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功夫茶

2011-06-29 10:55 ChineseTime

KungFu tea, the "espresso" of Chinese tea with a formidable kick, was first sipped back in the Song Dynasty (960-1279). It is still popular today and remains an important part of social etiquette in Chaozhou, Guangdong Province. To this day, one can be sure of drinking kungfu tea if you visit someone's home.



Kungfu tea requires high quality tea leaves and water. Water temperature is also critical to bringing out the best flavor, especially fermented oolong tea.

Purple-clay teapots are considered the best containers for kungfu tea. Purple-clay teapots originated in Yixing, Jiangsu Province. The city is along the shores of Taihu Lake. The purple clay was found on the mountain of Dingshu Town in Yixing. This clay is considered the best material for teapots around the world.



To make basic kungfu tea, first, clean the teapot with boiling water to warm it. Then fill the teapot with a big handful of tea leaves. Next, pour boiling water into the teapot.

A few seconds later, the tea should be poured into cups, which are usually arranged in a circle.

 



The cups are then emptied. The last step is to pour tea in a circular motion into each cup, which is to ensure the tea is the same color in each cup. Now it's ready for sipping.

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