The history of the Korean tea ceremony dates back to the 7th century AD when ceremonial tea was offered to the spirit of an important king. The darye today is relaxed and unfussy aiming to offer guests beautifully brewed tea in an atmosphere of friendship and harmony.
The tea master kneels on the floor on one side of a small low table on which all the tea equipment is arranged and guests kneel on the opposite side. The equipment includes a kettle or porcelain pot of hot water, a container that holds the dry tea leaves, a wooden scoop, a pottery teapot with the handle on the side, a pottery bowl with a spout, and little drinking bowls.
The tea master warms the pot and bowls, measures the tea carefully into the pot, adds some hot water to rinse the green tea and then quickly pours that first water away. Hot water is then poured into the spouted bowl and the tea master waits until the water temperature is cool enough for it to be added to the tea in the pot. When it is cool enough it is poured onto the tea and left for 20-30 seconds. In order to separate the leaf from the liquor and not overbrew the tea, the tea master pours the tea from the pot into the spouted bowl and from there into the individual tasting bowls. More water is added to the pot and the tea is allowed to brew again before being poured into the jug. The steeping of the tea and the refilling of the bowls continues until everyone has drunk enough tea.