Gong fu tea preparation
Gong fu means skill derived through practice and experience. Gong fu tea preparation refers in general to particular skill in making tea. However, the term has also come to specifically refer to the making of oolong, black or puer tea with Yixing pottery, with particular attention to the quantity of leaf used, maintenance of water temperature and the following of a specific process described below. Gong fu tea masters, through a life time of practice and love of tea are able to produce the most astounding flavours through their art. With a little practice it is possible to make wonderful tea in this way, which will be a joy to you and your friends.
Gong fu tea preparation using Yixing pottery is generally employed to make oolong, black or puer teas because the Zisha (purple sand) clay from which Yixing teapots are fashioned, is naturally high in iron and aids maintenance of high water temperature. White and green teas require much lower water temperatures and for this reason porcelain tea wares, which absorb heat rather than insulate, are used.
We recommend the following equipment:
a caddy, tea boat or bowl
a serving vessel
a tea towel
cups
Most of these products can be found in Accessories.
Step one - Wash
Wash the inside of the pot with hot water, then pour it into the serving vessel and next into the cups and then discard the water into the tea boat, caddy or drainage bowl. This step cleans all utensils of dust and freshens the atmosphere - on an inner level the washing of the outer environment is a tool to clear away distractions from your mind and enter into a state of natural awareness. Practically speaking, this step heats the pot utensils to receive the tea and aids maintenance of water temperature during infusion.
Step two - Leaf
With tightly rolled oolongs such as Tieguanyin, or Orchid Oolong, add a little more than enough leaf to cover the base of the pot.
In the case of less compact oolongs such as Wuyi Yan cha and Baozhong, and black teas including Yunnan Gold and Darjeeling, fill one third to one half of the pot with leaf. Adjust these suggestions to your individual taste once you have gained some experience.
Step three - Flush
This step opens the leaves and releases the aroma of the tea. Flush the leaf by pouring over water of the appropriate temperature - 80-90 degrees for oolongs and 90-95 degrees centigrade for black teas and puers. Then replace lid and quickly pour water away. Inhale and enjoy the aroma in order to prepare your nose and mouth for the taste of the tea.
The aroma tells you whether your water temperature will create the result you desire. If you want to increase floral aromas and flavours reduce water temperature; if you want to increase roasted flavours increase water temperature - see Water for more detailed information.
Step four - Infuse
Fill the pot with water of the appropriate temperature for your tea, then replace the lid.
Step Five - Maintain water temperature
Immediately after filling the pot and replacing the lid, pour more hot water over the air hole in the lid until a little water comes from the spout. This ensures the pot is full and helps to maintains the heat inside the pot. Allow the tea to steep for 1-3 minutes according to individual taste.
Step six - Pour
Decant the tea into the serving vessel and serve into warm cups. Taste and inhale the wonderfully complex flavours and aromas.
Repeat steps three to four until the tea no longer releases adequate flavour - this can be up to 10 times.
© Jing Tea LTD 2006
