Here's an interesting feature from the New York Times on a traditional Chinese teahouse called Tai Ji. The photographer is Chang W. Lee, a photographer with the NYT.
The slideshow is well put together, however it's a shame that it's only the last frame that has ambient sound. The rest of the slideshow is all narrative by the photographer, describing what is already obvious from the photographs.
Here's some background information: Chinese traditional teahouses are still very popular, and their history goes back to Imperial Times. The practice of tea drinking is said to have started as early as the period of Three Kingdoms (220-265 A.D). Though teahouses appeared later in the history, the particular customs followed in these institutions took shape over long periods of time. People pay special attention to the teapots, tea leaves and water.
In Northern China, the teahouse was originally a meeting place for gentlemen of leisure. They brought their pet birds along, savored their favorite teas, and passed the time of day. Drinking tea was a serious business for them. Music and dancing were not allowed in the ancient teahouses, nor was food. Later on, teahouses were favored by businessmen. Deals would be discussed and sealed in the neutral, relaxed surroundings of a teahouse, rather than in offices.
The tea served in the teahouses generally vary from green tea to black tea, along with local delicacies and deserts. One may come in the early morning and order a pot of tea, chat and enjoy the warm sunshine at the same time, until it closes in twilight.
Oh, Refills are also free of charge as long as the cup is left open. Try that at your local Starbucks!
Here's the Chinese Tea House feature. (You may need to resize the window).
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