Description and tips for using gongfu teapots
In the modern world with its high speeds, there is practically no free time to hold a full-fledged tea ceremony. Therefore, an amazing device for making tea was developed: the gongfu kettle.
Design
The design of all the teapots is based on the idea of a Chinese tea ceremony, which implies a method of brewing tea by the spill method. This brewing method helps the tea leaf open better and give, and, therefore, saturate the drink with a noble taste and rich aroma. The first gongfu teapots had a simple design in the form of 2 reservoirs: an inner flask and an outer vessel.
The inner flask is usually made of transparent plastic with a hole with a strainer at the bottom. In more expensive models, heat-resistant glass is used. The outer vessel is made of glass and fitted with a plastic handle for easy handling.
The inner vessel is installed in the outer one so that there is a gap between them for brewed tea.
In 1989, Kamjove invented and patented an inner flask drain valve. This greatly improved the Kung Fu teapots and made them easier to use. Tea is brewed in an inner flask, and after the process is over, it is enough to press the button or turn the lever (depending on the model) on the lid of the product, and the finished tea is drained through the open valve into the outer container. There are 2 types of drain valves:
- with spring;
- with a stretched load.
In the first version, the valve opens under the action of the lever mechanism when the button is pressed and closes back under the pressure of the compressed spring when the button is released.In the second case, the valve also opens with a lever mechanism, and closes with a weight stretched on a rope and connected to the movable valve mechanism. The model range of types is limited to volumes from 350 ml to 1500 ml.
It is impossible to make less than 350 ml for design reasons, since there must be a space between the flasks for draining the brewed tea.
Models
The most widely represented on the Russian market are 3 manufacturers of gongfu teapots: Runying, Kamjove, SAMA DOYO. These companies manufacture a wide range of their products.
Runying T-series 500 ml
The body of the kettle is made of heat-resistant glass in a trapezoidal shape. A triangular spout is provided in the upper part of the vessel to drain the brewed tea. The inner flask is made of high quality transparent plastic, which makes it possible to see readiness during the tea brewing process.
The top of the kettle is equipped with a plastic lid, which is tightly fixed with a latch. To drain the prepared drink from the inner flask into the outer container, a button is provided on the lid.
When the button is pressed, the spring valve is activated and the beverage is drained.
Kamjove TR-140 (300 ml)
The smallest gongfu teapot. Represents an ergonomic device that includes a teapot, sieve, chahai. The outer vessel is made of heat-resistant glass of a cylindrical shape.
The infusion flask with a lid is made of high quality transparent plastic. The button for draining the brewed tea is located in the lid of the inner flask. It is installed in the outer vessel in such a way that the lid rests on the edges of the outer vessel. By removing the inner flask, the outer tank can be used as a mug with a handle for drinking tea.
Sama A-14 (900 ml)
The most popular typot model in Russia. Its versatility is due to the presence in the design of the teapot, sieve, siphoning. Its large volume allows it to be used for tea ceremonies in a company of several people.
This is a heat-resistant glass teapot with a glass inner bulb. In the upper part of the outer container there is a triangular spout for draining tea. On the opposite side is a plastic handle. The plastic cover fits tightly. It contains a button for draining tea from the teapot.
Any kind of tea can be brewed in such a teapot. It is a pleasure to use it.
How to use?
To fully enjoy the aroma of tea, it must be prepared properly. Tipot allows you to brew tea in such a way that it fully opens up and gives off all its beneficial substances and aroma. First you need to choose the type of tea. For cooking in gongfu, Chinese pu-erh or Taiwanese oolong is most suitable. The way in which teapot tea is prepared is called pouring.
- Pour some dry product into the inner flask.
- Insert it into the outer vessel of the teapot.
- Pour a little boiling water over the tea and drain it immediately. The first brewing, the so-called technical brewing, allows you to rinse the tea leaf and wake it up for the tea ceremony.
- Pour boiling water into the inner flask a second time and cover with a lid. Let the drink brew for a few minutes and then press the button and pour the tea into the chahai.
- Repeat this procedure several times. This will allow you to fully reveal the taste and aroma of the tea and achieve the required strength. Thanks to the pouring method of brewing, the tea leaf does not stay in hot water for a long time and does not form harmful substances.
- Tea is poured into bowls from the chayah.
How the gongfu kettle works is described in the next video.
