Brewing Styles
Gongfu Brewing
At its most basic level, gongfu brewing means putting plenty of leaves into a small vessel and making multiple infusions over time.
Gōngfuchá (功夫茶/工夫茶) or gongfu tea means tea made with skill, and indeed, consistently good steeping requires precision, good control over your equipment, and understanding the effects of many different variables.
The two main vessels used are the gaiwan and the teapot:
The gaiwan is the simplest and most versatile brewing vessel. It pours tea really fast when very controlled timing is required but takes some practice in learning how to use it and not burn yourself.
The teapot retains heat very well and is easier to pour but requires some knowledge of the specific tea since the pour is slower.
In both cases, glass and high-fired porcelain offer the most neutral materials and thus you will get the most accurate aromas and flavours from the tea. When low-fired and/or unglazed vessels are used, they will impact the flavour to some degree. Pairing vessels with various styles of tea to bring out certain characteristics is an art, and can be fun to experiment with. As with many aspects of tea appreciation it can be very personal and experimentation is encouraged – there are no hard and fast rules, only suggestions to serve as starting points.
This is my favourite way of brewing because you spend more time with the tea; it makes you slow down and encourages greater engagement through all of the senses. One can rest in the present moment by engaging with the materials, the tea leaves, and the unfolding story the tea liquor provides as it transforms over many infusions.
See a comprehensive introduction to Gongfu brewing over on Reddit for more.
Western Brewing
In contrast to Gongfu, Western style means a lower leaf-to-water ratio, and longer infusion times. This means less infusions overall (2-3) and is good if you have less time, want a lower caffeine intake, or are cold brewing for a number of people to drink later. Sometimes the tea will suit this style better too.
Grandpa Brewing
This is a casual Chinese way of brewing where the leaves are infused directly in the cup from which you are drinking. Generally it has a lower leaf-to-water ratio, and you have to be careful with temperature, but it will vary depending on the tea and your taste. Leaves are added to the cup and hot water poured over them; the drinker sips the tea while the leaves remain in the cup. When the liquor gets low, or starts to get bitter, just add more hot water.
“Drink your tea slowly and reverently, as if it is the axis on which the world revolves” – Thich Nhat Hanh