Tea master serves up fine frothy art

Chabaixi was derived from the dian cha technique used during the Song Dynasty, which shows the superb skills of those who made the art. "Dian cha was a way of drinking tea in ancient China," Zhang explained.

Chinese tea culture became popular during the Tang Dynasty (618-907) and flourished throughout the Song period, when tea had become a necessity for almost everyone, from nobles and scholars to common people. Like rice, oil and salt, it became an indispensable item, according to Song politician and philosopher Wang Anshi (1021-86).

Different from how tea was brewed during the Tang era, the primary way tea was made during the Song Dynasty was through dian cha.

The process begins with hot water being poured over fine powdered tea to create a paste. Then, more hot water is slowly added as the tea is constantly whisked by hand with a bamboo stick.

It is believed that this method later spread to other parts of East Asia, including Japan, where similarities can be seen in the way matcha is prepared today. This action of pouring hot water is called dian, hence the name dian cha.

Jingshan village, located in Hangzhou's Yuhang district, is well known for its mountain tea culture, which has endured for thousands of years.

Over the years, Zhang has used tea and spoons to create nearly 200 patterns based on subjects in ancient paintings, including women, flowers, birds, insects and fish.