Stop Drowning Your Tea: A Crash Course in Gongfu Brewing

Look, we sell a mug that says "It is f'ing tea time." We are not the "pinkies out" crowd. We like big mugs and we cannot lie.

But here’s the hard truth: You are probably drowning your tea.

When you throw high-quality whole leaves into a 20oz vat of water and leave them there for 10 minutes, you aren't brewing tea—you're making leaf soup. You get one strong, bitter cup, and then the leaves are dead.

Enter "Gongfu Cha" (Translation: Brewing with Effort)

Don't let the name scare you. It’s not a ceremony. You don't need a silk robe. You just need a smaller pot and a little patience.

The Logic:

• Western Style (The Mug): Low leaf amount, huge water amount, long steep time (3-5 mins). Result: One decent cup.
• Gongfu Style: HIGH leaf amount, tiny water amount, fast steep time (30 seconds). Result: 6 to 10 incredible cups from the same leaves.

Why Bother?

Because teas like our Honey Roasted Oolong are complex beasts. In the first steep, you get the roast. In the second, the honey comes out. By the fourth steep, you're tasting fruit and flowers you didn't know were there. If you brew it Western style, you mash all those beautiful layers into one muddy flavor profile.

How to Do It Without Buying Junk:

1. Get a small vessel (a Gaiwan is traditional, but a small 4-6oz teapot works).
2. Fill it 1/3 full with dry leaves (yes, that much).
3. Pour hot water. Count to 20. Pour it out into your cup.
4. Drink.
5. Repeat 8 times, adding 5-10 seconds each steep.

It’s tea meditation for people who can’t sit still. Give the leaves room to breathe, and they’ll show you what they’re really made of.