How to brew oolong tea properly – The art of Gongfu Cha preparation

How to brew oolong tea properly – The art of Gongfu Cha preparation

Preparing oolong tea is more than just brewing it - it's an art. In Chinese tea culture, oolong is prepared using the gongfu cha method, a centuries-old technique that allows for maximum flavor development. This article shows you step by step how to masterfully brew oolong tea in the traditional way.

1. Why Gongfu-Cha?

Gongfu-Cha means "tea with skill" and describes a method that uses a high leaf dosage, short brewing times and multiple infusions to develop the full potential of the tea. In contrast to Western preparation, which often only involves one long infusion, Gongfu-Cha enables a complex journey of flavors over many infusions.

2. What you need

• Gaiwan or Yixing teapot : A gaiwan (lidded bowl) is ideal for light oolongs, while a Yixing pot absorbs flavors over time and is suitable for darker oolongs.

• Cha Hai (Gong Dao Bei) : A serving jug to distribute the infusion evenly.

• Tea Sea (Cha Pan) : A special bowl for excess water.

• Tea bowl : Small cups to perceive the aromas more intensely.

• Good water : Soft, filtered water brings out the best flavors.

3. The perfect preparation

1. Preparation – Heat the utensils

• Rinse the gaiwan or Yixing teapot with hot water to bring the vessel up to temperature.

• Heat the tea bowls in the same way to avoid temperature fluctuations.

2. The right dosage

• Use 5-7 g of oolong tea to about 100 ml of water .

• For more heavily rolled oolongs, a little more tea can be used.

3. The first infusion – the “wash cycle”

• Pour the water (95–100°C) over the tea leaves and let the first infusion brew for only 3–5 seconds .

• This infusion is not meant to be drunk! It serves to “awaken” the leaves and remove any residue.

4. The main infusions – unfolding layers of flavor

• Pour the water over the leaves again and let the tea brew for 5-10 seconds .

• Pour the tea into the Cha Hai pot and distribute it evenly among the tea bowls.

• For each subsequent infusion, extend the brewing time by 3-5 seconds .

• A good oolong will develop over 6-12 infusions , each revealing new facets of floral, fruity or mineral notes.

4. Important details for an authentic experience

A. The Art of Pouring

• The tea should be poured evenly and quickly from the gaiwan so that all infusions have the same intensity.

• A slow pour can cause the last drop to be over-extracted and bitter.

B. Smell & Taste – Refining the Sensory Perception

• The lid aroma : After the first infusion, hold the lid of the gaiwan to your nose – this is where concentrated scents unfold.

• Empty cup test : After drinking, smell the empty tea cup – the remaining aromas often reveal the depth of the tea.

C. Water quality – the underestimated factor

• Tap water with a high lime content can mask the delicate aromas.

• Filtered or spring water is ideal and brings out the fruity and floral notes of oolong better.

5. Conclusion – Tea as an experience

With the Gongfu Cha method, oolong tea is not just drunk, but experienced. Each infusion tells its own story, and the right technique ensures that the complex aromas fully develop.

Try it out – your next Oolong will be a completely new taste experience! 🍵