Gongfu or Kungfu Cha is the art of brewing tea with precision and mindfulness to bring out the best of the leaves. This is achieved through multiple short infusions using a small teapot, such as Yixing teapots, or Gaiwan, together with a Gong Dao Bei "fairness pitcher" and Pin Ming Bei "tasting cups". These utensils are placed on top of the Cha Pan "tea tray" where they are rinsed and preheated with hot water. Once warmed up, the water can be discarded in a Jian Shui basin.
Paramount to Gongfu brewing is a high quality tea that develops in flavour and aroma across several steepings, unveiling different aspects of its character with each brew. The leaves are generously added to the teapot or Gaiwan so that it is about a quarter full, before filling to the brim with hot water. Since there is a high ratio of leaves to water, a first infusion can be as short as 10 seconds, though this, as well as water temperature, will vary depending on the type of tea. Tightly rolled or compressed Oolongs or Pu Erh may also be initially rinsed for a few seconds to help the leaves unfurl.
The steeped tea is then poured into the Gong Dao Bei pitcher to ensure a consistent infusion when decanted into each cup. These steps are repeated until all the flavour has been extracted from the leaves, slightly adjusting the brew time with each infusion so that there is a gradual decrescendo in strength. Enjoy the flavour journey.
