Copyright © 2025 Chinese Tea Story. Power By Ru Yi Tea House – Chinese Tea.
Hey tea lovers! Ever wondered how to brew that perfect cup of Chinese Gongfu tea—the kind that’s rich, aromatic, and feels like a warm hug for your soul? It’s not just about tossing leaves in hot water; it’s a ritual, an art form, and honestly, a vibe. Let me walk you through the steps (yes, even the “walk seven steps” part!) so you can impress your friends or just treat yourself to a moment of calm.
Step 1: Prep Your Tools (治器)
Think of this as your “pre-game stretch.” You’ll need to:
Fire up the stove (traditionally charcoal, but a modern kettle works!).
Clean all your gear: teapot, cups, strainer—everything. No dust allowed!
Heat water and warm your cups.
This step is like setting the stage—no rushing! A clean, warm setup ensures your tea’s flavors shine.
Step 2: Arrange the Tea Leaves (纳茶)
Time to get picky with your tea leaves!
Spread your loose leaves on clean paper.
Sort them: Chunky bits go at the bottom of the teapot, fine leaves in the middle, and medium ones on top.
Why? This layering lets the leaves unfurl evenly, so your tea doesn’t end up bitter or weak. Pro tip: Use a Gaiwan (lidded bowl) for extra control!
Step 3: Wait for the Perfect Water (候汤)
Patience is key here. Different teas need different temps:
Green tea? 80°C (just tiny bubbles).
Oolong or black tea? 100°C (full rolling boil).
Ancient tea masters swore by the “three boils”:
First boil (too weak),
Second boil (just right—like Goldilocks’ porridge),
Third boil (overkill, ruins the flavor).
Step 4: Pour Like a Zen Master (冲茶)
Here’s the drama:
Walk seven steps from stove to teapot. Why? To let the water cool slightly (saves the tea’s vitamin C, apparently!).
Pour in a circular motion around the pot’s edges—never blast the center! Direct hits kill the delicate aromas.
Step 5: Scrape the Foam (刮沫)
First pour = not for drinking. This is the “wash” to rinse off dust and wake up the leaves.
Fill the pot until foam rises (but doesn’t spill—sign of a good teapot!).
Use the lid to gently scrape off the foam. Think of it as giving your tea a spa treatment.
Step 6: Bathe the Teapot (淋罐)
Yes, you read that right. After scraping, drench the teapot in hot water:
Traps heat for better brewing.
Checks if the lid’s sealed (no leaks allowed!).
Washes off leftover foam. Bonus: It looks cool and steamy.
Step 7: Warm Those Cups (烫杯)
Quick! While the tea brews, zap your cups with boiling water:
Swirl water inside each cup, then dump it out.
Use tongs or quick fingers (ouch!) to “polish” the rims.
Warm cups = happy tea that stays hot longer.
Step 8: Serve with Swagger (洒茶)
The grand finale! Follow the 4-rule mantra:
Low: Pour close to the cups—no splashes, no lost aromas.
Fast: Keep the heat and fragrance locked in.
Even: Share the love—every cup gets the same amount.
Empty: Drain the teapot completely. Leftover tea turns bitter, and nobody wants that.
Why Bother with Gongfu tea?
Gongfu tea isn’t just about taste—it’s mindfulness in action. Every step forces you to slow down, focus, and appreciate the little things. Plus, serving it to guests? That’s next-level hospitality.
So next time you’re stressed, skip the coffee. Brew Gongfu style instead. Light a candle, play some chill music, and let the tea do its magic. �✨
Tag your tea-obsessed friend and give it a try!
(P.S. Don’t stress about perfection. Even tea masters had to start somewhere!)
Tea-rrific Resources:
Best teas for Gongfu style: Tieguanyin Oolong, Pu’erh, Da Hong Pao.
Gear to buy: Yixing clay teapot, Gaiwan, bamboo tea tray.
Now go forth and brew like a boss! 🫖💫
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