In very old times, there were not many waiters in the old tea houses. Thus, long spout teapots came into being. They allowed the waiters to pour tea from a distance thus serving several tables from one spot.
Today, tea pouring has become an amazing art form including elements of Kung Fu, showcasing part of China’s unique tea culture. And one place to experience this entertaining long spout teapot performance is at Noodle and Congee Corner in Grand Lisboa.
Dressed in traditional Chinese costume, Yeung Gang demonstrates pouring tea into a cup on the table with his long spout teapot. From the very first time he saw such performances, he had a passion to master these skills, and he went on to study the art form for eight years.
According to Yeung, the culture of tea pouring originated in Sichuan province, where he grew up.
“I’m proud of where I’m from, and I like to introduce these special skills and techniques to different parts of the world,” he says. “Some tea masters added ‘Kung Fu elements’ to tea pouring, and nowadays it has become a special performance in teahouses.”
Yeung explains that the most challenging part is “time and motion management”.
“You have to manage the timing very well in order to deliver a good performance. It takes time and practice,” Yeung says. “Usually it takes around 10 seconds to perform as well as to serve each cup.”
Having worked at Noodle and Congee Corner for three years, Yeung notes that there are a few things to be aware of and pay particular attention to during performance.
“I need to consider where customers are sitting, having sufficient space and being aware of wet floors and any obstacles,” Yeung says.