||A good Kungfu approach to
preparing your favourite tea requires some basic
tea-ware and a good quality tea of your choice.
- A tea-pot (Yixing/ Purple Clay or porcelain)
- A matching tea-cups (presentation purpose)
- Tea tray for dispensing water
- Tea picker ( washing cups )
- Tea chopsticks (clearing of tea spout)
- Tea warmer and sieve
Basic concepts are observed during the Kungfu
approach. However, personal preference and tea
quality plays an important role in preparation of a
good cup of tea. Practice makes perfect of course!
Before we begin, a good quality Westlake Longgin
(Green Tea) is used. Just a gentle reminder,
tea-connoisseurs used a different tea pot for each
classes of tea. The idea is to ‘grow’ the teapot.
Remember, the next time you wash the tea pot, just
simply rinse it and not wash it with detergent.
important that your tea does not come into contact
with foreign agents. Sunlight, alien smell (durian
for example) and even grease, the result of natural
secretion from your hand can all affect the quality
of your tea.
Here, we used a dry bamboo tea spoon to scoop the
recommended amount from the canister into the
teapot. Notice, we have used an additional bamboo
tea ring which we placed on the tea-pot. It is to
prevent tea-leaves from spilling.
Now, add hot water at the recommended temperature
(usually 80 – 85 degrees for green teas) into the
teapot. Notice that different classes of tea require
different temperature to whip up a good brew.
the case of fine and delicate green teas, if the
water is too hot, it would damage and reduce the
good nutrients that are found in green teas. Simply,
those anti-oxidizing agents are greatly reduced!
Fill it to half the tea-pot. Twirl the tea-pot
slightly to ‘wake’ the tea up.
Immediately, dispense the water from the teapot into
the tea-cups. The rationale is 1) wash away the tea
dust from the good quality tea leaves 2) warm the
tea-cups at the same time.
Note that those
unwanted tea dust are usually found in tea-bags. As
a consumer, you decide!
The tea-picker is used to empty the tea-cups. The
cups are usually too hot to handle, so to all
tea-lovers, check out our tea-ware column. With this
step, the tea-cups are now rousing with the strong
aroma and ready to use.
Fill the teapot to the brim with the right
temperature water. While covering the lid, you can
skim away the foam on the surface. Now, pour hot
water on the outside of the teapot as well. This
step ensures the same temperature is maintain from
the inside and outside of the pot to bring out the
essence of the tea.
This step is where personal preference plays a
crucial role in the infusion time. You can refer to
the recommended infusion time and fine tune it along
A good infusion brings out the best the tea
leaves have to offer. Unlike the English tea style,
never leave the water in the pot for a longer than
optimum time suggested. The tea become ‘corrupt’ and
Otherwise, adjust the infusion timing
according to your preference within the time-frame.
Varying infusion time again for different classes of
This step is optional. Some tea-connoisseurs prefer
to use a sieve and tea warmer to dispense the tea
from the pot. The sieve serve to prevent any tiny
tea leaves from getting into the way of your tea
appreciation. Sometimes, the tea leaves might be
stuck at the spout. Use the tea-chopsticks to clear
Place the tea-cups beside one-another. Dispensing
the tea from the tea warmer must be done in a
circular motion. The tea is usually more
concentrated at the bottom of the teapot. The even
distribution ensures every cup is of equal strength
and enjoyment. If not, one cup might have less body
than another and your good tea-mate might get upset!
Finally, a good cup of Longgin is ready. Some
tea-drinkers might want to use the smelling cup
(taller white cups), this is the normal practice for
Oolong, before sipping into the tea. Cheers and
enjoy your cup of Koko tea for many years to come!