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"Kung Fu Tea" is Part of the Chinese Dinner

The gongfu tea ceremony or kung fu tea ceremony (Chinese: 工夫茶 or 功夫茶), is a kind of Chinese tea ceremony, involving the ritual preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian and the Chaoshan area of eastern Guangdong. The term literally means "making tea with skill". Today, the approach is used popularly by tea shops carrying tea of Chinese origins, and by tea connoisseurs as a way to maximize the taste of a tea selection, especially a finer one.


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. In Japan, tea production began in the 12th century following Chinese models, and eventually evolved into the Japanese tea ceremony, meant to be exclusive to political and military elites. The related teaware that is the tea pot and later the gaiwan lidded cup were evolved. It is believed that the gongfu tea preparation approach began only in around the 18th century. Some scholars think that it began in Wuyi in Fujian, where the production of oolong tea for export began; others believe that it was the people in Chaozhou in the Chaoshan area in Guangdong started this particular part of the tea culture. Senchadō in Japan started in the early Edo period influenced from China.

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.

Chemistry and physics

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 chemistry

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 used 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. If this natural spring water is not available, bottled spring water will suffice. Yet high content mineral water also needs to be avoided. Hard water needs to be filtered.


During the process of Gong Fu Cha, the tea master will first determine what is the appropriate temperature for the tea being used, in order to extract the aroma of the tea. An optimal temperature must be reached and maintained. The water temperature depends on the type of tea used. Guidelines are as follows:

  • 75–85 °C for green tea (80 °C Typical)

  • 85–90 °C for white tea (90 °C Typical)

  • 95–100 °C for oolong tea

  • 100 °C (boiling) for compressed teas, such as pu-erh tea

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.

  • At 75–85 °C, the bubbles formed are known as "crab eyes" and are about 3 mm in diameter. They are accompanied by loud, rapid sizzling sounds.

  • At 90–95 °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..

From Wikipedia