As spring tea arrives, we favor fewer vessels, more attention: a white porcelain gaiwan, bamboo tongs, and one tasting cup are enough.
Brew green tea around 80°C, pouring along the bowl wall to avoid scalding the leaves. Smell the first infusion, taste the second, savor the returning sweetness on the third.
Keep a slim volume nearby — read a few lines, lift the cup again. That is the simplest tea practice at Guanshan Courtyard.