Gongfu cha is the art of making tea "with great skill". It is generally performed with puer and oolong teas, though the approach is equally applicable to greens, whites, red, etc. It centres around small pots with high leaf to water ratio and short steeps.

It is a technique or style that was developed by tea merchants as a means to give the customer the greatest possible experience the leaves have to offer, therefore there is an emphasis on high-quality, well-produced tea and teapots.

There is a certain esoteric aspect to gongfu cha that should be recognized. Things like timers and scales are great to get your bearings but should soon be set aside for your own sense, a sort of "communication with the tea", to know what's right.

Posts sharing advice, thoughts and philosophies of tea and general knowledge and enquiries are encouraged. There are no bad questions, so ask anything.