Tea ScanGongfu cha (功夫茶) means brewing tea “with skill”. Instead of one long steep in a big mug, you use a small gaiwan or clay teapot, a high leaf-to-water ratio, and a series of short infusions. Each infusion reveals a slightly different side of the same leaves.
The basics
VesselGaiwan or small clay teapot (~100 ml)
Leaf ratio~5–8 g per 100 ml
Water75–95 °C depending on the tea
Infusions10–30 s, adding a few seconds each round
Step by step
- Rinse the gaiwan with hot water to warm it.
- Add the leaves (see each tea's page for the exact ratio).
- For oolong, dark and pu-erh teas, do a quick 5-second rinse and pour it away.
- Pour water along the side, steep a short time, then decant completely.
- Re-steep, adding a few seconds each time. Good teas last many infusions.
Water temperature by type
- Green & yellow: 75–85 °C
- White: 85–90 °C
- Oolong, red (black), dark, pu-erh: 90–95 °C
Every tea in our Chinese tea catalog lists its own temperature, ratio and infusion schedule.