Chinese Tea Ceremony "Pin Cha". Basic Tea Terminology.

Autentica Inc. • January 1, 2023

Pin Cha is the most common way of making tea in China, which involves steeping tea leaves multiple times with a small amount of water. As the tea is steeped, the exposure time is increased to gradually bring out all the flavors and aromas of the tea leaves. A good tea can be steeped from 5 to 20-25 times. Each steeping is called a "steep" and the time for steeping is called "exposure." The teaware used for Pin Cha includes a 110-150ml (4-5 oz) cup and 3-8 grams (0.1-0.3 oz) of tea, although the size of the teaware can vary.

The basic items used in Pin Cha include: Cha Ban, Shui Hu, Cha Hu, Gai Wan, Yi Pot (Easy Pot), Gong Dao Bei (fairness pitcher), Cha Hai (tea ocean), Pin Cha Bei, Cha He, Cha Bu, Cha Liu, Tea Figurine, and Tea Utensils (Cha Zhuo). The process for brewing tea using Pin Cha involves the following steps:


  1. Get to know the tea
  2. Warm up the teaware
  3. First steeping
  4. Subsequent steeps with increasing exposure time
  5. Continue steeping the tea until it no longer yields any flavor (typically 5 to 12 steeps).


The tea utensils used for Pin Cha include Cha Ga, Cha Chi, Cha Xiao, Cha Zan, Cha Lou, Yang Hu Bi, and Cha Tuo. These sets come in different shapes and materials such as wood, metal, and bone. The materials used for teaware include porcelain, clay, and glass. Porcelain is smooth and neutral, and it does not absorb any taste or smell. Additionally, it retains heat better than glass. Therefore, porcelain is the preferred choice for brewing tea. Glassware is transparent, does not absorb any odor or taste, and allows the user to watch the brewing process. However, it cools down quickly and does not retain heat as well as porcelain. Clayware retains heat well, is convenient, and aesthetically pleasing, but it absorbs the aromas of tea. It is best to use a separate clay pot for each type of tea, especially with Yixing clay, which contains kaolin and other minerals that give the pots their characteristic shine and porosity.


At our tea ceremony events in Los Angeles, we use high-quality teaware and tea products to create an authentic Pin Cha experience. We also offer tea tastings, online tea sales, and the option to set up a tea bar at your location. Join us to discover the world of Chinese tea culture with Autentica Tea!

Mini Tuo Cha Pu'er Tea

How to properly store tea? Part 2.

By Autentica Inc. • March 2, 2023
In this article we will talk about the individual characteristics of each type of tea: freshness, storage periods and conditions, shelf life. Let's find out how to keep tea fresh in home conditions with Autentica Tea!
Dry tea leaves in tangerine.

How to properly store tea? Part 1.

By Autentica Inc. • February 16, 2023
In this article, we will find out in which containers tea properties are better preserved and pay attention to the freshness of certain types of tea. We will also go over the main factors that have a negative impact on the taste, aroma, and properties of tea during storage.
Dry tea leaves and small cups of brewed tea.

Classification and Production Methods of Tea. Part 2

By Autentica Inc. • February 1, 2023
Discover the seven different types of tea and learn about their unique characteristics and production processes. From the delicate and lightly fermented green tea to the highly fermented dark tea, each type of tea has its own distinct flavor profile and aroma. Explore the differences between light and dark oolongs and the rarity of red tea. And don't forget about Pu'er, a post-fermented tea made from tea trees that boasts enormous potential and energy. Delve into the fascinating world of tea and discover your new favorite brew with Autentica Tea.
White Tea - Silver Needles - Bai Hao Yin Zhen

Classification and Production Methods of Tea. Part 1.

By Autentica Inc. • January 15, 2023
In this blog post, you will learn that all tea comes from one plant, Camellia sinensis. The post explains that only teas made from this plant can be called tea, while beverages made from other plants, such as hibiscus or osmanthus, cannot be called tea. The post also delves into the nuances of tea plant subspecies, including the Assam variety and Pu'er trees. The classification of tea in Europe and the United States is compared to China, where tea is classified by fermentation and infusion color. Finally, the post discusses the process of enzymatic oxidation that occurs during fermentation and compares it to the browning of an apple.
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