To gong-fu or not to gong-fu?

I used to handle it the way you are now, but I slowly (kicking and screaming) learned to change. My second step was to the three-piece ceramic tea infuser mugs which I thought was as far as I'd go, but I was wrong. I learned that a gaiwan is actually easier to use daily and that you get through more infusions which can be some of the best which would go wasted otherwise. It may not be full-on gong-fu, but it is a great way to handle it. The other benefit is that while it may not be full of grace and pomp/circumstance or truly slow and methodical, it does actually slow me down enough and is a great stress relief and break to my day which is highly welcomed. It becomes quicker and informal though which is nice because it seems like it would be a hassle at first, the tough part now is forcing myself to slow down properly when I *do* have the time.

- Dominic

Gongfu is the only way to do oolongs. That's if you want to drink a decent cup of tea. If you don't mind wasting good tea, and having a crappy cup, then gongfu is optional. Just for fun, and to compare, I tried the same tea made 3 ways: gongfu, in large gaiwan, in large teapot. Gongfu by far made the best infusions. Large gaiwan didn't even come close.

Gongfu is not hard if you have the set-up in 1 dedicated place. Except, the clean-up afterwards takes a long time. Lots of small cups to wash.

But yeah, when you have the set-up for gongfu, it does become the much quicker and easier method. And also best-tasting method. And most- enjoyable method.

This was *exactly* my experience. I'm drinking gaiwan-brewed 1970s Guangyungong today. All day, unless something very unexpected happens.

/Lew

What do you use to heat water for gong-fu? And, in fact, what does everyone here use? - let's make this a poll question.. -ak

At work I usually go for the water cooler (heater). We have two in our office and I ramped the one's heater dial up to max which gets me almost boiling water, while the other is perfect for greens. I also have a "Hot Shot" which is a personal water heater that I sometimes use if I want a puerh or something like that.

At home I have almost exclusively switched over to an electric kettle. I actually prefer my real kettle on the stove but it is just to inefficient in comparison. I find that the 4 stage filter on my tap (and really good tap water to begin with) and the electric kettle are a very close second.

- Dominic

I always use a cordless eletric kettle. In China, I use a little Kamjove kettle; 0.8 liter capacity. In China, I have also used one of those hotplate burner thingys and a small stainless steel kettle. That works too. But the Kamjove is the easiest, simplest, and cheapest option. A small Kamjove kettle costs about 80 yuan here - depending on where you buy it. And that's what everyone in Fujian uses for gongfu too - either a Kamjove or the hotplate burner thing. (The relatively few use a plastic jug kettle - but that's kind of a step backwards - they produce an off-taste to the water).

Now, in Canada, it's another story. Stupid kettles commonly available everywhere are really big, hulking monstrosities. The stainless steel eletric kettle I had in Canada (Hamilton Beach) holds 1.7 L. But the switch burnt out on that one. Used it too much. Now I can get a new one. But 1.7 liters is really too big. A 1 liter kettle is just about right - whether eletric or plain old stovetop kettle.

The problem with kettles is the spout - those jug-type eletric kettles are not really ideal for gongfu. I usually prefer a long, flowing spout - and that's ideal for zisha teapots. But those jug-type spouts are ok for gaiwan - still not ideal, though.

Um, hell no. Too much time. I like a big mug of tea, not dainty little cups that give two sips and you're done.

I drink tea when I'm doing other stuff, because I'm always doing other stuff. Sitting around pouring tea over and over again would bore the stuffin' outta me.