Brewing Guide
Learn different tea brewing styles — from gongfu to cold brew. Find the method that suits your tea and mood.
Gongfu Cha
功夫茶Gongfu cha (literally 'skill/effort tea') is a traditional Chinese brewing method that uses a high leaf-to-water ratio with short, repeated infusions in a small vessel. Each infusion reveals a different layer of the tea's flavor profile, making it the preferred method for appreciating fine teas — especially oolong, pu-erh, and white tea.
Best for:OolongPu-erhWhite teaHigh-quality black tea
Brewing Parameters
Leaf-to-Water
1g leaf per 15-20ml water (approx. 5-8g for a 100-150ml pot)
Water Temp
85-100°C (varies by tea type — see tips below)
Steep Time
5-30 seconds per infusion, increasing gradually
Infusions
5-10+ infusions (depends on tea type and quality)
Vessel
Gaiwan (lidded bowl) or small Yixing clay teapot, 100-150ml
Step-by-Step
Tips for Beginners
- Water temperature matters: use 100°C for pu-erh and dark oolong, 90-95°C for roasted oolong, 85-90°C for green oolong and white tea, 75-80°C for green tea.
- Always decant completely — never leave water sitting on the leaves between infusions, or the tea will become bitter and subsequent brews will be flat.
- Use good water: filtered or spring water with low mineral content brings out the best flavor. Hard water dulls the tea.
- The 'fairness pitcher' (gongdao bei) ensures every cup gets the same strength — the last pour is stronger than the first.
- Smell the lid after pouring — the gaiwan lid captures the aroma and is an important part of the sensory experience.
- Start with rolled oolongs (e.g. Tieguanyin, Da Hong Pao) — they expand dramatically and are forgiving for beginners.