Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan. As an alternative to heavier roasted Dancong, it can be polished with a Yixing Zhu Ni or Chaozhou Red clay pots.
Prep: Rinse and Warm the teawares using hot water carefully.
1) Fill the tea leaves about 70-80% of the Gaiwan or teapot, about 5-7g for 90-100 ml water.
2) 100°C water, infuse for 3 seconds to rinse off.
3) Drink from the 2nd steep and onward; 100°C water, sit 5-8 seconds. It's important to maintain a high temperature and keep each infusion in a relatively short time. It can last at least 10 infusions.
The best result is drinking from lower temperature, with a thin small cup of 30-35ml, preferably made in porcelain.
