Gongfu tea is a method of brewing tea with a relatively high leaf-to-water ratio, small vessels, and multiple short infusions, while a Gongfu tea ceremony is a broader cultural and social practice that may incorporate etiquette, presentation, hospitality, and ritual. The brewing method and the ceremony are related but should not be treated as identical.
To brew Pu-erh in a gaiwan, use approximately 5–8 grams of tea for a 100–120 ml gaiwan, rinse the leaves briefly, and then use short repeated infusions while adjusting temperature and steeping time to the tea's style. Raw and ripe Pu-erh require different brewing approaches.
Tea can taste better after several infusions because the leaves gradually hydrate and open, changing extraction and revealing different layers of aroma, flavor, sweetness, texture, and aftertaste.
This is particularly noticeable with Chinese oolong, black tea, white tea, and many pu-erh teas.
The common advice that green tea must never see boiling water is just as oversimplified as the opposite claim that every Chinese tea should be brewed at 100°C.
Rinsing is common in some gongfu traditions, but it should not be treated as a mandatory rule for every tea.
For some teas, a brief rinse can prepare tightly compressed or rolled leaves and remove loose surface material. For others, especially delicate teas, throwing away the first infusion can mean discarding some of the most aromatic compounds.
You can tell whether Chinese tea is high quality by evaluating leaf material, aroma, appearance, liquor, mouthfeel, aftertaste, brewing performance, origin, and production information together rather than relying on price or appearance alone.
There is no single visual test that can identify excellent tea.
