Kung Fu tea brewing is a kind of Chinese tea ceremony where someone prepares tea to either friends or guest and presents it in a certain ceremonies manner. Chinese are so obsessed with this traditional custom practice to the extent that every single step of the entire process has its purpose and a unique name.
Despite this tradition custom having been founded by early Chinese many years back, it’s still done up to date. Kung Fu Cha, which is the Chinese tea brewing process, uses a Yixing teapot that takes up high temperatures during the brewing process. High temperatures matter most in the preparation process since it helps extract flavour from Oolong (classes of Chinese tea leaves). If you are a Chinese or alien and have a fantasy in knowing how to brew Kung Fu tea either for you or for your family, read this article. It will help you achieve your desire.
Before preparing Kung Fu tea definitely, you require equipment to take you through the process. Therefore, before we look at the brewing procedure it is good we highlight the material you need.
- Yixing teapot
- Kung Fu Tea tray
- Tea Tools- tea shuffle, tongs, funnel, tea needle, wooden scoop, and digger
- Tea Strainer
- Water kettle
- Hot water
With that equipment in place, though some are optional, you are set to go and brew your Kung Fu tea.
The Procedure of Brewing Kung Fu Tea
1). Once you are satisfied, all your equipment are in a good state, pour hot water inside the teapot, cups and pitcher and clean them thoroughly. The Chinese call this step the purification stage. It involves cleaning all accessories and lensing them to remove any impurity like dust that would otherwise contaminate the tea. Cleaning and rinsing signify that the ritual has begun.
2). If you are preparing Kung Fu tea for a group of people or guest, show them the tea leaves by waving it up so there can appreciate it. They can also smell it if they so wish. Chinese believes that this step helps to harmonise people together as they wait for the actual tea.
3). Once everyone has smelled the tea leaves, use the wooden scoop to scoop some tea leaves into the teapot. The amount to use seemingly depends on the type of tea leaves you are using and the number of people present.
4). After you pour tealeaves into the pot, pour hot water in a circular motion. It is vital to make sure you hold your water kettle high to increase the force of water as it hits the tea leaves. Ensure you do not stop pouring until the pot is full. Chinese believes that cutting short the pouring process of hot water into the teapot would have a significant effect on tea.
5). Once the teapot is full, use the pot lid to remove any bubbles or debris on the water surface then close the pot using the same cap. Any bubbles created during the pouring process are believed not to harmonise Kung Fu tea effectively.
6). Once you close the lid, let the tea steep for about 30 seconds and transfer it to a pitcher. A pitcher acts as a holding vessel before the whole process of tea making ends and the harmonising process initiated. It is vital to note that at this point, tea is not still ready to drink. This step is only useful in rinsing and unfurling the tea leaves. Kung Fu tea brewing takes a series of steps before the actual tea is ready for consumption.
7). Since the teapot is empty of water but has tea leaves, pour hot water again but at this point do not raise your kettle high since doing that would cause the tea aroma to escape rapidly. When the pot is full, use the lid to remove any bubbles created then close it tightly. Allow to stand for almost a minute and transfer it into the same pitcher with the previous tea. Here you will need to pour your tea gently to maintain the same temperatures.
8). The number of times you infuse your tea leaves depends on the type of tea leaves you are using. Oolong leaves like the Bao Zhong, and Imperial Green tea leaves, for example, require at least three times infusion at a temperature of 70o to 80o.
9). Once you finish infusing your tea leaves, your tea is now ready to drink. Have the teacups available for dispensing for people to drink. When pouring tea to the aroma cups, ensure the pitcher is near to the cup edge and pour your tea gently. When you do this, it helps to low chance of aroma escape and drastic temperature reduction.
10) Once you fill the aroma cups, invert a tasting cup upside down on every aroma cup ensuring the cup is covered so no steam can escape. Once done, take up every pair at a time and flip it up pouring tea to the tasting cup leaving the aroma cup empty. Don’t uncover the tea! This step is too delicate since the tasting cup will have to be heated instantly resulting in sudden cracking. Once you have flipped all tea from aroma to tasting cups, invite your guest or friends to remove the aroma cup over the tasting cup and have a chance to smell the tea.
The other option in this step is to allow each of your guests has the tea in the aroma cup covered with the tasting cup and let them separate the two and pour tea from aroma cup to tasting cup by themselves. Later you can give them permission to go ahead and smell but not drink. The only convenient way of smelling the tea is bringing the aroma cup close to the nose and feeing the fragrance by inhaling the steam.
11). After everyone present has smelled the scent of the tea and confirmed its awesome, you can allow them to proceed in tasting and drinking the tea. You will need to sip your tea slowly by slowly in small bits to enjoy the taste, quality, and Aroma. Once everyone has finished drinking his or her tea, gather used tea leaves in a bow for proper disposal, and used teacups in a Kung Fu tea tray ready for cleaning. That way, you end your Chinese tea ceremony.