The brewing procedure described here is commonly known as gongfu tea. It's outstanding feature is short, multiple infusions of a single batch of leaves, a method that brings out the best in oolongs, and allows one to get the most out of green teas. The term gongfu refers to any skill acquired through repetitive practice, such as painting, martial arts, or tea making. However, gaining experience need not be difficult or fraught with error. The points outlined below are intended to provide a foundation for fully appreciating your fine teas. Please note that the gongfu tea process is flexible, intended to be tailored to fit one's personal preferences.



Oolongs:
Use water heated to boiling, then allowed to cool slightly. If the water is too hot, the tea leaves may be scalded and some of the flavor lost. Less oxidized oolongs such as Baozhong are somewhat more sensitive to water temperature than more heavily oxidized teas.

Greens:
As a general guideline, don't use water too hot to touch. Green teas are more sensitive than oolongs to water temperature, so give this aspect of preparation special consideration. However, feel free to experiment.

Note:
Water quality influences the taste of tea, so you may prefer to use bottled or filtered water.



Oolongs:
As a starting point, use enough dry tea to cover the bottom of the teapot. When the leaves expand during brewing, they should comfortably fill the inside of the teapot, without forcing the lid off. With practice, you will be able to determine the optimum quantity of tea for your particular teapot.

Greens:
Green tea leaves are generally smaller, and consequently have more surface area. Use somewhat less tea by volume than with an oolong, approximately 1 tablespoon per cup of water.



Note:
A gaiwan or a nonporous teapot is commonly substituted for an Yixing teapot when brewing green teas.

		Arrange your utensils. Pour some hot water into the empty teapot. Leave it in just long enough to thoroughly warm the teapot, then pour it out.
		Add the dry tea leaves and put the lid on the pot. After a few seconds, remove the lid to smell the aroma of the leaves.
		Fill the pot completely with water.
		Cover the teapot and pour off the water immediately. (The purpose of this step is to allow the leaves to begin expanding.) Note: Skip this and the following step if brewing a green tea.
		Don't drink this batch, but instead use it to warm the cups or pour it back over the teapot. Over time, this latter step will add depth to the color and patina of the teapot.
		Add water again and cover.
		Let the tea steep for about 30 seconds for oolongs (1-3 minutes for green teas), then pour it into a serving vessel (chahai).
		Pour the tea into cups and serve. Enjoy!

• After use, remove the leaves from your teapot and rinse with cold water. Never use soap of any kind.
• Spots remaining on the exterior of teapots may be removed with a soft cloth or soft-bristled brush.
• Many people use only one kind of tea in any particular teapot, because the clay retains some of the tea's flavor.