The gongfu tea ceremony or kung fu tea ceremony ( or ), is a type of Chinese tea ceremony, involving the ritual preparation and presentation of tea. It is probably based on the tea preparation approaches originated in Fujian and the Chaoshan area of eastern Guangdong. The term literally means "making tea with skill". The approach often 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 origins, and by tea connoisseurs as a way to maximize 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 is the tea pot and later the gaiwan lidded cup were evolved. It is believed that the gongfu tea preparation approach began only in around the 18th century. Some scholars think that it began in Wuyi in Fujian, where the production of oolong tea for export began; others believe that it was the people in Chaozhou in the Chaoshan area in Guangdong started this particular part of the tea culture. Oral history from the 1940s still referred to Gongfu Cha as Chaoshan Gongfu Cha. It is likely that regardless of the earliest incidence of the approach, the place that first successfully integrated it into daily life was Chaoshan area. Chaozhou is recognized by some as the capital of gongfu tea. Chemistry and physics In essence, what is desired in Gongfu Cha is a brew that tastes good and is satisfying to the soul. Tea masters in China and other Asian tea cultures study for years to perfect this method. However, method alone will not determine whether a great cup of tea will be produced. Essentially, two things have to be taken into consideration: chemistry and temperature. Water chemistry Water should be given careful consideration when conducting Gongfu Cha. Water which tastes or smells bad will adversely affect the brewed tea. However, distilled or extremely soft water should never be used as this form of water lacks minerals, which will negatively affect the flavor