Gongfu tea or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill",[1] is a traditional Chinese tea preparation method sometimes called a "tea ceremony".[2][3] It is probably based on the tea preparation approaches originating in Fujian[4] and the Chaoshan area of eastern Guangdong.[5] The practice involves using smaller brewing vessels and a higher leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize the taste of a tea selection, especially a finer one.
- ^ Hendren, Jay (2012). "Gongfu Cha: A New American Luxury". Colorado Journal of Asian Studies. 1 (1): 57.
- ^ Richardson, Lisa Boalt (2010). The world in your teacup: Celebrating tea traditions, near and far. Eugene: Harvest House Publishers. p. 12. ISBN 9780736925808.
- ^ Fresh Cup. Fresh Cup Publishing. 17: 342. 2008.
- ^ Joseph Needham. Science and Civilization of China, V.6, P.V, od Science pp 561 Cambridge University Press ISBN 0-521-65270-7
- ^ 陳宗懋, 中國茶經, pp 590 上海文化 ISBN 7-80511-499-4