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Gongfu brewing is strongly associated with oolong tea, but the method is not restricted to oolong.

Chinese green tea can be surprisingly rewarding when prepared Gongfu-style. The main difference is that delicate green tea generally does not need the very high temperatures and aggressive extraction commonly used for teas such as Dan Cong or Wuyi Rock Tea.

The best way to brew oolong tea Gongfu style is to use a small gaiwan or teapot, a relatively high tea-to-water ratio, hot water, and short repeated infusions, adjusting time and temperature according to the specific oolong.

Gongfu tea brewing is a method of preparing tea through small vessels, relatively high leaf-to-water ratios, short infusions, and repeated steeping, while a Gongfu tea ceremony is a broader tea-serving practice that incorporates brewing technique together with presentation, hospitality, etiquette, and cultural context.

Gongfu tea is usually bitter because the leaves are being extracted too aggressively—most commonly from a combination of too much tea, too long an infusion, excessively hot water for that particular tea, or unsuitable water.

The best temperature for Gongfu tea depends on the tea: many robust Chinese oolongs, black teas, and Pu-erh teas perform well with water near boiling, while delicate green teas usually benefit from cooler water.