How to brew Tie Guan Yin in Gong Fu style?

  • Ti Kuan Yin is a perfect kind of tea for Gong Fu serving because of its excellent and complex aroma. It is fair to say that every single Chinese tea house serves Ti Kuan Yin. Below is the demonstration of Gong Fu Serving. All our tea are conveniently packaged into 7g package which is good for one Gong Fu serving. You can use purple clay or porcelain tea ware. A porcelain Gaiwan set is used in following demo.

    A typical Oolong tea set consists of:
    • Teapot
    • Serving pitcher
    • Several small ceramic tea cups
    • (optional)Aroma cups.
    • A tray to capture water.
    • Tea towels: can be useful for drying the bottom of cups before they are served. Some paper towel will do the trick as well.
  • Warm Tea Set
    Rinse tea pots and cups with hot water. This is to prevent cold tea set from cooling off tea liquor too quickly, affecting the aroma.
  • Tea Leaves
    Fill teapot 1/4 to 1/3 full with tea leaves, depending on how big your tea pot is. Most tea houses use 7g or 9g tea packaged in one vacuum-sealed package for brewing. Most products sold on our website has 7g per package.
  • First Brewing
    This first infusion is not for drinking - it allows the oolong leaves to "awaken" and start to unfurl. It also removes excess dust from the tea leaves. Once you pour the water in, you should swirl around the pot to distribute the water evenly through the tea leaves and immediately pour the water out. It is recommended that you use the liquor from this brewing to further warm up tea pot and tea cups as well.
  • Second Brewing
    For second brewing which is the first drinking infusion, hold the kettle up high so that the water pour into tea pot, possibly forming a circle. This helps mix tea leaves and hot water evenly.
  • "Face Wash"
    It is normal to have a film of bubbles on the surface. This film should be removed by skimming the pot lid across the surface. The bubbles will collect on the lid which can then be rinsed using the kettle. Some people call this process "face wash". If you are using Gaiwan, wait 20-30 seconds and try to smell the pot lid. Because the lid of a Gaiwan can concentrates the tea aroma so well, almost all tea masters use Gaiwan lid to judge the strength and the style of Ti Kuan Yin aroma. If you are brewing Ti Kuan Yin, you should definitely try to smell the Gaiwan lid. To do that, hold the lid 2-3 inches away from your nose and breathe in deeply.
  • Luo Cheng Cup
    Luo Cheng is the most famous tea cup maker in Chinese history. To memorize his work, people also call tea cups as Luo Cheng cup. Remove tea liquor you put into the tea cups during first brewing now and arrange the cups next to each other.
  • Serving
    Pour tea liquor from tea pot to serving pitcher. If you don't have serving pitcher, be sure to pour liquor into tea cups in a continuous circular motion. This allows each cup to receive oolong tea liquor identical in taste and color.

    Since Ti Kuan Yin are good for multiple servings, you should remove tea liquor completely from tea pot for each serving so that tea leaves are not soaked in tea liquor between servings.
  • Enjoy the color
    Use your thumb and index finger to hold the edge of tea cup and use middle finger to hold the bottom edge of the cup. Look at the tea liquor color. For light oxidized Oolong, it will be yellowish green. For more oxidized one, it will be more golden yellowish.
  • Sip & Savor
    It is hard to describe how to sip tea. If you are a wine drinker, tea sipping is very similar to wine sipping. Let the tea liquor stay in your mouth for a while, try to create some motion for the liquor so the tea liquor can come in contact with your whole mouth.

  • After taste
    Ti Kuan Yin have a nice sweet aftertaste. Usually more oxidized tea will have a stronger aftertaste. You can now smell the empty tea cup as well since the aroma stays with tea cup.

    Good Ti Kuan Yin can be brewed for 4-8 times before the tea starts to lose its flavor. Each brewing time can be slightly longer than the previous.