功夫茶 · The Art of Brewing

Brewing guide

Gongfu cha is a practice of attention — small vessels, many infusions, each one different. Here's how to brew each type of tea we carry.

Temperature

100°C

Ratio

5g / 100ml

Rinse

Yes — 1 rinse

Steep Time

15s, +5s each

Infusions

10–15

Step by Step

Hot water streaming from a gooseneck kettle into an empty white porcelain gaiwan, steam rising

温Step 01

Warm your vessel

Pour hot water into your gaiwan or teapot. Swirl and discard. This primes the clay or porcelain and ensures an even temperature for brewing.

Warm your cups too — temperature consistency is everything.

Dry rolled oolong tea leaves being spooned from a bamboo scoop into a white porcelain gaiwan

量Step 02

Measure your leaves

Add 5g / 100ml of Pu-erh tea. Inhale the dry leaves — the aroma tells you about the tea's character before the first steep.

Water pouring from a kettle over tea leaves in a white porcelain gaiwan on a dark wooden tray, steam rising

洗Step 03

Rinse the leaves

Pour 100°C water over the leaves and discard after 3 seconds. This "awakens" the leaves and washes away any dust from processing.

Amber brewed tea streaming from a tilted white porcelain gaiwan into a clear glass pitcher on a wooden tray

泡Step 04

First infusion

Pour 100°C water and steep for 15s. Pour out completely — don't let leaves sit in water between infusions.

Drain every drop — the last drops are the richest.

Three small white porcelain tasting cups in a row being filled with amber oolong tea from a glass pitcher

品Step 05

Repeat & explore

Pu-erh yields 10–15 infusions. Add 5–15 seconds each round. Notice how the flavor evolves — this is the heart of gongfu cha.

Recommended Vessel

For Pu-erh: Yixing clay pot

Use fully boiling water. Rinse once to awaken the leaves. Pu-erh rewards patience — later infusions reveal hidden sweetness and depth.

普洱

Essential tips

Use filtered water

Tap water with chlorine or heavy minerals will mask the tea's natural flavor. Spring or filtered water lets the leaves speak.

Pre-warm everything

Warm your vessel, pitcher, and cups before brewing. Temperature consistency is the secret to even extraction.

Pour out completely

Never let leaves sit in water between infusions. Drain every drop — the last few drops are the most concentrated and flavorful.

Ready to put this into practice?

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