Gong Fu Brewing: Not Just for Oolong
Gong Fu Brewing is usually associated with the rolled Oolongs of Taiwan or the Pu-erhs of Yunnan, but it is a revelation for Darjeeling tea.
Literally translating to “Making Tea with Skill,” Gong Fu Brewing focuses on a high leaf-to-water ratio, small vessels (like a Gaiwan), and very short steep times (seconds, not minutes).
Here in the hills, we find that Gong Fu Brewing is the only way to truly dissect a high-grade tea. Instead of one long, muddled brew, you get 6 to 8 “infusions,” each revealing a different layer of the leaf—from the floral top notes in the first steep to the mineral sweetness in the last.
What is Grandpa Style? (The Lazy Way)
On the other end of the spectrum is “Grandpa Style.”
This is how the farmers drink tea in the fields. You take a tall glass, throw in the leaves, pour hot water, and drink. No strainer. No filter. You simply use your lips to keep the leaves out.
While Gong Fu Brewing is about control, Grandpa Style is about ease. As you drink, you top up the water. The flavor changes from weak to strong to weak again. It is a beautiful, intuitive way to drink, but is it right for a $100 First Flush?
The Showdown: Which Suits Darjeeling?
When comparing Grandpa Style against Gong Fu Brewing, the winner depends on the season.
1. First Flush (Spring):
- Winner: Gong Fu Brewing.
- Why: Spring teas are delicate. If you leave them in the water too long (Grandpa Style), they can turn bitter and astringent. Gong Fu Brewing allows you to pour the liquor out immediately, capturing the fresh “Champagne” notes without the bite.
2. Second Flush (Muscatel):
- Winner: Tie.
- Why: A high-quality Muscatel has the body to stand up to long steeping. Grandpa Style works well here, as the leaves sink to the bottom and release a rich, fruity syrup over time. However, for a tasting session, Gong Fu Brewing is still superior.
Step-by-Step: How to Brew Like a Pro
To master Gong Fu Brewing with Darjeeling leaves, follow this modified protocol:
- The Vessel: Use a porcelain Gaiwan (100-120ml).
- The Leaf: Use 4-5 grams of tea (more than you think).
- The Water: 90°C for First Flush, 95°C for Second Flush.
- The Rinse: Do not rinse First Flush (you lose flavor). Quickly rinse Second Flush.
- The Steeps:
- Infusion 1: 15 seconds.
- Infusion 2: 20 seconds.
- Infusion 3: 30 seconds.
- Add 10 seconds for each subsequent steep.
This Gong Fu Brewing method avoids the common mistake of “stewing” the tea, keeping the profile bright and aromatic.
FAQs: Teapots vs. Gaiwans
Can I do Gong Fu Brewing with a teapot? Yes, as long as it is small (under 150ml). The key to Gong Fu Brewing is the ratio of leaf to water, not the vessel itself.
Is Grandpa Style bad for expensive tea? It can be. Delicate teas will over-extract. We recommend Gong Fu Brewing for anything over $50/100g to respect the leaf.
Do I need a clay pot? No. Avoid Yixing clay for Darjeeling. Porcelain is best for Gong Fu Brewing as it does not absorb the delicate aroma.
How many times can I re-steep? With Gong Fu Brewing, a good Darjeeling will yield 4 to 6 excellent cups.
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