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Kung Fu Tea

Overview

When it comes to the words "Kung Fu", many people will think up of the martial arts coming down from ancient China. Actually these words have other meanings in Chinese. "Kung Fu" refers to hard work, labor, and dedication toward any task or any goal. Kung Fu tea is the Chinese tea brewing process that incorporates all these meanings

Kung Fu Tea Equipment

To enjoy Kung Fu tea, we at least need a tea tray and a Kung Fu tea set. The tea tray is hollow with a container inside, which can contain all the water that spills during the process of making Kung Fu tea. A Kung Fu tea set usually includes a teapot or a tea bowel with cover, a fair cup, a group of teacups (usually six) and a strainer (sometimes built into the fair cup, optional).

Kung Fu tea

Steps for Brewing Kung Fu Tea

1. Preparation.

Place the tea tray on a tea table, and put the teapot/tea bowl, the fair cup and the teacups on the tea tray.

2. Rinse all vessels with hot water.

This signifies that the ritual of tea making has begun by purifying the pot, cleaning it of dust and residue and making it ready to receive the tea. It also warms the vessels since the hot water is then poured into the serving pitcher and from there into the teacups. This is done because at room temperature, ceramic teaware is usually quite cold and unsuited to brewing fine teas whose temperature must be carefully controlled. After rinsing, the water should be discarded into the draining tray or a waste water bowl.

3. Try the aroma of the tea leaves, rinse the leaves and warm the teacups.

Take out some of the tea leaves with a spoon and let all your guests try its aroma.  Though this might seem trivial, its an integral part of the authentic tea ceremony and shows the importance that Chinese place on both the taste and the aroma of tea.

Place the appropriate amount of tea leaves into the teapot.  Pour the boiling water into the teapot from a reasonable height and make sure you fill it to overflowing, so as to rinse the tea well with the water.

Scooped away gently any debris or bubbles which form on the surface to keep the tea from around the mouth of the pot which is then closed with the lid.

Then immediately pour the first brew into all of the cups without allowing the tea to steep. This is for warming the cups but not drinking.

4. Use pure or mineral water to brew the tea.

Its now time to actually make the tea to drink.  Again fill the teapot with boiling water, again right to the top.  This time, though, place the lid on the pot and then pour more boiling water over the teapot, to help keep the temperature of the teapot high.The best water for tea brewing is spring water with a natural mineral content that’s neither too hard nor too soft.

5. Pour the water into the fair cup to heat it.

A fair cup allows the tea to be poured from the teapot into a holding vessel. Sometimes these fair cups use a filter to trap unwanted tea particles that may have passed on from the teapot.

6. When the leaves have infused their essence, pour the tea out into the fair cup.

This intermediate step between the teapot and the individual cups allows the tea to be mixed while pouring (the first tea coming out of the teapot will be less strong than the one on the bottom of the teapot). Moreover, it allows to precisely adjust the brewing time in the teapot (all the tea comes out quickly, instead of being slowly poured in the individual cups).

7. Pour the tea into the teacups from the fair cup, smell and drink.

Drink by taking small sips that allow to fully enjoy the taste, aromas and qualities of the tea. A good green tea will allow up to four or five brews. Add water to the teapot and start again from point 4 to your will.