Gong-Fu – literally meaning the art of preparing tea skillfully dates back many centuries. It is first mentioned in Cha Jing or The Classic of Tea – the most famous treatise on tea written by Lu Yu. This ceremony does consist of some very specific steps, but the focus is more on the appreciation of the tea – in contrast to the Japanese tea ceremony which places more emphasis on symbolism and gestures.
There are a number of elements that are required in order to perform the Gong Fu Cha:
1. Yixing teapot – clay
2. Water dispensing tray
3. Wodden teaspoon to measure out the tea
4. A tea pitcher
5. A tea strainer
6. Wooden tweezer
7. Tasting cups and aroma cups
8. Tea towel used to clean the table
1. ‘warming the pot and heating the cups’ – fill the teapot with boiling water and drain it – warming the pot is important as this will enhance the flavour of the tea
2. ‘appreciate excellent tea’ – Ti Kuan Yin Oolong is what is traditionally used for the ceremony
3. ‘black dragon enters the palace’ – this is in reference to the Ti Kuan yin – fill the teapot 1/2 – 2/3 full of tea leaves
4. ‘rinsing from elevated pot’ – pour hot water onto the leaves from an elevated height
5. ‘the spring wind brushes the surface’ – brush the froth that will form at the top of the teapot to keep the tea clear
6. ‘bathe the immortal’ – let the tea steep a while longer allowing the inside of the teapot to get warm
7. ‘a row of clouds, running water’ – drain out the tea completely – we do not drink the first infusion
8. ‘pour again from a low height’ – pour hot water into the teapot with your tea leaves again – this time from a low height – we don’t want to force too much flavour out all at once
9. ‘bathing the sniffer cup’ – the tea is poured into the aroma cups in one sweeping motion to ensure equal flavours amongst all cups
10. ‘walk in the mountains and play in the river’ – clean excess water from the bottom of the pot
11. ‘the dragon and phoenix in auspicious union’ – balance the tasting cup ontop of your snifffer/aroma cup
12. ‘the carp turns over’ – carefully invert the two cups
13. ‘respectfully receive the fragrant tea’ – with three fingers lift the snifffer/aroma cup and take in the sweet warm aroma – use your thumb and forefinger to lift the tasting cup and your middle finger to balance the bottom – drink in three sips – a small sip, a second larger sip and the thirs is taking in the aftertaste
