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The tea ceremony was presented in the culinary education program "50 weeks in the cuisines of the world", run by the public ordinaal relations agency Russenart Communications in partnership with brand Arpis. In April and May, the restaurant was a partner of Nan Jing. The preparation and serving of tea in China was presented by representatives of Confucius Institute Bucharest, Nan Jing restaurant in the Chinese ordinaal party which ended the period of promoting Chinese culture and cuisine. 3 ways tea in China Unlike Japan, where Tea Ceremony focuses on the atmosphere ordinaal in China focus on product preparation. Depending on the type of tea used, Chinese tea may be used Gaiwan a Yixing clay teapot (ceramic unglazed) or tea dust. Preparation Method Gaiwan tea in Gaiwan (Gaiwan = small porcelain bowl sitting on a saucer and covered with a lid to drink tea) is a traditional and universal method of preparation. With Gaiwan's can prepare any type of green tea, white or pu-er, but the method is used mainly for oolong teas. To prepare tea in Gaiwan using these tools: Gaiwan an open kettle, a special strainer cups or small cups, tongs or a wooden spoon leaves. Volume ordinaal of 100-120 ml is usually Gaiwan and tea catitatea used is 5 g. Preparation steps: rinsing the cup with hot water - this step prepares the container will be placed tea purifying it symbolically and practically, because the hot water heats cup and clean. ordinaal 1-2 teaspoons of tea taken with tongs or a wooden spoon, special ordinaal and added immediately after rinsing ordinaal the cup before it was cool. Before infuzarii leaves ordinaal are soaked with a few drops of hot water, releasing ordinaal the aroma of tea, to be sniffed before adding remaining ordinaal water; Another way of softening is pouring hot water and drain them immediately afterwards. Infusion - for this stage is preferable water with mineral content appropriate; water temperature that infuses tea differs depending on the type of tea - for green tea: water temperature must be below the boiling point; cube as the temperature is lower, the greater the flavor tea - oolong tea is recommended to be infused 3 minutes at 80 degrees Celsius; - Black tea infuses 3 minutes at 85 degrees Celsius; - Pu-erh tea: Use water at 100 degrees Celsius, leaving to infuse for 3 to 5 minutes. ordinaal After the infusion is ready, cover with lid; rises "Gaiwan" ordinaal with your left hand, apuncand saucer; passing in his right hand and pour into a small pitcher, gently moving the cover and holding position "Gaiwan" with thumb and remaining fingers placed on the cover plate saying. If the leaves are whole and good quality, can achieve another ordinaal 2 infusion, immediately after the first. Gongfu Gongfu method means "skill and care" or "do things right". Gongfu method is used mainly for oolong and green teas. In the classical method using a small teapot, preferably one in Yixing style, small cups the size of a thimble, bamboo tweezers, a bamboo scoop and tray drains. Gongfu Everything is small and delicate, revealing elegant tea it promotes. It is a traditional way of tea dating from the same period as Gaiwan method. Original Yixing teapots are made from sandy clay found near the town of Yixing ordinaal in Jiangsu Province. Various shapes and sizes were not glazed. Porous ordinaal interior of an enamelled kettle ordinaal of repeated infusions ordinaal with dried tea leaves ordinaal and does not require cleaning. Cooking steps: ordinaal First, pour hot water over the cups and teapot pitcher to rinse and warm them. Fill two-thirds of tea leaves and add boiling water over them. Immediately drain water to keep the flavor ordinaal of the leaves. Refill the pot with water and replace the lid. Pour boiling water over the lid again and let the tea kettle to rest a few minutes. (This infusion has the strongest flavor). In this method of preparation may be used two sets of cups tea is poured into the cup first, and then the feed is in the second. Each cup must contain infusion as much, so fill the cups halfway at first (usually from left to right and then from right to s