Gongfu Tea Brewing Guide: Step-by-Step Instructions & Troubleshooting
Short Summary
Mastering gongfu tea doesn’t require expertise—just precision. This guide breaks down the process from warming vessels to serving, with tailored tips for home use. Learn optimal water temperatures, steeping times, and fixes for common mistakes (bitterness, weak flavor) to enjoy layered, aromatic infusions every time.
Key Takeaways:
1. Follow 7 core steps: warm vessels → add tea → rinse → steep → time → pour → serve.
2. Adjust water temp by tea type: 100°C for oolong, 90°C for Pu’er, 80°C for green tea.
3. Use a 1:15 to 1:30 tea-to-water ratio; start with 5g tea for a 100ml vessel.
4. Fix bitterness by shortening steeps; boost weak flavor with hotter water or more tea.
1. Step-by-Step Gongfu Tea Brewing (For Beginners)
Prep: Gather Tools & Tea
5. Professional setup (ideal for practice):
1. Brewing vessel: 100-120ml gaiwan (lidded bowl, easiest for newbies) or 50-80ml clay teapot (best for oolong/Pu’er).
2. Extras: fairness cup (to evenly distribute tea), 30-50ml tasting cups, tea scoop, tea pick (for compressed teas), and a temperature-controlled kettle.
6. Home 简化版 (simplified home version):
1. Substitute gaiwan with a small mug + strainer; use espresso cups as tasting cups. Keep the "small vessel, multiple steeps" rule.
7. Tea prep:
1. Compressed teas (e.g., Pu’er cakes): Pry into large flakes with a tea pick (avoid crumbs).
2. Loose teas (e.g., Phoenix Dan Cong): Measure directly with a scoop.
7 Core Steps (Using a Gaiwan)
Step 1: Warm Vessels (醒具 Xǐng Jù)
8. Action: Pour boiling water over the gaiwan, fairness cup, and tasting cups. Drain completely.
9. Why it matters: Preheating prevents sudden temperature drops that kill aroma—critical for fragrant teas like oolong.
Step 2: Add Tea (纳茶 Nà Chá)
10. Amount: 5g for a 100ml gaiwan (1:20 ratio). Use 6-7g for compressed teas (denser, slower to infuse).
11. Tip: Gently shake the gaiwan to spread leaves evenly—avoids clumping.
Step 3: Rinse Tea (洗茶 Xǐ Chá)
12. Action: Pour boiling water over the leaves, then immediately drain (1-2 seconds). Discard this water.
13. Exceptions: Skip for green tea/white tea (fragile leaves lose freshness); rinse twice for aged Pu’er (removes storage odors).
Step 4: Infuse (冲泡 Chōng Pào)
14. Water flow:
1. "High pour" (15-20cm above gaiwan) for oolong/Pu’er—agitates leaves to release flavor.
2. "Low pour" (贴近 gaiwan edge) for green/white tea—prevents bruising delicate leaves.
15. Fill level: Pour until water covers leaves (80% of gaiwan capacity).
Step 5: Time the Steep (计时 Jì Shí)
16. Start with short steeps:
1. 1st-3rd infusions: 5-10 seconds.
2. 4th-6th infusions: 10-15 seconds (gradually lengthen by 5 seconds per steep).
17. Pro tool: Use a timer—"eyeballing" often leads to over-steeping.
Step 6: Decant (出汤 Chū Tāng)
18. Action: Tilt the gaiwan at 45°, lift the lid slightly, and pour quickly into the fairness cup (1-2 seconds total).
19. Why: Stops extraction instantly—prevents bitterness.
Step 7: Serve (分茶 Fēn Chá)
20. Style: Use "Guan Yu patrols the city" (evenly pour into cups) and "Han Xin counts soldiers" (drip last drops equally) to ensure balanced flavor for all guests.
2. Key Parameters: Temperature, Time & Ratio
Water Temperature by Tea Type
|
Tea Variety |
Ideal Temp (°C) |
Reason |
|
Oolong (凤凰单丛) |
95-100 |
High heat unlocks floral/fruity notes |
|
Pu’er (生普 / 熟普) |
90-95 |
Protects aged aromas; avoids "cooking" |
|
Green Tea (绿茶) |
75-85 |
Prevents bitterness from tannins |
|
White Tea (白茶) |
85-90 |
Balances freshness and subtle sweetness |
Steeping Time Guide (100ml Gaiwan, 5g Tea)
|
Infusion Number |
Oolong/Pu’er |
Green/White Tea |
|
1st |
5s |
10s |
|
2nd |
5s |
10s |
|
3rd |
10s |
15s |
|
4th+ |
+5s/steep |
+3s/steep |
Tea-to-Water Ratio
21. Beginners: 1:20 (5g tea/100ml water) – balanced, forgiving.
22. Strong flavor lovers: 1:15 (7g/100ml) – intense, bold.
23. Delicate teas: 1:30 (3g/100ml) – gentle, avoids overpowering.
3. Troubleshooting Common Mistakes
Problem 1: Bitter or Astringent Tea
24. Causes: Over-steeping (＞20s first steep), water too hot (e.g., 100°C for green tea), or too many crumbs.
25. Fixes:
1. Shorten next steep by 5-10 seconds.
2. Cool water by 5-10°C (e.g., let boil rest 30s for green tea).
3. Strain through a fine sieve to remove crumbs.
Problem 2: Weak, Bland Flavor
26. Causes: Too little tea, water too cool, or skipping vessel warming.
27. Fixes:
1. Add 1-2g more tea to the gaiwan.
2. Use hotter water (e.g., 95°C instead of 90°C for Pu’er).
3. Always preheat vessels—cold tools kill aroma.
Problem 3: Clogged Gaiwan (Slow Pouring)
28. Causes: Too much tea or crumbs leaves blocking the spout.
29. Fixes:
1. Reduce tea by 1-2g.
2. Pry compressed tea into larger flakes (not powder).
4. Home Adaptations: Gongfu Tea Without Fancy Tools
30. Small kitchen hack: Use a 200ml mug + metal strainer. Add 3g tea, steep 10s, pour into a small cup, and repeat—mimics multiple infusions.
31. Time-saver version: For busy mornings, steep oolong in a thermos (100°C water, 5g tea, 1min steep) – portable and flavorful.
32. Even simpler: Use a French press (small 350ml size). Add 8g tea, pour 95°C water, steep 15s, press gently, and pour—great for Pu’er.
Final Tip: Practice Makes Perfect
Focus on one tea type first (oolong is ideal for beginners) and repeat the process 3-5 times. Note how 5 seconds more steep time changes the flavor, or how hotter water amplifies aroma. Soon, you’ll intuitively adjust—gongfu tea is about feeling, not just rules.
Enjoy the journey: each steep tells a story, from bright first sips to mellow, lingering finishes. That’s the magic of gongfu tea.