Kung Fu Tea and Tea Set: An Exquisite Tea Feast

The origin and characteristics of Kung Fu tea

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Kung Fu tea originated in southern Fujian, Fujian and Chaoshan, Guangdong. It is a traditional custom of drinking tea of the Han nationality. The reason why it is called “Kung Fu Tea” is that its tea-making process is extremely exquisite, paying attention to the fine operation of tea, utensils, water and fire. The brewing method of Kung Fu tea is both scientific and aesthetic, reflecting the essence of tea art.

The difference between Kung Fu Tea and Gong Fu Black Tea

It should be noted that Kung Fu tea is not a name of tea or tea, but a tea-making technique. In contrast to it is “Gongqi Black Tea”, which is a unique type of black tea in China, which is named after its complex and time-consuming production process. Common black teas include Qihong, Dianhong, etc.

Kung Fu Tea’s tea set

Kung Fu Tea has a wide variety of tea sets and pays attention to refinement. The following are some common tea sets and their descriptions:

Tea sets in Chaojia Fengyueji and Chaozhou Tea Sutra

According to Chaojia Fengyueji, the tea of Gongfu tea has stoves, pots, cups and plates, teacups, tiles, brown mats, paper fans and bamboo clips. The furnace is a tea stove, which is shaped like a cut tube and is about one foot and two or three inches high. It is made of fine white clay. The pot is the teapot, which is best from Yixing kiln (purple sand pot), with a round flat belly and a cranked mouth, and a large capacity of up to half a liter. Chaozhou hand-pulled kettle is also the main brewing tool. Cups and plates are tea plates, mostly porcelain, shaped like a full moon. The inside and outside are painted with landscape figures, many of which are antiques, and small teacups are placed on them. One stove and one pot each, and the teacup depends on the number of people. Some pots, plates and cups are old but of good quality, as expensive as arches, which are not common.

According to the Chaozhou Tea Sutra, there are more than 20 kinds of utensils for traditional Gongfu tea, including cans, covers, tea washes, tea plates, tea mats, water bottles, water bowls, water spoons, dragon jars, air stoves, sand pans, feather fans, copper chopsticks, tea cans, tea towels, bamboo chopsticks, tea clips, tea tables, and baskets.

Canning

that is, the teapot, which is best in Jiangsu Yixing purple sand pot, is called “Su pot”. The small pot made by Hui Mengchen, a pot-making master at the end of the Ming Dynasty and the beginning of the Qing Dynasty, was also very famous and was called “Mengchen jar”. The can should be small, not large, shallow, not deep.

Gaiou

That is, cover the bowl. In crowded occasions, it will be used to replace the jar. It has the advantages of fast water output and easy removal of slag. However, because of its wide mouth and not easy to leave fragrance, it is suitable for use. Its method of taking tea is still the same as that of making cans.

Teacup

Small, shallow, thin and white are better. Since the beginning of the Qing Dynasty, the tea cup made by Ruo Chen, a famous porcelain craftsman in Jingdezhen, Jiangxi Province, with blue flowers on a white background and a wide bottom, was called “Ruochen Cup” or “Ruochen Ou”. Later, because the Ruochen cup was not easy to get, the white porcelain cups produced in Jingdezhen, Jiangxi Province and Fengxi, Chaozhou were the best. They were called “white jade cups” and “white fruit cups”, which were known as white as jade and as thin as paper. In summer, it is appropriate to use a slightly extroverted “reverse cup”, and in winter, it is appropriate to use a non-extroverted cup. There are also different styles of cups for the four seasons: “bull’s eye cup” in spring, “chestnut cup” in summer, “lotus leaf cup” in autumn, and “bell cup” in winter. As for the “horn cup” with a wide mouth and a toe and a “milk cup” with a handle are not suitable.

Tea wash

It is shaped like a large bowl, and a total of three “one main and two pairs” need to be prepared. The main washing is used to soak the tea cup, the secondary washing is used to soak the “can”, and the other is used to hold wastewater and soaked tea.

Tea tray

It is better to be wide and flat, with a variety of shapes and shallow edges for easy drinking. The plain porcelain blue and white flowers produced by the official kiln of Raozhou are the best, followed by Longquan Baiding.

tea mat

The shape is small like a plate, with a diameter of about three inches. It is used to hold boiling water and place the can for insulation. Summer should be shallow and winter should be deep. The bottom is made of felt, which is made of autumn fruit, which has the advantage of not producing a strange smell. It’s a little wrong to cut the old cloth into a round shape.

Water bottle

It is used as a container for water storage to prepare for cooking tea. It is a container with a long neck and shoulders, a flat bottom and a handle. The plain porcelain blue and white one is a good product. There is also a kind that looks like a radish barrel, with a neck and a mouth, decorated with a dragon pattern, called “Dragon Barrel” and commonly known as “Qianlong Barrel”.

Water bat

It is also a water container, placed on the coffee table, with coconut shell as a water spoon.

Dragon tank

It is a large-capacity covered container used to store a large amount of spring water and put it in the tea room.

air furnace

It is a wind stove with charcoal and water. It is a red mud stove, about six or seven inches high. There is also a kind of “high-footed stove”, which is more than two feet high, with a grid in the lower half, which can be filled with olive core charcoal. There is also a kind of “white stove”, which is made of fine white mud. There is also the bamboo joint stove of Puningli Lake, which is famous for its beautiful shape, heat resistance and insulation. It is shaped like jade bamboo, also known as “Jade bamboo stove”.

sand gium

It is a utensil for boiling water, also known as “tea pot”, which is made of sand and mud. Also known as “Yushuqi”, it can boil about four taels of water, and the pot has a small and long handle.

fan

It is used as a furnace, such as the size of a palm.

Copper chopsticks

They are copper chopsticks, which are used to hold charcoal and pick up fire.

Tea can

It is a jar for storeing tea, and each type of tea needs to be stored in an independent tin jar. It is the most famous tin can made by Chaoyang Yanjia, and the mouth of the can is sealed. The quality of the Puning Guizheng Mountain tank is between ceramic and magnet. It has both the coarseness of the ceramic tire and the hardness (high temperature) of the magnetic tire. The tank body is beautiful, and the long-term storage of tea leaves does not taste bad.

Tea towel

Used to clean utensils

Bamboo chopsticks

It is a chopstick used to hold tea residue, and the head of the chopsticks is sharper than that of ordinary chopsticks.

tea clip

It can replace bamboo chopsticks holding tea residue, and it can also prevent scalding hands when washing cups.

Tea table

It is used to set up tea sets.

Tea carrier

It is used as a storage tea set and can be carried out.

tea cabinet

It is used to store tea sets and tea leaves and put them indoors.

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