Gongfu Cha (功夫茶), literally, “Kung Fu Tea”, is a traditional Chinese term that refers to brewing tea with discipline and skill. “Gongfu tea” originates from the Song Dynasty and refers to a specific way of making tea prevalent in the southern Fujian and Chaoshan regions.

Interestingly, “Gongfu” in the Chaoshan dialect denotes time and suggests dedicating attention to something, such as spending time brewing tea. Therefore, Kung Fu tea entails seriously drinking and investing time and effort into the process.

There are over ten types of Chaoshan Gong Fu tea sets, the most unique ones being stoves, lupines, and olive charcoal. Gongfu Cha usually uses Zhuni pots, also known as Chaozhou pots, which have a rosy and bright appearance and make a crisp sound like gold and stone when tapped. The clay is fine and uniform, making it ideal for tea making.

Even more notable is that the red clay pots used for “Kung Fu Tea” are small, some as small as oranges, and have a drum-shaped body. They are called Chongguan (冲罐) and Suguan (苏灌) in the Chaoshan dialect.

Making Gongfu tea involves a series of precise movements, from igniting a fire to pouring the tea. It requires skill and practice to warm, brew, and serve the cup in one fluid motion. Mastery of this technique takes time and dedication.

When tasting Traditional Chaozhou Gongfu tea, it is customary to use only three cups, even if multiple guests are present. The first cup should always be given to the guest on the left, regardless of age, status, or gender. After drinking the tea, rinse the cup with boiling water and use it for the next guest.

Here are the official 21 steps for the Chaoshan Gongfu Tea Ceremony：

• 1. Prepare the Gongfu tea set.
• 2. Wash your hands.
• 3. Light the charcoal (traditionally olive pits) in the clay tea stove.
• 4. Waiting for the fire to burn.
  Once the charcoal fire has burned to the point where the surface is gray, it is entirely burned and free of unpleasant odors. This makes it suitable for roasting tea.
• 5. Pour the tea leaves into a clean piece of paper.
  Use a clean piece of plain paper and pour the tea leaves onto the paper to prepare for the next step.
• 6. Roasted tea
  Roasting tea leaves over charcoal can boost their natural fragrance, but it’s essential to do so at the proper time.
• 7. Warm teapot.
  First, add the necessary amount of boiling water to the teapot. Then, cover the teapot with its lid and pour hot water on it, which will help increase its temperature.
• 8. Wash the teacup with clean water before use. Pour out excess water to complete washing.
• 9. Pour tea leaves into the teapot until 80% full.
• 10. Pour water from a high level into the teapot.
  High pour (pouring water from a high level) is one of the more critical ones among the 21 styles of Chaozhou Gongfu tea, which is to pour boiling water into the spout of the teapot from a high place.
• 11. Rinse tea
  The teapot should be filled with water from a high place until it overflows.
• 12. Scraping bubbles
  Use the teapot lid to smooth out any bubbles on the surface of the tea in the teapot, and pour this first infusion over the tea cups and teapot (to keep them warm).
• 13. Pour hot water into the teapot a second time (this time to be consumed) to keep the kettle 20 centimeters (8 inches) above the teapot.
• 14. Wash the teacups with boiling water and clean them by rolling them against each other, ensuring all the edges are submerged in hot water. Cup washing should only take seconds to perform.
• 15. Pour the tea from the teapot into the first cup, and quickly move the teapot to the second and third cups, pouring the tea evenly into every cup.
• 16. Make sure every drop is dripped into the cups.
• 17. Serve the guests by gently moving a teacup before each one and politely asking them to drink. Extra guests beyond three must wait for the next round, and the same three cups are reused.
• 18. Before sipping, it is customary to invite guests to smell the fragrance of the tea. The host may also offer the teapot lid for this purpose.
• 19. When sipping tea, it is customary to divide a teacup of tea soup into three sips: the first for drinking, the second for savoring, and the third for appreciating the taste.
• 20. After taking three sips, pour the remaining tea into the tea tray and smell the bottom of the cooled teacup.
• 21. Thank the guests for attending the ceremony.

How about Gongfu Tea (工夫茶)?
Liu Xun of the Qing Dynasty recorded in his “片刻余闲集”: “岩茶中最高老者曰老枞小种，次则小种，次则小种工夫，次则工夫，次则工夫花茶. ..”This suggests that during the Qing Dynasty, “Gongfu” referred to a specific type of tea and was considered a high-quality and valuable variety.

During the period of the Republic of China, “General History of the Qing Dynasty” edited by Xiao Yishan, recorded: “葡荷两国，与我国通商较早… …红茶（有工夫茶、武夷茶、小种茶、白毫等 “. Gongfu tea here refers specifically to the category of black tea.

Therefore, “Gongfu tea” means good tea made with time, energy, and professional skills.

Historically, both Wuyi rock tea and black tea had varieties called “Gongfu tea”. However, nowadays, “Gongfu” generally only pertains to black tea, with the most popular types being categorized by regions, such as Minhong Gongfu, Qihong Gongfu, and Dianhong Gongfu.

Gongfu tea is well-known for being the most popular type of Qihong Gongfu tea, and Qimen black tea is typically only referred to as Gongfu tea in traditional settings. Qihong Gongfu tea goes through more than ten refining processes in addition to the four initial production processes, giving it a unique appearance and quality characteristics distinct from ordinary tea. The production technique of Qihong Gongfu tea has even been recognized as a national intangible cultural heritage project.