Korean Tea Ceremony: What You Need to Know About Dado

Discover the art of Dado, the Korean tea ceremony. This article explores the history, meaning, and practice of this profound and delicate tradition that has lasted centuries. You'll gain knowledge on this meditative practice and even learn how to brew tea like a true Korean.

Have you ever wondered how tea was discovered? Traditionally, tea was the work of monks who performed tea rituals for meditation and spiritual purposes. Even today, these practices are still applied. 

A Korean tea ceremony is a delicate and harmonious art form that has persisted for decades, maintaining its authenticity and tradition. In Korean culture, drinking tea is meant to ground you as you become more mindful. Each sip connects you with nature and yourself. 

The performance of Korean tea ceremonies is very meticulous, and the host is very careful when it comes to serving guests. The act of pouring tea is a sign of utmost respect. 

The practice was influenced by the Chinese. There are three words used to refer to a tea ceremony: tarye, darye, or dado. 

There are many tea ceremonies in Korea, but the most common ones include the Memorial Heondarye (헌다례), which is held on the birthday or anniversary of a deceased person's death to commemorate their great deeds or imitate their spirit. 

A banquet tea ceremony is another occasion held to commemorate or celebrate a specific day. It is usually performed as a courtesy to serve tea at customs, weddings, 60th birthdays, and reunion ceremonies.

Many types of tea can be classified based on the degree of fermentation, the processing method, the form (tea leaf, powder), and its harvesting period and size. 

Right now, yujacha (유자차) is very famous as it is wintertime in Korea. This Korean tea is made with the yuja or yuzu fruit as a marmalade and mixed with water. This tea has no caffeine and is often used as a home remedy for common colds! 

Koreans like to pair black tea with sweets such as Songhwa Dasik, Yakgwa and others. 

Green tea, or nokcha (녹차), is famous amongst Koreans for its taste and health benefits. Green tea is often served in formal settings when hosting guests.

Herbal tea can be made from ginseng (saenggang cha), chamomile, or mint. All of which have medicinal properties to calm your body. 

Boiled water can be infused with fruits, plants, roots, flowers, grains, mushrooms or even seaweed. In the West they would refer to these as infusions.  

The art of making tea in Korea is an honorable tradition. 

In a Korean tea ceremony, everyone sits around a low tea table or soban (소반) on the floor, surrounding the host. 

Below we've provided a step-by-step guide on how to prepare tea:

• It is ideal to use spring water when making your tea.
• Boil water up to 60-70 degrees Celsius to preheat the teapot and teacups. 
• Pour the boiling water into the teapot and then from the teapot into the teacups.
• Pour the remaining water into a bowl.
• Discard the water to plants as a sign of respect for nature.
• Boil the water for 3 minutes. See ideal temperatures below: 
  • 50-60॰C for young or small leaves 
  • 60॰C for medium leaves 
  • 70॰C for large leaves
  • 100॰C for leaf teas
  • Pour tea into the first cup and then the second cup and continue adding a bit of tea at a time and repeating this process until all teacups are filled but not full.
  • Place the teacup on a saucer and give to guests.

When accepting tea from someone else, make sure to hold it with both hands as a sign of respect. Do not forget to give a slight bow with your head as well. 

Once all the tea has been savored, let the brewing process begin again. 

Korean teaware is special in its philosophical meaning. The teapot holds a meaning, with the handle symbolizing a man. Meanwhile, the lid symbolizes a woman. The tea coming out of the long spout symbolizes a child born from the union of man and woman. The traditional Korean tea set includes multiple pieces. 

The teapot is called dagu (다구). There are five teacups (chajan or 찻잔) that complete a teaware set, each with its own saucer. 

Then there is a chasi (차시), which is a spoon that transfers the tea leaves to the pot. It is usually made out of bamboo and looks like a flat long spoon. Sometimes, there are also bowls for the discarded water used during the preheating process. 

We've included some common mistakes and tips on what you should do to avoid these:

• Ensure that you are well dressed and on your best behavior when attending a tea ceremony. 
• Do not be impolite and slurp your tea. Make sure to enjoy each sip as it enriches your body. 
• It is very important not to blow on the hot tea as well. 
• Be polite to the host and the other guests.
• If you are unsure of what to do, observe your host and follow what they do. 
• When specially invited to a tea ceremony, consider bringing a small gift as a sincere sign of gratitude and appreciation for the special experience. 

We hope you have acquired a deeper appreciation for the Korean tea ceremony and its culture. 

Tea is meant to be savored and drank comfortably. Feel free to check out what Daebak Company has in store for you to enjoy some Korean tea and put your skills to the test!