Tea is not a beverage that can simply be prepared. It is a language of temperature, time, and attention – and how you speak it changes everything.
Two preparation methods demonstrate this particularly clearly: Gongfu Brewing (often also called Cha Dao or Gongfu Cha) and Western brewing.
Both methods bring out the essence of the tea – just in very different ways.
What does "Gongfu Cha" mean?
The term “Gongfu” (工夫) literally means “performed with devotion” or “mastery through practice”.
The Gongfu infusion is therefore not about a fixed ritual, but about attention in the action – every movement, every temperature, every second is part of the experience.
Typical characteristics:
- Small teapot or gaiwan (100–200 ml)
- High leaf quantity (5–7 g per 100 ml)
- Very short infusions (10–30 seconds)
- Multiple infusions (up to 8 or 10)
This method allows the aromas to unfold layer by layer.
An Oolong or Pu Erh can change with each infusion – from floral to mineral, from soft to deep.
Gongfu means observing the tea, not controlling it.
Western Brewing – the western method of preparation
In the Western style, tea is usually brewed in larger quantities – a pot, one teaspoon per cup, a few minutes of steeping time.
It's practical, accessible, and above all, consistent.
Typical characteristics:
- Large container (300–500 ml per serving)
- Less leaf quantity (1 tsp per 200–250 ml)
- Longer steeping time (2–5 minutes)
- One or two infusions
This method is well suited if you want clear, consistent flavors.
A good Sencha or Darjeeling can thus perfectly showcase its freshness or depth – in a single, harmonious cup.
Gongfu vs. Western – Two ways of understanding the same tea
|
aspect |
Gongfu Brewing |
Western Brewing |
|---|---|---|
|
vessel size |
small (100–200 ml) |
large (300–500 ml) |
|
Amount of leaves |
a lot (5–7 g/100 ml) |
little (2–3 g/250 ml) |
|
Pulling time |
short (10–30 sec.) |
longer (2–5 min.) |
|
Number of infusions |
many (up to 10) |
1–2 |
|
Result |
complex, evolving |
even, round |
|
Goal |
Perception, depth, ritual |
Consistency, clarity, everyday life |
|
Recommended teas |
Oolong, Pu-erh, high-quality green teas |
Sencha, black tea, flavored varieties |
What happens chemically?
In the Gongfu infusion method, the water-soluble substances – caffeine, L-theanine, polyphenols – are released in stages. This means that the first infusion is often light and floral, the second sweeter, and the third more full-bodied. In the Western infusion method, all components are extracted in one go – the result is more intense, but less dynamic.
Depending on the type of tea, one or the other may be more suitable:
For example, an Oolong develops a more delicate flavor in the Gongfu style, while a Sencha better retains its grassy-fresh note in the Western style.
How to find the right style
There is no "better" method – only one that better suits your moment.
Those seeking depth, attention, and time will find a meditative experience in the Gongfu style.
Those who desire clarity, simplicity, and tranquility will find what they're looking for in the Western style.
Both paths lead to the same goal:
To create a moment where tea is not a means to an end, but a restorative break.
Practical tip
When you try a tea prepared in both styles, you realize how vibrant flavor is.
An oolong tea that is creamy and fragrant when brewed using the Gongfu style can taste soft and nutty when brewed using the Western method. This is how you truly get to know the character of a tea.
