I feel a little silly: when I read about ‘gongfu tea ceremony’ in western social media, I had absolutely no idea what it was.
So I put off making tea that way. Recently I had a lightbulb moment: I sat with my grandfather, from Chaozhou, as he made tea every day and that’s probably gongfu tea, though he just called it ‘tea’. So I didn’t actually have to read about how to do it. I just had to make tea.
Today, Yunnan Sourcing’s delicious Jin Jun Mei black tea.
@tea #tea
Adrianna Tan
in reply to Adrianna Tan • • •If I can rewrite the description for gongfu tea:
- use mainly tea leaves from Chaozhou (dancong, yashi, fenhuang oolong) tho any black tea is probably fine
- use more tea leaves than you expect
- use less water than you expect
- wash the vessels with hot water, throw it away
- throw away the first steep of water immediately
- steep for much shorter than you’d expect
- keep making small batches of tea throughout the day
- drink a lot of tea
- put on socks if you’re cold