In China, tea is sometimes served in tiny cups. This does nothing to diminish the warmth or simplicity of the occasion. On the contrary, it highlights the precious nature of the brew. Here, the host pours hot water over the same leaves of a fine tea several times, then distributes each distinct infusion among the guests, filling their cups one by one. Gradually, the leaves unfurl more, releasing new flavours and aromas for everyone taking part in the ceremony to savour.
This method is known as Gong Fu Cha. Gong Fu, a term applied to various disciplines, refers to self-mastery and slowness.
