Gong Fu Tea Tips with Zhou Yu; Fire the Teacher of Tea
Zhou Yu explains why temperature and fire are so important in tea preparation, and how to refine them as well.
Zhou Yu explains why temperature and fire are so important in tea preparation, and how to refine them as well.
March 20th, 2008 at
I think one point that can perhaps be clarified is that, at least from my understanding, “martial fire” or “wu huo” is actually a fire where you have active flames going up, whereas a “literary/civil fire” or “wen huo” is where you don’t have flames — merely heated charcoal or whatever else, generally assumed to be at a cooler temperature.
Water preparation is probably more important than anything else in the process of brewing tea. As I went through a number of older Chinese texts on tea, I realized that Lu Yu’s suggestion that a water should not be boiled fully was later rejected by those writing in the Ming and Qing. However, because of the relatively obscure nature of those writings, most of the time we (and not only Western readers, but also Chinese) often don’t know about these, merely Lu Yu’s suggestion that water should be stopped at the second boil before it gets to the rolling (third) boil. It seems as those tea masters from the Ming and the Qing thought it better to have water boiled fully (and quickly, I might add) for tea making. Since they were dealing with whole leaves, rather than Lu Yu’s powdered one, I have a feeling their advice is perhaps more applicable to our current day tea drinking.
March 21st, 2008 at
Thanks for the insight and clarification of the traditional meaning of ‘martial heat.’ I myself am using hardwood charcoal about 70% of the time now (except when using the silver kettle of course). I have found that as I get more and more skilled and lighting and laying out the charcoal, I can get it to flame for up to an hour without fanning it with the big palm leaf. Moreover, the flames are purer in color than that from a wood fire, and clearer visibly. I found that the right balance of flame in the charcoals comes with the gong fu of charcoal laying :), and that when the flames are the right size and shape, the water is better. Anyway, you mentioning this translation only clarifies this discovery I had made: flames are better than just the coals for heating up the water (not keeping it stable).
I think Zhou Yu also mentioned the different theories about boiling presented over time. I personally think it depends on the water. That said, you are probably correct. I’ve noticed that the masters in Malaysia all boil the water fully and quickly, just as you suggested. And they make great tea!
October 28th, 2008 at
Very interesting article:I’ve always dreamt of a characoal brazier like those in the pictures. Maybe someone knows suppliers for such an item?
Thanks,
Andrea
November 7th, 2008 at
Email me (Aaron) and I can connect you with the artist. They are ceramic, however–strong ceramic. With their bulk, plus wrapping shipping will not be cheap, and neither are the braziers themselves as Master Chen Qi Nan is quite famous. There is an article all about him, his philosophy and his work in The Art of Tea Magazine, Issue 2. I have one of his pieces and find it very nice aesthetically and functionally. Another option I have in my other tea room is an antique hibachi from Japan. They can, like mine, be made from wood from a single tea, iron, brass or sometimes copper. While they might cost the same as Master Chen’s, shipping will be easier and less perilous. Have a look through ebay and ebay Japan or email me for help with Master Chen’s stuff. Charcoal is a huge step! Good luck!