词条 | Gongfu tea ceremony |
释义 |
The gongfu tea ceremony or kung fu tea ceremony ({{zh|c={{linktext|工夫茶}}}} or {{zh|c={{linktext|功夫茶}}|labels=no}}), is a kind of Chinese tea ceremony,[1][2] involving the ritual preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian[3] and the Chaoshan area of eastern Guangdong.[4] The term literally means "making tea with skill".[5] Today, the approach is used popularly by teashops carrying tea of Chinese origins, and by tea connoisseurs as a way to maximize the taste of a tea selection, especially a finer one. HistoryAttention to tea making quality has been a classic Chinese tradition.[6] All teas, loose tea, coarse tea, and powdered tea have long coexisted with the "imperially appointed compressed form". By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use. In Japan, tea production began in the 12th century following Chinese models, and eventually evolved into the Japanese tea ceremony, meant to be exclusive to political and military elites. The related teaware that is the tea pot and later the gaiwan lidded cup were evolved. It is believed that the gongfu tea preparation approach began only in around the 18th century. Some scholars think that it began in Wuyi in Fujian, where the production of oolong tea for export began; others believe that it was the people in Chaozhou in the Chaoshan area in Guangdong started this particular part of the tea culture.[7] Senchadō in Japan started in the early Edo period influenced from China. Oral history from the 1940s still referred to Gongfu Cha as "Chaoshan Gongfu Cha".[8] It is likely that regardless of the earliest incidence of the approach, the place that first successfully integrated it into daily life was Chaoshan area. Chaozhou is recognized by some as the "Capital" of gongfu tea. Chemistry and physicsIn essence, what is desired in Gongfu Cha is a brew that tastes good and is satisfying to the soul. Tea masters in China and other Asian tea cultures study for years to perfect this method. However, method alone will not determine whether a great cup of tea will be produced. Essentially, two things have to be taken into consideration: chemistry and temperature. Water chemistryWater should be given careful consideration when conducting Gongfu Cha. Water which tastes or smells bad will adversely affect the brewed tea. However, distilled or extremely soft water should never be used as this form of water lacks minerals, which will negatively affect the flavor of the tea and so can result in a "flat" brew. For these reasons, most tea masters will use a good clean local source of spring water. If this natural spring water is not available, bottled spring water will suffice. Yet high content mineral water also needs to be avoided. Hard water needs to be filtered. TemperatureDuring the process of Gongfucha, the tea master will first determine what is the appropriate temperature for the tea being used, in order to extract the essential oils of the tea. An optimal temperature must be reached and maintained. The water temperature depends on the type of tea used.
The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.
At high altitudes water boils at lower temperatures, so the above rules cannot be applied. Tools and equipmentBelow is a list of the main items used in a gongfu tea ceremony in Taiwan, known there as 老人茶 (Pinyin: Lăorénchá).
A tea pet, usually made from the same clay as a Yixing teapot, is fun to have. One kind of "tea pet" is a "tea boy." Prior to the tea ceremony, he is soaked in cold water. Hot water poured over him during the tea ceremony will make him "pee." Traditionally these 'pets' are classical Chinese figurines, such as a Dragon, Lion Turtle, or Toad, and are used as a receptacle over which the wasted tea is poured, usually to avoid splattering of the hot water against the tray (both the sound and the spray this action creates) Notable masters
References1. ^{{cite book|last=Richardson|first=Lisa Boalt|title=The world in your teacup: Celebrating tea traditions, near and far|year=2010|publisher=Harvest House Publishers|location=Eugene|isbn=9780736925808|page=12}} {{Fujian topics}}{{Teas}}{{DEFAULTSORT:Gongfu Tea Ceremony}}2. ^{{cite journal|journal=Fresh Cup|year=2008|volume=17|page=342| publisher=Fresh Cup Publishing}} 3. ^Joseph Needham. Science and Civilization of China, V.6, P.V, od Science pp 561 Cambridge University Press {{ISBN|0-521-65270-7}} 4. ^陳宗懋, 中國茶經, pp 590 上海文化 {{ISBN|7-80511-499-4}} 5. ^{{cite journal|last=Hendren|first=Jay|title=Gongfu Cha: A New American Luxury|journal=Colorado Journal of Asian Studies|volume=1|issue=1|year=2012|page=57}} 6. ^The Classic of Tea 7. ^南強,烏龍茶 pp 132 中國輕工業出版社 {{ISBN|7-5019-5350-3}} 8. ^{{cite web | author=國際在線 | title=工夫茶的"工夫" | url=http://big5.cri.cn/gate/big5/gb.cri.cn/1321/2005/07/05/661@609560.htm||accessdate=20 December 2010}} 9. ^{{cite web | author=tea for life | title=How to use Gongfu Teaset | url=http://www.teavivre.com/info/how-to-use-gongfu-tea-set/ | accessdate=19 December 2013}} 3 : Chinese tea culture|Teochew culture|Hokkien culture |
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