Gongfu tea ceremony

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The Gong Fu or Kung Fu Tea Ceremony (Chinese: 工夫茶) is a Chinese way of preparing tea skillfully.

Contents

[edit] Origin

Gong Fu or Kung Fu Tea Ceremony (Chinese: 工夫茶) is the abbreviation of Chao Xian Gong Fu tea(Chinese: 潮汕工夫茶). Where Chao Xian (Chinese: 潮汕) is a district under Guangdong Province, China. The Gong Fu tea ceremony has been popular since the Qing_Dynasty. Since the Chao Xian district did not produce tea during the Qing Dynasty, the tea used in the ceremony generally comes from the Fujian Province.

Although Gong Fu Tea is based on descriptions from Lu Yu's The Classic of Tea, it used processed green tea such as Oolong rather than powdered green tea. Various Chinese tea consuming regions such as (China, Taiwan, Hong Kong, Singapore, Malaysia) have their own accustomed local style of Gong Fu tea ceremony.

[edit] Gongfu tea brewing innovation

In the last 30 years the method of making good tea from the first brew to the last brew, and taking into account water temperature according to the variety of tea brewed has changed and become a methodology (skill brewing). In recent years in Taiwan the invention of the filtered tea pitcher has made a great improvement in tea brewing.

[edit] Tools/equipment/utensils

  1. A small Yixing clay teapot, around 100ml to 300ml in volume
  2. Cups that match the number of guests; the cups should be small and hold around 30ml-50ml of beverage
  3. Fresh water. Tap water should be filtered.
  4. Kettle (clay or glass is preferable, in order to determine the temperature of the boiling water).
  5. Stove to boil water
  6. A pail or container to dispense water
  7. A water dispensing tray or a bowl for tea pot during water pouring
  8. Table
  9. Seat for guests
  10. A clean cotton cloth

There are several extra utensils required in the refined Taiwan style Gongfu tea ceremony:

  1. A tea pitcher (refined Taiwan style Gongfu Tea ceremony)
  2. Tea leaf filter
  3. Tray for cups
  4. An aroma pitcher
  5. Tweezer

[edit] Boiling water

The boiling water temperature is depend on type of tea used.

  • 80-85 degree Celsius for Oolong tea
  • 90-98 degree Celsius for compressed tea such as Pu-erh tea

The temperature of the water can be learn by timing the size and the sizzling sound of the air bubbles.

  • 75-85 degree Celsius. Known as "crab eyes," ~ 3mm in diameter, with rapid and loud sizzling sounds.
  • 90-95 degree Celsius. Known as "Fish eyes," ~ 8mm in diameter, less frequent sizzling sounds and the sizzling pitch lower.
  • Boiling, no air bubbles, no sizzling sounds.

The above rules cannot be apply in highland as the water will boil in lower temperature in high altitude.

[edit] Ceremony procedures

[edit] Surroundings

A suitable space must be provided. A table large enough to hold the tea-making utensils, the drip tray, and the water is the minimum necessary. Ideally the surroundings should be peaceful and conducive to relaxation and socialisation. Incense, flowers, and low, soft, traditional music will all add to the ambience, as will songbirds.

[edit] Preparation

  1. Lay the serving cups on the table. Warm and sterilize the cups with hot water. Pour away excess water.
  2. Fill up the teapot with an adequate quantity of tea.
  3. Put the teapot into a water tray or a bowl.
  4. Boil the water to preferable temperature as described above in the Boiling water section.
  5. Fill up the teapot with water until it overflows.
  6. Scoop away any bubbles or debris floating on top of the teapot and close the lid.
  7. Pour and drain the water from the teapot as soon as possible into all the serving cups. (Taiwan style: fill up the pitcher as well)
  8. Pour away the water from the cups. (You may use a wooden tweezer instead of bare hand)

[edit] Brewing

  1. Fill up the teapot again with preferable boiling water until it cover the top. Close the teapot cover.
  2. Pour hot water or used the water from the serving cups in preparation process and pour on the surface of the teapot.
  3. Wait for 20 to 50 seconds. Depends on the type and quantity of the tea used.
  4. Pour the tea to the serving cups in a circulating form evenly. (Taiwan style : Pour all the beverages into the pitcher before serving)
  5. Serve the guest(s).
  6. A quality oolong tea is good for anywhere from 4 to 8 brewings. Each subsequent brewing follows the same procedure.
Taiwan style serving - Sometimes, a long slender cup will be used as the aroma cup. The tea is poured into this vessel and then poured into the shorter and wider drinking vessel. The drinker can then smell the aroma of the tea by bringing the aroma cup up to the nose and not risk spilling any tea on themselves. The tea is then drunk from the smaller, wider vessel.

[edit] End of ceremony

Clean up is an important step of the ritual.

  1. Brewed tea and tea leaves should not remain the teapot after the ritual. It must be cleaned up throughly and rinsed with clean water.
  2. All utensils must be sterilized with boiling water.
  3. Drying the utensils and serving cups.
  4. Clean the teapot with hot water and let it dry naturally.

[edit] See also

[edit] External links

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