Gongfu (工夫) literally means “skillful effort.” In the context of tea, it describes a meticulous, ritualized method of brewing Chinese oolong, pu‑erh, and green teas. The goal isn’t just caffeine—it’s extracting layered flavors while honoring centuries‑old tradition.
Brief History
The practice originated in the Fujian and Guangdong provinces during the Ming dynasty (14th–17th century). It spread alongside the rise of tea houses and the development of specialized teaware (Yixing clay teapots, Gaiwan, and small bamboo trays). Today, Gongfu tea is both a cultural ceremony and a hobbyist pursuit worldwide.
Essential Gear
- Gaiwan – a lidded bowl (often 120 ml) for steeping.
- Yixing Clay Teapot – retains heat and imparts subtle minerality.
- Tea Tray – catches overflow and provides a stable surface.
- Tea Cups (30–50 ml) – small enough to appreciate aroma.
- Tea Scale – precise measurement (≈5 g per 100 ml water).
- Water Heater – temperature control is critical (80‑95 °C).
The Gongfu Brewing Process
1. Warm the Vessel
Rinse the gaiwan, teapot, and cups with hot water (≈95 °C). This removes dust and stabilizes temperature.
2. Measure the Tea
Typical ratio: 5 g loose leaf per 100 ml water. Adjust based on leaf size and desired intensity.
3. First Rinse (Optional)
Quickly pour hot water over the leaves, then discard. This awakens the tea and removes surface impurities.
4. Steep
Pour water at the appropriate temperature (see table below), cover, and time the infusion:
| Tea Type | Temp | Time |
|---|---|---|
| Green | 80 °C | 20‑30 s |
| White | 85 °C | 30‑45 s |
| Oolong | 90‑95 °C | 40‑60 s |
| Puerh | 95 °C | 45‑70 s |
5. Serve
Split the liquor evenly among the cups. Sip slowly, noting aroma, mouthfeel, and aftertaste. The same leaves can be re‑steeped 5‑8 times, extending the session.