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.
A good starting point for Gongfu brewing is about 5–8 grams of tea for a 100–120 ml gaiwan, but the ideal amount depends on the tea, vessel size, leaf shape, and how strong you want each infusion to be.
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.
