Traditional tea brewing
Gongfu Cha, which translates to “making tea with skill” is a traditional Chinese tea brewing method that elevates tea drinking into a mindful and intentional experience.
What is Gongfu Cha?
Unlike quick, everyday brewing methods, Gongfu Cha encourages a deeper connection to the process by focusing on precision and the appreciation of the tea’s evolving flavors through multiple infusions. It’s not just about drinking tea, it’s about the ritual. Let’s explore how you can bring this beautiful tradition into your home with The Beanery’s premium tea blends.
Gongfu Cha is a slow and careful brewing method that uses a higher leaf-to-water ratio and multiple short infusions. The process brings out the full complexity of the tea, allowing you to taste its different layers over time. Traditionally, Gongfu Cha is prepared in small teapots or gaiwans (lidded bowls), making it perfect for sharing tea with others in a relaxed, meditative setting.
Brew tea using the Gongfu Cha method
Let’s walk through the brewing process step by step. For this guide, we’ll focus on using The Beanery’s teas, which are perfect for Gongfu Cha due to their complex and evolving flavors.
1. Heat the water
Start by heating your water to the appropriate temperature:
- Green tea: 75-80°C (170-175°F)
- Oolong tea: 85-95°C (185-205°F)
- Black or pu-erh tea: 95-100°C (200-212°F)
2. Warm the teapot and cups
Pour some hot water into your gaiwan or teapot to warm it up. Do the same for the cups. This step helps maintain the water temperature during brewing. Once everything is warm, discard the water.
3. Measure the tea leaves
For Gongfu Cha, use a higher amount of tea leaves compared to regular brewing—about 5-7 grams of loose-leaf tea per 100ml of water. Place the leaves into the gaiwan or teapot.
💡 Gongfu Cha is all about using more leaves and shorter steeping times. This intensifies the flavor and allows you to enjoy multiple infusions.
4. The rinse (optional)
For teas like oolong or pu-erh, you can do a quick rinse. Pour hot water over the tea leaves, swirl it around for about 5 seconds, and then discard the water. This helps awaken the leaves and removes any dust or impurities.
5. First infusion
Pour hot water over the tea leaves, just enough to cover them. For the first infusion, steep for 10-20 seconds depending on the type of tea. Gongfu Cha relies on short, quick infusions to gradually extract the flavor.
💡 As you pour the water, do so in a circular motion to ensure all the leaves are evenly infused.
6. Multiple infusions
After the first infusion, you can reuse the same tea leaves for 4 to 8 more infusions, depending on the tea. Increase the steeping time by 5-10 seconds with each infusion to balance out the flavor. This is the heart of Gongfu Cha—watching the tea transform over time.
💡 The first few infusions will have a more delicate taste, while later ones will develop deeper, richer notes.
7. Pour and serve
Using the tea strainer, pour the tea into the small cups. Serve immediately and savor the flavor. You’ll notice that each infusion reveals a new layer of taste, with the leaves gradually unfurling and releasing more complex aromas.
The mindfulness of Gongfu Cha
Gongfu Cha isn’t just about brewing tea; it’s a meditative practice. The slow, methodical process allows you to engage with the tea on a sensory level—watching the leaves expand, inhaling the aromas, and tasting the tea’s evolving flavor with each infusion.
Here are some ways to embrace the mindfulness of Gongfu Cha:
- Take your time: Focus on each step, from measuring the leaves to pouring the water.
- Savor the moment: Notice how the flavors change with each infusion and enjoy the act of brewing as much as the tea itself.
- Share with others: Gongfu Cha is often a social ritual, meant to be shared with friends and family. Serving tea to others can add to the sense of connection and mindfulness.