Gongfu cha
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German: Gongfu Cha Also known as: Gong Fu Cha, Kung Fu Cha, Gaiwan, Gongfu-Zubereitung
A Chinese brewing style with a small teapot or gaiwan, plenty of leaf and many short infusions, practised especially for oolong and pu-erh.
Gongfu cha roughly means "making tea with care and skill". A small clay teapot, for example of Yixing clay, or a lidded bowl (gaiwan) is used, with plenty of tea leaf relative to the water and very hot water. Infusions often last only seconds.
The tea is poured into a pitcher and shared among small cups. The flavour changes with each infusion, so a tea unfolds over many rounds. The method comes from southern China and Taiwan and is particularly suited to oolong and pu-erh.
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