Brew Guide
Gong Fu Tea
A traditional Chinese tea preparation that invites presence and engages the senses. Brew multiple short infusions to explore the tea’s evolving flavors.
What You’ll Need
- 4g Passenger Tea
- Gram Scale
- Timer
- Filtered Water
- Gooseneck Kettle
- Gaiwan
- Strainer
- Serving Vessel
Brewing Instructions
- Fill the kettle to the max line with water and bring to temperature.
- Fill gaiwan with hot water to preheat and rinse the vessel. Transfer the water into the serving vessel.
- Place 4g tea in gaiwan. Rinse tea quickly (under 10 seconds) and pour rinse water into the serving vessel. Discard rinse water from the serving vessel.
- Fill gaiwan with water and steep for 15 seconds. Pour into the serving vessel and serve first steep, or continue stacking infusions.
- After the first steep has been decanted, steep tea for 20 seconds in gaiwan. Pour into the serving vessel and serve the second steep, or continue stacking infusions.
- After the second steep has been decanted, steep tea for 25 seconds in gaiwan. Pour into the serving vessel and serve the third steep, or continue stacking infusions.
- After the third steep has been decanted, steep tea for 30 seconds in gaiwan. Pour into the serving vessel and serve fourth steep, or serve four stacked infusions.
NOTE : Each tea can be approached slightly differently. If more or less strength is desired, feel free to adjust the amount of tea used, the temperature of the water, or the steep time for each infusion. A typical rule of thumb is to increase each infusion by 5 seconds more than the previous one