In Chinese, Kungfu denotes any skill that is developed through great practice and cost a lot of time and energy, such as Chinese painting, martial arts.

Kungfu tea ceremony is a way of preparing tea with great skill in Chaozhou and South Fujian. It was first sipped back in the Song Dynasty in Chaozhou in the province of Fujian, and is still flourishing at home and abroad and remains an important part of tea culture in China.

The 1st known treatise making references to Kungfu tea was in Lu Yu’s “The Classic of Tea”. It is not like the symbolic hand gestures in the Japanese tea ceremony, it focuses on the taste of the tea. In essence, what is desired in Kungfu tea is to brew that tastes great and satisfying to the soul. Tea masters in China need to learn years to perfect this method. However, method alone can not determine if a cup of great tea is produced. It has been suggested that knowledge of chemistry far more superior than any other in brewing Chinese tea. To brew a great Kungfu tea, you not only need manual skills, high quality tea leaves and water, also you need to control the appropriate temperature well, then you can bring out the best tea.