How to Properly Prepare and Drink Loose Leaf Tea

Brewing loose-leaf tea is an art that bridges tradition and taste, with methods like Gong Fu Cha and Gaiwan offering rich, immersive experiences. These approaches, rooted in Chinese tea culture, emphasize precision and mindfulness, allowing the drinker to fully appreciate the tea’s flavors and aromas.

The Gong Fu Cha method, which translates to "making tea with skill," is often performed with a small teapot or a gaiwan. This method uses a higher tea-to-water ratio than Western brewing, resulting in concentrated flavors. Begin by measuring approximately 5 to 7 grams of loose-leaf tea for every 100 ml (3 oz) of water. Heat your water to the appropriate temperature based on the tea type—oolongs and pu-erhs often require near-boiling water, while green and white teas benefit from slightly cooler temperatures.

Start by rinsing the tea leaves with a quick pour of hot water, which awakens the leaves and removes any impurities. Discard this initial infusion, then pour fresh hot water over the leaves and steep for a short duration, typically 10 to 30 seconds. The brewed tea is poured into a pitcher through a strainer so that the tea is not oversteeped, and then from the pitcher, tea is served in small cups. This process is repeated multiple times, slightly increasing the steeping time with each infusion. Gong Fu Cha invites you to savor the tea’s evolving character, as each steep reveals new layers of flavor and aroma. 

The Gaiwan method is another elegant way to brew loose-leaf tea. A gaiwan consists of three parts: a bowl, a lid, and a saucer. Its design allows for precise control over steeping. 

Begin by adding your tea leaves to the gaiwan, using about five grams for 100 milliliters of water. Pour hot water over the leaves, taking care to match the temperature to the tea type. As with Gong Fu Cha, perform a quick rinse of the leaves before the first steep.

To brew, add water and close the gaiwan’s saucer and lid. The steeping time should be brief, starting with just 10 to 20 seconds. Each subsequent infusion can last slightly longer, allowing you to extract the full essence of the tea. Using the lid to strain the tea as you pour it into a pitcher, and then serve from the pitcher.

Both Gong Fu Cha and Gaiwan methods prioritize mindfulness and sensory engagement. They encourage you to pay attention to the tea’s color, aroma, and taste, creating a meditative experience. While these techniques may seem intricate at first, practice brings familiarity and a deeper connection to the ritual of tea.

For more modern approaches, we can use teapots that have built-in strainer or for people who have a busy schedule but still want to enjoy a cup of nice tea, a strainer mug works wonder in that case.

If you don't have any of the tea accessories mentioned above, you can always use a french press to do the job just fine; just be mindful of the water to tea leaf ratio and careful not to oversteep.