https://www.youtube.com/watch?v=VS54yAOX62w
Gong Fu Cha is a Chinese way to brew tea. A large amount of tea leaf brews in small vessels for a short time. Depending on the tea, the same tea leaves are o

https://afternoonteareads.com/how-to-brew-tea-with-a-gaiwan-gong-fu-cha/
You can also use the gaiwan lid to push some bubbles out of the gaiwan and manipulate the tea leaves even more. After a few seconds, pour the infused tea into your tea cup. Make sure to remove the lid of the gaiwan while tasting the tea. Otherwise you risk the steam building up too much and burning the tea leaves. 4.

https://white2tea.com/blogs/blog/how-to-brew-gongfu-style-an-expert-guide-to-making-tea
To brew tea gongfu style, you need a small brewing vessel (cup, bowl, teapot, or gaiwan), at least one small to medium cup to drink from, tea leaves, and hot or boiling water. You simply place the tea leaves in the vessel, pour the hot water on them, decant the liquid into the drinking cup, drink it, and repeat.

https://www.shangtea.com/blog/gong-fu-style-brewing
Typically you use more leaves than with other styles of brewing, so fill the gaiwan at least a third full with tea leaves. After 5-10 seconds, pour the tea through a metal strainer into your pitcher, and then serve from the pitcher and enjoy. In "Gong Fu Cha" the goal is to enjoy each layer of the tea, so steep the tea for very short

https://www.youtube.com/watch?v=gqP3lFPd1bw
This is a video about using a gaiwan to make tea, but without all the fuss and the ceremonial aspects of it. I also tried to point out a few minor things th

https://simplelooseleaf.com/blog/brewing-tea/gong-fu-brewing/
Rinse and pre-heat your teaware and cups by pouring hot water into the teapot, then from the teapot into the pitcher and then into the cups. Finally, dispose of the water. Place the tea leaves into a teapot. Don't forget to smell them as they will have a much more intense scent. Pour the water over the leaves.

https://tea-enthusiasts.com/blogs/master-the-art-of-gong-fu-tea-brewing-a-beginners-guide
Brewing vessel - Gaiwan or small teapot. A Gaiwan is a lidded bowl ideal for getting a high tea-to-water ratio while making sure you drench and drain all the leaves each brew. ... They do exist and brew well in the gong fu style. We would strongly urge using full, whole-leaf teas from Chinese provinces such as Anhui or Yunnan, as opposed to

https://thecozyteacup.com/gongfu-tea/
Gongfu tea is a type of Chinese tea that is made using a special brewing method. This method involves using a small teapot or gaiwan, and a relatively high ratio of tea leaves to water. The tea leaves are usually tightly rolled, and the water is heated to a specific temperature. The brewing process is typically repeated multiple times, with the

https://pathofcha.com/blogs/all-about-tea/gong-fu-brewing-guide-13-easy-steps
Pre-warm the brewing vessel using hot water. Discard the water. Fill the teapot/gaiwan with the tea leaves. The amount needed will depend on the tea. If you are not yet experienced, it is convenient to keep a small kitchen scale on hand to get the right amount of tea leaves.

https://www.youtube.com/watch?v=NXCjcixfqys
4 minutes video showing how to use gaiwan to brew the tea. Explanation of details how to pour the hot water on the dry tea leafs, how to pour the tea into th

https://serenetea-cha.com/blogs/news/gong-fu-cha-part-ii-and-how-to-brew-tea-with-gaiwan
Gong Fu Cha Equipment Preparation . Gaiwan - A lidded a small bowl with or without a saucer at the bottom. It's created during Yuan Dynasty, about 600 years ago. An ideal tea ware for brewing mildly oxidized teas or teas with young tender buds, such as green tea, white tea and mildly oxidized oolong teas (Li Shan, A Li Shan, Shan Lin Xi, etc).

https://pathofcha.com/blogs/all-about-tea/gong-fu-cha-with-a-gaiwan
A gaiwan is a tea brewing vessel used mainly in Gong Fu for infusing tea leaves. A gaiwan consist of the bowl, lid, and saucer and is usually made of porcelain, glass, or clay. Heat up the gaiwan using hot water, rinse, and decant. Just like with all other brewing vessels, this step rinses the gaiwan from any dust and warms it up for receiving

https://chineseteas101.com/how-to-use-a-gaiwan/
3. Add water for the rinse round. 4. Allow water to stay for a few seconds to wash the tea. 5. Recycle - use rinse water to rinse teacups. 6. Let's take a break here and learn the trick to handle GaiWan (See PIC in step 5). Use thumb and middle finger to hold the rim of the GaiWan, index finger to press on the lid.

https://white2tea.com/blogs/photos/make-puerh-tea-gong-fu-style/
If the tea is too strong, either remove some leaf or decrease the steep time. If the tea is too weak, increase the steep time or if the tea really needs a boost, add more leaf. Step 5. Drink. Slowly. In Gongfu style brewing take time with each steep. Drink this steep. Smell the gaiwan or teapot lid.

https://softerdrink.ca/blogs/softer-blog/gong-fu-cha-101-how-to-use-a-gaiwan
If you've never brewed a tea using a gaiwan before, it might seem intimidating, but with a little practice it will become old hat in no time. For all you seasoned gong fu brewers, get out of here! You al. If you are a seasoned loose leaf tea drinker but are new to Chinese teas, you may be also be new to using a gaiwan.

https://www.meimeitea.com/blogs/latest-news/essential-teaware-explained-your-guide-to-gaiwan-and-how-to-use-it-gongfu-cha-ceremony
Traditionally, the gaiwan has been a centerpiece in gong fu tea ceremony, but numerous tea drinkers around the world have appropriated it for more casual tea-making as well. ... Tea preparation with a gaiwan is going to require some different parameters than you'd find with a teapot or infuser. Perhaps the most notable change is the infusion

https://ooika.co/learn/gaiwan-brewing
Here's the correct way to use the Gaiwan: Fill it with tea. Pour in hot water. Place the lid on, and wait 3 seconds. (Yes, that short!) Tilt the lid slightly to allow a gap between the lid and the bowl. Pick up, and strain. Just a note on how to hold the Gaiwan when you strain it - as this is the most critical part.

https://www.youtube.com/watch?v=RVFgx4N1HuY
The proper use of a gaiwan in preparing tea "gong-fu" style is demonstrated by Chen Shao Lan of Geow Yung Tea Hong in Taipei, Taiwan. Presented by Bon Teava

https://teasquirrel.com/home/2021/11/3/why-you-should-try-brewing-your-tea-with-a-gaiwan
Heat your water in the kettle to the desired temperature or the most appropriate temperature for the tea you are going to brew. Measure your tea leaves using a scale (this step is optional, you could also eyeball it). Take the lid off the gaiwan and set it aside. Pour water from the kettle into the gaiwan and fill it up.

https://simplelooseleaf.com/blog/brewing-tea/gaiwan-tea-brewing/
5. Brewing tea in gaiwan is all about flavor. Brewing tea in gaiwan requires much more leaves than you would usually use in a strainer or a western teapot. Furthermore, the shape of the gaiwan, and how tea leaves expand, will have an influence on the flavor too. Usually, you will need to fill the gaiwan at least 1/3 full with tea leaves.

https://pathofcha.com/blogs/all-about-tea/the-full-teapot-guide
A silver teapot is a small teapot designated for gong fu style tea, made entirely out of 99.9% silver (pure silver) inside and out. In comparison to clay teapots, silver will not alter the pure taste of tea. A silver teapot brew is more accurate to the authentic taste of the tea leaves. The most exciting teas to brew in silver teapots are light

https://www.shangtea.com/teaware/p/gaiwan
After drinking the tea, refill the gaiwan with water, let the tea steep, and continue to repeat the process until the flavor diminishes or you no longer want any more tea (in which case you can put the lid on and set it aside until you are ready for more tea). In addition, you can use the gaiwan to brew tea Gong Fu-style.

https://rareteacompany.us/pages/how-to-make-oolong-with-a-gaiwan
Rolled oolongs need softening before infusing. Using your gaiwan, cover the leaf with an inch of boiling water at 100°C (212°F) to "wash" the leaf for a few seconds - this opens out the rolled leaf and allows the water to penetrate (discard this "wash"). With a unrolled leaf oolong like Da Hong Pao you can skip this step.