![Learn Gongfu Cha Tea Ceremony](https://cdn.slatesource.com/1/1/5/1154889c-c407-42be-87c8-60d8cc720d70.webp) # Learn Gongfu Cha Tea Ceremony - [Made in Slatesource](https://slatesource.com/u/kairenner/learn-gongfu-cha-tea-ceremony-819) - By [KaiRenner](https://slatesource.com/u/KaiRenner) - Food & Drinks - Created on Mar 20, 2026 > Gongfu cha is not ceremony for ceremony's sake. It is precision in service of flavor. > > — KaiRenner · 26th of April 2026 ## What Gongfu Cha Actually Is Gongfu cha — literally "tea with skill" — is a Chinese brewing method that uses a small clay or porcelain teapot or gaiwan, a high ratio of leaf to water, and very short infusion times. A single session of 5 to 8g of tea and 100ml of water produces 6 to 15 sequential infusions, each revealing different aspects of the tea's flavor. The method originated in Fujian and Guangdong provinces and is best suited to oolong, aged pu-erh, and high-quality white and green teas. **5** to 8 Grams **15** to 45 Seconds Warm and Rinse the Vessel Pour hot water over the empty gaiwan or teapot to preheat, then discard. ## Warm and Rinse the Vessel Fill your gaiwan or small teapot with just-boiled water and swirl briefly. Pour the water out over the lid and the outside of the vessel — this preheats it to maintain brewing temperature and cleans the clay. A cold vessel drops water temperature below the optimal brewing range the moment tea is added. Add Leaf and Do a Quick Rinse Infusion Add leaf, pour hot water, and immediately pour off — this opens the leaves. ## Add Leaf and Do a Quick Rinse Infusion Place 5 to 8g of tea in the preheated vessel. Pour water at the correct temperature for your tea type — 185°F for green and white, 195°F for oolong, 212°F for pu-erh. Pour immediately and strain off after 5 to 10 seconds. This rinse infusion removes dust and opens tightly rolled or compressed leaves. Drink the rinse or discard. Brew Sequential Infusions Each infusion builds on the last — begin at 15 seconds, extend by 10 to 15 each time. ## Brew Sequential Infusions Pour water over the leaf and begin timing. First infusion: 15 to 20 seconds. Pour immediately into a pitcher or cups. Second infusion: 25 to 30 seconds. Each subsequent steep adds 10 to 15 seconds. A good oolong or pu-erh will give 8 to 12 infusions. Stop when flavor fades significantly rather than at an arbitrary count. Entry Level Gongfu Setup 0% Gaiwan (120ml capacity) or small clay teapot Fair cup or pitcher (cha hai) to decant brewed tea 2 to 4 small teacups (30 to 60ml) Digital scale for leaf — eyeballing fails beginners Kettle with temperature control Tea tray or bowl to collect waste water and rinses Water Temperature Varies by Tea Type Green tea above 185°F turns bitter from extracting too much catechin. Black tea and pu-erh need full boiling water at 212°F to unlock flavor. Oolong spans 185 to 205°F depending on oxidation level. A kettle with a temperature hold function transforms gongfu brewing from guesswork into precision. > The fifth infusion of a good oolong is never the same as the first. That is the point. > > — KaiRenner · 26th of April 2026 [TeaDB — Comprehensive Gongfu Cha Brewing Guide](https://teadb.org/gongfu-cha-guide/?utm_source=slatesource)