Some sources say gongfu is only for oolong, some say it's suitable forpu-erh and greens as well.Being new to gongfu myself I've not even had green or pu-erh tea gongfu.Personally, I prepare my oolongs in yixing pots and greens in anythingglazed or glass. I use a teeli strainer for my greens as well.Pu-erh I usually prepare in a large insulated mug and don't remove theleaves. This is dark pu-erh, I haven't figured out what to do withmy green pu-erh yetI do temperatures close to textbook. Any time I've actually boiled thewater for green tea preparation I've ended up with bitter tea.Hope this helps,-ben

On 03 Sep 2003, Gyorgy Sajo climbed into "",opened the box of crayons and scribbled the following: I have attended a gongfu tea tasting where both oolong and green teas were used. The gentleman performing the ceremony was, in fact, from Taiwan. And while it was an informal ceremony (he was in American casual clothing, and it was in someone's backyard on the patio table next to the grill), it was fascinating to watch the process which he used.However, when someone asked him about it, he commented that not all green teas are suitable for gongfu. Unfortunately, I do not remember how he explained one knows which teas are suitable.I'd ask him, but he's moved away.Derek

Re: Green tea in gongfu style?

Sep 03, 2003 22 Replies

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WNW 22 years ago

We always seem to come back to this question: what is the correct way to make gongfu tea? If I remember correctly, what we concluded is that gongfu usually means a small brewing vessel and a relatively large amount of leaf, which facilitates short, multiple infusions and produces a rather strong-tasting beverage. I could be wrong, of course. I suppose you prepare green tea that way, no matter your brewing vessel is made of. I drink my tea alone 99% of the time. I'm not even certain I've ever been served gongfu tea or have prepared it that way myself.

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crymad 22 years ago

Could traditionally prepared gyokuro be classified as quasi-gongfu? With 10g of leaf and only about 1/2 cup water, producing 5 tiny servings per steep, I wonder if this qualifies. In the past, I mentioned that I never prepare gyokuro in this style, preferring a more modern treatment not unlike sencha. How about you, WNW? I don't recall your weighing in on this.

--crymad

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WNW 22 years ago

I really don't know, crymad. You'd have to ask someone with more experience in these gongfu matters. I prepare tea to suit my own tastes, and I will continue to do so, no matter how well my methods match others' definitions, especially since those definitions seem to vary so much. It might be fun at some point to have gongfu tea with others, but I'm happy with the way I prepare my teas at the moment.

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