Gong Fu Brewing Guide and Secrets
What is Gong Fu Brewing?
Gong Fu brewing is traditionally known as: to brew with skill. However, it is not as complicated as one may think. Gong Fu brewing, in essence, is to steep tea in multiple rounds, typically for seconds at a time.
Gong Fu brewing is the ideal method for brewing tea. The true flavor of each tea will shine through when brewed with skill, as opposed to sitting untouched.
Find out all about the Gong Fu brewing method here.
How do I master the technique of Gong Fu brewing?
Gong Fu brewing requires control over temperature and steep time, which can vary among different types of tea.
The first fact to note is that each type of tea is made to be brewed a certain way. Generally, green and white teas require more leaves and a somewhat longer steep time than black teas. [We have compiled a guide for quick and easy Gong Fu brewing, enjoy]!
Different teaware should be used for different teas
For optimal results to brew the best cup of tea, porcelain and earthenware should be considered. It is important to note that porcelain does not retain heat as well as clay, so teas that require higher steeping temperatures and longer steeping time will perform better in earthenware.
Earthenware, including Yixing clay teapots, are made to be used for only one tea, per tea vessel. Once a vessel is used to brew Oolong, it is not to be used to brew any other type of tea.
[Find out all about Yixing earthenware here.]
Waking Up the Tea
Many tea connoisseurs stress the importance of the first steep. There are many reference to this step as "washing the tea" of impurities, pesticides, or chemicals. In fine and luxury teas, there are no such impurities. The first steep is instead used to "wake up" the tea.
To wake up the tea, pour enough hot water to saturate all tea leaves inside the teapot or gaiwan. Remember to pour the hot water over all teaware to warm up the tools before beginning to brew. Then, immediately discard the water. This step will allow the dry leaves to unfurl, ensuring that the next steep will brew evenly.
Tools and Equipment
Utensils: Scoop, Pusher, Tongs
A tea scoop will allow you to pick up a portion of leaves without touching any with your hands. The pusher tool comes to a long and slender point, which is used to clear tea leaves in spouts or filter holes, as well as maneuvering leaves without the use of hands. Tongs are used to pick up hot teaware.
Strainer (and stand)
A strainer will allow for small particles of tea leaves to be removed, leaving a beautiful and strikingly clear liquor in the cup. This is a tool many hosts use when serving guests. When not in use, the filter rests on its stand.
Fairness Cup
Fairness cups are included in most Gong Fu brewing setups. If tea were served to guests directly from a teapot or gaiwan, the first cup will vary in flavor from the last cup because the tea will continue to be steeped inside the vessel. By pouring tea into a separate vessel, each guest will be served the same brew of tea without any difference in flavor.
Gaiwan
A gaiwan is an alternative brewing vessel to a teapot. Gaiwans do not have handles or spouts. It is simply a cup with a base and a lid. Gong Fu brewing with a gaiwan is usually completed with one hand. As a host, it is possible to watch the leaves unfurl and enjoy the aroma as the tea is brewed in a gaiwan.
Tea Tray
In China, the majority of tea tables have a built in drain structure to collect a large amount of water as it is disposed. Smaller, portable tables will include a hidden tray and can only hold a small amount of water before needing to be emptied.
Aroma Cups and Tasting Cups
This set is meant to be used together. Having an aroma cup set will allow guests to enjoy the fragrance of the tea during a Gong Fu session.
Tea Pets
Tea pets are usually crafted using unglazed clay. They can be used for decor, as well as testing the water temperature. During a Gong Fu ceremony, leftover tea is poured over the tea pet, completely covering it. Eventually, the clay will change in color and develop a unique scent, reminiscent of the tea it was "fed".
Brewing With Skill
Pouring methods vary greatly, and can be adjusted to tea types or personal preference
Smooth pour vs rough pour
In some teas, the agitation of leaves will allow the flavor to become slightly bolder with brighter notes.
Slow pour vs brief pour
For some teas, a slower infusion is required to bring out the full amount of flavor. Alternatively, some teas are naturally bold and will taste bitter unless the leaves steep rapidly.
Etiquette
There are many hand gestures used by guests and hosts during a tea session to demonstrate etiquette. Many are traditions that date back to ancient China. There are ways to pour tea that display skill, as well as respect, to honor the guests. For example, when serving tea with etiquette, hand motions are slow and controlled without any crossing motion. Tea etiquette will slightly vary depending on the region it is practiced.
Personalization of Each Brew
Gong Fu brewing is a highly interactive and social activity. Elements of stylization and personalization can be demonstrated in brewing techniques. Many people across the world love enjoying their tea Gong Fu style, and many have different opinions on how to brew the best cup of tea.
The best way to discover what makes the perfect cup of tea is to continue brewing tea for yourself. You will quickly understand your own preference and then, your own signature brewing style.
