It's All About Tea — gong fu cha

Gong fu cha refers to the Chinese tea ceremony, and it translates as “skillfully making tea”. Chanoyu, on the other hand, is the Japanese tea ceremony which literally translates as “hot water for tea”. What are some of the biggest differences between the two? (Read more)

The Gaiwan has existed as part of traditional Chinese tea drinking since the 12th century, if not earlier. However, it was not always implemented in the same way as it is in today’s gong fu ceremonies. Back in the day, people would drink tea directly from the Gaiwan. (Read more)

If you are getting into Gong Fu Cha, you have probably heard people suggesting using yixing teaware for brewing tea. This is because Yixing Zisha clay is microporous and unglazed, so it interacts with the tea liquor, slightly softening bitterness and changing how the aroma presents. But there are so many different yixing teapots! They come in many shapes and different types of ZiSha clay. So, which Yixing Teapot should you choose for your tea? (Read more)

A Cha Hai (茶海), also called Gong Dao Bei (公道杯), is the fairness pitcher used in Gong Fu Cha (工夫茶). After brewing in a gaiwan or teapot, tea is decanted into the Cha Hai before pouring into cups, ensuring every guest gets the same strength brew. (Read more)

When the weather is warm, all we want to do is go outdoors. And as much as we love enjoying tea in the comfort of a home, there is plenty of time for that during the chilly winters. Summer, on the other hand, is the perfect time to enjoy tea outdoors, with fresh greenery all around and the sounds of mountain streams...

Although packing for some quality gongfu cha time outdoors can be intimidating. What to bring? How do we make sure the teaware doesn't break? What about the water? What if the tea gets crushed? (Read more)