Le Ritual Du The (some culture up in here), part 1

So, one reason its been awhile since we've posted is that we're helping our friend Robb and our new friend/his partner Gail open a chic tea, home goods, bath/body, gourmet food and generally all things lovely boutique called Algabar, and learning quite a bit about the fantastic and diverse world of tea (visit www.algabar.com for more info). Stop by sometime, and we'll show you around the 70+ kinds of tea that we offer, and don't even get us started on the foodstuffs!

So, we thought we should share some of this knowledge with you! Witness the wonderful and historical ritual of.......

功夫茶
Gung Fu Cha Ceremony

Gung Fu Cha is the Chinese ritual of formal and meditative tea preparation dating back to the Ming dynasty (1368-1644 AD). "Gung Fu" refers to skill gained through practice, or expertise derived not so much from learning as from experience. The term "Gung Fu" may signify the serious practice of any art form, such as the martial art of related name (Kung Fu), and “Cha” means Tea. Gung Fu Cha refers to the elaborate preparation of tea using miniature Yixing teapots and cups. The Yixing region in China’s Jiangsu province is home to the purple clay from which Yixing teaware is made. The small and delicate size of everything in Gung Fu service places emphasis on the elegance of the tea, as well as on tasting and savoring the tea (sometimes referred to as a liqueur) rather than merely drinking it. Oolongs are the preferred tea in the Gung Fu ritual; however other varieties, such as Pu-Erh, may be used.

Gung Fu Cha requires the following tools:
• Small Yixing Teapot
• One small teacup for each guest
• A teaboat (or a dish for catching the overflow of water)
• Boiling water (175º Fahrenheit for Oolong tea, or 200º for Pu-Erh tea)

Performing the Ritual of Gung Fu Cha:
1. Heat water to desired temperature
2. Fill the teapot with hot water and then pour it into the teacups for warming and purifying benefits (this also signifies that the ritual has begun) then discard this water.
3. Place 1 teaspoon of tea leaves into the teapot.
4. Drench the leaves with hot water, overflowing the teapot, and immediately strain this infusion into the teacups. This process is known as “awakening the leaves” and allows them to open and release their flavor and also serves to rinse them thoroughly. Savoring the aroma of the tea as it opens will prepare your palate for a full appreciation of the tea tasting experience.
5. Fill the teapot once more with boiling water and secure the lid.
6. While the tea steeps (no more than 3-5 minutes), pour the water from the first infusion (still in the teacups) over the outside of the teapot to keep any internal heat from escaping.
7. Gather the teacups together and pour the tea into the cups, circling over them to insure even distribution of the tea strength.
8. Be sure to take in the aroma of your tea before gently sipping it.

This ritual can be repeated several times using the same leaves, allowing the drinker to appreciate the changes in depth of flavor that come with each infusion.

Of course, these teas can be enjoyed just as thoroughly in a modern preparation, by simply pouring water of the above listed temperature over your tea leaves in a pot, and allowing them to infuse for 3-5 minutes before straining into teacups for your drinking pleasure.