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 1 Origin 2 Chemistry and Physics behind Gongfu cha 3 Tools/equipment/utensils 3.1 Boiling water 4 Ceremony procedures 4.1 Surroundings 4.2 Preparation 4.3 Brewing 5 End of ceremony 6 See also 7 External links

[edit] Origin

The first known treatise on the subject of Gongfu cha was first mentioned in Lu Yu's The Classic of Tea and has been popular since the Qing Dynasty. In Gong Fu or Kung Fu Tea (literally meaning great skill tea) rather than focusing on symbolic hand gestures such as that of the Japanese tea ceremony, the taste of the tea is paramount. Although Gongfu cha brewing method does have uncompromising steps, it is important to note that the various Asian tea consuming cultures have added local styles and equipment adding to the richness of the Asian tea culture.

[edit] Chemistry and Physics behind Gongfu cha

Gongfu Chemistry and Physics can be broken down into 2 groups: Geology, and Temperature.

In essence, what is desired in Gongfu cha is a brew that tastes great and is satisfying to the soul. Tea Masters in China and other Asian tea cultures will study for years perfecting this method in order to do so. However, method alone will not determine whether a great cup of tea will be produced. It has been suggested that the chemistry and physics behind Gong fu cha is what makes this method far more superior than any other when brewing Chinese teas. Gongfu Chemistry and Physics can be broken down into 2 groups: Chemistry, and Temperature.

Chemistry

Water

Water should be given careful consideration when conducting Gongfu Cha. Water which taste and/or smells bad will adversely affect the brew as tea is 99.99% water. However, distilled or extremely soft water should never be utilzed as they are absent of crucial minerals and so can result in a "flat" tasting liquor. For these reasons, most tea masters will use a good clean local source of spring water. If this natural spring water is not available, bottled spring water will suffice.

Temperature

During the Gongfu cha process, the skilled master will first determine what is the appropiate temperature for the tea being used in order to extract the essential oil of tea.

an optimal temprature must be reached and maintained

195 degrees Fahrenheit/85 degrees Celsius for Oolong tea 200 degrees Fahrenheit/98 degrees Celsius for compressed tea such as Pu-erh tea

[edit] Tools/equipment/utensils

1. A small Yixing clay teapot, around 100 ml to 300 ml in volume
2. Cups that match the number of guests; the cups should be small and hold around 30 ml-50 ml 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 to 85 degrees Celsius for Oolong tea
• 90 to 98 degrees Celsius for compressed tea such as Pu-erh tea

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

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

The above rules cannot be applied in highlands as the water will boil at lower temperatures in higher altitudes.

[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 in 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

• Chinese tea culture
• Taiwanese tea ceremony
• Tea Ceremony
• Tea Masters
• Wu-Wo Tea Ceremony
• Perennial Tea Ceremony

[edit] External links

• Lu-Yu Small Pot Tea Laws, (陸羽小壺茶法)
• Demonstration, Chinese and English
• A collection of Chinese tea ceremony photos