In Chinese traditional tea culture, making Kungfu tea has certain etiquette. The tea set, small and exquisite, comprises a pot and some cups. Pure and mineral water is usually suggested to brew the tea.

At first, you should rinse all vessels with hot water to make it ready to receive the tea; this signifies the ritual of tea-making has begun. This is done because at room temperature ceramic tea-ware is usually quite cold and unsuited for brewing fine tea whose temperature must be carefully controlled.

After rinsing, the water should be discarded into the draining tray or a waste water bowl. Then fill in the teapot with a bog handful of tea leaves. Then put boiling water into the teapot. The water should overflow so as to get rid of impure materials and foam and to make mellow tea. After a few seconds, the tea should be poured into cups, which are usually arranged in a circle.

The last step is to pour tea with a few rounds of circular motions into each cup to make sure the tea in all the cups is the same in terms of color and fragrance. The teapot should be held close to the teacups to avoid foam.

It tastes a little bitter when it first touches your lips; the lingering aftertaste is what really counts a lot, which makes Kungfu tea the most charming ceremony in Chinese tea culture. For a tea-lover, a round of Kungfu tea is really a great refreshment and relief after a long day’s work.