| Gongfu Tea Ceremony |
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Information AboutGongfu Tea Ceremony |
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ORIGINALLY FROM CHINA AND NOW PERFECTED IN TAIWAN. The Gong Fu, kungfu Tea Ceremony ( 功夫茶 ) is a way of preparing Tea skillfully. It differs from the Chanoyu tea ceremony practiced in Japan, which employs rigid rules, proscribed steps and usually involves meditation. In addition, the Japanese Tea Ceremony usually employs only powdered green tea (called matcha). While both the Gong Fu and Chanoyu tea ceremonies have the same goal of producing and sharing a satisfying cup of tea, the Gong Fu Tea Ceremony is more relaxed, encouraging all participants to speak freely with each other throughout. Although particular Gong Fu tea ceremonies differ by region (China, Taiwan, Singapore, Hong Kong), they all allow any kind of tea to be used as the basis of the ceremony. GONGFU TEA BREWING INNOVATION In the last 30 years the method of making good tea from the first brew to the last brew, and taking into account water temperature according to the variety of tea brewed has changed and become a methodology (skill brewing). In recent years in Taiwan the invention of the filtered tea pitcher has made a great improvement in tea brewing. EQUIPMENT
Ideally the pot should be small and paired with a second serving pot to help evenly blend the tea flavour. The equivalent of approximately one teacup of tea is brewed at a time in this approach and the tea is consumed from very small cups. This permits very fine control of temperature vs. brewing time. When such specialty pots are not available, regular-sized pots are also usable, but they suffer from a lack of control over brewing times and temperatures, reducing the quality of the ensuing tea as a result. Water The water should be "just boiled" (about 98 degrees Celsius) for oolong and black teas. It should be filtered of chlorine, salt and other such treatments, but it should not be distilled nor demineralised -- distilled/demineralised water results in very "flat"-tasting tea. CEREMONY PROCEDURES Surroundings A suitable space must be provided. A table large enough to hold the tea-making utensils, the drip tray, and the water is the minimum necessary. Ideally the surroundings should be peaceful and condusive to relaxation and socialisation. Incense, flowers and low, soft, traditional music will all add to the ambience, as will songbirds. Preparation Water is brought to a boil. The brewing pot is filled with boiling water. The water is then transferred in turn to the tea pitcher, the aroma cups (if used), and finally to the serving cups. This is done to bring the temperature of the utensils up to appropriate levels while washing out any dust which may have accumulated in the utensils; this water is then discarded. Tea is measured and placed into the brewing pot. Brewing (first brew) The first round of brewing begins with filling the pot full of near-boiling water. The pot is filled to the brim and excess foam and tea leaves are simply swept aside by the lid before placing it firmly on top. A little extra hot water poured over the top helps keep the temperature high. The tea is brewed for approximately one minute and then quickly transferred to the serving pot to mix it evenly, avoiding uneven flavor from cup to cup. A narrow, metal filter can be used to catch fine particles that would spoil the flavor of the tea. Serving with aroma cups and drinking cups Subsequent brews A quality oolong tea is good for anywhere from 4 to 8 brewings. Each subsequent brewing follows basically the same format -- See also: EXTERNAL LINKS |
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