Gongfu infusion parameters, general

The obvious advantage of using the gongfu approach in making tea is the much shortened infusion time for a strong enough tea. The idea is very simple, reduce the size of the ware and increase the amount of tealeaves so that the infusion can be intensified. Executed well, it reveals the aroma and taste of a tea unparalleled by the infusion of the same tea infused any other way. However, as to how much increase or decrease in each of the parameters, it really has become as much an art form as a cooking science. Trial and error with a particular selection is the best way to learn the play of a tea.

Approach 1: taking it easy

Most people making tea using small teawares never really measure the amount of tealeaves, the infusion duration or the water temperature they use. Most do not even know the capacity of the infusion ware. This is a great way to enjoy tea — taking it easy. We do that too.

However, most have not optimized the taste potential of the teas they are using. In another word, a casual approach does not necessarily, actually most certainly not, helps one to experience the best of a selection.

For example, too high a temperature most certainly kill a delicate green tea. Too low, on the other hand, would never give you the full aroma of most oolongs, or the sweetness of post-fermented and black teas. But how low? or how high? Too short the infusion duration would not be able to extract enough dissolvable substances and the liquid tastes watery. Add a lot more leaves, and you are further away from the true taste profile of a selection.

approach 2: the adventurous

Variables in using the gongfu approach varies greatly. Because of the much shortened infusion time, the influence of other factors plays a much larger role in the infusion effect. The material and size of the infusion ware, the manner water comes into contact with the tealeaves, the ambient temperature, and, most importantly, the quality of the tealeaves, etc — all affect the decision as to what is the optimum temperature and duration of the infusion and what is the best possible water to tealeaves ratio.

We shall discuss these variables in detail as we progress with the advancement of the gongfu infusion talks. Meanwhile, please use this following table as a general reference:

Infusion ware full capacity: 200 ml(1)
Material: medium thickness(2) and hardness porcelain or Yixing clay
Tea quality: medium range fine teas (lower quality may require less tealeaves or shorter infusion time)

tea varieties	tealeaves amount	temp		1st infusion	repeat
Green, orchid or needle style	4 g	75°C	167°F	4’ 00	+1’ 30
Green, flat, twisted or curled	3.5 g	75°C	167°F	5’ 00	+1’ 30
Green, steamed	5 g	70°C	158°F	2’ 00	+0' 40
Green, sunned	4 g	90°C	194°F	1’ 30	+0' 20
White, needles	7 g	90°C	194°F	2’ 30	+1’ 00
White, orchids	4 g	90°C	194°F	1’ 20	+0' 20
Oolongs, green, beaded	9 g	90°C	194°F	1’ 00	+0' 30
Oolongs, green, long	6 g	90°C	194°F	0' 40	+0' 10
Oolongs, browned, beaded	9 g	85°C	185°F	1’ 00	+0' 20
Oolongs, Phoenix classics	8 g	85°C	185°F	0' 30	+0' 10
Oolongs, Wuyis	5 g	90°C	194°F	1’ 30	+1’ 00
Blacks, full fermentation	5 g	95°C	203°F	3’ 00	+1’ 00
Blacks, lighter fermentation	3.5 g	90°C	194°F	3’ 00	+1’ 00
Post-fermented	10 g	100°C	212°F	1’ 00	+0' 20

Again, please remember that this is a starting point for your experiments. Each selection is different and may require fine tuning. This is part of the fun of making fine tea with the gongfu approach.

For references on the tea varieties, you may go to the corresponding category orientation pages or the tea directories for a quick visual check:

category orientation

greens

whites

oolongs

blacks

post-fermented

 

tea list directories

greens

whites

oolongs

blacks

post-fermented

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footnotes

1. When filled to the rim. This capacity is given as a reference. It is recommended one starts with a 180~160ml infusion ware for ease of handling and mastery of the effects. Pls adjust the amount of tealeaves accordingly.

2. Between 2~3 mm at the main body

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