The Making of Chaozhou Gongfu Tea

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• published: 02 Nov 2015
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The Chaoshan Gongfu tea (潮汕工夫茶) ceremony has close to 200 years of history. Gongfu Cha means "making tea by heart." People living in the Chaoshan region (Chaozhou and Shantou cities in eastern Guangdong province, regarded as one of the tea's most prominent traditional hometowns) drink the tea routinely in their daily life. Brewing of Tea Water is a critical factor in brewing of Gongfu tea, among which dew is the best, then comes the fountain water, rain water, well water and lastly, tap water. The tea set shall be porcelain, which is best for bringing out the fragrance of tea. The widely used white porcelain cups from Jingde Town, Jiangxi are as wide in mouth as a silver dollar resembling a cappie. 1. The cups need to be warmed and flushed repeatedly in order to warm it and bring out the theine. 2. When brewing tea, boiled water shall be poured in along the inner teapot mouth. The process shall be done in the way of handwriting at temperate speed without any letup. The water jug and the teapot shall be kept from a certain distance so that the means of high infusion is realized. It is said that in this way, the power of heat will reach directly to the bottom of teapot and upturn the tea foams, realizing an artistic visual effect and more fragrant taste. 3. The tea shall be poured in turn into each cup, repeating for twice or three circles to fill the cups. It is called General Guan Patrolling the City, which can make each cup of tea in uniform color. Tea Tasting Traditionally only three cups are provided for tasting the Gongfu tea in Chaozhou and Shantou area, no matter how many guests there are. The first cup of tea must be treated to the first guest sitting on the left hand of the host, regardless of identity, age or gender. The cup should be rinsed with hot tea water after a guest is treated and saved for the next guest. It is said that this custom is peoples way to extend the fine moral characters of solidarity, friendship and generosity.