A traditional Chinese tea steeping style that translates to “making tea with skill.” Gongfu Cha uses more tea leaves in a small vessel (such as a gaiwan or Yixing teapot) with multiple short steeps, each typically lasting only a few seconds to a minute. This method extracts more intricate flavors over successive infusions, ideal for oolong, pu-erh, and high-quality green teas.