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| Gongfu Tea Preparation |
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| In China the formal presentation of tea is known as “gongfu” which, like the gaiwan method of tea preparation, dates from the Ming dynasty (1368-1644). The term “gongfu” denotes skill from practice—the idea being that expertise is derived not so much from learning as from experience, that is: practice (which we could say in this case does not “make perfect”, but which is instead an end in itself). While literally gongfu could signify the serious practice of any art form, today “gongfu tea” is generally used to refer to the more or less elaborate preparation of tea using miniature unglazed wares made of the special “purple sand” clay of Yixing in Jiangsu province. Indeed, success in gongfu tea requires patience, attention to detail, and, of course, extended practice, but the rewards are well worth the effort. |  |
| Because of the high temperatures involved in gongfu tea brewing and the porosity and insulating properties of Yixing teaware, green and scented teas are not as popular for this style of preparation. The following guidelines apply to Black, Puerh & Oolong teas: | |
| 1. RINSE - Whenever tea is prepared, the first step is always to rinse all vessels with hot water. This signifies that the ritual of tea making has begun by purifying the pot: cleaning it of dust and residue and making it ready to receive the tea. It also warms the vessels since the hot water is then poured into the serving pitcher and from there into the tasting cups. This is done because at room temperature ceramic teaware is usually quite cold and unsuited to brewing fine teas whose temperature must be carefully controlled. After rinsing the water should be discarded into the draining tray or a waste water bowl. |  |
| 2. TEA LEAVES - The tea leaves should be prepared in advance, ready to be placed in the pot as soon as it has been warmed. A tea caddy or “tea presentation vessel”, as shown, is recommended for this purpose, as is a proper set of tea tools. Approximately one to two teaspoons of leaf is a good quantity to begin with and is easily adjusted to taste after the initial infusion. Keep in mind that due to the many variations of tea processing, some leaves are a lot more compact than others. For instance: in terms of volume of leaf, you’ll need less Tieguanyin than Yan Cha or Formosa Oolong. |  |
| 3. AROMA - Before infusion hot water should be poured over the leaves and quickly poured off. This removes any dust from the leaves and begins to open them up—releasing the tea’s aroma, which should be savored prior to infusion in order to prepare the palate to appreciate the full flavor of the tea. |  |
| 4. WATER
- 99% of tea is water, so it’s important to give some thought
to the water you use for brewing. Tap water should be avoided since
its chemical treatment imparts undesirable flavors and odors which interfere
with the delicate aromatics of tea. (Home filters and other water
purification systems can minimize and, in some cases, eliminate these
problems.) The best water for tea brewing is spring water with a
natural mineral content that’s neither too hard nor too soft.
Since T.D.S., “total dissolved solids,” or mineral content measured
in parts per million varies greatly from water to water, you may want
to do your own taste-test of waters available in your area to determine
which one has the best flavor, body and compatibility with the tea you
drink. An interesting Swiss-based website to consult in this regard
is mineralwaters.org
NOTE: Distilled water is not recommended for tea since water purified of its mineral content produces a flat-tasting infusion. |
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| 5. INFUSION -
Infusion, water temperature, and steeping time are just as important as
the quality of the water and tea leaves used. You will discover
what combinations work best for you but we recommend the following guidelines. For the best infusion fill pot to the top with hot water and cover. Then pour water over the top of the pot, drawing the stream over the air hole until a little water comes out the spout. When this occurs you know the pot is full and heated to the right temperature.
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6.
SERVICE - When the leaves have infused, pour the tea out into the
pitcher and then serve in individual tasting cups.
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| 7. RESTEEPING - One of the benefits of using high quality, full-leaf teas is that they do not “leech out” like the chopped-up tea found in teabags and, as a result, may be resteeped—generally two or three times, sometimes more. To resteep it is usually necessary to increase the infusion time slightly and also to reheat the water— at least to the original infusion temperature, sometimes higher. It is not recommended that tea leaves be left for any length of time between infusions. |  |
| NOTE: Temperature and infusion time will vary sightly depending on the quality of tea and quantity of leaves, as well as personal preference. Experiment with various quantities, temperatures, and times to find your own preference. | |
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