Notes on balance, brewing and the leaves we source — a slow read for the ritual.
The same tea can move from floral to fruity, sweet to mineral, or light to surprisingly deep across a single session. Here is why repeated infusions change and why I think that progression is one of the most interesting parts of loose-leaf tea.
What is a tea pet, why do people pour tea over it, and do you actually need one? A personal guide to chá chǒng, patina, symbolism and Gong Fu tea culture.
What do tea drinkers mean by cha qi? A grounded look at body feeling, tea drunk, caffeine, L-theanine and the physical sensations that can emerge during a Gong Fu session.
How much loose leaf tea should you use? A practical guide to tea-to-water ratios for mugs, teapots and Gong Fu brewing and why I prefer weighing the leaf to relying on teaspoons.
Does Milk Oolong really contain milk? I explore Jin Xuan, why this Taiwanese oolong can taste naturally creamy, how it differs from flavoured versions, and how I like to brew it.
Why do we rinse Pu’er tea before drinking it? I look at what that first quick pour actually does, how long to rinse Sheng and Shu Pu’er, and when I might skip it altogether.
Tea houses are finding new relevance as places to slow down, meet people and spend time without rushing. I explore why the simple act of sharing tea still creates such a powerful social space.
Cold brewing is one of the easiest ways to enjoy whole-leaf tea. Discover my simple overnight method, starting with 2 grams of tea per 240 ml of filtered water, plus which teas I find work best and why tasting and adjusting your brew matters more than following rigid rules.
Golden Flowers are one of the most fascinating and misunderstood features of traditional Fu Brick tea. Often mistaken for mould, these tiny golden colonies of Eurotium cristatum are a valued part of the fermentation process in certain Hei Cha. Discover what they are, how they influence flavour, and why they represent a unique expression of tea rather than a measure of quality.
Brewing Hei Cha gong fu style is less about following rigid timings and more about paying attention to how the tea develops. This guide explores leaf ratios, water temperature, rinsing, teaware and the changing flavour journey of Fu Cha, from gentle earthy notes to deep mineral sweetness.
What makes one tea leaf more suitable than another? Explore how tenderness, season, cultivar and careful plucking shape the raw material, and how skilled makers use withering, rolling, oxidation, heat and drying to bring out its best qualities.
New to Gong Fu Cha? Discover the essential equipment you need to begin, from choosing a porcelain gaiwan to understanding fairness pitchers, cups and kettles. Learn which tools are truly necessary, which can wait, and why great tea depends more on thoughtful brewing than expensive teaware.
Learn how to brew Hei Cha, or Chinese dark tea, including Fu brick, Tian Jian, Liu Bao and aged basket teas.
Learn how to brew Sheng Pu’er with the right leaf ratio, temperature and infusion times for sweetness, energy and evolving complexity.
Learn how to brew Shu Pu’er for a clean, smooth and comforting cup, including rinsing, ratios and repeated gong fu infusions.
Learn how to protect loose-leaf tea from air, moisture, heat, light and odours, with practical guidance for green, white, oolong, red, dark and Pu’er tea.
White tea can be delicate, floral and quietly sweet, but it offers far more variety than its pale appearance suggests. Discover the principal styles of white tea, how their flavours differ and how to brew them well.
Green, oolong and black tea can all begin with leaves from the same plant. The difference lies in what happens after picking. Discover how controlled oxidation transforms fresh tea leaves into cups that can taste grassy, floral, fruity, honeyed or deeply malty.
Professional tea tasting is not about finding the “correct” flavour. It is about learning to observe aroma, texture, balance, finish and the way a tea evolves through each infusion.
A gaiwan is a simple Chinese lidded bowl, yet it offers remarkable control over loose leaf tea. Discover how it works, how to hold and pour from one, and why porcelain remains such a versatile choice for Gong Fu brewing.
Learn how to brew white tea properly, including the best temperatures, leaf ratios and methods for Silver Needle, Bai Mu Dan and aged Shou Mei.
Learn how to brew green tea with the right water temperature, leaf ratio and timing, from glass brewing to gong fu preparation.
Discover how to brew oolong tea for aroma, texture and multiple infusions, with practical guidance for rolled and strip-style oolongs.
Learn how to brew Chinese red tea, known in the West as black tea, for sweetness, aroma and a smooth, full-bodied cup.
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