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HowtobrewKungFuteaKungFucha(withartandskill)•Ifyou'remostfamiliarwiththeChinesewordsKungFuasreferringtothemartialarts•.Inactualfact,thesewordshaveothermeaningsinChinese,andKungFuactuallyreferstohardwork,labor,anddedicationtowardanytaskoranygoal.•Aperiodoftime,leisuretime•KungFuCha(Chameanstea)istheChineseteabrewingprocessthatincorporatesallthesemeanings.procedures•Note:IntheChinesetraditionalteaculture,KungFuteahasacertainetiquettethatgoesalongwithit,aprocedurethatdrinkersfollow.Eachdifferentplaceaddsvariousdetails.Fingertapping•Anetiquettethatteadrinkersfollow•Expressyourgratitude•OriginatedfromEmperorQianlong1.Puttogetherasuitableteaset.•Thisshouldinclude:•Ateaboatortray(hollowtraywithacontainerinsidewhichcancontainallthewaterthatwillbespilledduringtheprocess);•Ateapot;•Ateakettle•Tastingcups;•Aromacups(sniffercups)Teawares•Awoodenteaspoontomeasuretheamountoftealeavesrequired,calledachachi(茶匙)•Ateapitcher/Afaircup(toensuretheconsistencyoftheflavorofthetea)•Ateafunnel(usedtoenlargethemouthoftheteapot)•Atweezer,calledatong(挾).(usedtopick/graspcupsoutofhotwater)•Teafilter2.displaytheTealeavesandteawares•Preparethetealeavesinadvance,sothattheyarereadytobeplacedinthepotassoonasithasbeenwarmed.•Ateacaddy,or“teapresentationvessel,isrecommendedforthispurpose,asisapropersetofteatools.ApproximatelyonetotwoteaspoonsofleavesisagoodquantitytobeginwithAbout7-8gramforoolongAbout3-4forgreentea3.Rinseallvesselswithhotwater.•Thissignifiesthattheritualofteamakinghasbegunbypurifyingthepot,cleaningitofdustandresidueandmakingitreadytoreceivethetea.•Afterrinsing,thewatershouldbediscardedintothedrainingtrayorawastewaterbowl.4.Beforeinfusion,pourhotwaterovertheleavesandthenquicklypouritoff.-----Xicha•Thisremovesanydustfromtheleavesandbeginstoopenthemup,releasingthetea’saroma,whichshouldbesavoredpriortoinfusion.Thisactpreparesthepalatetoappreciatethefullflavorofthetea.5.Usepureormineralwatertobrewthetea.•Tapwatershouldbeavoided,sinceitschemicaltreatmentimpartsundesirableflavorsandodorswhichinterferewiththedelicatearomaticsoftea.•(Homefiltersandotherwaterpurificationsystemscanminimizeand,insomecases,eliminatetheseproblems.)•Thebestwaterforteabrewingisspringwaterwithanaturalmineralcontentthat’sneithertoohardnortoosoft.6.Filltheteapottothetopwithhotwaterandcover.•Pourwateroverthetopofthepot,drawingthestreamovertheairholeuntilalittlewatercomesoutthespout.Whenthisoccurs,youknowthepotisfullandheatedtotherighttemperature.•Whenpouringintotheteapot,liftyourhandhighly.7.Whentheleaveshaveinfusedtheiressence,pourtheteaoutintothepitcher(faircup).•Sometimesthesefaircupsuseafiltertotrapunwantedteaparticlesthatmayhavepassedonfromtheteapot.•Whenpouringintothefaircup,liftyourhandlowly.8.Fromthefaircup,distributetheteainthearomacups•keepingthefaircupclosetothecupsandpouringslowly.Thisreducesthemovementofthetea,maintainingitstemperature.•Aromacups9.Afterthearomacupsarefilled,positiononetastingcup,upsidedown,overeacharomacup.•Theguestswillthensimplypourtheteafromaromatotastingcupsandproceedbysmellinginthesamemanner.•Atthispoint,thearomacupcanbebroughtnearthenosetoreceivethefragranceoftheteabyinhalingthesteam.10.Aftersmelling,drinktheteafromthetastingcups.•Drinkbytakingsmallsipsthatallowtofullyenjoythetaste,aromasandqualitiesofthetea.•Agoodgreenteawillallowuptofourorfivebrews.Tieguanyinabout8brews11.Addwatertotheteapotandstartagaintoyourwill.--repeat12.Thanksandtideupalltheteawares•Goodhabitandvirtuetoclearaway•Gratitude