The brewing process of Chaozhou Gongfu tea is meticulous, with eight interconnected steps, each designed to awaken the tea's inherent flavor. When brewing Phoenix Dancong tea, the amount of tea and brewing technique can be finely adjusted to maximize its aroma and flavor.
1. Preparing the Utensils: Wash all tea utensils thoroughly and then rinse them with boiling water to warm them.
2. Adding Tea: Place tea leaves suitable for the teapot shape into the pot.
3. Waiting for the Water to Boil: Gongfu tea also has specific requirements for water quality. Water is classified into three grades. Lu Yu wrote in the 《Classic of Tea》: "The best water is mountain spring water, followed by river water, and then well water." The optimal temperature is when the water reaches the second boil, when the "crab eye bubbles" (small bubbles appearing) and the "fish eye bubbles" (large bubbles forming) are just beginning to form.
4. Brewing Tea: The key is "high pouring," where boiling water is poured directly into the teapot from a height. The force of the water causes the tea leaves to tumble and agitate within the pot, fully unfurling the buds and releasing their aroma.
5. Skimming the Foam: After pouring boiling water into the pot, a fine layer of foam rises to the surface of the tea. Gently skim this foam off with the lid, holding the lid firmly, before sealing the pot tightly.
6. Rinsing the Pot: After skimming the foam and covering the pot, pour boiling water over the entire pot.
7. Warming the Cups: Place the teacups in the tea tray and rinse them repeatedly with boiling water.
8. Serving the Tea: First, use the "Guan Yu patrolling the city" method, moving the teapot in a circular motion along the surface of the cups to distribute the tea evenly, ensuring a consistent strength in each cup. When the tea in the pot is almost gone, use the "Han Xin counting soldiers" technique to carefully pour the remaining tea from the bottom of the pot into each cup.
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Source: Online/GFMM
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