Karesansui Tea Set€146.20Gongfu tea at home: a simple way to start
Gongfu cha (功夫茶) means making tea with care. Instead of one big pot that steeps for minutes, you use a small pot, more leaves and many short infusions. Each round tastes a little different, and the ritual itself slows you down. You need no special skills to start, only a few pieces of teaware and a tea that rewards the attention.
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What you need
A small teapot or gaiwan of about 100–200 ml, a sharing pitcher (also called a fairness cup), a few small cups and a tray that catches spilled water. Sets such as Karesansui, Harmony and the portable Karesansui are made for exactly this. A travel set or quick cup works too when you are on the go.
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Choose the tea
Oolong, black tea and pu-erh are the classic choices, because good leaves give many infusions. Botanical teas such as rosebuds and chrysanthemum are better in a larger pot with a longer steep.
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Measure the leaves
Use more leaves than you would for a mug: about 5–7 g per 100 ml of pot, which fills the pot roughly a quarter to a third with dry leaves. They will open up as they brew.
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Warm and rinse
Pour hot water over the empty pot and cups to warm them, then pour it away. Add the leaves, cover them with hot water and pour this first rinse away after a few seconds. It wakes up rolled or pressed leaves and warms everything again.
- 05
Brew short infusions
Use water of 90–100 °C for oolong, black tea and pu-erh. Pour, put the lid on and pour everything into the sharing pitcher after 10–20 seconds, then share it over the cups so everyone gets the same strength. Add a few seconds to each next infusion; good leaves give five to eight rounds or more.
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Dry brewing on a tray
In dry brewing (干泡) the pot stands on a tray with a drainage plate, so spilled water drains away and the table stays dry. It is a calm and tidy way to brew at home or at the office.
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Clean up
Empty the leaves, rinse pot and cups with hot water and let them dry in the air. Our care guide explains how to look after glass, ceramic, clay and bamboo.
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Frequently asked questions
What is gongfu tea?
A Chinese way of brewing with a small pot, plenty of leaves and many short infusions of 10–20 seconds, poured into a sharing pitcher and then into small cups.
How many infusions do the leaves give?
Good oolong, black tea or pu-erh gives five to eight infusions or more. Add a few seconds to each next round.
Do I need a gaiwan for gongfu tea?
No. A small teapot of 100–200 ml works just as well. What matters is a small vessel, plenty of leaves and short infusions.
