Tea made kung-fu style will be quite concentrated, with an intensity of aroma and flavor otherwise unobtainable.  Sip it like a liqueur.  The aftertaste of a fine oolong may linger up to half an hour afterwards.

Making sure the water is boiling, pot after pot may be made in this way, always allowing a slightly longer steeping time for each.  A fine oolong should make three to six pots before the flavor begins to wane appreciably, and each steeping brings out subtly altered nuances to enjoy.  Each time you will be amazed how mellow, rich, and powerfully aromatic and flavorful a tea can taste.

The tea towel is used throughout to wipe up any drops that go astray.  Any undrunk tea is poured into the drainer before a fresh infusion is made and at the end of the session.  At that point the leaf is dislodged from the pot with the curved bamboo stick and the cups are rinsed.  Rinse but never wash the pot.  The porous earthenware absorbs flavor each time it’s used.  Tea can actually be made in old, frequently used pots just by adding boiling water.  For this reason, a pot should be dedicated to use with a single kind of tea.  If you make jasmine or Pu-Er teas kung-fu style, do not use your oolong pot!

A new earthenware pot must be broken in before it is used.  If intended for oolong, for instance, it should be boiled in a saucepan with oolong tea leaves, and allowed to soak in it 5 to 6 hours to remove the odor of clay.

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