A Detailed Guide To Gong Fu Cha — The Chinese Way To Taste Tea

Posted by Angelina Kurganska on November 22, 2021

What Is Gong Fu Cha?

Gong Fu Cha (工夫茶), or Gongfu Tea, is a Chinese way of brewing tea with a small vessel, a generous amount of leaves, and many short infusions. Instead of making one large pot, you brew the same leaves again and again, watching the flavor change from one steep to the next.

The name is often translated as “tea made with skill” or “making tea with effort.” In practice, it means paying attention to teaware, the water, the timing, the changes in tea, and how the tea makes you feel.

Compared with Western-style brewing, Gong Fu Cha uses more leaf and less water. A session may begin with a 5–10 second infusion, then continue for many rounds. This method is useful for loose-leaf teas that can reveal different layers over time.

You do not need a large or expensive setup to begin. A gaiwan(盖碗) or small teapot, a sharing pitcher, a few cups, and good tea are enough. At least at first, a small tea (or kitchen) scale could be useful. The rest can come later. You can get these things separately or in a set.

A Brief History of Gongfu Tea

Tea has existed in China for thousands of years. Since ancient times, tea has been regarded as medicine. Tea culture was highly valued in imperial China. Emperors held tea gatherings and encouraged tea competitions.

However, the art of Gong Fu Cha that we know today developed quite recently. It developed gradually from the late Ming through the Qing dynasties, in Chaozhou and Fujian. Unlike the Japanese tea ceremony (Chanoyu), there is no one person to whom we can attribute its creation. It came about after years of molding and evolution.

For a long time, this was just a regional practice. Merely fifty years ago, if you traveled to various parts of China, expecting to be served tea in small teapots and drink it from tiny cups, you would be disappointed to find that the locals had no clue about this so-called "Gong Fu Cha". In other parts of China, people would brew tea quite simply – perhaps just "grandpa style", which means a big glass cup with loose tea leaves floating, then sipping the tea directly from the cup.

Over time, the brewing methods of Asian tea, known to Chaozhou tea lovers, spread to other parts of the country. In the 1970s, Taiwanese tea enthusiasts invested a significant amount of effort in establishing an intricate Chinese tea ceremony based on the Chaoshan tradition with an elegant tea aesthetic that could rival that of Japanese Chanoyu.

A Detailed Guide To Gong Fu Cha

Preparing The Tea Space

1 — Prepare your Gong Fu Cha space.

Many tea enthusiasts choose to dedicate a special tea space in their homes. However, Gong Fu Cha does not require a dedicated tea room. You can simply devote a space to it on occasion. It can be your dining table, your coffee table, or an area in your garden. Anywhere you feel relaxed and comfortable.

Take the time to prepare everything you will need for the ceremony — your Gongfu tea set with the tea tray (If you don't have a tea tray, a small bowl can work for the rinse water), all the tools and utensils. Prepare the tea itself (as a rule of thumb, brew 1g of tea per every 20ml of water). And don't forget your tea pet!

2 — Wash your hands.

Washing your hands before handling teas and teaware is always a good practice. Not only for hygiene purposes, but also to ensure that your hands don't smell of anything that may interfere with the aroma of the tea.

Preparing The Tea and Teaware

3 — Prepare the tea

Before the tea session, you can check how much of tea leaves you will need. It will always depend on the tea you are brewing. However, for most teas, you will generally need about 5-6 grams of tea per 120ml (following a 1g:20-25ml ratio). When you measure the tea leaves, it may seem like a lot. However, keep in mind that a tea session can last well over ten infusions, and people can enjoy many tea infusions with you!

4 — Present the tea leaves.

Although not crucial, many store their tea of choice in a designated tea jar before the ceremony to suit the overall tea aesthetic. During the start of the ceremony, use a tea scoop (茶勺 – Cha Shao) to scoop the tea leaves out of the jar and into the Cha He (茶荷 – a small container for displaying the tea leaves). From here, take the Cha He and inhale the aroma of the leaves, taking time to admire their shape and color. Then, if you are enjoying your tea ritual with others, pass the Cha He to the next person. At this point, you can also take the time to explain this tea to your guests. You can share the name of the tea, the type of tea, and some facts about it. Furthermore, you can share some personal stories and associations.

5 — Heat up the teaware and warm up the tea.

Pour hot water into the Gaiwan or Teapot, then into the Sharing Pitcher and Teacups. This warms the vessels and helps the tea brew more evenly.

After warming the gaiwan or teapot, empty the water, add the leaves, and smell them in the heated vessel. Warm teaware gives a better sense of the dry leaf aroma. This is often the first real moment of the session, when the tea begins to show itself.

6 — Rinse the tea.

Fill the gaiwan or teapot with hot water, wait a few seconds, then pour the water out. This quick rinse is common for pu-erh and hei cha, aged tea, tightly compressed tea, and some roasted oolongs.

The rinse helps wake up the leaves, especially when they are compressed or have been stored for a long time. It can also wash away small broken bits or surface dust.

Not every tea needs a rinse. Fresh green tea, delicate white tea, and many fragrant light oolongs are often better brewed directly, so their first aroma is not lost.

If you have a tea pet, you can give it a bath by pouring the rinse over it.

Beginning to Brew

7 — Brew the tea.

Now, brew the tea, pour, taste, and repeat. The first infusion is usually short, only 5-10 seconds. After that, adjust to taste. If the tea is too light, steep a little longer. If it is too strong, shorten the next infusion or use slightly cooler water. Fill the brewing vessel to the brim with water, even letting it overflow a little. If using a teapot, for better heat distribution, pour water over the teapot once you close the lid.

8 — Decant the tea.

Now you can pour the brewed tea into the Fairness Cup (Cha Hai, aka Gong Dao Bei). Cha Hai (茶海) plays a special role in Chinese tea ceremonies, ensuring that everyone receives the same brew. Imagine you are pouring tea directly from the teapot and into the small tea cups. Naturally, someone will get a weak brew from the top, while the last person to receive tea will get the most potent last bit of the brew. Furthermore, when pouring tea from the brewing vessel and into the Cha Hai, make sure to decant every last drop, even if it seems like a slow process. We do this to prevent the tea leaves from oversteeping in leftover water.

9 — Pour the tea into the small tea cups.

The next step will be pouring the brewed tea from the Cha Hai into everyone's teacup. Make sure to do this evenly.

10 — Serve the tea.

Pass around the teacups to each guest. To do so, some use their hands, while others might use specially designated tea tongs or a particularly shaped teacup holder.

Enjoying The Tea

11 — Notice the aroma and color.

Before drinking, take a moment to notice the color of the tea and the aroma rising from the cup. The dry leaves, wet leaves, and brewed tea will often smell different.

12 — Taste the tea slowly.

Take small sips. Let the tea sit in your mouth for a moment before swallowing. Notice the texture, taste, fragrance, and aftertaste.

13 — Pay attention to how the tea changes.

One of the best parts of Gong Fu Cha is that each infusion can be different. The first brew may be light and aromatic. The middle brews may become fuller. Later brews may soften and fade. Good tea often shows itself gradually.

14 — Continue brewing.

Repeat the brewing process, adding a little more time as the leaves open. Some teas may give five good infusions. Others can continue for ten, fifteen, or more.

Finishing The Chinese Tea Ceremony

15 — Turn over your cup.
When you finish drinking the tea, it's a common practice to turn your gongfu cup upside down and leave it on the tea table. This way, the server will know not to pour you any more tea.

16 — Give gratitude.
Now the server and ceremony guests exchange words of gratitude. This is an excellent time to share your personal experiences of the tea and beyond.

If you are new to Gong Fu Cha, do not worry about doing every step perfectly. Start with a gaiwan, a few small cups, a sharing pitcher, and a tea you enjoy. Brew short infusions, taste carefully, and adjust as you go.

Over time, the movements become natural. You learn which teas like more heat, which ones need a gentler hand, and how the same leaves (and your state of mind and body) can change across many rounds. Gong Fu Cha is learned by doing: brew, taste, adjust, and return to the same leaves again.

Watch a short video on how to brew tea Gong Fu style

Tags: brewing instructions, chinese tea ceremony, gong fu cha, tea ceremony