Gong fu Cha Ceremony
The Chinese Symbol for gong fuare the same as those representing the martial arts: they represent mastery of time and movement.
Can refer to any discipline or skill achieved through hard work and practice
Gong Fu Cha / “The Time for Tea”
Meaning, the time it takes to achieve mastery of the art of tea
The first mentioning of the ceremony can be traced back to the early 17th century in china.
The utensils used then were…
  1. A tea pot
  2. Charcoal burner
  3. Earthenware kettle
  4. Porcelin bowls
  5. Sniffing cups

Modern utensils used for Gong Fu Cha
  1. A small ½-1 Cup teapot
  2. A cha chuan bowl (which the teapot can be placed)
  3. A cha hai (a container equipped with a spout)
  4. A sniffing cup
  5. A tasting cup
  6. A kettle
/ Added objects
  1. A scoop/spoon
  2. A small napkin
  3. Box to place the tea

Tea Workshop Week 8

Steps of the Gong Fu Cha method

  1. Heat the utensils by placing the teapot in the cha chuan and pour a small amount of simmering water into it.
  2. Put the lid back on and pour the contents into the spare pot.
  3. Once the teapot is well rinsed, add the desired quantity of tea (typically 2-3 teaspoons).

  1. Rinse the leaves by pouring simmering water over the tea and then quickly discard the water. Once the tealeaves have been rinsed and moistened the first aromas should begin to release into the air.

  1. Refill the teapot with simmering water until it overflows.
  2. Place the lid back on the pot and pour water over the outside of the teapot to get rid of foam.
  3. Steep the tea for the appropriate time for the tea being used. Typically the first two infusions should only be 20-60 seconds, and the following infusions can last 1-3 minutes.
  4. Pour the liquid into the spare pot. Be sure to drain the teapot so that no liquid remains inside.
  5. Fill the sniffing cup, and then transfer the liquid into the tasting cup.
  6. Inhale the different fragrances that emanate from your now empty sniffing cup. Linger over the aromas that cling to the sides of the cup.
  7. Taste the tea and notice any differences in the flavor, where in your mouth you experience sensations, and where in your body you feel the effects of the tea.
This form of infusing tea leaves allows you to infuse the same leaves multiple times which, allows you to discover different fragrances and flavors with every infusion. There is no set way to perform a successful Gung Fu Cha tasting. Each person can adapt the technique to suit their own specific approach.
Type of Tea / Appearance
Dried or Steeped / Flavor Notes / Aroma
Dried or Steeped

Tips for Smelling

Inhale the smell of the tea before taking the first sip; the smell (volatile compounds) adds to the taste of the tea. What do you notice? Does the smell evoke any memories? What other smells does the aroma remind you of?

  • Grassy, floral, woody, smoky, sweet, spicy, animal, mineral, vegetal, marine, etc.
  • Citrus, undergrowth, aromatic herbs, fresh grass, dried grass.

Tips for Tasting

Notice where the flavor notes hit your tongue. Is it on the tip of your tongue, the middle, or the sides? Notice how the flavor travels and how the flavors change the way your mouth feels. Do you notice the flavor immediately? Or after you’ve swallowed? If you hold your nose what does the tea taste like?

  • Spicy, woody, astringent, bitter, sweet, floral, savory, etc.?

Appearance

  • What color is it?
  • Can you see through it?