How to brew
gongfu tea.
Small teaware, short infusions, and time to enjoy each cup. With Yunsho’s single-session tea packets, the leaves are already portioned for you.
Start brewing
In this guide
Start with what you need.
The essentials
A small heat-safe teapot or gaiwan, a kettle, a cup, and your tea.
Useful additions
A serving pitcher helps divide one infusion between cups. A tray and cloth keep the table tidy. A timer can help with short infusions; a scale is optional when portioning loose tea.
One packet. One session.
Each Yunsho single-session packet is portioned for one gongfu session. Open the packet and pour the tea leaves into your gaiwan or small teapot. No weighing needed.
Keep the same leaves for successive infusions. Water volume, temperature and infusion time depend on the tea; use the starting guidance for your particular tea.
Find your tea’s guideYour first six steps.
Warm the vessel.
Place your teaware on a stable surface. Add a little hot water to the empty brewing vessel, then pour it away. Keep your hands clear of the hot rim and escaping steam.
Add your tea.
Open one Yunsho single-session packet and add the tea leaves to the warm vessel. Remove all packaging first and give the leaves space to open. If using other loose tea, follow its suggested amount.
Choose whether to rinse.
Follow the particular tea’s guidance. A quick rinse may help some compressed or tightly formed teas begin to open; many loose teas can go straight to the first infusion.
A rinse is a brewing choice. It does not establish the safety of a tea.
Before adding water, check whether your tea calls for a rinse. Add water and start timing.
Pour close to the vessel, leaving room below the rim. Follow the starting water volume, temperature and infusion time for your particular tea.
Pour, then share.
Separate the finished infusion from the leaves. Use a serving pitcher when dividing it between cups, or pour into your cup for a solo session. If the gaiwan feels difficult to handle, practise with cool water or use a small teapot.
Taste and brew again.
Let the tea cool enough to taste comfortably. Refill the vessel for another infusion and adjust to the cup: shorter if it was too strong, longer as the tea becomes lighter. Early infusions can need less time as the leaves open.
Keep the leaf amount, water volume, and temperature steady while you test a timing change. Finish when you stop enjoying the cup.
Let the next cup teach you.
| If you notice | Try next |
|---|---|
| Too strong or drying | Shorten the next infusion. For a new session, consider using less leaf. |
| Too light | Add a little more time. Check that the leaves have room to open and the water suits the tea. |
| Different cups taste uneven | Combine the infusion in a pitcher, then divide it between the cups. |
Practical questions.
How do I handle a gaiwan comfortably?
Check its fill level and practise pouring with cool water first. Use a vessel you can handle confidently. Our gaiwan guide offers a closer look at the lidded bowl.
Do I need a long ceremony?
You can brew a few infusions for yourself or take more time with friends. One Yunsho single-session packet supplies the leaves for the session; keep using those leaves for further infusions. Taste and adjust as you go.
