Beside the known meaning of Kung Fu Tea = A lot of work/practices to prepare tea.
What is the true method and practice of it? Where is the origin and steps for it? and the meaning behind the steps?
Who really understood the practice of it? Too many questions, too little answer. Anyone....
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9 comments:
The ultimate goal is to reach the skill of "drinking without drinking."
:)
I acutely do wanted to find out what is your understanding of Kung Fu Tea. Or other readers reflection on it.
The Hong Kong style Kung Fu comparing to Fujain or Chaozhou? The Taiwanese adoption/development based on Mainland Gong Fu etc....
I suppose mine is very much a HK style. No sniffer, emphasis on taste and mouthfeel...
I learned it from an older Chinese guy who was my martial art instructor. He was Fujianese. He made it a strict point of using enough dry leaves to cover exactly 1/2 the yixing teapot. The rest is pretty standard...rinse once, then start with about 5 secs. We were drinking mostly high fire TGY everyday. No sniffer cup for us too.
The most unnerving thing was that he would observe me prepare the tea step-by-step. He would tell me if my focus was worse today than yesterday and such. How? By how flowing my movements were and by how much tea I spill when I pour it into the cups straight from the pot (the circular movement). And, of course, by the taste of the tea.
It was all fun! I miss the good ol' time with him...he was a formidable man in my life.
i wrote something about modern gong-fu called "Lu-Yu Small Pot Tea Laws, (陸羽小壺茶法) created by Tsai, Rong Tsang (蔡榮章)
http://teaarts.blogspot.com/2005_08_01_teaarts_archive.html
also here is something ...
this is something that i helped a little but i did not write http://en.wikipedia.org/wiki/Gongfu_tea_ceremony
on wiki i my name is sherdwen and icetea8
here is my blogmainpage
http://teaarts.blogspot.com/
it looks like chinese but if you dig you'll find english...
i think you have done well with this one.
-icetea
I don't see anything remarkable about your "Luyu Xiaohu Chafa", icetea, other than your use of papercups and your improvisation of using the big bowl as a chahe. Is that part of what's special about your method? Last I checked, papercups give off a nasty wax smell to the tea if the water's hot.
http://www.youtube.com/watch?v=SLcGch6koh4
Maybe you seen this, but others might have not.
Nice pics! I love gongfu postings!
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