiona Wan says.
 
To ensure that the fresh tealeaves produce a delicious, flavourful tea, water selection plays a critical role. Fiona claims that in old times, the best water came from lakes high in the mountains.  Water from the middle of slow-flowing streams and milky-white well water was also used.  
 
“Our ancestors used to make tea with spring water from the mountains, but this is not recommended now as it might contain polluted substances,” Bettina Ng, Tea Master for Sands China agrees. 
“Today bottled water is a good substitute.”
 
Usually Bettina prefers mineral water as it helps enhance the flavour of tea. 
 
“You should pay particular attention to the mineral content of the water when you purchase bottled water for tea. It tells you the quantity of ion, magnesium and sodium.  The water is good for brewing tea if each of these are less than 17 milligrams per litre,” she says. 
 
“It’s a matter of pH-value. Tea is a very strong basic solution with a pH range from 4.9 to 5.45. Too much mineral content can destroy the texture of the tea,” explains Bettina. 
 
 
 
 
 
 

The Right Tea for the Right Season

According to Bettina Ng, Tea Master for Sands China’s properties in Macau, people should drink tea according to their physical health, as well as enjoying different teas for different seasons of the year. Generally speaking, scented tea is recommended in spring, green tea in summer, oolong tea in autumn and black/red tea in winter.(What Western people call ‘black tea’ Chinese people refer to as ‘red tea’.) 
 
“This type of tea is a great way to fend off the health dangers of winter time. Winter weather is very cold, and many things on earth are in hibernation. Our body needs heat,” she says.
 
“Black teas or red teas, are considered ‘warm’ teas for our livers, and they are recommended for all their medicinal and warmth properties,” Bettina says.
 
Bettina recommends Lapsang Souchong black tea, which is originally from the Wuyi region of the Chinese province of Fujian. 
 
“Lapsang Souchong has a good reputation outside of China, but it is sometimes viewed as "tea for Westerners" inside China,” she says.
 
“With pleasant sweetness and temperateness, it contains rich proteins to help digestion, while nourishing and strengthening our body. It’s a perfect tea for the season.”
 
 
 
 

 

Perfect Pairings

Visit any Chinese restaurant in town and you will always be served a big pot of tea with your meal.  For Chinese, having tea with a meal is as important as having a plate to eat on.  And it does make a difference!
 
Dynasty 8 at the Sands Cotai Central is one of many great Chinese restaurants in town for exploring Chinese teas and cuisine. 
 
“You will usually see our menu items are accompanied by tea selections. Pairing tea with food is an adventure in flavours, and it helps if you choose the right one,” says Bettina Ng. 
 
Chilled plum infused Long Jing tea, for instance, is a perfect match, Bettina notes. 
 
“Chilled plum imparts a delicate sweet and sour taste to the Long Jing Tea. Rich in Vitamin C, it complements truffles  by further enhancing the flavour.”
 
Bettina suggests Pu Erh, which refreshes and rejuvenates by warming the stomach and reducing fat, making it an ideal accompaniment for meat dishes. 
 
“With a unique floral aroma, Jasmine is popular for its fragrance and health benefits. It matches well with rich starches,” she says.
 
And if you enjoy fruit teas, Rose Lychee Black Tea is made with organic lychees and black tea. Light and lively, it is the best choice for Eastern and Western desserts. 
 
“There truly is a tea for every mood, and a tea for every food!” Bettina concludes.
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