The Chinese Ritual of Gongfu Cha
The gongfu method of tea first became popular in China during the Ming dynasty (1250-1600) For the first time, tea was prepared in the whole leaf style and the kilns of yixing grew famous for the purple clay pots they so masterfully produced.
Gong-fu Tea takes its name from the same term kung-fu with which we are all familiar. The use of the term with tea implies similar types of concentration, practice, and spiritual benefit.
Originally intended for brewing oolongs, the centuries-old gong-fu ritual (meaning "to do things well") now extends itself to other tea varieties.
Gongfu cha is performed in the following manner:
- Heat water to a temperature of about 170 degrees.
- Pour the host water into the teapot, which is placed on the tea platter or tea boat used for the ritual.
- Pour the water from the tea pot into the tea bowls to warm them well.
- Take about 1 teaspoon of leaves from a tea box and place in a tea pot.
- Drench the leaves with hot water, filling the tea pot to overflowing; pour this first, short infusion into the boat, leaving the tea leaves behind, and again pour hot water into the tea pot.
- Rotate the lid on top of the teapot to eliminate bubbles and close it again.
- Pout hot water over the exterior of the teapot to prevent the leaves from cooling.
- Empty the water from the tea bowls while the tea steeps for a minute.
- Pour the tea into the bowls in a circular motion. The tea can also be poured into another bowl, which is then poured into the drinking bowl: this allows everyone to savor the tea's fragrance before drinking the infusion.
- Take small sips of the tea, which is thought of a a liqueur.
This ritual is carried out three times with the same leaves. It has been taking place more and more often in France in true Chinese teahouses to better celebrate "dragon teas."
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