潮州工夫茶
For centuries, tea has been integral to life in the Chaozhou region, where a distinct Gongfu brewing style emerged and continues to be how tea is enjoyed there to this day. Though Chaozhou Gongfu Cha may appear less elaborate than others, it demands practice to skillfully handle the smaller brewing vessels, packed with tea leaves and boiling water, before pouring infusions of equal strength across three teacups without the help of a Gong Dao Bei fairness pitcher. Give it a go with the basics outlined below:
- Place the three cups on a tea boat or small dish so that they are touching, in a triangle formation. This will help minimise and contain spills in the next steps.
- Boil water and warm up the utensils: pour hot water into the Gaiwan or teapot, put the lid on and decant this hot water into the three cups. Discard the water in the tea boat draining tray if it has one, otherwise pour into a Jian Shui basin or bowl.
- Add a generous amount of tea leaves to the Gaiwan or teapot and give them a quick rinse by pouring over hot water, putting the lid back on and immediately discarding this initial brew. This awakens the leaves, helps them to unfurl, and removes any surface dust.
- Now that everything is warmed up it is time for the first infusion: simply repeat the previous step but this time pour the brew into the three cups, in a circle motion, so that the tea is distributed as evenly as possible – both in terms of quantity as well as strength/colour.
- Serve the tea straight away and enjoy in small sips while appreciating the aroma.
- Return the cups to the tea boat, brew and serve the tea in the same way again. Repeat this process as many times as the leaves allow, increasing the steep time for later infusions.
