The skill of making tea properly was highly valued in China, and an inability to make tea well, and with elegance, would cause social disgrace. Making tea was an honor, and only the Lord of the house was allowed this privilege and duty.
The procedure of proper tea making is after plucking on a sunny day, tea leaves are baked over an even fire, with no wind. Next it is be placed in a paper bag to cool. When completely cold, the leaves can be grounded. Spring water is heated to just under the boiling point and a pinch of salt added, after which bringing it to a second boil, stirring only the middle portion of the liquid. Then steeping the ground tea leaves in this water in each cup individually and drinking before it cools. The first and second cups taste the best, and more than four or five cups should not be consumed.
