功夫茶(Gongfu tea)不是一種茶葉或茶的名字，而是一種沖泡的手藝。人們叫它功夫茶，足因為這種泡茶方式十分講究：它的操作過程需要一定的技術(shù)，以及泡茶和品茶的知識和技能。功夫茶起源于宋朝，在廣東的潮州府(今潮汕地區(qū))一帶最為盛行，后來在全國各地流行。功夫茶以濃度(concentration)高著稱。制作功夫茶主要使用的茶葉是烏龍茶(Oolong tea),因為它能滿足功夫茶色、香、味的要求。
【參考譯文】
Gongfu tea is not one kind of tea or the name of tea,but a skill of making tea.People call it Gongfu tea forthe reason of its exquisite process. The operationalprocedures require certain techniques, knowledgeand skill of brewing and tasting tea. Gongfu teaoriginated in the Song Dynasty and prevailed mostly in Chaozhou Guangdong Province(Now:Chaoshan Area). It later became popular around the nation. Gongfu tea is famous for itshigh concentration. Oolong tea is mainly used in making the Gongfu tea because it can meet the requirements of color, flavor and taste of the Gongfu tea.
