Gongfu tea ceremony is a Chinese traditional activity, and it is rare to see nowadays.

The gongfu tea ceremony or kung fu tea ceremony (Chinese: 工夫茶), is also known as the Chinese tea ceremony. It is probably based on the tea preparation approaches originated in Fujian and Guangdong. The original term gongfu cha (工夫茶) literally means "making tea with effort". Sometimes '功' instead of '工' is used thus 功夫茶. Today, the approach is used popularly by teashops carrying tea of Chinese or Taiwan origins, and by tea connoisseurs as a way to maximize the taste of tea selection, especially a finer one.

Attention to tea making, quality has been a classic Chinese tradition. All teas, loose tea, coarse tea, and powdered tea have long coexisted with the "imperially appointed compressed form". By the end of the 14th century, the more naturalistic "loose leaf" form had become a popular household product and by the Ming era, loose tea was put to imperial use. In Japan, tea production began in the 12th century following Chinese models, and eventually evolved into the Japanese tea ceremony, meant to be exclusive to political and military elites. The related teaware that is the tea pot and later the gaiwan were evolved. It is believed that the gongfu tea preparation approach began only in around the 18th century. Some scholars think that it began in Wuyi in Fujian, where the production of oolong tea for export began, others believe that it was the people in Chaozhou in the Chaoshan area in Guangdong started this particular part of the tea culture.