How to Brew Nepali Tea the Gongfu Way: A Beginner’s Step-by-Step Guide

Why Gongfu + Nepali Tea = A Perfect Pair

Nepal’s teas—grown at high altitudes and crafted with care—are full of flavor, aroma, and story. But if you really want to bring out their best, try brewing them the Gongfu way.

Gongfu brewing isn’t some ancient mystery. It’s just a thoughtful, step-by-step approach to preparing tea that:

• Honors the leaves
• Slows you down
• Turns your tea time into a mindful ritual
  

And here’s the good news: you don’t need to be a monk or a master to do it. Let’s walk through it, one steep at a time.

What You'll Need (Spoiler: It’s Not Complicated)

You can go full ceremonial with all the accessories, but let’s start with the basics. Here’s your starter kit:

 

Step-by-Step Brewing Guide

Let’s get down to business (tea business, that is):

Step 1: Warm Up

Before anything, warm your Gaiwan/teapot and cups with hot water.
 Why? Because tea likes a cozy environment.

Step 2: Measure the Tea

Add 5–7 grams of your Nepali tea into your Gaiwan.
 Tip: More leaf = stronger brew. Adjust based on your taste.

Step 3: Rinse the Leaves (Wake Them Up!)

Pour hot water over the tea, swirl it gently, and immediately pour it out.
 This removes dust and preps the leaves to fully open up.

Step 4: Brew the First Infusion

• Water Temp:
  - 80–85°C for white tea
  - 85–90°C for oolong
• 90–95°C for black teaTime: 10–20 seconds (yes, that’s it!)
  

Pour out into your pitcher or cups, and sip slowly.

Step 5: Repeat and Enjoy the Ride

Here’s the magic:
You don’t just brew once—you brew 5 to 10 times from the same leaves!

Each steep gives you a new layer of flavor:

• First = light, floral
• Third = round, sweet
• Fifth = earthy, full-bodied
  

Adjust the steeping time slightly as you go (add 5–10 seconds per infusion).

Tips for Better Brews

• Use good water – It matters more than you think.
• Mind your mood – Gongfu is a mindset as much as a method.
• Don’t overthink it – It’s tea, not rocket science.
  

Make It Your Own: Nepali Style

Gongfu is traditionally Chinese, but there’s room to make it yours.

• Use locally-made clay teaware from Nepali potters
• Brew with friends or family—conversation flows better over tea
• Pair with light Nepali snacks like sel roti or chiura
  

The idea is to slow down and savor, no matter where you’re from.

Related Read:

The Ancient Art of Gongfu Meets Himalayan Tea: A Nepali Perspective
 (Learn the beautiful cultural blend behind this brewing style)

Ready to brew like a boss (or at least a very calm, collected tea lover)?

Grab some high-altitude Himalayan tea and give the Gongfu method a try.

Explore Danfe’s Tea Collection

Your tea deserves more than just a dunk.

FAQs

Q: Can I use milk tea for Gongfu brewing?

A: Not quite. Gongfu is meant for loose-leaf, whole teas—especially white, oolong, or black orthodox teas.

Q: How long do Gongfu sessions take?

A: Around 30–45 minutes if you’re doing multiple infusions. It’s like yoga for your taste buds.

Q: What if I don’t have a Gaiwan?

A: A small teapot works too! Gongfu is about intention, not gear snobbery.