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Chinese tea ceremony, involving the ritualized preparation and presentation of tea. Attention to tea making quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered tea have long coexisted with the “imperially appointed compressed form”. By the end of the 14th century, the more naturalistic “loose leaf” form had become a popular household product and by the Ming era, loose tea was put to imperial use. Oral history from the 1940s still referred to Gongfu Cha as “Chaoshan Gongfu Cha”. It is likely that regardless of the earliest incidence of the approach, the place that first successfully integrated it into daily life was Chaoshan area. Chaozhou is recognized by some as the “Capital” of gongfu tea.
In essence, what is desired in Gongfu Cha is a brew that tastes good and is satisfying to the soul. Tea masters in China and other Asian tea cultures study for years to perfect this method. However, method alone will not determine whether a great cup of tea will be produced. Essentially, two things have to be taken into consideration: chemistry and temperature. Water should be given careful consideration when conducting Gongfu Cha. Water which tastes or smells bad will adversely affect the brewed tea.
However, distilled or extremely soft water should never be utilized as this form of water lacks minerals, which will negatively affect the flavor of the tea and so can result in a “flat” brew. For these reasons, most tea masters will use a good clean local source of spring water. During the process of Gongfucha, the tea master will first determine what is the appropriate temperature for the tea being used, in order to extract the essential oils of the tea. An optimal temperature must be reached and maintained. The water temperature depends on the type of tea used. Note: green tea is usually not used for a Gongfu tea ceremony. The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.
C, the bubbles formed are known as “crab eyes” and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds. C, the bubbles, which are now around 8 mm in diameter and accompanied by less frequent sizzling sounds and a lower sizzling pitch, are dubbed “fish eyes”. When the water is boiling, neither the formation of air bubbles nor sizzling sounds occurs. At high altitudes water boils at lower temperatures, so the above rules cannot be applied.
Yixing teapot, porcelain teapot, or a covered bowl gaiwan. Fragrance smelling cup: is intended to capture the aroma and essence of the brewed tea, and is matched with the Pinming cups. Giab” in both the Chao Zhou and Min Nan dialects. A tea pet, usually made from the same clay as a Yixing teapot, is fun to have. One kind of “tea pet” is a “tea boy.