Ligong Causeway originally referred to the only long causeway in Jinji Lake, but today's Ligong Causeway generally represents the first "commercial street with Chinese characteristics" in Suzhou City. The concept of Lifestyle Street Mall was introduced in the third phase of the Lifestyle Street Mall, which was completed in four phases, attracting traditional, exotic, and creative cultural merchants, and Jue Cha Ceremony is one of the representative merchants of traditional culture.

Jue Cha Ceremony is a brand from Wuxi, and its founder, Wang Yun, has a high reputation in the industry. In 2007, Wang Yun was invited to give tea ceremony lectures and perform tea ceremony for national leaders, and in 2015, he was selected as the Chinese tea culture promotion ambassador to visit the Milan World Expo. Suzhou Juecha Ceremony Teahouse is also the Suzhou branch of Juecha Ceremony Tea Art Training School.

Jue Tea Ceremony has its own tea mountain in Yunnan. As we all know, Yunnan is a major tea-producing province with abundant ancient tea tree resources, the most well-known of which are Pu'er and Yunnanhong. The Pu'er tea of Jue Tea Ceremony is produced in its own tea mountain, and the founder Wang Yun will also go to the tea mountain every year to inspect and have a life perception of tea culture. Pu'er tea is divided into two kinds of raw tea and ripe tea, the former refers to the fresh tea leaves after picking, rolling, and hair tea drying and then aged in a natural way, and the Pu'er tea has not been fermented by the Waudo, and the latter will generally go through the processes of killing, rolling, drying, and stacking. Jue Tea Ceremony is most proud of its own ripe Pu'er tea, saying that the abbot of the Zen Monastery was specially invited to help make it.

Jue Tea Ceremony uses "Dongting Mountain" to drink pure water as tea, and the performance does not lag behind.

As a tea ceremony vocational training school, Jue Tea Ceremony tea masters all have national vocational qualification certificates, and their professional standards are naturally not a problem. Diners can choose to let the tea master bag or do it themselves, and there is no additional tea master fee at the tea house.

The tea master will make the tea according to the type of tea customer. For example, the tea master will recommend younger, fairer-skinned girls to drink tea with a younger year, and recommend tea with a stronger taste to drink tea with a younger year. The most popular teahouses are Moonlight Beauty and Wood Beauty, and tea masters generally recommend them to young tea groups. The teahouse recommends that tea customers in need make an appointment in advance, so that the tea master can negotiate and recommend with the tea customer as soon as possible.

Some tea lovers have the concept that "the older Pu-erh is, the more fragrant it is", in fact, Pu-erh also has a shelf life. Generally speaking, the age of raw Pu-erh tea is 3~15 years, while the age of ripe Pu-erh tea is 3~8 years. Tea leaves that are too old are likely to absorb a lot of water vapor and have a taste of "covering the tide", and many people mistakenly think that this is the original taste of tea. There are many types of Pu'er tea in Jue Tea Ceremony, and the ripe Pu'er tea categories include Zen tea, He Shihua, Zen heart tea, etc., which are very rare on the market and worth trying; Pu'er raw tea is marked with a specific picking year, except for the Wuxin tea produced in 2002, which is somewhat conspicuous, and the other teas are generally after 2012, which are very popular with tea customers. As a standard business teahouse, the Kakucha ceremony generally serves group tea guests, so it is usually charged per teapot. It is worth mentioning that there are five cups of tea in a pot of tea at the Jue Tea Ceremony, which is undoubtedly much more atmospheric than the mainstream of the industry of two or three cups of one pot.

The Satoru Tea Ceremony has only one private room, which is the same as the lobby, and only charges for tea, which is somewhat unexpected. The quality of the dim sum provided in the teahouse is average and needs to be improved.