The history of Chaozhou people drinking tea is long. The earliest record can be found in the poem "He Xu Zhang's Rhyme for Sending Juren" by Zhang Kui of the Song Dynasty: "The happy uncles at the Yanlan call for the milk slaves, and the phoenixes blow the light to the cold scholars." (Quoted from Volume 4 of "Collected Drafts of Chaozhou Sanyang Illustrated Records". Milk slave is another name for tea). By the middle of the Qing Dynasty, Chaozhou people had become popular with Gongfu tea. Yu Jiao of the Qing Dynasty has a vivid and detailed introduction in the book "Chao Jia Feng Yue Ji Gongfu Tea". The most noteworthy of these is that "the method of brewing Gongfu tea originated from Lu Yu's "The Classic of Tea" in the Tang Dynasty, and the utensils are more sophisticated and delicate." At that time, there were many tea utensils used for brewing, mainly red clay stoves, teapots, teacups, sand pots (commonly known as tea pots), feather fans, etc. As for the traditional brewing procedure of Gongfu tea, it is important to pay attention to it because it can make the brewed tea soup more delicious. Because there are many overseas Chinese in Chaozhou, Chaozhou Gongfu tea has spread to Southeast Asia in the middle of the Qing Dynasty. The brewing procedures of Chaozhou Gongfu tea art mainly include: the tea master cleans his hands, lights a fire in a clay stove, scoops water from a sand pot, boils water with olive charcoal, heats the pot with boiling water, warms the teacup, pours tea on plain paper, puts oolong tea into the pot, washes tea with sweet spring water, lifts the pot to pour tea, scrapes foam off the pot lid, pours heat on the lid, scalds and rolls the cup, sprinkles the tea soup, smells the tea fragrance first, sips it gently, smells the bottom of the cup three times, and smells the auspicious and harmonious tea. In addition to the unique brewing procedures, Gongfu tea also has the remarkable feature of using Chaozhou Phoenix tea as the main tea material. Chaozhou Gongfu tea is an important part of Chaozhou traditional culture. In 2008, it was selected into the second batch of national intangible cultural heritage list.