Gong Fu Cha is an ancient Chinese practice that translates to the “art or skill acquired to make tea”.
Simply put, instead of making one large and dilute pot of tea, we make a DOZEN or more short and intense infusions.
This technique helps to unlock the subtle flavors, fragrances, and feelings that are contained within the tea leaves.
To do so, first we steep the tea in a primary vessel, like a tea pot or Gaiwan…
Then after a short infusion (5-60+ seconds), we decant the liquid into a secondary vessel, like a Gong Dao Bei.
Lastly, we can serve tea to ourselves and guests in small tasting cups.
The right vessels and tools give you the ultimate control over steepings times and temperatures… and make this process much more enjoyable and effective.
If you’re interested in steeping tea in this fashion, we wanted to share with you our restocked Stone and Pine Gaiwan Travel Set…
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