Brewing Guide
Five steps to stillness
Gongfu tea is not complicated. It is intentional. Here is the method passed down through generations of Chaozhou tea masters.
Warm the vessel
Rinse your gaiwan (盖碗) with hot water. Pour it out. This wakes the clay and pre-heats the cup — a ritual of respect for the leaf.
Use a gaiwan of 100-120ml for the ideal leaf-to-water ratio.
Awaken the tea
Add 7-8g of tea. Pour hot water in a circular motion and discard the first infusion within 3 seconds. This is the 'awakening' — it opens the leaf and releases the first whisper of aroma.
Don't skip this step. The first wash is essential for revealing the true character.
The first true steep
Pour water at 93-98°C and steep for 10-15 seconds. Pour quickly — Dancong is forgiving but rewards precision. Watch the color deepen from pale gold to amber.
Pour into a fairness pitcher (公道杯) first, then distribute to small cups. This ensures even flavor.
Evolution
Each subsequent steep adds 3-5 seconds. Watch the tea transform: bright florals in early steeps, honeyed depth in the middle, mineral grounding in the finale. A good Dancong will give you 8-15 infusions.
The best infusions are often in the middle — don't rush past them.
Presence
Hold the cup close. Let the aroma meet you before the liquid. Small sips. Let it coat your palate. Notice how the finish changes — this is where Dancong reveals its soul.
There is no right way to drink tea. There is only attention.
Quick Reference
7-8g
Tea Amount
93-98°C
Water Temp
100-120ml
Vessel
8-15
Infusions