How to use Kung Fu tea set correctly to brew tea
Get ready the teapot (or gaiwan), fairness cup (gongdao bei), tasting cups, strainer, tea tray, etc. First, rinse all utensils with boiling water — this both cleans them and warms them up, which helps release the tea's aroma.
2. Add the Tea Leaves
Place the tea leaves into the pot. The amount is usually quite generous — about 1/3 to 1/2 of the pot's capacity (depending on the tea type and personal preference). This is the foundation of Kung Fu tea's characteristic rich flavor.
3. Rinse the Tea (Pre-brew)
Pour in boiling water and quickly pour it out without drinking. The purpose is to wash away surface impurities and awaken the tea leaves. This step is also called the "warm rinse."
4. High-Pour the Water
Pour in boiling water again, this time raising the kettle higher so the stream of water strikes the tea leaves, causing them to tumble and become fully saturated. Usually, you fill the pot to the brim.
5. Skim the Foam and Rinse the Pot
Use the lid to skim off the surface foam, then cover the pot and pour boiling water over the outside of the pot to maintain its temperature and help release the tea's fragrance.
6. Pour the Tea
After steeping for a few seconds to a few dozen seconds, pour the tea into the fairness cup. Pour quickly and completely to avoid bitterness. Then distribute it from the fairness cup into the tasting cups.
7. Distribute and Serve the Tea
When distributing, first pour a small amount into each cup, then go around again to fill them — this ensures an even strength in every cup. When serving, generally start with the eldest or the guest.
8. Subsequent Infusions
For each subsequent infusion, gradually extend the steeping time. The tea can be brewed many times — a good oolong can last seven infusions or more.
In short: Warm the utensils → Add tea → Rinse the tea → High-pour → Skim foam and rinse the pot → Pour the tea → Distribute the tea → Re-infuse.