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Complete 12-piece Chinese gongfu tea ceremony set. Gaiwan, fairness pitcher, 6 tea cups, tea tray, tools. Premium ceramics from Jingdezhen.
Jingdezhen Porcelain
Crafted in Jingdezhen — China's porcelain capital with 1,700 years of ceramic history.
Complete 12-Piece Set
Gaiwan (120ml), fairness pitcher, 6 cups, tea tray, tea tongs, tea needle.
Gift-Ready Packaging
Arrives in a protective carrying case with foam inserts. Perfect for gifting.
Heat-Retaining Ceramic
Thick-walled porcelain retains heat for optimal tea extraction and flavor.
30-Day Guarantee
Not satisfied? Full refund, no questions asked.
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Jingdezhen has been producing porcelain for over 1,700 years. Since the Song Dynasty, its kilns have supplied imperial courts and tea masters across China. The clay, the water, the glaze recipes — all perfected over centuries.
Our gongfu tea sets are made by family workshops in Jingdezhen using traditional techniques. Each piece is hand-glazed and fired at 1,300°C, giving it a warm, luminous finish that mass-produced ceramics cannot match.
Gongfu tea (工夫茶, "tea with skill") is a traditional Chinese tea brewing method that uses a high ratio of tea leaves to water, brewed in multiple short infusions. Originating in Fujian and Guangdong during the Song Dynasty, it's designed to extract the full flavor profile of premium teas — especially oolong, pu-erh, and white tea. Unlike Western tea brewing (one large pot, one long steep), gongfu tea uses a small gaiwan or teapot (80-150ml) with multiple 10-30 second infusions, each revealing different layers of the tea's character.
The gaiwan (lidded bowl) is the brewing vessel — you add leaves, hot water, and use the lid to pour. The fairness pitcher (gongdao bei) ensures every cup has the same strength — you pour from the gaiwan into the pitcher, then from the pitcher into cups. The small tea cups (50-80ml) are designed for sipping, not gulping — they concentrate the aroma. The tea tray catches overflow water. Tea tongs are used to handle hot cups, and the tea needle clears the teapot spout. Every piece has a purpose.
1. Warm the gaiwan and cups with hot water. 2. Add 5-8g of tea leaves to the gaiwan. 3. Rinse the leaves with hot water (discard immediately). 4. Pour hot water over the leaves and steep for 10-15 seconds for the first infusion. 5. Pour into the fairness pitcher, then into cups. 6. For each subsequent infusion, add 5-10 seconds. A good oolong can yield 8-12 infusions, each with a different flavor profile. Water temperature: 95°C for oolong and pu-erh, 85°C for white and green tea.