Knowra Gongfu tea ceremony Gongfu tea ceremony Gongfu tea ceremony is a Chinese tea-brewing practice that uses small vessels, repeated infusions, and carefully controlled preparation to bring out a tea’s changing flavors.
Gaiwan : A lidded Chinese bowl used to steep and pour tea. Its open bowl makes leaf expansion and infusion timing easy to control.
Chinese tea : Tea grown, processed, and consumed within Chinese tea traditions. Gongfu brewing developed alongside China's diverse teas and regional customs.
Chaozhou : A city in eastern Guangdong, China, with a distinctive tea culture. Chaozhou is closely associated with a highly developed local form of gongfu tea.
Tea tasting : The sensory evaluation of tea’s aroma, flavor, texture, and finish. Sequential infusions let tasters compare how a tea changes over time.
Western-style tea brewing : Tea preparation that commonly uses a larger volume of water and a longer single infusion. Its larger, longer steep contrasts with gongfu's small vessels and repeated infusions.
Yixing clay teapot : A small teapot made from porous clay associated with Yixing, Jiangsu. Its heat retention and gradual seasoning suit repeated infusions.
Oolong : A category of tea whose leaves are partially oxidized before drying. Many oolongs reveal substantial flavor changes across repeated infusions.
Fujian : A coastal province in southeastern China with long-standing tea-growing traditions. Fujian tea regions helped shape practices and vessels associated with gongfu brewing.
Tea ceremony : A formalized practice of preparing and serving tea according to cultural conventions. Gongfu brewing is one tea ceremony tradition, distinct from Japanese chanoyu.
Japanese tea ceremony : A Japanese ritualized practice centered on preparing and serving matcha. It is a distinct tea tradition often confused with Chinese gongfu ceremony.
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