Gongfu tea can be divided into three factions: Fujian, Chaoshan, and Taiwan. Tieguanyin is more popular in Fujian, Dancong tea is more popular in Chaoshan, and Dongding Oolong is more popular in Taiwan. But in terms of brewing methods, the three are most compatible.
Third grade moisture
Taking Gongfu tea is an elegant thing, and of course it also requires a lot of attention. Chaozhou Kung Fu tea has specific requirements from water quality, utensils to brewing methods. Of course, making tea cannot be separated from water, so let’s start with water first. Lu Yu wrote in the "Tea Classic": "The water should be from mountains, rivers, and wells."
The tea artist said that water is divided into three categories: heaven water, earth water, and spring water. Tianshui is of course the best, referring to snow water, dew, etc. In "A Dream of Red Mansions", Cao Xueqin once wrote about using the snow water collected from plum blossoms five years ago to make tea. This can be said to be the ultimate description of tea drinking water. Drinking tea in this way is not only about style, but also extremely luxurious.
In the past, rich people would use bamboo tubes and other vessels to collect drop by drop before the first light came out in the morning. It is said that the water before the sun comes out is negative, making tea more fragrant. What a test of kung fu! Modern research shows that only rainwater and snow water in nature are pure soft water, and making tea with soft water can indeed make the soup clear and fragrant.
Ground water refers to mountain spring water, which is divided into soil, sand, mud, etc. according to the soil quality. The tea master said that the sand quality is the best, and the sand has a filtering effect, which makes sense. Nowadays, it is of course impossible to have such requirements for water when drinking tea in hotels and teahouses. As long as the water quality is clear and the taste is sweet, it will be fine.
High brewing and low pouring
"High brewing and low pouring" refers to the method of brewing and pouring tea.
To make tea, pour boiling water along the inner edge of the teapot mouth. The water column should not rush straight in from the center of the teapot, because that will "break the tea bladder" and destroy the taste of the tea. Brewing tea should be like calligraphy, not in a hurry, not slow, and done in one go. The distance between the kettle and the teapot should be relatively large. This way, it is called "high brewing". It is said that "high brewing" can make the heat penetrate directly to the bottom of the jar and cause the tea foam to rise, which is not only beautiful, but also makes the tea taste more fragrant.
When pouring tea, the teapot should be as close to the teacup as possible to prevent the heat from dispersing. The water may not be hot enough, causing the tea aroma to evaporate prematurely. At the same time, pouring it low will not stir up foam or make a ticking sound.
When pouring tea, the tea soup should be poured into the tea cups in turn. Repeat this two or three times to gradually fill each tea cup. This is called "Guan Gong's inspection of the city". This can make the tea soup in each cup even in color.
The tea artist said that the first brew of Chaozhou Kung Fu tea is the most important. If the first brew is not done well, the flavor of subsequent teas will be affected. The first step is to wash the tea. After it is made, gently spread the tea foam, pour out the tea, and rinse the tea set. This process can also play a role in preheating the tea set.
Tea tasting etiquette
Traditional Chaoshan Kung Fu tea generally only has three cups, no matter how many guests there are, only three cups are used. The first cup of tea must be given to the first guest on the left hand first, regardless of their status, age, or gender. After each cup of tea, wash the cup with boiling hot water, and then pass the hot cup to the next one. This custom is said to be a good way for people to show their unity, friendship and mutual humility.
When tasting tea, you should first smell the aroma, then look at the color of the tea soup, and finally taste the taste. A cup of tea should be divided into three sips. The aroma gradually spreads from the tip of the tongue to the throat, and the final drink is a refreshing drink. These are the three realms of Kung Fu tea - "the aroma overflows the teeth and cheeks, the sweetness moistens the throat, and the gods reach the sky". It is said that a professional tea sommelier can tell the tea connoisseur's mood at that time based on a cup of tea. It’s very mysterious, but isn’t Kung Fu tea a way to calm your mind and cultivate your character?