What is Gong Fu Cha?

In Chinese, “Kung Fu Cha” (功夫茶), or “Gong Fu Tea” in English, refers to the process of preparing tea through a series of short steepings. This method maximizes the potential of the tea leaves, gradually revealing their flavor and aroma. The term “Kung Fu” in Chinese encompasses various meanings, including hard work, dedication, and skill. Thus, “Kung Fu Cha” can be translated as “the art of tea.”

The process involves the use of specific tools, though it is not limited to them:
  • Gaiwan (“lidded bowl.” Literally: “gai” 盖 – lid, “wan” 碗 – bowl) — a vessel for brewing tea, consisting of three parts: a bowl, a lid, and a saucer. The Chinese characters “盖” (gài) mean “lid,” and “碗” (wǎn) mean “bowl.”
  • Cha Hai (茶海 – “sea of tea”, also known as Gundaobei 公道杯 – “cup of fairness”, or simply a pitcher), ensures even distribution of tea among cups. By using it, each cup receives tea of the same strength and flavor, unlike pouring directly from the gaiwan, which might lead to uneven brews.
  • Cha He (茶荷 – “tea box”) — a dish used for examining the dry tea leaves. It allows participants to appreciate the appearance and aroma of the tea. The Cha He is held close to the face with both hands, warmed by breath, and then the aroma is inhaled.
  • Cha Ban, or tea tray, serves as a surface for arranging the tea utensils. It typically has a double bottom to collect any spilled water or tea.
  • Teacup — a vessel for drinking tea. The shape and material can vary greatly, influencing the sensory experience of the tea.
  • Strainer (茶滤 – Cha Lü) — used when pouring tea from the gaiwan into the Cha Hai to catch any stray leaves.

Tea drinking is a fluid process with a singular goal: to enjoy tea, rather than to stage a performance with arbitrary accessories. Each tool has its place as long as it serves a functional purpose.

For instance, if you are brewing tea alone with a small gaiwan, there is no need for a Cha Hai, as there’s no tea to share among multiple cups. Similarly, when using large, whole leaves, you might skip the strainer. At times, a simple towel can replace a tea tray. These details become apparent with experience, as you adapt the setting to your needs.

Key Tips for Brewing:
  • Preheat the gaiwan with boiling water before adding the tea leaves. This step warms the vessel, greatly enhancing the tea’s aroma. Observing the progression of the leaves’ scent in their dry, heated, wet, and steamed states is fascinating.
  • Rinse the leaves before the first brew (this is called the “zero infusion”). Tea production is not a sterile process, and no one wants to drink tea dust! Use the same water you used to preheat the gaiwan for this step.
  • Pour water in a circular motion around the gaiwan rather than directly onto the leaves. This prevents unwanted bitterness. However, this variable invites experimentation. For some teas, pouring water directly onto the leaves enhances body, deepens aroma, and sharpens contrast between infusions, though it may result in a slightly shorter session.

Every type of tea is unique, requiring a specific approach for optimal enjoyment. As you progress along the tea path (Cha Dao), you begin to notice the variables to adapt for each tea. These include the amount of tea used, water temperature, soaking duration (for compressed teas), infusion time, and the material of your teaware. You’ll also observe how certain teas reveal themselves differently in varying brewing progressions and withstand different numbers of infusions.

While Cha Dao is rich in nuances, there’s no need to grasp everything at once. Simply focus on one cup at a time. 🍵