Tea was brought to Japan in 1191 AD. and was an important item in the Zen Monesteries, slowly it become much appreciated by the upper echelons of societies, in the 16th century “Teamaster Sen No Riktu” is regarded as the person who perfected the tea ceremony and cultural activity, how to prepare, present, drink, etc., utensils included, this would encompass the “Tea Tray”.
The “Tea draining tray”, “Tea Tray”, “Gongfu Tea Tray”, or “Tea Sea” is an integral piece of equipment for the Gongfu Tea Ceremony.
It is essentially a grate, which allows excess and waste liquids to be drained away, and either collected in a pan under the grate, or drained away through a hose that carries the waste water and tea to a bucket or other drain.
The Gongfu tea method is used to brew primarily oolong and pu-erh teas. A drain system is especially important with pu-erh’s since the first two pots of tea are usually used to soak the tea, and prime the vessels.
The tray is also important because the Gongfu
style of brewing is messy and wet. All the cups, pots and other serving items are repeatedly rinsed in hot water and tea to ensure that proper temperatures are kept and that the vessels are sanitary, with out watering down the tea. When making tea this way, a pot of tea will be brewed 4-10 rounds. Because it is a wet process, you need to do this on a tea draining tray to keep the process tidy and elegant.
Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. “Tea” also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water, and is the common name for the Camellia sinensis plant itself.
After water, tea is the most widely-consumed beverage in the world. It has a cooling, slightly bitter, astringent flavour which many enjoy.
There are at least six varieties of tea; white, yellow, green, oolong, black and pu-erh
of which the most commonly found on the market are white, green, oolong and black. All tea are made from the same bushes but processed differently, and, in the case of fine white tea, grown differently. Pu-erh tea, a post-fermented tea, is also often used medicinally.
The term “herbal tea” usually refers to an infusion or tisane of leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis. The term “red tea” refers to an infusion made from either black tea (mainly in Chinese, Korean, Japanese and other East Asian languages) or the South African rooibos plant (containing no Camellia sinensis).