Gongfu cha simply means “making tea with skill and care”. Instead of one big mug steeped for minutes, you use a small teapot or gaiwan, more leaves and many short infusions. Each round tastes a little different – that is the fun of it.

What you need

• A gaiwan or small teapot (100–150 ml)
• A fair cup to even out the brew
• A few small tasting cups
• A kettle – ideally one with temperature control
• Loose-leaf tea and a small scale or teaspoon

Step by step

• Warm the vessels: rinse the gaiwan and cups with hot water.
• Add leaves: about 5–8 g for 100–120 ml (more for rolled oolongs and pu-erh, less for green tea).
• Rinse (optional): for pu-erh, aged white tea and rolled oolongs, pour water in and out quickly to “wake up” the leaves.
• Short infusions: start with 10–20 seconds, pour everything into the fair cup, then serve.
• Repeat: add a few seconds for each infusion. Good leaves give 6–10 rounds or more.

Tips

If the tea tastes too strong or bitter, shorten the time or lower the temperature rather than using less leaf. Brewing in Malaysia’s warm weather? Keep the tea itself sealed and dry between sessions – humidity is the biggest enemy of loose tea.