Small model - Red earthenware - 17 cl
Lady Xishi hongni teapot
€111.29
€111.29
Preparing Gong Fu Cha
Gong fu cha, which translates as "tea time", is a traditional Chinese art of tea preparation practiced since Ming times. Primarily used for wulong and pu'er teas, this method produces a concentrated liquor, rich in flavor, using small accessories and refined gestures. It offers a new perception of a tea, sublimating its fragrance and taste.
Large model - Red earthenware - 25 cl
Lady Xishi hongni teapot
€116.58
€116.58
Small model - Brown earthenware - 17 cl
Lady Xishi zini teapot
€111.29
Large model - Brown earthenware - 25 cl
Lady Xishi zini teapot
€116.58
Yixing teapots: rare earths shaped to perfection
Brune - 26 cl
Wengxing zini teapot
€131.63
€131.63
Ochre - 25 cl
Longdan duani teapot
€131.63
Brown - 50 cl
Meili zini teapot
€183.75
Red - 25 cl
Longdan zhuni teapot
€131.63
€131.63
Small model - Brown - +/- 100 g
Fangyuan zini tea jar
€71.54
€71.54
Medium model - Brown - +/- 200 g
Xiao Yunyu zini tea jar
€84.79
€84.79
White - Hand made in china - 140 ml
Gaiwan
€60.96
White - Hand made in china - 50 ml
Mug
€26.50
White - Hand made in china - 170 ml
Gaiwan
€29.75
White - Hand made in china - 200 ml
Serving jar
€20.33
Square - White - Hand made in china - 200 ml
Teapot
€37.08
Round - White - Hand made in china - 280 ml
Teapot
€39.75
€39.75
Bamboo pattern - Hand made in china - 170 ml
Gaiwan
€30.63
€30.63
Flared - White - Hand made in china - 60 ml
Mug
€12.38
€12.38
White - Hand made in china - 90 ml
Mug
€12.38
€12.38
Flared - Bamboo motif - Hand made in Chinese porcelain - 100 ml
Mug
€13.25
€13.25
White - Bamboo pattern - Hand made in china - 90 ml
Mug
€12.38
Round - Bamboo pattern - Hand made in china - 280 ml
Teapot
€39.75
€39.75
Square - Bamboo pattern - Hand made in china - 200 ml
Teapot
€37.08
€37.08
Wood - Bamboo
Tea boat
€45.17
A refined technique for sublimating tea
Literally "tea time", gong fu cha is an art of tea preparation that originated in the Ming dynasty (1368-1644). Today, it is mainly practiced by enlightened amateurs in mainland China and Taiwan.
Perfected and improved over the centuries, this technique brings out all the aromatic facets of the great wulong and pu'er vintages.
Through the use of appropriate accessories, the central element of which is a tiny teapot - ideally a porous stoneware Yixing - and precise gestures, gong fu cha is as much a timeless, even spiritual moment as a refined tasting session.
Achieving perfection with precise utensils
To prepare gong fu cha tea, you'll need a few specific utensils:
- A Yixing teapot: a small, thick-walled, porous stoneware teapot for brewing and serving tea. It improves over time, retaining the memory of previous infusions;
- OR a Gaiwan: a tea bowl with lid and saucer, used for infusing and serving tea
- Cha Hai: a tea pot used to receive tea from the teapot, before serving it so that all the cups are infused identically;
- Tea boat: for collecting water and keeping the tasting table clean;
Gong fu cha preparation steps
1. Heat and rinse utensils: rinse and heat all utensils with hot water to remove impurities, and heat the teapot.
2. Measure out: measure out the appropriate quantity of tea (approx. 6g for 12 cl) and place in the teapot or Gaiwan.
3. Infusing: pour hot water over the tea leaves and leave to infuse, keeping an eye on the spout of the teapot. When the water withdraws inwards, the leaves are hydrated and the tea is ready. With gaiwan, please observe the infusion time indicated on the packet.
4. Pouring: pour the infused tea into the reserve pot or Cha Hai, then serve in small cups.
5. Serve: go back and forth in all the cups so that they have the same quantity as you go along.
6. Repeat: you can repeat the infusion several times, increasing the infusion time slightly each time to enjoy the different flavours of the tea.
7. Cleaning: After use, rinse utensils thoroughly in hot water without soap, except for wooden and porcelain accessories, which can be washed as usual.
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