What Is Kung Fu Tea?How to Steep Kung Fu Tea?

Is it “Kungfu”? Or “Gongfu”?

The word “Gongfu” means the method of doing things in Chaozhou dialect. Here it refers to the method of steeping and tasting tea. Chaozhou Gongfu Tea has a set of tea classics that pay attention to tea sets, tea leaves, water, brewing methods, and tasting. Gongfu tea is a way of drinking tea that pays attention to the skill of tasting (the combination of tea brewing skills and tea sets). It has been designated as a national “intangible cultural heritage” and is a unique Chinese tea culture. Generally Gongfu Cha, also known as Kungfu Tea, is a traditional method of brewing tea that emphasizes ritual and mastery, akin to cha the Chinese.

Origin of Kung Fu Tea

Kungfu tea originated in the Song Dynasty and was most popular in the Chaoshan area of ​​Guangdong. It is the inheritance and in-depth development of the art of tea tasting since the Tang and Song Dynasties. Today, it has become the representative of Chinese tea art. The history of kungfu tea spans several centuries, highlighting its evolution and cultural significance in different Chinese regions, particularly Chaoshan and Fujian.

Kung Fu tea is not only a way of drinking tea, but also an important daily lifestyle and important custom of hospitality in Chaoshan area. It has even become a symbol of overseas Chinese in Chaoshan, Fujian to trace their ancestry.

The name “Kung Fu tea” comes from its complex tea-making techniques. From starting the fire, boiling water, scalding the cup to brewing tea and dividing the tea, every step needs to be clean and neat, and done in one go. Especially Chaoshan Kung Fu tea pays attention to the small and exquisite tea sets, such as small pots and small cups. The whole brewing process is smooth and very delicate.

Kung Fu Tea typically uses specialized teaware, such as a Yixing teapot or gaiwan, and emphasizes precise control of water temperatures and steeping times. This meticulous approach not only enhances the taste and aroma of the tea but also transforms the act of making tea into a meditative and cultural experience. Popular types of tea used in Kung Fu Tea include oolong, green, and black teas, each offering a unique taste journey through the artful process of Gongfu brewing.

It is recommended to choose Dancong tea for Kung Fu tea

Gongfu tea is known for its high concentration. It may seem bitter at first, but after getting used to it, other teas are not tasty enough. Most people who drink Gongfu tea use oolong tea, such as Lingtou Dancong, Baiye Dancong and Fenghuang Dancong. Oolong tea is between black and green tea, and is a semi-fermented tea. Only this type of tea can produce the color, aroma and taste required by Gongfu tea. Poor quality tea often requires using more tea to achieve a satisfactory flavor, whereas high-grade tea can produce multiple brews with consistent taste.

• Lingtou Dancong and Baiye Dancong are both produced in Lingtou Village, Raoping County, Chaozhou City. The tea soup is bright yellow, golden yellow, honey-colored and oily, with excellent honey fragrance, sweet and moist tea, and lasting sweetness. It is known as the White Leaf Fairy. It was once the special tea for the Ministry of Foreign Affairs and Diaoyutai State Guesthouse to entertain foreign guests; it is the most distinctive representative of Chaoshan Gongfu tea.
• Fenghuang Dancong is produced in Fenghuang Mountain Area, Chaozhou. The tea soup is slightly brown, the tea leaves are tight, the leaves are thick, and it is very resistant to brewing. Generally, it can be brewed about 20 times. It can be divided into flavors such as osmanthus, jasmine, and honey. It is another representative of Chaoshan Gongfu tea after Lingtou Dancong tea.

What are the Kung Fu tea sets?

The most important thing about Gongfu tea is the tea set. The reason why it is different from other ways of drinking tea is the tea set. It is said that Lu Yu made 24 tea sets. Gongfu tea usually requires the following tea sets .

• Teapot: In Chaozhou dialect, it is called “Chong Can”, and some also call it “Su Can” because it comes from Yixing, Jiangsu Province and is the smallest type of Yixing purple clay pot. There are four criteria for choosing a teapot: “small, shallow, neat, and old.” There are two-person teapots, three-person teapots, and four-person teapots.

• Gaiwan: In addition to using a “cooking pot” to make Gongfu tea, sometimes a “covered cup” can also be used when there are many customers. In Chaozhou restaurants, a round of Gongfu tea must be served after each dish, which is made in a “covered cup”. This is suitable for occasions with a large number of people, and 10 to 12 cups can be made at a time.

• Tea Cups: Small tea cups are used to savor the intricate flavors and aromas of the brewed tea. A gongfu cup, used in the Gongfu tea ceremony, is turned upside down to signal that no more tea should be poured. This contrasts with Western-style brewing, offering a different flavor experience.

There are four tips for choosing a teacup: small, shallow, thin, and white. Small so that you can sip it all; shallow so that no water is left at the bottom; white like jade to set off the color of the tea; thin like paper to make it fragrant.

• Tea Tray: A wooden tray or tea table is used to catch any spills and to display the teaware beautifully.
• Tea Pitcher: Also known as a fairness cup, it ensures an even distribution of the tea’s flavor and strength.
• Tea Scoop: Used to measure and handle the dry tea leaves with care.
• Tea Strainer: Helps to filter out tea leaves when pouring the tea.

Steeping Kung Fu Tea

Steeping tea is an art that requires attention to detail, patience, and practice. In the Chinese tea ceremony, brewing tea is a crucial step that can make or break the entire experience. Here are some tips to help you master the art of brewing tea:

Kung Fu Tea Steeping Tips

1. Choose the right tea: The type of tea you choose will greatly impact the flavor and aroma of your brewed tea. Look for high-quality tea leaves that are suitable for the brewing method you plan to use. For Gongfu tea, oolong teas like Lingtou Dancong or Fenghuang Dancong are excellent choices due to their rich flavors and aromas.
2. Use the right water temperature: The ideal water temperature for brewing tea varies depending on the type of tea. Generally, black tea requires boiling water, while green tea and white tea require cooler water. For oolong teas, a temperature around 195°F (90°C) is often ideal to bring out the best flavors without burning the tea leaves.
3. Use the right amount of tea leaves: The amount of tea leaves you use will also impact the flavor and aroma of your brewed tea. A general rule of thumb is to use one teaspoon of loose-leaf tea or one tea scoop for every 8 oz of water. Adjusting the amount of tea leaves can help you find the perfect balance for your taste.
4. Steep the tea for the right amount of time: The steeping time will also impact the flavor and aroma of your brewed tea. Black tea typically requires 3-5 minutes of steeping time, while green tea and white tea require 2-3 minutes. For Gongfu tea, short steeps of 20-30 seconds are common, allowing multiple infusions and a dynamic tasting experience.
5. Use a tea scoop: A tea scoop is a small tool used to measure the right amount of tea leaves. It’s a great way to ensure consistency in your brewing process. Using a tea scoop helps you handle the tea leaves with care, preserving their integrity and flavor.
6. Use a tea infuser: A tea infuser is a device that holds the tea leaves in place while they steep. It’s a great way to prevent loose tea leaves from getting into your cup. However, in traditional Gongfu Cha, the tea leaves are often placed directly in the brewing vessel, such as a gaiwan or Yixing teapot, allowing them to expand and release their full flavor.
7. Monitor the brewing process: Keep an eye on the brewing process to ensure that the tea is steeping for the right amount of time. You can use a timer or a tea clock to help you keep track. Observing the color and aroma of the tea can also guide you in achieving the perfect brew.

The steeping process of Kung Fu tea

Prepare the utensils:The six actions of treating the stove include: starting a fire, removing the fire, fanning the stove, cleaning the stove, waiting for water, and rinsing the cups.

Add tea:Open the tea leaves, pour them onto a piece of white paper, separate the coarse and fine, put the coarsest at the bottom of the pot and the dripping spout, put the fine in the middle, and put the coarse leaves on top, and the tea making process is complete. This is why it is necessary to do this because the finest is the most concentrated, and too much of it will make the tea bitter and will also clog the dripping spout. By separating the coarse and fine, you can make the tea taste even and gradually bring out the tea flavor.

Wait for the tea to boil:It mainly refers to the degree of boiling of water. One boiling is too tender, three boilings are too old, and two boilings are the best.

Make tea:High-pressure flushing makes the boiling water impact the tea leaves vigorously, making the tea aroma evaporate faster and the tea essence evaporate quickly.

Scrape the foam:Lift the lid of the pot, gently scrape off the tea foam from the mouth of the pot, and then cover it.

Rinse the pot:Put the lid on the pot and pour boiling water on it. This is called pouring water on the pot. There are two functions of pouring water on the pot: first, to make the hot air attack from both inside and outside, forcing the tea essence to evaporate quickly and generate more hot air; second, to wait for a while until the water in the pot is completely dry, which means the tea is cooked; third, to wash away the tea foam outside the pot.

Heat the cup:Scalding the cup is called “burning the cup and heating the pot” in Chaozhou dialect, which is the key point in making Gongfu tea.

Pour the tea:Do not pour the tea too high, as the aroma will be lost and bubbles will appear, which is extremely disrespectful to the guests. A tea session in the Gongfu tea ceremony is not just about making tea but also about the cultural significance, including warming the teaware and sharing stories about the tea with guests.

The Importance of Water Quality in Steeping Tea

• The quality of water is an important variable in Gongfu Cha.
• Use fresh spring water or filtered water to achieve the perfect brew.
• Avoid using tap water, as it can contain impurities that affect the flavor and aroma of the tea.
• Test the quality of your water before steeping tea.

Things to note when steeping Kung Fu tea

• Gongfu brewing uses a higher ratio of leaf to water, which allows for more flavor, sweetness, and aroma to be extracted from the tea.
• Short steeps (usually under a minute) ensure the brew doesn’t become astringent, and the tea is more dynamic, with each steeping revealing new nuances.
• Large teapot brewing condenses all a tea’s potential into one serving, while Gongfu Cha elongates the experience into a series of cross sections.
• Use hot water to brew the tea, but be careful not to burn the tea leaves.

By following these tips, you can create a truly enjoyable tea-drinking experience that will leave you feeling relaxed and refreshed. Whether you’re a seasoned tea enthusiast or just starting out, the art of steeping tea is a skill that’s worth mastering.

Steeping Kung Fu tea requires the use of Dancong tea and tea sets. You can click to purchase to brew a good pot of tea.