Brew like a pro - Gong fu for enthusiasts
Brewing tea the gong fu way is like turning an ordinary coffee break into a small ceremony, a way to stop time. You get a chance to really get to know your tea - each infusion tells you something new. You're in control of the flavor you want to bring out. And the best part? You don't need to be a monk, a tea master or have your own temple. Curiosity, a few small gadgets and a little time to enjoy yourself go a long way.
What is gong fu anyway?
Gong fu (or kung fu - yes, like the martial arts!) roughly translates to "skill through hard work". In the context of tea, it involves brewing with care and precision, often in many short batches. This is the method that makes a fine oolong, pu-erh or green tea really blossom in taste and aroma.
What you need
You'll go a long way with:
- - Good loose leaf tea, preferably whole leaf type - oolong, pu-erh, white or green works best
- A small teapot (preferably a gaiwan or a 100-150 ml pot)
- A small pitcher to pour into (fairness pitcher) - to even out the flavor between infusions
- Small cups, preferably several so you can share
- Kettle with temperature control (or thermometer or sense! )
-A cozy place to sit
Of course you can improvise. Don't have a gaiwan? Take a small glass jug, but don't fill it completely if it's too big. No fairness pitcher? Use a small pitcher or mug. Or spike between cups so everyone gets the same strength of tea. The main thing is to have fun and be present.
How to make it - step by step
1. Preheat everything
Rinse the pot and cups with hot water. It keeps the temperature up and feels a bit luxurious.
2. Add a lot of tea
Yes, more than you think! A rule of thumb is about 5 grams per 100 ml. It sounds like a lot, but we brew short and fast, almost several times on the same leaf - see below.
3. Wake the leaves
Pour hot water on and immediately pour off - this is called rinsing (or washing) the leaves. This is to wake up the leaves and rinse away dust; the leaves rub against each other, so there will always be some dust from the leaves. Feel free to smell the wet leaves - this is where the journey begins!
4. Brew the first infusion
Add water again and let steep for just 10-20 seconds (sometimes even less!). Pour into your fairness pitcher and serve in small cups. If you don't have one, you can pour back and forth from cup to cup, so it's about the same strength for everyone.
5. Repeat and experiment
You can often brew the same leaf 5-10 times, sometimes more. Increase the time a little for each brew - maybe 5-10 seconds at a time. Taste, adjust and enjoy. Continue until the flavor becomes too thin. Then you can start again with a new batch of tea leaves.
Why all this trouble?
It's not trouble - it's pleasure! Gong fu brewing is like listening to an album instead of just a song. You get to follow the evolution of the tea, feeling subtle shifts in taste, smell and feel. It's both meditative and social - perfect for sharing with friends or enjoying in peace. Plus, you'll make the most of the leaves, and get all the goodness.
Tips along the way
- Use filtered water if your tap water tastes very chlorine or mineral.
Sit down and take it easy - this is not a quick tea on the way to work.
Taste with curiosity - some infusions can surprise!
Write down your impressions if you like to geek out.
There is no right
The gong fu method is not about doing the "right thing" but about being present and letting the tea have its say. So get out your finest leaves, pour yourself a cup and give yourself a few minutes of stillness - with flavor.
- Want tips on good teas to start with or what to include in your first gong fu set? Get in touch - we're happy to help! Tips on suitable teas can be found below.
