A few things i would do differently (just opinion): 1. Use glass or glazed pitcher (Cha Hai/Gong Dao Bei) instead of second teapot. With 2 clay teapots you risk to mute out more than you want. 2. Not every tea need rinsing. Usually, if the tea is of good quality and not rolled or pressed, i wouldn't rinse it. But this is known "holy war" :-) 3. 100° is not optimal for every dark oolong. 4. After putting the tea (especially oolong) in the pre-warmed pot, let the leaves warm up a few seconds and enjoy the smell from the teapot. This is an ultimate oolong smell test. 5. It would be also be polite to offer your guest a smelling cup if you are doing it yourself ;-) 6. It would have been cool to mention that slurping is not only a sign of appreciation, but rather a way to intensify your tasting experience through increasing amount of oxygen in the "soup". 7. It would have been cool to mention that this is not the ultimate guide in brewing gong fu style. You can do it even more complex, but also much-much simpler! People that have no clue might think that it has to be an at least 1-2 hours ceremony and keep drinking their teabags, coz no time or no place for such setup.
Chinese tea ceremony is very different to Japanese tea ceremony... As you can see Chinese is a lot more laid back and Japanese has like thousands of rules, you have to fold the cloth in a certain way and clean your tea ware a certain way and the guest have to drink the tea in a certain way... Very elegant but also very tedious. Chinese are kinda like "as long as I get my tea I'm fine"
We own the same teapot, I bought it from Yunnan Sourcing, it is Da Hong PAo Clay from Fudong, made by Jianying, it is my favourite teapot for green oolongs.
Hi different teas have different infusion times etc. How do you get the timing correct for each infusion, as with each infusion you will need to increase the infusion time?
Steven Christophersen Yes, absolutely. Even at first use, some Yixing teapots can alter the flavour of the tea (for example, reducing bitterness), making them more suitable for certain kinds of tea. Their various sizes can also make them ideal for certain teas or situations. At the very least, their beautiful appearance can enhance the experience of the tea ceremony. Using and caring for them is part of the "kung fu" of the ceremony. Of course, it's always nice to have a glazed ceramic gaiwan as an option (for any tea for which you don't have a dedicated teapot).
I am learning to enjoy time this way, and wondered how the brush is used. i have a brush, still waiting on the arrival of my pot( i'm getting used to a gaiwan in the meantime) but will want to use the lovely brush i bought properly. can you explain since it wasn't shown?
How to maintain a Yixing clay pot? Some one prefer to pour the tea liquor onto the pot or just leave the used leaves in the pot. They believe through this way makes it faster to get a beautiful aged pot. However, this is not the right means. Residues in will result a lot of harmful microorganisms and make pot in red and black speckles. A traditional way is to use boilling water to clean the pot and use a tea brush to clear the water stains on the surface. Pot will then be placed on the pot-shelves to kake it dry. The pot will go sparkling,polished and be in the best artistic effect. Besides, this brush is a convenient tool to clean the tea stains on your Gongfu tea desktop. The surface of fresh wood often turns dark green upon exposure. It is fine textured, cross-grained and has a waxy appearance and feel and is mildly and pleasantly scented when warmed. The wood is green in color and darkens to a deeper green upon exposure to mild sunlight.
Background music: Chao Zhou guzheng melody “Winter crows play in water” 寒鴉戲水 Hang ya xi shui Explain the desired kind of water and water temperature to use.
pumpkin is just another tea pet. and the brush is to brush the pot after use, it is a way of making your pot shine and good looking. if you use it to make tea often and brush and touch it, after some time it will become more shiny and beautiful. and if you only use one specific type of tea, after some time it will generate really nice tea smell enven if you dont use tea at all.
Exquisite tea set! I just have to ask, why do you smell the smelling cup after you pour the tea off to the drinking cup? Why not smell it when they tea is inside? Also why is the guess cup different from the person serving? is there a reason to it? P.S towards the end, I'm not sure if you were slurping the tea or snorting.
holohulolo I know I am not the creator of this video but I figured I'd answer your question. The length of the smelling cup holds the fragrance of the tea in longer allowing you to get a better smell of the tea. I like to smell my tea before drinking just because it seems to prepare my mouth for the taste of the tea. A smelling cup is not particularly necessary, especially if you're not familiar with different types of tea and you could also use the lid of the teapot to smell the tea. Smelling your actual cup of tea just doesn't give you the same full aroma of the tea. Also the guest cup doesn't have to be different from the person who is serving. I just think that this guest cup just happens to be different. I hope I answered your questions!!
Hi. You have made a mistake that can be seen in other videos too. The funnel is not for pouring the tea leaves but for pouring water into the pot! The reason is that by this method, the water will not touch the leaves directly but it will flow down on the wall of the pot, very gently (it is important for some green or white tea).
Could someone please kindly tell me where I may purchase a tray, cups, mixing and scooping utensils, tea pots and everything I would need for a Gongfu tea ceremony? Thanks
I have one question. How can you make sure the water-kettle keeps the right temperature? They say Oolong needs water at 90 degrees, so after you've rinsed all the teaware with 100 degrees water the temperature is just right for the first infusion. But doesn't it get too cold at the time of the second infusion? I've also seen on other videos that tea masters sometimes use some warmers, tiny cookers etc to keep the water hot enough. What is your opinon?
Lukasz - he is using a Kamjove kettle which usually has a temperature setting on it with a 'keep warm' function that will reheat the water when it drops below the set temperature.
+Łukasz Satterthwaite When I made this video, I was using a temperature-controlled kettle which allowed me to choose a specific temperature at which it would stop heating automatically. Now, I use a Japanese tetsubin that I heat on the gas stove, then use a hot plate for re-heating (if it cools while I'm having tea). It holds its temperature pretty well because it is cast iron. To get the right temperature, you can use a thermometer in the kettle, watch the bubbles, watch the steam, or listen to the sound of the water. Many oolongs are fine at 100 °C, such as high mountain Taiwanese roasted oolongs and Wuyi rock oolongs.
+Tim Johns Thanky you for your answer. I've been thinking of buying a temperature-controlling kettle but since for centuries and centuries people used to do just fine without them I decided to develop my skills of watching the water. there's one tea master I know and he checks the temprerature of water by touching the vessel. Thank you again and have a nice day :)
+SEELE ONE It's tradition and all for fun now. Back then teas used to have sediments like dirt etc, now teas are more refined and you can say clean? The tea pet is just a cute addition like something to give your tea to so i would not be wasted in a way. :)
Irene Rafil Simply because I only have one. If the host has a smelling cup, the guests should have smelling cups too. I have many different kinds of cups.
Chinese etiquette is nothing compared to American etiquette. Please read this whole article (if you want) it touches on how the Chinese (it's true) do not consume drinks while eating as it isn't very good. And touches more on their etiquette at the table (: antoinettesalettainchina.wordpress.com/2012/05/14/they-slurp-they-smack-they-talk-with-their-mouths-full-thats-chinese-eating-ettiquette/
There are 3 basic parts. The pot, the fairness pitcher and the cups. All of them small to really taste the tea as it develops. The pitcher is used because the brew time is so short that the first pour is significantly different to the last. By putting it into a pitcher, everyone gets the same strength. 1. Warm up the teaware using hot water, transferring from pot to pitcher to cups. Discard the water. 2. Fill your pot with tea. This style requires more tea leaf for short brew times and multiple infusions. It'll be worth it to use more tea, so don't short it. 3. Rinse the tea and open up the tightly rolled leaves by pouring water on it, and immediately pouring into the pitcher. Further warm the teaware with this first wash, but don't drink it; it doesn't taste that good. But you can use it to season the pot/tea pet. 4. Fill the pot to the top with water, allow to infuse. It doesn't take long. 20-30 seconds is a good starting point. Pour tea into the pitcher. 5. If you have a guest, offer them tea first, and then enjoy yourself. Repeat infusions until the tea is exhausted, taking note of how it changes. You will have to let the tea brew longer with each infusion. Adjust as needed.
Nobody's going to stop you from doing so if you really want to. Essentially the rinse is washing off any residual dust, or micro particles on the surface of the tea leaves, leaving you with a clean tasting tea. You ever drank a cup of tea, and felt like your tongue was dusty afterwards? It's what comes of not rinsing properly.
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