Chinese Tea Culture | Tea Drinking Stories of Three Sages

Zheng Xuan, Zheng Banqiao, and Zheng He, three illustrious ancestors of the Zheng clan, gathered at a mansion to taste tea.

When the master was away, the young boy servant, left to serve them, faced a dilemma: a single old tea had to satisfy three sages from different eras.

Undeterred, he took out a single teapot, knowing that a skilled teapot could create distinct flavors, and prepared to serve the distinguished guests.

The boy first warmed the teacups and the teapot, then displayed the tea leaves for appreciation. Using a sieve, he removed the fine powder, carefully selecting the middle and top layers of tea.

He placed the middle leaves at the bottom of the teapot and the top leaves near the spout, demonstrating a deep understanding of how a teapot’s structure influences infusion. With a steady hand, he was ready to showcase his craft.

For Zheng Xuan, he poured hot water gently over the root of the teapot, flowing the tea into his cup as a fine stream. For Zheng Banqiao, he used a circular motion to pour a moderate portion, leaving a third of the tea in the teapot as a gesture of affection.

For Zheng He, he roared with a high, bold pour, sending steam whistling through the teapot, then served the rich, intense liquor from the large, thick clay bowl. Each serving was distinct, all from the same teapot, yet each perfectly suited to the sage’s taste.

After praising the tea, the master returned and questioned the boy.

The servant explained that by controlling variables like water temperature, flow rate, tea leaf selection, and pouring height, a single teapot could yield three different profiles—mild, rich, and balanced. 

The three sages were amazed, realizing that the true essence of tea art lay in mastering the subtlety of a single teapot to cater to every palate.