How to Brew Kung Fu Tea
- prep time 1 min
- total time 1 min
- serves NULL
Courtesy of Paul Luo, Tea Dealer, ZHEJIANG TEA GROUP CO, Hangzhou, China.
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1. Rinse all vessels with hot water. This signifies that the ritual of tea making has begun by purifying the pot, cleaning it of dust and residue and making it ready to receive the tea. It also warms the vessels since the hot water is then poured into the serving pitcher and from there into the tasting cups.
2. Before infusion, pour hot water over the leaves and then quickly pour it off. This removes any dust from the leaves and begins to open them up—-releasing the tea’s aroma, which should be savored prior to infusion.
3. Use pure or mineral water to brew the tea. Tap water should be avoided, since its chemical treatment imparts undesirable flavors and odors, which interfere with the delicate aromatics of tea. (Home filters and other water purification systems can minimize and, in some cases, eliminate these problems.)
4. Fill the pot to the top with hot water and cover. Pour water over the top of the pot, drawing the stream over the air hole until a little water comes out the spout. When this occurs, you know the pot is full and heated to the right temperature.
5. Pour the water into the fair cup to heat it. A fair cup allows the tea to be poured from the teapot into a holding vessel. Sometimes these fair cups use a filter to trap unwanted tea particles that may have passed on from the teapot.
6. Add tea leaves and let steep.
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