In the history of Chinese tea，there is a saying that tea was developed in the Tang Dynasty and flourished（繁榮） in the Song Dynasty.During the Song Dynasty，tea had become a necessary part for almost everyone，from emperors to the common people，just like other everyday items，such as rice，oil and salt.
   Different from the method of making tea during the Tang period，in the Song Dynasty，the popular way of having tea was through dian cha.People usually pour hot water over fine powdered tea （茶末） to create a paste，and then more hot water is slowly added as the tea is whisked （攪動） by hand with a bamboo brush.This action of pouring hot water is called dian，so the name of the process is dian cha.
   The key of dian cha is to practice the movements of the hand and the arm.People usually whisk the tea between 180 and 200 times before the water and the tea powder are fully mixed and the froth （泡沫） appears.Then，one can make designs in the froth，such as bamboos and mountains or even calligraphy，and the artistic process is called chabaixi.
   In the eyes of people of that time，good tea should be white.The better the tea，the whiter it should be，and the longer the froth should last.There even appeared contests in the Song Dynasty.People would compete with each other in making fine patterns or calligraphy （書法）.
   Now，the art of dian cha is making a comeback as it has appeared in some TV dramas set in the Song Dynasty.People are amazed by this graceful way of making tea，and some are bringing the old art back to modern life and have more people appreciate it through social media.

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needed

needed

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artistic process

artistic process

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needs

needs

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competed

competed

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graceful way of making tea

graceful way of making tea