Getting Started.

Start with five teas that show the full range of specialty tea: a Taiwanese high mountain oolong (floral, sweet, zero bitterness), a Wuyi Rock Oolong (charcoal, mineral, bold), a shou pu-erh (earthy, smooth, comforting), a Japanese sencha (umami, vegetal), and a Phoenix Dancong (intensely aromatic, fruity). This selection covers every major flavor category and is widely available from online vendors at $0.10-1.00 per gram.

A complete beginner gongfu setup costs $18-33 total. You need three essential items: a gaiwan (100-120ml, $8-15), a fairness pitcher ($5-10), and two small tasting cups ($5-8). Optional upgrades include a 0.1g precision scale ($10-15) and a gooseneck kettle with temperature control ($25-40). You do not need a tea table, a Yixing teapot, or any expensive equipment to start.

The only essential equipment is a gaiwan (a Chinese lidded bowl, $8-15), a small pitcher to pour into ($5-10), and small cups ($5-8). A gaiwan is the most versatile brewing vessel — it works for every tea type, is easy to clean, and teaches proper technique. Skip teapots entirely for your first year; the gaiwan gives you more control and is easier to learn with.

Western brewing uses 2-3g of tea per 200ml of water with 3-5 minute steep times, yielding 1-2 infusions. Gongfu brewing uses 5-7g per 100-120ml with 10-30 second steep times, yielding 8-15 infusions where each steep reveals different flavor layers. Gongfu uses more leaf but shorter times, preserving sweetness and reducing bitterness. The price per cup is similar since gongfu gets far more cups per serving of tea.

Using gongfu brewing, a single 5-7g serving of quality loose leaf tea yields 8-15 separate infusions. A 50g bag produces approximately 7-10 full sessions. Each session lasts 30-60 minutes as you re-steep the same leaves, with each infusion revealing new flavor layers. At $8-15 per 50g bag, that works out to roughly $0.50-2.00 per session, or $0.05-0.15 per individual cup.