Zhiji Tea House

　　A pot of tea, two or three close friends—enough to chat through the night. Perhaps this is exactly where the name “Zhiji Tea House” comes from. In ancient times, when receiving friends, besides wine, there was always tea. The reason Zhiji Tea House feels so welcoming stems from its traditional Chinese tea culture—simple and elegant, fresh and tranquil. After washing away the city’s vanity and restlessness, what remains is that sense of peace and simplicity. Especially in front of close friends, we can let go of our inner restlessness.

　　Located on the B1 floor of the shopping mall in Block A of Beijing’s Donghuan Plaza, Zhiji Tea House is truly a quiet haven amidst the hustle and bustle. In this small space, it recreates China’s long-standing tea culture.

　　The history of tea drinking in China dates back very early. As far back as the time of Shennong, the medicinal value of tea was discovered, and it gradually developed into a daily beverage. Tea drinking became popular during the Tang Dynasty, and with more people drinking it, the methods of consumption also diversified. There was increasing attention to the selection of tea and water, brewing methods, as well as the environment and quality of the tea, gradually forming the art of the tea ceremony.

　　“Tea flourished in the Tang Dynasty and thrived in the Song Dynasty.” In the Song Dynasty, changes in tea production methods had a profound impact on the way tea was consumed. In the early Song Dynasty, tea was mostly made into compressed tea cakes, which were ground before brewing. As the variety of teas grew and appreciation 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 tea cakes were largely replaced by loose-leaf tea. The method of brewing shifted from boiling to steeping. Pouring hot water over the tea leaves and then savoring it slowly allows one to better appreciate the tea’s natural color, aroma, and flavor—the clean fragrance, mellow richness, and clear broth. This method of tea drinking has been largely passed down to today.

　　Today, tea drinking is generally divided into three types.

　　The first is the elegant and harmonious style of tea drinking: tea is brewed with boiling water (or slightly cooled boiled water), allowing nature to take its course, drinking it plain and appreciating it with refinement, seeking the tea’s original taste, with an emphasis on mood. This aligns with China’s ancient tradition of “tranquility,” and is the hallmark of pure tea drinking. Green tea from southern China, scented tea from the north, Pu’er tea from the southwest, oolong tea from Fujian and Guangdong, as well as Japan’s steamed green tea all fall into this category.

　　The second is the style that incorporates added flavorings: its characteristic is the addition of various seasonings while brewing tea. Examples include the borderland’s butter tea, salt tea, milk tea, as well as the Dong people’s oil-tea and the Tujia people’s ground tea. Likewise, European and American milk black tea, lemon tea, flavored tea, and spiced tea all feature special flavors from added ingredients.

　　The third is the style that seeks multiple pleasures: besides tasting tea, tea drinkers also prepare fine snacks and accompany the experience with song and dance, music, calligraphy, painting, opera, and more.

　　At Zhiji Tea House, there’s a saying: “One teapot, one cup of tea—the world is vast within the teapot, and there’s much to learn from the tea.” Only by understanding tea culture can tea drinking truly be called appreciation. Come on, head to Zhiji Tea House, learn to enjoy tea like an old friend.

　　Address: No. 19 Dongzhong Street, Dongcheng District

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

　　Phone: (010) 64182137

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