What You Need to Know
Utilizes sequential aqueous extraction of polyphenols (catechins, theaflavins) and volatile aromatics (linalool, geraniol) from Camellia sinensis leaves. Named for the 'kung fu' (skill) required in temperature control and timing. Compounds extracted change with each steep due to solubility gradients.
Reveals evolving flavor profiles from vegetal to floral to sweet across 5-15 steepings. Small Yixing clay teapots (100-150ml) concentrate aromas. Practiced with oolong or pu-erh teas where oxidation level (10-85%) responds dramatically to brewing parameters.
Key Parameters
Temperature
°C - °C
Time
10-30s increments
5s (first steep) - 2min (later steeps)
Equipment
Yixing clay teapot (seasoned)Gaiwan (porcelain lidded cup)Cha hai (fairness pitcher)StrainerThermometer
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Extraction of soluble compounds