Zhijie Teahouse

Zhijie Teahouse

A pot of tea, two or three close friends — that’s all you need for a whole night of conversation. Perhaps that’s the origin of the name “Zhijie Teahouse.” In ancient times, when hosting friends, people would serve either wine or tea. The warmth of Zhijie Teahouse comes precisely from its traditional Chinese tea culture, simple, elegant, tranquil, and refreshing. After washing away the noise and restlessness of the city, what remains is that peace and simplicity. Especially in front of close friends, we can let go of the restlessness in our hearts.

Located on the B1 level of Block A’s shopping mall at Beijing’s Donghuan Plaza, Zhijie Teahouse is truly a quiet haven amid the hustle and bustle. In this small space, the long-standing tea culture of China is brought to life.

The history of tea drinking in China goes back a long way. As early as the time of Shennong, the medicinal value of tea was discovered, and it gradually evolved into a daily beverage. Tea drinking became popular during the Tang Dynasty, and as more people drank it, the methods of preparation also diversified. People became increasingly particular about the selection of tea and water, brewing methods, the environment for drinking tea, and the quality of the tea itself, gradually forming what we now call the “Way of Tea.”

“Tea flourished in the Tang Dynasty and reached its peak in the Song Dynasty.” During the Song Dynasty, changes occurred in tea production methods, which had a profound impact on the way tea was consumed. In the early Song period, tea was mostly made into compressed cakes or bricks, which were then ground before brewing. As the variety of teas grew and the art of tea tasting became more refined, greater emphasis was placed on the tea’s original color, aroma, and flavor.

After the Ming Dynasty, due to innovations in tea processing techniques, compressed cakes and bricks were largely replaced by loose-leaf tea. Brewing methods shifted from boiling to steeping. By pouring hot water over the leaves and sipping slowly, one could better appreciate the tea’s natural color, aroma, and flavor — the clean fragrance, the mellow richness, and the clarity of the brew. This method of tea drinking has remained largely unchanged to this day.

Today, tea drinking can be broadly divided into three types.

The first is the refined and harmonious style of tea drinking: tea is brewed with boiling water (or slightly cooled boiled water), allowing nature to take its course. This is about savoring the tea in its pure form, emphasizing the mood — aligning with China’s ancient philosophy of “tranquility.” This is characteristic of pure tea drinking. Green tea from southern China, floral tea from the north, Pu’er tea from the southwest, oolong tea from Fujian and Guangdong, and Japan’s steamed green tea all fall into this category.

The second is the style of tea drinking that incorporates condiments: its hallmark is the addition of various ingredients during the brewing process. Examples include the borderland’s butter tea, salt tea, and milk tea, as well as the Dong people’s oil tea and the Tujia people’s pounded tea. Likewise, European and American-style black tea with milk, lemon tea, flavored teas, and spiced teas all feature the distinctive taste of added ingredients.

The third is the style of tea drinking that emphasizes multiple enjoyments: besides sipping tea, it also involves enjoying desserts, accompanied by song and dance, music, calligraphy, painting, opera, and more.

There’s a saying at Zhijie Teahouse: “One teapot, one cup of tea — the world within the pot is vast, and there’s great wisdom in the tea.” Only by understanding tea culture can tea drinking truly be called tea tasting. Come on, let’s head to Zhijie Teahouse and learn how to taste tea, just like catching up with an old friend.

Address: No. 19, Dongzhong Street, Dongcheng District

Directions: Take bus 113, 115, or 118 and get off at Xinzhong Street

Phone: (010) 64182137