Brief introduction of Chaoshan kungfu tea

Introduction to Kung Fu Tea The so-called Kung Fu tea is not tea or the name of tea. It's a tea-making technique. It is called kungfu tea because this way of making tea is very particular. It takes some effort to operate, and this effort is for the knowledge of brewing and the kung fu of drinking. Kungfu tea originated in the Song Dynasty, and it is most popular in Chaozhou Prefecture, Guangdong Province (now Chaoshan area) and Zhangzhou and Quanzhou, Fujian Province. It is the inheritance and in-depth development of tea tasting art since Tang and Song Dynasties. Su Zhe has a poem saying: "Fujian's tea is the best in the world, and I don't know how to devote myself to tea." Tasting kungfu tea is one of the famous customs in Chaoshan area. In Chaoshan area, every household has a Kung Fu tea set and drinks several rounds every day. Even Chaoshan people who live abroad or emigrate overseas still maintain the custom of tasting Kung Fu tea. It can be said that where there are Chaoshan people, there is the shadow of Kung Fu tea. Kung fu tea is famous for its high concentration. It seems bitter at first, but it doesn't taste good enough after getting used to it. Kung fu tea uses oolong tea, such as Tieguanyin, Narcissus and Phoenix tea. Oolong tea is between black tea and green tea and is semi-fermented. Only this kind of tea can produce the color and fragrance required by kungfu tea. Phoenix tea is produced in Fenghuang Mountain area of Chaozhou. The tea soup is slightly brown, with tight strips and thick leaves. Very resistant to brewing, it can be brewed for about 20 times. Phoenix Dan Cong tea is the most famous, with the flavor of osmanthus, jasmine and honey, and won the laurel in the national famous tea selection meeting held in Fuzhou. The tea set of Kung Fu tea, including the stove, is a small charcoal stove with a height of one foot and two inches. The teapot is made of fine white mud. The pot is two inches high and the bottom is as big as a bowl. The single handle is nearly three inches long. The pot is as big as a persimmon, and it is a Chaozhou clay pot. The teacup is as small as a walnut, but it is made of porcelain with extremely thin walls. The standard Kung Fu tea art of Kung Fu tea includes post-fire, shrimp beard water (just boiled water), tea making, tea filling, cup ironing, hot pot (pot), high flushing, low flushing, foam covering (the foam floating on it will be wiped off by the pot cover) and top spraying. Chaoshan kungfu tea generally has four owners and guests, and the owner personally operates it. First light the fire and boil water, put the tea leaves into the pot, and divide them into seven volumes. When the water boils, rush into the sink and cover it with foam. The first time to make tea is to pour the freshly brewed tea into a cup, with the purpose of creating an atmosphere of tea spirit and charm. After washing the tea, pour it into the shrimp beard water. By this time, the tea has been soaked and full of sex and flavor, so you can pour the tea. When pouring tea, the four cups are surrounded together, and the four cups are shuttled back and forth with the can until each cup is seven minutes full. At this time, the tea in the pot should also be mixed and poured out, and the remaining body fluid needs to be poured into four cups one by one. Chaoshan people call this process "Guan Gong patrolling the city" and "Han Xin ordering soldiers". The quantity and color of four cups of tea must be uniform, which is the best kung fu. Finally, according to the age of the guest, the host will serve the finished tea to the guest with both hands, first respecting the officer, then controlling the guest, and finally.