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Additional Information

Recipe In Taiwan and China, gongfucha is a widely used ceremonial method of steeping oolongs, using a small steeping vessel, such as a gaiwan or Yixing clay teapot, with more tea than usual for the amount of water used. Multiple short steeps of 20 seconds to 1 minute are performed; the tea is often served in one- to two-ounce tasting cups.
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