Gong fu cha is an alternate romanisation of gongfu cha — the Chinese approach to skilled tea preparation using small brewing vessels, high leaf-to-water ratios, and multiple short infusions.

The two spellings refer to the same practice. “Gongfu” follows pinyin romanisation, while “gong fu” is a spaced variant. Both appear throughout English-language tea writing.

Overview

The method uses a small gaiwan or Yixing teapot, typically 60–200 ml. Leaves are added at a high ratio, water is poured at the appropriate temperature, and the tea is immediately decanted into a fairness cup after a short steep (often 5–30 seconds). Multiple infusions are taken from the same leaves.

This approach reveals how a tea evolves across successive steepings, which is central to appreciating high-quality oolong, puerh, and premium Chinese greens.

Related Terms

• Gongfu Cha: Full entry on this brewing approach
• Gongfu Brewing: Technique in detail
• Gaiwan: The lidded bowl used in gongfu brewing
• Cha Xi: Aesthetic arrangement of the tea table