Okay, so I’ve been meaning to get into Gongfu cha for a while now. It just seems like such a mindful, chill way to enjoy tea. I finally took the plunge and got myself a basic Gongfu cha tea set. Let me tell you, it’s been a fun little learning curve!

Getting Started: The Unboxing

First things first, I unboxed everything. My set came with a small teapot (gaiwan), a serving pitcher (cha hai), a strainer, a tea tray, and a few tiny tasting cups. I also got a “tea pet” – a little clay figure that you “nourish” with tea. Mine’s a little pig, super cute!

I washed everything carefully with warm water – no soap, just a good rinse. I read that soap can mess with the flavor of the tea, especially with unglazed teapots like gaiwans. Don’t want that!

Brewing My First Cup (or Trying To!)

Next, I heated up some water. Not boiling, though! I’m using a green tea I picked up, and the instructions said around 175°F (80°C) is best. I don’t have a fancy thermometer kettle, so I just eyeballed it – let it boil, then let it sit for a few minutes.

Then, I warmed up the gaiwan and the cups by pouring some hot water in and swirling it around, then dumping it out. This is supposed to help keep the tea at the right temperature.

• I put a heaping teaspoon of tea leaves into the gaiwan.
• I poured in just enough hot water to cover the leaves, then immediately poured it out. This is called “washing” or “awakening” the tea, and it gets rid of any dust or bitterness.

Now for the actual brewing! I poured more hot water into the gaiwan, filling it almost to the top. I put the lid on and let it steep. The first steep was super short, maybe 10-15 seconds.

I carefully poured the tea from the gaiwan into the serving pitcher, using the strainer to catch any stray leaves. From the pitcher, I poured the tea into the tiny cups.

Multiple Infusions: Getting the Hang of It

The cool thing about Gongfu cha is that you can steep the same leaves multiple times. Each steep is a little different in flavor. I repeated the brewing process, adding a few seconds to the steeping time with each infusion. The tea got a bit stronger and more complex with each round.

I kept pouring the “tea soup” over my little tea pet pig, too. It’s supposed to develop a patina over time, which is kind of neat.

My Verdict (So Far!)

Honestly, the whole process was super relaxing. It forces you to slow down and pay attention to what you’re doing. And the tea tasted great! Way better than just dunking a tea bag in a mug. I definitely spilled some water and fumbled a bit with the gaiwan lid, but hey, that’s part of learning. I’m excited to keep practicing and trying different teas with my new Gongfu set!