In China’s long history of tea tasting, the Chaoshan Gongfu tea ceremony is perhaps the most representative, and most glamorous, tea making technique. Now, let’s experience the charm of Chaoshan Gongfu tea.
In order to bring out a tea’s fragrance and lasting appeal, a great deal of care and attention are paid to selecting a type of tea, preparing water, and making tea. This complex process is called the “Gongfu tea ceremony.” In China’s long history of tea tasting, the Chaoshan Gongfu tea ceremony is perhaps the most representative, and most glamorous, tea making technique. Now, let’s experience the charm of Chaoshan Gongfu tea.
Clean tea set and open the tea pot lid.
2. Warm the tea pot
Pour boiling water into the tea pot and replace the lid. Then empty the pot by pouring out water from its spout and reopen the lid.
3. Prepare tea
Open tea tin, pour tea first onto clean paper and then into the tea pot.
4. Moisten tea
Pour boiling water into the pot along the edge of the opening from a height of 15cm until the pot is filled up.
5. Remove froth
Horizontally scrape the tea foam using the pot lid against the pot mouth. Then rinse the lid with boiling water and close teapot.
6. Warm tea cups
Swiftly pour tea into a cup. After carefully revolving the cup, pour the water into the next cup to warm them successively.
7. Water the tea pot
Pour the water used in warming the tea cups over the tea pot.
8. Brew tea
Pour fresh boiling water into teapot. Then wait a moment after replacing the lid.
9. Pour the tea
Collect four tea cups and rotate the teapot above four cups to pour tea until each cup is filled about 70%.
10. Pour the tea
At this point, the tea in the pot will be almost completely depleted and the remaining tea must be poured into each cup successively
11. Offer tea
The host serves the tea cup with both hands. The seat of honor is served first, followed by subsequent guests on the left or right side. The host serves him or herself last.
12. Taste the tea
Hold the tea cup in both hands and “taste” its fragrance, view its color, and then drink the tea slowly, savoring its sweet aftertastes.
Published in Confucius Institute Magazine
Magazine 20. Volume 3. May 2012.
View/Download the print issue in PDF