Kevo writes:

[...]
Kung fu is in the knowledge, & also about knowing what you are doing.
There are 2 broadlines of kung fu, which I define as Traditional &
Contemporary. Traditional kung fu enthusiasts claim the style stemmed
from Teochew style, it is all about leisure - the time you can spare,
economy, speed, & strength of tea.

I'm intrigued by your use of the word "economy". What do you mean here?

[...]
The traditional style on the other hand demands time. The kettle 2
boil the water is small, just enough for 1 pot. The pot is small,
usually enough for 4 cups, the cups small & just enough for a slurp,
the leaves packed in between 50-70% of the pot. The water has 2 be
boiling hot, in goes the water out comes the tea in2 4 cups, fast &
furious, unceremonious. If there are more than 6 persons, the elder
ones get 2 drink 1st - the younger in statues get 2 drink the 2nd
round, if it is all friends, those closer 2 the table gets 2 drink
the 1st round...once a round of tea is done, drinkers kick back &
relax, chat or read, letting the strong flavors of the tea & the
nuances play out in the mouth. It might not be until an hour or so
later that it is decided 2 brew another round...

That brings up an issue that gets ventilated here from time to time.
If Teochew (Chaozhou) style lets the pot lie around for extended
periods between steeps, and if the pot is crammed with a heavy, wet
mass of previously steeped leaves, the temperature inside the pot will
be far below boiling from the second steep onward.

/Lew
---
Lew Perin /
http://www.panix.com/~perin/babelcarp.html