GongFu Cha Cohort
GongFu Tea: An 8-week practice
This eight-week cohort follows GongFu Cha from its ancient origins to the vibrant, modern practice that has become the dominant form of tea culture in China.
Shawn draws on 12 years of experience, study, and research into GongFu Cha as it is practiced across China and Taiwan. His understanding continues to develop through study with a tea mentor and through the knowledge shared by the tea farmers, producers, and vendors with whom he works.
GongFu Cha is a living tradition. Much of its knowledge is carried through families, communities, oral teaching, observation, and repeated practice. Written sources do exist, but many have yet to be translated into English, while other teachings remain embedded within the local cultures of tea-producing regions. Shawn approaches the tradition in this same spirit: as an ongoing practice shaped by mentorship, relationship, humility, careful study, and time spent with tea.
The Curriculum
Each week centers on a particular tea and the place and culture from which it comes. Participants explore its history, growing region, terroir, and processing methods, using maps and other visual materials to better understand the landscape of the tea. We then turn to the tea itself: how it is best brewed, how changes in leaf quantity and infusion time shape the brew, and which teaware is most appropriate for its preparation and appreciation.
Alongside this weekly exploration of tea runs a second arc: the development of GongFu Cha as a living practice. Over the course of the eight weeks, participants learn about the history of GongFu Cha, the ways it has changed over time, and its modern expression across the regions represented by the teas we drink. We explore the tools and vessels of the tea table, including the history and use of the gaiwan, and consider how the arrangement of space, movement, and teaware contributes to the experience of tea.
The cohort also looks beyond GongFu Cha to practices that can deepen and inform our own approach, including elements of Japanese tea ceremony and other contemplative traditions. These influences are not presented as part of GongFu Cha itself, but as points of reflection: ways of thinking about hospitality, attention, simplicity, movement, and the relationship between host, guest, and tea.
Together, these two arcs allow participants to develop both a deeper understanding of individual teas and a more grounded, personal GongFu Cha practice.
What Each Session Looks Like
Each session begins gathered around the tea table, where Shawn brews the first tea as participants share reflections from the previous week. This opening creates space to talk about what they noticed in their home practice, revisit questions, and learn from one another’s experiences.
From there, Shawn introduces the week’s tea and learning materials. This portion remains conversational, with space for discussion, questions, and observations as the group tastes together.
About halfway through, we pause for a short break to stretch our legs and have a snack. We then move to a larger table arranged with several brewing stations, where participants gain hands-on experience preparing the week’s tea for themselves and one or two other cohort members. Most weeks, participants brew with gaiwans, taking turns preparing and serving the tea while reflecting on what they notice and asking questions as they arise. Shawn moves between the stations to offer guidance and help participants refine their technique.
After everyone has had an opportunity to brew, we return to the tea table to reflect on the experience, share observations, and explore any remaining questions. Each session closes with one final tea prepared by Shawn, allowing the group to settle back into the shared experience of receiving and appreciating tea.
Course Details
The Eight-Week Curriculum
Week 1 — Foundations & White Tea
An introduction to GongFu Cha through its philosophy, tools, and brewing fundamentals. With particular focus on the gaiwan, participants leave the first week ready to begin practicing at home. We also explore white tea’s history, processing, styles, and brewing, using it as an approachable entry point into attentive tasting and GongFu Cha practice.
Week 2 — Chinese Oolong & the Origins of GongFu Cha
We explore Wuyi rock oolongs, Phoenix Mountain Dan Congs, and Anxi oolongs, including Tie Guan Yin, while tracing the origins of GongFu Cha to the Chaozhou region and the traditional brewing method still practiced there today.
Week 3 — Taiwanese Oolong & the Origins of Modern GongFu Cha
We explore Taiwan’s remarkable range of oolongs, from high-mountain and bug-bitten teas to deeply roasted styles, while tracing Taiwan’s role in shaping the modern expression of GongFu Cha.
Week 4 — Red Tea
Beginning in Wuyi, the birthplace of red tea, we taste across regions through Wuyi red teas, old-tree Dian Hong from Yunnan, and distinctive Taiwanese reds made from oolong cultivars.
Week 5 — Sheng Pu’er
We begin with young, vibrant sheng before turning to aged examples, exploring how processing, storage, and time transform the tea, along with the brewing approaches best suited to each.
Week 6 — Shou (Ripe) Pu'er
We explore shou pu’er’s history, fermentation, aging, and storage through both boutique single-origin pressings and aged factory teas, revealing the breadth and character of the style.
Week 7 — Liu Bao & Hei Cha (Dark Tea)
We explore Liu Bao’s history, processing, aging, and character alongside other hei cha styles, using comparison to better understand the breadth of dark tea and what makes Liu Bao distinct.
Week 8 — Integration & Reflection
The final week brings together the teas, techniques, tools, and principles explored throughout the cohort. Participants revisit earlier lessons, compare their experiences across different tea traditions, and reflect on how their brewing and understanding have developed. The session creates space to clarify remaining questions, strengthen foundational skills, and consider how each person would like to carry their GongFu Cha practice forward at home.