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Chineseteaculture——Gongfuteaceremony•Introductionofgongfutea•Waterchemistryandtemperature•Toolsandequipment•ProceduresIntroductionofgongfuteaThegongfuteaceremonyorkungfuteaceremony,alsoknownastheChineseteaceremony,isaChineseculturalactivityinvolvingtheritualizedpreparationandpresentationoftea.ItisprobablybasedontheteapreparationapproachesoriginatedinFujianandGuangdong.Theoriginaltermgongfucha(工夫茶)literallymeansmakingteawitheffort.Sometimes'功'insteadof'工'isusedthus功夫茶.Today,theapproachisusedpopularlybyteashopscarryingteaofChineseorTaiwanorigins,andbyteaconnoisseursasawaytomaximizethetasteofateaselection,especiallyafinerone.WaterchemistryandtemperatureWatershouldbegivencarefulconsiderationwhenconductingGongfuCha.Waterwhichtastesorsmellsbadwilladverselyaffectthebrewedtea.Mostteamasterswilluseagoodcleanlocalsourceofspringwater.DuringtheprocessofGongfucha,theteamasterwillfirstdeterminewhatistheappropriatetemperaturefortheteabeingused,inordertoextracttheessentialoilsofthetea.Thewatertemperaturedependsonthetypeofteaused.•95°CforOolong(乌龙)tea•100°Cforcompressedteas,suchasPu-erhtea(普洱)•GreenteaisusuallynotusedforaGongfuteaceremonyToolsandequipment•Hotwaterkettle(烧水壶)•Teapot•Teacup,alsonamedPinmingCup(品茗杯)•teapitcher(公道杯),usedtoensuretheconsistencyoftheflavorofthetea•sniftercup(闻香杯),usedtoappreciatethetea‘saroma(芳香).•Saucer•Brewingtray(茶池or茶船),adeep,flatbottomporcelainplatetoholdspills•Teatray(茶盘)•Teabasin(水盂),usedasthereceptacleforusedtealeavesandrefusewater•Teaholder(茶则),awoodenteaspoontomeasuretheamountoftealeavesrequired•Teatowel,usedtowipethespilledwater,usuallydark-colored•Teaneedle(茶针),forclearingtheteapotspout,andclearingtealeavesetc.ProceduresPreparation温壶烫杯Warmingthepotandthecupswithhotwater鉴赏佳茗Appreciatetea’sappearance,smell,andothercharacteristics乌龙入宫Puttheteaintoteapot(usedwhenOolongteaisusedfortheceremony)悬壶高冲leavesarerinsedusinghotwaterpouredfromsomeheightabovethepot春风拂面ScoopedawaydebrisorbubbleswhichformonthesurfaceBrewing(冲泡)行云流水Firstbrew,towashtheleaves再注清泉Refilledthepotwithfreshhotwateruntilthewaterreachesthemouthofthepot刮沫淋盖RemovedbubbleswhichformedonthesurfaceandsprinklethepotwithhotteafromthefirstbrewServingTheteaisfirstemptiedintotheteapitcherbeforebeingservedtotheguestsAromaappreciation殴杯沐淋Theteaispouredintosniffercup龙凤呈祥Thedrinkingcupisplacedupsidedownoverthetopofthesniffercupandbalancedthere鲤鱼翻身Thetwo(drinkingcupandsniffercup)areinvertedsothatthescentcupisupsidedowninthedrinkingcup敬奉香茗ThescentcupisliftedandtheteaisreleasedintothedrinkingcupEndofceremonyTheceremonyendswiththeusedtealeavesbeingputintoacleanbowlforthegueststoappreciatetheteainitsusedformCleaningupThetemperatureofthewatercanalsobedeterminedbytiming,aswellasthesizeandthesizzlingsoundmadebytheairbubblesinthekettle.•At75–85°C,thebubblesformedareknownascrabeyesandareabout3mmindiameter.Theyareaccompaniedbyloud,rapidsizzlingsounds.•At90–95°C,thebubbles,whicharenowaround8mmindiameterandaccompaniedbylessfrequentsizzlingsoundsandalowersizzlingpitch,aredubbedfisheyes.•Whenthewaterisboiling,neithertheformationofairbubblesnorsizzlingsoundsoccurs.