Chinese Gong Fu Style Tea Brewing Instructions

Gong Fu Cha, a traditional Chinese tea brewing method, involves multiple short infusions to extract the full flavor potential of the tea. Here are step-by-step brewing instructions for various tea types using the Gong Fu Cha method.  Also includes the key compounds and health benefits of different teas

White Tea

Grown mainly in Fujian province, China these leaves are harvested early in spring when young buds are covered in fine white hairs (see Silver Needle).  Being hand-plucked and sun/air dried makes white tea one of the least processed teas.  Flavor Profile: Light, floral, delicate, naturally sweet, with honey and melon notes.

1. **Tea Amount:** 5-7 grams of white tea leaves
2. **Teapot Size:** Small to medium-sized gaiwan or Yixing teapot (100-150ml)
3. **Water Temperature:** 185-195°F (85-90°C)
4. **Infusion Time:** Start with 15-20 seconds, gradually increasing with each infusion.
5. **Additional Tips:** Use flash infusions for the first few rounds to preserve the delicate nature of white tea.
6. Key Compounds:
   • High levels of EGCG → Potent antioxidant, anti-aging, supports immune function
   • Polyphenols & Flavonoids → Reduce oxidative stress
   • L-Theanine → 5-15mg
     
   • Caffeine → Generally, 10-30mg per 8oz
7. Health Benefits: Supports skin health, fights aging, enhances immune defense, and promotes cellular repair

Green Tea

See green tea varieties, cultivation methods, and processing here

1. **Tea Amount:** 3-5 grams of green tea leaves or matcha powder
2. **Teapot Size:** Small to medium-sized gaiwan, kyusu, or shiboridashi teapot (60-150ml)
3. **Water Temperature:** 122-158°F (50-70°C)
4. **Infusion Time:** Start with 15-30 seconds, adjusting based on tea type and personal preference.
5. **Additional Tips:** Experiment with leaf quantities and infusion times to find the right balance.
6. **Notes: Also depends on type of green tea.  For example, a gyokuro green tea may be better brewed in a shiboridashi at 50°C for 1-2 mins in contrast to a bancha, hojicha, genmaicha, or tencha stems which may be better brewed in a kyusu around 70°C for 30 seconds to 1 minute.
7. Key Compounds:
   • Epigallocatechin gallate (EGCG) → Powerful antioxidant, supports metabolism, and brain health
   • L-theanine → Relaxation, focus, and reduced stress
     • Gyokuro - 40-60mg
     • Matcha - 20-40mg
     • Good Sencha (Kabusecha) - 15-30mg
     • Dragonwell - 10-20mg
       
   • Caffeine → Mild stimulant, enhances alertness and fat oxidation.  Generally, 20-140mg per 8oz. 
     • Matcha - 70-140mg
     • Gyokuro - 50-60mg
     • Good Sencha (Kabusecha) - 20-40mg
     • Bancha - 20-30mg
     • Dragonwell - 15-25mg
     • Hojicha - 7-15mg
   • Quercetin & Kaempferol → Anti-inflammatory, heart health
8. Health Benefits: Boosts metabolism, enhances brain function, supports cardiovascular health, protects against oxidative stress

Oolong Tea

Grown in China (Fujian, Guangdong) and Taiwan these leaves are often grown at high elevations to increase flavor complexity.  Leaves are sun-dried and gently shaken or bruised for partial oxidation.  More oxidation creates darker oolongs.  Leaves are then pan-fired to halt oxidation, rolled into tight curls and dried further  Some oolongs are even roasted for toasty, caramel flavor.  Flavor Profile: Complex, with notes of floral, creamy, nutty, toasty, or fruity flavors.  Light oolongs taste fresh and floral while dark oolongs have a deep, roasted flavor.

1. **Tea Amount:** 7-10 grams of oolong tea leaves
2. **Teapot Size:** Medium-sized Yixing teapot, chaozhou or gaiwan (150-200ml)
3. **Water Temperature:** 185-205°F (85-96°C)
4. **Infusion Time:** Start with 20-30 seconds, increasing with each infusion.
5. **Additional Tips:** Oolong teas can be steeped multiple times; observe the evolving flavors through each infusion.
6. Key Compounds:
   • Theaflavins & Catechins → Antioxidant and fat metabolism support
   • GABA (γ-aminobutyric acid) → Nervous system relaxation
   • Flavonoids & Polyphenols → Anti-inflammatory, skin health
   • Caffeine → Generally, 30-50mg per 8oz.
     
   • L-Theanine → 10-20mg
7. Health Benefits: Supports weight management, balances blood sugar, promotes gut health, and improves skin elasticity

Black Tea

Grown in China, India, Sri Lanka, Kenya, and Nepal black tea is the most well known form of tea.  The best quality comes from higher altitude regions (Darjeeling, Assam, Jin Jun Mei, Keemun).  These leaves are spread to lose moisture then rolled by hand to release enzymes triggering oxidation.  After full oxidation the leaves are heated to stop oxidation and lock in flavors.  Flavor Profile: Strong, malty, sometimes smoky or sweet, and more robust than green or white tea

1. **Tea Amount:** 5-7 grams of black tea leaves
2. **Teapot Size:** Medium-sized Yixing teapot, chaouzhou or gaiwan (150-200ml)
3. **Water Temperature:** 200-212°F (93-100°C)
4. **Infusion Time:** Start with 15-30 seconds, adjusting based on the tea's strength.
5. **Additional Tips:** Gong Fu brewing can enhance the nuances of black tea; adjust parameters to suit your taste.
6. Key Compounds:
   • Theaflavins & Thearubigins → Antioxidant, anti-inflammatory, supports gut health
   • L-theanine → Cognitive support, relaxation
   • Caffeine → Higher than green tea, boosts alertness.  Generally, 50-90mg per 8oz
   • Flavonoids (Quercetin, Catechins) → Heart and immune support
7. Health Benefits: Improves heart health, enhances mental alertness, aids digestion, and reduces inflammation

Pu-erh Tea

Grown primarily in Yunnan province, China leaves coming from old-growth tea trees (Gu Shu) provide the highest quality leaves.  There exist two types of Pu-erh, Sheng (raw) and Shou (ripe/fermented).  Sheng Pu-erh leaves are air dried, pan fired to stop oxidation, rolled, dried, and compressed into cakes for aging.  Sheng Pu-erh naturally ferments over years increasing complexity and richness while smoothing texture.  Shou Pu-erh on the other hand utilizes the same steps as Sheng Pu-erh and adds a step of "wet piling" (Wo Dui Process) where leaves  are piled, sprinkled with water, and covered to accelerate fermentation over 45-60 days.  Flavor Profile: Sheng - Fresh, grassy, fruity when young; earthy and smooth when aged.  Shou - Dark, rich, earthy, sometimes with notes of cocoa or wood

1. **Tea Amount:** 8-12 grams of pu-erh tea leaves (sheng or shou)
2. **Teapot Size:** Yixing teapot (150-200ml) for sheng, slightly larger for shou
3. **Water Temperature:** 200-212°F (93-100°C)
4. **Infusion Time:** Sheng: Start with 15-30 seconds, Shou: Start with 10-20 seconds.
5. **Additional Tips:** Rinse pu-erh leaves briefly before the first infusion to awaken the tea. 
6. Key Compounds:
   • Lactobacillus & Probiotic Microbes → Gut health, digestion support
   • Theaflavins & Catechins → Antioxidants, lipid metabolism
   • Lovastatin (in some aged Pu-erh) → Natural statin, lowers cholesterol
   • Caffeine → Generally, 30-70mg per 8oz
7. Health Benefits: Aids digestion, supports heart health, lowers cholesterol, and enhances fat metabolism

Herbal Tea

I suggest you grow your own herbs and brew them fresh, but if that's not possible I suggest to visit to your local herbalist.

1. **Tea Amount:** 5-7 grams of herbal tea
2. **Teapot Size:** Gaiwan or larger glass teapot (150-300ml)
3. **Water Temperature:**158-1176°F (70-80°C)
4. **Infusion Time:** Start with 20-40 seconds, adjusting based on herbal ingredients.
5. **Additional Tips:** Herbal teas can often withstand longer infusions; experiment to find your preferred strength.  Also, longer steeping (decoction) at a simmer in a pot will allow for greater extraction providing more medicinal effects.
6. Health Benefits:  Check out the health benefits for various types of herbal teas (tisanes) here

Rooibos Tea

Rooibos is a caffeine-free herbal tea native to South Africa, specifically the Cederberg Mountains.  It grows in a unique climate with dry summers, cool winters, and sandy, well-drained soil.  Traditional Rooibos leaves, red in color and rich in flavor are bruised to release natural enzymes.  As the leaves oxidize they turn red-brown, enhancing the taste leading to sun-drying to preserve flavor and nutrients.  Green Rooibos is higher in antioxidants and lighter in flavor due to quick drying to prevent oxidation.  Green Rooibos also contains more polyphenols.  Flavor Profile: Naturally sweet, smooth, and earthy with honey and earthy undertones.  Traditional - Rich, full-bodied, and slightly sweet with hints of caramel, vanilla, and dried fruit.  Green Rooibos - Fresher, lighter, and more vegetal with grassy notes similar to green tea without astringency.  Pairs well with milk, honey, citrus, and various spices (cinnamon, ginger, cardamom, lavender, chamomile, rose)

1. **Tea Amount:** 7-10 grams of rooibos tea
2. **Teapot Size:** Gaiwan or Yixing teapot (150-200ml)
3. **Water Temperature:** 212°F (100°C)
4. **Infusion Time:** Start with 20-30 seconds, adjusting based on personal preference.
5. **Additional Tips:** Rooibos is forgiving and can be steeped longer for a richer flavor.
   
6. Key Compounds:
   • Aspalathin (unique to rooibos) → Powerful antioxidant, helps blood sugar regulation
   • Quercetin & Luteolin → Flavonoids with anti-inflammatory & immune boosting effects
   • Nothofagin → Antioxidant with cardiovascular benefits
   • Polyphenols → Combat oxidative stress and support longevity
   • Minerals → High in iron, magnesium, calcium, zinc, and fluoride for bone and immune health
7. Health Benefits: Caffeine free and low tannin content, supports heart health, balances blood sugar, promotes relaxation, supports bone health, and aids in digestion

Adjustments to brewing times, temperatures, and leaf amounts may be needed based on personal preference and specific tea characteristics. For example, low temperatures and longer brewing times can allow for a sweeter flavors and smoother texture while higher brewing temperatures and shorter brewing times allow for bolder flavors with bite.  One of the best ways to taste how a tea should taste is to cold brew it at 10g per 500ml for 3-4 hours, this works especially well for green and white teas.  Gong Fu Cha allows for a more intimate exploration of each tea, revealing its layers of flavor through multiple infusions.

Suggestions

• A standard porcelain gaiwan can be used for all tea types and will provide clean, well rounded flavor profiles with bursting aromatics.  Click here to purchase
• Different size and shapes have different functionalities.  For example, a tall narrow gaiwan will capture the high notes and offer enhanced aromatics on the nose(green, white, and oolong teas are great for this).  On the other hand, a low and wide gaiwan has a larger base for larger leaves that are allowed to open up and can enhance complex, rich and deep flavors(puerhs and oolongs are great for this).  Purchase Tall Gaiwan here and Low and Wide Gaiwan here.
• I would also suggest using Yixing Zisha Clay Teapots for how the different clay types(Zini, Zuni, Duanni, etc.) interact with the tea generally smoothing out the texture and subtly enhancing flavor, however authentic ones are hard to come by.  
• Adding a small pinch of himalayan/baja gold salt to your kettle water will not only mineralize your water but also provide better extraction of the leaves bringing out more flavors.
• There's a saying that goes something like "The first brew is for your enemies, the second brew is for your partner/friend, the third brew is for yourself."  I understand this to mean (specifically for puerh) the first brew is the wash/rinse meant to clean and open the leaves and then be discarded only good for enemies.  By the second brew the leaves have opened more, imparting greater flavor now good enough to present to loved ones.  The third brew has the benefit of fully opened leaves extracting the most out of them giving the best taste and texture.