In a world that moves ever faster, the Chinese tea ceremony remains an island of stillness. At Gaba Tea House, we see Gongfu Cha not merely as a tradition but as a living art form — where taste connects centuries, and aroma preserves the philosophy of balance.
Essential Teaware for Gongfu Cha
- Teapot or Gaiwan — Yixing clay suits oolongs and pu-erh; porcelain for green and white teas
- Chaban (Tea Tray) — bamboo or wood, catches rinse water and keeps the table clean
- Chahai (Fairness Pitcher) — ensures even infusion for all guests
- Teacups (30–50ml) — small cups concentrate flavour and aroma
- Chahe (Tea Presenter) — shows dry leaves to guests before brewing
- Kettle — glass or metal, for precise water temperature
Choosing Tea for Gongfu Cha
- Oolong — Da Hong Pao, Dan Cong, GABA Tea, high-mountain Taiwanese varieties
- Pu-erh — Sheng and Shu, offering deep, earthy infusions across 8–12 steeps
- White tea — Bai Mu Dan or Shou Mei, gentle and transparent
- Green tea — delicate and fresh, requiring soft, lower-temperature brewing
The Brewing Sequence
- Warm all vessels with hot water and discard
- Measure 5–7g of leaf per 100ml
- Quick rinse (5 seconds) — awakens the leaf
- First steep: 5–10 seconds; each following steep slightly longer
- Pour all tea into the chahai after each steep — never let it sit
Gongfu Cha is brewed in many infusions — often 6 to 12. Each cup is a new chapter in one quiet story.
The Ritual and Its Meaning
The ceremony is not about technique — it's about presence. It begins by observing dry leaves, inhaling their fragrance, admiring their form. Each steep feels like a meeting. Tea is sipped slowly, in silence, allowing flavour to unfold and time to soften.
Learn Gongfu Cha at Gaba Tea School
We offer 1-on-1 Gongfu Cha sessions — from your first gaiwan session to full Tea Master certification.