Brewing
/GONG-foo CHAH/
'Tea with skill' — a Chinese brewing style using lots of leaf, very little water and many short infusions.
Pioneered in Chaozhou, perfected in Fujian. A gongfu session uses 5–8 g of tea in a 100 ml gaiwan or yixing pot, with infusions of 5–30 seconds. The same leaves yield 8–15 distinct cups across an evening, mapping the tea's full arc.
Related terms
From the Journal
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The Tea List dispatch
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