Gongfu tea

What is good Hubei tea? A seemingly simple question, but it's hard to sum up in a single phrase. Is expensive tea necessarily good tea? Is scarce tea necessarily good tea? Is tea that boasts ancient trees or master craftsmanship necessarily good tea? The answer to all these is “not necessarily.” Image | Hubei tea mountains shrouded in mist and clouds 01 Hubei’s Good Tea: The Three Essential Elements at the Source Must Not Be Missing For truly good tea, the three essential elements at the source must be right. What are the three essential elements at the source of tea? They are: region, variety, and processing method. Region More than a thousand years ago, Lu Yu, the Sage of Tea, wrote in Chapter One of "The Classic of Tea," about "the origin of tea"; then, in another chapter titled "where tea comes from," he detailed the various sources of tea production in the Tang Empire that he had researched and that were recorded in historical documents. This shows the importance of the origin of tea, that is, "region." Image | "The Classic of Tea" by Lu Yu Currently, 21 provinces, municipalities, and autonomous regions in our country produce tea,…

Introduction: Okinawa, originally named Ryukyu, was a vassal state of China during the Ming and Qing dynasties. The name "Ryukyu" was given to the archipelago by the Chinese during the Ming Dynasty. Historically, Ryukyu maintained close cultural exchanges and maritime trade with China, Japan, Korea, and Southeast Asian countries. Nearly transparent Okinawan sea In the mid-17th century, after the transition from the Ming to the Qing dynasty, the Qing dynasty became the ruler of China. In its relations with Ryukyu, the Qing dynasty continued the tributary system established by the Ming dynasty. With the increasing frequency of exchanges between Qing China and Ryukyu, the method of infused tea preparation also spread from Fujian to Ryukyu and became popular there in the early 18th century. The 18th-century Gongfu tea drinking methods and utensils that were transmitted from Fujian to Ryukyu have since become the basic model for Ryukyu Infused Tea. In 1718 (57th year of the Kangxi era), Xu Baoguang traveled to Ryukyu as a vice envoy for the investiture mission. Due to typhoon weather, he stayed in Ryukyu for nearly a year before returning to China. During his stay, he extensively researched local customs and social conditions, leaving behind the…

When brewing white tea, the water temperature should be controlled between 90-100°C. Fresh white tea, with its tender texture, is suitable for brewing with boiling water above 90°C. For aged white tea, it requires boiling water at 100°C to awaken its inner qualities. Brewing Water Temperature for White Tea The water temperature for brewing white tea is 100°C. As a fermented tea, the use of boiling water helps extract the inner substances from the leaves, resulting in a more fragrant and flavorful infusion. If the water temperature is too low, the tea leaves will not fully open, leading to a bland taste. When brewing white tea, it is recommended to use a lidded bowl. First, place the dry tea leaves inside, then pour in boiling water to rinse the tea. After 5 seconds, discard the water. Then add boiling water again, do not cover, and after 1-2 minutes when the tea has expanded, it can be consumed. Brewing Time for White Tea The brewing time for white tea varies according to the number of infusions. The first infusion takes about 5 minutes, the second takes around 3 minutes, and subsequent infusions should also be kept around 3 minutes. Typically, white…

When it comes to gongfu tea, many people think of gongfu black tea or Chaozhou-style gongfu tea, but few know why it is called gongfu tea. Is it because the variety of the tea leaves is named gongfu? Let's talk about what gongfu tea really is. Generally speaking, gongfu refers to the time and effort spent on something, as well as the meticulousness and refinement involved, or the skill and expertise attained in a particular field. Black Tea Gongfu Tea In the category of black teas, gongfu tea is a type of refined black tea. It is named gongfu tea (or gongfu black tea) due to the extremely meticulous processing during both preliminary and final production stages. In the Qing Dynasty, gongfu tea referred to black tea and some Wuyi oolong teas. The monk Chaoquan, who lived as a commoner after the fall of the Ming Dynasty, became a monk in Mount Wuyi in the thirtieth year of the Kangxi era of the Qing Dynasty and developed an affinity for Wuyi tea. In his poem "The Song of Wuyi Tea," he writes, "It smells like plum blossoms and orchids, and its fragrance is achieved through careful baking. The teapot is…

Oolong tea, also known as Qingcha or semi-fermented tea, is a distinctive category among the major types of Chinese teas. Oolong tea is made through processes such as killing green, withering, shaking green, fermentation, and baking, resulting in a high-quality tea. Characteristic oolong tea has red edges on the leaves and a green center, with a yellowish-red infusion, rich flavor, and unique floral and fruity aromas that linger long after tasting. Famous oolong teas include: Fujian Tieguanyin, Phoenix Dancong tea, Dongding Oolong tea, and Wuyi Dahongpao. "The pot is the father of tea, water is the mother of tea, charcoal is the friend of tea," when it comes to brewing tea, the teapot is extremely important. So, what kind of purple clay pot is suitable for oolong tea? In terms of clay material: The infusion color of oolong tea is mostly orange-yellow or golden yellow. Based on this characteristic, suitable purple clay pot materials for oolong tea can be selected from duan clay, original green clay, zuni (red clay), and red clay. The taste of oolong tea is full-bodied and its aroma is rich, which is one of the most significant features of oolong tea: its high aroma. Therefore, you…

Misty Tanyang Village (Photo by Zheng Haidong) Tanyang Village, a picturesque hamlet nestled beneath Mount Baiyun in Fuan City, has gained international acclaim due to the creation of a particular type of black tea. From the successful trial production of black tea during the Yongzheng and Qianlong eras of the Qing Dynasty to being named Tanyang Gongfu in the first year of the Xianfeng era (1851), Tanyang prospered due to the thriving tea trade and also experienced periods of decline. Since the reform and opening up, Tanyang Village has undergone a vivid revival in the tea industry and poverty alleviation, with the story of "Four Visits to Tanyang" becoming widely known and inspiring. In this new era, the people of Tanyang are writing a legendary chapter of rural revitalization using their unique tea. Today, the name Tanyang transcends the fragrance and beauty of its tea; it represents not only the spirit of the Tanyang people in overcoming poverty but also a sense of nostalgia. The green mountains remain eternal, and the clear waters flow forever; once you've tasted Tanyang Gongfu tea, the memory lingers even after you leave. The Former Residence of Tanyang Tea Merchants Tanyang Gongfu Tea (Photo by…

Basic Introduction to Tailaoshan Green Snow Bud TeaTailaoshan “Green Snow Bud,” is a renowned tea both at home and abroad.Green Snow Bud, commonly known as "White Tea Core," is slender and soft, covered with fine hairs and silver-white in color. It's also called "Silver Needle" or "White Down." Its inferior grade is called "Flag and Spear:" because the leaves resemble flags and the tips of the buds resemble spears. This type of tea is made from one bud and one leaf.Green Snow Bud is a superior tea tree. Not only can it be consumed and used medicinally, but legend has it that in the past, people carved teacups from the root of the old tea plant in Hongxue Cave. Without using tea leaves, simply pouring hot water would impart the taste of Green Snow Bud tea. Travelers would use it as a small bowl, and if they encountered a malicious inn or someone who secretly poisoned their food, the bowl would magically show black stains.One of China's oldest historical teas, it was already famous during the Ming Dynasty and considered a rare treasure among teas. In the Qing Dynasty, Zhou Lianggong recorded in his "Fujian Miscellany" that "Tailaoshan had ancient…

The four treasures of tea utensils are: the Mengchen Brewing Pot, Ruochen Cup, Yushu Kettle, and Red Clay Brazier. The Mengchen Brewing Pot is a small teapot made from Yixing purple clay. Why is it called Mengchen? According to legend, Mengchen was a famous potter from the Ming Dynasty in Jiangsu, China, surnamed Hui, who specialized in making small teapots. When used for brewing tea, these small pots retain the color, aroma, and flavor of the tea. They are durable, and even when filled with boiling water alone, they impart a tea flavor. In the heat of summer, tea left overnight does not easily sour. These teapots have strong heat resistance, so there is no risk of cracking when boiling water is poured into them during winter. Additionally, they conduct heat slowly, so they do not become too hot to handle when in use. Over time, they develop a luster and take on an antique appearance. The Ruochen Cup, often paired with the "Mengchen" as the two jewels of tea utensils, is a thin porcelain cup. It is as thin as paper and as white as snow, small and delicate, resembling half a ping-pong ball or a miniature rice bowl.…

Pu'er tea is divided into raw and ripe varieties, and the brewing method is the same for both. It consists of four steps: warming the utensils, adding the tea, brewing, and decanting the infusion. First, thoroughly rinse the teaware with boiling water. Then place the tea leaves in a gaiwan and pour 100°C water over them. After about 5 seconds, quickly decant the infusion. Finally, pour it into the teacup to drink. I. Correct Method for Brewing Pu'er Tea To begin, the process includes selecting the tea, preparing the utensils, choosing the water, adding the tea, and drinking the tea, which involves five steps. For drinking Pu'er tea, it's best to use specialized thin porcelain ware produced in places like Jingdezhen, as porcelain retains the aroma and flavor of the tea well. (1). First, prepare a purple clay pot or a gaiwan, a pitcher, several small porcelain cups, a strainer and its holder, and a drip tray. (2). In principle, soft water should be used, such as purified water, mineral water, or tap water that meets drinking standards. Mountain spring water is even better. Water temperature significantly affects the aroma and taste of the tea, so Pu'er tea requires boiling…

Selecting the Right Type of Tea The first step in brewing a good cup of tea is choosing high-quality tea leaves. There are various types of tea available on the market, including green tea, black tea, white tea, oolong tea, and Pu'er tea, each with its unique flavor and characteristics. When selecting tea, it is recommended to purchase from reputable brands or specialized tea shops, ensuring freshness and quality. (Image source: network; delete if infringement) Preparing the Necessary Tools Brewing tea requires some basic tools, such as a teapot, teacup, strainer, and teaspoon. For a more professional setup, you can prepare a tea set. Choose a teapot made of ceramic, glass, or purple clay, as these materials better retain the temperature and aroma of the tea. A strainer can help remove tea fragments, making the tea liquor clearer. Mastering the Right Water Quality and Temperature Water quality has a crucial impact on the taste of tea. It is best to use mineral water or filtered tap water, avoiding chlorinated or hard water. Different types of tea have different requirements for water temperature. Generally, green tea should be brewed at 80-85°C, black tea and oolong tea require 90-95°C, while Pu'er tea…

The main subject of Chinese tea culture is people, and tea exists as an object to serve humans—it is there for our enjoyment. Chinese tea culture is often referred to as a philosophy of beauty. It encompasses the Buddhist aesthetic of circular and ethereal beauty, the Taoist sense of profound and expansive beauty, as well as the Confucian elegance and subtlety. So, what tools should one prepare for brewing gongfu tea? 1. Tea Placement Tools ① Tea Scoop: A tool used to transfer tea from the tea canister into the teapot. ② Tea Spoon: Used to transfer tea leaves from the scoop into the teapot. ③ Tea Funnel: Placed over the teapot mouth to guide the tea in and prevent leaves from spilling outside. ④ Tea Presentation Dish: A multi-functional tool that not only serves the functions of the above three but also allows you to observe the shape of the tea, judge the quantity, and smell its dry aroma. ⑤ Tea Pestle: Used to break long tea leaves in the presentation dish to make them easier to put into the pot. ⑥ Tea Caddy: Small canisters for portioning out tea leaves. 2. Tea Management Tools ① Tea Tongs: Used…

Chaozhou Gongfu tea, the word "gongfu" being key, not only emphasizes the technique of brewing but also pays great attention to the craftsmanship of teaware. For the people of Chaozhou, drinking tea means using the four treasures of Gongfu tea: Zhuni teapot, Ruoshen cup, Hongni stove, and Shaqiao kettle, among which the Zhuni teapot is the jewel in the crown. Roundness is Not Uniform The Artistic Charm That Hits Just Right Chaozhou Zhuni teapots, commonly known as "chongguan," are made from Zhuni clay, which is soft and free of sand, making it highly malleable. The craft involves "hand-pulled forming," an ancient method using a potter's wheel. This process requires nearly 60 steps, including pulling, trimming, scraping, water application, glazing, and firing, all of which are intricate and meticulous. The shaping of Zhuni teapots relies on the ingenious rotation of the potter's wheel. In the course of inheriting teapot culture, potters infuse their creative ideas, unique designs, and exquisite skills into the teapots, endowing them with more cultural characteristics in terms of shape and decoration. They break free from the limitations of geometric roundness, displaying rich variations in curved forms that resemble fruits, bamboo sections, and wheels, creating a world of…

Often when watching others brew tea, you'll see them first scald the pot with hot water before adding the tea leaves. There's a term for this action in the trade known as “warming the pot.” Scalding the tea utensils with boiling water not only ensures hygiene but also serves a practical purpose. Warming the cups and pots is a habitual action that most people perform before brewing tea – even after cleaning the utensils, they are rinsed again with boiling water. Many believe that this ceremonial gesture disinfects the tea ware, making it more hygienic to drink from, and raises the temperature of the utensils, which improves the taste of the tea. However, few delve deeper into the underlying reasons. What other significant effects does warming the cups and pots have? I. Public Cleaning, Demonstrating Etiquette If we say that warming the cups and pots is for cleaning the tea ware, it doesn’t hold up to scrutiny. Tea is clean by nature, and thus requires a clean and hygienic environment and utensils. Before the tea ware is placed on the table, it should naturally be cleaned beforehand; why would one need to clean it again? The action of warming the…

Brewing tea is an art that can bring a moment of tranquility and comfort amidst a busy life. Whether it's green tea, black tea, oolong tea, or other varieties, the correct brewing method can fully release the aroma and flavor of the tea leaves. Here, we will detail how to brew the perfect cup of tea. (Image source: network, delete upon infringement) Select Suitable Tea Leaves The first step to brewing good tea is choosing high-quality tea leaves. Different types of tea have distinct flavors and health benefits. Green tea is refreshing and rich in antioxidants; black tea is robust and invigorating; oolong tea lies between green and black tea, with unique floral and fruity aromas. When purchasing tea, try to choose fresh loose leaf tea over tea bags, as loose leaf tea is generally of higher quality. Prepare Brewing Tools Good tools can help you better control every detail of the brewing process. You'll need a clean teapot or teacup, a strainer (if using loose leaf tea), a teaspoon, a timer, and a saucer. For certain teas, such as green tea, you may also need a thermometer to ensure the water temperature is appropriate. Select Suitable Water and Water…

Drinking tea has become a great way for people to pursue health and tranquility. Chinese tea ceremony is about cultivating the mind and seeking self-discovery; it emphasizes stillness as the foundation of health, much like the tea ceremony itself. However, dear tea enthusiasts, did you know that the use of teaware also involves feng shui? Using them well can bring benefits, but using them poorly can be detrimental. Below, we will explain in detail the feng shui aspects related to teaware. First The teaware you purchase must be intact and undamaged; do not buy flawed or broken pieces, especially those with damaged spouts. A damaged spout can invite disputes and is also impolite when entertaining guests. Second Gongfu tea typically includes an electric stove, so when the water boils, steam circulates. This should ideally be placed at a prosperous location according to the facing star, to stimulate the flow of auspicious energy, truly achieving the effect of "wind and water rising." Third When selecting a tea table for your living room, if there's a sofa, choose a table that doesn’t rise above knee level. In an office setting, select chairs with backs higher than the tea table, ensuring support. Fourth…

1. Gaiwan Ceramic Tea Set A gaiwan tea set is a type of tea ware that consists of a lid, a saucer, and a bowl. It is also known as the "Three Talents Bowl," with the lid representing heaven, the saucer representing earth, and the bowl representing humanity. Drinking gaiwan tea is full of flavor. If you want a stronger tea infusion, gently scrape the surface of the water with the lid, causing the tea to swirl around in the bowl. Light scraping results in a lighter infusion, while heavier scraping makes it stronger — this is its charm. 2. Aroma Cup The aroma cup is used for smelling the fragrance and is longer and thinner than a tasting cup. It is a unique piece of tea ware for oolong tea, often used when brewing highly fragrant Taiwanese oolongs. It is usually paired with a tasting cup of the same material, and adding a saucer creates a complete aroma cup set. Benefits include: one, good insulation which allows the heat to last longer, giving drinkers a chance to warm their hands by holding the cup's neck; two, slower release of aromas, allowing drinkers to fully appreciate and savor the scent.…

Introduction to Tanyang GongfuTanyang Gongfu originates from Tanyang Village at the foot of White Cloud Mountain in Fu'an. According to legend, during the reigns of Emperor Xianfeng and Tongzhi (1851-1874 AD), a villager named Hu Fusi (also known as Hu Jin Si) successfully produced black tea and exported it to Western Europe via Guangzhou, where it was very well received. Subsequently, many tea merchants flocked to the area to buy and sell the tea, and set up trading posts. Later, due to changes in tea production, the focus shifted from black to green teas, leaving only a few producers of Tanyang Gongfu. In recent years, through the efforts of relevant departments, Tanyang Gongfu has been restored and developed. Nutritional Value1. Refreshing and Fatigue Relieving: The caffeine in black tea stimulates the cerebral cortex and central nervous system, enhancing alertness, concentration, and memory. It also accelerates the excretion of lactic acid (the substance that causes muscle fatigue) and other waste products, effectively relieving fatigue.2. Moisturizing and Heat Clearing: Drinking black tea in summer can quench thirst and relieve heat because the polyphenols, sugars, amino acids, pectin, and other components in tea react chemically with saliva, stimulating its secretion, making the mouth…

After the start of the dog days, most regions in our country officially enter "grill mode." The dog days fall between Minor Heat and Start of Autumn, marking the hottest, most humid, and sultry period of the year. As the saying goes: "It's hot during the dog days." This can be interpreted as: "During the heat, it's better to stay still than to move around." So, how should one maintain health during this season? First Challenge: Nourishing the Heart As temperatures gradually rise, the body's consumption also increases. Once summer arrives, many people feel unwell and lethargic. According to traditional Chinese medicine (TCM), "the summer qi is connected to the heart qi." During this time, nourishing the heart involves two aspects: caring for the blood vessels and adjusting sleep patterns. Caring for Blood Vessels: To care for your blood vessels, it is recommended to maintain a light diet. Eat more foods like onions, mushrooms, black fungus, milk, lotus seeds, and bean products. Try to maintain a calm state of mind and eat plenty of vegetables, fruits, and whole grains to increase fiber intake, vitamin B, and vitamin C, which helps prevent arteriosclerosis. Adjusting Sleep Patterns: Sleep nourishes essence and qi,…

Pu'er tea brewing is very particular; even the same tea can taste different depending on who brews it. We emphasize "brewing according to the tea," which means choosing a brewing method based on understanding the nature of the tea, a process that involves continuous learning and practice. This process is long and challenging. However, during this journey, we can start by learning about common mistakes to make the tea more enjoyable. Six Mistakes in Brewing Pu'er Tea 1. High and Fast Water Pouring The high and fast water pouring technique is suitable for Oolong tea, as it enhances its aroma. However, this method is not suitable for Pu'er tea. The rich contents of Pu'er tea can lead to an overly bitter and astringent initial infusion if the water is poured too quickly, resulting in a light and thin later infusion. The desired taste for Pu'er tea is characterized by a stable fragrance, soft and full-bodied flavor, and strong layering. The correct method is to pour water slowly and precisely, ensuring better coordination between the flavors of the early and later infusions. 2. Brutal Tea Cake Breaking If the tea cake is broken into pieces that are too small, too large,…

New white tea does not require rinsing, while aged white tea does. New white tea is processed through withering and drying, preserving natural substances that are delicate and fragrant. Rinsing would remove the core components of the tea, affecting its taste and aroma. On the other hand, aged white tea, having matured over time, has a more stable and mellow aroma and content. Rinsing helps to activate these qualities, allowing the flavor and aroma to be expressed to their fullest extent. The Correct Method for Brewing White Tea To brew white tea properly: 1. Cup brewing method. This is the simplest and quickest method. First, prepare a suitable clear glass cup. Before brewing, rinse the tea with boiling water. Once you can smell the warm fragrance, place it in the glass cup and directly pour boiling water over it. Note that you should not use too much tea, as overly concentrated white tea is not ideal. 2. Gaiwan method. This method is a bit more complicated. Place the tea in the gaiwan and rinse it, then brew using the Gongfu tea method. The first infusion should be about half a minute, with subsequent infusions decreasing in time. This method produces…

Jiangmen Tianlu Xianyuan Agricultural Science and Technology Development Co., Ltd. was established on July 12, 2011, and is a key agricultural industrialization leader in Jiangmen City, Guangdong Province. The company adopts a development model of “Company + Cooperative + Base + Farmers,” with its tea plantations covering approximately 2,500 acres across the town. The company's tea plantation is located among the misty mountains and waters of Tianlu Mountain at an altitude of 350 to 600 meters. North of Tianlu Mountain lies Xinxiang, and to the south is Kaiping; it is the highest peak in central southern Guangdong, reaching 1,251 meters, making it the highest peak in southern Guangdong. Tianlu Mountain is the ancestral mountain of the Wuyi region. The mountain is shrouded in clouds year-round, dotted with peculiar rocks, and adorned with vibrant flowers. In the dense forests at high altitudes, the air contains up to 100,000 negative ions per cubic centimeter, creating a natural oxygen-rich environment. Relying on the foundation of native tea from Tianlu Mountain, the company has selected, improved, introduced, and cultivated over 20 premium tea varieties, including large-leaf Yunnan, JinXuan, HongYan, and BaiMao teas. In the same year, the company successfully registered the trademarks “Tianlu Xianyuan”…

Tea drinking, much like coffee drinking, can be addictive. Once you experience the joy, you might find yourself engrossed in certain behaviors without even realizing it. How many of these apply to you? Stockpiling tea The desire to stockpile tea is similar to the urge to stockpile groceries. When you finally manage to buy some, why not stock up a bit more? What if it becomes unavailable later on? Or what if the price goes up? And so, you end up with... more tea than you can drink. Buying various teaware A good horse deserves a good saddle, and fine tea deserves beautiful teaware. Longjing tea should be paired with a celadon porcelain cup, Houqiu with a simple Sung-style glass bottle, and Wuyi rock tea wouldn't be complete without a set of gongfu tea ware... Before you know it, your collection of cups and pots has grown exponentially. Your storage cabinet is filled with all sorts of teaware of different shapes, materials, and styles. In a way, these collections represent the various moods of the tea drinker. Feeling an itch to try new teas Chinese tea has strong regional characteristics, and the same leaf can produce countless flavors. For tea…

Believe it or not, both West Lake Longjing tea and Dahongpao are historic teas in China. Both are part of the top ten famous teas in China, with exceptional quality and unique flavors. Drinking them offers numerous benefits. But which is better: West Lake Longjing or Dahongpao? What are the differences between them? Let's explore further. Which is better, West Lake Longjing or Dahongpao? 1. West Lake Longjing Longjing tea is produced in the beautiful region of West Lake, Zhejiang Province. It is renowned for its green color, elegant shape, rich aroma, and mellow taste. Its unique qualities of being light yet far-reaching and fragrant yet clear distinguish it from other famous teas, making it the top among the top ten teas. The picking of West Lake Longjing has three characteristics: early picking, tender picking, and frequent picking. The tenderness of the tea leaves is the foundation for high-quality Longjing tea. Frequent picking means leaving larger leaves while picking smaller ones, with about 30 pickings per year. West Lake Longjing tea is traditionally crafted using a variety of techniques such as tossing, shaking, spreading, fanning, pressing, throwing, grabbing, pushing, snapping, and grinding. Different qualities require different handling methods. Due to…

Tea enthusiasts enjoy brewing tea to a certain level, making each session a delight in their daily lives. Brewing a good cup of tea requires more than just the right teaware and water quality; the brewing method is equally important. When brewing tea, there are two methods: dry brewing and wet brewing. Do you know what dry brewing and wet brewing mean? Wet Brewing The so-called wet brewing method is the most familiar way of brewing tea in everyday life. Washing the teaware and tea leaves on the tea table, pouring hot water over the teaware, and letting the water directly spill onto the tea table—this is known as wet brewing. The most direct way to determine if the wet brewing method is being used is whether the tea table has a large surface area or if water can be poured directly onto it. A large tea table serves the purpose of allowing the rinse water from cleaning teaware and tea leaves, as well as excess tea water, to be poured directly onto it. As a result, the tea table appears damp, hence the term "wet brewing." The modern wet brewing tea tray originated from Chaozhou Gongfu tea, where hot…