Afternoon tea rituals: gongfu cha, East Frisian tea, hojicha

Three tea traditions turn afternoon tea into a small ritual: gongfu cha with many short infusions, East Frisian tea with kluntje and wulkje, and hojicha.Where the three rituals come from, the equipment you need and the caffeine content of hojicha.

A lump of rock sugar lies in the cup, hot tea runs over it, and the sugar crackles. The crackling shows that the tea is hot enough. Then a spoonful of cream goes in. Nobody stirs.

In the afternoon, a fixed sequence of steps like this is worth it. It creates a break in the middle of the day.

Many small infusions: gongfu cha

‘Gongfu cha’ roughly translates as ‘making tea with skill’. It means a brewing method from China, not a formal ceremony, even though it is often called one. It probably developed in Fujian and in the Chaoshan region in eastern Guangdong and likely dates back to the 18th century. Experts disagree on whether it originated in the Wuyi Mountains or in the city of Chaozhou.

The principle is simple: lots of leaf, little water, very short steeping times. You brew in a small teapot or a gaiwan, a lidded bowl with a saucer. These vessels often hold only 60 to 200 ml. You pour the finished infusion into a small jug, called ‘gongdao bei’ in Chinese, the ‘fairness cup’. From there you share it out among the cups. This way the tea doesn’t keep steeping, and every cup is equally strong.

Oolong teas work well for this. You can read what makes oolong special in our article on oolong. For an afternoon break, gongfu cha is above all an exercise in attention. Each infusion tastes slightly different, and you notice how the leaves open round by round.

Three layers in one cup: East Frisian tea

‘East Frisia has been a tea-drinking region for around 300 years,’ writes the German Commission for UNESCO. The proximity to the Netherlands played a part: the Dutch East India Company first brought tea to the region in the early 17th century. Tea was considered healthy and was promoted as an alternative to beer. Since 2016, East Frisian tea culture has been on Germany’s national inventory of intangible cultural heritage.

What makes it special is the order. A lump of rock sugar, white or brown, lies in the cup: the ‘kluntje’. The tea goes on top, then a little cream at the edge. It first sinks and then rises again. This cloud is called the ‘wulkje’.

Because nobody stirs, every sip tastes different: first the mild cream, then the strong tea, and finally the sweetness of the rock sugar. East Frisian tea is a blend of various black teas, including Assam. A leaflet from the Ostfriesische Landschaft, the region’s cultural association, recommends loose tea instead of tea bags and soft water.

Roasted and mild: hojicha

Hojicha is a Japanese green tea whose leaves are roasted. This gives it its nutty, toasty aroma. It is relatively young: according to a popular story, a tea merchant in Kyoto roasted unsold bancha, stems and all, around 1920. You’ll find more about its origins and production in our profile hojicha: roasted green tea.

Hojicha suits a ritual for in between because it works on its own and without much equipment: a small pot and a few quiet minutes. If you prefer it with milk, our guide on how to make a hojicha latte has everything you need. You can read how cafés are currently serving it in hojicha serving trends.

And what about caffeine?

Hojicha is considered low in caffeine. The Japan External Trade Organization (JETRO) rates its caffeine content as ‘low’ and that of sencha as ‘medium’. The figures are not quite so clear-cut, though. The official Japanese food composition table gives 0.02 g of caffeine per 100 g for a hojicha infusion. This is the Standard Tables of Food Composition in Japan, 8th edition, 2023 supplement. The infusion is brewed with 15 g of tea and 650 ml of water at 90°C for 30 seconds. The table also lists 0.02 g for sencha, brewed with 10 g of tea and 430 ml of water at 90°C for one minute. So hojicha is not caffeine-free, and how much caffeine ends up in the tea depends on the amount of leaf and how you brew it.

For context: the European Food Safety Authority (EFSA) notes that in some people, caffeine can affect sleep from about 100 mg. This applies especially if it is drunk shortly before bedtime. If you are sensitive, the afternoon is a better time for your tea ritual than late evening. Our article on matcha, caffeine and L-theanine explains how caffeine works in matcha.

A ritual for every afternoon

All three traditions have one thing in common. You slow down and notice small details: the water temperature, the moment you pour off or the cream at the cup’s edge. You’ll find the basics of temperature, steeping time and amount of leaf in our article on how to brew tea properly.

Our recommendation for further reading

There is one book for all three rituals that explains varieties, origins and brewing in depth.

Further reading

Our selection is editorial, there are no paid placements. Links marked * are affiliate links to Amazon Germany (amazon.de): if you buy through them, we receive a small commission at no extra cost to you. We have not tested the products ourselves; pros and cons are based on manufacturer information and retailer descriptions. Prices are guide prices from German shops as of October 2026, and prices and availability on Amazon may differ.

Last updated: October 2026.