How does Maison HOLLIN select its teas when it comes to Gong Fu Cha?

We taste every batch before listing it and work exclusively with pure teas. Oxidation, roasting and terroir are what create the notes: sourcing therefore focuses on the artisan's craft, not on added flavourings.

Where can you discover and taste these teas in Île-de-France?

At the HOLLIN du Goût counter, 22 avenue de la République, 78500 Sartrouville, open Monday to Saturday from 10h to 20h. There, you can smell the dry leaves, compare several grand crus and leave with the batch suited to your practice. Orders are also shipped throughout France and internationally.

Gong Fu Cha service arranged for short, multiple infusions by HOLLIN in Sartrouville

Gong Fu Cha: the Chinese method of short, multiple infusions

Written by Dian VAULTIER·13 August 2026

In Brief

Gong Fu Cha is not a decorative ceremony.
In the West, the norm is to steep a small amount of leaves in a large amount of water, for several minutes.
HOLLIN's tea sommelier expertise: Gong Fu Cha decoded by a purist Tea Maison, with no added flavourings, based in Sartrouville (Île-de-France) and shipping its grand crus worldwide.

Gong Fu Cha is not a decorative ceremony. It is a precise extraction method, designed to reveal a grand cru through several aromatic layers.

The spirit of Gong Fu Cha

In the West, the norm is to steep a small amount of leaves in a large amount of water, for several minutes. Gong Fu Cha, literally taking the time to make tea well, does the exact opposite: a large amount of leaves in very little water, for herbal teas lasting just a few seconds.

The aim is not to go quickly, but to proceed precisely. We extract what the leaf is ready to yield, without ever being harsh with it.

The power of multiple infusions

The same leaves are re-infused five, eight, sometimes ten times in succession. The first cup reveals the volatile and floral notes. The third brings out the power of the liquor. The final ones reveal soft, mineral notes.

It is the method of choice for Oolongs and Pu Erh, but it also works remarkably well with a green tea well-rolled fresh harvest.

The essential equipment

The reference tool for practising is the gaiwan, a lidded cup that also serves as a filter. A small earthenware teapot fired in Yixing is the other classic option.

Add a simple scale (accurate to the gram), a thermometer, and a small serving pitcher. Nothing more. Visit the counter in Sartrouville to handle the pieces; we will prepare them together.

Frequently Asked Questions (FAQ)

What should you remember about Gong Fu Cha?: Gong Fu Cha is not a decorative ceremony. In the West, the norm is to steep a small amount of leaves in a large amount of water, for several minutes.
How does Maison HOLLIN select its teas when it comes to Gong Fu Cha?: We taste every batch before listing it and work exclusively with pure teas. Oxidation, roasting and terroir are what create the notes: sourcing therefore focuses on the artisan's craft, not on added flavourings.
Where can you discover and taste these teas in Île-de-France?: At the HOLLIN du Goût counter, 22 avenue de la République, 78500 Sartrouville, open Monday to Saturday from 10h to 20h. There, you can smell the dry leaves, compare several grand crus and leave with the batch suited to your practice. Orders are also shipped throughout France and internationally.