Chinese tea ceremony (Gongfu Cha)

What it is

Chinese tea ceremony (功夫茶, gōng fū chá — 'tea with skill') is the formal small-cup brewing tradition that contrasts with the everyday large-mug drinking of green tea in offices. The Cantonese / Fujianese tradition is the most commonly seen tea-ceremony format outside of more elaborate Japanese-influenced productions.

Equipment

Small clay teapot — Yixing (Jiangsu) clay, around 100–200ml capacity. Each teapot is dedicated to a single tea variety; the clay seasons over time.
Tea boat (chá chuán) — a tray with drainage that holds the teapot.
Small tasting cups (chá bēi) — typically 30–50ml.
Aroma cups (xiāng bēi) — taller, thinner cups for smelling the tea before drinking.
Bamboo tongs for handling cups.
Tea kettle for hot water.

The basic sequence

1. **Pre-warm** the teapot and cups with hot water. 2. **Place tea leaves** in the teapot — typically 5–7g for a 150ml pot. 3. **First brew** — pour water over the leaves, immediately pour out (the 'rinse' brew). Don't drink. 4. **Second brew** — short steep (10–30 seconds), pour into a fairness pitcher, then into the small cups. 5. **Smell, then drink** — smell the aroma cup if used, then sip the tasting cup in two or three small sips. 6. **Subsequent brews** — increasing steep times (30s, 45s, 60s, etc.) for 6–10 brewings of the same leaves before they're spent.

The Cantonese / Fujianese tradition emphasises ritual precision; the tea is shared among 2–4 people across many short brewings, with conversation between brews.

Which teas suit gongfu cha

Oolongs (Wuyi rock teas, Tieguanyin, Phoenix Dancong) — the classic gongfu cha teas.
Pu'er — dark, post-fermented; ideal for many-brew gongfu sessions.
Some greens and whites — lighter, fewer brewings.

Where to experience it

Tea villages outside Hangzhou (Meijiawu, Longjing) for green tea.
Wuyi Mountain (Fujian) for rock tea.
Anxi (Fujian) for Tieguanyin.
Phoenix Mountain (Guangdong) for Dancong oolongs.
Yunnan for pu'er.
City tea-houses in any tier-1 city — the Lao She Teahouse in Beijing, the Mid-Lake Pavilion in Yu Garden Shanghai, dedicated tea houses in HK's Sheung Wan.

Etiquette

Tap two fingers on the table when someone pours tea for you — a gesture of thanks.
Hold small cups with both hands when receiving (one-handed is informal).
Don't fill anyone's cup more than 70% — the saying 'tea fills only seven, wine fills only three' (tea 70%, wine 30%).
The host serves — don't pour your own unless host is busy.
No talking with mouth full — sip in small mouthfuls.

Buying tea ceremony equipment

Yixing teapot: real Yixing is a serious purchase. ¥200–¥3,000 for a working pot from the source. The market has substantial counterfeits; buy from a Yixing-direct dealer or a reputable tea-shop.
Cups: ¥30–¥300 for a set of 4–6.
Tea: see the dedicated tea page.

A starter gongfu cha set at a Beijing or Shanghai tea-market: ¥400–¥1,000 covers teapot, cups, tea boat and a starter tea selection.