Back in the days, we didn't have the luxury of using an electric water cooker. It's therefore not strange that such tools aren't part of traditional Chinese tea ceremony as performed in the past. Instead of electric water cookers, water was heated in a kettle on a charcoal stove. Such way of heating water is part of a Chaozhou style tea ceremony originated from the Song Dynasty (960-1127).
Nevertheless, cooking hot water in an iron teapot on a charcoal stove is still a practice that's maintained today by tea artists. To some people, burning charcoal makes their tea experience 'complete'. A natural element of fire is added to the tea teatime. Burning charcoal takes time though, and if you're not part of a boys scout it can take some time. However, a tea ceremony isn't something you should rush through. In fact, some people believe that using charcoal improves the rhythm of brewing by slowing things down.
Tip when you want to try out charcoal yourself:
- When you consider using charcoal make sure to try out several types of charcoal outdoors first. Some can burn a lot of smoke, which you want to avoid when brewing indoors.
- The charcoal is ready when the surface has become grey-white. Only then the charcoal will become smell-free, smoke-free and ready to use for preparing tea.
- In a traditional Chaozhou style ceremony as performed during the Song Dynasty. One move dry tea leaves on to a dry piece of paper and gently move it above the stove to warm/roast the leaves. A certain distance is kept to avoid burning the paper. The goal is to slightly warm/roast the leaves to awaken them and releasing the fragrance before you steep.