What is Gongfu style?
Gongfu tea preparation, also known as Gongfu Cha, is an ancient tradition originating in the city of Chaozhou in northeastern Guangdong, with significant influences from the Fujian region of southern China. A reformed version of Gongfu Cha was developed in Taiwan in the 1970s. In this form, Gongfu Cha—now officially known as the art of Chinese tea—spread, becoming a national symbol in both China and Taiwan, similar to the Japanese tea ceremony in Japan. The term Gongfu Cha (功夫茶) translates as 'preparing tea with skill and dedication'.
This method is characterized by short, repeated infusions that extract the different flavor profiles of the tea, offering a distinct perspective compared to the long, single infusions made in the Western style. Here we explain how you can practice this technique at home and enjoy a unique experience.
Essential equipment for preparing tea in the Gongfu style
To prepare Gong Fu style tea, you'll need a few basic utensils, but you don't need to have them all from the start. Here are the most important ones:
- Loose leaf tea : This method is designed to get the most out of the tea leaves, so choose loose leaf, high-quality teas.
- Gaiwan or small teapot : A gaiwan is a covered bowl, one of the most common and versatile utensils. Another option is a small teapot, also ideal for this style. If you're preparing it just for yourself or two people, a container between 80 and 100 ml is perfect. For larger groups, it's best to opt for one with a larger capacity.
- Small cups : These cups are designed to serve small amounts of tea, allowing you to fully enjoy each infusion without it getting cold.
- Serving carafe : A carafe designed to pour tea evenly, ensuring that each person receives an infusion with the same strength and balance of flavor. If poured directly from a teapot or gaiwan, the first cups might taste weaker than the later ones.
- Scale (optional) : Although not essential, a scale helps to measure the leaves accurately.
- Electric kettle with temperature option : This is key to controlling the water temperature, since different types of tea require different temperatures to highlight their characteristics without damaging them.
Steps to follow to prepare tea in the Gongfu style
This method relies on precision and repetition. Below, we detail the steps to follow to extract the best from your tea:
- Weighing the tea : The ideal ratio is 5 to 7 g per 100 ml of water, although this may vary depending on the type of tea and your personal preferences.
- Warming the utensils : Before you begin, rinse the gaiwan or teapot, the jug, and the cups with hot water. This not only cleans everything but also warms them, helping to maintain the ideal temperature of the tea once poured.
- First infusion : Add the tea and steep it briefly, for 10 to 15 seconds, then discard the water. This step "awakens" the leaves, releasing their initial aromas and removing any impurities. Ball-shaped oolong teas and pu'erh, in particular, benefit greatly from this quick rinse. More delicate teas, such as green or white, can lose their aromas and subtle notes if rinsed too long. If you choose to rinse them, do so quickly to preserve their character. Take this opportunity to enjoy the aroma of the freshly hydrated leaves.
- Subsequent infusions : Pour hot water into the gaiwan or teapot, adjusting the temperature according to the type of tea you are preparing. Begin with a 20- to 25-second infusion, increasing by 5 to 10 seconds with each subsequent infusion. The number of possible infusions varies depending on the tea, and you will find this detailed information in each of our packages. Take the time to appreciate how the tea's profile evolves with each preparation, fully enjoying the aromas that are revealed at every stage of the process.
Tips to improve your experience preparing tea in the Gongfu style
Gongfu may seem complicated at first, but the key is to experiment and enjoy the process. Here are some tips to help you get the most out of this technique:
- Be flexible : Don't worry too much about following strict rules. Every tea is different, and Gongfu Cha is a customizable practice. Adjust the amount of leaves, the temperature, and the steeping times to suit your preference.
- Pay attention to the tea : Beyond the flavor, Gongfu Cha is an experience to be savored calmly. Observe the aromas, flavors, and textures in each infusion. This method allows you to appreciate subtleties that might otherwise go unnoticed.
- Be patient : With practice, you'll be able to adjust every detail to get the best result according to your tastes.
- Don't invest in expensive equipment from the start : While the right tools can enhance your experience, you don't need to spend a fortune on equipment when you're beginning. A mid-range gaiwan or teapot is more than enough to get you started. As you gain experience, you can decide if you want to invest in more specialized pieces, but the most important thing is the technique and the tea you choose.
- Choose loose-leaf, high-quality tea : For a good brew, choose quality teas and, whenever possible, learn about their origin, harvest, cultivation, altitude, selection, and processing techniques. These details ensure that the tea you buy is truly high-quality and will enrich your experience.
- Observe the leaves : After several infusions, when you can no longer extract any more flavor, remove the tea leaves and place them on a white plate to appreciate their shape and texture. This will allow you to see how they have opened.