How many grams of tea does Kungfu Tea put in Chaoshan? a detailed explanation of the correct eight-step method of making Chaoshan kungfu tea

Chaozhou in Guangdong Province is a charming region in China with a mountain of tea traditions. Chaozhou, close to Fenghuang Mountain, is the birthplace of fragrant Dancong Oolong. There, tea trees grow semi-wildly at high elevations, surrounded by fragrant orchards. The Chinese tea ceremony Kungfu Tea originated in Chaozhou in the Song Dynasty. Even today, the province's tea tradition is highly cherished and preserved. In other parts of China, you may find that many people use a variety of tea-making methods, such as grandfather tea or Western-style tea. In Chaozhou, however, tea drinkers prefer to stick to their roots. If you spend enough time with the locals, they will probably buy you a drink of Kungfu Tea. What is Chaozhou kungfu tea? Interestingly, the kung fu ceremony that many of us attend now was unheard of in China decades ago. It is now the melting pot of various tea traditions in China, Taiwan and even Japan, forming a modern kung fu tea. It is said that, in fact, it was founded in Taiwan, when Japanese influence was still prominent and perfect, and then brought back to China, where it continued to flourish. As we mentioned, Chaozhou has been trying to preserve its ancient tea drinking tradition. There may be some subtle changes in the kung fu rituals we know today. In Guangdong, people prefer to do things the same way. Kungfu Tea once clearly referred to the way Chaozhou people make tea. With the spread of Kungfu Tea around the world, this line has become blurred. Today, Chaozhou Gongfu tea refers to the original method of brewing kung fu. Kung fu translates to "do your best". This is our best effort to get the purest, most delicious and most fragrant tea we can get.

Nowadays, some people use kung fu to make the best tea, while ordinary or low-quality tea is left for quick brewing in Western style. Chaozhou's original kung fu brewing is not like this. The purpose of this brewing method is to make low-quality tea, so that you can try your best to get delicious tea. It is much easier to make a delicious tea delicious than to make a low-quality tea delicious. Chaozhou time is a simple brewing method used by Guangdong people. It doesn't have as many steps as the kung fu brewing method that you are familiar with through videos, articles and tea ceremonies. It doesn't even need that many tea sets. Chaozhou gongfu tea Chaozhou Kungfu Tea step: make Chaozhou tea for the first time, we suggest you try Dancong oolong tea, Wuyishan salt tea or other similar teas. Tightly rolled oolong tea or light green tea is usually unpopular. Prepare the boiled water. Chaozhou people are famous for making tea with boiled water! The proportion of water leaves is high. It contains about 1 gram of tea per 10 milliliters of water. This area is famous for tea drinkers who like strong tea. To do this, be sure to use a round teapot or brewing container of the right size, leaving enough space for the tea to absorb and expand, and open completely freely. Compressed space will cause the tea not to have much taste, because the tea does not have enough space to release expansion and release. In Chaozhou, most people use Chaozhou teapot. These are unglazed teapots, much like those in Yixing, but they are made of mud from the local Phoenix Mountain rather than from Yixing. The 150-160ml teapot is the best choice. Fill the teapot with tea. This is perhaps the most discerning step in Chaozhou kung fu. First of all, classify the tea and separate the full large tea from the broken small tea. Try to fill the walls and spouts with large tea leaves and put small pieces in the center. There are about 80% of the tea in the teapot. Close the lid and pour boiling water on the teapot. This helps to awaken and heat the tea. If the teapot in Chazhou or Yixing is made correctly, there will be no water in the teapot to keep the tea dry. Some people use baking instead of this step. To do this, you need a small charcoal basin that can be comfortably placed on the table. Tea leaves should be baked for a while until they become warm and quite fragrant. This step is considered to be the key to releasing any unwanted astringency. Since most of us may not have charcoal pots at hand, we can pour water on a covered teapot to create an oven-like effect. Fill the brewing container with water. To do this, try not to pour boiling water directly into the middle of the tea. Instead, use rapid circular motion to pour water from the edge of the opening of the teapot to the tea. Use the teapot lid to scrape off any bubbles that are forming. Give up the first brew and repeat. Make the tea and pour it out quickly. Chaozhou kungfu steep slope is relatively fast, no more than 10 seconds at a time. It is important to have a teapot with a spout. It can be poured quickly and freely to avoid overboiling. Fill the kung fu cup. When brewing Chaozhou Gongfu, use 25ml thin-walled Gongfu cup. Make sure the cup is filled with 2 hammer3. Filling the cup with the iconic boiling hot tea in this way will keep you from getting scalded while enjoying it. Note: the traditional Chaozhou brewing rarely uses Chaohai. On the contrary, the tea master will quickly pour the tea on all the cups and try to pour all the parts of the tea into the cup. Take a sip of tea and keep your lips away from the cup. First, put the teacup close to your mouth. Then, suck the tea out of the cup. This helps to make the tea air, making it complete with body and aroma. Many kung fu practitioners around the world prefer this method of drinking tea, although it may require some habits. Try both ways of drinking at the same time. Using this "lip-less" method, you may notice more aromas. Repeat the brewing method until you brew a total of 3 times. Unlike Kungfu Tea, which we usually practice, you can soak 10-15 times, but only 3 times in Chaozhou style. After that, the tea was discarded. Make sure the brewing time is the same each time. In the tradition of Chaozhou tea, there are usually three cups on the tea table. A taste of three cups of Chinese characters in fact, Chaozhou kungfu is not as gaudy as the modern kung fu we like now. Simple cutlery is used with local tea, but the quality of tea is not always the highest. Although many of us will choose to regard Kungfu Tea as a ceremony, in Chaozhou, it is just a way to brew tea and make it taste better. When you taste Chaozhou tea for the first time, you may find it too bitter. The more you use this brewing method, the more you will get used to it. Chaozhou people generally think that other methods of making tea are too weak and not fragrant enough. After drinking for a long time, you will find it difficult to restore your previous kung fu style!