Mali. Students of tea culture will notice that the long pour is a feature of traditional tea cultures in numerous far-flung places. 'Pulled-tea' in India, 'long-spout' pouring in China, or this 'high-pou'r in Mali — in each case the tea is aerated and vitalized by this technique, similar to how red wine is aerated to deepen flavor. This is something which didn’t make its way into British tea culture, maybe because it’s too vigorous and was non-dainty for the Victorian 'high-tea' setting.
CHINESE TEA CULTURE: Refers to the methods of preparation of tea, the equipment used to make tea and the occasions in which tea is consumed in China. Tea drinking was popular in ancient China as tea was regarded as one of the seven daily necessities, the others being firewood, rice, oil, salt, soy sauce, and vinegar. Tea culture in China differs from that of Europe/Britain/Japan in such things as preparation methods, tasting methods & the occasions for which it is consumed.