Gongfu

Gongfu cha (literally 'tea with great skill') originated in the Chaoshan region of Guangdong province and represents the most refined approach to tea preparation in Chinese culture. The method uses approximately 5-8 grams of leaf per 100ml of water — five to ten times the western ratio — steeped for just 10-30 seconds per infusion. A typical session yields 8-15 infusions, each revealing different aromatic and flavor layers. Essential equipment includes a gaiwan or small Yixing teapot, a fair cup (cha hai) for even distribution, and small tasting cups. The ritual involves warming all vessels, a quick rinse of the leaves, then progressively longer steeps. Gongfu brewing rewards the drinker with an intimate, meditative experience that showcases the full potential of premium oolong, pu-erh, and rock teas.