Tea & craftsmanship

Kyysu and Shiboridashi are accessories traditionally used for the preparation and the infusion of Japanese green teas, Gyokuro, Sencha and Tamaryokucha in particular.

Discover how to explore a variety of traditional tea ceremonies: Chinese Gong Fu Cha, Japanese Cha No Yu, Moroccan mint tea, Russian samovar rituals and English afternoon tea.

In Japan, tea has a very important cultural dimension. More than just an art of good living, it is a cult founded on the adoration of Beauty amidst the banalities of everyday existence. This philosophy has translated itself into the form of an extremely circumscribed ceremony, which takes place in a specific place and every gesture must be strictly followed.

Gong Fu Cha is a technique to prepare and fully appreciate the flavours of Oolong teas.

In their everyday lives, the Chinese do not use a teapot, but prepare their tea in small individual bowls - zhong bowls - into which they place a little green tea and then pour on boiling water. The bowl is covered with a special lid that allows the tea to be drunk without swallowing the leaves. Tea drinkers will continue to re-infuse the same leaves many times throughout the day and will take their bowls with them wherever they go.