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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://firefish.city/notes/9p9870svpen4ci5f">Christopher Trottier (atomicpoet@firefish.city)'s status on Saturday, 03-Feb-2024 15:56:38 JST</a><a href="https://firefish.city/@atomicpoet" title="atomicpoet@firefish.city"><img src="https://gnusocial.jp/theme/gnusocialjp/default-avatar-stream.png" width="48" height="48" alt="Christopher Trottier" style="position: absolute; left: 0; top: 0;">Christopher Trottier</a><div><a href="https://firefish.city/notes/9p97plz0gw4vea7r" rel="in-reply-to">in reply to</a></div></section><article><p>If you’re interested in the gong fu method of tea preparation, this Wikipedia article is a good introduction. <br><br>Also, if you want to make friends with Chinese people, gongfu tea is a good way to do it because it’s a communal thing. Everyone gathers around, shares their tea, enjoys the ceremony. <br><br>There’s been a few circumstances where I’m in a park, enjoying tea with a friend, and strangers show up to try out our tea. <br><br><a href="https://en.m.wikipedia.org/wiki/Gongfu_tea">https://en.m.wikipedia.org/wiki/Gongfu_tea</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/2670692#notice-5293381">In conversation</a><time datetime="2024-02-03T15:56:38+09:00" title="Saturday, 03-Feb-2024 15:56:38 JST">about a year ago</time> <span>from <span><a href="https://firefish.city/notes/9p9870svpen4ci5f" rel="external" title="Sent from firefish.city via ActivityPub">firefish.city</a></span></span><a href="https://firefish.city/notes/9p9870svpen4ci5f">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: upload.wikimedia.org</div><h5><a href="https://en.m.wikipedia.org/wiki/Gongfu_tea">Gongfu tea</a></h5><div></div></header><div>Gongfu tea or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony".  It is probably based on the tea preparation approaches originating in Fujian and the Chaoshan area of eastern Guangdong. The practice involves using smaller brewing vessels and a higher leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize the taste of a tea selection, especially a finer one.HistoryAttention to tea-making quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered tea have long coexisted with the "imperially appointed compressed form". By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use.
The related teaware that...</div><footer></footer></article></li></ol></footer></blockquote>

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Christopher Trottier (atomicpoet@firefish.city)'s status on Saturday, 03-Feb-2024 15:56:38 JST Christopher Trottier
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If you’re interested in the gong fu method of tea preparation, this Wikipedia article is a good introduction.

Also, if you want to make friends with Chinese people, gongfu tea is a good way to do it because it’s a communal thing. Everyone gathers around, shares their tea, enjoys the ceremony.

There’s been a few circumstances where I’m in a park, enjoying tea with a friend, and strangers show up to try out our tea.

https://en.m.wikipedia.org/wiki/Gongfu_tea
In conversationabout a year ago from firefish.citypermalink
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  Gongfu tea
  Gongfu tea or kung fu tea (Chinese: 工夫茶 or 功夫茶; both gōngfū chá), literally "making tea with skill", is a traditional Chinese tea preparation method sometimes called a "tea ceremony". It is probably based on the tea preparation approaches originating in Fujian and the Chaoshan area of eastern Guangdong. The practice involves using smaller brewing vessels and a higher leaf-to-water ratio than in Western-style brewing. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwanese origin, and by aficionados and trained masters as a way to fully realize the taste of a tea selection, especially a finer one. History Attention to tea-making quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered tea have long coexisted with the "imperially appointed compressed form". By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use. The related teaware that...

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