What types of tea do you gong fu?

I brew all Chinese tea as gongfu, black, oolong, green, Puerh.

Indian and Ceylon tea’s I brew Western style as I seem to get better flavor that way, the brew is a little thinner, but their processing which involves breaking the leaves, doesnt really seem to go well with Gongfu.

Japanese green tea like Sencha I usually brew semi traditional japanese, I dont have a Kushu, so I use a glass tea pot with a metal basket to kind of fake it, and get something pretty close to traditional

It does seem that whatever the regional style is, works best for that regions tea. That being said, competition style 3 grams for 150ml of water for 3 minutes, seems to work reasonably well for nearly any tea. And probably why its used as a baseline.

That makes sense that a regions tea would be best brewed by the local method. I haven’t heard about competition style brewing, but I’m looking forward to giving it a shot. I think the next tea that i will try in the gaiwan is a Chinese black tea I’ve got sitting in the cupboard. Just a month or so into my tea journey, and I’m enjoying just trying everything!

Experiment. Some stuff you wouldn’t expect will perform well gong fu.

Gong fu for a black tea (ie Ceylon) is pointless because you just get the same high tanin thing each time.

Oolong with it’s infinite variety was made for gongfu.

Please disagree. :))

Gong fu is the way to go for all Chinese teas for me.

I usually do Grandpa style or Western style because it’s easiest/fastest. If I do gongfu, it would usually be puerh, oolong, or aged white.

I do have a Chinese black tea that I’m looking forward to brewing gong fu style now. Usually I western style brew my teas because its a bit more convenient for me to make a larger amount at once for work, or at home chasing after the kids. Gong fu for me is reserved for late evening after the kids are in bed, or when I’ve got the house to myself. That said I haven’t western brewed puerh yet, it almost seems kind of weird, although even with very limited puerh experience it has become my favourite type of tea.

Pretty much anything, including Indian, Nepali and herbal teas.

I have ever drunk the Tie GuanYin,it tastes lightly and smells well, you should try once.

Thinking about this, it occurred to me that I’m not sure. While I work I often brew up green or TGY tea in a large (relatively speaking) glass pot of 250 ml, which I steep straight into a sufficiently large glass or mug that I sip from. While this is still gongfu in the sense that I use short steeping times and have a gongfu tea/water ratio it is hardly an example of “making tea with effort”. I’m not sure if that counts.

More focused gongfu sessions I mostly do for puerh and oriental beauty.

Pure western style (i.e. over-steeping small amounts of tea in lots of water) I never do, and when I become Emperor of the Universe this practice shall become a capital crime.