Gong Fu 101 : Master the Gaiwan

Pour, steep, repeat.

A gaiwan turns good tea into something else entirely, once you know how to use one. Over 90 hands-on minutes, you'll learn the two things that actually decide how a gongfu cha session tastes: how much leaf you use, and how long you let it sit, then get real practice putting both to work.

We'll start with the pour itself: cold water first, so nothing's at stake, then hot, before a single leaf goes in. From there, a side-by-side tasting shows you exactly what a light hand versus a heavy one does to the same tea, so the lesson lands in your cup, not just your notes. Then it's yours: you'll brew a tea of your own through multiple steeps, coached one-on-one, until the motion feels natural.

You'll leave with the skill, a glass gaiwan of your own, and a tea to keep practicing at home.

What To Expect

• Hands-on the whole way through, your own gaiwan for the full 90 minutes
• A quick word on gongfu cha's history and philosophy, then straight into practice
• Technique practice with cold water, then hot, before real tea touches your gaiwan
• A 3-gaiwan ratio tasting, so you feel the difference leaf amount makes before you dose your own
• Guided solo brewing practice, coached one-on-one
• A gaiwan and tea to take home, so the practice doesn't stop when class does

A Few Practical Notes

• Max 6 guests, this one's hands-on and small on purpose
• No experience needed, just a willingness to pour it wrong a couple of times first
• 90 minutes • Tea Atelier, 131 Jackson Street, Petone

Seats are limited — booking essential.