| Using a guywan (a covered cup) is the necessary practice when brewing gongfu (Kung Fu) tea. A guywan allows the leaves to open up easily and they are able to be viewed and smelled after brewing. Clearly seeing the colors and formations of the dampened leaves is truly an event in itself. The process of ‘the agony of the leaves’ as they steep and unfurl is a wonderful connection to nature. Learn to use more leaves (up to 10 grams) in 4 ounces of water with short steeps for amazing tea. Brewed gongfu style, leaves can be used up to 10 times with good flavor.