The types of Kungfu Tea: what is the difference between Chaoshan Kungfu Tea, Fujian Kungfu Tea and Taiwan Kungfu Tea?

Fujian and Taiwan style Fujian and Taiwan kungfu tea is more "tolerant" because it includes a shared Gongdao cup. So tea is not poured directly from the lid bowl into the teacup, but first into the fair cup, and then into the three tasting cups. This ensures that the tea flows evenly in each cup. Fujian and Taiwanese dishes both have "tasting cups," a much thinner, taller cup that is used only to capture flavor, not to hold wine. This cup is designed to capture the aroma of oolong tea as it has complex aroma layers. The order of serving tea is generally as follows: first make tea in the chicken bay or pottery pot, then pour the tea liquid into the sharing pot in the chicken bay, and then pour it into the fragrant cup from the sharing pot. Then put the cup on the incense cup, and the owner will turn the two cups upside down. When the wine is poured into the cup, the host slowly removes the cup so that the guest can smell the wine from the cup. This is a very interesting process. Unfortunately, however, the use of aromatherapy cups in Fujian is not as popular as in Taiwan, but the rest of the process is the same. Fujian people mainly use kungfu tea style to make internationally famous wuyiyan oolong tea, taiwan people use kungfu tea style to make internationally famous taiwan mountain oolong tea.

Kung fu tea ceremony beyond brewing techniques…Kung fu tea is the core of Chinese tea culture and tea tasting. Tea tasting is an art of appreciation and understanding of beauty, emotion, meaning and reason. Tea requires effort, attention and quiet. I'm also a yoga instructor, and I did yoga + tea this summer, and someone asked me why I put those two elements together. My answer is that it is still because yoga practice mindfulness and after yoga in addition to the pleasure of tasting tea, gongfu tea is also my personal meditation practice, because the brewing process requires a lot of concentration and capture the nuances of constantly changing factors to adjust the next soak and do a better one. Fortunately, I have tea friends who have similar experiences.

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