The traditional tea ceremony has been practiced in Korea for over a thousand years.
Known earlier as charye (茶 禮) it is now more famous in the codified version of Panyar-o, litterally "dew of illuminating wisdom."

There are several variations, depending on the different events and occasions, but the main element of the ceremony is the ease and naturalness of tea appreciation, in a formal but relaxed environment.
Tea ceremonies are being revived in Korea as a way to find relaxation and harmony in the fast-paced new Korean culture.
We could call the Korean tea ceremony a perfect cross between the Chinese and Japanese ones.

The tea served is generally green tea, of which Korea is a refined producer, and all steps of the preparation are performed with simplicity and gracefulness.

The basic tea accessories needed are:

  • 1 teapot with side handle – porcelain or celadon material are preferred
  • Cups and saucers
  • 1 bowl decanter
  • 1 tea container

    From the kettle, the water is poured into the teapot and cups to heat them and then thrown away.
    Hot water to prepare tea is transferred from the kettle to the decanter to lower its temperature, which would damage the delicate aroma of green tea.
    From here the water is poured into the teapot on the tea leaves.
    When the tea is ready it is poured equally into the cups.
    The guest holds the cup in both hands to see the color of tea, inhale the aroma and sip in three times, sipping about a third of the cup each time. Generally, three to five infusions on the same leaves are repeated and enjoyed.


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