Kungfu Tea Ceremony

While in Nanjing this past summer, my friend Chang and I went to have a brief lesson in the Chinese tea ceremony. Don't get fooled by the name -- kungfu tea is not caffeine mixed with martial arts. The "kungfu" here actually means "effort". 

Kungfu tea set

The ceremony is usually done with a high-quality oolong, and the end result promises to deliver tea that is unique in taste and depth differing with every taste.

Fresh oolong tea leaves

First, boiling water is poured into all of the vessels to rinse them out, as well as to raise their temperatures. Then the tea leaves are put into the teapot. Boiling water is again poured over the tea leaves, and then immediately poured out. The first pot is never tasted as it is simply used to prime the tea leaves.

The second pot is then served after immersing the tea leaves in boiling water for about 7-8 seconds. It is poured directly into the teacups over a filter. Any leftover water in the teapot is again drained out. This guarantees that the tea leaves will not be over-cooked for the next round.

Repeat.

Tea connoisseurs will tell you that the first cup (from the second pot) is light and fragrant, the second cup is darker and more robust, and the third cup holds the perfect balance. You can certainly keep going from there up to the 10th cup or so, but by then you will start tasting the tannins in your mouth (think of the aftertaste of insufficiently oxidized red wine).