Kung fu tea (工夫茶) is the Teochew ceremony of brewing and serving strong oolong in tiny cups — a practice so embedded in local identity that it is performed on construction sites, at market stalls, and in every home in Chaozhou, not just in tea houses. The name refers to the skill (kung fu, in its literal sense of acquired mastery) required to brew properly: the water temperature, the pouring angle, the precise timing of each short infusion, and the sequence in which guests are served all have their protocols.
The tea most associated with Chaozhou is Dan Cong oolong from the Phoenix Mountains north of the city — a high-altitude tea with an unusual floral fragrance that comes from single trees (dan cong means "single tree") rather than blended cultivars. A serious tea shop in Chaozhou will have dozens of varieties, each from a named mountain and sometimes a named tree. Prices range from modest to extraordinary. The main thing is to sit down, accept the first cup, and drink slowly.