Gong Fu Tea Brewing became popular during China’s Ming Dynasty around the year 1500. The difference between the Western method and the Gong Fu Cha method is in the ratio of tea leaves to the quantity of water used, and the steeping duration of the tea. The Gong Fu Cha method involves using more leaves, but the infusion duration is shorter. This allows for multiple infusions. It generally involves using a clay teapot called Yixing, or a ceramic or glass small vessel called Gaiwan. This method of brewing requires practice and the term “Gong Fu style” literally means the art of brewing tea skilfully. Gong Fu Cha is great for Oolong teas, and Pu'erh teas, but can also works for other types of tea. The following video describes the steps in brewing tea Gong Fu Cha style.
In the morning:
If you are one of those who needs a lively wake up along with a little boost, black teas will help starting up your day:
China, Kenya, India (especially from Assam), the morning blends (breakfast tea), Earl Grey.
These teas pair well with protein and sweet rich breakfast such as: egg, bacon, toast and jam.
If you prefer a smooth and quiet wake up, green teas are more appropriate:
Chinese (more robust and mellow), Japanese (slightly acid and brisk, especially Matcha).
These teas pair well with milky and fruity breakfast such as: cereal, fresh fruit, berries muffins.
Blended and scented teas, fruity or flowery, are always good choices for a gourmet break along with tea cookies, Madeleines, short bread. This can be perfectly convenientfor the office.
At home, alone or with friends, to savour a quiet and peaceful moment, while you are taking your time, to go along with meditation or simply to enjoy yourself:
Gong fu Cha with oolong (wulong) or Pu’erh
Prefer low tannin teas, especially after heavy protein and fatty meal.
Oolong (wulong) lightly oxidized, Hojicha (Japanese roasted green tea, low in tannin with a roasted nutty taste, smooth, but well structured. Perfect following up a light meal), Jasmine green tea, Pu’erh.
The last tow are recognized for their digestive properties. Pu’erh can be drink along, or after meal.