Gongfu tea brewing is a Chinese tea preparation method that uses a relatively high amount of tea, a small brewing vessel, short infusions, and repeated steeping to reveal how a tea's aroma, flavor, texture, and finish develop over time.
A Chinese tea scoop is generally better for handling and transferring loose leaf tea, while a regular spoon can work for basic measuring; however, neither provides truly precise measurements by volume because different tea leaves have very different shapes and densities.
Loose leaf Chinese tea generally provides greater flavor complexity and a more expressive drinking experience than conventional tea bags because whole leaves have more room to expand and release aroma, although high-quality tea bags can still produce excellent results.
Neither Pu Erh nor Chinese oolong is universally better for daily drinking; oolong is often ideal for people who want fresh aromas and variety, while Pu Erh appeals to drinkers who prefer deeper flavors and, in some cases, the gradual development that comes with aging.
Tieguanyin can have an especially strong floral aroma, but the comparison is slightly misleading because Tieguanyin is itself one type of Chinese oolong tea. Other Chinese oolongs, including Phoenix Dancong and some lightly processed varieties, can also be exceptionally aromatic.
The best loose leaf Chinese tea for everyday drinking is not necessarily the most expensive tea; it should be clean, well processed, fresh or appropriately aged, clearly sourced, reasonably priced, and enjoyable enough that you genuinely want to drink it regularly.
