How Much Tea for Gong Fu Cha?

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Choosing the amount of tea to steep in your gaiwan or teapot is one of the key skills for performing gongfu cha-too much can result in an acrid brew, too little, in an insipid one. Here, we look at the pros and cons of different tea-leaf-to-water ratios, and give you the tools to decide how much will make your next tea session a delicious one.
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Опубликовано:

8 сен 2024

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Комментарии : 17

@AhimSaah 4 года назад

Excellent video, Gabrielle. I appreciate your honesty, I know many tea vendors who explicitly point people in the direction of the ''Steakhouse approach'' because simply that means that the consumer is going to buy more tea. In their videos they always exaggerate, for example they put 10 g of Sheng Pu˙er in a 100 ml gaiwan which means you're going to have to do 20 steeps on a very strict brewing protocol with a stopwatch (and be asocial). In reality, people won't have the time/patience to do that, so most likely they're going to waste 50% of their tea. In my personal experience, brewing tea at a social gathering, people are not interested in sitting with you for 15 steeps, they like 4-6 and then they lose interest. The Steakhouse approach is a solitary and asocial endeavour for tea-geeks (I do it when I taste test new teas, to see what they can give at their maximum). Drinking Meriyoku Sencha as I'm writing this, Cheers!

@nannuoshan 4 года назад

Thank you AhimSaah! I am personally also not a fan of steakhouse approach, but I do see some advantages there as well and I think it is good to palrsctice both methods, depending on the situation. Like you said, drinking tea alone has different requirements than sharing with others.

@mischavandenburg Год назад

Very helpful explanation, thank you!

@ReedJanicki 4 года назад

Okay, I've been a steakeater and its killing my budget. Sounds like a fine dining could save me some money. Gongfu Cha really is an art! Thanks so much!

@ricardohesse2981 2 года назад

thank you for this great video!

@guydrinkstea 4 года назад

Great video as always! I've kinda settled into doing something that's between the two approaches you showcased here: For Sheng, I tend to do 6-9 steeps with a slightly lower ratio than the steakhouse one, but with slightly longer steeps. So e.g. in my 160ml hongni pot, I do 8g of tea; in my 120ml zini pot, I do 6.5g; in my 200ml duanni pot, I do 10-12g. The first two steeps are usually around 30-45s long. Of course the concrete amount and steep time always depends on the exact tea, but those are my reference points. Doing it this way usually yields fairly strong steeps, but without having to sacrifice much of the nuances you can find with the lighter methods.

@nannuoshan 4 года назад

Thank you for sharing your thoughts, Guy Drinks Tea. There are not only the two methods but also all shades in between. I might have mention in this or other videos that during my evening working sessions I also like to go for a bit more leaves than in the fine dining approach, as this way I can have more steepings and enjoy the tea for the whole evening. So we have a similar approach there. For my large Yixing teapot I tends to use less water rather than more leaves, unless I share with others.

@guydrinkstea 4 года назад

@@nannuoshan That makes a lot of sense, yeah. I've recently found my 160ml hongni to be a bit too large for a solo session from time to time, so I've been looking at getting a 120-130ml one instead.

@nannuoshan 4 года назад

@@guydrinkstea : It’s always good to find an excuse to get a new Yixing teapot  (I found them all the time), but you can also just use the 160ml one and simply fill it a bit less, isn’t? In the Western world there is the tendency of believing an Yixing teapot has to be filled up to the rim; but actually in China is common to use fairly large teapots and fill them as needed.

@christofdhondt3374 4 года назад

Today I received my order with samples. Your packaging is easy to reseal and the possibility to write on the packaging isn't something possible white other vendors. When testing my first sample I wanted to know what you wrote recommended for this tea. Then a came with the idea that you have enough space on your package to place QR code, to come directly to the correct website or RU-vid video.

@nannuoshan 4 года назад

Hi Christof, thank you for the suggestion and please keep on giving those to us, if you come up with new ideas. We thought at he QR-codes some time ago, and then we quickly realized that preparing QR-codes for all products, get them printed and stick them on each tea bag would be quite time consuming, and cost for packaging affect the price of the end product. I know, it seems something easy to do. But think of printing hundreds of different QR-codes to be updated every year (since we change teas all the time), and you see how much work there is behind. We came up with an alternative solution though: adding a search bar on the homepage. It is enough to start writing the name of the tea, and it appears on the search field below. As for the RU-vid-link, we will add it to the tea bags as soon as we run out of the backside labels and have to print them again.

@christofdhondt3374 4 года назад

@@nannuoshan yes, probably not so easy. 🤔 😁

@jang.1185 4 года назад

Hello, so I tried that "molecular" style with Yin Jun Mei :) It is like if you drink a memory. The aroma and flavour is there, but not in full spectrum. I assume that brewing only one leaf is the cause. Another thing is that maybe I am not enough sensitive. I picked darker leaf. Maybe if I would picked lighter one (more golden), it would be more floral. What was strange and I am not sure if I can believe it, I noticed some thickness in such light tea infusion. Making tea this way is crazy but also fancy thing. Like if you have ink pen drawing which describes everything in only several strokes.

@nannuoshan 4 года назад

Hi Jan, thanks for sharing your experience! Molecular tasting is not an everyday thing, but I like to do it from time to time in search of minimalism and to sharpen my senses!

@ASDREX458 4 года назад

Why does western style tend to brew the tea longer than chinese? Like yea, as you said chinese would want to see their tea evolve and so on. But what are the goals of the western, do they think steeping long will make tea more flavourable or rather more healthy? How did the chinese realise that the steeping time should be about 20 sec(depending on tea) but western steep for alot more...? Thanks ;)

@nannuoshan 4 года назад

Ballistic N, very interesting questions and hard to answer. I think that the two brewing methods resulted from social and cultural changes rathervthan from a compelling need to achieve a certain results. Chinese were brewing tea only one time, before gongfu cha started diffusing in chaozhou and from there to the rest of the country. The reasons why in chaozhou someone started to make multiple infusions with more leaves are unknown. It could have been just a social trend. The western style was born in England and also here, rather than for achieving a specific result, they might have simply prepare tea as they were doing already before for herbal infusions. Also, in Europe cups and pots were larger, so it's easier to use and adapt what you have rather than come up with a completely new, tiny wäre for tea. These are just my thought though, maybe there have been studies on the evolution of both brewing methods that I am not aware of.

@lars8523 3 года назад

I don't know if the following is true, but I read it in a magazine of Global Tea Hut. It's about the History of gongfu and apparently, this type of preparing tea started in the early qing Dynasty with the production of wuyi yancha. They say, before this, it was standard to use bigger tea pots and cups. This could mean, that westerners who got tea from china since the 1600 also learned this style of steeping tea and not gongfu cha.