Gongfu brewing (功夫泡法) is a traditional Chinese tea preparation method that emphasizes precise control over water temperature, leaf-to-water ratio, and steeping time to extract the full flavor profile of high-quality teas. Unlike Western-style brewing — which uses a small amount of tea (1–2g per cup) steeped once in a large vessel for several minutes — gongfu brewing uses a high leaf-to-water ratio (4–6g per 100ml) with multiple short infusions (15–60 seconds each), allowing the tea to unfold its character across 5–10+ steepings.
For [Shaoguan](https://shaoguantea.com/glossary/shaoguan/)’s wild ancient tree black teas, gongfu brewing is the recommended method. The dense, twisted leaves of gushu black teas require the concentrated heat and successive steeps of gongfu style to fully release their layered notes: the sweet almond aroma, the thick honeyed mouthfeel, and the lingering floral finish. We recommend brewing at 90–95°C (195–205°F) in a 120ml gaiwan or Yixing teapot, using 5g of leaves. The first rinse awakens the leaves; subsequent steeps reveal the tea’s evolving depth.