Gongfu brewing

Oolong, Pu-erh and teas worth following across infusions

More leaf, less water and a sequence of short, fully decanted infusions.

Starting point

Begin around 5–8 g per 100–120 mL with brief infusions, then adjust to density, age and the leaf’s opening pace.

What you need

• Gaiwan or small pot
• Scale
• Kettle
• Fairness pitcher if sharing
• Small cups

Method

1. Preheat and measure.
2. Smell the warmed dry leaf.
3. Add water with controlled agitation.
4. Decant completely.
5. Repeat, lengthening only as the leaf asks.

Watch for

Gongfu is a family of practices, not one universal performance. Name the cultural source and avoid claiming lineage authority.

Source

• Taiwan Tea Research and Extension Station