Gongfu am i missing something

don't think so. i usually use 30sec - 2 min. but you can experiment to your liking.

regards,

pam @ home ¤p¬}

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There was something of a debate on Gongfu in here a ways back (I read it on the archive) involving some of the experienced folks around here. That ITC site quote came up, & all parties agreed that it was incorrect. Someone subsequently e-mailed the quote to Roy Fong (the founder of ITC, and pretty much universally recongized as a major tea authority). The correspondance on the subject with one of the posters was posted on the group, in which he recognized the incorrectness of the information, and seems to say that it would be corrected. That has not occured, it seems.

You might be able to dig up that by searching Google groups for "Gongfu imperial tea court". The thread was named "Re: Gongfucha [was Re: Tea Espresso?]"

However, 3-5 minutes is absurdly long, unless you consider gongfu cha to be any tea brewed in an Yixing. If you actually use enough leaf to qualify as gonfu (or come near it, even), 3-5 minutes would produce disgusting tea.

ZBL

I do even less than 30 seconds.. for some teas, anyway. I think it was some Keemun that I steeped for 0 seconds: I'd pour the water in and then pour it out immediately, but it of course took maybe 5 seconds to pour it out, because the sprout is very small. It was still a bit too strong for my tastes. I like weak tea.

For oolongs I think I usually did 10-15 seconds, but I don't drink much gong fu lately, my teapot broke and I glued it together but it leaks, and my roommate broke my gaiwan's lid and saucer. It was a gaiwan and now it's only a cup :-(.

- Andrei