International Webinar 2022 - Get to know the beauty of diverse cultures between countries – Part 29

Indonesian academics presented how to drink gong fu tea scientifically which is a tradition from China in an international webinar held with STEKOM University. China's tea culture dates back more than 3,000 years, thriving in the Tang Dynasty when it was seen as a reflection of nobility, education, and refinement. Gong fu cha is a traditional Chinese tea ceremony that involves the ritual preparation and serving of tea — a practical technique used by connoisseurs to truly appreciate the fine nuances of tea.


Although gong fu cha takes years of knowledge acquisition and practice to master, Yang believes that it is something that everyone can follow and learn to appreciate. “Up to a point, gong fu cha is a science, then the rest is art and personal experience, and it's up to the preference of the tea maker.


Gong fu cha is both a science and an art. It's about creating an atmosphere where one can relax and enjoy the ritual of drinking tea. We paint pictures on the tea table with beautiful tea and music paraphernalia, as well as other decorative elements such as flower vases, bonsai or even fine pebbles.


Three main factors contribute to the final brew: the amount of tea leaves used, the temperature of the water, and the time it takes to brew the tea. The fourth factor, I have always been convinced, is the mood of the tea maker. Tea leaves have life in them and we have to use our hearts to brew a good cup of tea.

1. Place the teacup, serving cup and brewing vessel (teapot or covered cup) on the tea tray.
2. Boil water in a kettle. Spring water is best, but tap water makes a better tea than distilled water which lacks minerals and will result in a flat tasting drink.
3. Pour boiling water over and into cups and vessels to rinse and warm them.
4. Place about 5g of tea leaves into the brewing vessel and pour boiling water over until it overflows. Pouring water from a higher elevation allows the leaves to rotate and mix well with the water. Use a pot lid or cup lid to push any foam or small pieces of leaves that may float to the surface.
5. Use this first infusion to rinse and warm serving cups and teacups, pour off the rest. The first tea infusion helps the dry leaves soften and release their flavour.
6. Fill the brewing vessel with boiling water right on top, cover it and pour more hot water over the pitcher to keep the temperature high.
7. Let the tea steep for about 20-30 seconds and then pour it into a serving cup, until the brewing vessel drips dry. This is so that the taste of the next brew is not affected by the leftover tea.
8. Pour the tea from the serving cup into individual teacups at a low height so the aroma doesn't spread.
9. Smell and taste the tea, first with small sips and then larger sips, holding them in different parts of your mouth and tongue for the full taste of the tea.
10. For the next brew, repeat the process from step 6. Smooth teas like green tea can only be brewed up to three brews while red tea can be brewed six or seven times.


The above material was delivered by a presenter from China in an international webinar held by STEKOM University in collaboration with Universities from Mexico, Ukraine, Ethiopia, China and various other parties. The presenter's name is Xiaobo who comes from China.


This international webinar activity is part of the implementation of STEKOM University's commitment to increase various international activities. This was done in order to realize the vision to become an international-class university. Various international activities carried out by STEKOM University continue from year to year. There are international activities that are sustainable and there are also some international activities that are not sustainable. All types of international activities are accommodated and regulated by the International department of STEKOM University.