Gongfu tea

[2][3] It is probably based on the tea preparation approaches originating in Fujian[4] and the Chaoshan area of eastern Guangdong.

[5] The term Gongfu (工夫) in Chaoshan dialect means the technique is meticulous, subtle, graceful and exquisite as well as needs some patience and practices to make it perfect.

[11] 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.

Guidelines are as follows: Generally, cooler water is best for less-oxidized varieties such as green teas and Taiwan oolongs.

Lower temperatures highlight sweetness and smoothness but may not extract the full potential of darker teas, while higher temperatures emphasize brightness and intensity but can "scald" light, delicate teas, leading to excessive astringency and/or bitterness.

The temperature of the water can be determined by timing, as well as the size and the sizzling sound made by the air bubbles in the kettle.

Traditionally, these "pets" are classical Chinese figurines, such as a dragon, lion, turtle, or toad, over which tea water is poured, usually to develop a patina.