Short infusions and flash steeping (工夫泡法, gōngfu pàofǎ)

Repeated short infusions use the same leaves several times, with the tea poured off after each brew. This method usually calls for a small vessel and more leaf per volume of water than a longer steep.

Flash steeping often means a particularly brief infusion, poured off almost as soon as the water is added. Gongfu brewing is broader than this: timing depends on the tea, dose, temperature and how far the leaves have opened.

A short steep helps control strength, but does not separate aroma from caffeine, bitterness or astringency. Compounds extract simultaneously at different rates. Even a fast first infusion can be bitter; try less leaf or cooler water as well as a shorter time.

Start with a recipe for your tea. Include filling and pouring in the steeping time: a slow pour keeps the leaves in water longer. Drain the vessel so the leaves do not continue steeping between infusions, without shaking hot teaware to get the last drop out.

The next infusion may need the same time, a shorter steep or a longer one. Let the taste guide you and stop when you have had enough. The number of infusions is no measure of quality.

Related teas

Chinese tea glossary