KungFu Tea Brewing and Serving

1. TeaSet Preparing:
   Prepare the Oolong tea ware, Oolong tea leaf, and setup.
    
2. Tealeaf Displaying:
   Put tealeaf into Cha Ze(shape like a tea spoon) to display the quality of the tea to guests.
    
3. Tealeaf Appreciating:
   Guests take turns to inspect and to appreciate the tealeaf.
    
4. Water Boiling:
   Lightly boiled water to just reach boiling point.
    
5. MengCheng Pouring:
   MengCheng, the name of an ancient famous teapot designer, means small sized purple clay teapot here. This process uses the boiling water to pour over the teapot outside body to warming it up.
    
6. Oolong Entering:
   Place the selected tealeaf into teapot.
    
7. Teapot Filling:
   Fill teapot with boiling water until the surface is over the teapot opening. This process also called Phoenix Three Nodding. It involves the host pours boiling water into teapot from distance on top of teapot and then move closer to teapot and repeat three times as Phoenix nodding three times to show respect to your guests.
    
8. Surface Cleaning:
   Get rid of those bubbles on the surface using teapot cover, and then close the teapot cover.
    
9. SpringWind Caressing:
   Again, using boiling water to pour over the teapot outside so that it keeps warming up.
    
10. Tea Washing:
    KungFu tea's first serving is not for drink, so it is also called washing tea.
     
11. LuoSheng Outing-of-bath:
    LuoSheng was the name of another famous tea set designer who designed the KungFu teacups. LuoSheng Outing-of-bath means to use the first serving tea liquid to warm up the teacups.
     
12. JadeLiquid Backing-in:
    Pouring boiling water into teapot again for second serving.
     
13. Mountain-Lake Traveling:
    The action of holding and moving the teapot across the edge of tea boat to reduce the water at the bottom of teapot so that when serving the water would not drop all over the place on tea table.
     
14. GuanGong Patrolling:
    Lineup teacups, locate the teapot closely to teacup, and pour tea in back and forth to preserve the aroma and make the tea liquid inside each teacup the same quality. GuanGong was Chinese ancient famous general and skilled fighter. The way tea is served is just like General GuanGong is patrolling.
     
15. HanXing Soldier-Selecting:
    When pouring tea liquid carefully into the teacups little by little, tea is only filled part of each cup; at the end, only little tea liquid, usually very condensed, is inside the teapot. So it needs to be shared by those lined up teacups equally, just like HanXing, another Chinese ancient general, selecting his best soldiers before a big fight.