Kung Fu tea originates from Fujian and is prevalent in southern Fujian, Chaoshan, Guangdong, Taiwan and even Southeast Asia, and has formed three major "schools" of Fujian style, Chao style and Taiwanese style. Its brewing and drinking are by no means limited to the satisfaction of physiological needs such as quenching thirst and refreshing, but more about the emotional communication and interaction between people, and contains the way of life, simple and profound. "Kung Fu", more than tea.
What is kung fu?
Generally, there are four solutions: engineering and labor, literacy, attainments, and free time. I have to mention the difference between "Kung Fu" and "Kung Fu". In Chaozhou dialect, the pronunciations are different. One reads "Gong (gang) husband" and the other reads "Gong (gong) husband", which are completely different.
The earliest written record of "Gongfu tea", which refers specifically to drinking, can be found in Yu Jiao's "Dream Factory Miscellaneous: Chaojia Fengyue" in the Qing Dynasty: "Gongfu tea, the method of cooking and governance, is written in Lu Yu's "Tea Classic", and the utensils are more Exquisite." The conclusion is: from the textual research on the meaning of words and written records, the Chaoshan area should be written as "Gongfu Tea". In the Fujian area, when referring to brewing techniques and tea drinking customs, it is written as "Kung Fu Tea". From the perspective of origin, it is in the same line, first in Wuyi, and then in southern Fujian and Chaozhou.
- Wuyi Gongfu Tea
Going back to the source, "Gongfu tea" originally referred to Wuyi tea, and it got its name because the production method pays attention to seeing the time. In the late Ming Dynasty monk Shi Chaoquan's "Wuyi Tea Song", he said: "It's like a mace, and it is fragrant when it is baked. The fire in the cauldron is warm, and the heart is free and the hands are sensitive." The quality of Wuyi tea is precisely Thanks to its fine craftsmanship. In the writings of the Qing people in the future, "Gongfu tea" refers to Wuyi rock tea very specifically.
"Gongfu tea is the most popular in Fujian."
The main feature of the so-called Gongfu tea is a small pot and a small cup, which is almost filled with tea leaves and tastes the aroma of the tea slowly. The Hokkien people call drinking tea "sipping tea". Whether you are welcoming guests or talking about business, you will be asked to sit down and "sip" a cup of tea first. "呷" literally means "sip, sip", and in Hokkien it means "eat".
Fujian Kung Fu Tea, taking the eighteen tea arts as an example: Burning incense and calming the air, boiling the sweet spring → Peacock opening screen, Ye Jia rewarding guests → Meng Chen bathing, Oolong entering the palace → High mountains and flowing water, spring breeze blowing → Oolong entering the sea, rewashing immortals Yan → Jade liquid returned to the pot, and then poured nectar → Xianglong Xingyu, the phoenix nodded → the pearls matched, the carp turned over → held a cup of tea, passed the cup of hands → enjoyed the fragrance, appreciated the good tea → Sanlong protects the cauldron, the first taste of the tea →Pour in Liuxia again, explore orchid for the second time →The second product is cloudy, and the bottom of the throat is sweet →Pour stone milk for the third time, and the ileum is swept up →Han Yingjuhua, comprehend the rhythm of the rock →The friendship between gentlemen, the water is clear and delicious →The famous tea is interesting, travel Dragon playing in the water → The guest and host stood up and made a cup of thank you tea.
- Chaoshan Gongfu Tea
Chaoshan Gongfu Tea is a tea-making technique of Chaoshan people, known as "Chinese Tea Ceremony", and is also a national intangible cultural heritage. Gongfu tea originated in the Song Dynasty and was most popular in Chaoshan area of Guangdong and Zhangzhou and Quanzhou in Fujian. It is the inheritance and in-depth development of tea tasting art since Tang and Song Dynasty. Su Zhe has a poem saying: "The quality of tea in Fujian is the highest in the world, and you don't know how to work when you devote yourself to tea."
The rock tea produced in Wuyi Mountain in northern Fujian and its production method and brewing method first spread in southern Fujian, and then went all the way south to the Chaoshan area bordering Zhangzhou. Classics such as Yu Jiao's "The Story of Chaojia Fengyue", Jiquan's "The History of Butterfly Orders", Xu Ke's "Qing Barnyard Banknotes and Food", Weng Huidong's "Chaozhou Tea Classic, Gongfu Tea" and many more.
