Brewing Tea Gong-Fu Style
Legend has it that tea was discovered 5000 years ago in China, by the Emperor Shen Nung when a wild tea leaf fell into his cup from above. Now, the Chinese tea masters teach a more deliberate (yet sometimes quite messy) method, called Gong-Fu Style. 'Gong Fu' simply means 'great skill' in Chinese. A fancy tea brewed poorly will taste unimpressive, while an everyday tea brewed well is a very pleasing experience. We always recommend that you experiment with your teas to find how you like them best. If your tea is bitter, then you either brewed it too long or used too much leaf. In China, serving the emperor bitter tea was punishable by death (here the only punishment is that you might end up drinking bitter tea). Tea is an everyday custom, and whether you are drinking it alone or serving guests, Gong-Fu Style is a relaxing ritual that will help you get the most from your tea.
- Good quality water is important to making good tea. Mineral and spring water are known to be the best.
- Use more leaf and less water. A small size tea pot, or a Gaiwan (traditional Chinese brewing cup) makes this easier.
- For lighter teas (White, Green & Oolong), use water that is under boiling. Use boiling water only for black tea and pu-erh.
- With good loose leaf tea you will get many brewings, but the tea must be poured off quickly! Green teas may have 6 or 7 brewings, oolongs may have 10 or more. Blacks and pu-erhs have 2-4 brewings, depending how long you brew them.
| Kind of Tea | Water Temp | First Brew | Add. Brews |
|---|---|---|---|
| ______________________________________________________ | |||
| White | 165° - 175°F | 30-60 sec | add 30 sec |
| Green | 170° - 180°F | 45-60 sec | add 30 sec |
| Oolong | 175° - 190°F | 1 min | add 45 sec |
| Black & Pu-erh | 195° - Boiling | 2 minutes | add 1 min |
| Times and Temperatures are Approximate Every Tea is Different, so Experiment! | |||
What is the Difference between Green and Black Tea? The tea plant, Camellia Sinensis, has been cured and cultivated for thousands of years. White tea, Green tea, Oolong, Black and Pu-erh all come from this same species, although the tastes, smells and effects of these various kinds of tea are quite different. The tea plant contains naturally occurring stimulants, anti-oxidents and many other nutrients. What makes a green tea green and a black tea black is the level of oxidation that has occurred in the leaves. Oxidation happens naturally when you let the leaves sit out, exposed to the air. White tea, the lightest of teas, has been oxidized the least. Green tea has been oxidized a bit longer than white, then oolong, then red (what we call black tea in the West) and finally pu-erh. Pu-erh is an aged tea, darker than black. In fact, with Pu-erh the oxidation process was never stopped, making this tea slightly fermented, and very good for the digestion, for much the same reason that yogurt is. Farm conditions, regional climates, harvest time, curing techniques, and other processing procedures (such as the hand rolling of individual leaves) also affect the end product you put in your tea pot. The variety and sheer quantity of tea that exists is staggering. It is said that the average Chinese person spends about one-third of their income on tea!
Gong-Fu Style Tea Classes: We offer a 2-hour tea class for small groups in the traditional Gond-Fu style of brewing. Here you will have the chance to learn and taste the various kinds of high-grade camillia sinensis, from White to Pu-erh. You will walk out of this class fully equipped to brew, serve and buy Chinese tea. Inquire for yourself, your business or for a social gathering of your friends.