Gongfu cha, meaning "making tea with skill", is a popular method of preparing tea in China.
It makes use of small Yixing teapots holding about 100–150 ml (4 or 5 fl.oz.),
the size being thought to enhance the aesthetics and to "round out" the taste of the tea being brewed.
Brewing tea in a Yixing teapot can be done for private enjoyment as well as to welcome guests.
Depending on the region of China, there may be differences in the steps of brewing as well as the tools used in the process.
For example, Taiwanese-style gongfu cha makes use of several additional instruments including tweezers and a tea strainer.
The procedure is mostly applicable to oolong teas, but it is some used to make pu'er and other fermented teas.
Gongfu cha, meaning "making tea with skill", is a popular method of preparing tea in China. It makes use of small Yixing teapots holding about 100–150 ml (4 or 5 fl.oz.), the size being thought to enhance the aesthetics and to "round out" the taste of the tea being brewed. Brewing tea in a Yixing teapot can be done for private enjoyment as well as to welcome guests. Depending on the region of China, there may be differences in the steps of brewing as well as the tools used in the process. For example, Taiwanese-style gongfu cha makes use of several additional instruments including tweezers and a tea strainer. The procedure is mostly applicable to oolong teas, but it is some used to make pu'er and other fermented teas.
Chinese tea culture